JPH10271951A - Oil and fat composition for batter and batter for fry using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composing for a batter good in dispersibility in the batter by a simple apparatus without using a high speed stirrer. SOLUTION: This oil and fat composition for a batter is obtained by formulating from 100 pts.wt. of an edible oil and fat having 15-35% solid fat content at 10 deg.C and 0-10% solid fat content at 15 deg.C with one or more of a fatty acid monoester of glycerol and an organic acid ester of the fatty acid monoester of glycerol in the total amount of 0.1-5 pts.wt. A fried food prepared by using the composition is capable of providing a sufficient crispy feeling by heating in a microwave oven even after exposure thereof to freezing and weak thawing cycles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fat and oil composition for batter and a batter for frying using the same.

[0002]

2. Description of the Related Art Fried foods such as croquettes are widely eaten, and are indispensable in the current diet. The factors that determine the taste of this fried food are:
It is necessary that the texture of the deep-fried fish be crispy.

[0003] In recent years, particularly in frozen foods such as croquettes, foodstuff manufacturers have formed ingredients from clothes and provided them to consumers through frozen distribution, so that consumers can eat the molded products just by frying them. In a more advanced form of distribution, food manufacturers perform frozen distribution after frying, and consumers can eat the fried food simply by heating it in a microwave oven. Therefore, it has been desired that the fry and fried foods be cooked easily without losing the crispness of the fried foods.

In general, in order to impart a crisp feeling to fried foods, complicated conditions such as a temperature for adjusting the dough, a method of adjusting the dough, and a frying temperature are required. . However, as described above, there is naturally a demand for fried food having a crispy texture as easily as possible, and frozen foods of fried food have been intensively improved in response to these demands.

[0005] For example, in JP-A-6-153795, a non-aqueous emulsified dispersion obtained by mixing a fat and a crushed cereal material at a specific ratio is added to a batter solution, and the texture of freshly fried food or the freeze-thaw method is used. The improvement has been made by the fact that the texture has been reduced, and in JP-A-4-365457, the solid fat powder such as cocoa butter having a specific SFC has been incorporated.

Although these improvements certainly have a certain effect on improving the texture after frying and maintaining the crunchy feeling after freezing and thawing, problems arise when these techniques are used for fried foods for microwave ovens. The present inventors have filed an application for batter fats and oils suitable for fried foods for microwave ovens and a batter for frying using the same (Japanese Patent Application No. 7-254016). It has a solid fat content at 10 ° C of 15% to 35%,
By dispersing the edible oil / fat having a solid fat content of 0 to 10% in a batter using a high-speed stirrer such as a homomixer, it is exposed to a cycle of freezing and weak thawing, and then is subjected to a microwave oven or the like. Even when heated, the crispness of the fried product could be maintained.

However, when the fats and oils for batters suitable for fried foods for microwave ovens filed by the present inventors are dispersed in the batters, the dispersion of the fats and oils is insufficient without high-speed stirring equipment such as a homomixer. Over time, the fats and oils are separated in the batter solution, and as a result, the problem that the effect of the batter's fats and oils to maintain the crunchiness of the fried product is not sufficiently exhibited tends to occur.

[0008]

The problem to be solved by the present invention is to provide a batter-applied fat suitable for fried foods for a microwave oven without using a high-speed stirrer such as a homomixer. Even in cases where it is well dispersed in the batter.

[0009]

DISCLOSURE OF THE INVENTION In view of the state of the art described in the prior art, the present inventors have continued research on edible oils and fats having specific properties of fats and oils added to fry batters and batters using the same. For example, an oil or fat composition for batter that can be uniformly dispersed in a batter without using a high-speed stirring device such as a homomixer, and an oil or fat component is not separated in a batter solution over time, and a frying using the same. For the batter could be reached.

