Oil and fat composition for fried foods added with organic acid monoglyceride for preventing viscosity rise by heating

Abstract

To provide an oil and fat composition for fried foods which prevents viscosity rise by heating.SOLUTION: An oil and fat composition for fried foods which prevents viscosity rise by heating is provided. The oil and fat composition for fried foods contains organic acid monoglyceride. The density of the organic acid monoglyceride contained in the oil and fat composition for fried foods is 0.005 mass% or more but less than 0.01 mass% preferably. When cooking fried foods using the oil and fat composition for fried foods, viscosity rise by heating is prevented, and therefore it is suitable and preferably used for fried foods.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an organic acid monoglyceride that is excellent in the effect of suppressing an increase in viscosity of an oil or fat composition for deep-frying due to heating, and to the use of the same. [Background technology]

[0002] When a fat or oil composition for deep frying is heated, the reaction proceeds at high temperatures, resulting in rapid reaction rates and the instantaneous production of monoacylglycerols, diacylglycerols, free fatty acids, and peroxides. Furthermore, the peroxides decompose to generate various radicals, which then combine to form polymers. Furthermore, the viscosity increases as the polymerization of the fat or oil composition progresses due to heating. In particular, commercial cooking fats and oils used in supermarkets, restaurants, and other establishments often cook large quantities of fried food at high temperatures over long periods of time, resulting in a rapid increase in viscosity, which adversely affects the flavor and appearance of the fried food. This necessitates the rapid disposal and replacement of fat or oil compositions, which places a significant burden on the economy and the environment. Therefore, a technology is needed to suppress the heat-induced deterioration of fat or oil compositions for deep frying, including the increase in viscosity.

[0003] The acid value, which indirectly indicates the amount of free fatty acids produced by hydrolysis or oxidation of fats and oils, is typically used as an indicator of the deterioration of fat and oil compositions due to heating, and efforts have been made to suppress the increase in acid value due to heating. For example, Patent Document 1 discloses that a fat and oil composition for cooking, which contains 4 to 20 mass% of saturated fatty acids having 6 to 10 carbon atoms among the constituent fatty acids of the fat and oil and has an alkali metal content of 0.1 to 5.0 mass ppm, suppresses the increase in the acid value of the fat and oil due to heating. However, in light of the diversification of consumer preferences and the needs of food manufacturers and other businesses, there has been a need for a new material that is different from conventional materials and that suppresses the increase in viscosity of fat and oil compositions for deep frying due to heating. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2020-22425 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to suppress an increase in viscosity of an oil or fat composition for deep-frying due to heating. [Means for solving the problem]

[0006] As a result of intensive research to solve the above problems, the present inventors have found that the use of an organic acid monoglyceride can suppress an increase in viscosity of an oil or fat composition for deep-frying due to heating, and have thus completed the present invention. [1] An agent for suppressing the increase in viscosity of a fat or oil composition for deep frying due to heating, comprising an organic acid monoglyceride as an active ingredient. [2] An oil and fat composition for deep-frying containing an oil and an organic acid monoglyceride, wherein the content of the organic acid monoglyceride in the oil and fat composition for deep-frying is 0.005% by mass or more and less than 0.01% by mass. [3] 3. The oil and fat composition for deep-frying according to claim 2, wherein the organic acid of the organic acid monoglyceride is at least one selected from the group consisting of citric acid and succinic acid. [4] A method for producing an oil and fat composition for deep-frying, comprising the step of adding an organic acid monoglyceride to the oil and fat composition for deep-frying so that the content of the organic acid monoglyceride is 0.005% by mass or more and less than 0.01% by mass. [5] 5. The method for producing an oil or fat composition for deep-frying according to claim 4, wherein the organic acid in the organic acid monoglyceride is at least one selected from the group consisting of citric acid and succinic acid. [6] A method for suppressing an increase in viscosity of a fat or oil for deep-frying due to heating, comprising adding an organic acid monoglyceride to the fat or oil for deep-frying so that the content of the organic acid monoglyceride is 0.005% by mass or more and less than 0.01% by mass. [7] 7. The method for suppressing an increase in viscosity due to heating of an oil or fat composition for deep-frying according to claim 6, wherein the organic acid of the organic acid monoglyceride is at least one selected from the group consisting of citric acid and succinic acid. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention provides an agent for suppressing a viscosity increase of a fat or oil composition for deep-frying caused by heating, the agent comprising an organic acid monoglyceride as an active ingredient. The organic acid monoglyceride may be blended in a fat or oil to be used as the fat or oil composition.

[0008] The present invention provides a fat and oil composition for deep frying, which is characterized by containing a fat and oil and an organic acid monoglyceride and is capable of suppressing an increase in viscosity due to heating.

[0009] Examples of the oils and fats include vegetable oils such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm kernel oil, coconut oil, and rice germ oil, animal oils and fats such as beef tallow, lard, chicken fat, fish oil, and milk fat, and medium-chain fatty acid triglycerides, as well as processed oils and fats obtained by subjecting these oils and fats to one or more processing steps such as fractionation, hardening, and interesterification. One type of the oils and fats may be used alone, or two or more types may be mixed together.

