JP6844920B2 - Oil and fat composition for fried food and its manufacturing method - Google Patents

Description

The present invention relates to a method for providing a fat and oil composition for deep-fried food, which has less oil stain on the deep-fried food and can be easily put into a fryer at a low temperature.

When frying fried foods with high oil absorption such as donuts, the fats and oils for fried foods that are solid at room temperature are often used for the purpose of making the fried foods less sticky even if held by hand and giving a crispy texture. used. When using solid fats and oils, scoop them with a shovel and put them in the fryer.

Solid fried food fats and oils are generally distributed in a refrigerated state at 10 ° C. or lower. In addition, it may be stored in a refrigerator before use for the purpose of suppressing oxidative deterioration. Furthermore, when the temperature is low as in winter, the fats and oils for deep-fried foods are in a cold state even if they are stored at room temperature. As a result, depending on the oil and fat used, it may be hard and difficult to scoop, and it may be difficult to work.

Palm oil is a fat and oil that is solid at room temperature, and is suitable for preventing stickiness of fried foods and for giving a crispy texture. Further, by performing processing such as sorting on palm oil, it is possible to appropriately adjust the oil and fat for deep-fried foods. However, palm oils and fats such as palm oil and its processed fats and oils tend to become hard at low temperatures, and there is a problem that it is difficult to put them into a fryer.

Hydrogenated oil may be used to facilitate charging into the fryer (Japanese Patent Laid-Open No. 6-113742). However, since it contains a large amount of trans fatty acids, there is a health problem. In addition, means for containing transesterified fats and oils are also used (Japanese Patent Laid-Open No. 2012-19700). However, it was necessary to properly process the fats and oils. Further, it is disclosed that a frying oil / fat characterized by containing a combination of refined palm oil, liquid vegetable oil, extremely hydrogenated oil and polyglycerin fatty acid ester having an iodine value of 49 or more without fractionation has good workability. (Japanese Patent Laid-Open No. 9-322708) had room for improvement in terms of oil stains.

As described above, no fat or oil composition for deep-fried foods has been reported so far, which can be easily put into a fryer at a low temperature even if the palm-based fat or oil has a high content.

Japanese Unexamined Patent Publication No. 6-113742 Japanese Unexamined Patent Publication No. 2012-19700 Japanese Unexamined Patent Publication No. 9-322708

Therefore, an object of the present invention is to provide a fat and oil composition for deep-fried foods, which has less oil stain on the deep-fried foods and can be easily put into a fryer at a low temperature, and a method for producing the same.

As a result of diligent studies to solve the above problems, the present inventors have found that a fat composition for deep-fried foods containing an appropriate amount of gas and composed of a specific fat can be easily put into a fryer at a low temperature. , The present invention has been completed.

That is, the present invention is a fried food fat composition which is solid at 10 ° C. and contains a raw material fat and gas containing 70% by mass or more and 100% by mass or less of palm-based fat and oil, and the amount of the gas is under atmospheric pressure. The oil / fat composition for deep-fried food, which is 32 ml / 100 g or more and 115 ml / 100 g or less at 10 ° C.

Further, it is preferable that the solid fat content of the raw material fat and oil at 10 ° C. is 30% or more and 75% or less.

Further, it is preferable that the palm-based fat or oil is any one or more of palm oil, a fractionated oil of palm oil, and a hydrogenated fat and oil of palm oil.

Further, the present invention is for fried foods which are solid at 10 ° C. and include raw material fats and oils containing 70% by mass or more and 100% by mass or less of palm-based fats and oils and a gas of 32 ml / 100 g or more and 115 ml / 100 g or less at 10 ° C. under atmospheric pressure. A method for producing an oil / fat composition, which comprises injecting the gas under pressure into a raw material containing the raw material oil / fat and excluding the gas in a sealed quenching / mixing device that has been subjected to a quenching / mixing treatment. , The method for producing the above-mentioned oil / fat composition for fried food.

