JP3528630B2 - Oil composition for fried donut - Google Patents
Oil composition for fried donutInfo
- Publication number
- JP3528630B2 JP3528630B2 JP29714898A JP29714898A JP3528630B2 JP 3528630 B2 JP3528630 B2 JP 3528630B2 JP 29714898 A JP29714898 A JP 29714898A JP 29714898 A JP29714898 A JP 29714898A JP 3528630 B2 JP3528630 B2 JP 3528630B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- melting point
- point fraction
- parts
- room temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000000203 mixture Substances 0.000 title claims description 35
- 235000012489 doughnuts Nutrition 0.000 title claims description 17
- 239000003921 oil Substances 0.000 claims description 89
- 235000019198 oils Nutrition 0.000 claims description 89
- 238000002844 melting Methods 0.000 claims description 51
- 230000008018 melting Effects 0.000 claims description 48
- 235000019482 Palm oil Nutrition 0.000 claims description 25
- 239000002540 palm oil Substances 0.000 claims description 25
- 235000013311 vegetables Nutrition 0.000 claims description 23
- 239000007788 liquid Substances 0.000 claims description 21
- 239000002904 solvent Substances 0.000 claims description 16
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 15
- 229910052740 iodine Inorganic materials 0.000 claims description 15
- 239000011630 iodine Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 238000013329 compounding Methods 0.000 claims description 6
- 239000003925 fat Substances 0.000 description 40
- 239000000796 flavoring agent Substances 0.000 description 24
- 235000019634 flavors Nutrition 0.000 description 23
- 230000002087 whitening effect Effects 0.000 description 23
- 206010011469 Crying Diseases 0.000 description 20
- 230000000052 comparative effect Effects 0.000 description 9
- 239000013078 crystal Substances 0.000 description 8
- 238000002425 crystallisation Methods 0.000 description 7
- 230000008025 crystallization Effects 0.000 description 7
- 238000005194 fractionation Methods 0.000 description 7
- 230000001590 oxidative effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 230000003647 oxidation Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 4
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 3
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Glycerol trioctadecanoate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229920002545 silicone oil Polymers 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000026045 iodination Effects 0.000 description 1
