JP2019024405A - Oil absorption reducing agent, oil absorption reducing method and oil and fat composition for fried food - Google Patents
Oil absorption reducing agent, oil absorption reducing method and oil and fat composition for fried food Download PDFInfo
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本発明は、吸油低減剤、吸油低減方法および揚げ物用油脂組成物に関する。 The present invention relates to an oil absorption reducing agent, an oil absorption reducing method, and an oil and fat composition for deep-fried food.
揚げ物は、加熱した食用油脂を用いて調理される食品である。揚げ物には、天ぷら、コロッケ、唐揚げ等がある。食用油脂を用いて調理される際に、調理対象物中の水分と食用油脂との置換等により、該食用油脂が揚げ物へ移行する。 Fried food is a food that is cooked using heated edible fats and oils. Deep-fried food includes tempura, croquettes, and deep-fried food. When cooking using edible fats and oils, the edible fats and oils are transferred to fried foods by replacing the moisture in the cooking object with the edible fats and oils.
近年、消費者の健康志向に伴い、揚げ物に含まれる油脂量を低減させることが課題の一つとされている。例えば、特許文献１（特開２０１５−１１９６６５）には、油脂に特定の乳化剤を０．０２〜０．０８質量％配合した加熱調理用油脂組成物が加熱調理後の調理対象物に残存する油分を低減することができることが開示されている。特定の乳化剤として、コハク酸モノオレイン酸グリセリン、クエン酸モノオレイン酸グリセリン、ポリオキシエチレンソルビタンモノオレエート、ショ糖エルカ酸エステル、及び構成する脂肪酸の４７質量％以上が多価不飽和脂肪酸である脂肪酸モノグリセリドについて、その効果が開示されている。 In recent years, it has been considered as one of the problems to reduce the amount of fats and oils contained in deep-fried foods with the consumer health orientation. For example, in Patent Document 1 (Japanese Patent Application Laid-Open No. 2015-119665), an oil component in which a fat and oil composition for cooking that contains 0.02 to 0.08% by mass of a specific emulsifier is mixed in the fat and oil remains in the cooking object after cooking. It is disclosed that can be reduced. As specific emulsifiers, glycerin succinate monooleate, glycerol citrate monooleate, polyoxyethylene sorbitan monooleate, sucrose erucic acid ester, and 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids The effects are disclosed for fatty acid monoglycerides.
一方、特許文献２（特開２００９−５５８９７）には、「精製された食用油脂に、原油および中間的油脂から選ばれる少なくとも一種のリン由来成分をリン分が０．１〜１０．０ｐｐｍとなるように添加することを含む、１８０℃での加熱耐性に優れた揚げ物用油脂組成物の製造方法」が開示されている。この発明によれば、食用油脂の加熱時に起こる着色および加熱臭を抑制できるとされる。しかしながら、該原油および該中間的油脂に揚げ物の吸油低減の効果があることについては、示唆も開示もされていない。 On the other hand, Patent Document 2 (Japanese Patent Application Laid-Open No. 2009-55897) states that “the refined edible oil / fat contains at least one phosphorus-derived component selected from crude oil and intermediate oil / fat and the phosphorus content is 0.1 to 10.0 ppm. The manufacturing method of the oil-fat composition for deep-fried foods which was excellent in the heat tolerance in 180 degreeC including addition in this way is disclosed. According to this invention, it is said that the coloring and heating odor which occur at the time of heating of edible fats and oils can be suppressed. However, there is no suggestion or disclosure that the crude oil and the intermediate fats and oils have an effect of reducing oil absorption of fried foods.
そこで、本発明の目的は、揚げ物の吸油を低減することのできる、吸油低減剤、吸油低減方法および揚げ物用油脂組成物を提供することにある。 Therefore, an object of the present invention is to provide an oil absorption reducing agent, an oil absorption reducing method, and an oil / fat composition for deep-fried food that can reduce oil absorption of the deep-fried food.
本発明者らは、鋭意研究の結果、油糧原料から食用油脂を得る精製工程において特定の工程を省いて精製された粗精製油に吸油低減の効果があること見出し、本発明を完成させた。 As a result of diligent research, the present inventors have found that a crude refined oil refined by omitting a specific step in a refining process for obtaining edible fats and oils from oil raw materials has an effect of reducing oil absorption, and completed the present invention. .
すなわち、本発明は、油糧原料から食用油脂を得る精製工程において脱酸工程を省いて精製された粗精製油を有効成分とする、揚げ物の吸油低減剤である。 That is, the present invention is an oil absorption reducing agent for deep-fried foods, comprising as an active ingredient a crudely refined oil that has been refined by omitting the deoxidation step in the refining step for obtaining edible fats and oils from oil raw materials.
前記粗精製油の含有量が０．０１質量％以上１００質量％以下であることが好ましい。 The content of the roughly refined oil is preferably 0.01% by mass or more and 100% by mass or less.
前記吸油低減剤は食用油脂を含むことが好ましい。 The oil absorption reducing agent preferably contains edible fats and oils.
前記粗精製油が脱臭処理を経たものであることが好ましい。 It is preferable that the crude refined oil has been subjected to a deodorizing treatment.
前記粗精製油が、さらに、脱ガム工程を経たものであることが好ましい。 It is preferable that the roughly refined oil further undergoes a degumming step.
前記粗精製油が、さらに、脱色工程を経たものであることが好ましい。 It is preferable that the roughly refined oil further undergoes a decolorization step.
前記吸油低減剤はポリグリセリン縮合リシノレイン酸エステルを含むことが好ましい。 The oil absorption reducing agent preferably contains a polyglycerol condensed ricinoleic acid ester.
