JPH05316951A - Sucrose fatty acid ester mixture - Google Patents

Abstract

PURPOSE:To provide mixture having saturated fatty acid content in the composed fatty acids and a SDE content in the sucrose fatty acid ester mixture within specific ranges, composed so as to satisfy specified standards, having good solubility in fats and oils, and useful as an oil for fried foods. CONSTITUTION:The mixture has a saturated fatty acid content (e.g. stearic acid, palmitic acid) of 5-50wt.% (preferably 10-30wt.%) as the composing fatty acids and an SDE (sucrose fatty acid esters having an ester substitution degree of 2) content of 33-95wt.% (preferably 33-90wt.%) and satisfies the standards of SPE/SDE<=2.0 (preferably 1.0) and SME/SDE<=0.1 (preferably 0.05) (SPE is the total amount of the sucrose fatty acid esters having ester substitution degrees of >=3, and SME is the sucrose fatty acid esters having ester substitution degree of 1). The mixture is obtained e.g. by reacting sucrose with a fatty acid methyl ester in the presence of potassium carbonate in a compatible solvent (e.g. DMF) with heating in vacuo.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sucrose fatty acid ester mixture which can be advantageously used as an oil (oil and fat composition) for frying (fried food, tempura).

[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. Recently, solid fats such as lard (deodorized or hydrogenated) and shortening are also used, which are relatively heat-resistant.
Useful for fries.

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, in the case of liquid oil, deterioration odor of oil (odor with a disagreeable feeling) is liable to occur particularly when heated, and this is combined with the oiliness which is considered to be due to the insufficient flower blooming property, and the deep-fried food is fried. It was easy to lose the flavor.

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 a sucrose fatty acid ester mixture having almost all of the following functions, which is suitable for oil for frying (oil and fat composition). (1) No cloudiness or oil-insoluble matter occurs at 60 ° 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]

[Means for Solving the Problems] The present inventor has conducted earnest studies for the purpose of developing a sucrose fatty acid ester mixture having the above-mentioned characteristics, which can be suitably used as an oil for frying. As a result, the degree of ester substitution was different [SME],
It was found that the above-mentioned target oil and fat composition can be obtained by preparing a mixture having a composition in which the properties of the respective esters of [SDE] and [SPE], particularly the properties of [SDE], are fully utilized. The present invention has been completed.
Here, [SDE] represents a sucrose fatty acid ester having an ester substitution degree of 2, [SPE] represents the total amount of sucrose fatty acid ester having an ester substitution degree of 3 or more, and [SME
E] represents a sucrose fatty acid ester having an ester substitution degree of 1. As a constituent fatty acid of the sucrose fatty acid ester mixture, saturated fatty acid is contained in an amount of 5% by weight or more and 50% by weight or less.

In the present invention, the saturated fatty acid content of the constituent fatty acids is 5% by weight or more and 50% by weight or more, and the [SDE] content in the sucrose fatty acid ester mixture is 33% by weight or more, 95% or more.
A sucrose fatty acid ester mixture characterized in that it is less than or equal to wt% and meets the following criteria: [SPE] / [SDE] ≦ 2.0 [SME] / [SDE] ≦ 0.1.

A preferred embodiment of the present invention is as follows. (1) [SPE] / [SDE] ≦ 1.0 (2) [SME] / [SDE] ≦ 0.05 (3) As a constituent fatty acid of the sucrose fatty acid ester mixture, a saturated fatty acid is 10% by weight or more, 30 Contains less than or equal to weight%. (4) The saturated fatty acid is stearic acid, palmitic acid or a mixture thereof. (5) The sucrose fatty acid ester mixture is contained in the fat composition in an amount of 0.1 to 2% by weight. (6) The unsaturated fatty acid is oleic acid, linoleic acid,
Linolenic acid or a mixture thereof. (7) [SME] is contained in the oil or fat composition in an amount of 0.05% by weight or less.