That is, the present invention provides a solid fat content at 10 ° C.
15% to 35%, and the solid fat content at 15 ° C is 0 to 10
% Of edible oil / fat, which is 100% by weight of glycerin fatty acid monoester and glycerin organic acid fatty acid monoester, in a total amount of 0.5 to 5 parts by weight. But iodine value 10
An oil or fat obtained by hardening zero or more vegetable oils to an iodine value of 90 or less, or an oil or fat composition for batter which is palm oil super olein, and a batter for frying comprising the oil or fat composition.

The edible oil / fat of the present invention has a solid fat content at 10 ° C. of 15 to 35%, preferably 20 to 35%, and a solid fat content at 15 ° C. of 0 to 10%, preferably 5 to 10%. It is necessary to be. If the solid fat content at each of these temperatures is lower than the prescribed value, a sufficient crunchiness cannot be obtained when the deep-frozen frozen food is subjected to a freezing and weak thawing cycle and then the range is increased. Conversely, even if the solid fat content at each temperature is higher than the specified one, it becomes impossible to maintain the crispness of the deep-frozen frozen food after exposure to the freezing and weak thawing cycles.

The method of measuring the solid fat content here is a numerical value obtained by a calorimetric analysis (DSC) method, and measures the amount of heat absorbed when a completely solidified fat sample is heated at a constant heating rate. Then, it is calculated by the ratio of the total amount of heat absorbed until the oil / fat sample completely melts and the amount absorbed heat up to an arbitrary temperature. This can be expressed as follows. Solid fat content (%) = (heat absorption from heating start temperature to any temperature / total heat absorption) x 100

The raw material of the edible oil / fat of the present invention is not particularly limited as long as it is an edible oil / fat. For example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn Vegetable oils such as oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey fat, illipe fat, borneo tallow fat, cocoa butter, coconut oil, palm kernel oil, milk fat, tallow, Animal fats and oils such as lard, fish oil, whale oil and the like can be exemplified.

For example, a liquid oil such as rapeseed oil has an iodine value of 90.
As a hydrogenated (hardened) or semi-liquid oil such as palm oil, palm oil super olein obtained by re-fractionating palm olein is suitable.

The glycerin fatty acid monoester used in the present invention is an ester of glycerin and a fatty acid, and is preferably a commercially available saturated fatty acid having 12 to 24 carbon atoms as a constituent fatty acid. Reaction monoglyceride), distilled monoglyceride, and self-emulsifying monoglyceride.

The glycerin organic acid fatty acid monoester used in the present invention is obtained by esterifying the 3- and / or 2-position hydroxyl groups of glycerin fatty acid monoester with an organic acid. The fatty acid constituting the glycerin organic acid fatty acid monoester preferably has a saturated fatty acid having 12 to 24 carbon atoms. Examples of the organic acid include aliphatic monocarboxylic acids composed of lower fatty acids such as acetic acid, propionic acid and butyric acid, aliphatic saturated dicarboxylic acids such as oxalic acid and succinic acid, and aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid. Oxy acids such as acids, lactic acid, malic acid, tartaric acid, diacetyltartaric acid, and citric acid, and amino acids such as glycine and aspartic acid are exemplified.

The glycerin fatty acid monoester and / or glycerin organic acid fatty acid monoester used in the present invention is used for the purpose of dispersing batter fats and oils in a batter, and one or more kinds are added to 100 parts by weight of the edible fats and oils. Usually, 0.1 to 5 parts by weight, preferably 0.5 to 3 parts by weight is used. If the amount is less than 0.1 part by weight, the dispersing effect on the batter cannot be obtained when a high-speed stirrer is not used, and thus the texture of the prepared fried food deteriorates when it is subjected to a freeze-thaw cycle. I do. Further, even when the amount exceeds 5 parts by weight, the dispersing effect is not further improved.

It is not clear why the edible oil / fat composition comprising the edible oil / fat having the solid fat content specified in the present invention contributes to maintaining an excellent texture during freezing and weak thawing. The oil and fat composition of the present invention exhibits extremely good plasticity in a temperature range of less than about 10 ° C., whereby the dispersion in the dough becomes good, and the gelation of starch and the formation of a wheat gluten network are prevented, It is presumed that the migration of water during weak thawing was also prevented. In addition, the emulsifier used in the present invention, the emulsifier, by the foaming effect, even when the batter is created with low-speed stirring, the oil and fat composition of the present invention is uniformly dispersed in the dough, and shows excellent retention of texture Presumed.

