TW450789B - Fat composition for deep fry and shortening, and method of making a deep fried food - Google Patents

Abstract

A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

Description

轺濟部中央標率局肩工消贫合作社印裝 450789 A7 B7 五、發明説明（1 ) 發明領域 本發明係關於一種含有高濃度的雙甘油酯之酥化油，及 使用此種穌化劑油炸的食品a 發明背景討論 已經明瞭雙甘油醋有不容易轉變成體脂肪的功能（請參 見JP-A 4-30〇826) »爲了由日常的油脂加工食品中攝取 有效量的雙甘油酯’必須製造一種含高濃度雙甘油酿的油 脂加工食品。 另一方面’用於油炸的傳统酥化劑中的油脂是未混合過 的油脂，如黃且油 '油菜軒油、玉米油、標摘油、挪子油 和豬油。而得自天然油脂的部份是爲了適合特別的應用3 然而含尚"S不飽和脂防酸的油脂有不良的辟藏安定性，因 此説明了一個問題，就是用油脂製成的甜點蛋糕產生油脂 劣變的臭味。雖然以棕榈油爲基礎的油脂或氫化油常常被 用來預防貯藏時油脂的劣變，但此類油脂有個問題就是以 棕櫚油爲基礎的油脂吃起來太请淡足風味ϋ，此時氫化 油於加熱時藉由氫化作用有助於改變發出的臭味。 油炸點心如洋芋片製造時，高度油炸加工，在短時間減 少澱粉中所含有的水分，藉以使油炸製品變成酥脆。然而 ，這類油炸點心有個問題就是輕微的濕氣吸收會減少酥脆 感且非常損害風味。法式油炸洋芋和炸難亦藉由高溫油炸 加工之減少包覆表層的水含量來達到酥脆感。即使當包覆 表層輕微吸收濕氣，這種油炸食品也有減少醉脆感和損害 風味。 本紙張尺度剌中國邮料（CNS ) Μ祕（21〇〗297公g (請先閱讀背面之注意事項再填寫本頁) -----:-------Ί-ί ----D------1T--=----- ------------1ίι*_ • m In —^1» ·- I · 450789 A7 B7 五、發明説明（2 ) 此外’高度油炸食品如油炸點心，法式油炸洋芋、炸雞 和油炸圈餅常會放出或慢慢流出油脂，不僅產生不良的外 觀且失去酥脆感變成濕黏。 US-A 4,976,984和EP-A 525,9 15揭示海帶油脂含有 磷脂質和雙甘油酯。然而裏面沒有關於使用含高濃度雙甘 油酯的海帶油脂於高度油炸的描述β而且，醉:化劑含钱避 質會有問題就是如盖邊!慶泡。 發明摘要 如前述本發明的目的之一是提供一種酥化劑或是一種酥 化油’其含高濃度雙甘酯，可以有效減少高度油炸時起泡 情形。 本發明更進一步的目的是提供一種油炸食品，特別是油 炸點心’是利用本發明的酵化劑所製備，其.有.較少的水份 拿量，且長時間也不會朝濕，給予令人滿意的口感。 本發明更進一步的目的是提供一種利用本發明的酥化劑 所製備的油炸洋芋及炸難，其有酥脆感且長時間也不會減 ......—.•…----------—. · ...._______------------- 少穌脆感° 本發明更進一步的目的是提供一種穌化劑在高度油炸製 造ϊ由炸圈餅時’減..少_油_脂—的_级羊^。 本發明更進一步的目的是提供一種穌化劑，可以減少油 脂慢慢溢出和竣土渔簏，並還可以促進食物於酥化劑中高 度油炸製造時的酥脆感，就如煎餅，法式油炸洋芋、炸雞 和油炸圈餅》 - 這些和本發明的其他目的，可藉由下列油脂組成來滿足 _ _____ - 5 - 本紙乐尺度適用中國國家標準{ CNS ) A4規格（2!0X297公釐） {請先聞讀背面之注意事項再填寫本頁) -訂 經濟部中*標枣局只工消资合作社印^Printed by the Central Standards Bureau of the Ministry of Economic Affairs, the shoulder labor poverty alleviation cooperative 450450 A7 B7 V. Description of the invention (1) Field of the invention The present invention relates to a shortening oil containing a high concentration of diglyceride, and the use of such a chemical agent Deep-fried food a Background discussion of the invention It has been clear that diglycerin vinegar has a function of not easily converting into body fat (see JP-A 4-30〇826) »In order to ingest an effective amount of diglyceride from daily fat processed foods 'It is necessary to make a processed food containing fats and oils with a high concentration of diglycerin. On the other hand, the fat in the traditional shortening used for frying is unmixed fat, such as yellow and oil, such as rapeseed oil, corn oil, standard picking oil, noir oil and lard. The part derived from natural oils is suitable for special applications3 However, oils containing Shang " S unsaturated fats and anti-acids have poor stability and stability, so it illustrates a problem, that is, dessert cakes made with oils and fats Produces bad smell of oil deterioration. Although palm oil-based oils or hydrogenated oils are often used to prevent the deterioration of