JP5631029B2 - Oil composition - Google Patents

Description

  The present invention relates to an oil and fat composition suitable for edible use, further for cooking by heating, particularly for fried foods such as fried food and tempura.

  Conventionally, as fats and oils for cooking tempura and frying, for example, corn oil, rapeseed oil, soybean oil, cottonseed oil, rice oil, safflower oil, sunflower oil, high oleic safflower oil, high oleic sunflower oil, sesame oil, olive oil, etc. Many liquid oils are used. “Liquid fats and oils” refers to fats and oils that are liquid at 20 ° C. when a cooling test according to the standard fat analysis method 2.3.8-27 is performed.

  However, in the case of the above fats and oils, when the tempura is fried, the flower blooming property (scattered state) may not be good. If the tempura does not have good flowering ability, the oil and water are not sufficiently exchanged during fried cooking, and the crispy or crispy texture that is unique to tempura may not be obtained.

  As a technique for solving such a problem, there is known a technique for improving flowering ability by blending various food emulsifiers (see Patent Documents 1 to 8). Moreover, the technique of reducing the interfacial tension of fats and oils by adding an emulsifier etc. and improving flowering property is also known (refer patent document 9).

  On the other hand, a technique is known in which L-ascorbic acid fatty acid esters used for the oxidation prevention of fats and oils are mixed with lecithin, medium-chain fatty acid triglycerides, polyglycerin fatty acid esters and the like to suppress crystallization of L-ascorbic acid fatty acid esters. (See Patent Documents 10 and 11).

JP-A-5-316950 Japanese Patent Laid-Open No. 5-316951 JP-A-7-000109 Japanese Patent Laid-Open No. 7-75499 JP 7-147902 A JP-A-6-153794 JP-A-7-16051 JP-A-7-16053 JP-A-7-16052 JP-A-6-336443 JP 2005-314519 A

This inventor examined the performance as fats and oils for deep-fried foods, such as tempura and a fry, of the oil-fat composition which mix | blended the above various emulsifiers for foodstuffs. As a result, although the conventional technique of adding an emulsifier to fats and oils shows a certain improvement effect, the amount of the emulsifier is limited in terms of the solubility of the emulsifier in the fats and oils, and the performance such as the texture of fried food It turned out to be dependent on the amount. In addition, if the emulsifier is blended near the limit of solubility in fats and oils to further improve the performance, or even if the emulsifier has good performance, the solubility of the emulsifier is low, and the production efficiency is affected. It has also been found that the appearance may deteriorate due to crystallization of the emulsifier depending on the storage conditions of the product.
Therefore, the present invention provides an oil and fat composition that has good transparency and good appearance, and has improved performance such as flowering property, flavor, and texture of fried foods as fat for cooking fried foods. Let it be an issue.

The present inventor has conducted earnest research for oils and fats for cooking, particularly fried foods, having the above-mentioned preferable performance. As a result, it was first found that the performance was improved by increasing the diacylglycerol content in the base oil composition. In addition, the fats and oils with a high content of diacylglycerol are recognized as being unfavorable in the past, and the performance is further improved if a monoester-rich sucrose fatty acid ester that is insoluble in ordinary fats and oils is blended. I found it. However, it is difficult to dissolve sucrose fatty acid ester alone with a high monoester content even in fats and oils with a high diacylglycerol content. In addition, for example, when preparing an oil and fat in which an emulsifier is dissolved at a high concentration in advance from the viewpoint of ease of production and diluting the oil and fat, it is not possible to dissolve the emulsifier when dissolving at a high concentration. Will affect the production.
Therefore, the present inventor has intensively studied the solubility problem of the sucrose fatty acid ester having a high monoester content, and further combining this with an ascorbic acid fatty acid ester to dissolve the sucrose fatty acid ester at a high concentration. However, the present inventors have found that an oil and fat composition that maintains transparency and has a good appearance and solves the performance as a fat and oil for cooking fried foods at an unprecedented high level can be obtained.

