JP2019150068A - Fat composition for stir-frying - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a technique for appropriately frying and cooking a starch-based food material. SOLUTION: By using an oil / fat composition containing an emulsifier having an HLB of 4.7 to 8 and an edible oil / fat for stir-fry cooking, a starch-based food material can be preferably stir-fried and cooked. [Selection diagram] None

Description

  The present invention relates to an oil and fat composition used when fried and cooking starch-based foods such as cooked rice and noodles. In particular, the present invention relates to an oil-and-fat composition that can be used when stir-cooking starch-based foods, and can improve the texture and taste of stir-cooked foods.

  In general, starch-based foods such as cooked rice and noodles are not so strong immediately after cooking, but with time, starch binds to each other and the foods tend to stick to each other. This is due to the fact that foodstuffs adhere to each other due to the adhesiveness of the gelatinized starch.

  Conventionally, several techniques have been proposed in order to suppress adhesion of starch-based food materials such as noodles and improve looseness. For example, it has been proposed to use edible oils and fats to suppress the attachment of noodles, but simply adding edible oils and fats makes it difficult to uniformly attach edible oils and fats, which may cause unevenness.

  Then, in order to improve the adhesiveness of edible fats and oils to noodles, using the composition which added the emulsifier to edible fats and oils as a noodles loosening improver is proposed. For example, Patent Documents 1 to 3 describe the use of specific polyglycerin fatty acid esters, and Patent Document 4 describes the use of diglycerin fatty acid esters. Patent Document 5 describes that a polyglycerin fatty acid ester and a polyoxyethylene sorbitan fatty acid ester are used in combination.

  In addition, it has been proposed to use lecithin for an oil and fat composition used during cooking such as stir-fried cooking. For example, Patent Documents 6 to 8 describe that an oil composition for cooking is prepared by blending lecithin with an edible oil or fat.

  Furthermore, it has also been proposed to use an emulsifier in an oil composition used during cooking such as stir-fried cooking. For example, Patent Document 9 describes an oil and fat composition for fried foods in which glycerin oleate is mixed with edible oil and fat.

Japanese Patent Application Laid-Open No. 07-039332 Japanese Patent Application Laid-Open No. 07-298847 JP-A-11-2221033 JP 09-037728 A JP 2006-006132 A JP-A-8-89186 JP 2009-039021 A JP 2012-249621 A JP 2007-105035 A

2. Description of the Related Art Conventionally, various technical proposals have been made on the prevention of adhesion to cooking utensils such as a frying pan and a Chinese wok as a technical problem when cooking starch-based foods. For example, for oils and fats (frying oil) used in stir-cooking, as described above, it has been proposed to improve releasability to cooking utensils by blending lecithin and an emulsifier (Patent Documents 6 to 6). 9).

  Also, in recent years, from the viewpoint of cooking utensils, cooking facilities, and cooking techniques, the technology for preventing the adhesion between ingredients and cooking utensils during fried cooking has been improved, and cooking with ingredients and cooking is less dependent on fried oil. It is also possible to prevent the attachment of the instrument.

  Under these circumstances, the demands for oils and fats (stir-fried oil) used during stir-fry cooking have changed, and not only the prevention of adhesion of starch-based ingredients to cooking utensils, which has been emphasized in the past, but also fried cooking ingredients There is a demand for oils and fats for stir-fried cooking that can add value. For example, it can be used for stir-fry cooking to prevent adhesion of starch-based ingredients to cooking utensils. There is a need for an oil and fat composition that also improves the taste of the food.

  As described above, as an oil and fat composition for fried cooking, it has been conventionally known that lecithin is blended. However, when fried cooking is performed using an oil and fat composition blended with lecithin, the taste and smell are affected. In addition, there is a problem that coloring (heating coloring) occurs due to heat at the time of cooking. That is, in the oil and fat composition blended with lecithin that has been used in the past, the peelability between the cooking utensil and the ingredients during fried cooking can be improved, but the value of the food after cooking may be impaired. .

  In view of such a situation, an object of the present invention is to provide an oil / fat composition for use in stir-fried cooking, which can enhance the value of food, particularly after the starch-based food is fried.

  When the present inventors diligently studied about the said subject, the foodstuff which stir-fried starch-based foodstuffs deliciously by using the oil-fat composition which mix | blended the edible oil with the emulsifier whose HLB is 4.7-8 is obtained. As a result, the present invention has been completed.

