JPH09322708A - Oil and fat for frying - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce an oil and fat for frying, particularly suitable for frying doughnuts, capable of suppressing the melting of crystal sugar particles as if tear coated on the doughnut surface resulting in the damage to the appearance of the doughnut products, showing good workability in the oil handling without the unpleasant odor unique to hydrogenated hard oil, and having stabilized quality and no greasy texture, and without moisture migration from the inside of the product and causing no oil bleeding during their storage. SOLUTION: This oil-and-fat for frying comprises a combination of a purified product of unfractionated palm oil with >=49 iodine value, a liquid vegetable oil, an extremely hardened oil and a fatty acid polyglycerol ester. In a preferred embodiment, this composition is prepared by formulating 0.5-5.0wt.% of an extremely hardened oil and 0.05-1.0wt.% of a fatty acid polyglycerol ester to a mixture of 40-75wt.% of purified palm oil with 25-60wt.% of vegetable oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel frying oil and fat which has good workability, is not oily, and gives a frying product which is less oily during storage. In particular, the present invention relates to a fat and oil for frying, which is suitable for frying donuts and has a significantly reduced sugar crying and a good flavor.

[0002]

2. Description of the Related Art Conventionally, as for frying fats and oils, there is known a frying fat and oil containing a natural palm oil fraction having an iodine value of 35 or less and a melting point of 35 ° C. or less, which has a specific fatty acid composition disclosed in JP-A-55-112299. Has been described. This frying oil has a good color tone and flavor, and has no hardened odor.However, it has hard butter-like physical properties, and when used as frying oil or spray oil, oxidation increases quickly. However, there was a problem that oil and fat crystals were scattered on the fried skin and turned white. An improved oil and fat for frying, which uses a specific fractionated oil of natural palm oil, is disclosed in JP-A-1-262754 and JP-A-6-
As described in Japanese Patent No. 113741, when a fractionated oil is used, a step of fractionating a specific fraction from natural palm oil is necessary. Further, regarding a frying oil and fat for producing a donut that is soft and slow in aging and has less crying of sugar, JP-A-4-173053 discloses a fat and oil having a high content of 0.3 to 5.0% by weight based on the total amount of the oil and fat. Disclosed is a frying fat or oil characterized by containing an extremely hardened oil of rapeseed erucate oil.

In frying oils and fats for producing donuts, there is a demand for economical frying oils and fats that significantly reduce sugar crying that impairs the appearance of the product.

[0004]

DISCLOSURE OF THE INVENTION The present invention is an oil and fat with good workability, and has stable quality, without the characteristic odor of hydrogenated oil, and in donuts, there is very little sugar crying that impairs the appearance of the product. It is intended to provide a frying oil and fat having functionality. An object of the present invention is to provide a frying fat that has good workability, does not have an oily greasy feel in frying products, and has little oil stain during storage and less water migration from the inside of the product. Particularly, it is an object of the present invention to provide a frying oil and fat which is suitable for doughnut frying and has a significantly low sugar crying.

[0005]

Under the circumstances as described above, the present inventor has found that a fat and oil whose solid fat content has a small change with respect to a temperature change has a harder oil and fat even with a temperature change in a frying workshop depending on the season. The present invention has been completed by conducting intensive research in anticipation of having stable workability without greatly changing the size.

[0006] Palm oil, which is highly stable, is often used in frying. Fry products are preferred to be oily after frying and non-greasy. This condition is satisfied for oils and fats that are solid at room temperature and harden immediately after frying. However, there are various oils and fats that are solid at room temperature and liquid when heated. For example, the content of solid fats in oils and fats decreases with increasing temperature, but this value is
It depends on the type of fatty acid that constitutes oil and fat, and the molecular species of triglyceride. The hardness of oils and fats depends on the solid fat content, crystal form, etc. at that temperature. The higher the solid fat content, the harder it is, and the smaller the solid fat content, the softer it becomes.

Palm oil is sometimes used as it is in a refined state, but is often used as a fractionated oil fractionated by the melting point of triglyceride constituting palm oil depending on the application, and is usually used as a high melting point fraction (palm oil). Stearin), medium melting point fraction (Palm Mid Fraction: PM
F), a low melting point fraction (palm olein). PMF and palm olein are mainly used as edible oil, and palm olein is a liquid oil and fat. PMF is
Although it is a solid fat, the solid fat content is high at around 10 to 25 ° C and sharply decreases at around 30 ° C. That is,
It is used as a cocoa substitute fat because it has a unique property of being hard at around 10 ° C to 25 ° C and rapidly softening at around 30 ° C. Unfractionated refined palm oil is moderately soft at around 10 ° C compared to PMF.
It can be said that the change in solid fat content from 0 ° C to 30 ° C is small and the change in hardness is small.

