JPH09163929A - Oil and fat composition for frying - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition for frying which comprises a food oil adjusted in its interfacial tension to a prescribed value, when it forms an interface with water, and can fry TEMPURA of excellent texture keeping good balance between moisture removal and oil absorption and useful in food service industry. SOLUTION: A food oil such as soybean oil whose interfacial tension with water is adjusted to 10-30mN/m 5 seconds after the interface is formed at 80 deg.C or at least an emulsifier for food such as an organic acid ester of a monoglyceride, e.g. succinic monoglyceride ester is added to the food oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for frying, such as frying and tempura. In detail, the present invention does not require special skill when frying, tempura and the like,
For improved fried foods that can be fried more economically in appearance, flavor, and texture, and that can maintain good appearance, flavor, and texture even after a certain period of time after frying. It relates to an oil and fat composition.

[0002]

2. Description of the Related Art Conventionally, frying oil such as frying and tempura has been used for various purposes such as rapeseed oil, sesame oil, soybean oil, corn oil, safflower oil, olive oil, rice oil, cottonseed oil and sunflower oil for commercial use or general household use. Liquid oil is used. These liquid oils and fats are widely used in modern eating habits, except for sesame oil and olive oil, which are used when emphasizing the flavor, and highly refined and almost all components other than triglyceride are removed. These oils and fats lose most of the characteristic flavors derived from the raw materials, but are characterized by the fact that they have a habitless taste and can be used universally in any oil dish.

Fries, tempura and the like are characterized in that a coat made of wheat flour, starch or the like is melted with water or the like as needed and then attached to ingredients and fried with oil. These fried foods are required to have good appearance, flavor and texture. The “appearance” is required to be crisp in appearance and not oily to the eye, and especially for tempura, the clothes should be spread in a well-balanced manner and have a suitable scattering state (so-called “flower bloom”). "Flavor" means that the umami of the ingredients is preserved by being wrapped in the batter, the aroma brought about by heating the batter with oil enhances the umami of the whole fried food, and the oil when eaten. It is required to have a so-called light flavor that is not like a taste. The "texture" is that the original juiciness of the ingredients is kept under the crispy garment, especially when the garment is not too hard and on the other hand it crumbles when it hits the teeth without stickiness. It is required to have "toothiness". A "delicious" fried food is understood to be one in which all these requirements are met.
It is hoped that such a condition will be satisfied immediately after frying, and that it will be satisfied even after a while.

In order to provide "delicious" fried foods, in a store that specializes in fried foods, for example, a store specializing in tempura, the method of preparing the clothes to be used, the types and proportions of fats and oils, the frying temperature,
We make traditional selections for various conditions such as time and operation to provide traditional tastes and unique tastes. For example, to prepare garments, cold water is used to prevent gluten formation in the flour and the oil is not agitated at a suitable temperature (usually 18
There is a trick such as adding a small amount of fried food to the oil that has been bubbling in order to maintain the temperature at 0 ° C) and not to cause the temperature drop. High skill is required to practice these with good reproducibility. It is said that Also, even if the seemingly simple trick of using plenty of oil is to increase the cost, including the processing of waste oil, in the food processing industry and the food service industry that provide fried food in large quantities at low cost, let alone the disposal of waste oil, it is easy. Cannot be practiced in.

In the food processing industry, the restaurant industry, and the like, as well as in the general household, anyone can easily and deliciously "deliciously" without the need for highly skilled and specialized tips unlike a specialty store. It is required to provide the technology to support the production of fried food. Especially in the field of commercial use, not only is it “delicious”, but the amount of fried residue generated by the loss of a part of the clothes is small, and a large amount of products can be lowered in a shorter time in order to prolong the life of oil. Efficient workability and economic efficiency, such as being fried at a temperature and maintaining a state close to fried even after a long time, are required. As a means for solving such a problem, a technique focusing on "batter" or "oil" among the components of fried foods has been developed and provided.
Regarding "batter", various products have already been put on the market as so-called fried flour.

Regarding the development of the oil for exclusive use in frying, in JP-A-6-113742, spice extracts such as rosemary extract, fatty acid monoglyceride, fatty acid diglyceride and organic acid monoglycerin fatty acid ester are blended in a specific ratio. What has been proposed, used when frying a food, it is possible to produce a fried food while maintaining the original flavor of the material, and a fat and oil composition for deep-fried food that can be used for a long time with little deterioration It is intended to be provided.

