JPH034750A - Use of oil and fat composition in flying - Google Patents

Abstract

PURPOSE: To obtain a low calorie fried product by frying a food with a fat compsn. contg. a specified amt. of specified nondigestible polyol fatty acid polyester. CONSTITUTION: A food is fried with a fat compsn. contg. a mixture of one or more kinds of nondigestible polyol fatty acid polyesters having 12% residues of unsatd. fatty acids and >=50 deg.C step m.p. or further contg. triglyceride fat by >=60wt.% in total.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of frying food products comprising using a fat composition containing at least 60 wt% fat, and more particularly to a method of frying food products comprising using a fat composition containing at least 60 wt. A method of frying food comprising using a fat composition containing.

In the Western world, energy intake is 30 to 50%
% is due to fat and oil consumption. Approximately 40% of this liquid is visible, such as butter, margarine, lard, shortening, and fine oils.
) consumed as fat. A significant proportion of these visible fats are removed from products that are baked or fried in oil, such as French fries, potato chips, battered and breaded meat and fish products, etc. By doing so, it is incorporated into normal meals.

In view of the health risks associated with obesity and unbalanced fat intake, there is continued interest in foods with reduced strength. One attractive way to reduce calories in foods, especially frying oils or fats and foods fried with them, is to replace traditional digestible fats and oils with non-lubricating fatty substances. It is to exchange.

Polyol fatty acid polyesters, in particular sugar-fatty polyesters such as sucrose fatty acid polyesters, are known as suitable low-fat substitutes in foods. Although these are hardly digested by the human body, they have physical and sensory properties very similar to triglyceride fats and oils conventionally used in foods. Polyol fatty acid polyesters have also been reported to have medicinal uses due to their ability to wick up fat-soluble substances, such as cholesterol in particular, within the gastrointestinal system and eventually remove them from the human body. There is.

Edible fat-containing products containing non-digestible polyol nn fatty acid polyesters are known in the art and are described, for example, in U.S. Pat.
No. 5, No. 4.005.196, No. 4.034.083
No. 0233856 and European Patent No. 023628
No. 8, No. 023583G.

Polynisder polymerization is observed when fat compositions containing polyol fatty acid polyesters are used for frying. Such polymerizations are undesirable because the polymers formed have undesirable properties such as relatively high viscosities.

The inventors have discovered that fat compositions comprising polyol fatty acid polyesters with a low a content of unsaturated fatty acid residues and a relatively low slip melting point can be advantageously used for frying foods. Therefore, the present invention provides at least 60
wt.% fat, wherein the fat consists essentially of a mixture of one or more non-digestible polyol fatty acid polyesters and optionally triglyceride fat; The mixture of one or more polyol fatty acid polyesters contains less than 12% unsaturated fatty acid residues and has a slip melting point below 50'C.

Here, frying a food product means contacting the food product with a fat composition having a temperature of at least 100°C. Thus, the term frying includes, for example, both deep frying and shallow frying.

Generally, when used for frying food products according to the invention, the fat composition has a temperature within the range of 120-240<0>C. The slip melting point is the point at which the solid phase in the FfJ melting fat or fatty substance becomes so low that air bubbles are forced upward in an open capillary filled with said fat or fatty substance. It can be easily defined as temperature.

In comparison to using polyol fatty acid polyester containing compositions known in the art, the use of the above-mentioned fat compositions in methods of frying foods is such that only limited polymerization is observed and relatively less polymerization is observed. Offers the advantage of good mouthfeel due to low slip melting point. Frying fat compositions containing polyol fatty acid polyesters with slip melting points greater than 50° C. tend to crystallize during the day and may even crystallize on cooking utensils and the like.

Since crystallization during the day is an undesirable phenomenon associated with the slip melting point of polyol fatty acid polyesters, it is preferred that the mixture of polyol fatty acid polyesters have a slip melting point below 45°C, more preferably within the range of 30-42°C. preferable.

