JP6745579B2 - Oil composition for stir-fry cooking - Google Patents

Description

TECHNICAL FIELD The present invention relates to an oil and fat composition used when frying and cooking starch-based foodstuffs such as cooked rice and noodles. In particular, the present invention relates to an oil and fat composition which is used when stir-frying a starch-based food material, which makes it easy to stir-fried and can improve the texture and taste of the stir-fried food.

Generally, starch-based food materials such as cooked rice and noodles are not so strongly bound immediately after being cooked, but with the passage of time, the starch-based food materials become bound to each other or the food materials tend to become sticky. This is due to the stickiness of the gelatinized starch causing the food materials to stick to each other.

Conventionally, several techniques have been proposed in order to suppress the adhesion of starch-based food materials such as noodles and improve the loosening property. For example, it has been proposed to suppress the attachment of noodles by using edible oil and fat, but it is difficult to uniformly attach the edible oil and fat, and unevenness may be caused by simply adding the edible oil and fat.

Therefore, in order to improve the adhesion of the edible oil/fat to the noodles, it has been proposed to use a composition obtained by adding an emulsifier to the edible oil/fat as a raveling improver for noodles. For example, Patent Documents 1 to 3 describe using a specific polyglycerin fatty acid ester, and Patent Document 4 describes using a diglycerin fatty acid ester. Further, Patent Document 5 describes that polyglycerin fatty acid ester and polyoxyethylene sorbitan fatty acid ester are used in combination.

It has also been proposed to use lecithin in an oil and fat composition used during cooking such as stir-fry cooking. For example, Patent Documents 6 to 8 describe that an oil and fat composition for cooking is prepared by blending edible oil and fat with lecithin.

Further, it has been proposed to use an emulsifier in an oil and fat composition used for cooking such as stir-fried cooking. For example, Patent Document 9 describes an oil and fat composition for stir-fried foods in which oleic acid ester of glycerin is mixed with edible oil and fat.

Japanese Patent Laid-Open No. 07-039332 JP-A-07-298847 JP, 11-221033, A Japanese Patent Laid-Open No. 09-037728 JP, 2006-006132, A JP-A-8-89186 JP, 2009-039021, A JP2012-249621A JP, 2007-105035, A

BACKGROUND ART Conventionally, various technical proposals have been made with a focus on prevention of adhesion to cooking utensils such as frying pans and woks as a technical problem when frying starch-based foods. For example, regarding oils and fats (frying oil) used during stir-fry cooking, it has been proposed to improve the peelability to cooking utensils by blending lecithin and an emulsifier as described above (Patent Documents 6 to 6). 9).

In recent years, from the viewpoint of cooking utensils, cooking equipment, and cooking techniques, the technology for preventing the food from sticking to the cooking utensils during frying has been improved, and the cooking ingredients and cooking u It is also possible to prevent attachment of equipment.

Under these circumstances, the needs for oils and fats used in stir-fried cooking (stir-fried oil) are changing, and not only is the prevention of starch-based food materials from sticking to cooking utensils, which has been emphasized in the past, the foods that are stir-fried. There is a need for stir-frying oils and fats that can add value to For example, by using it during stir cooking, it is possible to prevent starch-based food materials from sticking to the cooking utensils, and to give the food a fluffy texture for stir-fried rice and a slushy texture for noodles. There is a need for an oil and fat composition that improves the taste of the food.

As described above, as an oil and fat composition for stir-fry cooking, it is conventionally known to mix lecithin, but when the oil and fat composition containing lecithin is used for stir-fry cooking, the taste and odor are affected. In addition, there is a problem that coloring occurs (heating coloring) due to heat during stir cooking. That is, in the oil composition containing lecithin that has been conventionally used, although it is possible to improve the peelability between the cooking utensil and the food material at the time of stir cooking, the value of the food after cooking may be impaired. ..

In view of such a situation, an object of the present invention is to provide an oil and fat composition for use in stir cooking, which can enhance the value of foods after stir cooking a starch-based foodstuff.

When the present inventors have diligently studied the above-mentioned problems, it is possible to obtain a food in which a starch-based food material is deliciously fried and cooked by using an oil and fat composition in which an edible oil and fat has an emulsifier having an HLB of 4.7 to 8. The present invention has been completed and the present invention has been completed.

