JPH06113742A - Oil and fat composition for fry - Google Patents

Abstract

PURPOSE:To obtain an oil and fat composition for fry capable of producing a fry in which original flavor of the raw material itself is retained by using in frying the food and capable of being used for a long time almost without deteriorating. CONSTITUTION:This oil and fat composition consists of 100 pts.wt. edible oil and fat, 0.005-0.5 pts.wt. extract of spice or/and hydrolyzate of the extract, 0.01-5 pts.wt. fatty acid monoglyceride, 0.01-5 pts.wt. fatty acid diglyceride and 0.005-2 pts.wt. organic acid monoglyceride and rosemary extract is used as the extract of spice.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a fat and oil composition for frying. More specifically, it is used for frying food, and it is possible to produce a fried food while maintaining the original flavor of the material, and it can be used for a long time with little deterioration, and relates to a fat and oil composition for fried food. is there.

[0002]

2. Description of the Related Art Conventionally, fats and oils for deep-fried food have been used as a direct heat medium when heat-processing food materials, such as cottonseed oil, sunflower oil,
High-linole type oils such as safflower oil, corn oil, soybean oil, rapeseed oil, rice oil, palm oil, olive oil, lard,
Examples thereof include low-linole type oils such as beef tallow, and hydrogenated oils obtained by hydrogenating these. High-linol type oils, low-linol type oils, transesterified oils, fractionated oils, hydrogenated oils, or these depending on the application. Desired types are used properly from among the types of fats and oils that have been blended with.

Generally, high linol type oils are nutritionally useful because they contain a large amount of essential fatty acids. On the other hand, when used for deep-fried food, as a result of being exposed to high temperature for a long time, it is often contacted with air and moisture evaporating from the material, and polymerized by heating and hydrolyzed by moisture are deteriorated. Low-linole type oil has better oxidative stability than high-linole type oil, but its tendency to heat and moisture is not so different from high-linole type oil.
Hardened oil also has the best oxidation stability and heat resistance,
It has poor hydrolysis resistance, and when it is used for a long time, it has a unique return odor generally called hydrogenated odor or cured odor.

Conventional oils and fats for deep-fried foods, which are used alone or in combination with each other, are finished in a smooth fried food when they are new, but the oils and fats deteriorate during use and the acid value and carbonyl value gradually increase. However, there is a drawback that it is difficult to obtain a certain quality product for a long period of time, such as fried foods that make you feel the taste and smell of oils and fats that are very deteriorated when you eat them.

In order to solve such drawbacks, as the most commonly practiced means in the past, a method of adding tocopherol as an antioxidant in frying fats and oils, and several ppm in the presence of the antioxidant were used. There is a method of adding silicone, etc.Also, a method of extending the life of the fried oil and fat by extracting the deteriorated fried oil and fat from the bottom of the fryer and reusing it for reuse, or simply removing the fried meal with a filter, Alternatively, an adsorbent such as acidic (active) clay of a specific particle size, bentonite, or silica gel is added to the fats and oils for frying that have deteriorated at that time, and adsorption is performed at 60 to 200 ° C.,
Method of passing through a porous filtration surface (Japanese Patent Publication No. 62-4127)
9 and 62-43478).

[0006]

However, the conventional method cannot sufficiently solve the problems. For example, in the method of adding an antioxidant to fats and oils for frying, the antioxidant has selectivity for the fats and oils for frying, the main mechanism of action is auto-oxidation, and a single antioxidant prevents antioxidants. Since the effect is weak, it is indispensable to use another antioxidant having a synergistic effect with the main antioxidant, but there is a drawback that the effect is different depending on the fat and oil for frying used. In the method of regenerating and reusing deteriorated fried fats and oils, it is not possible to remove the deteriorated fats and oils' polymerization products and decomposition products generated by oxidation simply by removing the fried meal, and to add an adsorbent. In this method, the taste of the adsorbent remains and the flavor of the fried food is reduced, or the product due to the deterioration of the oil cannot be completely removed.
These products are likely to accelerate deterioration and are not practical as a regeneration method.

