JPH0974999A - Oil and fat composition for frying - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition having excellent cold resistance, effective for improving the spreadability of coating in a frying oil, improving the separation of oil, improving the palatability of the coating of the fried food in cooled state, decreasing the oil absorption to the coating to give a fried food having excellent taste and flavor and suppressing the spattering of oil in cooking and repeatedly usable in frying to decrease the loss of the oil. SOLUTION: The objective oil and fat composition for frying can keep the transparent state for >=5.5hr preferably at 0 deg.C. The composition is produced by dissolving 0.005-10wt.% of an organic acid monoglyceride having an HLB of >=3 and 0.005-10wt.% of a polyglycerol fatty acid ester having a glycerol polymerization degree of >=6 and an HLB of >=5 in edible oil and fat.

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 suitable for fried foods such as frying and tempura.

[0002]

2. Description of the Related Art Edible oils and fats have been used for frying tempura and fries. Among these, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, rice oil, etc. are used as the liquid oil, and palm oil, lard as the solid fat. Etc. are used. However, these oils and fats do not have sufficient flower blooming properties when frying tempura, there is a lot of oil shaving, the texture of freshly fried food cannot be maintained, the oil runs out, and the oil content of the cooked food is high. There is a problem such as.

As an attempt to solve such a problem, sugar ester (sucrose fatty acid ester), diglyceride (fatty acid diglyceride) and lecithin are added to edible oils and fats (JP-A-5-316950, JP-A-5-3169).
51, JP-A-6-153794, JP-A-7-109.
Nos. 7-16051, 7-16052 and 7-16053).

However, according to the above measures, the solubility of sugar ester in edible oils and fats is poor, and there is a tendency to lack storage stability at low temperatures, and an emulsifier such as diglyceride is used in order to ensure storage stability at low temperatures. -10%
However, the smoke point is lowered, and there is a concern that heated odor may be generated. Furthermore, it is necessary to use a specific component (di- or triester) of the sugar ester in order to sufficiently exhibit the effect of adding the sugar ester, and by adding such a specific component, the cost of the oil / fat composition as the final product is increased. May be invited.

[0005]

DISCLOSURE OF THE INVENTION The object of the present invention is to improve the blooming property of batter in frying cooking, suppress oil shaving, improve oil depletion of the cooked product, and be absorbed by the cooked product. Reduces the amount of oil, reduces the amount of oil reduced even after repeated use, maintains the texture of freshly fried batter even when the cooked product is cooled, cloudy or insoluble components even when stored at low temperature An object of the present invention is to provide a fat and oil composition for cooking fried foods, which has functions such as no precipitation, and to solve various problems in the past when cooking fried foods.

[0006]

Means for Solving the Problems As a result of intensive studies for achieving the above-mentioned object, the present inventors have found that an oil and fat composition obtained by dissolving each specific amount of organic acid monoglyceride and polyglycerin fatty acid ester in edible oil and fat. The present invention has been completed by finding that the product has the above-mentioned function.

That is, the gist of the present invention is that edible fats and oils contain organic acid monoglycerides, preferably those having an HLB of 3 or more in an amount of 0.005 to 10% by weight, and polyglycerin fatty acid esters, preferably the degree of polymerization of glycerin in the ester. 0.005 if 6 or more and HLB is 5 or more
10 to 10% by weight, preferably at 0 ° C at least 5.
It is a fat and oil composition for cooking fried food, which is dissolved for 5 hours so as to maintain a transparent state.

The oil and fat composition for fried food of the present invention will be described in detail below. The components constituting the fried cooking oil and fat composition of the present invention are edible oil and fat, organic acid monoglyceride and polyglycerin fatty acid ester.

Examples of edible oils and fats include liquid oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, olive oil, rice oil, and peanut oil. Solid fats such as lard and palm oil can be used. These oils and fats may be used alone or as a mixture in any proportion. It should be noted that the desired effects of the present invention, namely, flowering properties, oil shortage, oil shaving, texture after storage of cooked products, reduction of oil content in cooked products, oil solubility of organic acid monoglyceride and polyglycerin fatty acid ester, and low temperature In order to further improve the storage stability and the like, transesterified oils and fats may be used. As the oil / fat to be subjected to transesterification, the above-mentioned edible oil / fat can be used.

