WO2006117846A1

WO2006117846A1 - Oil and fat composition for frying and fried food

Info

Publication number: WO2006117846A1
Application number: PCT/JP2005/008002
Authority: WO
Inventors: Takeshi Nagasawa; Masako Shimada; Hiroyuki Itagaki; Hirofumi Haruna; Takashi Toyoshima
Original assignee: The Nisshin Oillio Group, Ltd.
Priority date: 2005-04-27
Filing date: 2005-04-27
Publication date: 2006-11-09

Abstract

Disclosed is an oil and fat composition for frying which contains 10-90% by mass of an oil or fat which is in a liquid state at 0°C, 9.9-89.9% by mass of an oil or fat having a melting point of 5-30°C, and 0.1-5% by mass of an oil or fat wherein a saturated fatty acid having 20-24 carbon atoms constitutes 10-75% by mass of the total constituent fatty acids. This oil and fat composition for frying has fluidity at 25°C.

Description

Specification

Oil composition for frying and fried food

Technical field

[0001] The present invention relates to an oil and fat composition for frying, and a frying food cooked using the oil and fat composition for frying.

Background art

[0002] The recent consumer preference for fried foods such as fried foods, fried foods, snacks, etc. is that there is little oil leaching to the outside, the shape of the clothes is good, and the crispy and crispy texture Tends to be preferred. And if you cook with salad oil in a general household and eat freshly fried foods immediately, the texture is hardly a problem. However, after cooking for several hours, deterioration of the texture and flavor cannot be avoided.

[0003] In addition, when providing fried foods commercially, it takes several hours for the consumer to eat fried food and eat it, so the texture and flavor deteriorate. This is unavoidable. The deterioration of the texture and flavor of this fried food is due to the passage of time after fried cooking, and the moisture content is transferred to the ingredients and the shape retention of the clothing is lost, and the whole fried food is softened. This is thought to be caused by

[0004] However, even when fried food is cooked at home, it is often not eaten immediately. Also, due to changes in consumer eating habits, it is more likely to be eaten at a store than at home. Because of the increased opportunity to purchase fried foods, there is a need for fried foods that are less susceptible to deterioration in texture and flavor. Especially for fried foods that are provided commercially, in order to increase their commercial value, Various studies have been conducted to provide products that exhibit a decrease in formability, texture, and flavor as late as possible, or that weaken even when degradation occurs.

[0005] Patent Documents 1, 2, and 3 disclose that cooking is performed using an oil and fat composition for deep-fried foods to which a milky additive is added in order to maintain a crispy texture of fried food. ing. There are many unclear parts about the mechanism of texture improvement by adding milky glazes. Perhaps due to the amphipathic nature of the emulsifier, the ingredients are efficiently replaced with the moisture and oil content during fried cooking, reducing the amount of moisture contained in the clothing after cooking, resulting in improved taste. It is presumed that

However, considering the repeated use of fats and oils, when fried foods are produced using only this method, the use of repeated fats and oils reduces the emulsifier content in the fats and oils, thereby improving the texture. There is a disadvantage that it decreases.

[0006] Further, by using a frying fat for donuts in which an oil having a melting point of 25 ° C or higher such as hydrogenated hydrogenated fat is mixed with an extremely hardened oil of high-tech rapeseed oil for the purpose of increasing the solidification rate of the fat, It has been disclosed that oily stickiness improves the prevention of sugaring crying (Patent Document 4). However, since the purpose of the frying oil provided by this method is almost limited to preventing the crying of donut sugaring, it is versatile in terms of flavor and handling at room temperature. There is a problem of lacking.

[0007] Further, Patent Document 5 discloses an oil composition for frying containing 5.1 to 35.0% by mass of extremely hardened oil. However, if fried food is used with edible oils and fats that are liquid at room temperature, with about 6% by weight of extremely hardened oil, only the extremely hardened oil component is solidified on the surface of the food that has been fried and is edible. Since the components of the oil and fat remain in liquid form, the appearance of the fried food will be poor. In addition, when edible oils and fats that are liquid at room temperature are added with 10% by mass or more of extremely hardened oil, the entire oils and fats become solid at around 10 ° C, and handling becomes a problem.

Patent Document 1: Japanese Patent Laid-Open No. 6-153794

Patent Document 2: JP-A-9-74999

Patent Document 3: Japanese Patent Laid-Open No. 2001-8618

Patent Document 4: Japanese Patent No. 3028588

Patent Document 5: Japanese Patent Laid-Open No. 2001-69913

Disclosure of the invention

Problems to be solved by the invention

[0008] The problem to be solved by the present invention is to improve the handling properties of a frying oil composition used for frying. The problem to be solved by the present invention is to improve the transportability of a frying fat composition contained in a plastic or flexible bag such as a pillow packaging bag.