In addition, since the conventional fats and oils for deep-fried food are poorly wetted by the deep-fried seed, evaporation of flavor components and water originally possessed by the deep-fried food occurs in the frying, and a deep-fried food of good flavor cannot be obtained. When the fried seeds are not wet well, when the fried seeds are put into the fried fats and oils and then floated up, the surface of the part of the fried fats and oils surface cannot be covered with the fried fats and oils, and the dough is exposed as it is. Then, since the portion submerged in the fat and oil for deep-fried food is heated, the flavor component and water in the deep-fried seed are likely to evaporate, and relatively large holes ejected from the surface of the exposed soft dough are generated. Further, if the front and the back are reversed and the frying is continued, the deteriorated fats and oils for deep-fried food are absorbed from the holes formed during the first frying. The deep-fried product sucks a large amount of fats and oils for frying into the holes, so that the product has a strong oily and fat feeling, a soft surface, and a bad texture, and the original flavor of the material is weak. When a large amount of flavors are used to mask the flavor derived from the fats and oils for frying in order to enhance the flavor of the material, the flavor of the fried product becomes persistent. Further, evaporation of flavor components and water in the fried seeds reduces the volume feeling of the fried food, resulting in a bad texture. In addition, especially for donuts, if the amount of oil fried is large, the sugar melts over time, causing pimples and stains, and oil migrating to the wrapping paper to make it look unappealing when fried. With side dishes such as chicken, croquettes, oysters, and tempura, there is a problem that the tension of the clothes disappears over time, the products adhere to each other, and the clothes peel off.

On the other hand, in the case of frying oil or the like which has been used for a long time, such as frying oil which is about to be replaced, the wetting with deep-frying seeds often improves. When the fried seeds are put into the heated fried foods and fats, the heated fried foods and fats instantaneously cover the surface of the fried foods, and a protective layer is formed in which only the surface layer of the fried foods is evaporated. After that, even if it floats up and a part thereof comes out in the air, a film of heated fats and oils for deep-fried food is formed on the surface, and the heat is transferred uniformly from the portion immersed in the fats and oils for deep-fried foods, and at the same time, heated uniformly. If a protective layer is formed on the surface of the fried seeds in the early stages, evaporation of water inside the fried seeds will be suppressed, the fire will flow well, and the fried foods can be fried quickly, and the fried food with the flavor of the material can be obtained, and the surface is chewy. A fried food with good physical properties is obtained which forms a certain crust and forms a soft crumb inside. Fried foods with such desirable physical properties cannot be obtained with new fats and oils that have not been fried in the past, and can be formed only after the fats and oils have deteriorated considerably, but the fats and oils that have adhered to the crust surface or adsorbed on crumbs are on the verge of waste oil. The deteriorated oil results in a bad-tasting product.

The present invention was made by paying attention to the change in physical properties that act on the surface and inner surface of the fried seed when the above-mentioned fats and oils for deep-fried food are extremely deteriorated. The fried food can be manufactured with a constant quality from the beginning of use for a long period of time, the oil absorption is small, the fat and oil is not sticky on the surface of the fried food, and the freshly fried flavor is maintained for a long time after fried. It is an object of the present invention to provide an oil and fat composition for deep-fried food, which enables to obtain deep-fried food.