The sucrose fatty acid ester mixture of the present invention is
[SME] (sucrose fatty acid ester having an ester substitution degree of 1 = sucrose fatty acid monoester), [SDE] (sucrose fatty acid ester having an ester substitution degree of 2 = sucrose fatty acid diester) and [SPE] (ester substitution degree) Is 3 or more sucrose fatty acid ester = sucrose fatty acid polyester)
Consists of. [SDE] is contained in the above mixture in an amount of 33% by weight or more and 95% by weight or less. When the content of [SDE] is less than 33% by weight, the oil splash suppressing effect and the flower blooming (scattering condition) effect of clothing are not sufficient, and the deterioration odor upon heating and the oiliness of fried food are also sufficient. It is not reduced, odor and flavor with an aversion are likely to be generated, and the properties of [SDE] cannot be fully enjoyed. [SDE] is 50 in the mixture.
It is preferable that the content is at least wt%. On the other hand, [SD
If the content of E] exceeds 95% by weight, the oil solubility deteriorates. Therefore, the content of [SDE] is suppressed to 95% by weight or less. If you want to increase the oil solubility at low temperatures,
The content of [SDE] is preferably 90% by weight or less.

The relationship between [SPE] and [SDE] in the sucrose fatty acid ester mixture of the present invention is represented by the following formula (1). [SPE] / [SDE] ≦ 2.0 (1) That is, [SPE] functions to increase the oil solubility of the sucrose fatty acid ester mixture, but when a large amount of this exists, the oil of [SDE] is Inhibits the splash suppression effect. The inhibitory effect becomes remarkable when the content of [SPE] is more than twice the content of [SDE] in the sucrose fatty acid ester mixture. Therefore, the content of [SPE] is suppressed to less than twice the content of [SDE]. The content of [SPE] is 1 of the content of [SDE].
It is preferable to suppress the number of times.

The relationship between [SME] and [SDE] in the sucrose fatty acid ester mixture of the present invention is represented by the following formula (2). [SME] / [SDE] ≦ 0.1 (2) That is, [SME] reduces flavor and oil solubility.
Therefore, it is preferable that the content of [SME] is small. However, on the other hand, since [SME] has a high oil splash suppressing effect, when [SDE] content is low,
It is possible to make up for the insufficient oil splash control effect. Considering the properties of [SME] and the content of [SDE], the content of [SME] is 0.1 times or less and 0.005 times or more the content of [SDE]. When further improvement in flavor is desired, the content of [SME] is preferably 0.05 times or less the content of [SDE]. Specifically, the content of [SME] in the sucrose fatty acid ester mixture of the present invention is 0.1% by weight or more and 10% by weight or less (more preferably 0.5% by weight or more and 5% by weight or less). Is included).

Regarding the constituent fatty acids of the sucrose fatty acid ester mixture, the sucrose fatty acid ester mixture composed only of unsaturated fatty acids has a weaker oil splash suppressing effect than the sucrose fatty acid ester mixture composed of only saturated fatty acids, and On the other hand, when it is easily deteriorated by heating, and when the saturated fatty acid is increased, the oil solubility is decreased, therefore, the saturated fatty acid is contained in the sucrose fatty acid ester mixture of the present invention in an amount of 5% by weight or more and 50% by weight or less (preferably, 10% by weight or more and 30% by weight or less). On the other hand, the rest is unsaturated fatty acids, but when added to liquid fats and oils, the composition ratio of unsaturated fatty acids is preferably 70% by weight or more in order to improve oil solubility at low temperatures. The saturated fatty acid is preferably stearic acid, palmitic acid or a mixture thereof, and the unsaturated fatty acid is preferably oleic acid, linoleic acid, linolenic acid or a mixture thereof.

The sucrose fatty acid ester mixture of the present invention is
The ester composition as described above is shown in FIG. 1 attached. As shown in FIG.
The sucrose fatty acid ester mixture of the present invention is [SDE],
It exists in the region (hatched portion) along the upper right slope ([SDE]-[SPE]) of an equilateral triangle having [SME] and [SPE] as its three sides.

