Cooking oil composition

Abstract

To provide a fat composition for cooking which gives an excellent tactile of a cooking food product when used in cooking, and can restrict an oil stain or melting of sugar coat and is easy to be handled excellently when used in cooking as well in particular in a fried food product.SOLUTION: In a fat composition for cooking including gas allowed for use in food product, a content of the gas under the condition of 1 air pressure at 25°C is 10-30 mL based on 100 g of the fat composition, a solid fat content at 25°C is 10-40% and the solid fat content at 35°C is 4-10%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a cooking fat and oil composition and a method for producing the same. [Background technology]

[0002] Fats and oils are widely used in cooking, such as baking, frying, and deep frying. (Hereinafter, fats and oils used in cooking may be simply referred to as cooking fat and oil compositions.)

[0003] Among foods that have been cooked by heating (hereinafter referred to simply as cooked foods), foods that have been fried (hereinafter referred to simply as fried foods) are popular with many people due to their crispy texture and juiciness after cooking.

[0004] However, cooked foods produced using the cooking oil and fat composition can have a greasy texture (hereinafter, simply referred to as "sticky"). In particular, fried foods have the problem that the oil absorbed during frying gradually seeps out over time after cooking (hereinafter, simply referred to as "oil stains"), causing the crispy texture to be lost.

[0005] One example of fried foods is bakery foods that are fried. In fried bakery foods, oil stains cause a change in texture and also cause problems such as stickiness when picked up or eaten. In addition, fried bakery foods, such as fried bread and donuts, which are sprinkled with sugar or iced after frying, have a problem in that the sugar dissolves in the oil as the oil seeps out over time, causing sugar to drip from the surface of the fried bread or donuts, a phenomenon called "sugar crying." This sugar crying not only impairs the appearance, but also makes it easier for the sugar to stick to the hands when eating them, significantly reducing the product value. Therefore, it has been particularly required to prevent sugar crying caused by oil seeping out in fried bread, donuts, and other foods that are sprinkled with sugar after frying.

[0006] In order to solve the problems of oil stains and sugar weeping, improvements have been made to cooking oil and fat compositions used in deep frying. For example, a method of maintaining the texture of fried foods after cooking by using an oil and fat composition containing an emulsifier has been disclosed, such as a fat and fat composition for frying that is characterized by containing a diglycerol oleate ester with an esterification rate of 40% or more and that can suppress excessive oil absorption of fried foods and maintain a crispy texture for a long time (see Patent Document 1). In addition, a method of suppressing separation of liquid oil from fat and fat crystals and suppressing oil stains and sugar weeping has been disclosed, such as a fat and fat composition for frying that contains a polyglycerol fatty acid ester in which 50% or more of the constituent fatty acids are saturated fatty acids with 16 to 22 carbon atoms, an HLB of 4 or less, and a melting point of 50 to 75°C, in edible fats and fats including refined palm oil, liquid vegetable oil, and extremely hardened oil (see Patent Document 2).

[0007] However, in the current context of increasing health consciousness among people and a demand for foods that do not use food additives such as emulsifiers, oil and fat compositions containing emulsifiers, such as those in Patent Document 1, are not favorable to consumers. In addition, because Patent Document 2 suppresses the separation of liquid oil components, there is a risk that the juiciness and melt-in-the-mouth feel of fried foods may decrease when eaten. Although these methods certainly have the effect of maintaining the texture of fried foods and suppressing the seepage of oil, there is a demand for cooking oil and fat compositions that can further improve the texture, suppress oil stains, and further suppress sugar crying that occurs with oil stains when the fried foods are fried foods such as fried bread and donuts that are sprinkled with sugar or coated with icing after frying.

[0008] When using an oil or fat composition for cooking, it is necessary to separate a liquid or solid oil or fat composition in an amount to be used. In particular, when deep-frying, it is necessary to put the oil or fat composition in a fryer in an amount to be used.

[0009] When a liquid cooking fat composition is used, the oil may splash when it is put into the fryer, which may soil the working environment, and it is difficult to pour in the desired amount. When a solid cooking fat composition is used, it is put into the fryer by either i) dissolving it once or ii) taking it in solid form. In the case of i), a special facility for dissolving is required, and in the case of ii), when taking it out with a scoop or the like, it is difficult to take out the desired amount depending on the physical properties of the cooking fat composition. Thus, the cooking fat composition known in the past, whether liquid or solid, has a problem of being difficult to handle when used for deep frying. This problem is particularly noticeable in small-scale bakeries such as retail bakeries and convenience stores that use small fryers.

[0010] In order to solve the problem that cooking oil and fat compositions are difficult to handle when used for frying, a method has been disclosed in which a solid oil and fat composition contains a specific volume of gas, making it easier to insert a scoop or the like into the oil and fat composition and improving ease of handling, such as an oil and fat composition for deep frying that contains 32 mL / 100 g to 115 mL / 100 g of gas at 10° C., contains 70% by mass to 100% by mass of palm-based oil and is in a solid state at 10° C. (see Patent Document 3).

[0011] However, in the method of Patent Document 3 of incorporating a large amount of gas, although the insertion of a scoop or the like becomes easy, the amount of oil and fat in a given volume becomes small, so it is necessary to repeatedly put the oil and fat into the fryer with a scoop or the like, leaving room for improvement in terms of ease of handling. There is also room for improvement in terms of improving the texture of cooked foods and suppressing oil stains and sugar weeping.

[0012] As described above, in previous studies, there has not been sufficient research into cooking oil and fat compositions that satisfy all of the following requirements: (1) improving the texture of cooked foods; (2) suppressing oil stains and sugar weeping in fried foods; and (3) making the cooking oil and fat composition easy to handle when used in cooking. [Prior art documents] [Patent documents]

[0013] [Patent Document 1] JP 2020-043792 A [Patent Document 2] JP 2017-163885 A [Patent Document 3] JP 2018-042475 A Summary of the Invention [Problem to be solved by the invention]

[0014] The present invention aims to achieve the following objectives 1) to 3). 1) To improve the texture of cooked foods. 2) Prevents oil stains and sugar weeping in fried foods. 3) It must be easy to handle when used in cooking. [Means for solving the problem]

[0015] As a result of investigations by the present inventors, it was found that the texture of cooked foods can be improved by using an oil composition containing a specific volume of gas and having a specific range of solid fat content at 25° C. and 35° C., and in particular, when used for deep-frying, oil stains and sugar weeping in deep-frying foods can be suppressed. It was also found that the oil composition satisfying the above conditions is easy to handle when used for cooking.

