JP6914068B2 - Powdered oil and fat composition for batter liquid - Google Patents

Description

The present invention relates to a powdered fat composition for a batter liquid, which can increase the binding property between the ingredients of the fried food and the batter, give a strong crispy feeling, and suppress the exudation of oil and gravy from the fried food.

Fried foods such as tempura, fried chicken, croquettes, pork cutlets, etc. are often cooked at home. Generally, at home, you can use commercially available tempura flour or fried chicken flour, or attach wheat flour as flour to the surface of the ingredients, pass it through the egg liquid, and then attach bread crumbs to cook with oil. It is manufactured. Such fried foods are manufactured not only in the home but also on an industrial scale. Especially on an industrial scale, it is common to use a batter solution in which flour such as wheat flour or other raw materials are dispersed in water instead of the egg solution. Such a batter liquid is used to improve the bondability between the batter and the ingredients after oiling, prevent the batter from being damaged or peeled off, and give a crispy and crispy texture. .. Further, in fried foods, as time passes, the moisture of the ingredients is transferred to the batter and the crispy feeling is lost. Therefore, the batter liquid is required to have a function of maintaining the crispy feeling (so-called crispy feeling).

So far, several methods for producing a batter liquid using powdered fats and oils have been proposed. For example, a batter solution containing 6 to 50% by weight of a fluid edible oil or fat having a solid oil content of 2 to 10 at a temperature of 5 to 20 ° C. and 6 to 50% by weight of an edible oil or fat powder having a melting point of 45 ° C. or higher. Oil and fat compositions for oil and fat are known (Patent Document 1). In addition, it contains edible fats and oils, a powdered base material, and an emulsifier, substantially free of hydrophilic emulsifiers, and contains powdered fats and oils in which the median diameter of the oil droplets in the dispersion is in the range of 0.3 to 2 μm. A batter solution is known (Patent Document 2).
Breading liquids produced using such powdered fats and oils are beneficial for maintaining a crispy feeling, but it cannot be said that sufficiently satisfactory ones have been obtained yet. In particular, the crispy feeling is the most important point for consumers, and the development of powdered fats and oils that can further enhance the crispy feeling has been required.

Japanese Unexamined Patent Publication No. 10-248487 Japanese Unexamined Patent Publication No. 2014-93982

INDUSTRIAL APPLICABILITY The present invention provides a powdered oil / fat composition for batter liquid, which increases the binding property between the ingredients of the fried food and the batter, gives a strong crispy feeling, and can suppress the exudation of oil and gravy from the fried food. It is to be.

As a result of diligent research on batter liquids to which various powdered fats and oils have been added, the present inventors have increased the binding property between the ingredients of fried foods and batter by using the powdered fats and oils composition that satisfies specific conditions. , I found that the crispy feeling was strongly felt, and completed the present invention. Furthermore, surprisingly, it was found that when such a batter liquid is used, it is possible to suppress the exudation of oil and gravy from fried foods, and the present invention has been completed. That is, the present invention may include the following aspects.

[1] A powdered oil / fat composition for a batter liquid containing a powdered oil / fat composition satisfying the following conditions (a). (A) A powder oil / fat composition containing an oil / fat component containing one or more types of XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10. It is an integer selected from 22, the fat and oil component contains β-type fat and oil, the particles of the powdered fat and oil composition have a plate-like shape, and the loose bulk density of the powdered fat and oil composition is 0.05 to 0. It is 6 g / cm ³ .
[2] The powdered oil / fat composition according to [1], wherein the oil / fat component is a β-type oil / fat.
[3] The powdered oil / fat composition according to [1] or [2], wherein the XXX-type triglyceride is contained in an amount of 50% by mass or more when the total mass of the oil / fat component is 100% by mass.
[4] The powdered oil / fat composition according to any one of [1] to [3], wherein the carbon number x is an integer selected from 16 to 18.
[5] The powdered oil / fat composition according to any one of [1] to [4], wherein the loosened bulk density of the powdered oil / fat composition is 0.1 to 0.4 g / cm ^3.
[6] The powdered oil / fat composition according to any one of [1] to [5], wherein the plate-like shape of the powdered oil / fat composition has an aspect ratio of 1.1 or more.
[7] The powdered oil / fat composition according to any one of [1] to [6], wherein α-type oil / fat is not detected in the powdered oil / fat composition by the differential scanning calorimetry method.
[8] The powdered oil / fat composition according to any one of [1] to [7], wherein the powdered oil / fat composition has a diffraction peak at 4.5 to 4.7 Å in X-ray diffraction measurement.
[9] The peak intensity ratio (peak intensity of 4.6 Å / (peak intensity of 4.6 Å + peak intensity of 4.2 Å)) in the X-ray diffraction measurement of the powdered oil / fat composition is 0.2 or more, [1] ] To [8]. The powdered oil / fat composition according to any one of the items.
[10] The powdered fat or oil composition contains β-type fat or oil obtained by cooling and solidifying a fat or oil composition raw material containing XXX-type triglyceride at a cooling temperature obtained from the following formula or higher. 9] The powdered oil / fat composition according to any one of the items. Cooling temperature (° C) = carbon number x × 6.6-68
[11] The powdered fat or oil composition contains a β-type fat or oil obtained by cooling and solidifying the raw material of the fat or oil composition containing the XXX-type triglyceride at a temperature equal to or higher than the melting point of the α-type fat or oil corresponding to the β-type fat or oil. The powdered oil / fat composition according to any one of [1] to [9].
[12] The powdered oil / fat composition according to any one of [1] to [11], wherein the powdered oil / fat composition has an average particle size of 20 μm or less.
[13] An improved breading liquid containing the powdered oil / fat composition according to any one of [1] to [12] in the breading liquid.
[14] The improved batter solution according to [13], which contains 1 to 40 parts by mass of the powdered oil / fat composition according to any one of [1] to [12] with respect to 100 parts by mass of flour. ..
[15] A fried food prepared by oiling the ingredients to which the improved batter liquid according to [13] or [14] is attached. [16] A method for producing an improved batter liquid, which comprises a step of blending the powdered oil / fat composition according to any one of [1] to [12] into the batter liquid.
[17] The method for producing an improved batter solution according to [16], wherein 1 to 40 parts by mass of the powdered oil / fat composition is blended with 100 parts by mass of flour.
[18] A quality improving agent for a batter liquid containing the powdered oil / fat composition according to any one of [1] to [12] as an active ingredient.

According to the present invention, by using an improved batter solution containing a powdered oil / fat composition for a batter solution satisfying a specific condition, for example, after oiling the ingredients and batter, freezing and thawing (or heating) the ingredients and batter. Even so, anyone can easily produce fried foods that have a strong crispy texture. Further, when the batter liquid of the present invention is used, an advantageous effect of suppressing the exudation of oil and gravy from the fried food can be obtained. Suppressing oil oozing can be expected to reduce "oiliness" without soiling the packaging after cooking with oil, and when eating fried foods, laying paper with less oil oozing You can also feel the goodness of running out of oil as if it was fried in a specialty store. Therefore, anyone can easily produce high-quality fried foods such as those offered in lunch boxes and restaurants. In addition, the ability to suppress the exudation of meat juice makes it possible to further enjoy the juiciness of meat when eating fried foods containing meat as ingredients.

It is a photograph which shows the state of the oil exudation to the color drawing paper when the batter liquid of this invention is used. It is an appearance photograph of the powder fat-and-fat composition (β-type fat-and-fat) of Production Example 7 of this invention. It is an appearance photograph of the powder fat-and-fat composition (β-type fat-and-fat) of Production Example 7 of this invention. It is an appearance photograph of the fat and oil composition (α type fat and oil) of the production comparative example 3 of this invention. It is a micrograph of the powder fat and oil composition (β type fat and oil) of the production Example 7 of this invention. It is a micrograph of the fat composition (α type fat) of the production comparative example 3 of this invention. It is an X-ray-diffraction diagram of the powder fat-and-fat composition (β-type fat-and-fat) of Production Example 7 of this invention. It is an X-ray-diffraction diagram of the fat-and-fat composition (α-type fat-and-fat) of Production Comparative Example 3 of the present invention.

Hereinafter, the "batter liquid" or the "improved batter liquid" of the present invention will be described step by step.
In the present invention, the "batter liquid" is a mixture of raw materials such as cereal flour and edible fats and oils (powdered fats and oils) in water. Anyone can easily manufacture it using ordinary commercially available materials (for example, tempura powder). The "improved batter liquid" of the present invention can be produced by adding the powdered oil / fat composition for the batter liquid of the present invention to the raw materials (for example, tempura powder) of these ordinary batter liquids. More specifically, the improved batter liquid can be produced by adding the powdered oil / fat composition for batter liquid of the present invention and water to the raw material of the batter liquid (for example, tempura powder) and mixing them well. Here, the mixing means may be any mixer that is commonly used in ordinary stirring, and examples thereof include a paddle mixer, a Henschel mixer, a fluidized bed mixer, and a homogenizer.
The improved batter liquid thus obtained improves the bondability with the ingredients after oiling, prevents the batter from being damaged or peeled off, and has a crispy texture (crispy texture) and a crisp texture. It is used to give a feeling. It is also used to prevent the moisture from the ingredients from migrating to the clothes and to maintain a crispy and brittle texture. The improved batter liquid of the present invention is also used to directly form a batter layer, such as tempura, fritters, and fried chicken.

<Premix for batter liquid>
The improved batter solution of the present invention can also take the form of a premix. "Premix" is selected from, for example, flour such as wheat flour, sugars 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 seeds or powders obtained by mixing two or more kinds of powder components and adding the seeds to water so that a batter solution can be easily prepared. The advantages of using such a premix are, for example, (1) easy production of high quality products, (2) ensuring uniformity of quality, (3) reduction of complicated work, time, place, and so on. It is possible to save labor. The powdered fat and oil composition of the present invention can also be used as a part (fat and oil content) of a material for making such a premix for a batter liquid. The premix for batter liquid of the present invention can be easily produced by anyone by mixing the above raw materials with a machine such as a paddle mixer, a Henschel mixer, a fluidized bed mixer, or a homogenizer.

