Method for shortening frying time and oil and fat composition for frying

Abstract

To provide a method for shortening a frying time. And to provide an oil and fat composition for stir-frying capable of shortening the stir-frying time.SOLUTION: The method for shortening the stir-frying time includes a step of producing an oil and fat composition for stir-frying containing edible oil and fat and an emulsifier, and a step of stir-frying a food material at a heating surface temperature of> 180 °C using the oil and fat composition, wherein the emulsifier is at least one kind selected from a polyglycerol fatty acid ester and a polyglycerol condensed ricinoleic acid ester.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for shortening stir-frying time and an oil and fat composition for stir-frying. [Background technology]

[0002] In recent years, there has been an increasing need for shortening cooking times due to the diversification of lifestyles, etc. With regard to a technology for shortening cooking times, Patent Document 1 describes that by immersing food materials in a powdered oil-and-fat mixture prepared by mixing powdered oil and fat in water at a predetermined temperature, oil-soluble components can be quickly penetrated into the food materials, thereby shortening cooking times. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. WO2020 / 137626 Summary of the Invention [Problem to be solved by the invention]

[0004] However, Patent Document 1 does not describe shortening the stir-fry cooking time during stir-fry cooking.

[0005] An object of the present invention is to provide a method for shortening stir-frying time, and to provide an oil and fat composition for stir-frying that can shorten the stir-frying time. [Means for solving the problem]

[0006] As a result of extensive research, the present inventors have discovered that the stir-fry cooking time can be shortened by using an oil or fat composition containing a specific emulsifier and stir-frying ingredients at a specific heating surface temperature, and have completed the present invention.

[0007] That is, according to the present invention, there are provided the following method for shortening stir-frying time and fat and oil composition for stir-frying. [1] A step of producing a stir-fry fat composition containing an edible fat and an emulsifier; The method includes a step of frying and cooking food materials using the oil and fat composition at a heating surface temperature of more than 180 ° C., The method for shortening stir-frying time, wherein the emulsifier is at least one selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters. [2] The method for shortening stir-fry cooking time according to [1], wherein the heating surface temperature is 200°C or higher but lower than 250°C. [3] The method for shortening stir-frying time according to [1] or [2], wherein the content of the emulsifier in the oil or fat composition is 0.01% by mass or more and less than 5% by mass. [4] The method for shortening stir-frying time according to any one of [1] to [3], wherein the average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester is 3 or more and 12 or less. [5] The method for shortening stir-frying time according to any one of [1] to [4], wherein the constituent fatty acids of the polyglycerol fatty acid ester include at least one selected from oleic acid and behenic acid. [6] The method for shortening stir-frying time according to any one of [1] to [5], wherein the polyglycerol fatty acid ester has an HLB of 2 or more and 8 or less. [7] The method for shortening stir-frying time according to any one of [1] to [6], wherein the edible oil or fat is at least one selected from rapeseed oil, soybean oil, corn oil, olive oil, and palm oil. [8] The method for shortening stir-fry cooking time according to any one of [1] to [7], wherein the food material is not coated with batter. [9] A stir-fry oil and fat composition containing an edible oil and an emulsifier, which is used at a heating surface temperature of more than 180°C during stir-frying, the emulsifier is at least one selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters, The oil and fat composition for stir-fry cooking is used to shorten the stir-fry cooking time. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a method for shortening stir-frying time, and also to provide an oil and fat composition for stir-frying that can shorten stir-frying time. DETAILED DESCRIPTION OF THE INVENTION

[0009] Each embodiment of the present invention will be described in more detail below. In this specification, when a numerical range is given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0010] The method for shortening stir-frying time in the present invention includes the steps of producing an oil and fat composition for stir-frying containing an edible oil and fat and an emulsifier, and stir-frying food materials using the oil and fat composition at a heating surface temperature of more than 180°C. In the present invention, shortening the stir-fry cooking time specifically means shortening the stir-fry cooking time by quickly cooking the ingredients.