The organic acid monoglyceride is obtained by esterifying an organic acid, glycerin and a fatty acid as a basic raw material, and as the organic acid, any of citric acid, tartaric acid, succinic acid, acetic acid and lactic acid can be used. Or 1
One kind or two or more kinds can be used, and any one kind or two or more kinds of acetic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid and the like can be used as the fatty acid. In the present invention, an organic acid monoglyceride using citric acid as the organic acid is preferable.

As the polyglycerin fatty acid ester,
The average degree of polymerization of diglycerin, triglycerin, tetraglycerin, hexaglycerin, decaglycerin, etc. is 2 to
Fifteen polyglycerin fatty acid esters can be used, and as the fatty acid, any one of fatty acids having 12 to 22 carbon atoms, such as lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid and linolenic acid can be used. One kind or two or more kinds can be used.

The fried cooking oil / fat composition of the present invention is obtained by dissolving the above-mentioned organic acid monoglyceride and polyglycerin fatty acid ester in edible oil / fat, and the mixing ratio thereof is 100% by weight of edible oil / fat. The organic acid monoglyceride is 0.005 to 10% by weight, preferably 0.05 to 1% by weight, and the polyglycerin fatty acid ester is 0.005 to 10% by weight, preferably 0.05 to 1% by weight. If either organic acid monoglyceride or polyglycerin fatty acid ester is less than 0.005% by weight,
Flower blooming, suppression of oil spill, depletion of oil, each effect of improving texture after storage of cooked products is reduced, and the effect of reducing oil content of cooked products tends to be reduced, and sufficient effect in the present invention I can't get it. In particular, when the organic acid monoglyceride is less than 0.005% by weight, the effect is remarkably reduced, while when the polyglycerin fatty acid ester is less than 0.005% by weight, the above effect cannot be exhibited for a long time. Further, when either the organic acid monoglyceride or the polyglycerin fatty acid ester exceeds 10% by weight, neither of them can be stably dissolved in the edible oil and fat, and precipitation may occur at low temperature.

In the present invention, in order to further improve the flowering property, oil shortage, oil shaving, texture of cooked foods after storage, and reduction of oil content of cooked foods, the HLB of the organic acid monoglyceride used is 3%. Above, more preferably 3 to 15,
Further, the degree of polymerization of glycerin in the polyglycerin fatty acid ester is 6 or more and the HLB is 5 or more, more preferably 6 to 10 and the HLB is 5 to 13. When the organic acid monoglyceride does not satisfy the above condition (HLB ≧ 3), the above effect of the present invention cannot be exerted strongly, and the polyglycerin fatty acid ester does not exhibit the above condition (polymerization degree of glycerin ≧ 6, HLB ≧ When the condition 5) is not satisfied, the effect of the present invention cannot be exhibited for a longer period of time.

The oil and fat composition for fried foods of the present invention is prepared by mixing the above-mentioned edible oil and fat, organic acid monoglyceride and polyglycerin fatty acid ester, and heating to about 80 ° C. and stirring to obtain a homogeneous transparent state. Although obtained by dissolving, a more preferable aspect of the present invention is that the oil / fat composition thus obtained maintains a transparent state even when kept at 0 ° C. for 5.5 hours or more. When the additive (organic acid monoglyceride and / or polyglycerin fatty acid ester) is deposited under the above-mentioned conditions, it may be sufficient if it is in a small amount, but the desired effect of the present invention tends to be lowered.

In this regard, in order to further enhance the oil solubility of organic acid monoglyceride and polyglycerin fatty acid ester, and storage stability at low temperature, other known food-grade emulsifiers such as glycerin fatty acid ester and polyglycerin fatty acid ester, Sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester,
An appropriate amount of polyglycerin condensed ricinoleic acid ester or the like may be used together. Alternatively, 0.005 to 10% by weight of medium-chain fatty acid triglyceride may be added to 100% by weight of edible oil and fat.