Further, the problem to be solved by the present invention is to reduce the oozing of oil from the garment of the fried food, and to further reduce the texture and taste deterioration of the garment over time after the frying of the fried food. That is.

Means for solving the problem

[0009] As a result of intensive studies to solve the above problems, the present inventors have found that an oil and fat that is liquid at 0 ° C, an oil and fat having a melting point of 5 to 30 ° C, and a saturated fatty acid having 20 to 24 carbon atoms are all components. The present inventors have found that the above-mentioned problems can be solved by using a frying oil composition containing a specific ratio of 10 to 75% by mass of fatty acid, and the present invention has been completed.

That is, the first aspect (aspect) of the present invention contains 10 to 90% by mass of the following oil and fat A, 9.9 to 99.9% by mass of oil and fat B, and 0.1 to 5% by mass of oil and fat C. The oil composition for frying having fluidity at 25 ° C.

Oil A: Oil that is liquid at 0 ° C.

Fats and oils B: Fats and oils with a melting point of 5-30 ° C.

Fats and oils C: Fats and oils whose saturated fatty acids having 20 to 24 carbon atoms are 10 to 75% by mass of the total constituent fatty acids.

[0010] In the second aspect of the present invention, the content of the saturated fatty acid having 20 to 24 carbon atoms in the total constituent fatty acids of the fats and oils in the frying fat composition is 0.05 to 0.49% by mass. It is a fat and oil composition for frying as described in the embodiment.

[0011] A third aspect of the present invention is the oil composition for frying according to the first aspect or the second aspect, wherein the fat and oil B contains palm-based fats and oils.

[0012] In a fourth aspect of the present invention, the fat and oil B contains a transesterified oil and fat obtained by an ester exchange reaction between a palm-based fat and oil and a liquid fat and oil at 0 ° C. Aspect power The oil composition for frying according to any one of the third aspect.

[0013] In a fifth aspect of the present invention, the fat B is obtained by subjecting palm oil and fat to a liquid fat at 0 ° C to an ester exchange reaction, and further subjecting the obtained transesterified fat to a dry fractionation treatment. 1st aspect power which is obtained fats and oils The frying oil as described in any one aspect of 3rd aspect It is a fat composition.

[0014] In a sixth aspect of the present invention, the fat and oil C is a rapeseed extremely hardened oil having a saturated fatty acid content (behenic acid content) of 22 carbon atoms in all the constituent fatty acids of 20 to 60% by mass. It is the oil-fat composition for frying according to any one of the first to fifth embodiments.

[0015] The seventh aspect of the present invention is the first aspect power 100 parts by mass of the frying oil composition according to any one of the sixth aspects, and 0.05 to 5 parts by mass of an emulsifier. It is a fat and oil composition for frying.

[0016] An eighth aspect of the present invention is the fry oil composition according to any one of the first aspect, the seventh aspect, and the bag having plasticity or flexibility, The oil / fat composition for bags with frying which has plasticity or a softness | flexibility which is the oil-fat composition put into the said bag.

[0017] According to a ninth aspect of the present invention, there is provided a bag-containing oil composition for frying having plasticity or flexibility according to the eighth aspect, wherein the plastic or flexibility bag is a pillow packaging bag. It is.

[0018] According to a tenth aspect of the present invention, there is provided the oil composition for frying according to any one aspect of the first aspect or the seventh aspect, or the oil composition composition for frying according to the eighth or ninth aspect. It is the fried food cooked using the fats and oils composition for frying.

[0019] An eleventh aspect of the present invention is the first aspect power of the frying fat composition according to any one of the seventh aspect, or the eighth or ninth frying fat composition product. This is a method of using the oil composition for frying in a plastic or flexible bag.

[0020] A twelfth aspect of the present invention is the method according to the first aspect, wherein the plastic or flexible bag is a pillow packaging bag.

The invention's effect

[0021] The frying fat composition of the present invention has fluidity at 25 ° C, and the entire fat and oil does not solidify in a wide temperature range of 10-40 ° C, and solid-liquid separation also occurs. Since it has fluidity, it is excellent in handling and can improve the workability of frying. Moreover, the oil composition for frying in the bag which has the plasticity or the softness | flexibility which improved the conveyance property can be obtained. [0022] Further, by using the frying oil composition of the present invention as an oil for frying, the obtained fried food can maintain a crispy texture for a long time, and further, from fried food to paper napkin etc. The oil seepage into the water can be significantly reduced. Furthermore, the obtained fried food does not feel an artificial off-flavor such as hydrogenated odor, so that the flavor is good. BEST MODE FOR CARRYING OUT THE INVENTION

[0023] First, the fat A used in the present invention will be described.

