Stir-fry cooking method, stir-fry cooking fat composition, and method for improving appearance of stir-fry cooked food product

Abstract

To reduce generation of a black substance derived from lecithin and to provide a sir-fry cooked food product with excellent appearance.SOLUTION: Provided is a stir-fry cooking method for stir-frying food materials with a stir-fry cooking fat composition containing more than 3 mass% and not more than 40 mass% in total of lecithin and one or more emulsifiers A selected from the group consisting of a polyglyceryl condensed ricinoleic acid ester, a polyglyceryl fatty acid ester, a propylene glycol fatty acid ester, and a sucrose fatty acid ester, and in the method, the temperature of a heated surface during stir-fry cooking is 220°C or higher, and the mass ratio of the content of the emulsifiers A to the content of the lecithin is from 0.05 to 3.0.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a frying cooking method.

Background Art

[0002] Conventionally, in the food processing industry, during heat cooking, in order to prevent adhesion between food materials during and after heating and cooking utensils, molds, tops, etc., and to impart flavor to food materials, frying cooking oil compositions have been used. In particular, in recent years, in the food processing industry, frying cooking and the like have been carried out using high-temperature heating cooking machines and the like to efficiently produce a large amount of fried cooking foods at high temperatures, and such frying cooking oil compositions are also used at that time.

[0003] In order to prevent adhesion to cooking utensils, molds, tops, etc. of food, lecithin may be blended in the frying cooking oil composition. Lecithin is a natural emulsifier mainly composed of phospholipids and has excellent emulsifying properties. Types of lecithin include crude lecithin (also called crude or paste lecithin), deoiled lecithin (also called powder lecithin), fractionated lecithin (also called purified lecithin), enzymatically decomposed lecithin, fractionated enzymatically decomposed lecithin that has been treated with both fractionation and enzymatic decomposition, de-sugared lecithin, etc. Since various lecithins are natural emulsifiers, they are widely used for food applications. However, cooking oil compositions using lecithin also have the drawback that coloring easily occurs due to heating. Patent Document 1 discloses a heating coloring inhibitor for lecithin composed of polyglycerol condensed ricinoleic acid ester, and it is said that this can suppress the heating coloring of lecithin.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when the fat and oil composition for stir-frying containing lecithin is used for cooking under high-temperature conditions such as when using the aforementioned high-temperature cooking machine, black substances derived from lecithin are generated instead of the burning of the food ingredients, and the black substances adhere to the cooked food obtained, resulting in a loss of appearance. Therefore, the present invention aims to reduce the generation of black substances derived from lecithin and obtain a stir-fried food with excellent appearance.

Means for Solving the Problems

[0006] As a result of intensive research, the present inventors have found that by including a specific emulsifier in the fat and oil composition for stir-frying containing lecithin, the generation of black substances derived from lecithin during high-temperature heating can be reduced, and the appearance degradation of the obtained stir-fried food can be prevented, thus completing the present invention.

[0007] That is, according to the present invention, the following stir-frying method, fat and oil composition for stir-frying, and method for improving the appearance of stir-fried food are provided. [1] In a stir-frying method, the heating surface temperature during stir-frying is 220°C or higher, a fat and oil composition for stir-frying containing a total of more than 3% by mass and 40% by mass or less of lecithin and the following emulsifier A, and the content of emulsifier A with respect to the content of lecithin being 0.05 or more and 3.0 or less in terms of mass ratio, is used to stir-fry food ingredients. Emulsifier A: one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters [2] The stir-frying method according to [1], wherein the content of lecithin in the fat and oil composition for stir-frying is 2.9% by mass or more and 10% by mass or less. [3] The stir-frying method according to [1] or [2], wherein the emulsifier A is one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, and propylene glycol fatty acid esters. [4] The stir-frying cooking method according to [1] to [3], wherein the heating cooking time during stir-frying is 1 minute and 30 seconds or more. [5] An oil and fat composition for stir-frying, which contains a total of more than 3% by mass and 40% by mass or less of lecithin and the following emulsifier A, and the total content of emulsifier A with respect to the content of lecithin is 0.05 or more and 3.0 or less in terms of mass ratio, and is used at a heating surface temperature of 220°C or more during stir-frying. Emulsifier A: one or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester [6] A stir-fried food containing the oil and fat composition for stir-frying according to [5]. [7] A method for improving the appearance of a stir-fried food, comprising: the heating surface temperature during stir-frying is 220°C or more, stir-frying the food ingredients with an oil and fat composition for stir-frying, which contains a total of more than 3% by mass and 40% by mass or less of lecithin and the following emulsifier A, and the total content of emulsifier A with respect to the content of lecithin is 0.05 or more and 3.0 or less in terms of mass ratio. Emulsifier A: one or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester [8] The method according to [7], wherein the improvement in appearance is the reduction of the adhesion of black substances to the stir-fried food. [Advantages of the Invention]