- 238000006192 iodination reaction Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 231100000989 no adverse effect Toxicity 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 102220229106 rs753340463 Human genes 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010561 standard procedure Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】本発明はフライ用油脂組成物
に関するものである。
【０００２】
【従来の技術】フライ用油脂としては、植物液体油、精
製パーム油、植物硬化油、パームオレイン油等の無溶剤
分別油脂、植物硬化油に植物液体油を混合した物等が一
般的に用いられている。
【０００３】ドーナツフライ用油脂は風味安定性及び酸
化安定性の優れている事や、オールシーズンの気温変化
に対応して、べたつきや油にじみ、砂糖の泣き及び白色
化現象等が抑制できる機能性油脂が期待されている。
【０００４】しかし現実には、精製パーム油や植物硬化
油又はこれらの油脂に植物液体油を混合したものが使用
されているが、これらの課題を満足するものではない。
精製パーム油は、淡白な風味と優れた酸化安定性を備
えた比較的良質な油脂であるが風味的に十分とはいいが
たく、又、年間を通じて一定の硬さしか得られずオール
シーズンを通して砂糖の泣き現象や白色化現象等を抑制
出来ない欠点がある。その点、植物硬化油に植物液体油
を混合したフライ油は油にじみや砂糖の泣き現象等の抑
制機能付与には優れているが、風味的には硬化処理に依
存するために発生する硬化臭があり、十分な機能性油脂
とは言えない。
【０００５】これらの課題に対応しようとするものとし
ては、パームオレイン２段分画油とパーム中融点画分及
びパームステアリンの混合からなるフライ油がある（特
開平８−３０８４９３号）。この油脂組成物は硬化臭を
有さず風味安定性は優れているが、シーズンにおけるフ
ライ製品の商品性に欠点がある。特にドーナツにおいて
は冬場の室温で白色化現象を発生させ、商品性を著しく
損なう欠点がある。
【０００６】また、パーム油の中融点画分とヨウ素化１
００〜１４０の植物液体油を混合した油脂組成物がある
（特開平１―２６２７５３号）が、風味的には硬化臭が
なく、冬場フライ製品の白色化現象抑制機能を備えてい
るが、３０℃以上の夏場の室温では砂糖の泣き現象が発
生しやすい欠点がある。
【０００７】
【発明が解決しようとする課題】本発明は、長時間フラ
イしても淡白で良好な風味を維持し、硬化臭がなく、酸
化安定性がよく、かつオールシーズンを通して砂糖の泣
き現象及び白色化抑制機能を備えるフライ油を提供せん
とするものである。
【０００８】
【課題を解決するための手段】本発明者は、鋭意研究の
結果、酸化安定性を維持しながら、長時間フライしても
淡白で良好な風味を維持し、硬化臭がなく、かつフライ
用油脂の機能性を備えた油脂組成物を、パーム油を溶剤
分別して得られる高融点画分、中融点画分、低融点画分
の機能性の活用及び酸化安定性に悪影響を及ぼさない量
の植物液体油を一部使用して完成するに至った。
【０００９】即ち本発明は、溶剤分別したパーム油のヨ
ウ素価１８〜３０である高融点画分と、溶剤分別したパ
ーム油のヨウ素価３５〜４２である中融点画分と、溶剤
分別したパーム油のヨウ素価６０〜７０である低融点画
分及び植物液体油の少なくとも一方と、からなる油脂組
成物であって、前記油脂組成物中、前記高融点画分の配
合率が５〜２０重量部、前記中融点画分の配合率が３０
〜６０重量部、前記低融点画分の配合率が２０〜３５重
量部、前記植物液体油の配合率が１０〜２０重量部であ
ることを特徴とするドーナツフライ用油脂組成物に関す
る。
【００１０】
【発明の実施の形態】以下、本発明の油脂組成物につい
て説明する。
【００１１】本発明でいう溶剤分別したパーム油高融点
画分とは、パーム油をアセトン又はヘキサンに溶解後所
定の方法で冷却、晶析、濾過を行い取得した結晶部でヨ
ウ素価１８〜３０の高融点部分をいう。また原料源とし
て無溶剤分別して得られるパームステアリンを溶剤分別
して得られた高融点画分であってもよい。ここでいう溶
剤分別の原料となるパーム油は精製パーム油及び無溶剤
剤分別で得られるパームステアリン、ＰＭＦ、パームシ
ングルオレイン油、パームダブルオレイン油等の広義の
パーム油を示す。
【００１２】なお、ヨウ素価測定法は、社団法人日本油
化学会制定の基準油脂分析試験法にのっとり測定した。
【００１３】本発明のフライ用油脂組成物はパーム油高
融点画分を油脂組成物中５〜２０重量部配合することが
好ましい。パーム油高融点画分を配合することにより高
温耐熱性付与効果と同時に結晶化促進効果及び結晶微細
化効果がある。但し、配合率が２０重量部を越えるとド
ーナツの白色化現象が起こる可能性があり、また５重量
部未満の配合率では、実質的に結晶化促進効果は期待で
きず好ましくない。
【００１４】本発明でいう溶剤分別したパーム油中融点
画分とは、前記高融点画分を取得した濾液を冷却、晶
析、濾過した結晶部分でヨウ素価３５〜４２の部分であ
る。中融点画分の特長はフライ油で使用した時淡白な風
味で異臭等がなく大変優れた油脂成分である。但し、フ
ライ油としては欠点である２５℃以上の比較的高室温で
は結晶化速度が遅いため、析出結晶が粗大になり食感に
ざらつきを発生させる欠点や砂糖の泣き現象が発生す