また、本発明は、前記吸油低減剤を含む揚げ物用油脂組成物であって、
前記粗精製油の含有量が０．０１質量％以上４質量％以下であることを特徴とする、前記揚げ物用油脂組成物である。
Moreover, the present invention is an oil and fat composition for deep-fried food containing the oil absorption reducing agent,
Content of the said crude refined oil is 0.01 mass% or more and 4 mass% or less, It is the said oil-fat composition for deep-fried foods characterized by the above-mentioned.
また、本発明は、前記揚げ物用油脂組成物を使用して、揚げ物を加熱調理することを特徴とする、揚げ物の製造方法である。 Moreover, this invention is a manufacturing method of a fried food characterized by using the said fats and oils composition for deep fried foods, cooking a fried food.
前記揚げ物の揚げ温度が１５０℃〜２１０℃であることが好ましい。 It is preferable that the frying temperature of the fried food is 150 ° C to 210 ° C.
また、本発明は、揚げ物の吸油低減方法であって、
食用油脂と粗精製油を含み、前記粗精製油の含有量が０．０１質量％以上４質量％以下である揚げ物用油脂組成物を使用して、揚げ物を調理することを特徴とする、前記吸油低減方法である。
Further, the present invention is a method for reducing oil absorption of fried food,
Cooking the deep-fried food using an oil and fat composition for deep-fried foods, comprising edible fats and oils and roughly refined oils, wherein the content of the roughly refined oils is 0.01% by mass or more and 4% by mass or less, This is an oil absorption reduction method.
前記食用油脂が９０質量％以上であることが好ましい。 The edible fat / oil is preferably 90% by mass or more.
また、本発明は、食用油脂、油糧原料から食用油脂を得る精製工程において脱酸工程を省いて精製された粗精製油、およびポリグリセリン縮合リシノレイン酸エステルを含有する揚げ物用油脂組成物であって、
前記粗精製油が０．０１質量％以上４質量％以下であり、前記ポリグリセリン縮合リシノレイン酸エステルが０．０１質量％以上０．１２質量％以下である、前記揚げ物用油脂組成物である。
The present invention also relates to an oil and fat composition for frying, comprising an edible oil and fat, a crudely refined oil that has been purified by omitting the deoxidation step in a purification step for obtaining an edible oil and fat from an oil raw material, and a polyglycerol condensed ricinoleic acid ester. And
It is the said fat and oil composition for deep-fried foods whose said refined | purified oil is 0.01 mass% or more and 4 mass% or less, and whose said polyglycerol condensed ricinoleic acid ester is 0.01 mass% or more and 0.12 mass% or less.
本発明の吸油低減剤は、揚げ物の調理の際に使用することで、揚げ物の吸油量を低減させることができる。 The oil absorption reducing agent of the present invention can reduce the amount of oil absorption of the deep-fried food by using it when cooking the deep-fried food.
本発明の吸油低減剤の有効成分である粗精製油は、油糧原料から得られる原油の精製工程において、脱酸工程を経ていないことを特徴とする。精製された食用油脂は、通常、油糧原料を圧搾抽出および／または溶剤抽出による搾油で得られる原油を、脱ガム工程→脱酸工程→脱色工程→脱臭工程の順に精製されて、不純物が除かれる。工程の操作である「脱ガム処理」、「脱酸処理」、「脱色処理」、及び「脱臭処理」は、公知であり、本発明はこれらの処理を特に制限なく使用可能である。前記粗精製油は、好ましくは脱臭工程を経たものであり、さらに好ましくは脱ガム工程および脱臭工程を経たものであり、さらにより好ましくは脱ガム工程、脱色工程および脱臭工程を経たものである。 The crude refined oil, which is an active ingredient of the oil absorption reducing agent of the present invention, is characterized in that it has not undergone a deoxidation process in a refinement process of crude oil obtained from an oil feedstock. Refined edible fats and oils are usually refined in the order of degumming step → deoxidation step → decolorization step → deodorization step from crude oil obtained by oil extraction by oil extraction and / or solvent extraction. It is burned. “Degumming treatment”, “deoxidation treatment”, “decoloration treatment”, and “deodorization treatment” which are process operations are known, and the present invention can use these treatments without any particular limitation. The crudely refined oil is preferably subjected to a deodorizing step, more preferably subjected to a degumming step and a deodorizing step, and still more preferably subjected to a degumming step, a decoloring step and a deodorizing step.
以下に、脱ガム処理、脱酸処理、脱色処理、及び脱臭処理を概説する。
脱ガム工程（脱ガム処理）とは、油分中に含まれるリン脂質を主成分とするガム質を水和除去する工程である。脱ガム工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、水の使用量は、原料油脂に対して、通常、１〜５質量％、好ましくは１．５〜３質量％である。適宜、シュウ酸、クエン酸、リン酸等の有機酸の水溶液からなる脱ガム剤を添加してもよい。脱ガム温度は、通常、４０〜９５℃でよく、好ましくは６０〜９５℃である。原油に水蒸気又は水を加えて攪拌することにより、ガム質が水和して水溶性となり、水層へ移る。撹拌時間は、通常、１〜６０分である。この水層は遠心分離機等で分離される。
Below, a degumming process, a deoxidation process, a decoloring process, and a deodorizing process are outlined.
