Oil and fat composition for grain-containing baked dishes, dough for grain-containing baked dishes, grain-containing baked dishes, and frozen grain-containing baked dishes.

Abstract

The object of the present invention is to provide a technology that can improve the adhesion of liquid or emulsified seasonings to the surface of baked dishes containing grains. [Solution] The present invention provides a fat and oil composition for grain-containing grilled dishes, wherein the fat and oil composition contains predetermined amounts of liquid vegetable oil, transesterified fat and oil, highly hydrogenated fat and oil, and propylene glycol fatty acid ester.

Description

Technical Field

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[0001] The present invention relates to a fat and oil composition for grain-containing grilled dishes, a dough for grain-containing grilled dishes, a grain-containing grilled dish, and a frozen product of a grain-containing grilled dish.

Background Art

[0007] The inventors have discovered that the above problems can be solved by an oil and fat composition having a predetermined composition, and have completed the present invention. Specifically, the present invention provides the following:

[0008] (1) A grain-containing oil and fat composition for grilled dishes, The oil composition comprises a liquid vegetable oil, a transesterified oil, a highly hydrogenated oil, and a propylene glycol fatty acid ester. The content of the liquid vegetable oil in the oil composition is 20.0 to 70.0% by mass. The content of the transesterified oil in the oil composition is 10.0 to 50.0% by mass. The content of the extremely hardened oil in the oil composition is 2.0 to 25.0% by mass. The content of the propylene glycol fatty acid ester in the oil composition is 0.5 to 8.5% by mass. Oil and fat composition.

[0009] (2) The oil and fat composition according to (1), wherein the content of diglycerin fatty acid ester in the oil and fat composition is 1.0 to 4.5% by mass.

[0010] (3) The oil and fat composition according to (1) or (2), wherein the palm stearin content in the oil and fat composition is 3.0 to 20.0% by mass.

[0011] (4) The content of diglycerin fatty acid ester in the oil composition is 1.0 to 4.5% by mass, The oil and fat composition according to any one of (1) to (3), wherein the palm stearin content in the oil and fat composition is 3.0 to 20.0% by mass.

[0012] (5) The solid fat content at 0 °C is 40 to 80%, and the solid fat content at 10 °C is 10 to 60%, the oil and fat composition according to any one of (1) to (4).

[0013] (6) Further, the oil and fat composition according to any one of (1) to (5), which contains 10 to 30 ml of nitrogen gas per 100 g of the oil and fat composition.

[0014] (7) A dough for a grain-containing baked dish containing 2.0 to 15.0% by mass of the oil and fat composition according to any one of (1) to (6).

[0015] (8) A grain-containing baked dish obtained by baking the dough for a grain-containing baked dish according to (7).

[0016] (9) A frozen product of a grain-containing baked dish obtained by freezing the grain-containing baked dish according to (8).

[0017] (10) A grain-containing baked dish obtained by thawing the frozen product of a grain-containing baked dish according to (9).

[0018] (11) A grain-containing baked dish according to (8) or (10), on the surface of which a liquid or emulsified seasoning is attached.

Advantages of the Invention

[0019] According to the present invention, there is provided a technique capable of improving the adhesion state of a liquid or emulsified seasoning on the surface of a grain-containing baked dish.

Modes for Carrying Out the Invention

[0020] Hereinafter, specific embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. In addition, the preferred embodiments, more preferred embodiments, etc. exemplified below can be used in appropriate combinations with each other regardless of the expressions such as "preferred" and "more preferred". The description of numerical ranges is illustrative, and regardless of expressions such as "preferred" or "more preferred", the upper and lower limits of each range, as well as ranges obtained by appropriately combining these values with the numerical values of the examples, can also be preferably used. Terms such as "containing" or "comprising" may be optionally read as "essentially consisting of" or "consisting only of". In the present invention, "A (numerical value) to B (numerical value)" means "A or more and B or less".

