JP6578095B2 - Tempura frying oil and method for producing the tempura frying oil - Google Patents
Tempura frying oil and method for producing the tempura frying oil Download PDFInfo
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本発明は、天ぷら用揚げ油及び該天ぷら用揚げ油の製造方法に関する。 The present invention relates to a frying oil for tempura and a method for producing the frying oil for tempura .
近年の消費者の健康志向に伴い、食品中の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には、炒め調理に使用される油脂組成物であって、炒め調理における調理対象物の吸油量を抑えることのでき、かつ、風味良好な油脂組成物が開示されている。
With the recent consumer health orientation, reducing the amount of fats and oils in foods is regarded as one of the problems. For example,
しかし、フライ、天ぷら、から揚げ等のフライ調理品は、炒め調理の調理対象物と比して、衣部分が油分を吸収しやすい性質を有するため、良好な風味を保持しつつ、さらに効率よく吸油量を低減することが望まれる。 However, fried foods such as fried, tempura, fried chicken, etc. are more efficient while maintaining a good flavor, because the clothing part has the property of absorbing oil compared to the cooking object of stir-fried cooking. It is desirable to reduce the amount of oil absorption.
そこで、本発明は、加熱調理後の天ぷらに残存する油分を効率よく低減することができ、かつ、風味良好な天ぷら用揚げ油及び該天ぷら用揚げ油の製造方法を提供することを目的とする。 Then, an object of this invention is to provide the manufacturing method of the frying oil for tempura which can reduce the oil component which remains in the tempura after heat cooking efficiently, and has favorable flavor, and this frying oil for this tempura .
本発明にかかる天ぷら用揚げ油は、下記のとおりである。
（１）油脂に０．０２〜０．０８質量％の乳化剤を配合してなり、前記油脂はパームオレイン油を除く液状植物油のみからなり、前記乳化剤が、ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステル、及びＨＬＢ値が２．０以下のショ糖脂肪酸エステルからなる群から選択される少なくとも１つである、ことを特徴とする天ぷら用揚げ油。
（２）ショ糖脂肪酸エステルを構成する脂肪酸の５０〜７０質量％が飽和脂肪酸である、（１）に記載の天ぷら用揚げ油。
The fried oil for tempura according to the present invention is as follows.
(1) Oils and fats are mixed with 0.02 to 0.08% by weight of an emulsifier, and the oils and fats consist only of liquid vegetable oils excluding palm olein oil, and the emulsifiers are polyglycerin having an HLB value of 3.5 or less. A frying oil for tempura, which is at least one selected from the group consisting of a fatty acid ester and a sucrose fatty acid ester having an HLB value of 2.0 or less.
(2) The frying oil for tempura according to (1), wherein 50 to 70% by mass of the fatty acid constituting the sucrose fatty acid ester is a saturated fatty acid.
また、本発明の天ぷら用揚げ油の製造方法は、下記のとおりである。
（３）油脂の精製工程の後に、精製油脂に０．０２〜０．０８質量％の乳化剤を添加する工程を含み、前記油脂はパームオレイン油を除く液状植物油のみからなり、前記乳化剤が、ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステル、及びＨＬＢ値が２．０以下のショ糖脂肪酸エステルからなる群から選択される少なくとも１つである、ことを特徴とする天ぷら用揚げ油の製造方法。
Moreover, the manufacturing method of the frying oil for tempura of this invention is as follows.
(3) after the oil purification step includes the step of adding 0.02 to 0.08% by weight of emulsifier in purified oil, the fat consists only liquid vegetable oils except palm olein oil, the emulsifier, HLB A method for producing frying oil for tempura, characterized in that it is at least one selected from the group consisting of a polyglycerin fatty acid ester having a value of 3.5 or less and a sucrose fatty acid ester having an HLB value of 2.0 or less.
本発明の天ぷら用揚げ油及び天ぷら用揚げ油の製造方法によれば、特定の乳化剤を使用することで、従来よりも少ない乳化剤配合量で高効率に天ぷらに残存する油分を低減させることができる。また、乳化剤配合量が少ないことから、製造コストが低く、かつ、天ぷらに対して、油脂本来の風味に近い良好な風味を付与することができる。 According to tempura for frying and manufacturing method of tempura for frying oil of the present invention, by using a specific emulsifier, it is possible to reduce the oil remaining in tempura with high efficiency with less emulsifier amounts than conventional. Moreover, since there are few emulsifier compounding quantities, the manufacturing cost is low, and the favorable flavor close | similar to the original flavor of fats and oils can be provided with respect to tempura .
このような利点から、本発明の天ぷら用揚げ油は、特に天ぷら、から揚げなどのフライ調理品用の揚げ油として好適に用いることができる。また、炒め調理にも好適に用いることができる。 From such advantages, the tempura frying oil of the present invention can be suitably used as a frying oil for frying products such as tempura and fried chicken. Moreover, it can be used suitably also for fried cooking.
本発明の天ぷら用揚げ油は、油脂に０．０２〜０．０８質量％の乳化剤を配合してなり、前記油脂はパームオレイン油を除く液状植物油からなり、前記乳化剤が、ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステル、及びＨＬＢ値が２．０以下のショ糖脂肪酸エステルからなる群から選択される少なくとも１つであることを特徴とする天ぷら用揚げ油である。 The frying oil for tempura according to the present invention comprises 0.02 to 0.08% by mass of an emulsifier in fats and oils, and the fats and oils are liquid vegetable oils excluding palm olein oil, and the emulsifier has an HLB value of 3.5. It is a fried oil for tempura characterized by being at least one selected from the group consisting of the following polyglycerin fatty acid esters and sucrose fatty acid esters having an HLB value of 2.0 or less.