[0008] According to the present invention, it is possible to reduce the adhesion of black substances derived from lecithin and obtain a stir-fried food with excellent appearance. [Embodiments for Carrying out the Invention]

[0009] Hereinafter, embodiments of the stir-frying method, the fat and oil composition for stir-frying, and the method for improving the appearance of stir-fried foods of the present invention will be described. In the following description, when the upper limit value and the lower limit value of a numerical range are shown, the upper limit value and the lower limit value can be combined as appropriate, and the numerical range obtained thereby is also disclosed.

[0010] Note that the stir-frying method, the fat and oil composition for stir-frying, and the method for improving the appearance of stir-fried foods of the present invention are not limited to the embodiments and examples described later, and various modifications are possible without impairing the features and effects of the invention. In addition, the black substance in the present invention refers to small granular or paste-like black aggregates derived from lecithin, which are formed by heating a fat and oil composition containing lecithin.

[0011] [Stir-Frying Method] The stir-frying method in the present embodiment is a method of stir-frying food ingredients with a fat and oil composition for stir-frying, in which the heating surface temperature during stir-frying is 220°C or higher, and the total content of lecithin and the following emulsifier A is more than 3% by mass and 40% by mass or less, and the total content of emulsifier A relative to the content of lecithin is 0.05 or more and 3.0 or less in terms of mass ratio. Emulsifier A: one or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester

[0012] In the present embodiment, the stir-frying method includes a step of heating the fat and oil composition for stir-frying and a step of heat-cooking food ingredients with the heated fat and oil composition for stir-frying.

[0013] The step of heating the fat and oil composition for stir-frying includes a step of applying the fat and oil composition for stir-frying to a frying pan or a griddle, which is the contact surface with the food ingredients of the heating appliance. This step is not limited, and for example, it may be appropriately performed according to cooking conditions such as spraying, dropping, or coating. Then, heating is performed until the cooking temperature of the food ingredients is reached. After the step of heating the frying oil composition, a step of cooking the food is performed. The step of cooking the food is not limited and may be appropriately performed according to the food. The heating surface temperature during frying is 220°C or higher. The heating surface temperature during frying may be, for example, 230°C or higher, 240°C or higher, 250°C or higher, 270°C or higher. Also, for example, it may be 300°C or lower, 290°C or lower, or 280°C or lower. The cooking time during frying is preferably 1 minute and 30 seconds or more after putting the food in. The cooking time during frying may be more than 1 minute and 30 seconds after putting the food in, 2 minutes or more, 3 minutes or more, 5 minutes or more, 7 minutes or more, 8 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 30 minutes or more. Also, the cooking time during frying may be 40 minutes or less, 35 minutes or less after putting the food in. Examples of the cooking utensils to which the frying method in this embodiment is applied include, but are not limited to, frying pans; iron plates; iron pots; hot plates; steam convection ovens; etc. Also, large-scale and / or automated cooking machines such as high-temperature heating cooking machines; belt conveyor type heating cooking machines; rotary frying machines, etc. are included, and are particularly preferably used in frying pans; high-temperature heating cooking machines; rotary frying machines.

[0014] Examples of the food cooked by the frying method of the present invention include vegetables; general livestock meats and their processed products; livestock meat-like foods using alternative materials such as soy protein; eggs; seafood; noodles; rice; batter for foods mainly made of cereal flour; etc. Examples of the fried food obtained by frying the food by the frying method of the present invention include, for example, stir-fried vegetables, grilled meat, hamburgers, omelets, dumplings, grilled fish, meunière, yakisoba, yakiudon, beef noodles, fried rice, pilaf, etc., okonomiyaki, takoyaki, hot cakes, pancakes, crepes, etc. Also, it can be used for stewed foods such as curry and stew that have a frying step.

[0015] [Frying oil composition] Next, the frying oil composition used in the frying method according to the present embodiment will be described.