[0016] The cooking fat and oil composition of the present invention is based on the above findings and has the following composition. (1) A cooking fat or oil composition containing a gas that is acceptable for use in food, The content of the gas under conditions of 1 atmosphere and 25°C is 10 to 30 mL per 100 g of the oil or fat composition, The solid fat content at 25°C is 10 to 40%; A cooking fat composition having a solid fat content of 4 to 10% at 35°C. (2) The cooking fat composition according to (1), which contains one or more fats selected from the group consisting of fats A and fats B below. Fats and oils A: Hardened oils or fractionated hard oils with a melting point of 50-70°C. Oil B: Interesterified oil satisfying conditions (b-1) and (b-2). Condition (b-1): The oil / fat is an interesterified oil / fat obtained by mixing a palm-based oil / fat with an oil / fat containing 15% by mass or more of behenic acid residues in the fatty acid residue composition, and the fatty acid residue composition contains 5 to 12% by mass of behenic acid residues. Condition (b-2): The melting point is 20 to 50°C. (3) The cooking fat and oil composition according to (1) or (2), which contains 5 to 30% by mass of the fat and oil A and 2 to 15% by mass of the fat and oil B. (4) The cooking fat and oil composition according to any one of (1) to (3), wherein the gas is at least one selected from the group consisting of air and inert gases. (5) The cooking fat and oil composition according to any one of (1) to (4), which is for frying. (6) The cooking fat and oil composition according to any one of (1) to (5), which is for use in bakery foods to be fried.

[0017] The present invention also relates to a food product and a method for producing a cooking fat and oil composition having the following configurations. (7) A food cooked using the cooking fat and oil composition according to any one of (1) to (6). (8) A method for producing a cooking fat or oil composition according to any one of (1) to (6), comprising a step of cooling and kneading the fat or oil composition and a step of incorporating a gas into the fat or oil composition, or a step of incorporating a gas into the fat or oil composition while cooling and kneading the fat or oil composition. Effect of the Invention

[0018] According to the present invention, the following effects 1) to 3) can be obtained. 1) The texture of cooked foods can be improved. 2) It can prevent oil stains and sugar tears from fried foods. 3) It is easy to handle when used in cooking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] The cooking fat and oil composition of the present invention will be described in detail below. The cooking fat or oil composition of the present invention is characterized in that it contains 10 to 30 mL of gas per 100 g of the fat or oil composition, has a solid fat content of 10 to 40% at 25°C, and has a solid fat content of 4 to 10% at 35°C. The gas volume in the cooking fat and oil composition is the value when the fat and oil composition is placed under the conditions of 1 atmospheric pressure and 25° C. In the present invention, 1 atmospheric pressure is 1013 hPa.

[0020] First, the gas contained in the cooking fat or oil composition of the present invention will be described. The cooking fat and oil composition of the present invention contains 10 to 30 mL of gas per 100 g of the fat and oil composition. If the volume of the gas contained is less than 10 mL per 100 g of the fat and oil composition, the cooked food produced using the fat and oil composition of the present invention becomes sticky and has a poor texture. Furthermore, even if the cooking fat and oil composition satisfies the range of the solid fat content described below, it becomes difficult to handle when used for cooking.

[0021] Furthermore, if the volume of the gas contained exceeds 30 mL per 100 g of the oil composition, when the cooking oil composition of the present invention is in a solid form (meaning a state without fluidity, although it may have plasticity), the cooking oil composition will crumble and become difficult to handle when scooped with a shovel or poured into a heating cooking utensil such as a pot, frying pan, or fryer. Also, the volume of the container required to hold the cooking oil composition will be large, which will cause inconvenience during storage and transportation.

[0022] Although it is unclear why an oil composition becomes difficult to handle when the volume of the gas contained exceeds 30 mL per 100 g, it is speculated that this is because the number of cavities caused by gas in the oil composition increases in proportion to the increase in the gas content in the oil composition, making the composition brittle and prone to crumbling.

[0023] In the present invention, ease of handling refers to the ease of removing the cooking fat or oil composition from a container, the ease of measuring the amount when the cooking fat or oil composition is dispensed, and the ease of putting the cooking fat or oil composition into a cooking utensil for heating.

[0024] The volume of gas in the cooking oil / fat composition of the present invention is preferably 12 to 30 mL, more preferably 15 to 30 mL, and most preferably 15 to 25 mL per 100 g of the oil / fat composition, in order to improve the texture of the cooked food produced using the cooking oil / fat composition of the present invention and to improve ease of handling when used in cooking.

[0025] The reason or mechanism by which the use of a cooking oil or fat composition containing a gas volume within the above range reduces stickiness and allows for the production of cooked foods with a crispy texture is not known, but the inventors speculate as follows.

[0026] It is known that fats and oils oxidize during storage and cooking. In general, when fats and oils oxidize, they are known to produce a deterioration odor and a worsening color over time, which are so-called deterioration, and also to increase in viscosity. For this reason, it is believed that when food is cooked using oxidized fats and oils, the food absorbs the oils and oils with increased viscosity during cooking, resulting in a sticky texture and making it difficult to obtain a crispy texture.

[0027] On the other hand, in the cooking fat and oil composition of the present invention, by containing the gas in the above-mentioned volume range, it is considered that the oxygen originally contained in the fat and oil is discharged and the amount of dissolved oxygen is reduced. As a result, compared with the conventional fat and oil composition for heat cooking that does not contain gas, it is considered that the fat and oil is less likely to oxidize during storage and is less likely to deteriorate before cooking. Therefore, according to the cooking fat and oil composition of the present invention, by containing the gas in the above-mentioned volume amount, it is presumed that the stickiness is suppressed and a cooked food with a crispy texture can be obtained.

[0028] In addition, the volume of the gas in the cooking fat and oil composition can be measured by various methods. For example, the cooking fat and oil composition of the present invention is filled into a cup-shaped specific gravity meter to determine the specific gravity, and the volume of the gas in the cooking fat and oil composition is calculated by using the mass and volume of the fat and oil composition when it does not contain gas, or the volume of the gas in 100 g of the cooking fat and oil composition is calculated by filling a container with the cooking fat and oil composition, measuring the mass and volume, completely dissolving the cooking fat and oil composition in a hot water bath to remove the gas, and calculating the volume of the gas in 100 g of the cooking fat and oil composition from the change in volume of the cooking fat and oil composition before and after the measurement.

[0029] The gas in the cooking oil and fat composition of the present invention may be any gas that is acceptable for use in food, and is preferably one or more selected from air and inert gas. Examples of inert gas include food additive nitrogen, carbon dioxide, argon, and other gases that are harmless to the human body. In particular, in terms of easy availability of gas, inert gas is more preferable, and nitrogen gas is most preferable.

[0030] The gas in the cooking fat and oil composition is preferably uniformly dispersed. Various methods can be used to uniformly disperse the gas. Specific production methods are described below.

[0031] Next, the solid fat content of the cooking fat composition of the present invention will be described. The solid fat content is the percentage of solid fat contained in a fat at a certain temperature. For example, when a fat is completely melted, the solid fat content is 0%.

