JP6253219B2 - Oiling time shortening agent - Google Patents

Description

  [Technical Field] The present invention relates to an oil bath shortening agent that can perform an oil bath in a shorter time than usual without sacrificing physical properties in an oil bath food such as snack confectionery, tempura, fried food and fried chicken.

  Normally, foods such as snacks, tempura, fried food, and deep-fried food are made by cooking in cooking oil. However, along with changes in eating habits, prepared meals, lunch boxes, and electronic products provided at supermarkets, convenience stores, and fast food stores. There is an increasing demand for frozen foods that can be eaten simply by heating in a range, and a technology that can efficiently produce oily foods has been demanded.

  In order to respond to such demands, oil temperature, cooking time, fried seeds and fried clothes have been devised. For example, a method to reduce the amount of gluten in the flour used for clothing or increase the amount of water to reduce the flour concentration, to reduce the viscosity of clothing batter, or to prepare in cold water to suppress the formation of gluten Methods have been taken. In addition, it is empirically known that, when fried at a higher temperature even at cooking temperature, an oil-boiled food that is well-oiled and not oily can be produced.

  These are methods by evaporating moisture of the clothes faster and more, but there are problems that the dough tends to shrink, a uniform texture cannot be obtained, and the deterioration of the oil is quick. Moreover, about the effect which adds an emulsifier to edible oil and dough, it is lower than the acrylamide reducing agent (for example, refer patent document 1) which reduces the acrylamide produced | generated to an oil-dried food when oiled, and normal fried food temperature. Although the manufacturing method (for example, refer patent document 2) which does not extend the oiling time which can be cooked is obtained, examination of shortening of oiling time is not performed.

Japanese Patent No. 4046630 Japanese Patent No. 3563511

  It is an object of the present invention to provide an oil duration reducing agent that can perform an oil duration in an oil duration food in a shorter time than usual.

As a result of intensive studies, the present inventors have found that by adding a specific emulsifier, the normal oiling time can be shortened, and the present invention has been achieved.
That is, the present invention relates to an oil holding time shortening agent for oiled foods and to fats and oils containing the same.

  According to the present invention, it is possible to carry out oil frying in a shorter time than usual without impairing the physical properties of the oil-boiled food, thereby shortening the working time and energy cost.

Hereinafter, the present invention will be described in detail.
The polyglycerin of the polyglycerin fatty acid ester used in the present invention is obtained by polymerizing glycerin and is not particularly limited, but diglycerin, triglycerin, tetraglycerin, pentaglycerin, hexaglycerin, heptaglycerin, Octaglycerin, nonaglycerin and decaglycerin are preferred. The content of the cyclic body in the polyglycerin is desirably 30% or less, and more desirably 20% or less.

  The content of the cyclic body can be easily analyzed using LC / MS, GC, or the like. The glycerin polymerization method is not particularly limited, and examples thereof include a glycerin dehydration polymerization method, a diglycerin crosslinking method, and a glycidol ring-opening polymerization method, and a glycidol ring-opening polymerization method is preferable. The fatty acid of polyglycerin fatty acid ester is not limited to those obtained from edible oil and fat, but caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, oleic acid, Linoleic acid, linolenic acid and the like can be mentioned, and oleic acid is preferred from the viewpoint of solubility in fats and oils.

  Examples of the organic acid monoglyceride used in the present invention include citric acid monoglyceride, succinic acid monoglyceride, and lactic acid monoglyceride, and succinic acid monoglyceride and citric acid monoglyceride are preferable.

  The edible fats and oils used in the present invention are generally animal and vegetable oils and fats used in foods such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, olive oil, Kapok oil, sesame oil, palm oil, shea fat, monkey fat, cacao butter, coconut butter, milk fat, beef tallow, lard, fish oil, MCT and other animal and vegetable oils, and mixed oils thereof, or mixed oils thereof, fractionation, random transesterification Processed oils and fats that have undergone selective transesterification can be used.

  There is no limitation on the amount of the oil duration reducing agent added to the fats and oils of the oily food of the present invention. In general, if the addition amount is small, the effect is not sufficiently exhibited, and if the addition amount is large, it may be difficult to mix, so it is preferably 0.01 to 5%, more preferably 0.1 to 3%. Is recommended.

  One of the other components that can be used in combination with the oily food used in the present invention is a polysaccharide. Here, the polysaccharide means a thickening stabilizer and its decomposition product, starches and processed products thereof, and decomposition products thereof. By using these components in combination with oily foods, the oiling time can be further shortened. Moreover, in addition to the oil reduction time shortening effect, the oil absorption suppression effect can be imparted by the combined use.

