JP7102110B2 - Oil absorption reducing agent, oil absorption reducing method and fat composition for deep-fried foods - Google Patents

Description

The present invention relates to an oil absorption reducing agent, an oil absorption reducing method, and an oil / fat composition for deep-fried foods.

Fried food is a food that is cooked using heated edible oils and fats. Fried foods include tempura, croquettes, and fried chicken. When cooking with edible fats and oils, the edible fats and oils are transferred to fried foods due to replacement of water in the cooking object with the edible fats and oils.

In recent years, with consumers' health consciousness, reducing the amount of fats and oils contained in fried foods has become one of the issues. For example, in Patent Document 1 (Japanese Patent Laid-Open No. 2015-119665), an oil / fat composition for cooking in which 0.02 to 0.08% by mass of a specific emulsifier is mixed with an oil / fat remains in a cooking object after cooking. It is disclosed that can be reduced. As specific emulsifiers, glycerin monooleate succinate, glycerin monooleate citrate, polyoxyethylene sorbitan monooleate, sucrose erucate, and 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. The effects of fatty acid monoglycerides are disclosed.

On the other hand, Patent Document 2 (Japanese Patent Laid-Open No. 2009-55897) states that "refined edible fats and oils contain at least one phosphorus-derived component selected from crude oil and intermediate fats and oils and has a phosphorus content of 0.1 to 10.0 ppm. A method for producing a fat and oil composition for deep-fried foods, which is excellent in heat resistance at 180 ° C., is disclosed. According to the present invention, it is said that coloring and heating odor that occur when cooking edible oils and fats can be suppressed. However, there is no suggestion or disclosure that the crude oil and the intermediate fats and oils have the effect of reducing the oil absorption of fried foods.

Japanese Unexamined Patent Publication No. 2015-119665 JP-A-2009-55597

Therefore, an object of the present invention is to provide an oil absorption reducing agent, an oil absorption reducing method, and an oil / fat composition for fried foods, which can reduce the oil absorption of fried foods.

As a result of diligent research, the present inventors have found that crude refined oil refined by omitting a specific step in the refining process for obtaining edible oils and fats from oil raw materials has an effect of reducing oil absorption, and completed the present invention. ..

That is, the present invention is an oil absorption reducing agent for fried foods, which comprises a crude refined oil refined by omitting a deoxidizing step in a refining step of obtaining edible oils and fats from an oil raw material as an active ingredient.

The content of the crude refined oil is preferably 0.01% by mass or more and 100% by mass or less.

The oil absorption reducing agent preferably contains edible oils and fats.

It is preferable that the crude refined oil has undergone a deodorizing treatment.

It is preferable that the crude refined oil has undergone a degumming step.

It is preferable that the crude refined oil has undergone a decolorization step.

The oil absorption reducing agent preferably contains a polyglycerin condensed ricinoleic acid ester.

Further, the present invention is an oil / fat composition for deep-fried foods containing the oil absorption reducing agent.
The oil / fat composition for deep-fried foods is characterized in that the content of the crude refined oil is 0.01% by mass or more and 4% by mass or less.

Further, the present invention is a method for producing a fried food, which comprises cooking the fried food by heating using the above-mentioned oil / fat composition for fried food.

The frying temperature of the fried food is preferably 150 ° C. to 210 ° C.

Further, the present invention is a method for reducing oil absorption of fried food.
The fried food is cooked using a fried food oil / fat composition containing edible oil / fat and crude refined oil and having a crude oil content of 0.01% by mass or more and 4% by mass or less. This is a method for reducing oil absorption.

It is preferable that the edible oil and fat is 90% by mass or more.

Further, the present invention is a fried food oil / fat composition containing an edible oil / fat, a crude refined oil refined by omitting a deoxidizing step in a refining process for obtaining an edible oil / fat from an oil feed material, and a polyglycerin condensed ricinoleic acid ester. hand,
The oil / fat composition for fried foods, wherein the crude refined oil is 0.01% by mass or more and 4% by mass or less, and the polyglycerin condensed ricinoleic acid ester is 0.01% by mass or more and 0.12% by mass or less.