る。又、２０℃以下の室温ではドーナツの白色化現象が
発生する欠点を発生させる可能性がある。従って、ドー
ナツが室温２５℃以上で保管される可能性の高い春、
夏、秋のシーズンは高融点画分を必要量配合してこの欠
点を補う事が必須である。又、冬場等の比較的室温の低
いシーズンには結晶量を減少させる方策が必須である。
【００１５】本発明のフライ油脂組成物はパーム油中融
点画分を油脂組成物中３０〜６０重量部配合することが
好ましい。中融点画分が６０重量部を越えて配合した場
合、風味は淡白で良好であるが、冬型及び春、秋型では
想定室温のＳＦＣが２５％を越えるためドーナツの白色
化が起こりやすく好ましくない。また中融点画分が３０
重量部未満の配合率では風味的に好ましいものが得られ
ない。
【００１６】本発明でいう溶剤分別したパーム油低融点
画分とは、前記中融点画分を取得した濾液部分であり、
ヨウ素価６０〜７０の物を示す。低融点画分は室温２０
℃で殆ど液体であるにかかわらずＡＯＭ試験４０〜６０
時間と酸化安定性が優れた油脂であることは周知の通り
である。
【００１７】本発明のフライ油脂組成物はパーム油低融
点画分を油脂組成物中２０〜３５重量部配合することが
好ましい。欠点として風味的に油っこいくせの有る臭味
があり、この臭味は全体の３５重量部以下の配合率であ
れば殆ど風味に悪影響を及ぼさないが３５重量部を越え
て配合するとこの臭味が出やすく好ましくない。また、
２０重量部未満の配合率では冬型で冬の想定室温でＳＦ
Ｃが２５％以上になり、ドーナツの白色化が発生する可
能性が高く、白色化を抑制しようとすると植物液体油を
２０重量部を越えて配合する必要が発生するため、酸価
安定性に悪影響を及ぼし好ましくない。
【００１８】本発明でいう植物液体油とは、コーン油、
大豆油、なたね油、綿実油等の常温で液体の油脂をい
う。冬場は想定室温の２０℃以下になる可能性があるた
め、植物液体油を酸化安定性に支障のない量で使用する
ことが好ましい。
【００１９】また、植物液体油の支障のない量とは、好
ましくは本発明の油脂組成物中１０〜２０重量部であ
り、２０重量部を越える配合率になると長時間フライを
続けることにより劣化臭味が発生し、フライ製品の商品
性を著しく損なう結果になる。又、１０重量部未満の配
合率では冬場想定室温でＳＦＣを１５〜２５％に調整す
ることは困難であり、好ましくない。
【００２０】本発明のフライ用油脂組成物は、溶剤分別
したパーム油のヨウ素価１８〜３０である高融点画分５
〜２０重量部、ヨウ素価３５〜４２である中融点画分３
０〜６０重量部、ヨウ素価６０〜７０である低融点画分
２０〜３５重量部、植物液体油１０〜２０重量部の群か
ら選ばれる少なくとも３種又は４種の油を溶解、攪拌混
合して作成される。
【００２１】好ましい実施態様の１つとしては、夏場に
おいては、パーム油を溶剤分別して得た風味の優れた中
融点画分と耐熱性及び結晶化促進効果に優れた高融点画
分（ヨウ素価１８〜３０）を混合することにより、硬化
臭がなく、かつ、夏場室温（想定３５℃）で砂糖の泣き
現象を抑制することができる。但し、この２種類の油脂
のみでは油の美味が少なく、それを付加するために低融
点画分又は植物液体油を混合することが好ましい。
【００２２】好ましい実施態様の１つとしては、冬場に
おいては、冬場の室温（想定２０℃）では、中融点画分
と酸化安定性に優れた低融点画分（ヨウ素価６０〜７
０）と酸化安定性に悪影響を及ぼさない量の植物液体油
及び少量の高融点画分を混合する事により風味及び酸化
安定性を損なう事なく、白色化及び砂糖の泣き現象を抑
制することができる。
【００２３】好ましい実施態様の１つとしては、春又は
秋場において、春、秋等の室温（想定２５℃）は、高融
点画分と中融点画分、低融点画分及び植物液体油を適当
量混合する事により、酸化安定性を損なう事なく白色化
及び砂糖の泣き現象を抑制することができる。
【００２４】前記した各分画部の配合率は、シーズンで
比較的保管されやすい室温（想定室温）でＳＦＣが１５
〜２５％になるように決定される。シーズンの想定室温
でＳＦＣが１５％未満であれば砂糖の泣き現象が起こり
やすくなる。逆に想定室温でＳＦＣが２５％を越えると
ドーナツ表面の白色化現象が起こりやすくなり、フライ
製品の商品性を劣らせる結果となる。
【００２５】但し、単にＳＦＣが想定室温で１５〜２５
％あっても結晶化が遅い油脂では砂糖の泣き現象は抑制
できない。検討の結果、各シーズンの想定室温に３時間
保管した時、ＳＦＣが５％以上析出することが必要であ
る。
【００２６】さらに、この結晶化促進手段として、硬化
臭味のある極度硬化油ではなく、高融点画分を必要量添
加することによりいやな硬化臭味がなく、結晶化促進し
て目的を達成することができる。
【００２７】また、この油脂組成物には適当量のトコフ
ェロール及びシリコーンオイルを添加するのが好まし
い。
【００２８】以上のように作製された本発明のフライ用
油脂組成物は風味、酸化安定性に優れた物であり、フラ
イ油のみに限定されず、揚げパン、フライ済み冷凍食
品、フライドポテト等のフライ用油脂、及びスナック菓
子等のスプレー用油脂にも優れた機能を発揮するもので
ある。
【００２９】
【実施例】以下、実施例により本発明を具体的に説明す
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。
実施例１〜３、比較例１〜５
表１〜３に示す原料配合に従い、各種油脂を溶解、撹拌
混合して油脂組成物を調整し、ドーナツフライテストと
ドーナツ機能性評価を行った。
【００３０】なお、各々の実施例、比較例では、溶剤分
別したパーム油の高融点画分、中融点画分、低融点画分
は、すべて同一のものを使用し、各々のヨウ素価は、高
