Oil and fat composition for shallow frying, production method of oil and fat composition for shallow frying, and method for shortening frying time with oil and fat composition for shallow frying

Abstract

To provide an oil and fat composition suitable for shallow frying and, more specifically, an oil and fat composition enabling frying time of shallow frying to be shortened.SOLUTION: An oil and fat composition for shallow frying includes: an edible oil and fat; and glycerin fatty acid ester.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fat or oil composition for shallow frying, a method for producing the fat or oil composition for shallow frying, and a method for shortening frying time using the fat or oil composition for shallow 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 mention shortening the frying time. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have found that when an oil or fat composition containing a specific emulsifier is used, the appearance and texture of shallow-fried food are not impaired, the food is cooked thoroughly, and the frying time can be shortened.

[0007] That is, according to the present invention, there are provided the following fat and oil composition for shallow frying, method for producing the fat and oil composition for shallow frying, and method for shortening frying time using the fat and oil composition for shallow frying. [1] An oil and fat composition for shallow frying comprising an edible oil and fat and a glycerin fatty acid ester. [2] The fat and oil composition for shallow frying according to [1], wherein the fat and oil composition for shallow frying contains the glycerin fatty acid ester in an amount of 0.05% by mass or more and 5% by mass or less. [3] The fat and oil composition for shallow frying according to [1] or [2], wherein the constituent fatty acid of the glycerin fatty acid ester is oleic acid. [4] The glycerin fatty acid ester is a polyglycerin fatty acid ester and The fat and oil composition for shallow frying according to any one of [1] to [3], wherein the fat and oil composition is one or two selected from glycerin organic acid fatty acid esters. [5] The fat and oil composition for shallow frying according to [4], wherein the average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less. [6] The fat and oil composition for shallow frying according to [4], wherein the glycerin organic acid fatty acid ester is glycerin citrate monooleate. [7] The fat and oil composition for shallow frying according to any one of [1] to [6], wherein the HLB of the glycerin fatty acid ester is 3 or more and 10 or less. [8] The oil and fat composition for shallow frying according to any one of [1] to [7], wherein the deep-fried food to be shallow-fried is covered with batter. [9] A method for producing an oil and fat composition for shallow frying, comprising the step of adding a glycerin fatty acid ester to edible oil and fat.

[10] A method for shortening frying time using an oil and fat composition obtained by a production method including a step of adding a glycerin fatty acid ester to edible oil and fat. [Effects of the Invention]

[0008] According to the present invention, there are provided 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.

[0010] In the present invention, shallow frying refers to a cooking method in which a small amount of frying oil is used. For example, shallow frying refers to a method in which the height of the frying oil from the bottom of a cooking utensil such as a frying pan or pot is 10 mm or less. For example, shallow frying refers to a method in which the height of the frying oil is 20% to 90% of the thickness of the fried food.

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

[0012] (edible fats and oils) The raw oil and fat used in the oil and fat composition for shallow frying is not particularly limited as long as it is an oil and fat that can be used in foods, and examples thereof include vegetable oils such as rapeseed oil, soybean oil, corn oil, rice oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grapeseed oil, linseed 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.

[0013] (glycerin fatty acid ester) Glycerin fatty acid esters are a type of emulsifier. In this embodiment, the content of glycerin fatty acid esters in the oil-and-fat composition for shallow frying is 0.05% by mass to 5% by mass, preferably 0.08% by mass to 3% by mass, more preferably 0.08% by mass to 2% by mass, and even more 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 oleic acid.

[0015] The HLB of the glycerin fatty acid ester is 3 or more and 10 or less, preferably 4 or more and 9 or less, and 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, and glycerin organic acid fatty acid esters. Polyglycerin fatty acid esters are preferred. and The glycerin organic acid fatty acid esters are one or two selected from the group consisting of:

[0017] The average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester is 2 or more and 15 or less, preferably 2 or more and 13 or less, and more 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 fat and oil composition for shallow frying of the present invention may contain ingredients other than edible fats and oils and glycerin fatty acid esters, as long as the ingredients do not impair the objects and effects of the present invention. Examples of ingredients include silicones, emulsifiers other than the glycerin fatty acid esters, flavorings, enzyme preparations, alkali preparations, phosphates, thickeners, colorants, antioxidants, bacteriostatic agents, seasonings, and other ingredients 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 mainly containing rice; fried chicken, deep-fried chicken, and deep-fried tofu made by coating ingredients with breading; fritters, pork cutlets, chicken cutlets, chicken nanban, fried fish, tempura, croquettes, minced meat cutlets, and chicken nuggets made by coating ingredients with batter. However, foods coated with batter and fried are preferred. 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.

[0021] (Method for producing oil and fat composition for shallow frying) The fat and oil composition for shallow frying of the present invention is characterized by comprising a step of adding a glycerin fatty acid ester to an edible fat and oil. For example, the composition can be produced by heating the edible fat and oil to about 60°C, adding a predetermined amount of the glycerin fatty acid ester, and stirring to fully dissolve the mixture. Alternatively, the composition can be produced by heating a portion of the edible fat and oil and a predetermined amount of the glycerin fatty acid ester to about 60°C, stirring to fully dissolve the mixture, and then adding the edible fat and oil until the predetermined amount is reached.