The degumming step (degumming treatment) is a step of hydrating and removing a gum having phospholipids contained in the oil as the main component. The treatment conditions for the degumming step are not particularly limited, and general-purpose conditions can be used. For example, the usage-amount of water is 1-5 mass% normally with respect to raw material fats and oils, Preferably it is 1.5-3 mass%. If appropriate, a degumming agent comprising an aqueous solution of an organic acid such as oxalic acid, citric acid, phosphoric acid or the like may be added. The degumming temperature may usually be 40 to 95 ° C, preferably 60 to 95 ° C. By adding water vapor or water to the crude oil and stirring, the gum is hydrated and becomes water-soluble and moves to the water layer. The stirring time is usually 1 to 60 minutes. This aqueous layer is separated by a centrifuge or the like.
脱酸工程（脱酸処理）とは、炭酸ナトリウムや苛性ソーダといったアルカリの水溶液で処理することにより油分中に含まれる遊離脂肪酸をセッケン分として除去する工程である。脱酸工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、濃度が３〜４０質量％のアルカリ水溶液を、原料油脂に対して、通常、０．１〜５質量％、好ましくは０．５〜３質量％となるように添加する。脱酸温度は、通常、２０〜１２０℃でよく、好ましくは３５〜９５℃である。油脂に不溶の上記セッケンは、遠心分離機等で分離される。脱酸工程（脱酸処理）は、アルカリを用いない物理的精製法でもよい。物理的精製法には、水蒸気蒸留法や分子蒸留法がある。分子蒸留法では、一部の脱臭処理も同時に行われる。 The deoxidation step (deoxidation treatment) is a step of removing free fatty acids contained in the oil as soap by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda. The treatment conditions for the deoxidation step are not particularly limited, and general-purpose conditions can be used. For example, an alkaline aqueous solution having a concentration of 3 to 40% by mass is usually added so as to be 0.1 to 5% by mass, preferably 0.5 to 3% by mass with respect to the raw material fat. The deoxidation temperature may usually be 20 to 120 ° C, preferably 35 to 95 ° C. The soap insoluble in fats and oils is separated by a centrifuge or the like. The deoxidation step (deoxidation treatment) may be a physical purification method that does not use an alkali. Physical purification methods include steam distillation and molecular distillation. In the molecular distillation method, part of the deodorizing treatment is also performed.
脱色工程（脱色処理）とは、油分中に含まれる色素を活性白土、活性炭等へ吸着させて除去する工程である。脱色工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、活性白土の使用量は、原料油脂に対して、通常、０．０５〜５質量％でよく、好ましくは０．１〜３質量％である。脱色温度は、通常、７０〜１２０℃でよく、好ましくは８０〜１２０℃である。脱色工程は、通常、無水下で行われるが、水の存在下で行ってもよい。脱色時間は、通常、５〜１２０分間、好ましくは１０〜８０分間である。色素の付着した活性白土等は、減圧濾過等により除去される。 The decoloring step (decoloring treatment) is a step of removing the pigment contained in the oil by adsorbing it on activated clay, activated carbon or the like. The treatment conditions for the decolorization step are not particularly limited, and general-purpose conditions can be used. For example, the amount of the activated clay used may normally be 0.05 to 5% by mass, preferably 0.1 to 3% by mass, based on the raw material fat. The decolorization temperature may usually be 70 to 120 ° C, preferably 80 to 120 ° C. The decolorization step is usually performed under anhydrous conditions, but may be performed in the presence of water. The decoloring time is usually 5 to 120 minutes, preferably 10 to 80 minutes. The activated clay with the pigment attached is removed by vacuum filtration or the like.
脱臭工程（脱臭処理）とは、減圧下で水蒸気蒸留等することによって油分中に含まれる有臭成分を除去する工程である。脱臭工程の処理条件は、特に制限されず、汎用の条件を使用可能である。例えば、水蒸気の使用量は、原料油脂に対して、通常、０．１〜１０質量％、好ましくは０．３〜８質量％である。水蒸気蒸留の温度は、通常、２００〜２６０℃、好ましくは２２０〜２５０℃である。減圧度は、温度に依存するが、通常、１５０〜１０００Ｐａ、好ましくは２００〜８００Ｐａである。また、蒸留時間は、温度及び減圧度に依存するが、通常、１０〜１８０分間、好ましくは２０〜１２０分間である。 The deodorizing step (deodorizing treatment) is a step of removing odorous components contained in the oil by steam distillation or the like under reduced pressure. The treatment conditions for the deodorization step are not particularly limited, and general-purpose conditions can be used. For example, the usage-amount of water vapor | steam is 0.1-10 mass% normally with respect to raw material fats and oils, Preferably it is 0.3-8 mass%. The temperature of the steam distillation is usually 200 to 260 ° C, preferably 220 to 250 ° C. The degree of vacuum depends on the temperature, but is usually 150 to 1000 Pa, preferably 200 to 800 Pa. Moreover, although distillation time is dependent on temperature and a pressure reduction degree, it is 10 to 180 minutes normally, Preferably it is 20 to 120 minutes.
前記吸油低減剤の前記粗精製油の含有量が、好ましくは０．０１質量％以上１００質量％以下であり、より好ましくは０．１質量％以上５０質量％以下であり、さらに好ましくは０．１質量％以上２０質量％以下である。 The content of the crude refined oil in the oil absorption reducing agent is preferably 0.01% by mass or more and 100% by mass or less, more preferably 0.1% by mass or more and 50% by mass or less, and still more preferably 0.8%. It is 1 mass% or more and 20 mass% or less.
前記粗精製油の油糧原料は、通常、食用油脂に使用される油糧原料を用いることができるが、好ましくは、菜種及び大豆から選ばれる一種または二種である。 As the oily raw material of the roughly refined oil, an oily raw material usually used for edible fats and oils can be used, but preferably one or two kinds selected from rapeseed and soybean.
