JP2018161064A - Oil composition for fried cooking, fried cooked product, and method for producing fried cooked product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil / fat composition for stir-fry, which suppresses adhesion of food materials and oil splash during stir-fry cooking and reduces flavor derived from fatty acid ester of polyhydric alcohol. It is also an object of the present invention to provide a stir-fried cooked product having improved looseness and flavor, and a method for producing the stir-fried cooked product. SOLUTION: The fatty acid ester of polyhydric alcohol is contained in 0.2 to 12% by mass and lecithin in 0.01 to 7% by mass in a fat composition for frying and cooking, and the fatty acid ester of the polyhydric alcohol is mono. It is one or more selected from glycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, and the average esterification rate of the fatty acid ester of the polyhydric alcohol contained is 15 to 55%. A fatty acid composition for frying and cooking, wherein the ester is a defatted ester. [Selection diagram] None

Description

  The present invention relates to an oil and fat composition for fried cooking containing a fatty acid ester of polyhydric alcohol and desugared lecithin, and further to a fried cooked food cooked with the same oil and fat composition for fried cooking and a method for producing the same.

In general, stir-cooking is performed by cooking a food material using a small amount of an oil and fat composition. Since fried cooking is cooked at a high temperature, the use of normal oils and fats caused problems such as the occurrence of oil splashes due to water in the food material and the adhesion of the food material. In particular, if the food material is starch-based, the final product was affected, and a block-like shape was observed due to adhesion, which caused burns due to adhesion between the food material and cooking utensils. In order to improve these, the oil-fat composition for fried cooking which mix | blended the fatty acid ester of the polyhydric alcohol has been proposed. For example, Patent Document 1 has an example of an oil and fat composition for fried food containing diglycerin monooleate and polyglycerin fatty acid ester, and Patent Document 2 is a release composition containing lecithin and polyglycerin fatty acid ester. Examples of cooking oils and fats that are moldable and non-stick are proposed. These improvement effects are proportional to the amount of the fatty acid ester of the polyhydric alcohol, but the fatty acid ester of the polyhydric alcohol has a bad flavor, and the flavor of the fatty acid ester of the polyhydric alcohol can be felt in the stir-fried product. .
JP 2007-105035 A JP-A-8-89186

  The subject of this invention is providing the oil-fat composition for stir-fry cooking which reduced the flavor derived from the fatty-acid ester of a polyhydric alcohol while suppressing adhesion of the foodstuff material at the time of stir-fry cooking, and oil splash. Moreover, it is providing the manufacturing method of the stir-fried cooking product which the looseness property and flavor improved, and the stir-fried cooking product.

  As a result of intensive studies, the present inventors have found that by adding a specific lecithin together with a fatty acid ester of a polyhydric alcohol, it is possible to suppress adhesion of food materials and oil splash during frying, The obtained stir-fried cooked product has good loosening properties, and the flavor derived from fatty acid ester of polyhydric alcohol is suppressed, and the flavor of the fried cooked product is improved, and the present invention has been completed.

That is, the present invention provides the following [1] to [7].
[1] The oil and fat composition for fried cooking contains 0.2 to 12% by mass of fatty acid ester of polyhydric alcohol and 0.01 to 7% by mass of lecithin, and the fatty acid ester of polyhydric alcohol is monoglycerin. Fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester is at least one kind selected, and the average esterification rate of fatty acid ester of polyhydric alcohol contained is 15-55% An oil and fat composition for fried cooking, wherein the lecithin is desugared lecithin.
[2] The oil and fat composition for fried cooking according to [1], wherein the polyglycerin fatty acid ester is a diglycerin fatty acid ester.
[3] The oil and fat composition for fried cooking according to [1] or [2], wherein the fatty acid ester of a polyhydric alcohol is an oleic acid ester of a polyhydric alcohol.
[4] The oil composition for fried cooking according to any one of [1] to [3], wherein the desugared lecithin is derived from a plant.
[5] The oil and fat composition for fried cooking according to any one of [1] to [4], wherein the fried cooking is a fried cooking of starch-based ingredients.
[6] A stir-fried product fried with the oil composition for fried cooking according to any one of [1] to [5].
[7] A method for producing a stir-fried food product that has been fried with the oil composition for fried cooking according to any one of [1] to [5].

  According to the present invention, adhesion of food materials and oil splashes are suppressed during cooking, and the stir-fried cooked product has good loosening properties, can be prevented from being burnt, and can suppress flavor derived from fatty acid esters of polyhydric alcohols. An oil and fat composition for fried cooking and a method for producing a fried food using the oil and fat composition for fried cooking can be provided. Moreover, it can provide a fried cooked product that has good loosening properties, is less burnt, and has a reduced flavor derived from fatty acid esters of polyhydric alcohols.

