Oil / fat composition for grain-containing baked foods, dough of grain-containing baked food, grain-containing baked food, and frozen product of grain-containing baked food

Abstract

The present invention addresses the problem of providing a technique capable of improving an adhesion state of a liquid or emulsified seasoning on a surface of a grain-containing baked food.　The present invention provides an oil / fat composition for grain-containing baked foods, the oil / fat composition comprising specified amounts of a liquid vegetable oil, a transesterified oil / fat, a fully hydrogenated oil / fat, and a propylene glycol fatty acid ester.

Description

Grain-containing frying food oil composition, batter for grain-containing frying food, grain-containing frying food, and frozen grain-containing frying food

[0001] The present invention relates to a grain-containing frying food oil composition, batter for grain-containing frying food, grain-containing frying food, and frozen grain-containing frying food.

[0002] Grain-containing frying foods such as okonomiyaki and takoyaki are foods widely accepted by consumers. Also, various techniques have been proposed from the viewpoint of enhancing the texture of grain-containing frying foods (for example, Patent Documents 1 and 2).

[0003] Japanese Patent Application Laid-Open No. 2001-000153 Japanese Patent Application Laid-Open No. 2002-355012

[0004] For grain-containing frying foods (typically okonomiyaki, takoyaki, etc.), it is widely practiced to apply seasonings to the entire surface before eating. Representative seasonings include liquid or emulsified seasonings such as sauce.

[0005] For example, many grain-containing frying foods such as okonomiyaki and takoyaki sold at stores are sold in a state where a liquid or emulsified seasoning (such as sauce) is applied to the surface after baking. However, if the time left at the store after applying a liquid or emulsified seasoning (such as sauce) to the surface of a grain-containing frying food becomes long, the seasoning spreads thinly on the surface of the food, resulting in a poor appearance of the grain-containing frying food and a decrease in its commercial value.

[0006] The present invention has been made in view of the above circumstances, and an object thereof is to provide a technique capable of improving the adhesion state of a liquid or emulsified seasoning on the surface of a grain-containing frying food.

[0007] The present inventors have found that an oil composition having a predetermined composition can solve the above problems, and have completed the present invention. Specifically, the present invention provides the following.

[0008] (1) A fat and oil composition for grain-containing roasting, wherein the fat and oil composition comprises a liquid vegetable oil, a transesterified fat and oil, a highly hydrogenated fat and oil, and a propylene glycol fatty acid ester, wherein the liquid vegetable oil content in the fat and oil composition is 20.0 to 70.0% by mass, the transesterified fat content in the fat and oil composition is 10.0 to 50.0% by mass, the highly hydrogenated fat content in the fat and oil composition is 2.0 to 25.0% by mass, and the propylene glycol fatty acid ester content in the fat and oil composition is 0.5 to 8.5% by mass.

[0009] (2) The oil and fat composition according to (1), wherein the content of diglycerin fatty acid ester in the oil and fat composition is 1.0 to 4.5% by mass.

[0010] (3) The oil and fat composition according to (1) or (2), wherein the content of palm stearin in the oil and fat composition is 3.0 to 20.0% by mass.

[0011] (4) The oil and fat composition according to any one of (1) to (3), wherein the content of diglycerin fatty acid ester in the oil and fat composition is 1.0 to 4.5% by mass, and the content of palm stearin in the oil and fat composition is 3.0 to 20.0% by mass.

[0012] (5) The oil and fat composition according to any one of (1) to (4), wherein the solid fat content at 0°C is 40 to 80% and the solid fat content at 10°C is 10 to 60%.

[0013] (6) The oil composition according to any one of (1) to (5), further comprising 10 to 30 ml of nitrogen gas per 100 g of the oil composition.

[0014] (7) A dough for a grain-containing baked dish, comprising 2.0 to 15.0% by mass of the oil and fat composition described in any of (1) to (6).

[0015] (8) A baked dish containing grains, in which the dough for the baked dish containing grains described in (7) has been baked.

[0016] (9) A frozen product of a grain-containing baked dish, which is a frozen version of the grain-containing baked dish described in (8).

[0017] (10) A grain-containing baked dish prepared by thawing the frozen grain-containing baked dish described in (9).

[0018] (11) A baked dish containing grain as described in (8) or (10), wherein a liquid or emulsified seasoning is applied to the surface.

[0019] The present invention provides a technique that can improve the adhesion of liquid or emulsified seasonings to the surface of baked dishes containing grains.