  The thickening stabilizer and its degradation product in the present invention are not particularly limited, but xanthan gum, guar gum, tamarind gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, gum arabic, caraya gum , Gati gum, psyllium seed gum, gellan gum, tara gum, pullulan, and degradation products thereof, sodium alginate, propylene glycol alginate, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharide, etc., preferably guar gum Pectin, locust bean gum, xanthan gum, tamarind gum, alginic acid, curdlan, and their degradation products, sodium alginate, propylene glycol alginate, CMC , More preferably, guar gum, pectin, xanthan gum, alginic acid, sodium alginate, propylene glycol alginate, CMC is good.

  The starches and processed products and degradation products thereof in the present invention are not particularly limited, but tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, sweet potato starch, coconut starch and the like These processed products and their decomposed products are preferably tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch, processed products thereof and decomposed products thereof. In the present invention, the thickening stabilizer and its degradation product or starches and its processed product and its degradation product can be used alone or in combination of two or more.

  The oil-boiled food as used in the present invention is not particularly limited, but instant food such as instant noodles and instant wonton, potato chips, snack confectionery, donuts, deep-fried confectionery such as oysters, roasted cutlet, fried chicken , Skewered cutlet, croquette, cream croquette, fried shrimp, fried squid, scallop fried, pumpkin fried, onion fried food, shrimp, horse mackerel, squirrel, abalone, squid, sardine, eel, sweet potato, asparagus, lotus root, shiitake mushroom, green pepper , Shishitou, pumpkin, maitake, eggplant, myoga, tara sprouts, carrots, onions, spring chrysanthemum, deep-fried oysters, cauliflower, peppers, pumpkin, sweet potatoes, leeks, potatoes and other vegetables, spring rolls, potato fries, Fried shrimp, squid fritters, fried chicken, squid Fly, vegetable croquettes, cream croquettes, white fish fries, dumplings, shrimp dumplings, fried potatoes, there is a frozen food, such as unpeeled potato.

The term “oiling time shortening agent” as used in the present invention is an agent that reduces the oiling time of oily foods by about 10 to 60% when oiled at a normal temperature.
EXAMPLES Hereinafter, although an Example and a test example are given and this invention is demonstrated concretely, this invention is not limited to these.

Example 1
90 parts by weight of oleic acid monoglyceride (manufactured by Taiyo Kagaku) and 10 parts by weight of anhydrous citric acid are added to a four-necked flask equipped with a stirrer, a thermometer, a nitrogen inlet tube, and an exhaust tube. The mixture was heated and stirred, and an antioxidant was added to obtain an oil duration reducing agent (citric acid monoglyceride) of the present invention.

  1 part by weight of this citric acid monoglyceride and 99 parts by weight of rapeseed oil were heated to 80 ° C. and mixed well to prepare an oil / fat containing an oil duration reducing agent of the present invention.

Example 2
To a four-necked flask equipped with a stirrer, a thermometer, a nitrogen inlet tube, and an exhaust tube, 79 parts by weight of stearic acid monoglyceride and 21 parts by weight of succinic anhydride are added, and heated and stirred at 140 ° C. for 1 hour under a nitrogen stream. An oil duration reducing agent (succinic acid monoglyceride) of the present invention was obtained.

  1 part by weight of this succinic monoglyceride and 99 parts by weight of rapeseed oil were heated to 80 ° C. and mixed well to prepare an oil / fat containing an oil duration reducing agent of the present invention.

Example 3
In a four-necked flask equipped with a stirrer, a thermometer, a nitrogen introduction tube, and an exhaust tube, 61.4 parts by weight of oleic acid, 38.6 parts by weight of polyglycerin (decaglycerin, Taiyo Kagaku Co., Ltd.), hydroxylation 0.1 part by weight of sodium was added, and the mixture was heated and stirred at 260 ° C. for 6 hours under a nitrogen stream to obtain an oil holding time shortening agent (decaglycerin pentaoleate) of the present invention.

  When this cyclic product of glycerin of decaglycerin pentaoleate was measured using LC / MS, it was 10%. 1 part by weight of this decaglycerin pentaoleate and 99 parts by weight of rapeseed oil were heated to 80 ° C. and mixed well to prepare an oil / fat containing an oil duration reducing agent of the present invention.

Comparative Example 1
The oil reduction time reducing agent used in Example 1 was Sunsoft No. Fats and oils were prepared by the same procedure except that the viscosity was changed to 8070V (monooleic acid glyceride, Taiyo Kagaku Co., Ltd.).

Comparative Example 2
The oil reduction time reducing agent used in Example 1 was Sunsoft No. Fats and oils were prepared in the same procedure except that it was changed to 641D (diacetyl tartrate monoglycerin Taiyo Kagaku Co., Ltd.).

Comparative Example 3
Fats and oils were prepared in the same procedure except that the oil duration reducing agent used in Example 1 was changed to Sun Fat S-11 (acetate monoglyceride, Taiyo Kagaku Co., Ltd.).