Further, it is preferable that the gas is air or nitrogen.

By using the oil and fat composition for deep-fried foods of the present invention, there is little oil stain on the deep-fried foods, and it can be easily put into a fryer at a low temperature.

The fat and oil composition for deep-fried food of the present invention is a fat and oil composition for deep-fried food that is solid at 10 ° C. and contains a raw material fat and oil having a palm-based fat and oil content of 70% by mass or more and 100% by mass or less and a gas. The amount is 32 ml / 100 g or more and 115 ml / 100 g or less at 10 ° C. under atmospheric pressure.

For example, 1013 hPa can be adopted as the atmospheric pressure in the present invention.

The type of gas contained in the oil / fat composition for deep-fried foods of the present invention does not matter. Air, nitrogen, carbon dioxide, argon and the like can be exemplified, but air or nitrogen can be preferably exemplified.

The amount of gas contained in the oil / fat composition for deep-fried foods of the present invention is 32 ml / 100 g or more and 115 ml / 100 g or less, preferably 32 ml / 100 g or more and 90 ml / 100 g or less, more preferably at 10 ° C. under atmospheric pressure. It is 42 ml / 100 g or more and 90 ml / 100 g or less. Within the above range, it is possible to provide an oil / fat composition that can be easily put into a fryer at a low temperature. In the present invention, the low temperature is the temperature of the oil / fat composition, which is 0 ° C. to 15 ° C. In addition, the amount of gas contained in the oil and fat composition for deep-fried foods is calculated by converting the amount of gas measured in accordance with "Shortening Japanese Agricultural Standards Article 4, Measurement Method of Gas Amount" to 10 ° C according to Charles's law. calculate. Specifically, it is calculated by multiplying the measured value of the amount of gas at 30 ° C. by 0.93403 (= 283.15 ÷ 303.15).

The raw material fat and oil of the fried food fat and oil composition of the present invention contains 70% by mass or more and 100% by mass or less of palm-based fat and oil, preferably 80% by mass or more and 100% by mass or less, and more preferably 90% by mass or more and 100% by mass or less. ..

The palm-based oil and fat in the present invention may be any of palm oil, a fractionated oil of palm oil, and their processed oil (one or more of hydrogenation and ester exchange reactions), and palm is preferable. One or more of oil, separated oil of palm oil, and hydrogenated oil of palm oil, more preferably one of palm oil, separated oil of palm oil, and extremely hydrogenated oil of palm oil. There are two or more types. From the viewpoint of suppressing oil stains on fried foods, it is preferable to use palm-based fats and oils having an iodine value of 0 or more and 75 or less, preferably 0 or more and 70 or less.

The raw material fats and oils of the fat and oil composition for deep-fried foods of the present invention may contain fats and oils other than palm-based fats and oils. For example, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice oil, sunflower oil, safflower oil, sesame oil, coconut oil, shea butter, monkey oil, palm kernel oil, palm oil, beef tallow, lard, milk fat, fish oil, whale oil. Examples thereof include various vegetable oils and fats such as animal oils and fats, and processed oils and fats which have been subjected to one or more treatments selected from hydrogenation, fractionation and ester exchange. Transesterified oils of palm-based fats and oils and fats and oils other than palm-based fats and oils may be used. In the present invention, one or more selected from these fats and oils can be used, and the solid fat content at 5 ° C. is 0.2% or more and 100% or less from the viewpoint of suppressing oil stains on fried foods. It is preferable to use the above fats and oils.

The oil and fat composition for deep-fried foods of the present invention is solid at 10 ° C. In the present invention, the solid state means a state having a constant shape and volume at that temperature.

The raw material fat and oil of the fried food fat and oil composition of the present invention preferably has a solid fat content of 30% or more and 75% or less, more preferably 35% or more and 60% or less, and 40% or more and 55%. The following is more preferable. Further, the solid fat content at 5 ° C. is preferably 35% or more and 85% or less, more preferably 40% or more and 75% or less, and further preferably 45% or more and 65% or less. By using a predetermined raw material fat or oil, the effect of facilitating input to the fryer at a low temperature due to the inclusion of gas is enhanced.