天ぷら等のフライ調理品に含まれる油分を低減させる方法としては、（１）薄衣に仕上げて油分を吸収しやすい衣の付着量を少なくする、（２）衣部分の吸油分を抑える、（３）食材の吸油分を抑える、（４）揚げ後の脱油を促す（揚げあがった後に油分をきる）等の方法が挙げられる。天ぷら等のフライ調理品の油分の多くは、揚げダネ（衣内部の食材）よりも衣部分に多く含まれるため、上記のうち、特に（２）衣部分の吸油分を抑えることが、調理品の油分低減に有効といえる。 As a method of reducing the oil content contained in fried cooked products such as tempura, (1) reduce the amount of clothing that is easy to absorb the oil content by finishing into a thin garment, (2) suppress the oil absorption of the garment part, (3 Examples thereof include :) suppressing oil absorption of foodstuffs, and (4) promoting oil removal after frying (discharging oil after frying). Much of the oil content of fried cooked products such as tempura is contained in the clothing part more than the fried rice (food ingredients in the clothing). It can be said that it is effective in reducing oil content.
発明者らは、フライ調理品の衣部分に吸油されにくく、かつ、油ぎれのよい油脂組成物を製造すべく、鋭意検討を重ねた結果、以下の知見を得て、本発明を完成させるにいたった。
油脂組成物に乳化剤を添加することにより、調理対象物（調理品）の吸油量を低減できることは、特許文献１等により知られている。原理的には、添加する乳化剤の量を増量することで、吸油量低減効果を高めることができると想定されるものの、原料コストの増大、油本来の風味の低下等の問題により大量に添加することは困難である。発明者らは、油脂成分にある種の乳化剤を添加した場合に、その添加量が０．０２〜０．０８質量％のとき、フライ調理時の天ぷらの吸油量を極小値とすることができることを見出した。本発明は、この知見に基づき、少量の乳化剤の添加で、効率よく調理品の吸油を低減することが可能な天ぷら用揚げ油を実現させたものである。
As a result of intensive studies to produce an oil and fat composition that is not easily absorbed by the garment part of a fried cooked product and has good oiliness, the inventors have obtained the following knowledge to complete the present invention. It was.
It is known from
＜天ぷら用揚げ油＞
以下、本発明の天ぷら用揚げ油について、その含有成分ごとに詳説する。
１．油脂
本発明の天ぷら用揚げ油は、油脂を主成分として製造される。一般に加熱調理用として使用される油脂としては、動植物油脂及びその水素添加油、分別油、エステル交換油等が知られるが、本発明の天ぷら用揚げ油の油脂としては、パームオレインを除く液状植物油及びその水素添加油、分別油を使用し、動物性油脂、固形油脂、及びこれらに由来する油、並びに液状植物油のエステル交換油は使用しないものとする。本発明において「液状植物油」とは、植物油のうち、２０℃で液状の植物油を指し、例えば、大豆油、なたね油、ひまわり油、オリーブ油、サフラワー油、コーン油、綿実油、米油などが挙げられる。動物性油脂、固形油脂と比して、このような液状植物油を使用することで、後述の乳化剤の混合が容易になる、という利点を有する。
< Fried oil for tempura >
Hereinafter, the frying oil for tempura according to the present invention will be described in detail for each component contained therein.
1. Oils and fats The fried oil for tempura according to the present invention is produced mainly with oils and fats. In general, as fats and oils used for cooking, animal and vegetable fats and oils, hydrogenated oils, fractionated oils, transesterified oils and the like are known, but as fats and oils for frying oil for tempura of the present invention, liquid vegetable oils other than palm olein and The hydrogenated oil and fractionated oil are used, and animal fats and oils, solid fats and oils derived therefrom, and transesterified oils of liquid vegetable oils are not used. In the present invention, “liquid vegetable oil” refers to vegetable oil that is liquid at 20 ° C. among vegetable oils, and examples include soybean oil, rapeseed oil, sunflower oil, olive oil, safflower oil, corn oil, cottonseed oil, and rice oil. . Compared to animal fats and oils and solid fats and oils, the use of such a liquid vegetable oil has the advantage that mixing of emulsifiers described later is facilitated.
本発明の天ぷら用揚げ油には、液状植物油の中でもパームオレインを配合しない。また、液状植物油のエステル交換油も配合しないものとする。パームオレイン及びエステル交換油は、通常、その製造または使用時において、後述の乳化剤またはこれに類似する化合物が一定量以上混合されることが知られ、本発明に規定する配合量の範囲内で乳化剤を混合することが困難となるためである。 The tempura frying oil of the present invention does not contain palm olein among liquid vegetable oils. Moreover, the transesterified oil of liquid vegetable oil shall not be mix | blended. It is known that palm olein and transesterified oil are usually mixed with a certain amount or more of an emulsifier described below or a compound similar thereto at the time of production or use, and the emulsifier is within the range specified in the present invention. It is because it becomes difficult to mix.
本発明の天ぷら用揚げ油において、上記のパームオレインを除く液状植物油からなる油脂は、乳化剤及び必要に応じて添加される他の添加剤を除く残部を構成するのが好ましい。 In tempura for frying oil of the present invention, fats and oils consisting liquid vegetable oils excluding the palm olein is preferably configured to balance excluding other additives which are added according to emulsifiers and necessary.