[0032] The cooking fat and oil composition of the present invention has a solid fat content of 10 to 40% at 25°C and 4 to 10% at 35°C.

[0033] If the solid fat content at 25°C is less than 10%, the cooked food produced using the cooking fat composition will have a sticky texture. In addition, oil stains will occur in fried foods, and sugar crying cannot be suppressed, particularly in fried bread, donuts, and other foods that are sprinkled with sugar or iced. If the solid fat content at 25°C is more than 40%, even if the gas volume is within the above range, it will be difficult to handle when used for cooking, and the melting in the mouth of fried bakery foods produced using the cooking fat composition will be poor. The solid fat content at 25° C. of the cooking fat composition of the present invention is preferably 10 to 35%, more preferably 10 to 30%, and most preferably 12 to 25%.

[0034] In addition, if the solid fat content at 35°C is less than 4%, the cooked food produced using the cooking fat composition will have a sticky texture. In addition, oil stains will occur in fried foods, and sugar crying cannot be suppressed, especially in fried bread, donuts, etc., which are sprinkled with sugar or iced. If the solid fat content at 35°C is more than 10%, even if the gas is contained in the volume range described above, it will be difficult to handle when used for cooking, and the melting in the mouth of fried bakery foods produced using the cooking fat composition will be poor. The solid fat content at 35° C. of the cooking fat composition of the present invention is preferably 4 to 8%, more preferably 5 to 8%.

[0035] To obtain the effects of the present invention, it is necessary that the cooking fat composition contains a gas with a volume within the above range, and that the solid fat content of the cooking fat composition at 25° C. and the solid fat content at 35° C. are within the above ranges, respectively. If the solid fat content at either or both temperatures is outside the above range, it is not possible to improve the texture of cooked foods produced using the cooking fat composition, to suppress oil stains and sugar crying, and to improve ease of handling when used for cooking.

[0036] In addition to setting the solid fat content at 25°C and 35°C within the above ranges, the solid fat content at 10°C of the cooking fat composition of the present invention is preferably 35 to 60%, and more preferably 35 to 50%, from the viewpoint of making it easier to handle when used for cooking with heat.

[0037] In the present invention, the solid fat content may be measured by any method, such as a method that utilizes the change in specific volume due to the thermal expansion of fats and oils, or a method that utilizes nuclear magnetic resonance (NMR). For example, the solid fat content can be measured by the method described in Standard Methods for Analysis of Fats, Oils, and Related Materials 2.2.9 (2013) established by the Japan Oil Chemists' Society using a solid fat content measuring device "SFC-2000R" manufactured by Astec Co., Ltd.

[0038] In addition, when the cooking fat composition of the present invention contains an aqueous phase, the measured value of the solid fat content obtained by the above method is converted into the amount of the oil phase to be the solid fat content of the cooking fat composition. When the cooking fat composition does not contain an aqueous phase, the measured value is the solid fat content of the cooking fat composition.

[0039] The cooking fat and oil composition of the present invention is preferably solid or semi-solid (having fluidity and maintaining a certain shape when left to stand) at room temperature (25° C.) or lower from the viewpoint of improving the ease of handling of the cooking fat and oil composition. Furthermore, it is more preferable that the cooking fat and oil composition has plasticity in addition to the above.

[0040] The cooking fat and oil composition of the present invention prevents a sticky texture and makes it easier to obtain cooked foods with a crispy texture, so the melting point of the fat and oil contained therein is preferably 30 to 45°C, and more preferably 35 to 45°C.

[0041] In the present invention, the melting point of fats and oils refers to the slip melting point. The slip melting point can be measured by a method known in the art. For example, it can be measured by the method described in Standard Methods for Analysis of Fats, Oils and Oils 2.2.4.2 (1996) established by the Japan Oil Chemists' Society.

[0042] Here, in order to facilitate the separation and dispensing of a required amount of the cooking oil and fat composition during cooking, the cooking oil and fat composition of the present invention has a breaking strength of 5000 gf / cm at 10° C. when the cooking oil and fat composition of the present invention is in a solid form. 2 It is preferable that the density is 2500 to 4500 gf / cm or less. 2 It is more preferable that the breaking strength is larger, the cooking fat composition is harder, and the breaking strength is smaller, the cooking fat composition is softer. Therefore, the smaller the breaking strength, the easier it is to dispense the solid cooking fat composition into a fryer with a scoop or the like.

[0043] The breaking strength of the cooking fat and oil composition of the present invention is measured as follows. For example, first, a cooking fat and oil composition is cut or molded into a cube of 30 mm length, 30 mm width, and 30 mm thickness. Next, a disk-shaped adapter with a diameter of 5 mm is attached to a device capable of measuring breaking strength, such as a rheometer, and the maximum stress is measured when compressed by 50% at a speed of 2 cm / min. In the present invention, the measured value obtained is used as the breaking strength. As a device capable of measuring breaking strength, for example, a rheometer CR-3000EX-S manufactured by Sun Scientific Co., Ltd. can be used.

[0044] Next, the fats and oils used as raw materials for the cooking fat and oil composition of the present invention will be described. Examples of fats and oils that can be used in the cooking fat and oil composition of the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, safflower oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, kapok oil, evening primrose oil, beef tallow, milk fat, lard, shea fat, monkey fat, kokum fat, illipe fat, cacao fat, fish oil, whale oil, and other vegetable and animal fats and oils, as well as processed fats and oils obtained by subjecting these to one or more treatments selected from hydrogenation, fractionation, and interesterification. These fats and oils can be used alone or in combination to satisfy the above-mentioned range of solid fat content.

[0045] The amount of the oil or fat contained in the cooking fat or oil composition of the present invention is preferably 95 to 100 mass %, more preferably 99 to 100 mass %, and most preferably 99.8 to 100 mass % in the cooking fat or oil composition.

[0046] The cooking fat composition of the present invention preferably contains one or more fats selected from the group consisting of fats A and fats B that satisfy the following conditions, in that it prevents foods cooked with heat from becoming sticky and, in the case of foods fried with oil, it has an excellent effect of preventing oil stains and sugar weeping in foods after cooking. Fats and oils A: Hardened oils or fractionated hard oils with a melting point of 50-70°C. Oil B: Interesterified oil satisfying conditions (b-1) and (b-2). Condition (b-1): The interesterified oil is an interesterified oil obtained by intercalation between a palm-based oil and an oil containing 15% by mass or more of behenic acid residues in the fatty acid residue composition, and the interesterified oil contains 5 to 12% by mass of behenic acid residues in the fatty acid residue composition. Condition (b-2): The melting point is 20 to 50°C.

[0047] First, the fat and oil A will be described. The melting point of the fat and oil A used in the cooking fat and oil composition of the present invention is 50 to 70°C, preferably 50 to 65°C, and more preferably 50 to 60°C.

