JP6599247B2 - Powdered fat composition for non-fried food - Google Patents

Description

  The present invention relates to a powdery fat composition used for a premix for non-fried food for cooking with a microwave oven or an oven without oil. More specifically, the present invention relates to a powdery fat composition used in a pre-mix for non-fried foods for producing a fried food with a succulent and soft texture, in which the flavor of the seasoning is softened. Moreover, it is related also with the manufacturing method of the above-mentioned premix, and the manufacturing method of the non-fried foodstuff which attaches the said premix to ingredients and heat-cooks it.

  Fried foods such as fries, tempura, and deep-fried food are generally produced by attaching ingredients such as wheat flour, starch, and seasonings to ingredients and then oiling them. In recent years, simple premixes for deep-fried foods are often used. Such a premix is manufactured by previously blending wheat flour or starch with salt, seasoning, spices and the like.

  More recently, in order to limit the calorie content of meals or to eliminate the hassle of cleansing up after oiling, it can be eaten simply by cooking in a microwave oven or oven, etc. without oiling. The fried food that becomes is preferred. That is, there is an increasing demand for so-called non-fried foods. Therefore, there has been a strong demand for the development of a pre-mix for non-fried foods that does not require oil but is suitable for cooking.

Regarding such a premix for non-fried foods and a method for producing the same, several methods using powdered fats and oils have been proposed so far. For example, a premix for non-fried food containing a heat-treated grain product or a pulverized product thereof and a powdered fat having a melting point of 45 ° C. or higher is known (Patent Document 1). Moreover, the premix for non-fried foods containing the baking ground material derived from wheat flour, a thermocoagulable raw material, and powdered fats and oils is known (patent document 2).
However, fried foods cooked non-fried using such a premix are still sufficiently satisfactory in appearance, texture and flavor compared to fried foods produced by ordinary oil-boiled cooking. There was still room for improvement. In particular, as a recent trend, a light-flavored food is often preferred so that the flavor of the fried food can be felt well, and it has been necessary to moderate the flavor of the seasoning contained in the premix. In addition, general consumers tended to prefer a soft texture, and it was also necessary for ingredients to be juicy and soft.

JP 2013-21971 A JP 2013-179880 A

  The subject of this invention is providing the powdered fats and oils composition used for the premix for non-fried deep-fried foods for manufacturing the fried food food which has the flavor of the seasoning softened and has a soft texture.

  As a result of diligent research on a premix for non-fried fried foods to which various powdered fats and oils were added, the inventors of the present invention used a powdered fat composition satisfying specific conditions to reduce the flavor of seasonings. The present inventors have found that a fried food with a soft texture can be obtained.

That is, according to one aspect of the present invention, it is possible to provide a powdered oil / fat composition for non-fried foods, which contains a powdered oil / fat composition that satisfies the following condition (a).
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having carbon number x at the 1st to 3rd positions, and the fatty acid residue of the XXX type triglyceride It is an oil and fat composition containing 35 to 1% by mass of one or more X2Y type triglycerides in which one of X is substituted with a fatty acid residue Y having carbon number y, and the carbon number x is selected from 8 to 20 The carbon number y is independently an integer selected from x + 2 to x + 12 and y ≦ 22.
Moreover, according to one preferable aspect of the present invention, the powder oil composition described above, wherein the XXX type triglyceride contains 80 to 99% by mass and the total of the one or more X2Y type triglycerides is 20 to 1% by mass. Can be provided.
According to a preferred aspect of the present invention, x is an integer selected from 10 to 18, y is independently an integer selected from x + 2 to x + 10, and y ≦ 22. The said powdery fat composition can be provided.
According to a preferred aspect of the present invention, x is an integer selected from 10 to 12, y is independently an integer selected from x + 4 to x + 8, and y ≦ 22. The said powdery fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the said loose powder density can provide the said powder oil-fat composition which is 0.1-0.6 g / cm <3>.
Moreover, according to the preferable one aspect | mode of this invention, the premix for non-fried foods containing the said powdered oil-fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the pre-mix for non-fried foods which contains 1-40 mass% of the said powder fat composition on a powder base can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the fried foodstuff which used the said premix as clothing can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the premix for non-fried foods which mix | blends the said powder fat composition can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the premix for non-fried foods which mix | blends the said powdered oil-fat composition 1-40 mass% with respect to a powder base can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the manufacturing method of the fried foodstuff which heat-cooks the said premix as clothing can be provided.
Moreover, according to the preferable one aspect | mode of this invention, the food texture improving agent of the non-fried foodstuff which uses the said powder fat composition as an active ingredient can be provided.

  According to the present invention, by using a powdered fat composition satisfying specific conditions in a pre-mix for non-fried food, a non-fried food with a succulent and soft texture can be easily produced in which the flavor of the seasoning is moderated. be able to. Thereby, it can respond to the demand of the people who were not satisfied with the conventional non-fried food.