<Powdered oil and fat composition for batter liquid>
The present invention relates to a powdered fat or oil composition for a batter containing a powdered fat or oil composition satisfying the following conditions (a) (hereinafter, also simply referred to as “powdered fat or oil composition”).
(A) A powder oil / fat composition containing an oil / fat component containing one or more types of XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, wherein the carbon number x is 10 to 10. It is an integer selected from 22, the fat and oil component contains β-type fat and oil, the particles of the powdered fat and oil composition have a plate-like shape, and the loose bulk density of the powdered fat and oil composition is 0.05 to 0. It is 6 g / cm ³ . The powdered oil / fat composition for batter liquid of the present invention may optionally contain other components such as emulsifier, flavor, skim milk powder, whole fat powdered milk, cocoa powder, sugar, and dextrin in addition to the above powdered oil / fat composition. good.
The content of the powdered fat or oil composition satisfying the above condition (a) in the powdered fat or oil composition for batter liquid is, for example, 50% by mass or more when the total mass of the powdered fat or oil composition for batter liquid is 100% by mass. The lower limit is preferably 60% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, and for example, 100% by mass or less, preferably 99% by mass or less, more preferably 95% by mass. The upper limit is% or less. 100% by mass of the powdered oil / fat composition for batter liquid may be the powdered oil / fat composition satisfying the above condition (a). One kind or two or more kinds of the powdered oil / fat composition can be used, preferably one kind or two kinds, and more preferably one kind.

<Fat and oil components>
The powdered fat and oil composition of the present invention contains a fat and oil component. The fat and oil component contains at least XXX type triglyceride, and optionally contains other triglyceride.
The fat and oil components include β-type fats and oils. Here, the β-type fat and oil is a fat and oil composed of only β-type crystals, which is one of the polymorphs of crystals of the fat and oil. Other polymorphic crystalline fats and oils include β'type fats and oils and α-type fats and oils, and β'type fats and oils are fats and oils composed of only β'type crystals, which is one of the polymorphic crystals of fats and oils. The α-type fats and oils are fats and oils composed of only α-type crystals, which is one of the polymorphs of crystals of fats and oils. Some fat crystals have the same composition but different sublattice structures (crystal structures), and are called crystal polymorphs. Typically, there are hexagonal type, orthorhombic vertical type and triclinic parallel type, which are called α type, β'type and β type, respectively. The melting points of each polymorph are higher in the order of α, β', and β, and the melting point of each polymorph differs depending on the type of fatty acid residue X having the number of carbon atoms. , Trilaurin, Trimyristin, Tripalmitin, Tristearin, Triaraxine, Tribehenin, the melting points (° C.) of each polymorph. Table 1 was prepared based on Nissim Garti et al., "Crystallization and Polymorphism of Fats and Fatty Acids", Marcel Dekker Inc., 1988, pp. 32-33. Then, in preparing Table 1, the melting point temperature (° C.) was rounded to the first decimal place. Further, if the composition of the fat and oil and the melting point of each polymorph thereof are known, it is possible to detect at least whether or not β-type fat and oil is present in the fat and oil.

A common method for identifying these polymorphs is X-ray diffraction, and the diffraction conditions are given by Bragg's equation below.
2dsinθ = nλ (n = 1,2,3 ...)
A diffraction peak appears at a position that satisfies this equation. Here, d is a lattice constant, θ is a diffraction (incident) angle, λ is an X-ray wavelength, and n is a natural number. From 2θ = 16 to 27 ° of the diffraction peak corresponding to the short surface interval, information on the packing (secondary lattice) of the side surface in the crystal can be obtained, and the polymorph can be identified. Especially in the case of triacylglycerol, the characteristic peak of β type is around 2θ = 19, 23, 24 ° (near 4.6 Å) and around 3.8 Å, and α is around 21 ° (4.2 Å). A characteristic peak of the mold appears. The X-ray diffraction measurement is performed using, for example, an X-ray diffractometer maintained at 20 ° C. (Rigaku Co., Ltd., sample horizontal X-ray diffractometer Uitima IV). CuKα rays (1.54 Å) are most often used as the light source for X-rays.

Furthermore, the crystal polymorphism of the above fats and oils can also be predicted by the differential scanning calorimetry method (DSC method). For example, the prediction of β-type fats and oils is based on the DSC curve obtained by raising the temperature to 100 ° C. at a heating rate of 10 ° C./min with a differential scanning calorimeter (manufactured by SII Nanotechnology Co., Ltd., product number BSC6220). This is done by predicting the crystal structure of fats and oils.

Here, the fat and oil component may be one containing β-type fats and oils, or one containing β-type fats and oils as a main component (more than 50% by mass), and in a preferred embodiment, the above-mentioned fats and oils component is substantially derived from β-type fats and oils. In a more preferable embodiment, the fat and oil component is composed of β-type fat and oil, and in a particularly preferable embodiment, the fat and oil component is composed of only β-type fat and oil. The case where all of the above fats and oils are β-type fats and oils is a case where α-type fats and oils and / or β'type fats and oils are not detected by the differential scanning calorimetry method. In another preferred embodiment, the fat component (or powdered fat composition containing the fat component) has a diffraction peak in the vicinity of 4.5 to 4.7 Å, preferably in the vicinity of 4.6 Å in X-ray diffraction measurement. However, there is no X-ray diffraction peak at the short surface interval of the α-type fat and / or β'-type fat and oil in Table 1, especially when there is no diffraction peak near 4.2 Å, and even in such a case, the above fat and oil component It can be judged that all of the above are β-type fats and oils. As a further aspect of the present invention, it is preferable that all of the above fats and oils are β-type fats and oils, but other α-type fats and oils and β'type fats and oils may be contained. Here, the fact that the fat and oil component in the present invention "contains β-type fat and oil" and the index of the relative amount of β-type fat and oil with respect to α-type fat and oil + β-type fat and oil are the characteristic peaks of β-type among the X-ray diffraction peaks. Intensity ratio between α-type characteristic peak and α-type characteristic peak: [Intensity of β-type characteristic peak / (Intensity of α-type characteristic peak + Intensity of β-type characteristic peak)] (hereinafter, also referred to as peak intensity ratio. ) Can be assumed. Specifically, based on the above-mentioned knowledge about X-ray diffraction measurement, the peak intensity of 2θ = 19 ° (4.6 Å), which is a characteristic peak of β type, and 2θ = 21 which is a characteristic peak of α type. Ratio of peak intensity of ° (4.2 Å): 19 ° / (19 ° + 21 °) [4.6 Å / (4.6 Å + 4.2 Å)] It can be understood that "contains β-type fats and oils" as an index showing the abundance. In the present invention, it is preferable that all of the above fats and oils are β-type fats and oils (that is, peak intensity ratio = 1), but for example, the lower limit of the peak intensity ratio is, for example, 0.4 or more, preferably 0. It is suitable that it is 5 or more, more preferably 0.6 or more, still more preferably 0.7 or more, particularly preferably 0.75 or more, and particularly preferably 0.8 or more. If the peak intensity is 0.4 or more, the β-type fat and oil can be regarded as having a main component of more than 50% by mass. The upper limit of the peak intensity ratio is preferably 1, but it is 0.99 or less, 0.98 or less, 0.95 or less, 0.93 or less, 0.90 or less, 0.85 or less, 0.80 or less. Etc. may be used. The peak intensity ratio may be any or any combination of the above lower limit value and upper limit value.

<XXX type triglyceride>
The fat and oil component of the present invention contains one or more XXX-type triglycerides having a fatty acid residue X having x carbon atoms at the 1st to 3rd positions of glycerin. The XXX type triglyceride is a triglyceride having a fatty acid residue X having the number of carbon atoms x at the 1st to 3rd positions of glycerin, and each fatty acid residue X is the same as each other. Here, the carbon number x is an integer selected from 10 to 22, preferably an integer selected from 12 to 22, more preferably an integer selected from 14 to 20, and even more preferably selected from 16 to 18. Is an integer to be.
The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of the fatty acid residue X include, but are not limited to, residues such as capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, and behenic acid. The fatty acids are more preferably lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid and behenic acid, more preferably myristic acid, myristic acid, stearic acid, and arachidic acid, and even more preferably palmitic acid. Acid and stearic acid.
The content of the XXX-type triglyceride is, for example, 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, still more preferably 80, when the total mass of the fat and oil component is 100% by mass. The lower limit is mass% or more, and the upper limit is, for example, 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One type or two or more types of XXX type triglyceride can be used, preferably one type or two types, and more preferably one type. When there are two or more types of XXX-type triglyceride, the total value is the content of XXX-type triglyceride.

<Other triglycerides>
The fat and oil component of the present invention may contain other triglycerides other than the above-mentioned XXX type triglyceride as long as the effects of the present invention are not impaired. The other triglyceride 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, cottonseed oil and the like. When the total triglyceride in the fat and oil component 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 50% by mass. The content of the other triglyceride is, for example, 0 to 30% by mass, preferably 0 to 18% by mass, more preferably 0 to 15% by mass, and further preferably 0 to 8% by mass.

<Other ingredients>
The powdered oil / fat composition of the present invention may optionally contain other components such as emulsifier, flavor, skim milk powder, full-fat powdered milk, cocoa powder, sugar, dextrin, etc., in addition to the above-mentioned oil / fat component such as triglyceride. The amount of these other components can be any amount as long as the effect of the present invention is not impaired. For example, when the total mass of the powdered oil / fat composition is 100% by mass, 0 to 70% by mass is preferable. Is 0 to 65% by mass, more preferably 0 to 30% by mass. 90% by mass or more of the other components are preferably powders having an average particle size of 1000 μm or less, and more preferably powders having an average particle size of 500 μm or less. The average particle size referred to here is a value measured by a laser diffraction / scattering method (ISO133201 and ISO9276-1).
However, it is preferable that the preferred powdered oil / fat composition of the present invention is substantially composed of only the above-mentioned oil / fat component, and the oil / fat component is preferably composed of substantially only triglyceride. Further, "substantially" means that the component other than the fat and oil component contained in the fat and oil composition or the component other than the triglyceride contained in the fat and oil component is 100% by mass of the powdered fat and oil composition or the fat and oil component. For example, it means 0 to 15% by mass, preferably 0 to 10% by mass, and more preferably 0 to 5% by mass.