The oil absorption reducing agent of the present invention can reduce the oil absorption amount of the fried food by using it when cooking the fried food.

The crude refined oil, which is the active ingredient of the oil absorption reducing agent of the present invention, is characterized in that it has not undergone a deoxidizing step in the refining step of crude oil obtained from an oil feed material. Refined edible oils and fats are usually obtained by squeezing and extracting oil raw materials and / or extracting crude oil by solvent extraction, and then refining the crude oil in the order of degumming step → deoxidizing step → decoloring step → deodorizing step to remove impurities. Be taken. "Degumming treatment", "deoxidizing treatment", "decoloring treatment", and "deodorizing treatment", which are process operations, are known, and the present invention can use these treatments without particular limitation. The crude refined oil preferably has undergone a deodorizing step, more preferably has undergone a degumming step and a deodorizing step, and even more preferably has undergone a degumming step, a decoloring step and a deodorizing step.

The degumming treatment, deoxidizing treatment, decolorizing treatment, and deodorizing treatment are outlined below.
The degumming step (degumming treatment) is a step of hydrating and removing gum containing phospholipid as a main component contained in oil. The treatment conditions for the degumming step are not particularly limited, and general-purpose conditions can be used. For example, the amount of water used is usually 1 to 5% by mass, preferably 1.5 to 3% by mass, based on the raw material fat and oil. If appropriate, a degumming agent consisting of an aqueous solution of an organic acid such as oxalic acid, citric acid, or phosphoric acid may be added. The degumming temperature is usually 40 to 95 ° C, preferably 60 to 95 ° C. By adding steam or water to crude oil and stirring, the gum hydrates and becomes water-soluble and moves to the aqueous layer. The stirring time is usually 1 to 60 minutes. This aqueous layer is separated by a centrifuge or the like.

The deoxidization step (deoxidation treatment) is a step of removing free fatty acids contained in the oil as soap by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda. The treatment conditions of the deoxidizing step are not particularly limited, and general-purpose conditions can be used. For example, an alkaline aqueous solution having a concentration of 3 to 40% by mass is added to the raw material fat and oil so as to be usually 0.1 to 5% by mass, preferably 0.5 to 3% by mass. The deoxidizing temperature is usually 20 to 120 ° C, preferably 35 to 95 ° C. The soap, which is insoluble in fats and oils, is separated by a centrifuge or the like. The deoxidizing step (deoxidizing treatment) may be a physical purification method that does not use alkali. Physical purification methods include steam distillation methods and molecular distillation methods. In the molecular distillation method, some deodorizing treatments are also performed at the same time.

The decolorization step (decolorization treatment) is a step of adsorbing and removing the pigment contained in the oil on activated clay, activated carbon, or the like. The processing conditions of the decolorization step are not particularly limited, and general-purpose conditions can be used. For example, the amount of activated clay used may be usually 0.05 to 5% by mass, preferably 0.1 to 3% by mass, based on the raw material fats and oils. The decolorization temperature is usually 70 to 120 ° C, preferably 80 to 120 ° C. The decolorization step is usually carried out under anhydrous conditions, but may be carried out in the presence of water. The decolorization time is usually 5 to 120 minutes, preferably 10 to 80 minutes. Activated clay or the like to which the pigment is attached is removed by vacuum filtration or the like.

The deodorizing step (deodorizing treatment) is a step of removing odorous components contained in the oil by steam distillation or the like under reduced pressure. The processing conditions of the deodorizing step are not particularly limited, and general-purpose conditions can be used. For example, the amount of water vapor used is usually 0.1 to 10% by mass, preferably 0.3 to 8% by mass, based on the raw material fat and oil. The temperature of steam distillation is usually 200 to 260 ° C, preferably 220 to 250 ° C. The degree of decompression depends on the temperature, but is usually 150 to 1000 Pa, preferably 200 to 800 Pa. The distillation time depends on the temperature and the degree of reduced pressure, but is usually 10 to 180 minutes, preferably 20 to 120 minutes.

