Oil / fat composition for air-fried food preparation and method for preparing air-fried food

Abstract

The present invention provides a novel oil / fat composition for providing air-fried food having a texture close to that of conventional fried food, even with a cooking method in which a small amount of oil and / or fat is used. In this oil / fat composition for air-fried food preparation, the SFC at 25°C is between 1% and 12% inclusive.

Description

Oil and fat composition for cooking air-fried foods and cooking method for air-fried foods

[0001] The present invention relates to an oil and fat composition for cooking air-fried foods and a method for cooking air-fried foods.

[0002] A deep fryer is known as a method for cooking fried foods such as croquettes, in which food is deep-fried while being completely immersed in cooking oil.

[0003] Cooking methods using deep fryers require large amounts of oil and fat for frying, but due to rising prices of edible oil and energy, it has become an urgent issue to reduce the amount of oil and fat used and the energy costs associated with keeping the fryer warm for long periods of time.

[0004] Known cooking methods that use a small amount of fat or oil include cooking methods using a non-fryer, an air fryer, and a steam convection oven, and Patent Document 1 describes a fat or oil composition that can shorten cooking time in steam convection oven cooking, the fat or oil composition containing one or more emulsifiers selected from polyglycerol fatty acid esters and sorbitan fatty acid esters having a glycerol polymerization degree of 3 or more.

[0005] Japanese Patent Application Laid-Open No. 2022-107745

[0006] In view of the above-mentioned prior art, an object of the present invention is to provide a novel oil and fat composition for providing air-fried foods having a texture similar to that of conventional fried foods, even when a cooking method using a small amount of oil and fat is used.Another object of the present invention is to provide a novel cooking method for providing air-fried foods having a texture similar to that of conventional fried foods, even when a cooking method using a small amount of oil and fat is used.

[0007] The present invention, which solves the above problems, provides the following [1] to [5]: [1] An oil and fat composition for cooking air-fried foods, having an SFC at 25°C of 1 to 12%.

[0008] [2] The oil and fat composition for cooking air-fried foods according to [1], comprising an oil and fat in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms, and / or an emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms.

[0009] [3] The oil and fat composition for cooking air-fried foods according to [2], wherein the oil and fat in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms is a refined palm-based oil and fat, and / or the emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms is a polyglycerol fatty acid ester and / or a glycerol fatty acid ester in which 20% by mass or more of the constituent fatty acids are behenic acid.

[0010] [4] The oil and fat composition for cooking air-fried foods according to [3], wherein the content of the refined palm-based oil and fat relative to the total amount of the oil and fat composition is 5 to 93% by mass.

[0011] [5] A method for cooking air-fried food, comprising a step of air-frying using the oil or fat composition according to any one of [1] to [4].

[0012] According to the present invention, even if a cooking method using a small amount of oil or fat is used, it is possible to provide air-fried foods having a texture similar to that of conventional fried foods.

[0013] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Furthermore, the numerical ranges described are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0014] <1> Oil and fat composition for cooking air-fried foods The oil and fat composition of the present invention has an SFC of 1 to 12% at 25°C. The oil and fat composition having the above-mentioned configuration produces little oil dripping when soaking the deep-fried ingredients of air-fried foods, and the oil and fat composition does not solidify. Furthermore, by using the oil and fat composition of the present invention, air-fried foods having a texture similar to that of fried foods produced using a deep fryer can be produced by air-frying.

[0015] The SFC at 25° C. is preferably 1.1% or more, more preferably 1.5% or more.

[0016] The SFC at 25° C. is preferably 10% or less, more preferably 5% or less, and even more preferably 2% or less.

[0017] The SFC at 25° C. is preferably 1.1 to 10%, more preferably 1.1 to 5%, and even more preferably 1.5 to 2%.

[0018] The oil and fat composition of the present invention is used in cooking air-fried foods.

[0019] The air-fried food cooking method of the present invention refers to a cooking method in which food is fried using hot air. The air-fried food cooking method of the present invention is preferably cooking using a non-fryer or an air fryer. Alternatively, cooking using hot air without steam in a steam convection oven is also possible. A non-fryer or an air fryer is a device that circulates hot air within the body to heat ingredients, allowing air-fried foods to be produced using the oil on the surface of the ingredients.

