JPH05316950A - Fat and oil composition for thermal cooking - Google Patents

Abstract

PURPOSE:To provide the liquid fat and oil composition used for heating and cooking foods, having functions such as the decrease in the splashing of the oil and the good dispersibility of fried coatings when fried, and the reduction in the generation of the deterioration smell of the oil when heated, suitable as an oil for fried products and giving the fried products having good flavor. CONSTITUTION:The fat and oil composition for heating and cooking foods comprises a liquid oil and sucrose fatty acid esters having a saturated fatty acid content of 5-50wt.% in the constituted fatty acids and satisfying the following standards: 2<=average esterification degree<=4,5 and [SME]<=10wt.% (wherein the average esterification degree represents the average value of the fatty acid esterification degrees of the sucrose esters, and [SME] represents sucrose fatty acid monoesters in the sucrose esters).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to an oil and fat composition for cooking. In particular, the present invention relates to fried food (fried food, tempura).
TECHNICAL FIELD The present invention relates to an oil and fat composition for cooking containing a sucrose ester having a specific composition (sucrose fatty acid ester mixture), which is suitable as an oil for cooking.

[0002]

2. Description of the Related Art Conventionally, as fats and oils for deep-fried foods used for frying tempura and fries, for example, corn oil, rapeseed oil, soybean oil, cottonseed oil, from the viewpoint of having a favorable flavor to the fats and oils themselves. , Rice oil, safflower oil,
Liquid oils such as sunflower oil, high oleic safflower oil, high oleic sunflower oil, sesame oil, and olive oil are often used. Liquid oil is a standard oil and fat analysis method 2.
When the cooling test according to 3.8.2-27 is performed, 20
Indicates oils and fats that are liquid at ° C.

However, the above-mentioned fats and oils have a problem that the oil splashes easily during frying, and that when the tempura is fried, the blooming property (dispersed state) of the batter is not sufficient. Further, deterioration odor of oil (odor with aversion) due to heating is apt to occur, which is likely to be impaired in flavor of fried food in combination with oiliness which is considered to be due to insufficient flower blooming property.

By the way, sucrose fatty acid ester has been conventionally used as an emulsifier (foaming agent) for the preparation of dough for confectionery such as cakes (for example, JP-A-62-162133) or shortening. It is well known as a crystal growth inhibitor for fats and oils (for example, JP-A-62-205738). In addition, JP-A-47-3
Japanese Patent No. 4703 discloses a method for producing a liquid edible oil, which comprises adding and dissolving a di (or) triunsaturated fatty acid ester of sucrose in a liquid vegetable oil in order to improve cold resistance. The present inventor has examined the use of the above-mentioned oil and fat composition using sucrose fatty acid ester as oil for deep-fried foods such as tempura and fries. However, conventional sucrose fatty acid esters are soluble in oils and fats, have a deterioration odor when heated, suppress oil splashing during frying, and have characteristics as an oil for frying such as the blooming property of batter during frying. Not all of them are satisfactory, and the fried food is not preferable in terms of flavor such as being oily or having a disagreeable oily odor.

[0005]

An object of the present invention is to provide an oil and fat composition for cooking which has almost all of the following functions. (1) When the cooling test according to the standard fat and oil analysis method 2.3.8.2-27 is carried out, it is liquid at 20 ° C. (2) Suppress oil splashes during frying. (3) To improve the blooming property (dispersed state) of the batter when fried. (4) It suppresses the generation of deterioration odor (smelling odor) during heating. (5) The flavor of the fried food is not deteriorated (the oiliness is reduced, and the disagreeable oily odor is not generated).

