Oil and fat composition for cooking

Abstract

To provide an oil and fat composition for cooking, which reduces oil spattering without causing off-taste, and shortens a heating time in cooking.SOLUTION: An oil and fat composition for cooking contains an edible oil and fat and two or more kinds of glycerin fatty acid esters.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil or fat composition for cooking. [Background technology]

[0002] Oil splatter has long been a problem when cooking with oils and fats. Because oil splatter can contaminate the kitchen and cause burns, oils and fats that are less likely to splatter are desired. At the same time, it is also desirable for foods cooked with oils and fats to have good texture, appearance, and flavor. On the other hand, cooking using oils and fats, such as stir-frying and deep-frying, can cause problems such as oil boiling over and splashing. In particular, when deep-frying with a small amount of oil (hereinafter referred to as shallow frying), oil splashing is more likely to occur than when deep-frying with a regular method (hereinafter referred to as deep frying). Furthermore, when shallow-frying, the oil temperature drops when the ingredients are added, and the ingredients are not completely submerged in the frying oil, so unless the frying time is extended, the food will be undercooked, resulting in poor appearance, poor texture, and a loss of flavor.

[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. Furthermore, as a technology for reducing oil splashes during frying, Patent Document 2 describes an oil and fat composition that does not contain silicone and contains 0.03% by mass to 1% by mass of a polyglycerol condensed ricinoleate. Furthermore, Patent Document 3 describes an oil and fat composition for frying that contains silicone and 0.005% by mass to less than 3% by mass of one or more emulsifiers selected from acetate monoglycerides of fatty acids, diglycerol fatty acid esters, sucrose fatty acid esters, and polyglycerol condensed ricinoleate. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. WO2017 / 204324 [Patent Document 2] JP 2019-149973 A [Patent Document 3] JP 2019-149974 A 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 cooking time or preventing oil splashes during cooking. Furthermore, Patent Documents 2 and 3 describe the effect of reducing oil splashes during cooking, but at the same time do not disclose or suggest the effect on shallow frying. Furthermore, when a large amount of an emulsifier such as glycerin fatty acid ester is added to edible oils and fats in order to suppress oil splatter, an unpleasant taste occurs, but there is no disclosure or suggestion of any means or effect for suppressing this. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that the use of an oil and fat composition containing two or more specific emulsifiers can suppress oil splashing during cooking without producing an unpleasant taste, and that shallow frying can be performed without impairing the appearance, texture, or flavor, while also allowing food to be cooked thoroughly and reducing the cooking time.

[0007] That is, according to the present invention, there are provided the following oil and fat composition for heat cooking, a method for producing an oil and fat composition for heat cooking, a method for shortening cooking time using an oil and fat composition for heat cooking, and an oil and fat composition that reduces oil splashes during heat cooking. [1] An oil and fat composition for cooking containing edible oil and fat and two or more types of glycerin fatty acid esters. [2] The oil and fat composition according to [1], wherein the total content of the glycerin fatty acid esters relative to 100 parts by mass of the edible oil and fat is 0.1% by mass or more and 0.7% by mass or less. [3] The oil and fat composition according to [1] or [2], wherein the glycerin fatty acid ester has an HLB of 2 to 15. [4] The oil and fat composition according to any one of [1] to [3], wherein the average degree of polymerization of glycerin in the glycerin fatty acid ester is 2 or more and 15 or less. [5] The oil and fat composition according to any one of [1] to [4], wherein at least one constituent fatty acid of the glycerin fatty acid ester is oleic acid. [6] The oil and fat composition according to any one of [1] to [5], wherein the edible oil and fat is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil. [7] The oil and fat composition according to any one of [1] to [6], wherein the cooking is shallow frying. [8] The oil and fat composition according to [7], wherein the fried ingredients to be shallow fried are covered with batter. [9] For edible oils and fats, Using an oil and fat composition obtained by a production method including a step of adding two or more types of glycerin fatty acid esters, A method for shortening heating time, characterized by cooking with heat.

