Stir-frying composition

Abstract

To provide a seasoning having dispersibility sufficient to be mixed with food materials, preventing the seasoning from being stuck or scorched to a heater when fry cooking is done, and capable of imparting a fried fragrant smell.SOLUTION: A fry cooking composition includes: (A) one or more selected from a group consisting of polyglycerol condensed ricinoleic acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester; (B) lecithin; (C) an aqueous seasoning; and (D) edible oil.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a stir-frying composition that contains a specific emulsifier, lecithin, an aqueous seasoning, and an edible oil and fat and that can impart a fragrant odor while suppressing burning during cooking, a food product using the composition, a method for producing the food product, and a method for enhancing the stir-frying sensation of food ingredients. [Background technology]

[0002] The deliciousness of food is determined not only by its taste, but also by its smell and texture. In cooking methods such as Chinese cuisine, which involve stir-frying at high temperatures for a short time, a fragrant aroma not only stimulates the appetite but also contributes to the taste. However, when seasonings are stir-fried together with ingredients at high temperatures (over 400°C), depending on the type and amount of ingredients, they can stick to the pan and burn, reducing the flavor. Furthermore, when stir-frying for a short time, the dispersibility of the seasonings can make it difficult to evenly distribute them and achieve a uniform flavor, reducing productivity. On the other hand, cooking at low temperatures to prevent food from burning can reduce the fragrant aroma, so there is a need to develop seasonings that are suitable for stir-frying.

[0003] It has been known to incorporate lecithin, which can improve the releasability of cooking utensils and ingredients during cooking, into seasonings for stir-frying (Patent Document 1). However, stir-frying using an oil or fat composition containing lecithin has problems such as an effect on taste and odor and heat discoloration due to the heat generated during stir-frying. It has also been reported that the adhesion can be suppressed by combining emulsifiers with different HLB values ​​without using lecithin, allowing ingredients to be stir-fried (Patent Documents 2 and 3). Meanwhile, reports have included the use of a lecithin-containing oil or fat composition containing a polyglycerol-condensed ricinoleic acid ester to suppress heat discoloration of lecithin (Patent Document 4), and the use of a lecithin-containing water-in-oil emulsion containing a polyglycerol-condensed ricinoleic acid ester to prevent oil splashing during cooking and reduce calorie intake (Patent Document 5). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 8-89186 [Patent Document 2] Japanese Patent Application Publication No. 2019-150068 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-101138 [Patent Document 4] Japanese Patent Application Laid-Open No. 2007-68462 [Patent Document 5] Japanese Patent Application Publication No. 1-187052 Summary of the Invention [Problem to be solved by the invention]

[0005] To provide a seasoning which has dispersibility that makes it easy to mix with food ingredients, prevents sticking or burning to a heater when stir-frying, and can impart a fragrant stir-fried smell. [Means for solving the problem]

[0006] As a result of extensive research to achieve the above object, the inventors discovered that a composition in which a specific emulsifier and lecithin are added to edible oils and fats and an aqueous seasoning has excellent dispersibility, imparts a fragrant fried aroma without the need for frying at high temperatures (400°C or higher), and prevents burning, thereby completing the present invention. That is, the present invention is as follows.

[0007] [1] (A) one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters; (B) lecithin, (C) Water-based seasonings and (D) Edible fats and oils A stir-fry cooking composition comprising: [2] The composition according to [1], which is a water-in-oil emulsion composition. [3] The composition according to [1] or [2], wherein (A) contains at least a polyglycerol condensed ricinoleic acid ester. [4] The composition according to any one of [1] to [3], wherein (A) is a polyglycerol condensed ricinoleate. [5] The composition according to any one of [1] to [4], wherein (C) is at least one selected from the group consisting of soy sauce, miso, soybeans, sauces, and extracts of livestock products, seafood products, vegetables, fruits, and herbs with water and / or alcohol. [6] The composition according to any one of [1] to [5], wherein (D) is at least one edible oil selected from the group consisting of vegetable oils, animal oils, and interesterified oils thereof. [7] The composition according to [6], wherein (D) is at least one vegetable oil selected from the group consisting of safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, rapeseed oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, canola oil, salad oil, and interesterified oils thereof. [8] The composition according to [6], wherein (D) is at least one animal fat selected from the group consisting of beef tallow, lard, chicken fat, mutton tallow, whale oil, milk fat, and interesterified oils thereof. [9] The composition according to any one of [1] to [8], wherein the weight of (A) is 0.01 to 30% by weight relative to (D).