[0006]

According to the present invention, when the saturated fatty acid content of the constituent fatty acids is 5% by weight or more and 50% by weight or less,
The following criteria: 2 ≦ average degree of esterification ≦ 4.5 [SME] ≦ 10% by weight (wherein the average degree of esterification represents the average value of the degree of fatty acid esterification of sucrose ester, and [SME] is , Which represents a sucrose fatty acid monoester in sucrose ester), and a liquid oil for cooking, which comprises a sucrose ester and a liquid oil. As used herein, the “average degree of esterification” means the following formula. The average degree of esterification is given by the following formula, where W _i is the constituent weight% in the sucrose ester having the degree of esterification i.

[0007]

[Equation 1]

A preferred embodiment of the present invention is as follows. (1) 0.01 wt% ≤ [SME] ≤ 5 wt% (2) 2 ≤ average degree of esterification ≤ 3.5 (3) The saturated fatty acid content is in the range of 10 to 40 wt%. (4) The saturated fatty acid is stearic acid, palmitic acid or a mixture thereof. (5) The sucrose ester is contained in the fat composition in an amount of 0.1 to 0.1%.
It is contained in an amount of 2% by weight. (6) 33% by weight ≦ [SDE] ≦ 95% by weight (7) 20% by weight ≦ [STE] ≦ 45% by weight (8) ([STE] + [SPE]) / [SDE] ≦ 2.
0

[Detailed Description of the Invention] The oil and fat composition for cooking according to the present invention will be described below. The oil and fat composition for cooking according to the present invention is a mixture of sucrose ester (SE) having a specific composition described above and liquid oil. First, the sucrose ester will be described in detail. Generally, sucrose ester has an esterification degree (ester substitution degree) of 1 (sucrose monoester [SME]), 2 (sucrose diester [SD]
E]), 3 (sucrose triester [STE]) and 4 to
8 (sucrose polyester [SPE]). Therefore, the average degree of esterification of these sucrose esters can take values from 1 to 8.
The average degree of esterification is represented by the above-mentioned formula 1. The present inventor examined the applicability of sucrose ester defined by the average degree of esterification as described above as a heating oil and fat composition. According to it, it was found that when the average degree of esterification is low, the oil solubility and the flavor tend to be deteriorated, while when the average degree of esterification is high, the flower blooming effect and the oil splash suppressing effect are difficult to obtain sufficiently. It was also found that the above-mentioned adaptability of the esterification degree in the sucrose ester was greatly influenced by the content ratio of [SME], and that the flavor and oil solubility were decreased when the content of [SME] increased. Further, regarding the constituent fatty acids in the sucrose ester, when the fatty acids are composed only of unsaturated fatty acids, the effect of suppressing oil splashing is weaker than that of the fatty acids composed only of saturated fatty acids, and they tend to be deteriorated by heating. On the other hand, it was also found that when the proportion of saturated fatty acid increases, the oil solubility tends to decrease.

Based on the above findings, the sucrose ester used in the present invention has an average degree of esterification of 2 to
It is in the range of 4.5 (preferably in the range of 2 to 3.5), and [SME] is 10% by weight or less (preferably 0.0).
1 wt% to 5 wt%), and the constituent fatty acid is a saturated fatty acid of 5 wt% to 50 wt% (preferably 10 wt% to 40 wt%). Sugar esters have been found to be particularly effective. The saturated fatty acid is preferably stearic acid, palmitic acid or a mixture thereof.

In the present invention, in order to further improve the heating odor and flavor, the sucrose diester [SDE] content in the sucrose ester is in the range of 33% by weight to 95% by weight (more preferably 45% by weight). ˜90% by weight). The sucrose triester [STE] content in the sucrose ester is preferably 45% by weight or less (more preferably in the range of 20 to 45% by weight). Further, ([STE] + [SPE]) / [SDE] ≦
It is preferable to have a relationship of 2.0.