The present invention includes, but is not limited to, the following aspects.
(1) An oil and fat composition for stir-frying a starch-based food material, which comprises an emulsifier (a) having an HLB of 4.7 to 8 and an edible oil and fat.
(2) The oil and fat composition according to (1), further containing an emulsifier (b) having an HLB of 2.5 or less.
(3) The oil and fat composition according to (1) or (2), wherein the starch-based food material is cooked rice or noodles.
(4) The oil/fat composition according to (2), wherein the total content of the emulsifiers (a) and (b) is 0.3 to 20% by weight based on the edible oil and fat.
(5) The oil/fat composition according to (2), wherein the weight ratio of (a) and (b) is 90:10 to 10:90.
(6) The oil and fat composition according to any one of (1) to (5), wherein the emulsifier (a) contains one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester.
(7) The oil and fat composition according to any one of (1) to (6), wherein the emulsifier (a) contains one or more selected from citric acid monooleate and diglycerin fatty acid ester.
(8) The oil and fat composition according to (2), wherein the emulsifier (b) contains one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester and sucrose fatty acid ester.
(9) The oil/fat composition according to any one of (1) to (8), which is used as a stir-fry oil during stir-fry cooking.
(10) The oil and fat composition according to any one of (1) to (8), which is used in combination with other stir-fry oil during stir-fry cooking.
(11) The oil/fat composition according to any one of (1) to (8), which is used for frying after being preliminarily attached to a starch-based food material.
(12) The oil and fat composition according to any one of (1) to (8), which is used by adhering to a food when reheating a food prepared by frying a starch-based food.
(13) A method for cooking a starch-based food material, which comprises adding the oil composition according to any one of (1) to (8) and stir-frying the starch-based food material.
(14) A food obtained by cooking by the method of (13).

ADVANTAGE OF THE INVENTION According to this invention, not only the adhesiveness of a starch-type foodstuff and a cooking utensil at the time of a fried cooking can be suppressed, but also a fried food can be deliciously fried and cooked. According to the oil/fat composition of the present invention, for example, fried rice (fried rice) can be easily fried and cooked so that the rice has a fluffy texture, and noodles such as yakisoba and pasta can be cooked after fried cooking. It also makes it easier to give the noodles a tightness. In particular, when the oil/fat composition of the present invention is used during frying and cooking, oils, seasonings, heat, etc. are efficiently spread to the starch-based foodstuffs, and thus the adhesion of the starch-based foodstuffs and the cooking utensils can be suppressed, as well as the frying. Cooking makes it easy to obtain delicious food.

The present invention relates to an oil/fat composition for use in frying cooking of a starch-based food, which comprises an edible oil/fat containing an emulsifier (a) having an HLB of 4.7 to 8.

The oil/fat composition of the present invention is used for frying and cooking a starch-based food material. For example, when the starch-based food material is cooked by frying, the oil/fat composition of the present invention can be used as a frying oil. In another embodiment, the oil/fat composition of the present invention can be used in combination with another frying oil when the starch-based food material is cooked by frying. In another embodiment, the oil/fat composition of the present invention may be attached to a starch-based food material in advance, and then it may be subjected to stir-fry cooking.

Furthermore, the oil/fat composition of the present invention is used when reheating a food prepared by frying a starch-based food material. As a result, it is possible to impart good quality to the food prepared by stir-frying the starch-based food material, for example, in the case of cooked rice, the feeling of fluffiness, and in the case of noodles, the taste of noodles. For example, good quality can be imparted by preliminarily adhering the oil composition of the present invention to a food prepared by frying a starch-based food material and subjecting it to reheating in a microwave oven or the like at the time of eating. In another aspect, good quality can be imparted by adhering the oil/fat composition of the present invention before reheating a food prepared by frying a starch-based food material in a microwave oven or the like.

In the present invention, the starch-based food material is a food material mainly composed of starch, and examples thereof include noodles, cooked rice, potatoes and the like. In the present invention, noodles include wheat flour, buckwheat flour, cereal flour such as rice flour and water as raw materials, kneading these raw materials, noodles made, noodles made from starch such as mung beans and potatoes as raw materials The one prepared in the above. Specific examples thereof include pasta, udon, kishimen, hiyamugi, somen, soba, Chinese noodles, rice noodles (beef noodles, pho, etc.), vermicelli and the like. Further, the noodles in the present invention may be, for example, those used in the form of boiled noodles or steamed noodles, and as boiled noodles or steamed noodles, chilled noodles (low-temperature distribution noodles), frozen distribution noodles or room-temperature distribution noodles may be used. (LL noodle) or the like.