[0020] The following describes specific embodiments of the present invention in detail. However, the present invention is not limited in any way to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. The preferred and more preferred embodiments exemplified below can be used in appropriate combinations with each other, regardless of expressions such as "preferred" and "more preferred." The numerical ranges are illustrative examples, and regardless of expressions such as "preferred" and "more preferred," the upper and lower limits of each range, as well as ranges obtained by appropriately combining these values ​​with the numerical values ​​of the examples, can also be used. Terms such as "contains" or "includes" may be read as "essentially" or "consists only" as appropriate. In the present invention, "A (numerical value) to B (numerical value)" means "A or more and B or less."

[0021] (1) Grain-containing oil and fat composition for grilled dishes The grain-containing oil and fat composition according to the present invention (hereinafter also simply referred to as "the oil and fat composition of the present invention") satisfies the following requirements in one embodiment: - The oil and fat composition contains liquid vegetable oil, transesterified oil and fat, highly hydrogenated oil and fat, and propylene glycol fatty acid ester. - The liquid vegetable oil content in the oil and fat composition is 20.0 to 70.0% by mass. - The transesterified oil and fat content in the oil and fat composition is 10.0 to 50.0% by mass. - The highly hydrogenated oil and fat content in the oil and fat composition is 2.0 to 25.0% by mass. - The propylene glycol fatty acid ester content in the oil and fat composition is 0.5 to 8.5% by mass.

[0022] As mentioned above, if liquid or emulsified seasonings (such as sauces) are poured onto the surface of grain-containing grilled dishes such as okonomiyaki and takoyaki, and time passes, the seasonings will spread thinly across the surface of the dish, resulting in a poor appearance and a decrease in the commercial value of the grain-containing grilled dish.

[0023] Therefore, the inventors sought conditions that would allow a baked dish containing grains to maintain a state where the sauce hardly spreads even after time has passed since a liquid or emulsified seasoning (such as a sauce) was poured onto its surface. As a result, they found that by incorporating an oil and fat composition that satisfies the above requirements along with grains as an ingredient in the baked dish containing grains, the sauce does not spread much on the surface of the okonomiyaki even after time has passed since a liquid or emulsified seasoning was poured onto it. Although the reason is not entirely clear, it is presumed that when a liquid or emulsified seasoning is poured onto the surface of the baked grain-containing dish, the oil and fat composition suppresses excessive spreading and soaking of the liquid or emulsified seasoning.

[0024] In the present invention, "improved adhesion of liquid or emulsified seasonings to the surface of baked grain-containing dishes" means that when liquid or emulsified seasonings are poured onto the surface of a baked grain-containing dish, the seasonings do not spread easily across the surface.

[0025] Whether the adhesion of liquid or emulsified seasonings to the surface of grain-containing baked dishes has improved can be evaluated by the method shown in the examples.

[0026] The composition of the oil and fat composition of the present invention will be described in detail below.

[0027] (1-1) Liquid vegetable oil: As the liquid vegetable oil, ordinary edible vegetable oil can be used. The liquid vegetable oil may be one type alone or a combination of two or more types.

[0028] In this invention, "liquid vegetable oil" means vegetable oil that is liquid at 20°C.

[0029] The types of liquid vegetable oils are not particularly limited, but examples include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, palm olein, and palm superolein.

[0030] The liquid vegetable oil content in the oil composition is 20.0 to 70.0% by mass, preferably 30.0 to 65.0% by mass, and more preferably 40.0 to 60.0% by mass.

[0031] (1-2) Transesterified oils Any transesterified oil made from edible oils can be used as the transesterified oil. One type of transesterified oil may be used alone, or a combination of two or more types.

[0032] As the transesterified oil, any of the following can be used: an intramolecular transesterified oil of one type of oil, a transesterified oil of two or more mixed oils, or an oil mixed with multiple such transesterified oils.

[0033] In a preferred embodiment of the present invention, the transesterified fat is a transesterified fat made from palm-based fats (palm oil, palm fractionated oil (palm olein, palm stearin, etc.)). In a more preferred embodiment of the present invention, the transesterified fat is a transesterified fat with an iodine value of 50 to 70 obtained by transesterifying palm fractionated oil.

[0034] The transesterification reaction for preparing transesterified oils and fats is not particularly limited, but examples include non-selective transesterification reactions (random transesterification reactions), which are transesterification reactions with low regioselectivity, and selective transesterification reactions (regiospecific transesterification reactions), which are transesterification reactions with high regioselectivity.

