JP2016002013A - Oil composition for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition for cooking excellent in heat stability, having soft and juicy texture of a cooked food, and capable of suppressing oozing of a liquid oil from the cooked food.SOLUTION: A fat composition for cooking contains: a fat in which the content of di-saturated and tri-saturated triglyceride is 20-70 mass%; and sorbitan fatty acid ester in which a variation of a solidification initiation temperature of palm oil is below 1.0°C, and 80 mass% or more in the whole constituent fatty acid is palmitic acid.

Description

  The present invention relates to a cooking oil / fat composition used as a heat medium for cooking cooked foods such as fried foods.

  In general, fried foods that have been cooked are required to have a peculiar taste of each material and a texture after fried to suit the taste. In recent years, palatability has diversified. For example, fried foods such as donuts are preferred to have a crispy texture, but on the contrary, those having a soft and juicy texture are also preferred.

  When fried foods are fried, the moisture content of the ingredients is lost, and the fats and oils are absorbed instead.However, the soft and juicy texture is replaced by moisture in the cooked foods. Among these, it originates mainly in the liquid oil which is low melting point triglycerides, such as 2 unsaturated triglyceride and 3 unsaturated triglyceride. If the crystallization of fats and oils in the food becomes excessive after cooking, the texture becomes harder and tends to be lighter and the soft and juicy texture decreases.

  However, if you use liquid oil such as rapeseed oil, soybean oil, corn oil, rice oil, or cottonseed oil to get a soft and juicy texture, the liquid oil will ooze out from the food after cooking and become sticky when you hold it by hand. If the food is cooked or packaged after cooking, the liquid oil that oozes out from the package adheres and becomes dirty.

  The texture of the food after cooking and the oozing out of the liquid oil are closely influenced by the crystallization behavior of the fat and oil such as the degree of crystallization and the properties of the fat and oil contained in the food after cooking.

  The cooking oil and fat composition used for cooking cooked foods such as fried foods is as follows: [1] Oil composition that is liquid at room temperature, mainly liquid oil such as rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil And [2] palm oil and transesterified fats and oils containing the same, and hydrogenated hardened oils and the like, and are roughly classified into solid to semi-solid fats and oil compositions at room temperature.

  The former [1] liquid oil composition at room temperature has good workability because it does not require the step of heating and adding to the fluidity after the addition to the fryer, and the cooked food tends to have a juicy texture. On the other hand, liquid oil oozes out of food after cooking, causing stickiness when it is held by hand, and when baked food is packaged, the liquid oil oozing out from the packaging adheres and becomes dirty. Moreover, since many unsaturated fatty acids are contained as fats and oils with low crystallinity, it is inferior in heat stability, and when it uses repeatedly, it will become easy to raise | generate the lipid peroxide by the raise of the acid value by hydrolysis, or oxidation. As a result, the flavor of cooked foods deteriorates, and the frequency of changing frying oil to meet the food hygiene laws related to the use standards of confectionery, side dishes, etc. cooked with a cooking oil composition such as frying oil increases. Therefore, there is a problem in cost.

  On the other hand, the latter [2] solid to semi-solid oil and fat composition contains a large amount of oils and fats that form crystal nuclei such as di- and tri-saturated triglycerides, so it is added to oils and fats under heating. When the agent is uniformly dissolved and then allowed to cool, solid fat precipitates and causes solid-liquid separation. Therefore, the cooking oil and fat composition that is in a dissolved state under heating in the production process is kneaded while crystallizing while quenching with a quenching kneader, so that the homogeneous properties are kept stable. . This oil and fat composition has good thermal stability because it contains relatively few unsaturated fatty acids, but cooked foods tend to have a light flavor and it is difficult to obtain a soft and juicy texture. For example, palm oil with a relatively low trans acid amount and transesterified fats and oils containing it as a substitute for a fat with a high trans acid amount, which has recently been pointed out as a health concern as such an oil and fat composition, etc. However, it is difficult to obtain a soft and juicy texture because cooked foods tend to have a light flavor.

  Thus, it is difficult to satisfy both of the soft and juicy texture and the suppression of the oozing of liquid oil, and the cooking oil and fat composition having the advantages of the oil and fat compositions of the above [1] and [2]. Development was desired.

  Conventionally, as a technique for suppressing oozing out of liquid oil in a cooking oil composition, Patent Document 1 includes liquid oil containing an extremely hardened oil and a polyglycerin fatty acid ester having a specific melting point to crystallize the oil and fat. It has been proposed to promote.

  However, in order to suppress oozing out of liquid oil, polyglycerin fatty acid ester is blended as an emulsifier for promoting crystallization, but it is described that fluidity is lost in about 30 minutes at 30 ° C. In addition, if solidification proceeds excessively due to the promotion of crystallization, it is difficult to obtain a soft and juicy texture. In order to obtain a soft and juicy texture, it is also considered that the crystallization is delayed to leave an amorphous part. Further, since a high melting point polyglycerin fatty acid ester is added in order to promote crystallization, the flavor of the fried food is lowered.

  Regarding delaying the crystallization of fats and oils, Patent Documents 2 and 3 describe a crystal from liquid oil in long-term storage of palm olein, which is a low-melting fraction of palm oil, and blends thereof with other liquid oils. Techniques have been proposed to suppress precipitation and resulting cloudiness. That is, some liquid oils contain some solid fat components, which suppresses the appearance from deteriorating due to white turbidity particularly in winter or at the time of product display.