Next, a batter for frying containing the fat or oil composition for batter having such characteristics will be described. The batter of the present invention is not particularly limited as long as it contains a known frying batter raw material.
One or more of wheat flour, starch, and soy protein, and an oil or fat composition for batter can be included. The amount of the fat and oil composition for batter is not specified, but can be usually about 10 to 65% by weight in the batter dry solids.

In particular, the combined use of the fat and oil composition for batter of the present invention and soybean protein in a batter has the effect of further enhancing the crispness after the range-up of the above-mentioned frozen fried food. Here, the soybean protein is not particularly limited, and a known soybean protein such as a commercially available soybean protein can be used.

The method for producing the batter of the present invention can use a known method, and the form of use of the fat and oil composition for batter of the present invention is not particularly limited. For example, after dispersing soybean protein in cold water, stirring, adding the fat and oil composition for batter of the present invention, and stirring again with a low-speed stirrer such as Kenwood mixer (trade name) to obtain a commercially available batter mix powder. The batter can be added to adjust the batter.

[0022]

The embodiments of the present invention will be described below with reference to examples. Examples 1 to 5 (Production of fats and oils) Rapeseed oil (iodine value 117) was hardened by a conventional method using a nickel catalyst to obtain hardened rapeseed oil A. Further, after the palm oil (iodine value 56) was dry fractionated, the low melting point side was recovered and the solvent was fractionated using hexane to obtain low melting point palm oil A and low melting point palm oil B. The solid fat content, iodine value, and rising melting point of these DSCs were as shown in the following table.

[0023]

[Table 1] Properties of fats and oils used -------------------------------------------------- Rapeseed hydrogenated oil A Low melting point palm oil A Low melting point Palm oil B SFC (10 ° C) 20.3 23.0 32.0 SFC (15 ° C) 9.5 6.5 8.6 Rising melting point (° C) 17.0 9.8 12.6 Iodine value 88 67 65 −−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−−−−−−

(Preparation of fats and oils composition) Glycerin monostearate and glycerin succinate monostearate were dissolved using the above three kinds of fats and oils to prepare batter fats and oils compositions A to G shown in Table 2.

[0025]

Table 2 Composition of fats and oils composition Unit: parts by weight ----------- EFG Rapeseed rapeseed oil A 100-------Low melting point palm oil A-100 100 100 100 100-Low melting point palm oil B------100 Glycerin monoster 1 1 2 1--1 Allate Glycerin Succinate 1--1 2 1 1 acid monostearate -------------------------------------------

(Adjustment of batter) The soybean protein (manufactured by Fuji Oil Co., Ltd., manufactured by Fuji Oil Co., Ltd.) was obtained by using the oil / fat composition obtained above and separating it into a commercial batter mix (manufactured by Nisshin DCA Co., Ltd.) by the following formulation. "Fujipro E") was mixed and dissolved in cold water, the above-mentioned fat composition was added thereto, and emulsified by low-speed stirring using a Kenwood mixer to prepare a batter.

[0027]

[Table 3] Batter formulation Example 1 2 3 4 5 6 7 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Commercial batter 100 100 100 100 100 100 100 Mix Separated soybean protein 8 8 8 8 8 8 8 Oil composition A 100------Oil composition B-100------Oil composition C--100----Oil composition D---100---Oil composition E----100--Oil composition F-----100-Oil composition G------100 Cold water (5 ° C) 515 515 515 515 515 515 515 515 -------------------------------------------------------------------------

(Properties of Batter) A part of the prepared batter solution was placed in a glass beaker, left at 5 ° C., and changes in the properties over time were observed. The batters prepared in any of the formulations maintained a good emulsified state even after 3 hours or more.

(Preparation of Medium Seeds) Medium seeds were prepared by mixing commercially available dried mashed potatoes with 3 times the weight of hot water and frying the ingredients shown in Table 4 prepared in advance.