[0011] [Step of producing oil and fat composition for stir-fry cooking] The oil and fat composition for stir-frying in the present invention contains an edible oil and fat and an emulsifier. The oil and fat composition for stir-frying can be produced, for example, by adding an emulsifier to edible oil and fat and mixing them. To facilitate dissolving the emulsifier in edible oil and fat, the edible oil and fat may be heated to a predetermined temperature (for example, 40°C or higher and 80°C or lower), and then the emulsifier may be added and mixed. Alternatively, the emulsifier may be added to the edible oil and fat, and then the mixture may be heated to a predetermined temperature (for example, 40°C or higher and 80°C or lower) and mixed.

[0012] The fat and oil composition for stir-frying of the present invention is used when the heating surface temperature during stir-frying exceeds 180° C. The fat and oil composition for stir-frying of the present invention is also used to shorten the stir-frying time.

[0013] (edible fats and oils) The edible oils and fats contained in the oil and fat composition for stir-frying are not particularly limited as long as they are used in foods. Examples 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, perilla oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, sal fat, cocoa 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 using one or more of the following processes: hardening, fractionation, and interesterification. These edible oils and fats can be used alone or in combination.

[0014] From the viewpoint of shortening the stir-frying time, the edible oil is preferably a vegetable oil, more preferably at least one selected from rapeseed oil, soybean oil, corn oil, rice oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, olive oil, and palm oil, even more preferably at least one selected from rapeseed oil, soybean oil, corn oil, olive oil, and palm oil, and even more preferably at least one selected from rapeseed oil and soybean oil.

[0015] From the viewpoint of shortening the stir-fry cooking time, the content of edible oils and fats in the oil and fat composition for stir-frying is preferably 90% by mass or more and 99.99% by mass or less, more preferably more than 95% by mass or more and 99.99% by mass or less, even more preferably 97% by mass or more and 99.98% by mass or less, still more preferably 98% by mass or more and 99.97% by mass or less, even more preferably 99% by mass or more and 99.96% by mass or less, and particularly preferably 99.5% by mass or more and 99.95% by mass or less.

[0016] (emulsifier) The emulsifier contained in the oil and fat composition for stir-frying of the present invention is at least one selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters. From the viewpoint of shortening the stir-frying time, the emulsifier preferably contains polyglycerol condensed ricinoleic acid ester.

[0017] From the viewpoint of shortening the stir-fry cooking time, the content of the emulsifier in the oil and fat composition for stir-frying is preferably 0.01% by mass or more and 10% by mass or less, more preferably 0.01% by mass or more and less than 5% by mass, even more preferably 0.02% by mass or more and 3% by mass or less, even more preferably 0.03% by mass or more and 2% by mass or less, still more preferably 0.04% by mass or more and 1% by mass or less, and particularly preferably 0.05% by mass or more and 0.5% by mass or less.

[0018] The average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester is preferably 2 or more and 13 or less, more preferably 3 or more and 12 or less, even more preferably 4 or more and 11 or less, and even more preferably 5 or more and 10 or less.

[0019] From the viewpoint of shortening the stir-frying time, the constituent fatty acids of the polyglycerol fatty acid ester preferably contain fatty acids having 12 to 22 carbon atoms, more preferably contain fatty acids having 16 to 22 carbon atoms, even more preferably contain fatty acids having 18 to 22 carbon atoms, still more preferably contain at least one selected from oleic acid and behenic acid, even more preferably contain at least 50% by mass of at least one selected from oleic acid and behenic acid, and particularly preferably contain at least 70% by mass of at least one selected from oleic acid and behenic acid.

[0020] The HLB of the polyglycerol fatty acid ester is preferably 2 or more and 8 or less, more preferably 3 or more and 8 or less, and even more preferably 4 or more and 8 or less, from the viewpoint of shortening the stir-frying time. In the present invention, the HLB value can be calculated using the Atlas method. The Atlas method is a method for calculating the HLB value using the following formula. The saponification value in this formula can be measured, for example, by "Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.3.2," and the neutralization value can be measured, for example, by "Standard Methods for the Analysis of Fats, Oils, and Related Materials 3.3.1." HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters

[0021] From the viewpoint of shortening the stir-frying time, the average degree of polymerization of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is preferably 2 or more and 13 or less, more preferably 3 or more and 10 or less, even more preferably 4 or more and 8 or less, still more preferably 4 or more and 7 or less, and even more preferably 5 or more and 7 or less.

