JP7144254B2 - Fat and oil composition for frying - Google Patents

Description

TECHNICAL FIELD The present invention relates to a fat and oil composition used for frying fried foods.

Fried foods such as croquettes and cutlets, which are made by frying various food materials with edible oil, are popular for their crispy texture that is obtained by rapidly evaporating water by using high-temperature oil as a heat medium. there is However, in general, fried foods, even if they have a light and crispy texture immediately after being fried, become soft, soggy, or rubber-like as time passes. tend to get lost.

As a method for maintaining a crispy texture in fried food, for example, a method of adding various emulsifiers to a fat composition (fat composition for frying) used for frying fried food is known. Specifically, for example, a method of adding a specific amount of diglycerin monofatty acid ester to animal and vegetable fats and oils (Patent Document 1), and a method of dissolving specific amounts of organic acid monoglyceride and polyglycerol fatty acid ester in edible fats and oils (Patent Document 2). , a method of adding a specific amount of an emulsifier having an HLB of 6 to 11 to non-aromatic fats and oils (Patent Document 3), a fat composition consisting of edible fats and hardened oils, as a constituent fatty acid (A): carbon number 16 to 1 or 2 or more selected from 22 saturated fatty acids, (B) 1 or 2 or more selected from saturated fatty acids having 8 to 14 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms at a specific ratio A method of adding a polyglycerin fatty acid ester contained in (Patent Document 4) and the like have been proposed. In particular, when a diglycerin mono-fatty acid ester whose main constituent fatty acid is oleic acid (that is, diglycerin mono-oleate) is added as an emulsifier, the crispy texture of the fried food is maintained for a long time, which is preferable.

However, when diglycerol monooleate is added to the oil and fat composition for frying, the amount of oil and fat that penetrates into the fried food (in other words, the oil absorption of the fried food ) tends to increase, resulting in problems such as an oily mouthfeel and a high calorie intake. Therefore, there has been a demand for an oil and fat composition for frying that can maintain the crispy texture of the fried food for a long time without causing such problems due to excessive oil absorption of the fried food.

JP-A-8-131071 JP-A-9-074999 Japanese Patent Application Laid-Open No. 2004-313176 JP 2011-083229 A

An object of the present invention is to provide an oil-and-fat composition for frying that can maintain the crispy texture of the fried food for a long time without excessive oil absorption of the fried food by using it for frying the fried food. and

As a result of intensive research to solve the above problems, the present inventors have found that the above problems can be solved by adding a diglycerin oleate ester having an esterification rate within a specific range to a fat and oil composition for frying. We have found that the problem can be solved, and have further studied based on this knowledge, and have completed the present invention.

That is, the present invention comprises a frying oil and fat composition characterized by containing a diglycerin oleate having an esterification rate of 40% or more.

Fried foods fried using the oil-and-fat composition for frying according to the present invention maintain a crispy texture even after a long period of time after frying.
When fried food is fried using the oil-fat composition for frying according to the present invention, the fried food obtained is compared with the case where a conventional oil-fat composition for frying (e.g., oil with no emulsifier added) is used. less likely to increase oil absorption.

The oil-and-fat composition for frying according to the present invention contains a diglycerol oleate (hereinafter also referred to as "diglycerol oleate according to the present invention") having an esterification rate of 40% or more. be.

The fats and oils are not particularly limited as long as they are edible, and examples include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, and peanut oil. , Olive oil, sesame oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil, high oleic sunflower oil and other vegetable oils, beef tallow, lard, fish oil, milk fat and other animal oils and fats, these animal and vegetable oils and fats, hydrogen Processed oils and fats that have undergone addition, transesterification, etc., medium-chain fatty acid triglycerides (MCT), and the like, as well as glycerin difatty acid esters and propylene glycol difatty acid esters are also included. Among these, vegetable oils and fats that are liquid at room temperature (15 to 25 ° C.) (e.g., soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, peanut oil, olive oil, sesame oil, high oleic rapeseed oil, High oleic safflower oil, high oleic corn oil, high oleic sunflower oil, etc.) are preferred, and rapeseed oil is particularly preferred. Any one of these oils and fats may be used alone, or two or more thereof may be used in combination.

