Method for suppressing the generation of solid droplets produced during frying.

Abstract

To provide a method for suppressing generation of splash solid matter during frying cooking.SOLUTION: A method for suppressing generation of splash solid matter during frying cooking includes blending an emulsifier and / or phosphoric acid into an oil and fat composition for frying cooking.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for suppressing the generation of airborne solid matter formed by the scattering of frying oil compositions during the frying process.

Background Art

[0002] During the frying of food, so-called oil splashing, in which the oil used for frying scatters around the fryer, easily occurs. If the scattered oil flows back to the fryer along the surrounding walls or the like, there is no particular problem. However, the oil that does not flow back to the fryer after scattering undergoes polymerization due to heat oxidation or the like and becomes solid dirt (hereinafter referred to as airborne solid matter). This airborne solid matter is stubborn dirt and is difficult to remove once it is generated.

[0003] In view of the above situation, various methods for suppressing oil splashing have been developed. For example, Patent Document 1 describes a method for reducing oil splashing of a frying oil composition during frying, in which the frying oil composition contains silicone and a predetermined emulsifier in an amount of 0.005% by mass or more and less than 3% by mass. Further, Patent Document 2 describes an oil composition containing 5 to 30% by weight of a sucrose fatty acid ester having an ester substitution degree of 4 or more and containing 0.01 to 5% by weight of a sucrose fatty acid ester mixture having a predetermined composition in the composition.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] The inventions described in Patent Documents 1 and 2 aim to suppress oil splashing, and the suppression of the generation of solid droplets caused by oil splashing has not been considered.

[0006] In view of the above circumstances, the object of the present invention is to provide a method for suppressing the generation of solid droplets caused by frying. [Means for solving the problem]

[0007] The present invention, which solves the above problems, is as follows. [1] A method for suppressing the formation of splash solids generated during frying, comprising adding an emulsifier and / or phosphoric acid to a frying oil composition. [2] The method for suppressing the generation of splash solids generated by frying according to [1], wherein the emulsifier is blended such that the contact angle of the frying oil composition at a product temperature of 20°C is 22° or less. [3] The method for suppressing the generation of splash solids generated by frying according to [1] or [2], wherein the emulsifier is one or more selected from the group consisting of polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, glycerin mono fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, and lecithin. [4] A method for suppressing the generation of splash solids generated by frying according to any one of [1] to [3], wherein the phosphoric acid is added to the frying oil composition such that the phosphoric acid content is 5 to 100 ppm by mass. [5] A method for suppressing the generation of splash solids generated by frying according to any one of [1] to [4], further comprising tocopherol in the frying oil composition. [Effects of the Invention]

[0008] According to the present invention, it is possible to suppress the generation of solid droplets that occur during frying. [Modes for carrying out the invention]

[0009] The present invention is a method for suppressing the generation of splashy solids produced during frying, characterized by incorporating an emulsifier and / or phosphoric acid into a frying oil composition. By using a frying oil composition containing an emulsifier and / or phosphoric acid for frying, the generation of splashes and solid particles that occur during cooking can be suppressed.

[0010] The oils and fats that make up the oil and fat composition for frying are not particularly limited as long as they are oil and fat compositions that are normally used for frying, and they do not matter whether they are animal fats or vegetable fats. The oil and fat composition for frying is preferably liquid at room temperature (25°C).

[0011] Splash solids are formed when oils that have scattered and not returned to the fryer undergo polymerization due to heating, oxidation, etc. While the formation of splash solids during cooking can be suppressed by incorporating emulsifiers into oil compositions for frying, the principle of action is not the suppression of oil polymerization. The effect of suppressing the formation of splash solids by incorporating an emulsifier into a frying oil composition is achieved by reducing the contact angle of the frying oil composition.

[0012] In a preferred embodiment of the present invention, an emulsifier is added such that the contact angle of the oil and fat composition for frying at a product temperature of 20°C is 22° or less. The contact angle of the oil and fat composition for frying at a product temperature of 20°C is more preferably 20° or less, even more preferably 18° or less, even more preferably 16° or less, and even more preferably 13° or less. By adjusting the contact angle of the oil composition for frying to the above value and incorporating an emulsifier, the formation of solid droplets generated during frying can be more effectively suppressed.