[10] The composition according to any one of [1] to [9], wherein the weight of (B) is 0.01 to 40% by weight relative to (D).

[11] The composition according to any one of [1] to

[10] , wherein the weight ratio of (C) to (D) is 8:2 to 1:9.

[12] The composition according to any one of [1] to

[11] for enhancing the stir-frying sensation.

[13] A food product containing the composition according to any one of [1] to

[12] .

[14] The food product according to

[13] , wherein the food product is cooked rice.

[15] A method for producing food, comprising the step of adding the composition according to any one of [1] to

[12] and frying food ingredients.

[16] The method according to

[15] , wherein the frying temperature is 400°C or less.

[17] The manufacturing method according to

[15] or

[16] , wherein the food material is cooked rice.

[18] A method for enhancing the stir-fried texture of food materials, comprising the step of adding the composition according to any one of [1] to

[12] .

[19] The method according to

[18] , wherein the food ingredient is cooked rice. [Effects of the Invention]

[0008] According to the present invention, a seasoning can be provided that can impart a fragrant smell to cooked rice or the like even at low temperatures. According to the present invention, by adding the composition of the present invention to ingredients before, during, or after stir-frying, the stir-fried texture of ingredients and seasonings is enhanced while improving releasability from the heater, thereby preventing burning. The composition of the present invention has good dispersibility and can be easily mixed with food materials, and also has excellent stability, so that it can improve cooking properties. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention relates to a stir-fry composition comprising the following (A) to (D) (hereinafter sometimes abbreviated as the composition of the present invention): (A) one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters; (B) lecithin, (C) aqueous seasoning, and (D) edible oils and fats.

[0010] In the present invention, "stir-frying" refers to a cooking method in which oil is heated in a heater such as a pan, ingredients are added, and the ingredients are heated while being mixed. The ingredients for the dish are not limited as long as they are suitable for stir-frying, such as starchy ingredients such as cooked rice and noodles, vegetables, meat ingredients such as livestock products and marine products, etc. The composition of the present invention can be used together with or instead of oil during stir-frying, and can also be added to ingredients before stir-frying, or added to stir-fried ingredients.

[0011] (A) in the present invention is a polyglycerol condensed ricinoleate, a sorbitan fatty acid ester, a sucrose fatty acid ester, or a mixture thereof, and may be one type or a mixture of two or more types.

[0012] The degree of glycerin polymerization of polyglycerol condensed ricinoleate (hereinafter sometimes abbreviated as PGPR) is usually 4-10, and preferably 6-10.

[0013] PGPR includes those with various degrees of esterification, and in this specification, the average degree of esterification of these is referred to as the degree of esterification of PGPR. The degree of esterification is an index showing the percentage of hydroxyl groups in polyglycerol that are esterified, and can be calculated from the hydroxyl value and saponification value. The average degree of esterification of PGPR is usually 10% or more, preferably 15% or more. The upper limit is usually 60% or less, preferably 45% or less, and more preferably 30% or less.

[0014] The lower limit of the condensation degree of ricinoleic acid in PGPR is usually 5, and preferably 5.5. The upper limit is usually 8, preferably 7, and more preferably 6.5. Here, the "condensation degree of ricinoleic acid in PGPR" refers to the proportion of ricinoleic acid that has undergone dehydration condensation. PGPR contains ricinoleic acid with various condensation degrees, and in this specification, the average condensation degree of ricinoleic acid in PGPR is defined as the condensation degree of ricinoleic acid in PGPR. The HLB of the PGPR is usually 0-6, preferably 2-4.

