JP4539119B2 - Oil composition for frying - Google Patents
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- JP4539119B2 JP4539119B2 JP2004052869A JP2004052869A JP4539119B2 JP 4539119 B2 JP4539119 B2 JP 4539119B2 JP 2004052869 A JP2004052869 A JP 2004052869A JP 2004052869 A JP2004052869 A JP 2004052869A JP 4539119 B2 JP4539119 B2 JP 4539119B2
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Description
良好な風味と良好な食感のフライ食品が得られるフライ用油脂組成物に関する。 The present invention relates to an oil and fat composition for frying from which a fried food having a good flavor and a good texture can be obtained.
フライ用油脂に必要な特性として酸化安定性と熱安定性が挙げられるが、近年はフライ食品の風味に関する要望が高く、消費者の嗜好の変化に伴い、フライ食品の素材自体の風味を活かした、油臭くなく良好な風味のフライ用油脂が望まれている。また、フライ食品の食感は、からっと揚がりサクサクした食感のものが好まれている。 Oxidation stability and thermal stability are listed as necessary characteristics for frying fats and oils, but recently there has been a high demand for the flavor of fried foods, and the taste of fried food ingredients themselves has been utilized due to changes in consumer preferences. Therefore, there is a demand for oils and fats for frying that have no odor and good flavor. In addition, the texture of fried foods is preferably that which is fried and crispy.
これら問題点を解決する為、酸化安定性と熱安定性の高いパーム油をフライ用油脂として使用すると、フライ食品の油臭さを抑制することができるが、パーム油には特有の風味があり、素材によってはパーム油の風味でフライ食品の素材の風味を打ち消すことがありフライ用油脂として適さない場合がある。特許文献１ではサル脂分別軟部油を用いることで、フライ食品の風味、食感の改善効果を得ているが、パーム油の特有の風味の改善はされていない。
本発明はこのような背景のもと、パーム油特有の風味により使用が困難であったフライ用油脂の用途において、良好な風味と良好な食感のフライ食品を得ることを目的とする。 In view of such a background, an object of the present invention is to obtain a fried food having a good flavor and a good texture in the use of frying fats and oils that have been difficult to use due to the unique flavor of palm oil.
本発明者らは上記目的を達成するために、鋭意研究を行った結果、沃素価６０以上のパーム低融点油脂に太白胡麻油を含有するフライ用油脂組成物をフライ用油脂として使用した場合、良好な風味と良好な食感のフライ食品が得られることを見出した。 As a result of intensive studies to achieve the above object, the present inventors have found that when a frying oil / fat composition containing thick white sesame oil in a palm low melting point oil / fat having an iodine value of 60 or more is used as a frying oil / fat. It was found that a fried food with a good flavor and a good texture can be obtained.
すなわち、本発明は、沃素価６０以上のパーム低融点油脂に太白胡麻油を０．２〜１０重量％含有してなるフライ用油脂組成物である。パーム低融点油脂の沃素価は好ましくは６５以上であり、組成物中にパーム高融点油脂を３０重量％以下含有することもできる。 That is, the present invention is an oil composition for frying comprising 0.2 to 10% by weight of thick white sesame oil in a palm low melting point oil and fat having an iodine value of 60 or more. The iodine value of the palm low melting point fat is preferably 65 or more, and the palm high melting point fat may be contained in the composition in an amount of 30% by weight or less.
パーム油特有の風味により使用が疎んじられ勝ちであったフライ用油脂の用途において、沃素価６０以上のパーム低融点油脂に太白胡麻油が０．２〜１０重量％であるフライ用油脂組成物によって、良好な風味と良好な食感のフライ食品を得ることができる。 In the use of frying fats and oils that were not easily used due to the unique flavor of palm oil, the frying fats and oils composition comprised of 0.2 to 10% by weight of white sesame oil in palm low melting point oils and fats having an iodine value of 60 or more. , Fried food with good flavor and good texture can be obtained.
本発明のフライ用油脂組成物は、沃素価６０以上のパーム低融点油脂に太白胡麻油を０．２〜１０重量％とすることで得られ、このフライ用油脂組成物を使用することで、フライ食品の風味及び食感を良好にすることができる。 The fat and oil composition for frying of the present invention is obtained by adding 0.2 to 10% by weight of thick white sesame oil to a palm low melting point oil and fat having an iodine value of 60 or more. By using this frying oil and fat composition, The flavor and texture of food can be improved.
