JP6682144B2 - Texture improving oil and fat composition, method for producing the same, and method for improving texture of cooked food - Google Patents

Description

  The present invention relates to a texture-improving oil / fat composition, a method for producing the same, and a method for improving the texture of a cooked food product.

  Generally, fried, tempura, and deep-fried foods such as deep-fried foods are prepared by attaching a batter containing wheat flour as a main component to fish, meat, vegetables, and the like and frying in oil at about 180 ° C. The resulting fried cooked product is required to have excellent appearance, flavor and texture. In particular, for the crispy texture, the crispy texture of the fried food, and the like, skill such as selection of oils and fats, frying time, frying temperature, frying operation and other conditions are required. In order to solve these problems in frying, Patent Document 1 proposes to use an oil and fat mixed with an emulsifier (Patent Document 1).

  On the other hand, Patent Document 2 proposes to add 0.2 to 20% by weight of a monoester of glycerin or diglycerin to improve the operability of frying.

  However, the highly hydrophilic polyglycerin fatty acid ester is difficult to dissolve in fats and oils, and there is a problem that it separates especially when the water content in the fats and oils increases. Generally, fats and oils containing an emulsifier easily absorbs moisture through the outside air or a plastic container, and when frying, water is supplied from the frying liquid to the fats and oils. Therefore, fats and oils containing an emulsifier (water content of about 100 to 300 ppm) After storage or after frying, the water content may be 1000 to 2500 ppm.

JP-A-7-16052 JP, 2000-290681, A

  An object of the present invention is to impart a crispy feeling to a cooked product after frying, a texture-improved oil and fat composition such that a monoester of diglycerin in the composition does not separate, a method for producing the same, and a food for a cooked article It is to provide a method of improving the feeling.

  The present invention provides the following [1] to [7] to achieve the above object. The gist configuration of the present invention for solving the above problems is as follows.

[1] Fatty acid glyceride and diglycerin monofatty acid ester are contained, and the glyceride component composition in the total composition of the fatty acid glyceride is triglyceride 91.50 to 99.85 mass%, diglyceride 0.05 to 7.00 mass. %, Monoglyceride 0.05 to 1.00 mass%, the fatty acid constituting the diglycerin monofatty acid ester is a fatty acid having 8 to 14 carbon atoms, and the content of the diglycerin monofatty acid ester in the entire composition Is 0.05 to 0.50% by mass, and the texture-improving oil and fat composition is
[2] The texture-improving oil / fat composition according to [1], wherein the fatty acid constituting the fatty acid glyceride is derived from vegetable oil.
[3] The texture-improving oil / fat composition according to [1] or [2], wherein the texture-improving oil / fat composition is for frying.
[4] A step of adding diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms to the fatty acid glyceride so as to be 0.05 to 0.50% by mass in the total composition, The texture of the glyceride component in the total composition of the fatty acid glyceride is 91.50 to 99.85% by mass of triglyceride, 0.05 to 7.00% by mass of diglyceride, and 0.05 to 1.00% by mass of monoglyceride. Method for producing improved oil and fat composition.
[5] The method for producing a texture-improving oil / fat composition according to [4], wherein the fatty acid glyceride has been subjected to a step of mixing a plurality of plant-derived oils / fats.
[6] The method for producing a texture-improving oil / fat composition according to [4] or [5], wherein the fatty acid glyceride is obtained by adding a diglyceride and / or a monoglyceride to a plant-derived oil / fat.
[7] A texture-improving oil / fat composition in which a fatty acid glyceride is added with diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms in an amount of 0.05 to 0.50% by mass in the total composition. The composition of the glyceride component in the total composition of the fatty acid glycerides is 91.50 to 99.85% by mass of triglyceride, 0.05 to 7.00% by mass of diglyceride, and 0.05 to 1.00% of monoglyceride. A method for improving the texture of cooked foods, which is% by mass.

  ADVANTAGE OF THE INVENTION According to this invention, while providing the crispy feeling of the cooked food after frying, the texture improving oil-fat composition which does not isolate | separate the monoester of diglycerin in a composition, and its manufacturing method can be provided. Moreover, according to this invention, the method of improving the texture of a cooking utensil can be provided.

