JP7704928B2 - Oil and fat composition for shallow frying, method for producing oil and fat composition for shallow frying, and method for shortening frying time using oil and fat composition for shallow frying - Google Patents

Description

The present invention relates to an oil composition for shallow frying, a method for producing an oil composition for shallow frying, and a method for shortening frying time using the oil composition for shallow frying.

In recent years, there has been an increasing demand for simplified cooking. In particular, there is a demand for frying using as little oil as possible from the standpoint of oil disposal and cleaning of the kitchen. However, when frying using a small amount of oil (hereinafter referred to as shallow frying), there are issues such as the oil temperature dropping when the ingredients are added and the ingredients not being completely submerged in the oil, meaning that the frying time must be extended or the food will be undercooked, resulting in a poor appearance and texture.

As a means of solving the problems of shallow frying, Patent Document 1 describes a deep frying mix that contains 0.5 to 50% by mass of wheat flour or cereal flour other than wheat flour, 0.3 to 10% by mass of an emulsifier, and 0.05 to 5% by mass of a leavening agent.

International Publication No. WO2017/204324

However, Patent Document 1 does not disclose or suggest an oil composition for shallow frying. Furthermore, there is no mention of shortening the frying time.

After extensive research, the inventors have found that by using an oil and fat composition containing a specific emulsifier, the appearance and texture of shallow-frying is not compromised, cooking is smooth, and frying time can be shortened.

That is, according to the present invention, there are provided the following fat and oil composition for shallow frying, a method for producing the fat and oil composition for shallow frying, and a method for shortening frying time using the fat and oil composition for shallow frying.
[1]
An oil and fat composition for shallow frying comprising an edible oil and fat and a glycerin fatty acid ester.
[2]
The oil-and-fat composition for shallow frying according to [1], wherein the glycerin fatty acid ester is contained in the oil-and-fat composition for shallow frying in an amount of 0.05% by mass or more and 5% by mass or less.
[3]
The oil composition for shallow frying according to [1] or [2], wherein the constituent fatty acid of the glycerin fatty acid ester is oleic acid.
[4]
The oil and fat composition for shallow frying according to any one of [1] to [3], wherein the glycerin fatty acid ester is one or two selected from polyglycerin fatty acid esters and glycerin organic acid fatty acid esters.
[5]
The oil and fat composition for shallow frying according to [4], wherein the average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less.
[6]
The oil composition for shallow frying according to [4], wherein the glycerin organic acid fatty acid ester is glycerin citrate monooleate.
[7]
The oil composition for shallow frying according to any one of [1] to [6], wherein the HLB of the glycerin fatty acid ester is 3 or more and 10 or less.
[8]
The oil and fat composition for shallow frying according to any one of [1] to [7], wherein the fried food to be shallow fried is covered with batter.
[9]
A method for producing an oil and fat composition for shallow frying, comprising the step of adding a glycerol fatty acid ester to an edible oil and fat.
[10]
A method for shortening frying time using an oil and fat composition obtained by a production method including a step of adding a glycerol fatty acid ester to edible oil and fat.

The present invention provides an oil composition for shallow frying that contains a glycerin fatty acid ester, a method for producing an oil composition for shallow frying that includes a step of adding a glycerin fatty acid ester, and a method for shortening frying time using an oil composition for shallow frying that contains a glycerin fatty acid ester.

The following describes the embodiments of the present invention. Any combination of these configurations and conversions of the present invention between methods, devices, etc. are also valid aspects of the present invention.

In the present invention, shallow frying refers to a cooking method in which a small amount of frying oil is used for frying. For example, shallow frying refers to a method in which the height of the frying oil from the bottom of a cooking utensil such as a frying pan or pot is 10 mm or less. For example, shallow frying refers to a method in which the height of the frying oil is 20% to 90% of the thickness of the fried food.

The fat and oil composition for shallow frying of the present invention is characterized by containing an edible fat and oil and a glycerin fatty acid ester.
Each component of the fat and oil composition for shallow frying will be described below.

(edible fats and oils)
The raw oil and fat used in the oil and fat composition for shallow frying is not particularly limited as long as it is an oil and fat that can be used in foods, and examples thereof include vegetable oils and fats such as rapeseed oil, soybean oil, corn oil, rice oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, linseed oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm olein, palm oil, palm kernel oil, coconut oil, monkey fat, cacao butter, and shea butter; animal oils and fats such as beef tallow, lard, chicken fat, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides.
In addition, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hardening, fractionation, and transesterification can be used. These raw oils and fats may be used alone or in combination of two or more. The raw oils and fats preferably include one or more selected from rapeseed oil, soybean oil, corn oil, sunflower oil, and palm olein, more preferably include one or more selected from rapeseed oil, soybean oil, corn oil, and palm olein, and even more preferably include one or two selected from rapeseed oil or soybean oil.