本発明の吸油低減剤は、前記粗精製油以外に食用油脂を含んでいてもよい。前記食用油脂は、特に限定されず、例えば、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂等の植物油脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。また、これらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油、水素添加油等の加工した油脂を使用できる。また、これらの食用油脂は、一種又は二種以上を使用することができ、大豆油、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を含むことが好ましく、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を含むことがさらに好ましい。
また、前記食用油脂の上昇融点は、好ましくは５℃以下であり、より好ましくは０℃以下である。所定の上昇融点とすることで、吸油低減の効果がより顕著となる。なお、上昇融点は、基準油脂分析試験法２．２．４．２−１９９６に準じ、測定することができる。
The oil absorption reducing agent of the present invention may contain edible fats and oils in addition to the roughly refined oil. The edible oil and fat is not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cacao oil and other vegetable oils, lard And animal oils and fats such as medium chain fatty acid triglycerides. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used. These edible fats and oils may be used alone or in combination of two or more, and preferably contain any one or more of soybean oil, rapeseed oil, corn oil, and palm oil fractionated soft oil, It is more preferable that any one or more of fractionated soft oils such as corn oil and palm oil are contained.
The rising melting point of the edible fat is preferably 5 ° C. or less, more preferably 0 ° C. or less. By setting it as a predetermined rising melting point, the effect of oil absorption reduction becomes more remarkable. The rising melting point can be measured according to the standard oil analysis method 2.2.4.2-1996.
前記吸油低減剤の前記食用油脂の含有量は、例えば、５０質量％以上であり、好ましくは８０質量％以上であり、より好ましくは９０質量％以上である。上限は特にないが、好ましくは前記食用油脂と前記粗精製油の合計量が１００質量％以下である。また、前記吸油低減剤の水含量は、例えば、１質量％未満である。 The content of the edible fat / oil in the oil absorption reducing agent is, for example, 50% by mass or more, preferably 80% by mass or more, and more preferably 90% by mass or more. Although there is no upper limit in particular, Preferably the total amount of the said edible fat and the said crude refined oil is 100 mass% or less. The water content of the oil absorption reducing agent is, for example, less than 1% by mass.
また、本発明の揚げ物用油脂組成物は、前記吸油低減剤を含む揚げ物用油脂組成物であって、前記粗精製油の含有量が０．０１質量％以上４質量％以下であることを特徴とする。 Moreover, the fat and oil composition for deep-fried food of this invention is a fat and oil composition for deep-fried food containing the said oil absorption reducing agent, Comprising: Content of the said crude refined oil is 0.01 to 4 mass% And
前記粗精製油の含有量は、好ましくは０．０３質量％以上４質量％以下であり、より好ましくは０．０３質量％以上３質量％以下であり、さらに好ましくは０．０３質量％以上２質量％以下であり、さらにより好ましくは０．０５質量％以上２質量％以下である。また、前記粗精製油の油糧原料やその精製工程については上述したとおりである。 The content of the roughly refined oil is preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.03% by mass or more and 3% by mass or less, and further preferably 0.03% by mass or more and 2% by mass or less. It is not more than mass%, and more preferably not less than 0.05 mass% and not more than 2 mass%. Moreover, the oil raw material of the said crude refined oil and its refinement | purification process are as having mentioned above.
また、本発明では、食用油脂と、油糧原料から食用油脂を得る精製工程において脱酸工程を省いて精製された粗精製油とを含み、前記粗精製油の含有量が０．０１質量％以上４質量％以下である揚げ物用油脂組成物を使用して、揚げ物を調理することにより、揚げ物の吸油低減をすることができる。前記粗精製油の含有量は、好ましくは０．０３質量％以上４質量％以下であり、より好ましくは０．０３質量％以上３質量％以下であり、さらに好ましくは０．０３質量％以上２質量％以下であり、さらにより好ましくは０．０５質量％以上２質量％以下である。 Further, the present invention includes an edible oil and fat, and a crude refined oil refined by omitting a deoxidation step in a purification process for obtaining an edible fat from an oil raw material, and the content of the roughly refined oil is 0.01% by mass The oil absorption of the deep-fried food can be reduced by cooking the deep-fried food using the fat and oil composition for deep-fried food that is 4% by mass or less. The content of the roughly refined oil is preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.03% by mass or more and 3% by mass or less, and further preferably 0.03% by mass or more and 2% by mass or less. It is not more than mass%, and more preferably not less than 0.05 mass% and not more than 2 mass%.
前記揚げ物用油脂組成物に含まれる食用油脂は、特に限定されず、例えば、パーム核油、パーム油、ヤシ油、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、カカオ脂等の植物油脂、ラード等の動物油脂、中鎖脂肪酸トリグリセリド等が挙げられる。また、これらの分別油（パーム油の中融点部、パーム油の分別軟質油、パーム油の分別硬質油等）、エステル交換油、水素添加油等の加工した油脂を使用できる。また、これらの食用油脂は、一種又は二種以上を使用することができ、大豆油、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を含むことが好ましく、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を含むことがさらに好ましい。
また、前記食用油脂は、食用油脂中に、大豆油、菜種油、コーン油、及びパーム油の分別軟質油のいずれか一種または二種以上を８０質量％以上含むことが好ましく、９０質量％以上含むことがさらに好ましい。特に、上限はなく、例えば、１００質量％以下である。
また、前記食用油脂の上昇融点は、好ましくは５℃以下であり、より好ましくは０℃以下である。所定の上昇融点とすることで、吸油低減の効果がより顕著となる。なお、上昇融点は、基準油脂分析試験法２．２．４．２−１９９６に準じ、測定することができる。
The edible oil and fat contained in the fried oil composition is not particularly limited, for example, palm kernel oil, palm oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, Examples include vegetable oils such as cocoa butter, animal oils such as lard, and medium chain fatty acid triglycerides. In addition, processed oils and fats such as these fractionated oils (mid melting point of palm oil, fractionated soft oil of palm oil, fractionated hard oil of palm oil, etc.), transesterified oil, hydrogenated oil and the like can be used. These edible fats and oils may be used alone or in combination of two or more, and preferably contain any one or more of soybean oil, rapeseed oil, corn oil, and palm oil fractionated soft oil, It is more preferable that any one or more of fractionated soft oils such as corn oil and palm oil are contained.
