JPH08131070A - Oil and fat composition for frying oil - Google Patents

Abstract

PURPOSE: To obtain an oil and fat composition for frying oil capable of providing a fried food excellent in texture even just after freezing and thawing by adding a sugar-alcohol and/or a polyglycerol and an emulsifying agent to an edible oil and fat. CONSTITUTION: This uniform oil and fat composition is obtained by adding 0.01-4.0 pts.wt. total amount of a sugar-alcohol and/or a polyglycerol to 100 pts.wt. edible oil and fat and adding about 0.01-8 pts.wt. emulsifying agent (e.g. a glycerol ester of a fatty acid) thereto. The resultant fried food prepared by frying has excellent texture without causing the deterioration in the texture due to the softening even after the passage of time.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil / fat composition excellent as an oil / fat for frying oil.

[0002]

BACKGROUND OF THE INVENTION Fried food is a cooking method in which oil and fat are used to heat food at a high temperature. Since fried oil can transfer heat to fried seeds as a heat medium to the inside of food in a short time, nutrients such as vitamins are used. Is relatively low, and the frying oil is absorbed in or adhered to the frying seeds to impart a savory flavor of fats and oils to the nutritious food. In recent years, the number of microwave oven-compatible foods processed by microwaves or the like has increased rapidly, and so-called cooked and semi-cooked fried frozen foods are circulated. Generally, the frying oil includes fats and oils that are liquid at room temperature such as white squeezing oil and salad oil, and solid fats such as lard, beef tallow, and palm oil, and the like. Are used properly.

The fried foods treated with these fats and oils have a good taste immediately after being fried due to the crispy texture and the flavor of the fried oil, but with the passage of time, the fried foods themselves tend to soften and have a texture. Is known to decrease.

[0004] In order to obtain a tempura batter mix and batter having low oil absorption and a good texture, the blending ratio of starch in the tempura mix consisting of flour and starch as essential ingredients is limited, and an expansion agent, A mix prepared by mixing at least two or more kinds from an additive group consisting of lipids and animal and vegetable proteins, and a tempura batter coat and batter obtained by adding and mixing water to this mix (JP-A-5-3369).
No. 12), in the production of a tempura robe mix containing a powder mixture and a lipid, a manufacturing method in which the lipid mixture is sprayed and added in the form of fine droplets while mixing the powder mixture (JP-A-6-113).
775) and the like are known.

As a study using frying oil, phosphorus is added to fats and oils in order to prevent oil splashing during frying, good flower blooming, discoloration, generation of deterioration odor, and prevention of deterioration of flavor due to oiliness. When a fat composition for heating and cooking containing a mixture of a lipid and a sucrose fatty acid ester (JP-A-6-153794) and a food are fried, it is possible to produce a fried food that retains the original flavor of the material and deterioration is caused. An oil and fat composition comprising a spice extract or a hydrolyzate of the extract and an emulsifier so that the oil and fat can be used in a small amount for a long time.
No. -113742), etc., but no study has been made on improving the texture of fried foods by using fats and oils.

[0006]

DISCLOSURE OF INVENTION Problems to be Solved by the Invention In order to overcome the drawbacks described in the prior art, the present inventors have continued to study fried foods, not only immediately after fried but also after frozen and thawed. It was possible to reach an oil and fat composition for frying oil, which makes it possible to obtain deep-fried foods having an excellent texture.

[0007]

Means for Solving the Problems The present invention relates to an oil and fat composition containing sugar alcohol in edible oil and fat, an oil and fat composition containing polyglycerin in edible oil and fat, and an oil and fat composition containing sugar alcohol and polyglycerin in edible oil and fat. (All include an emulsifier), and the total weight thereof is 0.01 to 4.0 even when sugar alcohol and polyglycerin are used alone or when sugar alcohol and polyglycerin are used in combination with 100 parts by weight of fats and oils. It is desirable that the amount is parts by weight (hereinafter simply referred to as “part”).

Since the sugar alcohol and polyglycerin of the present invention cannot be dissolved or dispersed in fats and oils and they precipitate over time, an emulsifier is used to uniformly dissolve or disperse the sugar alcohol and polyglycerin in fats and oils. To prevent sedimentation. As the emulsifier, glycerin fatty acid ester and its derivative such as polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester are used.

The polyglycerin of the present invention means, among polymers of glycerin, diglycerin and triglycerin having a degree of polymerization of 2 and 3, and polyglycerin having a degree of polymerization of 4 or more. A mixed composition of the above polyglycerin can be used. A polyglycerin having a hydroxyl value of 1100 or less is desirable, and when the hydroxyl value is more than that, the sweetness of the polyglycerin becomes remarkable.