(Glycerol fatty acid ester)
Glycerol fatty acid ester is a type of emulsifier. In this embodiment, the content of glycerol fatty acid ester contained in the oil-and-fat composition for shallow frying is 0.05% by mass to 5% by mass, preferably 0.08% by mass to 3% by mass, more preferably 0.08% by mass to 2% by mass, and even more preferably 0.1% by mass to 1% by mass.

The constituent fatty acid of the glycerin fatty acid ester is not particularly limited, but is preferably a fatty acid having 12 to 22 carbon atoms, more preferably a fatty acid having 14 to 20 carbon atoms, even more preferably a fatty acid having 18 carbon atoms, and even more preferably oleic acid.

The HLB of the glycerin fatty acid ester is 3 or more and 10 or less, preferably 4 or more and 9 or less, and more preferably 5 or more and 8 or less.

Types of glycerin fatty acid esters include monoglycerin fatty acid esters, polyglycerin fatty acid esters, and glycerin organic acid fatty acid esters, but preferably one or two selected from polyglycerin fatty acid esters and glycerin organic acid fatty acid esters.

The average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less, preferably 2 or more and 13 or less, and more preferably 2 or more and 10 or less.

Examples of glycerin organic acid fatty acid esters include glycerin acetate fatty acid ester, glycerin lactate fatty acid ester, glycerin citrate fatty acid ester, glycerin succinate fatty acid ester, and glycerin diacetyltartarate fatty acid ester, with glycerin citrate fatty acid ester being preferred. As the glycerin citrate fatty acid ester, glycerin citrate monooleate is preferred.

The oil and fat composition for shallow frying of the present invention may contain ingredients other than edible oils and fats and glycerin fatty acid esters, as long as the ingredients do not impair the purpose and effect of the present invention. Examples of ingredients include silicones, emulsifiers other than the glycerin fatty acid esters, flavorings, enzyme preparations, alkali preparations, phosphates, thickeners, colorants, antioxidants, bacteriostatic agents, seasonings, and other ingredients commonly used in foods.

(Fried ingredients)
Generally, there are known methods for deep-frying vegetables, etc., as they are, as deep-frying the fried food with breading, and as deep-frying the fried food with batter. In this embodiment, foods that can be deep-fried include deep-fried vegetables, donuts, deep-fried bread, corn dogs, and croutons made by deep-frying dough made of flour, water, eggs, sugar, and the like, deep-fried rice crackers made by deep-frying dough made mainly of rice, deep-fried chicken, deep-fried tofu, and deep-fried tofu made by deep-frying dough with breading, and fritters, tonkatsu, chicken cutlet, chicken nanban, fish fries, tempura, croquettes, minced meat cutlets, and chicken nuggets made by deep-frying the fried food with batter. However, it is preferable to deep-fry the fried food with batter. Ingredients used for deep frying include seafood such as shrimp, squid, scallops, whiting, goby, horse mackerel, and conger eel; vegetables such as carrots, onions, eggplant, green beans, sweet potatoes, pumpkin, potato, burdock, and asparagus; mushrooms such as shiitake mushrooms, maitake mushrooms, and enoki mushrooms; meats such as beef, pork, chicken, and duck; and processed seafood pastes, cream croquette fillings, and curry bread dough.

(Method for producing oil and fat composition for shallow frying)
The oil and fat composition for shallow frying of the present invention is characterized by including a step of adding glycerin fatty acid ester to edible oil and fat. For example, it can be produced by heating edible oil and fat to about 60°C, adding a predetermined amount of glycerin fatty acid ester, and stirring to dissolve thoroughly. It can also be produced by heating a part of edible oil and fat and a predetermined amount of glycerin fatty acid ester to about 60°C, stirring to dissolve thoroughly, and then adding edible oil and fat until the predetermined amount is reached.

(How to reduce frying time)
When shallow frying is performed using the fat and oil composition for shallow frying of the present invention, the frying time can be shortened compared to shallow frying using a fat and oil composition to which no glycerol fatty acid ester is added. Specifically, when deep-frying is performed using the fat and oil composition for shallow frying of the present invention, the food is cooked more quickly.

The frying time is preferably from 1 to 20 minutes, more preferably from 4 to 20 minutes.

The shallow fry temperature is preferably 150°C or higher and 200°C or lower, and more preferably 160°C or higher and 200°C or lower.

The following describes examples of the present invention, but the present invention is not limited to these.

(Glycerol fatty acid ester)
Table 1 shows the glycerin fatty acid esters used in the following tests.

The edible oils and fats used in the test are listed below.

(edible fats and oils)
Soybean oil: refined soybean oil, manufactured by J-Oil Mills Co., Ltd. Rapeseed oil: refined rapeseed oil, manufactured by J-Oil Mills Co., Ltd. Palm olein: iodine value 67, manufactured by J-Oil Mills Co., Ltd.