[10] A method for reducing oil splashes from an oil or fat composition for cooking during cooking, comprising: The method according to any one of claims 1 to 4, wherein the food product contains two or more edible fats and oils and two or more glycerin fatty acid esters.

[11]

[10] A method for reducing oil splashes in an oil and fat composition for heat cooking during heat cooking, wherein the total content of the glycerin fatty acid esters relative to 100 parts by mass of the edible oil and fat is 0.1% by mass or more and 0.7% by mass or less.

[12] The method for reducing oil splashes from an oil and fat composition for use in heat cooking during heat cooking according to

[10] to

[11] , wherein the glycerin fatty acid ester has an HLB of 2 to 15.

[13] The method for reducing oil splashes from an oil and fat composition for cooking during cooking according to any one of

[10] to

[12] , wherein the average degree of polymerization of glycerin in the glycerin fatty acid ester is 2 or more and 15 or less.

[14] The method for reducing oil splashes from an oil and fat composition for use in heat cooking during heat cooking according to any one of

[10] to

[13] , wherein at least one constituent fatty acid of the glycerin fatty acid ester is oleic acid.

[15] The method for reducing oil splashes from an oil and fat composition for cooking during cooking according to any one of

[10] to

[14] , wherein the edible oil and fat is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil.

[16] The method includes adding two or more types of glycerin fatty acid esters to edible oils and fats. A method for producing an oil and fat composition for cooking. [Effects of the Invention]

[0008] By using the fat and oil composition for cooking containing the glycerin fatty acid ester of the present invention, oil splashing during cooking can be reduced without producing an unpleasant taste. Furthermore, the present invention can provide an oil-and-fat composition for shallow frying containing a glycerin fatty acid ester, a method for producing an oil-and-fat composition for shallow frying which includes a step of adding a glycerin fatty acid ester, and a method for shortening frying time using an oil-and-fat composition for shallow frying containing a glycerin fatty acid ester. 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] (cooking) Cooking by heating in the present invention includes frying (frying in oil, deep-frying), stir-frying, baking, steaming, boiling, etc., and is preferably frying or stir-frying.

[0011] Cooked foods obtained by such cooking are not particularly limited, but examples of fried foods include deep-fried vegetables, donuts made from a mixture of flour, water, eggs, sugar, etc., deep-fried bread, corn dogs, croutons, fried rice crackers made from a rice-based batter, fried chicken, Tatsuta-age, and fried tofu made by coating a batter on the fried ingredients, fritters and tempura made by covering a batter on the fried ingredients, chicken nanban, tonkatsu with the outermost layer covered in breadcrumbs, chicken cutlet, fried fish, croquettes, minced meat cutlets, chicken nuggets made by frying minced meat pieces together, and meatballs. In addition, examples of stir-fried foods include stir-fried vegetables, stir-fried liver, stir-fried chives, stir-fried bean sprouts, fried rice, and other stir-fried foods. Furthermore, examples of foods that can be grilled include hamburger steaks, gyoza dumplings, fried eggs, and the like.

[0012] (shallow fly) In the present invention, shallow frying is a type of heat cooking, a cooking method in which frying is performed using a small amount of frying oil. For example, the height of the frying oil at its highest point from the bottom of a cooking utensil such as a frying pan or pot is 1 mm to 10 mm. 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%.

[0013] The oil and fat composition of the present invention is characterized by containing an edible oil and fat and two or more types of glycerin fatty acid esters. Each component in the oil and fat composition will be described below.

[0014] (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 processes selected from hardening, 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 or soybean oil.

[0015] (glycerin fatty acid ester) Glycerin fatty acid esters are a type of emulsifier. Adding large amounts of emulsifiers such as glycerin fatty acid esters to edible oils and fats can cause an unpleasant taste in cooked foods. This unpleasant taste is caused by the bitterness of the emulsifier and refers to a flavor not present in the original oil or fat. The unpleasant taste can cause the flavor of foods to deteriorate after cooking. Therefore, it is important to properly adjust the type, blending ratio, and content of glycerin fatty acid esters contained in the oil or fat composition. In this embodiment, the total content of glycerin fatty acid esters contained in the oil and fat composition is preferably 0.1% by mass or more and 0.7% by mass, more preferably 0.15% by mass or more and 0.65% by mass or less, and even more preferably 0.2% by mass or more and 0.6% by mass or less.

