Oil and fat composition for microwave cooking

Abstract

To provide an oil / fat composition for microwave cooking that allows vegetable chips having crispy texture up to the center to be completed by simply heating, therewith, raw vegetable sliced to a thickness of 1 to 5 mm in a microwave oven.SOLUTION: Provided is an oil / fat composition for microwave cooking in which: a content of edible oil / fat is 1.8 to 57 mass%; a total content of curdlan and disaccharide is 28 to 55 mass%; and a content ratio of the disaccharide is 0.6 to 7.0 pts.mass with respect to 1 pts.mass of the edible oil / fat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an oil and fat composition for microwave cooking, which can be used to prepare vegetable chips that are crispy all the way to the center by simply applying the composition to raw vegetables sliced ​​to a thickness of 1 to 5 mm and heating them in a microwave oven. [Background technology]

[0002] In recent years, many products have become available that allow people to easily and deliciously consume vegetables. Examples include imokenpi, which is made by deep-frying sweet potatoes and coating them with molasses, and potato chips, which are made by slicing potatoes, frying them, and then seasoning them (Patent Document 1). However, the frying process means that the products themselves contain a lot of fat and oil, which can easily lead to excessive calorie intake. On the other hand, when it comes to fruit, chips made by slicing and drying bananas and apples are available, but many of these products are lightly seasoned to bring out the flavor of the ingredients. Furthermore, preparing these products yourself requires effort and time.

[0003] Therefore, there is a need for a delicious way to consume vegetables that can be easily cooked by oneself.To achieve this, we thought it was necessary to develop a seasoning that would make vegetables easier to eat by heating them in a way other than frying, such as by sprinkling them on vegetables or heating them directly in a microwave. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 8-224067 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the present invention provides an oil and fat composition for microwave cooking, which can be used to prepare vegetable chips that have a crispy texture all the way to the center by simply applying the composition to raw vegetables sliced ​​to a thickness of 1 to 5 mm and heating the vegetable chips in a microwave oven. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to achieve the above object. As a result, the present inventors unexpectedly found that by using a specific range of curdlan, edible oil and fat, and disaccharide, it is possible to obtain an oil and fat composition for microwave cooking that can produce vegetable chips having a crispy texture all the way to the center by simply applying the composition to sliced ​​raw vegetables and heating them in a microwave oven, and thus completed the present invention.

[0007] That is, the present invention is (1) Dip raw vegetables sliced ​​1-5mm thick into the dish. An oil and fat composition for microwave cooking, The content of edible oils and fats in the composition is 1.8 to 57% by mass, the total content of curdlan and disaccharides in the composition is 28 to 55% by mass, The content ratio of the disaccharide is 0.6 to 7.0 parts by mass per 1 part by mass of the edible oil or fat. A fat and oil composition for microwave cooking, characterized in that (2) The fat and oil composition for microwave cooking according to (1), wherein the disaccharide is at least one selected from the group consisting of sucrose, lactose, maltose, and trehalose. (3) The oil and fat composition for microwave cooking according to (1) or (2), characterized in that the raw vegetables are at least one selected from burdock, lotus root, sweet potato, carrot, green pepper, potato, and pumpkin. (4) A method for producing vegetable chips, comprising applying the oil and fat composition for microwave cooking according to any one of (1) to (3) to the raw vegetables and heating them in a microwave oven. (5) The method for producing vegetable chips according to (4), characterized in that the amount of the oil and fat composition for microwave cooking applied is 5 to 40 parts by mass per 100 parts by mass of the raw vegetables. is. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an oil and fat composition for microwave cooking that can produce vegetable chips that have a crispy texture all the way to the center, which can contribute to the development of new eating scenes and the expansion of the market for microwave cooked foods. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass."

[0010] <Features of the present invention> The present invention provides an oil and fat composition for microwave cooking to be applied to raw vegetables sliced ​​to a thickness of 1 to 5 mm, the oil and fat composition having an edible oil content of 1.8 to 57%, a total content of curdlan and disaccharides of 28 to 55%, and a content of the disaccharides of 0.6 to 7.0 parts per 1 part of the edible oil and fat, and is characterized by the fact that the oil and fat composition for microwave cooking can be used to produce vegetable chips that are crispy all the way to the center.

[0011] <Oil and fat composition for microwave cooking> The oil and fat composition for microwave cooking of the present invention is an oil and fat composition exclusively for microwave cooking, which is to be applied to raw vegetables sliced ​​to a thickness of 1 to 5 mm and then heated as is. The form of the oil and fat composition for microwave cooking is not particularly limited, and may be in any of a liquid, paste, or powder form.