[0022] (How to shorten frying time) When shallow frying is performed using the fat and oil composition for shallow frying of the present invention, the frying time can be shortened compared to shallow frying performed using a fat and oil composition to which a glycerin fatty acid ester is not added. Specifically, when deep-frying is performed using the fat and oil composition for shallow frying of the present invention, the food is cooked more quickly.

[0023] The frying time is preferably from 1 minute to 20 minutes, more preferably from 4 minutes to 20 minutes.

[0024] 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]

[0025] Examples of the present invention will be described below, but the present invention is not limited to these examples.

[0026] (glycerin fatty acid ester) Table 1 shows a summary of the glycerin fatty acid esters used in the following tests.

[0027] [Table 1]

[0028] The edible oils and fats used in the test are listed below.

[0029] (edible fats and oils) Soybean oil: Refined soybean oil, manufactured by J-Oil Mills Co., Ltd. Rapeseed oil: Refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd. Palm olein: Iodine value 67, manufactured by J-Oil Mills Co., Ltd.

[0030] (Method for preparing oil and fat composition for shallow frying) The glycerin fatty acid ester was added to the edible oil and fat so as to obtain a predetermined composition, thereby obtaining an oil and fat composition for shallow frying 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.

[0031] <Test 1> An oil and fat composition for shallow frying of Example 1-1 was prepared according to the formulation shown in Table 2.

[0032] The oil and fat compositions for shallow frying of Control Example 1, Comparative Example 1, 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 and the internal temperature was measured.

[0033] The internal temperature was measured as follows. 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.

[0034] [Table 2]

[0035] 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 for shallow frying in Example 1-1 had a higher internal temperature and were cooked through properly than those in Comparative Example 1 and Control Example 1, despite using the same amount of oil as in Comparative Example 1.

[0036] <Test 2> An oil and fat composition for shallow frying of Example 2-1 was prepared according to the formulation shown in Table 3.

[0037] The oil and fat compositions for shallow frying of Control Example 2, Comparative Example 2, and Example 2-1, each containing the amount of oil shown in Table 3, were placed in a flat-bottom frying pan 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 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.

[0038] [Table 3]

[0039] 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 for shallow frying in Example 2-1 had the same appearance and texture as Control Example 2, despite using the same amount of oil as in Comparative Example 2. The results of Tests 1 and 2 showed that when frying is performed with the oil and fat composition for shallow frying of the present invention, fried foods are cooked well even with a reduced amount of oil, and have a good appearance and texture.

[0040] <Test 3> Example of the formulation shown in Table 4 3 -1~Example 3 -3 oil and fat composition for shallow frying was prepared.

[0041] Chicken nanban and pork cutlet were prepared according to the (Method for preparing chicken nanban) and (Method for preparing pork cutlet) shown below.

[0042] (How to prepare Chicken Nanban) (1) Skinless chicken breast (approximately 300 g, approximately 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 for shallow frying of Control Example 3, Comparative Example 3, 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.

[0043] (How to prepare pork cutlets) Pork cutlets were prepared according to the following procedure. (1) The pork tenderloin block was cut into pieces measuring 50 mm x 70 mm x 20 mm thick (each piece weighed approximately 40 g). (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 for shallow frying of Control Example 3, Comparative Example 3, 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.

[0044] 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.

[0045] [Table 4]

[0046] 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 for shallow frying 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 for shallow frying 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 for shallow frying containing 0.05% by mass or more of O-50D.

[0047] <Test 4> Oil and fat compositions for shallow frying of Examples 4-1 and 4-2 were prepared according to the formulations shown in Table 5.

[0048] 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.

[0049] [Table 5]

[0050] As shown in Table 5, the effect of shortening the frying time was also observed when frying using an oil and fat composition for shallow frying prepared by using rapeseed oil as the edible oil and adding 623M and DO-100V as glycerin fatty acid esters.

[0051] <Test 5> An oil and fat composition for shallow frying of Example 5-1 was prepared with the formulation shown in Table 6.

[0052] 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 5.

[0053] [Table 6]

[0054] As shown in Table 6, the effect of shortening the frying time was also observed when frying using an oil and fat composition for shallow frying prepared by using palm olein as the edible oil and fat and adding O-50D as the glycerin fatty acid ester.

Claims

1. An oil and fat composition for shallow frying comprising an edible oil and fat and a glycerin fatty acid ester.

2. The fat and oil composition for shallow frying according to claim 1, wherein the fat and oil composition for shallow frying contains the glycerin fatty acid ester in an amount of 0.05% by mass or more and 5% by mass or less.

3. 3. The fat and oil composition for shallow frying according to claim 1, wherein the constituent fatty acids of the glycerin fatty acid ester are one or two selected from oleic acid and condensed ricinoleic acid.

4. 3. The fat and oil composition for shallow frying 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.

5. The fat and oil composition for shallow frying according to claim 4, wherein the average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less.

6. The fat and oil composition for shallow frying according to claim 4, wherein the glycerin organic acid fatty acid ester is glycerin citrate monooleate.

7. The oil and fat composition for shallow frying according to claim 1 or 2, wherein the HLB of the glycerin fatty acid ester is 3 or more and 10 or less.

8. The oil and fat composition for shallow frying according to claim 1 or 2, wherein the deep-fried food to be shallow-fried is covered with batter.

9. A method for producing an oil and fat composition for shallow frying, comprising the step of adding a glycerin fatty acid ester to edible oil and fat.

10. A method for shortening frying time using an oil and fat composition obtained by a production method including a step of adding a glycerin fatty acid ester to edible oil and fat.

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