[0048] The fat A is a hardened oil or fractionated hard oil that satisfies the melting point range described above, and examples thereof include hardened oil obtained by hydrogenating the above-mentioned fats and oils that can be used in the present invention, and fractionated hard oils such as palm stearin. Palm stearin is preferable because it prevents cooked foods from having a sticky texture, prevents oil stains and sugar tears in fried foods after cooking, and provides good melting in the mouth in fried bakery foods. The hardened oil in the present invention refers to a fat and oil that has been hydrogenated to have an iodine value of 3 or less. In the present invention, hardened oils with an iodine value of 1 or less are preferable. When obtaining fractionated hardened oil, solvent fractionation or dry fractionation may be performed.

[0049] From the viewpoint of easily producing cooked foods having a good texture without stickiness, the fat A used in the cooking fat composition of the present invention preferably has a solid fat content at 25° C. of 45 to 100%, more preferably 50 to 70%, and more preferably 25 to 100%, more preferably 30 to 50%, at 35° C.

[0050] The content of oil A in the cooking oil composition of the present invention is preferably 5 to 30 mass %, more preferably 10 to 30 mass %, and most preferably 10 to 25 mass %, in terms of preventing cooked foods from having a sticky texture.

[0051] Next, fat B will be described. First, the condition (b-1) of fat B will be described. Fat B is an interesterified fat of palm-based fat and fat containing 15% by mass or more of behenic acid residue in the fatty acid residue composition.

[0052] The palm-based fats and oils in condition (b-1) refer to one or a mixture of two or more of palm oil, palm olein, palm superolein, palm stearin, palm midfraction and other palm fractionated oils, hardened palm oil, hardened palm fractionated oil, etc. Among these, it is preferable to use palm oil, palm olein, and palm superolein, because they can preferably prevent cooked foods from having a sticky texture and, when produced, provide bakery foods to be fried with oil with good melt-in-the-mouth feel.

[0053] The fat or oil for producing the fat or oil B preferably used in the present invention contains 15% by mass or more of behenic acid residues in the fatty acid residue composition, more preferably 20 to 70% by mass, and most preferably 30 to 60% by mass, from the viewpoint of preventing the cooked food from having a sticky texture.

[0054] Examples of fats and oils containing 15% by mass or more of behenic acid residues in the fatty acid residue composition include extremely hydrogenated fish oil, extremely hydrogenated rapeseed oil, and extremely hydrogenated high erucic rapeseed oil, and it is preferable to use extremely hydrogenated rapeseed oil and extremely hydrogenated high erucic rapeseed oil.

[0055] The content of behenic acid residue in the interesterified oil / fat under condition (b-1) is 5-12% by mass, preferably 5-10% by mass, in the fatty acid residue composition of the oil / fat. When the interesterified oil / fat contains behenic acid residue in the fatty acid residue composition of the oil / fat in the above range, the texture of the food cooked using the cooking oil / fat composition of the present invention is improved. In particular, the effect of inhibiting oil staining is more improved in deep-fried foods.

[0056] The content of behenic acid residues in the fatty acid residue composition of the fats and oils used in the present invention can be measured by various conventionally known methods, for example, the method described in Standard Methods for the Analysis of Fats, Oils and Related Compounds 2.4.2.2 (1996) established by the Japan Oil Chemists' Society.

[0057] The oil / fat B preferably used in the present invention is obtained by mixing the above-mentioned palm-based oil / fat with an oil / fat containing 15% by mass or more of behenic acid residues in the fatty acid residue composition to obtain a mixed oil / fat having a content of behenic acid residues in the fatty acid residue composition of 5 to 12% by mass, and then transesterifying the mixed oil / fat.

[0058] In this mixed oil / fat, the palm-based oil / fat content is preferably 70 to 95 mass%, more preferably 75 to 90 mass%, out of a total of 100 mass% of palm-based oil / fat and oil / fat containing 15 mass% or more of behenic acid residues in the fatty acid residue composition.

[0059] The method of transesterification to obtain the oil B preferably used in the present invention is not particularly limited, and examples thereof include a transesterification method using an enzyme such as lipase, and a transesterification method using a chemical catalyst such as sodium methoxide. These transesterification reactions may be random transesterification reactions or selective transesterification reactions, but it is preferable to obtain the above transesterified oil by a random transesterification reaction.

[0060] A specific embodiment of the oil / fat B preferably used in the present invention is, for example, an interesterified oil / fat obtained by random interesterification in a conventional manner using 0.1 part by mass of sodium methoxide relative to the oil for 100 parts by mass of a mixed oil obtained by mixing 80 parts by mass of palm olein having an iodine value of 56 and 20 parts by mass of highly hardened high erucic rapeseed oil in a melted state.

[0061] Next, condition (b-2) will be described. The melting point of fat / oil B is 20 to 50°C, preferably 30 to 50°C, and more preferably 35 to 48°C.

[0062] The content of oil B in the cooking oil composition of the present invention is preferably 2 to 15 mass % in the cooking oil composition, and more preferably 2 to 10 mass %, in that it prevents cooked foods from having a sticky texture, and in particular, it is effective in preventing oil stains and sugar tears in fried foods.

[0063] From the viewpoint of easily producing cooked foods having a good texture without stickiness, the fat B used in the cooking fat composition of the present invention preferably has a solid fat content at 25° C. of 20 to 50%, more preferably 25 to 40%, and more preferably 10 to 30%, more preferably 12 to 25%, at 35° C.

[0064] In the cooking fat composition of the present invention, the oil or fat composition contains one or more oils or fats selected from the group consisting of oils or fats A and B, which preferably prevents the cooked food obtained using the product of the present invention from having a sticky texture, and can prevent oil stains and sugar tears in fried foods. However, since the effect of the present invention is further enhanced when both oils or fats are contained, it is preferable to contain both oils or fats A and B.

[0065] In the cooking fat and oil composition of the present invention, when fat and oil A and fat and oil B are used in combination, the preferred mass ratio of fat and oil A to fat and oil B is 0.3 to 15 parts by mass, and more preferably 1 to 12.5 parts by mass, of fat and oil A per 1 part by mass of fat and oil B.

[0066] In addition, the cooking fat and oil composition of the present invention preferably contains 2 to 15 mass % of liquid oil in the cooking fat and oil composition, more preferably 2 to 12 mass %, in order to impart a favorable flavor derived from fat and oil to cooked foods and make them good. Examples of liquid oils that can be used in the present invention include oils and oils that are liquid at room temperature, such as palm superolein, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucic rapeseed oil, rice oil, sesame oil, safflower oil, peanut oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, olive oil, canola oil, kapok oil, and evening primrose oil, and one or more of these may be selected in combination. Of these liquid oils, it is preferable to use corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sesame oil, sunflower oil, high oleic sunflower oil, and olive oil, and it is most preferable to use rice oil, sunflower oil, and high oleic sunflower oil, as these oils improve the flavor and oxidation stability of the cooking oil and fat composition.

