Frying oil composition

Abstract

To provide an oil and fat composition for frying that can be used in frying a food to make a fried food that keeps a good texture for a long time even when stored in a hot showcase or the like.SOLUTION: An oil and fat composition for frying contains the following A component of 0.1-1.0 mass% and the following B component of 0.05-1.0 mass%. The A component: a polyglycerol fatty acid ester with an average degree of polymerization of polyglycerol being 2. The B component: a polyglycerol fatty acid ester with an average degree of polymerization of polyglycerol being 3-6, and constituted by C18-22 unsaturated fatty acids.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a frying oil composition.

Background Art

[0002] Fried foods such as fried chicken, croquettes, etc., which are made by frying various food materials with edible oil, are popular because they have a crispy texture obtained by rapidly evaporating moisture by using high-temperature oil as a heat medium. However, generally, fried foods are light immediately after frying and exhibit a crispy texture, but tend to become soft and have a puffy or rubbery, chewy texture over time.

[0003] As a method for maintaining the good texture of fried foods, for example, a method of adding various emulsifiers to an oil composition (frying oil composition) used for frying fried foods is known. Specifically, for example, a method of adding a specific amount of diglycerin monofatty acid ester to animal and vegetable oils (Patent Document 1), a method of dissolving a specific amount of organic acid monoglyceride and polyglycerol fatty acid ester in edible oil (Patent Document 2), and a method of adding a polyglycerol fatty acid ester containing, as constituent fatty acids, (A): one or more selected from saturated fatty acids having 16 to 22 carbon atoms, and (B): one or more selected from saturated fatty acids having 8 to 14 carbon atoms and unsaturated fatty acids having 16 to 22 carbon atoms in a specific ratio to an oil composition composed of edible oil and hydrogenated oil (Patent Document 3), etc. have been proposed.

[0004] On the other hand, for consumers who want to eat fried foods immediately after purchasing them, hot display cases that can store the products at high temperatures are used. For example, in convenience stores, etc., fried foods are displayed and sold in hot display cases.

[0005] However, storing fried foods in a hot display case results in significant changes in texture during storage, and the above methods do not fully solve this problem. Therefore, a new alternative method was needed. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 8-131071 [Patent Document 2] Japanese Patent Application Publication No. 9-074999 [Patent Document 3] Japanese Patent Publication No. 2011-083229 [Overview of the Initiative] [Problems that the invention aims to solve]

[0007] The present invention aims to provide a frying oil composition that, when used in deep-frying fried foods, can produce fried foods that maintain a good texture for a long time, even when stored in a hot display case or the like. [Means for solving the problem]

[0008] The inventors of this invention conducted thorough research to address the above-mentioned problems and discovered that these problems can be solved by using two specific emulsifiers in combination. Based on this finding, they have come to the present invention.

[0009] In other words, the present invention comprises a frying oil composition having a content of 0.1 to 1.0% by mass of component A and a content of 0.05 to 1.0% by mass of component B. Component A: Polyglycerol fatty acid ester with an average degree of polymerization of 2; Component B: Polyglycerol fatty acid esters with an average degree of polymerization of 3-6 and constituent fatty acids being unsaturated fatty acids with 18-22 carbon atoms. [Effects of the Invention]

[0010] Fried foods prepared using the frying oil composition of the present invention maintain a good texture for a long time, even when stored in a hot display case or the like. [Modes for carrying out the invention]

[0011] The frying oil composition of the present invention contains 0.1 to 1.0% by mass, preferably 0.3 to 0.8% by mass, of component A below, and 0.05 to 1.0% by mass, preferably 0.3 to 0.9% by mass, of component B below, in the oil. Component A: Polyglycerol fatty acid ester with an average degree of polymerization of 2; Component B: Polyglycerol fatty acid esters with an average degree of polymerization of 3-6 and constituent fatty acids being unsaturated fatty acids with 18-22 carbon atoms.