[0013] The contact angle of a cooking oil composition for frying at a product temperature of 20°C can be measured as follows. <Method for measuring contact angle> Contact angle meter DMo-502 (manufactured by Kyowa Interface Science Co., Ltd.) Settings “Contact angle measurement [droplet method]” Solid phase 3cm square glass plate (AS ONE Corporation) Furthermore, the oil supply for the contact angle meter uses a "Teflon® coated needle" (manufactured by Kyowa Interface Science Co., Ltd.), and the amount of sample oil used for one measurement is 2.0 μL. The contact angle is recorded at 60 seconds after application of the solution, when the contact angle value stabilizes to a certain extent. The θ / 2 method is used for the analysis (the droplet radius r and height h are determined by image processing, and θ is calculated as θ = 2arctan(h / r)).

[0014] It is preferable to blend the emulsifier in the oil and fat composition for frying so that its content is 0.05 to 1% by mass, more preferably 0.1 to 0.7% by mass, even more preferably 0.3 to 0.6% by mass, and especially preferably 0.4 to 0.6% by mass. By formulating the oil and fat composition for frying so that the emulsifier content falls within the above numerical range, the formation of splashes and solid matter generated during frying can be suppressed. Furthermore, when two or more emulsifiers are included, the total amount of these emulsifiers should be blended so that it falls within the above numerical range.

[0015] As an emulsifier to be blended in the frying oil composition, it can be used without particular limitation as long as it can be used in foods. Preferably, as the emulsifier, one or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, monoglycerol fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polysorbates, and lecithin are used. More preferably, as the emulsifier, one or more selected from the group consisting of polyglycerol fatty acid esters, polyglycerol condensed ricinoleic acid esters, monoglycerol fatty acid esters, and lecithin are used. In addition, the fatty acids constituting polyglycerol fatty acid esters, monoglycerol fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene glycol fatty acid esters are preferably fatty acids having 8 to 22 carbon atoms. Examples of the fatty acids having 8 to 22 carbon atoms include lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, behenic acid, erucic acid, etc. There is no particular limitation as long as it is used as the fatty acid constituting polyglycerol fatty acid esters, monoglycerol fatty acid esters, organic acid monoglycerides, sucrose fatty acid esters, sorbitan fatty acid esters, or propylene glycol fatty acid esters as food additives. Also, the organic acids constituting the organic acid monoglycerides are not particularly limited as long as they are organic acids constituting organic acid monoglycerides as food additives, such as acetic acid, lactic acid, citric acid, succinic acid, and diacetyl tartaric acid.

[0016] In a preferred embodiment of the present invention, it is preferable to blend the frying oil composition so that the content of phosphoric acid (orthophosphoric acid) is 5 mass ppm or more, and more preferably 10 mass ppm or more. Also, in a preferred embodiment of the present invention, it is preferable to blend the frying oil composition so that the content of phosphoric acid (orthophosphoric acid) is 110 mass ppm or less, and more preferably 100 mass ppm or less. By blending phosphoric acid so that the content of phosphoric acid in the frying oil composition is within the above numerical range, it is possible to suppress the generation of splash solids caused by frying.

[0017] In a preferred form of the present invention, tocopherol is further blended into the frying oil composition. According to the present invention, it is possible to suppress the generation of splash solids caused by frying.

[0018] In a preferred form of the present invention, it is preferable to blend the frying oil composition so that the content of tocopherol is 12,000 mass ppm or less, and more preferably 10,000 mass ppm or less. Also, in a preferred form of the present invention, it is preferable to blend the frying oil composition so that the content of tocopherol is 3,000 mass ppm or more, and more preferably 4,000 mass ppm or more. By blending the frying oil composition so that the content of tocopherol is within the above numerical range, it is possible to suppress the generation of splash solids caused by frying.

[0019] The frying oil composition may contain other known components as long as the effects of the invention are not inhibited. The method for suppressing the generation of splash solids according to the present invention may include other steps as necessary.

[0020] Also, in a preferred form of the present invention, an emulsifier and phosphoric acid are blended into the frying oil composition. By blending an emulsifier, the magnitude of the contact angle of the frying oil composition at a product temperature of 20°C is reduced, and thereby the generation of splash solids caused by frying can be suppressed. Phosphoric acid does not affect the contact angle of the frying oil composition and does not suppress polymerization in the oil composition, but can suppress the generation of splash solids caused by frying. Therefore, according to the present invention, by combining two agents with different operating principles for suppressing the generation of solid droplets generated during frying, the synergistic effect of these agents makes it possible to effectively suppress the generation of solid droplets generated during frying. [Examples]

[0021] The present invention will be described more specifically below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

[0022] <Test Example 1> Verification of the effect of suppressing the formation of solid particles in droplets 1 In this test, we investigated the effect of adding an emulsifier to a cooking oil composition for frying on suppressing the formation of solid droplets.