[0016] (Lecithin) As the lecithin contained in the frying oil composition in the present embodiment, those acceptable as food materials may be appropriately selected and used, and there are no particular restrictions on the type or the like. It may be either animal-derived or plant-derived. Examples of animal-derived lecithin include egg yolk lecithin. Examples of plant-derived lecithin include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. Although not limited, in one aspect, the lecithin used in the present invention is preferably plant-derived. More preferably, it is one or more selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin, still more preferably one or two selected from the group consisting of soybean lecithin and sunflower lecithin, and even more preferably soybean lecithin. In general, lecithin has types such as crude lecithin (also referred to as crude or paste lecithin), degummed lecithin (also referred to as powder lecithin), fractionated lecithin (also referred to as purified lecithin), enzymatically decomposed lecithin, fractionated enzymatically decomposed lecithin that has been treated with both fractionation and enzymatic decomposition, and de-sugared lecithin, depending on the production method or the purity of phospholipids. As the lecithin used in the frying cooking method of the present invention, one or more selected from the group consisting of crude lecithin, deoiled lecithin, fractionated lecithin, enzymatically decomposed lecithin, fractionated enzymatically decomposed lecithin, and de-sugared lecithin are preferred, one or more selected from the group consisting of crude lecithin, deoiled lecithin, fractionated lecithin, and enzymatically decomposed lecithin are more preferred, one or more selected from the group consisting of crude lecithin, deoiled lecithin, and fractionated lecithin are even more preferred, one or more selected from the group consisting of crude lecithin and fractionated lecithin are even more preferably, and crude lecithin is particularly preferred. The lecithin used in the frying cooking method of the present invention may be composed of a single type selected from various lecithins, or may be composed of a combination of two or more types.

[0017] From the viewpoint of obtaining a sufficient mold release effect, the content of lecithin in the frying oil and fat composition in the present embodiment is preferably 2.9% by mass or more and 10% by mass or less in the frying oil and fat composition, more preferably 3% by mass or more and 8% by mass or less, even more preferably 3.5% by mass or more and 7% by mass or less, and even more preferably 4% by mass or more and 6% by mass or less.

[0018] (Emulsifier A) The emulsifier A is one or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester.

[0019] The polyglycerol condensed ricinoleic acid ester is an emulsifier obtained by esterifying polyglycerol, which is a polymer of glycerin, with condensed ricinoleic acid, which is a condensate of ricinoleic acid. The polyglycerol condensed ricinoleic acid ester used in the oil and fat acid value increase inhibitor of the present invention may be appropriately selected from those acceptable as food materials, and there are no particular restrictions on its type or the like. The average degree of polymerization of the glycerol part of the polyglycerol condensed ricinoleic acid ester is not limited, but for example, those with an average degree of polymerization of 3 to 6 can be used. Also, the hydrophilic-lipophilic balance (HLB) of the polyglycerol condensed ricinoleic acid ester is not particularly limited, and any one can be used. Here, HLB (Hydrophile Lipophile BAlAnce) is a value representing the degree of affinity of a surfactant for water and oil. Here, the calculation of the HLB value can use the calculation method of the atlas method. The calculation method of the atlas method refers to a method of calculating the HLB value from the following formula. The saponification value of this formula can be measured, for example, by "Standard Oil and Fat Analysis Test Method 2.3.2", and the neutralization value can be measured, for example, by "Standard Oil and Fat Analysis Test Method 3.3.1". HLB = 20×(1 - S / A) S: Saponification value A: Neutralization value of fatty acids in the ester

[0020] Commercially available products can be used as the polyglycerol condensed ricinoleic acid ester. Examples of commercially available products include "CRS-75" and "CR-ED" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., and "818JC" manufactured by Taiyo Chemical Co., Ltd. The polyglycerol condensed ricinoleic acid ester used in the present invention may be selected from various polyglycerol condensed ricinoleic acid esters and composed of one type alone, or composed of two or more types used in combination.