[0030]

[Table 4] Blended seeds Unit: parts by weight −−−−−−−−−−−−−− Onion 150 Cowmeat 75 Tallow 30 Soybean white squeezed oil 15 Salt 2.5 Pepper 0.5 Sugar 5 Sugar 5 −−−−−−−−−− −−−−−

(Cycle test) As a cycle test, each of the medium seeds was molded into 20 g, and a batter
g, 10 g of bread crumbs, fried in soybean white squeezed oil at 180 ° C for 3 minutes, frozen in a shock freezer (rapid freezer) at -60 ° C for 1 hour, and stored at -18 ° C for 16 hours. ° C
The temperature change after returning to −18 ° C. for 2 hours in one cycle was defined as one cycle, and after three cycles, the sample was thawed and heated in a microwave oven and evaluated.

(Sensory Evaluation) Sensory evaluation was performed by 10 panelists, and the crispness was evaluated out of 10 points. The average value was used as a score. A score of 8 or more was judged to have a sufficient crispness, and a score of less than 8 was judged to be insufficient.

Table 5 shows the results of the sensory evaluation.

[0034]

[Table 5] Sensory evaluation results---------------------Example 1 2 3 4 5 6 7 Rating 9.3 8.4 9.3 9.4 9.6 8.1 8.9- −−−−−−−−−−−−−−−−−−−−−−−−−−−

From the above results, the fried food using the fat and oil composition for batter according to the present invention has a crunchy feeling even after severe temperature increase such as freezing and weak thawing, even after range-up (heating by microwave oven). It can be seen that it does not lose and has an excellent texture.

Comparative Examples 1 to 3 Batters were prepared using the three types of fats and oils used in the examples with the formulations shown in Table 6 in the same manner as in the examples, and the properties were observed. In the same manner as in the example, batter and breadcrumbs were attached to the seeds, fried and subjected to the same cycle test.
Sensory evaluation was performed.

[0037]

[Table 6] Batter formulation

(Battery Properties) From Comparative Example 1
In the batter of No. 3, the fats and oils were not sufficiently dispersed in the batters, and the fats and oils separated over time.

(Sensory Evaluation) The results of the sensory evaluation are shown in Table 7.

[0040]

[Table 7] Sensory evaluation results

From these results, when batter is prepared by low-speed stirring such as a Kenwood mixer,
It was found that the use of the fat alone could not maintain the crunchy texture of the fried food after microwave cooking after being subjected to the cycle of freezing and weak thawing.

[0042]

According to the present invention, it is possible to disperse evenly in a batter without using a high-speed stirring device such as a homomixer, and to heat a deep-frozen frozen food in a microwave oven after being subjected to a cycle of freezing and weak thawing. Thus, an oil and fat composition for batter that can maintain a crisp feeling has become possible. As a result, it is possible to save the time and effort required for cooking at home, and also to maintain the indispensable texture of fried foods, such as maintaining the crunchy feeling under frozen distribution and storage conditions. It has become possible to supply without the need for equipment.

Claims (3)

[Claims] 1. A solid fat content at 10 ° C. of 15% to 3%.
5%, and the solid fat content at 15 ° C. is 0 to 10%.
A fat or oil composition for batter, comprising a total of 0.1 to 5 parts by weight of at least one of glycerin fatty acid monoester and glycerin organic acid fatty acid monoester with respect to 100 parts by weight of edible oil and fat. 2. The fat or oil composition for batter according to claim 1, wherein the edible fat or oil is a fat or oil obtained by curing a vegetable oil having an iodine value of 100 or more to an iodine value of 90 or less, or palm oil super olein. 3. A solid fat content at 10 ° C. of 15% to 3%.
5%, and the solid fat content at 15 ° C. is 0 to 10%.
100 parts by weight of edible oils and fats, which comprises a fat and oil composition for batters comprising a total of 0.1 to 5 parts by weight of at least one of glycerin fatty acid monoester and glycerin organic acid fatty acid monoester. And batter for fly.