[0035] The method of transesterification is not particularly limited, but examples include chemical transesterification and enzymatic transesterification. Chemical transesterification is carried out using a chemical catalyst (such as sodium methylate) and proceeds as a non-selective transesterification reaction with low regioselectivity. For example, a chemical transesterification reaction can be carried out according to a conventional method, by thoroughly drying the raw material oil, adding 0.1 to 1% by mass of the catalyst relative to the raw material oil, and then stirring under reduced pressure at 80 to 120°C for 0.5 to 1 hour.

[0036] After the transesterification reaction is complete, the oil and fat can be washed with water to remove the catalyst, and then subjected to refining processes (decolorization, deodorization, etc.) that are carried out in the normal refining process for edible oils and fats.

[0037] The content of transesterified oils in the oil composition is 10.0 to 50.0% by mass, preferably 12.0 to 40.0% by mass, and more preferably 15.0 to 30.0% by mass.

[0038] (1-3) Extremely hardened oils Any edible extremely hardened oil may be used as the extremely hardened oil. One type of extremely hardened oil may be used alone, or a combination of two or more types.

[0039] In this invention, "extremely hardened oil" means an oil with a melting point of 50°C or higher and less than 80°C. The melting point is measured in accordance with "The Japan Oil Chemists' Society Standard Method for Analyzing Oils and Fats 2.2.4.2-1996".

[0040] Examples of highly hydrogenated oils include highly hydrogenated rapeseed oil, highly hydrogenated rapeseed oil, highly hydrogenated sunflower oil, highly hydrogenated safflower oil, and highly hydrogenated palm oil.

[0041] The content of highly hardened oils in the oil composition is 2.0 to 25.0% by mass, preferably 4.0 to 20.0% by mass, and more preferably 7.0 to 15.0% by mass.

[0042] (1-4) Propylene glycol fatty acid esters Any edible propylene glycol fatty acid ester can be used. Propylene glycol fatty acid esters may be used alone or in combination of two or more types.

[0043] In the present invention, the "propylene glycol fatty acid ester" is an ester of propylene glycol and a fatty acid, and can be produced by conventionally known methods such as an esterification reaction and a transesterification reaction.

[0044] The propylene glycol fatty acid ester may be any of a monoester form, a diester form, and a mixture thereof. Among these, the monoester form is preferred. When using a mixture of the monoester form and the diester form, the higher the content of the monoester form, the more preferred. For example, in a preferred embodiment of the present invention, the content of the monoester form is preferably 80% or more, more preferably 90% or more, based on the mixture.

[0045] The type of the propylene glycol fatty acid ester is not particularly limited, but it is preferable that the fatty acid constituting the propylene glycol fatty acid ester contains a saturated fatty acid having 8 to 24 carbon atoms, and more preferably contains palmitic acid and / or stearic acid. In a preferred embodiment of the present invention, the propylene glycol fatty acid ester preferably contains 50 to 100% by mass of a saturated fatty acid having 8 to 24 carbon atoms as the constituent fatty acid, and more preferably 60 to 90% by mass. In a more preferred embodiment of the present invention, the propylene glycol fatty acid ester preferably contains 60 to 100% by mass of stearic acid as the constituent fatty acid, and more preferably 70 to 90% by mass.

[0046] Specific propylene glycol fatty acid esters include propylene glycol stearate, propylene glycol palmitate, propylene glycol behenate, propylene glycol monostearate, and the like. These may be commercially available products such as "Rikemal PS-100" (propylene glycol stearate, monoester content 90% or more, manufactured by Riken Vitamin Co., Ltd.), "Rikemal PP-100" (propylene glycol palmitate, monoester content 90% or more, manufactured by Riken Vitamin Co., Ltd.), "Rikemal PB-100" (propylene glycol behenate, monoester content 90% or more, manufactured by Riken Vitamin Co., Ltd.), "Sansoft No. 25CD" (propylene glycol monostearate, manufactured by Sun Chemical Co., Ltd.).

[0047] The content of propylene glycol fatty acid ester in the oil and fat composition is 0.5 to 8.5% by mass, preferably 1.0 to 8.0% by mass, more preferably 1.5 to 7.5% by mass.