[0021] As the polyglycerol fatty acid ester, those acceptable as food materials may be appropriately selected and used, and there are no particular restrictions on the type and the like. The average degree of polymerization of the glycerol moiety of the polyglycerol fatty acid ester is not limited. For example, diglycerol fatty acid ester with an average degree of polymerization of 2, triglycerol fatty acid ester with an average degree of polymerization of 3, tetraglycerol fatty acid ester with an average degree of polymerization of 4, pentaglycerol fatty acid ester with an average degree of polymerization of 5, hexaglycerol fatty acid ester with an average degree of polymerization of 6, decaglycerol fatty acid ester with an average degree of polymerization of 10, and the like can be mentioned. The average degree of polymerization of the polyglycerol fatty acid ester used in the present invention is preferably 2 or more and 10 or less, more preferably 2 or more and 7 or less, and still more preferably 2 or more and 6 or less. As the constituent fatty acid of the polyglycerol fatty acid ester, it may have either a saturated fatty acid or an unsaturated fatty acid. Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, and the like. Examples of the unsaturated fatty acid include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, and the like. Although not limited, in one aspect, the constituent fatty acid of the polyglycerol fatty acid ester used in the present invention is preferably one or more selected from palmitic acid, stearic acid, oleic acid, and behenic acid, more preferably one or more selected from stearic acid and oleic acid, and still more preferably oleic acid.

[0022] The HLB of the polyglycerol fatty acid ester used in the present invention is preferably 1.0 or more and 10.0 or less. The HLB of the polyglycerol fatty acid ester is not limited. For example, it may be 2.0 or more and 9.0 or less, 2.5 or more and 8.5 or less, or 4.0 or more and 8.0 or less. Examples of commercially available products of polyglycerol fatty acid ester include "DO-100V" manufactured by Riken Vitamin Co., Ltd., "A-173E" manufactured by Sun Chemical Co., Ltd., and "TAISET AD". The polyglycerol fatty acid ester used in the present invention may be composed of one selected from various polyglycerol fatty acid esters alone, or may be composed of two or more kinds used in combination.

[0023] The propylene glycol fatty acid ester is one in which a fatty acid is ester-bonded to propylene glycol. The constituent fatty acid of the propylene glycol fatty acid ester is not particularly limited, but is preferably one or more selected from palmitic acid, stearic acid, oleic acid and behenic acid, more preferably one or more selected from oleic acid and behenic acid, and still more preferably oleic acid. Also, the HLB of the propylene glycol fatty acid ester is not particularly limited, but is preferably 1 or more and 6 or less, more preferably 2.5 or more and 5.5 or less, still more preferably 2.8 or more and 5 or less, and even more preferably 3 or more and 4.5 or less. Examples of commercially available products of propylene glycol fatty acid ester include "PO-100V" and "PB-100" of Riken Vitamin Co., Ltd. The propylene glycol fatty acid ester used in the present invention may be composed of one selected from various propylene glycol fatty acid esters alone, or may be composed of two or more kinds used in combination.

[0024] As the sucrose fatty acid ester, those acceptable as food materials may be appropriately selected and used, and there are no particular restrictions on the type or the like. As the constituent fatty acid of the sucrose fatty acid ester, it may have either saturated fatty acid or unsaturated fatty acid. Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc. Examples of the unsaturated fatty acid include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc. Although not limited, in one aspect, the sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. More preferably, it is a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of linoleic acid, linolenic acid, and erucic acid, and still more preferably, it is a sucrose fatty acid ester having erucic acid as the constituent fatty acid.

[0025] The HLB of the sucrose fatty acid ester used in the present invention is preferably 0.1 or more and 8.0 or less. The HLB of the sucrose fatty acid ester is not limited, and for example, it may be 0.5 or more and 6.0 or less, it may be 0.8 or more and 4.0 or less, or it may be 1.0 or more and 2.0 or less. As commercially available products of sucrose fatty acid ester, for example, "Ryoto Sugar Ester ER-290" (HLB 2.0) and "Ryoto Sugar Ester POS-135" (HLB 1.0) manufactured by Mitsubishi Chemical Corporation, etc. may be mentioned. The sucrose fatty acid ester used in the present invention may be selected from various sucrose fatty acid esters and composed of a single type alone, or may be composed of a combination of two or more types.

[0026] In the present embodiment, from the viewpoint of improving the appearance of the resulting stir-fried food product, the emulsifier A is preferably at least one selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, more preferably at least one selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, and propylene glycol fatty acid esters, and still more preferably a polyglycerol condensed ricinoleic acid ester.

[0027] In the present embodiment, from the viewpoint of improving the appearance of the stir-fried food product, the content of the emulsifier A in the stir-frying oil and fat composition is preferably 0.145% by mass or more and 30% by mass or less, more preferably 0.2% by mass or more and 20% by mass or less, still more preferably 0.3% by mass or more and 10% by mass or less, even more preferably 0.3% by mass or more and 5% by mass or less, and particularly preferably 0.4% by mass or more and 2% by mass or less in the stir-frying oil and fat composition.