  That is, the present invention provides an oil and fat composition containing 70% by mass or more of diacylglycerol, sucrose fatty acid ester and ascorbic acid fatty acid ester, and the monoester content in the sucrose fatty acid ester is 30% by mass or more. To do.

  According to this invention, even if it contains a high amount of sucrose fatty acid monoester, a crystal | crystallization will not be produced in a manufacturing process, but transparency can be obtained at the time of a preservation | save, and an oil-fat composition with favorable external appearance can be obtained. By performing cooking using the oil and fat composition of the present invention, particularly cooking fried food, the flowering property of the fried food is good, the flavor and texture are improved, and a delicious fried food can be obtained.

  The sucrose fatty acid ester used in the present invention contains 30% by mass (hereinafter simply referred to as “%”) or more of a monoester (hereinafter referred to as “SME”). The monoester content in the sucrose fatty acid ester is further preferably 40 to 90%, more preferably 50 to 85%, and particularly preferably 55 to 80%, from the viewpoint of flowering property, flavor and texture of fried food. Further, the mass ratio (SME / SDE) of sucrose fatty acid monoester and diester (hereinafter referred to as “SDE”) is 0.5 or more, further 1 to 10, particularly 1.2 to 5, It is preferable from the viewpoint of flowering property, flavor and texture of fried food.

  Further, the average esterification degree of the sucrose fatty acid ester is preferably 1 to 2.5, more preferably 1.1 to 2, particularly 1.2 to 1.7, It is preferable in terms of flavor and texture. Here, the degree of esterification of sucrose fatty acid ester refers to the number of fatty acid esters among eight hydroxyl groups in one molecule of sucrose. For example, the degree of esterification of SME is 1 and the ester of SDE The degree of conversion is 2. The average degree of esterification is a value defined by the following formula (1).

  The sucrose fatty acid ester in the present invention includes sucrose fatty acid triester (hereinafter referred to as “STE”), other sucrose fatty acid polyester (hereinafter referred to as “SPE”) having an esterification degree of 3 or more in addition to SME and SDE. May be contained).

  The sucrose fatty acid ester content in the present invention is preferably 0.01 to 5%, more preferably 0.25 to 3%, particularly 0.75 to 2% in the oil and fat composition. It is preferable from the points of inclusion, flower bloom of fried food, flavor, texture, and solubility.

  The SME content in the sucrose fatty acid ester is 0.005 to 3.75%, more preferably 0.2 to 2%, particularly 0.5 to 1.3%, and particularly 0.5 in the oil and fat composition. It is preferable that it is -1.2% from the point made into high content, the flower bloom property of a fried food, a flavor, food texture, and a soluble point.

  The sucrose fatty acid ester used in the present invention has 0 to 50%, more preferably 3 to 30%, particularly 5 to 20% saturated fatty acid as the fatty acid constituting the ester, and the storage stability at low temperature (0 to 5 ° C.). From the viewpoints of good solubility in fats and oils, deterioration odor during heating, suppression of oil splashing during cooking of fried foods, and flowering properties of fried foods. In this case, the remaining constituent fatty acid is naturally an unsaturated fatty acid, preferably oleic acid having 18 carbon atoms, linoleic acid, linolenic acid or the like. In addition, the constituent fatty acid of the sucrose fatty acid ester is preferably one having 14 or more carbon atoms from the viewpoint of less generation of deteriorated odor and strange odor during heating. In particular, the saturated fatty acid is palmitic acid having 16 carbon atoms, It is preferable that the main component is stearic acid having 18 carbon atoms or a mixture thereof.