[0012] <Cardran> Curdlan is a heat-coagulable β-1,3-glucan produced mainly by microorganisms belonging to the genus Alcaligenes or Agrobacterium, and is a thickening polysaccharide that is widely used, particularly in foods and beverages, as a thickener or gelling agent to improve the physical properties of the products. In the present invention, by blending curdlan, it is easy to obtain an oil and fat composition for microwave cooking that will give vegetable chips that have a crispy texture all the way to the center.

[0013] <Edible fats and oils> As the edible oils and fats in the present invention, raw materials generally sold for food use can be used, and examples thereof that can be used include rapeseed oil, sunflower oil, rice oil, corn oil, safflower oil, cottonseed oil, soybean oil, sunflower oil, coconut oil, palm oil, sesame oil, olive oil, milk fat, and the like, as well as mixed oils and processed oils and fats thereof. The edible oil and fat content in the oil and fat composition for microwave cooking of the present invention is 1.8 to 57%, preferably 4 to 50%. If the edible oil and fat content exceeds 57%, the oil and fat content becomes too high, which is undesirable as it makes the food taste oily. Furthermore, if the edible oil content is below 1.8%, the amount of oil is so small that it is difficult to achieve a crispy texture all the way to the center.

[0014] <Disaccharides> The disaccharide in the present invention is not particularly limited as long as it is a disaccharide that can be used in foods, and examples thereof include sucrose, lactose, maltose, trehalose, and cellobiose. Among these, the use of any one of sucrose, lactose, maltose, and trehalose makes it easier to obtain the effects of the invention, and it is even better if any one of sucrose and lactose is included.

[0015] <Total content of curdlan and disaccharides> In the present invention, the total content of curdlan and disaccharides is 28 to 55%. The preferred range is 35 to 55%. If the content exceeds 55%, the resulting texture becomes crunchy like candy rather than crispy, making it difficult to eat. If the content is below 28%, it is difficult to obtain a crispy texture all the way to the center.

[0016] <Disaccharide content per part of edible oil> In the present invention, the content ratio of disaccharides per part of edible fat or oil is 0.6 to 7.0 parts, preferably 0.8 to 4.5 parts. If the content ratio is outside the above range, it is difficult to obtain the effects of the present invention.

[0017] <Vegetable chip manufacturing method> Vegetable chips can be produced by applying the oil and fat composition for microwave cooking of the present invention to raw vegetables that have been sliced ​​to a thickness of 1 to 5 mm and heating the slices in a microwave oven. In order to ensure that the vegetable chips have a sufficiently crispy texture all the way to the center, the thickness of the raw vegetables is 1 to 5 mm, and preferably 1 to 3 mm. Microwave heating at 600W for at least 3 minutes is recommended. Microwave heating at 600W for between 4 and 8 minutes is also recommended, as this keeps the vegetable chips crispy all the way to the center.

[0018] <Raw vegetables> In the present invention, the raw vegetables used to apply the oil and fat composition for microwave cooking may be any edible vegetables, such as pumpkin, burdock, lotus root, sweet potato, carrot, green pepper, potato, radish, turnip, etc. Among these, using potatoes, lotus root, sweet potatoes, carrots, bell peppers, burdock, or pumpkin is particularly effective as it removes moisture from the raw vegetables, making it easier to achieve a crispy texture all the way to the center. In addition, the amount of the oil or fat composition for microwave cooking applied to 100 parts of raw vegetables in the present invention is 5 to 40 parts, and preferably 10 to 30 parts. If the applied amount is outside the above range, a sufficiently crispy texture cannot be obtained, which is not preferable for vegetable chips.

[0019] <Other ingredients> The oil and fat composition for microwave cooking of the present invention can contain ingredients other than the essential ingredients of the present invention, namely, curdlan, edible oils and fats, and disaccharides, appropriately selected and blended within a range that does not impair the effects of the present invention. Specific examples include seasonings such as salt, cheese powder, gelling agents, and flavorings.

[0020] The present invention will be specifically described below based on examples, comparative examples and test examples, but the present invention is not limited to these. [Example]

[0021] [Example 1] According to the blending ratios in Table 1 below, a fat and oil composition (paste) for cooking with microwave oven heating was prepared. Specifically, the blended raw materials were put into a kettle and thoroughly mixed and stirred to obtain the fat and oil composition (paste) for microwave cooking of Example 1. The obtained oil and fat composition (paste) for microwave cooking had an edible oil content of 40%, a total content of curdlan and disaccharides of 55%, and a disaccharide content of 1.2 parts per 1 part of edible oil and fat.

