Method for shortening time required for frying, and method for minimizing oil spattering during frying

Abstract

To provide a method for accomplishing, in frying, one or both selected from shortening the time required for the frying and minimizing oil spattering during the frying.SOLUTION: An oil and fat composition contains an edible oil and fat and a glycerin fatty acid ester.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to one or two methods selected from the group consisting of shortening the frying time and suppressing oil splatter during frying, wherein an oil and fat composition containing an edible oil and fat and a glycerin fatty acid ester is used in the frying. [Background technology]

[0002] In recent years, there has been an increasing demand for simplified cooking. In particular, there is a desire to use as little oil as possible when frying, from the perspective of oil disposal and cleaning of the kitchen. However, when frying with a small amount of oil (hereinafter also referred to as shallow frying), there are issues such as the oil temperature dropping when the ingredients are added and the ingredients not being fully submerged in the oil, which means that the frying time must be extended to prevent the food from becoming undercooked and the appearance and texture becoming poor.

[0003] As a means of solving the problems of shallow frying, Patent Document 1 describes a mix for frying containing 0.5 to 50 mass% of wheat flour, cereal flour other than wheat flour, 0.3 to 10 mass% of an emulsifier, and 0.05 to 5 mass% of a leavening agent. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. WO2017 / 204324 Summary of the Invention [Problem to be solved by the invention]

[0005] However, Patent Document 1 neither discloses nor suggests an oil or fat composition for shallow frying, nor does it describe shortening the frying time or suppressing oil splatter. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the use of an oil or fat composition containing a specific emulsifier shortens the frying time and suppresses oil splatter during frying.

[0007] That is, according to the present invention, there is provided one or two methods selected from shortening the frying time and suppressing oil splatter during frying, wherein an oil and fat composition containing edible oils and fats and a glycerin fatty acid ester is used in the frying. The glycerin fatty acid ester is preferably contained in the oil and fat composition in an amount of 0.01% by mass or more and 8% by mass or less. The glycerin fatty acid ester is preferably one or more selected from polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleic acid esters. In addition, it is preferable that the fried food to be used for frying is one or two selected from those that are covered with breading and those that are covered with batter. [Effects of the Invention]

[0008] According to the present invention, there is an effect of shortening the frying time or of suppressing oil splatter during frying, and a method having these effects can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0009] The following describes embodiments of the present invention. Note that any combination of these configurations and conversion of the present invention between methods, devices, etc. are also valid aspects of the present invention. Furthermore, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

[0010] The method of frying (deep frying) in the present invention is not particularly limited, and may be either deep frying or shallow frying. Shallow frying is preferred. Shallow frying is a cooking method in which a small amount of frying oil is used. For example, shallow frying refers to a method in which the highest point of the frying oil is 10 mm or less from the bottom of a cooking utensil such as a frying pan or pot. Furthermore, for example, the height of the oil before adding the fried ingredients to the oil is 20% to 80% of the thickness of the fried ingredients, preferably 22% to 78%, more preferably 25% to 75%, even more preferably 26% to 73%, and even more preferably 30% to 70%.

[0011] The fat and oil composition used in the present invention is characterized by containing an edible fat and oil and a glycerin fatty acid ester. Each component in the fat and oil composition used in the present invention will be described below.

[0012] (edible fats and oils) The raw oils and fats used in the oil and fat composition are not particularly limited as long as they are oils and fats that can be used in foods, and examples include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, rice oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grapeseed oil, linseed oil, perilla oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm olein, palm oil, palm kernel oil, coconut oil, monkey fat, cacao butter, and shea butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides. These oils and fats can also be processed by one or more of the following processes: hydrogenation, fractionation, and interesterification. These raw oils and fats can be used alone or in combination. Preferably, the raw oils and fats contain one or more oils selected from rapeseed oil, soybean oil, corn oil, sunflower oil, and palm olein, more preferably one or more oils selected from rapeseed oil, soybean oil, corn oil, and palm olein, and even more preferably one or two oils selected from rapeseed oil and soybean oil. The iodine value of the edible oils and fats of the present invention is not particularly limited, but is preferably 40 to 200, more preferably 45 to 170, even more preferably 50 to 160, and even more preferably 55 to 150.