The raw material of the fat and oil composition for deep-fried food of the present invention is other components such as the raw material fat and oil, the gas and food additives. The content of the raw material fats and oils in the raw materials excluding the gas is preferably 95% by mass or more and 100% by mass or less, and more preferably 99% by mass or more and 100% by mass or less.

Conventionally known food additives can be used in the oil and fat composition for deep-fried foods of the present invention as long as the effect is not impaired. For example, antioxidants, antifoaming agents, emulsifiers, colorants, flavors and the like can be mentioned.

Antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherols, tocotrienols, lignans, ubiquinones, xanthins, oryzanols, plant sterols, catechins, polyphenols, tea extracts, rosemary extracts and the like. Can be mentioned.

Examples of the defoaming agent include silicone resin and the like.

Examples of the emulsifier include lecithin, monoglycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and polyoxyethylene sorbitan fatty acid. Esters and the like can be mentioned.

Examples of the colorant include carotene, astaxanthin, annatto and the like.

Examples of the flavor include butter flavor, milk flavor and the like.

The oil and fat composition for deep-fried foods of the present invention can be produced by injecting a gas under pressure into a raw material containing the raw material oil and fat and excluding gas in a sealed quenching and mixing device that is subjected to a quenching and mixing treatment. .. The production of a fat composition for deep-fried foods in a sealed quenching and mixing device will be described.

In the fried food oil / fat composition of the present invention, for example, the raw material oil / fat is dissolved under heating, and other components such as the above-mentioned food additives are added to the dissolved raw material oil / fat as necessary by a known method. Prepare raw materials excluding gas by uniformly dispersing or dissolving them.

When the raw materials that are in a melted state under heating in the manufacturing process are kneaded while being rapidly cooled by a sealed quenching and mixing device, they crystallize into a semi-solid state or a plastic solid state. The quenching and mixing treatment prevents the solid fat and the liquid oil from being separated from each other, and a homogeneous fat and oil composition for deep-fried food can be obtained.

The quenching and mixing treatment can be carried out in the same manner as in the case of producing a normal plastic fat and oil composition. For example, the cooling conditions can be −20 ° C./min or less, preferably −25 ° C./min or less. Further, the quenching and mixing treatment can be performed using a conventionally known sealed quenching and mixing device, and the gas is injected in the sealed quenching and mixing device. The timing of gas injection may be any of the sealed quenching and mixing devices as long as the quenching and mixing treatment is performed, and may be any of before cooling, during cooling, and after cooling. The pressure at the time of gas injection is not particularly limited as long as it is pressurized, but is preferably 0.15 MPa or more and 50 MPa or less, more preferably 0.15 MPa or more and 40 MPa or less, and further preferably 0.15 MPa or more and 35 MPa or less. Examples of the sealed quenching / mixing device include a botator, a perfector, a combinator, an onlator, a nexus, and the like. The temperature of the oil / fat composition for deep-fried food at the outlet of the sealed quenching / mixing device is usually in the range of 5 to 40 ° C., and can be collected in a solid state.

Normally, the outlet of the sealed quenching / mixing device is a filling port, and the manufactured oil / fat composition for deep-fried food of the present invention is shipped as a product used for commercial purposes, etc., so that the outlet of the sealed quenching / mixing device is used. Is filled in a container such as a can.

The oil and fat composition for deep-fried foods of the present invention can be used for deep-fried foods for business use and home use. For example, in the case of commercial use, a solid fried food oil / fat composition filled in a container such as a can is scooped out from the container with an instrument and put into an oil tank such as a fryer. At this time, the oil and fat composition for deep-fried food of the present invention can be scooped with a light force using an instrument such as a shovel, and the scooped oil and fat composition for deep-fried food is easily peeled off from the instrument. Easy to put in.