The content of the crude refined oil of the oil absorption reducing agent is preferably 0.01% by mass or more and 100% by mass or less, more preferably 0.1% by mass or more and 50% by mass or less, and further preferably 0. It is 1% by mass or more and 20% by mass or less.

As the oil material of the crude refined oil, the oil material used for edible oils and fats can be usually used, but one or two kinds selected from rapeseed and soybean are preferable.

The oil absorption reducing agent of the present invention may contain edible oils and fats in addition to the crude refined oil. The edible oils and fats are not particularly limited, and for example, vegetable oils and fats such as palm kernel oil, palm oil, palm oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, and cacao oil, and lard. Examples include animal oils and fats such as, medium-chain fatty acid triglycerides, and the like. Further, processed fats and oils such as these fractionated oils (medium melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), ester exchange oil, hydrogenated oil and the like can be used. In addition, these edible oils and fats can be used alone or in combination of two or more, and preferably contain any one or more of soybean oil, rapeseed oil, corn oil, and fractionated soft oil of palm oil, and rapeseed oil. , Corn oil, and fractionated soft oil of palm oil, any one or more of them are more preferably contained.
The rising melting point of the edible oil / fat is preferably 5 ° C. or lower, more preferably 0 ° C. or lower. By setting the melting point to a predetermined value, the effect of reducing oil absorption becomes more remarkable. The rising melting point can be measured according to the reference fat analysis test method 2.2.4.2-1996.

The content of the edible oil and fat of the oil absorption reducing agent is, for example, 50% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more. Although there is no particular upper limit, the total amount of the edible oil and fat and the crude refined oil is preferably 100% by mass or less. The water content of the oil absorption reducing agent is, for example, less than 1% by mass.

The fried food oil / fat composition of the present invention is a fried food oil / fat composition containing the oil absorption reducing agent, and is characterized in that the content of the crude refined oil is 0.01% by mass or more and 4% by mass or less. And.

The content of the crude refined oil is preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.03% by mass or more and 3% by mass or less, and further preferably 0.03% by mass or more 2 It is mass% or less, and even more preferably 0.05 mass% or more and 2 mass% or less. Further, the oil feed material of the crude refined oil and the refining process thereof are as described above.

Further, the present invention contains an edible oil and fat and a crude refined oil refined by omitting the deoxidizing step in the refining step of obtaining the edible oil and fat from the oil food raw material, and the content of the crude refined oil is 0.01% by mass. By cooking the fried food using the oil / fat composition for fried food having the above 4% by mass or less, the oil absorption of the fried food can be reduced. The content of the crude refined oil is preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.03% by mass or more and 3% by mass or less, and further preferably 0.03% by mass or more 2 It is mass% or less, and even more preferably 0.05 mass% or more and 2 mass% or less.

The edible oil and fat contained in the oil and fat composition for fried food is not particularly limited, and for example, palm kernel oil, palm oil, palm oil, coconut oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, saflower oil, etc. Examples thereof include vegetable oils and fats such as coconut oil, animal oils and fats such as lard, and medium-chain fatty acid triglycerides. Further, processed fats and oils such as these fractionated oils (medium melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), ester exchange oil, hydrogenated oil and the like can be used. In addition, these edible oils and fats can be used alone or in combination of two or more, and preferably contain any one or more of soybean oil, rapeseed oil, corn oil, and fractionated soft oil of palm oil, and rapeseed oil. , Corn oil, and fractionated soft oil of palm oil, any one or more of them are more preferably contained.
Further, the edible oil / fat preferably contains 80% by mass or more of any one or more of soybean oil, rapeseed oil, corn oil, and separated soft oil of palm oil in the edible oil / fat, and 90% by mass or more. Is even more preferable. In particular, there is no upper limit, for example, 100% by mass or less.
The rising melting point of the edible oil / fat is preferably 5 ° C. or lower, more preferably 0 ° C. or lower. By setting the melting point to a predetermined value, the effect of reducing oil absorption becomes more remarkable. The rising melting point can be measured according to the reference fat analysis test method 2.2.4.2-1996.