[0012] The aforementioned oils and fats are not particularly limited as long as they are edible, and examples include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, sesame oil, high-oleic rapeseed oil, high-oleic safflower oil, high-oleic corn oil, and high-oleic sunflower oil; animal oils such as beef tallow, lard, fish oil, and milk fat; and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. of these animal and vegetable oils and fats. Glycerin difatty acid esters and propylene glycol difatty acid esters are also included in these. Among these, vegetable oils that are liquid at room temperature (15-25°C) (for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, peanut oil, olive oil, sesame oil, high-oleic rapeseed oil, high-oleic safflower oil, high-oleic corn oil, high-oleic sunflower oil, etc.) are preferred, with rapeseed oil being particularly preferred. These oils may be used individually or in any combination of two or more.

[0013] Component A used in the frying oil composition of the present invention is a polyglycerol fatty acid ester (i.e., diglycerol fatty acid ester) with an average degree of polymerization of 2.

[0014] The average degree of polymerization of the polyglycerin constituting component A can be determined by referring to the value published by the manufacturer if the polyglycerin fatty acid ester used as component A is a commercially available product. However, if such a value is unknown, it can be determined by analyzing the composition of the polyglycerin constituting the polyglycerin fatty acid ester (i.e., the polyol composition). This method is shown in steps (1) to (3) below.

[0015] (1) Preparation of the sample First, the test sample is decomposed into fatty acids and polyols by saponification. Specifically, 2.0 g of the test sample is weighed into a saponification flask, 30 mL of 0.5 mol / L potassium hydroxide-ethanol standard solution is added, a condenser is attached to the flask, and the temperature is adjusted to within the range of approximately 70-80°C while shaking occasionally, so that the refluxing ethanol does not reach the top of the condenser, and the mixture is heated gently for about 1 hour. Then, the flask is washed sequentially with 40-50 mL of warm water, 40-50 mL of water, and 100 mL of hexane, and the mixture is transferred to a separatory funnel. Approximately 5 mL of 10% hydrochloric acid is added to the separatory funnel and shaken, then 50 mL of hexane is added and shaken further, and then it is allowed to stand. The separated lower layer is taken into a beaker, the pH is adjusted with 0.5 mol / L potassium hydroxide solution to neutralize it, and the beaker is left to stand in a 60°C forced-air drying oven to dehydrate it. Once completely dehydrated, add 5-10 mL of ethanol in 2-3 portions, stirring the contents, and allow to filter naturally. Transfer the resulting filtrate to a flask and remove the ethanol using an evaporator.

[0016] (2)Measurement method Next, weigh 20 mg of the obtained concentrate, add 1 to 2 mL of pyridine (reagent grade; manufactured by FUJIFILM Wako Pure Chemical Corporation) thereto, mix and dissolve. Add 0.5 mL of 1,1,1,3,3,3-hexamethyldisilazane (manufactured by Tokyo Chemical Industry Co., Ltd.) thereto and mix, and further add 0.1 mL of trifluoroacetic acid (Wako special grade; manufactured by FUJIFILM Wako Pure Chemical Corporation) and mix. After leaving this for about 1 minute, perform polyol composition analysis using GC (gas chromatography) under the following conditions. <GC analysis conditions> Apparatus: Gas chromatogram (model: GC-2010Plus; manufactured by Shimadzu Corporation) Data processing software (model: GCsolution version 2.4; manufactured by Shimadzu Corporation) Column (model: Ultra ALLOY-TRG; P / N: UATRG-30M-0.1F; manufactured by Frontier Lab Co., Ltd.) Column oven conditions: Initial temperature 100 °C (1 minute); Heating rate 15 °C / min; Final temperature 365 °C (11 minutes) Sample injection volume: 1.0 μL Carrier gas: Nitrogen

[0017] (3) Quantification After analysis, for the peaks corresponding to the respective components of the test sample recorded on the chromatogram by the data processing software, measure the peak area using an integrator, and based on the measured peak area, determine the polyol composition as an area percentage, calculate the weight average value of the degree of polymerization of each component, and take it as the average degree of polymerization.

[0018] The outline of a preferred production method of Component A is as follows. For example, into a normal reaction vessel equipped with a stirrer, a heating jacket, baffles, etc., diglycerin and a fatty acid are charged at a molar ratio of about 1:1, and sodium hydroxide is added as a normal catalyst and stirred and mixed. While removing the water generated by the esterification reaction out of the system under a nitrogen gas atmosphere, it is heated at a predetermined temperature. The reaction temperature is in the range of 180 to 260 °C, preferably in the range of 200 to 250 °C. Also, the reaction pressure conditions are under reduced pressure or normal pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture, with an acid value of 12 or less as a criterion. After the reaction is completed, an acid is added to the obtained reaction solution to neutralize the catalyst, cooled to 120 °C or higher and lower than 180 °C, and if unreacted diglycerin is separated, it is removed to obtain a polyglycerol fatty acid ester with an average degree of polymerization of 2 of polyglycerol.

