JP6990970B2 - Fat composition for frying - Google Patents

Description

The present invention relates to a frying oil / fat composition used for producing a frying food having a low oil absorption rate of fried seeds.

The fried food is a food obtained by cooking the whole fried seed so that it is wrapped in cooking oil at about 150 to 260 ° C. The amount of water that evaporates from the ingredients by "fried" is considerably larger than the amount of water that evaporates from the ingredients by the cooking methods of "baking" and "stir-frying". The characteristic of the deliciousness of fried foods is that the water that evaporates from the dough replaces the oil and makes it "lightly crispy".

Even if you fry a dough containing egg yolk component containing polyglycerin fatty acid ester with HLB of 9.0 or more in edible oil, it suppresses the increase in acid value and coloring, which is a measure of deterioration of frying oil, and fries. A frying oil / fat composition having a low oil absorption rate into a product has been studied (see, for example, Patent Document 1). In addition, oil and fat compositions for frying to which an emulsifier such as polyglycerin fatty acid ester is added have been studied (see, for example, Patent Documents 2 to 5). Further, from sucrose stearic acid ester, sucrose palmitic acid ester, or sucrose behenic acid ester having a specific HLB value, which suppresses oil absorption and obtains a light-flavored fried food in fried seeds in which the dough swells. A frying oil / fat composition has been proposed (see, for example, Patent Document 6).

Japanese Unexamined Patent Publication No. 2001-149010 Japanese Unexamined Patent Publication No. 2014-77118 Japanese Unexamined Patent Publication No. 2014-62175 Japanese Unexamined Patent Publication No. 2016-93128 Japanese Unexamined Patent Publication No. 2016-93171 Japanese Unexamined Patent Publication No. 2014-14317

In recent years, due to the health consciousness of general consumers, the demand for low calorie content in fried foods has increased, and the reduction of oil content in fried foods has been required. In particular, fried foods such as donuts, fritters, puffed snacks, fried rice confectionery, and instant fried noodles whose dough swells due to air bubbles are easily absorbed during frying and are contained in fried foods whose dough swells. There is a tendency for the oil content to increase, and there is a further demand for reduction of the oil content in frying foods in which the dough swells. However, it was difficult to reduce the oil content in the fried foods in which the dough swells.
An object to be solved by the present invention is to provide a fat composition for frying used for cooking frying foods having a low oil absorption rate of fried seeds.
In addition, Patent Document 1 does not disclose a fat composition for frying containing a polyglycerin fatty acid ester in which a part of the constituent fatty acid is erucic acid. Patent Documents 2 and 3 do not disclose the amount of oil in a fried food product fried with a frying oil / fat composition containing a polyglycerin fatty acid ester. In Patent Documents 4 and 5, the amount of oil contained in sweet potato tempura (fried food in which the dough does not swell) fried in the frying oil / fat composition is polyglycerin containing erucic acid in the frying oil / fat composition as a constituent fatty acid. It discloses that it is not affected by the presence or absence of fatty acid ester (Comparative Example 3).

As a result of diligent studies on the emulsifier contained in the frying oil / fat composition used for cooking the frying food, the inventors of the present invention make the frying food in which the dough swells a fatty acid containing erucic acid as a constituent. The present invention was completed by finding that when fried in a frying oil / fat composition containing a polyglycerin fatty acid ester in a specific amount, the oil absorption rate of the fried seeds is low, and as a result, the oil content in the fried food is reduced. I came to let you.

That is, the present invention
[1] A frying oil / fat composition containing a polyglycerin fatty acid ester, wherein the polyglycerin fatty acid ester is contained in an amount of 0.01 to 1% by mass based on the total mass of the frying oil / fat composition, and the polyglycerin fatty acid ester is contained. A fat and oil composition for frying, wherein the constituent fatty acids contain erucic acid.
[2] The frying oil / fat composition according to [1], which is for frying foods in which the dough swells.
[3] The frying oil / fat composition according to [1] or [2], wherein 80% by mass or more of the fatty acid constituting the polyglycerin fatty acid ester is erucic acid.
[4] The frying oil / fat composition according to any one of [1] to [3], wherein the HLB value of the polyglycerin fatty acid ester is 3.5 or more and less than 9, and [5] [1] to [ 4] The present invention relates to a method for cooking a fried food, which comprises a step of cooking the fried seeds in the frying oil / fat composition according to any one of 4].

The oil absorption rate of the fried food in which the dough swelled by the fat composition for frying of the present invention swells is low, and the oil content in the fried food is small.

