JP3528631B2 - Oil composition for fried donut - Google Patents

Description

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 white and good flavor even when fried for a long time, has no hardening odor, has good oxidative stability, and cry of sugar throughout the season. It is an object of the present invention to provide a frying oil having a phenomenon and a whitening suppressing function. [0008] As a result of intensive studies, the present inventors have found that refined palm oil does not show any flavor defects, and it remains pale even after frying for a long time while maintaining oxidative stability. A high-melting-point fraction, a medium-melting-point fraction, and a low-melting-point fraction obtained by separating a refined palm oil and a palm oil into solvents, using a fat composition that maintains a good flavor, has no hardening odor, and has the functionality of frying fats and oils. The use of a portion of the vegetable liquid oil that did not adversely affect the utilization of the functionality of the fraction and the oxidative stability led to the completion. That is, the present invention relates to a refined palm oil and a medium melting point fraction having an iodine value of 35 to 42 of palm oil separated from a solvent.
A high melting point fraction having an iodine value of 18-30 of palm oil separated by a solvent, and an iodine value of 60-7 of palm oil separated by a solvent.
Small selected from low melting point fraction and the group of vegetable liquid oils is 0
At least one oil composition comprising the oil,
In the fat composition, the blending ratio of the refined palm oil is 40 parts by weight or less.
Below, the compounding ratio of the medium melting point fraction is 30 to 60 parts by weight,
5-20 parts by weight of high melting point fraction, low melting point fraction
20 to 35 parts by weight of the vegetable liquid oil
There about donut off <br/> Rye fats composition characterized in that 10 to 20 parts by weight. DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the fat and oil composition of the present invention will be described. The refined palm oil referred to in the present invention refers to a natural palm oil cultivated in Malaysia, Indonesia, or the like, which has been subjected to deoxidation, decolorization, and deodorization by a conventional method, or an iodine value of 50 to 55 without fractionation. Shows palm oil. The refined palm oil is preferably added to the oil and fat composition for frying of the present invention at a mixing ratio of 40 parts by weight or less. If more than 40 parts by weight of refined palm oil is added, the flavor may deteriorate due to heat deterioration odor when frying for a long time. The palm oil high melting point fraction obtained by solvent fractionation in the present invention is a high melting point having an iodine value of 18 to 30 in a crystal part obtained by dissolving palm oil in acetone or hexane, cooling in a predetermined manner, crystallizing and filtering. Part. A high melting point fraction obtained by fractionating palm stearin obtained by solvent-free separation as a raw material source may also be used. The palm oil used as a raw material for solvent fractionation in the present invention refers to palm oil in a broad sense, such as refined palm oil and palm stearin, PMF, palm single olein oil, and palm double olein oil obtained by solvent-free 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 with a pale flavor when used in frying oil and 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 a sugar crying phenomenon occurs.
At room temperature of 20 ° C. or lower, there is a possibility that a whitening phenomenon of the donut or a defect that the texture becomes hard may occur. 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 oil and fat composition for frying of the present invention contains 30 to 60 parts by weight of a medium melting point fraction of palm oil in the oil and fat composition. When the medium melting point fraction is more than 60 parts by weight, the flavor is pale and good, but in winter type, spring and autumn types, the SFC at the assumed room temperature exceeds 25%, so that the whiteness of the donut is likely to occur, which is preferable. Absent. In addition, if the medium melting point fraction is less than 30 parts by weight, no flavor is preferable. 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,
It is a part with an iodine value of 60 to 70. Low melting point fraction at room temperature 2
AOM test 40-6 despite being almost liquid at 0 ° C
It is well known that the fat and oil have excellent oxidation stability at 0 hours. The oil and fat composition for frying of the present invention preferably contains 20 to 35 parts by weight of a low melting point palm oil fraction in the oil and fat composition. As a disadvantage, there is an odor which has a greasy taste in flavor, and this odor has almost no adverse effect on the flavor if the blending ratio is 35 parts by weight or less of the whole. It is not easy to come out. Also 2
If the blending ratio is less than 0 parts by weight, SFC at the assumed room temperature in winter with the winter type
Is 25% or more, and there is a high possibility that the whitening of the donut will occur.
Since the necessity of compounding exceeding 0 parts by weight arises, the oxidation stability is adversely affected, which is not preferable. 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 amount of the vegetable liquid oil that does not cause a problem is preferably 10 to 20 parts by weight in the oil or fat composition. Occurs, which significantly impairs the merchantability of the fried product. Further, if the mixing ratio is less than 10 parts by weight, it is substantially 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 is obtained by adding 5 to 20 parts by weight of a high melting point fraction having an iodine value of 18 to 30 and a medium melting point having an iodine value of 35 to 42 in refined palm oil. Fraction 30-60 parts by weight, iodine value 60-70
20 to 35 parts by weight of a low melting point fraction,
It is prepared by dissolving and stirring and mixing at least two or three types of oils selected from the group of 20 parts by weight. One of the preferred embodiments is that, in summer, refined palm oil is added to a medium-fractionated fraction obtained by fractionating palm oil with a solvent and having a high melting point which is excellent in heat resistance and crystallization promoting effect. By mixing the fractions (iodine value 18-30), there is no hardening odor and the room temperature in summer (assumed 35
