JP2001008618A - Fat composition for frying - Google Patents

Abstract

(57) [Problem] To provide an oil / fat composition for fried food which improves the taste and texture of the fried food and maintains the improving effect. SOLUTION: The fat and oil composition for frying according to the present invention is HLB.
And an emulsifier having an HLB of 3 to 5 and a hydroxyl value of 50 or more.
It contains the above-mentioned polyglycerin fatty acid ester. The emulsifier having an HLB of 6 or more is preferably a polyglycerin fatty acid ester and / or an organic acid monoglyceride. The oil / fat composition for frying of the present invention comprises H
The emulsifier having an LB of 6 or more is preferably 0.01 to 10
The polyglycerol fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more is preferably contained in an amount of 0.01 to 5% by weight.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil / fat composition for fried foods for improving the taste and texture of fried foods such as tempura and fries.

[0002]

2. Description of the Related Art Fried foods are roughly classified into types according to the type of clothes, such as fried, fried, tempura and fried. All the fried foods are made up of the raw materials put into fried oil heated to 100 ° C. or higher, and the evaporation of the moisture in the fried food from the fried oil, heat denaturation of the fried food, and oil absorption. Furthermore, since frying oil is absorbed by fried foods, it plays an important role in forming the flavor and texture of the fried foods.Therefore, there are various types of frying oils such as vegetable oils, animal oils, hardened oils, and their blended oils depending on the type of frying. It is one of the know-how of each company.

[0003] On the other hand, fried food is crunchy and delicious immediately after being fried, but with the passage of time, the surface layer of the fried food becomes soft and the texture deteriorates. Also, with the recent changes in consumer preferences, the oiliness of fried foods tends to be avoided. From such a background, various attempts have been made to improve the taste and texture of fried foods. As one of them,
There is one that improves the taste and texture of fried food by adding an emulsifier to frying oil.

[0004] For example, Japanese Patent Application Laid-Open No. 9-74999 discloses that by blending an organic acid monoglyceride and a polyglycerin fatty acid ester with a frying oil, the flower blooming property of the batter is improved, the oil drainage is improved, and when the cooked product is cooled. It describes that the texture of the clothes can be improved, the amount of oil absorbed by the clothes can be reduced, and a fried food with good flavor can be provided. In this example, succinic monoglyceride having an HLB of 8.5 and H
An oil / fat composition using a polyglycerin fatty acid ester having an LB of 3 is described. The polyglycerol fatty acid ester used here has a hydroxyl value of 30, which is different from the present invention.

[0005] JP-A-8-224067 discloses that the addition of diglycerin monofatty acid ester to frying oil enhances the crispness of potato chips and suppresses moisture absorption. Further, Japanese Unexamined Patent Application Publication No. 9-15
No. 4474 discloses fried breads having improved texture and specific volume of fried breads by containing at least one kind of high HLB sucrose fatty acid ester, specific diacetyltartaric acid monoglyceride, and specific succinic acid monoglyceride in frying oil. Is described.

However, by adding the emulsifiers described in these publications to frying oil, the texture and taste of the fried food can be improved, but the effect is obtained when the same frying oil is used repeatedly. I can't. This is because the amount of emulsifier in the fried oil decreases as the fried food is continuously fried. Further, even when additional oil was carried out in accordance with the decrease in frying oil, the improvement effect was inferior to that of frying with fresh frying oil.

[0007] Accordingly, an object of the present invention is to improve the taste and taste of fried food.
An object of the present invention is to provide an oil / fat composition for deep-fried foods that improves the texture and maintains the effect of the improvement.

[0008]

The present invention provides an oil and fat composition for frying, comprising an emulsifier having an HLB of 6 or more and a polyglycerin fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more. Thereby, the above object has been achieved.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The oil and fat composition for fried foods of the present invention will be described in detail below. The fats and oils used in the present invention may be any fats and oils as long as they can be used as frying oil, such as palm oil, coconut oil, palm kernel oil, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, rice bran oil, corn Examples include animal and vegetable oils and fats such as oil, safflower oil, fish oil, beef tallow, lard, and milk fat, and one or more mixed oils of these hardened oils, fractionated oils, and transesterified oils.

The content of fats and oils is preferably 85.0 to 99.8% by weight, more preferably 92.5 to 99.4% by weight, most preferably 9 to 9% by weight in the fat and oil composition for frying of the present invention.
7.0 to 99.4% by weight.