[0016] 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 oleic acid. The glycerin fatty acid ester may also be a polyglycerin condensed ricinoleate. A polyglycerin condensed ricinoleate is an ester bond between polyglycerin and condensed ricinoleic acid. In this embodiment, the glycerin fatty acid ester contained in the oil and fat composition may be composed solely of a polyglycerin condensed ricinoleate, or may be composed of a combination of a glycerin fatty acid ester other than a polyglycerin condensed ricinoleate and a polyglycerin condensed ricinoleate.

[0017] In order to reduce oil splashing during cooking while suppressing the unpleasant taste of the oil or fat composition, the HLB of the glycerin fatty acid ester is preferably 2 or more, more preferably 3 or more, even more preferably 4 or more, still more preferably 5 or more, and most preferably 6 or more. From the same viewpoint, the HLB of the glycerin fatty acid ester is preferably 15 or less, more preferably 11 or less, even more preferably 10 or less, still more preferably 9 or less, and most preferably 8 or less. The HLB value can be calculated using the Atlas method. The Atlas method is a method of calculating the HLB value using the following formula. Note that the saponification value in this formula can be measured, for example, by Standard Fats and Oils Analysis Test Method 2.3.2, and the neutralization value can be measured, for example, by Standard Fats and Oils Analysis Test Method 3.3.1. HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters

[0018] Examples of glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, and polyglycerin 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, more preferably one or two selected from polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters, and even more preferably polyglycerin fatty acid esters.

[0019] The average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester or polyglycerol condensed ricinoleate is preferably 2 or more and 15 or less, more preferably 2 or more and 13 or less, and even more preferably 2 or more and 10 or less.

[0020] 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.

[0021] The oil and fat composition for cooking of the present invention contains two or more glycerin fatty acid esters. The combination of glycerin fatty acid esters is not particularly limited, and for example, the same type of glycerin fatty acid esters may be combined, or different types of glycerin fatty acid esters may be combined. The combination of glycerin fatty acid esters preferably includes at least one selected from polyglycerin fatty acid esters and polyglycerin condensed ricinoleic acid esters, more preferably includes two or more polyglycerin fatty acid esters, and even more preferably includes two polyglycerin fatty acid esters. Furthermore, when two types selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters are included (hereinafter, these will be referred to as polyglycerol fatty acid esters or polyglycerol condensed ricinoleic acid esters (A) and polyglycerol fatty acid esters or polyglycerol condensed ricinoleic acid esters (B)), it is preferable that the average degrees of polymerization of the respective polyglycerol fatty acid esters or polyglycerol condensed ricinoleic acid esters are different. For example, the average degree of polymerization of the polyglycerol fatty acid esters or polyglycerol condensed ricinoleic acid esters (A) is preferably 2 to 8, more preferably 2 to 7, and even more preferably 2 to 6. Furthermore, for example, the average degree of polymerization of the polyglycerol fatty acid esters or polyglycerol condensed ricinoleic acid esters (B) is preferably 9 to 15, more preferably 10 to 12, and even more preferably 10 to 11. By using such a combination, it is possible to suppress oil splatter while maintaining the flavor, and also to improve the cooking of deep-fried ingredients when shallow frying.

[0022] The oil and fat composition of 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.

[0023] (Method of producing oil and fat composition) The oil and fat composition of the present invention is characterized by comprising a step of adding two or more glycerin fatty acid esters to edible oil and fat. For example, the oil and fat composition can be produced by adding a predetermined amount of two or more glycerin fatty acid esters to edible oil and fat, heating the mixture to 70°C, and stirring to fully dissolve the mixture. Alternatively, the oil and fat composition can be produced by heating a portion of edible oil and fat and a predetermined amount of two or more glycerin fatty acid esters to about 70°C, stirring to fully dissolve the mixture, and then adding the edible oil and fat until the predetermined amount is reached.