The fat A used in the present invention is a fat that is liquid at 0 ° C. Examples of the fats and oils A include soybean oil, rapeseed oil, high rapeseed rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, linseed oil, etc., and one or more of these can be used. . Among them, it is most preferable to use rapeseed oil, soybean oil, or a mixed oil of rapeseed oil and soybean oil because the compatibility with the fats and oils B and C is good.

Furthermore, in order to suppress an increase in viscosity at low temperatures and improve handling properties, the iodine value of fat A is ί, preferably ί75-190, more preferably ί80-180, and most preferably ί90-180. .

[0024] Next, the fats and oils used in the present invention will be described.

The fats and oils used in the present invention are fats and oils having a melting point of 5 to 30 ° C, more preferably fats and oils having a melting point of 10 to 30 ° C, and most preferably fats and oils having a melting point of 13 to 28 ° C. As fats and oils B, for example, palm oils such as palm oil, palm oil fractionation liquid part, palm oil fractionation middle melting point part, and palm oil two-stage fractionation liquid part, etc. And the like obtained by subjecting a transesterified fat and oil obtained by subjecting to a transesterification reaction with a palm-based fat and oil and a liquid oil and fat at 0 ° C. One or more of these can be used.

[0025] Among these, palm oil fractionation liquid part, palm oil two-stage fractionation, because heat and oxidation stability are high and handling property is good because melting point is lower than iodine value. Transesterified oil obtained by transesterification of liquid oil, palm oil and fat at 0 ° C, or transesterified oil obtained by transesterification of palm oil and liquid oil at 0 ° C It is preferable to use fats and oils obtained by dry fractionation. Furthermore, the iodine value of fat B is preferably 40 to 95, more preferably 45 to 85, and most preferably 50 to 80.

[0026] As the palm oil fractionation liquid part, for example, a liquid oil part (palm oil two-stage fractionation liquid part or palms bar oil) obtained by subjecting palm oil to dry fractionation treatment after slow cooling twice is used. can do. As a commercial product of the palm oil separation liquid part, for example, Nisshin Oilo Co., Ltd. product Delica Ace OL can be mentioned.

[0027] Transesterification obtained by transesterification of palm-based fats and oils and liquid oils at 0 ° C. Palm-based fats and oils of palm oils, palm oil fractionation liquid parts, palm oil two-stage fractionation liquid parts , And one or more of fats and oils such as palm middle melting point. Examples of oils and fats that are liquid at 0 ° C. include soybean oil, rapeseed oil, oil, ioletsk rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, flaxseed oil, etc. Species or two or more can be used. For the transesterification, known methods for transesterification of fats and oils can be used.

[0028] The transesterified fats and oils obtained by dry-separating the transesterified fats and oils obtained by subjecting the palm-based fats and oils and liquids at 0 ° C to a transesterification reaction are subjected to the dry separation process. Can be used. As a dry separation process for transesterified oils and fats

For example, the following method is mentioned.

Transesterified oils and fats are gradually cooled at a rate of 0.5 to 5 ° C per hour, and the liquid oil part is filtered by a press filter at 10 to 20 ° C, and the solid fat remaining in the filter is recovered. This is the method.

As a commercial product of liquid oil obtained by dry separation of transesterified fat and oil obtained by transesterification of palm fat and liquid oil at 0 ° C, for example, products manufactured by Nisshin Oilio Co., Ltd .: Royal Dish Etc.

[0029] Next, the fat C used in the present invention will be described.

The fat and oil C used in the present invention is a fat and oil in which a saturated fatty acid having 20 to 24 carbon atoms in all the constituent fatty acids is 10 to 75% by mass, more preferably 15 to 70% by mass, and most preferably 30 to 70% by mass. is there. Examples of the saturated fatty acid having 20 to 24 carbon atoms include araquinic acid, behenic acid (saturated fatty acid having 22 carbon atoms), lignoceric acid, and the like. Or two or more types.

Examples of the fat C include rapeseed extremely hardened oil, fish oil extremely hardened oil, lard extremely hardened oil, etc., having a saturated fatty acid content of 22 carbon atoms (behenic acid content) in all the constituent fatty acids of 20 to 60% by mass. One or more of these can be used.