[0048] (1-5) Diglycerin fatty acid ester In a preferred embodiment of the present invention, a diglycerin fatty acid ester may be blended as an optional component in the oil and fat composition of the present invention. By blending the diglycerin fatty acid ester, the effects of the present invention are more likely to be exhibited stably.

[0049] Any edible diglycerin fatty acid ester can be used. The diglycerin fatty acid ester may be used alone or in combination of two or more.

[0050] In the present invention, the "diglycerin fatty acid ester" is an esterification reaction product of diglycerin and a fatty acid, and can be produced by a conventionally known method such as an esterification reaction.

[0051] The diglycerol fatty acid ester may be a monoester, a diester, or a mixture thereof. Of these, the monoester is preferred. When a mixture of monoesters and diesters is used, a higher monoester content is preferable. For example, in a preferred embodiment of the present invention, the monoester content is preferably 50% or more, more preferably 70% or more, relative to the mixture.

[0052] The type of diglycerol fatty acid ester is not particularly limited, but it is preferable that the fatty acids constituting the diglycerol fatty acid ester include unsaturated fatty acids having 8 to 24 carbon atoms, and more preferably include oleic acid. In a preferred embodiment of the present invention, the diglycerol fatty acid ester preferably contains 50 to 90% by mass of oleic acid as a constituent fatty acid, and more preferably contains 60 to 80% by mass.

[0053] Specific examples of diglycerin fatty acid esters include diglycerin stearate, diglycerin oleate, diglycerin palmitate, and the like. These may be commercially available products such as "Poem J-2081V" (diglycerin stearate, monoester content approximately 35%, manufactured by Riken Vitamin Co., Ltd.), "Poem DO-100V" (diglycerin oleate, monoester content 80% or more, manufactured by Riken Vitamin Co., Ltd.), "Poem DS-100A" (diglycerin stearate, monoester content approximately 80%, manufactured by Riken Vitamin Co., Ltd.), and "Poem DP-100A" (diglycerin palmitate, monoester content 80% or more, manufactured by Riken Vitamin Co., Ltd.).

[0054] The content of diglycerin fatty acid ester in the oil composition is preferably 1.0 to 4.5% by mass, more preferably 1.5 to 4.3% by mass, and even more preferably 2.0 to 4.0% by mass.

[0055] (1-6) Other fats and oils The fat and oil composition of the present invention may or may not contain fats and oils other than the above-mentioned fats and oils (liquid vegetable oil, transesterified fats and oils, and extremely hardened fats and oils), as long as it does not impair the effects of the present invention.

[0056] Other fats and oils besides those mentioned above include solid edible fats and oils and animal fats. These may be used individually or in combination of two or more types.

[0057] In the present invention, "solid edible oils and fats" means edible oils and fats other than those mentioned above that are solid at 20°C. Examples of such oils and fats include palm oil, palm fractionated oil (palm stearin, etc.), shea butter, shea fractionated oil, sal fat, sal fractionated oil, and illipe fat.

[0058] Examples of animal fats include milk fat, lard, and beef tallow.

[0059] In a preferred embodiment of the present invention, the oil and fat composition contains palm stearin. In this embodiment, the palm stearin content in the oil and fat composition is preferably 3.0 to 20.0% by mass, more preferably 5.0 to 15.0% by mass, and even more preferably 7 to 13% by mass. Furthermore, when the oil and fat composition contains palm stearin, the amount of palm stearin blended with 100 parts by mass of the total amount of the three types of oils and fats (liquid vegetable oil, transesterified oil and fat, and highly hydrogenated oil and fat) contained in the oil and fat composition of the present invention is preferably 9 to 15 parts by mass, and even more preferably 10 to 14 parts by mass.

[0060] In a preferred embodiment of the present invention, when the oil and fat composition contains palm stearin, it is preferable that it also contains diglycerin fatty acid esters, from the viewpoint of ensuring that the effects of the present invention are stably achieved. In this embodiment, the content of palm stearin in the oil and fat composition is preferably 3.0 to 20.0% by mass, and the content of diglycerin fatty acid esters in the oil and fat composition is preferably 1.0 to 4.5% by mass.

[0061] (1-7) Other raw materials The oil and fat composition of the present invention may or may not contain other components, as long as it does not impair the effects of the present invention.

[0062] Other ingredients besides those listed above include antioxidants, emulsifiers (excluding propylene glycol fatty acid esters and diglycerin fatty acid esters), colorants, and flavors. The types and amounts of these ingredients can be appropriately determined depending on the desired effects.