融点画分は２２．３、中融点画分は３８．３、低融点画
分は６３．５であった。
【００３１】ドーナツフライテストは、各油脂組成物を
電気フライヤーに１０００ｇ採取し、油温１８０℃でコ
ントロールし、ケーキドーナツ生地を１時間毎に１回投
入し片面１５０秒、両面で３００秒間フライして１日７
時間継続し、これを３日間行い、３日目のドーナツの風
味、フライ時の油脂臭気及び泡立ち状態、砂糖の泣き、
白色化現象等の評価を行った。
【００３２】これらの油脂組成物には全水準にトコフェ
ロール２００ｐｐｍ及びシリコーンオイル３ｐｐｍを添
加した。
【００３３】またフライテストの１日完了毎に油脂組成
物３００ｇの差し油を行った。なおドーナツの風味、油
脂臭気、泡立ち、砂糖の泣き、白色化状態はフライ油開
発経験者６名を選出し下記の５点法で評価した。
【００３４】評価基準はいずれの評価項目共、極めて良
好５点、良好４点、やや良好３点、劣る２点、極めて劣
る１点。で判定し、判定点の平均点を四捨五入して算出
した。
【００３５】砂糖の泣き及び白色化の評価は、シーズン
対応水準に応じて冬型は２０℃、春、秋型は２５℃、及
び夏型は３５℃に調整したエアーバスに３日間保管後に
実施した。
【００３６】結果を表１〜３に示す。
【００３７】
【表１】
表１より、比較例１及び３は夏場の室温で砂糖の泣きが
発生し、また比較例２は白色化が起こり好ましくないこ
とがわかった。これに対して実施例１は夏場の室温での
砂糖の泣き及び白色化を抑制し、かつ風味も良好であっ
た。
【００３８】
【表２】
表２より、比較例１及び３は春秋の室温で砂糖の泣き及
び白色化が発生し、比較例４では風味が好ましくないこ
とがわかった。これに対して実施例２は春秋の室温で砂
糖の泣き及び白色化を抑制し、かつ風味も良好であっ
た。
【００３９】
【表３】表３より、比較例１は冬場の室温で白色化が発生し、ま
た比較例５、６、及び７のように低融点画分や植物液体
油を比較的多く使用すると風味が劣る結果となり好まし
くないことがわかった。これに対して、実施例３は冬場
の室温で砂糖の泣き及び白色化を抑制し、かつ風味も良
好であった。
【００４０】さらにＳＦＣ及び結晶化促進状態はＮＭＲ
を使用して評価した。評価法は所定のチューブに各油脂
組成物をサンプリングした後、次の操作を行った。
＜ＳＦＣ％測定法＞油脂組成物を６０℃に３０分間保管
後、０℃に３０分間保管し、その後、２０℃、２５℃、
３５℃に各３０分間順次保管後測定した。
＜３時間後の結晶析出％測定法＞油脂組成物を６０℃に
３０分間保管後、それぞれのチューブを２０℃、２５℃
及び３５℃の各温度に３時間保管後、測定した。
【００４１】ＳＦＣ％測定及び３時間後の結晶析出％測
定の結果を表４に示す。
【００４２】
【表４】
表４より、各シーズンで比較的保管されやすい室温（想
定室温：夏場は３５℃、春冬は２５℃、冬場は２０℃）
でＳＦＣが１５〜２５％の範囲で、かつ各シーズンの想
定室温に３時間保管した時の結晶析出量が５％以上の双
方を満足した○印のついた油脂組成物が砂糖の泣き及び
白色化現象の双方の抑制を可能にするものであることが
わかった。但し、比較例６及び７は風味劣化があり、総
合的な商品性としては好ましくなかった。
【００４３】以上の通り、パーム油を溶剤分別した各融
点画分と植物液体油を適正比率配合することにより各油
脂成分が持つ欠点をカバーしあい、風味及びフライ機能
性を兼ね備えたフライ油が得られることがわかった。
【００４４】
【発明の効果】本発明の油脂組成物はフライ用油脂とし
て用いた場合、長時間フライしてもフライ製品の味に嫌
な臭味を付与することなく、又、いやな硬化臭味を発生
しない良好な風味を維持できる油脂組成物である。又、
これに加えてオールシーズンを通して砂糖の泣き及び白
色化現象を発生させないフライ油を組み立てられる事を
可能にしたものである。Description: TECHNICAL FIELD [0001] The present invention relates to a fat and oil composition for frying. [0002] As fats and oils for frying, vegetable oils, refined palm oil, vegetable hardened oil, non-solvent fractionated oils such as palm olein oil and the like, vegetable hardened oil mixed with vegetable liquid oil, etc. are generally used. It is used regularly. [0003] Donut fry fats and oils have excellent flavor stability and oxidative stability, and are capable of suppressing stickiness, oil bleeding, sugar crying and whitening phenomena in response to changes in temperature in all seasons. Fats are expected. However, in reality, refined palm oil, vegetable hardened oil, or a mixture of these oils and fats with vegetable liquid oil is used, but it does not satisfy these problems.