Without wishing to be bound by theory, it is believed that the rate of polymerization observed under frying conditions is related to the presence of unsaturated fatty acid fyJ acid residues in the polyol fatty acid polyester. If few unsaturated fatty acid residues are present, only limited vA polymerization is observed even at temperatures close to 200°C.

Accordingly, in a preferred embodiment of the present invention, the mixture of polyol fats and polyesters contains less than 8% unsaturated fatty acid residues, more preferably less than 5% unsaturated fatty acid residues.

Most preferably, the mixture of polyesters contains less than 3% unsaturated fatty acid residues.

The inventors have discovered that polyol fatty acid polyesters containing polyunsaturated fatty acid residues are particularly prone to polymerization. Therefore, in a preferred embodiment of the invention,
The mixture of polyol fatty acid polynisdales contains less than 3% polyunsaturated fatty acid residues, more preferably less than 1% polyunsaturated fatty acid residues.

Polyol fatty acid polyesters exhibiting both relatively low slip melting points and slow polymerization rates during frying are due to the fact that the polyol fatty acid polyesters contain only limited unsaturated fatty acid residues; can be obtained by ensuring that 19 contains a significant amount of M short-chain saturated fatty acid residues. Thus, in the method of frying food products of the invention, the mixture of polyol fatty acid polyesters contains at least 20% fatty acid residues having a carbon chain length of less than 15.

In a more preferred embodiment, the mixture of polyol fatty acid polyesters contains at least 35% fatty acid residues having a carbon chain length of less than 15.

Short chain fatty acid residues can be suitably derived from triglyceride sources such as lauric oil (eg, palm kernel oil and coconut oil), butter oil, medium chain triglycerides. According to another preferred embodiment, the mixture of polyol fatty acid polyesters contains at least 25% fatty acid residues with a carbon chain length of 6 to 14, preferably at least Contains 25%.

The Ministry of the Invention and others have determined that the frying fat composition contains 2 triglyceride fats having a slip melting point within the range of 10 to 35°C.
It has been discovered that good frying characteristics can be obtained when the content is 0 to AO wt.%. Such frying fat compositions have frying properties very similar to frying fats consisting of pure triglyceride fats. Preferably, the fat composition used in the method of the invention contains less than 15% polyol fatty acid polyester and at least 25% triglycerides. More preferably, the fat composition contains 40 to 70% by weight polyol fatty acid polynisder and 60 to 30% by weight triglycerides.

In a preferred embodiment of the invention, the statistical variation of the carbon m length of the fatty acid residues of the polyol fatty acid polyester is greater than 4.0, more preferably greater than 5.0. The latter type of polyol fatty acid polyester offers the advantage of crystallizing relatively slowly, thus preventing premature crystallization during the day or on cooking utensils.

When used for frying, the composition of the invention should not contain much water. Otherwise, severe splashing will be observed. In general, the fat compositions according to the invention should not contain less than 10% by weight of water and preferably contain less than 3% by weight of water.

As used herein, the term "polyol" means any aliphatic or aromatic compound containing fewer than four free hydroxyl groups. Such polyols include in particular sugar polyols, which are , i.e. mono-, di-, and polysaccharides, the corresponding sugar alcohols and their derivatives bearing at least four '11g5Il water R groups. Examples of sugar polyols include glucose, mannose, galactose, xylose, fructose. ,
sorbose, tagatose, ribulose, xylulose,
Mal1~-su, lactose, cellobiose, raffinose, sucrose, ① lythritol, mannitol, lactitol, nrubitol, xyly]-ol, and α-methyl glucoside. A commonly used and preferred sugar polyol is sucrose.

In this specification, 5. "Non-digestible" means that the human body does not digest 70% or more of the target substance.

In this specification, unless otherwise specified, "fat"
The term refers to edible fats and oils consisting essentially of triglycerides, which may be animal, vegetable, or synthetic fats and oils. The terms fat and oil are used interchangeably.

In order to prevent anal leakage, it is advantageous to use polyol fatty acid polyesters with a slip melting point higher than 35°C.

