Oil composition for shallow frying, method for producing the oil composition for shallow frying, and method for shortening frying time using the oil composition for shallow frying

Abstract

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

Description

Technical Field

[0001] The present invention relates to a frying oil composition for shallow frying, a method for producing the frying oil composition for shallow frying, and a method for shortening the frying time using the frying oil composition for shallow frying.

Background Art

[0002] In recent years, the demand for simplified cooking has been increasing. In particular, from the viewpoints of frying oil treatment and cooking area cleaning, there is a desire to perform frying cooking with as little frying oil as possible. However, when frying cooking (hereinafter also referred to as shallow frying) is performed with a small amount of frying oil, there are problems such as the frying time being lengthened to avoid undercooking due to a decrease in oil temperature caused by adding frying ingredients or the entire frying ingredients not being immersed in the frying oil, resulting in poor appearance and texture.

[0003] As a means for solving the problems of shallow frying, Patent Document 1 describes a mix for fried foods containing wheat flour, 0.5 to 50% by mass of flour other than wheat flour, 0.3 to 10% by mass of an emulsifier, and 0.05 to 5% by mass of an expanding agent.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, Patent Document 1 does not disclose or suggest a frying oil composition for shallow frying. Furthermore, it does not describe shortening the frying time.

Means for Solving the Problems

[0006] As a result of intensive studies by the present inventors, it has been found that when using a fat and oil composition containing a specific emulsifier, even when shallow-frying, the appearance and texture are not impaired, and the frying penetration is good and the frying time can be shortened.

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

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

Advantages of the Invention

[0008] According to the present invention, it is possible to provide a frying oil composition for shallow frying containing a glycerin fatty acid ester, a method for producing a frying oil composition for shallow frying including a step of adding a glycerin fatty acid ester, and a method for shortening frying time using the frying oil composition for shallow frying containing a glycerin fatty acid ester

Embodiments for Carrying Out the Invention

[0009] Hereinafter, embodiments of the present invention will be described. Note that any combination of these components, and conversions of the expressions of the present invention between methods, apparatuses, etc. are also effective as aspects of the present invention

[0010] The shallow frying in the present invention is a cooking method in frying cooking, in which frying cooking is performed with a small amount of frying oil. For example, it refers to those in which the highest part of the height of the frying oil from the bottom surface of a cooking utensil such as a frying pan or a pot is 10 mm or less. For example, it refers to those in which the height of the frying oil is 20% or more and 90% or less of the thickness of the fried food

[0011] The frying oil composition for shallow frying of the present invention is characterized by containing an edible oil and a glycerin fatty acid ester Hereinafter, each component in the frying oil composition for shallow frying will be described

[0012] (Edible oil) The raw material oils and fats used in the frying oil composition are not particularly limited as long as they are oils and fats for food. For example, vegetable oils such as rapeseed oil, soybean oil, corn oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, linseed oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm olein, palm oil, palm kernel oil, coconut oil; animal oils such as beef tallow, lard, chicken fat, milk fat, fish oil; synthetic oils such as medium-chain fatty acid triglycerides, etc. can be mentioned. In addition, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hardening, fractionation, and transesterification can be used. These raw material oils and fats may be used alone or in combination of two or more. Preferably, it contains one or more selected from rapeseed oil, soybean oil, corn oil, sunflower oil, palm olein, more preferably one or more selected from rapeseed oil, soybean oil, corn oil, palm olein, and even more preferably one or two selected from rapeseed oil or soybean oil.

[0013] (Glycerin fatty acid ester) Glycerin fatty acid ester is one type of emulsifier. In this embodiment, the content of glycerin fatty acid ester contained in the frying oil composition is 0.05% by mass or more and 5% by mass in the frying oil composition, preferably 0.08% by mass or more and 3% by mass or less, more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less.

[0014] The constituent fatty acids of the glycerin fatty acid ester are not particularly limited, but are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 14 to 20 carbon atoms, even more preferably fatty acids having 18 carbon atoms, and even more preferably oleic acid.

[0015] The HLB of the glycerin fatty acid ester is 3 or more and 10 or less, preferably 4 or more and 9 or less, and more preferably 5 or more and 8 or less.

[0016] Examples of the glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, etc., and preferably one or two selected from polyglycerin fatty acid esters and glycerin organic acid fatty acid esters.

[0017] The average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less, preferably 2 or more and 13 or less, and more preferably 2 or more and 10 or less.