[0030] Among them, the rapeseed extremely hardened oil having a saturated fatty acid content of 22 carbon atoms (behenic acid content) in all the constituent fatty acids of 20 to 60% by mass is higher than fish oil hardened oil and lard extremely hardened oil. The total fatty acid content of C22 is high (behenic acid content). Therefore, when the same amount of these fats and oils is contained as the fat and oil C, the saturated fatty acid content having 20 to 24 carbon atoms in the total fatty acids of the fat and oil in the frying fat and oil composition can be increased. It has merit in cost.

[0031] By reducing the content of component C, the cost can be reduced, and by reducing the content of component C, the solid-liquid separation of the entire oil-fat composition can be effectively prevented, and the resulting fried cooked product can be obtained. In order to further maintain the good texture and prevent the oil from exuding, the saturated fatty acid content (behenic acid content) of 22 carbon atoms in the total fatty acid of the rapeseed extremely hardened oil is preferably 20-60. % By mass, more preferably 25 to 60% by mass, most preferably 30 to 60% by mass.

[0032] The melting point of fat C is preferably 40 to 80 ° C, more preferably 40 to 70 ° C, and most preferably 50 to 70 ° C. Furthermore, the iodine value of the fat C is preferably 0 to 5, more preferably 0 to 3, and most preferably 0 to 1.5.

[0033] Next, the contents of Component A, Component B, and Component C in the frying fat composition of the present invention will be described.

The content of fat and oil A in the frying fat and oil composition of the present invention is 10 to 90% by mass, more preferably 30 to 70% by mass, and most preferably 40 to 60% by mass. If it is less than 10, the entire fats and oils solidify at low temperatures, and good handling properties cannot be obtained, and if it is more than 90% by mass, the solidification rate when it is made into a frozen food is reduced, preventing oil stains and improving the texture. This is because the effect cannot be obtained.

The content of fat B in the frying fat yarn且成product of [0034] the present invention, 9.9 to 89.9 wt%, preferably Ri yo <is 29.9 to 69.9 mass ^_0/0, most preferably <is 39.9 to 59.9 mass ^_0/0. If it is less than 9, the amount of crystals decreases and the rate of solidification when it is made into fried foods decreases, resulting in oil dyeing. This is because when the amount exceeds 89.9% by mass, the entire fats and oils solidify at low temperatures and good handling properties cannot be obtained.

[0035] The content of fat and oil C in the frying fat and oil composition of the present invention is 0.1 to 5% by mass, more preferably 0.1 to 4.5% by mass, and most preferably 0.1 to 3%. % By mass. If it is less than 0.1, the crystallization rate will not be sufficiently increased, and oil stain prevention and texture improvement effects will not be obtained. If it is more than 5% by mass, the entire oil and fat will be solidified at low temperatures. This is because handling is not possible.

[0036] Next, the saturated fatty acid content of 20 to 24 carbon atoms in the total constituent fatty acids of the fats and oils in the frying fat and oil composition of the present invention will be described.

The saturated fatty acid content of 20 to 24 carbon atoms in the total fatty acids of the fats and oils in the frying fat and oil composition of the present invention varies depending on the content of component C in the frying fat and oil composition. In order to further improve the handleability of the composition and the texture of the resulting fried food, it is preferably 0.05 to 0.49% by mass in the total constituent fatty acids 0.1 to 0.45. More preferably, the amount is 0.1 to 0.4% by mass.

[0037] The frying fat composition of the present invention may contain an emulsifier for the purpose of preventing solid-liquid separation during storage at ordinary temperature and low temperature. The emulsifier content is preferably 0.05 to 5 parts by mass, more preferably 0.1 to 4.0 parts by mass, and most preferably 0.1 to 3.0 parts by mass with respect to 100 parts by mass of the fat and oil composition for frying. Part by mass.

Examples of the emulsifier to be included include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like, and one or more of these can be used.

Among them, it is particularly preferable to use sucrose fatty acid ester because it has a large effect on crystal behavior even in a small amount.

[0038] Substances such as anti-oxidant agents, antifoaming agents, colorants, flavoring agents, spices and the like that are usually added to the oils and fats are usually added to the oil composition for frying according to the present invention. It can be added in the range of the specified amount. Specific examples of the additive substance include tocopherol, lecithin, and silicone corn fat.

[0039] Next, the physical properties, knotting and ringing properties of the frying oil composition of the present invention will be described. The frying oil / fat composition of the present invention is fluidized at 25 ° C, although it is entirely clouded and uniformly crystallized. Furthermore, in a wide temperature range of 10 to 40 ° C, the entire fats and oils do not solidify, and they have fluidity without causing solid-liquid separation, so they have excellent handling properties and improve the workability of frying. Can be made.