[0021] (1) Oil and fat composition for cooked grain-containing dishes The oil and fat composition for cooked grain-containing dishes according to the present invention (hereinafter, also simply referred to as "the oil and fat composition of the present invention") satisfies the following requirements in one aspect. · The oil and fat composition contains liquid vegetable oil, interesterified oil and fat, extremely hardened oil and fat, and propylene glycol fatty acid ester. · The content of liquid vegetable oil in the oil and fat composition is 20.0 to 70.0% by mass. · The content of interesterified oil and fat in the oil and fat composition is 10.0 to 50.0% by mass. · The content of extremely hardened oil and fat in the oil and fat composition is 2.0 to 25.0% by mass. · The content of propylene glycol fatty acid ester in the oil and fat composition is 0.5 to 8.5% by mass.

[0022] As described above, when a liquid or emulsified seasoning (such as a sauce) is applied to the surface of a cooked grain-containing dish such as an okonomiyaki or takoyaki, and then time passes, the seasoning spreads thinly on the surface of the dish, so that the appearance of the cooked grain-containing dish deteriorates and the commercial value decreases.

[0023] Therefore, the present inventors searched for conditions that can maintain a state in which the sauce hardly spreads even when time has passed after applying a liquid or emulsified seasoning (such as a sauce) to the surface of a cooked grain-containing dish. As a result, we found that by incorporating an oil and fat composition that satisfies the above requirements along with grains as an ingredient in grain-containing grilled dishes, the sauce does not spread too much on the surface of the okonomiyaki even after some time has passed since adding liquid or emulsified seasonings. Although the reason is not entirely clear, it is presumed that when a liquid or emulsified seasoning is poured over the surface of a baked grain-containing dish, the oil composition prevents the liquid or emulsified seasoning from spreading or soaking in excessively.

[0024] In the present invention, "improved adhesion of liquid or emulsified seasonings to the surface of baked grain-containing dishes" means that when liquid or emulsified seasonings are poured onto the surface of a baked grain-containing dish, the seasonings do not spread easily across the surface.

[0025] Whether the adhesion of liquid or emulsified seasonings to the surface of grain-containing baked dishes has improved can be evaluated by the method shown in the examples.

[0026] The composition of the oil and fat composition of the present invention will be described in detail below.

[0027] (1-1) Liquid vegetable oil As the liquid vegetable oil, regular edible vegetable oil can be used. Liquid vegetable oil may be used alone or in combination of two or more types.

[0028] In this invention, "liquid vegetable oil" means vegetable oil that is liquid at 20°C.

[0029] The types of liquid vegetable oils are not particularly limited, but examples include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, palm olein, and palm superolein.

[0030] The liquid vegetable oil content in the oil and fat composition is 20.0 to 70.0% by mass, preferably 30.0 to 65.0% by mass, and more preferably 40.0 to 60.0% by mass.

[0031] (1-2) Transesterified oils and fats Any transesterified oil made from edible oils can be used as the transesterified oil. The transesterified oils may be used individually or in combination of two or more types.

[0032] As the transesterified oil, any of the following can be used: an intramolecular transesterified oil of one type of oil, a transesterified oil of two or more mixed oils, or an oil mixed with multiple such transesterified oils.

[0033] In a preferred embodiment of the present invention, the transesterified oil is a transesterified oil made from palm-based oils (palm oil, palm fractionated oil (palm olein, palm stearin, etc.)). In a more preferred embodiment of the present invention, the transesterified oil is a transesterified oil with an iodine value of 50 to 70 obtained by transesterifying fractionated palm oil.

[0034] The transesterification reaction for preparing transesterified oils and fats is not particularly limited, but examples include non-selective transesterification reactions (random transesterification reactions), which are transesterification reactions with low regioselectivity, and selective transesterification reactions (regiospecific transesterification reactions), which are transesterification reactions with high regioselectivity.

[0035] The method of transesterification is not particularly limited, but examples include chemical transesterification and enzymatic transesterification. Chemical transesterification is carried out using a chemical catalyst (such as sodium methylate) and proceeds as a non-selective transesterification reaction with low regioselectivity. For example, a chemical transesterification reaction can be carried out according to a conventional method, by thoroughly drying the raw material oils and fats, adding a catalyst at a concentration of 0.1 to 1% by mass relative to the raw material oils and fats, and then stirring under reduced pressure at 80 to 120°C for 0.5 to 1 hour.

[0036] After the transesterification reaction is complete, the oils and fats may be washed with water to remove the catalyst, and then subjected to refining processes (decolorization, deodorization, etc.) that are carried out in the normal refining process for edible oils and fats.