In addition, the edible oil / fat preferably contains 80% by mass or more, or 90% by mass or more of any one or more of fractionated soft oils of soybean oil, rapeseed oil, corn oil, and palm oil. More preferably. In particular, there is no upper limit, for example, it is 100 mass% or less.
The rising melting point of the edible fat is preferably 5 ° C. or less, more preferably 0 ° C. or less. By setting it as a predetermined rising melting point, the effect of oil absorption reduction becomes more remarkable. The rising melting point can be measured according to the standard oil analysis method 2.2.4.2-1996.
前記揚げ物用油脂組成物の前記食用油脂の含有量は、例えば、９０質量％以上であり、好ましくは９５質量％以上であり、より好ましくは９７質量％以上である。上限は特にないが、好ましくは前記食用油脂と前記粗精製油の合計量が１００質量％以下である。また、前記揚げ物用油脂組成物の水含量は、例えば、１質量％未満である。 The content of the edible oil / fat in the fried oil / fat composition is, for example, 90% by mass or more, preferably 95% by mass or more, and more preferably 97% by mass or more. Although there is no upper limit in particular, Preferably the total amount of the said edible fat and the said crude refined oil is 100 mass% or less. Moreover, the water content of the said fat and oil composition for deep-fried food is less than 1 mass%, for example.
また、ポリグリセリン縮合リシノレイン酸エステル（以下、「ＰＧＰＲ」ともいう）を併用することで、吸油低減効果が向上する。前記ＰＧＰＲは、特に限定されず、一般に市販されているものを用いることができる。例えば、阪本薬品株式会社製のＳＹグリスターＣＲ−５００、ＳＹグリスターＣＲ−３１０、ＳＹグリスターＣＲ−２００や太陽化学株式会社製のサンソフト８１８ＴＹ等が挙げられる。 Moreover, the oil absorption reduction effect improves by using together polyglycerin condensed ricinoleic acid ester (henceforth "PGPR"). The PGPR is not particularly limited, and a commercially available product can be used. For example, SY Glister CR-500, SY Grister CR-310, SY Grister CR-200 manufactured by Sakamoto Yakuhin Co., Ltd., and Sunsoft 818TY manufactured by Taiyo Kagaku Co., Ltd. may be used.
前記ＰＧＰＲのグリセリン平均重合度は、好ましくは３〜８であり、より好ましくは３〜７であり、さらに好ましくは４〜６であり、さらにより好ましくは６である。 The glycerin average polymerization degree of the PGPR is preferably 3 to 8, more preferably 3 to 7, further preferably 4 to 6, and still more preferably 6.
前記吸油低減剤の前記ＰＧＰＲの含有量は、例えば、０．０２質量％以上５０質量％以下である。 Content of the said PGPR of the said oil absorption reducing agent is 0.02 mass% or more and 50 mass% or less, for example.
また、前記揚げ物用油脂組成物の前記ＰＧＰＲの含有量は、例えば０．０１質量％以上０．１２質量％以下であり、好ましくは０．０２質量％以上０．１１質量％以下であり、より好ましくは０．０３質量％以上０．１質量％以下であり、さらに好ましくは０．０４質量％以上０．１質量％以下であり、さらにより好ましくは０．０５質量％以上０．１質量％以下である。 The content of the PGPR in the fried food fat composition is, for example, 0.01% by mass to 0.12% by mass, preferably 0.02% by mass to 0.11% by mass, and more. Preferably they are 0.03 mass% or more and 0.1 mass% or less, More preferably, they are 0.04 mass% or more and 0.1 mass% or less, More preferably, they are 0.05 mass% or more and 0.1 mass% or less. It is as follows.
また、本発明の作用効果を害しない範囲であれば、抗酸化剤、乳化剤、香料、消泡剤などの添加素材を、更に配合していてもよい。具体的には、例えば、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、γ−オリザノール、トコフェロール、シリコーンなどが挙げられる。 In addition, an additive material such as an antioxidant, an emulsifier, a fragrance, and an antifoaming agent may be further blended as long as the effects of the present invention are not impaired. Specifically, for example, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like can be mentioned.
本発明の揚げ物の製造方法は、前記揚げ物用油脂組成物を使用することを特徴とする。前記揚げ物は、特に限定されないが、例えば、天ぷら、フライドポテト、ハッシュドポテト、コロッケ、唐揚げ、とんかつ、魚フライ、アメリカンドッグ、チキンナゲット、揚げ豆腐、ドーナッツ、揚げパン、揚げ米菓、スナック菓子、インスタントラーメン等である。特に、天ぷらや唐揚げのようにバッターを使用する揚げ物やコロッケのようにパン粉を使用する揚げ物に好適に使用され得る。 The manufacturing method of the deep-fried food of this invention uses the said fat and oil composition for deep-fried food. The fried food is not particularly limited. Etc. In particular, it can be suitably used for fried foods that use batters such as tempura and fried chicken and fried foods that use bread crumbs such as croquettes.