In other words, if the oils and fats solidify when fried in an environment of 10 to 40 ° C, the container force must be taken out or dissolved by heating, which is very laborious. It ’s going to happen. However, the oil and fat composition for frying of the present invention can be used in a wide temperature range of 10 to 40 ° C because it does not solidify the entire oil and fat and does not cause solid-liquid separation. In this case, effort is not required and the workability of frying is improved.

[0040] Since the oil composition for frying of the present invention has such physical properties, for example, after holding a funnel can filled with the oil composition for frying for 6 hours at 10 ° C in a thermostatic bath. Hold at 5 ° C for 6 hours, then store at 10 ° C for 6 hours and at 5 ° C for 6 hours, then leave at 20 ° C for 1 hour, then open the canister and invert. However, the bulk of the fat and oil crystals can be smoothly discharged from the dough can. As described above, since the handling property is excellent, the working efficiency of the fly can be improved.

[0041] Further, the frying oil composition of the present invention can be used in a plastic or flexible bag such as a pillow packaging bag or a bouch. The oily composition for bag frying having plasticity or flexibility of the present invention is obtained by putting the oily composition for frying of the present invention described above in a bag having the above plasticity or flexibility. . And the fat and oil composition for frying of the present invention is characterized in that it becomes solid at or below o ° c. Therefore, the oil composition for frying of the present invention (plastic or flexible oil composition for frying bag having the flexibility or flexibility) put in a plastic or flexible bag such as a pillow-wrapped bag or a bouch is as follows. Excellent transportability and handling.

In other words, plastic or flexible bags, such as pillow packaging bags containing edible fats and oils, are usually lighter in weight than those filled in a can, and oil can be easily taken out. However, it has the disadvantage that it is very difficult to carry because it is easily deformed when carrying. However, the oil and fat composition for frying of the present invention is hard at o ° c or less. Therefore, the frying oil / fat composition of the present invention (plastic / flexible bag oil / fat composition having flexibility or flexibility) put in a plastic or flexible bag such as a pillow packaging bag is not changed. By freezing, it can be handled as a solid material that is difficult to deform and can be easily transported. And when used at room temperature of 10-40 ° C after transportation, it has fluidity as explained above, so it has excellent handling properties.

[0042] The fried food cooked using the oil composition for frying according to the present invention described so far can maintain a talispy texture for a long period of time, and further ooze oil from the fried food to paper napkins and the like. Can be significantly reduced. In addition, the obtained fried food does not feel an artificial off-flavor such as hydrogenated odor, and therefore has a good flavor.

[0043] Next, a method for producing the frying fat composition of the present invention will be described, but it is not limited to this production method.

It can be produced by putting fats and oils A, fats and oils B and fats and oils C in a stainless steel container and mixing and dissolving them at 60 to 90 ° C. for 0.1 to 2 hours by stirring with an agitator.

When an additive such as an emulsifier and an antioxidant is contained, it may be added to the fat A in advance, or may be added after mixing the fat A, fat B, and fat C.

[0044] The fried food of the present invention can be produced by using the frying fat composition described above and using a normal frying method. At that time, both non-frozen and frozen products can be used as the frying species.

Example

[0045] In the following, the ability to specifically describe the present invention with reference to examples The present invention is not limited to these.

[0046] [Production Example 1] Production of fat 1 (an example of fat B)

50 kg of rapeseed oil (Nisshin Oilio Co., Ltd., trade name: white rapeseed oil, iodine value 118) and 50 kg of palm oil fractionated liquid part (melting point 21 ° C, iodine value 56) are mixed with 1, Transesterification with stirring at 60 ° C for 16 hours using a lipase enzyme preparation specific for the 3-position, followed by slow cooling at a rate of 0.5 to 5 ° C per hour, 8-12 The liquid oil portion was filtered by a press filter at ° C, and the solid fat remaining in the filter was recovered to obtain 15.2 kg of fat 1. The resulting oil 1 had a melting point of 23 ° C. and an iodine value of 76. [Example 1] Production of oil composition 1 for frying

Soybean white oil (Nisshin Oilio Co., Ltd., trade name: Nissin Soybean White Oil, iodine value 128) is 50 kg as fat A, 49.8 kg of fat 1 obtained in Production Example 1 as fat B, Rapeseed extremely hardened oil as fat C (melting point 61 ° C, iodine value 0.6, saturated fatty acid having 20 to 24 carbon atoms in all constituent fatty acids 56 mass%, saturated fatty acid having 22 carbon atoms in all constituent fatty acids) 100 kg of frying oil composition 1 was obtained by putting 0.2 kg in a 150 liter stainless steel container and mixing and dissolving at 70 ° C. for 0.5 hour by stirring with an agitator. The obtained frying fat / oil composition has fluidity at 25 ° C, has a melting point of 4.7 ° C and an iodine value of 102, and is contained in all the constituent fatty acids of the fat / oil in the frying fat / oil composition. The content of saturated fatty acids having 20 to 24 carbon atoms was 0.11% by mass.