The content of the edible oil / fat in the fried food oil / fat composition is, for example, 90% by mass or more, preferably 95% by mass or more, and more preferably 97% by mass or more. Although there is no particular upper limit, the total amount of the edible oil and fat and the crude refined oil is preferably 100% by mass or less. The water content of the fried food oil / fat composition is, for example, less than 1% by mass.

Further, by using the polyglycerin condensed ricinoleic acid ester (hereinafter, also referred to as “PGPR”) in combination, the oil absorption reducing effect is improved. The PGPR is not particularly limited, and generally commercially available ones can be used. For example, SY Glister CR-500, SY Glister CR-310, SY Glister CR-200 manufactured by Sakamoto Pharmaceutical Co., Ltd., Sunsoft 818TY manufactured by Taiyo Kagaku Co., Ltd., and the like can be mentioned.

The average degree of glycerin polymerization of the PGPR is preferably 3 to 8, more preferably 3 to 7, still more preferably 4 to 6, and even more preferably 6.

The content of the PGPR of the oil absorption reducing agent is, for example, 0.02% by mass or more and 50% by mass or less.

Further, the content of the PGPR in the oil / fat composition for fried food is, for example, 0.01% by mass or more and 0.12% by mass or less, preferably 0.02% by mass or more and 0.11% by mass or less, and more. It is preferably 0.03% by mass or more and 0.1% by mass or less, still more preferably 0.04% by mass or more and 0.1% by mass or less, and even more preferably 0.05% by mass or more and 0.1% by mass or less. It is as follows.

Further, additive materials such as antioxidants, emulsifiers, fragrances, and antifoaming agents may be further blended as long as the effects of the present invention are not impaired. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, and silicone.

The method for producing a fried food of the present invention is characterized by using the above-mentioned fat and oil composition for fried food. The fried food is not particularly limited, but for example, tempura, french fries, hashed potatoes, croquettes, fried foods, tonkatsu, fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice cakes, snacks, instant ramen. And so on. In particular, it can be suitably used for fried foods that use batters such as tempura and fried chicken, and fried foods that use bread crumbs such as croquettes.

There is no particular limitation on the mode of cooking the fried food, and the desired fried food may be appropriately produced by a method suitable for the type of fried food. For example, the frying temperature of deep-fried foods is typically 150 ° C. to 210 ° C., more typically 160 ° C. to 200 ° C.

Further, the edible oil / fat composition of the present invention contains the edible oil / fat, the crude refined oil refined by omitting the deoxidizing step in the refining step of obtaining the edible oil / fat from the oil food raw material, and the polyglycerin condensed ricinoleic acid ester. ,
In the oil / fat composition for fried foods, the crude refined oil is 0.01% by mass or more and 4% by mass or less, and the polyglycerin condensed ricinoleic acid ester is 0.01% by mass or more and 0.12% by mass or less. Edible oils and fats, crude refined oils and polyglycerin condensed ricinoleic acid esters are as described above.

Examples of the present invention will be shown below, but the gist of the present invention is not limited thereto.

In carrying out, the following were used.

Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
CR-500 (PGPR, product name: SY glycer CR-500, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average degree of polymerization 6)

(Crude refined oil A)
Crude oil was obtained by using rapeseed (canola seed) as a raw material for oil and squeezing and solvent-extracting the rapeseed. The obtained crude oil was subjected to a degumming step → a decoloring step → a deodorizing step according to a conventional method to obtain crude refined oil A.

(Crude refined oil B)
Soybeans were used as a raw material for oil, and crude oil was obtained by solvent-extracting soybeans. The obtained crude oil was subjected to a degumming step → a decoloring step → a deodorizing step according to a conventional method to obtain a crude refined oil B.

In the following test examples, the water content of all the test oil and fat compositions was less than 1% by mass.

Test Example 1: Evaluation by croquette A test oil / fat composition was prepared according to the formulation shown in Table 1. The croquette was cooked by the following method, the amount of oil taken out with respect to the mass of the fried food was calculated, and the oil absorption reducing effect was confirmed. The results are shown in Table 1.