揚げ物を調理する態様に特に制限はなく、揚げ物の種類に適した方法にて、適宜所望の揚げ物を製造すればよい。例えば、揚げ物の揚げ温度は、典型的には１５０℃〜２１０℃、より典型的には１６０℃〜２００℃である。 There is no restriction | limiting in particular in the aspect which cooks fried food, What is necessary is just to manufacture a desired fried food suitably by the method suitable for the kind of fried food. For example, the frying temperature of fried food is typically 150 ° C to 210 ° C, more typically 160 ° C to 200 ° C.
また、本発明の食用油脂、油糧原料から食用油脂を得る精製工程において脱酸工程を省いて精製された粗精製油、およびポリグリセリン縮合リシノレイン酸エステルを含有する揚げ物用油脂組成物であって、
前記粗精製油が０．０１質量％以上４質量％以下であり、前記ポリグリセリン縮合リシノレイン酸エステルが０．０１質量％以上０．１２質量％以下である、前記揚げ物用油脂組成物においては、食用油脂、粗精製油およびポリグリセリン縮合リシノレイン酸エステルは、上述したとおりである。
Further, the edible oil and fat of the present invention, a crudely purified oil purified by omitting the deoxidation step in the purification step of obtaining edible fat from the oil raw material, and an oil and fat composition for fried food containing polyglycerin condensed ricinoleate ,
In the fat composition for deep-fried foods, the roughly refined oil is 0.01% by mass or more and 4% by mass or less, and the polyglycerol condensed ricinoleic acid ester is 0.01% by mass or more and 0.12% by mass or less. The edible oil and fat, the crude refined oil, and the polyglycerin condensed ricinoleic acid ester are as described above.
以下に、本発明の実施例を示すが、本発明の主旨はこれらに限定されるものではない。 Examples of the present invention are shown below, but the gist of the present invention is not limited thereto.
実施に際して、以下のものを使用した。 In the implementation, the following were used.
菜種油（株式会社Ｊ−オイルミルズ社製）
ＣＲ−５００（ＰＧＰＲ、製品名：ＳＹグリスターCR-５００、阪本薬品工業株式会社製、グリセリン平均重合度６）
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
CR-500 (PGPR, product name: SY Glister CR-500, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., glycerin average polymerization degree 6)
（粗精製油Ａ）
油糧原料として菜種（キャノーラ種）を使用し、菜種を圧搾抽出及び溶剤抽出することで原油を得た。得られた原油を、常法に従い、脱ガム工程→脱色工程→脱臭工程を経ることで、粗精製油Ａを得た。
(Roughly refined oil A)
Crude oil was obtained by using rapeseed (canola seed) as an oil raw material and extracting the rapeseed by extraction and solvent extraction. The crude oil obtained was subjected to a degumming step → decolorization step → deodorization step in accordance with a conventional method to obtain a crudely refined oil A.
（粗精製油Ｂ）
油糧原料として大豆を使用し、大豆を溶剤抽出することで原油を得た。得られた原油を、常法に従い、脱ガム工程→脱色工程→脱臭工程を経ることで、粗精製油Ｂを得た。
(Roughly refined oil B)
Crude oil was obtained by using soybean as the oil source and solvent extraction of soybean. The crude oil obtained was subjected to a degumming step → decolorization step → deodorization step in accordance with a conventional method to obtain a crude refined oil B.
以下の試験例において、すべての試験用油脂組成物の水含量は１質量％未満であった。 In the following test examples, the water content of all the test oil and fat compositions was less than 1% by mass.
試験例１：コロッケでの評価
表１に記載の配合で、試験用油脂組成物を調製した。下記方法により、コロッケを調理し、揚げ物の質量に対する持ち出し油量を算出し、吸油低減効果を確認した。その結果を表１に示す。
Test Example 1: Evaluation with croquette A test oil composition was prepared with the formulation shown in Table 1. By the following method, croquettes were cooked, the amount of oil taken out with respect to the mass of fried food was calculated, and the oil absorption reduction effect was confirmed. The results are shown in Table 1.
＜準備＞
１、マッシュポテト（粉末、コストコホールセールにて購入）に牛乳２４０ｍｌ、水３００ｍｌを加えた。
２、よくかき混ぜて食品用ラップに包んで、厚さ１ｃｍ程度に伸ばした。
３、直径５ｃｍのセルクルで型を抜いた。
４、小麦粉５５ｇに水７０ｇを加えたバッター液にくぐらせ、生パン粉をつけた。なお、生パン粉は「とんかつ屋さんの生パン粉」（モランボン株式会社製）を使用前に、篩を使って、小さなパン粉を除いておいた。
<Preparation>
1. 240 ml of milk and 300 ml of water were added to mashed potato (powder, purchased at Costco Wholesale).
2. Stir well, wrap in food wrap and stretch to about 1 cm thickness.
3. The mold was removed with a cellul having a diameter of 5 cm.
4. It was made to pass through the batter liquid which added 70g of water to 55g of wheat flour, and the raw bread crumbs were attached. In addition, the raw bread crumbs were used to remove the small bread crumbs using a sieve before using “Tonkatsuya's raw bread crumbs” (Morambon Co., Ltd.).
