Frying oil composition, method for producing fried food, and method for reducing residual oil in fried food.

Abstract

To provide a fat composition for fry capable of reducing an oil content in fried food, a manufacturing method of the fried food and a method for reducing an oil content remaining in the fried food.SOLUTION: A fat composition for fry containing a fat that is liquid at 20°C and 0.1 to 1.1 mass% of a polyglycerol fatty acid ester, and in the polyglycerol fatty acid ester, 80 mass% or more of the constituent fatty acid is saturated fatty acid with a carbon number of 16 to 22, and a HLB value is 2 to 4 and a manufacturing method of fried food having a step of performing fry cooking with the fat composition for fry and a method for reducing an oil content remaining in the fried food after fry cooking by performing fry cooking with the fat composition for fry.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a frying oil composition, a method for producing fried foods, and a method for reducing the oil content remaining in fried foods.

Background Art

[0002] With the recent trend of consumers' health consciousness, reducing the amount of oil in food has become one of the issues. For example, Patent Document 1 aims to efficiently reduce the oil content remaining in a cooking object after heat cooking and to provide a heat-cooking oil composition having a good flavor. It discloses an oil and fat composition containing 0.02 to 0.09% by mass of polyglycerol fatty acid ester, wherein the polyglycerol fatty acid ester has an HLB value of 3.5 or less, and 5 to 50% by mass of the constituent fatty acids are unsaturated fatty acids having 8 to 22 carbon atoms. Further, Patent Document 1 describes that the above heat-cooking oil composition can be preferably used as a frying oil for frying foods such as tempura and deep-fried foods.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] As described in Patent Document 1, it is desired to reduce the amount of oil in heat-cooked foods including fried foods. However, in Patent Document 1, the blending amount of polyglycerol fatty acid ester has a narrow allowable range of 0.07% by mass, and it is necessary to perform delicate blending control with little blending error. Therefore, an oil composition capable of reducing the amount of oil in fried foods that allows for a wider blending range of polyglycerol fatty acid ester with less blending error is desired.

[0005] Therefore, the object of the present invention is to provide a frying oil composition that can reduce the amount of oil in fried food, a method for producing fried food, and a method for reducing the amount of oil remaining in fried food. [Means for solving the problem]

[0006] To achieve the above objectives, the present invention provides the following oil and fat composition for frying, a method for producing fried food, and a method for reducing the amount of oil remaining in fried food.

[0007] Furthermore, in this invention, the notation X (numerical value) to Y (numerical value) means X or greater and Y or less, unless otherwise specified.

[0008] [1] A frying oil composition comprising an oil that is liquid at 20°C and 0.1 to 1.1% by mass of a polyglycerol fatty acid ester, wherein 80% by mass or more of the constituent fatty acids of the polyglycerol fatty acid ester are saturated fatty acids having 16 to 22 carbon atoms and have an HLB value of 2 to 4. [2] The frying oil composition according to [1], wherein the polyglycerin fatty acid ester comprises 30 to 90% by mass of behenic acid. [3] The oil and fat composition for frying according to [1] or [2], wherein the oil and fat content is 96% by mass or more. [4] A frying oil composition according to any one of [1] to [3] above, containing silicone oil. [5] A method for producing fried food, comprising the step of frying food using the frying oil composition described in any one of [1] to [4] above. [6] A method for reducing the amount of oil remaining in fried food after frying by frying using the frying oil composition described in any one of [1] to [4] above. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a frying oil composition that can reduce the amount of oil in fried foods, a method for producing fried foods, and a method for reducing the amount of oil remaining in fried foods. [Modes for carrying out the invention]

[0010] [Frying oil composition] The frying oil composition according to an embodiment of the present invention contains an oil that is liquid at 20°C and a polyglycerol fatty acid ester. A detailed description follows below.

[0011] (Oils and fats that are liquid at 20°C) The oils and fats that are liquid at 20°C (hereinafter referred to as "liquid oil") incorporated into the oil and fat composition according to the embodiment of the present invention can be liquid oils produced by known methods, or commercially available liquid oils may be used. Oils and fats that are liquid at 10°C are more preferred, oils and fats that are liquid at 5°C are even more preferred, and oils and fats that are liquid in a clear state at 5°C for 6 hours or more are most preferred. Furthermore, refined oils are preferred, and refined oils that have undergone decolorization and deodorization processes are even more preferred. Examples of liquid oils include rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, sunflower oil, perilla oil, egoma oil, linseed oil, sesame oil, cottonseed oil, rice oil, olive oil, peanut oil, and MCT. In addition, oils and fats of high oleic acid varieties such as high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid safflower oil, and high oleic acid sunflower oil may be used. It is preferable to use rapeseed oil, soybean oil, or corn oil. One or more of these can be selected and used in combination.

[0012] The liquid oil content in the frying oil composition is preferably 96% by mass or more, more preferably 97% by mass or more, even more preferably 98% by mass or more, and most preferably 98.5% by mass or more. The liquid oil preferably constitutes the remainder of the frying oil composition, excluding polyglycerin fatty acid esters, silicone oil, and other additives added as needed.