Hereinafter, the “premix for fried foods” of the present invention will be described step by step.
In the present invention, the “premix for non-fried food” refers to a premix for producing a fried food (ie, non-fried food) that has been cooked with oil or not fried. For example, it is a mixture of all or part of sugar such as sugar, fats and oils (powdered fats and oils), milk powder, dried eggs, swelling agents, emulsifiers, seasonings, spices, fragrances, coloring agents, etc. It is a general term for powders that are mixed with water and other liquids as appropriate, and coated with ingredients, and then prepared so that fried foods can be easily prepared simply by non-fried cooking (for example, baking). is there. The advantages of using such a premix are, for example, (1) high quality products can be easily obtained, (2) quality uniformity can be ensured, (3) cumbersome work can be reduced, time, place, For example, labor can be saved. The powdered oil / fat composition of the present invention is used as a part (oil / fat content) of a material for making such a premix for non-fried food.
In addition, the premix for non-fried goods of this invention can be manufactured if each said raw material is mixed with machines, such as V blender, a Nauter mixer, a Henschel mixer, a fluidized bed mixer.

<Oil composition>
In the present invention, when the total triglyceride content is 100% by mass, 65 to 99% by mass of one or more XXX type triglycerides having a fatty acid residue X having carbon number x at the 1st to 3rd positions, An oil and fat composition comprising 35 to 1% by mass of one or more X2Y type triglycerides obtained by substituting one fatty acid residue X of a XXX type triglyceride with a fatty acid residue Y having carbon number y, x is an integer selected from 8 to 20, and the carbon number y is independently an integer selected from x + 2 to x + 12 and y / 22. The oil and fat composition containing the two types of triglycerides in the above-described mass% easily becomes a powdery oil and fat composition without including additives such as emulsifiers and excipients. The oil / fat composition and the powdered oil / fat composition of the present invention are described in detail in the previously filed PCT / JP2015 / 070850 (Japanese Patent Application No. 2014-149168), so the details are omitted here. The contents of the application are incorporated in the present specification. Hereinafter, the characteristics of the oil and fat composition and powder oil and fat composition of the present invention will be described in summary.

<XXX type triglyceride>
When the total triglyceride content is 100% by mass, the oil and fat composition of the present invention has a content of 65 to 99% by mass, single type or plural types, preferably a single type (single type) of XXX type triglycerides. including. The XXX type triglyceride is a triglyceride having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 8 to 20, preferably an integer selected from 10 to 18, more preferably an integer selected from 10 to 16, still more preferably selected from 10 to 12 Is an integer.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include residues such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, and arachidic acid, but are not limited thereto. As the fatty acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid are more preferable, capric acid, lauric acid, myristic acid and palmitic acid are more preferable, and capric acid and lauric acid are particularly preferable. It is.
XXX type triglyceride is contained in an amount of 65 to 99% by mass when the total triglyceride in the oil / fat composition is 100% by mass. The content of the XXX type triglyceride is preferably 75 to 99% by mass, more preferably 80 to 99% by mass, still more preferably 83 to 98% by mass, and particularly preferably 85 to 98% by mass. Particularly preferred is 90 to 98% by mass.

<X2Y type triglyceride>
The oil and fat composition of the present invention contains one or more X2Y type triglycerides obtained by substituting one fatty acid residue X of the XXX type triglyceride with a fatty acid residue Y having y carbon number. Here, each fatty acid residue X contained in one X2Y type triglyceride is the same as each other, and is the same as the fatty acid residue X of the XXX type triglyceride. The carbon number y of the fatty acid residue Y contained in the one X2Y type triglyceride is an integer selected from the conditions of x + 2 to x + 12 and y ≦ 22. The carbon number y is preferably an integer selected from the conditions satisfying y = x + 2 to x + 10, more preferably satisfying y = x + 4 to x + 8. Further, the upper limit value of the carbon number y is preferably y ≦ 20, more preferably y ≦ 18. The oil and fat composition of the present invention may contain a plurality of, for example, 2 to 5 types, preferably 3 to 4 types of X2Y type triglycerides, and the definition of each X2Y type triglyceride in this case is as described above. The carbon number y of the fatty acid residue Y of each X2Y type triglyceride is independently selected for each X2Y type triglyceride from the above range. For example, when the oil and fat composition of the present invention is produced by transesterifying tricaprin and palm kernel stearin extremely hardened oil, x is commonly x = 10, but y is y = 12, 14, respectively. 4 types of X2Y type triglycerides which are 16 and 18.
The fatty acid residue Y may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue Y include, but are not limited to, residues such as lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. More preferred as the fatty acid are myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, and more preferred are myristic acid, palmitic acid and stearic acid.
The fatty acid residue Y of this X2Y type triglyceride may be arranged at any of the 1st to 3rd positions.
X2Y type triglyceride is contained in an amount of 35 to 1% by mass when the total triglyceride in the oil and fat composition is 100% by mass. As content of X2Y type triglyceride, it is 25-1 mass%, for example, Preferably it is 20-1 mass%, More preferably, it is 17-1 mass%, More preferably, it is 15-2 mass%. More preferably, it is 10 to 2% by mass. When a plurality of X2Y type triglycerides are contained in the oil and fat composition of the present invention, the amount of the X2Y type triglycerides is the total amount of the X2Y type triglycerides contained.

