JP6516977B2 - Cooking oil composition - Google Patents

Description

  The present invention relates to a cooking oil composition used as a heat medium in the preparation of cooked food such as fried food.

  Generally, cooked and cooked fry food is required to have tastes after frying along with taste unique to each material. In recent years, the palatability has diversified. For example, fried foods such as donuts are preferred for their crispy texture, but contrary to that, those with soft and juicy texture are also favored.

  Fried food loses the water content of the material by frying and absorbs fats and oils instead, but the soft and juicy texture is the fat and oil contained in the food which is replaced with moisture in the cooked food Among them, it mainly originates from liquid oils that are low melting point triglycerides such as diunsaturated triglycerides and triunsaturated triglycerides. When the crystallization of fats and oils in food becomes excessive after cooking, the texture becomes hard and tends to have a mild flavor, and the soft and juicy texture decreases.

  However, if you use liquid oil such as rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, etc. to get a soft and juicy texture, the liquid oil will come out of the food after cooking, and it will stick when held by hand. If the food after cooking is packaged, the liquid oil that has leaked onto the

  The texture of the food after cooking and the exudation of the liquid oil are closely affected by the crystallization behavior of the oil and fat such as the degree and properties of crystallization of the oil and fat contained in the food after cooking.

  The oil composition for cooking used for cooking cooked food such as frying food has a liquid oil composition at room temperature mainly composed of liquid oil such as rapeseed oil, soybean oil, corn oil, rice oil and cottonseed oil [2] Palm oil and transesterified oil and fat containing it, hydrogenated oil and the like are roughly classified into solid to semi-solid oil composition at normal temperature.

  The oil and fat composition that is liquid at normal temperature in the former [1] does not require a process to increase fluidity by heating after being added to the fryer, and the workability is good, and the cooked food tends to obtain a juicy texture On the other hand, the liquid oil soaks out of the food after cooking, causing stickiness when held by hand, or when the food after cooking is packaged, the liquid oil that has oozed out on the package adheres and stains. In addition, since it contains a large amount of unsaturated fatty acid as a low crystalline fat and oil, it is inferior in thermal stability, and when it is used repeatedly, it tends to cause rise of acid value due to hydrolysis and formation of lipid peroxide due to oxidation. Therefore, the flavor of the cooked food may be deteriorated, and the frequency of replacing the fry oil to meet the food hygiene law relating to the usage standard of confectionery prepared with the oil composition for cooking such as frying oil and sugar beet increases. Therefore, there is a problem in cost.

  On the other hand, the latter [2], which is solid to semi-solid at normal temperature, contains a large amount of fats and oils that become crystal nuclei such as di- and tri-saturated triglycerides, so it is added to fats and oils under heating After the agent is uniformly dissolved, when it is allowed to cool as it is, solid fat precipitates to cause solid-liquid separation. Therefore, the fat and oil composition for heating and cooking which is in a dissolved state under heating in the production process is kept in a stable state by stirring while being crystallized while being quenched by a rapid cooling and kneading apparatus. . Although this oil composition has a relatively low amount of unsaturated fatty acids, the heat stability is good, but the cooked food tends to have a mild flavor, and it is difficult to obtain a soft and juicy texture. For example, as such fat and oil composition in recent years, palm oil having a relatively small amount of trans acid and transesterified fat and the like containing it as a substitute for fat and oil having a high amount of trans acid are also pointed out for health concerns However, cooked food tends to have a mild flavor and it is difficult to obtain a soft and juicy texture.

  As described above, it is difficult to satisfy both the soft and juicy texture and the suppression of bleeding of the liquid oil, and it is a cooked oil composition that combines the advantages of the oil composition of the above [1] and [2]. Development was desired.

  Conventionally, as a technology for suppressing the exudation of liquid oil in a heating oil composition, Patent Document 1 discloses that liquid oil contains an extremely hardened oil and a polyglycerin fatty acid ester of a specific melting point to crystallize oil. It is proposed to promote.

  However, although polyglycerin fatty acid ester is blended as an emulsifier for promoting crystallization in order to suppress the bleeding of liquid oil, it is stated that the fluidity is lost in about 10 to 30 minutes at 30 ° C. In addition, if solidification progresses excessively due to the promotion of crystallization, it is difficult to obtain a soft and juicy texture. In order to obtain a soft and juicy texture, it is also considered to delay crystallization to leave an amorphous part. In addition, the addition of a large amount of high-melting point polyglycerin fatty acid ester to promote crystallization reduces the flavor of the fried food.

  With respect to delaying the crystallization of fats and oils, Patent Documents 2 and 3 disclose crystals from liquid oil in long-term storage of palm olein which is a low melting point fraction of palm oil and blends thereof with other liquid oils. Techniques for suppressing precipitation and the resulting white turbidity have been proposed. That is, some liquid oils contain some solid fat components, and in particular, they suppress whitening at the temperature at the time of winter and product display to thereby deteriorate the appearance.

  Patent Document 2 proposes a technique using a mixture of polyglycerin fatty acid ester and sorbitan fatty acid ester as a crystallization inhibitor. In the tests in the examples, a blend of palm olein and another liquid oil is used, and the sorbitan fatty acid ester has 14 to 20 carbon atoms, 80 to 100% of an esterification ratio, and a saponification value of 170 to a constituent fatty acid. Although it is stated that it is 190, no further specific disclosure is made.