The present inventors, by containing a specific fatty acid glyceride composition and diglycerin monofatty acid ester, imparts the crispy feeling of the cooked product after frying, and that the monoester of diglycerin in the composition can suppress the separation. Found. Based on this finding, the inventors have completed a texture improving oil and fat composition, a method for producing the same, and a method for improving the texture of a cooked food.
Hereinafter, the texture-improving oil and fat composition of the present invention, a method for producing the same, and a method for improving the texture of a cooked article will be described in detail based on the embodiments. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

<Food texture composition>
The texture-improving oil and fat composition of the present invention contains a fatty acid glyceride and a diglycerin monofatty acid ester, and the glyceride component composition in the total composition of the fatty acid glyceride is triglyceride 91.50 to 99.85 mass%, diglyceride. 0.05 to 7.00% by mass and 0.05 to 1.00% by mass of monoglyceride, the fatty acid constituting the diglycerin monofatty acid ester is a fatty acid having 8 to 14 carbon atoms, and diglycerin monofatty acid ester The content in the total composition is 0.05 to 0.50% by mass.
(Fatty acid glyceride)
The texture-improving oil and fat composition of the present invention contains a fatty acid glyceride. As the fatty acid glyceride, an oil or fat containing triglyceride as a main component is used, and if necessary, a monoglyceride and / or a diglyceride are mixed and used. The glyceride component composition in the total composition of the fatty acid glyceride is 91.50 to 99.85 mass% of triglyceride, 0.05 to 7.00 mass% of diglyceride, and 0.05 to 1.00 mass% of monoglyceride. The triglyceride component in the entire composition is preferably 95.60 to 99.80 mass%, more preferably 98.50 to 99.80 mass%, and even more preferably 99.41 to 99.74 mass%. The diglyceride component in the entire composition is preferably 0.05 to 3.50% by mass, more preferably 0.05 to 1.00% by mass, and further preferably 0.08 to 0.22% by mass. The monoglyceride component in the entire composition is preferably 0.05 to 0.50% by mass, more preferably 0.05 to 0.20% by mass, and further preferably 0.08 to 0.15% by mass.

  As the fats and oils containing triglyceride as a main component, animal and vegetable fats and oils, hydrogenated oils thereof, fractionated oils, transesterified oils and the like, as well as fats and oils synthesized from glycerin and fatty acids can be used alone or in combination. Examples of animal and vegetable oils and fats are soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, grape seed oil, peanut oil. Oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil and the like can be mentioned. Since those which solidify at room temperature need to be dissolved by heating at the time of use, those which are liquid at 20 ° C. are preferable. Even if the raw material oil / fat itself is solid at 20 ° C., it can be suitably used as long as it is liquid as a whole by using it in combination with other raw material oil / fat. In particular, rapeseed oil, a mixture of rapeseed oil and soybean oil, and the like can be preferably used because they have the advantage of being good in oxidation stability even though they are liquid oils having a low melting point. Moreover, since diglyceride and monoglyceride generate | occur | produce when these fats and oils are hydrolyzed by lipase etc., it is more preferable to use the fats and oils which were hydrolyzed. Refined oils such as rice oil, palm oil and the like and fractionated oils such as palm olein are preferable in that they have a large amount of diglyceride.

  Monoglyceride is a component that is removed in the oil and fat refining step (deodorizing step), and is preferably added as necessary. As the added monoglyceride, a monoglyceride synthesized from glycerin and fatty acid can be used. The synthesis reaction of monoglyceride can be carried out by heating esterification of glycerin and fatty acid in the presence of an alkali catalyst or without a catalyst. Here, examples of the alkali catalyst include sodium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium hydroxide, potassium carbonate, potassium hydrogen carbonate and the like. Incidentally, when the monoglyceride is produced using an alkali catalyst, usually, a monoglyceride in which an alkali metal derived from an alkali catalyst remains as a fatty acid salt is obtained, and a low degree of purification has an alkali metal remaining, In the present invention, those containing an alkali metal (fatty acid salt) or those without an alkali metal can be used.

  Further, in the synthesis of monoglyceride, diglyceride is produced as a by-product, and the purity of monoglyceride is also increased by distillation. In the present invention, a product with an increased purity of monoglyceride can be used, but it is unpurified containing diglyceride. It is also possible to use a product with a low degree of purification.

  As the diglyceride, an oil or fat containing diglyceride can be used, but the amount of diglyceride can be adjusted by mixing an oil or fat containing diglyceride and an oil or fat containing almost no diglyceride. Alternatively, diglyceride synthesized similarly to monoglyceride may be added for adjustment. Preferably, monoglyceride containing diglyceride and having a low degree of purification can be added to adjust the amount of monoglyceride and the amount of diglyceride.