[0013] (glycerin fatty acid ester) Glycerin fatty acid esters are a type of emulsifier. In the present embodiment, the content of the glycerin fatty acid esters in the oil and fat composition is preferably 0.01% by mass to 8% by mass, more preferably 0.05% by mass to 5% by mass, even more preferably 0.08% by mass to 3% by mass, still more preferably 0.08% by mass to 2% by mass, and particularly preferably 0.1% by mass to 1% by mass.

[0014] The constituent fatty acids of the glycerin fatty acid ester are not particularly limited, but are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 14 to 20 carbon atoms, even more preferably fatty acids having 18 carbon atoms, and even more preferably one or two selected from oleic acid and condensed ricinoleic acid.

[0015] The HLB (Hydrophile-Lipophile Balance) value of the glycerin fatty acid ester is preferably 3 or more and 10 or less, more preferably 4 or more and 9 or less, and even more preferably 5 or more and 8 or less.

[0016] Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and glycerin condensed ricinoleic acid esters. Preferably, one or more selected from polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleic acid esters are used, and more preferably, one or more selected from polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters.

[0017] The average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester is not particularly limited, but is preferably 2 or more and 25 or less, more preferably 2 or more and 22 or less, even more preferably 2 or more and 15 or less, still more preferably 2 or more and 13 or less, and particularly preferably 2 or more and 10 or less.

[0018] Examples of glycerin organic acid fatty acid esters include glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin citrate fatty acid ester, glycerin succinate fatty acid ester, and glycerin diacetyltartarate fatty acid ester, with glycerin citrate fatty acid ester being preferred. Furthermore, as the glycerin citrate fatty acid ester, glycerin citrate monooleate is preferred.

[0019] The oil and fat composition used in the present invention may contain components other than edible oils and fats and glycerin fatty acid esters, as long as the components do not impair the objects and effects of the present invention. Examples of such components include silicones, emulsifiers other than the glycerin fatty acid esters, flavorings, enzyme preparations, alkali preparations, phosphates, thickeners, colorants, antioxidants, bacteriostatic agents, and seasonings, which are commonly used in foods.

[0020] (fried seeds) Generally, known methods for frying include deep-frying vegetables as they are, frying ingredients coated with breading, and frying ingredients coated with batter. In this embodiment, foods that can be fried include deep-fried vegetables; donuts, deep-fried bread, corn dogs, and croutons made by frying dough mixed with flour, water, eggs, sugar, and the like; fried rice crackers made by frying dough primarily made of rice; fried chicken, deep-fried chicken, and deep-fried tofu made by coating ingredients with breading; and fritters, pork cutlets, chicken cutlets, chicken nanban, fried fish, tempura, croquettes, minced meat cutlets, and chicken nuggets made by coating ingredients with batter. However, preferred are those made by coating ingredients with breading or batter. Ingredients used for deep frying include seafood such as shrimp, squid, scallops, whiting, goby, horse mackerel, and conger eel; vegetables such as carrots, onions, eggplant, green beans, sweet potatoes, pumpkin, potato, burdock, and asparagus; mushrooms such as shiitake mushrooms, maitake mushrooms, and enoki mushrooms; meats such as beef, pork, chicken, and duck; and processed seafood paste, cream croquette fillings, and curry bread dough. The fried food may be frozen, refrigerated, or stored at room temperature, but is preferably frozen or refrigerated, and more preferably frozen. In the present invention, "frozen" refers to a temperature below 0°C, "refrigerated" refers to a temperature between 0°C and 12°C, and "room temperature" refers to a temperature between 12°C and 40°C.

