A composition of oils and fats for cooking, a method for producing a composition of oils and fats for cooking, and a method for reducing the oiliness of cooked food.

Abstract

To provide an oil-and-fat composition for cooking that can reduce the oiliness of a cooked food.SOLUTION: An oil-and-fat composition for cooking comprises edible fats and oils and a mono glycerol fatty acid ester. The mono glycerol fatty acid ester comprises a monoglycerol saturated fatty acid ester comprising a C8-14 saturated fatty acid as a constituent fatty acid. In the oil-and-fat composition for cooking, the content of the monoglycerol saturated fatty acid ester is 0.005 mass% or more and 0.2 mass% or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for cooking, a method for producing the fat and oil composition for cooking, and a method for reducing greasiness of a cooked food product.

Background Art

[0002] For deep-fried foods such as tempura and fried foods, edible oils and fats such as rapeseed oil, soybean oil, and corn oil are used. Since the cooked food products cooked using these edible oils and fats contain oil, in some cases, there has been a problem that their greasiness is shunned by consumers.

[0003] In response to such problems, for example, Patent Document 1 discloses a fat and oil composition containing a palm-based partially hydrogenated fat and oil, a hard portion of palm fractionated oil having an iodine value of 26 to 46, and palm oil in specific blending amounts. And foods such as donuts, fried bread, French fries, and fried chicken cooked using the fat and oil composition are said to have reduced greasiness.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in Patent Document 1, partially hydrogenated fats and oils are used to reduce the greasiness of donuts and the like, and there are some cases where the possibility of contamination with substances that have an adverse effect on health, such as trans fatty acids, cannot be excluded. In addition, since the fats and oils used are solid, there are cases where it is difficult to apply them to general-purpose cooked food products.

[0006] Therefore, the present invention aims to provide a cooking oil composition that has minimal impact on health, is applicable to any oil, and can reduce the oiliness of cooked foods. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, the present inventors have found that cooked foods prepared with a cooking oil composition containing a specific monoglycerin fatty acid ester have reduced greasiness, and have completed the present invention. That is, the present invention is as follows. [1] A cooking oil composition containing edible oils and monoglycerin fatty acid esters, The aforementioned monoglycerol fatty acid ester includes a monoglycerol saturated fatty acid ester whose constituent fatty acid is a saturated fatty acid having 8 to 14 carbon atoms. A cooking oil composition for heat cooking, wherein the content of the monoglycerin saturated fatty acid ester in the cooking oil composition for heat cooking is 0.01% by mass or more and 0.2% by mass or less. [2] The cooking oil composition according to [1], wherein the content of the monoglycerol saturated fatty acid ester in the monoglycerol fatty acid ester is 80% by mass or more and 100% by mass or less. [3] The cooking oil composition according to [1] or [2], wherein the cooking oil composition is for deep-frying. [4] A cooked food prepared using a cooking oil composition described in any one of items [1] to [3]. [5] A method for producing a cooking oil composition, comprising the step of adding a monoglycerol fatty acid ester containing a monoglycerol saturated fatty acid ester whose constituent fatty acid has 8 to 14 carbon atoms to an edible oil, The manufacturing method, wherein the step involves adding the monoglycerin saturated fatty acid ester to the cooking oil composition such that its content is 0.01% by mass or more and 0.2% by mass or less. [6] The manufacturing method according to [5], wherein the content ratio of the monoglycerin saturated fatty acid ester in the monoglycerin fatty acid ester in the cooking oil composition is 80% by mass or more and 100% by mass or less. [7] A method for reducing the oiliness of cooked foods that are heated with an oil and fat composition, The aforementioned oil and fat composition contains edible oil and fat and monoglycerin fatty acid ester, The aforementioned monoglycerol fatty acid ester includes a monoglycerol saturated fatty acid ester whose constituent fatty acid is a saturated fatty acid having 8 to 14 carbon atoms. The method wherein the content of the monoglycerin saturated fatty acid ester in the oil composition is 0.01% by mass or more and 0.2% by mass or less. [8] The method according to [7], wherein the content of the monoglycerol saturated fatty acid ester in the monoglycerol fatty acid ester in the oil composition is 80% by mass or more and 100% by mass or less. [Effects of the Invention]

[0008] Foods cooked using the cooking oil composition of the present invention can be made less oily. [Modes for carrying out the invention]

[0009] Specific embodiments of the present invention concerning a cooking oil composition, a method for producing a cooking oil composition, and a method for reducing the oiliness of cooked food are described below.