本発明のパーム低融点油脂は、パーム系油脂を分別して得られる所謂パームオレインであって、沃素価６５以上のパームオレインを使用すると更に良好な風味を得ることができる。 The palm low-melting point fat of the present invention is so-called palm olein obtained by fractionating palm-based fats and oils, and when palm olein having an iodine value of 65 or more is used, a better flavor can be obtained.
沃素価６０未満のパーム低融点油脂を使用した場合、パームの風味が強く胡麻油を配合してもフライ製品へのパーム油の特有の風味が残ってしまい、風味向上の効果に乏しい。 When a palm low melting point oil having an iodine value of less than 60 is used, the flavor of palm is strong, and even if sesame oil is blended, the unique flavor of palm oil remains in the fried product and the effect of improving the flavor is poor.
太白胡麻油とは、胡麻を焙煎せずに絞って精製してあるもので、色と香りを抑えて胡麻のうまみだけを際立たせた胡麻油である。この太白胡麻油の配合量は、０．２〜１０重量部であり、太白胡麻油の配合量が０．２重量部未満では風味が薄くパーム油特有の風味を抑制することができず、１０重量部を超えるとフライ製品への胡麻風味が強くなり、フライ素材の風味が打ち消されてしまう。 Thick white sesame oil is refined by squeezing sesame without roasting, and it is sesame oil that suppresses the color and fragrance and emphasizes only the flavor of sesame. The blending amount of the thick white sesame oil is 0.2 to 10 parts by weight, and if the blending amount of the thick white sesame oil is less than 0.2 parts by weight, the flavor is thin and the flavor unique to palm oil cannot be suppressed. Beyond this, the sesame flavor of the fried product becomes stronger and the flavor of the fried material is negated.
香味油として一般的に使用されている焙煎胡麻油は、種子を焙煎することによって得られる黄褐色で胡麻独特の芳香が特徴であるが、本発明において焙煎胡麻油を使用すると一般の胡麻油の芳香が強すぎて素材の風味が打ち消されてしまい適当ではない。 Roasted sesame oil generally used as a flavor oil is characterized by a tan and sesame peculiar aroma obtained by roasting seeds, but when roasted sesame oil is used in the present invention, The fragrance is too strong and the flavor of the material is canceled out.
パーム高融点油脂は、パーム油由来の沃素価が10以下の油脂であって、パーム油を分別して得られる高融点画分のパームステアリン、及びパーム系油脂を水素添加処理した融点４５℃以上のものを使用できる。 Palm high melting point oil and fat is an oil and fat having an iodine value of 10 or less derived from palm oil, and a high melting point fraction obtained by fractionating palm oil, palm stearin, and a melting point of 45 ° C. or higher obtained by hydrogenating palm oil and fat. Things can be used.
本発明のフライ用油脂組成物は、その製造方法に特に制限はなく例えば、パーム高融点油脂を５〜２０重量％配合した場合、結晶が溶解する５０〜８０℃に加温した後、急冷捏和することなく０〜１５℃の水等の冷媒で２０〜３５℃に冷却することで、通常の使用温度（１５〜２５℃）における作業性の良い硬さ（レオメーター値：フ゜ランシ゛ャー直径３ｍｍで６００〜１４００gf/cm2）で幅広い温度域（１０〜４０℃）で可塑性を有するフライ用油脂組成物を得ることができる。 The oil composition for frying of the present invention is not particularly limited in its production method. For example, when 5 to 20% by weight of a palm high melting point oil and fat is blended, it is heated to 50 to 80 ° C. at which crystals dissolve, and then rapidly cooled. Hardness (rheometer value: 3 mm diameter of flanger) with good workability at normal operating temperature (15-25 ° C) by cooling to 20-35 ° C with a refrigerant such as water of 0-15 ° C without being summed And an oil composition for frying having a plasticity in a wide temperature range (10 to 40 ° C.) at 600 to 1400 gf / cm 2.
パーム高融点油脂の配合量は３０重量％以下が適する。配合量が３０重量％を越えると、１０℃〜２５℃において硬くなってしまい（レオメーター値：フ゜ランシ゛ャー直径３ｍｍで２０００gf/cm2以上）可塑性が悪化し作業性が悪く好ましくない。 The blending amount of the palm high melting point fat is suitably 30% by weight or less. When the blending amount exceeds 30% by weight, it becomes hard at 10 ° C. to 25 ° C. (rheometer value: 2000 gf / cm 2 or more at a flanger diameter of 3 mm), and the plasticity is deteriorated and workability is unfavorable.