[0013] (Polyglycerin fatty acid ester) The polyglycerol fatty acid ester incorporated into the oil and fat composition according to the embodiment of the present invention is preferably composed of saturated fatty acids having 16 to 22 carbon atoms, with 80% by mass or more being 85% by mass or more being saturated fatty acids having 16 to 22 carbon atoms. Furthermore, it is preferably composed of behenic acid, more preferably 35% by mass or more being behenic acid, and even more preferably 40% by mass or more being behenic acid. The degree of polymerization of the polyglycerol fatty acid ester is not particularly limited, but is preferably 4 to 12, and more preferably 8 to 12.

[0014] The remainder of the constituent fatty acids of the polyglycerol fatty acid ester, other than the saturated fatty acids mentioned above, is not particularly limited, but is preferably an unsaturated fatty acid having 8 to 22 carbon atoms and / or a saturated fatty acid having 8 to 14 carbon atoms, and more preferably an unsaturated fatty acid having 16 to 22 carbon atoms and / or a saturated fatty acid having 12 to 14 carbon atoms.

[0015] The polyglycerin fatty acid ester incorporated into the oil and fat composition according to the embodiment of the present invention has an HLB value of 2 to 4. An HLB value of 2.5 to 3.5 is preferred. HLB stands for Hydrophilic-Lipophile Balance, and it is an indicator of whether an emulsifier is hydrophilic or lipophilic, taking a value between 0 and 20. A smaller HLB value indicates stronger lipophilicity. In this invention, the HLB value is calculated using the ATLAS method. In the ATLAS method, the HLB value is calculated using the following formula. HLB = 20 × (1 - S / A) S: Saponification value A: Neutralization value of fatty acids in esters

[0016] The polyglycerol fatty acid esters mentioned above can be polyglycerol fatty acid esters produced by known methods, or commercially available products may be used. For example, commercially available products from Mitsubishi Chemical Corporation, Taiyo Kagaku Co., Ltd., Riken Vitamin Co., Ltd., Sakamoto Pharmaceutical Co., Ltd., etc. can be used.

[0017] The content of the polyglycerol fatty acid ester in the frying oil composition is 0.1 to 1.1% by mass. The lower limit value of the content of the polyglycerol fatty acid ester is preferably 0.15% by mass, more preferably 0.2% by mass, still more preferably 0.25% by mass, and most preferably 0.3% by mass. The upper limit value of the content of the polyglycerol fatty acid ester is preferably 1.0% by mass, more preferably 0.9% by mass, still more preferably 0.8% by mass, and most preferably 0.7% by mass.

[0018] The frying oil composition according to an embodiment of the present invention can contain silicone oil mainly for suppressing foaming during frying. As the silicone oil, those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm 2 / s at 25°C are preferably used. The kinematic viscosity of the silicone oil is preferably 800 to 2000 mm 2 / s, and more preferably 900 to 1100 mm 2 / s. As the silicone oil, commercially available ones for food use can be used. Here, the "kinematic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

[0019] The content of the silicone oil in the frying oil composition according to an embodiment of the present invention is preferably 0.5 to 5 ppm, more preferably 1 to 4 ppm, and still more preferably 2 to 3 ppm (mass ratio).

[0020] (Other components) In the frying oil composition according to an embodiment of the present invention, other components can be added to such an extent that the effects of the present invention are not impaired. Other components are, for example, components (such as food additives) used in general oils and fats. Examples of these components include antioxidants, coloring components, emulsifiers, and the like.

[0021] Examples of the antioxidant include tocopherols, tocotrienols, carotenoids, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and their esters, fukiic acid, gossypol, sesamol, terpenes and the like. Examples of the coloring component include carotene, astaxanthin and the like. Examples of the emulsifier include sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, polyglycerol condensed ricinoleates, diacylglycerols, waxes, sterol esters, phospholipids and the like.

[0022] [Method for producing fried food] The method for producing a fried food according to an embodiment of the present invention includes a step of performing frying using the frying oil composition according to the embodiment of the present invention described above. The fried food includes foods subjected to a process for extending the storage period after frying, for example, frozen fried foods subjected to freezing treatment and freeze-dried fried foods subjected to freeze-drying treatment.

[0023] Examples of the fried food include fried chicken, tempura, karaage, tatsutaage, suage, cornflake fried chicken, fritter, cutlet, croquette, nugget, French fries, fried bread, donut, senbei, arare, potato chips, corn chips, corn puff, scone, popcorn. Among them, fried foods covered with a coat containing starch (preferably a coat containing 20% by mass or more of starch in the coat), such as fried chicken, tempura, karaage, etc., and fried foods made from a dough of flour containing starch on at least the surface of the fried food (preferably a dough containing 20% by mass or more of starch in the dough), such as donuts, etc., are suitable because the effect of the present invention of reducing the amount of oil is remarkable.