<Manufacturing of powdered oil and fat composition>
In the powdered oil / fat composition of the present invention, the raw material of the oil / fat composition containing one or more kinds of XXX-type triglycerides having a fatty acid residue X having the number of carbon atoms x at the 1st to 3rd positions of glycerin is melted and brought to a specific cooling temperature. By maintaining and cooling and solidifying, a powdered fat and oil composition (powdered fat and oil composition) can be obtained without using special processing means such as spraying or mechanical crushing with a crusher such as a mill. More specifically, (a) the oil / fat composition raw material containing the XXX type triglyceride is prepared, and optionally, as step (b), the oil / fat composition raw material obtained in step (a) is heated to obtain the oil / fat composition. The triglyceride contained in the raw material is dissolved to obtain the raw material for the fat and oil composition in a molten state, and (d) the raw material for the fat and oil composition is cooled and solidified to contain β-type fat and oil, and the particle shape thereof is plate-shaped. To obtain a powdered oil / fat composition. It is also possible to produce the powdered oil / fat composition by applying a known crushing processing means such as a hammer mill or a cutter mill to the solid material obtained after cooling.

The cooling in the above step (d) is performed, for example, at a temperature lower than the melting point of the β-type fat and oil component of the fat and oil component contained in the fat and oil composition raw material in a molten state, and the following formula:
Cooling temperature (° C) = carbon number x × 6.6-68
It is carried out at a temperature higher than the cooling temperature obtained from. When cooled in such a temperature range, β-type fats and oils can be efficiently produced and fine crystals are formed, so that a powdered fats and oils composition can be easily obtained. The term "fine" refers to a case where the primary particles (crystals having the smallest size) are, for example, 20 μm or less, preferably 15 μm or less, and more preferably 10 μm. Further, if cooling is not performed in such a temperature range, β-type fats and oils may not be produced, and solid matter having voids having a volume larger than that of the fats and oils composition raw material may not be formed. Further, in the present invention, by cooling in such a temperature range, β-type fats and oils are generated in a stationary state, and the particles of the powdered fats and oils composition are formed into a plate shape. It is useful for identifying the powdered oil / fat composition of the present invention. As a preferable average particle size of the powdered oil / fat composition for batter liquid of the present invention, for example, an average particle size of 20 μm or less can be mentioned. The method for measuring the average particle size is as described above. Furthermore, since fine particles of 20 μm or less are difficult to perceive with human senses, by using particles of 20 μm or less, a powdered fat or oil composition having a high melting point is added to fried foods without giving a rough texture. can do.

<Characteristics of powdered fat composition>
The powdered oil / fat composition of the present invention is a powdery solid at room temperature (20 ° C.).
Loose bulk density of the powder fat and oil composition of the present invention, for example, be comprised of substantially only the oil component, 0.05~0.6g / cm ^3, preferably 0.1 to 0.5 g / cm ^3, It is more preferably 0.1 to 0.4 g / cm ³ or 0.15 to 0.4 g / cm ³ , and even more preferably 0.2 to 0.3 g / cm ³ . Here, the "loose bulk density" is the packing density in a state where the powder is naturally dropped. The loose bulk density (g / cm ³ ) is measured by, for example, sparsely filling a graduated cylinder having an inner diameter of 15 mm × 25 mL by dropping an appropriate amount of the powdered oil / fat composition from about 2 cm above the upper opening end of the graduated cylinder. It can be obtained by measuring the filled 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 specific gravity measuring instrument manufactured by Kuramochi Kagaku Kikai Seisakusho Co., Ltd. Specifically, 120 mL of the sample is dropped into the receiver from a position 38 mm above 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 raised from the receiver is scraped off, the mass (Ag) of the sample for the internal volume (100 mL) of the receiver is weighed, and the loose bulk density can be obtained from the following formula.
Loose bulk density (g / mL) = A (g) / 100 (mL)
It is preferable to perform the measurement three times and take the average value.

Further, in the powdered oil / fat composition of the present invention, the particles usually have a plate-like shape, and for example, 5 to 200 μm, preferably 10 to 150 μm, more preferably 20 to 120 μm, and particularly preferably 25 to 25 μm. It has an average particle size (effective diameter) of 100 μm. Here, the average particle size (effective diameter) can be determined by a particle size distribution measuring device (for example, Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.) based on the laser diffraction scattering method (ISO133201, ISO9276-1). The effective diameter means the particle size of the spherical shape when the measured diffraction pattern of the crystal to be measured matches the theoretical diffraction pattern obtained by assuming that the crystal is spherical. In this way, in the case of the laser diffraction / scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained assuming a spherical shape with the actually measured diffraction pattern, so that even if the measurement target is a plate shape. Even if it has a spherical shape, it can be measured by the same principle. Here, the plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably 1.2 or more, still more preferably 1.2 to 3.0, and particularly preferably 1.2 to 3.0. The aspect ratio is 1.3 to 2.5, more preferably 1.4 to 2.0. The aspect ratio referred to here is defined as the ratio of the length of the long side to the length of the short side of the rectangle surrounded by a rectangle circumscribing the particle figure so as to minimize the area. When the particles have a spherical shape, the aspect ratio is smaller than 1.1. In the conventional method of dissolving fats and oils having a high solid fat content at room temperature such as extremely hydrogenated oils and directly spraying them, the particles of the powdered fats and oils composition become spherical due to surface tension, and the aspect ratio is less than 1.1. Become. Then, the aspect ratio is measured by measuring the length in the major axis direction and the length in the minor axis direction of an arbitrarily selected particle by direct observation with, for example, an optical microscope or a scanning electron microscope. It can be obtained as the average value of the number of pieces.

<Manufacturing method of powdered fat composition>
The powdered oil / fat composition of the present invention has the following steps,
(A) Step of preparing a raw material for an oil / fat composition containing XXX-type triglyceride,
(B) An arbitrary step of arbitrarily heating the fat and oil composition raw material obtained in the step (a) to dissolve the triglyceride contained in the fat and oil composition raw material to obtain the fat and oil composition raw material in a molten state. (D) A step of cooling and solidifying the raw material of the fat or oil composition to obtain a powdered fat or oil composition containing β-type fat or oil and having a plate-like particle shape.
It can be manufactured by a method including.
Further, between the steps (b) and (d), an optional step for promoting powder production as the step (c), for example, (c1) seeding step, (c2) tempering step, and / or (c3). A pre-cooling step may be included. Further, the powdered oil / fat composition obtained in the above step (d) may be obtained by the step (e) of crushing the solid material obtained after cooling in the step (d) to obtain a powdered oil / fat composition. good. Hereinafter, the above steps (a) to (e) will be described.

(A) Raw Material Preparation Step The raw material for an oil / fat composition containing XXX-type triglyceride prepared in step (a) is one or more XXX-type triglycerides having a fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin. It is produced based on the usual method for producing fats and oils such as XXX type triglyceride containing, or can be easily obtained from the market. Here, the XXX-type triglyceride specified by the number of carbon atoms x and the fatty acid residue X is the same as that of the desired fat and oil component finally obtained except for the polymorphism. The raw material may contain β-type fats and oils, and for example, the content of β-type fats and oils may be 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. .. However, since the β-type fats and oils disappear when the raw material is melted by heating or the like, the raw material may be a melted raw material. When the raw material is in a molten state, for example, substantially free of β-type fats and oils means that not only XXX-type triglycerides but also substantially all fats and oils components are not β-type fats and oils. The presence of the type fat and oil can be confirmed by the diffraction peak caused by the β-type fat and oil by the above-mentioned X-ray diffraction measurement, the confirmation of the β-type fat and oil by the differential scanning calorimetry, and the like. The abundance of β-type fats and oils in the case of “substantially free of β-type fats and oils” is the intensity ratio of the characteristic peaks of β-type and the characteristic peaks of α-type among the X-ray diffraction peaks [characteristics of β-type. It can be estimated from the intensity of the target peak / (intensity of the characteristic peak of α type + the intensity of the characteristic peak of β type)] (peak intensity ratio). The peak intensity ratio of the oil / fat composition raw material is, for example, 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. The fat and oil composition raw material may contain one or more of the XXX-type triglycerides as described above, preferably one or two, and more preferably one.
Specifically, for example, the XXX-type triglyceride can be produced by direct synthesis using a fatty acid or a fatty acid derivative and glycerin. As a method for directly synthesizing XXX type triglyceride, (i) a method of directly esterifying a fatty acid having X carbon atoms and glycerin (direct ester synthesis), and (ii) a carboxyl group of fatty acid X having x carbon atoms is an alkoxyl group. A method of reacting fatty acid alkyl (for example, fatty acid methyl and fatty acid ethyl) bound with glycerin under basic or acidic catalytic conditions (ester exchange synthesis using fatty acid alkyl), (iii) fatty acid having x carbon atoms. Examples thereof include a method (acid halide synthesis) in which a fatty acid halide (for example, fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of X is substituted with halogen is reacted with glycerin under a basic catalyst.
The XXX-type triglyceride can be produced by any of the methods (i) to (iii) described above, but from the viewpoint of ease of production, (i) direct ester synthesis or (ii) transesterification synthesis using fatty acid alkyl is possible. Preferably, (i) direct ester synthesis is more preferred.

In order to produce XXX-type triglyceride by (i) direct ester synthesis, it is preferable to use 3 to 5 mol of fatty acid X or fatty acid Y with respect to 1 mol of glycerin, and 3 to 4 mol is used. Is more preferable.
The reaction temperature of the XXX-type triglyceride in (i) direct ester synthesis may be any temperature as long as the water produced by the esterification reaction can be removed from the system. For example, 120 ° C. to 300 ° C. is preferable, and 150 ° C. to 270 ° C. is preferable. More preferably, 180 ° C. to 250 ° C. is further preferable. By carrying out the reaction at 180 to 250 ° C., the XXX type triglyceride can be produced particularly efficiently.

In the (i) direct ester synthesis of the XXX type triglyceride, a catalyst that promotes the esterification reaction may be used. Examples of the catalyst include acid catalysts and alkoxides of alkaline earth metals. The amount of the catalyst used is preferably about 0.001 to 1% by mass with respect to the total mass of the reaction raw materials.
In (i) direct ester synthesis of XXX-type triglyceride, the catalyst and unreacted raw materials are removed by performing known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment after the reaction. can do. Further, the obtained reaction product can be further purified by subjecting it to decolorization / deodorization treatment.

The amount of XXX-type triglyceride contained in the raw material of the fat and oil composition is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, assuming that the total mass of all triglycerides contained in the raw material is 100% by mass. , More preferably 90 to 60% by mass. Even more preferably, it is 85 to 65% by mass.