  Patent Document 2 proposes a technique of using a mixture of polyglycerin fatty acid ester and sorbitan fatty acid ester as a crystallization inhibitor. In the test in an Example, the blend of palm olein and other liquid oils is used, and sorbitan fatty acid ester has 14 to 20 carbon atoms, 80 to 100% esterification rate, and 170 to 100% saponification value. Although it is described that it is 190, no more specific disclosure is made.

  Moreover, although it is not related with the oil-fat composition for cooking, in patent document 3, as a technique which suppresses the crystal precipitation of the blend with palm olein and other liquid oil displayed by the shelf of a supermarket, and the cloudiness by it, It has been proposed to mix sorbitan tristearate. Specifically, palm olein having an iodine value of 55 to 70 is mainly used for oils and fats obtained by blending 30% by mass or less of palm olein with other liquid oils of 70% by mass or more. It has been proposed to delay white turbidity by mixing rates.

JP 2007-267603 A JP-A-9-310088 JP 2003-119488 A

  However, in the techniques of Patent Documents 2 and 3, white turbidity suppression in the case of using oils such as palm olein, which is a low melting point fraction of palm oil, and blends thereof with other liquid oils has been studied. , Mainly containing palm oil and its transesterified oils, lard, extremely hardened oils, etc., containing a large amount of fats and oils that form crystal nuclei such as disaturated and trisaturated triglycerides There has been no study on the crystallization behavior in a fat composition in which the ratio of triglycerides is relatively higher than that of a symmetric triglyceride, and in such a fat composition, softness which is a problem peculiar to a cooking oil composition. The coexistence of a texture such as a succulent feeling and suppression of oozing of liquid oil, in particular, the techniques of Patent Documents 2 and 3 exhibit a liquid state over a long period of time. However, when used for cooking, it will remain liquid even in cooked foods, and it will not prevent smudges due to stickiness or liquid oil adhesion during packaging when held by hand. About coexistence with restraining, improving the characteristic from the point of the crystallization behavior of fats and oils was not examined.

  The present invention has been made in view of the circumstances as described above, has good heat stability, cooked food has a soft and juicy texture, and liquid oil from cooked food An object of the present invention is to provide an oil and fat composition for cooking that can also suppress oozing.

  As a result of intensive studies to solve the above problems, the present inventors have identified a specific sorbitan fatty acid ester containing a large amount of palmitic acid as a constituent fatty acid, and specified a 2-saturated and 3-saturated triglyceride mainly involved in oil crystallization. In a slow cooling condition assuming heating during cooking, when an asymmetric triglyceride that is easily crystallized among disaturated triglycerides is added to a fat having a specific ratio of fat and oil composition to the symmetric triglyceride. When observed under a microscope, the oil crystal part and the non-crystal part (liquid part) are clearly separated, that is, the crystal part and the liquid part are clearly separated to delay the precipitation of the oil crystal and become non-crystallized. It was found that the state was maintained. As a result, when the cooked food was eaten, it was found that since there are many non-crystalline parts, hard crystal parts are hardly felt, it has a soft and juicy texture, and the mouth melted well.

  In addition, since the crystal part of the oil and fat that has been crystal-grown until it has a certain size becomes a sea-island structure in which the crystal part is uniformly dispersed in the non-crystal part, the non-crystalline state is maintained, so that the liquid oil may separate and ooze out. It has been found that the problems can be suppressed and the above problems can be solved, and the present invention has been completed.

  That is, in the oil and fat composition for cooking according to the present invention, the amount of change in the solidification start temperature of palm oil and fats and oils whose content of disaturated and trisaturated triglycerides is 20 to 70% by mass is less than 1.0 ° C. And 80 mass% or more in all the constituent fatty acids contains sorbitan fatty acid ester which is palmitic acid.

  According to the present invention, the heat stability is good, the cooked food has a soft and juicy texture, the mouth melts well, and the oozing of liquid oil from the cooked food can be suppressed. it can.

2 is a micrograph (magnification 100 times) of the fat and oil crystal of Example 1. FIG. 2 is a micrograph (magnification 100 times) of an oil-and-fat crystal of Comparative Example 1.

The present invention is described in detail below.
(Oil and fat)
In the present invention, the triglyceride in fats and oils has a structure in which three molecules of fatty acid are ester-bonded to one molecule of glycerol. The 1st, 2nd and 3rd positions of triglyceride represent the positions where fatty acids are bonded. In addition, S: saturated fatty acid and U: unsaturated fatty acid are used as abbreviations of constituent fatty acids of triglyceride.

  Saturated fatty acid S is all saturated fatty acids contained in fats and oils. The two or three saturated fatty acids S bonded to each triglyceride molecule may be the same saturated fatty acid or different saturated fatty acids.

  Saturated fatty acids S include butyric acid (4), caproic acid (6), caprylic acid (8), capric acid (10), lauric acid (12), myristic acid (14), palmitic acid (16), stearic acid ( 18), arachidic acid (20), behenic acid (22), lignoceric acid (24) and the like. In addition, said numerical description is carbon number of a fatty acid.

  Unsaturated fatty acid U is all unsaturated fatty acids contained in fats and oils. Moreover, the same unsaturated fatty acid may be sufficient as the 2 or 3 unsaturated fatty acid U couple | bonded with each triglyceride molecule | numerator, and a different unsaturated fatty acid may be sufficient as it. Unsaturated fatty acids U include myristoleic acid (14: 1), palmitoleic acid (16: 1), oleic acid (18: 1), linoleic acid (18: 2), and linolenic acid (18: 3), Elca An acid (22: 1) etc. are mentioned. In addition, said numerical description is a combination of carbon number and double bond number of a fatty acid.