(Method for preparing oil and fat composition for shallow frying)
The glycerin fatty acid ester was added to the edible oil and fat so as to obtain a predetermined composition, thereby obtaining an oil and fat composition for shallow frying of the present example. Specifically, the oil and fat composition was prepared by the following method.
(1) A predetermined amount of glycerin fatty acid ester was heated to 60°C.
(2) Approximately 1/10 of the prescribed amount of edible oil or fat was heated to 60° C., and the glycerin fatty acid ester (1) was added and stirred to completely dissolve.
(3) Edible oil or fat at room temperature was added to (2) with stirring to obtain the specified composition.

<Test 1>
An oil and fat composition for shallow frying of Example 1-1 was prepared with the composition shown in Table 2.

The oil and fat compositions for shallow frying of Control Example 1, Comparative Example 1, and Example 1-1, with the amounts of oil shown in Table 2, were placed in a flat-bottom frying pan with a diameter of 26 cm and heated to 180°C. Four frozen croquettes (New Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) with a thickness of 15 mm were placed in each frying pan in the heated oil and fat and fried for 5 minutes. After frying, the oil was drained and the internal temperature was measured.

The internal temperature was measured as follows.
The probe of a handheld thermometer (product name: Portable Thermometer DP-350, manufactured by Rika Kogyo Co., Ltd.) was inserted into the fried croquette in the longitudinal direction to a depth of 70 mm to measure the temperature.
The evaluation results of the internal temperature are shown in Table 2.

As shown in Table 2, in Comparative Example 1, in which the amount of oil was reduced from that in Control Example 1, the internal temperature was low and cooking was poor. On the other hand, the croquette fried with the oil composition for shallow frying in Example 1-1 had a higher internal temperature and cooked better than those in Comparative Example 1 and Control Example 1, despite using the same amount of oil as in Comparative Example 1.

<Test 2>
An oil and fat composition for shallow frying of Example 2-1 was prepared with the composition shown in Table 3.

The oil and fat compositions for shallow frying of Control Example 2, Comparative Example 2, and Example 2-1, with the amounts of oil shown in Table 3, were placed in a flat-bottom frying pan with a diameter of 28 cm and heated to 160°C. Five frozen croquettes (New Potato Croquettes 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) with a thickness of 15 mm were placed in each frying pan in the heated oil and fat and fried for five minutes. After frying, the oil was drained and the appearance and texture were evaluated. The evaluation results are shown in Table 3.

As shown in Table 3, the texture and appearance of the croquettes fried in Comparative Example 2, which used a reduced amount of oil from the oil in Control Example 2, was poor, whereas the croquettes fried in the oil composition for shallow frying in Example 2-1 had the same appearance and texture as Control Example 2, despite using the same amount of oil as in Comparative Example 2. The results of Tests 1 and 2 show that frying with the oil composition for shallow frying of the present invention results in fried foods that cook well even with a reduced amount of oil, and have a good appearance and texture.

<Test 3>
Oil and fat compositions for shallow frying of Examples 3-1 to 3-3 were prepared according to the formulations shown in Table 4.

Chicken nanban and tonkatsu were prepared according to the (Method for preparing chicken nanban) and (Method for preparing tonkatsu) shown below.

(Method of preparing Chicken Nanban)
(1) Skinless chicken breast (approximately 300 g, approximately 30 mm thick) was coated with flour (product name: Nisshin Cooking Flower, manufactured by Nisshin Flour Milling Co., Ltd.) and then with egg.
(2) The oil and fat compositions for shallow frying of Control Example 3, Comparative Example 3, and Examples 3-1 to 3-3 in the amounts of oil shown in Table 4 were placed in a frying pan having a diameter of 28 cm and heated to 160°C.
(3) Place the coated meat in a frying pan and fry for 8 minutes on one side, then flip it over and fry for 7 minutes, for a total of 15 minutes.

(Method of preparing tonkatsu)
Tonkatsu was prepared according to the following procedure.
(1) The pork fillet block was cut into pieces measuring 50 mm x 70 mm x 20 mm thick (each piece weighed approximately 40 g).
(2) The cut meat was coated with flour (product name: Nisshin Cooking Flower, manufactured by Nisshin Flour Milling Co., Ltd.), egg, and breadcrumbs (product name: Frystar 7, manufactured by Frystar Co., Ltd.) in that order.
(3) The oil and fat compositions for shallow frying of Control Example 3, Comparative Example 3, and Examples 3-1 to 3-3 in the amounts of oil shown in Table 4 were placed in a frying pan having a diameter of 28 cm and heated to 180°C.
(4) Place the coated meat in a frying pan and fry for 3 minutes on each side for a total of 6 minutes.