＜揚げ物調理と吸油低減率の算出＞
１、フライヤーのオイルパンに３ｋｇの試験用油脂組成物を張り込み、オイルパンと試験用油脂組成物の合計質量（Ａ（ｇ））を測定した。
２、網に、揚げる前のコロッケを５個置いた。
３、フライヤーに前記オイルパンを設置し、試験用油脂組成物を１８０℃とし、前記網を投入し、コロッケを１分揚げた。
４、試験用油脂組成物から網とコロッケを取り出し、１０分静置して油を切り、切った油はオイルパンへ戻した。
５、その後、コロッケの質量（ｇ）を測定した。
６、上記２〜５の操作を２回おこない、コロッケ１０個の質量（ｇ）を算出した。
７、揚げ終わった後のオイルパンと試験用油脂組成物の合計質量と網についている試験用油脂組成物の質量を測定し、合計した（Ｂ（ｇ））。
８、上記１〜７の操作を３回おこない（すなわち、１０個揚げるごとに、試験用油脂組成物を新しい別の試験用油脂組成物に交換した。）、合計３０個揚げた。
９、１０個揚げるごとに、下記式に基づいて、吸油率（％）を算出し、合計３回の試験結果の平均値を使用した。なお、吸油低減率（％）は、同日におこなった対照の吸油率（％）から試験用油脂組成物での吸油率（％）を減じた値を対照の吸油率（％）で除したものである。
持ち出し油量（ｇ）＝Ａ（ｇ）−Ｂ（ｇ）
吸油率（％）＝持ち出し油量（ｇ）÷コロッケ１０個の質量（ｇ）×１００
<Calculation of fried food cooking and oil absorption reduction rate>
1. 3 kg of the test oil composition was placed in a fryer oil pan, and the total mass (A (g)) of the oil pan and the test oil composition was measured.
2. Put 5 croquettes before frying on the net.
3. The oil pan was placed on the fryer, the test fat composition was brought to 180 ° C., the net was introduced, and the croquette was fried for 1 minute.
4. The net and the croquette were taken out from the test oil and fat composition, left to stand for 10 minutes to cut the oil, and the cut oil was returned to the oil pan.
5. Then, the mass (g) of the croquette was measured.
6. The operations 2 to 5 were performed twice, and the mass (g) of 10 croquettes was calculated.
7. The total mass of the oil pan after the frying and the test fat composition and the mass of the test fat composition attached to the net were measured and totaled (B (g)).
8. The above operations 1 to 7 were performed 3 times (that is, each time 10 fried foods, the test oil composition was replaced with another new test oil composition), a total of 30 items were fried.
Each time 9, 10 pieces were fried, the oil absorption rate (%) was calculated based on the following formula, and the average value of the test results of 3 times in total was used. The oil absorption reduction rate (%) is obtained by dividing the value obtained by subtracting the oil absorption rate (%) in the test oil composition from the control oil absorption rate (%) performed on the same day by the control oil absorption rate (%). It is.
Amount of oil taken out (g) = A (g) -B (g)
Oil absorption rate (%) = amount of oil taken out (g) / mass of 10 croquettes (g) x 100
表１に示したように、油脂組成物中に粗精製油を２質量％含有することで、コロッケの吸油低減の効果が確認できた。また、ＰＧＰＲであるＣＲ−５００を含有させることで、吸油低減効果がさらに高くなった。 As shown in Table 1, the effect of reducing the oil absorption of croquettes could be confirmed by containing 2% by mass of roughly refined oil in the oil and fat composition. Moreover, the oil absorption reduction effect became still higher by containing CR-500 which is PGPR.
試験例２：粗精製油の添加量の評価１
表２に記載の配合で、試験用油脂組成物を調製した。下記方法により、サツマイモ天を調理し、揚げ物の質量に対する持ち出し油量を算出し、吸油低減効果を確認した。その結果を表２に示す。
Test Example 2: Evaluation 1 of addition amount of roughly refined oil
Test fats and oil compositions were prepared according to the formulation shown in Table 2. The sweet potato top was cooked by the following method, the amount of oil taken out with respect to the mass of the deep-fried food was calculated, and the oil absorption reduction effect was confirmed. The results are shown in Table 2.
＜準備＞
サツマイモを厚さ５ｍｍ、直径３．４ｃｍにカットした（重さ：４．９ｇ〜５．１ｇ）。
天ぷら粉「昭和天ぷら粉」（昭和産業株式会社製）３８ｇと氷水６２ｇを混合し、バッター液を調製した。
<Preparation>
The sweet potato was cut into a thickness of 5 mm and a diameter of 3.4 cm (weight: 4.9 g to 5.1 g).
Tempura flour “Showa Tempura Flour” (manufactured by Showa Sangyo Co., Ltd.) 38 g and ice water 62 g were mixed to prepare a batter solution.
＜揚げ物調理と吸油低減率の算出＞
１、フライヤーのオイルパンに３ｋｇの試験用油脂組成物を張り込み、オイルパンと試験用油脂組成物の合計質量（Ａ（ｇ））を測定した。
２、フライヤーに前記オイルパンを設置し、試験用油脂組成物を１８０℃とし、バッター液を付けたサツマイモを５個投入し、３分間調理し、サツマイモ天を得た。その際、１分３０秒後に一度ひっくり返した。
３、試験用油脂組成物からサツマイモ天を取り出し、網の上で、１０分静置して油を切り、切った油はオイルパンへ戻した。
４、その後、サツマイモ天の質量（ｇ）を測定した。
５、上記２〜４の操作を２回おこない、サツマイモ天１０個の質量（ｇ）を算出した。
６、揚げ終わった後のオイルパンと試験用油脂組成物の合計質量と網についている試験用油脂組成物の質量を測定し、合計した（Ｂ（ｇ））。
７、上記１〜６の操作を３回おこない（すなわち、１０個揚げるごとに、試験用油脂組成物を新しい別の試験用油脂組成物に交換した。）、合計３０個揚げた。
８、１０個揚げるごとに、下記式に基づいて、吸油率（％）を算出し、合計３回の試験結果の平均値を使用した。なお、吸油低減率（％）は、同日におこなった対照の吸油率（％）から試験用油脂組成物での吸油率（％）を減じた値を対照の吸油率（％）で除したものである。
持ち出し油量（ｇ）＝Ａ（ｇ）−Ｂ（ｇ）
吸油率（％）＝持ち出し油量（ｇ）÷サツマイモ天１０個の質量（ｇ）×１００
<Calculation of fried food cooking and oil absorption reduction rate>
1. 3 kg of the test oil composition was placed in a fryer oil pan, and the total mass (A (g)) of the oil pan and the test oil composition was measured.