[0021] (Method of producing oil and fat composition) The method for producing the oil and fat composition used in the present invention is not particularly limited, and may include a step of adding a glycerin fatty acid ester to edible oil and fat. For example, the oil and fat composition can be produced by heating the edible oil and fat to about 60°C, adding a predetermined amount of glycerin fatty acid ester, and stirring to fully dissolve the mixture. Alternatively, the oil and fat composition can be produced by heating a portion of the edible oil and fat and a predetermined amount of glycerin fatty acid ester to about 60°C, stirring to fully dissolve the mixture, and then adding the edible oil and fat until the predetermined amount is reached.

[0022] (How to reduce frying time) When the oil and fat composition used in the present invention is used for frying, the frying time can be shortened compared to when a glycerin fatty acid ester is not added to the oil and fat composition, and when the oil and fat composition used in the present invention is used for frying, the food is cooked more quickly.

[0023] The frying time is preferably 1 minute or more and 20 minutes or less, more preferably 4 minutes or more and 20 minutes or less, even more preferably 4 minutes or more and 15 minutes or less, and even more preferably 4 minutes or more and 10 minutes or less.

[0024] The frying temperature is preferably 150°C or higher and 200°C or lower, and more preferably 160°C or higher and 200°C or lower.

[0025] (How to prevent oil splatter when frying) When the oil and fat composition of the present invention is used for deep-frying, oil splatter during deep-frying can be suppressed compared to when the oil and fat composition does not contain the glycerin fatty acid ester used in the present invention. When the oil splatter during deep-frying using the oil and fat composition of the present invention that does not contain the glycerin fatty acid ester used in the present invention is taken as 100%, the oil splatter during deep-frying using the oil and fat composition of the present invention is, for example, 0% to 80% or less, preferably 10% to 75%, more preferably 20% to 70%, even more preferably 25% to 68%, still more preferably 28% to 65%, and particularly preferably 30% to 62%. When the oil and fat composition of the present invention is used for deep-frying, water drainage from the fried food is promoted, and water drainage is smooth, suppressing bumping. [Example]

[0026] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0027] (glycerin fatty acid ester) Table 1 shows a summary of the glycerin fatty acid esters used in the following tests.

[0028] [Table 1]

[0029] The edible oils and fats used in the test are listed below.

[0030] (edible fats and oils) Soybean oil: Refined soybean oil, iodine value 130, manufactured by J-Oil Mills Co., Ltd. Rapeseed oil: Refined rapeseed oil, iodine value 110, manufactured by J-Oil Mills Co., Ltd. Palm olein: Iodine value 67, manufactured by J-Oil Mills Co., Ltd.

[0031] (Method for preparing oil and fat composition) The glycerin fatty acid ester was added to the edible oil and fat so as to obtain a predetermined composition, thereby obtaining the oil and fat composition of the example. Specifically, it was prepared by the following method. (1) A predetermined amount of glycerin fatty acid ester was heated to 60°C. (2) Approximately 1 / 10 of the prescribed amount of edible oil was heated to 60°C, and the glycerin fatty acid ester (1) was added and stirred until completely dissolved. (3) Room temperature edible oil was added to (2) while stirring to obtain the specified composition.

[0032] <Test 1> An oil and fat composition of Example 1-1 was prepared according to the formulation shown in Table 2.

[0033] The oil and fat compositions of the Control Example, Comparative Example, and Example 1-1, each containing the amount of oil shown in Table 2, were placed in a flat-bottom frying pan with a diameter of 26 cm and heated to 180°C. Four 15 mm thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Inc.) were placed in each frying pan in the heated oil and fried for 5 minutes. After frying, the oil was drained off and the internal temperature was measured.

[0034] The internal temperature was measured according to the following procedure. The probe of a handheld thermometer (product name: Portable Thermometer DP-350, manufactured by Rika Kogyo Co., Ltd.) was inserted into the fried croquette in the longitudinal direction to a depth of 70 mm, and the temperature was measured. The evaluation results of the internal temperature are shown in Table 2.

[0035] [Table 2]

[0036] As shown in Table 2, in Comparative Example 1, in which the amount of oil was reduced from that of Control Example 1, the internal temperature was low and the food was not cooked through properly. On the other hand, the croquettes fried with the oil and fat composition of Example 1-1 had a higher internal temperature and were cooked through better than those of Control Example 1, despite the amount of oil being the same as that of Comparative Example 1.