[0023] <1> Oils and fats and emulsifiers used In this test, sample oils were prepared using the following frying oil compositions and emulsifiers (Examples 1-9). Comparative Examples 1 and 3 were soybean oil without emulsifiers, and Comparative Example 2 was rapeseed oil without emulsifiers. [Food and oil composition for frying] Soybean oil: Refined soybean oil (Nisshin Soybean Salad Oil: Manufactured by Nisshin Oillio Group, Ltd.) Rapeseed oil: Refined rapeseed oil (Nisshin Rapeseed Salad Oil: Manufactured by Nisshin Oillio Group Co., Ltd.) [emulsifier] Emulsifier 1: Polyglycerin condensed ricinoleate ester (Sunsoft 818H: manufactured by Taiyo Kagaku Co., Ltd., HLB 1-2) Emulsifier 2: Polyglycerin condensed ricinoleate ester (Sunsoft 818R: manufactured by Taiyo Kagaku Co., Ltd., HLB 1-2) Emulsifier 3: Polyglycerin fatty acid ester (Ryoto Polyglycerol O-50D: Manufactured by Mitsubishi Chemical Foods Corporation, HLB 7.0) Emulsifier 4: Monoglycerin fatty acid ester (Sunsoft O-30V: manufactured by Taiyo Kagaku Co., Ltd., HLB 2.8) Emulsifier 5: Soy-derived lecithin (Lecithin DX: manufactured by Nisshin Oillio Group Ltd.) The fatty acid in emulsifiers 3 and 4 is oleic acid.

[0024] <2> Measurement of each parameter the above <1> For the sample oils prepared using the method described, the amount of solid droplets generated during the frying test, the amount of polymers in the oil after the frying test, and the magnitude of the contact angle at a product temperature of 20°C were measured. The measurement methods for each parameter are shown below.

[0025] <2-1> Measurement of droplet solid content (fly test) In this test, fry tests were conducted using 200 ml glass beakers (manufactured by AGC Techno Glass Co., Ltd.) and stainless steel beakers. The amount of solid droplets generated by the fry tests was calculated from the weight of the beakers before and after the test. In addition, the percentage increase or decrease in the amount of solid droplets when using the frying oil composition according to each example was calculated relative to the amount of solid droplets in Comparative Example 1, Comparative Example 2, or Comparative Example 3. (1) A 200 ml beaker was weighed and recorded in advance, and 100.0 g of sample oil was poured into it. (2) The beaker containing the sample oil was heated until the temperature of the sample oil reached 180°C. (3) Frozen diced potatoes (manufactured by Life Foods Co., Ltd.) cut into 15mm cubes were defrosted in a microwave oven. (4) The diced potatoes thawed in (3) above were added to a sample oil heated to 180°C. (5) Two minutes after adding the potatoes, remove them and hold them for 5 seconds to drain the oil. (6) Steps (1) to (5) above constituted one fly fishing operation, and the fly fishing operation was repeated once every 30 minutes for a total of 6 times. (7) The power to the heating device was turned off one hour after the six frying operations. (8) The same frying operation was performed the following day using the same oil, and a total of 4 hours of frying tests were conducted over 2 days. (9) After the fry test, the sample oil was removed from the 200 ml beaker, and the empty 200 ml beaker was washed with special grade hexane (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.). After washing, the beaker had solid droplets from the fry test attached to it. (10) After drying out the special grade hexane, the weight of the 200 ml beaker was measured, and the difference between this weight and the weight of the 200 ml beaker before the fly test was calculated as the amount of solid droplets. (11) For Examples 1 to 5, the amount of droplet solids was based on Comparative Example 1; for Examples 6 and 7, the amount of droplet solids was based on Comparative Example 2; and for Example 8, the amount of droplet solids was based on Comparative Example 3. The percentage increase or decrease in the amount of droplet solids when the sample oils related to the examples were used in the frying test was calculated.