[0037] The content of transesterified oils in the oil composition is 10.0 to 50.0% by mass, preferably 12.0 to 40.0% by mass, and more preferably 15.0 to 30.0% by mass.

[0038] (1-3) Extremely hardened oil and fat Any edible hardened oil can be used as the hardened oil. The extremely hardened oils may be used individually or in combination of two or more types.

[0039] In this invention, "extremely hardened oils and fats" refers to oils and fats having a melting point of 50°C or higher and less than 80°C. The melting point is measured in accordance with "The Japan Oil Chemists' Society Standard Methods for Analyzing Oils and Fats 2.2.4.2-1996".

[0040] Examples of highly hydrogenated oils include highly hydrogenated rapeseed oil, highly hydrogenated rapeseed oil, highly hydrogenated sunflower oil, highly hydrogenated safflower oil, and highly hydrogenated palm oil.

[0041] The content of highly hardened oils in the oil composition is 2.0 to 25.0% by mass, preferably 4.0 to 20.0% by mass, and more preferably 7.0 to 15.0% by mass.

[0042] (1-4) Propylene glycol fatty acid ester Any edible propylene glycol fatty acid ester can be used as the propylene glycol fatty acid ester. Propylene glycol fatty acid esters may be used individually or in combination of two or more types.

[0043] In the present invention, "propylene glycol fatty acid ester" refers to an ester of propylene glycol and a fatty acid, and can be produced by conventionally known methods such as esterification reactions and transesterification reactions.

[0044] The propylene glycol fatty acid ester may be a monoester (monoglyceride), a diester (diglyceride), or a mixture thereof. Of these, monoester compounds are preferred. When using a mixture of monoesters and diesters, a higher monoester content is preferable. For example, in a preferred embodiment of the present invention, the monoester content is preferably 80% or more, more preferably 90% or more, relative to the mixture.

[0045] The type of propylene glycol fatty acid ester is not particularly limited, but it is preferable that the fatty acids constituting the propylene glycol fatty acid ester include saturated fatty acids having 8 to 24 carbon atoms, and more preferably that they include palmitic acid and / or stearic acid. In a preferred embodiment of the present invention, the propylene glycol fatty acid ester preferably contains 50 to 100% by mass of saturated fatty acids having 8 to 24 carbon atoms as constituent fatty acids, and more preferably contains 60 to 90% by mass. In a more preferred embodiment of the present invention, the propylene glycol fatty acid ester preferably contains 60 to 100% by mass of stearic acid as a constituent fatty acid, and more preferably contains 70 to 90% by mass.

[0046] Specific examples of propylene glycol fatty acid esters include propylene glycol stearate, propylene glycol palmitate, propylene glycol behenate, and propylene glycol monostearate. These may be commercially available products such as "Rikemar PS-100" (propylene glycol stearate, monoester content of 90% or more, manufactured by Riken Vitamin Co., Ltd.), "Rikemar PP-100" (propylene glycol palmitate, monoester content of 90% or more, manufactured by Riken Vitamin Co., Ltd.), "Rikemar PB-100" (propylene glycol behenate, monoester content of 90% or more, manufactured by Riken Vitamin Co., Ltd.), and "Sunsoft No. 25CD" (propylene glycol monostearate, manufactured by Taiyo Kagaku Co., Ltd.).

[0047] The content of propylene glycol fatty acid ester in the oil and fat composition is 0.5 to 8.5% by mass, preferably 1.0 to 8.0% by mass, and more preferably 1.5 to 7.5% by mass.

[0048] (1-5) Diglycerin fatty acid esters In a preferred embodiment of the present invention, the oil composition of the present invention may contain a diglycerin fatty acid ester as an optional component. By incorporating a diglycerin fatty acid ester, the effects of the present invention are more likely to be achieved stably.

[0049] Any edible diglycerol fatty acid ester can be used as the diglycerol fatty acid ester. Diglycerol fatty acid esters may be used individually or in combination of two or more types.

[0050] In the present invention, "diglycerin fatty acid ester" is a product of the esterification reaction between diglycerin and a fatty acid, and can be produced by conventionally known methods such as esterification reactions.

