JPH0697958B2 - Use of fat compositions in frying - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of frying a food product comprising using a fat composition containing at least 60 wt.% Fat, and more particularly to a significant amount of non-digestible polyol fatty acid polyester. A method of frying a food product, which comprises using a fat composition containing:

In the Western world, 30 to 50% of energy intake is from fat and oil consumption. About 40% of this amount
Is consumed as visible fats such as butter, margarine, lard, shortenings, and edible oils. A significant percentage of these visible fats are consumed by baking or frying products in oils such as French fries, potato chips, battered and breaded meat and fish products, etc. It is included in ordinary meals.

In view of the health risks associated with obesity and unbalanced fat intake, there is continued interest in foods with reduced caloric content. One attractive way to reduce calories in foods, especially frying oils or fats and foods fried with them, is to replace traditional digestible fats and oils with non-digestible fatty substances. That is.

Polyol fatty acid polyesters, especially sugar fatty acid polyesters such as scroll fatty acid polyesters, are known as suitable low calorie fat substitutes in food products. Although they are hardly digested by the human body, they have physical properties and sensations very similar to those of triglyceride fats and oils conventionally used in foods. In addition, it has been reported that polyol fatty acid polyesters have use as a drug because they have the ability to absorb fat-soluble substances such as cholesterol particularly in the gastrointestinal system and eventually remove those substances from the human body. There is.

Edible fat-containing products containing non-digestible polyol fatty acid polyesters are known in the art and are described, for example, in U.S. Patents 3,600,186, 4,005,195, 4,005,196.
No. 4,034,083, and European Patent Nos. 0 233 856, 0.
No. 236 288, No. 0 235 836.

Polymerization of the polyester is observed when the fat composition containing the polyol fatty acid polyester is used in frying. Such polymerizations are undesirable because the polymers formed have undesirable properties such as relatively high viscosity.

The inventors have discovered that a fat composition comprising a polyol fatty acid polyester having a low content of unsaturated fatty acid residues and a relatively low slip melting point can be advantageously used for frying food products. Therefore, the present invention provides at least 60w
relates to a method for frying a food product comprising using a fat composition containing t.% fat, wherein the fat consists essentially of a mixture of one or more non-digestible polyol fatty acid polyesters and optionally a triglyceride fat, Mixtures of one or more polyol fatty acid polyesters contain less than 12% unsaturated fatty acid residues and have a slip melting point below 50 ° C.

Here, frying a food product means contacting the food product with a fat composition having a temperature of at least 100 ° C. Thus, the term frying means, for example, deep frying and frying (shallow fry).
ing) is included. Generally, when used according to the invention for frying food products, the fat composition has a temperature in the range of 120-240 ° C. The slip melting point is the temperature at which the amount of solid phase in the melting fat or fatty substance becomes so low that air bubbles can be pushed up in an open capillary filled with said fat or fatty substance. Can be simply defined as

Compared to using polyol fatty acid polyesters containing compositions known in the art, the use of the above fat compositions in a method for frying foodstuffs is relatively limited to the fact that only limited polymerization is observed. It offers the advantage that good mouthfeel is obtained due to the low slip melting point. A frying fat composition comprising a polyol fatty acid polyester having a slip melting point higher than 50 ° C. tends to crystallize in the mouth and may cause premature crystallization on cookware and the like.

Since crystallization in the mouth is an undesired phenomenon related to the slip melting point of polyol fatty acid polyesters, it is preferred that the mixture of polyol fatty acid polyesters has a slip melting point below 45 ° C, more preferably within the range 30-42 ° C. .

Without wishing to be bound by theory, it is believed that the rate of polymerization observed under frying conditions is related to the amount of unsaturated fatty acid residues present in the polyol fatty acid polyester. When there are few unsaturated fatty acid residues,
Limited polymerization is observed even at temperatures close to 200 ° C. Therefore, in a preferred embodiment of the present invention, the mixture of polyol fatty acid polyesters contains less than 8% unsaturated fatty acid residues, more preferably less than 5% unsaturated fatty acid residues. Most preferably, the mixture of polyesters contains less than 3% unsaturated fatty acid residues.

The inventors have discovered that polyol fatty acid polyesters containing polyunsaturated fatty acid residues are particularly prone to polymerization. Therefore, in a preferred embodiment of the present invention,
The mixture of polyol fatty acid polyesters contains less than 3% polyunsaturated fatty acid residues, more preferably less than 1% polyunsaturated fatty acid residues.