[0010] The cooking oil composition of the present invention contains edible oil and a monoglycerin fatty acid ester, wherein the monoglycerin fatty acid ester comprises a monoglycerin saturated fatty acid ester whose constituent fatty acid is a saturated fatty acid having 8 to 14 carbon atoms, and the content of the monoglycerin saturated fatty acid ester in the cooking oil composition is 0.01% by mass or more and 0.2% by mass or less. The constituent fatty acids of monoglycerol fatty acid esters can be identified by analyzing fatty acid methyl esters, which have been methylated according to the standard method for analyzing fats and oils, provisional 12, methyl esterification method (potassium hydroxide-methanol method), using capillary gas chromatography in accordance with AOCS Official Method Ce 1e-91.

[0011] The cooking oil composition of the present invention can be produced by adding a monoglycerol fatty acid ester containing the saturated fatty acid as a constituent fatty acid.

[0012] In the addition step, a method can be used in which the monoglycerin fatty acid ester is added to the edible oil and then heated and stirred until the monoglycerin fatty acid ester dissolves. If necessary, the monoglycerin fatty acid ester may be dissolved and added directly to the edible oil and stirred, or the monoglycerin fatty acid ester may be diluted with a portion of the edible oil and the diluted solution may be added to the remaining edible oil and fat. The addition temperature is preferably such that the monoglycerin fatty acid ester becomes liquid, and is preferably between 0°C and 70°C. When heating, only the monoglycerin fatty acid ester or the diluted solution may be heated.

[0013] The edible oils contained in the cooking oil composition of the present invention are not particularly limited as long as they are oils used for food. Examples of raw materials used for the edible oils include vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, and perilla oil; animal oils such as fish oil, lard, beef tallow, and milk fat; medium-chain triglyceride fatty acids; and processed oils obtained by performing one or more processes selected from the group consisting of transesterification, hydrogenation, and fractionation. These may be used individually or in combination of two or more. Among these, it is preferable to contain one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, palm oil, and processed oils and fats of palm oil. More preferably, it contains one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, and palm olein. Even more preferably, it is one or more selected from the group consisting of soybean oil, rapeseed oil, corn oil, and palm olein. Even more preferably, it is rapeseed oil.

[0014] Cooked foods cooked with fats and oils that are in a fluid state at 20°C tend to feel greasy. Therefore, the present invention is suitable because the effect is more显著 when the edible oil and fat is in a fluid state at 20°C. When two or more raw material oils and fats are mixed and used, even if the raw material oil and fat alone is solid at 20°C, if the mixed edible oil and fat itself is in a fluid state at 20°C, it can be preferably used

[0015] As the content of the edible oil and fat, it is preferably 90% by mass or more, more preferably 95% by mass or more, even more preferably 98% by mass or more, even more preferably 99% by mass or more, and particularly preferably 99.8% by mass or more in the oil and fat composition for cooking according to the present invention. There is no particular upper limit, but the total of the monoglycerin fatty acid ester and the edible oil and fat is 100% by mass. Also, the water content of the oil and fat composition for cooking of the present invention is preferably less than 1% by mass.

[0016] The monoglycerin fatty acid ester contained in the oil and fat composition for cooking of the present invention includes a monoglycerin saturated fatty acid ester having a saturated fatty acid with 8 to 14 carbon atoms as a constituent fatty acid. From the viewpoint of further reducing the greasiness of cooked foods, the content ratio of the monoglycerin saturated fatty acid ester in the monoglycerin fatty acid ester contained in the oil and fat composition for cooking is preferably 80% by mass or more and 100% by mass or less, more preferably 90% by mass or more and 100% by mass or less, and even more preferably 95% by mass or more and 100% by mass or less.

[0017] From the perspective of effectively reducing the greasiness of the cooked food, the number of carbon atoms of the constituent fatty acid of the monoglycerin saturated fatty acid ester is 8 or more and 14 or less, preferably 10 or more and 12 or less.