  The sucrose fatty acid ester used in the present invention can be prepared using a known synthesis method. A generally performed method is a method of producing by a transesterification reaction using sucrose and a lower alcohol ester of a fatty acid such as fatty acid methyl. In addition, a method in which sucrose and fatty acid methyl are dissolved in a compatible solvent (for example, dimethylformamide) and heated under reduced pressure using an alkali catalyst such as potassium carbonate, sucrose and fatty acid methyl are mixed with water and a large amount of emulsifier. And heating to make a microemulsion, followed by dehydration under reduced pressure and reacting with an alkali such as potassium carbonate as a catalyst (Sugar Ester Monogatari Daiichi Kogyo Seiyaku Co., Ltd.). Moreover, the method of carrying out transesterification by heating sucrose and fats and oils directly using alkalis, such as potassium carbonate, as a catalyst can also be utilized. After removing excess sucrose and solvent from the obtained reaction product, fractionation is carried out with a silica gel column using chloroform-methanol as a developing solvent, and each obtained fraction is reconstituted into the intended formulation. Thus, the sucrose fatty acid ester contained in the oil and fat composition of the present invention can be prepared. A commercially available sucrose ester may be used, or fractionation is performed from a commercially available sucrose fatty acid ester by the above method, and each obtained fraction is reconstituted so as to conform to the present invention. Can also be obtained. Furthermore, after dissolving a commercially available sucrose fatty acid ester in hexane, ethanol and water are added, and by adjusting the amount ratio of ethanol and water, the components above the diester of sucrose fatty acid ester are extracted into the hexane phase, What was obtained by fractionating other parts can also be used.

  Further, as an embodiment of the present invention, an emulsifier other than sucrose fatty acid ester may be added. For example, sorbitol fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, alkyl glucoside, erythritol fatty acid ester, polyoxyethylene sorbitan fatty acid ester Etc.

  The ascorbic acid fatty acid ester in the present invention preferably has a constituent fatty acid having 12 to 18 carbon atoms, particularly palmitic acid or stearic acid, the solubility of sucrose fatty acid ester, the appearance of the oil and fat composition. From the point of view, it is preferable. The content of the ascorbic acid fatty acid ester in the oil and fat composition of the present invention is preferably 0.01 to 5% from the viewpoint that the sucrose fatty acid ester can be highly contained and the appearance of the oil and fat composition, and further 0 It is preferably 25 to 2.5%, particularly preferably 0.5 to 1.5%.

  Further, in the oil and fat composition of the present invention, the relationship between the content of ascorbic acid fatty acid ester and the content of SME satisfies the following formula (2). It is preferable from the viewpoint of the appearance. The “appearance” here refers to the viewpoint of whether or not the sucrose fatty acid ester crystals are produced by storing the oil and fat composition under certain conditions.

  The value of y further satisfies 0.3x−0.23 ≦ y ≦ 1.4x + 0.14 (wherein x and y are the same as described above). From the viewpoint of the properties and the appearance of the oil and fat composition.

  The oil and fat composition of the present invention contains 70% or more of diacylglycerol. The content of diacylglycerol in the oil / fat composition is preferably 70 to 99.99%, more preferably 75 to 95%, and particularly 80 to 93%. , Flavor, texture, and industrial productivity of the oil and fat composition are preferred. The fats and oils may contain monoacylglycerol and / or triacylglycerol in addition to diacylglycerol.

  The oil / fat composition of the present invention is based on an oil / fat containing a high amount of diacylglycerol, or a normal edible oil / fat if necessary, and having a diacylglycerol of 70% or more. It is preferable to produce by mixing and dissolving an ester and an ascorbic acid fatty acid ester. In addition, the oil and fat composition of the present invention is prepared by previously preparing an oil and fat composition in which the sucrose fatty acid ester and ascorbic acid fatty acid ester are mixed and dissolved in an oil and fat of 70% or more of diacylglycerol, and then an oil and fat of 70% or more of diacylglycerol. It is preferable to manufacture by diluting. In this case, the oil and fat composition prepared in advance has a higher content of the sucrose fatty acid ester and the ascorbic acid fatty acid ester within the above range than the final target product, and is within the above range after dilution. This is preferable from the viewpoint of efficient production. Specifically, the sucrose fatty acid ester has a content of 0.75 to 2% (SME content of 0.5 to 1.2%) and an ascorbic acid fatty acid ester of 0. 5 to 1.5% is preferable from the viewpoint of the solubility and production efficiency of the sucrose fatty acid ester. The dilution factor is preferably 5 to 50 times, more preferably 10 to 40 times, and particularly preferably 20 to 30 times from the viewpoint of production efficiency.