Immediately after preparing the chicken nanban and tonkatsu, each was cut and the inside was observed. The results are shown in Table 4.

As shown in Table 4, in Comparative Example 3, in which the amount of oil was reduced from that in Control Example 3, the insides of the chicken nanban and the tonkatsu were raw, whereas the chicken nanban and the tonkatsu fried with the oil and fat compositions for shallow frying in Examples 3-1 to 3-3 were fully cooked like Control Example 3, despite using the same amount of oil as in Comparative Example 3. In other words, frying with the oil and fat composition for shallow frying of the present invention made it possible to shorten the frying time. In addition, the effect of shortening the frying time was observed when frying with an oil and fat composition for shallow frying containing 0.05% by mass or more of O-50D.

<Test 4>
Oil and fat compositions for shallow frying of Examples 4-1 and 4-2 were prepared according to the formulations shown in Table 5.

Chicken Nanban was prepared in the same manner as described above (Preparation method of Chicken Nanban), except that the oil and fat compositions of the Control Example, Comparative Example, and Example were replaced with those of Control Example 4, Comparative Example 4, and Examples 4-1 and 4-2. The Chicken Nanban was cut immediately after frying and the inside of the chicken was observed. The results are shown in Table 5.

As shown in Table 5, the effect of shortening the frying time was also observed when frying with a shallow frying oil composition prepared by using rapeseed oil as the edible oil and adding 623M and DO-100V as glycerin fatty acid esters.

<Test 5>
An oil and fat composition for shallow frying of Example 5-1 was prepared with the composition shown in Table 6.

Chicken Nanban was prepared in the same manner as described above (Method of preparing chicken nanban), except that the oil and fat compositions of the control example, comparative example, and example were replaced with those of control example 5, comparative example 5, and example 5-1. The chicken nanban was then cut immediately after frying and the inside of the chicken nanban was observed. The results are shown in Table 5.

As shown in Table 6, the effect of shortening the frying time was also observed when frying was performed using an oil composition for shallow frying prepared by using palm olein as an edible oil and fat and adding O-50D as a glycerin fatty acid ester.

Claims (5)

A fat and oil composition for shallow frying comprising an edible fat and oil and a glycerin fatty acid ester,
the glycerol fatty acid ester is one or more selected from monoglycerol fatty acid esters and polyglycerol fatty acid esters (excluding polyglycerol pentaoleate, the content of cyclic substances in the constituent polyglycerol being 10% or less), and the constituent fatty acid is oleic acid;
The glycerin fatty acid ester is contained in the oil composition for shallow frying in an amount of 0.05% by mass or more and 5% by mass or less,
The shallow frying is a cooking method in which frying is performed using frying oil in which the height of the highest part of the frying oil from the bottom surface of a cooking utensil is 10 mm or less and the height of the highest part of the frying oil is 20% to 90% of the thickness of the fried food . The oil and fat composition for shallow frying according to claim 1, wherein the average degree of polymerization of the polyglycerin in the polyglycerin fatty acid ester is 2 or more and 15 or less. The oil and fat composition for shallow frying according to claim 1 or 2, wherein the food to which the shallow frying is applied is a fried food covered with breading or a fried food covered with batter. A method for producing an oil-and-fat composition for shallow frying, comprising the step of adding a glycerol fatty acid ester to an edible oil and fat,
the glycerol fatty acid ester is one or more selected from monoglycerol fatty acid esters and polyglycerol fatty acid esters (excluding polyglycerol pentaoleate, the content of cyclic substances in the constituent polyglycerol being 10% or less), and the constituent fatty acid is oleic acid;
The glycerin fatty acid ester is contained in the oil composition for shallow frying in an amount of 0.05% by mass or more and 5% by mass or less,
The shallow frying method is a cooking method in which frying is performed using frying oil in which the height of the highest part of the frying oil from the bottom surface of the cooking utensil is 10 mm or less and the height of the highest part is 20% to 90% of the thickness of the fried food . A method for shortening a frying time using an oil-and-fat composition for shallow frying obtained by a production method including a step of adding a glycerin fatty acid ester to an edible oil and fat, compared with shallow frying using an oil-and-fat composition to which no glycerin fatty acid ester has been added, comprising:
the glycerol fatty acid ester is one or more selected from monoglycerol fatty acid esters and polyglycerol fatty acid esters (excluding polyglycerol pentaoleate, the content of cyclic substances in the constituent polyglycerol being 10% or less), and the constituent fatty acid is oleic acid;
The glycerin fatty acid ester is contained in the oil composition for shallow frying in an amount of 0.05% by mass or more and 5% by mass or less,
The shallow frying method is a cooking method in which the height of the frying oil at its highest point from the bottom surface of the cooking utensil is 10 mm or less, and the height of said highest point is 20% to 90% of the thickness of the fried food .