２．乳化剤
天ぷら等のフライ調理品の調理時における乳化剤の作用は、以下の通りである。例えば、天ぷらを調理する際には、食材及びバッター（天ぷら粉と水とを混合したもの）を高温の油中（１６０〜２００℃）で加熱する。バッターが高温の油と接触すると、油との接触面において水分が急激に蒸発、消失すると同時に、小麦粉を主成分としたバッター中の固形分が焼き固められる。この現象を繰り返し、徐々にバッター中の水分除去が進行し、間隙を有する形状で小麦粉が焼き固められた網目構造の衣が形成される。乳化剤は、気−液または液−液の界面張力に影響を与えるものであり、ある種の乳化剤は、衣の形成時に「油と固体」、「油と水」もしくは「油と気体（水蒸気）」の界面張力を変化させることで、衣の性質（形状、成分、物理的性状）を変化させる。
2. Emulsifier The action of the emulsifier during cooking of fried foods such as tempura is as follows. For example, when cooking tempura, ingredients and batter (mixed tempura powder and water) are heated in high temperature oil (160-200 ° C.). When the batter comes into contact with high-temperature oil, moisture rapidly evaporates and disappears at the contact surface with the oil, and at the same time, the solid content in the batter mainly composed of flour is baked. Repeating this phenomenon, the moisture in the batter is gradually removed, and a mesh-structured garment is formed in which the flour is baked and hardened in a shape having a gap. Emulsifiers affect gas-liquid or liquid-liquid interfacial tensions, and certain emulsifiers are used in the formation of garments as "oil and solid", "oil and water" or "oil and gas (water vapor). By changing the interfacial tension, the properties (shape, components, physical properties) of the garment are changed.
種々の乳化剤の中で、本発明の天ぷら用揚げ油に添加可能な乳化剤は、ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステル、及びＨＬＢ値が２．０以下のショ糖脂肪酸エステルである。これらの乳化剤成分は、単独で使用してもよく、また混合して使用してもよい。これらの乳化剤成分は、食品添加物として市販されるものを適宜使用することができる。ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステルとしては、例えば、「ＳＹグリスターＰＯ−３Ｓ」（坂本薬品工業株式会社製）を、ＨＬＢ値が２．０以下のショ糖脂肪酸エステルとしては、例えば、「リョートーシュガーエステルＰＯＳ−１３５」（三菱化学フーズ株式会社製）をそれぞれ使用できる。
なお、ＨＬＢとは、親水性疎水性バランス（Ｈｙｄｒｏｐｈｉｌｅ Ｌｉｐｏｐｈｉｌｅ Ｂａｌａｎｃｅ）の略であって、乳化剤が親水性か親油性かを知る指標となるもので、０〜２０の値をとる。ＨＬＢ値が小さい程、親油性が強いことを示す。本発明において、ＨＬＢ値の算出はアトラス法の算出法を用いる。アトラス法の算出法は、
ＨＬＢ＝２０×（１−Ｓ／Ａ）
Ｓ：ケン化価
Ａ：エステル中の脂肪酸の中和価
からＨＬＢの値を算出する方法を言う。
Among various emulsifiers, emulsifiers that can be added to the frying oil for tempura according to the present invention are polyglycerin fatty acid esters having an HLB value of 3.5 or less and sucrose fatty acid esters having an HLB value of 2.0 or less. These emulsifier components may be used alone or in combination. As these emulsifier components, those commercially available as food additives can be used as appropriate. As a polyglycerin fatty acid ester having an HLB value of 3.5 or less, for example, “SY Glyster PO-3S” (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and as a sucrose fatty acid ester having an HLB value of 2.0 or less, for example, "Ryoto Sugar Ester POS-135" (manufactured by Mitsubishi Chemical Foods Corporation) can be used.
HLB is an abbreviation for Hydrophilic Lipophilic Balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. It shows that lipophilicity is so strong that an HLB value is small. In the present invention, the calculation method of the atlas method is used for the calculation of the HLB value. The calculation method of the Atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method for calculating the HLB value from the neutralization value of the fatty acid in the ester.
乳化剤の配合量は、本発明の天ぷら用揚げ油に対し、０．０２〜０．０８質量％、好適には０．０３〜０．０７質量％、より好適には０．０４〜０．０７質量％とする。後述する通り、本発明で使用される乳化剤は、０．０２〜０．０８質量％の配合量で天ぷら用揚げ油に添加することで、加熱調理された天ぷらの吸油量を極小値とすることができる、という特徴を有する。 The blending amount of the emulsifier is 0.02 to 0.08% by mass, preferably 0.03 to 0.07% by mass, more preferably 0.04 to 0.07% by mass with respect to the deep-fried tempura frying oil of the present invention. %. As will be described later, the emulsifier used in the present invention may be added to the frying oil for tempura at a blending amount of 0.02 to 0.08% by mass, thereby minimizing the oil absorption amount of the cooked tempura. It has the feature that it can.