[0018] The content of the monoglycerin saturated fatty acid ester in the cooking oil composition is 0.01% by mass or more and 0.2% by mass or less, preferably 0.01% by mass or more and 0.1% by mass or less, more preferably 0.01% by mass or more and 0.05% by mass or less, and even more preferably 0.015% by mass or more and 0.03% by mass or less. Within the above range, the greasiness of the cooked food can be reduced.

[0019] The cooking oil composition of the present invention can usually contain components used in edible oils and fats within the range that does not impair the effects of the present invention. The components are not particularly limited, but include antioxidants such as L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts; colorants such as carotene; flavors; silicones; emulsifiers such as lecithin, organic acid fatty acid glycerides, polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyoxyethylene sorbitan fatty acid esters, etc.

[0020] The cooking oil composition of the present invention can be used for cooking methods such as deep-frying, stir-frying, and grilling. In particular, it can be suitably used for deep-frying foods such as tempura, french fries, hash browns, croquettes, karaage (Japanese fried chicken), tonkatsu (pork cutlet), fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice crackers, snack foods, and instant ramen. It can be particularly suitably used for cooking foods that use breadcrumbs, such as tonkatsu. There are no particular restrictions on the manner in which the cooking food is manufactured, and the cooking oil composition of the present invention can be used to manufacture the desired cooking food in a manner suitable for each type of cooking food. That is, the cooking oil composition of the present invention can be used to cook the ingredients of a predetermined cooking food by deep-frying or other methods at a temperature typically between 150°C and 210°C, and more typically between 160°C and 200°C.

[0021] As described above, the present invention has the effect of reducing the oiliness of cooked foods obtained by using a cooking oil composition containing a specific amount of the monoglycerin fatty acid ester in cooking. In this invention, the term "oiliness" is not different from the meaning of the term as generally understood by consumers and those skilled in the art, and more specifically refers to the stickiness of oil remaining in the mouth after eating cooked foods, or the lingering oily feeling in the mouth long after eating. [Examples]

[0022] The present invention will be described in more detail below based on specific experiments, but the present invention is not limited to these examples.

[0023] First, the monoglycerin fatty acid esters and edible oils used in this example are listed below.

[0024] (Monoglycerin fatty acid ester) Monoglycerin fatty acid ester A: Constituent fatty acids (capric acid (saturated fatty acid with 10 carbon atoms) 0.1% by mass, lauric acid (saturated fatty acid with 12 carbon atoms) 98.6% by mass, other saturated fatty acids with 8-14 carbon atoms 0.3% by mass) Monoglycerin fatty acid ester B: Constituent fatty acids (capric acid (saturated fatty acid with 10 carbon atoms) 98.9% by mass, lauric acid (saturated fatty acid with 12 carbon atoms) 0.2% by mass, other saturated fatty acids with 8-14 carbon atoms 0.7% by mass) Monoglycerin fatty acid ester C: Constituent fatty acids (palmitic acid (saturated fatty acid with 16 carbon atoms) 5.5% by mass, oleic acid (unsaturated fatty acid with 18 carbon atoms) 58.8% by mass, saturated fatty acids with 8-14 carbon atoms 0.1% by mass)

[0025] (edible fats and oils) Rapeseed oil: J-Canola, manufactured by J-Oil Mills Co., Ltd.

[0026] (Preparation of cooking oil compositions) (Examples 1-6, Comparative Examples 1-3) According to the formulations described in Tables 1 and 2, monoglycerin fatty acid esters were added to edible oils and fats, and the mixture was heated to 70°C to dissolve them, thereby preparing cooking oil compositions.

[0027] [Table 1]

[0028] [Table 2]

[0029] (Preparing the pork cutlet) One kilogram of the cooking oil composition was placed in a saucepan and heated to 185°C. A frozen pork cutlet (Soft Pork Cutlet 160, manufactured by Ajinomoto Frozen Foods Co., Ltd.) was added to the heated cooking oil composition and fried for 8 minutes, after which the oil was drained to obtain the pork cutlet. As a control example, a pork cutlet was also prepared using rapeseed oil without monoglycerin fatty acid ester added to the cooking oil composition.