[0022] From the viewpoint of shortening the stir-frying time, the HLB of the polyglycerin in the polyglycerin condensed ricinoleic acid ester is preferably 8 or less, more preferably 5 or less, even more preferably 4 or less, and even more preferably 3 or less.

[0023] The oil / fat composition for stir-frying of the present invention may contain other ingredients in addition to the edible oil / fat and emulsifier described above, provided that the purpose and effects of the present invention are not impaired. Examples of other ingredients include emulsifiers other than the polyglycerol fatty acid esters or polyglycerol condensed ricinoleate esters, silicones, fragrances, enzyme preparations, alkali preparations, phosphates, thickeners, colorants, antioxidants, bacteriostatic agents, seasonings, and other ingredients commonly used in foods. The oil / fat composition for stir-frying of the present invention preferably does not contain any emulsifiers other than the polyglycerol fatty acid esters or polyglycerol condensed ricinoleate esters.

[0024] [Stir-frying process] In the stir-frying step of the present invention, ingredients are stir-fried at a heating surface temperature of more than 180°C using the oil and fat composition for stir-frying described above.

[0025] The heating surface temperature during stir-frying is above 180°C, preferably above 185°C, more preferably above 190°C, even more preferably above 200°C, and even more preferably above 200°C, from the viewpoint of shortening the stir-frying time. Furthermore, the heating surface temperature during stir-frying is preferably below 270°C, more preferably below 250°C, even more preferably below 250°C, even more preferably below 240°C, even more preferably below 240°C, and particularly preferably below 230°C, from the viewpoint of reducing the risk of ignition and the like and the burning or sticking of ingredients to the heating surface. The heating surface temperature in the present invention refers to the heating surface temperature at the start of stir-frying.

[0026] The stir-frying time may be adjusted as appropriate depending on the type of ingredients, the amount of ingredients, the heating surface temperature, etc. The stir-frying time is preferably from 20 seconds to 20 minutes, more preferably from 30 seconds to 10 minutes, even more preferably from 45 seconds to 5 minutes, still more preferably from 1 minute to less than 5 minutes, and even more preferably from 1 minute to less than 4 minutes.

[0027] The stir-frying method of the present invention is preferably performed using one type of cooking utensil selected from a frying pan, a griddle, a pot, and a hot plate, and more preferably using a frying pan. Furthermore, the stir-frying method of the present invention does not include oven cooking using a steam convection oven or the like.

[0028] Furthermore, stir-frying in the present invention does not include frying such as shallow frying and deep frying. In stir-frying in the present invention, the maximum height of the oil or fat composition for stir-frying from the bottom surface of the cookware is preferably less than 8 mm, more preferably 6 mm or less, even more preferably 5 mm or less, even more preferably 4 mm or less, and may be 0.1 mm or more, 0.5 mm or more, 1 mm or more, or 1.5 mm or more. In stir-frying in the present invention, the maximum height of the oil or fat composition for stir-frying from the bottom surface of the cookware is preferably 30% or less, more preferably less than 20%, and may be 1% or more, 3% or more, or 5% or more of the height of the ingredients from the bottom surface of the cookware (when ingredients are stacked, this refers to the height of the top of the stacked ingredients).

[0029] In the present invention, when stir-frying food materials using the above-mentioned oil and fat composition for stir-frying, the amount of the oil and fat composition for stir-frying used per 100 parts by mass of food materials is preferably 1 part by mass or more and 80 parts by mass or less, more preferably 1 part by mass or more and 70 parts by mass or less, even more preferably 2 parts by mass or more and 50 parts by mass or less, still more preferably 3 parts by mass or more and 40 parts by mass or less, even more preferably 5 parts by mass or more and 30 parts by mass or less, particularly preferably 7 parts by mass or more and 20 parts by mass or less, and most preferably 8 parts by mass or more and 17 parts by mass or less.