ポリグリセリン脂肪酸エステルのＨＬＢ値は３．５以下とする。より好ましくは、３．５〜１．０である。ショ糖脂肪酸エステルのＨＬＢ値が３．５を超えると、所望の効果を得ることが困難となる。ポリグリセリン脂肪酸エステルは、グリセリンの重合度、エステル化度又は構成脂肪酸の種類によって、特に限定されない。また、グリセリンの重合度、エステル化度及び構成脂肪酸の種類のうちの１つ以上が異なるものの混合物であってもよい。ポリグリセリン脂肪酸エステルを構成する脂肪酸としては、例えば、オレイン酸、エルカ酸、ステアリン酸、パルミチン酸、ラウリン酸、これら脂肪酸の混合脂肪酸、あるいはパーム油、菜種油、サフラワー油、大豆油等由来の混合脂肪酸が挙げられる。中でも、オレイン酸、ステアリン酸、パルミチン酸、ラウリン酸が好ましく、特にオレイン酸が好ましい。 The HLB value of polyglycerol fatty acid ester shall be 3.5 or less. More preferably, it is 3.5-1.0. When the HLB value of the sucrose fatty acid ester exceeds 3.5, it is difficult to obtain a desired effect. The polyglycerol fatty acid ester is not particularly limited depending on the degree of polymerization of glycerol, the degree of esterification, or the type of constituent fatty acid. Moreover, the mixture of what differs in the 1 or more of the polymerization degree of glycerol, esterification degree, and the kind of structural fatty acid may be sufficient. Examples of the fatty acid constituting the polyglycerin fatty acid ester include oleic acid, erucic acid, stearic acid, palmitic acid, lauric acid, mixed fatty acids of these fatty acids, or a mixture derived from palm oil, rapeseed oil, safflower oil, soybean oil, etc. Fatty acids are mentioned. Among these, oleic acid, stearic acid, palmitic acid, and lauric acid are preferable, and oleic acid is particularly preferable.
ショ糖脂肪酸エステルは、エステル化度又は構成脂肪酸の種類によって、特に限定されない。また、エステル化度及び構成脂肪酸の種類の一方又は双方が異なるものの混合物であってもよい。ショ糖脂肪酸エステルを構成する脂肪酸の５０〜７０質量％、特に５０〜６０質量％が飽和脂肪酸であることが好ましい。ショ糖脂肪酸エステルを構成する脂肪酸としては、特に限定しないが、例えば、オレイン酸、エルカ酸、ステアリン酸、パルミチン酸、ラウリン酸、これら脂肪酸の混合脂肪酸、あるいはパーム油、菜種油、サフラワー油、大豆油等由来の混合脂肪酸が挙げられる。中でも、オレイン酸、ステアリン酸、パルミチン酸、ラウリン酸が好ましい。
ショ糖脂肪酸エステルのＨＬＢ値は２．０以下、好ましくは１．５以下である。ショ糖脂肪酸エステルのＨＬＢ値が２．０を超えると、所望の効果を得ることが困難となる。
The sucrose fatty acid ester is not particularly limited depending on the degree of esterification or the type of constituent fatty acid. Further, it may be a mixture in which one or both of the degree of esterification and the constituent fatty acid are different. It is preferable that 50 to 70% by mass, particularly 50 to 60% by mass of the fatty acid constituting the sucrose fatty acid ester is a saturated fatty acid. The fatty acid constituting the sucrose fatty acid ester is not particularly limited. For example, oleic acid, erucic acid, stearic acid, palmitic acid, lauric acid, a mixed fatty acid of these fatty acids, or palm oil, rapeseed oil, safflower oil, Examples include mixed fatty acids derived from bean oil. Of these, oleic acid, stearic acid, palmitic acid, and lauric acid are preferable.
The HLB value of the sucrose fatty acid ester is 2.0 or less, preferably 1.5 or less. When the HLB value of the sucrose fatty acid ester exceeds 2.0, it is difficult to obtain a desired effect.
３．その他の成分
天ぷら用揚げ油中には、本発明の効果を損ねない程度に、その他の成分を加えることができる。これらの成分とは、例えば、一般的な油脂に用いられる成分（食品添加物など）である。これらの成分としては、例えば、酸化防止剤、結晶調整剤、食感改良剤、乳化剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。
3. Other ingredients
Other ingredients can be added to the frying oil for tempura to the extent that the effects of the present invention are not impaired. These components are components (food additive etc.) used for general fats and oils, for example. These components include, for example, antioxidants, crystal modifiers, texture modifiers, emulsifiers, and the like, and are preferably added after deodorization and before filling.
酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。着色成分としては、例えば、カロテン、アスタキサンチン等が挙げられる。その他の吸油量の低減効果に影響を及ぼさない乳化剤としては、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレート、ジアシルグリセロール、ワックス類、ステロールエステル類、リン脂質等から適宜選択される。 Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gossypol, sesamol, and terpenes. Examples of the coloring component include carotene and astaxanthin. Other emulsifiers that do not affect the effect of reducing oil absorption include sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin condensed ricinolate, diacylglycerol, waxes, sterol esters, phospholipids, etc. Is appropriately selected.
＜天ぷら用揚げ油の製造方法＞
本発明に係る天ぷら用揚げ油に使用される油脂は、一般の液状植物油と同様、植物の種子若しくは果実から搾油された粗油を出発原料として用い、順に、必要に応じて、脱ガム工程、脱酸工程、脱色工程を経て、さらに必要に応じて脱ろう工程を介した後、脱臭工程を経た精製により製造することができる。上記脱ガム工程、脱酸工程、および脱ろう工程は、採油される前の油糧原料に応じて変動し得る粗油の品質に応じて適宜選択される。
<Method for producing fried oil for tempura >
The fats and oils used in the frying oil for tempura according to the present invention are as follows. After passing through an acid step and a decoloring step, and further through a dewaxing step as necessary, it can be produced by purification through a deodorizing step. The said degumming process, deoxidation process, and dewaxing process are suitably selected according to the quality of the crude oil which can be changed according to the oil raw material before oil extraction.