Using the oil and fat composition for deep-fried foods of the present invention as a heat medium, the ingredients and dough used for ordinary deep-fried foods are heated to, for example, 120 to 200 ° C, preferably 150 to 200 ° C and oiled. Can be obtained.

The fat and oil composition for deep-fried foods of the present invention is suitable for foods having a high fat and oil content that permeates into the deep-fried foods, because the amount of frying oil is rapidly reduced and the frequency of adding the fat and oil composition for deep-fried foods to the fryer is high. The foods include fried confectioneries such as donuts, fried pies, and fried Japanese confectionery, and fried foods such as fried bread, and among them, donuts are preferable.

After the oil and fat composition for deep-fried food of the present invention is placed in an oil tank such as a fryer, the temperature is raised to the oil boiling temperature with a heater or the like to dissolve the oil by heating. While controlling the oil temperature of the oil and fat composition for deep-fried foods, add oily foods such as dough, and in the case of continuous production, oil the oil while transporting it on a conveyor or the like. The amount, heating temperature, and heating time of the oil / fat composition for deep-fried foods shall be adjusted as appropriate according to the type of food used.

Examples of donuts include cake donuts produced by swelling the dough with a leavening agent such as baking powder. Some cake donuts have a crispy surface because they are fried, and some have a soft and crispy texture inside, while others have a crispy surface and a crispy inside. .. In addition, so-called old fashion, which is characterized by a crispy texture, yeast donuts using dough fermented with yeast, croissant donuts, and the like can be mentioned. These may be coated with chocolate or the like. Further, not only the ring-shaped and fried ones, but also spherical ones, stick-shaped ones, twist-shaped ones, bean paste donuts with ingredients inside, cream donuts, and the like may be used.

As raw materials for cake donut dough, flour such as wheat flour (soft flour or a mixture of medium-strength flour or strong flour), leavening agent (baking powder, etc.), starch, etc. are mixed, and in general, cake donuts Other raw materials used in the dough can be blended. For example, water, sugar, sugar alcohol, eggs, processed egg products, salt, emulsifiers, full-fat milk powder, skim milk powder, milk, concentrated milk, synthetic milk, fermented milk, fresh cream, yogurt, fats and oils (shortening, margarine, etc.) , Colorants, flavors and the like.

These raw materials are blended and mixed according to a conventional method, and the dough is molded as it is or after being frozen and stored for cooking, or the filling is wrapped in the dough and the dough is wrapped in an oil tank of the present invention such as a fryer. Add to the oil and fat composition for fried food, and swell the dough with an oil swelling agent or the like according to a conventional method. The oil temperature of cake donuts is generally 170 ° C to 190 ° C.

Examples of fried pies include those in which ingredients such as meat, seafood, eggs, and vegetables are wrapped in pie dough and oiled.

Examples of fried Japanese sweets include fried buns, fried daifuku, karinto, and kenpi.

Fried breads include fried bread cooked by directly fried bread dough, fried bread such as coppe bread, sweet bread seasoned with sugar, churros, curry bread, piroshki, and fried Chinese buns that are sprinkled with sugar and cinnamon. And so on.

As a raw material for fried bread dough, flour such as wheat flour (strong flour, medium-strength flour, weak flour, etc.) can be blended, and other raw materials generally used for fried bread dough can be blended. .. For example, water, sugar, sugar alcohol, eggs, processed egg products, starch, salt, emulsifiers, emulsified foaming agents (emulsified fats and oils), cheese, whey, fresh cream, synthetic cream, yogurt, whole fat powdered milk, defatted milk powder, milk. , Concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruits, fruit juice, jam, fruit sauce, meat, seafood, beans, kin flour, tofu , Soymilk, soybean protein, swelling agents, fats and oils (shortening, margarine, etc.), sweeteners, seasonings, spices, coloring agents, flavors and the like. When producing fried breads using these raw materials, bread dough is prepared by a medium seed method, a liquid seed method, a hot water seed method, or the like, and the dough is molded into a desired shape of the fried breads.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention.