[0024] (Method for reducing oil splashes) When cooking is performed using the oil and fat composition of the present invention, oil splatter can be suppressed compared to cooking using an oil and fat composition to which a glycerin fatty acid ester is not added. Specifically, when frying or stir-frying is performed using the oil and fat composition of the present invention, the water that escapes from the food being cooked becomes finer, thereby suppressing oil splatter.

[0025] (How to reduce cooking time) When cooking is performed using the oil and fat composition of the present invention, the cooking time can be shortened compared to cooking using an oil and fat composition to which a glycerin fatty acid ester is not added. In particular, shallow frying using the oil and fat composition of the present invention allows the food to cook more quickly.

[0026] The frying time is preferably from 1 minute to 20 minutes, more preferably from 4 minutes to 20 minutes.

[0027] The shallow 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. [Example]

[0028] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0029] (glycerin fatty acid ester) Table 1 shows a summary of the glycerin fatty acid esters used in the following tests.

[0030] [Table 1]

[0031] The edible oils and fats used in the test are listed below.

[0032] (edible fats and oils) Rapeseed oil: Refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd.

[0033] (Method for preparing oil and fat composition) The glycerin fatty acid ester was added to edible oils and fats to obtain the oil and fat compositions of Examples and Comparative Examples. Specifically, they were prepared by the following method. (1) A predetermined amount of glycerin fatty acid ester was added to edible oil at room temperature. (2) The above (1) was heated to 70°C and completely dissolved.

[0034] Oil and fat compositions were prepared according to the formulations shown in Table 2.

[0035] [Table 2]

[0036] <Test 1> Shrimp tempura was prepared according to the method for preparing shrimp tempura described below using rapeseed oil and the oil and fat compositions shown in Table 2. Oil splashes during frying were evaluated as the percentage of the oil stained area, and the flavor of the shrimp tempura was evaluated by tasting. The evaluation results are shown in Table 3.

[0037] (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. (4) Peel the shrimp and pack them together so that there are 6 of them, weighing 25-30g each. (5) 300 g of the oils and fats of the Comparative Examples, Examples, and Control Examples listed in Table 2 were placed in a 15.5 cm saucepan and heated to 180°C. (6) Dip six peeled shrimp in the batter and then add them to (5). (7) 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. (8) After 1 minute and 30 seconds had passed since (7), an A4-sized piece of paper was taken out and shrimp tempura was removed. (9) I lightly wiped an A4-sized piece of paper with kitchen paper. (10) I placed an A4-sized piece of paper on the tracing table and took a picture. (11) The image data was imported into ImageJ, and the area ratio of the oil stain to the opening of the saucepan was measured. (12) The prepared shrimp tempura was cooled at room temperature and the flavor was evaluated.

[0038] [Table 3]

[0039] As shown in Table 3, in Examples 1 to 5, which are oil and fat compositions in which two or more glycerin fatty acid esters, O-50D and DO-100V, were added to rapeseed oil in a total content of 0.25% by mass to 0.6% by mass, the area ratio of oil stains was reduced and the flavor of the cooked food was also good, compared to Control Example 1, which used only rapeseed oil. Furthermore, in Example 6, in which the total content of O-50D, a polyglycerin fatty acid ester, and CR-500, a polyglycerin condensed ricinoleic acid ester, was 0.25% by mass, the area ratio of oil stains was reduced and the flavor of the cooked food was also good, compared to Control Example 1. On the other hand, Comparative Examples 1 and 2, which contained only one type of glycerin fatty acid ester, had a low effect of reducing oil splashing and exhibited an unpleasant taste. Furthermore, Comparative Examples 3 and 4, which were oil and fat compositions containing 0.8 parts by mass of glycerin fatty acid ester, exhibited reduced oil splashing compared to the control example, but exhibited an unpleasant taste. These results demonstrate that cooking with the oil and fat composition of the present invention has the effect of reducing oil splashes without producing an unpleasant taste.