[0067] The iodine value of the liquid oil used in the cooking fat and oil composition of the present invention is preferably 60-140, and more preferably 70-120.

[0068] In the present invention, other fats and oils may be contained in addition to fat and oil A, fat and oil B, and liquid oil, so long as the solid fat content at 25°C is 10 to 40% and the solid fat content at 35°C is 4 to 10%, and the effect of the cooking fat and oil composition of the present invention is not impaired.

[0069] The other fats and oils in the cooking fat composition of the present invention are fats and oils other than the fats and oils A, B, and liquid oils that can be used in the present invention, and may be used alone or in combination of two or more. In terms of improving the ease of handling of the cooking fat and oil composition, it is preferable that the other fats and oils are one or more selected from palm olein, palm midfraction, and transesterified fats thereof, and more preferable that the other fats and oils are one or more selected from palm olein and transesterified fats of palm olein.

[0070] The content of the other fats and oils in the cooking fat and oil composition of the present invention is preferably 35 to 90 mass %, more preferably 50 to 70 mass %, in the cooking fat and oil composition. In view of the above, preferred embodiments of the oil and fat blend in the cooking fat and oil composition of the present invention include the following blends.

[0071] Examples of mixed oils and fats include oil A (20 parts by mass of palm stearin with a melting point of 53°C), oil B (80 parts by mass of palm olein with an iodine value of 56 and 20 parts by mass of highly hardened high erucic rapeseed oil), 5 parts by mass of transesterified oil, 10 parts by mass of liquid oil, rice oil, 50 parts by mass of palm olein, and 15 parts by mass of random transesterified oil of palm olein, all of which are in a melted state.

[0072] The water content of the cooking fat or oil composition of the present invention is preferably 0 to 5% by mass, more preferably 0 to 1% by mass, and most preferably zero. In the present invention, "no water" refers to the water content in the cooking fat or oil composition being 0.1% by mass or less. Examples of the water in the cooking fat and oil composition of the present invention include tap water and mineral water.

[0073] When the cooking fat and oil composition of the present invention contains water, the oil phase and the water phase may be emulsified. The form of the emulsion is not particularly limited, and may be an oil-in-water type, a water-in-oil type, an oil-in-water-in-oil type, or the like.

[0074] If necessary, the cooking fat composition of the present invention may contain one or more other ingredients selected from emulsifiers, antioxidants, antifoaming agents, colorants, seasonings, flavors, etc. in a small amount, preferably 1 mass% or less, that does not impair the effects of the present invention or the flavor of the cooking fat composition.

[0075] Next, a method for producing the cooking fat and oil composition of the present invention will be described. The present invention is a method for producing the cooking fat and oil composition of the present invention described above, which is characterized by having a step of cooling and kneading the fat and oil composition and a step of incorporating a gas into the fat and oil composition, or a step of incorporating a gas into the fat and oil composition while cooling and kneading the fat and oil composition. Hereinafter, a method for producing a cooking fat and oil composition that is solid at or below room temperature and has plasticity, which is a preferred embodiment of the cooking fat and oil composition of the present invention, will be described.

[0076] Specifically, one or more types of oils and fats are melted by heating, preferably to 60 to 80°C, and mixed so that the oil and fat composition has a solid fat content of 10 to 40% at 25°C and a solid fat content of 4 to 10% at 35°C, to obtain a mixed oil and fat.

[0077] The cooking fat and oil composition of the present invention can be obtained by mixing this mixed fat and oil with water and other raw materials as necessary, plasticizing the mixture by cooling and kneading, and injecting gas so that the content is 10 to 30 mL per 100 g of the fat and oil composition. The cooking fat and oil composition of the present invention can also be obtained by injecting gas so that the volume falls within the above range while plasticizing the mixture by cooling and kneading.

[0078] In the production method of the present invention, various methods can be used to incorporate a gas into the oil and fat composition, such as a method of injecting a gas into the plastic oil and fat obtained by cooling and kneading as described above by aeration, a method of continuously injecting the gas using a continuous aeration device, and a method of injecting a gas into a closed mixer to perform creaming.

[0079] In the production method of the present invention, the step of incorporating a gas can be carried out at any time as long as the final cooking fat composition contains the gas in the volumetric amount within the above range. It is preferable to carry out the step of incorporating a gas simultaneously with the step of cooling and kneading in order to uniformly disperse the gas in the fat composition.

[0080] In addition, when aeration is performed during the cooling and kneading step, a method of continuously injecting gas using a continuous aeration device is preferable. In the production method of the present invention, a method of injecting gas while plasticizing a mixture of oil and fat, if necessary, with water and other raw materials by cooling and kneading is preferable.

[0081] In the production method of the present invention, cooling can be performed using a closed type continuous scraping tubular cooler (A unit) such as a Combinator, Votator, Perfector, or Chemtator, a plate type heat exchanger, or a combination of an open type diacooler and a complexor. Cooling can be performed either slowly or rapidly, but is preferably performed by rapid cooling. Here, rapid cooling refers to cooling at a cooling rate of -0.5°C / min or more, and in the production method of the cooking fat and oil composition of the present invention, cooling is preferably performed at a cooling rate of -0.5°C / min or more, and more preferably at a cooling rate of -5°C / min or more. In the production method of the present invention, cooling to -10 to 5°C is preferable, and cooling to -5 to 5°C is more preferable.

[0082] In the production method of the present invention, kneading is carried out while cooling. This kneading can be carried out using a kneading device (B unit) such as a pin machine, a resting tube, a holding tube, or the like.

[0083] After cooling and kneading, the cooking fat and oil composition of the present invention in a plastic solid form can be obtained from the kneading device, resting tube, or holding tube. The cooking fat and oil composition of the present invention obtained may be poured into a container such as a case or a cup, or may be molded into any shape. When pouring, any container such as an 18-liter can (18-liter can) or cardboard may be used. When molding, it can be molded into various shapes such as a sheet, a block, a cylinder, or a granule. The preferred size of each shape is 50 to 1000 mm in length, 50 to 1000 mm in width, and 1 to 50 mm in thickness in the case of a sheet. In the case of a block, it is 50 to 1000 mm in length, 50 to 1000 mm in width, and 50 to 500 mm in height. In the case of a cylinder, it is 1 to 25 mm in diameter and 5 to 100 mm in length. In the case of a granule, it is 1 to 25 mm in diameter. Of course, the cooking fat and oil composition of the present invention molded into the above-mentioned shape may be packed into a container.

[0084] The cooking oil or fat composition of the present invention is preferably stored at a temperature within a range in which the cooking oil or fat composition does not melt, so as to prevent the gas contained in the oil or fat composition from escaping. From the viewpoint of preventing oxidation or deterioration of the cooking oil or fat composition, it is more preferable to store it at room temperature or below, even more preferable to store it at 15°C or below, and most preferable to store it at 10°C or below.