[0015] The constituent fatty acids in the sorbitan fatty acid ester are not particularly limited as long as they do not impair the effects of the present invention, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably 12 to 22 carbon atoms, and more preferably 14 to 20 carbon atoms, and specific examples thereof include one or more fatty acids such as myristic acid, palmitic acid, stearic acid, and oleic acid. Examples of sorbitan fatty acid esters include sorbitan monostearate ester, sorbitan monooleate ester, sorbitan distearate ester, and sorbitan tristearate ester. The HLB of the sorbitan fatty acid ester is usually 2-8.6, preferably 3-7.

[0016] The constituent fatty acids in the sucrose fatty acid ester are not particularly limited as long as they do not impair the effects of the present invention, and examples thereof include linear saturated or unsaturated fatty acids having 6 to 24 carbon atoms, preferably 12 to 22 carbon atoms, and specific examples thereof include one or more fatty acids such as palmitic acid, stearic acid, oleic acid, erucic acid, and behenic acid. From the viewpoint of ease of emulsification, the constituent fatty acids are more preferably unsaturated fatty acids. The HLB of the sucrose fatty acid ester is usually 0-8, preferably 0-6, and more preferably 0-5.

[0017] From the viewpoint of enhancing the fragrant aroma and preventing sticking to the heater and burning, (A) preferably contains at least a polyglycerol condensed ricinoleate, and more preferably a polyglycerol condensed ricinoleate.

[0018] In the present invention, the compound (A) may be either one synthesized by a known method or a commercially available product.

[0019] Examples of (B) in the present invention include lecithin obtained from animal raw materials such as egg yolk, lecithin obtained from oilseeds such as soybean and rapeseed, enzyme-treated lecithin, enzyme-decomposed lecithin, fractionated lecithin, highly purified lecithin, etc. Any lecithin can be used as long as it does not impair the effects of the present invention.

[0020] In the present invention, (C) is not particularly limited as long as it is a water-based seasoning, but it usually means a seasoning that contains at least 30% by weight of water and can be mixed with water. Specific aqueous seasonings include soy sauce, miso, soy sauces, sauces, and water and / or alcohol extracts of livestock products, seafood products, vegetables, fruits, and herbs.

[0021] Examples of soy sauce include dark soy sauce, light soy sauce, tamari soy sauce, re-brewed soy sauce, white soy sauce, etc. These soy sauces may be used alone or in combination of two or more kinds.

[0022] Examples of miso include red miso, white miso, Sendai miso, Hatcho miso, barley miso, rice miso, etc. These miso may be used alone or in combination of two or more kinds.

[0023] Examples of sauces include meat sauce, fish sauce, herbal sauce, grain sauce, chili bean paste, sweet bean paste, sesame sauce, fried sauce, XO sauce, etc. These sauces may be used alone or in combination of two or more.

[0024] Examples of sauces include Worcestershire sauce, medium-thick sauce, ketchup, tomato sauce, etc. These sauces may be used alone or in combination of two or more.

[0025] The extracts of livestock products, marine products, vegetables, fruits, and herbs extracted with water and / or alcohol are not particularly limited as long as they are aqueous, but it is preferable to use extracts with a Brix of at least 10. These extracts may be used alone or in combination of two or more.

[0026] In the present invention, (C) is preferably soy sauce, miso, soybean paste, sauces, or livestock product extracts, more preferably soy sauce, soybean paste, sauces, or livestock product extracts, from the viewpoint of imparting a fragrant smell. These aqueous seasonings may be used alone or in combination of two or more.

[0027] The salt concentration in (C) is determined as appropriate depending on the food being cooked and the type of cooking, but from the viewpoint of stabilizing the emulsion, it is usually 30% by weight or less, preferably 20% by weight or less, and more preferably 10% by weight or less, based on the total weight of (C). The salt concentration can be calculated by "amount of sodium contained in (C) (g) × 2.54 × 100 ÷ weight (g) of (C)". The salt concentration can be adjusted by adding table salt or water, for example.