[0040] <Test 2> Control Examples 2 and 3, each containing the amount of oil shown in Table 4, and the oil and fat compositions shown in Table 2 were placed in a 26 cm diameter flat-bottom frying pan 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 pan in the heated oil and fried for 5 minutes. After frying, the oil was drained and the internal temperature was measured. The crispiness (texture) of the croquettes after frying was also evaluated. Crispness refers to the crispy texture of the coating. The evaluation results for internal temperature and crispiness are shown in Table 4.

[0041] 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.

[0042] [Table 4]

[0043] As shown in Table 4, in Control Example 3 (designed for shallow frying), which used less oil than Control Example 2 (designed for deep frying), the internal temperature was low and the croquettes were not cooked thoroughly. On the other hand, the croquettes fried with the oil and fat compositions of Examples 7 to 11, despite using the same amount of oil as Control Example 3, had internal temperatures equal to or higher than those of Control Example 2 and were cooked thoroughly. Furthermore, the crispiness after frying was superior in Examples 7 to 11 to Control Examples 2 and 3. These results show that when the oil and fat composition of the present invention is used for frying, it cooks well even with a small amount of oil, and fried foods with good appearance and texture are obtained, and it has properties suitable for shallow frying.

Claims

1. An oil and fat composition for cooking containing edible oil and fat and two or more types of glycerin fatty acid esters.

2. The oil and fat composition according to claim 1, wherein the total content of the glycerin fatty acid esters relative to 100 parts by mass of the edible oil and fat is 0.1% by mass or more and 0.7% by mass or less.

3. The oil or fat composition according to claim 1 or 2, wherein the glycerin fatty acid ester has an HLB of 2 to 15.

4. The oil and fat composition according to claim 1 or 2, wherein the average degree of polymerization of glycerin in the glycerin fatty acid ester is 2 or more and 15 or less.

5. The oil and fat composition according to claim 1 or 2, wherein at least one constituent fatty acid of the glycerin fatty acid ester is oleic acid.

6. The oil and fat composition according to claim 1 or 2, wherein the edible oil and fat is one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, and palm oil.

7. The oil or fat composition according to claim 1 or 2, wherein the cooking is shallow frying.

8. The oil and fat composition according to claim 7, wherein the deep-fried ingredients to be shallow fried are covered with batter.

9. For edible oils and fats, Using an oil and fat composition obtained by a production method including a step of adding two or more types of glycerin fatty acid esters, A method for shortening heating time, characterized by cooking with heat.

10. A method for reducing oil splashes from an oil or fat composition for cooking during cooking, comprising: The oil and fat composition, The method according to any one of claims 1 to 4, wherein the food product contains two or more edible fats and oils and two or more glycerin fatty acid esters.

11. The method for reducing oil splashes in an oil and fat composition for heat cooking according to claim 10, wherein the total content of the glycerin fatty acid esters relative to 100 parts by mass of the edible oil and fat is 0.1% by mass or more and 0.7% by mass or less.

12. The method for reducing oil splashes from an oil or fat composition for heat cooking during heat cooking according to claim 10 or 11, wherein the glycerin fatty acid ester has an HLB of 2 to 15.

13. The method for reducing oil splashes from an oil and fat composition for cooking during cooking according to claim 10 or 11, wherein the average degree of polymerization of glycerin in the glycerin fatty acid ester is 2 or more and 15 or less.

14. The method for reducing oil splashes from an oil and fat composition for cooking during cooking according to claim 10 or 11, wherein at least one constituent fatty acid of the glycerin fatty acid ester is oleic acid.

15. The method for reducing oil splashes from an oil and fat composition for cooking during cooking according to claim 10 or 11, wherein the edible oil and fat is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil.

16. The method includes adding two or more glycerin fatty acid esters to edible oils and fats. A method for producing an oil and fat composition for cooking.

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