Further, JP-A-7-16052 discloses an oil and fat composition obtained by adding and dissolving an emulsifier in an amount of 4.0% by weight or less with respect to the liquid oil and fat, An oil and fat composition for preparing fried foods, characterized in that the emulsifier is selected so that the interfacial tension of the oil and fat composition with water at 80 ° C. is 7 mN / m or less 3 seconds after the interface is formed, has been proposed. However, it is an object of the present invention to provide an improved composition for preparing fried foods, which does not require skill in use and is capable of preparing fried foods having excellent appearance, flavor and texture.

All of these are intended to provide an oil that can be fried in a deep-fried food excellent in appearance, flavor, and texture, but whether the fried food itself can maintain the flavor, texture, etc. even after a certain period of time. Is not taken into consideration.

Further, in Japanese Patent Application Laid-Open No. 7-16052,
Especially in tempura, so-called "fried dregs" are often generated in scattered clothes because the flower blooming property (dispersed state) is improved. This phenomenon makes the oil temperature 18
Even if it is lower than 0 ° C, it does not improve much. further,
When used in combination with a special tempura powder that is intended to be used in combination with normal salad oil, the batter will be excessively scattered, which not only increases the amount of fried food but also makes the tempura batter look very thin. In addition, it has a crunchy texture because the oil content moves to the clothes as much as the drainage (water evaporation) of the clothes improves, but when it cools over time, it becomes a tempura with a strong oil absorption feeling. .

[0010]

DISCLOSURE OF THE INVENTION The present invention provides fried foods such as "delicious" fried foods and tempura with a well-balanced appearance, flavor, and texture without the need for special techniques or specialized tips. It is an object to provide fats and oils for frying that can be easily fried by anyone without failure. Especially for tempura, good taste is maintained even after a certain period of time, and the balance between drainage and oil absorption is good and you can fry tempura that does not make you feel oily, and there is not much frying residue. Therefore, it is an object of the present invention to provide an oil and fat for deep-fried foods which causes less damage to the oil. Another object of the present invention is to provide an oil and fat for deep-fried food which does not have excessively scattered clothes or a strong oil-absorbing feeling even when a commercially available powder for tempura or powder for deep-fried fried food is used together.

[0011]

[Means for Solving the Problems] The present inventor has conducted diligent research in order to solve the above-mentioned problems, so as to obtain an edible oil prepared so that the interfacial tension value falls within a certain range, or to obtain such conditions. When you use a fat and oil for deep-fried food, which is an ordinary food oil with an appropriate amount of an emulsifier, the appearance, flavor, and
In addition, it is easy to fried "delicious" fried food with a well-balanced texture without failure, and it is difficult to spoil the "deliciousness" even after a certain period of time, and the oil drainage and oil absorption are well balanced. It was found that there is no excessive fried residue. It was also found that even when used in combination with commercially available tempura powder or fried chicken powder, anyone could easily fried the tempura without making mistakes and without increasing the feeling of oil absorption and oil absorption.

The present invention comprises edible oil prepared such that the interfacial tension with water at 80 ° C. becomes 10 to 30 mN / m 5 seconds after the interface is formed, or an edible oil is mixed with an edible emulsifier. An oil and fat composition for frying, which is a fat and oil composition comprising

When frying tempura, an oil and fat composition prepared by adding an appropriate amount of an emulsifier such as citric acid monoglycerin fatty acid ester to general edible oil and adjusting the interfacial tension value within a certain range is used. The water drainage was better than that of No. 1 and the oil absorption was moderate, and the texture remained relatively good even after a certain period of time. On the other hand, when fried under the same conditions using edible oil without addition of emulsifier, the moisture in the batter is insufficiently drained, and the moisture in the batter increases over time, resulting in a soft state. . On the contrary, when the amount of the emulsifier added is large and the interfacial tension of the oil / fat composition is excessively low, the tempura has a good crispy taste immediately after frying, but the batter becomes hard over time.

[0014] Tempura batter is
When the starch is gelatinized in the water-soluble batter, the protein is appropriately denatured, and the water and oil are present in appropriate amounts, the tempura has a crispy and delicious texture, while the batter is full on the whole. it is conceivable that. If the interfacial tension of the frying oil is too low, the water drains too quickly and is good. , It will have a very hard texture over time.