[0028] (D) in the present invention is not particularly limited as long as it is an edible oil or fat, and typically includes vegetable oils and animal fats, and interesterified oils obtained by interesterifying the above-mentioned oils or fats can also be used. Examples of vegetable oils include safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, rapeseed oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, canola oil, and salad oil. Examples of animal fats and oils include beef tallow, lard, chicken fat, mutton fat, whale oil, and milk fat. Among these, vegetable oils are preferred because they are liquid at room temperature, easy to handle, and inexpensive. These edible oils and fats may be used alone or in combination of two or more. However, from the viewpoint of odor intensity and dispersibility, it is desirable that the composition be substantially free of hydrogenated oils with a melting point of 50°C or higher, and when (A) is a polyglycerol condensed ricinoleate, it is even more desirable that the composition be substantially free of hydrogenated oils with a melting point of 50°C or higher. "Substantially free of hydrogenated oils with a melting point of 50°C or higher" means that the weight of the hydrogenated oil relative to the total weight of the composition is less than 0.1% by weight, preferably 0.05% by weight or less, more preferably 0.01% by weight or less, and even more preferably 0.001% by weight or less. A composition that is completely free of such hydrogenated oils is most preferred.

[0029] The pH of the composition of the present invention is usually about 2 to 12, and from the viewpoint of stabilizing the emulsion, it is preferably 4 to 10. The pH can be adjusted, for example, by adding an acidulant or a pH adjuster described below.

[0030] The composition of the present invention is preferably a water-in-oil emulsion composition, from the viewpoint of achieving both desirable odor intensity and suppression of burning by coating the aqueous seasoning with an oil phase. A "water-in-oil emulsion composition" refers to a composition having a water-in-oil emulsion structure in which the aqueous phase ingredients are dispersed approximately uniformly as water droplets in the oil phase.

[0031] In the present invention, the weight of (A) is usually 0.01 to 15% by weight, preferably 0.02 to 10% by weight, and more preferably 0.04 to 5% by weight, based on the total weight of the composition.

[0032] In the present invention, the weight of (B) is usually 0.1 to 7% by weight, preferably 0.2 to 6% by weight, and more preferably 0.4 to 5% by weight, based on the total weight of the composition.

[0033] In the present invention, the weight of (C) is usually 2 to 85% by weight, preferably 3 to 80% by weight, and more preferably 4 to 75% by weight, based on the total weight of the composition.

[0034] In the present invention, the weight of (D) is usually 14 to 97% by weight, preferably 19 to 96% by weight, and more preferably 24 to 95% by weight, based on the total weight of the composition.

[0035] In the present invention, the weight of (A) is usually 0.01 to 30% by weight, preferably 0.05 to 20% by weight, and more preferably 0.1 to 15% by weight, based on the total weight of (D).

[0036] In the present invention, the weight of (B) is usually 0.01 to 40% by weight, preferably 0.05 to 20% by weight, and more preferably 0.1 to 15% by weight, based on the total weight of (D).

[0037] In the present invention, the weight ratio of (C) to (D) is usually 8:2 to 1:9, and preferably 7:3 to 2:8.

[0038] The amount of the composition of the present invention applied to food is determined appropriately depending on the type and amount of food, but is usually used in an amount of 1 to 70 wt %, preferably 2 to 60 wt %, and more preferably 4 to 50 wt % of the total weight of the food. In particular, in the case of cooked rice, it is usually used in an amount of 1 to 50 wt %, preferably 2 to 40 wt %, and more preferably 4 to 30 wt % of the total weight of cooked rice.

[0039] The composition of the present invention can be used to enhance the stir-fried texture imparted to food during stir-frying. "Stir-frying" refers to the cooking sensation obtained when cooking ingredients by heat, such as stir-frying, and specifically refers to the fragrant smell and flavor of seasonings and oil when heated, and the grilled sensation of meat and vegetables.