[0030] The ingredients to be stir-fried in the present invention are not particularly limited. Examples include noodles such as Chinese noodles, udon, rice vermicelli, somen, and pasta; rice dishes such as white rice; vegetables such as carrots, bean sprouts, chives, cabbage, eggplant, onions, bell peppers, potatoes, and sweet potatoes; mushrooms such as shiitake mushrooms, maitake mushrooms, enoki mushrooms, and shimeji mushrooms; fruits such as apples and bananas; meats such as beef, pork, and chicken; seafood such as shrimp, squid, scallops, mackerel, horse mackerel, and tuna; eggs such as chicken eggs; and processed soybean foods such as tofu. The ingredients are preferably at least one selected from noodles, rice dishes, vegetables, mushrooms, meat, seafood, and eggs. Furthermore, the ingredients are preferably not coated with batter.

[0031] The stir-fried foods obtainable by the stir-frying method of the present invention are not particularly limited. Examples include noodles such as yakisoba, yakiudon, yakibi-fun, yakisomen, and spaghetti; rice dishes such as fried rice; stir-fried vegetables such as stir-fried carrots, stir-fried bean sprouts, stir-fried chives, stir-fried cabbage, stir-fried eggplant, double-cooked pork, and eight treasure dishes; stir-fried mushrooms such as stir-fried shiitake mushrooms; stir-fried meats such as shogayaki and stir-fried liver; stir-fried seafood such as stir-fried shrimp, stir-fried squid, and grilled fish; and stir-fried eggs such as scrambled eggs. [Example]

[0032] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0033] In carrying out the present invention, the following raw materials were used: (edible fats and oils) Rapeseed oil: refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd. Soybean oil: refined soybean oil, manufactured by J-Oil Mills Co., Ltd.

[0034] (emulsifier) The emulsifiers listed in Table 1 were used.

[0035] [Table 1]

[0036] <Preparation of oil and fat composition> The oil and fat compositions of the comparative examples and examples shown in the following tests were prepared as follows. 1. A predetermined amount of emulsifier was added to a predetermined amount of room temperature edible oil. 2. The above mixture in 1 was heated to 70°C and stirred to completely dissolve the emulsifier.

[0037] <Test 1> (Stir-fried vegetables) 1. Using the method described above, the oil and fat compositions of the respective examples were prepared according to the formulations shown in Table 2. 2. A frying pan with a diameter of 26 cm was heated to the temperature shown in Table 2, and 7 parts by mass of the oil or fat composition of each example and 50 parts by mass of carrots thinly sliced ​​with a peeler were added and fried for 2 minutes and 30 seconds. The height of 7 parts by mass of the oil or fat composition from the bottom of the frying pan was 2-3 mm. The height of 50 parts by mass of carrots from the bottom of the frying pan was 30 mm (50 parts by mass of carrots thinly sliced ​​with a peeler were spread in the frying pan, and the height of the top of the pile of carrots was measured).

[0038] (evaluation) The stir-fried vegetables prepared as described above were tasted and evaluated by a specialist panelist using a scoring method based on the following evaluation criteria. A score of 2 or more was considered pass. The evaluation results are also shown in Table 2.

[0039] (Evaluation criteria) 4: Very well cooked 3: Well cooked 2: Cooked 1: The food is not cooked thoroughly and some parts are undercooked.

[0040] [Table 2]

[0041] As a result, in Comparative Example 1-1, where the heating surface temperature of the frying pan was 160°C, the cooking was insufficient, whereas in the Examples, where the heating surface temperature of the frying pan was 185°C, 200°C, and 210°C, the cooking was good. Also, even when the heating surface temperature of the frying pan was the same, the cooking was insufficient in each of the Control Examples, whereas the cooking was good in each of the Examples. From this, it was found that the cooking time can be shortened by frying ingredients at a certain heating surface temperature or higher using the oil and fat composition of the present invention.

[0042] <Test 2> (Stir-fried vegetables) 1. Using the method described above, the oil and fat compositions of each example were prepared according to the formulations shown in Table 3. 2. A frying pan with a diameter of 26 cm was heated to 185°C, and 7 parts by mass of the oil or fat composition of each example was added and heated for 30 seconds. After that, 50 parts by mass of carrots thinly sliced ​​with a peeler were added and fried for 1 minute 45 seconds. As in Test 1, the height of the 7 parts by mass of the oil or fat composition from the bottom of the frying pan was 2-3 mm, and the height of the 50 parts by mass of the carrots from the bottom of the frying pan was 30 mm.