[0016]

The present invention will be described below in more detail with reference to Examples and Comparative Examples. Examples 1 to 4 and Comparative Examples 1 to 4 As organic acid monoglyceride, acetic acid monoglyceride having HLB of 0.8 (Poem G-508: manufactured by Riken Vitamin Co., Ltd.) and citric acid monoglyceride having HLB of 9.5 ( Sunsoft No. 621B and Taiyo Kagaku Co., Ltd. were designated as (a) and (b), respectively. Further, polyglycerin fatty acid ester (SY Glister SO-750: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) having a degree of polymerization of glycerin of 10 and an HLB of 11 was designated as (c). Each of these additives was added to 100 g of rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd.) at a ratio shown in Table 1, and stirred and dissolved at 60 ° C. to prepare each sample oil.

(Tempura Cooking Method) 700 Sample Oils
g was placed in an electric fryer (HGP-106 manufactured by Toshiba Corp.) having an inner diameter of 21 cm and a depth of 8 cm and heated to 180 ° C. Dough for tempura prepared in advance (100 g of wheat flour homogenized with 170 cc of ice water) was attached to 4 pieces of sweet potato sliced into a slice of about 4 cm in diameter and about 1 cm in thickness, put into each sample oil, and taken out after 3 minutes , Tempura.

In the above-mentioned method, for each sample oil, the flowering property, oil shaving, oil depletion, texture of the batter when cooled, oil absorption of the batter, oil reduction during cooking, and cold resistance are as follows. The results are shown in Table 2.

(1) Evaluation of flower blooming Tempura fried in each sample oil was visually observed by 20 professional panels. The numbers in the table are “1:
It is the average value of the scores given by the scale of "excellent, 2: good, 3: good, 4: bad".

(2) Evaluation of oil splash While frying the tempura, one glass plate was placed on the oil surface for 15 minutes.
It was placed horizontally at a height of cm, and the oil adhering to the glass plate at the end of the tempura was extracted with diethyl ether, and its weight was measured. The numerical values in the table are relative values when the weight of the extracted oil obtained when rapeseed salad oil is used is 100.

(3) Evaluation of Oil Depletion Four pieces of sweet potato cooked with tempura were held on a stainless steel net for about 20 seconds, and then left on a homogenous paper for 10 minutes,
The oil-soaked portion was cut out and the weight was measured.
The numerical values in the table are relative values when the weight of the paper obtained when rapeseed salad oil is used is 100.

(4) Evaluation of texture of batter when chilled Tempura that has been left for 1 hour at 25 ° C. after frying is compared with tempura within 5 minutes after frying with the same oil. Were compared and evaluated by eating. The numerical values in the table are the average values of the scores given by each specialized panel on the scale of "1: same as freshly fried, 2: slightly inferior to fried, 3: poor in fried, and 4: very inferior to fried".

(5) Evaluation of oil absorption of batter of cooked product After holding sweet potatoes cooked with tempura on a stainless steel net for about 20 seconds, the batter is peeled off and weighed on a cylindrical filter paper and put in a thermostatic drier. It was dried at 105 ° C. for 1 hour.
Then, it was subjected to a Soxhlet oil / fat extractor and extracted with ethyl ether. After allowing the extract to cool in a desiccator for 30 minutes, the weight was measured to calculate the oil content. In addition, in parallel with the measurement of the oil content, in order to measure the water content, the peeled clothes are weighed in a weighing bottle, and the weight is changed until there is no change in weight.
It was dried in a constant temperature oven at ℃ and the water content was calculated. The oil absorption of the clothing was calculated by the following calculation formula (1).

[0024]

(Equation 1)

Here, the solid content (% by weight) of the clothes before tempura
Is a value (37.0) calculated from the dough composition for tempura.
4), and the solid content of the batter after tempura (% by weight) = 100
-(Oil oil content + clothing moisture). The numerical values in the table are relative values when the oil absorption of the batter when rapeseed salad oil is used is 100.

(6) Evaluation of Oil Depletion During Cooking Tempura cooking was carried out at intervals of 30 minutes, and the weight of oil remaining in the fryer at the time when a total of 20 times was completed was measured. The numerical values in the table represent relative values when the weight loss of oil in the fryer when rapeseed salad oil is used is 100.