このような製造方法において、本発明の製造方法では、油脂に、上記範囲の量の乳化剤を添加する工程を含む。乳化剤は、精製工程後の油脂を加熱した後、添加、溶解することにより配合されることが好ましい。なお、該製造方法は、必要に応じて、他の添加剤を添加する工程も含んでいてもよい。他の添加剤の添加工程は、油脂の精製工程後であるのが望ましく、その添加時の油脂温度等の条件は、添加剤の種類、目的によって適宜変更されるのが望ましい。 In such a manufacturing method, in the manufacturing method of this invention, the process of adding the emulsifier of the quantity of the said range to fats and oils is included. The emulsifier is preferably blended by adding and dissolving after heating the oil after the purification step. In addition, this manufacturing method may also include the process of adding another additive as needed. The addition process of other additives is desirably after the oil refining process, and the conditions such as the oil temperature at the time of the addition are desirably appropriately changed depending on the type and purpose of the additive.
本発明の天ぷら用揚げ油の製造方法によれば、従来よりも少ない乳化剤配合量で高効率に天ぷらに残存する油分を低減させることが可能な天ぷら用揚げ油を得ることができる。 According to the method for producing frying oil for tempura according to the present invention, it is possible to obtain a frying oil for tempura that can reduce the oil content remaining in the tempura with high efficiency with a smaller amount of emulsifier than in the past.
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
＜試験１：天ぷら衣の油分量測定試験＞
下記の方法により、揚げダネを有しないバッターのみのモデル試験系を用いて、各種乳化剤を添加した加熱調理用油脂組成物で天ぷらの衣を作製し、衣に残存する油分量を測定した。
<Test 1: Oil content measurement test of tempura garment>
By the following method, a tempura garment was prepared with a cooking oil and fat composition to which various emulsifiers were added, using a batter-only model test system that did not have fried waste, and the amount of oil remaining in the garment was measured.
１．サンプル調製
精製なたね油「日清キャノーラ油」（日清オイリオグループ株式会社製）に表１に示す各種乳化剤Ｎｏ．１〜８を、０質量％(無添加)、０．０５質量％、０．１質量％、０．２５質量％となるようにそれぞれ混合し、各種加熱調理用油脂組成物（フライ用油脂）を調製した。乳化剤は、油脂８００ｇを入れて１８０℃に加熱した後、油脂に各規定量の乳化剤を添加、溶解した。
天ぷら粉「昭和天ぷら粉」（昭和産業株式会社製）３８ｇと氷水６２ｇとを混合し、バッターを作製した。
バッターを鉄製のカップ状容器に３．５ｇずつ量りとり、鉄製の鍋で１８０℃に加熱した各フライ用油脂に容器ごと５個ずつ投入し、３分間加熱した。投入後、バッターはカップから剥離して浮上し衣となり、鉄製のカップ状容器は沈殿する。１．５分経過後に衣を裏返して、３分経過した調理済み衣を網の上に移動させて５分間静置して油分をきり、これを測定用サンプルとした。
衣は、各フライ用油脂について、１０個ずつ作製した。
1. Sample Preparation Various oil emulsifiers listed in Table 1 in refined rapeseed oil “Nisshin Canola Oil” (Nisshin Oilio Group Co., Ltd.) 1-8 are mixed so that it may become 0 mass% (non-addition), 0.05 mass%, 0.1 mass%, 0.25 mass%, respectively, and the oil-fat composition for various cooking (fry oil) Was prepared. The emulsifier was charged with 800 g of fat and oil and heated to 180 ° C., and then each specified amount of emulsifier was added to the fat and oil and dissolved.
Tempura flour “Showa Tempura Flour” (manufactured by Showa Sangyo Co., Ltd.) 38 g and ice water 62 g were mixed to prepare a batter.
Batter was weighed in an amount of 3.5 g in an iron cup-shaped container, and 5 containers were put into each frying oil heated to 180 ° C. in an iron pan and heated for 3 minutes. After throwing in, the batter peels off the cup, floats and becomes a garment, and the iron cup-shaped container settles. After 1.5 minutes, the garment was turned over, and the cooked garment after 3 minutes was moved onto the net and allowed to stand for 5 minutes to drain the oil, which was used as a measurement sample.
Ten garments were prepared for each frying fat.
２．油分測定
上記測定用サンプル（加熱調理後の衣）は、重量を測定した後、減圧下で乾燥させて水分を除去した。その際、乾燥前後の重量を測定することで、水分量を算出した。
乾燥後のサンプルをヘキサンに浸漬し、衣が含有する油分をヘキサン画分に溶出させた（油分抽出）。該ヘキサン画分を回収し、ヘキサンを除去した後、残存した油分を秤量した。サンプル１０個の平均値を油分量とした。また、油分の重量を乾燥前のサンプル重量で除した値を油分割合とした。各フライ用油脂使用時のサンプルの油分量及び油分割合を表１中に示す。
さらに、Ｎｏ．１とＮｏ．３のフライ油脂について、油脂中の乳化剤添加量とサンプルの油分量との関係を図１のグラフに、油脂中の乳化剤添加量とサンプルの油分割合との関係を図２のグラフに示す。
2. Oil content measurement The sample for measurement (clothes after cooking) was weighed and then dried under reduced pressure to remove moisture. At that time, the moisture content was calculated by measuring the weight before and after drying.
The dried sample was immersed in hexane, and the oil contained in the clothes was eluted into the hexane fraction (oil extraction). The hexane fraction was collected, hexane was removed, and the remaining oil was weighed. The average value of 10 samples was defined as the oil content. Moreover, the value which remove | divided the weight of the oil content by the sample weight before drying was made into the oil content ratio. Table 1 shows the oil content and the oil content ratio of the samples when using each frying fat.
Furthermore, no. 1 and No. The relationship between the amount of emulsifier added in the fat and oil and the amount of oil in the sample is shown in the graph of FIG. 1, and the relationship between the amount of emulsifier added in the fat and oil and the proportion of the oil in the sample is shown in the graph of FIG.