[0022] [Table 1] <Oil and fat composition (paste) for microwave cooking> Curdlan 7% Lactose 20% Sucrose 28% Edible oils and fats (palm oil, rapeseed oil, sunflower oil) 40% Seasoning 4% Fragrance 1% ------------------------------------------------------------------ Total 100%

[0023] [Example 2] According to the blending ratios in Table 2 below, a fat and oil composition (powder) for cooking with microwave oven heating was prepared. Specifically, the blended raw materials were put into a pot and thoroughly mixed and stirred to obtain the fat and oil composition (powder) for microwave cooking of Example 2. The obtained oil and fat composition (powder) for microwave cooking had an edible oil and fat content of 4.8%, a total content of curdlan and disaccharides of 40%, and a disaccharide content of 4.2 parts per 1 part of edible oil and fat.

[0024] [Table 2] <Oil and fat composition (powder) for microwave cooking> Cardran 20% sucrose 20% Powdered oils and fats (edible oils and fats, glucose, emulsifiers, etc.) 8% (of which edible oils and fats are 4.8%) Powdered seasoning (chicken bouillon) 45% Gelling agent 5% Fragrance 2% ------------------------------------------------------------------ Total 100%

[0025] 30 g of the oil and fat composition (paste) for microwave cooking prepared in Example 1 was thoroughly mixed, and then dipped into 3 mm slices of sweet potato (100 g) and heated in a 600 W microwave for 8 minutes. In addition, 10 g of the oil and fat composition (powder) for microwave cooking prepared in Example 2 was applied to 100 g of sweet potato slices cut into 3 mm slices and heated in a 600 W microwave for 4 minutes. As a result, both slices had a sufficiently crispy texture all the way to the center.

[0026] [Test Example 1] First, the purpose of Test Example 1 was to examine the influence of the contents of curdlan, disaccharides, and edible fats and oils on the texture. Specifically, in Examples 3 to 4 and Comparative Example 1, oil and fat compositions (pastes) for microwave cooking were prepared in the same manner as in Example 1, except that the contents of curdlan, disaccharides, and edible oils and fats were adjusted to be as shown in Table 3. In addition, in Examples 5 to 10, oil and fat compositions (powder) for cooking with microwave heating were prepared in the same manner as in Example 2, except that the contents of curdlan, disaccharides, and edible oils and fats were adjusted to be as shown in Table 4. Next, 30 g of the oil and fat compositions (pastes) for microwave cooking in Examples 3 and 4 and Comparative Example 1 were thoroughly mixed, and then each was applied to 100 g of sweet potato sliced ​​to 3 mm, and heated in a 600 W microwave for 8 minutes. 10 g of each of the fat and oil compositions (powder) for cooking with heat in a microwave oven of Examples 5 to 10 was applied to 100 g of sweet potato sliced ​​into 3 mm slices, and heated in a 600 W microwave oven for 4 minutes. The sweet potatoes were then eaten and evaluated according to the following criteria. The results are shown in Tables 3 and 4.

[0027] <Evaluation criteria for texture> ◎: The vegetable chips have a crispy texture all the way to the center, which is very desirable. ○: The vegetable chips have a crispy texture all the way to the center, which is desirable. ×: The center of the vegetable chips is not crispy and is not desirable.

[0028] [Table 3] TIFF0007763399000001.tif7587

[0029] [Table 4] TIFF0007763399000002.tif84114

[0030] As a result of the evaluation, the oil and fat compositions for microwave cooking of Examples 1 to 10, which had an edible oil content of 1.8 to 57%, a total content of curdlan and disaccharides of 28 to 55%, and a disaccharide content of 0.6 to 7.0 parts per 1 part of edible oil and fat, had a crispy texture all the way to the center of the vegetable chips and were preferable. On the other hand, the oil and fat composition for microwave cooking in Comparative Example 1 did not contain curdlan, and therefore the finished vegetable chips did not have a crispy texture and were not preferable as vegetable chips.