<Preparation>
1. 240 ml of milk and 300 ml of water were added to mashed potatoes (powder, purchased at Costco Wholesale).
2. Stir well, wrap it in plastic wrap, and stretch it to a thickness of about 1 cm.
3. The mold was removed with a cercle with a diameter of 5 cm.
4. The bread crumbs were added by passing through a batter solution prepared by adding 70 g of water to 55 g of wheat flour. As for the raw bread crumbs, before using "Tonkatsu shop's raw bread crumbs" (manufactured by Moranborg Co., Ltd.), small bread crumbs were removed using a sieve.

<Cooking fried food and calculating oil absorption reduction rate>
1. 3 kg of the test oil / fat composition was placed in the oil pan of the fryer, and the total mass (A (g)) of the oil pan and the test oil / fat composition was measured.
2. Place 5 croquettes before frying on the net.
3. The oil pan was installed in a fryer, the temperature of the test oil / fat composition was set to 180 ° C., the net was put in, and the croquette was fried for 1 minute.
4. The net and croquette were taken out from the test oil / fat composition, allowed to stand for 10 minutes to drain the oil, and the drained oil was returned to the oil pan.
5. After that, the mass (g) of the croquette was measured.
6. The above operations 2 to 5 were performed twice, and the mass (g) of 10 croquettes was calculated.
7. The total mass of the oil pan and the test oil / fat composition after frying and the mass of the test oil / fat composition attached to the net were measured and totaled (B (g)).
8. The above operations 1 to 7 were performed 3 times (that is, every time 10 pieces were fried, the test fat and oil composition was replaced with another new test fat and oil composition), and a total of 30 pieces were fried.
Every time 9 or 10 pieces were fried, the oil absorption rate (%) was calculated based on the following formula, and the average value of the test results of a total of 3 times was used. The oil absorption reduction rate (%) is obtained by dividing the value obtained by subtracting the oil absorption rate (%) of the test oil / fat composition from the control oil absorption rate (%) performed on the same day by the control oil absorption rate (%). Is.

Amount of oil taken out (g) = A (g) -B (g)

Oil absorption rate (%) = amount of oil taken out (g) ÷ mass of 10 croquettes (g) x 100

As shown in Table 1, the effect of reducing the oil absorption of the croquette was confirmed by containing 2% by mass of the crude refined oil in the oil / fat composition. Further, by containing CR-500 which is PGPR, the oil absorption reducing effect was further enhanced.

Test Example 2: Evaluation of the amount of crude refined oil added 1
A test oil / fat composition was prepared according to the formulation shown in Table 2. The sweet potato heaven was cooked by the following method, the amount of oil taken out with respect to the mass of the fried food was calculated, and the oil absorption reducing effect was confirmed. The results are shown in Table 2.

<Preparation>
Sweet potatoes were cut to a thickness of 5 mm and a diameter of 3.4 cm (weight: 4.9 g to 5.1 g).
38 g of tempura powder "Showa Tempura Batter" (manufactured by Showa Sangyo Co., Ltd.) and 62 g of ice water were mixed to prepare a batter solution.

<Cooking fried food and calculating oil absorption reduction rate>
1. 3 kg of the test oil / fat composition was placed in the oil pan of the fryer, and the total mass (A (g)) of the oil pan and the test oil / fat composition was measured.
2. The oil pan was installed in a fryer, the temperature of the test oil / fat composition was set to 180 ° C., 5 sweet potatoes with a batter solution were added, and the mixture was cooked for 3 minutes to obtain sweet potato heaven. At that time, it was turned over once after 1 minute and 30 seconds.
3. The sweet potato heaven was taken out from the test oil / fat composition, allowed to stand on a net for 10 minutes to drain the oil, and the cut oil was returned to the oil pan.
4. After that, the mass (g) of sweet potato heaven was measured.
5. The masses (g) of 10 sweet potato heavens were calculated by performing the above operations 2 to 4 twice.
6. The total mass of the oil pan and the test oil / fat composition after frying and the mass of the test oil / fat composition attached to the net were measured and totaled (B (g)).
7. The above operations 1 to 6 were performed 3 times (that is, every time 10 pieces were fried, the test fat and oil composition was replaced with another new test fat and oil composition), and a total of 30 pieces were fried.
Every time 8 or 10 pieces were fried, the oil absorption rate (%) was calculated based on the following formula, and the average value of the test results of a total of 3 times was used. The oil absorption reduction rate (%) is obtained by dividing the value obtained by subtracting the oil absorption rate (%) of the test oil / fat composition from the control oil absorption rate (%) performed on the same day by the control oil absorption rate (%). Is.