[0063] In a preferred embodiment of the present invention, the oil composition contains nitrogen gas (chemical formula: N ２ ) is included. The effects of the present invention can be achieved particularly stably with an oil composition injected with nitrogen gas. The nitrogen gas content can be set as appropriate, but from the viewpoint of easily achieving the effects of the present invention stably, it is preferably 10 to 30 ml, more preferably 12.0 to 28.0 ml, and even more preferably 15.0 to 25.0 ml per 100 g of oil composition.

[0064] The nitrogen gas content (ml / 100g) in the oil and fat composition is calculated as "X" satisfying the following equation: Z = 100dv / (dX + 100) + w Z: Total amount of oil and fat composition to which nitrogen gas has been injected (g) X: Total amount of nitrogen gas used for injection (ml / 100g) w: Mass of the container containing the oil and fat composition to which nitrogen gas has been injected v: Volume of the container containing the oil and fat composition to which nitrogen gas has been injected d: Specific gravity (density) of the oil and fat composition

[0065] The timing and method of injecting nitrogen gas into the oil and fat composition are not particularly limited. For example, after mixing all the raw materials of the oil and fat composition except for the nitrogen gas, the oil and fat composition with nitrogen gas injected can be obtained using a combinator or the like.

[0066] (1-8) Solid fat content In a preferred embodiment of the present invention, the oil composition of the present invention has a solid fat content of 40 to 80% at 0°C and a solid fat content of 10 to 60% at 10°C. When the solid fat content satisfies these conditions, it is preferable from the viewpoint of good spoonability in the chilled range and suppression of oil off in the room temperature range.

[0067] In this invention, the solid fat content (SFC) is determined by the following method: The oil composition is completely dissolved at 60°C or higher, and then cooled to -60°C using liquid nitrogen. Subsequently, the amount of heat absorbed when the temperature is raised to 60°C at a rate of 5°C / min is measured by DSC (Differential Scanning Calorimetry), and the solid fat content is calculated based on the following formula: Solid fat content (%) = (Amount of heat absorbed from completely solid to any temperature / Total amount of heat absorbed from completely solid to completely liquid) × 100

[0068] In one preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content at 0°C that is preferably 40 to 80%, more preferably 45 to 75%, even more preferably 50 to 70%, and most preferably 55 to 65%.

[0069] In one preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content at 10°C that is preferably 10 to 60%, more preferably 15 to 60%, even more preferably 30 to 55%, and most preferably 45 to 55%.

[0070] In one preferred embodiment of the present invention, the oil and fat composition of the present invention has a solid fat content at 20°C that is preferably 5 to 55%, more preferably 10 to 55%, even more preferably 20 to 50%, and most preferably 35 to 50%.

[0071] (2) Method for producing a grain-containing oil composition for grilled dishes The method for producing the oil composition of the present invention is not particularly limited and includes mixing, stirring, and injecting nitrogen gas into the materials constituting the oil composition in a conventionally known manner.

[0072] (3) Dough for grain-containing baked dishes The present invention also includes dough for grain-containing baked dishes that contains the oil composition of the present invention.

[0073] The dough for grain-containing baked dishes can use the same composition (ingredients (grains, vegetables, etc.), ratios, etc.) as conventional grain-containing baked dish dough, except that it contains the oil and fat composition of the present invention. For example, the grain-containing baked dish dough of the present invention can be obtained by replacing the oil and fat component in a conventionally known grain-containing baked dish dough with the oil and fat composition of the present invention.

[0074] The types of grains used in the batter for grain-containing baked dishes are not particularly limited as long as they are edible, but examples include wheat, barley, rye, oats, corn, rice, buckwheat, and quinoa.

[0075] The amount of the oil and fat composition of the present invention in the dough for grain-containing baked dishes is not particularly limited and can be appropriately adjusted depending on the type of grain-containing baked dish and other ingredients besides the oil and fat composition.

[0076] In one embodiment of the present invention, the content of the oil composition of the present invention in the dough of a grain-containing baked dish is preferably 2.0 to 15.0% by mass, more preferably 4.0 to 12.0% by mass, and even more preferably 5.0 to 10.0% by mass.

[0077] The method for producing the dough for grain-containing baked dishes is not particularly limited, but examples include mixing and stirring the ingredients that make up the dough in conventionally known ways.