[0019] The polyglycerol fatty acid ester obtained by the above treatment is preferably further distilled under reduced pressure to distill off the remaining unreacted diglycerin, and then, for example, molecular distilled using a falling film type molecular distillation apparatus or a centrifugal molecular distillation apparatus, etc., or purified using a method known per se such as column chromatography or liquid-liquid extraction, etc., to obtain a polyglycerol fatty acid ester containing about 70 mass% or more of the monoester form and having an average degree of polymerization of 2 of polyglycerol.

[0020] The fatty acids used as raw materials in the above manufacturing method are not particularly limited as long as they are fatty acids derived from edible animal and vegetable oils and fats. Examples include straight-chain saturated or unsaturated fatty acids with 6 to 24 carbon atoms (e.g., caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). Among these, straight-chain saturated or unsaturated fatty acids with 12 to 18 carbon atoms (e.g., lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are preferred, and straight-chain saturated or unsaturated fatty acids with 16 to 18 carbon atoms (e.g., palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc.) are more preferred. These fatty acids may be one type only, or a combination of two or more types as desired.

[0021] As component A, for example, Poem DS-100A (product name; polyglycerin monostearate; average degree of polymerization of polyglycerin 2.0; manufactured by Riken Vitamin Co., Ltd.) and Poem DO-100V (product name; polyglycerin monooleate; average degree of polymerization of polyglycerin 2.0; manufactured by Riken Vitamin Co., Ltd.) are commercially available, and these can be used in the present invention.

[0022] Component B used in the frying oil composition of the present invention is a polyglycerol fatty acid ester in which the average degree of polymerization of polyglycerol is 3 to 6 (preferably 3.2 to 5.0, more preferably 3.5 to 4.0) and the constituent fatty acids are unsaturated fatty acids having 18 to 22 carbon atoms.

[0023] The average degree of polymerization of the polyglycerin constituting component B can be determined by referring to the values ​​published by the manufacturer of the commercially available polyglycerin fatty acid ester used as component B. However, if such values ​​are unknown, it can be measured in the same way as the average degree of polymerization of the polyglycerin constituting component A, as described above.

[0024] The esterification rate of component B is preferably 25-85% (preferably 30-45%), as this allows for high solubility in oils and fats and ensures that the effects of the present invention are fully obtained.

[0025] The esterification rate (%) is calculated using the following formula. The ester value and hydroxyl value in the following formula are measured in accordance with [2.3.3-1996 Ester Value] and [2.3.6-1996 Hydroxyl Value] in "Standard Methods for Analysis of Fats and Oils (I)" (edited by the Japan Oil Chemists' Society).

[0026]

number

[0027] The preferred method for producing component B is outlined below. For example, polyglycerin and an unsaturated fatty acid with 18 to 22 carbon atoms are charged into a conventional reaction vessel equipped with a stirrer, heating jacket, baffles, etc., in a molar ratio of 1:1.2 to 1:6.8, preferably 1:1.5 to 1:3.6. Sodium hydroxide is added as a catalyst as needed and stirred and mixed. The mixture is then heated at a predetermined temperature under a nitrogen gas atmosphere, while removing the water produced by the esterification reaction from the system. The reaction temperature is in the range of 180 to 260°C, preferably 200 to 250°C. The reaction pressure conditions are under reduced pressure or atmospheric pressure, and the reaction time is 0.5 to 15 hours, preferably 1 to 6 hours. The endpoint of the reaction is usually determined by measuring the acid value of the reaction mixture, with an acid value of 5 or less as a guideline. After the reaction is complete, if necessary, acid is added to the resulting reaction solution to neutralize the catalyst, and the mixture is cooled to 120°C or higher but less than 180°C. If any unreacted polyol separates, it is removed. Through the above process, a polyglycerol fatty acid ester is obtained in which the average degree of polymerization of polyglycerol is 3 to 6 and the constituent fatty acids are unsaturated fatty acids with 18 to 22 carbon atoms.