The sucrose fatty acid ester mixture of the present invention is
It can be prepared using 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. Also, using potassium carbonate as a catalyst,
A method of directly heating and reacting sucrose and fat may also be used.
After removing excess sucrose and solvent from the obtained reaction product,
The sucrose fatty acid ester mixture of the present invention can be prepared by fractionating the mixture on a silica gel column using chloroform-methanol as a developing solvent, and re-blending each of the obtained fractions to a target formulation. 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 sucrose fatty acid ester mixture of the present invention is
It can be advantageously used for heating and cooking as a characteristic application field. When utilized, it is preferable to add an appropriate amount of the sucrose fatty acid ester mixture of the present invention to fats and oils and mix them to use as a fats and oils composition. As the fats and oils, the fats and oils conventionally used for frying (either liquid fats or solid fats or oils may be used). Examples of these are the above-mentioned oils and fats (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 and other liquid oils and lard. , Solid fats and oils such as shortening). Further, in order to prevent precipitation of white turbidity or oil-insoluble matter at lower temperatures, diglyceride is
It is preferable that the fat composition contains 5% by weight or more (more preferably 10% by weight or more). The sucrose fatty acid ester mixture of the present invention is added to the oil composition in an amount of 0.01 to
Especially when it is contained in an amount of 5% by weight (preferably 0.1 to 2% by weight), it can be advantageously used as an oil for frying. In addition, in the oil and fat composition thus prepared, [SM
The content of E] is preferably 0.05% by weight or less, and more preferably 0.0005% by weight or more and 0.005% by weight or less, from the viewpoint of oil odor and flavor.

[0016]

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

[Example 1] (Preparation of sucrose fatty acid ester mixture A to D (product of the present invention) and A _{c to} D _c and G _c (comparative example)) The above sucrose ester mixture was composed of constituent fatty acids. Sucrose fatty acid ester mixture (E, F, E _c , and F _c ) shown below, except that fatty acid methyl esters with different ratios of
What was obtained by carrying out the method similar to the preparation method of 1 was re-blended with a commercially available sucrose fatty acid ester mixture, if necessary.

(Sucrose fatty acid ester mixture E and F
(Product of the Present Invention) and Preparation of E _C and F _C (Comparative Product) The ratio of the constituent fatty acids is oleic acid: stearic acid = 90:
75 g of fatty acid methyl ester, which is 10, is placed in a three-necked flask (volume: 1 liter) and heated to 100 ° C. with stirring.
Then, 90 g of sucrose was added thereto. After this, 25-5
It is dehydrated for 30 minutes while heating and stirring at 105 to 120 ° C. under reduced pressure of 0 mmHg, and 2.6 g of potassium carbonate and 30
7 g of a wt% potassium methylate / methanol solution was added. Then, under reduced pressure of 5 to 10 mmHg, 140 to
The mixture was reacted at 160 ° C. for 8 hours to obtain a sucrose fatty acid ester mixture. The obtained sucrose fatty acid ester mixture was fractionated on a silica gel column using chloroform-methanol as a developing solvent, and each of the obtained fractions was re-blended to give the products E and F of the present invention and the comparative product E. to obtain a _C and F _C.

The ester composition in each sucrose fatty acid ester (SE) mixture thus obtained is shown in Table 1 below. In addition, “Su” in the column of “Fatty acid composition” in Table 1,
“Pa”, “o” and “ri” represent stearic acid (saturated), palmitic acid (saturated), oleic acid (unsaturated), and linoleic acid (unsaturated), respectively.

[0020]