The oil/fat used in the oil/fat composition of the present invention is not particularly limited as long as it is edible, and it may be plant-derived, animal-derived, or synthetic. For example, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, safflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil. , Walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal fat , Algal oil and the like can be used alone or in combination. Further, hydrogenated oils and fats, esterified oils of glycerin and fatty acids, transesterified oils, fractionated oils and fats and the like can also be used appropriately. Furthermore, it may be extracted from a plant whose breed has been improved by using a gene recombination technique. Among them, edible oils and fats that are liquid at room temperature are preferable from the viewpoint of ease of use.

The oil/fat composition according to the present invention contains an emulsifier (a) having an HLB of 4.7 to 8. In the present invention, the emulsifier HLB is an abbreviation for Hydrophilic Lipophilic Balance and has a numerical value of 0 (in the case of only lipophilic group) to 20 (in the case of only hydrophilic group). In the case of the Griffin method, HLB can be calculated by HLB=20×[1-(saponification value of ester/neutralization value of raw material fatty acid)]. When the HLB of the emulsifier exceeds 8, the emulsifier becomes difficult to dissolve in the oil and fat, and may become cloudy. On the other hand, when the HLB of the emulsifier is less than 4.7, it is difficult to cook the starch-based food when it is fried and cooked, and the starch-based food after cooking becomes sticky. Regarding the emulsifier (a) having an HLB of 4.7 to 8, in one embodiment, the HLB may be 5.5 or more, and in another preferred embodiment, the HLB may be 6.0 or more.

The amount of the emulsifier (a) having HLB of 4.7 to 8 is not particularly limited, but for example, it is preferable to add 0.1 to 20% by weight of the emulsifier to 100% by weight of edible oil and fat, It is more preferably 0.5 to 15% by weight, further preferably 1.0 to 12% by weight, and may be 1.5 to 10% by weight.

The emulsifier (a) having an HLB of 4.7 to 8 includes, but is not limited to, one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester. You can Among them, one or more selected from polyglycerin fatty acid ester and organic acid fatty acid ester is preferable. Among the organic acid fatty acid esters, citric acid is preferred as the organic acid, oleic acid is preferred as the fatty acid, and citric acid monooleate (citrate monooleate glycerin) is particularly preferred. The polyglycerin fatty acid ester is preferably a diglycerin fatty acid ester, more preferably a diglycerin monofatty acid ester, and the fatty acid ester fatty acid is particularly preferably oleic acid.

The polyglycerin fatty acid ester is an esterification product of polyglycerin and a fatty acid, and can generally be produced by a method such as an esterification reaction. Polyglycerin can be obtained, for example, by heating glycerin, glycidol, epichlorohydrin, or the like to cause polycondensation reaction. As the polyglycerin used in the present invention, those having an average degree of polymerization of about 2 to 10 may be used, and specifically, for example, diglycerin (average degree of polymerization 2) and triglycerin (average degree of polymerization 3). , Tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8), decaglycerin (average degree of polymerization 10) and the like, preferably diglycerin, triglycerin or tetra Glycerin, more preferably diglycerin is mentioned. The fatty acid is not particularly limited as long as it is a fatty acid originating from edible animal and vegetable oils and fats, for example, a straight chain saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a straight chain having 8 to 18 carbon atoms. Examples thereof include saturated or unsaturated fatty acids, and more preferably linear unsaturated fatty acids having 18 carbon atoms. Specific examples thereof include one or more fatty acids selected from the group consisting of oleic acid, linoleic acid and linolenic acid.

In a preferred embodiment of the present invention, an emulsifier (b) having an HLB of 2.5 or less is used together with an emulsifier (a) having an HLB of 4.7 to 8. The lower limit of the HLB of the emulsifier (b) used in combination is not particularly limited, but the HLB may be 0.1 or more, and even if an emulsifier having an HLB of about 0.5 is used, the effect of the present invention will not be obtained. It is fully demonstrated. The emulsifier (b) used in combination with the emulsifier (a) having an HLB of 4.7 to 8 has an HLB of 2.5 or less, but in one embodiment, the HLB can be 1.9 or less. In the above, HLB can be 1.5 or less.