Refined palm oil is a relatively high-quality oil and fat with a pale flavor and excellent oxidative stability, but it is not sufficiently flavorful. There is a defect that the crying phenomenon and whitening phenomenon of sugar cannot be suppressed. In that respect, frying oil in which vegetable liquid oil is mixed with vegetable hardened oil is excellent in imparting functions to suppress oil bleeding and sugar crying, but the hardening odor generated due to its dependence on the hardening process in flavor It is not a fully functional oil and fat. [0005] As a solution to these problems, there is a frying oil comprising a mixture of a palm olein two-stage fractionated oil, a palm middle melting point fraction and palm stearin (JP-A-8-308493). Although this oil / fat composition does not have a hardened odor and has excellent flavor stability, it has a drawback in the marketability of fried products in the season. In particular, a donut has a drawback that a whitening phenomenon occurs at a room temperature in winter, which significantly impairs the marketability. [0006] The medium melting point fraction of palm oil and iodination 1
There is an oil / fat composition mixed with a vegetable liquid oil of No. 00 to 140 (Japanese Patent Application Laid-Open No. 1-262753), but it has no hardening odor in flavor and has a function of suppressing the whitening phenomenon of winter fried products. There is a disadvantage that sugar crying easily occurs at room temperature in the summer in excess of ℃. SUMMARY OF THE INVENTION [0007] The present invention is intended to maintain a pale and good flavor even when fried for a long time, has no hardening smell, has good oxidation stability, and has a sugar crying phenomenon throughout the season. And a frying oil having a whitening suppressing function. Means for Solving the Problems As a result of intensive studies, the present inventors have found that while maintaining oxidative stability, even when fried for a long time, it maintains a pale and good flavor, and has no cured odor. In addition, the oil and fat composition having the functionality of a fat and oil for frying has a negative effect on the utilization of the functions of the high melting point fraction, the medium melting point fraction, and the low melting point fraction obtained by solvent separation of palm oil and the oxidative stability. It was completed by using part of the vegetable liquid oil in a small amount. [0009] The present invention includes a high melting fraction is a iodine value 18 to 30 of the palm oil and solvent fractionation, Pa was solvent fractionation
And melting fraction in an iodine value 35-42 of over palm oil, solvent
An oil / fat set comprising: a low-melting-point fraction having an iodine value of 60 to 70 of the separated palm oil; and at least one of a vegetable liquid oil.
A composition, wherein the high melting point fraction is contained in the fat composition.
The mixing ratio is 5 to 20 parts by weight, and the mixing ratio of the medium melting point fraction is 30.
-60 parts by weight, the blending ratio of the low melting point fraction is 20-35
Parts by weight, the blending ratio of the vegetable liquid oil is 10 to 20 parts by weight.
The present invention relates to an oil and fat composition for fried donut . DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the fat and oil composition of the present invention will be described. The palm oil high melting point fraction obtained by solvent fractionation in the present invention is defined as a crystal part obtained by dissolving palm oil in acetone or hexane, cooling, crystallizing, and filtering by a predetermined method. Means the high melting point portion. Further, a high melting point fraction obtained by solvent separation of palm stearin obtained by solvent-free separation as a raw material source may be used. The palm oil used as a raw material for the solvent fractionation here refers to a refined palm oil and a broadly-defined palm oil such as palm stearin, PMF, palm single olein oil, and palm double olein oil obtained by solventless fractionation. The iodine value was measured according to a standard method for analyzing fats and oils established by the Japan Oil Chemists' Society. The oil and fat composition for frying of the present invention preferably contains 5 to 20 parts by weight of a high melting point fraction of palm oil in the oil and fat composition. By blending the high melting point fraction of palm oil, there is an effect of imparting high-temperature heat resistance, as well as an effect of promoting crystallization and an effect of refining crystals. However, if the compounding ratio exceeds 20 parts by weight, the whitening phenomenon of the donut may occur, and if the compounding ratio is less than 5 parts by weight, the crystallization promoting effect cannot be substantially expected, which is not preferable. The medium fraction of palm oil fractionated by the solvent in the present invention is a crystal part obtained by cooling, crystallizing and filtering the filtrate obtained from the high melting point fraction and having an iodine value of 35 to 42. The feature of the middle melting point fraction is that it is a very excellent fat and oil component that has a pale taste when used in frying oil and has no off-flavor. However, since the crystallization rate is low at a relatively high room temperature of 25 ° C. or more, which is a drawback of frying oil, the precipitated crystals become coarse and the texture becomes rough, and sugar crying occurs. At room temperature of 20 ° C. or less, there is a possibility that the whitening phenomenon of the donut occurs. Therefore, in the spring when the donut is likely to be stored at room temperature 25 ° C or higher,