Although this invention is not limited to this, the following aspects are included.
(1) An oil / fat composition for stir-fry cooking of starch-based ingredients, comprising an emulsifier (a) having an HLB of 4.7 to 8 and an edible oil / fat.
(2) The oil and fat composition according to (1), further comprising an emulsifier (b) having an HLB of 2.5 or less.
(3) The fat composition according to (1) or (2), wherein the starch-based food is cooked rice or noodles.
(4) The fat and oil composition according to (2), wherein the total amount of the emulsifiers (a) and (b) is 0.3 to 20% by weight with respect to the edible fat and oil.
(5) The fat and oil composition according to (2), wherein the weight ratio of (a) and (b) is 90:10 to 10:90.
(6) The fat composition according to any one of (1) to (5), wherein the emulsifier (a) includes one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester.
(7) The oil and fat composition according to any one of (1) to (6), wherein the emulsifier (a) includes one or more selected from citric acid monooleate and diglycerin fatty acid ester.
(8) The oil and fat composition according to (2), wherein the emulsifier (b) contains one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.
(9) The oil and fat composition according to any one of (1) to (8), which is used as a stir-fried oil during fried cooking.
(10) The oil and fat composition according to any one of (1) to (8), which is used in combination with other stir-fried oils during fried cooking.
(11) The oil / fat composition according to any one of (1) to (8), which is used for fried cooking after being previously attached to a starch-based food.
(12) The oil / fat composition according to any one of (1) to (8), which is used by adhering to a food when re-heating the food prepared by frying starch-based food.
(13) A method for cooking starch-based foods, comprising adding the oil and fat composition according to any one of (1) to (8) to stir-fried starch-based foods.
(14) A food obtained by cooking by the method of (13).

  ADVANTAGE OF THE INVENTION According to this invention, not only the adhesiveness of the starch type foodstuff and cooking utensil at the time of stir-fry cooking can be suppressed, but a foodstuff can be fried deliciously. According to the oil and fat composition of the present invention, for example, if fried rice (fried rice), it becomes easy to cook fried rice so that it feels like a bunch of rice, and if it is noodles such as fried noodles and pasta, after fried cooking It also makes it easier to give the noodles a smooth feeling. In particular, when the oil and fat composition of the present invention is used during fried cooking, oil and fat, seasonings, heat, etc. are efficiently distributed to the starch-based food, so that the adhesion between the starch-based food and the cooking utensil can be suppressed, of course. Cooking makes it easy to get delicious food.

  The present invention relates to an oil-and-fat composition for use in stir-cooking starch-based ingredients, in which an emulsifier (a) having an HLB of 4.7 to 8 is blended in an edible oil-and-fat.

  The oil-and-fat composition of the present invention is used for cooking a starch-based food. For example, when the starch-based food is fried and cooked, the oil and fat composition of the present invention can be used as fried oil. In another aspect, the oil-and-fat composition of the present invention can be used in combination with other stir-fried oils when the starch-based food is cooked. Moreover, in another aspect, the oil-and-fat composition of this invention can be previously made to adhere to a starch-type foodstuff, and it can also use for fried cooking.

  Furthermore, the oil-and-fat composition of the present invention is used when re-heating food prepared by frying starch-based foods. Thereby, for example, in the case of cooked rice, good quality can be imparted to the food prepared by frying starch-based foods, such as a feeling of crispness in the case of cooked rice, and a feeling of smoothness in the noodles. For example, it is possible to impart good quality by preliminarily attaching the oil and fat composition of the present invention to a food prepared by frying starch-based foods and subjecting it to reheating in a microwave oven or the like at the time of eating. In another aspect, good quality can be imparted by attaching the oil / fat composition of the present invention before reheating the food prepared by frying the starch-based food with a microwave oven or the like.

  In the present invention, the starch-based food is a food mainly composed of starch, and examples thereof include noodles, cooked rice, and potatoes. In the present invention, noodles include wheat flour, buckwheat flour, rice flour and other flour and water as raw materials. These raw materials are kneaded and made from noodles, or starch such as mung bean and potato as noodles. Refers to those prepared. Specifically, for example, pasta, udon, kishimen, hiyagigi, somen, soba, Chinese noodles, rice noodles (such as rice noodles and pho), and vermicelli can be mentioned. Further, the noodles in the present invention may be used in the form of boiled noodles or steamed noodles, for example, and boiled noodles or steamed noodles include chilled noodles (low temperature distribution noodles), frozen distribution noodles or room temperature distribution noodles. (LL noodles) or the like.