The emulsifier (b) having an HLB of 2.5 or less is not limited to this. For example, one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester and sucrose fatty acid ester is preferable, and One or more selected from glycerin condensed ricinoleic acid ester and sucrose fatty acid ester is particularly preferable.

When both the emulsifier (a) having an HLB of 4.7 to 8 and the emulsifier (b) having an HLB of 2.5 or less are used in combination, the combined ratio of the two is not particularly limited, but, for example, (a) and ( The weight ratio of b) may be 90:10 to 10:90, preferably 85:15 to 15:85, and may be 70:30 to 30:70. Further, in the present invention, the total amount of the emulsifier (a) having an HLB of 4.7 to 8 and the emulsifier (b) having an HLB of 2.5 or less is, for example, 0 in total with respect to 100% by weight of the fat and oil. It is preferable to add 0.3 to 20% by weight of an emulsifier, more preferably 1 to 15% by weight, further preferably 1.5 to 12% by weight, and even 2 to 10% by weight.

The oil/fat composition according to the present invention can be appropriately produced by a general method. Although not limited thereto, for example, an emulsifier (a) having an HLB of 4.7 to 8 is added to an edible oil or fat, or an emulsifier (a) having an HLB of 4.7 to 8 and an HLB of 2 are added. The oil/fat composition according to the present invention can be produced by adding the emulsifier (b) of 0.5 or less to edible oil/fat and stirring the mixture. Further, in a preferred embodiment, the edible oil or fat according to the present invention is heated by mixing with an emulsifier at, for example, about 20 to 100°C, more preferably about 40 to 95°C, further preferably 50 to 90°C. The composition can be easily prepared. Further, the mixing and stirring can be carried out under pressure, reduced pressure or normal pressure, and in one embodiment, the mixing is carried out under normal pressure.

The apparatus for producing the oil/fat composition according to the present invention is not particularly limited, but for example, a stirring machine, a stirring tank that can be heated with a jacket for heating, a normal stirring/mixing apparatus with a baffle plate, etc. Can be used. The stirring conditions such as the rotation speed and stirring time are not particularly limited as long as the raw materials are uniformly mixed. The shape of the stirring blade in the stirrer is not particularly limited, but may be, for example, a propeller type, a cross shape, a fan turbine type, a disk turbine type, or an anchor type.

When the starch-based food material is stir-fried with the oil-fat composition of the present invention, it is necessary to attach the oil-fat composition of the present invention to the starch-based food material. In one embodiment, the fat composition of the present invention can be put in a cooking utensil such as a frying pan or a wok and then the starch-based food material can be added to stir-fry, and in another aspect, the oil fat of the present invention can be used. It is also possible to attach the composition to the starch-based food material and then stir and cook with a cooking utensil.

In the present invention, the amount of the oil/fat composition used is not particularly limited, but can be appropriately set in consideration of the type of the starch-based food material, the amount of the food material when the fried food is cooked, and the like. In one embodiment, it may be used in an amount of 0.1 to 5% by weight, preferably 0.5 to 4% by weight, more preferably 1 to 3% by weight, based on the starch-based food material.

In one aspect, the present invention is a method for improving the cookability when a starch-based food material is fried and cooked, and specifically, it is possible to suppress the adhesion between the starch-based food material and the cooking utensil. In yet another aspect, the present invention is a method for reducing the adhesiveness of a food product obtained by frying a starch-based food material, and specifically, for example, in the case of cooked rice, it creates a fluffy feeling of cooked rice after frying and cooking. In the case of noodles, the noodle strings can be prevented from adhering to each other after being cooked and the squeezing feeling of the noodle strings can be improved. Further, when producing a crepe, an okonomiyaki, etc., it is possible to apply the oil and fat composition of the present invention to a cooking utensil and then bake the dough to cook it.

In addition, the oil and fat composition of the present invention can exhibit the same effect as when used during stir cooking, by adhering it to the starch-based food when reheating the starch-based food after cooking. That is, the oil-and-fat composition of the present invention is attached in advance to the starch-based food after stir-fried cooking, and subjected to reheating in a microwave oven or the like at the time of eating. In another embodiment, the starch-based food after stir-fried cooking is electronically heated. Before reheating in a microwave oven or the like, by adhering the oil composition of the present invention, for example, if rice is cooked, it is possible to improve the fluffiness of cooked rice, and if noodles are cooked after cooking. It is possible to suppress the adhesion of the noodle strings and improve the squeezing feeling of the noodle strings.