[0020] The heating temperature in the cooking of the air-fried food of the present invention may be appropriately selected depending on the ingredients, etc., and is, for example, 160°C or higher and 250°C or lower.

[0021] The method for measuring the SFC at 25°C of the oil and fat composition of the present invention is not particularly limited, but can be measured, for example, in accordance with 2.2.9-2003 Solid Fat Content (NMR Method) of "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials" compiled by the Japan Oil Chemists' Society. Note that while this method is originally intended to measure solid fats in oils and fats, high-melting-point emulsifiers and the like are also measured as solid fats. Therefore, in addition to oils and fats, emulsifiers are also included as components that contribute to the SFC of the oil and fat composition of the present invention at 25°C of 1 to 12%.

[0022] [Oils and Fats] The oil and fat composition of the present invention may contain oils and fats in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms, in order to achieve an SFC of 1 to 12% at 25°C. Generally, the more saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids of an oil and fat, the higher the melting point and the more solid fat it contains. It is more preferable that the constituent fatty acids of an oil and fat contain 70% by mass or more, and even more preferable that the saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids of an oil and fat are 70% by mass or more, and even more preferably 80% by mass or more. Examples of such oils and fats include palm-based oils and fats, lauric-based oils and fats, cocoa butter, hydrogenated oils (hardened oils), and oils and fats interesterified using these as raw materials. Examples of palm-based oils and fats include palm oil, palm stearin, palm midfraction, etc. Examples of lauric-based oils and fats include coconut oil, palm kernel oil, and fractionated oils thereof. Hydrogenated oils are obtained by hydrogenating vegetable oils to convert unsaturated fatty acids to saturated fatty acids, and examples thereof include hydrogenated palm oil, hydrogenated rapeseed oil, and hydrogenated soybean oil. These oils and fats are preferably solid at 25°C. Furthermore, oils and fats that are liquid at 25°C can be used to achieve an SFC of 1 to 12% at 25°C. Examples of oils and fats that are liquid at 25°C include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice bran oil, olive oil, peanut oil, and linseed oil. In the present invention, it is preferable to prepare an oil and fat composition having an SFC of 1 to 12% at 25°C by appropriately mixing the above-mentioned oils and fats in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms with an oil and fat that is liquid at 25°C, or by processing these oils and fats or mixed oils (transesterified oil, fractionated oil, hydrogenated oil, etc.).

[0023] The fats and oils used in the present invention may be unrefined olive oil, roasted oil, etc., but are preferably refined in terms of flavor. The fats and oils used in the present invention are preferably refined palm oils and oils that have been refined.

[0024] The content of the fats and oils of the present invention in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms is not particularly limited as long as the effects of the present invention are achieved, but is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more.

[0025] Furthermore, the content of the fats and oils of the present invention in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms is not particularly limited as long as the effects of the present invention are achieved, but is preferably 94% by mass or less, more preferably 90% by mass or less, even more preferably 80% by mass or less, and still more preferably 18% by mass or less.

[0026] [Emulsifier] The oil and fat composition of the present invention can preferably contain an emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms. Generally, the more saturated fatty acids having 16 to 24 carbon atoms in the constituent fatty acids of the emulsifier, the higher the melting point and the greater the solid content. It is more preferable that the constituent fatty acids of the emulsifier are 70% by mass or more, even more preferably 80% by mass or more, and most preferably 90% by mass or more. The emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms can be prepared using, for example, glycerin fatty acid esters (glycerin fatty acid monoesters, polyglycerin fatty acid esters), sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, etc. The emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms can preferably be a polyglycerin fatty acid ester and / or a glycerin fatty acid ester in which 20% by mass or more of the constituent fatty acids are behenic acid. Polyglycerol fatty acid esters and / or glycerol fatty acid esters having behenic acid are preferred because they tend to solidify easily.