<Other triglycerides>
Other triglycerides used as raw materials for oil and fat compositions containing XXX-type triglycerides may include various triglycerides in addition to the above-mentioned XXX-type triglycerides as long as the effects of the present invention are not impaired. As other triglycerides, for example, one of the fatty acid residues X of the XXX-type triglyceride was replaced with the fatty acid residue Y, and two of the fatty acid residues X of the XXX-type triglyceride were replaced with the fatty acid residue Y. XY2 type triglyceride and the like can be mentioned.
The amount of the other triglyceride is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, and more preferably 1 to 40% by mass when the total mass of the XXX type triglyceride is 100% by mass.

Further, as the raw material for the fat and oil composition of the present invention, instead of directly synthesizing the above-mentioned XXX type triglyceride, a naturally-derived triglyceride composition obtained by hydrogenation, transesterification or fractionation may be used. Examples of the naturally derived triglyceride composition include rapeseed oil, soybean oil, sunflower oil, high oleic sunflower oil, safflower oil, palm stea and a mixture thereof. In particular, hydrogenated oils, partially hydrogenated oils, and extremely hydrogenated oils of these naturally derived triglyceride compositions are preferred. More preferably, hard palm stearin, high oleic sunflower oil extremely hydrogenated oil, rapeseed extremely hydrogenated oil, soybean extremely hydrogenated oil can be mentioned.

Further, examples of the raw material for the fat and oil composition of the present invention include commercially available triglyceride compositions and synthetic fats and oils. For example, examples of the triglyceride composition include hard palm stear (manufactured by Nisshin Oillio Group Co., Ltd.), rapeseed extremely hydrogenated oil (manufactured by Yokoseki Oil and Fat Industry Co., Ltd.), and soybean extremely hydrogenated oil (manufactured by Yokoseki Oil and Fat Industry Co., Ltd.). can. As synthetic fats and oils, tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristeare (manufactured by Sigma-Aldrich), tristeare (manufactured by Tokyo Chemical Industry Co., Ltd.), trialaquidin (manufactured by Tokyo Chemical Industry Co., Ltd.) tribehenin (manufactured by Tokyo Chemical Industry Co., Ltd.) (Made by Kogyo Co., Ltd.) can be mentioned.
In addition, palm extremely hydrogenated oil has a low content of XXX type triglyceride, and therefore can be used as a diluting component of triglyceride.

<Other ingredients>
In addition to the above triglyceride, the oil / fat composition raw material may optionally contain other components such as a partial glyceride, a fatty acid, an antioxidant, an emulsifier, and a solvent such as water. The amount of these other components can be any amount as long as the effect of the present invention is not impaired. For example, when the total mass of the XXX type triglyceride is 100% by mass, 0 to 5% by mass is preferable. It is 0 to 2% by mass, more preferably 0 to 1% by mass.

When a plurality of components are contained in the above-mentioned fat and oil composition raw materials, they may be arbitrarily mixed. Mixing may be carried out by any known mixing method as long as a homogeneous reaction substrate can be obtained, and can be carried out by, for example, a paddle mixer, an ajihomo mixer, a disper mixer or the like.
The mixing may be mixed under heating if necessary. The heating is preferably about the same as the heating temperature in the step (b) described later, for example, 50 to 120 ° C., preferably 60 to 100 ° C., more preferably 70 to 90 ° C., still more preferably 80 ° C. Be told.

(B) Step of obtaining the fat and oil composition in a molten state Before the step (d), the fat and oil composition raw material prepared in the above step (a) is heated when it is in a melted state at the time of preparation. Although it is cooled as it is without being prepared, if it is not in a molten state at the time of preparation, it is arbitrarily heated to melt the triglyceride contained in the oil / fat composition raw material to obtain a molten oil / fat composition raw material.
Here, the heating of the fat and oil composition raw material is carried out at a temperature equal to or higher than the melting point of the triglyceride contained in the fat and oil composition raw material, particularly a temperature at which the XXX type triglyceride can be melted, for example, 70 to 200 ° C., preferably 75 to 150 ° C. , More preferably 80 to 100 ° C. Further, it is appropriate that the heating is continued for, for example, 0.1 to 3 hours, preferably 0.3 to 2 hours, and more preferably 0.5 to 1 hour.

(D) Step of Cooling the Melted Oil / Fat Composition to Obtain a Powdered Oil / Fat Composition The molten oil / fat composition raw material prepared in the above steps (a) or (b) is further cooled and solidified to form β type. It forms a powdered fat and oil composition containing fats and oils and having a plate-like particle shape.
Here, in order to "cool and solidify the melted fat composition raw material", the molten fat composition raw material is set as the upper limit of the cooling temperature, and the β-type fat and oil of the fat component contained in the fat composition raw material is used. It is necessary to keep the temperature lower than the melting point of. The "temperature lower than the melting point of the β-type fat and oil component contained in the fat and oil composition raw material" means, for example, in the case of the XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the melting point of the β-type fat and oil is Since it is 74 ° C. (Table 1), the temperature is 1 to 30 ° C. lower than the melting point (that is, 44 to 73 ° C.), preferably 1 to 20 ° C. lower than the melting point (that is, 54 to 73 ° C.), and more preferably. Temperatures 1 to 15 ° C. lower than the melting point (ie 59 to 73 ° C.), particularly preferably 1 ° C., 2 ° C., 3 ° C., 4 ° C., 5 ° C., 6 ° C., 7 ° C., 8 ° C., 9 ° C. or 10 ° C. The temperature.
More preferably, in order to obtain β-type fats and oils, it is appropriate to keep the cooling temperature at or above the cooling temperature obtained from the following formula as the lower limit of the cooling temperature.
Cooling temperature (° C) = carbon number x × 6.6-68
(In the formula, the carbon number x is the carbon number x of the XXX type triglyceride contained in the raw material of the oil / fat composition).
The reason why the cooling temperature is set above this is that in order to obtain β-type fats and oils containing XXX-type triglyceride, when the fats and oils are crystallized, the cooling temperature is set to α-type fats and oils other than β-type fats and oils and β'-type fats and oils. This is because it is necessary to set the temperature so that it does not crystallize. Since the cooling temperature mainly depends on the molecular size of the XXX type triglyceride, it can be understood that there is a certain correlation between the number of carbon atoms x and the lower limit of the optimum cooling temperature.
For example, when the XXX-type triglyceride contained in the raw material of the oil / fat composition is the XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the lower limit of the cooling temperature is 50.8 ° C. or higher. Therefore, in the case of the XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the temperature for "cooling and solidifying the raw material of the fat and oil composition in a molten state" is more preferably 50.8 ° C. or higher and 72 ° C. or lower. Become.
Further, when the XXX type triglyceride is a mixture of two or more kinds, the lower limit value can be determined according to the cooling temperature having the smaller carbon number x. For example, the XXX type triglyceride contained in the raw material of the fat and oil composition is a mixture of the XXX type triglyceride having three palmitic acid residues having 16 carbon atoms and the XXX type triglyceride having three stearic acid residues having 18 carbon atoms. If, the lower limit of the cooling temperature is 37.6 ° C. or higher according to the smaller carbon number of 16.

As another aspect, it is appropriate that the lower limit of the cooling temperature is a temperature equal to or higher than the melting point of the α-type fat and oil corresponding to the β-type fat and oil of the fat and oil composition raw material containing the XXX-type triglyceride. For example, when the XXX-type triglyceride contained in the raw material of the fat-and-fat composition is a XXX-type triglyceride having three stearic acid residues having 18 carbon atoms, the α-type fat and oil of the XXX-type triglyceride having three stearic acid residues. Since the melting point of is 55 ° C. (Table 1), the temperature for “cooling and solidifying the molten oil / fat composition raw material” in such a case is preferably 55 ° C. or higher and 72 ° C. or lower.

In still another embodiment, the cooling of the oil / fat composition raw material in the molten state has a final temperature of preferably -2 to 46 ° C, more preferably 12 to 44 ° C, still more preferably 12 to 44 ° C, for example, when x is 10 to 12. This is done by cooling to a temperature of 14-42 ° C. The final temperature in cooling is preferably 24-56 ° C, more preferably 32-54 ° C, even more preferably 40-52 ° C when x is 13 or 14, and more preferably 40-52 ° C when x is 15 or 16. It is preferably 36 to 66 ° C, more preferably 44 to 64 ° C, still more preferably 52 to 62 ° C, and when x is 17 or 18, it is preferably 50 to 72 ° C, more preferably 54 to 70 ° C, further. It is preferably 58 to 68 ° C., when x is 19 or 20, preferably 62 to 80 ° C., more preferably 66 to 78 ° C., still more preferably 70 to 77 ° C., and when x is 21 or 22. Is preferably 66 to 84 ° C, more preferably 70 to 82 ° C, and even more preferably 74 to 80 ° C. At the final temperature, for example, preferably 2 hours or more, more preferably 4 hours or more, still more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, still more preferably 12 hours or less. It is appropriate to leave it still.