<Other triglycerides>
Unless the effect of this invention is impaired, the oil-fat composition of this invention may contain other triglycerides other than the said XXX type triglyceride and X2Y type triglyceride. The other triglycerides may be a plurality of types of triglycerides, and may be synthetic fats and oils or natural fats and oils. Examples of synthetic fats and oils include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural fats and oils include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. When the total triglyceride in the oil and fat composition of the present invention is 100% by mass, there is no problem even if other triglycerides are contained in an amount of 1% by mass or more, for example, about 5 to 30% by mass. The content of other triglycerides is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and still more preferably 0 to 8% by mass.

<Other ingredients>
The oil and fat composition of the present invention may optionally contain other components such as emulsifiers, fragrances, skim milk powder, whole fat milk powder, sugar, and dextrin in addition to the above triglycerides. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the oil and fat composition is 100% by mass, 0 to 70% by mass, preferably It is 0-65 mass%, More preferably, it is 0-30 mass%. 90% by mass or more of the other component is preferably a powder having an average particle diameter of 1000 μm or less, and more preferably a powder having an average particle diameter of 500 μm or less. In addition, the average particle diameter here is a value measured by a laser diffraction scattering method (ISO133201 and ISO9276-1).
However, it is preferable that the preferred oil / fat composition of the present invention consists essentially of oil / fat. Here, the fats and oils consist essentially of triglycerides. In addition, “substantially” means that the component other than the fat or oil contained in the oil or fat composition or the component other than the triglyceride contained in the fat or oil makes the oil or fat composition or fat and oil 100% by mass, for example, 0 to It means 15 mass%, preferably 0-10 mass%, more preferably 0-5 mass%.

<Powder oil composition>
The powdered oil / fat composition of the present invention is obtained by melting the triglyceride contained in the oil / fat composition to obtain the molten oil / fat composition, and cooling the oil / fat composition by using a pulverizer such as a spray or a mill. A powdery oil / fat composition (powdered oil / fat composition) can be obtained without employing special processing means such as mechanical grinding. More specifically, the oil and fat composition containing the XXX type triglyceride and the X2Y type triglyceride is arbitrarily heated and melted to obtain a molten oil composition, and then cooled to be more molten than the molten oil composition. A solid is formed having voids of increased volume. A powdery fat composition can be easily obtained by pulverizing the obtained solid matter by applying a light impact from the outside, such as by sieving.

<Physical properties of powdered oil and fat composition>
The powdery fat composition of the present invention is a powdery solid at ordinary temperature (20 ° C.).
The loose bulk density of the powdered oil / fat composition of the present invention is, for example, substantially 0.1 to 0.6 g / cm 3, preferably 0.15 to 0.5 g / cm 3, more preferably when it consists essentially of oil / fat. 0.2 to 0.4 g / cm3. Here, the “loosened bulk density” is a packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm 3) is measured, for example, by dropping an appropriate amount of the powdered fat composition from about 2 cm above the upper opening end of the graduated cylinder into a graduated cylinder with an inner diameter of 15 mm × 25 mL, and filling It can be determined by measuring the mass (g) and reading the volume (mL), and calculating the mass (g) of the powdered oil / fat composition per mL. The loose bulk density can also be calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of a sample is dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). The sample swelled from the receiver is scraped off, the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement is preferably performed three times and the average value is taken.

<The manufacturing method of a powder oil-fat composition>
The powdered fat composition of the present invention comprises the following steps:
(A) When the total triglyceride content is 100% by mass, 65 to 99% by mass of XXX type triglyceride having a fatty acid residue X having carbon number x at the 1st to 3rd positions, and the fatty acid residue of the XXX type triglyceride An oil and fat composition containing 35 to 1% by mass of an X2Y type triglyceride obtained by substituting one of X with a fatty acid residue Y having carbon number y, wherein the carbon number x is an integer selected from 8 to 20 A step of preparing an oil and fat composition, wherein the carbon numbers y are each independently an integer selected from x + 2 to x + 12 and y ≦ 22;
(B) Any step of heating the oil and fat composition and melting the triglyceride contained in the oil and fat composition to obtain the molten oil and fat composition,
(D) a step of cooling the molten fat composition to obtain a powdered fat composition,
It can manufacture by the method containing.
Moreover, between the said process (b) and (d), the arbitrary processes for accelerating | stimulating powder production as a process (c), for example, (c1) Seeding process, (c2) Tempering process, and / or (c3) A pre-cooling step may be included. Further, the powdered fat composition obtained in the step (d) may be obtained by the step (e) of obtaining a powdery fat composition by grinding the solid obtained after cooling in the step (d). Good.