The fat and oil composition for frying of the present invention contains a polyglycerin fatty acid ester, and at least a part of the fatty acids constituting the polyglycerin fatty acid ester is erucic acid. Specific examples of fatty acids other than erucic acid constituting the polyglycerin fatty acid ester are unsaturated fatty acids such as oleic acid, linolenic acid and linolenic acid; and saturated fatty acids such as lauric acid, myristic acid, palmitic acid, stearic acid and behenic acid. be.

The ratio of erucic acid constituting the polyglycerin fatty acid ester to the fatty acid constituting the polyglycerin fatty acid ester is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more. It is particularly preferably 80% by mass or more, and most preferably 90% by mass or more.

The HLB value of the polyglycerin fatty acid ester is preferably 3.5 or more and less than 9, more preferably less than 8, and even more preferably less than 6.

Polyglycerin fatty acid esters having 50% by mass or more of constituent fatty acids of erucic acid and an HLB value of 3.5 or more and less than 9 are commercially available, and specific examples of the commercially available products are SY glisters manufactured by Sakamoto Pharmaceutical Co., Ltd. It is OE750.

The content ratio of the polyglycerin fatty acid ester to the total mass of the frying oil / fat composition is 0.01 to 1% by mass, preferably 0.05 to 1% by mass, and more preferably 0.1 to 1% by mass. Yes, more preferably 0.2 to 1% by mass. When the amount of the polyglycerin fatty acid ester added exceeds 1% by mass, the oil absorption rate of the fried seeds of the fried food in which the dough swells does not decrease, and the fried food generates an odor derived from the polyglycerin fatty acid ester.

The method for preparing the fat composition for frying of the present invention is not limited to a specific method. The preparation method includes a method in which the above-mentioned specific polyglycerin fatty acid ester is added to an edible fat and oil and uniformly dissolved or dispersed in the fat or oil by a known method.

The above edible oils and fats consist of vegetable oils and fats such as rapeseed oil, safflower oil, cottonseed oil, corn oil, rice bran oil, soybean oil and palm oil; animal oils and fats such as lard and beef oil; and hydrogenated oils and ester exchange oils thereof. Includes one or more selected species. Further, fats and oils having nutritional properties such as fats and oils containing medium-chain fatty acids may be used.

To the extent that the effects of the present invention are exhibited, flavoring agents such as natural flavors, synthetic flavors, animal and plant extracts, seasoning oils; additives generally added to edible oils and fats such as tocopherols and silicone resins are the frying of the present invention. It may be appropriately added to the oil / fat composition.

In the method for cooking a fried food of the present invention, the fried food is cooked by heating the fried oil / fat composition of the present invention and heating the fried seed in the fried oil / fat composition whose temperature is adjusted to a predetermined temperature. The method is not particularly limited as long as it is used. The method for cooking fried foods of the present invention preferably includes a method for cooking fried foods in which the fried seeds are heat-treated in a state of being soaked in the frying oil / fat composition of the present invention or in a floating state. The method for cooking fried foods of the present invention does not include so-called "stir-fry" heat treatment. When the fried seeds fried in the frying oil / fat composition of the present invention are fried foods other than fried rice crackers, the frying oil / fat composition of the present invention is at 150 to 200 ° C, preferably 170 to 190 ° C, more preferably. The temperature is adjusted to 175 to 185 ° C. In this case, the method for cooking fried foods of the present invention comprises a step of adding the fried seeds and heating them for 60 to 180 seconds, preferably 90 to 150 seconds, more preferably 110 to 130 seconds, and further, the fried seeds. May include the step of reversing 1 to 3 times or more.

On the other hand, when the fried seeds fried in the frying oil / fat composition of the present invention are fried rice crackers that require high-temperature heating, the temperature is adjusted to 200 to 260 ° C, preferably 230 to 240 ° C. In this case, the method for cooking fried foods of the present invention includes a step of adding the fried seeds and heating them for 20 to 120 seconds, preferably 40 to 80 seconds, and includes a step of stirring or immersing the fried seeds. ..

In the above fried seeds, yeast, salt, sugar, water, milk, and other auxiliary materials are added to flours whose main raw material is wheat flour, and the dough obtained by kneading is fermented, molded, proofed, and fried. Yeast donuts prepared by: Cake donuts prepared by molding and frying donuts to which baking powder is added instead of yeast; Donuts such as donuts with ingredients such as donuts, cream donuts, and piroshiki; whipped egg white is mainly composed of flour such as wheat flour and starch, egg yolk, water, milk, cooking oil, salt, and others. Flitters that are fried with ingredients wrapped in a dough mixed with a mixture of secondary ingredients; puffed swelling snacks; fried rice confectionery; instant fried noodles. Specific examples of the above-mentioned fried seeds include 5 to 20 parts by mass of whole eggs and 20 to 50 parts by mass of cold water with respect to 80 to 120 parts by mass of flour whose main raw material is wheat flour, and each piece weighs 20 to 35 g. Raw donut dough.