Furthermore, the oil/fat composition of the present invention does not contain lecithin in a preferred embodiment. Lecithin may give a unique color or flavor to foods by heating, but by using an oil and fat composition that does not contain lecithin, the starch-based foods are fried without sacrificing the color or flavor of the foods. Food can be provided.

The oil composition of the present invention is particularly suitable for stir-fry cooking of starch-based foodstuffs, but is also suitable for use when stir-frying foodstuffs other than starch-based foodstuffs such as vegetables, meat and fish. It is possible.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples. In addition, unless otherwise stated, the concentration and the like in the present specification are based on weight, and the numerical range is described as including the endpoints thereof.

Emulsifiers The following emulsifiers were used in the following experimental examples. The HLB of each emulsifier is a numerical value described in the catalog.
・Diglycerin monooleate (HLB:7.4, RIKEN vitamin, Poem DO100V)
・Glycerin monooleate citrate (HLB: 6.0, RIKEN vitamin, Poem K-37V)
・Sugar ester (oleate) (HLB: 1, Mitsubishi Chemical Foods, O-170)
・Hexaglycerin condensed ricinoleate (HLB: 0.5, RIKEN vitamin, Poem PR300)
・Tetraglycerin condensed ricinoleate (HLB: 1.0, RIKEN vitamin, Poem PR100)
Test 1: Stir-fried rice Various emulsifiers were added to edible rapeseed oil (Canola oil, Showa Sangyo Co., Ltd.) and heated to 60° C. with stirring in a heatable container to obtain a uniform oil and fat composition. The types and amounts of emulsifiers used are shown in the table below. The amounts of various emulsifiers in the table are% by weight with respect to edible rapeseed oil.

Water was added to Koshihikari produced in Chiba prefecture (water 145%), and cooked rice was prepared using a rice cooker. Put 10 g of the oil and fat composition in a stainless steel frying pan, heat with an electromagnetic cooker, and when it reaches 150° C., add 500 g of cooked rice kept at 50-60° C., cook for 2 minutes, and cook with fried rice (no ingredients, Non-flavored fried rice) was produced. The unraveling state (unraveling property) of cooked rice during stir-fry cooking was evaluated in four levels.

In addition, the stir-fried rice was evaluated immediately after cooking, and at the stage when 1 hour had passed after vacuum cooling, the texture and texture (mouth feel) were evaluated in 4 grades. The evaluation criteria are as follows.
[Release of cooked rice during stir-fry cooking]
⊚: Good unraveling when stir-fried, no lumps, and whole pieces.
◯: When stir-fried, it loosens without solidifying.
Δ: There is no lump at the time of frying, but the stickiness between the rice is high.
X: Rice is stiff when stir-frying, and unraveling is bad.
[Fried rice taste]
A: Very good.
◯: Good.
Δ: Slightly inferior
×: Not flipping.
[Food texture]
⊚: The surface of cooked rice is smooth and the texture is very good.
◯: The surface of cooked rice is smooth and has a pleasant texture.
Δ: The surface of cooked rice is not smooth and the mouthfeel is poor.
X: The surface of cooked rice is dry and has a bad mouthfeel.

As is apparent from the above table, when an oil and fat composition obtained by mixing an edible oil and fat with an emulsifier having HLB of 4.7 to 8 is used as a stir-frying oil, the looseness of cooked rice during stir-fry cooking is good, and Immediately after cooking and after cold storage, the stir-fried rice also had an excellent texture and texture.

On the other hand, when using an oil/fat composition in which only an emulsifier having a low HLB is mixed with an edible oil/fat (Test 1-6, Test 1-7), the looseness of cooked rice during stir-fried cooking, the stir-fried rice immediately after cooking and after cold storage. Good results were not obtained with regard to the fluffy texture and the texture.

However, even if the emulsifier has a low HLB, when it is used in combination with an emulsifier having an HLB of 4.7 to 8 (Test 1-8 to Test 1-13), the looseness of cooked rice during stir cooking, immediately after cooking and cooling. Good results were obtained with regard to the texture and texture of the fried rice after storage. The details of the reason why a particularly excellent effect is obtained when the emulsifiers having different HLBs are used are not clear. However, by using the emulsifiers having greatly different HLBs, it is possible to obtain starch-based foods and cookware having different properties. However, it is presumed that the oil and fat composition had a good effect because the oil and fat composition could quickly adapt to it.