  Although not related to a heating oil composition, Patent Document 3 discloses, as a technique for suppressing the precipitation of crystals of palm olein and blends with other liquid oils and the cloudiness caused thereby, which are displayed on shelves of supermarkets. It has been proposed to mix sorbitan tristearate. Specifically, sorbitan tristea is used for fats and oils obtained by blending palm olein having an iodine value of 55 to 70 and blending 30% or less of palm olein with other liquid oil of 70% by mass or more mainly It has been proposed to delay clouding by mixing rates.

JP, 2007-267603, A JP-A-9-310088 JP 2003-119488 A

  However, in the techniques of Patent Documents 2 and 3, the suppression of white turbidity in the case of using fats and oils such as palm olein which is a low melting point fraction of palm oil and a blend of this with other liquid oil is examined. And palm oil and their transesterified fats and oils, lards, extremely hardened oils, etc. containing a large amount of fats and oils serving as crystal nuclei such as di- and tri-saturated triglycerides, especially asymmetrical No investigation has been made on the crystallization behavior with relatively high fat and oil compositions compared to symmetrical triglycerides in proportion of triglycerides, and in such fat and oil compositions, softness which is a problem unique to cooking oil and fat compositions The combination of the texture such as a juicy feeling and the suppression of the exudation of the liquid oil, particularly in the techniques of Patent Documents 2 and 3, exhibits a liquid over a long period of time When used for cooking, it maintains the same liquid form in cooked food as well, and when it is held by hand it can not prevent stains due to stickiness or liquid oil adhesion at the time of packaging, but such liquid oil stains In terms of coexistence with suppressing, it has not been studied to improve the properties in terms of the crystallization behavior of fats and oils.

  The present invention has been made in view of the circumstances as described above, and the heat stability is good, the cooked food has a soft and juicy texture, and the liquid oil from the cooked food is It is an object of the present invention to provide a heating and cooking oil composition capable of suppressing bleeding.

  As a result of intensive studies to solve the above problems, the present inventors have identified a specific sorbitan fatty acid ester containing a large amount of palmitic acid as a constituent fatty acid, and a di- and tri-saturated triglyceride mainly involved in the crystallization of fats and oils. When the asymmetric triglyceride which is easy to be crystallized among the disaturated triglycerides is added to the fat having a fat composition with a specific ratio to the symmetrical triglyceride, under slow cooling conditions assuming cooking time When observed with a microscope, the crystal part and the non-crystal part (liquid part) of the fat and oil become clearly separated, that is, the precipitation of the fat crystal is delayed in a form where the part to be crystallized and the liquid part are clearly separated It was found that the condition was maintained. As a result, it was found that when eating a cooked food, there are a lot of non-crystal parts and therefore there is little feeling of hard crystal parts, a soft and juicy texture, and good mouth melting.

  In addition, since the crystalline part of the fat which has grown to a certain size has a sea-island structure in which the crystalline part of the fat is dispersed uniformly in the noncrystalline part and the noncrystalline state is maintained, the liquid oil may separate and stain. It has been found that the above problems can be solved, and the present invention has been completed.

  That is, the fat and oil composition for cooking according to the present invention has a content of di- and tri-saturated triglycerides of 20 to 70% by mass, and the amount of change in solidification start temperature of palm oil is less than 1.0 ° C. And it is characterized in that 80% by mass or more of all the constituent fatty acids contain sorbitan fatty acid ester which is palmitic acid.

  According to the present invention, the heat stability is good, the cooked food has a soft and juicy texture, the mouth melting is also good, and the bleeding of the liquid oil from the cooked food is also suppressed it can.

It is a microscope picture (magnification 100 times) of the fats-and-oils crystal of Example 1. It is a microscope picture (magnification 100 times) of the fats-and-oils crystal of comparative example 1.

Hereinafter, the present invention will be described in detail.
(Fat and oil)
In the present invention, triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the position where fatty acid is bound. In addition, S: Saturated fatty acid and U: Unsaturated fatty acid are used as an abbreviation of triglyceride constituting fatty acid.

  The saturated fatty acid S is all saturated fatty acids contained in fats and oils. Also, the two or three saturated fatty acids S bound to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  As saturated fatty acid S, butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical notation is carbon number of a fatty acid.

  Unsaturated fatty acids U are all unsaturated fatty acids contained in fats and oils. Also, the two or three unsaturated fatty acids U bound to each triglyceride molecule may be the same unsaturated fatty acid or may be different unsaturated fatty acids. As unsaturated fatty acid U, myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3), Eruka An acid (22: 1) etc. are mentioned. The above numerical notation is a combination of the carbon number of fatty acid and the number of double bonds.

  The fats and oils used in the fat and oil composition for cooking according to the present invention are saturated at the 1 and 3 positions as a disaturated triglyceride in which 2 molecules of saturated fatty acid S and 1 molecule of unsaturated fatty acid U are linked to 1 molecule of glycerol. Symmetric triglyceride (SUS) in which fatty acid S is bound and unsaturated fatty acid U is bound in the 2 position, and asymmetric in which saturated fatty acid S is bound in the 1 and 2 positions and unsaturated fatty acid U is bound in the 3 position Type triglyceride (SSU). Further, it may further contain trisaturated triglyceride in which saturated fatty acid S is bound to all of the 1st, 2nd and 3rd positions, and in addition, 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S in 1 molecule of glycerol And may further include triunsaturated triglycerides in which unsaturated fatty acid U is bound to all of the 1-, 2- and 3-positions.