(A) Preparation step I of oil and fat composition
The oil and fat composition prepared in the step (a) contains the XXX type triglyceride (one or more) and the X2Y type triglyceride (one or more) as described above in the above-described mass%. is there. Specifically, for example, an XXX type triglyceride (one type or more) having a fatty acid residue X having a carbon number x at the 1st to 3rd positions, and a fatty acid residue Y having a carbon number y at the 1st to 3rd positions. YYY-type triglycerides (one or more) are separately obtained and mixed at a mass ratio of XXX-type triglycerides / YYY-type triglycerides at 90/10 to 99/1 to obtain a reaction substrate (wherein, The carbon number x is an integer selected from 8 to 20, and the carbon number y is an integer selected from x + 2 to x + 12 and y ≦ 22), and the reaction substrate is heated in the presence of a catalyst. Obtained through a step of transesterification.
(A) Preparation step II of oil and fat composition
Examples of the method for producing the oil and fat composition prepared in the step (a) of the present invention further include a method of simultaneously and directly synthesizing the XXX type triglyceride and the X2Y type triglyceride as shown below. That is, in this preparation step II, in order to produce XXX type triglyceride and X2Y type triglyceride, XXX type triglyceride and YYY type triglyceride are not separately synthesized and transesterified, but both triglycerides are produced. The raw materials (fatty acid or fatty acid derivative and glycerin) are charged into, for example, a single reaction vessel and synthesized simultaneously and directly.
(A) Preparation step III of oil and fat composition
The oil and fat composition further comprises an XXX type triglyceride outside the range of 65 to 99% by mass and / or an X2Y type triglyceride outside the range of 35 to 1% by mass, and then the XXX type triglyceride or X2Y. An oil and fat composition containing 65 to 99% by mass of XXX type triglyceride and 35 to 1% by mass of X2Y type triglyceride may be obtained by further adding type triglyceride (preparation of oil and fat composition by dilution). For example, after obtaining an oil and fat composition containing 50 to 70% by mass of XXX type triglyceride and 50 to 30% by mass of X2Y type triglyceride, a desired amount of XXX type triglyceride is added to 65 to 99% by mass of XXX type. You may obtain the oil-fat composition containing a triglyceride and 35-1 mass% X2Y type | mold triglyceride.

(B) The process of obtaining the said fat-and-oil composition of a molten state Before the said (d) process, when the fat-and-oil composition obtained by the said process (a) is in a molten state at the time of preparation, it is not heated. Although it is cooled as it is, when it is not in a molten state, it is heated arbitrarily to melt the triglyceride contained in the oil and fat composition to obtain a molten oil and fat composition.
Here, the heating of the oil / fat composition is performed at a temperature equal to or higher than the melting point of the triglyceride contained in the oil / fat composition, in particular, a temperature at which the XXX type triglyceride and the X2Y type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to It is appropriate that the temperature is 150 ° C, more preferably 80 to 100 ° C. Moreover, it is appropriate that the heating is continued, for example, for 0.5 to 3 hours, preferably 0.5 to 2 hours, more preferably 0.5 to 1 hour.

(D) Step of cooling the molten fat composition to obtain a powdered fat composition The molten fat composition obtained in the step (a) or (b) is further cooled to obtain a powdered fat composition. Form.
Here, “cooling the molten oil composition” means maintaining the molten oil composition at a temperature lower than the melting point of the oil composition. The “temperature lower than the melting point of the oil and fat composition” means, for example, a temperature that is 1 to 30 ° C. lower than the melting point, preferably 1 to 20 ° C. lower than the melting point, more preferably 1 to 15 ° C. lower than the melting point. is there. Cooling of the fat and oil composition in the molten state is, for example, when x is 8 to 10, the final temperature is preferably 10 to 30 ° C, more preferably 15 to 25 ° C, and further preferably 18 to 22 ° C. Is done by cooling. For example, when x is 11 or 12, the final temperature in the cooling is preferably 30 to 40 ° C, more preferably 32 to 38 ° C, still more preferably 33 to 37 ° C, and when x is 13 or 14, Preferably it is 40-50 degreeC, More preferably, it is 42-48 degreeC, More preferably, it is 44-47 degreeC, When x is 15 or 16, Preferably it is 50-60 degreeC, More preferably, it is 52-58 degreeC, Furthermore, Preferably, it is 54 to 57 ° C. When x is 17 or 18, it is preferably 60 to 70 ° C, more preferably 62 to 68 ° C, still more preferably 64 to 67 ° C, and when x is 19 or 20. Is preferably 70 to 80 ° C, more preferably 72 to 78 ° C, still more preferably 74 to 77 ° C. At the above final temperature, for example, it is appropriate to stand for preferably 2 hours or longer, more preferably 4 hours or longer, still more preferably 6 hours to 2 days. In some cases, for example, in the case where the carbon number x of the fatty acid residue X of the XXX type triglyceride is 8 to 12, such as those that require a relatively long time for pulverization, particularly when the following step (c) is not used, It may be necessary to leave for 2 to 8 days, specifically 3 to 7 days, more specifically about 6 days.