[0085] Next, the use of the cooking fat and oil composition of the present invention will be described. The cooking fat and oil composition of the present invention can be preferably used in cooking by baking, frying, boiling, deep-frying, etc. By using the cooking fat and oil composition of the present invention, the texture of the cooked food can be improved, and when used in the production of deep-frying foods, oil stains can be suppressed, and when used in the production of deep-frying bakery foods, sugar tears can be suppressed even when sugar is sprinkled or icing is applied.

[0086] Therefore, the cooking fat and oil composition of the present invention can be preferably used for frying, and more preferably for bakery foods to be fried.

[0087] Here, the bakery food to be fried in the present invention refers to breads and confectioneries produced by frying, such as fried bread, curry bread, pies, donuts such as cake donuts and yeast donuts, and pretzels.

[0088] To obtain the dough for the bakery food to be fried in the present invention, conventionally known raw materials can be used. For example, wheat flour such as strong flour, medium flour, and weak flour; other cereal flours such as rye flour, barley flour, and rice flour; nut flours; starches such as corn starch, tapioca starch, wheat starch, and rice starch; and starches that have been subjected to one or more types of processing such as enzyme treatment, gelatinization, decomposition, etherification, esterification, and crosslinking; leavening agents such as baking powder; yeast, emulsifiers, thickening polysaccharides, water, sugars, sugar alcohols, high-intensity sweeteners, dairy products such as whole milk powder, skim milk powder, milk, concentrated milk, fermented milk, whey minerals, yogurt, condensed milk, pure fresh cream, compound cream, and vegetable cream; eggs, egg products, salt, fats and oils such as shortening and margarine; colorants, flavors, seasonings, fruit, dried fruit, fruit juice, meat, fish, and vegetables; and other raw materials such as food additives.

[0089] The dough for the bakery food to be fried in the present invention can be produced by a conventionally known method, such as a bread dough production method including the sponge dough method, the straight kneading method, the liquid dough method, the medium-sized noodle method, the aged noodle method, and the tangzhong method, and a confectionery dough production method including the sugar batter method, the flour batter method, the all-in-mix method, the combined mixing method, and the separate mixing method.

[0090] The bakery food to be fried in the present invention is obtained by blending the above-mentioned raw materials according to a conventional method, processing the dough by aging or shaping, sandwiching or wrapping a filling as necessary, baking, and then frying. These processing and baking can also be performed after frying. In addition, since the cooking fat and oil composition of the present invention can have the effect of suppressing sugar crying, it is possible to smoothly perform topping processing such as sprinkling sugars such as white sugar, powdered sugar, granulated sugar, brown sugar, glucose, maltose, etc., or applying icing after frying.

[0091] The cooked foods that can be produced using the cooking oil and fat composition of the present invention are not particularly limited, and examples thereof include baked dishes such as grilled meat, grilled fish, teriyaki, and teppanyaki; baked goods such as pancakes, butter cakes, pound cakes, cakes, madeleines, cookies, castella, and dorayaki; stir-fried dishes such as stir-fried vegetables, fried rice, and yakisoba; simmered dishes such as braised pork and boiled fish; fried dishes such as tempura, french fries, pork cutlets, deep-fried foods, deep-fried foods, and fritters; fried bread, curry bread, pies, donuts such as cake donuts and yeast donuts; fried bakery foods such as pretzels; and fried goods such as rice crackers, karinto, and snacks.

[0092] When used for cooking, the cooking oil or fat composition of the present invention can be used in combination with one or more other oil or fat compositions, but it is most preferable to use the cooking oil or fat composition of the present invention alone in order to obtain the effects of the present invention effectively. EXAMPLES

[0093] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0094] [Production Example of Interesterified Oil (1)] A random transesterification reaction was carried out using sodium methoxide as a catalyst on an oil blend consisting of 80% by mass of palm olein and 20% by mass of extremely hardened high erucic rapeseed oil containing 45% by mass of behenic acid residues as constituent fatty acid residues, to obtain an interesterified oil (1) corresponding to the above-mentioned oil B. The content of behenic acid residues in the constituent fatty acid residues of this interesterified oil (1) was 8% by mass, and the melting point was 44°C.

[0095] Example 1 20% by mass of palm stearin, 5% by mass of interesterified oil (1), 10% by mass of rice oil, 50% by mass of palm olein, and 15% by mass of randomly interesterified oil of palm olein were heated to 60° C. to melt and mixed by stirring to prepare a mixed oil having a solid fat content of 15.3% at 25° C. and a solid fat content of 5.3% at 35° C. This oil was quenched and kneaded from 60° C. to −5° C. at a cooling rate of −5° C. / min while injecting nitrogen gas, and a cooking oil composition of the present invention containing 15 mL of nitrogen gas per 100 g of the oil composition was obtained. In addition, palm stearin corresponds to the fat A in the present invention, rice oil corresponds to the liquid oil in the present invention, and palm olein and randomly interesterified palm olein correspond to other fats in the present invention. The melting point of the palm stearin used was 53°C.

[0096] Example 2 A cooking fat composition of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that the palm stearin in the fat composition was changed from 20% by mass to 15% by mass, and the palm olein was changed from 50% by mass to 55% by mass. The solid fat content at 25°C was 14.9% and the solid fat content at 35°C was 5.1%, and the oil composition contained 15 mL of nitrogen gas per 100 g of the oil composition.

[0097] Example 3 A cooking fat composition of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that the palm stearin in the fat composition was changed from 20% by mass to 25% by mass and the palm olein was changed from 50% by mass to 45% by mass. The solid fat content at 25°C was 18.5% and the solid fat content at 35°C was 8.3%, and the oil composition contained 15 mL of nitrogen gas per 100 g of the oil composition.

[0098] Example 4 Using the same formulation and manufacturing method as in Example 1, except that the volume of nitrogen gas was changed from 15 mL to 22 mL per 100 g of cooking fat composition, a cooking fat composition of the present invention was obtained, which had a solid fat content of 15.3% at 25°C and a solid fat content of 5.3% at 35°C, and contained 22 mL of nitrogen gas per 100 g of fat composition.

[0099] Example 5 Using the same formulation and manufacturing method as in Example 1, except that the volume of nitrogen gas was changed from 15 mL to 30 mL per 100 g of cooking fat composition, a cooking fat composition of the present invention was obtained, which contained 30 mL of nitrogen gas per 100 g of fat composition and had a solid fat content of 15.3% at 25°C and 5.3% at 35°C.