  Content of the fats and oils in the fats-and-oils composition for cooking of this invention becomes like this. Preferably it is 70-99.9 mass%, More preferably, it is 90-99.8 mass%, More preferably, it is 96-99.8 mass%.

  The fats and oils used for the oil-fat composition for cooking of this invention are 20-70 mass%, preferably 25-70 mass% of content of 2 saturated and 3 saturated triglycerides. Within this range, the amount of change in the solidification start temperature of palm oil is less than 1.0 ° C., and 80% by mass or more of all the constituent fatty acids are used in combination with sorbitan fatty acid ester containing palmitic acid. Under slow cooling conditions after cooking of a cooked food such as a fried food using the cooking fat composition of the invention as a heat medium, precipitation of fat crystals is delayed, and when observed with a microscope, crystalline parts and non-crystals of fats and oils The non-crystalline state is maintained with a sea-island structure in which the crystal part of the fat which has undergone crystal growth to a certain size becomes a homogeneously dispersed in the non-crystal part. Therefore, when eating, there is little feeling of a hard crystal part, and it has a soft and juicy texture. Also, by selecting fats and oils that improve mouth melting as solid fat, a well-cooked food with good mouth melting is obtained that has a soft and juicy texture when chewed in the mouth and then rapidly dissolves. Then, appropriate crystallization proceeds while delaying the precipitation of fat crystals, and the crystalline part of the fat is dispersed uniformly in the non-crystalline part, thereby reducing the amount of di- and tri-unsaturated triglycerides and the like in the fat and oil. It is suppressed that the liquid oil which is the melting point triglyceride soaks out, the liquid oil soaks out of the food after cooking and stickiness occurs when it is held by hand, or when it is packaged, the liquid oil which soaks out on the package adheres It can control that it gets dirty. Furthermore, the oil composition for cooking according to the present invention is excellent in thermal stability by using the above-mentioned oil composition having a relatively small amount of unsaturated fatty acid, and even if it is repeatedly used, the acid value increases due to hydrolysis and excess due to oxidation. The formation of oxidized lipids is suppressed, and the heating oil composition can be used for a long time.

  When the content of di- and tri-saturated triglycerides is 20% by mass or more, the bleeding of the liquid oil is suppressed, and the thermal stability is also good. When the content of di- and tri-saturated triglycerides is 70% by mass or less, a soft and juicy texture is obtained.

  The fats and oils used for the oil-fat composition for cooking of the present invention have a mass ratio (SUS / SSU) of symmetrical triglyceride (SUS) to nonsymmetrical triglyceride (SSU) among disaturated triglycerides, preferably 0.1 to 0.1. It is 5.0.

  By using the above-mentioned sorbitan fatty acid ester at a content of 20% by mass or more and a SUS / SSU of 5.0 or less, the liquid oil is stained, in particular, by appropriate crystallization. Depressing is suppressed, and it is possible to suppress sticking of liquid oil from food after cooking and generation of stickiness when held by hand or adhesion and staining of liquid oil that has exuded to packaging when packaged. In consideration of suppressing excessive crystallization and deterioration of other properties as a whole, SUS / SSU is preferably at least 0.1.

  As fats and oils used for the cooking oil composition of the present invention, palm oil, coconut oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil And vegetable fats and oils, animal fats and oils such as lard and beef tallow, milk fat, fractionated oils thereof, hydrogenated oils (partially hydrogenated oils or extremely hydrogenated oils), transesterified fats and the like. One or more kinds of these are selected in order to appropriately adjust the balance between the content of di- and tri-saturated triglycerides in fats and oils and SUS / SSU.

  The hydrogenated oil can be obtained by hydrogenating the raw material vegetable oil or fat or animal oil using a catalyst such as a nickel catalyst according to a conventional method. The extremely hardened oil preferably has an iodine value of 3 or less, more preferably 2 or less.

  Moreover, as animal fat and oil, what refined the fat extract | collected from the fat and oil of an animal by the elution method can be used, There is no restriction | limiting in particular the purification method, Fractionated fats and oils obtained by solvent fractionation etc. may be used. .

  As a preferred example, fats and oils in solid form at 20 ° C. are used singly or in combination of two or more, or together with fats and oils in solid form at 20 ° C., used in combination with liquid oil exhibiting liquid at 20 ° C. Do.

  Examples of fats and oils solid at 20 ° C. include palm fats and oils, lauric fats and oils, animal and vegetable fats and oils such as lard, hydrogenated oils of animal and vegetable fats and oils, fractionated oils, transesterified fats and the like.

  Here, examples of palm-based fats and oils include palm oil, palm fractionated oil, and hydrogenated oils of these, and these may be used alone or in combination of two or more. As a palm fractionated oil, a hard part (palm stearin etc.), a soft part (palm olein etc.), a medium melting point part (PMF etc) can be used. Among these, it is preferable to use palm fats and oils having an iodine value of 30 to 60, and examples of such palm fats and oils include palm oil, palm fractionated soft oil, palm fractionated medium-melting point oil, and the like. Examples of laurin-based fats and oils include coconut oil, palm kernel oil, fractionated oils of these, hardened oils and the like, and these may be used alone or in combination of two or more.