本発明のフライ用油脂組成物は、通常のフライ油と同様にして例えば素揚げ、から揚げ、天ぷら、フライ等各種フライ食品に用いることができ、各種用途や素材に応じて、例えば菜種油、大豆油、綿実油、コーン油、サフラワー油、米油およびヒマワリ油から選ばれた１種または２種以上の油脂を本願油脂組成物中に５０重量％以下配合することで用途や嗜好に応じた風味を得ることができる。また、フライ食品の食感を考慮すると、パーム低融点油脂に太白胡麻油を０．２〜１０重量％含有したものが、フライ用油脂組成物中に５０重量％以上含有することが好ましい。 The oil and fat composition for frying of the present invention can be used for various fried foods such as deep-fried, fried, tempura, fried food, etc. in the same manner as ordinary frying oil. Depending on various uses and materials, for example, rapeseed oil, Flavor according to use and taste by blending 50% by weight or less of one or more kinds of fats and oils selected from bean oil, cottonseed oil, corn oil, safflower oil, rice oil and sunflower oil Can be obtained. Moreover, when the food texture of a fried food is considered, it is preferable that what contains 0.2-10 weight% of thick white sesame oils in palm low melting point fats and oils contains in a frying fat composition 50weight% or more.
また、フライ用油脂組成物に対して、必要に応じて乳化剤、抗酸化剤、シリコーン等を混合させても良い。 Moreover, you may mix an emulsifier, an antioxidant, silicone etc. with respect to the oil-fat composition for frying as needed.
以下、本発明について実施例により具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to these Examples at all.
沃素価６１のパーム低融点油脂９９重量部と沃素価１９０の太白胡麻油１重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。 99 parts by weight of low-melting palm oil having an iodine value of 61 and 1 part by weight of thick white sesame oil having an iodine value of 190 were mixed, and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain a fat and oil composition for frying.
沃素価６６のパーム低融点油脂９９重量部と沃素価１９０の太白胡麻油１重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。 99 parts by weight of low-melting palm oil having an iodine value of 66 and 1 part by weight of thick white sesame oil having an iodine value of 190 were mixed, and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain an oil composition for frying.
沃素価６７のパーム低融点油脂９９重量部と沃素価１９０の太白胡麻油１重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。 99 parts by weight of low-melting palm oil having an iodine value of 67 and 1 part by weight of thick white sesame oil having an iodine value of 190 were mixed and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain a fat and oil composition for frying.
沃素価６５のパーム低融点油脂８９重量部と沃素価１９０の太白胡麻油１重量部、更に沃素価１以下のパーム極度硬化油１０重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加し、７０℃に加温して撹拌均一化しながら油脂結晶を溶解させた。次に、オンレーターの冷却槽２基の内１基のみを使用し、ブライン（冷媒）の温度９℃、流量３０００L/hrで品温が３２℃になるまで撹拌せずに冷却した。このようにして可塑性良好なフライ用油脂組成物が得られた。 A blend of 89 parts by weight of low-melting palm oil having an iodine value of 65, 1 part by weight of thick white sesame oil having an iodine value of 190, and 10 parts by weight of palm extremely hardened oil having an iodine value of 1 or less was added, and 100 ppm of tocopherol and 4 ppm of silicone were added. The fat and oil crystals were dissolved while stirring and homogenizing uniformly. Next, only one of the two cooling tanks of the onlator was used, and cooling was performed without stirring until the product temperature reached 32 ° C. at a brine (refrigerant) temperature of 9 ° C. and a flow rate of 3000 L / hr. Thus, the oil composition for frying with good plasticity was obtained.
〔比較例１〕
沃素価５１のパーム油と沃素価１９０の太白胡麻油１重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。
[Comparative Example 1]
Palm oil having an iodine value of 51 and 1 part by weight of thick white sesame oil having an iodine value of 190 were mixed, and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain a fat and oil composition for frying.
〔比較例２〕
沃素価５８のパーム低融点油脂に対しトコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。
[Comparative Example 2]
100 ppm of tocopherol and 4 ppm of silicone were added to low-melting palm oil having an iodine value of 58 to obtain an oil composition for frying.