  Fats and oils used in the cooking oil composition of the present invention are saturated at the 1st and 3rd positions as 2 saturated triglycerides in which 2 molecules of saturated fatty acid S and 1 molecule of unsaturated fatty acid U are bound to 1 molecule of glycerol. Symmetric triglyceride (SUS) with fatty acid S bonded and unsaturated fatty acid U bonded at the 2-position, and asymmetric triglyceride bonded with saturated fatty acid S at the 1- and 2-positions and unsaturated fatty acid U at the 3-position Type triglyceride (SSU). Further, it may further contain a trisaturated triglyceride in which saturated fatty acids S are bonded to all of the 1st, 2nd and 3rd positions. In addition, 2 molecules of unsaturated fatty acid U and 1 molecule of saturated fatty acid S are added to 1 molecule of glycerol. May further include triunsaturated triglycerides in which an unsaturated fatty acid U is bonded to all of the first, second, and third positions.

  The content of fats and oils in the cooking oil and fat composition of the present invention is preferably 70 to 99.9% by mass, more preferably 90 to 99.8% by mass, and still more preferably 96 to 99.8% by mass.

  The fats and oils used in the oil and fat composition for cooking according to the present invention have a content of disaturated and trisaturated triglycerides of 20 to 70% by mass, preferably 25 to 70% by mass. Within this range, the amount of change in the solidification start temperature of palm oil is less than 1.0 ° C., and 80% by mass or more of all the constituent fatty acids is used in combination with sorbitan fatty acid ester which is palmitic acid. Precipitation of oil crystals is delayed under slow cooling conditions after cooking of cooked foods such as fried foods using the oil composition for cooking as a heat medium. In a form where the parts are separated, the crystal part of the oil and fat that has been crystal-grown until it has a certain size becomes a sea-island structure in which the crystal part is uniformly dispersed in the non-crystalline part, and the amorphous state is maintained. Therefore, when eating, there is little feeling of a hard crystal part, and it has a soft and juicy texture. In addition, by selecting an oil or fat that improves mouth melting as a solid fat, a cooked and cooked food that has a soft and juicy texture when chewed in the mouth and then melts quickly is obtained. Then, moderate crystallization proceeds while delaying the precipitation of the fat and oil crystals, and the crystal part of the fat and oil is homogeneously dispersed in the non-crystalline part, thereby reducing the low unsaturated triglyceride and triunsaturated triglyceride in the fat and oil. The liquid oil, which is a melting point triglyceride, is prevented from oozing out, and after cooking, the liquid oil oozes out from the food and becomes sticky when it is held by hand. It can suppress becoming dirty. Furthermore, the oil / fat composition for cooking according to the present invention has good thermal stability by using the above-described oil / fat composition with relatively little unsaturated fatty acid. The production of oxidized lipid is suppressed, and the cooking oil / fat composition can be used over a long period of time.

  When the content of the 2-saturated and 3-saturated triglycerides is 20% by mass or more, oozing of the liquid oil is suppressed and the thermal stability is also good. A soft and juicy texture can be obtained when the content of the 2-saturated and 3-saturated triglycerides is 70% by mass or less.

  The oil and fat used in the oil and fat composition for cooking according to the present invention preferably has a mass ratio (SUS / SSU) of symmetric triglyceride (SUS) to asymmetric triglyceride (SSU) of disaturated triglycerides (SUS / SSU). 5.0.

  When the content of di-saturated and tri-saturated triglycerides is 20% by mass or more and SUS / SSU is 5.0 or less, the sorbitan fatty acid ester is used in combination, so that liquid oil can be stained especially by appropriate crystallization. As a result, the liquid oil oozes out from the food after cooking and is sticky when it is held by hand, or when it is packaged, the liquid oil oozing out from the package can be prevented from adhering and becoming dirty. In consideration of overall suppression of excessive crystallization and other characteristics deterioration, SUS / SSU is preferably 0.1 or more.

  The fats and oils used in the oil composition for cooking according to the present invention include palm oil, palm oil, palm kernel oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, corn oil, rice oil, safflower oil, olive oil, sesame oil. And vegetable oils such as lard, beef tallow, milk fat, fractionated oils thereof, hydrogenated oil (partially hydrogenated oil or extremely hardened oil), transesterified oil and the like. One or more of these are selected in order to appropriately adjust the content of disaturated and trisaturated triglycerides in the oil and fat and the balance of SUS / SSU.

  In addition, hardened oil can be obtained by hydrogenating raw material vegetable oil or animal fat using a catalyst such as a nickel catalyst by a conventional method. The extremely hardened oil has an iodine value of preferably 3 or less, more preferably 2 or less.

  Moreover, as animal fats and oils, those obtained by purifying fat collected from animal fats by an elution method can be used, and the purification method is not particularly limited, and may be fractionated fats and oils obtained by solvent fractionation or the like. .

  As a preferred example, solid oils and fats at 20 ° C. are used singly or in combination of two or more, or these oils and solids at 20 ° C. are used in combination with liquid oils that are liquid at 20 ° C. To do.

  Examples of solid oils and fats at 20 ° C. include oils and fats such as palm oils and fats, lauric oils and fats, hardened oils and fats of animal and vegetable oils, fractionated oils, and transesterified oils and fats.