oils and fats during storage, a problem with this type of oil is that palm oil-based oils taste too light and flavorful. At this time, hydrogenation When heated, the oil helps to change the odor by hydrogenation. When fried dim sums such as potato chips are manufactured, they are highly fried to reduce the moisture contained in starch in a short time, thereby making fried products crispy. However, a problem with this type of fried dim sum is that a slight moisture absorption reduces the crunchiness and greatly impairs the flavor. French fried potato and fried potatoes also achieve crispiness by reducing the water content of the surface layer by high temperature frying. Even when the coating surface slightly absorbs moisture, this fried food has a reduced crispiness and impaired flavor. Dimensions of this paper: China Post (CNS) Μ Secret (21〇〗 297 g) (Please read the precautions on the back before filling out this page) -----: ------- Ί-ί- --D ------ 1T-= ----- ------------ 1ίι * _ • m In — ^ 1 »·-I · 450789 A7 B7 V. Invention Explanation (2) In addition, 'highly fried foods such as fried dim sum, French fried potato, fried chicken, and donuts often release or slowly flow out fat, which not only produces a bad appearance but loses crunchy feeling and becomes sticky. US- A 4,976,984 and EP-A 525,9 15 reveal that kelp oil contains phospholipids and diglycerides. However, there is no description about the use of kelp oil with high concentration of diglycerides in high-fried foods. There are problems with quality avoidance, such as edging! Qing bubble. Summary of the invention One of the purposes of the present invention is to provide a shortening agent or a shortening oil 'which contains high concentration of diethylene glycol, which can effectively reduce high frying. It is frothy. A further object of the present invention is to provide a deep-fried food, especially a deep-fried snack, which is prepared by using the fermentation agent of the present invention. And, it will not be wet for a long time, and give a satisfactory taste. A further object of the present invention is to provide a fried potato and deep-fried potato prepared by using the shortening agent of the present invention. It will not reduce ...—. •… ----------— .. ...._______------------- Less crunchy ° A still further object of the present invention is to provide a sacrificial agent which reduces the amount of _oil_fat__ grade sheep ^ when it is highly fried to make croquettes from doughnuts. A further object of the present invention is to provide a sacrificial agent Agent, which can reduce the gradual overflow of fats and fish, and can also promote the crispy feeling of food when it is highly fried in crispers, such as pancakes, French fried potato, fried chicken, and donuts. " -These and other objects of the present invention can be satisfied by the following composition of oils and fats: _ _____-5-This paper scale is applicable to Chinese national standard {CNS) A4 specification (2! 0X297 mm) {Please read the notes on the back first (Fill in this page again)-Ordered in the Ministry of Economic Affairs

