Method for preventing oil splatter in heat cooking using oil and fat

Abstract

To provide a means that can prevent oil splatter in cooking that involves heating food materials using oil and fat including stir-frying vegetables.SOLUTION: An oil and fat composition contains 0.5-100 pts.wt. of polysaccharide relative to 100 pts.wt. of oil and fat, the polysaccharide being one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides thickening or gelling when an aqueous solution or aqueous dispersion of the polysaccharides is heated, and the oil and fat composition is heated, and food materials are added and cooked.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition suitable for cooking with fats and oils. [Background technology]

[0002] When stir-frying ingredients in oil, suppressing water leaching from the ingredients during or after cooking, i.e., preventing syneresis, is a constant challenge in terms of the texture, appearance, and taste of the dish. To solve this problem, for example, a method is known in which xanthan gum and carrageenan are added to stir-fried vegetables (see Patent Document 1). This method is particularly advantageous in that it can prevent syneresis after stir-frying vegetables.

[0003] On the other hand, some ingredients lose moisture during cooking, and preventing the resulting oil splashes is one of the challenges when stir-frying. To address the issue of preventing oil splatter, solutions such as a method of devising the composition of batter liquid (see Patent Document 2) and a method of including a specific glycerin fatty acid ester in an oil and fat composition (see Patent Document 3) have been disclosed. However, these methods are not sufficiently effective against oil splatter caused by water separation from ingredients, and new methods are needed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-028255 A [Patent Document 2] Japanese Patent Application Publication No. 2022-113671 [Patent Document 3] Japanese Patent Application Publication No. 2022-69290 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a means for preventing oil splashing when cooking food materials using oil or fat, such as stir-fried vegetables. [Means for solving the problem]

[0006] The present invention relates to the following (1) to (5). (1) An oil / fat composition containing 0.5 to 100 parts by weight of a polysaccharide per 100 parts by weight of an oil / fat, wherein the polysaccharide is one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when an aqueous solution or dispersion of the polysaccharide is heated. (2) The composition according to (1) above, wherein the oil or fat is a fat.

[0007] (3) A cooking method in which the composition of (1) or (2) above is used as cooking oil for heating. (4) A cooking method comprising heating an oil and fat composition containing 0.5 to 100 parts by weight of polysaccharides per 100 parts by weight of oil and fat, wherein the polysaccharides are one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when an aqueous solution or aqueous dispersion of the polysaccharides is heated, and then adding ingredients and heating the oil and fat composition. (5) A method for preventing oil splashing when cooking oil and food materials, which involves heating food materials in the presence of 100 parts by weight of oil and 0.5 to 100 parts by weight of one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when heated in an aqueous solution or aqueous dispersion of the polysaccharides. [Effects of the Invention]

[0008] When cooking food materials by heating them together with fats and oils, the use of the fat and oil composition of the present invention as a fat and oil prevents water from syneresis from the food materials, thereby preventing oil splashes. In addition, since the food materials are coated with the polysaccharides in the fat and oil composition, it is expected that syneresis after cooking will also be prevented. DETAILED DESCRIPTION OF THE INVENTION

[0009] The polysaccharides used in the present invention include water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when an aqueous solution or dispersion of the polysaccharide is heated. The water-soluble polysaccharide is preferably soluble in water at a temperature below that of hot water (30 to 70°C), more preferably at a temperature below that of cold water (10°C or lower), and the solution thereof exhibits viscosity at that temperature. Preferred examples of polysaccharides include guar gum, xanthan gum, tamarind seed gum, carrageenan, sodium alginate, pullulan, methylcellulose, carboxymethylcellulose, pregelatinized starch, tara gum, and locust bean gum.

[0010] Examples of polysaccharides that have the property of thickening or gelling when their aqueous dispersions are heated include curdlan, modified starch, etc., and commercially available products may be used. Many commercially available curdlan products have an average particle size of around 100 μm, but those with a smaller average particle size are preferred because they have better dispersibility in oil and fat compositions and cause less roughness on the surface of food materials after cooking. As curdlan with a small average particle size, finely pulverized curdlan is commercially available, and many have an average particle size of 50 μm or less, with some having an average particle size of 30 μm or less, so they are preferably used.

[0011] In the present invention, only one type of polysaccharide may be used, or one or more types may be used in combination. The fats and oils used in the present invention may be either "fats" that are solid at room temperature or "oils" that are liquid at room temperature. However, since "oils" do not contain water, polysaccharides do not dissolve but remain in a precipitated state. Therefore, when adding to food materials for use, it is preferable to disperse the polysaccharides by shaking or the like before use. Fats that are solid at room temperature are preferably used because, once the polysaccharides are added and dispersed by mixing or the like, there is no need to shake before use. The fat is preferably in a state that is fluid enough to mix with polysaccharides, as this simplifies the operations during preparation and use in cooking, and examples thereof include a paste form.