[0100] Example 6 A cooking fat composition of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that the 50% by mass of palm olein in the fat composition was changed to 45% by mass of palm mid fraction and the 20% by mass of palm stearin was changed to 25% by mass. The solid fat content at 25°C was 24.0% and the solid fat content at 35°C was 9.3%, and the oil composition contained 15 mL of nitrogen gas per 100 g of the oil composition. The palm mid fraction corresponds to the other fats and oils in the present invention.

[0101] Example 7 5% by mass of transesterified oil (1), 10% by mass of rice oil, 40% by mass of palm oil, 15% by mass of palm olein, and 30% by mass of random transesterified oil of palm olein were heated to 60° C. to melt and mixed by stirring to prepare a mixed oil having a solid fat content of 13.6% at 25° C. and a solid fat content of 5.3% at 35° C. This oil was quenched and kneaded to −5° C. at a cooling rate of −5° C. / min while injecting nitrogen gas, and a cooking oil composition of the present invention containing 15 mL of nitrogen gas per 100 g of the oil composition was obtained. Incidentally, palm oil corresponds to other fats and oils in the present invention.

[0102] Example 8 A cooking fat composition of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that the palm olein in the fat blend was changed from 50% by mass to 55% by mass and that the transesterified fat (1) was not included. The solid fat content at 25°C was 14.1% and the solid fat content at 35°C was 8.2%, and the oil composition contained 15 mL of nitrogen gas per 100 g of the oil composition.

[0103] Example 9 A cooking fat composition of the present invention was obtained using the same formulation and manufacturing method as in Example 1, except that the 5% by mass of the transesterified fat (1) in the oil and fat blend was changed to 10% by mass, and the 15% by mass of the random transesterified fat of palm olein was changed to 10% by mass. The solid fat content at 25°C was 16.3% and the solid fat content at 35°C was 9.5%, and the oil and fat composition contained 15 mL of nitrogen gas per 100 g of the oil and fat composition.

[0104] Comparative Example 1 Using the same formulation and manufacturing method as in Example 1, except that nitrogen gas was not injected during the quenching kneading, a gas-free cooking fat composition was obtained with a solid fat content of 15.3% at 25°C and a solid fat content of 5.3% at 35°C.

[0105] Comparative Example 2 Using the same formulation and manufacturing method as in Example 1, except that the volume of nitrogen gas was changed from 15 mL to 5 mL per 100 g of cooking fat composition, a cooking fat composition was obtained that contained 5 mL of nitrogen gas per 100 g of fat composition, and had a solid fat content of 15.3% at 25°C and 5.3% at 35°C.

[0106] Comparative Example 3 Using the same formulation and manufacturing method as in Example 1, except that the volume of nitrogen gas was changed from 15 mL to 35 mL per 100 g of cooking fat composition, a cooking fat composition was obtained that contained 35 mL of nitrogen gas per 100 g of fat composition, and had a solid fat content of 15.3% at 25°C and 5.3% at 35°C.

[0107] Comparative Example 4 In Example 7, the palm oil in the oil / fat blend was changed from 40% by mass to 35% by mass, the palm olein from 15% by mass to 30% by mass, the random interesterified oil of palm olein from 30% by mass to 15% by mass, and the rice oil from 10% by mass to 15% by mass. A gas-free cooking fat / fat composition with a solid fat content of 8.2% at 25°C and 1.8% at 35°C was obtained using the same blend and manufacturing method as in Example 7, except that nitrogen gas was not injected during the quenching and kneading.

[0108] Comparative Example 5 In Example 7, the palm oil in the oil / fat blend was changed from 40% by mass to 45% by mass, the palm olein from 15% by mass to 23% by mass, the random interesterified oil of palm olein from 30% by mass to 15% by mass, and the rice oil from 10% by mass to 12% by mass, and the volume of nitrogen gas was changed from 15 mL to 10 mL per 100 g of cooking oil / fat composition. Using the same blend and manufacturing method, a cooking oil / fat composition was obtained with a solid fat content of 9.7% at 25°C and a solid fat content of 2.4% at 35°C, and containing 10 mL of nitrogen gas per 100 g of oil / fat composition.

[0109] Comparative Example 6 Using the same formulation and manufacturing method as in Example 1, except that the palm stearin was changed from 20% by mass to 35% by mass and the palm olein was changed from 50% by mass to 35% by mass, a cooking fat composition of the present invention was obtained, which had a solid fat content of 23.3% at 25°C and 10.6% at 35°C, and contained 15 mL of nitrogen gas per 100 g of the fat composition.

[0110] [Table 1]

[0111] The obtained cooking fat and oil compositions of Examples 1 to 9 and Comparative Examples 1 to 6 were packed into 18-liter cans immediately after production and stored at 25° C. for 3 weeks, and the following evaluations were carried out using the cans. The evaluation results are summarized in Table 2.

[0112] <Evaluation of oil stains on fried donuts> 3 kg of the cooking fat and oil compositions of Examples 1 to 9 and Comparative Examples 1 to 6 were put into a fryer, and the temperature was raised to 180°C. Six commercially available frozen doughnuts (Shikishima Seipan Co., Ltd.'s Plain Cake Donuts) weighing about 60 g each were then put in and fried for 2 minutes on each side for a total of 4 minutes. The oil was then drained off by placing the donuts on a stainless steel net for 30 minutes and allowed to cool. One of the donuts was left to stand on filter paper for 1 hour, and the weight of the oil-soaked filter paper was measured, and the increase in weight was used as an index of oil staining. Evaluation criteria for oil stains ◎: The increase in weight of the filter paper is less than 0.5 g. ○: The increase in the weight of the filter paper is 0.5 g or more and less than 1.0 g. △: The increase in the weight of the filter paper is 1.0 g or more and less than 1.5 g. ×: The weight of the filter paper increased by 1.5 g or more.

[0113] <Fried donuts sugar crying evaluation> 3 kg of the cooking fat and oil compositions of Examples 1 to 9 and Comparative Examples 1 to 6 were put into a fryer, and the temperature was raised to 180°C. Six commercially available frozen doughnuts (plain cake doughnuts manufactured by Shikishima Pan Co., Ltd.) weighing about 60 g each were then put into the fryer and fried for 2 minutes on each side for a total of 4 minutes. The fryer was then placed on a stainless steel net for 30 minutes to drain the oil and allowed to cool. These donuts and powdered sugar were placed in a plastic bag, the opening was closed, and the plastic bag was lightly shaken to sprinkle the powdered sugar evenly on the donuts until the surface of the donuts turned white. The powdered sugar-sprinkled donuts were taken out of the plastic bag, and left to stand at room temperature for 30 minutes, after which sugar crying was evaluated based on the amount of powdered sugar remaining. Sugar crying rating criteria ◎: Powdered sugar remains undissolved ○: Slight sugar whining, but the powdered sugar remains almost undissolved △: Sugar crying ×: Very sugary, almost all of the powdered sugar has melted