If the interfacial tension of fats and oils is reduced more than necessary,
Excessive increase in affinity with water. When the interfacial tension of the oil is too low, for example, about 3 to 4 mN / m, the fried batter has a small amount of water, and thus becomes very hard over time. In any case, if the interfacial tension value deviates from a certain range, the texture becomes unfavorable over time.

When frying tempura with an oil and fat composition prepared by adding an emulsifier to have a low interfacial tension, the batter liquid tends to form small droplets in order to obtain a large surface area with oil. Further, due to the influence, the heat transfer rate from the oil is increased and the water is quickly evaporated. Therefore, some of them are separated from the tempura to be fried dregs, and some of which remains on the clothes are needle-like and have no thickness. A large amount of fried refuse is generated, and it takes time to remove it, and at the same time, the product yield is reduced, which is not economical. The water drainage efficiency is good, but the oil absorption increases due to the replacement. I don't feel it because it has a good texture when fried, but it becomes noticeably oily when it is cooled after a while. It is not economical because the frying oil decreases rapidly. In addition, when using tempura powder that improves drainage by adding an emulsifier, synergistically, the flower dust of the batter becomes too good, and it becomes difficult for the batter to adhere to the ingredients, resulting in a product with a poor appearance.

The "fried balls" used as ingredients such as tanuki udon and soba are desired to have a spherical and fluffy shape. When producing fried egg, if you add an appropriate amount of an emulsifier such as monoglyceric acid fatty acid ester of citric acid to general edible oil and prepare it so that the interfacial tension value falls within a certain range, water loss will be greater than that without an emulsifier. Due to the high speed, a product having a good shape and texture can be obtained with a shorter frying time or a lower frying temperature. As a result, the frying oil is less deteriorated when a unit quantity of product is manufactured, the amount of waste oil is reduced, and the economy is improved. If the interfacial tension is excessively low, a large amount of frying residue will be generated, and the shape of the frying balls will be small and inferior, and the commercial value will decrease.

The oil and fat composition of the present invention has a relatively good texture even when cooking fried foods other than tempura and fried balls. In addition, aside from frozen tempura,
In order to more easily achieve "deliciousness", the food industry is commonly used twice-fried before and after freezing. Prior to freezing-secondary frying, the purpose is to harden the batter that makes up the appearance of the product. At this time, it is not necessary for heat to pass through the inner ingredients more than enough, as long as the outer batter is formed to some extent, the inner ingredients will be heated at the same time as thawing when fried twice It does not matter if it is formed in a proper state. Therefore, when using the oil and fat composition of the present invention prepared by adding an emulsifier to the primary frying of frozen tempura so that the interfacial tension falls within a certain range, the water drainage rate is high while forming a good appearance like a fried ball. Therefore, it is possible to process economically. Furthermore, by using the oil / fat composition of the present invention based on the same reason, it is possible to economically treat fried fried food, fried squid delicacy, fried food, and the like.

The present invention relates to an oil and fat composition obtained by controlling a preparation method such as refining of edible oil, or by adding and dissolving an emulsifier in general edible oil, which comprises water of the oil and fat composition. Oil composition for fried food preparation, which is prepared by adding an edible oil or an emulsifier to the edible oil to have an interfacial tension at 80 ° C. of 10 to 30 mN / m 5 seconds after the interface is formed. It is about things.

The edible oil is prepared from oil and fat raw materials such as soybean, rapeseed, corn, olive, sesame, safflower, cottonseed, sunflower, palm and palm through extraction and purification steps. The extracted crude oil contains many impurities in addition to triglyceride, and thereafter, depending on the purpose, washing with water (removing water-soluble components), degumming (removing gum substances such as lecithin), deoxidation (free fatty acid removal) Removal), decolorization (removal of pigment component), deodorization (removal of volatile odorous component), and the like are appropriately combined and processed to be purified and then used for food. This series of treatments is a process of processing crude oil that is not edible from the viewpoint of flavor and the like into a edible state, and widely used as edible oil is fats and oils that are highly refined and almost all components other than triglyceride are removed. It is used.