[0010]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventor has found that when a fat and oil composition for frying comprising a specific edible oil and fat, an edible emulsifier and a spice extract is used, The oil composition for frying covers the surface of the frying seeds at the moment of contact with the fried food, and the moisture on the frying surface partially evaporates until the protective layer is formed. Emulsifiers and edible oils are starch on the surface of fried seeds,
Heat-treated to form a complex with a protein or the like, to form a strong and dense texture crust surface, there is little evaporation of flavor and water originally possessed by deep-fried seeds, and at the same time less absorption of fried oil and fat composition, The pressure on the inner surface easily rises, the fire passes faster, and the frying time is shortened. Further, in the oil composition for frying which covers the crust surface of the frying pulled up from the fryer, the presence of an edible emulsifier causes rapid precipitation of fine crystals derived from edible oil and fat, and almost no crystal transition occurs. Therefore, there is little stickiness of oil on the surface. Furthermore, in the combination of the food additive emulsifier and the spice extract used in the present invention, in order to exert a significant synergistic effect of antioxidant, heat, air, ultraviolet rays, which are unthinkable in the conventional fats and oils for frying, In addition, it is possible to prevent oxidation caused by moisture, etc., and maintain the flavor of new fats and oils for frying. Since ancient times, spices have been one of the auxiliary ingredients in meat dishes. In the present invention, simply peeling from the spicy flavor, as a result of intensive studies on masking of the original deterioration odor and hydrogenated odor of oils and fats, by using a specific edible emulsifier in combination with a conventional spice extract, a spice extract specific It was possible to complete masking of the deterioration odor of oils and fats, the smell of hydrogenation, etc. It is possible to produce fried foods with uniform physical properties from the start to waste oil, from the start of the fried food with a refreshing taste that has less oil absorption than the overall effect and does not feel oily and fat, and the flavor and moisture originally possessed by fried seeds. It was found that it is possible to obtain a deep-fried food which has a small amount of evaporation and has a good taste, and which has a high volume depending on the fried food, and which can obtain an oil and fat composition for deep-fried food which has excellent oxidative stability and has no specific odor, and completes the present invention. Came to.

That is, in the present invention, A: edible oil and fat, B: spice extract or a hydrolysis product of the extract (hereinafter referred to as "spice extract"), C: fatty acid monoglyceride, D: fatty acid diglyceride. And E: consisting of organic acid monoglyceride, A 100 parts by weight and B 0.005 to 0.
A fat and oil composition for frying, which is contained in a ratio of 5 parts by weight, C 0.01 to 5 parts by weight, D 0.01 to 5 parts by weight, and E 0.005 to 2 parts by weight, and another feature is rosemary as a spice extract. It is a fat and oil composition for frying using an extract.

As the edible oil and fat used in the present invention,
Cottonseed oil, sunflower oil, safflower oil corn oil, soybean oil,
Rapeseed oil, rice oil, palm oil, olive oil, lard, beef tallow,
Alternatively, hydrogenated slightly hydrogenated oils, hydrogenated oils, transesterified oils, fractionated oils obtained from these, and the like,
At least one selected from these edible oils and fats can be used.

The spice extracts used in the present invention include mallow flower extract, alpergill stereus extract, licorice oil extract, glove extract, guaiac butter, green coffee extract, rice bran oil extract, sesame oil extract. object,
Edible Canna extract, Sage extract, Seri extract, Tempeh extract, Rapeseed oil extract, Pimenta extract, Blueberry leaf extract, Propolis extract, Pepper extract, Eucalyptus leaf extract, Gentian root extract, Rutin Extract, Enju extract, whole buckwheat leaf extract, whole adzuki bean extract, tea leaf extract, rosemary extract and quercetin, ellagu obtained by subjecting these extracts to concentration purification or modification such as hydrolysis Acid, γ-oryzanol, catechin, enzyme-treated rutin, rice bran enzyme decomposition product, sesame oil unsaponifiable matter, sesamolin, sezamol, sugar-amino acid mixture, tocotrienol, mixed tocopherol, d-α-tocopherol, d-β-tocopherol, d- γ-tocopherol d-σ-tocopherol, nordihydroguaiaclecic acid, pesperene, gallic acid Propyl ester, Melika essential oil, morin, rutin degradation product, tetrabutylhydroquinone, ethyl protocatechuate, protocatechuate ester, catechin gallate, gallocatechin gallate, oil citrus, flavone compounds, melanoids, or hydrogenated products thereof One or two or more selected from these can be used. These extracts and their processed products contain compounds having a phenolic structure as properties common to them. Among these spice extracts, a rosemary extract or a combination of a rosemary extract and mixed tocopherol is particularly preferable in the presence of fatty acid mono-, diglyceride and organic acid monoglyceride.