[0026] <2-2> Measurement of Polymer Content in Oils and Fats The amount of polymers contained in the sample oil (oil after the frying test) extracted in <2-1>(9) above was measured according to the standard oil analysis test method "2.5.7-2013 Oil Polymers (Gel Permeation Chromatography Method)" (established by the Japan Oil Chemists' Society). <2-3> Measuring the contact angle the above <1> The sample oils prepared were heated to 20°C, and the contact angle was measured under the following conditions. Contact angle meter DMo-502 (manufactured by Kyowa Interface Science Co., Ltd.) Settings “Contact angle measurement [droplet method]” Solid phase 3cm square glass plate (AS ONE Corporation) For the contact angle meter, a "Teflon® coated needle" (manufactured by Kyowa Interface Science Co., Ltd.) was used to supply oil, and the amount of sample oil used for each measurement was 2.0 μL. The contact angle was recorded at 60 seconds after application of the solution, when the contact angle value stabilized to a certain extent. The θ / 2 method was used for the analysis (the droplet radius r and height h are determined by image processing, and θ is calculated as θ = 2arctan(h / r)).

[0027] The composition and measurement results of each parameter for each example are shown in Tables 1-3. Regarding the percentage increase or decrease in the weight of droplet solids, a negative value indicates that the amount of droplet solids generated in the frying test using the frying oil composition of the example is less than the amount of droplet solids generated in the frying test using the frying oil composition of the comparative example used as the standard. A smaller value for the amount of polymers in the oil indicates that the formation of polymers in the oil composition for frying after the frying test is suppressed.

[0028] [Table 1]

[0029] [Table 2]

[0030] [Table 3]

[0031] As is clear from Tables 1-3, Examples 1-9, in which an emulsifier was added to the frying oil composition, showed a reduction in the amount of solid droplets generated after frying compared to Comparative Examples 1-3, which did not contain an emulsifier. This result was also consistent regardless of the beaker material. From the above, it has become clear that by incorporating an emulsifier into the oil and fat composition for frying, the generation of splashes and solids produced during frying can be suppressed, regardless of the material of the cooking utensils. Furthermore, as is clear from Tables 1 and 2, the amount of polymers in the frying oil composition after the frying test was similar to that of the comparative example.

[0032] Furthermore, Tables 1-3 show that if the contact angle measured by the above method is 22° or less, it has an effect of suppressing the generation of solid droplets produced by frying. It was also found that the contact angle measured by the above method is more preferably 20° or less, even more preferably 18° or less, even more preferably 16° or less, and even more preferably 13° or less. As is clear from Tables 1 and 2, the amount of polymers in the oil after the frying test in Examples 1 to 7 was about the same as the amount of polymers in the oil after the frying test in the comparative example, indicating that the amount of solid droplets does not correlate with the amount of polymers in the frying oil in the fryer. Based on the above, it is suggested that the effect of suppressing the formation of splash solids by incorporating an emulsifier into the frying oil composition is not brought about by suppressing the polymerization of the frying oil composition, but rather by reducing the contact angle of the frying oil composition at a product temperature of 20°C.

[0033] <Test Example 2> Verification of the effect of suppressing the formation of solid particles in droplets 2 In this test, we investigated the effect of adding phosphoric acid to a cooking oil composition for frying on suppressing the formation of solid droplets. For the frying oil composition, the same soybean oil as in Test Example 1 was used, and phosphoric acid (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) was used as additive 1. The amount of droplet solids and the amount of polymers in the oil were measured in the same manner as in Test Example 1. The percentage increase or decrease in the amount of droplet solids was calculated using Comparative Example 1 from Test Example 1 as the baseline. The results are shown in Table 4.

[0034] [Table 4]

[0035] As is clear from Table 4, the amount of solid droplets generated after the frying test was reduced by incorporating phosphoric acid into the frying oil composition. In other words, it has become clear that by incorporating phosphoric acid into the oil and fat composition for frying, the formation of splashes and solid matter generated during frying can be suppressed. Furthermore, it has become clear that it is preferable to incorporate phosphoric acid in the oil and fat composition for frying so that its phosphoric acid content is 0.0005% by mass (5 ppm by mass) or more, and more preferable to incorporate phosphoric acid in a amount of 0.001% by mass (10 ppm by mass) or more. Moreover, it has become clear that it is preferable to incorporate phosphoric acid in the oil and fat composition for frying so that its phosphoric acid content is 0.011% by mass (110 ppm by mass) or less, and more preferable to incorporate it in a amount of 0.01% by mass (100 ppm by mass) or less. On the other hand, Table 4 also revealed that the effect of adding phosphoric acid in suppressing droplet solids is not due to reducing the contact angle of the frying oil composition, nor is it due to inhibiting the polymerization of oils.