[Example 2] Production of oil composition 2 for frying

Soy white squeezed oil (manufactured by Nisshin Oillio Co., Ltd., trade name: Nisshin Soy White Squeezed Oil, iodine value 128) as fat A and oil B, palm oil two-stage fractionated liquid part (melting point 14 ° C, iodine No. 62) 49.4 kg, oil and fat C as rapeseed extremely hardened oil (melting point 61 ° C, iodine number 0.6, saturated fatty acids with 20 to 24 carbon atoms are 56% by mass of all constituent fatty acids, carbon in all constituent fatty acids The fat and oil composition for frying is obtained by putting the saturated fatty acid content of number 22 into a 0.6 kg 150 liter stainless steel container and mixing and dissolving at 70 ° C. for 0.5 hour by stirring with an agitator. 100kg was obtained. The resulting frying oil / fat composition has fluidity at 25 ° C, has a melting point of 2.8 ° C, an iodine value of 95, and carbon in all fatty acids of the oil / fat in the frying oil / fat composition. The saturated fatty acid content of the number 20-24 was 0.24% by mass.

[0049] [Example 3] Cooking fried croquettes

Put 3kg of oil composition 1 for frying in a 3 liter electric fryer (made by Aisin Denki Co., Ltd., trade name: EF-3L) and put it on a commercial refrigerated croquette (manufactured by Nichiguchi Co., Ltd.) (Product name: Akebono Hokkaido Crispy Vegetable Croquette) 4 pieces were fried at an oil temperature of 180 ° C for 5 minutes. By repeating the same operation, the necessary number of fried croquettes were prepared for each evaluation.

[Example 4] Cooking fried croquettes

A croquette was fried in the same manner as in Example 3 except that the frying oil / fat composition 2 was used instead of the frying oil / fat composition 1. Each evaluation can be performed by repeating the same operation. Cooked as many fried croquettes as needed for the price.

[0051] [Comparative Example 1] Cooking fried croquettes

The same method as in Example 3 except that instead of the frying oil composition 1, soy white squeezed oil (Nisshin Oilio Co., Ltd., trade name: Nisshin soy white squeezed oil, iodine value 128) was used. I fried croquettes. Also, by repeating the same operation, the necessary number of fried croquettes were prepared for each evaluation.

[0052] [Comparative Example 2] Cooking fried croquette

Oil composition for frying 1 instead of soy white squeezed oil (Nisshin Oilio Co., Ltd., trade name: Nisshin soy white squeezed oil, iodine value 128) and palm oil two-stage fractionated liquid part (melting point 14 ° C The croquette was fried using the same method as in Example 3 except that the oil composition 3 for frying prepared at a mass ratio of 6: 4 was used. In addition, by repeating the same operation, the necessary number of fried croquettes were prepared for each evaluation.

[0053] [Comparative Example 3] Cooking fried croquette

Oil composition for frying 1 instead of soybean white oil (Nisshin Oilio Co., Ltd., trade name: Nisshin soybean white oil, iodine value 128) and rapeseed extremely hardened oil (melting point 61 ° C, iodine value) 0.6, for frying, in which a saturated fatty acid having 20 to 24 carbon atoms is 56% by mass of the total fatty acid, and a saturated fatty acid content of 22 carbon atoms in the total fatty acid is 46% by mass) at a mass ratio of 95: 5 The croquette was fried using the same method as in Example 3 except that the oil and fat composition 4 was used. In addition, by repeating the same operation, the necessary number of fried croquettes were prepared for each evaluation.

[0054] [Evaluation test of oil oozing from fried croquettes]

The fried croquettes obtained by the cooking methods shown in Examples 3 and 4 and Comparative Examples 1 to 3 were placed on a stainless steel net immediately after being fried and allowed to cool for 10 minutes, and then a pair of paper wastes with constant weight. One product was placed on top of (Kureshia Co., Ltd., trade name: Kim Towel) and left at 20 ° C for 4 hours. Each fried croquette left for 4 hours was removed from the paper waste, the quality of the paper waste was measured, and the constant weight value of the paper waste before placing the fried croquette was subtracted to calculate the increased mass of the paper waste. The results for the fried croquettes cooked in Examples 3 and 4 and Comparative Examples 1 to 3 are shown in Table 1. The values in Table 1 are the average values of increased mass measured with 20 fried croquettes. In this evaluation test, it is speculated that the cause of the increase in the mass of paper waste is that it contains water in addition to the oil that exudes from croquettes. However, since the same croquette was used in all tests, it was considered that there was no difference in the mass of the exuded water, and the difference in the increased mass was evaluated as the difference in the amount of oil oozing out from the fried croquette.