The fats and oils used in the fat and oil composition of the present invention are not particularly limited as long as they are edible, and may be plant-derived, animal-derived, or synthetic products. For example, soybean oil, rapeseed oil, canola oil, corn oil, sunflower oil, safflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil , Walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef fat, pork fat, chicken fat, milk fat, fish oil, seal oil Algae oil and the like can be used alone or in combination. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils, and the like can be used as appropriate. Further, it may be extracted from a plant whose breed has been improved using a gene recombination technique. Above all, it is preferable from the viewpoint of ease of use that it is an edible oil and fat that is liquid at room temperature.

In the oil and fat composition according to the present invention, an emulsifier (a) having an HLB of 4.7 to 8 is blended. In the present invention, HLB as an emulsifier is an abbreviation for Hydrophilic Lipophilic Balance, and has a numerical value of 0 (in the case of only a lipophilic group) to 20 (in the case of only a hydrophilic group). In the case of the Griffin method, HLB can be calculated by HLB = 20 × [1− (saponification value of ester / neutralization value of raw fatty acid)]. When the HLB of the emulsifier exceeds 8, the emulsifier becomes difficult to dissolve in the oil and fat and may become cloudy. On the other hand, when the HLB of the emulsifier is less than 4.7, it is difficult to cook when the starch-based food is cooked and the starch-based food after cooking is easy to stick. About the emulsifier (a) whose HLB is 4.7-8, in one aspect, HLB may be 5.5 or more, and HLB may be 6.0 or more in another preferable aspect.

  The blending amount of the emulsifier (a) having an HLB of 4.7 to 8 is not particularly limited. For example, it is preferable to blend a total of 0.1 to 20% by weight of an emulsifier with respect to 100% by weight of edible fats and oils. 0.5-15 weight% is more preferable, 1.0-12 weight% is further more preferable, and it is good also as 1.5-10 weight%.

  The emulsifier (a) having an HLB of 4.7 to 8 is not limited to this. For example, one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester should be used. Can do. Among these, one or more selected from polyglycerin fatty acid esters and organic acid fatty acid esters are preferable. Among the organic acid fatty acid esters, citric acid is preferable as the organic acid, oleic acid is preferable as the fatty acid, and monooleic acid citrate (glyceryl monooleate) is particularly preferable. The polyglycerol fatty acid ester is preferably a diglycerol fatty acid ester, more preferably a diglycerol mono fatty acid ester, and particularly preferably oleic acid as the fatty acid of the fatty acid ester.

  The polyglycerin fatty acid ester is an esterification product of polyglycerin and a fatty acid, and can generally be produced by a method such as an esterification reaction. Polyglycerin can be obtained, for example, by heating glycerin, glycidol, epichlorohydrin, or the like to cause a polycondensation reaction. As the polyglycerin used in the present invention, those having an average degree of polymerization of about 2 to 10 may be used. Specifically, for example, diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3). , Tetraglycerin (average degree of polymerization 4), hexaglycerin (average degree of polymerization 6), octaglycerin (average degree of polymerization 8) or decaglycerin (average degree of polymerization 10), preferably diglycerin, triglycerin or tetra Glycerol, more preferably diglycerin. The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. For example, a straight chain saturated or unsaturated fatty acid having 6 to 24 carbon atoms, preferably a straight chain having 8 to 18 carbon atoms. Saturated or unsaturated fatty acids, more preferably linear unsaturated fatty acids having 18 carbon atoms are mentioned. Specific examples include one or more fatty acids selected from the group of oleic acid, linoleic acid and linolenic acid.

  In a preferred embodiment of the present invention, an emulsifier (b) having an HLB of 2.5 or less is used together with an emulsifier (a) having an HLB of 4.7-8. The lower limit of the HLB of the emulsifier (b) used in combination is not particularly limited, but the HLB may be 0.1 or more, and even if an emulsifier having an HLB of about 0.5 is used as shown in Examples described later, the effect of the present invention is It is fully demonstrated. The emulsifier (b) used in combination with the emulsifier (a) having an HLB of 4.7 to 8 has an HLB of 2.5 or less. However, in an embodiment, the HLB may be 1.9 or less. In HLB, HLB can also be 1.5 or less.

