JP2016029920A - Oil and fat composition for fry - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition for fry excellent in oxidation stability and thermal stability without damaging flavor of food material for fry, no feeling of oiliness or tackiness and further good in workability when frying.SOLUTION: Foods are fried by using an oil and fat composition for fry consisting of 10 wt.% or less of liquid oil and fat, 75 to 88 wt.% of unfractionated purified palm oil, 10 to 24 wt.% of palm fractionated oil having iodine value of 58 to 70 and 1 to 4 wt.% of at least one kind of extreme hardened oil selected from a group consisting of rapeseed oil, soybean oil and corn oil.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for frying and a food obtained by cooking using the same.

  In general, as the characteristics required for frying fats and oils, it has excellent oxidation stability and thermal stability, can be seasoned without adding oiliness and stickiness to the fried food, and takes out the necessary amount during frying work, Alternatively, good workability is required when scooping and using.

  In recent years, with the diversification of foods, there has been a demand for frying fats and oils that can produce fried foods that take advantage of the flavor of the ingredients.

  Unsorted palm oil has long been widely used as a frying fat because it has high oxidation stability and suppresses oiliness, but it has a unique powder texture and is easy to stick, although it has a light and rich taste. There's a problem.

  Thus, as a method for solving such a problem, an oil for frying (Patent Document 1) containing refined non-fractionated palm oil having an iodine value of 49 or more, liquid vegetable oil, extremely hardened oil, and polyglycerin fatty acid ester is disclosed. However, because it uses liquid fats and oils, the effect of improving oiliness and stickiness is not sufficient, and since the flavor of frying fats and oils is given, it is not possible to obtain fried foods that make use of the flavors of the ingredients Can not.

JP 9-322708 A

  The object of the present invention is for frying which has excellent oxidation stability and thermal stability, does not impair the flavor of food material to be fried, does not feel oily and sticky, and has good workability during frying It is to provide fats and oils.

  As a result of intensive studies to solve the above problems, the present inventors have blended a specific amount of a fractionated palm oil and fat with a specific iodine value and a specific amount of unfractionated and refined palm oil and fat into a specific amount. The powder texture of fractionated and refined palm oil and fat can be suppressed, the workability during frying is improved, the oily and sticky feeling is suppressed, and the flavor of the food material to be fried that is excellent in oxidation stability and thermal stability is utilized. It was found that the obtained oil and fat composition for frying was obtained, and the present invention was completed.

  That is, in the first aspect of the present invention, in the entire oil composition for frying, the liquid oil is 10% by weight or less, 75 to 88% by weight of unfractionated refined palm oil, and palm fractionated oil 10 to 24 having an iodine value of 58 to 70. The present invention relates to a fat and oil composition for frying comprising 1 to 4% by weight of at least one extremely hardened oil selected from the group consisting of wt%, rapeseed oil, soybean oil and corn oil. A preferred embodiment relates to the frying oil composition according to the above, which contains 0.1 to 1% by weight of an emulsifier whose HLB is 0 to 5 and the main constituent fatty acid is a saturated fatty acid having 18 or more carbon atoms in the entire frying fat. . More preferably, the frying oil composition according to the above, wherein the saturated fatty acid having 18 or more carbon atoms is behenic acid, and more preferably, the emulsifier is a polyglycerin fatty acid ester having a glycerin average polymerization degree of 4 to 20. The oil-and-fat composition. 2nd of this invention is related with the foodstuff obtained by heat-cooking with the said fats and oils composition for frying.

  According to the present invention, the fats and oils for frying that are excellent in oxidation stability and heat stability, do not impair the flavor of the food material to be fried, and do not feel oily or sticky, have good workability during frying. Can be provided.

  Hereinafter, the present invention will be described in more detail. The fat and oil composition for frying of the present invention refers to fats and oils used in various fried foods such as donuts, rice crackers, instant fried foods, tempura, croquettes, fried chicken, cutlet, and fried fish. And the fats and oils composition for frying of this invention is characterized by containing liquid oils and fats below specific amount, and containing specific amounts of unfractionated refined palm oil, specific palm fractionated oil, and extremely hardened oil of specific fats and oils, respectively.

  The unsorted refined palm oil is a palm oil having an iodine value of 50 to 55 that is subjected to deoxidation, decolorization, and deodorization treatment of natural palm oil cultivated in Malaysia, Indonesia, etc. in a conventional manner, and then is not subjected to fractionation treatment. Say. The content of the unfractionated refined palm oil is preferably 75 to 88% by weight, more preferably 80 to 85% by weight in the entire frying fat composition. If the content is less than 75% by weight, it may be soft and inferior in plasticity, poor in workability during frying, or may feel oily or sticky. When the content is more than 88% by weight, the powder texture may be felt, or it may become hard and the plasticity may be inferior, so that the workability at the time of frying may be deteriorated.