  Here, examples of the palm oil and fat include palm oil, palm fractionated oil, and hardened oils thereof. These may be used alone or in combination of two or more. As palm fractionation oil, a hard part (palm stearin etc.), a soft part (palm olein etc.), a middle melting point part (PMF etc.), etc. can be used. Among these, it is preferable to use palm-based fats and oils having an iodine value of 30 to 60, and examples of such palm-based fats and oils include palm oil, palm fractionated soft oil, and palm fractionated middle melting point oil. Examples of lauric fats and oils include coconut oil, palm kernel oil, fractionated oils thereof, hardened oils, and the like. These may be used alone or in combination of two or more.

  Examples of the liquid oil exhibiting a liquid state at 20 ° C. include rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil, sesame oil, olive oil, palm super olein separated from palm oil, and the like. Or two or more of them may be used in combination.

  60 mass% or less is preferable with respect to fats and oils whole quantity, and, as for content of the liquid oil which exhibits liquid state at the said 20 degreeC in the oil-fat composition for heat cooking of this invention, 50 mass% or less is more preferable.

  The fats and oils used in the oil and fat composition for cooking according to the present invention preferably contains fats and oils having a content of 3 saturated triglycerides of 30% by mass or more. By containing this fat and oil, the fat and oil becomes a crystal nucleus, so that the crystallization by the crystal nucleus and the liquefaction by the delay of crystallization by the sorbitan fatty acid ester become clearer, and it is soft and juicy in cooked food. It is easy to exhibit an effect especially at the coexistence of a good texture and the suppression of oozing out of liquid oil.

  Fats and oils having a trisaturated triglyceride content of 30% by mass or more are not particularly limited, but hard oils of vegetable oils or animal fats (partially hydrogenated oils or extremely hardened oils) or fractionated oils. And transesterified fats and oils using oils and fats containing these as raw materials. Among these, extremely hardened oils of vegetable oils and animal fats or transesterified fats and oils using oils containing them as raw materials are preferable. Here, as the extremely hardened oil of vegetable oils and fats, palm extremely hardened oil, palm extremely hardened oil, palm kernel extremely hardened oil, rapeseed extremely hardened oil, and the like, as the extremely hardened oil of animal fats and oils, lard extremely hardened oil, Examples include beef tallow extremely hardened oil.

  The content of fats and oils with a content of 3 saturated triglycerides of 30% by mass or more is preferably 0.5 to 65% by mass, more preferably 10 to 60% by mass with respect to the total amount of fats and oils.

  In particular, when the transesterified fat and oil of palm-based oil and lauric oil and fat is used as an oil and fat having a content of 3 saturated triglycerides of 30% by mass or more, under slow cooling conditions during cooking of cooked food such as fried food, Since the fats and oils become crystal nuclei, the crystallization by the crystal nuclei and the liquefaction due to the delay of crystallization by the sorbitan fatty acid ester become clearer, and the soft and juicy texture in the cooked food and the liquid oil It is not easy to exert an effect especially in coping with oozing out, and the surface of fried foods such as donuts is soft and the mouth melts well.

  The transesterified oil and fat of the palm oil and lauric oil and fat preferably has an iodine value of 20 to 45, and more preferably 25 to 40. Within this range, crystallization can be promoted and a cooked food with better melting in the mouth can be obtained.

  Here, examples of the palm oil and lauric oil include those described above, and these may be used singly or in combination of two or more.

  The transesterification reaction used for obtaining the transesterified oil and fat of the palm oil and lauric oil may be a chemical transesterification reaction or an enzymatic transesterification reaction. The chemical transesterification reaction is a transesterification reaction with poor regiospecificity carried out using a chemical catalyst such as sodium methylate (also referred to as random transesterification).

  In the chemical transesterification reaction, for example, according to a conventional method, the raw material oil and fat is sufficiently dried, and 0.05 to 1% by mass of the catalyst is added to the raw material oil and fat. It can be performed by stirring for ˜1 hour. After completion of the transesterification reaction, the catalyst can be washed away with water and then subjected to decolorization and deodorization treatments carried out in a normal edible oil refining process.

  The enzymatic transesterification reaction is performed using lipase as a catalyst. As the lipase, a lipase powder or an immobilized lipase obtained by immobilizing a lipase powder on a carrier such as celite or an ion exchange resin can be used. Depending on the type of lipase, the transesterification reaction by enzymatic transesterification can be a transesterification reaction with poor positional specificity or a transesterification reaction with high specificity at the 1 and 3 positions.

  Examples of lipases capable of performing transesterification with poor positional specificity include lipases derived from Alkaligenes (for example, lipase QLM, lipase PL, etc., manufactured by Meisho Sangyo Co., Ltd.), lipases derived from Candida (for example, Meisho Sangyo) Lipase OF manufactured by the same company).

  Examples of the lipase capable of performing transesterification with a high 1,3-position specificity include immobilized lipases derived from Rhizome Coalme High (such as Lipozyme TLIM and Lipozyme RMIM manufactured by Novozymes).

  5-65 mass% is preferable with respect to fats and oils whole quantity, and, as for content of the transesterified fat of the said palm oil fat and lauric oil fat, 10-60 mass% is more preferable.

  As for the fats and oils used for the oil and fat composition for heat cooking of this invention, it is preferable that lauric acid content in all the constituent fatty acids is 0.5-12 mass%. When lauric acid is contained in this range, it has a sharp melting property at a temperature close to body temperature, and in a cooked food, the fats and oils that have hardened at room temperature dissolve quickly in the mouth, and the mouth melting becomes good. Since the content of lauric acid in all constituent fatty acids can be increased by using lauric fats and oils that contain a large amount of lauric acid in the constituent fatty acids, the transesterified fats and oils of the above-mentioned palm fats and lauric fats are particularly suitable.