In this respect, it was considered that the unfractionated refined palm oil is suitable as a frying fat or oil to be used by taking out or scooping out a necessary amount for frying. The unfractionated refined palm oil has a small change in hardness in the temperature range of 10 ° C to 30 ° C, but in order to further improve workability at low temperatures, liquid vegetable oil was combined to make it easier to handle. That is, when a certain amount of palm oil is mixed with liquid vegetable oil, the high melting point part of palm oil is partially dissolved in the tri-unsaturated triglyceride which is the low melting point part of the vegetable oil, and the solid fat content at low temperature decreases, making it easier to handle It became a thing.

By using a refined palm oil having a small change in solid fat content and mixing liquid vegetable oil at a constant ratio,
Although it has become possible to obtain frying fats and oils with improved workability, it is necessary to modify this mixture of refined palm oil and liquid vegetable oil so that it does not cause water migration from inside the frying product. I found it necessary. For fats and oils with a low solid fat content near 30 ° C,
Water transfer from the inside of the fried product causes sugar crying in sugar-coated donuts, and in fried potatoes, the surface becomes flattened and further oil stains occur. In order to improve these points, it was decided to add extremely hardened oil.

As a result, the solid fat content rises to some extent while maintaining a small change in the solid fat content with respect to temperature changes, and a network of fats and oils (liquid oil in the solid oil lattice is formed). It is possible to obtain oils and fats that form a dispersed state) and that do not cause water migration from the inside of the frying product that is well-oiled. However, when the amount of hardened oil added is large, the effect is increased, but other problems occur such that the fried product has a bad mouth feel and has a hydrogenated odor. Extremely hardened oil cannot be added without overcoming this problem. As a result of the study, it was found that the combined use of the polyglycerin fatty acid ester with this extremely hardened oil can provide an improving effect while suppressing the addition amount of the extremely hardened oil.

The polyglycerin fatty acid ester further enhances the effect of improving the extremely hardened oil, but when it is used alone, a network of fats and oils cannot be formed and the stickiness of the fried product remains. By adding a combination of extremely hardened oil and polyglycerin fatty acid ester, it was possible to solve problems such as crying of donut sugar.

The present invention is a frying fat which contains a combination of unfractionated refined palm oil having an iodine value of 49 or more, liquid vegetable oil, extremely hardened oil and polyglycerin fatty acid ester. Usually, a mixture of refined palm oil and liquid vegetable oil, which is prepared by blending extremely hardened oil and polyglycerin fatty acid ester, the present invention,
It is a fat and oil for frying, which comprises blending a mixture of refined palm oil having an iodine value of 49 or more and liquid vegetable oil with extremely hardened oil and polyglycerin fatty acid ester.

The palm oil used in the present invention has been subjected to ordinary deoxidation, decolorization and deodorization steps which do not carry out a fractionation operation based on the melting point. Liquid vegetable oils have mutual solubility properties,
Vegetable oils having an iodine value of 100 or more are preferred. The mixing ratio is
25-60 weight% of vegetable oil is preferable with respect to 40-75 weight% of palm oil. That is, the mixture of the refined palm oil and the liquid vegetable oil is a mixture of the refined palm oil 40 to 75% by weight and the liquid vegetable oil 25 to 60% by weight, and the present invention is 40 to 75% by weight of the refined palm oil having an iodine value of 49 or more. %, Liquid vegetable oil in a mixture of 25 to 60% by weight, and an extremely hardened oil and a polyglycerin fatty acid ester are blended, which is a fat for frying.

The extremely hardened oil used in the present invention is olive oil,
One or a combination of fats such as rice oil, canola rapeseed oil, mustard oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, beef tallow, lard, etc., or a combination thereof is extremely hardened to give an iodine value. Examples thereof include those having a melting point of 5 or less and a melting point of 55 ° C. or more. 0.5 to 5% by weight is added to 100 parts of mixed fats and oils of palm oil and vegetable oil. If it is less than 0.5% by weight, the fried product is sticky and oily, and water migration from the inside of the fried product and sugar crying of doughnuts are likely to occur. If it is more than 5% by weight, the flavor and melting of the fried product will be deteriorated, and in the donut product, it will be difficult for the sugar to adhere when the sugar is melted.

The polyglycerin fatty acid ester is solid at room temperature, and the average molecular weight of the constituent polyglycerin is 50.
Examples of the constituent fatty acid include behenic acid of 50% or more, saturated acid of 70% or more, and HLB of 5 or less. The amount of polyglycerin fatty acid ester added is 0.05 to
1.0% by weight is preferred. If it is less than 0.05%, improvement effects such as oil depletion and doughnut crying suppression cannot be obtained. If it exceeds 1.0%, the flavor and taste are adversely affected.

[0016]

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 workability test (Experiment 1) and the frying test (Experiments 2 to 5) were conducted using the oils and fats having the respective formulations shown in Table 1.
In the frying test, the yeast donut dough and the cake donut dough prepared above were fried at a frying temperature of 185 to 190 ° C. for 2 minutes to 2 minutes and 30 seconds.