In the present invention, the diglycerin oleate ester is a diglycerin fatty acid ester that is an ester of a fatty acid with diglycerin, which is a compound formed by condensing two molecules of glycerin. It refers to oleic acid, which is a polyunsaturated fatty acid.

The “main constituent fatty acid” of the diglycerin fatty acid ester is a fatty acid that accounts for usually 60% by mass or more, preferably 75% by mass or more, more preferably 90% by mass or more in 100% by mass of fatty acids that constitute the diglycerin fatty acid ester. Say. That is, the diglycerol oleate ester according to the present invention may contain other fatty acids as the rest, as long as oleic acid accounts for 60% by mass or more in 100% by mass of fatty acids constituting the ester.

The diglycerin oleate according to the present invention preferably has an esterification rate of 40% or more, more preferably 50% or more, and even more preferably 75% or more. Incidentally, diglycerin monooleate, which is conventionally used in oil and fat compositions for frying, has an esterification rate of around 25%.

Here, the esterification rate (%) of diglycerol oleate is calculated by the following formula 1. In addition, the ester value and hydroxyl value in the following formula are [2.3.3-1996 ester value] and [2.3. 6-1996, Hydroxyl Value].

The method for producing the diglycerol oleate according to the present invention is not particularly limited, and it can be produced by a method known per se such as an esterification reaction. For example, the outline of the preferable manufacturing method is as follows.

That is, diglycerin and oleic acid are charged in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate, etc., and if desired, a catalyst is added and mixed with stirring. It is heated at a predetermined temperature for a certain period of time while removing generated water out of the system.

At this time, the amount of oleic acid added to diglycerin is preferably adjusted within a range such that the resulting diglycerin fatty acid ester has an esterification rate of 40% or more. That is, it is preferable that the amount of fatty acid is 1.6 to 4.0 mol per 1 mol of diglycerin.

As the diglycerin, a small amount of acid or alkali is usually added to glycerin as a catalyst, heated at a temperature of 180° C. or higher in an atmosphere of any inert gas such as nitrogen or carbon dioxide, and subjected to a polycondensation reaction. The resulting diglycerin mixture having an average degree of polymerization of glycerin of 1.5 to 2.4, preferably about 2.0, is used. Further, diglycerin may be obtained by using glycidol, epichlorohydrin, or the like as a starting material, and after completion of the reaction, treatment such as neutralization, desalting, and decolorization may be performed, if necessary.

In the present invention, the diglycerin mixture is purified by a method known per se such as distillation or column chromatography to increase the diglycerin content to 50% by mass or more, preferably 85% by mass or more. High-purity diglycerin is preferably used.

The reaction temperature for the esterification reaction is usually 180 to 260°C, preferably 200 to 250°C. The pressure conditions for the reaction are either reduced pressure or normal pressure, and the reaction time is usually 0.5 to 15 hours, preferably 3 to 12 hours. The end point of the reaction is preferably determined by measuring the acid value of the reaction mixture and determining the acid value to be 12 or less, preferably 10 or less.

The resulting reaction solution is a mixture containing unreacted diglycerin, unreacted oleic acid, diglycerin monooleate, diglycerin dioleate, diglycerin trioleate, diglycerin tetraoleate, and the like. is. As long as the reaction mixture has an esterification rate of 40% or higher, it may be used in the present invention.

After completion of the esterification reaction, the catalyst remaining in the reaction mixture may be neutralized, if desired. At that time, when the temperature of the reaction mixture exceeds 200° C., it is preferable to cool it to 180 to 200° C. before carrying out the neutralization treatment. After neutralization, the resulting reaction mixture is optionally further cooled, usually kept at 100 to 180° C., preferably 130 to 150° C., preferably left for 0.5 hours or more, more preferably 1 to 10 hours, It is preferable to remove unreacted diglycerin separated in the lower layer.