  The emulsifier (b) having an HLB of 2.5 or less is not limited to this. For example, one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester are preferable. One or more selected from glycerin condensed ricinoleic acid esters and sucrose fatty acid esters are particularly preferred.

  When both the emulsifier (a) having an HLB of 4.7 to 8 and the emulsifier (b) having an HLB of 2.5 or less are used in combination, the combination ratio of the two is not particularly limited. For example, (a) and ( The weight ratio of b) can be 90:10 to 10:90, preferably 85:15 to 15:85, and may be 70:30 to 30:70. Moreover, in this invention, the total amount of the emulsifier (a) whose HLB is 4.7-8 and the emulsifier (b) whose HLB is 2.5 or less is 0 in total with respect to 100 weight% of fats and oils, for example. It is preferable to add 3 to 20% by weight of an emulsifier, more preferably 1 to 15% by weight, still more preferably 1.5 to 12% by weight, or 2 to 10% by weight.

  The oil and fat composition according to the present invention can be appropriately produced by a general method. Although not limited to this, for example, an emulsifier (a) having an HLB of 4.7 to 8 is added to an edible oil or fat, or an emulsifier (a) having an HLB of 4.7 to 8 and an HLB of 2 The oil / fat composition according to the present invention can be produced by adding an emulsifier (b) of 0.5 or less to the edible oil / fat and stirring. In a preferred embodiment, the edible fat / oil is heated and mixed with an emulsifier at, for example, about 20 to 100 ° C., more preferably about 40 to 95 ° C., and still more preferably 50 to 90 ° C. The composition can be easily prepared. Moreover, mixing and stirring can be performed under pressure, reduced pressure, and normal pressure, and in some embodiments, mixing is performed under normal pressure.

  The apparatus for producing the oil / fat composition according to the present invention is not particularly limited. For example, a normal stirring / mixing apparatus including a stirrer, a heatable stirring tank equipped with a heating jacket, a baffle plate, and the like is used. Can be used. The stirring conditions such as the number of rotations and the stirring time are not particularly limited as long as the raw materials are mixed uniformly. The shape of the stirring blade in the stirrer is not particularly limited, and may be, for example, a propeller type, a cross shape, a fan turbine type, a disk turbine type, or an anchor type.

  When the starch-based food is fried using the oil-fat composition of the present invention, it is necessary to attach the oil-fat composition of the present invention to the starch-based food. In one embodiment, the oil-and-fat composition of the present invention can be put in a cooking utensil such as a frying pan or a wok, and then starch-based ingredients can be added to fry and cooked. In another embodiment, the oil-and-fat of the present invention After the composition is attached to the starch-based food, it can be fried with a cooking utensil.

  In the present invention, the amount of the oil / fat composition used is not particularly limited, but can be appropriately set in consideration of the type of starch-based food, the amount of food used for fried cooking, and the like. In one embodiment, it may be used in an amount of 0.1 to 5% by weight, preferably 0.5 to 4% by weight, more preferably 1 to 3% by weight, based on the starch-based foodstuff.

  In one embodiment, the present invention is a method for improving the cooking property when a starch-based food is fried and cooked. Specifically, adhesion between the starch-based food and a cooking utensil can be suppressed. In another aspect, the present invention is a method for reducing the adhesiveness of food obtained by frying starch-based ingredients. Specifically, for example, if rice is cooked, the feeling of the rice cooked after fried cooking is reduced. In the case of noodles, it is possible to suppress the adhesion of the noodle strings after fried cooking and to improve the feeling of sag of the noodle strings. Moreover, when manufacturing a crepe, an okonomiyaki, etc., it is also possible to bake and cook | cook the dough after apply | coating the fat and oil composition of this invention to a cooking appliance.

  Moreover, the oil-and-fat composition of this invention can exhibit the effect similar to the case where it is used at the time of stir-cooking by making it adhere to a starch-type food when reheating the starch-type food after stir-cooking. That is, the oil-and-fat composition of the present invention is attached in advance to the starch-based food after fried cooking, and is subjected to reheating in a microwave oven or the like during eating. In another aspect, the starch-based food after fried cooking is electronically By attaching the oil and fat composition of the present invention before reheating in a range or the like, for example, if it is cooked rice, it can improve the feeling of fried rice after fried cooking, if it is noodles, after fried cooking It is possible to suppress the adhesion of the noodle strings and improve the feeling of sagging of the noodle strings.