  In the embodiment of the present invention, when monoacylglycerol is contained, it is 0.1 to 5%, more preferably 0.1 to 2%, particularly 0.2 to 1% in fats and oils. It is preferable in terms of industrial productivity.

  In the embodiment of the present invention, when triacylglycerol is contained, it is 4.9 to 29.9%, more preferably 6.9 to 24.9%, particularly 6.9 to 19.9% in fats and oils. It is desirable in terms of effects, industrial productivity of fats and oils, and appearance.

  Moreover, it is preferable that carbon number is 8-24, and the content of the unsaturated fatty acid in all the constituent fatty acids is 80 to 100%, and also the fatty acid which comprises fats and oils is 90 to 100%, especially 93. It is preferably -98% in terms of physiological effects and appearance. The diacylglycerol is preferably a diunsaturated acylglycerol in terms of physiological effects and appearance.

  In the present invention, fats and oils are high fat and oil content of unsaturated fatty acid residues, such as safflower oil, olive oil, cottonseed oil, corn oil, rapeseed oil, soybean oil, palm oil, sunflower oil, sesame oil, lard, beef tallow, A mixture of one or more oils and fats selected from fish oils, milk fats, fractionated oils, randomized oils, hardened oils and transesterified oils, and glycerin, alkali metal, alkaline earth metal hydroxides Or fats and oils having a high diacylglycerol content obtained by esterification reaction in the presence of a lipolytic enzyme such as lipase, or esterification reaction of fatty acids obtained by hydrolyzing these fats and oils and glycerin, It can be obtained alone or by mixing the above-described raw material fats and oils. Excess monoacylglycerol produced in the reaction can be removed by molecular distillation or chromatography. Although these reactions can be carried out by chemical reaction using an alkali catalyst, it is excellent in terms of flavor and the like to carry out the reaction under mild conditions using an enzyme such as 1,3-position selective lipase. preferable. Another method for increasing the diacylglycerol content in the glyceride mixture is, for example, the use of a fractionated natural edible fat. Some fats and oils contain diacylglycerol as a natural component. In the present invention, however, the fat and oil composition is included so that the diacylglycerol content is 70% or more.

  In addition to ascorbic acid fatty acid ester, an antioxidant may be added to the oil and fat composition of the present invention. The antioxidant may be any as long as it is usually used in foods, but is preferably one or more selected from natural antioxidants, tocopherols, catechins, phospholipids, BHT, BHA, TBHQ, Among these, one or more selected from natural antioxidants and tocopherols are particularly preferable.

  The oil and fat composition of the present invention is preferably edible, and further used for cooking by heating, particularly for cooking fried foods such as fries and tempura. It is preferable from the viewpoint of appearance and the like.

Of the following examples, Examples 5, 7, 8, 9, 12, 13, 14, 18 and 28 are reference examples and are not included in the scope of the claims.
[Preparation of sucrose fatty acid ester]
A commercially available sucrose fatty acid ester (Mitsubishi Chemical Foods, Inc., O-1570) was used as Sample A. In addition, sample A and another commercially available sucrose fatty acid ester (Mitsubishi Chemical Foods, Inc., O-170) were fractionated on a silica gel column using chloroform-methanol as a developing solvent, and the obtained fractions. By re-preparing the product, sucrose fatty acid esters having different compositions and average esterification degrees were prepared, and Samples B to E were obtained. Table 1 shows the composition, the degree of esterification, and the like of each obtained sucrose fatty acid ester (hereinafter also referred to as “SE”).

[Production method of fats and oils high in diacylglycerol]
A diacylglycerol (hereinafter also referred to as “DAG”)-rich oil was produced by the following steps. A commercially available lipase preparation (trade name: “Production name:”) of 455 parts by mass of soy fatty acid wintered to reduce saturated fatty acid, 195 parts by mass of rapeseed fatty acid and 107 parts by mass of glycerin. Lipozyme RM IM "(Novo Industry AS) was used as a catalyst for the esterification reaction for 5 hours under the conditions of 0.07 hPa and 40 ° C. Subsequently, the lipase preparation was filtered and subjected to molecular distillation at 235 ° C. After washing with water, it was deodorized at 235 ° C. for 1 hour to produce a DAG-rich oil and fat. The analytical values are shown in Table 2.
In the table, TAG means triacylglycerol, and MAG means monoacylglycerol (the same applies hereinafter).