  The palm fractionated oil is obtained by fractionating palm oil by a method such as solvent fractionation such as acetone fractionation or hexane fractionation, and solvent-free fractionation such as dry fractionation. Among them, those having a low melting point are preferred, specifically iodine. The value of 58 to 70 is preferable, and 60 to 65 is more preferable. If the iodine value is lower than 58, it may become hard and poor in plasticity, resulting in poor workability during frying, or a powder texture may be felt. When the iodine value is higher than 70, oiliness and stickiness may be felt, and oxidation stability and thermal stability may be inferior. Examples of such fats and oils include palm olein, palm super olein, and palm double olein, and at least one selected from these groups may be used.

  As for content of the said palm fractionation oil, 10 to 24 weight% is preferable in the whole fats and oils composition for frying, 12 to 20 weight% is more preferable, and 12 to 17 weight% is still more preferable. If the content is less than 10% by weight, it becomes hard and the plasticity is inferior, and the workability at the time of frying may deteriorate. On the other hand, if the content is more than 24% by weight, it may be soft and inferior in plasticity, resulting in poor workability during frying, or may feel oily or sticky.

  The extremely hardened oil is an oil and fat in which unsaturated fatty acids are almost completely saturated by hydrogenation. The iodine value is preferably 3 or less, more preferably 1 or less, and still more preferably 0.1 or less. Since the extremely hardened oil hardly contains double bonds, it hardly contains trans fatty acids. If the iodine value exceeds 3, the flavor of the food material to be fried with a cured odor may be impaired.

  The raw oil / fat of the extremely hardened oil is preferably at least one selected from the group consisting of rapeseed oil, soybean oil and corn oil from the viewpoint of easy availability and flavor, and among them, an extremely hardened oil of rapeseed oil is more preferable. preferable. The content of the extremely hardened oil is preferably 1 to 4% by weight, and more preferably 1.5 to 3% by weight, based on the entire oil composition for frying. When the content is less than 1% by weight, oily feeling or stickiness may be felt. When the content is more than 4% by weight, it becomes too hard and the plasticity is inferior, and the workability during frying may be deteriorated.

  The frying oil / fat composition of the present invention preferably contains an emulsifier whose main constituent fatty acid is a saturated fatty acid having 18 or more carbon atoms, and the HLB of the emulsifier is preferably 0-5. By including the emulsifier, oiliness and stickiness can be further improved. As for said HLB, 0-3 are more preferable, and 0-2 are still more preferable. When HLB exceeds 5, the effect which suppresses oiliness and stickiness may be inferior. As the saturated fatty acid having 18 or more carbon atoms, behenic acid is more preferable.

  The content of the emulsifier is preferably from 0.1 to 1% by weight, more preferably from 0.2 to 0.7% by weight, and still more preferably from 0.3 to 0.5% by weight, based on the entire oil composition for frying. If the content is less than 0.1% by weight, the effect of suppressing oiliness and stickiness may be inferior. On the other hand, if the content exceeds 1% by weight, it becomes hard and the plasticity is inferior, and the workability at the time of frying may deteriorate.

  Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Among them, glycerin fatty acid ester and polyglycerin fatty acid ester that are excellent in heat resistance. Are preferred, and polyglycerin fatty acid esters are more preferred.

  4-20 are preferable, as for the glycerol average polymerization degree of the said polyglycerol fatty acid ester, 6-15 are more preferable, and 8-12 are still more preferable. If the average degree of polymerization is less than 4, even if the HLB is 0 to 5, the effect of suppressing oiliness and stickiness may be inferior. Those having an average degree of polymerization exceeding 20 are generally not sold and are difficult to obtain.

  Moreover, 6-22 are preferable, as for the esterification degree of the said polyglyceryl fatty acid ester, 8-22 are more preferable, and 12-22 are still more preferable. Here, the degree of esterification refers to the number of fatty acid molecules bound to one molecule of polyglycerol. When the degree of esterification is less than 6, it contains a large amount of non-esterified polyglycerin, and the effect of suppressing oiliness and stickiness may be inferior. Those having an esterification degree exceeding 22 are generally not sold and are difficult to obtain.