[0040] The composition of the present invention may further contain other ingredients commonly used in the food industry, provided that the purpose of the present invention is not impaired. Examples of such other ingredients include, but are not limited to, aqueous phase ingredients such as acidulants, pH adjusters, sugars, protein hydrolysates, emulsifiers other than (A) and (B), thickeners, flavorings, spices, and spice extracts; and oil phase ingredients such as seasonings other than (C), lipophilic flavorings, and flavor oils. The emulsified seasoning of the present invention can contain one or more of these other ingredients selected appropriately.

[0041] Examples of acidulants include vinegar (acetic acid), citric acid, succinic acid, lactic acid, malic acid, tartaric acid, gluconic acid, phosphoric acid, and citrus fruit juice. Examples of vinegar include brewed vinegar and synthetic vinegar. Fruit vinegar may also be used. Examples of citrus fruit juice include yuzu, beniyu, hanayu, seedless yuzu, yuko, sudachi, kabosu, bitter orange, lemon, lime, and tangerine. These acidulants may be used alone or in combination of two or more.

[0042] Examples of pH adjusters include DL-malic acid, sodium lactate, etc. These pH adjusters may be used alone or in combination of two or more.

[0043] Examples of sugars include granulated sugar, high-fructose glucose syrup, white sugar, medium-sized white sugar, brown sugar, coarse white sugar, medium-sized coarse sugar, starch syrup, high-fructose glucose syrup, etc. These sugars may be used alone or in combination of two or more.

[0044] Examples of emulsifiers other than (A) and (B) include starch sodium octenylsuccinate, Quillaja extract, glycerin fatty acid esters, plant sterols, sphingolipids, calcium stearoyl lactylate, sodium stearoyl lactylate, soybean saponin, bile powder, propylene glycol fatty acid esters, yucca foam extract, polysorbate 20 / 60 / 65 / 80, eggs (egg yolk, egg white, whole egg, liquid egg), etc. These emulsifiers may be used alone or in combination of two or more.

[0045] Examples of thickeners include starch, thickeners, pectin, xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, monatum gum, gum arabic, tragacanth gum, curdlan, pullulan, sodium alginate, carrageenan, etc. These thickeners may be used alone or in combination of two or more.

[0046] Examples of flavorings include menthol, peppermint flavor, orange flavor, mustard oil, sesame flavor, ginger flavor, garlic flavor, etc. These flavorings may be used alone or in combination of two or more.

[0047] Examples of spices include aromatic vegetables, pepper (e.g., ground black pepper, white pepper, or green pepper), Japanese pepper, cumin, cloves, cinnamon, nutmeg, chili pepper, anise, allspice, oregano, coriander, turmeric, thyme, dill, basil, parsley, vanilla, mustard, mint, rosemary, and laurel. Examples of aromatic vegetables include ginger, garlic, onion, green onion, chive, Japanese parsley, myoga ginger, celery, shiso, mitsuba, and wasabi. These spices may be used alone or in combination of two or more.

[0048] Examples of spice extracts include those extracted from mustard, pepper, sesame, cinnamon, onion, garlic, basil, paprika, rosemary, wasabi, etc. These spice extracts may be used alone or in combination of two or more.

[0049] Examples of seasonings other than (C) include salt, monosodium glutamate, sodium inosinate, sodium guanylate, etc. These seasonings may be used alone or in combination of two or more.

[0050] Examples of lipophilic flavoring agents include rose oil, lavender oil, bergamot oil, cinnamon oil, lemon oil, peppermint oil, etc. These lipophilic flavoring agents may be used alone or in combination of two or more.

[0051] Examples of flavored oils include those obtained by soaking flavored vegetables such as ginger, garlic, onion, green onion, chive, parsley, myoga ginger, celery, shiso, mitsuba, and wasabi in the above-mentioned edible oils and fats (which may be heated if necessary) to transfer the flavor.

[0052] The viscosity of the composition of the present invention is desirably low from the viewpoint of dispersibility, ie, ease of mixing with ingredients prior to stir-frying. For example, the viscosity at 15°C is usually 50 Pa s or less, more preferably 25 Pa s or less, and even more preferably 10 Pa s or less. The viscosity of the composition of the present invention is measured at 15°C using a C-type rotational viscometer (manufactured by Toki Sangyo Co., Ltd., model number TVC-7) or the like. The method for adjusting the viscosity is not particularly limited. For example, when stirring the raw materials, the viscosity can be adjusted to a desired value by appropriately setting the shape of the stirring part (e.g., blades, etc.), the rotation speed, the stirring time, the amount of each component, the average particle size of the water droplets, the ratio of the aqueous phase to the oil phase, the melting point of the oil or fat to be blended, etc.