[Preparation of oil and fat composition]
The DAG high-content fat and oil, commercially available salad oil (Nisshin Oillio Group, Nisshin Salad Oil), SE samples A to E and L-ascorbic acid fatty acid ester were blended in the mass ratio shown in Table 3, Compositions (Examples 1 to 28 and Comparative Examples 1 to 4) were prepared.
The glyceride composition of the commercially available salad oil was TAG: 94.9%, DAG: 5.1%, and MAG: 0.0%.

[Evaluation of solubility at high temperature]
About Examples 1-28 and Comparative Examples 1-4 among the said fats and oils composition, after stirring at 120 degreeC for 1 hour, it was evaluated by the reference | standard shown next whether there exists insoluble matter of SE. The results are shown in Table 3.
○: Completely dissolved, oil and fat composition is transparent Δ: Almost dissolved but fine crystals are dispersed, and the oil and fat composition is cloudy ×: Not dissolved but undissolved in the oil and fat composition There are

[Evaluation of storage stability at room temperature]
Each of the oil and fat compositions subjected to the solubility evaluation at the high temperature was evaluated for the appearance after being stored at room temperature (25 ° C.) for 1 day and the appearance after being stored for 1 week according to the following criteria. The results are shown in Table 3.
○: Transparent and completely free of wrinkles △: Wrinkled throughout and white and cloudy ×: Some crystals are precipitated

  As is apparent from the results shown in Table 3, when an ascorbic acid fatty acid ester is combined with an oil and fat containing a high amount of diacylglycerol, a sucrose fatty acid ester having a high monoester content can be dissolved, and a high storage stability can be obtained. It was confirmed to show. On the other hand, for fats and oils with a low diacylglycerol content, it was confirmed that sucrose fatty acid esters with a high monoester content were poorly soluble and poorly preserved even when combined with ascorbic acid fatty acid esters. It was also confirmed that even fats and oils containing a high amount of diacylglycerol were difficult to dissolve in a high concentration of a sucrose fatty acid ester having a high monoester content when it did not contain an ascorbic acid fatty acid ester.

[Evaluation of deep-fried food cooking]
Of the oil and fat compositions, Examples 19, 21 and 27 were used, and these were diluted with the DAG high-containing oil and fat (Examples 29, 30 and 31), and the mass ratio shown in Table 4 , DAG high content fat and oil, commercially available salad oil (Nisshin Oillio Group, Nisshin Salad Oil), SE sample A, B, D or E and L-ascorbic acid fatty acid ester (Example 32) And Comparative Examples 5 to 9) were prepared.
Using each oil / fat composition, sensory evaluation was performed with respect to the flowering property of the clothes when fried (tempura) was performed, the oily odor, lightness, flavor and texture of the fried food. In addition, since the sample of SE did not melt | dissolve the oil-fat composition of Comparative Examples 7-9, it was not able to evaluate.

[Preparation of tempura dough]
One egg and 150 g of water were mixed, and then the mixture was lightly mixed with 100 g of weak flour while cooling at 0 ° C.

[Evaluation of flower bloom of clothing]
500 g of each oil and fat composition was placed in a pan for fried food made of iron (15 cm in diameter, 8 cm in height) and heated to 180 ° C. 5 g of tempura dough prepared in advance was poured into the fat and oil composition, taken out after 1 minute, and fried tempura. The photograph of the formed clothes was image-analyzed, and the flower bloom of the clothes was evaluated from the area ratio to the circumference. That is, as shown by the following equation, when the shape becomes circular, the value approaches 1 and the value increases as the flower blooms. “Deformation degree” was set as shown in the following formula (2), and evaluated according to the following criteria. The results are shown in Table 4.
Degree of deformation = (circumference length) ² / 4π × area (2)
5: Very good Hanasaki (deformation degree 5 or more)
4: Good flower bloom (degree of deformation 4 or more and less than 5)
3: Although it cannot be said that Hanasaki is good, it does not cause any practical problems (degree of deformation 3 or more and less than 4)
2: Some flowers are recognized (degree of deformation 2 or more and less than 3)
1: Those with almost no flowering (degree of deformation 1 or more and less than 2)