  The oil composition for frying of the present invention may contain other oils and fats as long as the effects of the present invention are not impaired. However, for that reason, it can cause oiliness and stickiness, and it can be soft and inferior in plasticity or workability at the time of frying. Is preferably 10% by weight or less, more preferably 5% by weight or less, still more preferably 3% by weight or less, and particularly preferably not contained. Here, the liquid fats and oils refer to fats and oils having an iodine value of 80 or more and liquid at 5 ° C. Silicone for the purpose of improving the flyability function, tocopherol, catechins and the like can be added as necessary for the purpose of imparting oxidation stability.

  The oil composition for frying of the present invention can be produced, for example, as follows. The unfractionated and refined palm oil, the palm fractionated oil having an iodine value of 58 to 70, the extremely hardened oil, and other oils and fats as necessary are mixed and heated to 60 to 70 ° C., and then the emulsifier as necessary. It can be obtained by adding a raw material such as the above and heating and dissolving until the oil becomes transparent, followed by rapid cooling and kneading. If necessary, nitrogen gas may be uniformly mixed during quenching.

  Foods obtained by cooking with the frying oil composition of the present invention include vegetables, fruits, meats, seafood, dairy products, breads, confectionery, etc. and their processed cooked products, frozen products, etc. It can be obtained by cooking the ingredients used as materials for ordinary fried foods with the above-mentioned frying oil composition heated to 120 to 200 ° C. Specific examples of fried foods include potato croquettes, croquettes such as cream croquettes, cutlets such as tonkatsu, so-called fries such as shrimp fries, donuts fried and cooked bread dough or pie dough, fry pies Fried chicken such as fried chicken, fried dumplings and wrappings such as spring rolls, tempura such as squid tempura, and refrigerated or frozen products thereof.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Oxidation stability evaluation of oil composition for frying>
The oxidation stability of the oil composition for frying obtained in Examples and Comparative Examples was evaluated by a CDM (Conductometric Determination Method) test. The test was carried out by the method described in “Establishment of Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.5.1.2-1996”. If the induction time according to the CDM test is 10 hours or more, the oil has good oxidation stability, but the longer the induction time, the higher the oxidation stability.

<Evaluation of thermal stability of oil composition for frying>
The thermal stability of the oil composition for frying obtained in the examples and comparative examples was performed according to the following procedure. First, silicone oil (“KF-968-100CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was applied to the oil bath and heated to 190 ° C. Next, a test tube (18 mm × 165 mm) in which 10 g of a sample was taken was placed on a test tube stand (5 × 5) and immersed in a silicone bath. Heated at 190 ° C. for 70 hours. The acid value of the heating oil was measured after heating at 190 ° C. for 0 hour and after 70 hours. For the acid value, the amount (mg) of potassium hydroxide required to neutralize free fatty acids contained in 1 g of the sample was measured according to the standard oil analysis test method 2.3.1-1996. The smaller the value, the lower the hydrolysis and the higher the thermal stability.

<Evaluation of workability of oil composition for frying>
The workability of the oil composition for frying obtained in the examples and comparative examples is that the oil and fat in an 18 liter can was stored at 10 ° C. and 20 ° C. for 24 hours, and was easily raked when scooped with a scoop. It was carried out according to the following criteria by 10 panelists, and the average score was taken as the evaluation value.
(Workability)
5 points: moderate plasticity and very good workability.
4 points: There is plasticity and workability is good.
3 points: Slightly hard or soft, but no problem in workability.
2 points: Slightly hard or soft and slightly workable.
1 point: Hard or soft and poor workability.

<The sensory evaluation method of the donut fried with the oil composition for frying>
The donuts were eaten by 10 skilled panelists and evaluated according to the following criteria, and their average score was used as the evaluation value.

(Donut flavor)
5 points: The flavor of the oil and fat composition for frying is not felt, and the flavor of the donut material is very utilized.
4 points: The flavor of the oil composition for frying is not felt so much, and the flavor of the donut material is utilized.
3 points: The flavor of the oil composition for frying is slightly felt, but the flavor of the donut material is utilized.
2 points: The flavor of the frying fat composition is felt, and the flavor of the donut material is slightly impaired.
1 point: The flavor of the oil and fat composition for frying is felt strongly, and the flavor of the donut material is impaired.

(The oiliness of donuts)
5 points: I do not feel oily at all.
4 points: Does not feel oily.
3 points: Feels slightly oily.
2 points: Feel oily.
1 point: I feel very oily.