[0028] (Ratio of lecithin to emulsifier A) In the present embodiment, the content of the emulsifier (A) relative to the content of lecithin is 0.05 or more and 3 or less in terms of mass ratio, preferably 0.05 or more and 2 or less, more preferably 0.06 or more and 1 or less, still more preferably 0.07 or more and 0.6 or less, even more preferably 0.08 or more and 0.4 or less, and particularly preferably 0.09 or more and 0.3 or less.

[0029] (Total content of lecithin and emulsifier A) In the present embodiment, the total content of lecithin and the following emulsifier A is more than 3% by mass and 40% by mass or less, preferably 3.1% by mass or more and 30% by mass or less, more preferably 3.1% by mass or more and 20% by mass or less, still more preferably 3.1% by mass or more and 10% by mass or less, even more preferably 3.3% by mass or more and 8% by mass or less, and particularly preferably 3.4% by mass or more and 7% by mass or less.

[0030] Edible oil The oil used in the frying oil composition in this embodiment is not particularly limited as long as it is an oil used in food. For example, rapeseed oil, soybean oil, corn oil, rice oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, linseed oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, seal fat, cocoa butter, shea butter, and other vegetable oils; animal oils such as beef tallow, lard, chicken fat, milk fat, and fish oil; synthetic oils such as medium-chain fatty acid triglycerides, etc. can be mentioned. In addition, processed oils obtained by subjecting these oils to one or more treatments selected from hardening, fractionation, and transesterification can be used. These oils may be used alone or in combination of two or more. The oil of the frying oil composition of the present invention is preferably one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, and sunflower oil, more preferably one or more selected from the group consisting of rapeseed oil, soybean oil, and corn oil, and even more preferably one or more selected from the group consisting of rapeseed oil and soybean oil.

[0031] The frying oil composition in this embodiment may contain components other than edible oil and emulsifier. For example, it may contain components usually used in food such as spices, enzyme preparations, alkaline preparations, phosphates, thickeners, pigments, antioxidants, bacteriostatic agents, seasonings, etc. Also, silicone may be added for the purpose of defoaming during operation. Furthermore, in this embodiment, it is preferable that the oil composition does not contain moisture. The moisture in the oil composition is, for example, less than 1.0% by mass.

[0032] The present invention can also provide a method for improving the appearance of fried foods, which is characterized by frying food ingredients with the above-mentioned frying oil composition. The details of the above-mentioned appearance improvement method are as described in the section of [Frying method][Frying oil composition] above. Here, in the method for improving the appearance of the stir-fried food of the present invention, the heating surface temperature during stir-frying is 220°C or higher. However, when the temperature is higher than this, if the oil and fat composition for stir-frying of the present embodiment is not used, heating the oil and fat composition containing lecithin will generate small black aggregates derived from lecithin, which will adhere to the stir-fried food and damage the appearance of the stir-fried food. The generation conditions of the black substance are affected by the combination of heating temperature, heating time, cooking utensils, etc., and the generated amount also varies. The heating surface temperature during stir-frying at which the black substance is generated depends on the concentration and type of lecithin, but for example, it is 220°C or higher, 230°C or higher, 240°C or higher, 250°C or higher, and may even be 270°C or higher. The upper limit value of the heating surface temperature is not particularly limited, but for example, it may be 300°C or lower, 290°C or lower. The heating time at which the black substance is generated is, for example, 2 minutes or more after reaching the temperature, 3 minutes or more after reaching the temperature, 5 minutes or more after reaching the temperature, 7 minutes or more after reaching the temperature, 8 minutes or more after reaching the temperature, 10 minutes or more after reaching the temperature, 15 minutes or more after reaching the temperature, 20 minutes or more after reaching the temperature. Also, the heating time at which the black substance is generated may be 30 minutes or less after reaching the temperature, 28 minutes or less after reaching the temperature. The method for improving the appearance of the stir-fried food of the present invention is to reduce the adhesion of the black substance to the stir-fried food, and the black substance is derived from lecithin.

Examples

[0033] Hereinafter, examples are shown to explain the present invention in more detail, but the gist of the present invention is not limited thereto.