[Table 1] Table 1 ──────────────────────────────────── SE [SPE] in SE mixture [SME] Mixed ester composition (% composition) Fatty acid composition ─── ─── Article [SME] [SDE] [SPE] (% composition) [SDE] [SDE] ─────────── ────────────────────────── Inventive product A 0.7 55.9 43.4 O 50, SU + PA 50 0.780 .01 B 1.0 81.6 17.4 O 50, SU + PA 50 0.21 0.01 C 2.4 70.2 27.4 O 70, SU + PA 30 0.39 0.03 D 3 1 45.4 51.5 O 70, SU + PA 30 1.13 0.07 E 4.0 66.7 29.3 O 90, SU + PA 10 0.44 0.06 F 6.0 90. 2 3.5 Oh 0, SU + PA 10 0.04 0.07 ──────────────────────────────────── Comparative product A _C 0.5 2.9 96.6 scan 50, scan + Pas 50 33.31 0.17 B _C 40.0 35.0 25.0 O 50, scan + Pas 50 0.71 1.14 C _C 5.3 11.2 83.5 O 70, scan + Pas 30 7.46 0.47 D _C 73.1 22.6 4.3 O 70, scan + Pas 30 0.19 3.23 E _C 11. 0 30.1 58.9 O 90, scan + Pas 10 1.96 0.37 F _C 22.3 29.2 48.5 O 90, scan + Pas 10 1.66 0.76 G _C 2.6 72 .5 24.9 e 70, r 30 0.34 0.04 ─────────────────────────────────── ──

[Evaluation as Sucrose Fatty Acid Ester Mixture] (Preparation of Oil and Fat Compositions A-1 and A-2) 500 g of corn salad oil (manufactured by Ajinomoto Co., Inc.) was mixed with the sucrose fatty acid ester mixture A obtained above. By adding 0.2% by weight or 1.0% by weight, corresponding oil and fat compositions A-1 and A-2 containing the sucrose fatty acid ester mixture according to the present invention were prepared. (Preparation of Oil / Fat Compositions B-1 and B-2) In preparation of the above-mentioned Oil / Fat Compositions A-1 and A-2, instead of the sucrose fatty acid ester mixture A, a sucrose fatty acid ester mixture B is used.
A fat and oil composition B-1 containing the sucrose fatty acid ester mixture according to the present invention, which corresponds to the fat and oil compositions A-1 and A-2, respectively, except that
And B-2 were prepared. (Preparation of Oil / Fat Composition D-1) In the preparation of the oil / fat composition A-1, the sucrose fatty acid ester mixture D was used instead of the sucrose fatty acid ester mixture A.
Oil and fat composition D containing the sucrose fatty acid ester mixture according to the present invention in the same manner as in the preparation of the above oil and fat composition A-1.
-1 was prepared.

[0022] (oil composition A _C -1 and A _C -2, as well as the preparation of B _C -1 and B _C -2) above fat composition A-1
And A-2, except that the sucrose fatty acid ester mixture A _C or B _C [comparative product] was used instead of the sucrose fatty acid ester mixture A.
-1 and A-2, respectively corresponding to the respective fat and oil compositions A _C -1 and A _C -2 containing a sucrose fatty acid ester mixture for comparison, and B _C -1 and B
_C- 2 was prepared. (Preparation of Oil / Fat Composition G _C -1) In the above-mentioned oil / fat composition A-1, the sucrose fatty acid ester mixture G _C was used in place of the sucrose fatty acid ester mixture A, except that the sucrose fatty acid ester mixture G _C was used. In the same manner as in the preparation of -1, G _C -1 of an oil and fat composition containing a comparative sucrose fatty acid ester mixture was prepared.

The solubility of each sucrose fatty acid ester mixture in the above-obtained oil and fat composition 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 is examined by heating the oils and fats composition at 60 ° C. for 1 hour with stirring, and then examining whether or not the oils and fats composition contains insolubles. Went by.

In addition, when the fried food (tempura) is made using each of the oil and fat compositions, oil splashes, heating odor (deterioration odor), flower bloom of the batter, flavor of the fried food (oiliness, 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 on the ground at a height of 8 cm from the surface of the oil and fat composition and attached 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 battering The flower blooming property of the battering was evaluated with reference to 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 is evaluated by a blind pair test of tempura fried using the above oil and fat composition and tempura fried only with corn salad oil, and fried with corn salad oil. The panelists said that they were delicious because they were less greasy and did not generate a odor with aversion or a mixture of flavors when heated, and the panelists who answered that fried in corn salad oil was delicious. 1 、 Five-step evaluation with 3 if you can say neither,
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.