The method for producing the fat composition for frying according to the present invention is not particularly limited, and the diglycerol oleate ester according to the present invention may be added to the fat and oil, and if desired, heated and mixed.

The content of the fat in the oil-and-fat composition for frying according to the present invention and the content of the diglycerol oleate ester according to the present invention are not particularly limited. The content of the diglycerin oleate ester is 0.01 to 2.0% by mass, preferably 0.05 to 1.0% by mass, and the remainder can be fats and oils.

The oil-and-fat composition for frying according to the present invention may contain other optional components in addition to the above-mentioned oil and the diglycerin oleate ester according to the present invention, as long as the effects of the present invention are not impaired. Examples of such components include emulsifiers other than the diglycerol oleate according to the present invention, antioxidants (extracted tocopherol, L-ascorbyl palmitate, etc.), and the like.

The oil-and-fat composition for frying according to the present invention can be used for frying various fried foods in the same manner as conventional oil-and-fat compositions for frying. There are no particular restrictions on the fried foods that can be fried using the oil and fat composition for frying according to the present invention, but for example, deep-fried, deep-fried chicken, deep-fried Tatsuta, cutlets, croquettes, fried (fried shrimp, fried horse mackerel, fried oysters, etc.), Examples include nuggets, fritters, tempura, donuts, fried bread, corn dogs, and potato chips. Among these, fried foods with batter (fried chicken, fried Tatsuta, cutlets, croquettes, fried, nuggets, fritters, tempura, etc.) that are prone to change in texture over time. is preferable, and it is particularly preferable to use it for frying fried foods (cutlets, croquettes, fried foods, etc.) using bread crumbs as a coating.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.

[Production of diglycerol oleate]
<Production Example 1>
First, 20 kg of glycerin was charged into a reaction vessel equipped with a stirrer, a thermometer, a gas blowing pipe and a water separator, 100 mL of a 20 w/v% aqueous solution of sodium hydroxide was added as a catalyst, and the glycerin was stirred at 250°C for 4 hours in a nitrogen gas stream. A condensation reaction was carried out. The resulting reaction product is cooled to about 90°C, neutralized by adding about 20 g of phosphoric acid, filtered, and the filtrate is distilled under reduced pressure at 160°C and 250 Pa to remove glycerin. About 3.0 kg of a fraction containing 3% glycerin, 92% diglycerin and 5% triglycerin (diglycerin mixture) was obtained by vacuum distillation under high vacuum conditions of 200° C. and 20 Pa. Next, 1% by mass of activated carbon was added to the fraction, and the fraction was decolorized under reduced pressure and then filtered. The obtained diglycerin had a hydroxyl value of about 1359, an average degree of polymerization of about 2.0, and a diglycerin content of 98% by mass.
Next, 91.2 g (about 0.55 mol) of diglycerin obtained by the above method and 308.8 g of oleic acid were added to a 500 mL four-necked flask equipped with a stirrer, thermometer, gas inlet tube and water separator. (approximately 1.10 mol) was charged, and an esterification reaction was carried out at 230° C. for 4.5 hours in a nitrogen gas stream under normal pressure. The resulting reaction mixture was cooled to obtain about 375 g of diglycerol oleate (Prototype 1). The esterification rate of the ester was 51%.

<Production Example 2>
The amounts of diglycerin and oleic acid charged in Production Example 1 were 66.0 g (about 0.40 mol) of diglycerin and 334.0 g (about 1.18 mol) of oleic acid, respectively, and the reaction time for the esterification reaction was About 375 g of diglycerin oleate (prototype 2) was obtained in the same manner as in Production Example 1 except that the time was set to 10.5 hours. The esterification rate of the ester was 76%.