(C) Powder production promoting step Further, before the step (d), between the above steps (a) or (b) and (d), (c) as an optional step for promoting powder production, the step (c) The melted oil / fat composition raw material used in d) may be treated by a seeding method (c1), a tempering method (c2) and / or a (c3) precooling method. These optional steps (c1) to (c3) may be performed individually or in combination of a plurality of steps. Here, between the step (a) or (b) and the step (d) is during the step (a) or (b), after the step (a) or (b), and in the step (d). It means to include before and during step (d).
In the production of the powdered oil / fat composition of the present invention, the seeding method (c1) and the tempering method (c2) are performed before cooling to the final temperature in order to more reliably powder the melted oil / fat composition raw material. In addition, it is a powder production promoting method for treating a raw material for an oil / fat composition in a molten state. Here, the seeding method (c1) is a method of accelerating powdering by adding a small amount of a component that becomes a core (seed) of the powder when the raw material of the oil / fat composition in a molten state is cooled. Specifically, for example, XXX-type triglyceride having the same number of carbon atoms as the XXX-type triglyceride in the oil-and-fat composition raw material in the molten oil-and-fat composition raw material obtained in the step (b) is preferably 80% by mass or more. , More preferably, an oil / fat powder containing 90% by mass or more is prepared as a core (seed) component. When the oil / fat composition raw material in a molten state is cooled, the temperature of the oil / fat composition raw material reaches, for example, a final cooling temperature of ± 0 to + 10 ° C., preferably + 5 to + 10 ° C. At that time, 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass, was added to 100 parts by mass of the raw material of the fat and oil composition in the molten state to powder the fat and oil composition. It's a way to promote it.
Further, the tempering method (c2) is a temperature lower than the cooling temperature of the step (d), for example, 5 to 20 ° C., once before allowing the oil / fat composition raw material to be cooled at the final cooling temperature. Promotion of powdering of the fat and oil composition is promoted by cooling to a low temperature, preferably 7 to 15 ° C. lower, more preferably about 10 ° C. lower, preferably about 10 to 120 minutes, more preferably about 30 to 90 minutes. How to do it.
Further, the preliminary cooling method (c3) includes the XXX type triglyceride before cooling the molten oil / fat composition raw material obtained in the step (a) or (b) in the step (d). A method of temporarily cooling at a temperature between the temperature at which the oil / fat composition raw material is prepared and the cooling temperature at which the oil / fat composition raw material is cooled, in other words, from the temperature of the molten state in the step (a) or (b). This is a method of pre-cooling once at a temperature higher than the cooling temperature of the step (d). (C3) Following the pre-cooling method, cooling is performed at the cooling temperature at the time of cooling the oil / fat composition raw material in 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 3 to 30 ° C. higher, and more preferably a temperature 4 to 30 ° C. higher. More preferably, the temperature can be as high as 5 to 10 ° C. The lower the pre-cooling temperature is set, the shorter the main cooling time at the cooling temperature in step (d) can be shortened. That is, unlike the seeding method and the tempering method, the pre-cooling method is a method that can promote the pulverization of the fat and oil composition only by gradually lowering the cooling temperature, and has a great advantage in the case of industrial production.

(E) Step of crushing a solid substance to obtain a powdered oil / fat composition The step of obtaining a powdered oil / fat composition by cooling in the above step (d) is more specifically a step of obtaining a powdered oil / fat composition by cooling in step (d). May be carried out by the step (e) of obtaining a powdered oil / fat composition by crushing.
More specifically, first, the above-mentioned fat and oil composition raw material is melted to obtain a melted fat and oil composition, and then cooled to form a solid having voids having a larger volume than that of the melted fat and oil composition raw material. .. The oil / fat composition which has become a solid substance having voids can be crushed by applying a light impact, and the solid substance easily disintegrates into a powder.
Here, the means for applying a light impact is not particularly specified, but a method of lightly vibrating (impacting) and pulverizing (unraveling) by shaking, sieving, or the like is convenient and preferable.
The solid may be pulverized by a known pulverizing means. Examples of such crushing means include a hammer mill, a cutter mill, and the like.

<Contents of powdered oil and fat composition for batter liquid in improved batter liquid>
The powdered fat composition for batters of the present invention is contained on a "flour-to-powder" basis. That is, it is preferably contained in an amount of 1 to 40 parts by mass, more preferably 2 to 30 parts by mass, and further preferably 3 to 20 parts by mass with respect to 100 parts by mass of the flour in the batter liquid. If it is 1 part by mass or more, the desired effect can be obtained, and if it is 40 parts by mass or less, the fried food does not become too hard and the influence on the texture and the like is reduced, which is preferable.
Further, when the total mass of the improved batter liquid after adding the powdered fat and oil composition is 100% by mass, the powdered fat and oil composition is preferably 0.3 to 20% by mass, more preferably 0.3 to 20% by mass in the improved batter liquid. It is contained in an amount of 0.5 to 15% by mass, more preferably 1 to 10% by mass, and particularly preferably 1.5 to 5% by mass.
Further, the powdered oil / fat composition for batter liquid of the present invention is not only added based on the amount of flour contained in the conventional batter liquid (eg, wheat flour), but also premixed with the conventional batter liquid (eg, tempura flour). Etc.) may be added to the base. In the present invention, in order to simplify the calculation of the content of the powdered oil / fat composition for batter liquid, the “anti-powder” base means the content of the powdered oil / fat composition for batter liquid with respect to the powder component containing grain flour. Define. That is, it not only refers to the content of the powdered fat / oil composition for batter liquid with respect to 100 parts by mass of the flour, but also the powdered fat / oil composition for the batter liquid with respect to 100 parts by mass of the conventional premix (powder component including other than the flour). It may also refer to the content. Again, in the latter case, the batter of the present invention is based on the powder component (that is, the mass of tempura flour) including other components (eg egg flour) contained in the premix in addition to the flour. The content of the powdered oil / fat composition for liquid will be calculated.
Since the powdered fat and oil composition for batter may be melted by heat in the manufacturing process of food, the fat and oil composition for batter liquid in a molten state should be added instead of the powdered fat and oil composition for batter liquid. Is also possible. The content of the fat and oil composition for the batter liquid is the same as that defined in the powder fat and oil composition for the batter liquid.

<Edible oils and fats contained in the improved batter liquid>
The improved batter liquid of the present invention may contain any edible oil or fat. Examples of such edible oils and fats include edible oils, margarines, fat spreads, shortenings, and the like, and one or more of these can be used in combination. Examples of the raw materials for the edible oils and fats include palm oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm super olein, etc.), shea butter, shea fractionated oil, safflower oil, monkey fractionated oil, and 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, mixed oils thereof, processed fats and oils and the like can be used. The amount of these edible fats and oils 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 fats and oils composition for batter liquid of the present invention is 100 parts by mass, 0 to 0. It is 100 parts by mass, preferably 0 to 75 parts by mass, and more preferably 0 to 50 parts by mass.

<Flour contained in the improved batter liquid>
The flour used in the present invention mainly means wheat flour (weak flour, medium flour, strong flour, etc.), but in addition to this, barley flour, rice flour, honeybee flour, corn flour, rye flour, buckwheat flour, soybean flour. Examples thereof include flour, potato flower, and starch, and one or more of these can be used in combination. In particular, the wheat flour is preferably a soft flour. As the starch of the present invention, any starch of seed origin or root vegetable origin can be used. Examples thereof include wheat starch, rice starch, potato starch, corn starch, tapioca starch, and modified starches and pregelatinized starches thereof. The content of the flour contained in the improved batter liquid of the present invention is preferably 15 to 75 parts by mass, more preferably 20 to 70 parts by mass, and further preferably 25 to 25 parts by mass with respect to 100 parts by mass of the improved batter liquid. It is 60 parts by mass.

<Other ingredients contained in the improved batter liquid>
In the improved batter liquid of the present invention, in order to further improve the effect, raw materials generally blended with a normal batter liquid can be used together. Specifically, for example, sugars, salt, proteins (soy protein, wheat protein), dairy products, emulsifiers, thickening polysaccharides, preservatives, seasonings, foaming agents, leavening agents, coloring agents, fragrances, egg yolks, etc. Egg white, dietary fiber and the like can be used as appropriate.
The water added to the improved batter liquid of the present invention may be ordinary water and is not particularly limited. Water can be appropriately adjusted and added depending on the blending amount of the raw materials contained in the batter liquid. For example, the content of water contained in the improved batter liquid of the present invention is preferably 100 to 200 parts by mass, more preferably 110 to 190 parts by mass, and further preferably 120 to 120 parts by mass with respect to 100 parts by mass of flour. It is 180 parts by mass.

<Manufacturing method of improved batter liquid>
The method for producing an improved batter liquid of the present invention is characterized by including, in the process of producing the batter liquid, a step of blending the powdered oil / fat composition for the batter liquid of the present invention into the batter liquid. For example, the powdered oil / fat composition for batter liquid of the present invention can be blended in the flour which is the raw material of the batter liquid, or the powdered oil / fat composition for batter liquid of the present invention is once produced after the batter liquid is produced. It is also possible to mix things. Here, the content and preferable range of the powdered oil / fat composition for batter liquid of the present invention are as defined above.

<Manufacturing method of fried foods>
The "fried food" of the present invention includes not only fried foods but also all foods produced by cooking with oil such as tempura, fritters, and fried chicken. As a method for producing a fried food of the present invention, the fried food of the present invention is produced by adhering an improved batter liquid to an ingredient, further adhering bread crumbs or the like as necessary, and cooking this with oil. be able to.
The ingredients of fried foods are not particularly limited, and examples thereof include meats, seafood, vegetables, dairy products, and processed products thereof. The ingredients may be pre-seasoned as needed. Further, for example, in the case of croquette, an ingredient formed by mixing vegetables such as potatoes and onions with meats such as beef and pork is used.
In the production of fried foods, ingredients to which the improved batter liquid is attached are obtained. Examples of the method of adhering the improved batter liquid to the ingredients include a method of immersing the ingredients in the improved batter liquid, a method of mixing the improved batter liquid and the ingredients, a method of applying the improved batter liquid to the ingredients, and the like. Can be mentioned. Further, in the case of producing frying, after adhering the improved batter liquid to the ingredients, bread crumbs and the like are further adhered by a conventional method. Further, tempura, fritters, fried chicken and the like can be produced by directly using the improved batter liquid as a batter layer.
Then, the ingredients to which the improved batter liquid is attached are cooked in oil to make fried food. The oil butterfly cooking at this time is usually carried out by oil butterfly treatment at an oil temperature of about 140 ° C. to 200 ° C. for 60 to 600 seconds.

Further, the "fried food" of the present invention may be served on the table immediately after cooking with oil butterflies, or may be served on the table after being stored at room temperature. It can also be frozen or refrigerated immediately after cooking with oil butterflies and stored. Further, as described above, frozen fried foods or chilled fried foods can also be distributed. For example, in the case of frozen storage, the fried food can be stored at −18 ° C. or lower after freezing the fried food using an appropriate freezing method such as a freezer. It is also possible to heat such a frozen product or a refrigerated product in a microwave oven or the like of a known microwave oven, thaw it, and then eat it. Further, before the oil butterfly cooking, the ingredients to which the improved batter liquid is attached can be frozen or refrigerated and stored as described above. It is also possible to distribute the ingredients in such a frozen state to which the batter liquid is attached. Such frozen or refrigerated products can be eaten by being subjected to oil-butterfly cooking as described above before eating.