  Hereinafter, the present invention will be described in detail. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

[Oil composition for fried cooking]
<Oil and fat>
The sautéed cooking oil / fat composition of the present invention can use ordinary edible oil / fat as a main component. For example, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, corn oil, rice oil, sesame oil, olive oil, sesame oil, linseed oil, peanut oil, grape seed oil, coconut oil, palm kernel oil, palm oil, Animal oils and fats such as milk fat and lard, and synthetic oils such as medium chain fatty acid triglycerides can be used alone or in combination. Moreover, fractionated oils of vegetable oils such as palm olein, palm super olein, palm mid-fraction, and palm stearin, and transesterified oils using oils or fats and fatty acid lower alcohol esters as raw materials can be used. In addition, what was fractionated after transesterification can also be used for transesterification oil.

  The oil and fat composition for fried cooking of the present invention preferably contains 80.00 to 99.79% by mass of oil and fat, more preferably 82.00 to 99.79% by mass, and 88 to 99.00% by mass. More preferably, it is most preferable to contain 95.00-98.00 mass%.

<Fatty acid ester of polyhydric alcohol>
The fatty acid ester of the polyhydric alcohol used in the oil composition for fried cooking according to the present invention is a polyhydric alcohol selected from monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester The fatty acid ester can be used. These polyhydric alcohol fatty acid esters can be used alone or in combination with a plurality of polyhydric alcohol fatty acid esters. As the fatty acid ester of polyhydric alcohol, it is preferable that 50% by mass or more of the constituent fatty acid is an unsaturated fatty acid having 16 to 22 carbon atoms because the oil composition for fried cooking tends to be liquid. Is more preferably oleic acid, linoleic acid, linolenic acid or erucic acid. From the viewpoint of oxidation stability, oleic acid and erucic acid are more preferable. A preferred fatty acid ester of a polyhydric alcohol is a diglycerin fatty acid ester, and more preferred is a diglycerin oleate.
The fatty acid ester of the polyhydric alcohol used in the oil composition for fried cooking according to the present invention has an average esterification rate of 15 to 55%. If the average esterification rate is 15% or more, the fatty acid ester of polyhydric alcohol can be dissolved or dispersed in the oil composition for fried cooking. Moreover, if an average esterification rate is 55% or less, adhesion of a foodstuff and an oil splash will be suppressed at the time of cooking, and a stir-fried cooked product will have favorable loosening property, and can suppress a burning. The average esterification rate of the fatty acid ester of the polyhydric alcohol is more preferably 20 to 50%, and further preferably 20 to 40%. The esterification rate is indicated by how many hydroxyl groups of the polyhydric alcohol are esterified, and (number of ester bonds of fatty acid ester of polyhydric alcohol) / (number of hydroxyl groups of polyhydric alcohol constituting the fatty acid ester of polyhydric alcohol) ) In percentage. For example, the esterification rate of diglycerin monooleate is 25%. In the present invention, the fatty acid ester of a polyhydric alcohol is allowed to be a mixture of fatty acid esters of a polyhydric alcohol having a plurality of structures, and therefore an average esterification rate obtained by weighted averaging the esterification rates of individual components is used. The average esterification rate is calculated, for example, by ester value (standard oil analysis test method 2.3.3-2013 established by Japan Oil Chemists Society) and hydroxyl value (standard oil analysis test method 2.3.6 established by Japan Oil Chemists Society). 2-2013).
Average esterification rate = ester value / (ester value + hydroxyl value) × 100

  The oil and fat composition for fried cooking of the present invention contains 0.2 to 12% by mass of a fatty acid ester of polyhydric alcohol in the oil and fat composition for fried cooking. If it is this range, adhesion of a foodstuff material and oil splash will be suppressed at the time of cooking, and a fried cooking product will have favorable loosening property, and can suppress burning. Moreover, when the fatty acid ester of polyhydric alcohol contains more than 12 mass%, the flavor suppression effect by desugared lecithin cannot fully be acquired. The fatty acid ester of polyhydric alcohol is preferably contained in the oil-fat composition for fried cooking in an amount of 0.5 to 11% by mass, more preferably 1 to 10% by mass, and 3 to 10% by mass. Is more preferable.