經濟部中央標準局負工消費合作社印II 450789 A7 B7 五、發明説明（3 ) ，該油脂组成包含： 小於或等於2 %重量比的單甘油酯，5 5至小於9 5 %重量 比的雙甘油酯，和5至小於45 %重量比的三甘油酯，其中 ⑴在雙甘油酯中有55%重量比至小於8 〇%重量比的脂肪酸 基是不飽和脂肪酸基。 ⑵雙甘油酯包含0.5%重量比至小於20%重量比的SS組成 ，2 0 %重量比至小於5 5 %重量比的s U組成，和2 5 %重 量比至小於7 0 %重量比的U U組成，其中S表示C i 4-22 飽和脂肪酸基’ U表示（：14.22不飽和脂肪酸基，其中 %SS+ %SU + %UU的總量等'於100。且， (3)在雙甘油醋中C 1 4和C 1 6飽和脂肪酸基對雙甘油醋中的 ’ C2〇和C22飽和脂肪酸基的重量比是1.0至0.8 » 其用於製備油炸用的酥化劑及使用此種油脂组成製備之 油炸食品。 較佳實施例之細部描述 本發明提供一種油脂或穌化劑组成，其包含5 5 %重量比 至小於9 5 %重量比的雙」)油醋，其中5 5 %重量比至小於 93%重量比的脂肪酸是不飽和脂肪·酸，和使用此種穌化劑 組成來油炸食品。 U7 此外，本發明提供以一種油脂組合物油炸的食品，該油 脂组合物包含5 5 %至9 5 %重量比的雙甘油酯，其中5 5至 小.於9 3 %重量比的組成脂肪酸是不飽和脂肪酸所组成的油 炸食品可能包含如煎餅、洋芋片，再製的洋芋片、油炸點 心食品、由米、小麥、玉米、洋芋、馬鈐薯製成的油炸點 -----~ 6 - 本紙張尺度適用中國囡家標準（CNS ) A4規格（2丨0X297公釐> (請先閱讀背面之注f項再填寫本页) 訂 450789 經濟部中"標率局員工消费合作社印餐 A7 B7 五、發明説明（4 ) { 心、炸雞，和油炸圈餅。 油炸食品較佳另含有小於或等於2%重量比的單甘油酯 和5至4 5 °/。重量比的三甘油酯。其中，雙甘油酯包含2至 2 0 %重量比的S S，2 0至55 %重量比的S U，2 5至7 0 %重 量比的UU »其中S表示（：14_22飽和脂肪酸基，U表示 c 14.2 2不飽和脂肪酸基，且％ s S + % S U + % U U的總量等於 100。該雙甘油酯中之c14和c16飽和脂肪酸基對c18， 〇2〇和C22的飽和脂肪酸基的重量比爲10至0 8 » 本發明也提供一種利用如同前述的油脂組合物作爲烹飪 和油炸時的酥化劑或油脂代替品的方法；一種以該油脂组 合物油炸食品促進其味覺、風味、外觀或口感的方法，及 一種藉該脂肪組合物金屬板食品保持其乾燥以得酥脆感的 方法。 此處名詞"煎餅"意指高度油炸的餅干，其組成（特別是 麵糰）以渡粉爲主要成份。關於它的例子包含洋芋點心如 洋字片、再製的洋芋和條狀洋芋，以麵粉爲基礎的點心， 以玉米爲基礎的點心，以米爲基礎的點心，以馬铃薯爲基 礎的點心’米果如油炸米脆片，和油炸圈餅。 此處名詞”法式油炸洋芋"是意指包含高度油炸的脱皮白 洋芋食品。在油炸前或後可添加調味料，如一般的鹽。 此處名詞"炸雞"是意指利用以澱粉如麵粉或洋芋澱粉爲 主要成扮的裹粉包覆切塊的雞肉所组成的食品，再將此裹 粉的雞肉高度油炸。難的任何部份都可以利用，包括但不 限於腿、胸、翅膀。雞塊在高度油炸前可以先浸在液體調 __-7 -__ 本紙張尺度適用中國國家準（CNS ) Λ4规格（210X 297公釐) ' • . C (请先閲讀背面之注<^-項再填寫本頁)Printed by the Central Bureau of Standards, Ministry of Economic Affairs, Consumer Cooperatives II 450789 A7 B7 5. Description of the invention (3), the oil composition contains: monoglyceride less than or equal to 2% by weight, and double to 55% to less than 95% by weight Glycerol esters, and triglycerides from 5 to less than 45% by weight, wherein the fatty acid group in which fluorene has from 55% to less than 80% by weight in diglycerides is an unsaturated fatty acid group. ⑵Diglyceride contains 0.5% by weight to less than 20% by weight of SS composition, 20% by weight to less than 55% by weight of s U composition, and 25% by weight to less than 70% by weight of UU composition, where S represents C i 4-22 saturated fatty acid group, U represents (: 14.22 unsaturated fatty acid group, in which the total amount of% SS +% SU +% UU is equal to 100). And (3) in diglycerol The weight ratio of C 1 4 and C 1 6 saturated fatty acid groups to 'C 2 0 and C 22 saturated fatty acid groups in diglycerol vinegar is 1.0 to 0.8 »It is used for preparing a shortening agent for frying and the composition using such fats and oils