[Evaluation of oily odor, lightness and flavor]
The evaluation of the flavor of the deep-fried food was carried out by 6 expert panelists with a keen sense of taste. We conducted a blind pair test, and evaluated the oily odor (bad odor due to heating), lightness (light feeling), and flavor (taste of the material) according to the following criteria, 6 people The average value of the special panel's score was taken as the tempura score. The results are shown in Table 4.
5: Tempura fried with the fat composition of the present invention is much better than fried with salad oil 4: Tempura fried with the fat composition of the present invention is much better than fried with salad oil : Tempura fried with the oil and fat composition of the present invention is better than fried with salad oil.
2: Tempura fried with the fat composition of the present invention is slightly better than fried with salad oil 1: Equivalent to fried tempura with the fat composition of the present invention fried with salad oil.

[Evaluation of texture]
The evaluation of the texture of the deep-fried food was carried out by using the large leaf tempura and evaluating the texture of the texture as “crisp” by the six specialist panels according to the following criteria, and the average value was used as a score. The results are shown in Table 4.
5: The oil and fat composition of the present invention is more crisp in clothing.
4: The clothes of the oil and fat composition of the present invention are more crisp.
3: The clothes of the oil and fat composition of the present invention are more crisp.
2: The clothes of the oil and fat composition of the present invention are slightly crunchy.
1: Equivalent to the garment of the oil and fat composition of the present invention fried with salad oil.

  As is clear from the results shown in Table 4, the fat composition comprising a sucrose fatty acid ester having a high DAG content in the fat composition, an ascorbic acid fatty acid ester, and a monoester content of 30% or more. It was confirmed that the fried food cooked using the food shows good performance in terms of flowering, flavor and texture.

Claims (9)

Diacylglycerol 70 mass% or more, containing sucrose fatty acid esters and ascorbic acid fatty acid esters, der content of more than 30 wt% of the monoester in the sucrose fatty acid ester (SME) is, and the ascorbic acid fatty acid ester The fat composition whose content and content of the monoester (SME) in sucrose fatty acid ester satisfy | fill following Formula (2) .

  The fat and oil composition according to claim 1, wherein a content ratio (SME / SDE) of monoester (SME) to diester (SDE) in the sucrose fatty acid ester is 0.5 or more. The oil and fat composition according to claim 1 or 2, wherein the average esterification degree of the sucrose fatty acid ester defined by the following formula (1) satisfies 1 to 2.5.

  The oil-and-fat composition according to any one of claims 1 to 3, wherein the sucrose fatty acid ester content is 0.01 to 5 mass%.   The oil-and-fat composition according to any one of claims 1 to 4, wherein the content of the ascorbic acid fatty acid ester is 0.01 to 5% by mass. The fat composition according to any one of claims 1 to 5, wherein the relationship between the content of ascorbic acid fatty acid ester and the content of monoester (SME) in the sucrose fatty acid ester satisfies the following formula (3). object.

  It is an edible oil and fat composition, The oil and fat composition of any one of Claims 1-6. The content of ascorbic acid fatty acid ester after diluting sucrose fatty acid ester and ascorbic acid fatty acid ester with monoester content of 30% by mass or more in fats and oils containing 70% by mass or more of diacylglycerol and diluted sucrose An oil / fat composition that is mixed and dissolved so that the content of monoester (SME) in the fatty acid ester satisfies the following formula (2) , and then diluted with an oil / fat containing 70% by mass or more of diacylglycerol Manufacturing method.

  The method for producing an oil / fat composition according to claim 8, wherein the dilution ratio is 5 to 50 times by mass.