Therefore, in a preferred embodiment of the invention, the mixture of polyol fatty acid polyesters has a slip melting point of greater than 35°C. When using such relatively high melting point polyesters, it may be advantageous to combine said polyesters with relatively low melting point triglyceride fats.

Preferably, the triglyceride fat used has a slip melting point below 35°C. Especially good product, beaten,
Products that do not exhibit early crystallization in terms of wood quality, do not cause dripping problems, and have very good frying characteristics should be heated at 30℃.
A frying fat composition comprising a triglyceride fat that has a lower slip melting point.

For reasons of oxidative stability, it is preferred that the triglyceride fat has a slip melting point above 10°C.

More preferably, the triglyceride fat has a slip melting point above 20°C. By combining a triglyceride fat with a slip melting point higher than 20°C and a polyol fatty acid polyester with a slip melting point higher than 35°C, a plastic frying fat composition that can be packaged in packaging material is produced. becomes possible.

When used in the method according to the invention, low melting point triglyceride fats can be included in the fat composition to improve dripping after frying. Generally, triglyceride fats are not included in excess of 75% by weight to take full advantage of the reduced calories obtained by using non-digestible polyesters. According to a highly preferred embodiment of the invention, a fat composition is used in which the fat consists of 55 to 70% by weight of polyol fatty acid polyester and 45 to 30% by weight of triglyceride fat.

If a very high 111 U polyol fatty acid polyester is used, a layer of fat will remain around the fried food after frying and these layers will be very difficult to drip. These fat layers also impart a fatty mouthfeel to the fried food, which is considerably richer than that of triglyceride fats and is therefore less desirable.

Suitable triglyceride fats and oils include coconut oil, palm kernel oil, palm oil, butterfat, soybean oil, wildflower oil, cottonseed oil, rapeseed oil, poppy oil, corn oil, sunflower oil, lard, tallow and their a There is a compound. These can be suitably modified, if desired, by partial or complete hydrogenation and/or fractionation to provide the required melting properties. Among these, palm oil, partially hydrogenated rapeseed oil, and partially hydrogenated soybean oil are preferred.

The polyol fatty acid polynisdel has so far been defined in general chemical terms. Preference is given to using polyol fatty acid polyesters derived from sugars or sugar alcohols, especially sugar fatty acid polyesters derived from dicarides such as sucrose.

Generally, fatty acids themselves or naturally occurring fats and oils can be used as the source of fatty acid residues in the polyol fatty acid polyester. If necessary, conventional techniques can be used to provide the desired slip melting point. Suitable such techniques include full or partial hydrogenation, Nisdell exchange (1nter
esterification trails (!5te
rifiCatiOn), and/or fractionation, and can be used before or after the conversion of polyols to polyol fatty acid polyesters.

Suitable sources of fatty acid residues are vegetable fats and oils, especially partially and completely hydrogenated palm oil, palm kernel oil, and diluted oils.

Polyol fatty acid polyesters are used in which on average more than 70% of the hydroxyl groups of the polyol are Nisderized with fatty acids. Preference is given to using polyol fatty acid polyesters with a higher degree of conversion, in particular on average more than 85% or even 95% of the hydroxyl groups of the polyol.
Preference is given to using polyol fatty acid polynisderyls in which greater than % of the fatty acids are Nisderized.

In addition to the polyol fatty acid polyester and triglyceride fat, the frying fat edible composition used in the present invention may contain minor ingredients normally found in frying oils, including anti-splash agents, Coloring agents, flavoring agents, emulsifiers, antioxidants, etc. are added. The frying fat composition of the present invention may optionally contain emulsifiers such as mono- and diglycerides and lecithin. Preferably, the emulsifier constitutes less than 3% Φ% of the product.

More preferably, the frying fat composition of the invention contains less than 2% by weight of emulsifier.

According to a preferred embodiment, the frying fat composition used in the invention contains an effective amount of silicone oil, ranging from 0.1 to
More preferably, it contains so ppm silicone oil. Examples of silicone oils that can be used as appropriate include PDH3 (
polydimctyl s+1oxanc).