As the fatty acid monoglyceride used in the present invention, a fatty acid having 12 to 22 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid,
Oleic acid, linoleic acid, erucic acid, and mixed fatty acids thereof, fatty acids obtained from animal and vegetable oils and fats, hydrogenated microhydrogenated fatty acids, monoglycerides of fatty acids such as hardened fatty acids, and naturally derived fatty acids Examples thereof include monoglycerides obtained by transesterification of triglycerides or processed products and glycerin, and examples of the fatty acid diglycerides used in the present invention include diglycerides of the above fatty acids. These fatty acid monoglycerides and fatty acid diglycerides may be used in combination with each other by distillation, or may be a mixture of fatty acid monoglyceride and fatty acid diglyceride which is not distilled after transesterification reaction.

Examples of the organic acid monoglyceride used in the present invention include esters of organic acids such as acetic acid, lactic acid, succinic acid, and citric acid with the above-mentioned fatty acid monoglyceride, a mixture of fatty acid monoglyceride and fatty acid diglyceride, and the like. Examples thereof include monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, and citric acid monoglyceride, and at least one selected from these can be used.

The oil and fat composition for frying according to the present invention comprises the above-mentioned edible oil and fat, spice extracts, fatty acid monoglyceride, fatty acid diglyceride and organic acid monoglyceride in an amount of 0.005 to 0. It is preferable to add 5 parts by weight, 0.01 to 5 parts by weight of fatty acid monoglyceride, 0.01 to 5 parts by weight of fatty acid diglyceride and 0.005 to 2 parts by weight of organic acid monoglyceride, and further to 100 parts by weight of edible oil and fat, Spice extracts 0.05-0.5, fatty acid monoglyceride 0.1-4.
0, fatty acid diglyceride 0.1 to 4.0, and organic acid monoglyceride 0.01 to 1.5 are preferably added and used. When the amount of the spice extract is less than 0.005 parts by weight with respect to 100 parts by weight of edible oil and fat, the antioxidant effect is small in the presence of fatty acid monoglyceride, fatty acid diglyceride, and organic acid monoglyceride, and particularly heat deterioration peculiar to oil or fat or processed oil and fat. It is not possible to mask the peculiar odor and the returning odor when progressing. When the amount of fatty acid monoglyceride is less than 0.01 part by weight, the antioxidant effect is small in the presence of spice extracts, fatty acid diglyceride, and organic acid monoglyceride, and the physical properties of the fried food surface derived from the complex of protein and starch on the fried food surface. Strength cannot be fully exerted. If the amount of the fatty acid diglyceride is less than 0.001 part by weight, the synergistic effect in preventing oxidation and the physical strength of the surface of the fried food cannot be sufficiently exhibited as in the case of the fatty acid monoglyceride. When the amount of the organic acid monoglyceride is less than 0.005 part by weight, the synergistic effect in preventing oxidation, the masking effect derived from fats and oils, the physical strength of the fried food surface, and the like cannot be sufficiently exhibited as in the case of the spice extracts. If the spice extract exceeds 0.5 parts by weight with respect to 100 parts by weight of edible oil and fat, the initial antioxidant effect is excellent, but in order to obtain a long-term effect, fatty acid monoglyceride, fatty acid diglyceride, organic acid monoglyceride are added. Even within the range, the long-term antioxidant effect cannot be exhibited. Further, it is impossible to prevent the peculiar odor and returning odor derived from fats and oils and processed fats and oils, especially when they are deteriorated by heating, due to the synergistic effect with the spice extract. When the amount of the fatty acid monoglyceride exceeds 5 parts by weight, when it is used for frying, heat deterioration is severe, accompanied by a small crispness, and only a fried food with a strong stomach sensation and a bad flavor is obtained. When the amount of the fatty acid diglyceride exceeds 5 parts by weight, heat deterioration is severe when used for frying, and accordingly, a fried food with a strong feeling of stomach upset and a strong oily feeling is obtained, which is not preferable. Further, if the amount of the organic acid monoglyceride exceeds 2 parts by weight, the original flavor of the fried food and the finish of the crust surface tend to be improved, but the synergistic effect on the antioxidant is small, and therefore the oil and fat feeling due to deterioration during use of frying However, fried food with a strong stomach sensation is easily obtained, which is not preferable.