The sucrose fatty acid ester mixture according to the present invention can be prepared by utilizing known synthetic methods. A commonly used method is a method of producing by esterification reaction of sucrose and fatty acid methyl, but using a compatible solvent of sucrose and fatty acid methyl (usually DMF), using potassium carbonate as a catalyst, and heating under reduced pressure. A reaction method or a method in which sucrose and fatty acid methyl are heated with water and a large amount of an emulsifier (soap) to form a microemulsion, which is dehydrated under reduced pressure and potassium carbonate as a catalyst is added to cause a reaction. It is typical. Further, a method of directly heating and reacting sucrose with fats and oils using potassium carbonate as a catalyst can also be used. After removing excess sucrose and solvent from the obtained reaction product, fractionated by applying a silica gel column using chloroform-methanol as a developing solvent, and re-blending each of the obtained fractions to a target formulation. The sucrose fatty acid ester mixture contained in the oil / fat composition of the present invention can be prepared. It can also be obtained by fractionating a commercially available sucrose fatty acid ester mixture by the above method and re-blending each of the obtained fractions according to the formulation of the present invention.

The oil and fat composition of the present invention can be prepared by adding and mixing the sucrose ester prepared as described above to a liquid oil. Examples of the liquid oil include the oils and fats described above (corn oil, rapeseed oil, soybean oil, cottonseed oil, rice oil, safflower oil, sunflower oil, high oleic safflower oil, high oleic sunflower oil, sesame oil, olive oil).
Can be mentioned. Further, in order to prevent clouding or precipitation of oil-insoluble matter at a lower temperature, diglyceride is contained in the oil or fat composition in an amount of 5% by weight or more (more preferably 10% by weight).
Above) is preferably included.

The content of the sucrose ester in the oil or fat composition of the present invention is particularly preferably 0.01 to 5% by weight (preferably 0.1 to 2% by weight) in the oil or fat composition. It can be advantageously used as an oil for frying.

[0015]

[Examples] The present invention will be described more specifically below with reference to Examples and Comparative Examples.

(Sucrose esters A to E (inventive products), a
Preparation of ~ d (comparative product)) Each of the above-mentioned sucrose esters was fractionated with a silica gel column using chloroform-methanol as a developing solvent to obtain commercially available sucrose ester, each fractionated product, fatty acid methyl and It was prepared by re-blending the sucrose ester obtained by synthesizing from sucrose, if necessary. In addition, corn salad oil (manufactured by Ajinomoto Co., Inc.) was also listed as a comparative product.

The ester composition in each sucrose ester (SE) thus obtained is shown in Table 1 below. In addition, the numerical value in the column of "average degree of esterification" in Table 1 is a value obtained by using the above-mentioned definition formula, and also "su", "pa", "o" in the column of "fatty acid composition". And "ri" represent stearic acid (saturated), palmitic acid (saturated), oleic acid (unsaturated), and linoleic acid (unsaturated), respectively.

[0018]

[Table 1] Table 1 ───────────────────────────────────── Ester composition in SE (% by weight) ) Average fatty acid composition SE [SME] [SDE] [STE] [SPE] Tellurization degree (% by weight) ────────────────────────── ─────────── Product of the present invention A 2.5 8.8 20.8 67.9 4.4 E 70, SU + PA 30 B 3.1 45.4 20.0 31.5 3.6 O 70, SU + PA 30 C 4.0 66.7 25.1 4.2 3.0 E 70, SU + PA 30 D 2.4 70.2 9.5 17.9 2.5 O 70, SU + PA 30 E 0.5 90.8 2.3 6.4 2.3 E 90, SU + PA 10 ────────────────────── ─────────────── Comparative product Salad oil --- --- --- −−−− a 0.3 2.5 8.1 89.1 5.3 O 70, SU + PA 30 b 22.3 29.2 25.9 22.6 2.6 O 70, SU + PA 30 c 2.6 72.5 20.3 4.6 2.3 O 70, Li 30 d 73.1 22.6 4.3 0.0 1.3 O 70, SU + PA 30 ─────── ──────────────────────────────

[Example 1] (Preparation of oil and fat compositions A to E) 500 g of corn salad oil (manufactured by Ajinomoto Co., Inc.) was added to sucrose ester A to
By adding 0.2% by weight of E, respective fat and oil compositions A to E according to the present invention were prepared.