[0018] Examples of the glycerin organic acid fatty acid esters include glycerin acetic acid fatty acid esters, glycerin lactic acid fatty acid esters, glycerin citric acid fatty acid esters, glycerin succinic acid fatty acid esters, glycerin diacetyl tartaric acid fatty acid esters, etc., and preferably glycerin citric acid fatty acid esters. Further, as the glycerin citric acid fatty acid ester, glycerin citric acid monooleic acid ester is preferable.

[0019] The frying oil composition of the present invention may contain components other than edible oils and fats and glycerin fatty acid esters as long as the objects and effects of the present invention are not inhibited. For example, components usually used in foods such as silicone, emulsifiers other than the glycerin fatty acid esters, flavors, enzyme preparations, alkali preparations, phosphates, thickeners, pigments, antioxidants, bacteriostatic agents, seasonings, etc. can be mentioned.

[0020] (Frying seeds) Generally, frying methods include directly frying vegetables as they are, frying with a breading on the frying seeds, and frying with a batter coating on the frying seeds. In this embodiment, examples of foods applicable to frying include, for example, direct frying of vegetables; donuts, fried bread, American dogs, croquettes made by frying dough mixed with flour, water, eggs, sugar, etc.; fried rice confections made by frying dough mainly composed of rice; tempura, tatsutaage, fried tofu made by frying with a breading on the frying seeds; fritters, tonkatsu, chicken katsu, chicken nanban, fish fry, tempura, croquettes, mentchikatsu, chicken nuggets, etc. made by coating the frying seeds with a batter, among which those made by coating the frying seeds with a batter and then frying are preferably used. Examples of ingredients used as frying seeds include seafood such as shrimp, squid, scallops, sea bass, snakehead fish, horse mackerel, conger eels, etc., vegetables such as carrots, onions, eggplants, green beans, sweet potatoes, pumpkins, potatoes, burdocks, asparagus, etc., mushrooms such as shiitake mushrooms, maitake mushrooms, enoki mushrooms, etc., meats such as beef, pork, chicken, duck, etc., ground seafood processed from these, fillings for cream croquettes, dough for curry bread, etc.

[0021] (Method for manufacturing a shallow-frying oil composition) The shallow-frying oil composition of the present invention is characterized by including a step of adding a glycerin fatty acid ester to an edible oil. For example, it can be manufactured by heating the edible oil to about 60°C, adding a predetermined amount of glycerin fatty acid ester, and then stirring and dissolving it sufficiently. Also, it can be manufactured by heating a part of the edible oil and a predetermined amount of glycerin fatty acid ester to about 60°C, stirring and dissolving them sufficiently, and then adding the edible oil until it reaches a predetermined amount.

[0022] (Method for shortening frying time) When shallow-frying using the shallow-frying oil composition of the present invention, the frying time can be shortened compared to shallow-frying with an oil composition without adding a glycerin fatty acid ester. Specifically, when frying with the shallow-frying oil composition of the present invention, the frying seeds will cook through faster.

[0023] The frying time is preferably 1 minute or more and 20 minutes or less, more preferably 4 minutes or more and 20 minutes or less.

[0024] The temperature of shallow frying is preferably 150°C or more and 200°C or less, more preferably 160°C or more and 200°C or less.

Examples

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

[0026] (Glycerin fatty acid ester) Table 1 summarizes the glycerin fatty acid esters used in the following tests.

[0027]

Table 1

[0028] Also, the edible oils and fats used in the tests are shown below.

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

[0030] (Method for preparing the oil and fat composition for shallow frying) The oil and fat composition for shallow frying of the examples was obtained by adding glycerin fatty acid ester to the edible oil and fat so as to achieve a predetermined formulation. Specifically, it was prepared by the following method. (1) A predetermined amount of glycerin fatty acid ester was heated to 60°C. (2) A predetermined amount of about 1 / 10 of the edible oil and fat was heated to 60°C, and the glycerin fatty acid ester of (1) was added and stirred to be completely dissolved. (3) The edible oil and fat at room temperature was added to (2) while stirring so as to achieve a predetermined formulation.

[0031] <Test 1> The frying oil composition for shallow frying of Example 1-1 was prepared with the formulation shown in Table 2.