Polyol fatty acid polyesters, which exhibit both a relatively low slip melting point and a slow rate of polymerization during frying, are characterized in that the polyol fatty acid polyesters contain only a limited amount of unsaturated fatty acid residues, and in addition the polyol fatty acid polyesters It can be obtained by ensuring that it contains short chain saturated fatty acid residues in an amount of Thus, in the method of frying a food product of the present invention, the mixture of polyol fatty acid polyesters comprises at least 20% fatty acid residues having a carbon chain length of less than 15. In a more preferred embodiment, the mixture of polyol fatty acid polyesters comprises at least 35% fatty acid residues having a carbon chain length of less than 15. Short chain fatty acid residues include lauric oil (eg, palm kernel oil and coconut oil), butter oil,
It can be conveniently derived from a triglyceride source such as medium chain triglyceride. According to another preferred embodiment, the mixture of polyol fatty acid polyesters comprises at least 25% of fatty acid residues having a carbon chain length of 6-14.
It preferably comprises at least 25% fatty acid residues having a carbon chain length of 10-14.

We have found that a frying fat composition comprises 20-80% triglyceride fat having a slip melting point in the range of 10-35 ° C.
It has been found that good fry characteristics can be obtained when the content of wt.% is included. Such frying fat compositions have frying properties very similar to frying fats composed of pure triglyceride fats. The fat composition used in the method of the present invention preferably contains less than 75% polyol fatty acid polyester and at least 25% triglyceride. More preferably, the fat composition contains 40 to 70 wt% polyol fatty acid polyester and 60 to 30 wt% triglyceride.

In a preferred embodiment of the present invention, the statistical variation in carbon chain length of the fatty acid residues of the polyol fatty acid polyester is
Greater than 4.0, and more preferably greater than 5.0.
The latter type of polyol fatty acid polyesters offer the advantage of crystallizing relatively slowly and thus impeding premature crystallization in the mouth or on cookware.

When used in frying, the compositions of the present invention should be less water containing. Otherwise, intense splashes will be observed. In general, the fat composition according to the invention contains less than 10% by weight of water, preferably less than 3% by weight.

As used herein, the term "polyol" means any aliphatic or aromatic compound containing at least 4 free hydroxyl groups. Such polyols include in particular sugar polyols, which include sugars, ie mono-, di-, and polysaccharides, the corresponding sugar alcohols and their derivatives having at least four free hydroxyl groups. Examples of sugar polyols are glucose, mannose, galactose, xylose, fructose, sorbose, tagatose, ribulose, xylulose, maltose, lactose, cellobiose, raffinose, sucrose, erythritol, mannitol, lactitol, sorbitol, xylitol, and α-methylglucoside. There is. A commonly used and preferred sugar polyol is sucrose.

In the present specification, “non-digestible” means that the human body is the target substance.
It means not digesting more than 70%.

As used herein, unless otherwise indicated, "fat"
The term edible fats and oils consisting essentially of triglycerides, which may be animal, vegetable or synthetic fats and oils. The terms fat and oil are used interchangeably.

35 ° C to prevent anal leakage
It is advantageous to use a polyol fatty acid polyester with a higher slip melting point. Therefore, in a preferred embodiment of the invention, the mixture of polyol fatty acid polyesters has a slip melting point above 35 ° C. When using such higher melting point polyesters, it may be beneficial to combine the polyester with a lower melting point triglyceride fat. The triglyceride fat used preferably has a slip melting point below 35 ° C. Particularly good products, i.e. products which show essentially no premature crystallization, do not cause dripping problems and have very good frying properties, are frying products containing triglyceride fats with a slip melting point below 30 ° C. It is a fat composition for use.

For reasons of oxidative stability, triglyceride fats preferably have a slip melting point higher than 10 ° C. More preferably, the triglyceride fat has a slip melting point above 20 ° C. By combining a triglyceride fat having a slip melting point above 20 ° C. and a polyol fatty acid polyester having a slip melting point above 35 ° C.
It makes it possible to produce a plastic frying fat composition which can be packaged in a wrapper.

When used in the method according to the invention, low melting point triglyceride fats can be included in the fat composition to improve post-frying dripping. In general, triglyceride fats are not included in amounts greater than 75% by weight in order to obtain the full caloric reduction benefit obtained by using non-digestible polyesters. According to a very preferred embodiment of the invention, a fat composition is used which comprises 55 to 70% by weight of a polyol fatty acid polyester and 45 to 30% by weight of a triglyceride fat. When very high concentrations of polyol fatty acid polyesters are used, a layer of fat remains around the fried food after frying, and these layers are very dull. These fat layers also give the fried food a greasy mouthfeel (fatty mout
hfeel) and its mouthfeel is considerably richer than that of triglyceride fats and is therefore less desirable.

Suitable triglyceride fats include coconut oil, palm kernel oil, palm oil, butter fat, soybean oil, safflower oil, cottonseed oil, rapeseed oil, poppy seed oil, corn oil, sunflower oil, lard, tallow and mixtures thereof. There is. These can be optionally modified, if desired, by partial or complete hydrogenation and / or fractionation to give the required melting properties.
Of these, palm oil, partially hydrogenated rapeseed oil, and partially hydrogenated soybean oil are preferred.