The sugar alcohol of the present invention includes food additives such as sorbitol and mannitol in which the carbonyl group of a reducing sugar is reduced to a hydroxyl group. Further, a sugar alcohol having a composition composed of a monosaccharide, a disaccharide, a trisaccharide, an oligosaccharide having four or more sugars, and a branched oligosaccharide may be used. Specific examples include reduced starch syrup (reduced starch hydrolyzate), which is said to be reduced saccharified reduced starch syrup, highly saccharified reduced starch syrup, reduced maltose starch syrup (including maltitol), and the like, and palatinose. Derived reduced palatinose,
Reduced lactose (lactitol), which is a disaccharide alcohol obtained from lactose, or erythritol, which is a tetravalent sugar alcohol obtained by fermentation of yeast with glucose as a raw material, can be used. Similar effects can be obtained by using xylitol (medicine).
The sugar alcohol may be in the form of syrup, crystal powder or granules. Also, considering the sweetness of the sugar alcohol to be used, it is added within a range such that sweetness is not imparted to the fried food.

The fats and oils of the present invention include rapeseed oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, soybean oil,
It may be vegetable oil such as palm oil, animal oil such as lard, beef tallow, milk fat and the like, hydrogenated oil thereof, fractionated oil, transesterified oil, etc., and these oils may be used alone or in combination of two or more kinds. be able to.

To obtain the oil and fat composition of the present invention, about 60 to
To 100 parts of oil and fat heated to 70 ° C., 0.01 part to 4.0 parts of sugar alcohol or / and polyglycerin and 0.01 part to 8 parts of emulsifier are added to uniformly dissolve or dissolve in the oil or fat. Just disperse. If the amount of sugar alcohol or / and polyglycerin is less than 0.01 part, the effect is not exerted, and if it exceeds 4.0 parts, the sweetness of sugar alcohol and polyglycerin is felt and the flavor of the fried food is affected, and the fried food is also affected. The surface of the product becomes brittle and the texture tends to be poor. The emulsifier is used in a minimum amount necessary to uniformly dissolve or disperse it in fats and oils depending on the added amount of sugar alcohol or / and polyglycerin so that the odor of the emulsifier does not adversely affect the flavor of fried food. It may be used in the range of 02 to 8.0 parts. In addition, additives commonly used in frying oil, such as tocopherol, ascorbic acid fatty acid ester, and silicone resin, may be added to the oil and fat composition of the present invention.

[0013]

【Example】

Examples 1 to 5 and Comparative Example 1 After heating purified palm olein (iodine value 58) to 60 ° C., linear oligotolitol (oligotose H-70, manufactured by Mitsubishi Chemical Foods Co., Ltd.), polyglycerin condensed ricinoleic acid ester ( SY Glister CR-ED, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added in the composition shown in Table 1 to prepare the oil and fat compositions (1 to 5) of the examples. Next, each of the obtained oil and fat compositions was heated to 180 ° C., and commercially available frozen French fries (pre-fried, sold by Smile Co., Ltd.) were fried for 4 minutes, and allowed to cool to room temperature (20 ° C.). Got French fries. As Comparative Example 1,
The refined palm olein was fried under the same conditions without adding sugar alcohol and an emulsifier, and allowed to cool.

With respect to each of the obtained French fries, the change in texture with time was evaluated by a sensory test. Table 1 shows the composition and the result. In the evaluation, ⊚ indicates a very crispy texture, ∘ indicates good, Δ indicates an acceptable range but is inferior to ○, and x indicates bad. (For ◎ ○ △ ×, the same applies below).

[0015]

[Table 1]

Sugar alcohol 0.0 to 100 parts of fats and oils
The fried foods fried using the oil composition containing 1 to 4.0 parts all have a crispy and crunchy texture, and tend to have a persistent fried texture even after 45 minutes. Admitted. On the other hand, the one fried with the fats and oils without addition of sugar alcohol had a slightly crunchy texture at the time of 15 minutes, and had a poor texture as compared with the examples. In Example 5, the sugar alcohol content was as large as 6 parts and the amount of the emulsifier was also large accordingly, resulting in poor flavor and a fried product having a brittle texture.

Examples 6 to 10 Examples 6 to 10 are examples in which the purified palm olein and the polyglycerin condensed ricinoleic acid ester used in Examples 1 to 6 were used and the kind of sugar alcohol was changed. Example 6 is sorbitol (sorbitol F, manufactured by Nikken Chemical Co., Ltd.), Example 7 is maltitol (Marvit, manufactured by Nikken Chemical Co., Ltd.), and Example 8 is lactitol (lactitol 705, Nikken Chemical Co., Ltd.). Company), Example 9 is erythritol (manufactured by Nikken Chemicals Co., Ltd.), and Example 10 is
Xylitol (Xylit, manufactured by Towa Kasei Co., Ltd.) was added according to the formulation shown in Table 2 to prepare the oil and fat compositions (6 to 10) of Examples, and fried under the same conditions as Examples 1 to 6, respectively. With respect to each of the obtained French fried potatoes, the change in texture with time was evaluated by a sensory test. Table 2 shows the composition and the result.