When the oil absorption rate of the fried food is 100% when only edible oil and fat is used and fried, the relative value of the oil absorption rate of the fried food when the fried oil and fat composition of the present invention is used and fried. Is less than 100%, preferably less than 99.5%, more preferably less than 99%, still more preferably less than 98.3%, particularly preferably less than 97%, preferably less than 95%.

Hereinafter, the present invention will be described in more detail by way of examples, but the technical scope of the present invention is not limited to these examples.

Fried donut palm oil and rapeseed salad oil were mixed in a mass ratio of 65:35 to prepare edible fats and oils. Various emulsifiers shown in Table 1 were added to the edible fats and oils to prepare frying fats and oil compositions used in each Example and each Comparative Example. On the other hand, edible fats and oils to which no emulsifier was added were designated as control fats and oils. The HLB values displayed in Table 1 are the displayed values of the manufacturer.

The emulsifier A shown in Table 1 was added to the edible oil and fat, and the frying oil and fat composition was prepared so that the concentration of the emulsifier A was 0.02% by mass. 10 parts by mass of whole sterilized egg temperature controlled at 5 ° C and 35 parts by mass of cold water controlled at 11 ° C are added to 100 parts by mass of mixed powder for commercial cake donuts (C10 manufactured by Nippon Flour Milling Co., Ltd.). After mixing, the floor time was set to 10 minutes, the dough was divided into about 24 g with a donut cutter to prepare pre-fried donuts, and the mass of each pre-fried donut was measured. 1500 g of the above-mentioned oil and fat composition for frying was carried into a frying container and the temperature was adjusted to 180 ° C., and four of the above-mentioned pre-fried donuts were added at one time. The raw donuts were inverted twice every 40 seconds after being added to perform the frying process, and the frying process was completed 120 seconds later. The above frying process was performed 8 times to prepare 32 fried donuts. Control donuts fried with the above control fats and oils were also prepared in the same manner.

The amount of frying oil and fat composition in the frying container before frying and the amount of frying oil and fat composition in the frying container after frying were measured, and the oil absorption amount when frying each oil and fat composition was calculated by the following formula. ..

Donut oil absorption (Donut oil absorption per 100 g of raw donut)
= (Amount of fat composition before frying-Amount of fat composition after frying) / (Total mass of raw donuts before frying) x 100 (g)

Next, the relative value of the oil absorption rate (oil absorption rate) was calculated by the following formula, with the oil absorption amount of the control as the oil absorption rate of 100%.

Relative oil absorption rate (%)
= Donut oil absorption of each Example or Comparative Example / Control donut oil absorption x 100 (%)

The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.05% by mass.

The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.10% by mass.

The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.20% by mass.

The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.40% by mass.

The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.80% by mass.

The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 1.00% by mass.

(Comparative Example 1)
The oil absorption rate was calculated in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 1.50% by mass.

(Comparative Example 2)
Emulsifier B was used instead of emulsifier A shown in Table 1, and the oil absorption rate was adjusted in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of emulsifier B was 0.20% by mass. Calculated.

(Comparative Example 3)
Emulsifier C was used instead of emulsifier A shown in Table 1, and the oil absorption rate was adjusted in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of emulsifier C was 0.20% by mass. Calculated.

(Comparative Example 4)
Emulsifier D was used instead of emulsifier A shown in Table 1, and the oil absorption rate was adjusted in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of emulsifier D was 0.20% by mass. Calculated.

(Comparative Example 5)
The emulsifier E was used instead of the emulsifier A shown in Table 1, and the oil absorption rate was adjusted in the same manner as in Example 1 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier E was 0.20% by mass. Calculated.
Table 2 shows the oil absorption rates calculated in Examples 1 to 7, the oil absorption rates calculated in Comparative Examples 1 to 5, and the oil absorption rates of the control donuts.

Fry of Ebisen (puff swelling snack) Emulsifier A shown in Table 1 was added to rapeseed oil to prepare a frying oil / fat composition used in each Example and each Comparative Example. On the other hand, rapeseed oil to which no emulsifier was added was used as a control fat.