Comparative Example 4
Fats and oils were prepared in the same procedure except that the oil duration reducing agent used in Example 1 was changed to Sunsoft Q-175S (Decaglycerin Pentaoleate Taiyo Kagaku Co., Ltd.).

  When this cyclic product of glycerin of decaglycerin pentaoleate was measured using LC / MS, it was 40%.

Comparative Example 5
Fats and oils were prepared in the same procedure except that the oil duration reducing agent used in Example 1 was changed to sucrose fatty acid ester (O-170 manufactured by Mitsubishi Chemical Foods Corporation).

Test Example 1 Water Evaporation Test In the present invention, the water evaporation test was conducted under the following conditions.
1 kg of fats and oils containing Examples 1 to 3 and Comparative Examples 1 to 5 were put into a fryer (ZOUJIRUSHI, electric fryer EFK-A10), heated to 160 ° C., and temperature controlled so as to keep the state.

  Potato slices (thickness: 0.5 cm, diameter: 2.4 cm, weight 2.1 ± 0.05 g, moisture content 75% ± 0.5%) were added from a height of 3 cm from the oil level, immediately after the addition. Seven minutes later, the moisture content was measured with a halogen moisture meter (manufactured by METTLER TOLEDO). Furthermore, this operation was repeated 10 times, and the average value was measured. In addition, the additive-free section was evaluated in the same manner.

Moreover, sensory evaluation was performed about food texture. As evaluation criteria, very good ◎, good ◯, slightly watery △, watery ×.
The evaluation results are shown in Table 1.

  As is clear from the results in Table 1, the effects of shortening the oiling time were recognized for the oils and fats containing the oiling time shortening agents of Examples 1 to 3 of the present invention. Furthermore, it was shown in the sensory evaluation that the oil / fat containing the oil duration reducing agent of the present invention has a good texture.

Example 4
85 parts of wheat flour, 15 parts of starch, 0.5 part of salt and 34 parts of water were added and blended for 10 minutes with a mixer, and a dough having a thickness of 2 mm was obtained with a roll noodle machine. The dough was cut out with a cylinder having a diameter of 1.2 cm to prepare a snack dough. 1 kg of the oil and fat prepared in Example 1 was put in a fryer, heated to 160 ° C. and held, and 10 pieces of snack dough were put in to obtain a snack confectionery containing the oil duration reducing agent of the present invention.

Example 5
A snack confectionery containing the oil duration reducing agent of the present invention was prepared in the same procedure as in Example 4 except that the oil duration reduction agent of Example 1 was changed to decaglycerin pentaoleate obtained in Example 3.

Comparative Example 6
A snack was obtained in the same manner as in Example 4 except that no oil reduction time reducing agent was added.

Comparative Example 7
A snack was prepared in the same procedure as in Example 4 except that the oil duration reducing agent in Example 1 was changed to Sunsoft Q-175S (Decaglycerin Pentarate Taiyo Kagaku Co., Ltd.) obtained in Comparative Example 4. Obtained.

Comparative Example 8
A snack is obtained in the same procedure as in Example 4 except that the oil duration reducing agent in Example 1 is changed to the sucrose fatty acid ester (O-170 manufactured by Mitsubishi Chemical Foods Co., Ltd.) obtained in Comparative Example 5. It was.

Test example 2
The snacks prepared in Examples 4 to 5 and Comparative Examples 6 to 8 were oiled in the fryer until the moisture content was 3%, and the oiling time was measured.
The results are shown in Table 2.

  As is clear from the results in Table 2, it was shown that the snack time prepared in Examples 4 to 5 of the present invention shortened the oiling time.

Example 6
10 parts of succinic monoglyceride of Example 1 of the present invention was added to 990 parts of corn oil to obtain an oil / fat containing an oil duration reducing agent.

Comparative Example 9
Corn oil was used as a blank without the addition of a time shortening agent.

Test example 3
A batter solution was prepared by mixing 95 g of wheat flour, 5 g of starch and 32 g of water. Accurately measured to 20 ml with a syringe, added to the fats and oils of Example 6 and Comparative Example 10 heated to 160 ° C., oiled for 30 to 60 seconds, and determined the moisture content of the fried garment (Mettler Measured with Toledo Co., Ltd.
The results are shown in Table 3.

  As is clear from the results in Table 3, it was shown that the oil / fat containing the oil squeezing time shortening agent of Example 6 of the present invention can shorten the oil squeezing time.

Example 7
Using 900 g of wheat flour and 100 g of starch as the main raw material powder, add 2 g of kansui (sodium carbonate 2: potassium carbonate 1) and 350 ml of kneading water, add 350 ml of kneading water, knead with a mixer for 15 minutes, create a noodle dough, roll and noodle After forming the band, the noodle pressure was set to 1.0 mm using a continuous rolling mill, and a noodle string with a wave was cut out through a conduit with a 20th incisor.