[0055] [Table 1]

[0056] From the results in Table 1, fried croquettes fried using frying oil compositions 1 and 2 increased in paper waste compared to those using soybean white oil and frying oil compositions 3 and 4. It was clear that there was little oil oozing out from deep-fried croquettes with significantly less mass. In addition, when the oil composition for frying 3 was used, the amount of paper waste increase was smaller than when using the white soybean oil. It was obvious that there was a tendency for the oil to leak out from the deep-fried food. However, the effect as much as when using the frying oil compositions 1 and 2 of the present invention was not obtained.

In addition, the frying oil composition 1 and 2 are used in the frying fat composition 1 and 2 in spite of the fact that a saturated fatty acid having 20 to 24 carbon atoms is mixed with 56% by mass of rapeseed extremely hardened oil. The effect was not as good as when using.

[0057] [Evaluation of texture by sound of fried croquette]

10 fried croquettes obtained by the cooking methods shown in Examples 3 and 4 and Comparative Examples 1 to 3, The food texture was evaluated by analyzing the sound during crushing using a food crushing apparatus according to the method described in JP-A-2003-114218. Table 2 shows the numerical results of the crispness range obtained by extracting the sound pressure values of the crispness (crispiness, crispy) range in the frequency band of 2000 to 400 Hz in the measured sound. The results shown in Table 2 are average values of the sound pressure values of the 10 crispness ranges obtained.

The acoustic evaluation shows that the average value of the sound pressure value in the crispness range is large! /, So that there is a sense of crispyness. It was evaluated to hold

[0058] [Table 2]

[0059] From the results in Table 2, the fried croquette using the frying oil composition 1 and 2 is more crispness (crispiness, than the fried croquette using the soy bean oil extract and the frying oil composition 3 and 4. It was found that the sound pressure value in the sound range was significantly high, and that it had a good texture.

[0060] [Sensory evaluation of fried croquettes]

Using 10 pieces of each of fried croquettes ((1) to (5)) obtained by the cooking methods shown in Examples 3 and 4 and Comparative Examples 1 to 3, the texture of 10 panelists a to j In addition, sensory evaluation was performed on the taste. The evaluation is based on ranking, and the one with the best evaluation is ranked first, giving 5 points. Below, we scored 4 points for the 2nd place, 3 points for the 3rd place, 2 points for the 4th place, and 5 points for the worst place, giving 10 points for each fried croquette. The total score was calculated. The sensory evaluation ranking results by each panel are shown in Table 3, and Table 4 describes the fried croquettes (1) to (5) in Table 3. Tables 5 and 6 show the sensory evaluation results of fried croquettes (1) to (5).

[¾3]

[Table 4] Table 4 Explanation of fried croquettes (1) to (5) in sensory evaluation results

Fried croquette number Cooking method Oil used for frying

(1) Example 3 Oil composition for frying 1

(2) Example 4 Oil composition for frying 2

(3) Comparative Example 1 Soybean white oil

(4) Comparative Example 2 Oil composition for frying 3

(5) Comparative Example 3 Oil composition for frying 4

[0063] [Table 5]

[0064] [Table 6] Table 6 Sensory evaluation results

Fried rice cake turn

(3) (4) (5)

Issue

Oil composition for frying Oil composition for frying Oil used Oil white soybean oil

Object 3 4

Sensory evaluation total score 1 9 2 2 2 0

Sensory evaluation rank 5 3 4

Overall solid

I feel a little oily

The smell of oil is strong. Tongue comprehensive sensory evaluation. Oily. Smells sweet

The touch is rough.

Yes. Soften.

Yes.

[0065] From the results in Tables 5 and 6, it was found that the frying oil compositions 1 and 2 of the present invention are most preferred in terms of texture and flavor as fried croquettes.

[0066] [Handling property evaluation test of oil composition for frying]

Oil composition for frying 1 to 4 and soybean white squeeze oil, 15.Okg each was packed in a separately weighed can, left in a thermostatic bath at 10 ° C for 6 hours, and then 6 ° C at 5 ° C. A cycle storage test was conducted in which the sample was allowed to stand for 10 hours, and further allowed to stand at 10 ° C. for 6 hours, and further allowed to stand at 5 ° C. for 6 hours. After completion of the site storage test, each can was left in a room at 20 ° C for 1 hour. Then, each Ito can was opened and held upside down for 5 minutes to discharge the contents. The amount of residual material in the can was determined by measuring the mass of each can. The test results are shown in Tables 7 and 8.