2. The oil pan was placed on the fryer, the test fat composition was 180 ° C., 5 sweet potatoes with batter liquid were added, and the mixture was cooked for 3 minutes to obtain a sweet potato top. At that time, it turned over once after 1 minute 30 seconds.
3. The sweet potato heaven was taken out from the oil composition for testing, left on the net for 10 minutes to cut the oil, and the cut oil was returned to the oil pan.
4. Then, the mass (g) of the sweet potato sky was measured.
5. The operations 2 to 4 were performed twice, and the mass (g) of 10 sweet potato pieces was calculated.
6. The total mass of the oil pan after the frying and the test fat composition and the mass of the test fat composition attached to the net were measured and totaled (B (g)).
7. The above operations 1 to 6 were performed 3 times (that is, each time 10 fried foods were replaced with a new test oil composition), a total of 30 fried foods were fried.
Every time 8 or 10 pieces were fried, the oil absorption rate (%) was calculated based on the following formula, and the average value of the test results of 3 times in total was used. The oil absorption reduction rate (%) is obtained by dividing the value obtained by subtracting the oil absorption rate (%) in the test oil composition from the control oil absorption rate (%) performed on the same day by the control oil absorption rate (%). It is.
Amount of oil taken out (g) = A (g) -B (g)
Oil absorption rate (%) = amount of oil taken out (g) / mass of 10 sweet potato tops (g) x 100
表２に示したように、油脂組成物中に粗精製油を０．０５質量％以上０．１質量％以下含有させることで、吸油低減の効果を確認することができた。また、実施例２−１に示したように、油脂組成物中に粗精製油Ａ（菜種由来）を０．０５質量％含有させることで、吸油低減率が１１．７％となった。 As shown in Table 2, the effect of oil absorption reduction could be confirmed by containing 0.05% by mass or more and 0.1% by mass or less of the roughly refined oil in the oil and fat composition. Moreover, as shown in Example 2-1, the oil absorption reduction rate became 11.7% by containing 0.05 mass% of crude refined oil A (rapeseed origin) in the oil-and-fat composition.
試験例３：油糧原料の評価
表３に記載の配合で、試験用油脂組成物を調製した。試験例２と同じ操作で、吸油低減効果を確認した。その結果を表３に示す。
Test Example 3: Evaluation of Oily Raw Material A test oil composition was prepared with the formulation shown in Table 3. The oil absorption reduction effect was confirmed by the same operation as in Test Example 2. The results are shown in Table 3.
実施例３−１に示したように、粗精製油の油糧原料が大豆であっても、菜種と同様に吸油低減の効果があることが確認できた。 As shown in Example 3-1, it was confirmed that even if the oil raw material of the roughly refined oil was soybean, there was an effect of reducing oil absorption like rapeseed.
試験例４：粗精製油の添加量の評価２
表４に記載の配合で、試験用油脂組成物を調製した。試験例２と同じ操作で、吸油低減効果を確認した。その結果を表４に示す。
Test Example 4: Evaluation of addition amount of roughly refined oil 2
Test fats and oil compositions were prepared with the formulations shown in Table 4. The oil absorption reduction effect was confirmed by the same operation as in Test Example 2. The results are shown in Table 4.
表４に示したように、粗精製油を０．０１質量％含有させることで、吸油低減の効果を確認することができた。 As shown in Table 4, the effect of oil absorption reduction could be confirmed by containing 0.01% by mass of the crude refined oil.
Claims (13)
前記粗精製油の含有量が０．０１質量％以上４質量％以下であることを特徴とする、前記揚げ物用油脂組成物。 An oil and fat composition for fried food containing the oil absorption reducing agent according to any one of claims 1 to 7,
Content of the said crude refined oil is 0.01 mass% or more and 4 mass% or less, The said oil-fat composition for deep-fried foods characterized by the above-mentioned.
食用油脂と粗精製油を含み、前記粗精製油の含有量が０．０１質量％以上４質量％以下である揚げ物用油脂組成物を使用して、揚げ物を調理することを特徴とする、前記吸油低減方法。 A method for reducing oil absorption of fried food,
Cooking the deep-fried food using an oil and fat composition for deep-fried foods, comprising edible fats and oils and roughly refined oils, wherein the content of the roughly refined oils is 0.01% by mass or more and 4% by mass or less, Oil absorption reduction method.
前記粗精製油が０．０１質量％以上４質量％以下であり、前記ポリグリセリン縮合リシノレイン酸エステルが０．０１質量％以上０．１２質量％以下である、前記揚げ物用油脂組成物。 An oil and fat composition for frying, comprising an edible oil and fat, a crudely refined oil that has been purified by omitting the deoxidation step in a purification step for obtaining edible oil and fat from an oil raw material, and a polyglycerin condensed ricinoleic acid ester,
The said fat and oil composition for deep-fried foods whose said refined | purified oil is 0.01 mass% or more and 4 mass% or less, and whose said polyglycerol condensed ricinoleic acid ester is 0.01 mass% or more and 0.12 mass% or less.
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