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Oil and/or fat composition for cooking, method for producing the same, and method for reducing oil and/or fat content remaining in cooked material after cooking

A kind of oil composition and oil technology, which is applied in the direction of edible oil/fat, application, food science, etc., can solve the problems of adverse effect, reduced oil absorption of emulsifier, etc., and achieve the effect of low manufacturing cost and high efficiency

Inactive Publication Date: 2016-05-25
THE NISSHIN OILLIO GRP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is not necessarily effective in oil and fat compositions containing silicone oil as a means for reducing the oil absorption of cooking oil and fat compositions not containing silicone oil.
In addition, it is also considered that when an emulsifier is added to a grease composition containing silicone oil, the silicone oil that forms a film at the gas-liquid interface interacts with the emulsifier that affects the gas-liquid or liquid-liquid interfacial tension. , thus adversely affecting the oil absorption reduction effect of the emulsifier

Method used

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  • Oil and/or fat composition for cooking, method for producing the same, and method for reducing oil and/or fat content remaining in cooked material after cooking

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Embodiment

[0059] Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.

[0060]

[0061] An oil and fat composition for heating cooking containing silicone oil and / or polyglycerin fatty acid ester was prepared, tempura was actually cooked using this, and the oil content reduction effect of the cooking product was confirmed.

[0062] 1. Sample Preparation

[0063] In a non-alcoholic blend of refined rapeseed oil "Nisshin kyanoraoil" (manufactured by NisshinOilliOGroup, Ltd.) and refined soybean oil "Nisshin Soybean Salad Oil (S)" (manufactured by NisshinOilliOGroup, Ltd.) at a ratio of 5:5 In the silicone oil-containing base oil A, as shown in Table 1, each predetermined amount of polyglycerol fatty acid ester A "THL-15" (manufactured by Sakamoto Pharmaceutical Co., Ltd.: HLB value 3.5 or less, carbon number 8 to 22 The unsaturated fatty acid is 5-50 mass % of the fatty acid composition amount of polyglyce...

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Abstract

Provided are an oil and / or fat composition for cooking capable of efficiently reducing the oil content remaining in a cooked material, a method for producing the same, and a method for reducing oil and / or fat content remaining in cooked material after cooking. Provided is an oil and / or fat composition for cooking comprising: an oil and / or fat; and 0.02 to 0.09% by mass of polyglycerin fatty acid esters, wherein the oil and / or fat in the oil and / or fat composition for cooking consists of one of or a combination of two or more of animal or vegetable oil and / or fats, hydrogenated oils and / or fats thereof, oil and / or fat fractions thereof, and transesterified oils and / or fats thereof, 80% by mass or more of glycerides of the oil and / or fat are triglycerides, the polyglycerin fatty acid esters have an HLB value of 3.5 or lower, and 5 to 50% by mass of constituent fatty acids of the polyglycerin fatty acid esters are an unsaturated fatty acid(s) having 8 to 22 carbon atoms.

Description

technical field [0001] The present invention relates to a fat and oil composition for cooking, a method for producing the fat and oil composition for cooking, and a method for reducing residual oil in a cooking object after cooking. Background technique [0002] With recent consumers' desire for health, reducing the amount of fats and oils in foods has become a subject. For example, Patent Document 1 discloses an oil-fat composition used in stir-fry cooking, which is a fat-fat composition capable of suppressing the oil absorption amount of an object to be cooked in stir-fry cooking and having a good flavor. By adding an emulsifier to this oil-fat composition, the oil absorption amount of a cooking object cooking product can be reduced. [0003] However, in deep-fried cooking such as frying, tempura, and fried products, since it becomes heating cooking in oil, compared with frying cooking, it is easy to cause the replacement of moisture and oil in the cooking object. It is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/04
CPCA23D9/013
Inventor 村野贤博江尻麗子渡边隆英青柳宽司
Owner THE NISSHIN OILLIO GRP LTD
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