<Quality improver for fried foods>
By the way, as described above, the powdered oil / fat composition for batter liquid used in the present invention increases the binding property between the ingredients of fried foods cooked in oil and the clothes, enhances the crispy feeling, and stains oil and meat juice. Since the squeezing is suppressed, for example, the oil is laid under the fried food and the oil is not exuded to the laying paper, the present invention comprises the above-mentioned powdered oil / fat composition for batter liquid as an active ingredient, and the quality for fried foods. Also related to improvers. As shown below, by blending the quality improver for fried foods of the present invention in the batter solution, the binding property between the ingredients of the fried foods and the batter can be increased, and the crispy feeling of the fried foods can be converted into a stronger one. Moreover, it is possible to suppress the exudation of oil and meat juice from fried foods.
The quality improver for fried foods of the present invention contains the above-mentioned powdered oil / fat composition for batter liquid as an active ingredient. The quality improver for fried foods of the present invention contains the above-mentioned powdered oil / fat composition for batter liquid in an amount of preferably 60% by mass or more, more preferably 80% by mass or more, and further preferably 100% by mass or more. ..
Further, the quality improver for fried foods of the present invention may be any as long as it contains the above-mentioned powdered oil / fat composition for batter liquid as an active ingredient, and is large as long as the effects of the present invention are not impaired. It may contain fats and oils such as soybean oil and rapeseed oil, excipients such as dextrin and starch, and other quality improvers.
However, it is preferable that the preferable quality improver for fried foods of the present invention is substantially composed only of the powdered oil / fat composition for the batter liquid. Here, "substantially" means, for example, preferably 0 to 15 when the component other than the powdered oil / fat composition contained in the quality improver for fried foods is 100% by mass of the quality improver for fried foods. It means that it is mass%, more preferably 0 to 10 mass%, still more preferably 0 to 5 mass%.

Next, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto. also. In the following, "g" means mass, "%" means mass% unless otherwise specified, and "part" means parts by mass.
[Analysis method]
・ Triglyceride composition gas chromatography analysis conditions
DB1-ht (0.32 mm x 0.1 μm x 5 m) Agilent Technologies (123-1131)
Injection volume: 1.0 μL
Injection port: 370 ℃
Detector: 370 ℃
Split ratio: 50/1 35.1kPa Constant pressure column CT: 200 ℃ (0min hold) ~ (15 ℃ / min) ~ 370 ℃ (4min hold)
-X-ray diffraction measurement Using an X-ray diffractometer Ultima IV (manufactured by Rigaku Co., Ltd.), using CuKα (λ = 1.542 Å) as the radiation source, using a Cu filter, output 1.6 kW, operating angle 0.96 ~ The measurement was performed under the conditions of 30.0 ° and a measurement speed of 2 ° / min. By this measurement, the presence of α-type fats and oils, β'-type fats and oils, and β-type fats and oils in the fats and oils components containing XXX-type triglyceride was confirmed. When it had only a peak around 4.6 Å and no peak around 4.1 to 4.2 Å, it was judged that all of the fat and oil components were β-type fats and oils.
From the results of the above X-ray diffraction measurement, the peak intensity ratio = [intensity of β-type characteristic peak (2θ = 19 ° (4.6 Å)) / (intensity of α-type characteristic peak (2θ = 21)). ° (4.2 Å)) + β-type characteristic peak intensity (2θ = 19 ° (4.6 Å)))] was measured as an index showing the abundance of β-type fats and oils.

^{Loose bulk density The loose bulk density (g / cm 3} ) of the powdered oil / fat composition obtained in Examples, etc. is such that the powdered oil / fat is placed in a graduated cylinder with an inner diameter of 15 mm × 25 mL from about 2 cm above the upper opening end of the graduated cylinder. The composition was sparsely filled by dropping it, the mass (g) of the composition was measured and the volume (mL) was read, and the mass (g) of the powdered oil / fat composition per mL was calculated.
・ Crystal (micrograph)
Crystals of the powdered oil / fat composition obtained with a 3D real surface view microscope VE-8800 (manufactured by KEYENCE CORPORATION) were photographed. The obtained micrographs are shown in FIG. 4 (Manufacturing Example 7) and FIG. 5 (Manufacturing Comparative Example 3).
-Aspect ratio For particles arbitrarily selected by observing directly with a scanning electron microscope S-3400N (manufactured by Hitachi High-Technologies Corporation) and using image analysis type particle size distribution measurement software (Mac-View manufactured by Mountech Co., Ltd.). The length in the major axis direction and the length in the minor axis direction were measured, and the average value of the measured numbers was measured.
-Measurement was performed based on the laser diffraction / scattering method (ISO133201, ISO9276-1) with an average particle size distribution measuring device (Microtrac MT3300ExII manufactured by Nikkiso Co., Ltd.).
-Oil exudation weight ratio The measurement was performed by the following procedure using the image processing software "Image J" (open source).
(1) The part of the color drawing paper in the image data was trimmed with a paint software and converted into a bitmap format image of 500 × 500 pixels.
(2) Shadows that have nothing to do with the state of oil seepage were corrected as noise. (3) "ImageJ" was used to identify the area where the color drawing paper was discolored due to oil seepage, and it was not discolored. The area of the portion was measured by the above software (this measured value is referred to as A).
(4) Similarly, a region that is deeply discolored due to oil seepage is specified, and the area of the non-discolored portion is measured by the above software (this measured value is referred to as B).
(5) The area ratio of oil seepage was calculated by the following formula.
・ Oil exudation area ratio (%) A'= [1- {A / (500 × 500)}] × 100
・ Exuding area ratio of thick oil (%) B'= [1- {B / (500 × 500)}] × 100
Then, the oil exudation weight ratio (%) was calculated on the assumption that the exuding area ratio (B') of the thick oil was three times the exuding area ratio of the light oil. The exuding area ratio of thin oil is calculated by (A'-B').
Oil exudation weight ratio (%) C = {(A'+ (B'x2))} / 2

<Raw material fats and oils>
(1) Powdered fat and oil composition A (powdered fat and oil composition for batter liquid)
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions at 80 ° C. for 0.5 hours. It was maintained and completely melted, cooled in a constant temperature bath at 60 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. The obtained solid material is mechanically pulverized to form a powdery crystal composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 8.0 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.89) was obtained. This powdered oil / fat composition A was used.
(2) Oil powder Oil powder (manufactured by RIKEN Vitamin Co., Ltd., product name: Spray Fat NR-100)
This oil / fat powder is a bead-shaped spherical powder, which is easily dispersed in water in which the oil / fat is encapsulated, and has a maximum particle size of 500 μm or less.

<Other raw materials>
All other raw materials used in the examples are commercially available. An example is as follows.
(1) Tempura powder Tempura powder (manufactured by Showa Sangyo Co., Ltd., product name: Showa tempura powder with egg)
(2) Karaage powder Karaage powder (manufactured by Nihon Shokken Co., Ltd., product name: Karaage no Moto No. 1)
(3) Batter mix Batter flour (manufactured by Nisshin Foods Inc., product name: flour that makes bread crumbs well)
Dust powder (manufactured by Nisshin Foods Inc., product name: Dust powder mix, now bound!)

[Example 1, Comparative Examples 1 and 2]
<Manufacturing of Imoten>
Imoten of Example 1 and Comparative Examples 1 and 2 were produced according to the formulation shown in Table 2 below. Specifically, first, 5 g of the powdered oil / fat composition A of the present invention (corresponding to 5 parts by mass on a powder base) is added to 100 g of tempura powder, and mixed with 160 g of water (corresponding to 160 parts by mass on a powder base). Then, it was stirred well to obtain an improved batter solution. For comparison, instead of the powdered oil / fat composition A, 5 g of the above-mentioned oil / fat powder (corresponding to 5 parts by mass on a powder basis) was added, or nothing was added (comparative batter). liquid). The potatoes used as ingredients were prepared by slicing root vegetable sweet potatoes into 15 mm pieces, die-cutting them with a cercle having an inner diameter of 47 mm, and exposing them to running water. The potatoes were immersed in the improved batter solution or the comparative batter solution thus obtained and adhered to the whole. Next, rapeseed white squeezed oil heated to 180 ° C. was oiled for 2 minutes to produce Imoten. The sensory evaluation of the crispy feeling (crispy feeling) was performed after oiling and removing the rough heat. The evaluation of oil seepage was made by cutting commercially available color drawing paper into 100 mm squares and placing potato heavens on them.
In addition, Table 3 shows the numerical values (oil exudation weighting ratio) comparing the oil exudation (the amount of oil exudation on the color drawing paper) shown by Imoten (actual oil exudation state). Is shown in FIG. 1). The oil seepage was calculated using the image analysis software "ImageJ" and using the above-mentioned method for measuring the oil seepage weight ratio. The numerical value (oil exudation weighting ratio) in Table 3 indicates that the larger the value, the larger the amount of oil exudation.

<Evaluation of Imoten Foods>
The potato heavens of Example 1 and Comparative Examples 1 and 2 (the ones obtained by removing the rough heat on an oil drain net after oiling) produced above were evaluated according to the following evaluation methods.

<Evaluation method of Imoten>
(1) Evaluation method of crispy texture (crispy texture) Comprehensive evaluation was made by five skilled panelists according to the following criteria. ○: Strong crispy texture and crispy texture △: There is crispy texture , Slightly sticky ×: The batter is soft, the crispness is weak, and the crispy feeling is not so much felt.

As is clear from the results in Tables 2 and 3, Imoten (Example 1) produced using the powdered oil / fat composition A of the present invention is different from Imoten (Comparative Example 2) produced without it. In comparison, it seemed that the crispy texture was stronger and the crispy texture was strengthened. Further, when the powdered oil / fat composition A of the present invention was used, the exudation of oil onto the color drawing paper was suppressed, and it was possible to feel the goodness of oil drainage as if it had been fried in a specialty store. In addition, since there was little oil seeping out, Imoten, which looks beautiful, could be produced. Therefore, it was found that a favorable effect can be expected as a high-class tempura that is served in lunch boxes and restaurants.

On the other hand, in Imoten (Comparative Example 1) produced by using a commercially available oil / fat powder instead of the powdered oil / fat composition A of the present invention, the batter was a little soft and the crispness was not noticeable. That is, compared with the one of Example 1, it was a potato heaven where the crispy feeling was not felt so much. It was confirmed that the powdered oil / fat composition A of the present invention has an effect of improving the crispy feeling as compared with the commercially available oil / fat powder. Further, when a commercially available oil / fat powder was used, the oil oozes out onto the color drawing paper more than in Example 1, and the goodness of oil drainage was not felt so much.