  The fatty acid constituting the monoglyceride and / or diglyceride is preferably a fatty acid having 8 to 22 carbon atoms, and may be a mixed fatty acid thereof. From the viewpoint of solubility, it is more preferable that the unsaturated fatty acid having a total carbon number of 8 to 22 be 60% by mass or more, and it is further preferable that the unsaturated fatty acid be 70% by mass or more. The unsaturated fatty acid is preferably one or more selected from oleic acid, linoleic acid and linolenic acid, and oleic acid and / or linoleic acid is preferably 50% by mass or more of the constituent fatty acids.

(Diglycerin monofatty acid ester)
The texture-improving oil and fat composition of the present invention contains diglycerin monofatty acid ester in an amount of 0.05 to 0.50% by mass in the total composition. 0.10-0.40 mass% is preferable, as for the amount of diglycerin mono fatty acid ester in all the compositions, 0.10-0.30 mass% is more preferable, 0.10-0.22 mass% is further more preferable. .

  Diglycerin mono-fatty acid ester is synthesized from diglycerin and fatty acid in the presence of an alkali catalyst. In the present invention, an unrefined product after the reaction can be used, but it is preferable to use a diglycerin monofatty acid ester whose purity is increased by distillation after the reaction.

  The fatty acid constituting the diglycerin monofatty acid ester is a fatty acid having 8 to 14 carbon atoms, and may be a mixed fatty acid thereof. Fatty acids other than fatty acids having 8 to 14 carbon atoms may be contained, but fatty acids other than fatty acids having 8 to 14 carbon atoms are preferably less than 10% by mass, and more preferably less than 5% by mass. As the fatty acid having 8 to 14 carbon atoms, easily available caprylic acid, capric acid, lauric acid, myristic acid are preferable, and one or more kinds selected from caprylic acid, capric acid and lauric acid are more preferable.

(Other components)
Other components can be added to the oil and fat composition for cooking according to the present invention to the extent that the effects of the present invention are not impaired. These components are, for example, components (food additives, etc.) used for general fats and oils. Examples of these components include an antioxidant, an emulsifier other than diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms, a silicone oil, a crystal modifier, a texture modifier, and the like. Preferably, it is added after deodorization and before filling. Further, it is preferable to add a component such as phospholipid that causes coloring by heating within a range that does not cause coloring. For example, the addition amount or content of phospholipid is preferably less than 0.01% by mass.

  Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fuky acid, gossypol, sesamol, terpenes and the like. Examples of emulsifiers other than diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms include sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, It is appropriately selected from waxes, sterol esters, phospholipids and the like.

As the silicone oil, those commercially available for food use can be used and are not particularly limited, and examples thereof include those having a dimethylpolysiloxane structure and having a kinematic viscosity of 800 to 5000 mm ² / s at 25 ° C. . The kinematic viscosity of the silicone oil is particularly 800~2000mm ² / s, preferably a further 900~1100mm ² / s. Here, the “kinematic viscosity” refers to a value measured according to JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

<Use of texture-improving oil and fat composition>
The texture-improving oil / fat composition of the present invention can be used for any heating and cooking applications, and can impart the crispy texture of cooked products after frying, and diglycerin due to an increase in water content in the oil / fat composition during storage or by frying. Since the separation of the monoester can be suppressed, it is preferably used for frying, that is, it is preferably used as an oil and fat for frying.

<Method for producing texture-improving oil and fat composition>
The method for producing a texture-improving oil / fat composition of the present invention comprises a diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms in a fatty acid glyceride in an amount of 0.05 to 0.50% by mass. And the glyceride component composition in the total composition of the fatty acid glyceride is 91.50 to 99.85% by mass of triglyceride, 0.05 to 7.00% by mass of diglyceride, 0.05 of monoglyceride. Is about 1.00% by mass.

  The fatty acid glyceride used in the method for producing the texture-improving oil and fat composition of the present invention is as described above in (Fatty acid glyceride). In addition, the fats and oils mainly composed of triglycerides are seeds or fruits of plants, or crude oil squeezed from animal materials is used as a starting material, and if necessary, a degumming step, a deoxidizing step, and a decolorizing step are performed. Then, if necessary, a dewaxing step is performed, and then a deodorizing step is performed for purification. The degumming step, the deoxidizing step, and the dewaxing step are appropriately selected according to the quality of the crude oil that can vary depending on the oil raw material before oil collection.

  In the production method of the present invention, it is preferable to add diglyceride and / or monoglyceride to fats and oils containing triglyceride as a main component.