(7) Evaluation of cold resistance After weighing 100 g of each sample oil in a glass sample bottle and immersing it in ice water kept at 0 ° C. for 5.5 hours, whether or not white turbidity or insoluble matter precipitates It was confirmed. Evaluation,
The evaluation was carried out on the scale of "⊚: clear, ∘: almost clear, x: cloudy or insoluble matter precipitated."

[0028]

[Table 1]

[0029]

[Table 2]

Examples 5-8 and Comparative Examples 5-8 Acetic acid monoglyceride having a HLB of 0.8 (Poem G-
508: Riken Vitamin Co., Ltd.) and lactic acid monoglyceride having HLB of 7.5 (Sunsoft No. 661AS, Taiyo Kagaku Co., Ltd.) are designated as (d) and (e), respectively, and the degree of polymerization of glycerin is Polyglycerin fatty acid ester having 10 and HLB of 11 (SY Glister SO-750: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) was added to rapeseed salad oil at a ratio shown in Table 3 at 60 ° C. For each dissolved sample oil, the same cooking and evaluation as in Example 1 were performed. The results are shown in Table 4.

[0031]

[Table 3]

[0032]

[Table 4]

Examples 9 to 12 and Comparative Examples 9 to 12 Polyglycerin fatty acid ester (SY Glister MS-310: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) having a degree of polymerization of glycerin of 4 and an HLB of 8 and a degree of polymerization of glycerin. Is 6, HL
Polyglycerin fatty acid ester having B = 7 (SY Glister TS-500: manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) is (g) and (h), respectively, and HLB is 9.5 diacetyl tartaric acid monoglyceride (Riken Vitamin Co., Ltd. ): Poem W-
10) as (i), the tempura cooking of Example 1 was performed 20 times for each sample oil that was added to rapeseed salad oil at a ratio shown in Table 5 and dissolved at 60 ° C, and the 20th tempura cooking In, the same evaluation as in Example 1 was performed. Table 6 shows the results.

[0034]

[Table 5]

[0035]

[Table 6]

Examples 13 to 16 and Comparative Examples 13 to 16 Polyglycerin fatty acid ester having a degree of polymerization of glycerin of 10 and an HLB of 3 (SY Glystar DAS-75
0: The degree of polymerization of glycerin with Sakamoto Yakuhin Kogyo Co., Ltd. is 1
Polyglycerin fatty acid ester having 0 and HLB of 10 (SY Glister TS-750: Sakamoto Yakuhin Kogyo Co., Ltd.)
And (k), respectively, and succinic acid monoglyceride having an HLB of 8.5 (Sunsoft No. 681N
U: manufactured by Taiyo Kagaku Co., Ltd. (l) was added to rapeseed salad oil at a ratio shown in Table 7, and the sample oil dissolved at 60 ° C. was cooked and evaluated in the same manner as in Example 9. went. Table 8 shows the results.

[0037]

[Table 7]

[0038]

[Table 8]

[0039]

INDUSTRIAL APPLICABILITY The oil and fat composition for fried food of the present invention has excellent cold resistance, and by using this composition, the blooming property of the batter when cooking the fried food is improved, the oiliness is improved, and the cooked product is cooled. The texture of the batter at the time can be improved, the oil absorption of the batter can be reduced, the fried food with a better flavor can be provided, and the oil shavings during cooking can be suppressed to reduce stains on the kitchen and the ventilation fan, Further, even when it is repeatedly used for fried food cooking, the amount of oil used is small, so that the amount of oil used can be small and the fried food can be comfortably cooked.

Claims (5)

[Claims] 1. An organic acid monoglyceride is added to edible fats and oils.
An oil and fat composition for fried food cooking, which comprises 005 to 10% by weight and 0.005 to 10% by weight of a polyglycerin fatty acid ester dissolved therein. 2. The oil or fat composition according to claim 1, wherein the organic acid monoglyceride has an HLB of 3 or more. 3. The oil or fat composition according to claim 1, wherein the organic acid of the organic acid monoglyceride is citric acid. 4. The oil and fat composition according to claim 1, wherein the polyglycerin fatty acid ester has a glycerin polymerization degree of 6 or more and an HLB of 5 or more. 5. The transparent state is maintained at 0 ° C. for at least 5.5 hours.
The fat composition according to the item.