  Furthermore, the fat and oil composition of the present invention is free of lecithin in a preferred embodiment. Lecithin may give foods a unique color and flavor when heated. By using a fat and oil composition that does not contain lecithin, the starch-based food is fried and cooked without compromising the color or flavor of the food. Food can be provided.

  The oil / fat composition of the present invention is particularly suitable for cooking starch-based foods, but is also suitable for cooking foods other than starch-based foods such as vegetables, meat, and fish. It can be done.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these Examples. Unless otherwise specified, concentrations and the like are based on weight in this specification, and numerical ranges are described as including the end points.

The following emulsifiers were used in the following experimental examples. In addition, HLB of each emulsifier is a numerical value described in the catalog.
・ Dioleic acid monooleate (HLB: 7.4, RIKEN vitamins, Poem DO100V)
・ Glycerol monooleate (HLB: 6.0, RIKEN vitamins, Poem K-37V)
Sugar ester (oleic acid ester) (HLB: 1, Mitsubishi Chemical Foods, O-170)
・ Hexaglycerin condensed ricinoleate (HLB: 0.5, RIKEN vitamin, Poem PR300)
・ Tetraglycerin condensed ricinolate (HLB: 1.0, RIKEN vitamin, Poem PR100)
Test 1: Various emulsifiers were added to rapeseed oil for cooking fried rice (canola oil, Showa Sangyo), and heated to 60 ° C. with stirring in a heatable container to obtain a uniform oil and fat composition. The types and amounts of emulsifiers used are shown in the table below. The amounts of the various emulsifiers in the table are% by weight relative to the edible rapeseed oil.

  Water was added to Koshihikari from Chiba Prefecture (water 145%), and cooked rice was prepared using a rice cooker. Put 10g of oil and fat composition into a stainless steel frying pan, heat it with an electromagnetic cooker, and when it reaches 150 ° C, add 500g of cooked rice that has been kept at 50-60 ° C, stir-fried for 2 minutes and cook the fried rice (no ingredients, Fried rice without seasoning) was produced. The uncooked state (coagulability) of cooked rice during stir-fry cooking was evaluated in four stages.

Moreover, about the fried rice, immediately after cooking and in the stage which passed 1 hour after the vacuum cooling, the crunchiness and the food texture (mouth feel) were evaluated in four stages, respectively. The evaluation criteria are as follows.
[Feeling state of cooked rice during fried cooking]
(Double-circle): The loosening at the time of stir-fry is good, there is no lump, and the whole is flipping.
○: Unraveled when stir-fried.
Δ: There is no mass at the time of frying, but the stickiness between the rice is high.
×: Rice is fried when fried, and loosening is bad.
[Feeling of fried rice]
A: Very good.
○: Good.
Δ: Slightly inferior
X: Not flipped.
[Food texture (feel)]
A: The surface of cooked rice is smooth and has a very good mouthfeel.
○: The surface of cooked rice is smooth and palatable.
(Triangle | delta): There is no smoothness on the surface of cooked rice, and palate is inferior.
X: The surface of cooked rice is crunchy and has a bad taste.

  As is apparent from the above table, when an oil and fat composition in which an emulsifier having an HLB of 4.7 to 8 is blended with edible oil and fat is used as a stir-fried oil, the looseness of cooked rice during fried cooking is good, The texture and texture of the fried rice immediately after cooking and after refrigerated storage were also excellent.

On the other hand, when using the oil and fat composition which mix | blended only the emulsifier with low HLB with edible oil and fat (Test 1)
-6, Test 1-7), the looseness of cooked rice at the time of fried cooking, and the feeling of texture and texture of fried rice immediately after cooking and after cold storage were not good.

  However, even if the emulsifier has a low HLB, when used in combination with an emulsifier having an HLB of 4.7 to 8 (Test 1-8 to Test 1-13), the looseness of cooked rice during fried cooking, immediately after cooking, and cooling Good results were obtained for both the crunchiness and texture of the fried rice after storage. Details of the reason why a particularly excellent effect is obtained when an emulsifier with different HLB is used are not clear, but by using an emulsifier with a significantly different HLB, any of the objects with different properties such as starch-based ingredients and cooking utensils can be used. However, since the oil and fat composition can be quickly adapted, it is assumed that an excellent effect was achieved.