[0078] (4) Grain-containing baked dishes The present invention also includes grain-containing baked dishes obtained by baking the dough for the grain-containing baked dishes of the present invention.

[0079] Grain-containing baked dishes encompass any dish obtained by baking a grain-containing dough. Such dishes are not particularly limited, but include those among the so-called "flour-based" foods that are obtained by baking dough. Specifically, examples include okonomiyaki, takoyaki, ikayaki, chijimi, bread, pizza, pie, tortilla, naan, dosa, roti, pancakes, dorayaki, imagawayaki, and cookies. Of these, okonomiyaki and takoyaki are preferred, as they are often eaten with liquid or emulsified condiments on their surface.

[0080] The method for producing the grain-containing baked dish is not particularly limited, but examples include spreading the dough for the grain-containing baked dish of the present invention on an iron plate or frying pan and heating the surface of the dough.

[0081] In a preferred embodiment of the present invention, the grain-containing baked dish is a frozen food. For example, a frozen grain-containing baked dish can be obtained by baking the dough for the grain-containing baked dish of the present invention and then freezing the resulting product in a freezer or by rapidly freezing it in a rapid freezer. The frozen grain-containing baked dish can also be distributed and sold frozen. The frozen grain-containing baked dish can be obtained by thawing it. Thawing can be done by heating it in a microwave oven or by baking it over an open flame.

[0082] In a preferred embodiment of the present invention, a grain-containing baked dish has a liquid or emulsified seasoning attached to its surface. The liquid or emulsified seasoning can be attached to the surface of the grain-containing baked dish by dripping it onto part or all of its surface.

[0083] Examples of liquid condiments include sauces, dressings, soy sauce, syrup, Tabasco, vinegar, tomato ketchup, lemon juice, and dipping sauces (such as sesame sauce).

[0084] Examples of emulsified condiments include sauces, dressings, mayonnaise, and dips (such as sesame dressing).

[0085] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0086] (1) Production of the grain-containing oil composition for grilled dishes The oil composition (grain-containing oil composition for grilled dishes) having the composition shown in Table 1 was produced by the following method.

[0087] Each oil and fat composition was manufactured by heating and melting all raw materials at 70°C or higher, then mixing and homogenizing them. However, for oil and fat compositions containing nitrogen gas, after heating and melting all raw materials at 70°C or higher, mixing and homogenizing them, the composition was manufactured by rapidly cooling and kneading while injecting nitrogen gas (20 ml per 100 g of oil and fat composition) using a combinator.

[0088]

[0089] The details of the oils and fats used in this example are as follows: • Transesterified oil: Product name "IE-PL56" (Palm olein transesterified oil, iodine value 56), manufactured by Nisshin Oillio Group Ltd. • Highly hardened oil: Higheryl rapeseed highly hardened oil • Propylene glycol fatty acid ester: Product name "Sunsoft No. 25CD" (Propylene glycol monostearate), manufactured by Taiyo Kagaku Co., Ltd. • Diglycerin fatty acid ester: Product name "Poem DO-100V" (Diglycerin monooleate), manufactured by Riken Vitamin Co., Ltd.

[0090] In this example, all of the oil and fat compositions produced had a solid fat content of 40-80% at 0°C and a solid fat content of 10-60% at 10°C.

[0091] (2) Production of grain-containing baked dishes In this example, "okonomiyaki" was produced as a grain-containing baked dish using the following method.

[0092] (2-1) Preparation of Okonomiyaki Batter Using the oil and fat compositions prepared above, okonomiyaki batter was prepared according to the formulations shown in Table 2.

[0093]

[0094] (2-2) Making Okonomiyaki A cylindrical ring mold with a diameter of 8.5 cm was placed on a hot plate heated to 200°C, and after lining the inside and bottom of the ring mold with parchment paper, 90 g of batter was poured into the ring mold. The batter was cooked for 10 minutes on each side to obtain a circular okonomiyaki (approximately 8.5 cm in diameter and 1.5 cm thick).

[0095] (3) Evaluation of grain-containing grilled dishes Each okonomiyaki (grain-containing grilled dish) obtained was frozen at -18°C for 24 hours. The frozen okonomiyaki was thawed in a microwave oven (500W, 120 seconds) and evaluated as follows. The results are shown in Table 3. Note that each evaluation result is based on consensus among four monitors.