[0051] The diglycerol fatty acid ester may be a monoester (monoglyceride), a diester (diglyceride), or a mixture thereof. Of these, monoester compounds are preferred. When using a mixture of monoesters and diesters, a higher monoester content is preferable. For example, in a preferred embodiment of the present invention, the monoester content is preferably 50% or more, more preferably 70% or more, relative to the mixture.

[0052] The type of diglycerol fatty acid ester is not particularly limited, but it is preferable that the fatty acids constituting the diglycerol fatty acid ester include unsaturated fatty acids with 8 to 24 carbon atoms, and more preferably include oleic acid. In a preferred embodiment of the present invention, the diglycerin fatty acid ester preferably contains 50 to 90% by mass of oleic acid as a constituent fatty acid, and more preferably contains 60 to 80% by mass.

[0053] Specific examples of diglycerol fatty acid esters include diglycerol stearate, diglycerol oleate, diglycerol stearate, and diglycerol palmitate. These may be commercially available products such as "Poem J-2081V" (diglycerin stearate, monoester content approximately 35%, manufactured by Riken Vitamin Co., Ltd.), "Poem DO-100V" (diglycerin oleate, monoester content 80% or more, manufactured by Riken Vitamin Co., Ltd.), "Poem DS-100A" (diglycerin stearate, monoester content approximately 80%, manufactured by Riken Vitamin Co., Ltd.), and "Poem DP-100A" (diglycerin palmitate, monoester content 80% or more, manufactured by Riken Vitamin Co., Ltd.).

[0054] The content of diglycerin fatty acid ester in the oil composition is preferably 1.0 to 4.5% by mass, more preferably 1.5 to 4.3% by mass, and even more preferably 2.0 to 4.0% by mass.

[0055] (1-6) Other fats and oils The oil and fat composition of the present invention may or may not contain oils and fats other than those listed above (liquid vegetable oil, transesterified oils and fats, and highly hardened oils and fats), as long as it does not impair the effects of the present invention.

[0056] Other types of fats and oils besides those mentioned above include solid edible fats and oils, and animal fats. These may be used individually or in combination of two or more types.

[0057] In the present invention, "solid edible oils and fats" means edible oils and fats other than those mentioned above that are solid at 20°C. Examples of such fats and oils include palm oil, palm fractionated oil (such as palm stearin), shea butter, shea fractionated oil, sal fat, sal fractionated oil, and illipe fat.

[0058] Examples of animal fats include milk fat, lard, and beef tallow.

[0059] In a preferred embodiment of the present invention, the oil and fat composition contains palm stearin. In this embodiment, the palm stearin content in the oil and fat composition is preferably 3.0 to 20.0% by mass, more preferably 5.0 to 15.0% by mass, and even more preferably 7 to 13% by mass. Furthermore, when the oil composition contains palm stearin, the amount of palm stearin blended with 100 parts by mass of the total amount of the three types of oils and fats (liquid vegetable oil, transesterified oil, and highly hardened oil) contained in the oil composition of the present invention is preferably 9 to 15 parts by mass, and more preferably 10 to 14 parts by mass.

[0060] In one preferred embodiment of the present invention, when the oil composition contains palm stearin, it is preferable to also contain diglycerin fatty acid esters, from the viewpoint that the effects of the present invention are more likely to be stably achieved. In this embodiment, the content of palm stearin in the oil composition is preferably 3.0 to 20.0% by mass, and the content of diglycerin fatty acid ester in the oil composition is preferably 1.0 to 4.5% by mass.

[0061] (1-7) Other ingredients The oil and fat composition of the present invention may contain or may not contain components other than those listed above, as long as they do not impair the effects of the present invention.

[0062] Other ingredients besides those listed above include antioxidants, emulsifiers (excluding propylene glycol fatty acid esters and diglycerin fatty acid esters), colorants, flavors, etc. These types and their proportions can be set as appropriate depending on the desired effect.

[0063] In a preferred embodiment of the present invention, the oil and fat composition contains nitrogen gas (chemical formula: N2). The effects of the present invention can be achieved particularly stably with an oil and fat composition injected with nitrogen gas. The nitrogen gas content can be set as appropriate, but from the viewpoint of ensuring that the effects of the present invention are stably achieved, it is preferably 10 to 30 ml, more preferably 12.0 to 28.0 ml, and even more preferably 15.0 to 25.0 ml per 100 g of oil and fat composition.