  In the production method of the present invention, diglycerin monofatty acid ester is further added so as to be 0.05 to 0.50 mass% in the entire composition. The addition amount and composition of the diglycerin monofatty acid ester are as described in the above (diglycerin monofatty acid ester). Regarding the addition method, it is preferable to add it to the fats and oils mainly containing triglycerides after being diluted several times with the fats and oils mainly containing triglycerides alone or together with monoglycerides, diglycerides and the like. The addition is preferably performed at 10 to 80 ° C.

  The production method of the present invention may include a step of adding other additives, if necessary. It is desirable that the step of adding other additives is performed after the step of refining fats and oils, and the conditions such as the temperature of fats and oils at the time of adding the fats and oils are appropriately changed depending on the kind of the additives and the purpose.

<Method of improving texture of cooked food>
The method for improving the texture of the cooked food of the present invention is a diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms in a fatty acid glyceride in an amount of 0.05 to 0.50 mass. %, The glyceride component composition in the total composition of the fatty acid glyceride is such that triglyceride 91.50 to 99.85 mass% and diglyceride 0.05 to 7. It is 00 mass% and monoglyceride is 0.05 to 1.00 mass%.

  The details of the fatty acid glyceride and diglycerin monofatty acid ester are as described in the above (fatty acid glyceride) and (diglycerin monofatty acid ester). The heat cooking is preferably frying. The diglycerin monofatty acid ester may be added not only before it is used for frying, but also so as to make up for the shortage after frying. When the frying is continuously performed, the diglycerin monofatty acid ester reduced can be supplemented, and the texture of the cooked product can be maintained.

  Hereinafter, the present invention will be specifically described based on Examples, but the present invention is not limited to these Examples.

<Preparation of texture improving oil and fat composition>
Canola oil and palm olein were used as fats and oils, and an emulsifier derived from vegetable oil was added to the fats and fats and mixed until uniform to prepare a test oil (fat and fat composition). The obtained test oil was subjected to a storage test and a frying test by the following methods, and the results are shown in Tables 1 and 2.

<Storage test>
200 g of the test oil (oil and fat composition) was placed in a 500 ml beaker and stored in a thermo-hygrostat (40 ° C., 80% relative humidity) for 6 weeks, and the state after 3 weeks and 6 weeks was evaluated as follows.
(Evaluation criteria for condition)
◯: No precipitation is observed.
Δ: A slight or slight turbidity is observed.
X: Precipitation is observed.

<Fly test>
8 L of test oil (oil and fat composition) was put into a fryer and sliced into sweet potatoes with a thickness of 1 cm every hour. Nissin delicious tempura powder (manufactured by Nisshin Foods Inc.): water = 1: A 1.5 batter was attached and fried for 3.5 minutes (180 ° C.). Five expert panelists evaluated the texture of the cooked food. The average of the evaluations is shown in Tables 1 and 2.
(Evaluation criteria of texture)
5 points: I feel a crisp feeling firmly.
4 points: Feels crunchy.
3 points: Somewhat crisp.
2 points: Slightly crispy (equivalent to canola oil).
1 point: No crispness.

※キャノーラ油（日清オイリオグループ株式会社製）
※パームオレイン（ヨウ素価６５：日清オイリオグループ株式会社製）
※ジグリセリンモノラウレート（商品名「ポエムＤＬ−１００」理研ビタミン株式会社製）
※ジグリセリンモノミリステート（商品名「ポエムＤＭ−１００」理研ビタミン株式会社製）
※モノグリセリド１：（商品名「エマルジーＭＵ」理研ビタミン株式会社製：モノエステル含量９３％以上、ヨウ素価１０８〜１４０ 構成脂肪酸：リノール酸を主として、不飽和脂肪酸が７０質量％以上）
※モノグリセリド２：（商品名「Ｏ−３０Ｖ」太陽化学株式会社製 構成脂肪酸：オレイン酸を主として、不飽和脂肪酸が７０質量％以上）

* Canola oil (manufactured by Nisshin Oillio Group Co., Ltd.)
* Palm olein (Iodine value 65: manufactured by Nisshin Oillio Group Co., Ltd.)
* Diglycerin monolaurate (brand name "Poem DL-100" manufactured by Riken Vitamin Co., Ltd.)
* Diglycerin Monomyristate (Product name "Poem DM-100" manufactured by Riken Vitamin Co., Ltd.)
* Monoglyceride 1: (Product name "Emergency MU" manufactured by Riken Vitamin Co., Ltd .: monoester content of 93% or more, iodine value of 108 to 140 Constituent fatty acid: linoleic acid, mainly unsaturated fatty acid of 70% by mass or more)
* Monoglyceride 2: (Product name "O-30V" manufactured by Taiyo Kagaku Co., Ltd. Constituent fatty acid: mainly oleic acid, unsaturated fatty acid is 70% by mass or more)