(Donut is not sticky [sugar cry test])
Granulated sugar is applied to the donuts obtained in the examples and comparative examples, stored in a thermostatic bath at 25 ° C. and 30 ° C. for 24 hours, and 10 skilled panelists observe the crying state of sugar. The average score was taken as the evaluation value.
5 points: No sugar crying, no donuts sticky.
4 points: Some sugar crying, but donuts are not sticky.
3 points: Some sugar crying is seen, but the donut is almost not sticky.
2 points: Sugar crying is seen, and the donut is a little sticky.
1 point: Sugar crying is severe and donuts are very sticky.

<Comprehensive evaluation as a fat and oil composition for frying>
The above evaluation results were comprehensively evaluated according to the following criteria.
5 points: In all evaluation items, the evaluation is generally good, and the merchantability is extremely high.
4 points: Among all evaluation items, there are items that are slightly inferior, but the merchantability is high.
3 points: Among all the evaluation items, there are inferior items, but there is no problem in merchantability.
2 points: Of all the evaluation items, there are inferior items, and there is a problem in merchandise.
1 point: Among all the evaluation items, there are items that are clearly inferior, and lack of merchantability.

Example 1
According to the formulation shown in Table 1, a frying fat composition was prepared by the following method. Unfractionated refined palm oil, palm fractionated oil with iodine value of 58, rapeseed extremely hardened oil are mixed and heated and melted to 65 ± 2 ° C, then rapidly cooled and kneaded, and nitrogen gas is uniformly mixed to obtain a fat and oil composition for frying Got. Table 1 shows the evaluation results of oxidation stability, heat stability, and workability of the obtained frying fat.

  Further, the oil composition for frying was heated to 180 ° C., and the dough for cake was fried to prepare a donut. The cake donut dough was prepared by adding 55 parts by weight of water to 100 parts by weight of the cake donut mixed powder “H Cake Donut” of Torigoe Flour Mills Co., Ltd. and mixing with a mixer. This dough was put into a fryer with a squeezer in an amount of 50 g, and fried for 2 minutes on each side. When the cake donut dough was fried and cooled to room temperature, granulated sugar was sprinkled on the surface of the cake donut to obtain a donut. The evaluation results of the obtained donut are also shown in Table 1.

(Examples 2 and 3, Comparative Examples 1 and 2)
According to the composition shown in Table 1, a frying fat composition was prepared in the same manner as in Example 1 except that the blending ratio of unsorted refined palm oil and palm fractionated oil having an iodine value of 58 was changed, and these frying fats and oils were produced. Donuts were also produced using the composition in the same manner as in Example 1, and the evaluation results are shown in Table 1.

  As is clear from Table 1, the oil composition for frying of Examples 1 to 3 in which the unfractionated refined palm oil is in the range of 75 to 88% by weight and the palm fractionated oil having an iodine value of 58 is 10 to 23% by weight. In addition, the oxidation stability, heat stability, and workability are good, and the flavor of the material is also utilized in the donut evaluation, the oily feeling is not felt, and there is no stickiness. Overall evaluation was good.

  On the other hand, the oil composition for frying (Comparative Example 1) having 73% by weight of unfractionated refined palm oil and 25% by weight of palm fractionated oil having an iodine value of 58 (Comparative Example 1) is soft and inferior in workability, and the resulting donut feels sticky. It was a thing. Moreover, the oil composition for frying (Comparative Example 2) comprising 90% by weight of unfractionated palm oil and 8% by weight of palm fractionated oil having an iodine value of 58 is hard and inferior in workability, and the resulting donut has a powdery texture. The flavor of the material was impaired.

(Example 4, Comparative Example 3)
According to the formulation shown in Table 2, the oil for frying in the same manner as in Example 2 except that the fractionated palm oil having an iodine value of 58 was changed to the fractionated palm oil having an iodine value of 65 (Example 4) or 72 (Comparative Example 3). Table 2 shows the results of evaluation of donuts prepared in the same manner as Example 2 using these frying oil compositions.

  As is clear from Table 2, the oil composition for frying (Example 4) using palm fractionated oil having an iodine value of 65 has good oxidation stability, heat stability, and workability as in Example 2. Also, in the donut evaluation, the flavor of the material was utilized, the oily feeling was not felt, and there was no stickiness. On the other hand, the oil composition for frying (Comparative Example 3) using the fractionated palm oil of iodine value 72 is slightly inferior in thermal stability, and the donut produced using this composition has the flavor of the oil composition for frying. I felt oily and sticky.

(Comparative Example 4)
According to the formulation shown in Table 2, a rapeseed extremely hardened oil was not used, but instead, an oil composition for frying was prepared in the same manner as in Example 2, except that the palm fractionated oil having an iodine value of 58 was increased. Table 2 shows the evaluation results of the donuts produced using the oil and fat composition for frying.