(C) Powder production promotion step Furthermore, between the above steps (a) or (b) and (d), (c) As an optional step for promoting powder production, the molten state used in step (d) The oil / fat composition may be treated by the seeding method (c1), the tempering method (c2) and / or the (c3) precooling method.
Here, the (c1) seeding method is a method in which a small amount of a component that becomes a powder core (seed) is added at the time of cooling an oil-and-fat composition in a molten state to promote powdering. Specifically, for example, in the oil and fat composition in the molten state obtained in the step (b), XXX type triglyceride having the same carbon number as that of the XXX type triglyceride in the oil and fat composition is preferably 80% by mass or more. Preferably, an oil and fat powder containing 90% by mass or more is prepared as a component serving as a nucleus (seed). At the time of cooling the fat / oil composition that is the core of the fat / oil powder, the temperature of the fat / oil composition reaches, for example, the final cooling temperature ± 0 to + 10 ° C., preferably +5 to + 10 ° C. Thus, 0.1 to 1 part by mass, preferably 0.2 to 0.8 part by mass is added to 100 parts by mass of the oil and fat composition in the molten state, thereby promoting the powdering of the oil and fat composition. It is.
(C2) The tempering method refers to a temperature lower than the cooling temperature in step (d), for example, a temperature lower by 5 to 20 ° C., before being allowed to stand at the final cooling temperature in cooling the fat composition in a molten state, Preferably, by cooling to a temperature lower by 7 to 15 ° C., more preferably by about 10 ° C., preferably by cooling for about 10 to 120 minutes, more preferably about 30 to 90 minutes, by a method of promoting powdering of the oil and fat composition. is there.
(C3) The pre-cooling method refers to the step (a) or (b) before the molten oil composition obtained in the step (a) or (b) is cooled in the step (d). In this method, the temperature is preliminarily cooled at a temperature lower than the temperature in the molten state and higher than the cooling temperature in the step (d). The temperature higher than the cooling temperature of the step (d) is, for example, a temperature 2 to 40 ° C. higher than the cooling temperature of the step (d), preferably a temperature higher by 3 to 30 ° C., more preferably a temperature higher by 4 to 30 ° C., More preferably, the temperature may be higher by about 5 to 10 ° C. The lower the temperature for the preliminary cooling, the shorter the main cooling time at the cooling temperature in the step (d). That is, unlike the seeding method or the tempering method, the pre-cooling method is a method that can promote the pulverization of the oil / fat composition by simply lowering the cooling temperature stepwise, and has a great advantage in industrial production.

(E) Step of obtaining a powdered oil / fat composition by pulverizing a solid More specifically, the step of obtaining a powdered oil / fat composition by cooling in the step (d) is more specifically a solid obtained by cooling in the step (d). It may be performed by the process (e) which grind | pulverizes and obtains a powdery oil-fat composition.
More specifically, first, a fat composition containing the XXX type triglyceride and the X2Y type triglyceride is melted to obtain a molten fat composition, and then cooled to increase the volume as compared with the molten fat composition. A solid having a void is formed. The fat and oil composition that has become a solid having voids can be pulverized by applying a light impact, and the solid is easily disintegrated into a powder form.
Here, a means for applying a light impact is not particularly specified, but a method of lightly applying vibration (impact) and pulverizing (raising) by shaking, sieving, etc. is simple and preferable.

<Other components contained in powdered oil and fat composition>
The powdery fat composition of the present invention may optionally contain other components such as an emulsifier, protein, starch, and antioxidant. For example, the dispersibility of the powdered fat composition in an aqueous system can be improved by adding an emulsifying agent to the powdered fat composition. The amount of these other components can be any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 70% by mass, preferably Is 0 to 65 mass%, more preferably 0 to 30 mass%.
However, it is preferable that the preferred powdered fat composition of the present invention consists essentially of fats and oils. Here, the fats and oils consist essentially of triglycerides. Further, “substantially” means that the component other than the fat or oil contained in the powdered fat or oil composition or the component other than the triglyceride contained in the fat or oil makes the oil or fat composition or fat and oil 100% by mass, for example, 0 It means -15% by mass, preferably 0-10% by mass, more preferably 0-5% by mass.

<Content of powdered oil and fat composition>
The premix for non-fried fried food of the present invention is based on powder and contains 1 to 40% by mass, more preferably 2 to 30% by mass, and further preferably 5 to 20% by mass of the above-mentioned powdered fat composition. If it is less than 1% by mass, the desired effect cannot be obtained, and if it exceeds 40% by mass, a favorable texture is not obtained. In addition, when the total mass of the pre-mix for non-fried food after adding the powdered fat / oil composition is 100% by mass, the powder / fat composition is preferably 0.5 to 20% by mass in the pre-mix for non-fried food, preferably 1-15 mass%, More preferably, 2-10 mass%, More preferably, it contains 3-8 mass%.
Moreover, the powdered fat composition of the present invention is not only added based on the amount of flour, but may also be added to conventional pre-mixed powder for non-fried food (eg, deep-fried powder). Therefore, in order to simplify the calculation, the “anti-powder base” in the present invention is defined as the content of the powdered fat composition with respect to the powder containing flour. That is, not only the content of the powdered oil / fat composition with respect to 100% by mass of flour, but also the content of the powdered oil / fat composition with respect to 100% by mass of conventional deep-fried flour (including other than flour) may be indicated. Depending on the embodiment of the invention, the latter is often meant in the present invention. Again, in the latter case, the content of the powdered fat composition of the present invention is calculated including other components contained in the premix besides the flour.

