Frying oil

Abstract

A fat composition comprising frying oil and 0.001% to 1.0% of one or more polyglycerol fatty acid esters wherein the polyglycerol fatty acid esters have a degree of polymerization of 2 to 4 and a degree of esterification of greater than 80%; a method of frying food using the fat composition; and the use of a polyglycerol fatty acid ester having a degree of esterification greater than 80% in a frying oil for improving the crispiness of food that has been fried in said frying oil.

Description

Technical Field

[0001] The present invention relates to a fat composition comprising frying oil and one or more polyglycerol fatty acid esters and use thereof for improving crispiness. Background Art

[0002] Fried foods are loved by people all over the world. Frying is a cooking method in which food is placed in or submerged in hot oil. Typically, frying oil is used to cook many foods, heated for a long time, and goes through several cycles of cooling and reheating.

[0003] Frying oil is used as a heating medium for cooking food on a skillet, frying pan, cooking plate, etc., and also for holding the cooked food from the skillet, etc.

[0004] Currently, improving the crisp taste of food mainly relies on the food itself or powdered seasoning in the food service market.

[0005] There remains a need for a frying oil which can have a positive impact on crispiness and preferably retain the crispy texture for a longer period of time. The present invention provides such a frying oil. Summary of the invention

[0006] The present invention relates to a fat composition comprising frying oil and 0.001% to 1.0% of one or more polyglycerol fatty acid esters.

[0007] The present invention relates to the use of polyglycerol fatty acid esters having an esterification degree of more than 80% in frying oil for improving the crispness of food fried in the frying oil.

[0008] In addition, the present invention also relates to a method for frying food, the method comprising the following steps:

[0009] a. A fat composition comprising frying oil and 0.001% to 1.0% of polyglycerol fatty acid ester is heated to a temperature of 170°C to 220°C.

[0010] b. placing the food into the heated fat composition and continuing heating until the food is fried, wherein the polyglycerol fatty acid ester has a degree of esterification greater than 80% and the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4. BRIEF DESCRIPTION OF THE DRAWINGS

[0011] Figure 1 : Comparison of the sensory properties (texture and taste) of fried dough strips of Product 1, Product 2 and Product 3: Hardness: 2# commercial product and 3# RBD frying oil (containing polyglycerol fatty acid ester) (soybean oil containing 0.01% polyglycerol fatty acid ester) have similar hardness and are lower than the hardness of 1# conventional soybean oil.

[0012] Crispness: Compared with 1# conventional soybean oil and 2# commercial product, 3# RBD frying oil (containing polyglycerol fatty acid ester) (which is soybean oil containing 0.01% polyglycerol fatty acid ester) has significant improvement in crispness.

[0013] Figure 2 : Comparison of the sensory properties (texture and taste) of fried dough strips of Product 3 and Product 4: 3#RBD frying oil (containing polyglycerol fatty acid esters) (soybean oil containing 0.01% polyglycerol fatty acid esters) and 4#RBD soybean frying oil (containing a high level (=1.00%) of polyglycerol fatty acid esters) are very close in terms of crispness.

[0014] In terms of hardness, 4# was significantly lower than 3#, and the dough strips fried with 4# RBD soybean frying oil (containing a high level (=1%) of polyglycerol fatty acid esters) were relatively crispy and crunchy.

[0015] Figure 3 : Comparison of sensory properties (texture and taste) of pork slices: Hardness: The hardness of the three fried pork slices was relatively similar;

[0016] Crispness: Compared with 1# conventional soybean oil, 2# commercial product and 3# RBD frying oil (containing polyglycerol fatty acid esters) (which is soybean oil containing 0.01% polyglycerol fatty acid esters) have significant improvements in crispness.

[0017] Oiliness: 3# RBD frying oil (containing polyglycerol fatty acid ester) (soybean oil containing 0.01% polyglycerol fatty acid ester) has slightly lower oiliness than 1# and 2#.

[0018] Figure 4 : Comparison of the organoleptic properties (texture and taste) of pork slices. In terms of hardness and crispness, 4#RBD soybean frying oil (containing polyglycerol fatty acid esters) has a significant improvement compared to 3#RBD frying oil (containing polyglycerol fatty acid esters) (which is soybean oil containing 0.01% polyglycerol fatty acid esters), 4#RBD soybean frying oil (containing high levels (1.00%) of polyglycerol fatty acid esters) is crispier, but the hardness is significantly reduced, and the fried pork slices are crispier. DETAILED DESCRIPTION

[0019] The present invention relates to a fat composition comprising frying oil and 0.001% to 1.0% of one or more polyglycerol fatty acid esters.