[0114] <Texture evaluation of fried donuts> 3 kg of the cooking fat and oil compositions of Examples 1 to 9 and Comparative Examples 1 to 6 were put into a fryer, and the temperature was raised to 180°C. Six commercially available donuts (plain cake donuts manufactured by Shikishima Seipan Co., Ltd.) with frozen dough weighing about 60 g each were then put into the fryer and fried for 2 minutes on each side for a total of 4 minutes. The donuts were then placed on a stainless steel net for 30 minutes to drain the oil and allowed to cool. Six experienced panelists ate the donuts and scored them on a scale of 1 to 7, with the texture of Comparative Example 1 being the standard (4 points), with a higher value indicating a crispier texture and a lower value indicating a more sticky texture. The total score was calculated and the texture was evaluated according to the following criteria. The panelists had previously agreed on the evaluation criteria before scoring. ·Texture evaluation criteria ◎: Average score is 6 or higher ○: Average score is 4 or more and less than 6 △: Average score is 2 or more but less than 4 ×: Average score is less than 2

[0115] Evaluation of ease of handling of oil and fat compositions For the cooking oil and fat compositions of Examples 1 to 9 and Comparative Examples 1 to 6, the ease of handling when scooping the oil and fat compositions with a shovel and dispensing them into a fryer was evaluated by six experienced panelists according to the following evaluation criteria, and the average score was used to evaluate the ease of handling of the oil and fat compositions. Evaluation criteria for ease of handling oils and fats 4 points: The scoop can easily penetrate into the oil composition, and the oil composition is cohesive and easy to separate. 3 points: The oil composition is somewhat hard, but the scoop can easily be inserted, and the oil composition is well-organized and easy to separate. 2 points: The oil composition is hard and difficult to insert a scoop into. Or, the oil composition crumbles slightly, making it difficult to separate. 1 point: The oil composition is very hard and the scoop is very difficult to insert. Or, the oil composition is very brittle and crumbles, so it is very difficult to separate. -Evaluation of ease of handling of oil and fat compositions ◎: The average score is 3.5 points or higher. ○: The average score is 3 or more and less than 3.5 points. △: The average score is 2 or more and less than 3 points. ×: The average score is less than 2 points.

[0116] [Table 2]

[0117] As shown in Table 2, cooking fat compositions having a solid fat content of 10-40% at 25°C and a solid fat content of 4-10% at 35°C suppressed oil staining and sugar crying, and the texture of the food after cooking was also good. However, in Comparative Examples 4 and 5, in which the solid fat contents at 25°C and 35°C were outside the above ranges, the effect of suppressing oil staining and sugar crying was not obtained, and the texture of the food after cooking was also poor.

[0118] Furthermore, from Examples 7 and 8, it was found that in the cooking fat composition of the present invention, even if only one of fats A and B is contained, the effect of suppressing oil stains and sugar weeping and the effect of improving the texture of food after cooking can be obtained, but these effects can be obtained more effectively by using both fats A and B in combination as in Example 1.

[0119] As shown in Table 2, when the gas was contained in the range of 10 to 30 mL per 100 g of the oil and fat composition, the ease of handling of the cooking oil and fat composition was good. On the other hand, even if the solid fat content at 25°C and 35°C was within the above range, the oil and fat composition in Comparative Example 1, Comparative Example 2, and Comparative Example 4 in which the volume of gas was less than 10 mL per 100 g of the oil and fat composition was hard and difficult to insert a scoop into, making it difficult to handle. In addition, even if the gas was contained within the above range, Comparative Example 6 in which the solid fat content at 35°C was outside the above range was also hard and difficult to insert a scoop into, making it difficult to handle.

[0120] Comparative Example 3, which contained more than 30 mL of gas per 100 g of the oil composition, improved the texture of the food after cooking and suppressed oil stains and sugar weeping, but the oil composition was brittle and crumbled when separated, and was prone to spilling when transferred to the fryer, making it very difficult to handle.

[0121] <Evaluation of breaking strength> The breaking strength at 10° C. was measured for the cooking fat and oil compositions of Examples 1 and 4, which were rated as ⊚ in ease of handling, and Comparative Examples 1 and 6, which were rated as x.

[0122] The cooking fat and oil compositions were cut into cubes measuring 30 mm in length, 30 mm in width, and 30 mm in thickness, and were placed in a thermostatic chamber adjusted to 10° C. for 3 days to adjust the temperature of the cooking fat and oil compositions to 10° C. The breaking strength of the cooking fat and oil compositions after temperature adjustment was measured using a rheometer CR-3000EX-S manufactured by Sun Scientific Co., Ltd. Using a disk-shaped adapter with a diameter of 5 mm, the cooking fat and oil composition was compressed by 50% at a speed of 2 cm / min, and the maximum stress value at that time was taken as the breaking strength of the cooking fat and oil composition.

[0123] [Table 3]

[0124] As shown in Table 6, the cooking fat and oil compositions of Examples 1 and 4, which were easy to handle, had lower breaking strengths than the cooking fat and oil compositions of Comparative Examples 1 and 6, which were difficult to handle. From these results, it was inferred that there is a correlation between the breaking strength value and ease of handling of the fat and oil composition.

Claims

1. A cooking fat or oil composition comprising a gas that is acceptable for use in food, The content of the gas under conditions of 1 atmosphere and 25°C is 10 to 30 mL per 100 g of the oil or fat composition, The solid fat content at 25°C is 10 to 40%; A cooking fat composition having a solid fat content of 4 to 10% at 35°C and containing fat A and fat B described below. Oil A: Fractionated hard oil having a melting point of 50-70°C. Oil / fat B: Interesterified oil / fat satisfying the conditions (b-1) and (b-2). Condition (b-1): The oil / fat is an interesterified oil / fat obtained by transesterification of a palm-based oil / fat with an oil / fat containing 15% by mass or more of behenic acid residues in the fatty acid residue composition, and the fatty acid residue composition contains 5 to 12% by mass of behenic acid residues. Condition (b-2): The melting point is 20 to 50°C.

2. The cooking fat composition according to claim 1, comprising 5 to 30% by mass of the fat A and 2 to 15% by mass of the fat B.

3. The cooking fat and oil composition according to claim 1 or 2, wherein the gas is at least one selected from the group consisting of air and inert gases.

4. The cooking fat and oil composition according to any one of claims 1 to 3, which is for deep frying.

5. The cooking fat and oil composition according to any one of claims 1 to 4, which is for use in bakery foods to be fried.

6. A method for producing a food, which comprises cooking the food by using the cooking fat and oil composition according to any one of claims 1 to 5.

7. The method for producing a cooking fat or oil composition according to any one of claims 1 to 5, comprising a step of cooling and kneading the fat or oil composition and a step of incorporating a gas into the fat or oil composition, or a step of incorporating a gas into the fat or oil composition while cooling and kneading the fat or oil composition.

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