<Edible fats and oils contained in premix for non-fried food>
The premix for non-fried food according to the present invention can contain any edible oil / fat in addition to the powdered oil / fat composition. Examples of such edible oils and fats include edible oil, margarine, fat spread, and shortening, and one or more of these can be used in combination. Examples of the raw material of the edible fat include coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea fat, shea fractionated oil, monkey fat, monkey fractionated oil, iripe fat, Soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, milk fat, cocoa butter and the like, and mixed oils, processed oils and the like thereof can be used. The amount of these edible oils and fats can be set to any amount as long as the effects of the present invention are not impaired. For example, when the total mass of the powdered oil and fat composition is 100% by mass, 0 to 100% by mass, preferably It is 0-75 mass%, More preferably, it is 0-50 mass%.

<Grains contained in premix for non-fried food>
The flour used in the present invention mainly means wheat flour (strong flour, medium flour, thin flour, etc.), but besides this, barley flour, rice flour, barley flour, corn flour, rye flour, buckwheat flour, soybean A powder, potato flour, starch, etc. are mentioned, These 1 type (s) or 2 or more types can be mixed and used. In this invention, what heat-processed these flours (for example, the thing which crushed crackers, vermicelli, etc.) is also contained in flour. The content of flour contained in the premix for non-fried food according to the present invention is preferably 10 to 90% by mass, more preferably 20 to 80% by mass, and still more preferably 100% by mass of the premix. 30 to 70% by mass.

<Other ingredients contained in premix for non-fried food>
In the pre-mix for non-fried food of the present invention, raw materials generally blended in the pre-mix for deep-fried food can be used together. Specifically, for example, milk powder, dried eggs, vegetable protein, wheat gluten powder, pigments, flavors, salt, emulsifiers, thickeners, calcium, enzymes, flavoring agents, spices, etc., to the desired fried food quality It can be used as appropriate. The form of the premix of the present invention is not particularly limited as long as it is a form that can be applied to ingredients such as powder and granules (with appropriate addition of water or other liquid).

<Method of manufacturing non-fried foods>
The “fried food” of the present invention includes all foods that can be usually produced by cooking with oil, and examples thereof include fried chicken, fries, tempura, fritters, and the like. In the present invention, fried chicken is particularly preferable.
As a method for producing a deep-fried food of the present invention, the premix containing the above-described powdered fat composition is directly applied to the ingredients or, if necessary, the ingredients to which water or other liquid is previously attached, and this is cooked. By this, the non-fried foodstuff of this invention can be manufactured. Furthermore, a non-fried food product can be manufactured by adding water or other liquids to the premix and adhering the liquid clothing to the ingredients and cooking them.
There is no restriction | limiting in particular as ingredients to which the premix of this invention is attached, Meat, seafood, vegetables, etc. are mentioned. The ingredients may be pre-seasoned as necessary. Examples of the liquid that is previously attached to the ingredients include water and seasoning liquid. A meat improver such as phosphate may be added to the seasoning liquid. These liquids are adhered to the surface of the material, or the material is immersed or tumbled in these liquids, and the liquid is infiltrated into the entire material. Next, the premix of the present invention may be used by coating the ingredients with the liquid attached thereto. In addition, it is preferable to adhere the premix while firmly pinching the ingredients to which the liquid is adhered.
Further, water or other liquids may be added to the premix, and the ingredients may be immersed or tumbled in the obtained clothing material (batter liquid), so that the clothing made of the premix may be put on the entire ingredients.

  The ingredients to which the premix for non-fried food of the present invention is attached in the above-described procedure may be cooked immediately, or may be cooked after being refrigerated or frozen. Alternatively, the ingredients to which the premix of the present invention is attached may be refrigerated or frozen after cooking. The ingredients to which the premix for non-fried foods of the present invention is attached are distributed as non-fried foods to be eaten after cooking, preferably in a refrigerated or frozen state. Moreover, after cooking, it may be distributed under refrigeration or freezing, and may be eaten by reheating, natural thawing, or a combination thereof before eating.

  The means for cooking by heating (especially grilling) is not particularly limited except for oil butter. For example, an oven, a steam convection oven, an oven toaster, a grill, a frying pan, and the like are used. The cooking conditions vary depending on the type and size of the ingredients, and can be appropriately set by those skilled in the art depending on the type of cooking equipment to be used.