The following were used in Examples or Comparative Examples.

(Fat and oil)
Palm oil (manufactured by J-Oil Mills Co., Ltd., solid fat content at 5 ° C, 55.4%, solid fat content at 10 ° C, 46.1%, solid fat content at 35 ° C, 5.3%)
Palm olein (iodine value 56, manufactured by J-Oil Mills Co., Ltd., solid fat content at 5 ° C, 41.2%, solid fat content at 10 ° C, 35.0%, solid fat content at 35 ° C, 0%)
Palm extremely hydrogenated oil (manufactured by Yokoseki Yushi Kogyo Co., Ltd., solid fat content at 5 ° C: 98.8%, solid fat content at 10 ° C: 98.8%, solid fat content at 35 ° C: 98.0%)
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd., solid fat content at 5 ° C, 0%, solid fat content at 10 ° C, 0%, solid fat content at 35 ° C, 0%)

Table 1 shows the composition of the raw material fats and oils and the solid fat content of the fats and oils composition for deep-fried foods used in Examples and Comparative Examples. Unless otherwise specified, the unit in Table 1 is mass%.

The solid fat content (%) in Table 1 was measured as follows.
Each of the melted compounding examples was quantitatively filled in a glass tube for NMR, and kept warm for 30 minutes in a constant temperature bath at 60 ° C. Next, it was transferred to a constant temperature bath at 0 ° C. and kept warm for 1 hour. Further, the solid fat content (%) was measured using an NMR analyzer (the minispec, mq-20 NMR Analyzer, manufactured by BRUKER) after transferring to a constant temperature bath adjusted to the measurement temperature and keeping the temperature for 30 minutes.

(Manufacturing of oil and fat composition for deep-fried food 1)
The raw material fat and oil of Formulation Example 1 was put into a tank and heated to 60 ° C. while stirring with a propeller stirrer. The oil and fat in the tank is pumped to the perfector, rapidly cooled and mixed at -30 ° C / min, and a predetermined amount of nitrogen is injected under pressure between the cooling process and the filling port to solidify at 10 ° C. A fat and oil composition for fried food in shape was obtained. The results are shown in Table 2. The amount of nitrogen corresponds to the amount of nitrogen injected per fat.

The amount of nitrogen (ml / 100 g) in the fat composition for deep-fried foods in Table 2 was measured and calculated as follows.
The amount of gas at 30 ° C. of the oil and fat composition for deep-fried food was measured according to Article 4 of the Japanese Agricultural Standards of Shortening, the method of measuring the amount of gas. From Charles's law, the measured value was multiplied by 0.93403 (= 283.15 ÷ 303.15) to calculate the amount of nitrogen converted to 10 ° C.

(Evaluation)
The oil and fat compositions for deep-fried foods of Examples 1-1 to 1-4 and Comparative Examples 1-1 to 1-3 were evaluated as follows, and the evaluation results are shown in Table 3.

(Workability)
Immediately after manufacturing the oil and fat composition for deep-fried food obtained by quenching and mixing with a perfector, the temperature was adjusted in a greenhouse at 5 ° C for one week, and then it was easy to scoop with a scoop of 3 cm in width and 30 cm in length and peeled off from the scoop. Ease was evaluated according to the following evaluation criteria. In addition, workability was evaluated from the above two evaluations according to the following evaluation criteria.

<Evaluation criteria for ease of scooping>
☆: Very easy to scoop.
◎: Very easy to scoop.
◯: Easy to scoop.
Δ: Easy and difficult to remove.
×: Difficult to scoop.

<Evaluation criteria for ease of peeling>
☆: Very easy to peel off.
◎: Very easy to peel off.
◯: Easy to peel off.
Δ: Slightly difficult to peel off.
X: Hard to peel off.