[0020] There is no particular restriction on the oil or fat used in the frying oil. The oil and fat conventionally used for frying food materials can be used. The frying oil is a liquid oil or fat, such as corn oil, soybean oil, rapeseed oil, cottonseed oil, rice bran oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil, olive oil, palm oil or lard, alone or in combination with one or more of these oils or fats.

[0021] Preferably, the frying oil is selected from soybean oil, rapeseed oil, cottonseed oil, corn oil or a blend of two or more thereof. More preferably, soybean oil or a combination containing soybean oil is used.

[0022] In one aspect of the present invention, the frying oil is a blend of soybean oil and palm olein, or a blend of soybean oil and super palm olein having a certain iodine value (IV>=60).

[0023] The polyglycerol fatty acid ester has a degree of esterification greater than 80%. The degree of esterification means the ratio of the number of esterified hydroxyl groups to the total hydroxyl groups (esterified and non-esterified) of glycerol.

[0024] Furthermore, in another aspect of the present invention, the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4. The degree of polymerization or DP is the number of monomer units (which are glycerol moieties) in the polyglycerol fatty acid ester.

[0025] The polyglycerol fatty acid ester is also characterized in that the fatty acid of the polyglycerol fatty acid ester has a chain length of C16 to C18. At least 80% by weight and at most 100% by weight of the constituent fatty acid moieties of the polyglycerol fatty acid ester are occupied by saturated fatty acid moieties.

[0026] In a preferred aspect of the present invention, the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4, and specific examples of the polyglycerol fatty acid ester include polyglycerol fatty acid esters having a polyglycerol moiety including diglycerol, triglycerol, and tetraglycerol.

[0027] Preferably, the polyglycerol fatty acid ester is used in an amount of 0.001% to 0.5% or 0.01% to 0.1%.

[0028] In particular, these amounts allow the crispness of the fried food to be positively influenced.

[0029] The invention also relates to the use of polyglycerol fatty acid esters having a degree of esterification of more than 80% in frying oil for improving the crispiness of food fried in the frying oil.

[0030] The present invention relates to the use of polyglycerol fatty acid esters having a degree of polymerization of 2 to 4 in frying oil for improving the crispiness of food which has been fried in the frying oil.

[0031] The present invention relates to the use of polyglycerol fatty acid esters in an amount of 0.001% to 1.0% in frying oil for improving the crispiness of food that has been fried in said frying oil.

[0032] The present invention relates to the use of polyglycerol fatty acid esters used in an amount of 0.001% to 0.5% or 0.01% to 0.1% in frying oil for improving the crispiness of food that has been fried in the frying oil.

[0033] The present invention also relates to the use, wherein the frying oil is selected from soybean oil, rapeseed oil, cottonseed oil, corn oil or a blend of two or more thereof.

[0034] The present invention also relates to the use, wherein the frying oil is a blend of soybean oil and palm olein or a blend of soybean oil and super palm olein with a certain iodine value (IV>=60).

[0035] The present invention also relates to a method for frying food, the method comprising the following steps:

[0036] a. A fat composition comprising frying oil and 0.001% to 1.0% of polyglycerol fatty acid ester is heated to a temperature of 170°C to 220°C.

[0037] b. placing the food into the heated fat composition and continuing heating until the food is fried, wherein the polyglycerol fatty acid ester has a degree of esterification greater than 80% and the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4.

[0038] The fat composition of the present invention can be heated to any temperature useful for frying food products in the fat composition. In some aspects, the fat composition is heated to a temperature of at least 160°C or at least 170°C or in a temperature range of 170°C to 220°C.

[0039] Any type of frying technique can be used to fry food products in a fat composition. Frying can include, but is not limited to, cooking techniques such as sauteing, stir-frying, pan frying, and deep frying. Sauteing refers to a cooking method in which a small amount of oil is placed in a pan and food is cooked on the oil. In sauteing, the oil does not reach the side of the food being cooked. Instead, the food is cooked on a thin layer of oil. Sauteing refers to a cooking technique in which oil is placed in a pan and food products are cooked relatively quickly at high heat. The temperature used in sauteing is generally higher than the temperature of sauteing. In addition, in sauteing, food is continuously stirred and cooked more quickly than in sauteing. Pan frying refers to a cooking method in which food is partially immersed in hot oil and cooked. In pan frying, 1 / 3 to 1 / 2 of the food product can be immersed in hot oil and cooked. Deep frying refers to a cooking technique in which food is cooked by completely immersing the food in hot oil. In some aspects, the frying technique used in the present invention is pan frying or deep frying. In other aspects, the frying technique used in the present invention is deep frying.

[0040] Furthermore, those skilled in the art will appreciate that foods of different shapes and sizes will require different frying times.

[0041] In the method of the present invention, the food is selected from meat, fish and vegetables. In a specific aspect of the present invention, the food is selected from dough strips, fish strips, scallion pancakes, chicken nuggets, French fries.