[0064] The nitrogen gas content (ml / 100g) in the oil and fat composition is calculated as "X" that satisfies the following formula. Z = 100dV / (dX + 100) + w Z: Total amount (g) of the oil composition injected with nitrogen gas X: Total amount of nitrogen gas used for injection (ml / 100g) Y: Total amount (g) of oil and fat composition (excluding nitrogen gas) w: Mass of the container holding the oil composition injected with nitrogen gas. v: Volume of a container holding an oil composition injected with nitrogen gas. d: Specific gravity (density) of the oil and fat composition

[0065] The timing and method of injecting nitrogen gas into the oil and fat composition are not particularly limited. For example, after mixing all the raw materials for the oil and fat composition except for nitrogen gas, an oil and fat composition in which nitrogen gas has been injected can be obtained by using a combinator or the like.

[0066] (1-8) Solid fat content In a preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content of 40-80% at 0°C and a solid fat content of 10-60% at 10°C. When the solid fat content meets the specified conditions, it is preferable from the standpoint of good spoonability in the chilled state and suppression of oil loss in the room temperature state.

[0067] In the present invention, the solid fat content (SFC) is determined by the following method. The oil and fat composition is completely dissolved at 60°C or higher, and then cooled to -60°C using liquid nitrogen. Subsequently, the amount of heat absorbed when the temperature is raised to 60°C at a rate of 5°C / min is measured by DSC (Differential Scanning Calorimetry), and the solid fat content is calculated based on the following formula. Solid fat content (%) = (Heat absorbed from a completely solid state to any given temperature / Total heat absorbed from a completely solid state to a completely liquid state) × 100

[0068] In one preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content at 0°C that is preferably 40-80%, more preferably 45-75%, even more preferably 50-70%, and most preferably 55-65%.

[0069] In one preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content at 10°C that is preferably 10-60%, more preferably 15-60%, even more preferably 30-55%, and most preferably 45-55%.

[0070] In one preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content at 20°C that is preferably 5-55%, more preferably 10-55%, even more preferably 20-50%, and most preferably 35-50%.

[0071] (2) Method for producing a grain-containing oil and fat composition for grilled dishes The method for producing the oil and fat composition of the present invention is not particularly limited, and examples include mixing, stirring, and injecting nitrogen gas into the materials constituting the oil and fat composition using conventionally known methods.

[0072] (3) Dough for baked dishes containing grains The present invention also includes a dough for grain-containing baked dishes that contains the oil and fat composition of the present invention.

[0073] The batter for grain-containing baked dishes can use the same composition (ingredients (grains, vegetables, etc.), ratios, etc.) as a typical grain-containing baked dish batter, except that it contains the oil composition of the present invention. For example, by replacing the fat and oil component in a conventionally known dough for a grain-containing baked dish with the fat and oil composition of the present invention, the dough for a grain-containing baked dish of the present invention can be obtained.

[0074] The types of grains used in the batter for grain-containing baked dishes are not particularly limited as long as they are edible, but examples include wheat, barley, rye, oats, corn, rice, buckwheat, and quinoa.

[0075] The amount of the oil and fat composition of the present invention in the dough for grain-containing baked dishes is not particularly limited and can be appropriately adjusted depending on the type of grain-containing baked dish and other ingredients besides the oil and fat composition.

[0076] In one embodiment of the present invention, the content of the oil composition of the present invention in the dough of a grain-containing baked dish is preferably 2.0 to 15.0% by mass, more preferably 4.0 to 12.0% by mass, and even more preferably 5.0 to 10.0% by mass.

[0077] The method for producing the dough for grain-containing baked dishes is not particularly limited, but examples include mixing and stirring the ingredients that make up the dough in conventionally known ways.

[0078] (4) Grain-containing baked dishes This invention also includes grain-containing baked dishes obtained by baking the dough for grain-containing baked dishes according to the present invention.

[0079] Grain-containing baked dishes encompass any dish obtained by baking a grain-containing dough. Such dishes are not particularly limited, but include dishes made by baking dough, which are commonly known as "konamon" (flour-based foods). Specifically, these include okonomiyaki, takoyaki, ikayaki, chijimi, bread, pizza, pie, tortilla, naan, dosa, roti, tortilla, pancake, dorayaki, imagawayaki, and cookies. Of these, okonomiyaki and takoyaki are preferred, as they are often eaten with liquid or emulsified seasonings attached to their surface.