  As apparent from Table 2, the frying oil composition of Comparative Example 4 is softer and less workable than the frying oil composition of Example 2, and the donuts made using this composition are oily. I felt a bit of stickiness.

(Examples 5 and 6, Comparative Example 5)
According to the formulation shown in Table 2, a frying fat composition was prepared in the same manner as in Example 2 except that the blending ratio of palm fractionated oil having an iodine value of 58 and rapeseed extremely hardened oil was changed, and these frying fats and oils were further produced. Table 2 shows the evaluation results of donuts prepared using the composition in the same manner as in Example 2.

  As is apparent from Table 2, the frying fats and oil compositions of Examples 5 and 6 in the range of 13 to 26% by weight of palm fraction oil having an iodine value of 58 and 1 to 4% by weight of rapeseed extremely hardened oil were obtained in Example 2. Similarly, the oxidation stability, heat stability, and workability were all good, and the flavor of the raw material was utilized in the donut evaluation, and there was no oiliness and no stickiness. On the other hand, the oil composition for frying of Comparative Example 6 having an iodine number of 58 with a palm fractionation oil of 12% by weight and a rapeseed extremely hardened oil of 5% by weight was too hard and poor in plasticity and poor in workability during frying.

(Comparative Example 6)
According to the formulation shown in Table 2, a frying oil composition was prepared in the same manner as in Example 2 except that the rapeseed extremely hardened oil was changed to a rapeseed partially hardened oil having an iodine value of 15, and this frying fat composition was further prepared. Table 2 shows the evaluation results of the donuts used in the same manner as in Example 2.

  As can be seen from Table 2, the donut made using the frying oil composition of Comparative Example 6 was given a cured odor and the flavor of the food material was impaired, and it felt a little oily and sticky. It was.

(Examples 7 to 11)
According to the composition shown in Table 3, a glycerin fatty acid ester or a polyglycerin fatty acid ester was added, and a frying oil / fat composition was prepared in the same manner as in Example 2 except that the total amount was adjusted with unsorted purified palm oil. Table 3 shows the evaluation results of donuts produced in the same manner as in Example 2 using this frying fat composition.

  As is clear from Table 3, the fat and oil compositions for frying of Examples 7 to 11 also have good oxidation stability, heat stability, and workability, and the flavor of the material is also utilized in the donut evaluation, resulting in oiliness. The evaluation of Example 9 in which 0.5% by weight of polyglycerin behenic acid ester having an esterification degree of 12 was added was very good especially with HLB 2.3.

(Comparative Example 7)
According to the composition shown in Table 3, a frying oil composition was prepared in the same manner as in Example 9 except that the rapeseed extremely hardened oil was changed to rapeseed salad oil, and a donut produced using this frying oil composition. Table 3 shows the evaluation results.

(Comparative Example 8)
According to the formulation shown in Table 3, the total amount is the same, except that the blending ratio of the raw oil and fat was changed, a frying fat and oil composition was prepared in the same manner as in Comparative Example 7, and this frying fat and oil composition was further used. Table 3 shows the evaluation results of the donuts manufactured in this manner.

  As is clear from Table 3, the frying oil compositions for Comparative Examples 7 and 8 were poor in evaluation in all items and had no commercial properties. In particular, Comparative Example 8 in which the amount of rapeseed salad oil was large was too soft and poor in workability, and the resulting donut had a strong rapeseed oil flavor, the flavor of the material was drowned, and the stickiness was also severe.

Claims (5)

In the entire frying fat composition, the liquid fat is 10% by weight or less, 75 to 88% by weight of unfractionated refined palm oil, 10 to 24% by weight of fractionated palm oil having an iodine value of 58 to 70, rapeseed oil, soybean oil and corn An oil and fat composition for frying comprising 1 to 4% by weight of at least one extremely hardened oil selected from the group consisting of oils. The fat and oil composition for frying according to claim 1, comprising 0.1 to 1% by weight of an emulsifier whose HLB is 0 to 5 and the main constituent fatty acid is a saturated fatty acid having 18 or more carbon atoms in the entire frying fat. The fat and oil composition for frying according to claim 2, wherein the saturated fatty acid having 18 or more carbon atoms is behenic acid. The fat and oil composition for frying according to claim 2 or 3, wherein the emulsifier is a polyglycerin fatty acid ester having a glycerin average polymerization degree of 4 to 20. The foodstuff obtained by heat-cooking with the oil-fat composition for frying in any one of Claims 1-4.