[0024] While fried foods can be prepared using known and general methods, the difference lies in the use of the frying oil composition according to the above-described embodiment of the present invention when frying. For example, fried foods with a coating can be prepared by directly attaching a coating material such as tempura flour, wheat flour, potato starch, breadcrumbs, rice flour, or cornflakes to the food to be fried, or by attaching a batter obtained by mixing the coating material with water, milk, eggs, etc., to the food to be fried, and then frying using the frying oil composition according to the above-described embodiment of the present invention. The food to be fried is not particularly limited and includes, for example, seafood such as shrimp, squid, horse mackerel, and sardines; meats such as pork, chicken, and beef; vegetables such as sweet potatoes, potatoes, pumpkins, onions, and burdock root; and mushrooms such as shiitake, maitake, and shimeji. If processing is performed after frying to extend the shelf life, this processing can also be done using known and general methods.

[0025] [Methods to reduce residual oil in fried foods] A method for reducing residual oil in fried food according to an embodiment of the present invention is a method for reducing residual oil in fried food after frying by using the frying oil composition according to the above embodiment of the present invention. Specifically, for example, by using the frying oil composition according to the above embodiment of the present invention in a known general method of cooking fried food, the residual oil in fried food after frying can be reduced.

[0026] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. Note: Example 1 ~5 and 7~9 This is an example. [Examples]

[0027] <Exam: Tempura Experiment> A frying oil composition was prepared, and tempura was actually cooked using it to confirm its effect in reducing the oil content of the batter of the cooked food.

[0028] [Preparation of oil and fat composition for frying] Using canola oils A and B and emulsifiers A to C listed below, a frying oil composition was prepared by blending them as shown in Tables 1 and 2. Canola oil A (refined canola oil, contains approximately 3 ppm of silicone oil) Canola oil B (refined canola oil) Emulsifier A (decaglycerin deca fatty acid ester (commercial product), HLB value: 3, constituent fatty acids: palmitic acid 44% by mass, stearic acid 55% by mass, other 1% by mass) Emulsifier B (decaglycerin decabehenate (commercial product), HLB value: 3, constituent fatty acids: stearic acid 3% by mass, arachidic acid 6% by mass, behenic acid 88% by mass, others 3% by mass) Emulsifier C (Polyglycerin fatty acid ester (commercial product), HLB value: 3, constituent fatty acids: stearic acid 45% by mass, oleic acid 6% by mass, linolenic acid 4% by mass, behenic acid 43% by mass, others 2% by mass)

[0029] [fly] Frozen, tail-on shrimp (manufactured by Jeffda Co., Ltd.) were used as the base for frying. A batter was made by mixing 38g of tempura flour "Showa Tempura Flour" (manufactured by Showa Sangyo Co., Ltd.) with 62g of ice water. The thawed shrimp were dipped in the batter to coat them evenly. Two shrimp coated in batter were placed in each frying oil composition heated to 180°C in an electric fryer and cooked for 2.5 minutes. After 2.5 minutes of cooking, the fried products were left to stand on a wire rack for 30 minutes to drain the oil, and only the batter portion was peeled off and collected, which was used as the measurement sample. Ten samples of fried food were prepared for each frying oil composition.

[0030] [Oil content measurement] The above-mentioned measurement samples were weighed and then dried under reduced pressure to remove moisture. After drying, the samples were immersed in 30 mL of hexane to elute the oil contained in the samples into the hexane fraction (oil extraction). The hexane fraction was recovered, the hexane was removed, and the remaining oil was weighed. The average value of 10 samples was taken as the oil content of each sample. The oil content was calculated by dividing this oil content by the sample weight before drying. The oil reduction rate of each sample relative to the oil content rate of Comparative Example 1 was calculated as (1 - oil content rate of each sample ÷ oil content rate of Comparative Example 1) × 100. The oil content rate (mass%) and oil reduction rate (%) for each sample are shown in Tables 1 and 2.

[0031] [Table 1]

[0032] [Table 2]

[0033] From a comparison of the examples and comparative examples described in Tables 1 and 2, it can be seen that using the frying oil composition according to the examples can reduce the amount of oil remaining in fried food after frying. Furthermore, from a comparison of Example 1 with Examples 3, 6, and 8, it can be seen that when the behenic acid content in the constituent fatty acids of the polyglycerol fatty acid ester is within a predetermined range, the effect of reducing the amount of oil remaining in fried food after frying is high.

Claims

1. It contains oils and fats that are liquid at 20°C and 0.1 to 1.1% by mass of polyglycerin fatty acid esters. The polyglycerol fatty acid ester has a composition in which 85% or more of the constituent fatty acids are saturated fatty acids having 16 to 22 carbon atoms, and 30 to 43% of the constituent fatty acids are behenic acid, and has an HLB value of 2 to 4. Frying oil composition.

2. The oil and fat composition for frying according to claim 1, wherein the oil and fat content is 96% by mass or more.

3. A frying oil composition according to claim 1 or claim 2, containing silicone oil.

4. A method for producing fried food, comprising the step of frying using the frying oil composition described in any one of claims 1 to 3.

5. A method for reducing the amount of oil remaining in fried food after frying by using the frying oil composition described in any one of claims 1 to 3.

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