[0080] The method for producing the grain-containing baked dish is not particularly limited, but examples include spreading the dough for the grain-containing baked dish of the present invention on an iron plate or frying pan and heating the surface of the dough.

[0081] In a preferred embodiment of the present invention, the grain-containing baked dish is a frozen food. For example, a frozen product of the grain-containing baked dish can be obtained by baking the dough for the grain-containing baked dish of the present invention and then placing the baked dish in a freezer or rapidly freezing it in a rapid freezer. The frozen product of the grain-containing baked dish can also be distributed and sold frozen. Frozen baked goods containing grains can be prepared by thawing them. Thawing can be done by heating in a microwave or by grilling over an open flame.

[0082] In a preferred embodiment of the present invention, a grain-containing baked dish has a liquid or emulsified seasoning applied to its surface. By drizzling a liquid or emulsified seasoning onto part or all of the surface of a grain-containing baked dish, the liquid or emulsified seasoning can be applied to the surface of the grain-containing baked dish.

[0083] Examples of liquid condiments include sauces, dressings, soy sauce, syrup, Tabasco, vinegar, tomato ketchup, lemon juice, and dipping sauces (such as sesame sauce).

[0084] Examples of emulsified condiments include sauces, dressings, mayonnaise, and dips (such as sesame dressing). [Examples]

[0085] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0086] (1) Production of a grain-containing oil composition for grilled dishes The oil and fat composition (grain-containing oil and fat composition for grilled dishes) with the composition shown in Table 1 was produced by the following method.

[0087] Each oil and fat composition was manufactured by heating and melting all the raw materials at 70°C or higher, then mixing and homogenizing them. However, for oil and fat compositions containing nitrogen gas, all raw materials were heated and melted at 70°C or higher, mixed and homogenized, and then rapidly cooled and kneaded using a combinator while injecting nitrogen gas (20 ml per 100 g of oil and fat composition).

[0088] [Table 1]

[0089] The details of the fats and oils used in this example are as follows. • Transesterified oils and fats: Product name "IE-PL56" (Palm olein transesterified oil, iodine value 56), manufactured by Nisshin Oillio Group Ltd. • Extremely hardened oils: Higher-yersin rapeseed extremely hardened oil • Propylene glycol fatty acid ester: Product name "Sunsoft No. 25CD" (propylene glycol monostearate), manufactured by Taiyo Kagaku Co., Ltd. • Diglycerin fatty acid ester: Product name "Poem DO-100V" (diglycerin monooleate), manufactured by Riken Vitamin Co., Ltd.

[0090] In this example, all of the oil and fat compositions produced had a solid fat content of 40-80% at 0°C and a solid fat content of 10-60% at 10°C.

[0091] (2) Production of baked dishes containing grains In this example, "okonomiyaki" was prepared as a grain-containing grilled dish using the following method.

[0092] (2-1) Manufacturing of okonomiyaki batter Using the oil and fat compositions produced above, okonomiyaki batter was prepared according to the formulations shown in Table 2.

[0093] [Table 2]

[0094] (2-2) Making Okonomiyaki A cylindrical ring mold with a diameter of 8.5 cm was placed on a hot plate heated to 200°C. After lining the inside and bottom of the ring mold with parchment paper, 90g of batter was poured into the ring mold. The batter was cooked for 10 minutes on each side to obtain a round okonomiyaki (approximately 8.5 cm in diameter and 1.5 cm thick).

[0095] (3) Evaluation of baked dishes containing grains Each of the resulting okonomiyaki (grain-containing grilled dishes) was frozen at -18°C for 24 hours. Frozen okonomiyaki was thawed in a microwave oven (500W, 120 seconds) and evaluated as follows. The results are shown in Table 3. Each evaluation result is based on a consensus among four monitors.