The interfacial tension of highly refined edible oil, which is usually referred to as salad oil, is about 35 mN / m as measured by the method used in the present invention, and the degree of refinement is low and impurities other than triglyceride are contained in a large amount. The interfacial tension becomes low in the oil and fat containing the oil. For example, in the case of oils and fats that are intentionally used in a refined state in order to utilize the flavor of the raw material such as sesame oil, they may fall into the range of the interfacial tension defined in the present invention as they are. The desired effect can be obtained by using oil in this state. Further, the desired effect can also be obtained by appropriately adding an emulsifier to an edible oil having a high interfacial tension such as salad oil to lower the interfacial tension to the range of this regulation. Therefore, in order to obtain the desired effect, either the refining degree of the edible oil is adjusted while ensuring the taste, or the emulsifier is added to the highly refined edible oil having a high interfacial tension, and either method is adopted. be able to.

The interfacial tension of oils and fats specified in the present invention is 10
The following merits are recognized by adjusting to the range of 30 mN / m (see Table 1). When deep-fried, the balance between water drainage and oil absorption is better compared to those with a high interfacial tension and those with an excessively low interfacial tension, so the appearance, flavor and texture of freshly fried food are improved, and after a certain period of time. Even these keep good condition. Those with a high interfacial tension will not harden over time, but they will wear clothes due to insufficient moisture removal. On the other hand, when the interfacial tension is excessively low, the fried food is good, but the batter becomes hard over time. Since the affinity between water and oil is appropriate, water drains faster than a product with a high interfacial tension, and the amount of fried debris does not increase as with a product with an excessively low interfacial tension, and It is fluffy and moderately fried, and then fried. When producing deep-fried balls, the shape is spherical and plump as in the case of high interfacial tension, and does not scatter like needles as in the case of excessively low interfacial tension. Compared with the case where the interfacial tension is higher, the frying time can be shortened when the frying temperature is the same, thus improving work efficiency.Furthermore, even when the frying temperature is the same, the same product is produced by frying at a lower temperature. As a result, fried oil is less deteriorated when a unit quantity of product is manufactured, and the amount of waste oil is also reduced. In addition, frozen tempura,
It can be widely applied to food industry applications such as squid delicacy frying and fried food mass production. Compared to the case where a large amount of an emulsifier was added to make the interfacial tension excessively low, coloring of fried oil was not a problem. Compared with cooking oil, which has a high interfacial tension, the amount of oil splashed during frying is extremely small.

The above-mentioned interfacial tension is preferably in the range of 10 mN / m to 30 mN / m 5 seconds after the interface is formed. The reference temperature for measuring the interfacial tension is 80
The reason for setting the temperature to ℃ is that the temperature around the interface between the seed (including the batter) and the oil when the fried food (food to be cooked) such as tempura (the object to be cooked) is added to the heating oil is around 80 ° C. .

[0024]

[Table 1]

The emulsifier that can be used in the present invention is not limited, but preferably glycerin fatty acid ester (monoglycerin fatty acid ester, diglycerin fatty acid ester, polyglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, etc.), sorbitan fatty acid. Examples thereof include esters, sucrose fatty acid esters, and propylene glycol fatty acid esters. Organic acid monoglycerin fatty acid ester is more preferable, and citric acid monoglycerin fatty acid ester is more preferable, from the viewpoint of solubility in oil and stability at high temperature.

Regarding the selection of the emulsifier, one having an HLB value (index showing the balance between hydrophobicity and hydrophilicity) of 2 to 12 can be used as a standard. If the HLB is higher than this,
It has poor solubility in oil, becomes cloudy, and tends to precipitate.
On the other hand, when the HLB is low, the addition amount must be increased in order to obtain the desired interfacial tension, so that the taste of the emulsifier comes out and the flavor is adversely affected.

The interfacial tension defined in the present invention is the same as that disclosed in JP-A-7-
It means the dynamic interfacial tension defined in JP-A-16052.
This dynamic interfacial tension is described in “New Chemical Chemistry Lecture 18: Interfaces and Colloids, pp. 87-91, 1983, 3rd edition, published by Maruzen Co., Ltd., edited by The Chemical Society of Japan. It can be measured using a titrator (manufactured by Kabuki Kagaku Co., Ltd.) in accordance with JIS K3304-1956 "Soap test method". The dynamic interfacial tension defined in the present invention is
Commercially available interfacial tension measuring device (Drop using the drop weight method
Volume Tensiometer TVT1: manufactured by Lauda, Germany). The measuring method will be described later.