  Examples of the liquid oil exhibiting a liquid state at 20 ° C. include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, sesame oil, olive oil, palm superolein obtained by separating palm oil, etc. Or may be used in combination of two or more.

  60 mass% or less is preferable with respect to fats and oils whole quantity, and, as for content of the liquid oil which exhibits a liquid at said 20 degreeC in the oil-fat composition for cooking of this invention, 50 mass% or less is more preferable.

  It is preferable that the fats and oils used for the fats-and-oils composition for cooking of this invention contain the fats and oils whose content of trisaturated triglyceride is 30 mass% or more. By containing this fat, the fat becomes a crystal nucleus, so crystallization by the crystal nucleus and liquefaction by delaying crystallization by the sorbitan fatty acid ester become clearer, and soft and juicy in the cooked food It is particularly easy to exert the effect on the coexistence of the texture and the suppression of the bleeding of the liquid oil.

  The fats and oils having a trisaturated triglyceride content of 30% by mass or more are not particularly limited, but hard oils of vegetable oils or fats or hardened oils of animal fats and oils (partially hydrogenated oil or extremely hardened oil) or fractionated oils There may be mentioned transesterified fats and oils, etc., which are made from fats and oils containing these. Among them, esterified fats and oils using as a raw material an extremely hardened oil of vegetable fat or animal fat or animal fat or oil containing the same are preferable. Here, examples of the extremely hardened oil of vegetable oil include palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil and the like, and as extremely hardened oil of animal fat and oil, lard extremely hardened oil, Tallow extreme hardening oil etc. are mentioned.

  0.5-65 mass% is preferable with respect to fats and oils whole quantity, and, as for content of the fats and oils whose content of trisaturated triglyceride is 30 mass% or more, 10-60 mass% is more preferable.

  In particular, when using transesterified fats of palm fats and fats and lauric fats and oils as fats and oils having a trisaturated triglyceride content of 30% by mass or more, under slow cooling conditions at the heat cooking of cooked food such as fry food, Since this oil and fat becomes a crystal nucleus, crystallization by the crystal nucleus and liquefaction by delaying the crystallization by the sorbitan fatty acid ester become clearer, and the soft and juicy texture in the cooked food and the liquid oil As well as being less likely to be particularly effective in achieving both suppression of bleeding, the surface of a fry food such as donuts is soft and the mouth melts with a good texture.

  It is preferable that the transesterification fats and oils of the said palm fats and oils and lauric fats and oils are 20-45, and it is more preferable that it is 25-40. Within this range, it is possible to promote crystallization and obtain better cooked food with better mouth melting.

  Here, as the palm-based fat and oil and the laurin-based fat and oil, those mentioned above may be mentioned, and these may be used alone or in combination of two or more.

  The transesterification used to obtain the transesterification fat of palm oil and fat and laurin fat may be either chemical transesterification or enzymatic transesterification. Chemical transesterification is a poorly regiospecific transesterification (also referred to as random transesterification) performed using a chemical catalyst such as sodium methylate.

  The chemical transesterification reaction is carried out, for example, by sufficiently drying the raw material fat and oil according to a conventional method and adding 0.05 to 1% by mass of the catalyst to the raw material fat and oil, and then at 0.5 to 80 ° C to 120 ° C under reduced pressure. It can carry out by stirring for 1 hour. After completion of the transesterification reaction, the catalyst is washed away with water, and then the decoloring and deodorizing treatment can be carried out which is carried out in the conventional refining process of edible oil.

  Enzymatic transesterification is carried out using a lipase as a catalyst. As the lipase, immobilized lipase in which lipase powder or lipase powder is immobilized on a carrier such as celite, ion exchange resin can be used. Depending on the type of lipase, the transesterification by enzymatic transesterification can be a transesterification with poor regiospecificity, or can be a transesterification with high specificity at the 1, 3-position.

  As lipases capable of performing transesterification with poor positional specificity, alkaline lipase derived from lipase (for example, lipase QLM manufactured by Meito Sangyo Co., Ltd., Lipase PL, etc.), lipase derived from Candida (for example, Meikko industrial) Lipase OF etc. made by Co., Ltd. etc. may be mentioned.

  Examples of the lipase capable of performing a transesterification reaction with high specificity at the 1, 3-position include immobilized lipase derived from Rhizomucor mihi (Lipozyme TLIM, Lipozyme RMIM, etc. manufactured by Novozymes) and the like.

  5-65 mass% is preferable with respect to the fats and oils whole quantity, and, as for content of the transesterified fats and oils of the said palm oil fat and lauric fats and oils, 10-60 mass% is more preferable.

  It is preferable that the fats and oils used for the fats-and-oils composition for cooking of this invention are 0.5-12 mass% of lauric acid content in all the structural fatty acid. When lauric acid is contained in this range, it has sharp melting property at a temperature close to the body temperature, and in the cooked food, fats and oils which are solidified at room temperature melt quickly in the mouth and the mouth melting becomes good. The lauric acid content in all the constituent fatty acids can be enhanced by using a lauric fat and / or oil containing a large amount of lauric acid as the constituent fatty acid, and in particular, the transesterified fats and oils of palm based fats and fats and lauric fats and oils are suitable.