[Example 2, Comparative Examples 3 to 4]
<Manufacturing of fried chicken>
Fried chicken from Example 2 and Comparative Examples 3 to 4 was produced according to the formulation shown in Table 4 below. Specifically, 8 g of the powdered oil / fat composition A of the present invention (corresponding to 4 parts by mass on a powder base) was added to 200 g of fried chicken powder, and mixed with 200 g of water (corresponding to 100 parts by mass on a powder base). , Stir well to prepare an improved batter solution for deep-fried chicken. For comparison, instead of the powdered oil / fat composition A, 8 g of the above oil / fat powder (corresponding to 4 parts by mass on a powder basis) was added, or nothing was added (comparative batter). liquid). Next, chicken thigh meat (frozen, produced in Brazil) was thawed and then mixed with an improved batter solution for deep-fried chicken or a batter solution for comparison, and adhered well to the entire thigh meat. Fried chicken was produced by oiling with rapeseed white squeezed oil heated to 180 ° C. for 4 minutes. The crispy feeling (crispy feeling) and the exudation of the gravy were evaluated after oiling and after removing the rough heat.

<Evaluation of fried food>
The fried chicken produced above in Example 2 and Comparative Examples 3 to 4 (after oiling and removing the rough heat on an oil drain net) was evaluated according to the following evaluation method.

<Evaluation method of fried chicken>
(1) Evaluation method of crispy texture (crispy texture) Comprehensive evaluation by 5 skilled panelists according to the following criteria ○: Strong crispness and crispy texture △: Although there is crispness , Slightly sticky ×: The batter is soft, the crispy texture is weak, and the crispy texture is not felt so much. (2) Evaluation method of gravy exudation According to the following criteria, 5 skilled panelists comprehensively Evaluation ○: There is little gravy exudation and the juiciness is strong.
Δ: The gravy oozes out a little, and it feels a little dry.
X: The gravy exudes and the juiciness is weak.

As is clear from the results in Table 4, the fried chicken produced using the powdered fat composition A of the present invention (Example 2) was compared with the fried chicken produced without it (Comparative Example 4). The crispy texture of the batter was strong, and it seemed that the crispy texture was strengthened. Further, when the powdered oil / fat composition A of the present invention was used, the gravy was less exuded and the juiciness of the meat was felt more strongly.

On the other hand, when a commercially available oil / fat powder was used instead of the powdered oil / fat composition A of the present invention (Comparative Example 3), although there was crispness, a slight stickiness was felt. In addition, it was fried because it had a weaker crispy feeling than that of Example 2. Further, in Comparative Example 3, the gravy exuded to some extent and felt a little dry, and the juiciness was inferior to that of Example 2. Therefore, it was confirmed that the powdered oil / fat composition A of the present invention has an effect of improving the crispy feeling and juiciness of fried foods as compared with the commercially available oil / fat powder.

[Example 3, Comparative Examples 5 to 6]
<Manufacturing croquettes>
The croquettes of Example 3 and Comparative Examples 5 to 6 were produced according to the formulation shown in Table 5 below. Specifically, the croquette was made by peeling off the garment of a commercially available frozen croquette (for example, manufactured by Nichirei Foods Inc., product name: Baron Croquette with crispy clothes), and the ingredients were used as medium seeds. The batter liquid is prepared by adding 10 g of the powdered oil / fat composition A of the present invention (corresponding to 5 parts by mass on a powder base) to 200 g of the batter powder, mixing it with 400 g of water (corresponding to 200 parts by mass on a powder base), and stirring well. Then, it was made into an improved batter liquid. For comparison, instead of the powdered oil / fat composition A, 10 g of the above-mentioned oil / fat powder (corresponding to 5 parts by mass on a powder basis) was added, or nothing was added (comparative batter). liquid). Next, the frozen medium seeds were sprinkled with the above-mentioned dusting powder as they were, and then passed through an improved batter solution or a comparative batter solution, and commercially available finely divided soft bread crumbs (dried bread crumbs) were attached. Once again, it was dipped in an improved batter solution or a comparative batter solution to form a double batter to which commercially available raw bread crumbs were attached. A croquette was produced by oiling rapeseed white squeezed oil heated to 180 ° C. for 4 minutes and 30 seconds. The binding property and the crispy feeling (crispy feeling) were performed after oiling and after removing the rough heat.

<Evaluation of croquette food>
The croquettes of Example 3 and Comparative Examples 5 to 6 produced above (the ones obtained by removing the rough heat on an oil drain net after oiling) were evaluated according to the following evaluation methods.

<Evaluation method of croquette>
Evaluation method of bondability Comprehensive evaluation was made by 5 skilled panelists according to the following criteria. ○: Good bondability between ingredients and batter.
Δ: The bond between the ingredients and the batter is slightly weak.
X: The bond between the ingredients and the batter is weak.
(2) Evaluation method of crispy texture (crispy texture) Comprehensive evaluation was made by five skilled panelists according to the following criteria. ○: Strong crispy texture and crispy texture △: There is crispy texture , Slightly sticky ×: The crispy texture is weak and the crispy texture is not felt so much.

As is clear from the results in Table 5, the croquette (Example 3) produced using the powdered oil / fat composition A of the present invention was compared with the croquette (Comparative Example 6) produced without it. It felt that the crispy texture was strengthened. Further, when the powdered oil / fat composition A of the present invention was used, the binding property between the ingredients and the batter was good.

On the other hand, when a commercially available oil / fat powder was used instead of the powdered oil / fat composition A of the present invention (Comparative Example 5), although there was crispness, a slight stickiness was felt. In addition, the croquette was less crispy than the one in Example 3. Further, in Comparative Example 5, the binding property between the ingredient and the batter was inferior to that of Example 3. Therefore, when the powdered oil / fat composition A of the present invention is used in the batter liquid, it has the effect of improving the crispness of the fried food and improving the bondability between the ingredients and the batter as compared with the commercially available oil / fat powder. It was confirmed that.

Further, examples of producing the powdered oil / fat composition of the present invention are shown below. The powdery compositions obtained in these production examples can also be used as powdered fats and oils compositions for batter liquid, as in the above examples.
(Manufacturing Example 1): x = 16
25 g of triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions was maintained at 80 ° C. for 0.5 hours. It was completely melted and cooled in a constant temperature bath at 50 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid matter, a powdery crystal composition (loose bulk density: 0.2 g / cm ³ , aspect ratio: 2.0, average particle size: 119 μm, X-ray diffraction measurement diffraction peak: 4. 6 Å, peak intensity ratio: 0.90) was obtained.

(Manufacturing Example 2): x = 16
25 g of triglyceride (XXX type: 69.9% by mass, hard palm stear, manufactured by Nisshin Oillio Group Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions at 80 ° C. for 0.5 hours. It was maintained and completely melted and cooled in a constant temperature bath at 50 ° C. for 12 hours to form a solid having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 99 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.88) was obtained.

(Production Example 3): x = 16, (c2) Tempering method Triglyceride (XXX type: 89.7% by mass, tripalmitin, Tokyo Chemical Industry) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions. 15 g (manufactured by Tokyo Chemical Industry Co., Ltd.) was maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a constant temperature bath at 30 ° C. for 0.01 hours, and then allowed to stand in a constant temperature bath at 60 ° C. for 2 hours. After forming a solid substance having increased voids and completing crystallization, the mixture was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 87 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.89) was obtained.

(Production Example 4): x = 16, (c1) seeding method Triglyceride (XXX type: 89.7% by mass, tripalmitin, Tokyo Kasei) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions. (Manufactured by Kogyo Co., Ltd.) 15 g is maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a constant temperature bath at 60 ° C. until the product temperature reaches 60 ° C., and then tripalmitin fat powder is applied to the raw material fats and oils. Then, 0.1% by mass was added, and the mixture was allowed to stand in a constant temperature bath at 60 ° C. for 2 hours to form a solid substance having voids with increased volume, and after crystallization was completed, the temperature reached room temperature (25 ° C.). Cooled. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 92 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.89) was obtained.

(Manufacturing Example 5): x = 18
Completely maintain 3 g of triglyceride (XXX type: 99.6 mass%, manufactured by Tristea, Sigma Aldrich) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions at 80 ° C. for 0.5 hours. It was melted and cooled in a constant temperature bath at 60 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 30 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.93) was obtained.

(Manufacturing Example 6): x = 18
25 g of triglyceride (XXX type: 96.0% by mass, Tristearin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hours. It was completely melted and cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 31 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.88) was obtained.

(Manufacturing Example 7): x = 18
25 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions at 80 ° C. for 0.5 hours. It was maintained and completely melted, cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 54 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.89) was obtained.

(Manufacturing Example 8): x = 18
25 g of triglyceride (XXX type: 66.7 mass%, soybean extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions at 80 ° C. for 0.5 hours. It was maintained and completely melted, cooled in a constant temperature bath at 55 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 60 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.91) was obtained.

(Manufacturing Example 9): x = 18
Triglyceride (XXX type: 84.1% by mass) having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions, Nisshin sunflower oil (S) (high oleic sunflower oil), manufactured by Nisshin Oillio Group Co., Ltd. ) Was completely hydrogenated by a conventional method to obtain a hydrogenated product (XXX type: 83.9% by mass). 25 g of the obtained high oleic sunflower oil extremely hydrogenated oil was maintained at 80 ° C. for 0.5 hours to completely melt, and cooled in a constant temperature bath at 55 ° C. for 12 hours to obtain a solid having voids with increased volume. After forming and completing crystallization, the mixture was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 48 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.89) was obtained.

(Manufacturing Example 10): x = 18
18.75 g of triglyceride (XXX type: 66.7 mass%, soybean extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions, and another 1st position ~ 6.25 g of triglyceride (XXX type: 11.1% by mass, palm extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 3-position was mixed to prepare a raw material fat (XXXX). Type: 53.6% by mass). After the raw material fats and oils were maintained at 80 ° C. for 0.5 hours to completely melt and cooled in a constant temperature bath at 55 ° C. for 12 hours to form solid matter having voids with increased volume and crystallization was completed. , Cooled to room temperature (25 ° C.). Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 63 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.78) was obtained. Since the palm extremely hydrogenated oil has an extremely low content of XXX-type triglyceride, it was used as a diluting component (hereinafter, the same applies).