<Evaluation criteria for workability>
☆: Very easy to work with.
◎: Very easy to work with.
◯: Easy to work.
Δ: It is a little difficult to work.
×: Difficult to work.

As shown in Table 3, all of them were easily peeled off, and in particular, when nitrogen was contained in an amount of 36.0 ml / 100 g or more, the peeling was extremely easy. In the evaluation of ease of scooping, when nitrogen was contained in an amount of 27.1 ml / 100 g or less, it was hard and difficult to scoop. On the other hand, when nitrogen is contained in an amount of 36.0 ml / 100 g or more, it is easy to scoop, and in particular, Example 1-2 containing 46.5 ml / 100 g of nitrogen and Example 1-3 containing 72.3 ml / 100 g of nitrogen are extremely scooped. It was easy. Examples 1-4 containing 108.5 ml / 100 g of nitrogen were slightly brittle and crumbled when scooped, and the amount of scooping was small, but they were fairly easy to scoop. On the other hand, Comparative Example 1-1 containing no nitrogen and Comparative Example 1-2 containing 19.1 ml / 100 g of nitrogen were hard and difficult to scoop. When nitrogen was contained in an amount of 36.0 ml / 100 g or more, workability was excellent.

The method for producing donuts using the oil and fat composition for fried foods is shown below.

3 kg of each fried food oil / fat composition was put into an electric fryer (F-3H, manufactured by Mach Kiki Co., Ltd.) and melted by heating at 180 ° C. Next, put the donut dough (product name: Kyowa Frozen Egg Donut Dough 40g x 10 pieces 832113, manufactured by Kirin Orlando Foods Co., Ltd.) in a frozen state, oil it for 120 seconds on one side, and then turn it over for 90 seconds, and then turn it on. It was taken out of the fryer and drained to make donuts.

Donuts were prepared by the above method using Comparative Example 1-1, Example 1-3, and Example 1-4, but all of them were in the state of being in the oil and after being in the oil after being put into the electric fryer. There was no difference in the texture of the donuts, and there was little oil stain, and the texture was light. In addition, no oxidative odor was felt from the donuts even after 4 days had passed since the oil was added. As described above, in the oil and fat composition for deep-fried foods using Formulation Example 1, donuts could be produced without any problem, and the amount of nitrogen contained was not affected.

(Manufacturing of oil and fat composition for deep-fried food 2)
The raw material fats and oils of Formulation Example 2 or Formulation Example 3 in Table 1 were put into a tank and heated to 60 ° C. while stirring with a propeller stirrer. The oil and fat in the tank is pumped to the perfector, rapidly cooled and mixed at -30 ° C / min, and a predetermined amount of air is injected under pressure between the cooling process and the filling port to solidify at 10 ° C. A fat and oil composition for fried food in shape was obtained. The results are shown in Table 2. The amount of air corresponds to the amount of air injected per fat. The amount of air shown in Table 4 is the amount of air at 10 ° C. measured and calculated by the same method as the amount of nitrogen in Table 2.

The oil and fat compositions for deep-fried foods of Examples 2-1 to 2-4, Comparative Examples 2-1 to 2-2 and Comparative Examples 3-1 to 3-2 were evaluated in the same manner as in Comparative Example 1-1. The evaluation results are shown in Table 5.

When Formulation Example 2 was used, all of them were easily peeled off, and particularly when air was contained in an amount of 36.4 ml / 100 g or more, the peeling was extremely easy. When it contained 27.2 ml / 100 g or less of air, it was hard and difficult to scoop, but when it contained 36.4 ml / 100 g or more of air, it was easy to scoop. In particular, Examples 2-2 containing 47.1 ml / 100 g of air and Example 2-3 containing 73.0 ml / 100 g were extremely easy to scoop. Example 2-4 containing 109.8 ml / 100 g of air was slightly brittle and crumbled when scooped, and the amount of scooping was small, but it was fairly easy to scoop. When air was contained in an amount of 36.4 ml / 100 g or more, workability was excellent. Further, when Formulation Example 3 was used, Comparative Example 3-1 containing no air was slightly sticky when scooping, but was easy to scoop and had good workability. Comparative Example 3-2 having an air volume of 72.9 ml / 100 g was extremely easy to scoop, but since it adhered to the scoop, it could not be peeled off without shaking the scoop, and it was a little difficult to work.