(Sorbitan fatty acid ester)
The oil composition for cooking according to the present invention contains a sorbitan fatty acid ester in which the amount of change in the solidification start temperature of palm oil is less than 1.0 ° C. and 80% by mass or more of all the constituent fatty acids are palmitic acid. . The amount of change in solidification start temperature of sorbitan fatty acid ester palm oil ((solidification start temperature of palm oil added with sorbitan fatty acid ester)-(solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably -0 The temperature is preferably 0.5 to 0 ° C, more preferably -0.4 to -0.1 ° C, and preferably 85% by mass or more, more preferably 90% by mass or more of the total constituent fatty acids is palmitic acid.

  Here, the amount of palmitic acid in the total constituent fatty acid of sorbitan fatty acid ester is “2.4.2.2-2013 Fatty acid composition (FID temperature increase according to gas chromatography method (standard oil and fat analysis test method (Japan Oil Chemistry Association)) It can be measured by gas chromatography).

  Moreover, the solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). A differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used to measure the solidification start temperature. More specifically, 0.5 parts by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil, and the mixture was cooled at a rate of 80 ° C. to 10 ° C./min, and the solidification start temperature was measured.

  By using this sorbitan fatty acid ester, the fat for heating and cooking according to the present invention when fats and oils having a content of di- and tri-saturated triglycerides in the above range, in particular, fats and oils with SUS / SSU in the above range Under slow cooling conditions at the time of cooking of cooked food such as fried food using the composition, precipitation of fat crystals is delayed, and crystal parts and non-crystal parts of fat are separated, and the size is a certain size. The crystalline part of the fat which has been grown to have a sea-island structure in which the crystalline part of the grown fat is homogeneously dispersed in the noncrystalline part and the noncrystalline state is maintained. Therefore, when eating, there is little feeling of a hard crystal part, and it has a soft and juicy texture. Then, appropriate crystallization proceeds while delaying the precipitation of fat crystals, and the crystalline part of the fat is dispersed uniformly in the non-crystalline part, thereby reducing the amount of di- and tri-unsaturated triglycerides and the like in the fat and oil. The liquid oil which is the melting point triglyceride is suppressed from separating and exuding, and when the liquid oil exudes from the food after cooking and becomes sticky when it is held by hand, or when it is packaged, the liquid oil exuded in the package Can be prevented from adhering and becoming dirty.

  The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 1.0 to 4.0. When the HLB value is in this range, it is suitable for the above-mentioned soft and juicy texture and suppression of liquid oil soaking.

  Here, the HLB value can be determined by the Griffin formula (Atlas method).

  In the present invention, commercially available sorbitan fatty acid esters as described above can be used.

  The content of the sorbitan fatty acid ester is preferably 0.1 to 10% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2 to 4% with respect to the total amount of fat and oil. It is .0 mass%. When the content of the sorbitan fatty acid ester is 0.1% by mass or more, the fat and oil having the content of the di- and tri-saturated triglycerides in the above-mentioned range, in particular, the fat and oil in which the SUS / SSU is in the above-mentioned range In the slow cooling condition at the time of cooking of cooking food such as frying food using the oil and fat composition for heating of the present invention, precipitation of oil and fat crystals is delayed, and the crystal part and non-crystal part of oil and fat are separated It is suitable for the above-mentioned soft and juicy texture and suppression of liquid oil soaking. When the content of sorbitan fatty acid ester is 10% by mass or less, it is possible to suppress the adverse taste as an emulsifier from affecting the cooked food of the final product.

(Other ingredients)
In addition to the above-mentioned fat and oil and sorbitan fatty acid ester, the fat and oil composition for heating and cooking of the present invention can be blended with other components such as a food additive as long as the effect is not impaired.

  The food additives are not particularly limited, and conventionally known ones can be used. For example, an antioxidant, an antifoamer, an emulsifier, a coloring agent, a flavor etc. are mentioned.

  Examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanols, plant sterols, catechins, polyphenols, tea extract and the like.

  As an antifoamer, silicone resin, glycerine fatty acid ester, etc. are mentioned.

  As an emulsifier, it can be added if it does not inhibit the characteristics of crystallization by the above-mentioned sorbitan fatty acid ester. For example, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, calcium stearoyl lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, etc. It can be mentioned.

  Examples of coloring agents include carotene, astaxanthin, annatto and the like.

  As the flavor, butter flavor, milk flavor and the like can be mentioned.

(Production method of heating oil composition for cooking)
The oil-and-fat composition for cooking according to the present invention is, for example, a sorbitan fatty acid ester as described above in the oil and fat which is dissolved in the oil and fat which is dissolved under heating. Accordingly, it can be produced by adding the above-mentioned other ingredients such as food additives, etc. and uniformly dispersing and dissolving them by a known method.

  The fat and oil composition for heating and cooking according to the present invention, which is in a dissolved state under heating in the production process, is solidified while rapidly cooling with a rapid cooling and kneading apparatus, and the fat and oil are crystallized to form a semisolid or plastic solid state. Become. By rapid cooling and kneading, it is possible to prevent the solid fat and the liquid oil from being separated, and to obtain a homogeneous cooking oil composition.

  The rapid cooling and kneading treatment can be generally carried out in the same manner as in the case of producing a plastic oil / fat composition. For example, the cooling conditions can be 20 ° C./min or more, preferably 30 ° C./min or more. In addition, the rapid cooling and kneading treatment can be performed using a conventionally known rapid cooling and kneading apparatus, and a gas such as nitrogen can be mixed if necessary. As an apparatus for continuously quenching in a closed state and simultaneously kneading to obtain a homogeneous fat / oil composition, a botator, a perfector, a combinator, an on-lator, etc. can be used. The temperature of the fat and oil composition at the exit of the quenching and kneading apparatus is usually in the range of 5 to 40 ° C.