(Sorbitan fatty acid ester)
The oil / fat composition for cooking according to the present invention contains a sorbitan fatty acid ester in which the amount of change in the solidification start temperature of palm oil is less than 1.0 ° C. and 80% by mass or more of all constituent fatty acids is palmitic acid. . The amount of change in the solidification start temperature of palm oil of sorbitan fatty acid ester ((solidification start temperature of palm oil added with sorbitan fatty acid ester) − (solidification start temperature of palm oil)) is preferably 0 ° C. or less, more preferably −0. It is 0.5-0 degreeC, More preferably, it is -0.4--0.1 degreeC, Preferably it is 85% mass or more in all the constituent fatty acids, More preferably, 90 mass% or more is palmitic acid.

  Here, the amount of palmitic acid in all the constituent fatty acids of the sorbitan fatty acid ester is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising) of gas chromatographic method (standard oil analysis test method (Japan Oil Chemistry Society)). It can be measured by gas chromatography method))).

  The solidification start temperature of palm oil is a value measured by differential scanning calorimetry (DSC). For the measurement of the solidification start temperature, a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.) can be used. More specifically, 0.5 part by mass of sorbitan fatty acid ester was added to 100 parts by mass of palm oil, cooled at a rate of 10 ° C. per minute from 80 ° C., and the solidification start temperature was measured.

  By using this sorbitan fatty acid ester, when the fats and oils having the content of disaturated and trisaturated triglycerides are in the above-mentioned range, particularly the fats and oils having SUS / SSU in the above-mentioned range, the cooking oils and fats of the present invention are used. Under slow cooling conditions during cooking of cooked foods such as fried foods using the composition, the precipitation of fat crystals is delayed, and the crystalline and non-crystalline parts of the fats and oils are separated into a certain size. The crystal part of the oil and fat that has grown crystallized until it has a sea-island structure in which the crystal part is uniformly dispersed in the non-crystal part, and the amorphous state is maintained. Therefore, when eating, there is little feeling of a hard crystal part, and it has a soft and juicy texture. Then, moderate crystallization proceeds while delaying the precipitation of the fat and oil crystals, and the crystal part of the fat and oil is homogeneously dispersed in the non-crystalline part, thereby reducing the low unsaturated triglyceride and triunsaturated triglyceride in the fat and oil. Liquid oil, which is a melting point triglyceride, is prevented from separating and oozing, and after cooking, the liquid oil oozes out from food and becomes sticky when it is held by hand. Can be prevented from being attached and soiled.

  The sorbitan fatty acid ester used in the present invention preferably has an HLB value of 1.0 to 4.0. When the HLB value is within this range, it is suitable for the soft and juicy texture as described above and the suppression of oozing of liquid oil.

  Here, the HLB value can be obtained by the Griffin equation (Atlas method).

  In the present invention, commercially available sorbitan fatty acid esters can be used.

  The content of the sorbitan fatty acid ester is preferably 0.1 to 10% by mass, more preferably 0.1 to 5.0% by mass, and still more preferably 0.2 to 4% with respect to the total amount of fats and oils. 0.0% by mass. When the content of the sorbitan fatty acid ester is 0.1% by mass or more, when the fats and oils in which the content of di-saturated and tri-saturated triglycerides is in the above-described range, particularly the oils and fats in which SUS / SSU is in the above-described range are used. In the slow cooling conditions during cooking of cooked foods such as fried foods using the oil composition for cooking according to the present invention, the precipitation of fat crystals is delayed and the crystalline and non-crystalline parts of the fat are separated Therefore, it is suitable for the soft and juicy texture as described above and the suppression of the bleeding of liquid oil. When the content of the sorbitan fatty acid ester is 10% by mass or less, it is possible to prevent the taste as an emulsifier from affecting the cooked food of the final product.

(Other ingredients)
The oil / fat composition for cooking according to the present invention may contain other components such as food additives in addition to the oil / fat and sorbitan fatty acid ester as long as the effects thereof are not impaired.

  A food additive is not specifically limited, A conventionally well-known thing can be used. For example, antioxidants, antifoaming agents, emulsifiers, colorants, flavors and the like can be mentioned.

  Examples of the antioxidant include L-ascorbic acid and L-ascorbic acid derivatives, tocopherol, tocotrienol, lignan, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, tea extracts and the like.

  Examples of antifoaming agents include silicone resins and glycerin fatty acid esters.

  Any emulsifier can be added as long as it does not impair the crystallization characteristics of the sorbitan fatty acid ester. For example, glycerin 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, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan fatty acid ester, etc. Can be mentioned.

  Examples of the colorant include carotene, astaxanthin, anato.

  Examples of flavors include butter flavor and milk flavor.

(Method for producing oil and fat composition for cooking)
The oil / fat composition for cooking according to the present invention is prepared by, for example, dissolving one or more of the above-described oils and fats as raw materials under heating, and the sorbitan fatty acid ester described above in the dissolved oils and fats, as necessary. Accordingly, it can be produced by adding other components such as the above-mentioned food additives, uniformly dispersing and dissolving by a known method.

  The cooking oil and fat composition of the present invention that is in a dissolved state under heating in the production process, when kneaded while quenching with a quenching kneader, the fats and oils crystallize into a semi-solid or plastic solid state. Become. By quenching rapidly, solid fat and liquid oil can be prevented from being separated, and a homogeneous cooking oil / fat composition can be obtained.