[0053] The composition of the present invention can be produced by any suitable combination of known methods without any particular limitations. For example, the composition can be produced by mixing the raw materials, optionally coarsely emulsifying them, and then emulsifying them using an emulsifier commonly used in the field of water-in-oil emulsified foods (e.g., a colloid mill, a homomixer, a stick mixer, a disperser mixer, a homogenizer, etc.). Mixing, stirring, and emulsification can be carried out under increased pressure, reduced pressure, or normal pressure.

[0054] The composition of the present invention can be used with any food material suitable for normal stir-fry cooking, including starchy food materials such as cooked rice and noodles, vegetables, and meat-based food materials such as livestock products and marine products, without any particular limitation, as long as the food material is suitable for stir-fry cooking. Examples of foods include cooked rice such as fried rice, noodles such as yakisoba and yakiudon, vegetables such as stir-fried vegetables, and stir-fried meat such as roast pork. Of these, cooked rice is preferred from the viewpoint of easily mixing the composition uniformly with the food material. Furthermore, stir-fried meat such as roast pork is preferred from the viewpoint of allowing the composition to penetrate uniformly into the food material without separating into an aqueous phase and an oil phase.

[0055] Another embodiment of the present invention includes a food product containing the composition of the present invention (sometimes abbreviated as the food product of the present invention). Examples of foods include the aforementioned foods, but are not particularly limited as long as the food material contains the composition of the present invention. The food of the present invention may be in the form of a semi-processed food in which the composition of the present invention is added to food ingredients and then fried before eating, or may be in the form of a food fried using the composition of the present invention.Furthermore, the food may be a frozen product of the above-mentioned food.

[0056] Another embodiment of the present invention is a method for producing food, which comprises the step of adding the composition of the present invention and frying food materials (hereinafter sometimes abbreviated as the production method of the present invention). The production method of the present invention is not particularly limited as long as it includes a step of adding the composition of the present invention to a food material and frying the food material, and any known food production process may be used in combination as appropriate. For example, when the food material is cooked rice, the production method may include a step of previously adding the composition of the present invention to cooked rice. The food product means a food product produced by various processing, particularly stir-frying, of ingredients such as agricultural products, livestock products, and marine products. The timing of adding the composition of the present invention is not particularly limited as long as it does not impair the effects of the present invention, and examples include adding it directly to the ingredients before frying as described above, adding it to a heater before frying (adding it together with or instead of oil), adding it during frying, adding it at the end of frying, etc. From the viewpoints of suppressing sticking or burning to the heater and enhancing a favorable odor, it is preferable to add it directly to the ingredients before frying or to a heater before frying.

[0057] The temperature at which ingredients are stir-fried is usually 400° C. or lower, preferably 370° C. or lower, and more preferably 350° C. or lower, taking into consideration sticking to the heater and burning. The lower limit is not particularly limited as long as it is a temperature at which ingredients can be heated, but is usually 100° C. or higher, preferably 150° C. or higher. Within the above temperature range, it is possible to impart a cooked texture similar to or better than that achieved by stir-frying at a high temperature.

[0058] The stir-frying time varies depending on the type and amount of ingredients and the size of the heater, and is not particularly limited, but is usually 15 minutes or less, preferably 10 minutes or less. The lower limit of the stir-frying time is not particularly limited as long as the ingredients are cooked through, but is usually 30 seconds or more, preferably 1 minute or more. Other definitions and preferred ranges in the manufacturing method of the present invention are as described above.