<Lecithin>
The oil and fat composition for fried cooking of the present invention contains desugared lecithin as lecithin in an amount of 0.01 to 7% by mass in the oil and fat composition for fried cooking. If it is this range, while the flavor derived from the fatty acid ester of a polyhydric alcohol will be suppressed and a flavor will improve, adhesion of a food material and an oil splash can be suppressed. In addition, it is preferable to contain 0.05-4.5 mass% of desugared lecithin in the oil-fat composition for fried cooking, and it is more preferable to contain 0.1-3.5 mass%.
In addition, some that are sold as lecithin include those containing neutral oil and the like, and in the present invention, the amount of lecithin is acetone insoluble matter (acetone insoluble matter conversion value obtained by official test method for food additives) Is calculated as follows. The acetone insoluble matter is calculated as follows, for example. A mass a of about 2 g of lecithin is accurately weighed, put in a 50 mL stoppered centrifuge tube, dissolved by adding 3 mL of petroleum ether, mixed with 15 mL of acetone, and then left in ice water for 15 minutes. Acetone at 0 to 5 ° C. is added thereto to make 50 mL, and the mixture is stirred well, left in ice water for 15 minutes, then centrifuged (about 3000 rpm / minute, 10 minutes), and the upper layer solution is taken into a flask. Further, acetone at 0 to 5 ° C. is added to the sediment in the stoppered centrifuge tube to make 50 mL, and the mixture is stirred well while cooling in ice water, and then centrifuged in the same manner. The upper layer liquid is combined with the previous flask, distilled on a water bath, the residue is dried at 105 ° C. for 1 hour, and its mass b is accurately measured.

Acetone insoluble matter (% by mass) = (1−b / a) × 100

  The lecithin used in the present invention may be one that has been desugared using egg yolk lecithin or plant-derived lecithin as a raw material. Preferably, plant-derived lecithin is used, but as a raw material for plant-derived lecithin, oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame and flaxseed are obtained by compression and / or extraction. Crude oil obtained by blowing water or steam into the crude oil as a precipitate, crude lecithin obtained by drying the separated oil cake, neutral fats and oils by a known method such as solvent fractionation from the crude lecithin Mixed lecithin from which the fraction has been removed, and concentrated or highly purified lecithin obtained by concentrating and fractionating a specific phospholipid from the mixed lecithin can be used. In order to obtain desugared lecithin from such raw materials, for example, in the case of oil cake, the oil cake containing water is filtered if necessary to remove impurities, and dried to obtain crude lecithin. This crude lecithin usually contains neutral oils and fats mainly composed of triglycerides, various phospholipids, various carbohydrate components and the like. Next, the above crude lecithin is treated with, for example, acetone to obtain mixed lecithin containing no fat (neutral oil) or the like as acetone insoluble matter. The mixed lecithin is fractionated with water-containing (preferably about 30% or more) ethanol, and the water-containing ethanol-soluble section (a carbohydrate component containing almost no phospholipid component) is removed to obtain desugared lecithin. The carbohydrate component is a mixture of components in which various carbohydrates such as galactose, sucrose, stachyose, raffinose, mannose, arabinose are free and / or bound to phosphatides and other lipid components or exist as glycosides or sterol glycosides. . In addition, the carbohydrate component can be removed by further fractionation with anhydrous alcohol from the lecithin in which the hydrous alcohol insoluble when fractionated with the hydrous alcohol as described above, that is, most of the carbohydrate component is removed. In order to obtain the component of the present invention from crude oil, the carbohydrate component can be adsorbed and removed by column treatment using an adsorbent such as silica gel, but desugared lecithin using anhydrous alcohol is more preferable.

  The oil-fat composition for rice cooking of this invention can use the raw material generally mix | blended with the oil-fat composition for fried cooking besides the said component. Specifically, for example, a pH adjuster, a seasoning, a colorant, a fragrance, an antioxidant, a saccharide, a sugar alcohol, a stabilizer, an emulsifier, and the like can be used. The amount of these components can be set to any amount as long as the effects of the present invention are not impaired. For example, it can be contained in an oil / fat composition for cooking rice in an amount of 10% by mass or less, and preferably 0 to 3% by mass. %, More preferably 0 to 1% by mass.

[Stir-fried food and its manufacturing method]
The fried cooked product of the present invention is a fried cooked product using the aforementioned oil composition for fried cooking. By using the aforementioned oil composition for frying cooking, it is possible to suppress the adhesion of food materials and oil splashes during frying, good fraying, less scorch, and the flavor derived from fatty acids of polyhydric alcohols. It becomes a fried cooked product. Note that stir-fried dishes such as fried rice, dumplings, fried noodles, spaghetti and the like using starch-based ingredients such as rice, wheat, and potato are preferred because of the high effect of the present invention.

  EXAMPLES Next, although an Example, a comparative example, and a reference example are given and this invention is demonstrated in more detail, this invention is not restrict | limited at all to these. Also. In the following, “%” indicates mass% unless otherwise specified.

[Oil composition for fried cooking]
Rapeseed salad oil (Nisshin Oilio Group Co., Ltd.), Poem DO-100V (Riken Vitamin Co., Ltd .: distilled diglycerin monooleate, average esterification rate: about 25%), mixed lecithin (Nisshin Oilio Group Co., Ltd.) Product: Acetone-insoluble content: approx. 60%), desugared lecithin (Nisshin Oillio Group, acetone-insoluble content: approx. 40%) are blended according to the formulation in Table 1, and the oil composition for fried cooking (formulation 1) To 6).