[0037] <Test 2> An oil and fat composition of Example 2-1 was prepared according to the formulation shown in Table 3.

[0038] The oil and fat compositions of the Control Example, Comparative Example, and Example 2-1, each containing the amount of oil shown in Table 3, were placed in a 28 cm diameter flat-bottom frying pan and heated to 160°C. Five 15 mm thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Inc.) were placed in each frying pan and fried for 5 minutes in the heated oil and fat. After frying, the oil was drained off and the appearance and texture were evaluated. The evaluation results are shown in Table 3.

[0039] [Table 3]

[0040] As shown in Table 3, the texture and appearance of the croquettes fried in Comparative Example 2, in which the amount of oil was reduced from that of Control Example 2, were poor, whereas the croquettes fried with the oil and fat composition of Example 2-1, despite using the same amount of oil as in Comparative Example 2, had the same appearance and texture as Control Example 2. The results of Tests 1 and 2 showed that when fried with the oil and fat composition of the present invention, the food cooked through well even with a reduced amount of oil, and the effect of shortening the frying time was observed. Furthermore, it was shown that fried foods with good appearance and texture could be obtained.

[0041] <Test 3> Oil and fat compositions of Examples 2-1 to 2-3 were prepared according to the formulations shown in Table 4.

[0042] Chicken nanban and pork cutlet were prepared according to the (Method for preparing chicken nanban) and (Method for preparing pork cutlet) shown below.

[0043] (How to prepare Chicken Nanban) (1) Skinless chicken breast (approximately 300 g, approximately 25 mm to 30 mm thick) was coated with flour (product name: Nissin Cooking Flower, manufactured by Nissin Flour Milling Welna Co., Ltd.) and then with egg. (2) The oil and fat compositions of the Control Example, Comparative Example, and Examples 3-1 to 3-3 in the amounts of oil shown in Table 4 were placed in a frying pan having a diameter of 28 cm and heated to 160°C. (3) Place the coated meat into a frying pan and fry for 8 minutes on one side, then turn it over and fry for 7 minutes, for a total of 15 minutes.

[0044] (How to prepare pork cutlets) Pork cutlets were prepared according to the following procedure. (1) Cut the pork tenderloin block into 5cm x 7cm x 2cm thick pieces (each piece weighs approximately 40g). (2) The cut meat was coated with flour (trade name: Nissin Cooking Flower, manufactured by Nissin Flour Milling Welna Co., Ltd.), egg, and breadcrumbs (trade name: Frystar 7, manufactured by Frystar Co., Ltd.) in that order. (3) The oil and fat compositions of the Control Example, Comparative Example, and Examples 3-1 to 3-3 in the amounts of oil shown in Table 4 were placed in a frying pan having a diameter of 28 cm and heated to 180°C. (4) Place the coated meat into a frying pan and fry for 3 minutes on each side for a total of 6 minutes.

[0045] Immediately after preparation, the chicken nanban and pork cutlets were cut into pieces and the internal appearance was observed. The results are shown in Table 4.

[0046] [Table 4]

[0047] As shown in Table 4, in Comparative Example 3, in which the amount of oil was reduced from that of Control Example 3, the insides of the chicken nanban and pork cutlet were raw, whereas the chicken nanban and pork cutlet fried with the oil and fat compositions of Examples 3-1 to 3-3 were fully cooked as in Control Example 3, despite using the same amount of oil as in Comparative Example 3. In other words, frying with the oil and fat composition of the present invention made it possible to shorten the frying time. Furthermore, the effect of shortening the frying time was observed when frying was performed using an oil and fat composition containing 0.05% by mass or more of O-50D.

[0048] <Test 4> Oil and fat compositions of Examples 4-1 and 4-2 were prepared according to the formulations shown in Table 5.

[0049] Chicken nanban was prepared in the same manner as in the above (method of preparing chicken nanban), except that the oil and fat compositions of the control example, comparative example, and examples were replaced with those of control example 4, comparative example 4, and examples 4-1 and 4-2. Immediately after frying, the chicken nanban was cut and the internal appearance was observed. The results are shown in Table 5.