The oil and fat composition for preparing fried foods of the present invention is prepared by adjusting the refining process of edible oil or by adding an emulsifier to the edible oil and fat so that it has a specific interfacial tension. . The fats and oils can be arbitrarily selected and used from various oils that are generally usable as deep-fried food oils such as tempura. Examples include soybean oil,
Vegetable oils such as rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, olive oil, sesame oil and fractionated palm olein can be mentioned. These oils may be used alone, or may be appropriately mixed and used, and further, may be used after being subjected to a structural conversion treatment such as transesterification.

[0029]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

The interfacial tension used in this example is measured by the following method. Method for measuring interfacial tension A predetermined U-shaped tube containing sample oil was held vertically in a water bath at 80 ° C, and a drop meter filled with distilled water at 80 ° C was placed so that its tip was about 3 cm from the oil surface. Insert and fix vertically. The drop rate of the water drop from the titrator is adjusted to 12 ± 2 drops per minute, and when 5 cc of distilled water in the titrator drops (between the upper and lower marked lines of the titrator). Measure the number. The water bath temperature was controlled at 80 ± 0.2 ° C. The value of the interfacial tension (γ) is the radius of the tube of the titrator (r), the volume of one drop of distilled water (V), the density difference (ρ) between the sample oil and the distilled water, and the correction coefficient (ψ). : From the Chemical Society of Japan “Chemical Handbook, Basic Edition Revised 2nd Edition” 7, Interface Phenomenon), Gravity Constant (g),
It is calculated by the following formula. γ = (Vρg) / {2πrψ (r / V ^1/3 )} The interfacial tension in the present invention is defined as “5 seconds after the interface is formed” according to JIS K3304-1956.
According to the "Soap test method", the dropping rate of water drops from the drop counter was controlled to 12 drops per minute, that is, to a rate of 1 drop every 5 seconds.

Example 1 A sweet potato tempura test was carried out as follows. (1) Cooking method of tempura Tempura batter 100 weak flour + 50 eggs + 10 cold water
0% fried condition 4cm with the above tempura batter
Six sweet potatoes, which are cut into a size of 0.4 cm on each side, are fried with 500 g of frying oil at 180 ° C. for 1.5 minutes. (2) Evaluation method of tempura Ten professional panelists sampled the food, scored the following evaluation items, and expressed the average score. It should be noted that the ideal state (50
The texture of freshly fried food when fried with 0 g of oil for 1 sheet of sweet potato) was evaluated relatively on the basis of the five-point evaluation full score. The results are shown in Table 2.

[0032]

[Table 2]

As described above, as compared with what is said to be "delicious" fried in abundant oil, those with a low interfacial tension have a texture as good as that of freshly fried food, but 4
After h, it became very hard and oily. On the other hand, those with a high interfacial tension had a lot of moisture in the clothes and had a soft texture after 4 hours. On the other hand, in the case where the interfacial tension was in the range of 10 to 30 mN / m, the texture and hardness did not extremely change not only after fried but also after 4 hours.

Example 2 A fried egg fried test was carried out as follows. (1) Preparation method of fried balls Tempura batter (Showa tempura powder + 160% water) was prepared, a certain amount (about 20 ml) was taken with perforated balls and dropped into heated frying oil (500 g stake), and fixed Fry for a certain time at temperature. (2) Evaluation method of deep-fried balls It is desirable that the shape of the fried balls should have a moderate size and be swelled into a spherical shape with a fluffy texture and have a good mouth feel (texture). Also, assuming that it is used for tanuki udon and soba, it is better to maintain the shape and moderate texture when returning to hot water. Shape condition observation Texture Texture sensory inspection by specialized panelists (10 people) (5-grade evaluation, the higher the score, the better) Time at constant frying temperature until constant moisture (water drainage rate) and temperature at constant frying time The fried bead was fried at various temperatures and times, and a graph of its water content versus time or temperature was prepared and determined. The results are shown in Table 3.