※１ 商品名「リョートーシュガーエステルＰＯＳ−１３５」三菱化学フーズ株式会社製（ＨＬＢ値 １．０、脂肪酸構成（重量割合）：パルミチン酸３０％、オレイン酸４１％、ステアリン酸２３％、他６％）
※２ ペンタオレイン酸テトラグリセリン、商品名「ＳＹグリスターＰＯ−３Ｓ」坂本薬品工業株式会社製（ＨＬＢ値 ３．０）
※３ 商品名「サンソフト６６１ＡＳ」太陽化学株式会社製（ＨＬＢ値 ７．５）
※４ 商品名「サンソフトＮｏ．７５０」太陽化学株式会社製（ＨＬＢ値 ５．３）
※５ 商品名「エマゾールＬ−１２０Ｖ」花王株式会社製（ＨＬＢ値 １６．７）
※６ 商品名「リョートーシュガーエステルＬ−１９５」三菱化学フーズ株式会社製（ＨＬＢ値 １．０）
※７ 商品名「ＳＹグリスターＯＥ−７５０」坂本薬品工業株式会社製（ＨＬＢ値 ３．７）
※８ 商品名「エマルジーＭＯ」理研ビタミン株式会社製（ＨＬＢ値 ４．３、脂肪酸構成（質量割合）：パルミチン酸３４％、オレイン酸１６％、リノール酸４５％、他５％）
* 1 Product name "Ryoto Sugar Ester POS-135" manufactured by Mitsubishi Chemical Foods Corporation (HLB value 1.0, fatty acid composition (weight ratio): palmitic acid 30%, oleic acid 41%, stearic acid 23%, others 6 %)
* 2 Tetraglycerin pentaoleate, trade name “SY Glyster PO-3S” manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB value 3.0)
* 3 Product name "Sunsoft 661AS" manufactured by Taiyo Chemical Co., Ltd. (HLB value 7.5)
* 4 Product name "Sunsoft No. 750" manufactured by Taiyo Chemical Co., Ltd. (HLB value 5.3)
* 5 Product name “Emazole L-120V” manufactured by Kao Corporation (HLB value 16.7)
* 6 Product name "Ryoto Sugar Ester L-195" manufactured by Mitsubishi Chemical Foods Corporation (HLB value 1.0)
* 7 Product name “SY Grister OE-750” manufactured by Sakamoto Pharmaceutical Co., Ltd. (HLB value 3.7)
* 8 Product name “Emulsy MO” manufactured by Riken Vitamin Co., Ltd. (HLB value 4.3, fatty acid composition (mass ratio): palmitic acid 34%, oleic acid 16%,
３．測定結果の解析
図１及び表１に示す通り、加熱調理用油脂組成物にＮｏ．１の乳化剤、すなわち、ショ糖脂肪酸エステル（ＨＬＢ値 １．０）を添加した場合、その添加量が０．０５質量％付近のときに、得られるサンプル（天ぷら衣）の油分量、油分割合が明確な極小値を示すことが判明した。また、表１の結果より、Ｎｏ．２及び６の乳化剤についても、同様の傾向が見られることが分かる。一方、Ｎｏ．３の乳化剤、すなわち、乳酸ステアリン酸モノグリセリンを添加した場合は、測定範囲において、油分量の極小値は観測できなかった。Ｎｏ．４、５、７及び８の乳化剤についても、測定範囲において、明確な油分量、油分割合の極小値は見られなかった。
以上の結果より、Ｎｏ．１、２及び６の乳化剤、すなわち、ショ糖脂肪酸エステル（ＨＬＢ値 １．０）、ポリグリセリン脂肪酸エステル(ＨＬＢ値 ３．０)、及びショ糖ラウリン酸エステル（ＨＬＢ値 １．０）については、加熱調理用油脂組成物への添加量が０．０５質量％程度のときに、天ぷら等のフライ調理品の吸油量を効果的に低減できることが判明した。
3. Analysis of measurement results As shown in FIG. When 1 emulsifier, that is, sucrose fatty acid ester (HLB value 1.0) is added, when the addition amount is around 0.05% by mass, the oil content and oil content ratio of the obtained sample (tempura garment) are It was found to show a clear minimum. From the results in Table 1, No. It can be seen that the same tendency is observed for the
From the above results, No. For the
＜試験２：天ぷらでの効果実証実験＞
試験１で使用した乳化剤Ｎｏ．１を０．０５質量％添加した加熱調理用油脂組成物を調製し、これを使用して実際に天ぷらを調理して、調理品の油分低減効果を確認した。
<Test 2: Demonstration of effect with tempura>
Emulsifier No. used in Test 1 A fat and oil composition for cooking by adding 0.05% by mass of 1 was prepared, and tempura was actually cooked using this composition, and the oil content reducing effect of the cooked product was confirmed.