[0010] The organic acid monoglyceride has a structure in which an organic acid is bonded to the hydroxyl group of a glycerin fatty acid ester (monoglyceride). The organic acid constituting the organic acid monoglyceride is not particularly limited, but examples thereof include citric acid, succinic acid, acetic acid, lactic acid, tartaric acid, etc. Among these, one or more acids selected from the group consisting of citric acid, succinic acid, acetic acid, and lactic acid are preferred, one or more acids selected from the group consisting of citric acid, succinic acid, and acetic acid are more preferred, one or two acids selected from the group consisting of citric acid and succinic acid are even more preferred, and citric acid is even more preferred.

[0011] The fatty acid residue constituting the organic acid monoglyceride is not particularly limited, but may be, for example, a fatty acid residue of oleic acid, erucic acid, stearic acid, palmitic acid, a mixed fatty acid of these fatty acids, or a mixed fatty acid derived from palm oil, rapeseed oil, safflower oil, soybean oil, or the like.

[0012] Examples of the organic acid monoglyceride include glyceryl monooleate citrate, glyceryl monooleate succinate, glyceryl monostearate citrate, glyceryl monostearate succinate, glyceryl monostearate diacetyltartarate, glyceryl monooleate diacetyltartarate, glyceryl monooleate lactate, glyceryl monostearate lactate, etc. These organic acid monoglycerides can be commercially available as emulsifiers for food additives.

[0013] The concentration of organic acid monoglyceride contained in the fat and oil composition for deep-frying is preferably 0.005% by mass or more and less than 0.01% by mass.

[0014] The fat and oil composition for deep frying may contain additives other than fats and oils, provided that the effects are not impaired. Examples of additives other than fats and oils include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, vitamin E, ascorbic acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherol, lecithin, colorants, and flavors. The amount of the additive added is preferably 3 parts by mass or less, and more preferably 1 part by mass or less, per 100 parts by mass of the fat and oil composition for deep frying.

[0015] The method for producing a fat or oil composition for deep-frying preferably includes a step of adding the organic acid monoglyceride so that the concentration of the organic acid monoglyceride in the fat or oil composition for deep-frying is 0.005% by mass or more and less than 0.01% by mass.

[0016] The method for producing the oil or fat composition for deep-frying of the present invention may also include a step of adding other additives, if necessary.

[0017] The method for suppressing an increase in viscosity of a fat or oil for deep-frying due to heating of the present invention comprises adding an organic acid monoglyceride to the fat or oil for deep-frying so that the concentration of the fat or oil for deep-frying in the fat or oil for deep-frying is preferably 0.005% by mass or more and less than 0.01% by mass. The fat or oil described above can be used as the fat or oil for deep-frying.

[0018] The oil-and-fat composition for deep-frying to which the organic acid monoglyceride is added may be an oil-and-fat composition for deep-frying containing other additives or an oil-and-fat composition for deep-frying that already contains an organic acid monoglyceride, and may be unused or used for cooking. [Example]

[0019] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples.

[0020] [Edible oils and fats contained in the oil and fat composition] The edible fats and oils used in this example are listed below. Canola oil: J Canola Oil, manufactured by J-Oil Mills Co., Ltd.

[0021] [Organic acid monoglyceride contained in oil and fat composition] The organic acid monoglycerides used in this example are listed below. Organic acid monoglyceride: Poem K-37V, glycerin monooleate citrate, HLB 7.0, acid value 45-65, manufactured by Riken Vitamin Co., Ltd.

[0022] The fried chicken used in this example is listed below. Fried Chicken: Boneless Fried Chicken, GX381, manufactured by Ajinomoto Frozen Foods Co., Ltd.

[0023] <Test 1> [Preparation of test oil] Canola oil and organic acid monoglyceride were prepared in the formulations shown in Table 1. The canola oil of Comparative Example 1 containing no organic acid monoglyceride was used as a control.

[0024] [Fried food cooking test] A deep-frying test was conducted using the test oils of Comparative Example 1 and Examples 1 to 3 listed in Table 1. Specifically, 500 g of the test oil was placed in a stainless steel mug and set to 180°C. Using the test oil set to 180°C, 30 pieces of fried chicken weighing approximately 80 g each were deep-fried for 5 minutes over a period of 8 hours. Next, the same test oil used for deep-frying was stored at room temperature, and the same deep-frying was conducted the following day. In this way, the test oils used for deep-frying for 8 hours per day for 2 days, for a total of 16 hours, were sampled. The fried chicken used in this test was deep-fried while still frozen.

[0025] [Measurement of Viscosity] The viscosity of each sampled test oil from Comparative Example 1 and Examples 1 to 3 was measured. Specifically, the viscosity of the test oil was measured using a viscometer (E-type viscometer TVE25, manufactured by Toki Sangyo Co., Ltd.) while stirring at 30°C and 100 rpm. The viscosity suppression rate was calculated according to the following formula. Viscosity suppression rate (%) = (1 - (viscosity of each test oil in Examples 1 to 3 after the deep-fry cooking test) ÷ (viscosity of test oil in Comparative Example 1 after the deep-fry cooking test)) × 100

[0026] As a result, looking at the viscosity suppression rate, the viscosity increase was suppressed by 0.3 to 0.8% in the test oils of Examples 1 to 3 containing organic acid monoglycerides, compared to the control test oil of Comparative Example 1 which did not contain organic acid monoglycerides, as shown in Table 1. These results made it clear that the viscosity increase due to heating was suppressed in the test oils containing organic acid monoglycerides.

[0027] [Table 1]

Claims

[Claim 1] An agent for suppressing the increase in viscosity of a fat or oil composition for deep frying due to heating, comprising an organic acid monoglyceride as an active ingredient.

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