[0026]

[Table 2] Table 2 ──────────────────────────────────── Oil and fat SE mixture Oil fried food composition Addition amount Soluble oil Splash Hanasaki-like flavor with heating odor ───────────────────────────────────── Inventive product A-1 0.2 wt% None 2.5 3.0 3.6 3.4 A-2 1.0 wt% None 3.0 4.5 4.5 3.2 3.2 B-1 0. 2% by weight None 3.5 4.5 3.4 3.6 B-2 1.0% by weight None 3.0 4.0 4.0 3.8 D-1 0.2% by weight None 3.0 4 .0 3.4 3.6 ──────────────────────────────────── comparative A _C -1 None 0.2 wt% 1.0 1.5 3.0 3.2 A _C -2 None 1.0 wt% 1.0 2.0 .6 2.6 B _C -1 Yes 0.2 wt% 4.5 4.5 Yes 1.4 1.2 B _C -2 1.0 wt% 4.5 4.5 1.2 1.2 G _C- 1 0.2 wt% None 2.5 3.5 3.5 1.2 1.2 Salad oil --- 1.0 1.0 1.0 1.0 ──────────────── ─────────────────────

(Oil and fat compositions C-1 and C-2, and D
-2 and Preparation of D-3) Oil / fat composition A- of Example 1
1 and A-2, the sucrose fatty acid ester mixture C or D prepared in Example 1 was replaced with 0.2% by weight or 1.0% by weight of the sucrose fatty acid ester mixture C. An oil and fat composition containing a sucrose fatty acid ester mixture according to the present invention, which corresponds to the respective oil and fat compositions A-1 and A-2 in the same manner as in the preparation of the oil and fat compositions A-1 and A-2 except that 1% by weight or 0.5% by weight was added. Object C-1
And C-2, and D-2 and D-3 were prepared.

[0028] (Preparation of fat or oil composition _C C -1 and _C C -2, and D _C -1 and D _C -2) above fat composition C-1
And C-2, and D-2 and D-3,
Instead of sucrose fatty acid ester mixture C or D, sucrose fatty acid ester mixture C prepared in Example 1
Sucrose for comparison, which corresponds to each of the above-described oil and fat compositions C-1 and C-2, and D-2 and D-3 in the same manner as in the preparation of the above-mentioned fats and oils compositions C-1 and C-2 except that _C or D _C [comparative product] was used. Oil and fat composition containing fatty acid ester mixture C _C -1 and C
_C -2, as well as to prepare a D _C -1 and D _C -2.

The oil and fat compositions obtained above were evaluated in the same manner as in Example 1 above.
The results are shown in Table 3 below. In addition, in Table 3, the data when only corn salad oil was used are also shown as a comparative product.

[0030]

[Table 3] Table 3 ──────────────────────────────────── Oil and fat SE mixture Oil fried composition Addition amount Soluble oil Splash Hanasaki-like flavor with heating odor ───────────────────────────────────── Inventive product C-1 0.1% by weight None 2.5 4.0 3.2 3.6 C-2 0.5% by weight None 4.0 4.5 3.4 3.4 D-2 0. 1 wt% None 2.5 3.5 3.8 3.6 D-3 0.5 wt% None 4.0 4.5 3.4 4.0 4.0 ────────────── ─────────────────────── Comparative product C _C −1 0.1% by weight None 2.0 2.0 2.0 2.8 2.8 C _C − 2 None 0.5 wt% 2.5 2.0 2.2 2.4 Yes D _C -1 0.1 wt% 4.0 4.5 1.2 1.2 D _C -2 0.5 wt% Yes 4.5 4.5 1.0 1.0 1.0 Salad oil --- 1.0 -1.0 1.0 1.0 --------------------------------------------- ────────────────────────────

(Preparation of Oil / Fat Compositions E-1 and F-2) In the preparation of the oil / fat composition A-1 of Example 1, 0.1% by weight of the sucrose fatty acid ester mixture A was used. Sugar fatty acid ester mixture E or F 0.05
Oil and fat compositions E-1 and F containing the sucrose fatty acid ester mixture according to the present invention, which respectively correspond to the above-mentioned oil and fat composition A-1 in the same manner as in the preparation of the above oil and fat composition A-1, except that they were used in an amount of 10% by weight.
-1 was prepared.