Polyol fatty acid polyesters have hitherto been defined in general chemical terms. It is preferred to use polyol fatty acid polyesters derived from sugars or sugar alcohols, especially sugar fatty acid polyesters derived from disaccharides such as sucrose.

Generally, the fatty acids themselves or naturally occurring fats and oils can be used as the source of fatty acid residues in the polyol fatty acid polyester. If desired, conventional techniques can be used to provide the desired slip melting point. Suitable such techniques include complete or partial hydrogenation, interesterification.
ification, transesterification), and / or fractionation, and can be used before or after the conversion of polyol to polyol fatty acid polyester. Suitable sources of fatty acid residues are vegetable oils such as partially or fully hydrogenated palm oil, palm kernel oil, and soybean oil.

On average, polyol fatty acid polyesters are used in which more than 70% of the hydroxyl groups of the polyol are esterified with fatty acids. Preference is given to using polyol fatty acid polyesters having a higher degree of conversion, in particular polyol fatty acid polyesters in which on average more than 85% or even more than 95% of the hydroxyl groups of the polyol are esterified with fatty acids. Is preferred.

The edible fat composition for frying used in the present invention may contain, in addition to the polyol fatty acid polyester and the triglyceride fat, minor components usually found in frying oil. , Coloring agents, flavoring agents,
It includes emulsifiers, antioxidants and the like. The frying fat composition of the present invention may optionally include, for example, mono- and diglycerides and emulsifiers such as lecithin. It is preferred that the emulsifier comprises less than 3% by weight of the product. More preferably, the frying fat composition of the present invention contains less than 2 wt% emulsifier.

According to a preferred embodiment, the frying fat composition used in the present invention contains an effective amount of silicone oil and comprises 0.1-50 p
More preferably it contains pm of silicone oil. An example of silicone oil that can be used as appropriate is PDMS (polydimethyl s
iloxane).

The invention will be further described by the following examples.

Examples 1-8 Eight different scroll fatty acid polyesters were tested for thermal stability. The exact composition of these scrollesters (SPE) is as follows.

SPE 1: fatty acid residues derived from soybean oil; hydroxyl number 4.3, slip melting point <5 ° C.

SPE 2: Fatty acid residues derived from slightly hardened soybean oil with a slip melting point of 28 ° C; hydroxyl number 2.
1, slip melting point less than 10 ℃.

SPE 3: Fatty acid residues derived from palm olein (slip melting point 30 ° C) obtained by wet fractiontion; hydroxyl number 4.2, slip melting point less than 20 ° C.

SPE 4: Fatty acid residues derived from fully hardened palm kernel oil with slip melting point of 39 ° C; hydroxyl number 7.
5, slip melting point 24 ℃.

SPE 5: Fatty acid residues derived from partially hardened soybean oil with a slip melting point of 36 ° C; hydroxyl number 2.
3, slip melting point 19 ℃.

SPE 6: Soybean oil fully hardened to a slip melting point of 65 ° C
Fatty acid residues derived from 55% and 45% soybean oil slightly hardened to a slip melting point of 28 ° C; hydroxyl number 4.
0, slip melting point 42 ° C.

SPE 7: Fatty acid residues derived from palm oil hardened to a slip melting point of 44 ° C; hydroxyl number 2.9, slip melting point 34 ° C.

SPE 8: Fatty acid residues derived from 53% fully cured palm kernel oil to 39 ° C slip melting point and 47% fully cured palm oil to 58 ° C slip melting point; hydroxyl number
2.3, slip melting point 38 ° C.

The maximum initial polymer concentration in each of the above sucrose polyesters was 3.0%. The statistical variation in carbon chain length of fatty acid residues of SPE 4 was significantly greater than 5. The statistical variation in carbon chain length for SPE 8 was greater than 4 and for all other SPEs it was significantly less than 4.

50 g of the above sucrose polyester was poured into a 100 ml glass beaker each having a diameter of 44 mm. The oil in the beaker was heated repeatedly to 180 ° C. in an oil bath for 24 hours. The beaker was immersed in an oil bath, which was heated for 1 hour and then switched off for 1 hour to cool the oil bath (at ambient temperature). This procedure was repeated until 24 hours had passed.

A sample of the oil obtained by the above treatment was analyzed by GPC-HPLC for polymer content. After diluting the samples with sunflower oil (1: 5), a trained panel evaluated the odor of these samples. In this way, the following results were obtained.

Regarding the odor grade, the lower the number, the more severe the change in flavor.