[0096] (3-1) Condition of seasoning adhesion on the surface of okonomiyaki after thawing Liquid seasoning (sauce, 2g) was dropped onto the surface of okonomiyaki that had been frozen and thawed from a height of 1cm. Immediately after dropping, the sauce formed a circular shape with a diameter of approximately 2cm in all cases. After that, the okonomiyaki were left to stand at room temperature for 24 hours, and the spread of the sauce was evaluated based on the following criteria. If the condiments adhere properly to the surface of the okonomiyaki, the spilled sauce will not spread much even after 24 hours of standing. On the other hand, if the condiments do not adhere properly to the surface of the okonomiyaki, the spilled sauce will spread across the surface after 24 hours of standing.

[0097] [Evaluation criteria for the degree of sauce adhesion] A: The sauce that was dropped hadn't spread out much. B: The sauce that was dropped had spread a little. C: The spilled sauce had spread quite a bit.

[0098] (3-2) The melt-in-your-mouth texture of okonomiyaki after thawing Each okonomiyaki was tasted by monitors, and its melt-in-the-mouth texture after freezing and thawing was evaluated based on the following criteria.

[0099] [Evaluation criteria for melt-in-the-mouth texture] A: I felt it had a very good melt-in-your-mouth texture. B: I felt it had a nice melt-in-your-mouth texture. C: I didn't really feel the melt-in-your-mouth texture. D: I didn't feel any melt-in-your-mouth texture.

[0100] [Table 3]

[0101] As shown in the results above, when an oil and fat composition satisfying the requirements of the present invention was incorporated into okonomiyaki, the sauce hardly spread even after thawing. From this, it was found that by incorporating an oil and fat composition that satisfies the requirements of the present invention into a grain-containing baked dish, the adhesion of liquid or emulsified seasonings to the grain-containing baked dish can be improved. This revealed that even after time has passed (for example, if the food is left on display in a store for a long period of time), the liquid or emulsified seasoning (such as a sauce) poured over the surface of a grain-containing baked dish does not spread thinly across the surface, thus preventing a decline in the product's visual appeal.

[0102] Furthermore, among the oil and fat compositions that satisfy the requirements of the present invention, those injected with nitrogen gas exhibited particularly excellent melt-in-the-mouth properties for okonomiyaki.

[0103] In this example, the evaluations were conducted after freezing and thawing, but the same trends were observed even when freezing and thawing were not performed.

Claims

1. A composition of oil and fat for grilled dishes containing grains, The oil composition comprises a liquid vegetable oil, a transesterified oil, a highly hydrogenated oil, and a propylene glycol fatty acid ester. The content of the liquid vegetable oil in the oil composition is 20.0 to 70.0% by mass. The content of the transesterified oil in the oil composition is 10.0 to 50.0% by mass. The content of the extremely hardened oil in the oil composition is 2.0 to 25.0% by mass. The content of the propylene glycol fatty acid ester in the oil composition is 0.5 to 8.5% by mass. Oil and fat composition.

2. The oil and fat composition according to claim 1, wherein the content of diglycerin fatty acid ester in the oil and fat composition is 1.0 to 4.5% by mass.

3. The oil and fat composition according to claim 1, wherein the palm stearin content in the oil and fat composition is 3.0 to 20.0% by mass.

4. The content of diglycerin fatty acid ester in the aforementioned oil composition is 1.0 to 4.5% by mass, and The oil and fat composition according to claim 1, wherein the palm stearin content in the oil and fat composition is 3.0 to 20.0% by mass.

5. The solid fat content at 0°C is 40-80%, and The solid fat content at 10°C is 10-60%. The oil and fat composition according to claim 4.

6. Furthermore, the oil composition according to claim 1, further comprising 10 to 30 ml of nitrogen gas per 100 g of the oil composition.

7. A dough for a grain-containing baked dish, comprising 2.0 to 15.0% by mass of the oil and fat composition described in any one of claims 1 to 6.

8. A baked dish containing grains, wherein the dough for the baked dish containing grains described in claim 7 is baked.

9. A frozen product of a grain-containing baked dish, wherein the grain-containing baked dish described in claim 8 is frozen.

10. A grain-containing baked dish obtained by thawing the frozen grain-containing baked dish described in claim 9.

11. The grain-containing baked dish according to claim 8, wherein a liquid or emulsified seasoning is applied to the surface.

12. A grain-containing baked dish according to claim 10, wherein a liquid or emulsified seasoning is applied to the surface.

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