[0036] Furthermore, the results from Test Example 1 and Test Example 2 revealed that the mechanism of action for inhibiting droplet solid formation by adding an emulsifier is different from the mechanism of action for inhibiting droplet solid formation by adding phosphoric acid. These results suggest that by incorporating emulsifiers and phosphoric acid with different mechanisms of action into a frying oil composition, the synergistic effect of these ingredients can further suppress the generation of solid droplets produced during frying.

[0037] <Test Example 3> Verification of the effects of adding antioxidants In this test, we investigated the effect of incorporating emulsifiers and antioxidants into a cooking oil composition for frying to suppress the formation of solid droplets. For the frying oil composition, the same soybean oil as in Test Example 1 was used, and as the emulsifier, emulsifier 2 (polyglycerin condensed ricinoleate ester (Sunsoft 818R: manufactured by Taiyo Kagaku Co., Ltd., HLB1-2)) was used. In addition, the following antioxidants were used. [Antioxidants] Antioxidant 1: Tocopherol (MIXTOCO 80: Manufactured by Nisshin Oillio Group, Ltd.) Antioxidant 2: Ascorbic acid palmitate (L-Ascorbic Acid: Manufactured by Tokyo Chemical Industry Co., Ltd.) Antioxidant 3: Beta-carotene (Beta-carotene: Manufactured by Fujifilm Wako Pure Chemical Corporation)

[0038] The amount of droplet solids and the amount of polymers in the oil were measured in the same manner as in Test Example 1. The percentage increase or decrease in the amount of droplet solids was calculated using Comparative Example 1 from Test Example 1 as the baseline. The results are shown in Table 5.

[0039] [Table 5]

[0040] As is clear from Table 5, in Example 13, in which an emulsifier and tocopherol were added to the oil composition for frying, the amount of splashed solids generated after the frying test was reduced. In other words, it was found that adding an emulsifier and tocopherol to the oil composition for frying suppresses the formation of splashy solids. According to Reference Examples 1 and 2, even when tocopherol is added at a concentration of 1% by mass or 0.4% by mass, an effect of suppressing the generation of droplet solids is observed. This suggests that adding an emulsifier and tocopherol to a frying oil composition suppresses the generation of droplet solids. Furthermore, it was found that the amount of tocopherol is preferably 0.3% by mass (3000 ppm by mass) or more, and more preferably 0.4% by mass (4000 ppm by mass) or more. Furthermore, it was found that the amount of tocopherol blended is preferably 1.2% by mass (12,000 ppm by mass) or less, and more preferably 1.0% by mass (10,000 ppm by mass) or less. In addition, when combined with the results of Test Example 2, it was suggested that the formation of splashy solids generated during frying can be suppressed by incorporating phosphoric acid and tocopherol into the frying oil composition, or by incorporating an emulsifier, phosphoric acid, and tocopherol. [Industrial applicability]

[0041] According to the present invention, it is possible to suppress the generation of solid droplets that occur during frying.

Claims

1. A method for suppressing the formation of splashes and solids generated during frying, comprising incorporating an emulsifier into a frying oil composition, A method for suppressing the generation of splash solids generated during frying, characterized in that the emulsifier is blended such that the contact angle of the frying oil composition at a product temperature of 20°C is 22° or less.

2. A method for suppressing the generation of splash solids generated during frying, comprising adding phosphoric acid to a frying oil composition, A method for suppressing the generation of splash solids generated during frying, characterized in that the phosphoric acid content in the frying oil composition is 5 to 100 ppm by mass.

3. The method for suppressing the generation of splash solids generated by frying according to claim 1, wherein the emulsifier is one or more selected from the group consisting of polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, monoglycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polysorbate, and lecithin.

4. A method for suppressing the generation of splash solids generated during frying, comprising further blending phosphoric acid into a frying oil composition, A method for suppressing the generation of splash solids generated by frying according to claim 1 or 3, wherein the phosphoric acid in the frying oil composition is blended so that the phosphoric acid content is 5 to 100 ppm by mass.

5. A method for suppressing the generation of splash solids generated by frying according to any one of claims 1 to 4, wherein tocopherol is further added to the frying oil composition.

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