[0034] 〔1. Emulsifier〕 The emulsifiers used are as follows. · Lecithin 1: "Lecithin CL" (soybean crude lecithin, manufactured by J-Oil Mills Co., Ltd.) · Lecithin 2: "SLP White" (soybean fractionated lecithin, manufactured by Tsujido Oil Co., Ltd.) · Lecithin 3: "GIRALEC PREMIUM" (sunflower lecithin, manufactured by LASENOR) · Lecithin 4: "SLP-PC35" (soybean fractionated lecithin, manufactured by Tsujido Oil Co., Ltd.) · Polyglycerol condensed ricinoleic acid ester 1: "CR-ED" (average degree of polymerization 6, manufactured by Sakamoto Pharmaceutical Co., Ltd.) · Polyglycerol condensed ricinoleic acid ester 2: "CRS-75" (average degree of polymerization 6, manufactured by Sakamoto Pharmaceutical Co., Ltd.) · Polyglycerol condensed ricinoleic acid ester 3: "818JC" (average degree of polymerization 3, manufactured by Sun Chemical Corporation) · Polyglycerol fatty acid ester 1: "DO-100V" (diglycerol monooleate, average degree of polymerization 2, HLB 7.4, manufactured by Riken Vitamin Co., Ltd.) · Polyglycerol fatty acid ester 2: "A173E" (pentaglycerol trioleate, average degree of polymerization 5, HLB 7, manufactured by Sun Chemical Corporation) · Polyglycerol fatty acid ester 3: "TAISET AD" (main constituent fatty acid: stearic acid 45%; behenic acid 43%, average degree of polymerization unknown, HLB 3, manufactured by Sun Chemical Corporation) · Propylene glycol fatty acid ester 1: "PO-100V" (propylene glycol monooleate, HLB 3.6, manufactured by Riken Vitamin Co., Ltd.) 〔2. Oils and fats〕 (Oils and fats) · Rapeseed oil: manufactured by J-Oil Mills, Inc. · Soybean oil: manufactured by J-Oil Mills, Inc.

[0035] 〔Preparation of samples〕 To the oils and fats serving as the base oil, only lecithin or lecithin and each emulsifier A were added to the concentrations for each test and mixed to prepare sample oil and fat compositions.

[0036] 〔Evaluation 1 of the effect of reducing the generation of black substances〕 The effect of reducing the generation of black substances derived from lecithin, which is a problem in the frying cooking method of the present invention, was evaluated by the following procedure. 1. Weighed 2.5 g of the sample oil and fat composition into a stainless steel petri dish (diameter 5 cm, depth 1.5 cm), placed it on a block heater (EC HOTPLATE, EC-1200N, manufactured by AS ONE Corporation) preheated to 250 °C, and heated it. The time taken for the sample oil and fat composition at room temperature (25 °C) to reach 250 °C was 2 minutes. 2. After heating for 10 minutes, the petri dish was lifted up to obtain an evaluation sample. 3. One operator visually evaluated the amount of black substance generated according to the following evaluation criteria. A score of 3 or more was considered a pass. However, during the evaluation, regardless of whether the oil and fat composition was colored, only the presence or absence of black substance generation was evaluated. The results are shown in Table 1 together. (Evaluation Criteria) 5 points: No black substance is generated at all (no black grains can be seen). 4 points: Almost no black substance is generated (a small part of black grains are generated). 3 points: A small amount of black substance is generated (the black grains cover about one-fourth of the bottom surface). 2 points: A large amount of black substance is generated (the black grains cover about half of the bottom surface). 1 point: A considerably large amount of black substance is generated (the black grains cover almost the entire bottom surface).

[0037]

Table 1

[0038] From Table 1, in Comparative Example 1-1 where only 5 mass% of lecithin 1 was added to the base oil, black substances derived from lecithin were generated to cover about half of the bottom surface. On the other hand, in Examples 1-1 to 1-4 where 1 mass% of emulsifier A was added together with lecithin, the amount of black substance generated after heating for 10 minutes (heating time 8 minutes after reaching the temperature) was reduced compared to the comparative example. When 1 mass% of polyglycerol fatty acid ester 1 (DO-100V) or propylene glycol fatty acid ester 1 (PO-100V) was added, almost no black substance was generated. When 1% by mass of polyglycerol condensed ricinoleic acid ester 1 (CR-ED) or polyglycerol condensed ricinoleic acid ester 2 (CRS-75) was added, no black substance was generated.

[0039] 〔Evaluation 2 of the effect of reducing the generation of black substances〕 Among the procedures of Evaluation 1 of the effect of reducing the generation of black substances, the evaluation was carried out in the same procedure except that the sample oil and fat composition had the composition shown in Table 2 and the heating time was 15 minutes (heating time after reaching the temperature: 13 minutes). The results are shown together in Table 2.