In the summer and autumn seasons, it is essential to add the required amount of high melting point fraction to compensate for this drawback. In addition, a measure to reduce the amount of crystals is indispensable in a season having a relatively low room temperature such as winter. It is preferable that the frying oil composition of the present invention contains 30 to 60 parts by weight of the palm oil medium melting point fraction in the oil composition. When the medium melting point fraction is added in excess of 60 parts by weight, the flavor is pale and good, but in winter, spring and autumn types, the SFC at the assumed room temperature exceeds 25%, and whitening of the donut is likely to occur, which is not preferable. . The medium melting point fraction is 30
If the compounding ratio is less than part by weight, a flavor-friendly one cannot be obtained. The term "low-melting-point fraction of palm oil fractionated by a solvent" as used in the present invention refers to the filtrate portion from which the above-mentioned medium-melting point fraction was obtained,
The thing of iodine value 60-70 is shown. Low melting point fraction at room temperature 20
AOM test 40-60 despite being almost liquid at ℃
It is well known that fats and oils have excellent time and oxidation stability. The frying oil composition of the present invention preferably contains 20 to 35 parts by weight of a low melting point palm oil fraction in the oil composition. As a disadvantage, there is an odor with a greasy taste in the flavor, and this odor has almost no adverse effect on the flavor if the compounding ratio is 35 parts by weight or less of the whole. It is not easy to come out. Also,
If the blending ratio is less than 20 parts by weight, the SF is used at the assumed room temperature in winter for the winter type.
C becomes 25% or more, and there is a high possibility that whitening of a donut will occur. If whitening is to be suppressed, it is necessary to add more than 20 parts by weight of vegetable liquid oil. This has an adverse effect and is not preferred. The vegetable liquid oil referred to in the present invention includes corn oil,
It refers to fats and oils that are liquid at room temperature, such as soybean oil, rapeseed oil, and cottonseed oil. In winter, the temperature may be 20 ° C. or less, which is the assumed room temperature. Therefore, it is preferable to use the vegetable liquid oil in an amount that does not affect the oxidation stability. The non-hindered amount of the vegetable liquid oil is preferably 10 to 20 parts by weight in the oil and fat composition of the present invention. An odor is generated, resulting in a significant impairment of the merchantability of the fried product. Further, if the compounding ratio is less than 10 parts by weight, it is difficult to adjust the SFC to 15 to 25% at the assumed room temperature in winter, which is not preferable. The oil and fat composition for frying according to the present invention comprises a high melting point fraction 5 having an iodine value of 18 to 30 of the palm oil separated from the solvent.
Middle melting point fraction 3 having an iodine value of 35 to 42 parts by weight
0 to 60 parts by weight, 20 to 35 parts by weight of a low melting point fraction having an iodine value of 60 to 70, and at least 3 or 4 kinds of oils selected from the group of 10 to 20 parts by weight of vegetable liquid oil are dissolved and stirred and mixed. Created. As one of preferred embodiments, in the summer, a medium-melting fraction having an excellent flavor obtained by separating palm oil from a solvent and a high-melting fraction having an excellent heat resistance and a crystallization promoting effect (iodine value) By mixing (18) to (30), there is no hardening odor, and the crying phenomenon of sugar can be suppressed at room temperature in summer (assumed at 35 ° C). However, these two types of fats and oils alone have little taste of the oil, and it is preferable to mix a low melting point fraction or a vegetable liquid oil in order to add it. As one of preferred embodiments, in winter, at a room temperature in winter (assumed to be 20 ° C.), a medium melting point fraction and a low melting point fraction having excellent oxidation stability (iodine value of 60 to 7).
By mixing 0) with a quantity of vegetable liquid oil that does not adversely affect oxidative stability and a small amount of high melting point fraction, it is possible to suppress whitening and sugar crying without impairing flavor and oxidative stability. it can. In one preferred embodiment, in the spring or autumn, the room temperature (assumed to be 25 ° C.) in the spring, autumn, etc. may be appropriately selected from the high melting point fraction, the medium melting point fraction, the low melting point fraction and the vegetable liquid oil. By mixing the amounts, it is possible to suppress the whitening and the sugar crying phenomenon without impairing the oxidation stability. The mixing ratio of each of the above-mentioned fractionation parts is such that the SFC is 15 at room temperature (assumed room temperature) where storage is relatively easy in the season.