Test 2: Fried rice (part 2)
Cooked rice was prepared in the same manner as in Test 1. Put 5g of salad oil (no added emulsifier) as a frying oil in a frying pan coated with Teflon (registered trademark), heat it with an electromagnetic cooker, and when it reaches 150 ° C, put 500g of cooked rice kept at 50-60 ° C, When fried for 1 minute, 10 g of the oil and fat composition shown in the table below was added from the pot skin, and further fried for 1 minute to produce fried rice (no ingredients, no seasoning). Here, the preparation of the oil and fat composition and the evaluation of the fried cooked rice were performed in the same manner as in Test 1.

Test 3: Fried rice (part 3)
Cooked rice was prepared in the same manner as in Test 1, and 2% by weight of the oil and fat composition was added to the cooked rice and stored in an environment at 20 ° C. for 2 hours.

  Put 5g of salad oil (no emulsifier added) as a stir-fried oil in a Teflon (registered trademark) -coated frying pan, heat it with an electromagnetic cooker, and when it reaches 150 ° C, add 500g of cold rice to which an oil and fat composition has been added in advance. It was put in and fried for 2 minutes to produce fried rice (no ingredients, no seasoning). Here, the preparation of the oil and fat composition and the evaluation of the fried cooked rice were performed in the same manner as in Test 1.

Test 4: Fried rice (part 4, ketchup rice)
Cooked rice was prepared in the same manner as in Test 1. Put 10g of oil and fat composition into a stainless steel frying pan and heat it with an electromagnetic cooker to 150 ° C. Add 500g of cooked rice kept at 50-60 ° C and stir for 1 minute. Add 5g of salt and 25g of ketchup. Stir for another minute. Here, the preparation of the oil and fat composition and the evaluation of the fried cooked rice were performed in the same manner as in Test 1.

Test 5: Fried rice (part 5)
Put 10g of salad oil as a stir-fried oil in a stainless steel frying pan. When heated to 150 ° C in an electromagnetic cooker, add chopped onion (1 serving) and fry it lightly. Min)) and chopped cabbage (1/8 ball), and fry until the whole fire. After adding a little salt and pepper, 500 g of cooked rice kept at 50 to 60 ° C. was added, and then 10 g of an oil and fat composition was added to the whole cooked rice. The whole was fried for 1 minute while mixing evenly, then 1 tablespoon of Worcester sauce was added and fried for another 1 minute to produce fried rice. In this test, the cooked rice and fat composition were prepared in the same manner as in Test 1. However, the fat composition was 2% by weight of monooleic acid diglycerin (HLB: 7.4), citrate mono A blend of 3% by weight of glycerin oleate (HLB: 6.0) and 3% by weight of hexaglycerin condensed ricinolate (HLB: 0.5) was used.

  This fried rice was finished in a good condition so that it felt the feeling of rice when it was served on a plate. Also, when I ate it, I had a very good feeling and it was delicious.

Test 6: Fried rice (6)
Cooked rice was prepared in the same manner as in Test 1. In a frying pan coated with Teflon (registered trademark), 10 g of salad oil was added as a fried oil. When heated to 150 ° C. with an electromagnetic cooker, chopped onion (one serving) was added and lightly fried. Next, 500 g of cooked rice kept at 50 to 60 ° C. was added and fried for 2 minutes. The taste was adjusted with salt and pepper, the fire was stopped, and the fried rice was cooked.

  The stir-fried rice was transferred to a stainless steel vat to take coarse heat, and then the whole was divided into two equal parts. Add 5 g of oil / fat composition (same as Test 3-1) to one side, mix lightly with the whole, place in a plastic container, cover and store in a 20 ° C. environment for 4 hours (Test 6-1). . The other was placed in a plastic container as it was without adding the oil and fat composition, covered, and stored in an environment at 20 ° C. for 4 hours (Test 6-2).

The fried rice of Test 6-1 was eaten after reheating in a microwave oven. On the other hand, the stir-fried rice of Test 6-2 was eaten by adding 5 g of an oil / fat composition (same as Test 3-1) so as to sprinkle over the whole and then reheating it with a microwave oven.

  The fried rices of Test 6-1 and Test 6-2 were finished in a state where they felt a sense of paralysis of the cooked rice after reheating with a microwave oven. In addition, as a result of eating, all of them had a very good feeling of crispness and were able to be eaten deliciously.

Test 7: An oil and fat composition was prepared in the same manner as in Test 1 based on the recipe shown in the table below. The amounts of the various emulsifiers in the table are% by weight relative to the edible rapeseed oil.