<Feeling improver for non-fried foods>
By the way, as described above, since the powdered fat composition used in the present invention is modified from a non-fried food product to a juicy and soft texture, the present invention is a non-fried composition comprising the powdered fat composition as an active ingredient. It also relates to texture modifiers for fried foods. As shown below, by blending the non-fried deep-fried food texture improver of the present invention with the non-fried deep-fried food pre-mix, it is possible to achieve a texture-improving effect that makes the deep-fried food a juicy and soft texture. it can.
The texture improving agent for non-fried foodstuffs of this invention contains the above-mentioned powdered fat composition. Since the food texture improving agent for non-fried foods of the present invention exhibits an effect in a small amount, the above-described powdered oil composition is preferably contained in an amount of 60% by mass or more, more preferably 80% by mass or more, and further preferably. Contains 100% by mass or more.
Further, the food texture improving agent for non-fried foods according to the present invention only needs to contain the above-described powdered fat composition as an active ingredient, and so long as the effect of the present invention is not impaired. Oils and fats such as rapeseed oil, excipients such as dextrin and starch, and other components such as quality improvers may be included.
However, the preferred non-fried food texture improving agent of the present invention preferably consists essentially of the powdered fat composition. Further, “substantially” means that the ingredients other than the powdered fat composition contained in the non-fried food food texture improver, when the non-fried food food texture improving agent is 100% by mass, for example, 0 to It means 15 mass%, preferably 0-10 mass%, more preferably 0-5 mass%.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated in more detail, this invention is not restrict | limited to these at all. Also. In the following, “%” indicates mass% unless otherwise specified.

<Raw oil and fat>
(1) Powdered fat composition A (melting point: about 28 ° C.):
[X = 10, y = 18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas blowing tube and water separator, 44.1 g (0.479 mol) of glycerin (manufactured by Sakamoto Pharmaceutical Co., Ltd.) and stearic acid (Palmac 98-18 (Acid Chem) 25.9 g (0.091 mol) and capric acid (Palmac 99-10 (manufactured by Acid Chem)) 266.0 g (1.544 mol) were charged and reacted at a temperature of 250 ° C. for 15 hours under a nitrogen stream. . Excess capric acid was distilled off at 190 ° C. under reduced pressure, followed by decolorization, filtration and deodorization to obtain 245 g of a light yellow liquid reaction product at 50 ° C. (XXX type: 80.6% by mass, X2Y type) : 17.3 mass%). 60 g of the obtained reaction product and 140 g of tricaprin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw oil (XXX type: 94.0% by mass, X2Y type: 5.2% by mass). The raw oil and fat is maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a 10 ° C. constant temperature bath for 1 hour, and then left in a 20 ° C. constant temperature bath for 12 hours to have a void whose volume has increased. After the solid was formed, it was loosened to obtain a powdery crystal composition (loose bulk density: 0.3 g / cm 3, average particle size 116 μm). The powdered fat composition thus produced was used in the following examples.
(2) Powdered fat composition B (melting point: about 44 ° C.)
[X = 12, y = 18, tempering method]
In a 500 mL four-necked flask equipped with a stirrer, thermometer, nitrogen gas blowing tube and moisture separator, 38.8 g (0.421 mol) of glycerin (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) and stearic acid (Palmac 98-18 (Acid Chem) 26.2 g (0.092 mol) and 271.3 g (1.354 mol) of lauric acid (Palmac 99-10 (manufactured by Acid Chem)) were charged and reacted at a temperature of 250 ° C. for 15 hours under a nitrogen stream. . Excess lauric acid was distilled off at 220 ° C. under reduced pressure, followed by decolorization, filtration and deodorization to obtain 242 g of a light yellow liquid reaction product at 50 ° C. (XXX type: 78.3 mass%, X2Y type) : 19.2% by mass). 60 g of the obtained reaction product and 140 g of trilaurin (manufactured by Nisshin Oillio Group Co., Ltd.) were mixed to obtain a raw oil (XXX type: 93.1% by mass, X2Y type: 5.8% by mass). The raw oil and fat was maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a 28 ° C. constant temperature bath for 0.5 hours, and then left standing in a 35 ° C. constant temperature bath for 12 hours to increase the volume. After forming a solid material having a powdery state, it was loosened to obtain a powdery crystal composition (relaxed bulk density: 0.3 g / cm 3, average particle size 130 μm). The powdered fat composition thus produced was used in the following examples.
Here, the loose bulk density was calculated from the bulk specific gravity measured based on JIS K-6720 (or ISO 1060-1 and 2) using a bulk density measuring instrument of Kuramochi Scientific Instruments. Specifically, 120 mL of the sample was dropped into the receiver from a position 38 mm high from the upper opening of the receiver (100 mL cylindrical container having an inner diameter of 40 mm and a height of 85 mm). Subsequently, the sample swelled from the receiver was scraped off, and the mass (Ag) of the sample corresponding to the internal volume (100 mL) of the receiver was weighed, and the loose bulk density was determined from the following equation.
Loose bulk density (g / mL) = A (g) / 100 (mL)
The measurement was performed three times, and the average value was taken as the measured value.
Here, the average particle diameter was measured based on the laser diffraction scattering method (ISO133201, ISO9276-1) with Nikkiso Co., Ltd. Microtrac MT3300ExII).
(3) Oil and fat powder Oil and fat powder (Nisshin Oillio Group, Inc .: Jupiter P1)