[0027] The content of the emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms relative to the entire oil and fat composition of the present invention is not particularly limited as long as the effects of the present invention are exhibited, but is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, and still more preferably 0.4% by mass or more.

[0028] Furthermore, the content of the emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms relative to the entire oil and fat composition of the present invention is not particularly limited as long as the effects of the present invention are achieved, but is preferably 5% by mass or less, more preferably 1% by mass or less, even more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less.

[0029] [Other Components] Other components can be added to the oil and fat composition of the present invention to the extent that the effects of the present invention are not impaired. Examples of other components include components used in general oils and fats (food additives, etc.). Examples of these components include antioxidants, coloring components, emulsifiers, etc.

[0030] Examples of antioxidants include tocopherols, tocotrienols, carotenes, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes. Examples of coloring components include carotene and astaxanthin. Examples of emulsifiers include the above-mentioned emulsifiers that are not solid at 25°C, such as sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, polyglycerin condensed ricinoleates, diacylglycerol, waxes, sterol esters, and phospholipids.

[0031] <2> Method for Cooking Air-Fried Foods The method for producing air-fried foods of the present invention includes a step of air-frying using the oil and fat composition for cooking air-fried foods. Air-fried foods also include foods that have been processed to extend their shelf life after air-frying, such as frozen air-fried foods and freeze-dried air-fried foods.

[0032] Examples of air-fried foods include fries, tempura, deep-fried chicken, deep-fried tatsuta-age, deep-fried corn flakes, fritters, cutlets, croquettes, nuggets, French fries, deep-fried bread, donuts, rice crackers, arare (rice crackers), potato chips, corn chips, corn puffs, scones, and popcorn.

[0033] The oil and fat composition of the present invention is used in cooking air-fried foods.

[0034] The cooking method for the air-fried food of the present invention is preferably a cooking method using a non-fryer or air fryer. Alternatively, a cooking method using hot air without steam in a steam convection oven is also possible. For example, air-fried foods with a coating can be produced by directly applying a coating material such as tempura flour, wheat flour, potato starch, breadcrumbs, rice flour, or corn flakes to the fried food, or by mixing the coating material with water, milk, eggs, or the like to form a batter, then immersing the food in the oil and fat composition for cooking air-fried foods, and air-frying the food in a non-fryer or air fryer. The fried food is not particularly limited, and examples include seafood such as shrimp, squid, horse mackerel, and sardines; meats such as pork, chicken, and beef; vegetables such as sweet potato, potato, pumpkin, onion, and burdock; and mushrooms such as shiitake mushrooms, maitake mushrooms, and shimeji mushrooms. In addition, when a treatment for extending the shelf life is carried out after air frying, the treatment can also be carried out by a known general method. In addition, to improve workability, the fried food can be stored frozen while being immersed in the above-mentioned oil and fat composition for cooking air-fried foods.

[0035] The present invention will be explained in more detail below with reference to Examples, Control Examples and Comparative Examples, but the present invention is not limited to these in any way.

[0036] [Preparation of oil and fat compositions] Oil and fat compositions were prepared using the following oils and emulsifiers and blending them as shown in Tables 1 and 2. Rapeseed oil (manufactured by The Nisshin Oillio Group, Ltd.) Refined palm (manufactured by The Nisshin Oillio Group, Ltd., palmitic acid 44%, stearic acid 5%, oleic acid 39%, linoleic acid 9%) Hardened rapeseed oil (manufactured by The Nisshin Oillio Group, Ltd., palmitic acid 5.4%, stearic acid 91%, arachidic acid 2%) Polyglycerol behenate (behenic acid 45%, stearic acid 45%, oleic acid 6%, esterification degree 84%)

[0037] [Production of Croquettes] Croquettes (product name: Oishii Croquette Mini (Aji no Chinuya Co., Ltd.)) were immersed in the prepared oil and fat composition and heated at 200°C for 11 minutes using an air fryer (product name "RAMMLY Air Frier"). Four croquettes were cooked at a time using the air fryer. As a control, croquettes were produced using a deep fryer (electric fryer, model number "EFK-A10", manufactured by Zojirushi Corporation, 170°C x 4 minutes). In addition, as Comparative Examples 4 and 5, croquettes were produced using an oven that does not use hot air (microwave oven, model number "ER-SD70", manufactured by Toshiba Lifestyle Products Corporation, oven function at 200°C x 11 minutes). In addition, as Comparative Example 6, croquettes were produced using a steam convection oven (manufactured by Nichiwa Electric Co., Ltd., 220°C x 10 minutes).