℃) can suppress the crying phenomenon of sugar. As one of preferred embodiments, in winter, at room temperature in winter (assumed 20 ° C.), refined palm oil contains a medium melting point fraction and a low melting point fraction excellent in oxidative stability (iodine value 60 to 70).
By mixing vegetable liquid oil in an amount that does not adversely affect oxidative stability and without impairing flavor and oxidative stability,
In addition, whitening and sugar crying can be suppressed. In one preferred embodiment, in the spring or autumn, the high melting point fraction, the middle melting point fraction and the low melting point fraction are added to refined palm oil at room temperature (assumed 25 ° C.) such as spring and autumn. By mixing an appropriate amount, whitening and sugar crying can be suppressed without impairing oxidative stability. The mixing ratio of each of the above-mentioned fractionation parts is such that SFC is 15 to 15 at room temperature (assumed room temperature) where storage is relatively easy in the season.
It can be determined to be 25%. 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. However, the SFC is simply used at an assumed room temperature of 15 to 25.
%, 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 this crystallization accelerating means, it is not an extremely hardened oil having a hardened odor, but an undesirable hardened odor by adding a required amount of a high melting point fraction, and it is possible to promote crystallization to achieve the object. it can. It is preferable to add an appropriate amount of tocopherol and silicone oil to the oil and fat composition of the present invention. 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 donut fry oil, but is not limited to fried bread, fried frozen food, fried potato It also exhibits excellent functions for fats and oils for frying and the like, and fats and oils for spraying 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 8 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 the Examples and Comparative Examples, the same high-melting point fraction, middle-melting point fraction and low-melting point fraction of palm oil separated from the solvent were all used in the same manner. 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. Every time the fly test was completed, 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 determined based on extremely good 5 points, good 4 points, fairly good 3 points, poor 2 points, and extremely poor 1 point for all the evaluation items, and the average of the judged points was rounded off. The evaluation of sugar crying and whitening was performed at 20 ° C. for the winter type and 25 for the spring and autumn types according to the temperature level corresponding to the season.
C. and summer type were carried out after storage in an air bath adjusted to 35 ° C. for 3 days. The results are shown in Tables 1 to 3. [Table 1] From Table 1, Comparative Example 1 was inferior in flavor, crying of sugar at room temperature in summer, and Comparative Example 3 was good in flavor, but crying in sugar at room temperature in summer, and Comparative Example 6 was flavor. Although the whitening phenomenon occurred at room temperature in the summer in Example 1, the product of Example 1 had good flavor, good oily odor at the time of frying, no foaming, no sugar crying and no whitening phenomenon, and It had good properties. [Table 2] From Table 2, it can be seen that Comparative Example 1 was inferior in flavor, Comparative Examples 3 and 5 caused sugar crying and whitening at room temperature in spring and autumn, whereas Example 2 showed flavor and frying. The product had good oil and fat odor, no foaming, no crying or whitening phenomenon in the sugar, and had good commercial properties. [Table 3] From Table 3, it can be seen that Comparative Example 1 was inferior in taste, whitening occurred at room temperature in winter, Comparative Example 2 was inferior in flavor and frothing foam, and Comparative Example 4 was inferior in flavor and crying of sugar. Occurred. Comparative Examples 7 and 8 had inferior flavor, but Example 3
Had good flavor, oily and fat smell during frying and good foaming, no crying or whitening phenomenon of sugar, and good commercial properties. 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 fat and oil composition at 60 ° C for 30 minutes, it is stored at 0 ° C for 30 minutes, and then stored at 20 ° C and 25 ° C.
The temperature was measured after storage at 30 ° C. and 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 phenomena. However, Comparative Examples 1, 2, 7, and 8 had flavor deterioration, which was not preferable in terms of overall commercial properties. From the above, the refined palm oil was subjected to solvent fractionation of palm oil high melting point fraction, medium melting point fraction, low melting point fraction,
It was found that by mixing the vegetable liquid oil at an appropriate ratio, the flavor was good and the crying and whitening phenomenon of sugar could be suppressed throughout the season. When the fat and oil composition for frying according to the present invention is used as a fat and oil for frying, it does not impart an unpleasant odor to the taste of the fried product even after frying for a long time. It is a fat and oil composition which can maintain a good flavor without generating a hardened odor. In addition to this, it is possible to assemble frying oil which does not cause sugar crying and whitening phenomenon throughout the season.

Continuation of the front page (56) References JP-A-9-322708 (JP, A) JP-A-8-308493 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23D 7 / 00-9/06

Claims (1)

(57) [Claims 1] Refined palm oil and a solvent fractionated medium melting point fraction having an iodine value of 35 to 42 of palm oil are separated from a solvent.
High melting fraction is a iodine value 18 to 30 of the palm oil was, soluble
At least one selected from the group consisting of a low melting point fraction of palm oil having an iodine value of 60 to 70 and a vegetable liquid oil
And a fat and oil composition comprising the fat and oil composition,
When the blending ratio of the refined palm oil is 40 parts by weight or less,
The mixing ratio of the point fraction is 30 to 60 parts by weight,
The compounding ratio is 5 to 20 parts by weight, and the compounding ratio of the low melting point fraction is 2
0 to 35 parts by weight, the blending ratio of the vegetable liquid oil is 10 to 20
A fat and oil composition for fried donut, which is in parts by weight .