[0050] [Table 5]

[0051] As shown in Table 5, the effect of shortening the frying time was also observed when frying using an oil and fat composition prepared by using rapeseed oil as the edible oil and adding 623M and DO-100V as glycerin fatty acid esters.

[0052] <Test 5> An oil and fat composition of Example 5-1 was prepared according to the formulation shown in Table 6.

[0053] Chicken nanban was prepared in the same manner as in the above (method of preparing chicken nanban), except that the oil and fat compositions of the control example, comparative example, and example were replaced with those of control example 5, comparative example 5, and example 5-1. Immediately after frying, the chicken nanban was cut and the internal appearance was observed. The results are shown in Table 6.

[0054] [Table 6]

[0055] As shown in Table 6, the effect of shortening the frying time was observed even when frying was performed using an oil and fat composition prepared by using palm olein as the edible oil and fat and adding O-50D as the glycerin fatty acid ester.

[0056] <Test 6> An oil and fat composition of Example 6-1 was prepared according to the formulation shown in Table 7.

[0057] The oil and fat compositions of the Control Example, Comparative Example, and Example 6-1, each containing the amount of oil shown in Table 7, were placed in a 24 cm diameter flat-bottom frying pan and heated to 160°C. Five 15 mm thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Inc.) were placed in each pan in the heated oil and fried for 5 minutes. After frying, the oil was drained off, and the internal temperature was measured and the appearance and texture were evaluated. The internal temperature was measured using the method described in Test 1. The evaluation results are shown in Table 7.

[0058] [Table 7]

[0059] As shown in Table 7, in Comparative Example 6, in which only rapeseed oil was used to reduce the amount of oil, the internal temperature was low and the food was not cooked through properly. On the other hand, the croquettes fried with the oil and fat composition of Example 6-1 had a higher internal temperature and were cooked through properly than those of Control Example 6, despite using the same amount of oil as in Comparative Example 6.

[0060] Furthermore, the texture and appearance of the croquettes fried in Comparative Example 6, which used a reduced amount of oil from Control Example 6, were poor, whereas the croquettes fried with the oil and fat composition of Example 6-1, despite using the same amount of oil as in Comparative Example 6, had an appearance equivalent to that of Control Example 6 and a texture superior to that of Control Example 6. These results demonstrate that when the oil and fat composition of the present invention is used for frying, fried foods are cooked well even with a reduced amount of oil, and have a good appearance and texture.

[0061] <Test 7> Oil and fat compositions of Examples 7-1 to 7-7 were prepared according to the formulations shown in Table 8.

[0062] In the above (method for preparing chicken nanban), the oil and fat compositions of the control example, comparative example, and examples were replaced with those of control example 7, comparative example 7, and examples 7-1 to 7-7, and chicken nanban was prepared using the same procedure except that a 26 cm flat-bottom frying pan was used. The internal temperature of the chicken nanban was measured immediately after frying, and the chicken was then cut and the internal condition was observed. The results are shown in Table 8.

[0063] The internal temperature of the chicken nanban was measured using the following procedure. The probe of a handheld thermometer (product name: Portable Thermometer DP-350, manufactured by Rika Kogyo Co., Ltd.) was inserted vertically into the thickest part of the fried chicken nanban, and the temperature was measured at a point 10 mm above the bottom. The evaluation results of the internal temperature are shown in Table 10.

[0064] [Table 8]

[0065] As shown in Table 8, in Comparative Example 7, in which the amount of oil was reduced from that of Control Example 7, the inside of the chicken nanban was raw, whereas the chicken nanban fried with the oil and fat compositions of Examples 7-1 to 7-7 were fully cooked as in Control Example 7, despite using the same amount of oil as in Comparative Example 7. This demonstrates that shallow frying is possible even when using an oil and fat composition prepared by adding O-50D and CR-500 as glycerin fatty acid esters to rapeseed oil.

[0066] <Test 8> Oil and fat compositions of Examples 8-1 and 8-2 were prepared according to the formulations shown in Table 9.