Using the oil and fat composition for deep-fried foods shown in Table 5, donuts were prepared in the same manner as in the method for producing donuts, and the following evaluation was performed. Regarding oil stains, all the oil and fat compositions for deep-fried foods shown in Table 5 were subjected to, but other items were evaluated only for Examples 2-3 and Comparative Example 3-2. The evaluation of oil stains is shown in Table 5, and the other evaluation results are shown in Table 6.

(Oil stain)
The prepared donuts were drained of oil and then allowed to cool at room temperature for 30 minutes. The cooled donuts were placed on the paper towels, and after 15 minutes, the donuts were removed from the paper towels. Oil stains were evaluated from the state of the paper towel according to the following evaluation criteria.
<Evaluation criteria>
◯: Almost no oil adhered to the place where the donut was placed.
Δ: Oil adheres to about half the area where the donut is placed.
X: Oil is attached to the place where the donut is placed or more.

(Light feeling)
The prepared donuts were drained of oil and then allowed to cool at room temperature for 1 hour. Eight specialized panelists evaluated the donuts according to the following evaluation criteria, and the average value was used as the lightness of the donuts.
<Evaluation criteria>
5: It's pretty light.
4: It's light.
3: It's a little light.
2: It's not so light.
1: Not light.

(State after storage)
The prepared donuts were drained of oil and then allowed to cool at room temperature for 1 hour. Then, the donuts were put into a commercially available plastic bag one by one and sealed by thermocompression bonding. The sealed donut was placed in a constant temperature bath at 25 ° C., and after 4 days, the sealed donut was taken out from the constant temperature bath, the bag was opened, and the change in odor and texture immediately after the donut was oiled was evaluated.

As shown in Table 5, the oil and fat composition for deep-fried foods using Formulation Example 2 had almost no oil stain, but the oil and fat composition for deep-fried foods using Formulation Example 3 had severe oil stain. As shown in Table 6, Examples 2-3 had a light texture. In addition, the odor did not change even after storage, and the texture became moist. On the other hand, in Comparative Example 3-2, a light texture was not felt. When stored, an oxidative odor was felt, and the texture became sticky.

Claims (5)

A fat and oil composition for deep-fried foods, which is solid at 10 ° C. and contains a raw material fat and oil containing 100% by mass of palm-based fat and oil, and the amount of the gas is 32 ml / 100 g or more 115 ml / at 10 ° C. The oil / fat composition for deep-fried foods weighing 100 g or less. The oil / fat composition for deep-fried foods according to claim 1, wherein the solid fat content of the raw material oil / fat at 10 ° C. is 30% or more and 75% or less. The oil / fat composition for deep-fried foods according to claim 1 or 2, wherein the palm-based oil / fat is any one or more of palm oil, fractionated oil of palm oil, and hydrogenated oil / fat of palm oil. A method for producing a fat / oil composition for deep-fried food, which is solid at 10 ° C. and contains a raw material fat / oil containing 100% by mass of palm-based fat / oil and a gas of 32 ml / 100 g or more and 115 ml / 100 g or less at 10 ° C. under atmospheric pressure. A method for producing a fat / oil composition for deep-fried food, which comprises injecting the gas into a raw material containing the raw material fat / fat and excluding the gas under pressure in a sealed quenching / mixing device performing a quenching / mixing treatment. .. The production method according to claim 4, wherein the gas is air or nitrogen.