The invention is further illustrated by the following examples.

Examples 1-8 The thermal stability of eight different sucrose fatty acid polyesters was tested. These sucrose polyester (SPE
) is as follows:

SPE 1: fatty acid residue derived from soybean oil;
Hydroxyl number 4.3, slip melting point less than 5°C.

5PE2: Fatty acid residues derived from slightly hydrogenated soybean oil with slip melting point of 28°C; hydroxyl number 2.1, slip melting point less than 10°C.

SPE 3: Wet fractionation (wet fractionation)
Fatty acid residues derived from palm olein (slip melting point 30°C) obtained by ntlon): human 1] Kimo 4.2, slip melting point less than 20°C.

5PE4: Fatty acid residues derived from fully hardened palm kernel oil with a slip melting point of 39°C: hydroxyl number 75, slip melting point 24°C.

5PE5: fatty acid residue derived from partially hydrogenated soybean oil with a slip melting point of 36°C; hydroxyl number 2.3, slip melting point 19°C.

SPf: 6: fatty acid residues derived from 55% soybean oil fully hardened to a slip melting point of 65°C and 45% soybean oil slightly hardened to a slip melting point of 28°C;
Hydroxyl number 4.0, slip melting point 42°C.

5PE7: Fatty acid residues derived from palm oil hardened to a slip melting point of 44°C; hydroxyl number 29, slip melting point 34°C.

5PF8: Fatty acid residues derived from 53% palm kernel oil fully hardened to a slip melting point of 39°C and 47% palm oil fully hardened to a slip melting point of 58°C:
Hydroxyl number 2.3, slip melting point 38°C.

The initial polymer concentration in each of the above sucrose polyesters was up to 30%. The statistical variation in the carbon chain length of fatty acid residues in SPE 4 was significantly greater than in 5. S
The statistical variation in carbon chain length of P[8 is greater than 4;
Statistical variation for all other SPEs was significantly less than 4.

50 g of the above sucrose polyester were poured into 100 m glass beakers each having a diameter of 44 m,
The oil in the beaker was repeatedly heated to 180° C. by an oil bath for 24 hours. The beaker was immersed in an oil bath that was heated for 1 hour and then switched off for 1 hour to allow the oil bath to cool (at ambient temperature). This procedure was repeated until 24 hours had passed.

GPC-) of the oil sample obtained by the above treatment
Analyzed for polymer content by IPLC.

After diluting the samples with sunflower oil (1:5), an expert panel evaluated the odor of these samples. In this way, the following results were obtained.

PE 2 PE 3 PE 4 PE 5 PE 6 PE 7 PE 8 22.4 01 6.6 21.2 19.2 85 2.9 Changed slightly Changed a lot Changed a lot Moderately Varied Moderately Acceptable 2/3 2/3 7/8 7/8 Regarding the odor rating, lower numbers indicate more severe flavor changes.

, in the above sample, SPE 4 and SPE 8 are f
It showed a relatively low polymerization tendency. As is clear from the table,
SPE 4 and SPE 8 differ from the other samples in that they have a significantly lower content of unsaturated fatty acid residues.

Examples 9-12 Freshly cut French fries were pre-fried in frying fat compositions comprising 60% sucrose polyester and 40% slightly hydrogenated rapeseed oil (slip melting point 26°C) and Used for frying.

The sucrose polyester used in each frying fat composition was as follows.

Frying fat A-3 Same as PE 8, but hydroxyl number is 1.8 and slip melting point is 41°C; unsaturated fatty acid residues 1%.

Frying fat B-3 Same as PE 6, but hydroxyl number γ,2 and slip melting point 42°C; unsaturated fatty acid residues 35%.

Frying Fat C-3PE 2° Frying Fat D - Fatty acid derived from 66% soybean oil fully hardened to a slip melting point of 65°C and 34% soybean oil slightly hardened to a slip melting point of 28°C. Residue; hydroxyl 1illi 5.9, slip melting point 48
°C: unsaturated fatty acid residues 27%.