It is determined to be ２５25%. If the SFC is less than 15% at the assumed room temperature in the season, the sugar crying phenomenon is likely to occur. Conversely, if the SFC exceeds 25% at the assumed room temperature, the whitening phenomenon of the donut surface is likely to occur, resulting in inferior commercialization of the fried product. [0025] However, the SFC is simply 15 to 25 at the assumed room temperature.
%, The crying phenomenon of sugar cannot be suppressed with fats and oils that crystallize slowly. As a result of the examination, it is necessary that 5% or more of SFC is deposited when stored for 3 hours at the assumed room temperature in each season. Further, as a means of accelerating the crystallization, not only an extremely hardened oil having a hardened smell but also a high melting point fraction is added in a required amount, thereby eliminating a hardened smell and accelerating the crystallization to achieve the object. can do. It is preferable that an appropriate amount of tocopherol and silicone oil be added to the oil composition. The fat and oil composition for frying of the present invention prepared as described above is excellent in flavor and oxidative stability, and is not limited to frying oil, and is not limited to frying oil, fried bread, fried frozen food, french fries and the like. It also exerts excellent functions on fats and oils for frying and spray fats and oils such as snacks. EXAMPLES Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to these Examples. Examples 1 to 3 and Comparative Examples 1 to 5 According to the raw material formulations shown in Tables 1 to 3, various fats and oils were dissolved and mixed by stirring to prepare a fat and oil composition, and a donut fry test and a donut functionality evaluation were performed. In each of Examples and Comparative Examples, the same high melting point fraction, middle melting point fraction and low melting point fraction of palm oil separated by solvent were used, and the iodine value of each was The high melting point fraction was 22.3, the middle melting point fraction was 38.3, and the low melting point fraction was 63.5. In the donut fry test, 1000 g of each fat and oil composition was collected in an electric fryer, the oil temperature was controlled at 180 ° C., and the cake donut was poured once every hour and fried for 150 seconds on one side and 300 seconds on both sides. 7 days a day
Do this for 3 days, do it for 3 days, donut flavor on the third day, oily odor and frothing state during frying, sugar crying,
The whitening phenomenon and the like were evaluated. To these oil and fat compositions, 200 ppm of tocopherol and 3 ppm of silicone oil were added to all levels. Each time the fly test was completed on one day, 300 g of the oil / fat composition was lubricated. The donut flavor, greasy odor, foaming, sugar crying, and whitening were evaluated by the following five-point method by selecting six experienced frying oil developers. The evaluation criteria were: very good 5 points, good 4 points, slightly good 3 points, poor 2 points, and extremely poor 1 point for all evaluation items. And the average of the determination points was rounded off. The crying and whitening of the sugar were evaluated after storage for 3 days in an air bath adjusted to 20 ° C. for the winter type, 25 ° C. for the spring and autumn types, and 35 ° C. for the summer type according to the level corresponding to the season. . The results are shown in Tables 1 to 3. [Table 1] From Table 1, it was found that Comparative Examples 1 and 3 caused sugar crying at room temperature in summer, and Comparative Example 2 was not preferable because whitening occurred. On the other hand, Example 1 suppressed sugar crying and whitening at room temperature in summer and had a good flavor. [Table 2] From Table 2, it was found that in Comparative Examples 1 and 3, sugar crying and whitening occurred at room temperature in the spring and autumn, and in Comparative Example 4, the flavor was not preferable. On the other hand, Example 2 suppressed sugar crying and whitening at room temperature in the spring and autumn, and had a good flavor. [Table 3] From Table 3, it can be seen that in Comparative Example 1, whitening occurs at room temperature in winter, and the use of a relatively large amount of the low melting point fraction or vegetable liquid oil as in Comparative Examples 5, 6, and 7 results in inferior flavor, which is preferable. I knew it wasn't. On the other hand, Example 3 suppressed the crying and whitening of the sugar at room temperature in winter and had a good flavor. Further, the SFC and the crystallization promoting state were determined by NMR.
Was evaluated using In the evaluation method, the following operation was performed after sampling each fat and oil composition in a predetermined tube. <SFC% measurement method> After storing the oil / fat composition at 60 ° C for 30 minutes, it is stored at 0 ° C for 30 minutes, and then at 20 ° C, 25 ° C,
It was measured after storage at 35 ° C. for 30 minutes each. <Method of measuring crystal precipitation% after 3 hours> After storing the oil / fat composition at 60 ° C for 30 minutes, each tube was placed at 20 ° C and 25 ° C.