※キャノーラ油（日清オイリオグループ株式会社製）
※パームオレイン（ヨウ素価６５：日清オイリオグループ株式会社製）
※ジグリセリンモノラウレート（商品名「ポエムＤＬ−１００」理研ビタミン株式会社製）
※ジグリセリンモノミリステート（商品名「ポエムＤＭ−１００」理研ビタミン株式会社製）
※モノグリセリド１：（商品名「エマルジーＭＵ」理研ビタミン株式会社製：モノエステル含量９３％以上、ヨウ素価１０８〜１４０ 構成脂肪酸：リノール酸を主として、不飽和脂肪酸が７０質量％以上）
※モノグリセリド２：（商品名「Ｏ−３０Ｖ」太陽化学株式会社製 構成脂肪酸：オレイン酸を主として、不飽和脂肪酸が７０質量％以上）

* Canola oil (manufactured by Nisshin Oillio Group Co., Ltd.)
* Palm olein (Iodine value 65: manufactured by Nisshin Oillio Group Co., Ltd.)
* Diglycerin monolaurate (brand name "Poem DL-100" manufactured by Riken Vitamin Co., Ltd.)
* Diglycerin Monomyristate (Product name "Poem DM-100" manufactured by Riken Vitamin Co., Ltd.)
* Monoglyceride 1: (Product name "Emergency MU" manufactured by Riken Vitamin Co., Ltd .: monoester content of 93% or more, iodine value of 108 to 140 Constituent fatty acid: linoleic acid, mainly unsaturated fatty acid of 70% by mass or more)
* Monoglyceride 2: (Product name "O-30V" manufactured by Taiyo Kagaku Co., Ltd. Constituent fatty acid: mainly oleic acid, unsaturated fatty acid is 70% by mass or more)

  With the test oils of Examples 1 to 7, the texture of the cooked products is better than in the test oils of Comparative Examples 1 to 6, and the condition after storage is also good.

INDUSTRIAL APPLICABILITY The texture-improving oil / fat composition of the present invention can be used in the field of food production, particularly as a frying oil / fat used for the production of frying preparations. It can also be used in the production of all foods that require other cooking oils and fats.

Claims (7)

Contains fatty acid glyceride and diglycerin monofatty acid ester,
The glyceride component composition in the total composition of the fatty acid glyceride is triglyceride 91.50 to 99.85% by mass, diglyceride 0.05 to 7.00% by mass, monoglyceride 0.05 to 1.00% by mass,
The fatty acid constituting the monoglyceride has oleic acid or linoleic acid of 70% by mass or more,
The fatty acid constituting the diglycerin monofatty acid ester is a fatty acid having 8 to 14 carbon atoms, and the content of the diglycerin monofatty acid ester in the entire composition is 0.05 to 0.50% by mass.
A texture-improving oil and fat composition.   The texture-improving oil composition according to claim 1, wherein the fatty acid constituting the fatty acid glyceride is derived from vegetable oil.   The texture-improving oil composition according to claim 1, wherein the texture-improving oil composition is for frying. A step of adding monoglyceride to plant-derived oils and fats , and adding diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms so as to be 0.05 to 0.50 mass% in the entire composition. Including,
Glyceride component composition of the total composition of fatty acid glycerides, triglycerides from 91.50 to 99.85 wt%, diglycerides from 0.05 to 7.00 wt%, a monoglyceride 0.05-1.00 wt%,
A method for producing a texture-improving oil and fat composition.   The method for producing a texture-improving oil / fat composition according to claim 4, wherein the fatty acid glyceride has been subjected to a step of mixing a plurality of plant-derived oils / fats. Method for producing a fatty acid glyceride, a plant-derived oil is obtained by adding Jiguriseri de, texture improving fat and oil composition according to claim 4 or 5. Texture obtained by adding monoglyceride to plant-derived fats and oils and adding diglycerin monofatty acid ester whose constituent fatty acid is a fatty acid having 8 to 14 carbon atoms to the whole composition in an amount of 0.05 to 0.50% by mass. Cooked with the improved fat composition,
Glyceride component composition of the total composition of fatty acid glycerides, triglycerides from 91.50 to 99.85 wt%, diglycerides from 0.05 to 7.00 wt%, a monoglyceride 0.05-1.00 wt%,
A method for improving the texture of cooked foods.