The fat and oil composition for frying of the present invention can be produced, for example, by mixing spice extracts, fatty acid monoglyceride, fatty acid diglyceride and organic acid monoglyceride in a predetermined amount and mixing them with edible oil and fat. As a device used for mixing, a usual stirring device, a combinator, a botter, etc. are fried. In the case of using a combinator, a votator, etc., it is preferable that the respective compositions are mixed, then once dissolved and then rapidly mixed to obtain a more uniform composition.

The oil and fat composition for frying according to the present invention may be used as it is or, if necessary, with sucrose fatty acid ester, sucrose isobutyric acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyglycerin. Condensed ricinoleic acid ester, glycerin diacetyl tartaric acid fatty acid ester, calcium stearoyl lactylate, sodium stearoyl lactylate, lecithin, polyoxyethylene sorbitan monostearate, edible emulsifiers such as polyoxyethylene monoglyceride, citric acid, saccharides, amino acids, peptides,
Salt, natural flavor, synthetic flavor, inosinic acid,
Animal and plant extracts, seasoning oils and other flavoring agents, rapeseed red water, ascorbic acid fatty acid esters, melanoidins, amino acids, peptide oxidation stabilizers and the like can be added and used in combination as frying oil.

The oil and fat composition for frying according to the present invention can be used for frying potato chips, meat, donuts, instant noodles, croquettes, french fries, tofu, tempura, kamaboko, arare, karinto, etc.
It can be used for stir-fried meat, fish and shellfish, vegetables, and for cooking stir-fried rice, spaghetti, okonomiyaki, etc., less deterioration of oils and fats, and deterioration of flavor of cooked material. Few.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these as long as the gist thereof is not exceeded.

[0021]

【Example】

Examples 1-6, Comparative Examples 1-8 100 parts by weight of palm oil, rosemary extract (manufactured by Asama Kasei Co., Ltd.), lard and glycerin were transesterified, and then solvent fractionation and molecular distillation were performed to obtain mono. Fatty acid monoglyceride, succinic acid ester of lard fatty acid diglyceride and oleic acid monoglyceride (Sunsoft No 681C, manufactured by Taiyo Kagaku Co., Ltd.) obtained by separating into bismuth and di were mixed in a predetermined amount (shown in Table 1), and the mixture was heated to 60 ° C. Heat and quench through a botter to 15 ° C. to prepare a fat and oil composition for frying (Examples 1 to 6, Comparative Examples 1 to 8),
Using this fat composition, the yeast donut was fried and the yeast donut was baked. When 3 kg of a new oil / fat composition (hereinafter referred to as “new oil”) is heated and the oil temperature is raised to 180 ° C., 25 pieces of yeast donut dough (4 pieces per piece)
5 g) is fried and fresh oil is replenished for the reduced amount. Part 2
4 hours later, likewise fried the dough dough and supplemented with fresh oil in a reduced amount. After that, this operation is repeated every 24 hours, and the donuts are fried eight times in total. At the same time as the 8th time, fry the donut dough in the same manner as above using fresh oil. Keep the oil temperature at 180 ± 5 ° C while not frying.
Two kinds of the obtained fresh oil-fried yeast donut and the eighth-fried yeast donut were tasted by 10 panelists, and the feeling of stomach sickness after 1 hour was judged by the following judgment criteria, and the results are shown in Table 1. Shown in.

Judgment Criteria for Feeling of Stomach ◎: People with a feeling of stomach 0-1 0: 〃 2-4 people △: 〃 5-6 people ×: 〃 7-10 people

[0023]

[Table 1]

The yeast donut dough used in the above test was prepared as follows. East Donut Mix #
201 (manufactured by Nisshin DCA Food Co., Ltd.) 1
46 parts of water and 5 parts of yeast were added to 00 parts by weight, and after mixing 3
Fermentation for 0 minutes, degassing bench, sheeting, shaping using a die-cutting device (cutter size 78 mm), proofing for 35 minutes in 60% relative humidity to give yeast dough dough.