In the emulsifier having an HLB of 6 or more used in the present invention, the HLB of the emulsifier is 6 or more, preferably 6 or more.
-10, more preferably 6-9. If the HLB is lower than 6, the effect of improving the taste and texture of the fried food cannot be obtained.

The emulsifier having an HLB of 6 or more is preferably a polyglycerin fatty acid ester and / or an organic acid monoglyceride. In the polyglycerin fatty acid ester, the kind of fatty acid that binds to polyglycerin may be a general one, and examples thereof include saturated and unsaturated fatty acids having 10 to 24, preferably 14 to 24 carbon atoms. . In the above-mentioned organic acid monoglyceride, the kind of the fatty acid bonded to the organic acid monoglyceride may be a general one, for example, one having 10 to 2 carbon atoms.
4, preferably 14 to 24 saturated and unsaturated fatty acids.

Preferred specific examples of the emulsifier having an HLB of 6 or more include diglycerin monooleate, diglycerin monostearate, triglycerin monooleate, hexaglycerin tristearate, glycerin citrate monooleate, Diacetyl tartaric acid monoglyceride, succinic acid monoglyceride and the like, but as other preferred emulsifiers, diglycerin monopalmitate, triglycerin monostearate,
Hexaglycerin tripalmitate, decaglycerin tetrastearate, decaglycerin tetrapalmitate and the like may be used.

The content of such an emulsifier having an HLB of 6 or more is preferably 0.1% in the fat and oil composition for frying of the present invention.
It is from 0.01 to 10% by weight, more preferably from 0.05 to 5% by weight, most preferably from 0.05 to 2% by weight.

The polyglycerol fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more used in the present invention has an effect of improving the taste and texture of fried food by using the above-mentioned emulsifier having an HLB of 6 or more. It is an emulsifier used in combination to stably express.

The above polyglycerin fatty acid ester has an HLB of 3 to 5, preferably 3.2 to 4.8.
When the HLB is out of the range of 3 to 5, it is not possible to suppress the decrease of the emulsifier having the HLB of 6 or more from the frying oil when frying.

The polyglycerol fatty acid ester has a hydroxyl value of 50 or more, preferably 50 to 60.
0, more preferably 50 to 300. Hydroxyl value is 5
If it is smaller than 0, H from the fried oil when fried
The decrease in the emulsifier having an LB of 6 or more cannot be suppressed.

The degree of polymerization of glycerin in the polyglycerol fatty acid ester is preferably 5 or more, more preferably 6 or more, and most preferably 6 to 10.
When the degree of polymerization of glycerin is less than 5, it is difficult to suppress a decrease in an emulsifier having an HLB of 6 or more from fried oil when frying.

Examples of the binding fatty acid in the polyglycerin fatty acid ester include saturated and unsaturated fatty acids having 10 to 24 carbon atoms.

The content of the above polyglycerol fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more is preferably 0.01 to 5% by weight, more preferably 0 to 5% by weight, in the fat and oil composition for frying of the present invention. 0.01 to 2.5% by weight, most preferably 0.01 to 1% by weight.

The above emulsifier having an HLB of 6 or more and an HLB of 3
The emulsifier having an HLB of 6 or more and a polyglycerol fatty acid ester having a hydroxyl value of 50 or more and an emulsifier
A polyglycerol fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more is preferably 1 part by weight based on 0 part by weight.
To 100 parts by weight, more preferably 1 to 50 parts by weight, and most preferably 5 to 50 parts by weight. If the ratio of the above-mentioned polyglycerin fatty acid ester is less than 1 part by weight, the effect of preventing the emulsifier having an HLB of 6 or more from adsorbing to the fried food is difficult to be seen, and the addition of more than 100 parts by weight prevents the adsorption. It is difficult to see the improvement of the effect.

Preferred specific examples of the above-mentioned polyglycerol fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more include hexaglycerin pentastearate, decaglycerin pentastearate, decaglycerin heptabehenate and the like. However, hexaglycerin pentaolate, decaglycerin pentaolate and the like may be used as other preferable polyglycerin fatty acid esters. Further, the HLB is 3 to 5 and the hydroxyl value is 50.
As the above polyglycerin fatty acid ester,
It is preferable not to use polyglycerin condensed ricinoleate. When the polyglycerin condensed ricinoleate is used, the addition of a very small amount can prevent the reduction of the emulsifier having an HLB of 6 or more due to the repetition of the fried food. In the range, it is not preferable because it has been confirmed that HLB eliminates the taste and texture improving effect of the emulsifier of 6 or more.