[0067] [Table 7] Table 7 Results of handling test for frying oil composition

Oil composition for frying Oil composition for frying Test oil

1 2

Oil lipid content (kg) 15. 0 15. 0

Ito can empty mass (kg) 1. 1 3 1. 13

Canister weight after discharge (kg) 1. 58 1. 49

Residual substance in can (kg) 0. 45 0. 36

Discharge yield (mass%) 97. 0 97. 6

Whole white and uniform ligation Whole white and uniform ligation

Crystallizes and is fluid. Crystallizes and is fluid. [Table 8]

As shown in Tables 7 and 8, the oil composition for frying 1 and 2 of the present invention was accelerated by crystallization and became cloudy and slightly increased in viscosity by cycle storage. However, the coarse crystal lump could be discharged smoothly from the Ito Can.

Also, it contains fats and oils that are liquid at 0 ° C, and fats and oils with a melting point of 5 to 30 ° C. The oil composition for frying oil 3 containing no fats and oils with a saturated fatty acid content of 20 to 24 carbon atoms in the range of 10 to 75% by mass is mixed with countless fine crystals by changing the storage temperature in a cycle. Several crystal lumps of about 2 cm were formed, which proved that solid-liquid separation and crystal coarsening could not be suppressed. On the other hand, it contains oils and fats that are liquid at 0 ° C, and fats and oils whose saturated fatty acid content of carbon number 20 to 24 in all constituent fatty acids is 10 to 75% by mass. Does not contain oils with melting point 5 to 30 ° C. The oil / fat composition 4 was found to cause crystals to stick to the bottom of the can when the storage temperature was cycled, resulting in stickiness of the crystals.

Soy white squeezed oil showed a slight increase in viscosity when the storage temperature was changed in a cycle. It was clear with no precipitation of crystals, and could be discharged with a high yield.

Industrial applicability

The oil and fat composition for frying of the present invention can be used as a fat and oil for frying that is used when producing fried foods such as empty-baffled, fried food, and snacks.

Claims

The scope of the claims

[1] The following oil and fat A contains 10 to 90 mass%, oil and fat B 9.9 to 99.9 mass%, oil and fat C 0.1 to 5 mass%, and is fluid at 25 ° C. The oil composition for frying which has.

Oil A: Oil that is liquid at 0 ° C.

Fats and oils B: Fats and oils with a melting point of 5-30 ° C.

Fats and oils C: Fats and oils having a saturated fatty acid content of 20 to 24 carbon atoms in all constituent fatty acids of 10 to 75% by mass.

[2] The oil composition for frying according to claim 1, wherein the content of the saturated fatty acid having 20 to 24 carbon atoms in all fatty acids of the oil and fat in the oil composition for frying is 0.05 to 0.49 mass%.

[3] The oil composition for frying according to claim 1, wherein the oil B contains palm oil.

[4] The frying fat composition according to claim 1, wherein the fat B contains a transesterified fat obtained by subjecting a palm fat and a liquid fat at 0 ° C to a transesterification reaction. .

[5] The fats and oils B are fats and oils obtained by subjecting a palm oil and fats and fats and oils that are liquid at 0 ° C to a transesterification reaction, and further subjecting the obtained transesterified fats and oils to a dry fractionation treatment.

2. The oil composition for frying according to 1.

[6] The fat and oil set for frying according to claim 1, wherein the fat and oil C is a rapeseed extremely hardened oil having a saturated fatty acid content (behenic acid content) of 22 carbon atoms in all the constituent fatty acids of 20 to 60% by mass. Adult.

[7] A frying fat and thread composition comprising 100 parts by mass of the frying fat composition according to claim 1 and 0.05 to 5 parts by mass of an emulsifier.

[8] The oil composition for frying according to any one of claims 1 to 7 and a bag having plasticity or flexibility, wherein the oil composition for frying is put in the bag. Oil composition for frying bag having plasticity or flexibility.

[9] The oily composition for frying bag having plasticity or flexibility according to claim 8, wherein the plasticity or flexibility bag is a pillow packaging bag.

[10] A fly cooked using the frying oil composition according to any one of claims 1 to 7 according to claim 1. A method of using the frying fat composition according to any one of claims 1 to 7 in a bag having plasticity or flexibility.

12. The method according to claim 11, wherein the plastic or flexible bag is a pillow packaging bag.