１．サンプル調製
精製なたね油「日清キャノーラ油」（日清オイリオグループ株式会社製）に表２に示す各種乳化剤Ｎｏ．１を、０．０５質量％となるようにそれぞれ混合し、実施例１及び２の加熱調理用油脂組成物（フライ用油脂）を調製した。乳化剤は、油脂８００ｇを入れて１８０℃に加熱した後、油脂に乳化剤を０．０５質量％添加、溶解した。一方、乳化剤を添加しないキャノーラ油を比較例１とした。
サツマイモを厚さ５ｍｍ、直径３．４ｃｍの円柱状にカットし、揚げダネとした。天ぷら粉「昭和天ぷら粉」（昭和産業株式会社製）３８ｇと氷水６２ｇとを混合し、バッターを作製した。サツマイモをバッター液に浸し、バッターを付着させた。
鍋で１８０℃に加熱した各フライ用油脂に、バッターを付着させたサツマイモを５個ずつ投入し、３分間加熱調理した。その際、加熱調理開始１．５分後に、フライ用油脂中のサツマイモを一度裏返した。３分間加熱調理した後のフライ調理品を網の上に移動させて静置して油分をきり、５分後に回収し、これを測定用サンプルとした。
フライ調理品サンプルは、各フライ用油脂について、１０個ずつ作製した。
1. Sample Preparation Various oil emulsifier Nos. Shown in Table 2 in refined rapeseed oil “Nisshin Canola Oil” (Nisshin Oilio Group Co., Ltd.) 1 were mixed so that it might be 0.05 mass%, and the oil-fat composition for cooking (fry oil for frying) of Examples 1 and 2 was prepared. The emulsifier was charged with 800 g of fat and oil and heated to 180 ° C., and then 0.05 mass% of the emulsifier was added and dissolved in the fat and oil. On the other hand, the canola oil which does not add an emulsifier was made into the comparative example 1.
The sweet potato was cut into a cylindrical shape having a thickness of 5 mm and a diameter of 3.4 cm to obtain a fried rice. Tempura flour “Showa Tempura Flour” (manufactured by Showa Sangyo Co., Ltd.) 38 g and ice water 62 g were mixed to prepare a batter. The sweet potato was immersed in the batter liquid, and the batter was adhered.
Five pieces of sweet potatoes with batters attached to each frying fat heated to 180 ° C. in a pan were cooked for 3 minutes. At that time, 1.5 minutes after the start of cooking, the sweet potato in the frying fat was turned over once. The fried cooked product after being cooked for 3 minutes was moved onto a net and allowed to stand to remove the oil. After 5 minutes, the product was collected and used as a measurement sample.
Ten fried cooked product samples were prepared for each frying fat.
２．油分測定
上記サンプル（フライ調理品）は、重量を測定した後、減圧下で乾燥させて水分を除去した。その際、乾燥前後の重量を測定することで、水分量を算出した。
乾燥後のサンプルを３０ｍＬのヘキサンに浸漬し、サンプルが含有する油分をヘキサン画分に溶出させた（油分抽出）。該ヘキサン画分を回収し、ヘキサンを除去した後、残存した油分を秤量した。サンプル１０個の平均値を油分量とした。また、油分の重量を乾燥前のサンプル重量で除した値を油分割合とした。各フライ用油脂使用時のサンプルの油分量及び油分割合を表２中に示す。
2. Oil content measurement The sample (fried cooked product) was weighed and then dried under reduced pressure to remove moisture. At that time, the moisture content was calculated by measuring the weight before and after drying.
The sample after drying was immersed in 30 mL of hexane, and the oil content contained in the sample was eluted in the hexane fraction (oil extraction). The hexane fraction was collected, hexane was removed, and the remaining oil was weighed. The average value of 10 samples was defined as the oil content. Moreover, the value which remove | divided the weight of the oil content by the sample weight before drying was made into the oil content ratio. Table 2 shows the oil content and the oil content ratio of the samples when using each frying fat.
※９ 商品名「リョートーシュガーエステルＰＯＳ−１３５」三菱化学フーズ株式会社製（ＨＬＢ値 １．０、脂肪酸構成（重量割合）：パルミチン酸３０％、オレイン酸４１％、ステアリン酸２３％、他６％） * 9 Product name “Ryoto Sugar Ester POS-135” manufactured by Mitsubishi Chemical Foods Corporation (HLB value 1.0, fatty acid composition (weight ratio): palmitic acid 30%, oleic acid 41%, stearic acid 23%, others 6 %)
表２に示す通り、実施例１の加熱調理用油脂組成物において、乳化剤を添加しない比較例と比して、得られたフライ調理品の油分が明確に低減していることが確認された。 As shown in Table 2, it was confirmed that the oil content of the obtained fried cooked product was clearly reduced in the oil and fat composition for cooking in Example 1 as compared with the comparative example in which no emulsifier was added.
＜試験３：天ぷらでの効果実証試験＞
試験１で使用した乳化剤Ｎｏ．１を０質量％（無添加）、０．０４質量％、０．０６質量％、０．０８質量％添加した加熱調理用油脂組成物を調製し、これを使用して実際に天ぷらを調理して、調理品の油分低減効果を確認した。
<Test 3: Demonstration test of effect with tempura>
Emulsifier No. used in
１．サンプル調製
精製なたね油「日清キャノーラ油」（日清オイリオグループ株式会社製）に乳化剤Ｎｏ．１（ショ糖脂肪酸エステル、商品名「リョートーシュガーエステルＰＯＳ−１３５」三菱化学フーズ株式会社製（ＨＬＢ値 １．０、脂肪酸構成（質量割合）：パルミチン酸３０％、オレイン酸４１％、ステアリン酸２３％））を、０．０４質量％、０．０６質量％、０．０８質量％となるようにそれぞれ混合し、実施例１〜５の加熱調理用油脂組成物（フライ用油脂）を調製した。乳化剤は、油脂８００ｇを加熱した後、溶解した。一方、乳化剤を添加しないキャノーラ油を比較例２とした。
サツマイモを厚さ５ｍｍ、直径３．４ｃｍの円柱状にカットし、揚げダネとした。天ぷら粉「昭和天ぷら粉」（昭和産業株式会社製）３８ｇと氷水６２ｇとを混合し、バッターを作製した。サツマイモをバッター液に浸し、バッターを付着させた。
鍋で１８０℃に加熱した各フライ用油脂に、バッターを付着させたサツマイモを５個ずつ投入し、３分間加熱調理した。その際、加熱調理開始１．５分後に、フライ用油脂中のサツマイモを一度裏返した。３分間加熱調理した後のフライ調理品を網の上に移動させて静置して油分をきり、５分後に回収し、これを測定用サンプルとした。
フライ調理品サンプルは、各フライ用油脂について、１０個ずつ作製した。
1. Sample Preparation Refined rapeseed oil “Nisshin Canola Oil” (manufactured by Nisshin Oillio Group) and emulsifier No. 1 (sucrose fatty acid ester, trade name “Ryoto Sugar Ester POS-135” manufactured by Mitsubishi Chemical Foods Corporation (HLB value 1.0, fatty acid composition (mass ratio): palmitic acid 30%, oleic acid 41%, stearic acid 23%)) are mixed so as to be 0.04% by mass, 0.06% by mass, and 0.08% by mass, respectively, to prepare the oil and fat composition for cooking (fry and oil for frying) of Examples 1 to 5. did. The emulsifier dissolved after heating 800 g of fats and oils. On the other hand, the canola oil which does not add an emulsifier was made into the comparative example 2.