The oil and fat composition for frying according to the present invention comprises, as components other than those described above, antioxidants and other emulsifiers which do not interfere with the effects of the above emulsifiers, such as sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters. Etc. can be used.

The method for preparing the oil / fat composition for frying of the present invention is not particularly limited, but it is sufficient that after mixing the oil / fat, emulsifier, antioxidant, etc., heat, dissolve and fill the mixture, and use a solid oil / fat at normal temperature. In this case, plasticizing may be performed as needed before filling.

The oil composition for frying of the present invention thus obtained is used as a frying oil for cooking various fryings such as unfried, fried, tempura, and fried.

[0026]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples. The present invention is not limited by the examples. All parts and percentages in the examples are on a weight basis.

[Examples 1 to 3 and Comparative Examples 1 to 5] 2 kg of frying oil blended as shown in Table 1 was charged into a fryer, and
After heating to 80 ° C, the sweet potato tempura was fried. In order to eliminate the influence of the shape, sweet potatoes were processed into a rectangular parallelepiped 50 mm in length and 50 mm in height and 7 mm in height, immersed in a solution prepared by dissolving commercially available tempura powder in water, and put 5 pieces in the frying oil described in the examples and comparative examples in Table 1. Fried for 3 minutes. After that, immediately put it on a net for fried food, and after 20 minutes, a panel test was conducted by panelists of 10 men and women, who evaluated the crispness, greasyness, and taste of the clothes, and evaluated the two points without emulsifier as the following two criteria. Was evaluated on a 5-point scale. The amount of emulsifier in the frying oil was measured. And repeat the tempura, fried 150 pieces, 5 pieces, 3 pieces
After the 00 pieces were fried, 5 pieces were subjected to a panel test in the same manner as described above, and the amount of emulsifier in the fried oil at that time was measured. Table 1 shows the results.

(Panel Test) As a panel test, panelists of 10 men and women evaluated the crispness, greasyness, and taste. In addition, the evaluation without emulsifier was set to 2 points, and the evaluation was performed in five steps, and the average value was shown.

Evaluation of crispness (evaluation of clothes with tempura, evaluation of outer layer with potato fries and donut) 5: very strong crispness 4: strong crispness 3: crispness 2: normal 1: normal Yes ・ Evaluation of greasyness 5: Very greasy without greasy 4: Less greasy 3: Feel a little greasy 2: Normal 1: Very greasy・ Taste 5: Very delicious 4: Not delicious 3: Slightly delicious 2: Normal 1: Inferior to normal

(Method of Measuring Emulsifier Amount) The amount of the emulsifier in the frying oil was determined as follows. The fried oil was poured into the upper part of the florisil column and n-hexane was flowed to remove most of the fat and oil components, and the solvent was removed to determine the weight. Next, a polar solvent is flowed to take out a fraction containing the emulsifier, and after removing the solvent, fractionation is performed by thin-layer chromatography to obtain the weight of the emulsifier fraction and the weight of other fractions, and the amount of the emulsifier with respect to the entire frying oil is calculated. did.

[0031]

[Table 1]

From the results in Table 1, it can be seen that the sweet potato tempura fried with the compounded oils of Examples 1 and 3 has a very strong crispy feel for the batter, and feels very tasty with a light mouthfeel without feeling oily. The panelists were the majority, and the average score of each item was almost the same between tempura using fresh oil and tempura after fry 150 pieces. At this time, when the amount of the emulsifier in the frying oil was quantified, no significant difference was observed between the beginning and the end of the frying.

Further, in Example 2, the oil blending operation of Example 1 was carried out, and a replenishing operation was performed in which the blended oil was added by the amount of the frying oil reduced by frying the tempura. Even after frying 150 pieces of sweet potato tempura, a high evaluation was obtained which was not different from the tempura fried with fresh oil. On the other hand, Comparative Example 1, Comparative Example 4, and Comparative Example 5 obtained high evaluations comparable to those of the examples in the tempura using the new oil,
After 150 pieces of fried food, the evaluation of each item was lowered. In Comparative Example 2, an additional oiling operation was performed using the same blended oil as in Comparative Example 1. Compared to Comparative Example 1, the evaluation of the tempura after fried 150 pieces was higher, but did not reach the evaluation of the examples. The evaluation fell further with the tempura after fry for 300 pieces. Comparative Example 3 was poor in evaluation from the beginning of frying.