〔比較例３〕
沃素価５８のパーム低融点油脂９９重量部と沃素価１９０の太白胡麻油１重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。
[Comparative Example 3]
99 parts by weight of low-melting palm oil having an iodine value of 58 and 1 part by weight of thick white sesame oil having an iodine value of 190 were mixed, and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain a fat and oil composition for frying.
〔比較例４〕
沃素価６１のパーム低融点油脂に対し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。
[Comparative Example 4]
100 ppm of tocopherol and 4 ppm of silicone were added to the palm low melting point oil and fat having an iodine value of 61 to obtain a fat and oil composition for frying.
〔比較例５〕
沃素価６１のパーム低融点油脂８５重量部と沃素価１９０の太白胡麻油１５重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。
[Comparative Example 5]
85 parts by weight of low-melting palm oil having an iodine value of 61 and 15 parts by weight of thick white sesame oil having an iodine value of 190 were mixed, and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain an oil composition for frying.
〔比較例６〕
沃素価６１のパーム低融点油脂９９重量部と沃素価１９０の純正胡麻油１重量部を混合し、トコフェロール１００ｐｐｍ、シリコーン４ｐｐｍを添加しフライ用油脂組成物を得た。
[Comparative Example 6]
99 parts by weight of low-melting palm oil having an iodine value of 61 and 1 part by weight of pure sesame oil having an iodine value of 190 were mixed, and 100 ppm of tocopherol and 4 ppm of silicone were added to obtain a fat and oil composition for frying.
（フライテスト）
フライ用油脂組成物をフライ鍋に１．５ｋｇ計量し、１７５℃に加熱後、市販の冷凍フライドポテトを揚げた。フライドポテトは凍ったまま揚げ油中に５０ｇ入れ、２分間揚げた後油を切った。同様の操作を２０分に１回づつ行い、６時間継続し、６時間フライ継続後に揚げたフライドポテトで官能評価を行った。官能評価は、パネラー１０人によって風味と食感に分けて評価を行った。それらの結果を表２に示す。
〔表１〕
1.5 kg of the frying fat composition was measured in a frying pan, heated to 175 ° C., and then fried commercially available frozen fries. Frozen potatoes were put in fried oil while frozen and fried for 2 minutes, and then the oil was cut. The same operation was performed once every 20 minutes, continued for 6 hours, and sensory evaluation was performed with fried potatoes fried after 6 hours of frying. The sensory evaluation was performed by 10 panelists, divided into flavor and texture. The results are shown in Table 2.
[Table 1]
〔表２〕
風味評価については◎：素材の風味も生きており良好、○：良い、△：若干劣る、×：劣る、××：かなり劣る
食感評価については◎：さくさくして良好、○：良い、△：若干劣る、×：悪い
For flavor evaluation, ◎: The flavor of the material is alive and good, ○: Good, △: Slightly inferior, ×: Inferior, XX: For considerably inferior texture evaluation ◎: Crunchy and good, ○: Good, △ : Slightly inferior, ×: Bad
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004052869A JP4539119B2 (en) | 2004-02-27 | 2004-02-27 | Oil composition for frying |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2004052869A JP4539119B2 (en) | 2004-02-27 | 2004-02-27 | Oil composition for frying |
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| Publication Number | Publication Date |
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| JP2005237313A JP2005237313A (en) | 2005-09-08 |
| JP4539119B2 true JP4539119B2 (en) | 2010-09-08 |
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| JP2004052869A Expired - Fee Related JP4539119B2 (en) | 2004-02-27 | 2004-02-27 | Oil composition for frying |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2008167685A (en) * | 2007-01-11 | 2008-07-24 | Fuji Oil Co Ltd | Method for producing flavored oil and fat |
| TWI414243B (en) | 2007-02-09 | 2013-11-11 | Nisshin Oillio Group Ltd | Mouthfeel improved fat and oil composition |
| JP6632797B2 (en) * | 2014-11-19 | 2020-01-22 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking, method for producing the oil and fat composition for cooking, and method for reducing oil remaining in cooking object after cooking |
| JP2019081833A (en) * | 2017-10-30 | 2019-05-30 | 竹本油脂株式会社 | Production method of sesame oil |
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| JPH0783677B2 (en) * | 1988-09-05 | 1995-09-13 | 宏倫 越智 | Cooking oil for frying and cooking oil |
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