[0059] By using the composition of the present invention to stir-fry food ingredients, the cooked texture, such as a stir-fried texture, of the food can be enhanced. Therefore, the present invention also provides a method for enhancing the stir-fried texture of food, which comprises adding the composition of the present invention. Various definitions and preferred ranges are as described above. "Enhancing the stir-fried texture of food" means enhancing the stir-fried texture of food to a level equal to or greater than that which would normally be obtained at high temperatures.

[0060] The present invention will be explained in more detail in the following examples, but the present invention is not limited to these examples in any way. [Example]

[0061] (Sample preparation) The oil phase ingredients (PGPR, lecithin, vegetable oil (canola oil)) and the water phase ingredients (soy sauce, water) were mixed in the amounts shown in Table 1 using a T50 digital ULTRA TURRAX (IKA Japan) at 8000 rpm for 5 minutes to prepare a W / O liquid (water-in-oil emulsion composition).

[0062] [Table 1]

[0063] (Preparing fried rice) Fried rice was made by adding 15% by weight of a W / O liquid (30g) to 200g of cooked rice, placing the rice in a pan with a small amount of oil, and frying it at 200°C for 2 minutes. A panel of three experts evaluated the fried rice for odor intensity, burntness, dispersibility, and stability according to the following criteria, and the average scores were calculated and are shown in the table.

[0064] Evaluation criteria (Odor Intensity) 5: The fragrant smell of seasonings is very strong 4: The strong fragrant smell of seasonings 3: The fragrant smell of seasonings is a little strong 2: The fragrant smell of the seasonings is weak 1: The fragrant smell of the seasoning is very weak

[0065] (burnt) 5: Stir-frying can be done without burning or sticking to the stir-frying pan. 4: No burning occurs on the stir fryer and food can be fried with minimal sticking. 3: No burning occurs in the stir fryer, and although the food sticks slightly to the stir fryer, it can still be fried. 2: Slight burning occurs on the stir fryer and the food sticks, making it difficult to stir fry. 1: The stir fryer burns and sticks, making it difficult to stir fry.

[0066] (Dispersibility) Viscosity 5: Liquid and easy to mix 4: Slightly viscous but easy to mix 3: Slightly viscous but easy to mix 2: High viscosity and difficult to mix 1: No fluidity, gel-like properties, difficult to mix

[0067] (stability) separation 5: The liquid is uniform and no separation is observed. 4: The liquid surface is partially uneven, but no separation is observed. 3: Slight separation is observed 2: Some separation is observed 1: Completely separated

[0068] (Test Example 1) A W / O liquid was prepared according to the formulation shown in Table 2 and added to cooked rice at a concentration of 15% by weight. The fried rice was cooked according to the method for making fried rice described above and evaluated according to the evaluation criteria described above. The results are shown in Table 3.

[0069] [Table 2]

[0070] [Table 3]

[0071] (Test Example 2) A W / O liquid was prepared using the emulsifiers listed in Table 4 in A in the formulation of Preparation Example 2, and added to the cooked rice at 15% by weight. The fried rice was cooked according to the method for preparing fried rice described above, and evaluated according to the evaluation criteria described above. The results are shown in Table 4.

[0072] [Table 4]

[0073] (Test Example 3) A W / O liquid was prepared using the formulation of Preparation Example 2 and the amounts of PGPR and vegetable oil listed in Table 5. This was added to the cooked rice in an amount of 15% by weight, and the fried rice was cooked according to the method for preparing fried rice described above. The fried rice was then evaluated according to the evaluation criteria described above. The results are shown in Table 6.

[0074] [Table 5]

[0075] [Table 6]

[0076] (Test Example 4) W / O liquids were prepared by varying the amounts of vegetable oil and water in the formulation of Preparation Example 3 to change the weight ratio of the water phase to the oil phase. PGPR was added so that it was 1% by weight of the vegetable oil. The resulting W / O liquid was added to cooked rice so that it was 15% by weight, and the fried rice was cooked according to the method for making fried rice described above. The results are shown in Table 7.