Examples 4 to 6 and Comparative Examples 6 and 7 After heating 2 kg of the frying oil blended as shown in Table 2 to 180 ° C., the cake donut was fried. Cake donut dough is 100 parts cake donut mix (manufactured by Nisshin DCA Co., Ltd.), 25 whole eggs
Parts, 10 parts of shortening and 25 parts of water are mixed well, and this is charged into a hand cutter (manufactured by Takeo Kogyo Co., Ltd., diameter: 40 mm), and the thickness becomes about 1 cm visually in frying oil. Then, both sides were fried until a proper deep-fried color (about 1 minute on each side). The donut was fried five at a time, and the first 20 were subjected to panel tests by panelists of 10 men and women. The amount of emulsifier in the frying oil was measured. Repeat donut fry and repeat 1
A panel test was performed on the next 20 pieces after the frying of 00 pieces and on the next 20 pieces after the 200 pieces were fried, in the same manner as in the above-described Examples 1 to 3, and the Of the emulsifier was measured. Table 2 shows the results.

[0035]

[Table 2]

From the results in Table 2, it can be seen that the cake donuts fried with the compounded oils of Examples 4 and 6 have a very strong crispness in the outer layer, do not feel oily, and have a large number of panelists who feel that the donut is very delicious. Met. This evaluation did not change even after frying 100 donut with fresh oil. Furthermore, the evaluation was similarly good when the oil replenishment of Example 5 was performed. On the other hand, in Comparative Example 6, the evaluation of the donut fried using the new oil was as high as that of the Example, but the evaluation of the panelists was significantly lower in the donut after fried 100 donut. The amount of emulsifier in the frying oil was significantly reduced at the end of frying compared to the beginning. In Example 5 in which the oil replenishing operation was performed, the evaluation was almost the same as that of the oil fried with fresh oil even after 200 donuts were fried.
In Comparative Example 6, when the new oil was used, the evaluation was equivalent to that of the example, but the evaluation after fry 100 pieces was considerably inferior to that of the example. In Comparative Example 7, the evaluation of the donut fried using the new oil was as high as that of the Example, but the evaluation of the paneler was lowered in the donut after fried 100 donut, and the evaluation of 200 donuts was fried. After the donuts, panelists' ratings fell further.

[Examples 7 to 9 and Comparative Examples 8 and 9] 2 kg of the frying oil blended as shown in Table 3 was heated to 180 ° C and then potato fried. 50 g of commercially available frozen french fries were put into frying oil, and fried until appropriate frying (about 3 minutes). The french fries were left at room temperature for 20 minutes, and a panel test was conducted by 10 men and women, and the amount of emulsifier in the frying oil was measured. The potato fry was further repeated, and a panel test was performed for 50 g after fried 1.5 kg and 50 g after fried 3.0 kg in the same manner as in the above-described Examples 1 to 3, and at that time, The amount of emulsifier in the frying oil was measured. Table 3 shows the results.

[0038]

[Table 3]

From the results shown in Table 3, the fried potatoes fried with the compounded oils of Example 7 and Example 9 were evaluated as having a strong crispness in the outer layer, having no greasy taste and a very smooth mouthfeel. There were many. In addition, even after fried potatoes fried by 1.5 kg, a high evaluation was obtained which was almost the same. Further, Example 8 in which the blended oil was added to the oil and fat reduced by the potato fries was also highly evaluated. On the other hand, in the french fries fried with the compounded oil of Comparative Example 8, high evaluation was obtained in the case of fresh oil, but the evaluation was low after fry 1.5 kg of fries. The amount of the emulsifier was reduced to 30% of the new oil. In Comparative Example 9 in which re-oiling was performed,
The effect of improving the texture was reduced.

[0040]

EFFECTS OF THE INVENTION The oil / fat composition for deep-fried foods of the present invention is such that the effect of improving the taste and texture by the emulsifier is stable even when the deep-fried foods such as tempura and fry are repeatedly cooked. is there.

Claims (3)

[Claims] 1. An emulsifier having an HLB of 6 or more, and an emulsifier having an HLB of 3 or more.
And a polyglycerin fatty acid ester having a hydroxyl value of 50 or more and a hydroxyl value of 50 or more. 2. The fat and oil composition for frying according to claim 1, wherein the emulsifier having an HLB of 6 or more is a polyglycerin fatty acid ester and / or an organic acid monoglyceride. 3. An emulsifier having an HLB of 6 or more is used in an amount of 0.01
The polyglycerol fatty acid ester having an HLB of 3 to 5 and a hydroxyl value of 50 or more is 0.01 to 10% by weight.
The fat and oil composition for frying according to claim 1, which contains 5% by weight.