[0018]

[Table 1]

Experiment 1 Workability: The easiness of scooping each fat was evaluated.
Oils and fats contained in 18 liter cans were stored at 10 ° C and 20 ° C for 24 hours, and the ease of scooping when scooping with a scoop was evaluated. ◎ Easy to scoop △ Slightly hard × Hard to scoop

Experiment 2 Cooking odor: when fried yeast donuts (18
The odor such as hydrogenated odor of oil at 5 ° C to 190 ° C was evaluated.
10 panelists. 5, extremely good 4, good 3, slightly bad 2, bad
1, extremely poor

Experiment 3 Donut sugar crying test: Granulated sugar was applied to fried yeast donuts and stored in a constant temperature bath at 25 ° C and 30 ° C, and the crying state of sugar was observed. (Sugar absorbs moisture and melts, and sugar grains are completely invisible.

Experiment 4 Donut oil dripping test: The fried cake donut was immediately placed on the filter paper, and the oil dripping amount per donut was calculated from the weight increase of the filter paper after 3 hours.

Experiment 5 Donut Sensory Test: Panelists ate the fried yeast donuts and evaluated each item. (20 panelists) Oily when held in hand (the higher the score of 5 points, the less oily) The sense of oil spreading in the mouth (the higher the score of 5 points, the less oily) The intensity of the oily odor that spreads to the skin (the higher the score of 5 points, the weaker the odor) Sakumi (the evaluation when the upper part of the donut is chewed for the first time) ) Melting in the mouth (the higher the score of 5 points, the better the melting in the mouth) Overall evaluation: ◎ Very good 〇 Good △ Somewhat bad × Bad

Examples 1, 2 and Comparative Examples 1, 2, 3, 4 are
It is a comparison with palm oil and vegetable oil only, total hydrogenation shortening, and a combination of palm oil and vegetable oil. Table 2 shows the results.

[0025]

[Table 2]

As shown in Table 2, Comparative Example 1 is a system in which extremely hardened oil and polyglycerin fatty acid ester are not added,
Workability is good, but it is greasy, oily, and often crying sugar.
Comparative Example 2 has a strong hydrogenated odor due to all hydrogenation shortening,
hard. In Comparative Example 3, the liquid portion was too much, the oily portion was large, and the sugar was easy to cry. Comparative Example 4 contains a large amount of palm oil, has a rough surface, has a lot of crying sugar, and has an oily texture.

Examples 3, 4 and Comparative Examples 5 and 6 are comparisons based on the amount of polyglycerin fatty acid ester added. The results are shown in Table 3.

[0028]

[Table 3]

As shown in Table 3, Comparative Examples 5 and 6 have a small amount of polyglycerin fatty acid ester added, and are felt oily. Also, sugar crying occurs.

Examples 5, 6, 7 and Comparative Examples 7, 8, 9 are
It is a comparison according to the amount of extremely hardened oil added. The results are shown in Table 4.

[0031]

[Table 4]

As shown in Table 4, Comparative Examples 7, 8 and 9
Very little hardened oil is added, it feels oily and has a lot of crying and oiling.

Example 8 and Comparative Example 10 are comparisons based on the added amount of extremely hardened oil. Table 5 shows the results.

[0034]

[Table 5]

As shown in Table 5, in Comparative Example 10, the amount of extremely hardened oil was large, and it was difficult for sugar to adhere when sugar was burned, and in the sensory aspect, melt in the mouth was poor. Also, it is hard and the workability is poor.

From the above results, in terms of sensory evaluation, the examples are not greasy when touching or eating a fried product, not sticky, and still poor in mouthfeel, as compared with other fats and oils. Absent. Also, in terms of function, the result was that there was significantly less crying sugar and less oiling.

[0037]

[Effects of the Invention] A fried food which has good workability when using fats and oils, is stable in quality, does not have a peculiar odor of hydrogenated oil, and has very little sugar crying which impairs the appearance of products in donuts. It is possible to provide an oil and fat for use.
It is possible to provide a frying fat that has good workability, is not oily, has no water migration from the inside of the frying product, and has no oiliness during storage. In particular, it is possible to provide a frying oil and fat that is suitable for doughnut frying and that suppresses crying sugar.

Claims (6)

[Claims] 1. A frying fat or oil containing a combination of unfractionated refined palm oil having an iodine value of 49 or more, liquid vegetable oil, extremely hardened oil, and polyglycerin fatty acid ester. 2. A mixture of refined palm oil and liquid vegetable oil,
The frying fat according to claim 1, wherein the extremely hardened oil and polyglycerin fatty acid ester are blended. 3. The frying fat according to claim 2, which is a mixture of 40 to 75% by weight of refined palm oil and 25 to 60% by weight of liquid vegetable oil. 4. The frying fat according to claim 1, which contains 0.5 to 5.0% by weight of an extremely hardened oil. 5. A polyglycerin fatty acid ester of 0.0
The frying oil according to any one of claims 1 to 4, containing 5 to 1.0% by weight. 6. The frying fat or oil according to claim 1, wherein the frying fat or oil is a donut frying fat or oil.