[0042] By using the fat composition of the present invention, a significant improvement in the crispness of foods fried in the fat composition was observed. By using polyglycerol fatty acid esters in an amount exceeding 0.5% to 5.0% of the improved crispness, further improvements were noted in view of the reduced hardness of the fried foods. In particular, fried dough strips and fried pork slices were more crispy and crunchy.

[0043] Example

[0044] The fat composition of the invention was compared with commercially available soybean oil over a 3 day frying cycle.

[0045] Sample 1# = Conventional soybean oil

[0046] Sample 2#=Commercial product

[0047] Sample #3 = soybean oil and 0.01% polyglycerol fatty acid ester, wherein the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4

[0048] Sample #4=soybean oil and 1% polyglycerol fatty acid ester, and wherein the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4.

[0049] The foods fried on day 3 were selected for parallel comparison testing.

[0050] The products to be fried are:

[0051] - Fried dough strips

[0052] -Pork slices

[0053] Frying conditions:

[0054] Dough strips 183℃(360℉) / 3.5 minutes

[0055] The same number of fried dough strips were put into 4 oil tanks, fried at 183°C for 3.5 minutes, and the appearance and taste of the fried dough strips from the 4 oil samples were compared.

[0056] Pork slices 171℃(340℉) / 3.5 minutes

[0057] The same amount of pork slices were put into 4 oil tanks, fried at 171°C for 3.5 minutes, and the appearance and taste of the pork slices fried in the 4 oil samples were compared.

[0058] Sensory methods

[0059] The sensory evaluation team consists of 10 people who have completed training and obtained evaluation qualifications in Cargill laboratories for 1-8 years.

[0060] QDA (Quantitative Descriptive Analysis)

[0061] Attribute Generation

[0062] Identify the product’s attributes and confirm the definition

[0063] Qualitative discussion techniques

[0064] Scoring attributes

[0065] Scoring attributes for each product based on product differentiation

[0066] In this study, the 0-15 scale was used.

[0067] Monitoring performance

[0068] Monitor panel performance with respect to discrimination, reproducibility and consistency to ensure data quality

[0069] Data Collection

[0070] The order is random

[0071] Products are provided in sequence

[0072] At least 3 repetitions

[0073] Key Descriptors and Evaluation Methods - Fried Dough Sticks

[0074]

[0075] Amount* = Panelists' perception of the amount of sample that sticks to teeth after chewing, typically rated on a scale of 0-15

[0076] The results obtained are shown in Figure 1 and Figure 2 middle.

[0077] Key descriptors and evaluation methods - Fried pork slices, coating of the product.

[0078]

[0079]

[0080] The results obtained are shown in Figure 3 and Figure 4 middle.

[0081] Comparison with texture analyzer data of soybean oil.

[0082]

[0083] The higher the hardness, the lower the brittleness.

Claims

1. A fat composition comprising frying oil and 0.001% to 1.0% of one or more polyglycerol fatty acid esters.

2. The fat composition according to claim 1, wherein the polyglycerol fatty acid ester has a degree of esterification greater than 80%. 3 . The fat composition according to claim 1 , wherein the polyglycerol fatty acid ester has a degree of polymerization of 2 to 4.

4. The fat composition according to any one of claims 1 to 3, wherein the fatty acid of the polyglycerol fatty acid ester has a chain length of C16 to C18.

5. The fat composition according to any one of claims 1 to 4, wherein the amount of the polyglycerol fatty acid ester ranges from 0.001% to 0.5%.

6. The fat composition according to any one of claims 1 to 4, wherein the amount of the polyglycerol fatty acid ester ranges from 0.01% to 0.1%.

7. The fat composition according to any one of claims 1 to 6, wherein the frying oil is selected from soybean oil, rapeseed oil, cottonseed oil, corn oil or a blend of two or more thereof.

8. The fat composition according to any one of claims 1 to 6, wherein the frying oil is a blend of soybean oil and palm olein or a blend of soybean oil and super palm olein having a certain iodine value (IV>=60).

9. Use of polyglycerol fatty acid esters having a degree of esterification of more than 80% in frying oil for improving the crispiness of food fried in said frying oil.

10. A method for frying food, the method comprising the following steps: a. The fat composition comprising frying oil and 0.001% to 1.0% of a polyglycerol fatty acid ester is heated to a temperature of 170 ℃ to 220 ℃, b. placing the food into the heated fat composition and continuing to heat until the food is fried, The polyglycerol fatty acid ester has an esterification degree greater than 80%, and the polyglycerol fatty acid ester has a polymerization degree of 2 to 4.

11. The method according to claim 10, wherein the food is selected from dough sticks, scallion pancakes, chicken nuggets, and French fries.

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