[0032] The frying oil compositions for shallow frying of Comparative Example 1 and Example 1-1 with the amounts of oil described in Table 2 were placed in a flat-bottomed frying pan with a diameter of 26 cm and heated to 180°C. Four frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) with a thickness of 15 mm were placed in each frying pan and fried for 5 minutes. After frying, the oil was drained and the internal temperature was measured.

[0033] The internal temperature was measured as follows. The probe part of a handy thermometer (product name: Portable Thermometer DP-350, manufactured by Rika Kogyo Co., Ltd.) was inserted 70 mm deep in the long axis direction of the fried croquette, and the temperature was measured. The evaluation results of the internal temperature are shown in Table 2.

[0034]

Table 2

[0035] As shown in Table 2, in Comparative Example 1 where the amount of oil was reduced from the oil in Comparative Example 1, the internal temperature was low and the frying performance was poor. On the other hand, the croquettes fried with the frying oil composition for shallow frying of Example 1-1 had a higher internal temperature and better frying performance than Comparative Example 1 and Comparative Example 1, even though the amount of oil was the same as that in Comparative Example 1.

[0036] <Test 2> The frying oil composition for shallow frying of Example 2-1 was prepared with the formulation shown in Table 3.

[0037] The frying fats and oils compositions for shallow frying of Comparative Example 2, Comparative Example 2, and Example 2-1 described in Table 3 were placed in a flat-bottomed frying pan with a diameter of 28 cm and heated to 160°C. Five frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) with a thickness of 15 mm were placed in each frying pan with the heated fats and oils and fried for 5 minutes. After frying, the oil was drained and the appearance and texture were evaluated. The evaluation results are shown in Table 3.

[0038]

Table 3

[0039] As shown in Table 3, the texture and appearance of the croquettes fried in Comparative Example 2 with less oil amount from the fat and oil of Comparative Example 2 were poor, whereas the croquettes fried with the frying fat and oil composition for shallow frying of Example 2-1 had the same appearance and texture as Comparative Example 2 despite having the same oil amount as Comparative Example 2. From the results of Test 1 and Test 2, it was shown that when frying with the frying fat and oil composition for shallow frying of the present invention, even if the oil amount is reduced, good frying results with good appearance and texture can be obtained.

[0040] <Test 3> Frying fat and oil compositions for shallow frying of Examples 3-1 to 3-3 were prepared with the formulations shown in Table 4.

[0041] Chicken Nanban and Tonkatsu were prepared according to the following (Method for Preparing Chicken Nanban) and (Method for Preparing Tonkatsu).

[0042] (Method for Preparing Chicken Nanban) (1) The skinless chicken breast meat (about 300 g, about 30 mm thick) was coated with flour (product name: Nissin Cooking Flour, manufactured by Nissin Flour Milling Co., Ltd.) and then with eggs in that order. (2) The frying fat and oil compositions for shallow frying of Comparative Example 3, Comparative Example 3, and Examples 3-1 to 3-3 with the oil amounts described in Table 4 were placed in a frying pan with a diameter of 28 cm and heated to 160°C. (3) The dressed meat was put into a frying pan and fried for 8 minutes on one side, then turned over and fried for 7 minutes, for a total of 15 minutes.

[0043] (Method for preparing tonkatsu) Tonkatsu was prepared according to the following procedure. (1) The pork loin block was cut into pieces of 50 mm × 70 mm × 20 mm thickness (about 40 g per piece). (2) The cut meat was coated in the order of wheat flour (product name: Nissin Cooking Flour, manufactured by Nissin Flour Milling Co., Ltd., Wellner), eggs, and breadcrumbs (product name; Frystar 7, manufactured by Frystar Co., Ltd.). (3) The shallow-frying oil compositions of Comparative Example 3, Comparative Example 3, and Examples 3-1 to 3-3 with the oil amounts described in Table 4 were put into a frying pan with a diameter of 28 cm and heated to 180°C. (4) The dressed meat was put into the frying pan and fried for 3 minutes on each side for a total of 6 minutes.

[0044] Immediately after preparing the chicken nanban and tonkatsu, they were cut respectively and the internal conditions were observed. The results are shown in Table 4.