Test 2: Fried rice (Part 2)
Cooked rice was prepared in the same manner as in Test 1. 5 g of salad oil (without adding emulsifier) was added as a stir-fry oil to a Teflon (registered trademark)-coated frying pan, heated with an electromagnetic cooker, and when it reached 150°C, 500 g of cooked rice kept at 50-60°C was added, When fried for 1 minute, 10 g of the oil and fat composition shown in the table below was added from the skin of the pan, and fried for 1 minute to prepare fried rice (no ingredients, no seasoning). Here, the preparation of the oil and fat composition and the evaluation of the cooked cooked rice were performed in the same manner as in Test 1.

Test 3: Fried rice (3)
Cooked rice was prepared in the same manner as in Test 1, and 2% by weight of the oil/fat composition was added to this cooked rice and stored under an environment of 20° C. for 2 hours.

In a Teflon (registered trademark)-coated frying pan, 5 g of salad oil (without adding an emulsifier) was added as a stir-frying oil, heated with an electromagnetic cooker, and when it reached 150°C, 500 g of cold rice to which an oil and fat composition had been added in advance. It was put in and stir-fried for 2 minutes to produce stir-fried rice (without ingredients and without seasoning). Here, the preparation of the oil and fat composition and the evaluation of the cooked cooked rice were performed in the same manner as in Test 1.

Test 4: Stir-fried rice (4, ketchup rice)
Cooked rice was prepared in the same manner as in Test 1. Put 10 g of the oil and fat composition in a frying pan made of stainless steel, and when heated to 150° C. with an electromagnetic cooker, add 500 g of cooked rice kept at 50 to 60° C. and stir for 1 minute, add 5 g of salt and 25 g of ketchup, Stir for another minute. Here, the preparation of the oil and fat composition and the evaluation of the cooked cooked rice were performed in the same manner as in Test 1.

Test 5: Fried rice (5)
Put 10 g of salad oil as a stir-fry oil in a stainless steel frying pan, heat it with an electromagnetic cooker to 150° C., add chopped onion (1 piece) and fry it lightly, and then slice it into wieners (2 pieces) Min) and finely chopped cabbage (1/8 balls) were added and fried until the whole was cooked. After adding a small amount of salt and pepper, 500 g of cooked rice kept at 50-60° C. was added, and then 10 g of the oil and fat composition was added so as to sprinkle the whole cooked rice. After stir-frying for 1 minute while uniformly mixing the whole, 1 tablespoon of Worcester sauce was added, and further stir-fried for 1 minute to produce stir-fried rice. In this test, cooked rice and oil/fat composition were prepared in the same manner as in Test 1. However, the oil/fat composition was 2% by weight of diglycerin monooleate (HLB:7.4), monocitrate monohydrate with respect to edible rapeseed oil. A mixture containing 3% by weight of glyceryl oleate (HLB:6.0) and 3% by weight of hexaglycerin condensed ricinoleate (HLB:0.5) was used.

This stir-fried rice was finished in a good condition so that when it was served on a plate, it felt as if it were rice. Also, when I ate it, I had a very good sense of flapping and I was able to eat deliciously.

Test 6: Fried rice (6)
Cooked rice was prepared in the same manner as in Test 1. In a frying pan coated with Teflon (registered trademark), 10 g of salad oil was added as a stir-frying oil, and when heated to 150° C. in an electromagnetic cooker, chopped onion (one ball) was added and lightly stir-fried. Next, 500 g of cooked rice kept at 50 to 60° C. was added and fried for 2 minutes, the taste was adjusted with salt and pepper, and the heat was turned off to cook the fried rice.

The stir-fried rice was transferred to a stainless steel vat to remove rough heat, and then the whole was divided into two equal parts. 5 g of the oil/fat composition (same as in Test 3-1) was added to one side, lightly mixed into the whole, put on a plastic container, covered with a lid, and stored in an environment of 20° C. for 4 hours (Test 6-1). .. The other was placed in a plastic container as it was without adding the oil and fat composition, covered with a lid, and stored in an environment of 20° C. for 4 hours (Test 6-2).