[0028] The polyglycerin used as a raw material in the above manufacturing method should be selected appropriately, such that the average degree of polymerization of the polyglycerin constituting the resulting polyglycerin fatty acid ester is 3 to 6. Such polyglycerins may be used individually or in any combination of two or more types.

[0029] The fatty acids used as raw materials in the above manufacturing method should be unsaturated fatty acids with 18 to 22 carbon atoms (for example, oleic acid, elaidic acid, linoleic acid, linolenic acid, erucic acid, etc.). These fatty acids may be used individually or in any combination of two or more types.

[0030] There are no particular limitations on the method for producing the frying oil composition of the present invention, but for example, it can be produced by adding 0.1 to 1.0% by mass, preferably 0.3 to 0.8% by mass, of component A and 0.05 to 1.0% by mass, preferably 0.3 to 0.9% by mass, of component B to the oil, and heating and mixing as desired.

[0031] The frying oil composition of the present invention may contain, in addition to the oil, component A, and component B, any other components as long as they do not inhibit the effects of the present invention. Examples of such components include emulsifiers other than component A and component B, antioxidants (such as extracted tocopherol and L-ascorbic acid palmitate), etc.

[0032] The frying oil composition of the present invention can be used for deep-frying various fried foods, similar to conventional frying oil compositions. There are no particular limitations on the fried foods that can be deep-fried using the frying oil composition of the present invention, but examples include plain fried foods, karaage (Japanese fried chicken), tatsuta-age (Japanese fried chicken), cutlets, croquettes, fried foods (such as fried shrimp, fried horse mackerel, and fried oysters), nuggets, fritters, tempura, donuts, fried bread, corn dogs, and french fries. Among these, it is particularly preferable to use it for deep-frying karaage, nuggets, croquettes, donuts, and corn dogs, which are often displayed and sold in hot food display cases.

[0033] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0034] [Manufacturing Example 1] [Manufacturing of polyglycerin fatty acid ester (prototype 1)] In a 1 L four-necked flask equipped with a stirrer, thermometer, gas inlet tube, and water separator, 282 g of polyglycerin (product name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 468 g of oleic acid (product name: Lunac OV; manufactured by Kao Corporation) were charged. 0.51 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235°C under a nitrogen gas stream for approximately 3 hours until the acid value was 2 or less. 1.02 g of phosphoric acid (85% by mass) was added to the resulting reaction mixture to neutralize the catalyst, yielding approximately 702 g of polyglycerin fatty acid ester (prototype 1). The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 3.7. The esterification rate of the polyglycerin fatty acid ester was 28%.

[0035] [Manufacturing Example 2] [Manufacturing of polyglycerin fatty acid ester (prototype 2)] In a 1 L four-necked flask equipped with a stirrer, thermometer, gas inlet tube, and water separator, 249 g of polyglycerin (product name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 551 g of oleic acid (product name: Lunac OV; manufactured by Kao Corporation) were charged. 0.51 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235°C under a nitrogen gas stream for approximately 3 hours until the acid value was 2 or less. 1.02 g of phosphoric acid (85% by mass) was added to the resulting reaction mixture to neutralize the catalyst, yielding approximately 753 g of polyglycerin fatty acid ester (prototype 2). The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 3.7. The esterification rate of the polyglycerin fatty acid ester was 38%.

[0036] [Manufacturing Example 3] [Manufacturing of polyglycerin fatty acid ester (prototype 3)] In a 1 L four-necked flask equipped with a stirrer, thermometer, gas inlet tube, and water separator, 212 g of polyglycerin (product name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 588 g of oleic acid (product name: Lunac OV; manufactured by Kao Corporation) were charged. 0.51 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 235°C under a nitrogen gas stream for approximately 3 hours until the acid value was 2 or less. 1.02 g of phosphoric acid (85% by mass) was added to the resulting reaction mixture to neutralize the catalyst, yielding approximately 747 g of polyglycerin fatty acid ester (prototype 3). The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 3.7. The esterification rate of the polyglycerin fatty acid ester was 48%.