Examples 7 to 12 and Comparative Examples 9 to 16 Spice extracts (80:20 mixture of rosemary extract and edible vegetable oil) were used in Table 1 in 100 parts by weight of hardened cotton seed oil (mp 34 ° C.). Safflower oil fatty acid monoglyceride, safflower oil fatty acid diglyceride, and lactic acid ester of stearic acid monoglyceride (Sunsoft No 661AS, manufactured by Taiyo Kagaku Co., Ltd.) were mixed in a predetermined amount in Examples 1 to 6 And the oil and fat composition for frying (Examples 7 to 12 and Comparative Example 9)
To 16) were prepared, and using this oil and fat composition, cake donut dough prepared in advance was fried in the same manner as in Examples 1 to 6 to bake the cake donut. 10 kinds of cake donuts fried with fresh oil and cake donuts fried 8 times
The taste of the food was eaten by human panelists, and the presence or absence of crispness was judged according to the following criteria, and the results are shown in Table 2.
Shown in.

Flavor Judgment Criteria ◎: People who feel sweetness immediately after eating and do not feel the taste of fats and oils 8 to 10 ○: 〃 6 to 7 △: 〃 4 to 5 ×: 〃 0 to 3

Criterion criteria for crispy ◎: There is crunch 8-10 people ○: 〃 6-7 people △: 〃 4-5 people ×: 〃 0-3 people

[0028]

[Table 2]

The cake donut dough used in the above test was prepared as follows. Cake donut mix # 10
2 (manufactured by Nisshin DCA Food Co., Ltd.) 100
46 parts of water and 5 parts of egg were added to the parts by weight, and the dough was aged for 15 minutes after mixing, and this was filled in a hand cutter (Takeo Industry Co., Ltd., diameter 40 mm), dropped into oil and fried.

Examples 13-18, Comparative Examples 17-24 100 parts by weight of hardened corn oil (mp 34 ° C.), spice extracts (80:20 mixture of rosemary extract and edible vegetable oil), extremely hardened beef tallow fatty acid monoglyceride, A fat and oil composition for frying containing a predetermined amount of an extremely hardened beef tallow fatty acid diglyceride and an ester of oleic acid monoglyceride (Poem K-37, manufactured by Riken Vitamin Co., Ltd.) (Example 13).
~ 18, Comparative Examples 17-24) were prepared and cake donuts were baked by frying the cake donut dough prepared in the same manner as in Examples 7-12 using this fat composition in the same manner as in Examples 1-6. . The fresh oil and the oil and fat composition after being fried 8 times were observed for the presence or absence of fuming, the acid value (AV) and the carbonyl value (COV) were measured, and the results are shown in Table 3.

[0031]

[Table 3]

[0032]

As described above, the oil and fat composition for frying according to the present invention comprises edible oil and fat, an edible emulsifier and spice extracts, and when used for frying as compared to conventional oil and fat for frying. When the material comes into contact with the material, the surface of the material is covered thoroughly, and the holes formed after partial boiling of water in the material can be reduced, producing a deep-fried food with a small oil absorption and no oily feeling. The amount of oils and fats on the surface is small, no pimples or spots are generated even when topped with sugar, etc., and the flavor and moisture of the material is small, the flavor is good and the volume is good. It feels crunchy and gives a soft crumb fried food, and since the temperature drop inside the material due to the evaporation of water is small, it can be fried quickly and in a short time. Furthermore, since the oil and fat composition for frying of the present invention has excellent oxidative stability, it does not generate a peculiar odor, and for a long time from the time of first use, it produces a fried food of a constant quality utilizing the flavor of the material. The deep-fried food can maintain its flavor over a long period of time.

Claims (2)

[Claims] 1. A: edible oil and fat, B: spice extract, or a hydrolysis product of the extract, C: fatty acid monoglyceride, D: fatty acid diglyceride and E: organic acid monoglyceride, 100 parts by weight of A and B0. 0.005-
0.5 parts by weight, C0.01 to 5 parts by weight, D0.01 to 5
A fats and oils composition for deep-fried foods, characterized in that the fats and oils are contained in an amount of 0.005 to 2 parts by weight. 2. The oil and fat composition for frying according to claim 1, wherein a rosemary extract is used as the spice extract.