  The quenching and kneading treatment can be usually performed in the same manner as in the case of producing a plastic fat composition. For example, the cooling condition can be 20 ° C./min or more, preferably 30 ° C./min or more. Moreover, the quenching kneading process can be performed using a conventionally known quenching kneading apparatus, and a gas such as nitrogen can be mixed as necessary. As an apparatus for continuously quenching in a sealed state and kneading at the same time to obtain a homogeneous oil / fat composition, a botator, a perfector, a combinator, an onlator and the like can be used. The temperature of the fat and oil composition at the outlet of the quenching kneader is usually in the range of 5 to 40 ° C.

  The shape of the exit of the quenching and kneading device is a filling port, and the manufactured oil and fat composition for cooking according to the present invention is cut off from the filling port of the quenching and kneading machine for shipment as a product used for business use. A container such as a can is filled.

  The oil / fat composition for cooking according to the present invention has good thermal stability by using the above-mentioned oil / fat composition having relatively little unsaturated fatty acid, and even when used repeatedly, the acid value is increased by hydrolysis and is oxidized by oxidation. Formation of lipids is suppressed, and the cooking oil composition can be used over a long period of time.

(Cooked food)
The oil and fat composition for cooking according to the present invention can be used for cooking for business use and household use. For example, in the case of business use, a solid or semi-solid cooking oil / fat composition filled in a container such as a canned can is scooped out of the container with an instrument and placed in an oil tank such as a fryer.

  Using the oil and fat composition for cooking according to the present invention as a heating medium, ingredients and dough used for cooking food such as ordinary fried food are heated to, for example, 120 to 200 ° C, preferably 150 to 200 ° C. Cooking food can be obtained by cooking.

  In the present invention, heat cooking means that food is cooked using the oil / fat composition for heat cooking as a heat medium, and mainly includes cooking of fried food (fried food). Products (for example, fried noodles, stir-fried vegetables), grilled products (for example, grilled meat, okonomiyaki, etc.) and the like are included.

  The oil / fat composition for cooking according to the present invention is suitable because the expression of the effect is more remarkable when it is a food having a large content of fats and oils permeated into the cooked food. The food with a high fat content is a fried food (fried food), among which donuts are suitable.

  As a specific cooking method, in the case of fried foods, the oil composition for cooking according to the present invention is put in an oil tank such as a fryer, and then heated to a cooking temperature with a heater, gas, etc., and dissolved by heating. . While controlling the oil temperature of the oil and fat composition for cooking, food to be cooked such as dough is added, and in the case of continuous production, cooking is performed while being conveyed by a conveyor or the like. About the quantity of the oil-fat composition for heating cooking, heating temperature, and heating time, it adjusts suitably with the kind of food to be used, the cooking method, etc.

  The food cooked by the cooking oil / fat composition of the present invention is heated and cooked, and then it is usually cooled slowly to room temperature. That is, the cooking oil / fat composition as a heating medium rises to the cooking temperature, dissolves once, and is then placed in the cooked food and placed at room temperature. Turn into.

  The oil / fat composition for cooking according to the present invention has a certain degree of size in such a slow cooling condition, in which precipitation of the oil / fat crystals is delayed, and the crystal part and the amorphous part of the oil / fat are separated. The crystal part of the fats and oils that have undergone crystal growth becomes a sea-island structure in which the crystal part is uniformly dispersed in the non-crystal part, and the amorphous state is maintained. Therefore, when eating, it is hard to feel hard crystal parts, it has a soft and juicy texture, it melts well in the mouth, and liquid oil is prevented from oozing out, and liquid oil soaks from food after cooking. Therefore, when it is held by hand, it can be prevented that the liquid oil sticks out or adheres to the package when it is packaged.

  From these points, the oil and fat composition for cooking according to the present invention is suitable for cooking of fried confectionery such as donuts, fried pies, fried Japanese confectionery, and fried food such as fried bread.

  Examples of donuts include cake donuts produced by expanding dough using an expanding agent such as baking powder, and yeast donuts using dough fermented with yeast. These may be coated with foodstuffs or coated with powder such as sugar. Moreover, not only the thing shape | molded and fried in a ring shape, but a spherical thing, a stick-like thing, a twist-like thing, a candy donut which put the ingredient | tool in it, a cream donut, etc. may be sufficient.

  Cake donut dough is made of flour such as wheat flour (thin flour, mixed with medium flour or strong flour), swelling agents (baking powder, etc.), starch, etc. Other raw materials used in the dough can be blended. For example, water, sugar, sugar alcohol, eggs, processed egg products, salt, emulsifier, whole milk powder, skim milk powder, milk, concentrated milk, synthetic milk, fermented milk, fresh cream, yogurt, fats and oils (shortening, margarine, etc.) , Coloring agents, flavors and the like.

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

  Examples of fried pies include fried wraps of ingredients such as meat, seafood, eggs, and vegetables. For example, fried apple pie with paste made from apples wrapped in pie dough, fried cream pie wrapped with custard cream in pie dough, and meat pie wrapped with pie dough fried minced meat Examples include fried foods.

  Examples of deep-fried Japanese sweets include fried chicken, fried daifuku, karinto buns, karinto buns, and potatoes.

  Deep-fried bread includes deep-fried bread prepared directly from bread dough, baked bread such as coppe bread, and sweet bread seasoned with sugar, churros, curry bread, piroshki, fried Chinese bun Hanamaki fried bread and the like.