[0040]

Table 2

[0041] From Table 2, in Comparative Example 2-1 in which only 5% by mass of lecithin 1 was added to the base oil, a large amount of black substances derived from lecithin were generated so as to cover the entire bottom surface. On the other hand, in each Example in which 0.5% by mass to 1% by mass of Emulsifier A was added together with lecithin, the amount of black substances generated after heating for 15 minutes was suppressed as compared with the Comparative Example. When 1% by mass of polyglycerol condensed ricinoleic acid ester 3 (818JC) was added as Emulsifier A, no black substance was generated. When 1% by mass of polyglycerol fatty acid ester 2 (A173E) or polyglycerol fatty acid ester 2 (TAISET AD) was added, the generation of black substances was suppressed. Also, when the concentration of polyglycerol condensed ricinoleic acid ester 2 (CRS-75) was 0.5% by mass and the mass ratio of Emulsifier A / lecithin was 0.1 (Example 2-5), almost no black substance was generated. Furthermore, an effect was also observed when polyglycerol condensed ricinoleic acid ester 2 (CRS-75) and polyglycerol fatty acid ester 1 (DO-100V) were used in combination.

[0042] 〔Evaluation 3 of the effect of reducing the generation of black substances〕 Among the procedures for Evaluation 1 of the effect of reducing the generation of black substances, the evaluation was carried out in the same procedure except that the sample oil and fat composition was the composition shown in Table 3 and the total heating time was 7 to 15 minutes (the heating time after reaching the temperature was 5 to 13 minutes). The results are shown together in Table 3.

[0043]

Table 3

[0044] From Table 3, even in the sample oil and fat compositions in which the type of lecithin was changed and the base oil was changed to soybean oil, the generation of black substances was suppressed in all cases by adding Emulsifier A. Even in Comparative Example 3-1 in which only 3% by mass of Lecithin 1 (Lecithin CL) was added to the base oil, a large amount of black substances derived from lecithin was generated so as to cover half of the bottom surface. On the other hand, in Example 3-1 in which Polyglycerin Condensed Ricinoleic Acid Ester 2 (CRS-75) was added as Emulsifier A at 0.6% by mass together with lecithin, no black substances were generated even after 15 minutes of the total heating time (13 minutes of the heating time after reaching the temperature). When 5% of Lecithin 2 (SPL White) was added, a large amount of black substances derived from lecithin was generated so as to cover half of the bottom surface even after 7 minutes of the total heating time (5 minutes of the heating time after reaching the temperature) (Comparative Example 3-2), and a considerably large amount was generated so as to cover the entire bottom surface after 10 minutes of the total heating time (8 minutes of the heating time after reaching the temperature) (Comparative Example 3-3). On the other hand, when 1% by mass of Polyglycerin Condensed Ricinoleic Acid Ester 2 (CRS-75) was added as Emulsifier A to the same Lecithin 2, the generation of black substances was suppressed (Examples 3-2 and 3-3). Even when using Lecithin 3 (Sunflower Lecithin) and Lecithin 4 (PC-35), when Polyglycerin Condensed Ricinoleic Acid Ester 2 was added, no generation of black substances was observed and it was reduced.

[0045] 〔Test in fried cooking foods〕 Next, the food materials were cooked by the frying cooking method of the present invention and evaluated. <Preparation> 1. The bean sprouts were washed with water and drained for 15 seconds using a salad spinner, 100 g each. 2. Put 100 g of drained bean sprouts into a No. 15 plastic bag, and mix with 1 g of salt (1% based on the bean sprouts) for 1 minute. <Cooking> 1. Spread 2.5 g of the oil and fat composition of Comparative Example 1-1 or Example 1-4 on a frying pan, place the frying pan on an IH cooking heater (manufactured by Panasonic, the memory is always set to strong (7)), and use a Handy Thermometer (manufactured by DP-350 RKC INSTRUMENT IMC.) to heat the frying pan surface until the temperature reaches 250 °C or 270 °C. (Time to reach the set temperature: 2 minutes at 250 °C, 2 minutes and 30 seconds at 270 °C) 2. After reaching the predetermined temperature, put the bean sprouts into the frying pan and stir-fry for 2 minutes while stirring with cooking chopsticks. 3. Transfer the stir-fried bean sprouts to a container, and evaluate the appearance by the consensus of two panelists according to the following criteria. The results are shown in Table 4. (Evaluation Criteria) 5 points: No black substance can be seen on the surface of the bean sprouts (the appearance is very excellent). 4 points: Almost no black substance can be seen on the surface of the bean sprouts (the appearance is excellent). 3 points: A little black substance can be seen on the surface of the bean sprouts (the appearance is slightly excellent). 2 points: Considerable black substance can be seen on the surface of the bean sprouts (the appearance is not very excellent). 1 point: A large amount of black substance can be seen on the surface of the bean sprouts (the appearance is not excellent at all).