[0012] Examples of fats include animal fats such as beef tallow, lard, mutton fat, and milk fat, vegetable fats such as cocoa butter, palm oil, and coconut oil, and semi-solidified liquid oils, but lard is preferably used for stir-frying. Examples of oils (liquid oils and fats) include corn oil, rapeseed oil, soybean oil, rice bran oil, salad oil, etc.

[0013] In the composition of the present invention, the polysaccharide and the fat or oil, particularly the fat, are preferably mixed uniformly. Any method for mixing, such as using a stirrer, may be used as long as it can uniformly mix the polysaccharide and the fat or oil. The amount of fats and oils and polysaccharides in the composition of the present invention is preferably 0.5 to 100 parts by weight of polysaccharides per 100 parts by weight of fats and oils.

[0014] The composition of the present invention prepared by mixing fats and oils with polysaccharides may be used as is as fats and oils for cooking in which fats and oils are heated with food ingredients, or may be used in combination with sweeteners, salt, umami seasonings, nucleic acid seasonings, spices such as pepper, soy sauce, miso, mirin, bone stock, oyster sauce, and other extracts, as long as the oil splash prevention effect of the composition of the present invention is not inhibited, but it is preferable that the water content be as low as possible.

[0015] Even if the composition of the present invention is in a solid state like fat, it can be melted by heating it after being placed in a cooking utensil or applied to food materials, and after melting, the polysaccharides can be uniformly distributed throughout the food materials together with the fat by stirring well with the food materials as needed. In this respect, there is no difference whether the composition of the present invention is in a solid state or a liquid state.

[0016] The composition of the present invention is preferably used as a composition for preventing oil splatter in cooking fats and oils with food ingredients. Therefore, the embodiment in which the composition of the present invention is used in cooking is preferably used as a method for preventing oil splatter in cooking in which fats and oils are heated with food ingredients. Cooking methods vary depending on the food ingredients, but include so-called stir-frying, in which fats and oils are heated while being moderately stirred, as well as cooking in which meat or seafood is slowly heated, and cooking in which food ingredients are deep-fried in oil, such as deep-frying. The cooking temperature may be any temperature above the melting point of the fat or oil, for example, 80°C or higher, preferably 90°C or higher. However, considering that oil splatter during cooking is thought to be caused by the evaporation of water released from the food ingredients, it is preferable that the temperature of the food ingredients be above 100°C.

[0017] The food material to which the composition of the present invention is added is preferably a food material that is used for cooking and that easily synergizes with water. Such food material includes vegetables such as cabbage, onion, carrot, bean sprouts, and green pepper, and seafood. In addition, meat such as pork and beef, and seafood may also be used. The amount of the composition of the present invention used varies depending on the type of polysaccharide used, but typically, it is preferable that the amount of polysaccharide is 0.01 to 5 parts by weight per 100 parts by weight of food material.

[0018] As described above, the timing for using the composition of the present invention is preferably before adding ingredients to prevent oil splashing, but it may also be used while adding ingredients and cooking them. Although the composition of the present invention and its method of use have been described above, the fats and oils and polysaccharides that constitute the composition of the present invention may be used separately without being combined into a composition. In this case, it is preferable to mix the fats and oils and polysaccharides used separately in a cooking utensil such as a pot so that they are mixed together, and then add the food material after the fats and oils have melted and been heated, which makes it easier for the polysaccharides to be distributed uniformly throughout the food material. Examples of the present invention will be shown below, but the present invention is not limited to these examples. [Example]

[0019] (1) The raw materials other than the bean sprouts listed in Table 1 were weighed out in the amounts (parts by weight) listed in the same table and mixed with a spatula to obtain an oil or fat composition. The finely pulverized curdlan used as the raw material was "Curdlan NS" (manufactured by Mitsubishi Corporation Life Sciences) with an average particle size of 30 μm or less. The lard was in a solid form. The oil and fat composition was placed in a 19 cm diameter frying pan and heated to dissolve. After the surface temperature of the frying pan reached 210-220°C, bean sprouts that had been washed with water and drained in a colander for at least 10 minutes were added. After adding the bean sprouts, the mixture was mixed well with a rubber spatula for 10 seconds, then covered with a lid lined with filter paper and heated for 50 seconds, allowing the splashed oil to be absorbed by the filter paper. During this process, the frying pan was shaken back and forth to prevent the oil from adhering to the filter paper. After a total of 1 minute had elapsed, the lid was opened and the mixture was mixed with a rubber spatula for another 1 minute, heating was terminated, and the resulting bean sprouts were used as "fried bean sprouts."