  As the raw material of the dough for deep-fried bread, flour such as flour (strong flour, medium flour, soft flour, etc.) can be blended, and other raw materials generally used for dough for deep-fried bread can be blended. . For example, water, sugar, sugar alcohol, egg, processed egg product, starch, salt, emulsifier, emulsifying foaming agent (emulsified oil), cheese, whey, fresh cream, synthetic cream, yogurt, whole milk powder, skim milk powder, milk , Concentrated milk, synthetic milk, yeast, yeast food, cacao mass, cocoa powder, chocolate, coffee, tea, matcha, vegetables, fruits, fruit, fruit juice, jam, fruit sauce, meat, seafood, legumes, kinakome, tofu , Soy milk, soy protein, swelling agents, fats and oils (shortening, margarine, etc.), sweeteners, seasonings, spices, coloring agents, flavors and the like. When manufacturing deep-fried breads using these raw materials, bread dough is prepared by the straight rice cake method, medium seed method, liquid seed method, old noodle method, hot water seed method, etc. Mold into a shape.

  In addition, it is not particularly limited as a cooked food of fried food, and fried seeds using vegetables, fruits, meat, seafood, dairy products, processed foods, frozen products, etc. as ingredients It can be used for batters, bleeders, deep-fried garments with bread crumbs, and deep-fried foods without garments. Examples of such cooked foods include fried foods such as fried cutlet such as tonkatsu, croquettes, fried shrimp, tempura, deep-fried food, deep-fried food, fried chrysanthemum and spring rolls, fritters, french fries, and fried foods. Chicken etc. are mentioned.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity of each raw material in Table 1 and Table 2 shows a mass part.
1. Measuring method The iodine value of each fat / oil was measured by “2.3.4.1-2013 Iodine number (Wiis-cyclohexane method)” of the standard fat analysis method (Japan Oil Chemists' Society).

  The total content of di-saturated triglyceride and tri-saturated triglyceride in fats and oils is determined according to “2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatograph) of gas chromatographic method (standard fat analysis test method (Japan Oil Chemistry Society)). ”And“ Recommendation 2-2013 2-position fatty acid composition ”), and each was calculated by using the amount of fatty acid.

  The mass ratio (SUS / SSU) of symmetric triglyceride (SUS) and asymmetric triglyceride (SSU) in fats and oils is determined by the gas chromatographic method (reference oil analysis method (Japan Oil Chemists' Society) “2.4.2”). ..2013-fatty acid composition (FID temperature rising gas chromatographic method) "and" Recommendation 2-2013 2-position fatty acid composition ") were calculated from the masses of SUS triglyceride and SSU triglyceride.

  The content of lauric acid in all the constituent fatty acids in fats and oils is determined according to the gas chromatographic method (standard oil analysis test method (Japan Oil Chemists' Society) "2.4.2.2-2013 fatty acid composition (FID temperature rising gas chromatographic method). )).

2. Manufacture of oil and fat composition for heating and cooking Each raw material oil and fat is mixed in the tank at the mixing ratio shown in Table 1 and Table 2, and after adjusting the temperature to 75 ° C. while stirring with a propeller stirrer, an emulsifier is added, and uniformly The dispersed and dissolved mixture was quenched and kneaded with a perfector at 25 ° C./min to obtain an oil / fat composition for cooking.

(Transesterified fats and oils 1, 2)
The transesterified fat 1 was produced by the following method. Palm kernel extremely hardened oil 20% by mass, palm oil 60% by mass, palm oil extremely hardened oil 20% by mass were mixed, sodium methylate was added as a catalyst, and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 1. The transesterified oil 1 had an SUS content of 12.1% by mass, an SSU content of 24.2% by mass, and an iodine value of 33.

  The transesterified fat 2 was produced by the following method. Sodium methylate was added as a catalyst to palm fractionated soft oil (iodine number 56), and transesterification was performed under reduced pressure. After the transesterification reaction, washing with water, dehydration, decolorization, and deodorization were performed to obtain a transesterified oil 2. The transesterified oil / fat 2 had a SUS content of 11.1% by mass and an SSU content of 22.3% by mass.

(Sorbitan fatty acid esters 1 to 3)
As sorbitan fatty acid esters 1 to 3 added to the cooking oil and fat composition, commercially available products were used. The details are as shown in Table 3.

  The amount of change in the solidification start temperature (° C.) of palm oil to which sorbitan fatty acid ester was added was measured as follows. First, 0.5 parts by mass of sorbitan fatty acid ester is added to 100 parts by mass of palm oil (iodine value 53), and 3.5 mg is measured in an aluminum pan for measurement, and an empty pan without any sample (reference) Was used to measure the solidification start temperature under the following conditions with a differential scanning calorimeter (model number: DSC Q1000, manufactured by TA Instruments Japan Co., Ltd.).

  Next, the solidification start temperature of palm oil to which sorbitan fatty acid ester was not added was measured in the same manner.

Difference between the solidification start temperature of palm oil added with sorbitan fatty acid ester and the solidification start temperature of palm oil without addition of sorbitan fatty acid ester ((solidification start temperature of palm oil added with sorbitan fatty acid ester)-(solidification of palm oil The start temperature)) was defined as the amount of change in the solidification start temperature (° C.) of palm oil.
<Measurement conditions>
The temperature in the cell of the differential scanning calorimeter was raised to 80 ° C. and held for 5 minutes to completely dissolve the sample. Thereafter, the temperature was lowered from 80 ° C. to −40 ° C. at 10 ° C./minute (10 ° C./min.), And the solidification start temperature in the process (heat generation start temperature at the exothermic peak) was measured. The solidification start temperature was the intersection point at the tangent line between the baseline and the peak.