[Fried noodles]
In a frying pan (made of 24 cm stainless steel), 3 g of the oil and fat composition for fried cooking was placed and heated to 150 ° C. At 150 ° C., 135 g of soba noodles were added and fried (mixed while heating). Then, it moved to the dish and left to cool for 1 hour. Table 2 shows the evaluation results at the time of cooking, immediately after fried cooking, and 1 hour after cooking.

[Fried white rice]
In a frying pan (made of 24 cm stainless steel), 3 g of the oil and fat composition for fried cooking was placed and heated to 150 ° C. 200 g of white rice cooked at 150 ° C. was added and fried (mixed while heating). Then, it moved to the dish and left to cool for 1 hour. Table 3 shows the evaluation results at the time of cooking, immediately after fried cooking, and 1 hour after cooking.

※表中の数値は、油脂組成物中の質量％を示す。

* Numerical values in the table indicate mass% in the oil and fat composition.

＜炒め時のほぐれ性＞
◎：食材の付着はほとんどなく、焦付きもない。
○：食材の付着はあまりなく、焦付きもほとんどない。
△：食材の付着があり、若干の焦付きもみられる。
×：食材の付着があり、焦付きもある。
＜官能評価＞
炒め調理品について、５名の専門パネラーによる官能評価を行い、合議で評価を行った。官能評価の観点は以下のとおりである。
［ほぐれ性・食感］
◎：ご飯あるいは麺がそれぞれくっつかず、ほぐれている
○：ご飯あるいは麺どうしがさほどくっつかず、ほぐれている
△：ご飯あるいは麺の塊がところどころにみとめられる
×：ご飯あるいは麺全体がねばついていて塊となり、ほぐれていない
［風味］
◎：ご飯あるいは麺本来の風味が残っており、異味・異臭を感じない
○：ご飯あるいは麺本来の風味が残っており、異味・異臭をさほど感じない
△：多価アルコールの脂肪酸エステル由来の風味を少し感じる
×：ご飯本来の風味がなく、多価アルコールの脂肪酸エステル由来の風味を感じる

<Feeling property when fried>
(Double-circle): There is almost no adhesion of foodstuffs and there is no burning.
○: There is not much adhesion of ingredients, and there is almost no scoring.
(Triangle | delta): There exists adhesion of a foodstuff and some scorching is also seen.
X: There is adhesion of foodstuffs and there is also burning.
<Sensory evaluation>
For the stir-fried food, sensory evaluation was conducted by five specialist panelists, and the evaluation was made by consensus. The viewpoint of sensory evaluation is as follows.
[Looseness and texture]
◎: Rice or noodles do not stick to each other and loosen ○: Rice or noodles do not stick to each other and loosen △: Rice or noodle chunks can be found in some places ×: Rice or whole noodles are sticky and lump It is not loosened [flavor]
◎: The original flavor of rice or noodles remains and does not feel a nasty taste or odor ○: The original flavor of rice or noodles remains and does not feel the taste or odor so much △: Flavor derived from fatty acid ester of polyhydric alcohol X: There is no original flavor of rice, but a flavor derived from fatty acid ester of polyhydric alcohol

  As is apparent from the results in Tables 2 and 3, the oil composition for fried cooking of Formulations 4 and 5 can provide a fried cooked product with improved looseness, scorching, and flavor.

Claims (7)

In the oil composition for frying cooking, the fatty acid ester of polyhydric alcohol is contained 0.2 to 12% by mass, lecithin 0.01 to 7% by mass,
The fatty acid ester of the polyhydric alcohol is at least one selected from a monoglycerin fatty acid ester, an organic acid monoglycerin fatty acid ester, a polyglycerin fatty acid ester, a sorbitan fatty acid ester, and a propylene glycol fatty acid ester. The average esterification rate is 15-55%,
An oil and fat composition for fried cooking, wherein the lecithin is desugared lecithin.   The oil and fat composition for fried cooking according to claim 1, wherein the polyglycerin fatty acid ester is a diglycerin fatty acid ester.   The oil and fat composition for fried cooking according to claim 1 or 2, wherein the fatty acid ester of the polyhydric alcohol is an oleic acid ester of a polyhydric alcohol.   The fat and oil composition for fried cooking according to any one of claims 1 to 3, wherein the desugared lecithin is derived from a plant.   The oil and fat composition for fried cooking according to any one of claims 1 to 4, wherein the fried cooking is a fried cooking of starch-based ingredients. A fried cooked product fried with the oil and fat composition for fried cooking according to any one of claims 1 to 5.   The manufacturing method of the fried cooking goods which passed through the process fried with the oil-fat composition for fried cooking of any one of Claims 1-5.