The emulsifier A shown in Table 1 was added to the rapeseed oil, and a fat composition for frying was prepared so that the concentration of the emulsifier A was 0.02% by mass. About 10 g of commercially available Ebi-senbei dough (made in China) was submerged in 1700 g of the above-mentioned fat and oil composition for frying, which was adjusted to 185 ° C. in a frying pan, and fryed for 1 minute. The fried shrimp was drained on a frying pan and excess oil on the surface of the shrimp was removed. These steps were performed 4 times. Control shrimp fried with the above control oil was also prepared in the same manner. The oil absorption rate of shrimp was calculated in the same manner as the oil absorption rate calculated for deep donuts.

The oil absorption rate was calculated in the same manner as in Example 8 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.10% by mass.

The oil absorption rate was calculated in the same manner as in Example 8 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.20% by mass.

The oil absorption rate was calculated in the same manner as in Example 8 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 1.00% by mass.

Table 3 shows the oil absorption rate calculated in Examples 8 to 11 and the oil absorption rate of the control shrimp.

Fried fried okaki (rice cracker) The emulsifier A shown in Table 1 was added to rapeseed oil to prepare a frying oil / fat composition used in each Example and each Comparative Example. On the other hand, rapeseed oil to which no emulsifier was added was used as a control fat.

The emulsifier A shown in Table 1 was added to the rapeseed oil, and a fat composition for frying was prepared so that the concentration of the emulsifier A was 0.01% by mass. Approximately 20 g of the okaki dough from which the proof was removed in advance at 40 ° C. for 15 minutes was submerged in 1700 g of the above-mentioned fat and oil composition for frying, which was adjusted to 235 ° C. in a frying pan, and fryed for 2 minutes. The fried fried okaki was drained on a frying pan and excess oil on the surface of the fried okaki was removed. These steps were performed 4 times. Control okaki fried with the above control oil was also prepared in the same manner. The oil absorption rate of fried okaki was calculated in the same manner as the oil absorption rate calculated for deep-fried donuts.

The oil absorption rate was calculated in the same manner as in Example 12 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.02% by mass.

The oil absorption rate was calculated in the same manner as in Example 12 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.10% by mass.

The oil absorption rate was calculated in the same manner as in Example 12 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 0.20% by mass.

The oil absorption rate was calculated in the same manner as in Example 12 except that the oil and fat composition for frying was prepared so that the concentration of the emulsifier A shown in Table 1 was 1.00% by mass.
Table 4 shows the oil absorption rate calculated in Examples 12 to 16 and the oil absorption rate of the control okaki.

As shown in Tables 2 to 4, the oil absorption rate of the fried foods fried with the frying oil / fat composition used in Examples 1 to 16 was lowered. The oil absorption rate of the fried foods fried with the fat and oil composition for frying in which the amount of the polyglycerin fatty acid ester in which a part of the constituent fatty acids is erucic acid used in Comparative Example 1 is too large is not lowered at all, and the fried food is concerned. The food produced an odor derived from the polyglycerin fatty acid ester.

The oil absorption rate of fried foods fried with the fat and oil composition for frying to which a fatty acid ester other than the polyglycerin fatty acid ester in which a part of the constituent fatty acids is erucic acid used in Comparative Examples 2 to 5 is added as an emulsifier increases. Was.
From the above results, it was confirmed that when the fried food whose dough swells is fried with a polyglycerin fatty acid ester in which a part of the constituent fatty acids is erucic acid, the oil content in the fried food is reduced. This finding cannot be obtained from the descriptions in Patent Documents 1 to 6.

The frying oil / fat composition of the present invention is suitably used for cooking fried foods whose dough swells as an oil / fat composition which lowers the oil absorption rate of the fried food whose dough swells and reduces the oil content in the fried food. To.

Claims (3)

An oil / fat composition for frying containing a polyglycerin fatty acid ester.
The polyglycerin fatty acid ester is contained in an amount of 0.01 to 1% by mass based on the total mass of the fat and oil composition for frying, and the fatty acid constituting the polyglycerin fatty acid ester contains erucic acid .
More than 80% by mass of the fatty acids constituting the polyglycerin fatty acid ester is erucic acid.
An oil / fat composition for frying, characterized in that the dough is for frying foods that swell . The fat composition for frying according to claim 1 , wherein the HLB value of the polyglycerin fatty acid ester is 3.5 or more and less than 9. A method for cooking a fried food, which comprises a step of cooking the fried seeds in the frying oil / fat composition according to claim 1 or 2 .