Comparative Example 1 (Preparation of oil and fat compositions a to d) 500 g of corn salad oil (manufactured by Ajinomoto Co., Inc.) was added to the sucrose ester a to
By adding 0.2% by weight of d, the corresponding fat and oil compositions a to d were prepared.

[Evaluation as Oil and Fat Composition] With respect to each of the oil and fat compositions obtained above, the solubility of the sucrose fatty acid ester mixture in oil and fat was examined and evaluated by the following method. (1) Solubility in Oils and Fats (Oil Solubility) The oil solubility of the sucrose fatty acid ester mixture was determined by examining whether or not insoluble matter was deposited after heating and dissolving the oil and fat composition at 60 ° C.

Further, when fried food (tempura) is made using each oil composition, oil splatter, heating odor (deterioration odor), flower blooming property of fried food, flavor of fried food (greasiness, aversion to heating) The odor or the flavor in which these odors are mixed) was investigated and evaluated by conducting the following test. (Test method) 500 g of the oil and fat composition was placed in an iron frying pan (diameter 15 cm, height 8 cm) and heated to 200 ° C. Column type (diameter 3 cm, height 1 cm, weight 9 g)
5 pieces of pork, 20g of prepared tempura dough (0 ℃
1 egg prepared while cooling in 120 g, water 120 g, soft flour 1
(Comprising 00 g) and then throwing it into the fat composition 4
It was taken out after a minute and the tempura was fried.

(2) Evaluation of oil splash While frying the tempura, a piece of paper was placed horizontally 8 cm above the surface of the oil and fat composition against the ground, and adhered to this paper after the frying was finished. The degree of oil splashing is determined by using a standard paper prepared in advance (after coloring the oil splashing part,
It was compared with five sheets of paper (Nos. 1 to 5) that were copied. Reference paper No. No. 1 corresponds to the oil splash pattern obtained by testing only corn salad oil (manufactured by Ajinomoto Co., Inc.) under the same conditions as described above (score 1: indicates extremely severe oil splash). Reference paper No. For No. 5, the frying temperature was changed to 140 ° C. It corresponds to the pattern of oil splatter when made in the same manner as 1 (score 5: almost no oil splatter is seen, but frying is impossible at this temperature). Reference paper No. Nos. 2 to 4 were prepared by adding various activators to corn salad oil at various concentrations, and the above-mentioned standard paper No. 1
From the papers corresponding to the oil splash pattern created in the same manner as above, select the paper that seems to correspond, and select the reference paper No. It was set to 2-4. Therefore, the reference paper No. Three
(Score 3) is the reference paper No. 1 and standard paper No. Select a pattern that seems to be an oil splash pattern corresponding to the middle of No. 5, and select the standard paper No. 2 (score 2) and standard paper No. Four
(Score 4) is the reference paper No. 1 and standard paper N
o. 3, reference paper No. 3 and standard paper No. An oil splash pattern was chosen which was supposed to be in the middle of each of the five.

(3) Evaluation of the flower blooming property of the batter The flower blooming property of the batter is evaluated by reference photographs of the condition of the fried tempura batter (5 photos taken after coloring the scattered condition of the batter (No.
1 to 5)). Reference photograph No. 1 corresponds to the state of the batter when fried using only corn salad oil (manufactured by Ajinomoto Co., Inc.) (Score 1: No flower bloom), and reference photograph N
o. No. 5 was prepared by adding various active agents to corn salad oil at various concentrations, and the above-mentioned reference photograph No. 5 was used. It corresponds to the state of the batter when produced in the same manner as 1 (score 5: the best flower bloom, but oil solubility, heating odor, and flavor are not taken into consideration). Reference photograph No. 2 to 4 (scores 2, 3 and 4) are reference paper Nos. For evaluating the oil splashes. 2-4 were selected and created by the same method.