In each of the above fat compositions, 8 batches of 200
! ? 1 French fry (sliced French fries)
Pre-frying was carried out continuously at 50° C. for 5 minutes each. After cooling the fat composition and fried French fries, the pre-fried French fries are placed in the same frying fat composition at 180° C. for 4 minutes (successively in 6 batches).
I fried it. The combined sucrose polyester (fraction with molecules larger than 4000) present in the fat composition of these frying treatments was analyzed by GPC-
Measured by tlPLc. The fat composition used in the above procedure was used once again in the same procedure and the content of polymerized sucrose polyester was determined.

The following results were obtained.

0.4 4 5 4 The above procedure was repeated using exactly the same fat composition to obtain the following results (initial polymer 3 suspensions were not measured).

In the latter second treatment, the fat present in the French fries obtained after pre-frying and frying in a fat composition was extracted and the content of the polymerized sucrose polyester was determined again by GPC-HPLC. In this way, the following results were obtained.

△ 0.8% by weight 1.2% by weight B 2.6tffi%
3.6wtffi%C4,0wt% 61wt% o 2.2If? t%s
The frying experiment described above was repeated for 41% frying fat. The results of measuring the polymer concentration in the fat extracted from French fries after pre-frying and after frying were 1.
They were 11,751% and 1.3% by weight.

Examples 13 and 14 In the frying fat compositions A and B of the previous examples, 4
ppm silicone oil (PDH3) was added. Again, 2
10 batches of freshly cut 2003 French fries were pre-fried with Little each of the fat compositions and used for frying 7 batches of the pre-fried French fries thus obtained. After this step 3
The procedure was repeated for several days, each time using the previous day's fat composition. 1.2.3 and 4 days later polymerized sucrose polyester (ML > 400) in the fat composition
The concentration level of 0) was measured by GPC-HPLC.

Fat composition 1st 2nd 3rd 4th day A
O, 50, 60, 60, 8B O, 61,
11,51,9 When compared to the percentage of polymerization found in the corresponding frying fat compositions in Examples 9-10, the percentage of polymerization listed in the table above is quite low.

Therefore, it can be concluded that the presence of an effective amount of silicone oil significantly interferes with the polymerization process.

Claims (10)

[Claims] (1) At least 60 wt. 1. A method of frying a food product comprising using a fat composition containing % fat, the method comprising:
wherein the fat consists essentially of a mixture of one or more non-digestible polyol fatty acid polyesters and optionally a triglyceride fat, the mixture of one or more polyol fatty acid polyesters containing less than 12% of unsaturated fatty acid residues and at 50° C. A method with a lower slip melting point. (2) The mixture of polyol fatty acid polyester is heated to 45°C.
Process according to claim 1, having a lower slip melting point, preferably in the range 30-42<0>C. 3. Process according to claim 1, wherein the mixture of polyol fatty acid polyesters contains less than 8% of unsaturated fatty acid residues, preferably less than 5% of unsaturated fatty acid residues. (4) The mixture of polyol fatty acid polyester is 15
At least 2 fatty acid residues with less carbon chain length
2. A method according to claim 1, comprising 0%, preferably at least 35%. (5) A process according to claim 1, wherein the triglyceride fat has a slip melting point below 35°C, preferably below 30°C. (6) The mixture of polyol fatty acid polyester is 10
At least 25 fatty acid residues with a carbon chain length of ~14
%. (7) The fat composition contains 20 to 80 wt. %. 8. The method of claim 1, wherein the fat composition contains 40 to 70% by weight polyol fatty acid polyester and 60 to 30% by weight triglyceride fat. (9) Statistical variation in the carbon chain length of fatty acid residues in the polyol fatty acid polyester is greater than 4.0, preferably 5.0.
2. The method of claim 1, wherein the method is larger. 10. The method of claim 1, wherein the fat composition contains less than 3% water by weight.