The fried rice of Test 6-1 was eaten after being reheated in a microwave oven. On the other hand, in the fried rice of Test 6-2, 5 g of the oil/fat composition (the same as in Test 3-1) was added so as to be sprinkled on the whole, and then reheated in a microwave oven to eat.

The stir-fried rices of Test 6-1 and Test 6-2 were all finished in a state in which the rice was felt to the touch after being reheated in a microwave oven. In addition, when eating, they all had a very good feeling of flapping and were able to eat deliciously.

Test 7: Yakisoba An oil and fat composition was prepared in the same manner as in Test 1 based on the formulation shown in the table below. The amounts of various emulsifiers in the table are% by weight with respect to edible rapeseed oil.

Put 3 g of oil composition in a stainless steel frying pan, heat with an electromagnetic cooker, and when it reaches 150°C, add 150 g of Chinese boiled noodles (refrigerated) and stir for 2 minutes to make yakisoba (no ingredients, no seasoning) did. The unraveled state of the noodle strings during fried cooking was evaluated on a 4-point scale.

In addition, the stir-fried noodles were subjected to a sensory evaluation on a 4-grade scale immediately after cooking and at the stage when 1 hour had passed after vacuum cooling. The evaluation criteria are as follows.
[Unraveled noodle strings during stir-fry cooking]
⊚: The lumps of noodles are quickly loosened well.
○: The noodle mass is loosened well.
Δ: The noodle masses are loosened for the time being, but the adhesion between the noodle strings is observed.
X: The mass of noodles is difficult to be entangled with the chopsticks.
[Food texture]
A: Very good.
◯: Good.
Δ: Slightly inferior
X: No slackness.

As is clear from the table, according to the present invention, the noodle strings can be easily unraveled during stir cooking, and the texture (smoothness) was good both immediately after cooking and after cold storage. In particular, by using an emulsifier having an HLB of 4.7 to 8 and an emulsifier having an HLB of 2.5 or less, the noodle strings are easily disentangled during stir cooking, and the texture (smoothness) immediately after cooking and after cold storage. However, both are greatly improved.

Test 8: Put 3 g of olive oil as a stir-frying oil in a frying pan made of stainless steel pasta , heat with an electromagnetic cooker, and when the temperature reached 150° C., add 200 g of long pasta that had been boiled and vacuum-cooled in advance, and then oil and fat. 2 g of the composition was sprinkled on long pasta and fried for 2 minutes. The oil and fat composition was prepared in the same manner as in Test 1, and the noodles were evaluated in the same manner as in Test 7.

Test 9: Pasta (2)
Put 10 g of salad oil as a stir-fry oil in a stainless steel frying pan, heat it with an electromagnetic cooker to 150° C., and maitake mushrooms (100 g) that were torn to a size that was easy to eat, and chopped peppers (1 piece) Add the onion (1/2 ball), fry and season lightly with salt and pepper. Then, add 200 g of long pasta that has been boiled and vacuum-cooled in advance, add 2 g of the oil and fat composition (same as in Test 7-8) so as to sprinkle on the long pasta, and stir lightly for about 1 minute to make the pasta. Cooked

The noodle strings after cooking were in a very smooth state. Also, when I ate it, the pasta had a very good succulent feeling and I was able to eat it deliciously.

Claims (7)

An oil and fat composition for stir-frying noodles, comprising an emulsifier (a) having an HLB of 4.7 to 8, an emulsifier (b) having an HLB of 2.5 or less, and an edible oil and fat,
An oil and fat composition for suppressing adhesion between noodle strings, wherein the total amount of the emulsifiers (a) and (b) is 1.5 to 20% by weight based on the edible oil and fat. The oil/fat composition according to claim 1, wherein the total amount of (a) and (b) compounded is 4.5% by weight or more based on the edible oil/fat. The oil/fat composition according to claim 1 or 2, wherein the weight ratio of (a) and (b) is 90:10 to 10:90. The oil and fat composition according to any one of claims 1 to 3, wherein the emulsifier (a) contains one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester. The oil and fat composition according to any one of claims 1 to 4, wherein the emulsifier (a) contains one or more selected from citric acid monooleate and diglycerin fatty acid ester. The oil/fat composition according to any one of claims 1 to 5, wherein the emulsifier (b) contains one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. The method includes adding the oil and fat composition according to any one of claims 1 to 6 and frying and cooking the noodles to suppress the adhesion of the noodle strings to each other . A method for cooking noodles, which is 1 to 5% by weight.