  The shape of the outlet of the quenching and kneading apparatus is the filling port, and the produced cooking oil composition of the present invention is cut from the filling port of the quenching and kneading machine in order to be shipped as a product used for business use. It is filled in containers such as cans.

  The oil composition for cooking according to the present invention is excellent in thermal stability by using the above-mentioned oil composition having a relatively small amount of unsaturated fatty acid, and even if it is repeatedly used, the acid value increases due to hydrolysis and the peroxidation due to oxidation. The formation of lipids is suppressed, and the heating oil composition can be used for a long time.

(Heating food)
The oil and fat composition for cooking according to the present invention can be used for cooking for business and home use. For example, in the case of commercial use, a solid or semi-solid cooking oil composition filled in a container such as a top can can be scooped out of the container by an appliance and placed in an oil tank such as a fryer.

  Ingredients and doughs used for cooking food such as ordinary frying food are heated to, for example, 120 to 200 ° C., preferably 150 to 200 ° C., using the oil and fat composition for cooking according to the present invention as a heating medium Cooked food can be obtained by cooking.

  In the present invention, the term "cooking" means cooking food using the oil composition for cooking as a heat medium, and the cooking of fried food (fry food) can be mentioned as a typical example, and in addition, it is fried Food (eg, fried noodles, fried vegetables, etc.), grilled foods (eg, grilled meat, okonomiyaki etc.), etc. are included.

  The fat and oil composition for cooking according to the present invention is suitable for a food having a large content of fat and oil that has permeated into the cooked food, and the effect is more pronounced. The food having a high oil content is fried food (fry food), among which donuts are preferable.

  As a specific cooking method, in the case of frying food, after putting the oil and fat composition for heating and cooking of the present invention in an oil tank such as a fryer, the temperature is raised to the cooking temperature with a heater or gas and heated and dissolved. . While controlling the oil temperature of the heating oil composition, food such as dough is introduced, and in the case of continuous production, heating is carried out while being conveyed by a conveyor or the like. About the quantity of the oil-fat composition for heating, heating temperature, and heating time, it adjusts suitably with the kind of foodstuffs to be used, the method of cooking, etc.

  The food cooked with the oil composition for cooking according to the present invention is usually heated slowly to be cooled to room temperature after being cooked to cook the food. That is, the oil composition for heating as a heat medium rises to the heating temperature and dissolves once, and then is contained in the cooked food and placed at room temperature, so it is cooled under slow cooling conditions, and the oil is crystallized. Turn

  Under such slow cooling conditions, the oil composition for cooking according to the present invention is such that the precipitation of oil crystals is delayed, and the crystal part and the non-crystal part of the oil are separated to have a certain size. The noncrystalline state is maintained as a sea-island structure in which the crystal part of the crystal-grown fat is homogeneously dispersed in the noncrystalline part. Therefore, when eating, there is little feeling of a hard crystal part, it has a soft and juicy texture, good mouth melting is possible, and exudation of liquid oil is suppressed, and liquid oil is stained from food after cooking. It is possible to suppress the occurrence of stickiness when holding by hand and adhesion and staining of the liquid oil that has exuded to the package when it is packaged.

  From these points, the oil and fat composition for heating and cooking of the present invention is suitable for heating and cooking fried foods such as donuts, fried pies and fried Japanese confectionery and fried foods such as fried bread and the like.

  Examples of the donuts include cake donuts manufactured by expanding a dough using an expanding agent such as baking powder, and yeast donuts using dough fermented with yeast. These may be those coated with a food or those coated with a powder such as sugar. Moreover, it may be a spherical one, a stick-like one, a twist-like one, a chewable donut containing a tool, a cream donut, etc., as well as one which is formed into a ring shape and fried.

  As raw materials for cake donut dough, flour such as flour (a weak flour or a mixture of medium flour and strong flour etc.), an expanding agent (such as baking powder), starch, etc. are blended, and in general, cake donuts Other ingredients used in the dough can be blended. For example, water, sugar, sugar alcohol, egg, processed egg product, salt, emulsifier, whole milk powder, skimmed milk powder, milk, concentrated milk, synthetic milk, fermented milk, fresh cream, yogurt, fats and oils (shortening, margarine, etc.) , Coloring agents, flavors, etc.

  These raw materials are compounded and mixed according to a conventional method, and the dough is molded and frozen as it is or is stored frozen after being used for cooking or the filling is wrapped in the dough and the present invention is carried out in an oil tank such as a fryer. The mixture is poured into a heating oil composition, and fryed according to a conventional method to expand the dough with a swelling agent. The fried temperature of the cake donut is generally 170-190 ° C.

  As fried pies, what fry what wrapped ingredients, such as meats, seafood, eggs, vegetables, etc. with pie dough is mentioned. For example, a paste prepared from apple and frying apple pie wrapped in puff pastry, custard cream frying cream pie wrapped in puff pastry, a meat pie fried with minced meat wrapped in puff pastry There are fried foods, etc.

  As fried Japanese confectionery, fried whole oysters, fried daifuku, karinto bun, karinto, persimmon Kenpi etc. are mentioned.