[0077] [Table 7]

[0078] (Test Example 5) W / O liquids were prepared by varying the amount of soy sauce in the aqueous phase of the formulation in Preparation Example 3. The resulting W / O liquid was added to cooked rice to a concentration of 15% by weight, and the fried rice was cooked according to the method for making fried rice described above. The fried rice was evaluated according to the evaluation criteria described above. The results are shown in Table 8. It was confirmed that the effective range of salt concentration was 2.5 to 12.5% ​​by weight based on the total weight of water.

[0079] [Table 8]

[0080] (Test Example 6) A W / O liquid was prepared according to the formulation of Preparation Example 2. The resulting W / O liquid was added to udon noodles, vegetables (with meat), and pork so that the amount was 15% by weight based on the total weight of the noodles, vegetables (with meat), and pork, and then cooked by heating: fried udon noodles (heated at 200°C for 3 minutes), stir-fried vegetables (heated at 200°C for 3 minutes), and roast pork (heated at 200°C for 2-3 minutes). After cooking, the noodles were evaluated according to the above evaluation criteria. The results are shown in Table 9.

[0081] [Table 9]

[0082] (Test Example 7) A W / O liquid was prepared according to the blending amounts listed in Table 10. 150 g of cooked rice was mixed with 10 wt % of the W / O liquid (15 g), placed in a pan with a small amount of oil, and fried at 200°C for 40 seconds to produce fried rice. A panel of three experts evaluated the prepared fried rice for odor intensity, burntness, dispersibility, stability, and viscosity using the above criteria, and the average scores were calculated and are shown in Table 11. Viscosity was measured at 15°C using a C-type rotational viscometer (Toki Sangyo Co., Ltd., model TVC-7). "Unmeasurable" means a viscosity of 50 Pa·s or higher.

[0083] [Table 10]

[0084] [Table 11] [Industrial Applicability]

[0085] This provides a seasoning that can cook efficiently by preventing food from sticking to a heater or burning during frying, and can easily impart to food the stir-fried texture obtained by high-temperature cooking.

Claims

1. (A) one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters; (B) lecithin, (C) aqueous seasonings and (D) Edible vegetable oils and fats, but not including hydrogenated oils. A stir-fry cooking composition for enhancing the stir-fry feeling, comprising: The weight ratio of (C) to (D) is 7:3 to 2:8, and the composition is a water-in-oil emulsion composition.

2. The composition of claim 1 , wherein (A) comprises at least a polyglycerol condensed ricinoleate.

3. 3. The composition according to claim 1, wherein (A) is a polyglycerol condensed ricinoleic acid ester.

4. The composition according to any one of claims 1 to 3, wherein (C) comprises at least one selected from the group consisting of soy sauce, miso, soybeans, sauces, and extracts of livestock products, marine products, vegetables, fruits, and herbs with water and / or alcohol.

5. The composition according to any one of claims 1 to 4, wherein (D) is at least one vegetable oil selected from the group consisting of safflower oil, grape oil, soybean oil, sunflower oil, corn oil, cottonseed oil, sesame oil, perilla oil, linseed oil, rapeseed oil, rice bran oil, peanut oil, olive oil, palm oil, palm kernel oil, coconut oil, canola oil, salad oil, and interesterified oils thereof.

6. The composition according to any one of claims 1 to 5, wherein (D) is at least one vegetable oil selected from the group consisting of canola oil and interesterified oil thereof.

7. The composition according to any one of claims 1 to 6, wherein the weight of (A) is 0.01 to 30% by weight relative to (D).

8. The composition according to any one of claims 1 to 7, wherein the weight of (B) is 0.01 to 40% by weight relative to (D).

9. A food product containing the composition according to any one of claims 1 to 8.

10. The food product of claim 9, wherein the food product is cooked rice.

11. A method for producing food, comprising the step of adding the composition according to any one of claims 1 to 8 and frying food materials.

12. The method according to claim 11, wherein the frying temperature is 400°C or less.

13. The method according to claim 11 or 12, wherein the food material is cooked rice.

14. A method for enhancing the stir-frying sensation of food materials, comprising the step of adding the composition according to any one of claims 1 to 8.

15. 15. The method of claim 14, wherein the food material is cooked rice.

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