(Production Example 11): x = 18, (c1) seeding method Triglyceride (XXX type: 96.0% by mass, tristearin, Tokyo Kasei) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions. 25 g (manufactured by Kogyo Co., Ltd.) is maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a constant temperature bath at 70 ° C. until the product temperature reaches 70 ° C., and then tristearin oil / fat powder is applied to the raw material oil / fat. Then, 0.1% by mass was added, and the mixture was allowed to stand in a constant temperature bath at 70 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, the temperature reached room temperature (25 ° C.). Cooled. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 36 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.88) was obtained.

(Production Example 12): x = 18, (c2) Tempering method Triglyceride having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, Yokoseki 15 g (manufactured by Yushi Kogyo Co., Ltd.) was maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a constant temperature bath at 50 ° C. for 0.1 hour, and then allowed to stand in a constant temperature bath at 65 ° C. for 6 hours. After forming a solid substance having voids with increased volume and completing crystallization, the mixture was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 50 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, Peak intensity ratio: 0.90) was obtained.

(Production Example 13): x = 18, (c2) Tempering method Triglyceride having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, Yokoseki 15 g (manufactured by Yushi Kogyo Co., Ltd.) was maintained at 80 ° C. for 0.5 hours to completely melt, cooled in a constant temperature bath at 40 ° C. for 0.01 hours, and then allowed to stand in a constant temperature bath at 65 ° C. for 2 hours. A solid substance having voids with increased volume was formed, and after crystallization was completed, the mixture was cooled to a room temperature (25 ° C.) state. By loosening the obtained solid matter, a powdery crystal composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 52 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.89) was obtained.

(Production Example 14): x = 18, (c3) Pre-cooling method Triglyceride having stearic acid residue (18 carbon atoms) at the 1st to 3rd positions (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, 25 g (manufactured by Yokoseki Yushi Kogyo Co., Ltd.) is maintained at 80 ° C. for 0.5 hours to completely melt, and the raw material fats and oils are held in a constant temperature bath at 70 ° C. for 8 hours in a constant temperature bath at 65 ° C. After cooling to form a solid having voids with increased volume and completing crystallization, the mixture was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 60 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.89) was obtained.

(Manufacturing Example 15): x = 20
10 g of triglyceride (XXX type: 99.5% by mass, triaraxin, manufactured by Tokyo Chemical Industry Co., Ltd.) having an arachidic acid residue (20 carbon atoms) at the 1st to 3rd positions is maintained at 90 ° C. for 0.5 hours. It was completely melted and cooled in a constant temperature bath at 72 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 42 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.92) was obtained.

(Manufacturing Example 16): x = 22
10 g of triglyceride (XXX type: 97.4% by mass, tribehenin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a bechenic acid residue (22 carbon atoms) at the 1st to 3rd positions was maintained at 90 ° C. for 0.5 hours. It was completely melted and cooled in a constant temperature bath at 79 ° C. for 12 hours to form a solid substance having voids with increased volume, and after crystallization was completed, it was cooled to a room temperature (25 ° C.) state. Powdered crystal composition by loosening the obtained solid (loose bulk density: 0.2 g / cm ³ , aspect ratio 2.0, average particle size 52 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, A peak intensity ratio: 0.93) was obtained.

(Manufacturing Example 17): x = 16, 18
12.5 g of triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions, and stearin at the 1st to 3rd positions. 12.5 g of triglyceride (XXX type: 96.0% by mass, Tristearin, Tokyo Chemical Industry Co., Ltd.) having an acid residue (18 carbon atoms) was mixed to prepare a raw material fat (XXX type: 93.8%). .. The raw material fats and oils are maintained at 80 ° C. for 0.5 hours to be completely melted, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid substance having voids with an increased volume, and then loosened to form a powder. Crystal composition (loose bulk density: 0.2 g / cm ³ , aspect ratio 1.6, average particle size 74 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.90) was obtained. ..

(Manufacturing Example 18): x = 16, 18
12.5 g of triglyceride (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oillio Group Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions, and the 1st to 3rd positions 12.5 g of triglyceride (XXX type: 79.1% by mass, rapeseed extremely hydrogenated oil, manufactured by Yokoseki Oil & Fat Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) was mixed with and used as a raw material oil (XXX type: 75.3%). The raw material fats and oils are maintained at 80 ° C. for 0.5 hours to be completely melted, cooled in a constant temperature bath at 55 ° C. for 16 hours to form a solid substance having voids with an increased volume, and then loosened to form a powder. Crystal composition (loose bulk density: 0.3 g / cm ³ , aspect ratio 1.4, average particle size 77 μm, X-ray diffraction measurement diffraction peak: 4.6 Å, peak intensity ratio: 0.88) was obtained. ..

(Manufacturing Comparative Example 1): x = 16
25 g of triglyceride (XXX type: 89.7% by mass, tripalmitin, manufactured by Tokyo Chemical Industry Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions is maintained at 80 ° C. for 0.5 hours. The crystal composition was completely melted and cooled in a constant temperature bath at 25 ° C. for 4 hours to completely solidify (X-ray diffraction measurement diffraction peak: 4.1 Å, peak intensity ratio: 0.10). Did not reach.

(Manufacturing Comparative Example 2): x = 16, 18
12.5 g of triglyceride (XXX type: 69.9% by mass, hard palm stearin, manufactured by Nisshin Oillio Group Co., Ltd.) having a palmitic acid residue (16 carbon atoms) at the 1st to 3rd positions, and the 1st to 3rd positions 12.5 g of triglyceride (XXX type: 11.1% by mass, palm extremely hydrogenated oil, manufactured by Yokoseki Oil & Fat Industry Co., Ltd.) having a stearic acid residue (18 carbon atoms) was mixed with and used as a raw material oil (XXX type: 39.6% by mass). The raw material fat was maintained at 80 ° C. for 0.5 hours to completely melt, and when cooled in a constant temperature bath at 40 ° C. for 12 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.2 Å, peak intensity. Ratio: 0.12), did not reach a powdery crystal composition.

(Manufacturing Comparative Example 3): x = 18
25 g of triglyceride (XXX type: 79.1 mass%, rapeseed extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions at 80 ° C. for 0.5 hours. It was maintained and completely melted, and when cooled in a constant temperature bath at 40 ° C. for 3 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.1 Å, peak intensity ratio: 0.11), and powdered crystals. It did not reach the composition.

(Manufacturing Comparative Example 4): x = 18
12.5 g of triglyceride (XXX type: 66.7 mass%, soybean extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 1st to 3rd positions, and another 1st position ~ 12.5 g of triglyceride (XXX type: 11.1% by mass, palm extremely hydrogenated oil, manufactured by Yokoseki Yushi Kogyo Co., Ltd.) having a stearic acid residue (18 carbon atoms) at the 3-position was mixed to prepare a raw material fat (XXXX). Type: 39.7% by mass). The raw material fat was maintained at 80 ° C. for 0.5 hours to completely melt, and when cooled in a constant temperature bath at 55 ° C. for 12 hours, it completely solidified (X-ray diffraction measurement diffraction peak: 4.2 Å, peak intensity. Ratio: 0.12), did not reach a powdery crystal composition.

Table 6 summarizes the results of the above manufacturing examples and manufacturing comparative examples.

Claims (16)

A powdered fat or oil composition for a batter liquid containing a powdered fat or oil composition satisfying the following conditions (a).
(A) A powdered oil / fat composition containing an oil / fat component containing one or more types of XXX-type triglycerides having a saturated fatty acid residue X having a carbon number x at the 1st to 3rd positions of glycerin, wherein the carbon number x is 18. The oil / fat component contains β-type oil / fat, the particles of the powdered oil / fat composition have a plate-like shape, and the loosening bulk density of the powdered oil / fat composition is 0.05 to 0.6 g / cm ³ . A powdered oil / fat composition in which the content of the XXX-type triglyceride is 70% by mass or more and 95% by mass or less when the total mass of the oil / fat component is 100% by mass. The powdered fat or oil composition for a batter liquid according to claim 1, wherein the fat or oil component is a β-type fat or oil. The powdered fat or oil composition for a batter liquid according to claim 1 or 2 , wherein the loosened bulk density of the powdered fat or oil composition is 0.1 to 0.4 g / cm ^3. The powdered fat or oil composition for a batter liquid according to any one of claims 1 to 3 , wherein the plate-like shape of the powdered fat and oil composition has an aspect ratio of 1.1 or more. The powdered fat or oil composition for a batter liquid according to any one of claims 1 to 4 , wherein no α-type fat or oil is detected in the powdered fat or oil composition by the differential scanning calorimetry method. The powdered fat or oil composition for a batter liquid according to any one of claims 1 to 5 , wherein the powdered fat and oil composition has a diffraction peak at 4.5 to 4.7 Å in X-ray diffraction measurement. Claims 1 to 6 in which the peak intensity ratio (peak intensity of 4.6 Å / (peak intensity of 4.6 Å + peak intensity of 4.2 Å)) in the X-ray diffraction measurement of the powdered oil / fat composition is 0.2 or more. The powdered oil / fat composition for a batter solution according to any one of the above items. A claim that the powdered fat or oil composition contains a β-type fat or oil obtained by cooling and solidifying a fat or oil composition raw material containing a XXX-type triglyceride at a temperature equal to or higher than the melting point of the α-type fat or oil corresponding to the β-type fat or oil. Item 2. The powdered oil / fat composition for a batter solution according to any one of Items 1 to 7. The powdered fat or oil composition for a batter liquid according to any one of claims 1 to 8 , wherein the powdered fat and oil composition has an average particle size of 20 μm or less. An improved batter liquid containing the powdered oil / fat composition for a batter liquid according to any one of claims 1 to 9 in the batter liquid. The improved batter liquid according to claim 11, which contains 1 to 40 parts by mass of the powdered oil / fat composition for batter liquid according to any one of claims 1 to 9 with respect to 100 parts by mass of grain flour. The improved batter liquid according to claim 10 or 11 , wherein the improved batter liquid is in the form of a premix. A fried food product obtained by oiling the ingredients to which the improved batter liquid according to any one of claims 10 to 12 is attached. A method for producing an improved batter liquid, which comprises a step of blending the powdered oil / fat composition for the batter liquid according to any one of claims 1 to 9 into the batter liquid. The method for producing an improved batter liquid according to claim 14 , wherein 1 to 40 parts by mass of the powdered oil / fat composition for batter liquid is blended with 100 parts by mass of grain flour. A quality improving agent for a batter liquid containing the powdered oil / fat composition for a batter liquid according to any one of claims 1 to 9 as an active ingredient.

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