[0035]

[Table 3]

Those having a low interfacial tension are effective in shortening the required frying time and lowering the frying temperature, but the frying balls are markedly evaluated and not suitable for practical use. When the interfacial tension is in the range of 10 to 30 mN / m, a fried bead with a better texture and a better shape can be obtained and a fried bead is prepared in a shorter time or at a lower temperature than when the interfacial tension is high. can do.

Example 3 A fried test of sweet potato tempura was carried out as follows. Under the same conditions as the tempura fried test of Example 1, 6 sweet potatoes were fried at a time, for a total of 108 fried sweet potatoes. Then, the following items were evaluated. The results are shown in Table 4. Coloring degree of oil after frying The hue is measured with a 1-inch cell by the Robibond method. Amount of fried residue generated Scoop up fried residue from frying oil and measure its weight. Oil reduction rate The weight of oil after frying was measured and the reduction rate from before frying was observed.

[0038]

[Table 4]

[0039]

INDUSTRIAL APPLICABILITY It is possible to provide an oil and fat composition for deep-fried food which requires neither special skill nor special technique for both household and food industry applications. When preparing deep-fried balls, frozen tempura and the like in the food industry, it is possible to provide an oil and fat for deep-fried food which can efficiently and economically obtain a high-quality product as compared with an oil having a high interfacial tension or an oil having an excessively low interfacial tension. When frying tempura, the balance between drainage and oil absorption is good, and it is possible to provide a deep-frying oil and fat that can maintain a good texture even after a certain period of time, as well as a good texture. . Even when used in combination with commercially available tempura powder, it is possible to provide a tempura oil that anyone can easily fried.

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[Procedure amendment]

[Submission date] December 16, 1996

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0005

[Correction method] Change

[Correction contents]

In the food processing industry, the restaurant industry, and the like, as well as in the general household, anyone can easily and deliciously "deliciously" without the need for highly skilled and specialized tips unlike a specialty store. It is required to provide the technology to support the production of fried food. Especially in the field of commercial use, not only is it “delicious”, but the amount of fried residue generated by the loss of a part of the clothes is small, and a large amount of products can be lowered in a shorter time in order to prolong the life of oil. Efficient workability and economy such as being fried at temperature ,
It is required that the product be kept in a state close to being fried even after a while. As a means for solving such a problem, a technique focusing on "batter" or "oil" among the components of fried foods has been developed and provided.
Regarding "batter", various products have already been put on the market as so-called fried flour.

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0013

[Correction method] Change

[Correction contents]

When frying tempura, an oil and fat composition prepared by adding an appropriate amount of an emulsifier such as citric acid monoglycerin fatty acid ester to general edible oil and adjusting the interfacial tension value within a certain range is used. The water drainage was better than that of No. 1 and the oil absorption was moderate, and the texture remained relatively good even after a certain period of time. On the other hand, when the interfacial tension is high and frying under the same conditions, the moisture in the batter is insufficiently drained, and the moisture in the batter becomes large over time, resulting in a soft state. On the contrary, when the amount of the emulsifier added is large and the interfacial tension of the oil / fat composition is excessively low, the tempura has a good crispy taste immediately after frying, but the batter becomes hard over time.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0028

[Correction method] Change

[Correction contents]

The oil and fat composition for preparing fried foods of the present invention is prepared by adjusting the refining process of edible oil or by adding an emulsifier to the edible oil and fat so that it has a specific interfacial tension. . The fats and oils can be arbitrarily selected and used from various oils that are generally usable as deep-fried food oils such as tempura. Examples include soybean oil,
Rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, olive oil, sesame oil, vegetable oils such as fractionated palm olein, dynamic
Mention may be made of oils . These oils may be used alone, or may be appropriately mixed and used, and may be subjected to a structural conversion treatment such as transesterification or hydrogenation before use.

Claims (3)

[Claims] 1. An edible oil prepared such that the interfacial tension with water at 80 ° C. becomes 10 to 30 mN / m 5 seconds after the interface formation, or an edible emulsifier is added to the edible oil. An oil and fat composition for deep-fried foods, which is 2. The oil and fat composition for frying according to claim 1, wherein at least an organic acid monoglycerin fatty acid ester is used as an edible emulsifier. 3. The fat and oil composition for frying according to claim 2, wherein the organic acid monoglycerin fatty acid ester is citric acid monoglycerin fatty acid ester.