(4) Evaluation of deterioration odor during heating 20 points by 5 expert panelists with sharp taste and olfaction
The oily odor during frying at 0 ° C was evaluated. The deterioration odor or offensive odor generated using corn salad oil was evaluated as 1 and the case where there was no deterioration odor or offensive odor was evaluated as 5 grades, and the average value thereof was used as the score.

(5) Evaluation of flavor of fried food The flavor of fried food was evaluated by performing a blind pair test on tempura fried using the above oil and fat composition and tempura fried only on corn salad oil. It is less oily than fried tempura, does not have a bad smell when heated, or has a flavor that is a mixture of these. The evaluation of 1 is carried out, and the case of not being able to say either is evaluated as 5
The average value of the scores of 5 panelists was used as the score of the flavor of the tempura. The above results are shown in Table 2. In addition, in Table 2,
The data when only corn salad oil was used are also shown as a comparative product.

[0027]

[Table 2] Table 2 ──────────────────────────────────── Evaluation value Fat composition Soluble oil Splashing Hanasaki, heating odor, flavor ───────────────────────────────────── A (invention product) Good 3.0 3.0 3.0 3.2 B (Invention product) Good 3.0 4.0 4.0 3.4 C (Invention product) Good 4.0 4.0 4.0 3.8 3.6 D (Invention product) Good 3.5 4.0 3.4 3.6 3.6 E (Invention product) Good 3.5 4.0 3.6 3.6 ────────────── ──────────────────────── Salad oil (comparative product) --1.0 1.0 1.0 1.0--a (comparative product) Good 1. 0 1.0 3.0 3.0 b (Comparative product) Insoluble 3.5 4.0 1.0 1.0 1.0 c (Comparative product) Good 2. 3.5 1.2 1.2 d (Comparative) Insoluble 4.0 4.5 1.0 1.0 1.0 ──────────────────────── ──────────────

[0028]

EFFECT OF THE INVENTION A sucrose ester having a specific composition is mixed, and an oil and fat composition for cooking according to the present invention suppresses the generation of an oily odor (deteriorated odor) during heating, suppresses oil splashing during frying, It has excellent properties, especially as an oil for deep-fried foods, such as improved flower blooming (scattering state) during deep-fried foods. Therefore, the use of the oil / fat composition according to the present invention can reduce the oiliness of the fried food and suppress the generation of a disagreeable oily odor.

─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] February 1, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction content]

A preferred embodiment of the present invention is as follows. (1) 0.01 wt% ≤ [SME] ≤ 5 wt% (2) 2 ≤ average degree of esterification ≤ 3.5 (3) The saturated fatty acid content is in the range of 10 to 40 wt%. (4) The saturated fatty acid is stearic acid, palmitic acid or a mixture thereof. (5) The sucrose ester is contained in the fat composition in an amount of 0.1 to 0.1%.
It is contained in an amount of 2% by weight. (6) 33% by weight ≦ [SDE] ≦ 95% by weight (7) 20% by weight ≦ [STE] ≦ 45% by weight (8) ([STE] + [SPE]) / [SDE] ≦ 2.
3 (9) 10 wt% ≤ [SPE]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

In the present invention, in order to further improve the heating odor and flavor, the sucrose diester [SDE] content in the sucrose ester is in the range of 33% by weight to 95% by weight (more preferably 45% by weight). ˜90% by weight). Further, sucrose triester [STE] content in sucrose esters, (more preferably in the range of 20 to 45 wt%) 45% by weight rather than by <br/> preferred is Furudo in, in sucrose ester Sucrose polyester [SP
E] content is 10% by weight or more (more preferably 10 to 10% by weight).
It is preferably in the range of 30% by weight). Furthermore ([S
It is preferable to have a relationship of [TE] + [SPE]) / [SDE] ≦ 2.3 .