  As fried breads, fried bread prepared by directly frying bread dough, pastry bread such as coppe bread, etc. Confectionery bread seasoned with sugar etc., churros eaten covered with sugar and cinnamon, eating curry bread, piroshiki, fried Chinese bun , Hanamaki fried bread and the like.

  As raw materials of dough for fried breads, flours such as wheat flour (strong flour, medium-strength flour, weak flour, etc.) can be blended, and other raw materials generally used for dough of fried breads can be blended. . For example, water, sugar, sugar alcohol, egg, processed egg product, starch, salt, emulsifier, emulsified foam (emulsified oil and fat), cheese, whey, fresh cream, synthetic cream, yogurt, whole milk powder, skimmed milk powder, milk , Concentrated milk, Synthetic milk, Yeast, Yeast food, Cocoa mass, Cocoa powder, Chocolate, Coffee, Tea, Matcha, Vegetables, Fruits, Fruit, Juice, Jam, Fruit sauce, Meat, Seafood, Beans, Beans, Tofu Soy milk, soy protein, swelling agent, fats and oils (shortening, margarine, etc.), sweeteners, seasonings, spices, coloring agents, flavors, etc. may be mentioned. When producing fried bread using these raw materials, a bread dough is prepared by a direct paste method, a medium seed method, a liquid seed method, an old noodle method, a hot water seed method, etc. Mold in shape.

  In addition, it is not limited especially as cooking food of frying goods, and it is fried seeds using vegetables, fruits, meats, fish and shellfish, dairy products, these processed cooking products, frozen products, etc. as ingredients. It can be used for batter, breaded bread, fried breaded bread and oil, and deep fried fried oil without coating on fried seeds. As such cooking food, for example, fried (cutlet such as pork cutlet, croquettes, shrimp fried, etc.), tempura, fried, fried, fried, fried, fried, fried spring, etc. wrapped fried food, fritters, fried potatoes, fried Chicken etc. are mentioned.

EXAMPLES Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each raw material in Table 1 and Table 2 shows a mass part.
1. Measuring method The iodine value of each fat and oil was measured by "2.3.4.1-2013 iodine value (Whis-cyclohexane method)" of the standard fat and oil analysis test method (The Japan Oil Chemistry Association).

  The total content of disaturated triglycerides and trisaturated triglycerides in fats and oils is determined by the gas chromatography method (standard fat and oil analysis test method (Japan Oil Chemistry Association) “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromate). It measured by Tograph method) and "Recommendation 2-2013 fatty acid composition", and calculated | required by calculation using the amount of fatty acids, respectively.

  The mass ratio (SUS / SSU) of symmetrical triglyceride (SUS) and non-symmetrical triglyceride (SSU) in fats and oils is determined by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemistry Association) "2.4.2". .2-2013 Calculated from the mass of SUS type triglyceride and SSU type triglyceride determined by fatty acid composition (FID temperature rising gas chromatography method) and "Recommendation 2-2013 fatty acid composition".

  The lauric acid content of all the constituent fatty acids in fats and oils is determined by gas chromatography (standard fat and oil analysis test method (Japan Oil Chemistry Association) “2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatography) It measured by ").

2. Production of oil and fat composition for heating and cooking Each raw material oil and fat is mixed in a tank according to the compounding ratio shown in Table 1 and Table 2, temperature is adjusted to 75 ° C while stirring with a propeller stirrer, emulsifier is added, and uniformly The dispersed and dissolved mixture was quenched and quenched at 25 ° C./min with a perfector to obtain a cooking oil composition.

(Esterified fats and oils 1, 2)
Transesterified oil and fat 1 was produced by the following method. 20% by mass of palm core extreme curing oil, 60% by mass of palm oil and 20% by mass of palm oil extreme curing oil were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, the product was washed with water, dehydrated, decolorized and deodorized to obtain a transesterified oil 1. The SUS content of the transesterified oil and fat 1 was 12.1% by mass, the SSU content was 24.2% by mass, and the iodine value was 33.

  Transesterified oil and fat 2 was produced by the following method. Sodium methylate was added as a catalyst to palm fractionated soft oil (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, the product was washed with water, dehydrated, decolorized and deodorized to obtain a transesterified oil 2. The SUS content of the transesterified oil and fat 2 was 11.1% by mass, and the SSU content was 22.3% by mass.

(Sorbitan fatty acid ester 1 to 3)
Commercial products were used as the sorbitan fatty acid esters 1 to 3 added to the heating oil composition. The details are as shown in Table 3.

  The amount of change in the solidification initiation temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine number 53), 3.5 mg is weighed in an aluminum pan for measurement, and an empty pan (reference) in which no sample is added The solidification start temperature was measured under the following conditions using a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan KK).

  Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was similarly measured.

Difference between the solidification start temperature of palm oil to which sorbitan fatty acid ester is added and the solidification start temperature of palm oil to which sorbitan fatty acid ester is not added ((solidification start temperature of palm oil to which sorbitan fatty acid ester is added)-(solidification of palm oil Starting temperature)) was taken as the amount of change in the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the differential scanning calorimeter cell was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C. (10 ° C./min.) Per minute, and the solidification start temperature (heat generation start temperature at the exothermic peak) in the process was measured. The solidification start temperature was the intersection point of the baseline and the peak tangent.