[0030] (Evaluation of oiliness) Using a 10cm visual analog scale, we evaluated the oiliness perceived by a panel of experts. Specifically, the evaluation was conducted as follows: Nine expert panelists ate tonkatsu (pork cutlet) and evaluated the greasiness based on the sticky feeling left in the mouth after swallowing. A 10cm line segment was prepared, with the 0cm point representing a state where no greasiness was felt, and the 10cm point representing the strongest possible greasiness. Each expert panelist recorded the greasiness they felt when eating the tonkatsu on the line segment. The length recorded by all panels was measured, and the average value was calculated for each tonkatsu. The greasiness reduction rate (%) was calculated by dividing the average value of the control example by the average value of each tonkatsu. A greasiness reduction rate exceeding 100% meant that the tonkatsu felt greasier than the control example, while a rate below 100% meant that the greasiness was reduced compared to the control example. Here, a greasiness reduction rate of less than 100% was considered a pass. The evaluation results are shown in Tables 1 and 2.

[0031] Pork cutlets fried in a cooking oil composition containing 0.02 to 0.1% by mass of monoglycerin fatty acid ester A, which is a monoglycerin fatty acid ester containing 98.6% by mass of saturated fatty acids with 12 carbon atoms as constituent fatty acids, and monoglycerin fatty acid ester B, which is a monoglycerin fatty acid ester containing 98.9% by mass of saturated fatty acids with 10 carbon atoms as constituent fatty acids, showed reduced greasiness compared to pork cutlets fried in rapeseed oil (Examples 1-6), and among these, pork cutlets fried in a cooking oil composition with 0.02% by mass of monoglycerin fatty acid ester A added showed particularly reduced greasiness (Examples 1 and 4). On the other hand, pork cutlets fried in a cooking oil composition containing 0.02 to 0.1% by mass of monoglycerin fatty acid ester C, which is a monoglycerin fatty acid ester containing 0.1% by mass of saturated fatty acids with 8 to 14 carbon atoms, were greasier than pork cutlets fried in rapeseed oil (Comparative Examples 1-3).

Claims

1. A cooking oil composition containing edible oils and monoglycerin fatty acid esters, The aforementioned monoglycerol fatty acid ester includes a monoglycerol saturated fatty acid ester whose constituent fatty acid is a saturated fatty acid having 8 to 14 carbon atoms. The cooking oil composition contains 0.005% by mass or more and 0.2% by mass or less the monoglycerin saturated fatty acid ester, The aforementioned cooking oil composition is for reducing the oiliness of cooked foods. The oil and fat composition for cooking.

2. The cooking oil composition according to claim 1, wherein the content of the monoglycerin saturated fatty acid ester in the monoglycerin fatty acid ester is 80% by mass or more and 100% by mass or less.

3. The cooking oil composition according to claim 1 or 2, wherein the cooking oil composition is for deep-frying.

4. A cooked food prepared using the cooking oil composition described in any one of claims 1 to 3.

5. A method for producing a cooking oil composition, comprising the step of adding a monoglycerol fatty acid ester containing a monoglycerol saturated fatty acid ester whose constituent fatty acid is a saturated fatty acid having 8 to 14 carbon atoms, to an edible oil, The above step includes adding the monoglycerin saturated fatty acid ester to the cooking oil composition such that its content is 0.01% by mass or more and 0.2% by mass or less. The manufacturing method wherein the cooking oil composition is for reducing the oiliness of cooked food.

6. The manufacturing method according to claim 5, wherein the content ratio of the monoglycerin saturated fatty acid ester in the monoglycerin fatty acid ester in the cooking oil composition is 80% by mass or more and 100% by mass or less.

7. A method for reducing the oiliness of cooked foods that are heated with an oil and fat composition, The aforementioned oil and fat composition contains edible oil and fat and monoglycerin fatty acid ester, The aforementioned monoglycerol fatty acid ester includes a monoglycerol saturated fatty acid ester whose constituent fatty acid is a saturated fatty acid having 8 to 14 carbon atoms. The method wherein the content of the monoglycerin saturated fatty acid ester in the oil composition is 0.01% by mass or more and 0.2% by mass or less.

8. The method according to claim 7, wherein the content of the monoglycerin saturated fatty acid ester in the monoglycerin fatty acid ester in the oil composition is 80% by mass or more and 100% by mass or less.

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