  This noodle string was cut as 170 g and packed in a fly retainer having a diameter of 150 mm. The fats and oils obtained in Example 2 were heated to 160 ° C. with a fryer, noodle strings were added, and oiled instant noodles were obtained until the water content was 2%.

Comparative Example 10
The oil reduction time shortening agent of Example 2 was used as the Sunsoft No. 1 obtained in Comparative Example 1. Instant noodles were obtained in the same manner as in Example 7 except that the viscosity was changed to 8070 V (glyceryl monooleate, manufactured by Taiyo Kagaku Co., Ltd.).

Test example 4
The time until the water content of Example 7 and Comparative Example 10 reached 2% was evaluated.
The results are shown in Table 4.

  As is clear from the results in Table 4, it was shown that the oil / fat composition containing the oil brewing time shortening agent of Example 7 of the present invention can shorten the oil brewing time of instant noodles.

Example 8
Add 85 parts of wheat flour, 15 parts of starch, 0.5 part of salt, 0.5 part of alginic acid (Mensoft AL Taiyo Kagaku Co., Ltd.) and 34 parts of water and blend for 15 minutes with a mixer. After rolling into noodle strips, the pressure resistance of the noodles was adjusted to 1.0 mm using a continuous rolling mill, and noodles with a wave were cut out through a conduit with No. 20 incisors. This noodle is steamed in a steamer for 2 minutes and 30 seconds, then cut into 80 g, put into a mold, and then oiled with the oil and fat blended with the oil time reducing agent obtained in Example 1, instant Chinese noodles (fried noodles) Got.

Example 9
Alginic acid was removed from the blend of the instant noodles of Example 8 and oiled with the oil and fat blended with the oil duration reducing agent used in Example 1 to obtain instant Chinese noodles (fried noodles).

Comparative Example 11
Instant noodles were obtained by the same procedure as in Example 8 without adding a time shortening agent to the blend of instant noodles in Example 8.

Comparative Example 12
Instant noodles were obtained in the same procedure as in Example 8 except that alginic acid was removed from the formulation of instant noodles in Example 8 and no time shortening agent was added.

Test Example 5
For the instant Chinese noodles of Examples 8 and 9, and Comparative Examples 11 and 12, the moisture content of the instant noodles when oiled for 30 seconds to 180 seconds was measured with a halogen moisture meter (manufactured by METTLER TOLEDO). . Also, 10 g of instant Chinese noodles that had been oiled for 180 seconds were ground with a mortar and pestle and powdered. 50 ml of n-hexane was added to this powder, and after permeation for 12 hours, it was filtered with a disk filter to obtain an n-hexane extract. The obtained extract was put into a measuring flask whose empty weight (A) was measured, concentrated with an evaporator until the weight was not changed, and the weight was measured (B). From the amount of oil obtained, the oil absorption rate (%) per solid content was recalculated.

  Table 5 shows the results of moisture, and Table 6 shows the results of oil absorption.

As is clear from the results in Table 5, it was shown that the oil / fat compositions containing the oil duration reducing agents of Examples 8 and 9 of the present invention can shorten the oil duration of instant noodles. Furthermore, in Example 8, it was shown that the oil holding time of instant Chinese noodles can be shortened rather than the oil-and-fat composition containing an oil holding time shortening agent.
From the results in Table 6, it was revealed that the instant Chinese noodles prepared in Example 8 had a lower oil absorption rate than the instant Chinese noodles prepared in Comparative Example 12.

  According to the present invention, the oiling time shortening agent can shorten the oiling time of oily foods, which contributes greatly to the industry.

Claims (2)

  At least one selected from the group consisting of polyglycerin pentaoleate having a cyclic content of 10% or less of the constituent polyglycerin, or succinic acid monoglyceride and citric acid monoglyceride, and an ester with stearic acid or oleic acid Oil duration reducing agent characterized by containing an emulsifier as described above (however, A: edible oil and fat, B: spice extract, or hydrolysis product of the extract, C: fatty acid monoglyceride, D: fatty acid) Diglyceride and E: It consists of organic acid monoglyceride, and in a ratio of A100 parts by weight and B0.005 to 0.5 parts by weight, C0.01 to 5 parts by weight, D0.01 to 5 parts by weight, E0.005 to 2 parts by weight. Excluding deep-fried oil composition for fried foods).   A food with a moisture content of 75% ± 0.5% is added to the oil and fat containing the oil brewing time shortening agent according to claim 1 heated to 160 ° C., and the food moisture content measured 7 minutes after the addition is 35% or less. A method for producing an oil-boiled food.