[0067] The oil and fat compositions of Examples 8-1 and 8-2, with the amounts of oil shown in Table 9, were placed in flat-bottom frying pans with a diameter of 28 cm and heated to 160°C. Five 15 mm-thick frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Inc.) were placed in each frying pan in the heated oil and fried for 5 minutes. After frying, the oil was drained off and the appearance and texture were evaluated. The evaluation results are shown in Table 9.

[0068] [Table 9]

[0069] <Test 9> Oil and fat compositions of Examples 9-1 and 9-2 were prepared according to the formulations shown in Table 10.

[0070] Chicken Nanban was prepared in the same manner as in the above (Method for preparing Chicken Nanban), except that the oil and fat compositions of Examples 9-1 and 9-2 were used instead. The internal temperature of the chicken nanban was measured immediately after frying, and the chicken was then cut and inspected for internal appearance. The internal temperature was measured using the method described in Test 7. The results are shown in Table 10.

[0071] [Table 10]

[0072] As shown in Tables 9 and 10, when fried using an oil and fat composition prepared by adding O-50D and CR-500 as glycerin fatty acid esters to a raw material oil and fat mixture of soybean oil and rapeseed oil, croquettes or chicken nanban with good cooking, appearance, and texture were obtained. This demonstrates that shallow frying is also possible using an oil and fat composition made from a raw material oil and fat mixture of soybean oil and rapeseed oil.

[0073] <Test 10> Shrimp tempura was prepared using rapeseed oil and the oil and fat compositions of Examples 7-1 to 7-3 according to the method for preparing shrimp tempura shown below, and the oil splatter during frying was evaluated as the area ratio of oil stains. The evaluation results obtained are shown in Table 11.

[0074] (How to prepare shrimp tempura) (1) Tempura flour (Kogane, manufactured by Showa Sangyo Co., Ltd.) was mixed with 1.5 times the amount of ice water and stirred for 1 minute to prepare a batter. (2) Frozen shrimp (frozen peeled shrimp, manufactured by ValuePlus) was thawed at room temperature. (3) The thawed shrimp was washed with water to obtain peeled shrimp. (3) Peel the shrimp and pack them together so that there are 6 of them, weighing 25-30g each. (4) The oils and fats of Comparative Example and Examples 7-1 to 7-3 in the amounts of oil shown in Table 11 were placed in a 15.5 cm saucepan and heated to 170°C. (5) Dip six peeled shrimp in the batter and then add them to (4). (6) A piece of A4 size paper was placed on top of the saucepan to cover it. The distance from the oil surface to the A4 size paper was 73 mm. (7) After one minute had passed since (6), the A4-sized paper was removed and the shrimp tempura was taken out. (8) I lightly wiped an A4-sized piece of paper with kitchen paper. (9) I placed an A4-sized piece of paper on the tracing table and took a picture. (10) The image data was imported into ImageJ, and the area ratio of the oil stain to the opening of the saucepan was measured.

[0075] [Table 11]

[0076] As shown in Table 11, by frying using an oil and fat composition in which O-50D as a glycerin fatty acid ester was added to rapeseed oil in an amount of 0.1 mass % to 0.2 mass %, the area ratio of oil stains was reduced compared to Comparative Example 10 in which only rapeseed oil was used. This demonstrates that frying using the oil and fat composition of the present invention can suppress oil splatter during frying.

Claims

1. In frying, the method is one or two selected from the group consisting of shortening the frying time and suppressing oil splatter during frying, wherein an oil and fat composition containing edible oils and fats and a glycerin fatty acid ester is used in the frying.

2. The method according to claim 1, wherein the glycerin fatty acid ester is contained in the oil or fat composition in an amount of 0.01% by mass or more and 8% by mass or less.

3. 3. The method according to claim 1, wherein the glycerin fatty acid ester is one or more selected from the group consisting of polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin condensed ricinoleic acid esters.

4. 3. The method according to claim 1 or 2, wherein the fried food is one or two selected from the group consisting of food coated with breading and food coated with batter.

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