[0020] After the cooking was complete, the bean sprouts were placed in a colander and left to cool for 20 minutes. The weight of the roasted bean sprouts was then measured, and the yield was calculated from the difference in weight before and after frying. To calculate the amount of oil splashed onto the filter paper, the filter paper was left overnight at room temperature to remove any moisture adhering to it, and the weight of the dried filter paper was measured. The difference between this weight and the weight of the filter paper before use was taken as the amount of oil splashed. The amount of oil splashed, oil splash rate, and yield are summarized in Table 2. The formulas for calculating each are as follows:

[0021] Amount of splashed oil (g) = Weight of filter paper after heating and drying overnight - Weight of filter paper before heating Oil splash rate (%) = amount of splashed oil / weight of filter paper before heating x 100 Oil splash improvement rate (%) = (oil splash rate in test area - oil splash rate in comparison area 1) / oil splash rate in comparison area 1 × 100 Yield (%) = weight of bean sprouts after heating / (weight of bean sprouts before heating + weight of oil and fat composition) × 100 Yield improvement rate (%) = (yield of experimental area - yield of comparative example 1) / yield of comparative example 1 × 100 The oil splash and yield were evaluated using the following indices: ◎, ○, △, ×.

[0022] Oil splash (oil splash improvement rate) Over 70% reduction: ◎ 40% or more - less than 70% reduction: Yes 0% or more - less than 40% reduction: △ Worse than the comparison group: ×

[0023] Yield Increase of 10% or more: ◎ Increase of 5% or more but less than 10%: Yes Increase of 0% or more but less than -5%: △ Lower than the comparison group: ×

[0024] [Table 1]

[0025] [Table 2]

[0026] As shown in Table 2, when "stir-fried bean sprouts" was cooked using a combination of oil and polysaccharides, the rate of oil splatter was lower than in comparison group 1, which did not use polysaccharides, and "oil splatter" was prevented. Additionally, an increase in "yield" was observed compared to comparison area 1, which did not use polysaccharides. However, there were areas such as areas 3 and 4 where oil splatter was sufficiently prevented even when the yield improvement rate was low, suggesting that there may be mechanisms for preventing oil splatter other than yield improvement.

[0027] (2) The ingredients other than the egg listed in Table 3 were weighed out in the amounts (parts by weight) listed in the same table and mixed with a spatula to obtain an oil and fat composition. The canola oil was a liquid oil and fat. The oil and fat composition was placed in a frying pan with a diameter of 19 cm and heated. After the surface temperature of the frying pan reached 200°C, a raw egg (equivalent to one egg) was gently placed in the pan, the pan was covered with a lid lined with filter paper, and the pan was heated for 60 seconds, allowing the splashed oil to be absorbed by the filter paper. The lid was opened, the egg was turned over, and the pan was heated for 30 seconds with the lid open to obtain a fried egg. Table 3 also shows the oil splash rate calculated according to the method described in (1) above.

[0028] [Table 3]

[0029] As shown in Table 3, the use of finely ground curdlan prevented oil splashing. (3) The ingredients other than the pork belly meat listed in Table 4 were weighed out in the amounts (parts by weight) listed in the same table and mixed with a spatula to obtain an oil or fat composition. The oil or fat composition was placed in a frying pan with a diameter of 19 cm and heated. After the surface temperature of the frying pan reached 200°C, the pork belly meat was gently placed on the surface of the frying pan, covered with a lid with filter paper attached, and heated for 60 seconds, allowing the splashed oil to be absorbed by the filter paper. The lid was opened, the pork belly meat was turned over, and heated for 60 seconds with the lid open to obtain grilled pork belly meat. Table 4 shows the oil splash rate calculated according to the method described in (1) above.

[0030] [Table 4]

[0031] As shown in Table 4, the use of finely pulverized curdlan prevented oil splatter. Furthermore, a sensory test was conducted by three panelists on these grilled pork belly pieces, and the grilled meat from test area 11 was found to be less dry and softer than the grilled meat from comparison area 3. [Industrial Applicability]

[0032] When cooking food materials by heating them together with fats and oils, the use of the fat and oil composition of the present invention as a fat and oil prevents water from syneresis from the food materials, thereby preventing oil splashes. In addition, since the food materials are coated with the polysaccharides in the fat and oil composition, it is expected that syneresis after cooking will also be prevented.

Claims

1. The oil and fat composition contains 0.5 to 100 parts by weight of a polysaccharide relative to 100 parts by weight of an oil and fat, wherein the polysaccharide is one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when an aqueous solution or aqueous dispersion of the polysaccharide is heated.

2. The composition of claim 1 , wherein the oil is a fat.

3. A cooking method comprising heating using the composition according to claim 1 or 2 as cooking oil.

4. The cooking method comprises heating an oil and fat composition containing 0.5 to 100 parts by weight of polysaccharides per 100 parts by weight of oil and fat, wherein the polysaccharides are one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when an aqueous solution or aqueous dispersion of the polysaccharides is heated, and then adding and heating ingredients.

5. This method for preventing oil splashing when cooking food with fats and oils involves heating food in the presence of 100 parts by weight of fats and oils, and 0.5 to 100 parts by weight of one or more polysaccharides selected from water-soluble polysaccharides and / or polysaccharides that have the property of thickening or gelling when an aqueous solution or aqueous dispersion of the polysaccharides is heated.

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