[0031] [Test Example 2] The purpose of Test Example 2 was to examine the effect of the type and content of disaccharides on texture. Specifically, in Examples 11 and 12, fat and oil compositions (pastes) for microwave cooking were prepared in the same manner as in Example 1, except that the type and content of the disaccharide in Example 1 were changed as shown in Table 5. In addition, in Examples 13 and 14, fat and oil compositions (powder) for cooking with microwave heating were prepared in the same manner as in Example 2, except that the type and content of the disaccharide in Example 2 was changed as shown in Table 5. Next, 30 g of the oil and fat compositions (pastes) for microwave cooking of Examples 11 and 12 were thoroughly mixed, and each was applied to 100 g of sweet potato cut into 3 mm slices, and heated in a 600 W microwave for 8 minutes. 10 g of each of the fat and oil compositions (powder) for cooking with microwave oven heating of Examples 13 and 14 was applied to 100 g of sweet potato sliced ​​into 3 mm slices, and heated in a 600 W microwave oven for 4 minutes. The sweet potatoes were then eaten and evaluated according to the following criteria. The results are shown in Table 5.

[0032] [Table 5] TIFF0007763399000003.tif50111

[0033] As a result of the evaluation, it was found that the fat and oil compositions for cooking with microwave ovens of Examples 11 to 14, in which the type and content of disaccharide was changed, all had the same effects as those of Examples 1 and 2.

[0034] [Test Example 3] The purpose of Test Example 3 was to examine the effect of the amount of oil or fat composition for microwave cooking applied to 100 g of sweet potato on the texture. Specifically, in Examples 15 and 16, the amount of the oil and fat composition for microwave cooking applied to 100 g of sweet potato was changed from that in Example 2 as shown in Table 6. In Examples 17 and 18, the amount of the oil and fat composition for microwave cooking applied to 100 g of sweet potato was changed from that in Example 1 as shown in Table 6. Next, each of the oil and fat compositions for cooking with microwave heating of Examples 15 to 18 was applied to 100 g of sweet potato sliced ​​to 3 mm, and the powder was heated in a 600 W microwave for 4 minutes, and the paste was heated for 8 minutes, after which the sample was eaten and evaluated according to the same evaluation criteria as in Test Example 1. The results are shown in Table 6.

[0035] [Table 6] TIFF0007763399000004.tif38128

[0036] As a result of the evaluation, Examples 16 and 17 were found to be very desirable, with a sufficiently crispy texture all the way to the center of the finished vegetable chips. Although Examples 15 and 18 were inferior to the evaluation of ⊚, the texture was good all the way to the center of the vegetable chips, and was within a preferable range.

[0037] [Test Example 4] In Test Example 4, it was investigated whether raw vegetables other than sweet potatoes would have the same effect as sweet potatoes. 30 g of the oil and fat composition (paste) for microwave cooking prepared in Example 1 and 10 g of the oil and fat composition (powder) for microwave cooking prepared in Example 2 were each applied to 100 g of potato sliced ​​to 5 mm, and the paste was heated for 8 minutes and the powder for 4 minutes in a 600 W microwave. When eaten, both had a sufficiently crispy texture all the way to the center. Furthermore, when potatoes were replaced with burdock, lotus root, carrot, bell pepper, and pumpkin, the same effect as with sweet potato was observed. Burdock, carrot, bell pepper, and pumpkin were used, and lotus root was used, cut into 3 mm slices.

Claims

1. Dip raw vegetables into slices 1-5mm thick. An oil and fat composition for microwave cooking, The composition contains curdlan, an edible oil and fat, and a disaccharide, The content of the edible oil or fat in the composition is 1.8 to 57% by mass, the total content of the curdlan and the disaccharide in the composition is 28 to 55% by mass, The content ratio of the disaccharide is 0.6 to 7.0 parts by mass per 1 part by mass of the edible oil or fat, 1. An oil and fat composition for microwave cooking.

2. 2. The oil and fat composition for cooking with microwave heating according to claim 1, wherein the disaccharide is at least one selected from the group consisting of sucrose, lactose, maltose, and trehalose.

3. 3. The oil and fat composition for microwave cooking according to claim 1, wherein the raw vegetables are at least one selected from the group consisting of burdock, lotus root, sweet potato, carrot, bell pepper, potato, and pumpkin.

4. A method for producing vegetable chips, comprising applying the oil or fat composition for microwave cooking according to any one of claims 1 to 3 to raw vegetables and heating them in a microwave oven.

5. 5. The method for producing vegetable chips according to claim 4, wherein the amount of the oil or fat composition for microwave cooking applied is 5 to 40 parts by mass per 100 parts by mass of the raw vegetables.

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