<Other raw materials>
(1) Deep-fried powder Deep-fried powder (made by Showa Sangyo Co., Ltd .: Chin in the range; deep-fried powder; flavored soy sauce flavor)
Ingredients include corn grits, powdered soy sauce, defatted soy flour, bread crumbs, salt, sugar, egg white powder, glucose, spices, yeast extract, skim milk powder, seasonings (amino acids, etc.), calcium carbonate, colorants (caramel, carotenoids) It is. Further, per 80 g, energy is 256 kcal, protein is 13.5 g, lipid is 0.5 g, carbohydrate is 49.4 g, sodium is 3.8 g, and salt equivalent is 9.7 g.

[Examples 1-2]
<Manufacture of deep-fried chicken>
According to the composition of the following Tables 1-2, the fried chicken of Examples 1-2 and Comparative Examples 1-2 was manufactured. Specifically, first, 1 g of powdered fats and oils (5% based on powder) was added to 20 g of deep-fried flour and mixed well. To this, 5 thawed chicken thighs (30-40 g / piece) were put together in a plastic bag and sprinkled well. Chicken thigh meat with fried chicken powder was placed on a kitchen paper and cooked in a microwave oven at 500 W for 4.5 minutes to produce fried chicken (non-fried food).

<Evaluation of fried chicken>
About the fried chicken of Examples 1-2 and Comparative Examples 1-2 which were manufactured above, it evaluated in accordance with the following evaluation methods.

<Evaluation method of fried food>
(1) Flavor Evaluation Method for Seasoning A comprehensive evaluation was performed by five skilled panelists according to the following criteria.
○: The flavor of the seasoning is softened, and a moderately strong taste is felt. △: The flavor of the seasoning is slightly softened, but the taste is felt slightly darker. ×: The flavor of the seasoning is felt strongly. (2) Evaluation method of texture according to the following criteria: A comprehensive evaluation was conducted by five skilled panelists. ○: A juicy and soft texture △: A slightly juicy texture and a soft texture Poor ×: No succulent feeling, hard texture (3) Evaluation method of oily feeling According to the following criteria, it was comprehensively evaluated by five skilled panelists. ○: There was a well-balanced oily feeling, Preferred as fried foods △: Slightly balanced oily feeling ×: Unbalanced oily feeling, unfavorable as fried food

  As is clear from the results in Tables 1 and 2, the deep-fried chicken produced using the powdered oil and fat composition of the present invention was seasoned as compared with the conventional product (Comparative Example 1) produced without containing it. The flavor of the ingredients was softened and a moderately strong taste was felt. In addition, the texture of chicken thigh meat was also juicy and soft, which proved preferable. Furthermore, it was found that there was a well-balanced oily feeling, it was not oily and preferred as a deep-fried food.

  On the other hand, in place of the powdered oil / fat composition of the present invention, when a commercially available oil / fat powder was used, there was no significant difference in flavor and texture of the seasoning compared to Example 1 or 2. However, an oily feeling slightly lacking in balance was felt, and it was found that the powdered fat composition of the present invention is preferable.

Claims (10)

A powdered oil / fat composition for non-fried foods, comprising a powdered oil / fat composition satisfying the following condition (a):
(A) is 100% by mass of the total triglyceride content, and 65 to 99 wt% of a XXX triglyceride having a fatty acid residue X saturated with carbon number x in 1-position and 3-position, saturated the XXX triglyceride 1 or more fatty acid composition containing 35 to 1% by mass of one or more X2Y type triglycerides obtained by substituting one of the fatty acid residues X with a saturated fatty acid residue Y having carbon number y, wherein the carbon number x Is an integer selected from 10 to 12 , and the carbon number y is independently an integer selected from x + 4 to x + 8 and y ≦ 22.   2. The powdered fat composition according to claim 1, wherein the XXX type triglyceride contains 80 to 99% by mass and the total of the one or more X2Y type triglycerides is 20 to 1% by mass. The powder oil-fat composition of Claim 1 or 2 whose loose bulk density is 0.1-0.6 g / cm < ³ > . The premix for non-fried fried foods containing the powdered oil-fat composition of any one of Claims 1-3 . The premix for non-fried fried food according to claim 4 , wherein the powdered fat composition is contained in an amount of 1 to 40% by mass on the basis of powder. A non-fried food product obtained by coating ingredients with the premix according to claim 4 or 5 . The manufacturing method of the premix for non-fried foods which mix | blends the powdered fats and oils composition of any one of Claims 1-3 . The manufacturing method of the premix for non-fried fried foods of Claim 7 which mix | blends 1-40 mass% of the said powder fat composition on a powder base. The manufacturing method of the non-fry deep-fried foodstuff which heat-cooks, after coat | covering ingredients with the premix of Claim 4 or 5 . A texture modifier for non-fried foods, comprising the powdered fat composition according to any one of claims 1 to 3 as an active ingredient.