[0037] [Manufacturing Example 4] [Manufacturing of polyglycerin fatty acid ester (prototype 4)] In a 1 L four-necked flask equipped with a stirrer, thermometer, gas inlet tube, and water separator, 140 g of polyglycerin (product name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 660 g of oleic acid (product name: Lunac OV; manufactured by Kao Corporation) were charged. 0.51 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 240°C under a nitrogen gas stream for approximately 5.5 hours until the acid value was 5 or less. 1.02 g of phosphoric acid (85% by mass) was added to the resulting reaction mixture to neutralize the catalyst, yielding approximately 759 g of polyglycerin fatty acid ester (prototype 4). The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 3.7. The esterification rate of the polyglycerin fatty acid ester was 83%.

[0038] [Manufacturing Example 5] [Manufacturing of polyglycerin fatty acid ester (prototype 5)] In a 1 L four-necked flask equipped with a stirrer, thermometer, gas inlet tube, and water separator, 237.6 g of polyglycerin (product name: R-PG3; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 562.4 g of erucic acid (manufactured by NOF Corporation) were charged. 0.8 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 230°C under a nitrogen gas stream for approximately 2 hours until the acid value became 1 or less. The resulting reaction mixture was cooled to obtain approximately 765 g of polyglycerin fatty acid ester (prototype 5). The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 3.7. The esterification rate of the polyglycerin fatty acid ester was 37%.

[0039] [Manufacturing Example 6] [Manufacturing of polyglycerin fatty acid ester (prototype 6)] In a 1 L four-necked flask equipped with a stirrer, thermometer, gas inlet tube, and water separator, 228.8 g of polyglycerin (product name: #500; manufactured by Sakamoto Pharmaceutical Co., Ltd.) and 571.2 g of oleic acid (product name: Lunac OV; manufactured by Kao Corporation) were charged. 0.8 g of sodium hydroxide was added as a catalyst, and the esterification reaction was carried out at 230°C under a nitrogen gas stream for approximately 5 hours until the acid value was 2 or less. The resulting reaction mixture was cooled to obtain approximately 740 g of polyglycerin fatty acid ester (prototype 6). The average degree of polymerization of the polyglycerin constituting the obtained polyglycerin fatty acid ester was 6.0. The esterification rate of the polyglycerin fatty acid ester was 63%.

[0040] Table 1 shows the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid esters (prototypes 1-6) obtained in production examples 1-6, the types of constituent fatty acids, and the esterification rate (%).

[0041] [Table 1]

[0042] [Evaluation based on fried chicken] (1) Raw materials for frying oil composition 1) Polyglycerin fatty acid ester (commercial product 1; product name: Poem DO-100V; average degree of polymerization: 2.0; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 2) Polyglycerin fatty acid ester (commercial product 2; product name: Poem DS-100A; average degree of polymerization 2.0; constituent fatty acid: stearic acid; manufactured by Riken Vitamin Co., Ltd.) 3) Polyglycerin fatty acid esters (prototypes 1-6) 4) Polyglycerin fatty acid ester (commercial product 3; product name: Poem J-3071RV; average degree of polymerization 3.7; constituent fatty acid: stearic acid; esterification rate: 37%) 5) Rapeseed oil (Product name: Edible rapeseed oil; manufactured by Boso Oil & Fat Co., Ltd.)

[0043] (2) Formulation of raw materials for frying oil composition Tables 2 to 6 show the formulations of frying oil compositions 1 to 23 prepared using the above raw materials. Of these, frying oil compositions 1 to 14 in Tables 2 to 4 are examples of the present invention, frying oil compositions 15 to 22 in Tables 5 and 6 are comparative examples thereto, and frying oil composition 23 in Table 6 is a control without emulsifiers.

[0044] [Table 2]

[0045] [Table 3]

[0046] [Table 4]

[0047] [Table 5]

[0048] [Table 6]

[0049] (3) Method for making fried chicken 1) Following the mixing ratios shown in Tables 1 to 6, the raw materials for the frying oil composition were placed in a fryer (model: EFK-A10; manufactured by Zojirushi Corporation) to a total of 900g, and the mixture was heated and stirred as needed to prepare frying oil compositions 1 to 23. 2) While maintaining the temperature of the frying oil compositions 1 to 23 at 170 to 175°C, two pieces of commercially available frozen fried chicken (approximately 60g each) were placed in the oil and fried for 5 minutes and 30 seconds. 3) Repeat the operation described in 2) above five times to obtain a total of 10 pieces each of fried chicken 1 to 23.