[0043] (evaluation) The cookedness of the stir-fried vegetables prepared as described above was evaluated by one expert panelist using the same method as in Test 1. The evaluation results are also shown in Table 3.

[0044] [Table 3]

[0045] As a result, the control example was insufficiently cooked through, whereas each example was cooked through well.

[0046] <Test 3> (Stir-fried vegetables) 1. Using the method described above, the oil and fat compositions of each example were prepared according to the formulations shown in Table 4. 2. A frying pan with a diameter of 26 cm was heated to 200°C, and 7 parts by mass of the oil or fat composition of each example and 50 parts by mass of carrots thinly sliced ​​with a peeler were added and fried for 2 minutes and 30 seconds. As in Test 1, the height of the 7 parts by mass of the oil or fat composition from the bottom of the frying pan was 2-3 mm, and the height of the 50 parts by mass of the carrots from the bottom of the frying pan was 30 mm.

[0047] (evaluation) The cookedness of the stir-fried vegetables prepared as described above was evaluated by one or two expert panelists (two panelists for Examples 3-1 to 3-4, one panelist for Examples 3-5 to 3-6) using the same method as in Test 1. When evaluations were made by multiple panelists, the scores were the consensus scores of all panelists. The evaluation results are also shown in Table 4.

[0048] [Table 4]

[0049] As a result, the control example was insufficiently cooked through, whereas each example was cooked through well.

[0050] <Test 4> (Production of stir-fried seafood) 1. Using the method described above, the oil and fat compositions of each example were prepared according to the formulations shown in Table 5. 2. A frying pan with a diameter of 26 cm was heated to 200°C, and 7 parts by mass of the oil or fat composition of each example was added and heated for 30 seconds. After that, 50 parts by mass of peeled shrimp were added and fried for 1 minute 20 seconds. The height of 7 parts by mass of the oil or fat composition from the bottom of the frying pan was 2-3 mm. The height of 50 parts by mass of peeled shrimp from the bottom of the frying pan was 10 mm (50 parts by mass of peeled shrimp were spread out in the frying pan so as not to overlap, and the height of the peeled shrimp was measured).

[0051] (evaluation) The cookedness of the stir-fried seafood prepared as described above was evaluated by two expert panelists using the same method as in Test 1. The scores were determined by consensus of all panelists. The evaluation results are also shown in Table 5.

[0052] [Table 5]

[0053] As a result, the control example was insufficiently cooked through, whereas the examples were well cooked through.

Claims

1. A step of producing a stir-fry fat composition containing an edible fat and an emulsifier; The method includes a step of frying and cooking food materials using the oil and fat composition at a heating surface temperature of more than 180 ° C., The method for shortening stir-frying time is characterized in that the emulsifier is at least one selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters.

2. The method for shortening stir-fry cooking time according to claim 1, wherein the heating surface temperature is 200°C or higher but lower than 250°C.

3. The method for shortening stir-fry cooking time according to claim 1 or 2, wherein the content of the emulsifier in the oil and fat composition is 0.01% by mass or more and less than 5% by mass.

4. 3. The method for shortening stir-frying time according to claim 1, wherein the average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 3 or more and 12 or less.

5. 3. The method for shortening stir-frying time according to claim 1, wherein the constituent fatty acids of the polyglycerol fatty acid ester include at least one selected from the group consisting of oleic acid and behenic acid.

6. 3. The method for shortening stir-frying time according to claim 1 or 2, wherein the HLB of the polyglycerol fatty acid ester is 2 or more and 8 or less.

7. 3. The method for shortening stir-frying time according to claim 1 or 2, wherein the edible oil is at least one selected from the group consisting of rapeseed oil, soybean oil, corn oil, olive oil and palm oil.

8. 3. The method for shortening stir-fry cooking time according to claim 1 or 2, wherein the food material is not coated with batter.

9. A stir-fry oil and fat composition containing an edible oil and an emulsifier, which is used at a heating surface temperature of more than 180°C during stir-frying, the emulsifier is at least one selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters, The oil and fat composition for stir-fry cooking is used to shorten the stir-fry cooking time.

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