Amount of oil taken out (g) = A (g) -B (g)

Oil absorption rate (%) = amount of oil taken out (g) ÷ mass of 10 sweet potato heavens (g) x 100

As shown in Table 2, the effect of reducing oil absorption could be confirmed by containing the crude refined oil in the oil / fat composition in an amount of 0.05% by mass or more and 0.1% by mass or less. Further, as shown in Example 2-1 by containing 0.05% by mass of crude refined oil A (derived from rapeseed) in the oil / fat composition, the oil absorption reduction rate was 11.7%.

Test Example 3: Evaluation of Oil Raw Material A test oil / fat composition was prepared according to the formulation shown in Table 3. The oil absorption reducing effect was confirmed by the same operation as in Test Example 2. The results are shown in Table 3.

As shown in Example 3-1 it was confirmed that even if the oil raw material of the crude refined oil is soybean, it has the same effect of reducing oil absorption as rapeseed.

Test Example 4: Evaluation of the amount of crude refined oil added 2
A test oil / fat composition was prepared according to the formulation shown in Table 4. The oil absorption reducing effect was confirmed by the same operation as in Test Example 2. The results are shown in Table 4.

As shown in Table 4, the effect of reducing oil absorption could be confirmed by containing 0.01% by mass of crude refined oil.

Claims (11)

In the refining process for obtaining edible oils and fats from oil raw materials, crude refined oil refined by omitting the deoxidizing step (however, the deoxidizing step excludes the molecular distillation method) is used as an active ingredient.
The crude refined oil is an oil absorption reducing agent for fried foods that has undergone a degumming step and a decolorizing step . The oil absorption reducing agent for deep-fried foods according to claim 1, wherein the content of the crude refined oil is 0.01% by mass or more and 100% by mass or less. The oil absorption reducing agent for fried foods according to claim 1 or 2, which comprises edible oils and fats. The oil absorption reducing agent for deep-fried foods according to any one of claims 1 to 3, wherein the crude refined oil has undergone a deodorizing treatment. moreover, 1 to claim 1, which comprises a polyglycerin condensed ricinoleic acid ester.4Described in any one of the itemsFried foodOil absorption reducing agent. A fried food oil / fat composition comprising the fried food oil absorption reducing agent according to any one of claims 1 to 5 and edible oil / fat , which reduces oil absorption .
A fat and oil composition for deep-fried foods, wherein the content of the crude refined oil is 0.03 % by mass or more and 4% by mass or less . The oil absorption according to claim 6, wherein when the oil absorption reducing agent contains a polyglycerin condensed ricinoleic acid ester, the content of the polyglycerin condensed ricinoleic acid ester is 0.01% by mass or more and 0.12% by mass or less. do Oil and fat composition for deep-fried foods. A method for producing a deep-fried food with reduced oil absorption , which comprises cooking the deep-fried food with the oil / fat composition for deep-fried food according to claim 6 or 7 . The method for producing a deep-fried food with reduced oil absorption according to claim 8 , wherein the frying temperature of the deep-fried food is 150 ° C. to 210 ° C. It is a method of reducing oil absorption of fried foods.
A fried food is cooked and fried using a fried food oil / fat composition containing edible oil / fat and crude refined oil and having a crude oil content of 0.03 % by mass or more and 4% by mass or less.
The crude refined oil is a crude refined oil refined by omitting a deoxidizing step (however, the deoxidizing step excludes the molecular distillation method) in the refining step of obtaining edible fats and oils from an oil feed material, and is a degumming step and decoloring. The method for reducing oil absorption of a fried product, which is characterized by having undergone a process. The method for reducing oil absorption of fried foods according to claim 10 , wherein the edible oil and fat is 90% by mass or more.