[Evaluation by croquette]
(1) Raw materials for oil and fat composition for frying 1) Diglycerol oleate 1 (prototype 1; esterification rate 51%)
2) Diglycerol oleate 2 (prototype 2; esterification rate 76%)
3) Diglycerin oleate 3 (commercial product; trade name: Poem DO-100V; diglycerin monooleate; esterification rate 25%; manufactured by Riken Vitamin Co., Ltd.)
4) Diglycerin stearate (trade name: Poem DS-100A; manufactured by Riken Vitamin Co., Ltd.)
5) Glycerin oleate (trade name: Poem OL-200V; manufactured by Riken Vitamin Co., Ltd.)
6) Propylene glycol oleate (trade name: Rikemar PO-100V; manufactured by Riken Vitamin Co., Ltd.)
7) Triglycerin behenate (trade name: Poem TR-FB; manufactured by Riken Vitamin Co., Ltd.)
8) Rapeseed oil (trade name: Nisshin Rapeseed Salad Oil (S); manufactured by Nisshin OilliO Group)

(2) Formulation of Raw Materials for Frying Oil Compositions Table 1 shows the formulations of the frying oil compositions 1 to 10 prepared using the above raw materials. Among these, frying oil and fat compositions 1 to 3 are examples of the present invention, and frying oil and fat compositions 4 to 9 are comparative examples in which an emulsifier other than the diglycerol oleate according to the present invention is added. Composition 10 is a control with no added emulsifier.

(3) Method for producing croquettes 1) According to the mixing ratio shown in Table 1, put the raw materials of the oil and fat composition for frying in a fryer (model: EFK-A10; manufactured by Zojirushi Mahobin Co., Ltd.) so that the total amount is 900 g. The oil and fat compositions 1 to 10 for frying were prepared by heating and stirring as necessary.
2) While maintaining the temperature of the frying oil compositions 1 to 10 at 175 to 180° C., two commercial frozen croquettes (60 g each) were added and fried for 6 minutes.
3) The above operation 2) was repeated twice to obtain a total of 4 croquettes 1 to 10 each.

(4) Evaluation of oil absorption The total weight of the fryer containing the oil and fat composition for frying was measured at each time before frying the croquettes in (3) and after cooling for 30 minutes after frying, From the difference between them, the weight of the fat composition for frying that was reduced by frying was calculated. This weight means the oil absorption of the croquette when using each frying oil composition. The oil absorption is applied to the following formula 2, and the oil absorption of the croquette when using the control frying oil composition (frying oil composition 10) is set to 100%. Relative ratio” was calculated. After that, the evaluation of oil absorption was symbolized according to the following criteria. Table 3 shows the results.
[Symbolization standard]
○: Good Relative ratio of oil absorption less than 105% △: Slightly bad Relative ratio of oil absorption 105% or more and less than 120% ×: Bad Relative ratio of oil absorption 120% or more

(5) Sensory Evaluation The croquettes 1 to 10 obtained in (3) above were allowed to stand at room temperature (25° C.) for 2 hours, and then subjected to sensory evaluation of texture and mouthfeel. The evaluation was performed by 10 panelists according to the evaluation criteria shown in Table 2, and the results were symbolized by the average value of the scores of the 10 panelists according to the following criteria. Table 3 shows the results.
[Symbolization standard]
○: Good Average value of 2.5 or more △: Slightly bad Average value of 1.5 or more and less than 2.5 ×: Bad Average value of less than 1.5

As is clear from the results in Table 3, the croquettes 1 to 3 fried using the frying oil compositions 1 to 3 containing the diglycerol oleate according to the present invention were compared with the control frying oil composition. While having the same oil absorption as the croquette 10 fried in oil using No. 10, it maintained a crispy texture and had a good mouthfeel.
On the other hand, croquettes 4 and 5 fried using oil composition 4 or 5 for frying containing diglycerol oleate ester with different esterification rate, and oil composition 6 for frying containing diglycerol stearate ester. All of the croquettes 6 fried with oil had a large oil absorption and a poor mouthfeel compared to the control.
In addition, the croquettes 7 to 9 fried using the oil and fat compositions for frying 7 to 9 lost the crispy texture even though the oil absorption was equal to or less than that of the control. More specifically, the croquette 7 had a rough texture like rubber, and the croquettes 8 and 9 had a soggy texture.

Claims (1)

An oil and fat composition for frying, characterized by containing 0.05 to 0.5% by mass of diglycerol oleate having an esterification rate of 75 % or more.