(Preparation of Oil / Fat Compositions E _C -1 and F _C -1) In the above-mentioned oil / fat compositions E-1 and F-1,
The above fat composition E except that the sucrose fatty acid ester mixture E _C or F _C [comparative product] prepared in Example 1 was used in place of the sucrose fatty acid ester mixture E or F
In the same manner as in the preparation of -1 and F-1, the corresponding oil and fat compositions E _C -1 and F _C -1 containing the comparative sucrose fatty acid ester mixture were prepared.

The oil and fat compositions obtained above were evaluated in the same manner as in Example 1 above.
The results are shown in Table 4 below. In Table 4, the data when only corn salad oil was used are also shown as a comparative product.

[0034]

[Table 4] Table 4 ──────────────────────────────────── Oil and fat SE mixture Unfried food composition Addition amount Soluble oil Splash Hanasaki-like flavor with heating odor ───────────────────────────────────── Product of the present invention E-1 0.05 wt% None 2.5 3.5 3.2 3.4 F-1 0.05 wt% None 3.0 4.0 3.2 3.2 3.2 ---- ─────────────────────────────── Comparative product E _C -1 0.05 wt% None 2.0 2.0 2.0 .6 2.4 F _C -1 0.05% by weight Yes 3.5 4.0 1.4 1.4 Salad oil --- 1.0 1.0 1.0 1.0 ────────── ────────────────────────────

[0035]

EFFECTS OF THE INVENTION By using the sucrose fatty acid ester mixture of the present invention, solubility in oils and fats, oily odor (deteriorated odor) upon heating, suppression of oil splash during frying, and blooming of batter during frying It is possible to make deep-fried foods that have favorable characteristics such as the characteristics (dispersed state), etc. that are desirable as an oil for deep-fried foods, the oiliness of the deep-fried foods is reduced, and the generation of an aversive oily odor is suppressed. ..

[Brief description of drawings]

FIG. 1 shows [S in the sucrose fatty acid ester mixture of the present invention.
It is a figure showing the component ratio (ester composition ratio) of PE], [SDE], and [SME].

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

[Procedure amendment]

[Submission date] December 3, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 1

[Correction method] Change

[Correction content]

1. The saturated fatty acid content of the constituent fatty acids is 5% by weight.
Above, under 50 wt.% Or less, [SDE] The content of the sucrose fatty acid ester mixture is 33 wt% or more, 95 wt%
The following criteria are met: [SPE] / [SDE] ≦ 2.0 [SME] / [SDE] ≦ 0.1 (where [SDE] is a sucrose fatty acid having an ester substitution degree of 2) Represents an ester, [SPE] represents the total amount of sucrose fatty acid ester having an ester substitution degree of 3 or more,
ME] represents a sucrose fatty acid ester having an ester substitution degree of 1. ) Sucrose fatty acid ester mixture characterized by satisfying the above.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0007

[Correction method] Change

[Correction content]

[0007] The present invention, constituent fatty saturated fatty acid content of 5 wt% or more, in following 50 wt%, [SDE] The content of the sucrose fatty acid ester mixture is 33 wt% or more, 9
A sucrose fatty acid ester mixture characterized by being 5% by weight or less and satisfying the following criteria: [SPE] / [SDE] ≦ 2.0 [SME] / [SDE] ≦ 0.1.

Claims (1)

[Claims] 1. The saturated fatty acid content of the constituent fatty acids is 5% by weight.
As described above, the content of [SDE] in the sucrose fatty acid ester mixture is 50% by weight or more and 33% by weight or more and 95% by weight or less, and the following criteria: [SPE] / [SDE] ≦ 2. 0 [SME] / [SDE] ≦ 0.1 (Here, [SDE] represents a sucrose fatty acid ester having an ester substitution degree of 2, and [SPE] is a sucrose fatty acid ester having an ester substitution degree of 3 or more. Represents the total amount of
ME] represents a sucrose fatty acid ester having an ester substitution degree of 1. ) Sucrose fatty acid ester mixture characterized by satisfying the above.