  Put 3g of oil and fat composition in a stainless steel frying pan, heat with an electromagnetic cooker, and when it reaches 150 ° C, add 150g of Chinese boiled noodles (refrigerated) and stir for 2 minutes to produce fried noodles (no ingredients, no seasoning) did. The loosening state of the noodle strings during the stir-fry cooking was evaluated in four stages.

Moreover, about the fried noodles, the food texture (smooth feeling) was sensory-evaluated in four steps immediately after cooking and in the stage which passed 1 hour after vacuum cooling. The evaluation criteria are as follows.
[Noodles are loosened during fried cooking]
A: The noodle lump is loosened quickly and well.
○: The noodle lump is loosened well.
(Triangle | delta): Although the lump of noodles is loosened once, adhesion between noodle strings is seen.
X: The noodle lump is not easily tangled on the chopsticks.
[Food texture (smoothness)]
A: Very good.
○: Good.
Δ: Slightly inferior
X: There is no feeling of sag.

  As is clear from the table, according to the present invention, the noodle strings can be easily loosened during the fried cooking, and the texture (smooth feeling) was good both immediately after cooking and after cold storage. In particular, by using an emulsifier having an HLB of 4.7 to 8 and an emulsifier having an HLB of 2.5 or less, the noodle strings are easily loosened at the time of fried cooking, and the texture immediately after cooking and after cold storage (smooth feeling) However, both have improved greatly.

Test 8: Pasta stainless steel frying pan was charged with 3 g of olive oil as a stir-fried oil, heated with an electromagnetic cooker, and at 150 ° C., 200 g of long pasta that had been boiled and vacuum-cooled in advance was added. 2 g of the composition was added to the long pasta and sprinkled for 2 minutes. The oil and fat composition was prepared in the same manner as in Test 1 and the noodles were evaluated in the same manner as in Test 7.

Test 9: Pasta (Part 2)
10g of salad oil as a fried oil in a stainless steel frying pan, heated with an electromagnetic cooker to 150 ° C, mashed (100g), shredded bell pepper (1 piece) Add the onion (1/2 size) and fry it. Season it lightly with salt and pepper. Next, 200 g of long pasta that has been boiled and vacuum-cooled in advance is added, and 2 g of the oil and fat composition (same as Test 7-8) is added to the long pasta, and then lightly fried for about 1 minute. Cooked.

  The state of the noodle strings after cooking was very smooth. Also, when I ate, the pasta had a very good sag and was delicious.

Claims (14)

  An oil / fat composition for stir-fried cooking of starch-based foods, comprising an emulsifier (a) having an HLB of 4.7 to 8 and an edible oil / fat.   The fat and oil composition according to claim 1, further comprising an emulsifier (b) having an HLB of 2.5 or less.   The fat composition according to claim 1 or 2, wherein the starch-based food is cooked rice or noodles.   The fats and oils composition of Claim 2 whose total compounding quantity of the said emulsifiers (a) and (b) is 0.3 to 20 weight% with respect to edible fats and oils.   The fats and oils composition of Claim 2 whose weight ratio of (a) and (b) is 90: 10-10: 90.   The fats and oils composition in any one of Claims 1-5 in which the said emulsifier (a) contains 1 or more chosen from polyglyceryl fatty acid ester, sorbitan fatty acid ester, and organic acid fatty acid ester.   The fats and oils composition in any one of Claims 1-6 in which the said emulsifier (a) contains 1 or more chosen from a citric acid monooleic acid ester and diglycerin fatty acid ester.   The fat and oil composition according to claim 2, wherein the emulsifier (b) contains one or more selected from polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester.   The oil-and-fat composition according to any one of claims 1 to 8, which is used as a fried oil during fried cooking.   The oil-and-fat composition according to any one of claims 1 to 8, which is used in combination with other stir-fried oils during fried cooking.   The oil-and-fat composition according to any one of claims 1 to 8, wherein the oil-and-fat composition according to any one of claims 1 to 8, which is used for stir-fried cooking after being previously attached to a starch-based food.   The oil-and-fat composition according to any one of claims 1 to 8, wherein the oil-fat composition is used by adhering to a food when re-heating the food prepared by frying the starch-based food.   A method for cooking starch-based foods, comprising adding the oil-and-fat composition according to claim 1 and fry-cooking starch-based foods.   A food obtained by cooking according to the method of claim 13.