And after storage at 35 ° C. for 3 hours. Table 4 shows the results of the SFC% measurement and the crystal precipitation% measurement after 3 hours. [Table 4] From Table 4, room temperature that is relatively easy to store in each season (assumed room temperature: 35 ° C in summer, 25 ° C in spring and winter, 20 ° C in winter)
The fat and oil composition marked with a circle satisfying both the SFC is in the range of 15 to 25% and the amount of crystal precipitation when stored at the assumed room temperature of each season for 3 hours is 5% or more is obtained. It has been found that it is possible to suppress both of the phenomena. However, Comparative Examples 6 and 7 had deterioration in flavor, and were not preferable in terms of overall commercial properties. As described above, by blending each of the melting point fractions obtained by solvent fractionation of palm oil and vegetable liquid oil in an appropriate ratio, the drawbacks of each fat component can be covered, and a frying oil having both flavor and frying functionality can be obtained. I knew it could be done. When the fat or oil composition of the present invention is used as a fat or oil for frying, it does not impart an unpleasant odor to the taste of the fried product even after frying for a long time, and has an unpleasant hardened odor. It is a fat and oil composition that can maintain good flavor without generating taste. or,
In addition, it is possible to assemble frying oil that does not cause sugar crying and whitening phenomenon throughout the season.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平８−308493（ＪＰ，Ａ) 特開 平９−322708（ＪＰ，Ａ) 特開 昭64−43149（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23D 7/00 - 9/06 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-8-308493 (JP, A) JP-A-9-322708 (JP, A) JP-A 64-43149 (JP, A) (58) Field (Int.Cl. 7 , DB name) A23D 7/ 00-9/06
Claims (1)
３０である高融点画分と、溶剤分別したパーム油のヨウ
素価３５〜４２である中融点画分と、溶剤分別したパー
ム油のヨウ素価６０〜７０である低融点画分及び植物液
体油の少なくとも一方と、からなる油脂組成物であっ
て、前記油脂組成物中、前記高融点画分の配合率が５〜
２０重量部、前記中融点画分の配合率が３０〜６０重量
部、前記低融点画分の配合率が２０〜３５重量部、前記
植物液体油の配合率が１０〜２０重量部であることを特
徴とするドーナツフライ用油脂組成物。(57) [Claims 1] An iodine value of palm oil separated from a solvent of 18 to
A high melting point fraction of 30 and a medium melting point fraction having an iodine value of 35 to 42 of palm oil separated by a solvent;
Oil and fat composition comprising at least one of a low melting point fraction having an iodine value of 60 to 70 and a vegetable liquid oil.
In the fat composition, the compounding ratio of the high melting point fraction is 5 to 5.
20 parts by weight, the blending ratio of the medium melting point fraction is 30 to 60 parts by weight
Parts, the blending ratio of the low melting point fraction is 20 to 35 parts by weight,
The blending ratio of vegetable liquid oil is 10 to 20 parts by weight.
A fat and oil composition for fried donut to be characterized .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29714898A JP3528630B2 (en) | 1998-10-19 | 1998-10-19 | Oil composition for fried donut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29714898A JP3528630B2 (en) | 1998-10-19 | 1998-10-19 | Oil composition for fried donut |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2000125764A JP2000125764A (en) | 2000-05-09 |
| JP3528630B2 true JP3528630B2 (en) | 2004-05-17 |
Family
ID=17842832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29714898A Expired - Fee Related JP3528630B2 (en) | 1998-10-19 | 1998-10-19 | Oil composition for fried donut |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3528630B2 (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4786586B2 (en) * | 2007-04-26 | 2011-10-05 | 日清オイリオグループ株式会社 | Oil composition for cooking |
| JP5114151B2 (en) * | 2007-10-15 | 2013-01-09 | 日清オイリオグループ株式会社 | Oil composition for cooking |
| JP5263770B2 (en) * | 2008-10-27 | 2013-08-14 | 日清オイリオグループ株式会社 | Oil composition for cooking |
| JP5134567B2 (en) * | 2009-02-16 | 2013-01-30 | 日清オイリオグループ株式会社 | Oil and donut for frying |
| SG11201406018RA (en) * | 2012-05-18 | 2014-11-27 | J Oil Mills Inc | Crystallization accelerator |
| JP7406923B2 (en) * | 2019-03-27 | 2023-12-28 | 太陽油脂株式会社 | Oil and fat composition for cooking |
-
1998
- 1998-10-19 JP JP29714898A patent/JP3528630B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000125764A (en) | 2000-05-09 |
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