[0096] (3-1) Adhesion of seasonings on the surface of okonomiyaki after thawing Liquid seasoning (sauce, 2g) was dropped onto the surface of okonomiyaki that had been frozen and thawed from a height of 1 cm. Immediately after dropping, the sauce was in a circular shape with a diameter of about 2 cm in all cases. After that, it was left to stand at room temperature for 24 hours, and the degree of sauce spreading was evaluated based on the following criteria. If the adhesion of seasonings to the surface of the okonomiyaki was improved, the dropped sauce did not spread much on the surface of the okonomiyaki even after standing for 24 hours. On the other hand, if the adhesion of seasonings to the surface of the okonomiyaki was not improved, the dropped sauce spread on the surface of the okonomiyaki after standing for 24 hours.

[0097] [Evaluation criteria for sauce adhesion] A: The dropped sauce had hardly spread. B: The dropped sauce had spread slightly. C: The dropped sauce had spread widely.

[0098] (3-2) Melt-in-the-mouth texture of okonomiyaki after thawing Each okonomiyaki was given to monitors to eat, and the melt-in-the-mouth texture after freezing and thawing was evaluated based on the following criteria.

[0099] [Melt-in-the-mouth sensation evaluation criteria] A: Very good melt-in-the-mouth sensation. B: Good melt-in-the-mouth sensation. C: Somewhat poor melt-in-the-mouth sensation. D: No melt-in-the-mouth sensation.

[0100]

[0101] As shown in the results above, when an oil and fat composition satisfying the requirements of the present invention was incorporated into okonomiyaki, the sauce hardly spread even after thawing. From this, it was found that incorporating an oil and fat composition satisfying the requirements of the present invention into grain-containing grilled dishes can improve the adhesion of liquid or emulsified seasonings to grain-containing grilled dishes. As a result, even after time has passed since pouring liquid or emulsified seasonings (such as sauces) onto the surface of grain-containing grilled dishes (for example, even if they are left on display in stores for a long time), the seasonings do not spread thinly across the surface of the dish, thus preventing a decrease in the commercial value of the dish's appearance.

[0102] Furthermore, among the oil and fat compositions that satisfy the requirements of the present invention, those injected with nitrogen gas exhibited particularly excellent melt-in-the-mouth properties for okonomiyaki.

[0103] In this example, the evaluations were conducted after freezing and thawing, but the same trends were observed even when freezing and thawing were not performed.

Claims

1. A fat and oil composition for grain-containing roasting, wherein the fat and oil composition comprises a liquid vegetable oil, a transesterified fat and oil, a highly hydrogenated fat and oil, and a propylene glycol fatty acid ester, wherein the liquid vegetable oil content in the fat and oil composition is 20.0 to 70.0% by mass, the transesterified fat content in the fat and oil composition is 10.0 to 50.0% by mass, the highly hydrogenated fat content in the fat and oil composition is 2.0 to 25.0% by mass, and the propylene glycol fatty acid ester content in the fat and oil composition is 0.5 to 8.5% by mass.

2. The oil and fat composition according to claim 1, wherein the content of diglycerin fatty acid ester in the oil and fat composition is 1.0 to 4.5% by mass.

3. The oil and fat composition according to claim 1, wherein the palm stearin content in the oil and fat composition is 3.0 to 20.0% by mass.

4. The oil and fat composition according to claim 1, wherein the content of diglycerin fatty acid ester in the oil and fat composition is 1.0 to 4.5% by mass, and the content of palm stearin in the oil and fat composition is 3.0 to 20.0% by mass.

5. The oil and fat composition according to claim 4, wherein the solid fat content at 0°C is 40 to 80%, and the solid fat content at 10°C is 10 to 60%.

6. The oil composition according to claim 1, further comprising 10 to 30 ml of nitrogen gas per 100 g of the oil composition.

7. A dough for a grain-containing baked dish, comprising 2.0 to 15.0% by mass of the oil and fat composition described in any one of claims 1 to 6.

8. A grain-containing baked dish, wherein the dough for the grain-containing baked dish described in claim 7 is baked.

9. A frozen product of a grain-containing baked dish, wherein the grain-containing baked dish described in claim 8 is frozen.

10. A grain-containing baked dish obtained by thawing the frozen grain-containing baked dish described in claim 9.

11. The grain-containing baked dish according to claim 8, wherein a liquid or emulsified seasoning is applied to the surface.

12. The grain-containing baked dish according to claim 10, wherein a liquid or emulsified seasoning is applied to the surface.

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