[Procedure 3]

[Document name to be amended] Statement

[Name of item to be corrected] 0027

[Correction method] Change

[Correction content]

[0027]

[Table 2] Evaluation of storability Oils and fats compositions A to E used in Example 1 above, salad oils and oils and fats compositions a to d, and oils and fats compositions F and G prepared in the same manner as the oils and fats compositions A to E (Table 3 below). Was used to evaluate the preservability. The evaluation method was to store the above oil / fat composition in a lamicon container, and to give a completely transparent one even under the condition that the salad oil became cloudy at 5 ° C. when the water content reached 800 ppm, 4, the same as the salad oil, and the water content. 60
When the amount reached 0 to 700 ppm, the one which was slightly haze-treated was 3, the one which became cloudy was 2, and the one which caused precipitation was 1.
The results obtained are shown in Table 4. In addition, diglyceride (D
G) In order to show the effect together, the results of adding 10% by weight of DG to salad oil are also shown. Table 3 Table 4

[Procedure amendment 4]

[Document name to be amended] Statement

[Correction target item name] 0028

[Correction method] Change

[Correction content]

[0028]

INDUSTRIAL APPLICABILITY The oil and fat composition for heating and cooking according to the present invention containing a sucrose ester having a specific composition suppresses the generation of an oily odor (deteriorated odor) during heating, and suppresses oil splashing during lifting. It has excellent properties as an oil for deep-fried foods, such as improved flower blooming (scattering state) during deep-fried foods. Therefore, the use of the oil / fat composition according to the present invention can reduce the oiliness of the fried food and suppress the generation of a disagreeable oily odor. Of the present invention
It is recommended to add a small amount of diglyceride to the heating oil composition.
Existence, for example, cloudiness or oil insolubility of heated oil and fat composition at low temperature
It is possible to suppress the precipitation of the component. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] March 26, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0008

[Correction method] Change

[Correction content]

A preferred embodiment of the present invention is as follows. (1) 0.01 wt% ≤ [SME] ≤ 5 wt% (2) 2 ≤ average degree of esterification ≤ 3.5 (3) The saturated fatty acid content is in the range of 10 to 40 wt%. (4) The saturated fatty acid is stearic acid, palmitic acid or a mixture thereof. (5) The sucrose ester is contained in the fat composition in an amount of 0.1 to 0.1%.
It is contained in an amount of 2% by weight. (6) 33% by weight ≦ [SDE] ≦ 95% by weight (7) 20% by weight ≦ [STE] ≦ 45% by weight (8) ([STE] + [SPE]) / [SDE] ≦ 2.
0 (9) ([STE] + [SPE]) / [SDE] ≦ 2.
3 (10) 10% by weight ≤ [SPE]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0011

[Correction method] Change

[Correction content]

In the present invention, in order to further improve the heating odor and flavor, the sucrose diester [SDE] content in the sucrose ester is in the range of 33% by weight to 95% by weight (more preferably 45% by weight). ˜90% by weight). The sucrose triester [STE] content in the sucrose ester is preferably 45% by weight or less (more preferably in the range of 20 to 45% by weight), and the sucrose polyester [SP] in the sucrose ester is preferable .
E] content is 10% by weight or more (more preferably 10 to 10% by weight).
It is preferably in the range of 30% by weight). Furthermore ([S
TE] + [SPE]) / [SDE] ≦ 2.3
Preferably, and more preferably ([ST
E] + [SPE]) / [SDE] is to have a relationship of ≦ 2.0.

Claims (1)

[Claims] 1. The saturated fatty acid content of the constituent fatty acids is 5% by weight or more and 50% by weight or less and the following criteria: 2 ≦ average degree of esterification ≦ 4.5 [SME] ≦ 10% by weight (wherein the average The degree of esterification represents the average value of the degree of fatty acid esterification of sucrose ester, and [SME] represents the sucrose fatty acid monoester in sucrose ester.) Oil and fat composition for cooking.