  Furthermore, after melt | dissolving the oil-fat composition of Example 1 and Comparative Example 1 at 80 degreeC, the mode after leaving-to-stand for 72 hours at 20 degreeC was observed with the microscope. The photomicrograph of the result is shown in FIG. 1, FIG.

  In FIG. 1, the white crystalline part and the black non-crystalline part (liquid part) of fats and oils became the sea island structure state which separated sharply. In FIG. 2, fine crystals were precipitated. From these results, it is found that the amount of change in solidification start temperature of palm oil is less than 1.0 ° C., and 80 mass% or more of all the constituent fatty acids use palmitic acid sorbitan fatty acid ester. It was found that the precipitation can be delayed to maintain the non-crystalline state. Further, as shown in FIG. 1, when there are many non-crystal parts, it is considered that soft and juicy texture can be obtained because it hardly feels hard crystal parts when eating a cooked food. On the other hand, when there are a lot of crystal parts as shown in FIG. 2, when eating a cooked food, it is thought that a hard crystal part is felt and a soft and juicy texture can not be obtained.

3. Evaluation The following evaluation was performed about the oil-fat composition of Examples 1-9 and Comparative Examples 1-4. Each evaluation result is shown in Table 4 and Table 5.

[CDM test (Conductometric Determination Method: Ransimat method)]
The CDM value was determined by the standard fat and oil analysis test method 2.5.1.2 (edited by the Japan Oil Chemistry Association), and evaluated based on the following criteria. Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and time (hr) to the inflection point at which the conductivity of water changes rapidly Examined. The higher the CDM value, the higher the oxidation stability of the oil.

(Preparation of cake donut)
The cake donut was produced in the following procedure.
[1] Sift all ingredients except for shortening, whole eggs and water of the following composition uniformly.
[2] Add the sieved raw materials into a mixer bowl, add whole eggs and water, and mix with a beater for 30 seconds at low speed and 1 minute for medium low speed.
[3] Add shortening and mix for 30 seconds at low speed and 2 minutes for medium-low speed.
[4] The resulting dough was stretched to a thickness of 1 cm with a rolling pin, punched out in a donut shape, and subjected to a donut fry test.

  In the donut fry test, 7000 g of each oil and fat composition was collected in an electric fryer, controlled at an oil temperature of 180 ° C., and cake donut dough was added, then inverted on one side for 90 seconds, and fried for 90 seconds.

<Formulation of cake donut>
Flour flour 1000 parts by mass Sugar Sugar 400 parts by mass Dietary salt 15 parts by mass Shortening ※ 1 100 parts by mass Whole eggs (net) 220 parts by mass Baking powder 30 parts by mass Water 280 parts by mass ※ 1 Shortening: "Shortening AVS"

[Soft]
The fry cake donut was stored in a thermostat controlled at 25 ° C., and the softness after 24 hours was evaluated by the following criteria by 10 panels.
Evaluation criteria ◎: 8 or more out of 10 panelists were evaluated as soft.
○: 5 to 7 out of 10 panelists were evaluated as soft.
Fair: 3 to 4 out of 10 panelists were evaluated as soft.
X: Among 10 panelists, 2 or less were evaluated as soft.

Juicy
The fried cake donut was stored in a thermostat controlled at 25 ° C., and the juicyness after 24 hours was evaluated by the panel 10 by the following criteria.
Evaluation criteria ◎: 8 or more out of 10 panelists rated it as juicy.
○: 5 to 7 out of 10 panelists rated it as juicy.
Fair: 3 to 4 out of 10 panelists rated it as juicy.
X: Among 10 panelists, less than 2 were rated as juicy.

[Betatsuki]
The surface tackiness of the donuts stored for 24 hours in a thermostat controlled at 25 ° C. was evaluated based on the following criteria.
Evaluation criteria ◎: There is no stickiness at all.
○: I feel slightly sticky.
:: I feel sticky.
X: I feel very sticky.

Melting mouth
The fried cake donuts were stored in a thermostat controlled at 25 ° C., and after 24 hours, mouth melting was evaluated by 10 panelists according to the following criteria.
Evaluation criteria ◎: 8 or more out of 10 panelists evaluated that the mouth melting was good.
○: 5 to 7 out of 10 panelists evaluated that the mouth melting was good.
Fair: 3 to 4 out of 10 panelists evaluated that the mouth melting was good.
X: Two or less of the panelists evaluated that the mouth melting was good.

Claims (5)

The amount of change in the solidification start temperature of palm oil and fats and oils having a content of 20 to 70% by mass of di- and tri-saturated triglycerides is 0 ° C. or less , and 80% by mass or more of all constituent fatty acids is palmitic acid A cooking oil composition containing a certain sorbitan fatty acid ester.   The said fats and oils have a mass ratio (SUS / SSU) of symmetrical type triglyceride (SUS) and asymmetrical type triglyceride (SSU) among disaturated triglycerides of 0.1 to 5.0. Fat composition.   The oil-and-fat composition for cooking according to claim 1 or 2, wherein the oil-and-fat contains an oil-and-fat whose content of trisaturated triglyceride is 30% by mass or more.   The oil composition for cooking according to any one of claims 1 to 3, wherein the fat and oil has a lauric acid content of 0.5 to 12% by mass in all the constituent fatty acids.   The oil-and-fat composition for cooking according to any one of claims 1 to 4, wherein the oil-and-fat contains at least one selected from palm-based fats and oils and transesterified fats and oils containing palm-based fats and oils as raw materials.