  Further, after the oil and fat compositions of Example 1 and Comparative Example 1 were dissolved at 80 ° C., the state after slow cooling that was allowed to stand at 20 ° C. for 72 hours was observed with a microscope. The resulting micrographs are shown in FIGS.

  In FIG. 1, a sea-island structure is obtained in which the white crystalline portion and black non-crystalline portion (liquid portion) of the oil and fat are clearly separated. In FIG. 2, fine crystals were precipitated. From these results, by using a sorbitan fatty acid ester in which the change amount of the solidification start temperature of palm oil is less than 1.0 ° C. and 80% by mass or more of all the constituent fatty acids is palmitic acid, It was found that the amorphous state can be maintained by delaying the precipitation. In addition, when there are many non-crystal parts as shown in FIG. 1, it is considered that a soft and juicy texture can be obtained because a hard crystal part is hardly felt when a cooked food is eaten. On the other hand, when there are many crystal parts as shown in FIG. 2, it is considered that when a cooked food is eaten, a hard crystal part is felt and a soft and juicy texture cannot be obtained.

3. Evaluation The following evaluation was performed about the oil-fat composition of Examples 1-9 and Comparative Examples 1-4. Each evaluation result is shown in Table 4 and Table 5.

[CDM test (Conductometric Determination Method)
The CDM value was determined according to the standard oil and fat analysis test method 2.5.1.2 (edited by the Japan Oil Chemists' Society), and evaluated according to the following criteria. Specifically, air is blown into fats and oils heated to 120 ° C., volatile decomposition products generated by oxidation are collected in water, and the time (hr) until the inflection point at which the water conductivity changes rapidly is obtained. Examined. It shows that the oxidation stability of fats and oils is so high that a CDM value is high.

(Production of cake donuts)
The cake donut was produced in the following procedure.
[1] Uniformly screen all ingredients except shortening, whole egg and water with the following composition.
[2] Place the sieved raw material in a mixer bowl, add whole eggs and water, and mix with a beater at low speed for 30 seconds and medium low speed for 1 minute.
[3] Add shortening and mix for 30 seconds at low speed and 2 minutes at medium speed.
[4] The resulting dough was stretched to a thickness of 1 cm with a rolling pin, cut out with a donut shape, and subjected to a donut fly test.

  In the donut frying test, 7000 g of each oil / fat composition was collected in an electric fryer, controlled at an oil temperature of 180 ° C., and after the cake donut dough was put in, 90 seconds on one side and further inverted for 90 seconds.

<Combination of cake donuts>
Soft flour 1000 parts by weight Sand Sugar 400 parts by weight Food salt 15 parts by weight Shortening * 1 100 parts by weight Whole egg (net) 220 parts by weight Baking powder 30 parts by weight Water 280 parts by weight * 1 Shortening: “Shortening AVS” made by Miyoshi Oil

[Softness]
The fried cake donut was stored in a thermostatic chamber adjusted to 25 ° C., and the softness after 24 hours was evaluated by the following 10 criteria by 10 panelists.
Evaluation Criteria A : Eight or more out of 10 panelists evaluated it as soft.
○: 5 to 7 out of 10 panelists evaluated it as soft.
Δ: 3 to 4 panelists evaluated that they were soft.
×: Among 10 panelists, 2 or less evaluated as soft.

[Juicy]
The fried cake donuts were stored in a thermostat adjusted to 25 ° C., and the juiciness after 24 hours was evaluated according to the following criteria by 10 panelists.
Evaluation Criteria A : Eight or more of 10 panelists evaluated it as juicy.
A: 5 to 7 out of 10 panelists evaluated it as juicy.
Δ: 3 to 4 out of 10 panelists evaluated as juicy.
X: Among 10 panelists, 2 or less evaluated as juicy.

[Solid]
The surface stickiness of the donuts stored for 24 hours in a thermostat adjusted to 25 ° C. was evaluated according to the following criteria.
Evaluation criteria A : No stickiness at all.
○: Slightly sticky.
Δ: Feels sticky.
X: Feels very sticky.

[Melting mouth]
The fried cake donut was stored in a thermostatic chamber adjusted to 25 ° C., and the melting of the mouth after 24 hours was evaluated by the following 10 criteria by 10 panels.
Evaluation Criteria A : Eight or more of the 10 panelists evaluated that the mouth melted well.
A: 5 to 7 out of 10 panelists evaluated that the mouth melted well.
Δ: 3 to 4 of 10 panelists evaluated that the mouth melted well.
X: Among 10 panelists, 2 or less evaluated that the mouth melted well.

Claims (4)

  The amount of change in the solidification start temperature of palm oil is less than 1.0 ° C., and 80% by mass or more of all constituent fatty acids is palmitic. The oil-fat composition for heat cooking containing the sorbitan fatty acid ester which is an acid.   2. The cooking oil according to claim 1, wherein the fat or oil has a mass ratio (SUS / SSU) of a symmetric triglyceride (SUS) to an asymmetric triglyceride (SSU) of disaturated triglycerides of 0.1 to 5.0. Oil composition.   The said fats and oils are fats and oils composition for heat cooking of Claim 1 or 2 containing fats and oils whose content of 3 saturated triglycerides is 30 mass% or more.   The oil / fat composition for cooking according to any one of claims 1 to 3, wherein the oil / fat has a lauric acid content of 0.5 to 12% by mass in all the constituent fatty acids.