[0046]

Table 4

[0047] From Table 4, when cooked by the stir-frying method of the present invention, the appearance of the cooked food (bean sprouts) was excellent compared to the case where it was not cooked by the stir-frying method. When the heating temperature was 250°C, when using the oil and fat composition of Comparative Example 1-1, it was visible that a considerable amount of black substances derived from lecithin adhered to the surface of the bean sprouts. However, when using the oil and fat composition of Example 1-4, no adhesion of black substances was observed on the surface of the bean sprouts. When the heating temperature was 270°C, when using the oil and fat composition of Comparative Example 1-1, it was visible that a large amount of black substances derived from lecithin adhered to the surface of the bean sprouts. However, in the case of the oil and fat composition of Example 1-4, it was hardly observed.

[0048] 〔Verification 1 of Generation of Black Substances〕 The generation conditions of black substances derived from lecithin were verified. Evaluation was carried out according to the following procedure. 1. Weighed 2.5 g of the sample oil and fat composition prepared according to Table 1 into a stainless steel petri dish (diameter 5 cm, depth 1.5 cm), and placed it on a block heater (EC HOTPLATE, EC-1200N, manufactured by AS ONE Corporation) preheated to 250°C for heating. The time taken for the sample oil and fat composition at room temperature (25°C) to reach 250°C was 2 minutes. 2. For each heating time, the petri dish containing the sample oil and fat composition was lifted up to obtain an evaluation sample. 3. The amount of black substances generated was evaluated visually by one operator according to the same criteria as in 〔Evaluation 1 of Effect of Reducing Generation of Black Substances〕. The results are shown in Table 5.

[0049]

Table 5

[0050] 〔Verification 2 of Generation of Black Substances〕 The evaluation of the generation of black substances was carried out by changing the heating temperature compared to Verification 1 of Generation of Black Substances. The results are shown together in Table 6.

[0051]

Table 6

[0052] When the heating temperature was 240 °C or higher, a large amount of black substances derived from lecithin were generated. On the other hand, at 150 °C, even after 30 minutes of the total heating time, although the oil and fat was colored, the generation of black substances was not observed.

Claims

1. In a stir-frying cooking method, the heating surface temperature during stir-frying is 220°C or higher, A stir-frying cooking method of stir-frying food ingredients with a fat and oil composition for stir-frying, which contains a total of more than 3% by mass and 40% by mass or less of lecithin and the following emulsifier A, and the content of emulsifier A relative to the content of lecithin is 0.05 or more and 3.0 or less by mass ratio. Emulsifier A: One or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester

2. The stir-frying cooking method according to claim 1, wherein the content of lecithin in the fat and oil composition for stir-frying is 2.9% by mass or more and 10% by mass or less.

3. The stir-frying cooking method according to claim 1 or 2, wherein the emulsifier A is one or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, and propylene glycol fatty acid ester.

4. The stir-frying cooking method according to claim 1 or 2, wherein the heating cooking time during stir-frying is 1 minute and 30 seconds or more.

5. A fat and oil composition for stir-frying, which contains a total of more than 3% by mass and 40% by mass or less of lecithin and the following emulsifier A, and the total content of emulsifier A relative to the content of lecithin is 0.05 or more and 3.0 or less by mass ratio, and the heating surface temperature during stir-frying is 220°C or higher. Emulsifier A: One or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester

6. A stir-fried food containing the fat and oil composition for stir-frying according to claim 5.

7. A method for improving the appearance of stir-fried food, the heating surface temperature during stir-frying is 220°C or higher, The method is characterized by stir-frying food ingredients with a fat and oil composition for stir-frying, which contains a total of more than 3% by mass and 40% by mass or less of lecithin and the following emulsifier A, and the total content of emulsifier A relative to the content of lecithin is 0.05 or more and 3.0 or less by mass ratio. Emulsifier A: One or more selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester

8. The method according to claim 7, wherein the improvement in appearance is to reduce the adhesion of black substances to the stir-fried food.

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