[0038] [Texture evaluation] Five expert panel members tasted each croquette and agreed on a rating based on the following rating criteria. A rating of 3 or higher was considered satisfactory. (Rating criteria) 5 points: Texture of a croquette made from deep-fried ingredients (oil: rapeseed oil, cooking in a deep fryer at 170°C for 4 minutes). 4 points: Texture equivalent to a croquette made from deep-fried ingredients (oil: rapeseed oil, cooking in a deep fryer at 170°C for 4 minutes). 3 points: Texture similar to a croquette made from deep-fried ingredients (oil: rapeseed oil, cooking in a deep fryer at 170°C for 4 minutes). 2 points: Texture similar to a croquette made from deep-fried ingredients soaked in rapeseed oil and baked in a regular oven. 1 point: Texture of a croquette made from deep-fried ingredients soaked in rapeseed oil and baked in a regular oven.

[0039] [Evaluation of Cooking Efficiency] Five expert panelists evaluated the cooking ease of each croquette in terms of oil dripping during marinating and solidification of the oil and fat composition. (Evaluation Criteria) ◯: Little oil dripping during marinating, and the oil and fat composition has not solidified. ×: Much oil dripping during marinating, or the oil and fat composition has solidified, making it impossible to marinate.

[0040]

[0041]

[0042] [Discussion] By using an oil or fat composition having an SFC of 1.1 to 11.7% at 25°C in the preparation of air-fried foods, it was possible to produce air-fried foods having a texture similar to that of conventional fried foods, even when a cooking method using a small amount of oil or fat was used. In particular, the croquette produced using the oil or fat composition having an SFC of 1.6% at 25°C (Example 2) had a texture equivalent to that of conventional fried foods.

[0043] The oil and fat composition having an SFC of 12.4% at 25°C (Comparative Example 3) solidified to the extent that the deep-fried ingredients could not be soaked in it, and croquettes could not be produced. It was also found that even when croquettes were produced using an oil and fat composition having an SFC of 1.9% at 25°C, they could not have a texture similar to that of conventional fried foods when cooked in an oven that does not use hot air (Comparative Example 5). It was also found that even when croquettes were produced using an oil and fat composition having an SFC of 1.6% at 25°C, they could not have a texture similar to that of conventional fried foods when cooked in a steam convection oven that uses steam (Comparative Example 6).

[0044] According to the present invention, the amount of oil and fat used can be reduced, and therefore the present invention has industrial applicability in the field of air-fried foods, etc.

Claims

1. An oil and fat composition for cooking air-fried foods, having an SFC of 1 to 12% at 25°C.

2. The oil and fat composition for cooking air-fried foods according to claim 1, comprising an oil and fat in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms, and / or an emulsifier in which 50% by mass or more of the constituent fatty acids are saturated fatty acids having 16 to 24 carbon atoms.

3. The oil and fat composition for cooking air-fried foods according to claim 2, wherein the oil and fat having 50% by mass or more of its constituent fatty acids being saturated fatty acids having 16 to 24 carbon atoms is refined palm-based oil and fat, and / or the emulsifier having 50% by mass or more of its constituent fatty acids being saturated fatty acids having 16 to 24 carbon atoms is a polyglycerol fatty acid ester and / or a glycerol fatty acid ester in which 20% by mass or more of the constituent fatty acids are behenic acid.

4. The oil and fat composition for cooking air-fried foods according to claim 3, wherein the palm-based oil and fat content is 5 to 93 mass% of the total oil and fat composition.

5. A method for cooking air-fried food, comprising the step of air-frying using the oil or fat composition according to any one of claims 1 to 4.

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