Among the above samples, SPE 4 and SPE 8 showed relatively low polymerization tendency. As you can see from the table, SPE 4 and SPE 8
Differs from other samples in that the content of unsaturated fatty acid residues is quite low.

Examples 9-12 Pre-fried freshly cut French fries with multiple frying fat compositions comprising 60% sucrose polyester and 40% slightly hardened rapeseed oil (slip melting point 26 ° C), and further Used to fly. The sucrose polyester used in each frying fat composition was as follows.

Similar to frying fat A-SPE 8 but with a hydroxyl number
1.8 and slip melting point 41 ° C; unsaturated fatty acid residue 1
%.

Similar to frying fat B-SPE 6, but with a hydroxyl number
7.2 with a melting point of 42 ° C; 35 unsaturated fatty acid residues
%.

Frying fat C-SPE 2.

Frying fat D-fatty acid residues derived from 66% soybean oil fully hardened to a slip melting point of 65 ° C and 34% soybean oil slightly hardened to a slip melting point of 28 ° C; hydroxyl number 5.9, slip Melting point 48 ° C; unsaturated fatty acid residue 27
%.

For each of the above fat compositions, 8 batches of 200 g French fries (shredded french fries) at 150 ° C for 5
Preliminary fries were performed continuously for each minute. After cooling the fat composition and the fried French fries, the pre-fried French fries were
Fry at 0 ° C. for 4 minutes (6 batches in succession).
The amount of polymerized scroll polyester (fraction with a molecular weight greater than 4000) present in the fat composition after these frying treatments was determined by GPC-HPLC. The fat composition used in the above procedure was used again in exactly the same procedure, after which the content of polymerized sucrose polyester was measured.

The following results were obtained.

The above procedure was repeated using exactly the same fat composition with the following results (initial polymer content was not measured this time):

In the latter second treatment, the fat present in the French composition obtained after pre-frying and frying in the fat composition was extracted to determine the amount of polymerized sucrose polyester.
It was measured again by GPC-HPLC. In this way, the following results were obtained.

The above fry experiment was repeated for fry fat A. The measurement results of the polymer concentration in the fat extracted from the French fries after the preliminary frying and the frying were 1.1% by weight, respectively.
It was 1.3% by weight.

Examples 13 and 14 To the frying fat compositions A and B of the previous example was added 4 ppm of silicone oil (PDMS). Again, 2 batches of each fat composition were pre-fried with 10 batches of 200 g freshly cut French fries and used to fly 7 batches of the pre-fried French fries thus obtained. . This procedure was repeated for the next 3 days,
During that time, the fat composition of the previous day was used each time.
The concentration level of polymerized sucrose polyester (MW> 4000) in the fat composition after 1, 2, 3 and 4 days was determined by GPC-HPLC.
It was measured at.

When compared to the rates of polymerization found in the corresponding frying fat compositions in Examples 9-10, the rates of polymerization described in the above table are considerably lower. Therefore, it can be concluded that the presence of an effective amount of silicone oil significantly interferes with the polymerization process.

Claims (10)

[Claims] 1. A method of frying a food product comprising using a fat composition containing at least 60 wt.% Fat, wherein the fat is essentially a mixture of one or more non-digestible polyol fatty acid polyesters. A process, optionally comprising a triglyceride fat, wherein the mixture of one or more polyol fatty acid polyesters contains less than 12% unsaturated fatty acid residues and has a slip melting point below 50 ° C. 2. A mixture of polyol fatty acid polyesters
A process according to claim 1 having a slip melting point below 45 ° C, preferably in the range 30-42 ° C. 3. A process according to claim 1 wherein the mixture of polyol fatty acid polyesters contains less than 8% unsaturated fatty acid residues, preferably less than 5% unsaturated fatty acid residues. 4. A process according to claim 1, wherein the mixture of polyol fatty acid polyesters comprises at least 20%, preferably at least 35% fatty acid residues having a carbon chain length of less than 15. 5. A process according to claim 1 wherein the triglyceride fat has a slip melting point below 35 ° C, preferably below 30 ° C. 6. A mixture of polyol fatty acid polyesters containing at least fatty acid residues having a carbon chain length of 10 to 14.
The method according to claim 1, comprising 25%. 7. The method of claim 1 wherein the fat composition comprises 20-80 wt.% Triglyceride fat having a slip melting point in the range of 10-35 ° C. 8. The method of claim 1 wherein the fat composition contains 40 to 70% by weight polyol fatty acid polyester and 60 to 30% by weight triglyceride fat. 9. A statistical variation in the carbon chain length of the fatty acid residue of the polyol fatty acid polyester is greater than 4.0, preferably 5.0.
The method of claim 1 which is greater. 10. The method according to claim 1, wherein the fat composition contains less than 3% by weight of water.