[0050] (4) Sensory evaluation The fried chicken pieces 1-23 obtained in (3) above were placed in a hot showcase (model: YN-500; manufactured by Yoshikin Co., Ltd.) and left to stand for 4 hours at an internal temperature of 65±5℃. After that, sensory evaluation was conducted on their texture and mouthfeel. The evaluation was carried out by 10 panelists according to the evaluation criteria shown in Table 7, and the results were represented by the average of the scores from the 10 panelists, symbolized according to the following criteria. The results are shown in Table 8. [Symbolization Criteria] ○: Good (Average value 2.5 or higher) △: Slightly poor. Average score between 1.5 and 2.5. ×: Bad (Average less than 1.5)

[0051] [Table 7]

[0052] [Table 8]

[0053] As is clear from the results in Table 8, the fried chicken 1-14 fried using the frying oil compositions 1-14 of the examples maintained a crisp texture and had a good mouthfeel. In contrast, the fried chicken 15-23 fried using the comparative frying oil compositions 15-22 and the control frying oil composition 23 fried received a result of "△" or lower in all evaluation items.

[0054] [Korokke's evaluation] (1) Raw materials for frying oil composition 1) Polyglycerin fatty acid ester (commercial product 1; product name: Poem DO-100V; average degree of polymerization: 2.0; constituent fatty acid: oleic acid; manufactured by Riken Vitamin Co., Ltd.) 2) Polyglycerin fatty acid ester (prototype 2) 3) Rapeseed oil (Product name: Edible rapeseed oil; manufactured by Boso Oil & Fat Co., Ltd.)

[0055] (2) Formulation of raw materials for frying oil composition Table 9 shows the formulations of frying oil compositions 2, 6, 17, and 23 prepared using the aforementioned raw materials. Of these, frying oil compositions 2 and 6 are examples of the present invention, frying oil composition 17 is a comparative example thereto, and frying oil composition 23 is a control without emulsifiers.

[0056] [Table 9]

[0057] (3) Method of making croquettes 1) Following the mixing ratios shown in Table 9, the raw materials for the frying oil composition were placed in a fryer (model: EFK-A10; manufactured by Zojirushi Corporation) to a total of 900g. The mixture was heated and stirred as needed to prepare frying oil compositions 2, 6, 17, and 23. 2) While maintaining the temperature of the frying oil compositions 2, 6, 17, and 23 at 175-180°C, two commercially available frozen croquettes (approximately 80g each) were placed in the oil and fried for 5 minutes. 3) The operation described in 2) above was repeated five times to obtain a total of 10 croquettes each of types 1 to 4.

[0058] (4) Sensory evaluation Croquettes 1-4 obtained in (3) above were placed in a hot showcase (model: YN-500; manufactured by Yoshikin Co., Ltd.) and left to stand for 4 hours at an internal temperature of 65±5℃. After that, sensory evaluation was conducted on their texture and mouthfeel. The evaluation was carried out by 10 panelists according to the evaluation criteria shown in Table 10, and the results were represented by the average of the scores from the 10 panelists, symbolized according to the following criteria. The results are shown in Table 11. [Symbolization Criteria] ○: Good (Average value 2.5 or higher) △: Slightly poor. Average score between 1.5 and 2.5. ×: Bad (Average less than 1.5)

[0059] [Table 10]

[0060] [Table 11]

[0061] As is clear from the results in Table 11, croquettes 1 and 2, fried using the frying oil compositions 2 and 6 of the examples, maintained a crisp texture and had a good mouthfeel. In contrast, croquettes 3 and 4, fried using the comparative frying oil composition 17 and the control frying oil composition 23, received results of "△" or lower in all evaluation items.

Claims

[Claim 1] A frying oil composition having a content of 0.3 to 1.0% by mass of component A and a content of 0.15 to 1.0% by mass of component B. Component A: Polyglycerin fatty acid ester containing 70% by mass or more of the monoester and having an average degree of polymerization of 2 for polyglycerin; Component B: Polyglycerol fatty acid ester having an average degree of polymerization of 3 to 6 and constituent fatty acids being unsaturated fatty acids with 18 to 22 carbon atoms.

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