[0045]

Table 4

[0046] As shown in Table 4, in Comparative Example 3 where the oil amount was reduced from the oil of Comparative Example 3, the inside of the chicken nanban and tonkatsu was raw, whereas the chicken nanban and tonkatsu fried with the shallow-frying oil compositions of Examples 3-1 to 3-3, despite having the same oil amount as Comparative Example 3, were completely cooked through as in Comparative Example 3. That is, when frying with the shallow-frying oil composition of the present invention, the frying time can be shortened. Further, a shortening effect of the frying time was recognized by frying using a shallow-frying oil composition containing 0.05% by mass or more of O-50D.

[0047] <Test 4> The shallow-frying oil compositions of Examples 4-1 to 4-2 were prepared with the formulations shown in Table 5.

[0048] In the above-mentioned (method for preparing chicken nanban), chicken nanban was prepared in the same procedure except that the oil and fat compositions of the control example, comparative example, and example were replaced with control example 4, comparative example 4, and examples 4-1 to 4-2. Immediately after frying, the chicken nanban was cut and the internal state was observed. The results are shown in Table 5.

Table 5

[0049] As shown in Table 5, even when frying using an oil and fat composition for shallow frying prepared by using rapeseed oil as the edible oil and adding 623M and DO-100V as glycerin fatty acid esters, the effect of shortening the frying time was recognized.

[0050] <Test 5> An oil and fat composition for shallow frying of Example 5-1 was prepared with the formulation shown in Table 6.

[0051] In the above-mentioned (method for preparing chicken nanban), chicken nanban was prepared in the same procedure except that the oil and fat compositions of the control example, comparative example, and example were replaced with control example 5, comparative example 5, and example 5-1. Immediately after frying, the chicken nanban was cut and the internal state was observed. The results are shown in Table 5.

[0052]

Table 6

[0053] As shown in Table 6, even when frying using an oil and fat composition for shallow frying prepared by using palm olein as the edible oil and adding O-50D as glycerin fatty acid esters, the effect of shortening the frying time was recognized.

Claims

1. A frying oil composition containing edible oil and glycerin fatty acid ester, wherein the glycerin fatty acid ester is one or more selected from monoglycerin fatty acid ester and polyglycerin fatty acid ester (excluding polyglycerol pentaoleate having a cyclic content of 10% or less in the constituent polyglycerol), and the constituent fatty acid is oleic acid, the glycerin fatty acid ester is contained in the frying oil composition in an amount of 0.05% by mass or more and 5% by mass or less, and the shallow fry is a cooking method in which frying is performed with frying oil having a height of the highest part of the frying oil of 10 mm or less from the bottom surface of the cooking utensil, and the highest part of the height is 20% or more and 90% or less of the thickness of the fried food, said oil composition.

2. The frying oil composition according to claim 1, wherein the average degree of polymerization of the polyglycerol in the polyglycerol fatty acid ester is 2 or more and 15 or less.

3. The frying oil composition according to claim 1 or 2, wherein the food to which the shallow fry is applied is one in which the fried food is coated with a breader or one in which the fried food is coated with batter.

4. A method for producing a frying oil composition, comprising a step of adding glycerin fatty acid ester to edible oil, wherein the glycerin fatty acid ester is one or more selected from monoglycerin fatty acid ester and polyglycerin fatty acid ester (excluding polyglycerol pentaoleate having a cyclic content of 10% or less in the constituent polyglycerol), and the constituent fatty acid is oleic acid, the glycerin fatty acid ester is contained in the frying oil composition in an amount of 0.05% by mass or more and 5% by mass or less, and the shallow fry is a cooking method in which frying is performed with frying oil having a height of the highest part of the frying oil of 10 mm or less from the bottom surface of the cooking utensil, and the highest part of the height is 20% or more and 90% or less of the thickness of the fried food, said production method.

5. A method for shortening the frying time as compared with frying with an oil composition not added with glycerin fatty acid ester, using a frying oil composition obtained by a production method including a step of adding glycerin fatty acid ester to edible oil, The glycerin fatty acid ester is one or more selected from monoglycerin fatty acid esters and polyglycerin fatty acid esters (excluding polyglycerin pentaoleate having a cyclic content of 10% or less in the constituent polyglycerin), and the constituent fatty acid is oleic acid. The glycerin fatty acid ester is contained in the shallow-fry oil composition in an amount of 0.05% by mass or more and 5% by mass or less. The shallow fry refers to the cooking method in which frying is carried out with frying oil in which the highest part of the height of the frying oil is 10 mm or less from the bottom surface of the cooking appliance, and the highest part of the height is 20% or more and 90% or less of the thickness of the frying seeds.

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