[0018]

[Table 2]

Examples 11 to 12 Examples 11 to 12 are examples in which the type of emulsifier used in Example 2 was changed. Table 3 shows glycerin fatty acid ester (Exel O-95F, manufactured by Kao Corporation) in Example 11, and polyglycerin fatty acid ester (SY Glister PO-310, manufactured by Sakamoto Yakuhin Co., Ltd.) in Example 12. The fat and oil composition (11
.About.12) were prepared and each French fried potato obtained by frying under the same conditions as in Examples 1 to 6 was evaluated by sensory test for changes in texture with time. Table 3 shows the composition and the result.

[0020]

[Table 3]

Example 13 This is an example in which the sugar alcohol used in Example 2 was replaced with polyglycerin (Polyglycerin # 750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and polyglycerin was added in the composition shown in Table 3. Regarding the french fries obtained by preparing the oil / fat composition of Example 13 and frying under the same conditions as in Example 2, the change in texture with time was evaluated by a sensory test. Table 3 shows the composition and the result.

Example 14 This is an example in which a linear oligotol and polyglycerin were used in combination, and the oil and fat composition of Example 14 was prepared by adding it in the composition shown in Table 3 and fried under the same conditions as in Example 2. With respect to the French fries thus obtained, the change in texture with time was evaluated by a sensory test. Table 3 shows the composition and the result.

From the above results, even when sugar alcohols such as sorbitol, maltitol, lactitol, erythritol and xylitol, polyglycerin or sugar alcohol and polyglycerin are used in combination, the weight is 0.01 per 100 parts of oil and fat. It is sufficient that the amount is up to 4.0 parts, and the fried foods fried using the obtained oil and fat composition all have a crunchy and chewy texture, and the fried foods themselves soften with the passage of time. It was confirmed that the texture was prevented from being deteriorated and the texture of fried food tended to be sustained, and the same result was obtained by using glycerin fatty acid ester or polyglycerin fatty acid ester as an emulsifier.

Example 15 After heating the oil / fat composition prepared in Example 2 to 180 ° C., a commercially available frozen croquette (beef croquette, manufactured by Asahi Foods Co., Ltd.) was fried for 5 minutes, and then allowed to reach room temperature (20 ° C.). It was left to cool and got croquettes. As Comparative Example 2, refined palm olein was fried under the same conditions without adding sugar alcohol and an emulsifier and allowed to cool. The obtained croquette and this croquette were subjected to a freezing treatment (-20 ° C.), and 96 hours later, the croquette heated in a microwave oven for about 3 minutes was evaluated for sensory change with time in terms of texture. Table 4 shows the composition and the result. In the evaluation, ⊚ indicates that the texture is crispy and very good, ○ indicates that the texture is good, and x indicates that the texture is crispy and extremely bad.

[0025]

[Table 4]

The croquette immediately after being fried has a crisp, soft and crispy texture, but when fried with a fat composition containing sugar alcohol,
Even after the lapse of time, the texture of fried food was maintained, and after 2 hours, the crispy texture was slightly weakened, but the food had a good texture. On the other hand, when fried with fats and oils without addition of sugar alcohol, the crunchiness became slightly weak after 1 hour, and 2
After a lapse of time, the entire batter had withered and had a fluffy texture.

Both the frozen and heat-treated products in the microwave had a crisp, soft and crispy texture immediately after cooking, but those treated with the fat composition containing sugar alcohol were , Even after 30 minutes,
The product has a crispy texture, but when treated with oils and fats without added sugar alcohol, the crunchiness becomes slightly weaker after 10 minutes, and after 30 minutes, the entire batter has withered and feels crunchy. It was the one.

[0028]

The fried food fried using the oil composition of the present invention has an excellent texture, and prevents the fried food itself from softening and its texture being deteriorated with the passage of time. , The texture unique to fried food can be maintained just after fried. Further, after frying, after freezing and storage, a fried food having a texture close to that of fried food can be produced by heating in a microwave oven or an oven as needed.

Claims (2)

[Claims] 1. An oil and fat composition for frying oil, which comprises sugar alcohol or / and polyglycerin and an emulsifier in edible oil and fat. 2. The oil and fat composition for frying oil according to claim 1, which contains 0.01 to 4.0 parts by weight of sugar alcohol and / or polyglycerin per 100 parts by weight of edible oil and fat.