The sweet potato was cut into a cylindrical shape having a thickness of 5 mm and a diameter of 3.4 cm to obtain a fried rice. Tempura flour “Showa Tempura Flour” (manufactured by Showa Sangyo Co., Ltd.) 38 g and ice water 62 g were mixed to prepare a batter. The sweet potato was immersed in the batter liquid, and the batter was adhered.
Five pieces of sweet potatoes with batters attached to each frying fat heated to 180 ° C. in a pan were cooked for 3 minutes. At that time, 1.5 minutes after the start of cooking, the sweet potato in the frying fat was turned over once. The fried cooked product after being cooked for 3 minutes was moved onto a net and allowed to stand to remove the oil. After 5 minutes, the product was collected and used as a measurement sample.
Ten fried cooked product samples were prepared for each frying fat.
２．油分測定
上記サンプル（フライ調理品）は、重量を測定した後、減圧下で乾燥させて水分を除去した。その際、乾燥前後の重量を測定することで、水分量を算出した。
乾燥後のサンプルを３０ｍＬのヘキサンに浸漬し、サンプルが含有する油分をヘキサン画分に溶出させた（油分抽出）。該ヘキサン画分を回収し、ヘキサンを除去した後、残存した油分を秤量した。サンプル１０個の平均値を油分量とした。また、油分の重量を乾燥前のサンプル重量で除した値を油分割合とした。各フライ用油脂使用時のサンプルの油分量及び油分割合を表３中に示す。
2. Oil content measurement The sample (fried cooked product) was weighed and then dried under reduced pressure to remove moisture. At that time, the moisture content was calculated by measuring the weight before and after drying.
The sample after drying was immersed in 30 mL of hexane, and the oil content contained in the sample was eluted in the hexane fraction (oil extraction). The hexane fraction was collected, hexane was removed, and the remaining oil was weighed. The average value of 10 samples was defined as the oil content. Moreover, the value which remove | divided the weight of the oil content by the sample weight before drying was made into the oil content ratio. Table 3 shows the oil content and the oil content ratio of the samples when using each fat and oil for frying.
表３に示す通り、実施例２〜４の加熱調理用油脂組成物において、乳化剤を添加しない比較例と比して、得られたフライ調理品の油分が明確に低減していることが確認された。 As shown in Table 3, in the oil and fat composition for cooking in Examples 2 to 4, it was confirmed that the oil content of the obtained fried cooked product was clearly reduced as compared with the comparative example in which no emulsifier was added. It was.
本発明の天ぷら用揚げ油は、食品製造の分野において、特にフライ調理品の製造に使用するフライ用油脂として利用することが可能である。また、その他の加熱調理用油脂組成物を要する全ての食品の製造においても利用可能である。 The fried oil for tempura according to the present invention can be used in the field of food production, particularly as a frying fat used for the production of fried foods. Moreover, it can utilize also in manufacture of all the foodstuffs which require the oil-fat composition for other cooking.
Claims (3)
前記油脂はパームオレイン油を除く液状植物油のみからなり、
前記乳化剤が、ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステル、及びＨＬＢ値が２．０以下のショ糖脂肪酸エステルからなる群から選択される少なくとも１つである、
ことを特徴とする天ぷら用揚げ油。 An oil and fat is blended with 0.02-0.08% by weight of an emulsifier,
The fats and oils consist only of liquid vegetable oil excluding palm olein oil,
The emulsifier is at least one selected from the group consisting of a polyglycerol fatty acid ester having an HLB value of 3.5 or less and a sucrose fatty acid ester having an HLB value of 2.0 or less.
A deep-fried oil for tempura.
前記油脂はパームオレイン油を除く液状植物油のみからなり、
前記乳化剤が、ＨＬＢ値が３．５以下のポリグリセリン脂肪酸エステル、及びＨＬＢ値が２．０以下のショ糖脂肪酸エステルからなる群から選択される少なくとも１つである、
ことを特徴とする天ぷら用揚げ油の製造方法。 Including a step of adding 0.02 to 0.08% by mass of an emulsifier to the refined fat after the refinement step of the fat;
The fats and oils consist only of liquid vegetable oil excluding palm olein oil,
The emulsifier is at least one selected from the group consisting of a polyglycerol fatty acid ester having an HLB value of 3.5 or less and a sucrose fatty acid ester having an HLB value of 2.0 or less.
A method for producing deep-frying oil for tempura.
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