Prepared fried food. Detailed description of the preferred embodiment The present invention provides a composition of fats and oils, which contains 55.5% by weight to less than 95.5% by weight of double ") oil and vinegar, of which 55% by weight Fatty acids with a weight ratio of less than 93% are unsaturated fats and acids, and fried foods using this composition. U7 In addition, the present invention provides a food fried with a fat and oil composition, the fat and oil composition comprising 55 to 95% by weight of a diglyceride, of which 55 to less than 9.3% by weight of a constituent fatty acid The fried foods composed of unsaturated fatty acids may include pancakes, potato chips, processed potato chips, fried snack foods, fried points made of rice, wheat, corn, potato, and potato ---- -~ 6-This paper size is in accordance with Chinese Standard (CNS) A4 specification (2 丨 0X297mm > (Please read the note f on the back before filling this page) Order 450789 in the Ministry of Economic Affairs " Standards Bureau staff Consumer cooperatives ’printed meals A7 B7 V. Description of the invention (4) {Hearts, fried chicken, and donuts. Fried foods preferably contain monoglycerides less than or equal to 2% by weight and 5 to 4 5 ° / Weight ratio of triglyceride. Among them, the diglyceride contains 2 to 20% by weight of SS, 20 to 55% by weight of SU, and 25 to 70% by weight of UU »where S represents (: 14_22 saturated fatty acid group, U means c 14.2 2 unsaturated fatty acid group, and the total amount of% s S +% SU +% UU is equal to 100 The weight ratio of the c14 and c16 saturated fatty acid groups to the c18, 002, and C22 saturated fatty acid groups in the diglyceride is 10 to 0 8 »The present invention also provides a cooking and frying method using the aforementioned fat and oil composition A method of shortening or a substitute for fats and oils; a method for promoting fried food with the fat and oil composition to promote its taste, flavor, appearance or mouthfeel, and a metal plate food with the fat composition to keep it dry to obtain a crispy feeling Here the term " pancake " means highly fried biscuits, the composition (especially dough) of which is made from flour powder. Examples of it include potato snacks such as potato chips, processed potato and bar. Shaped potato, flour-based snack, corn-based snack, rice-based snack, potato-based snack 'rice crackers such as fried rice crackers, and donuts. Here The term "French fried potato" refers to foods that contain highly fried, peeled white potato. Seasonings, such as ordinary salt, can be added before or after frying. The term "fried chicken" here means using A food made of starch-coated chicken coated with flour, such as flour or potato starch, and then highly fried with this flour-coated chicken. Any part that is difficult can be used, including but not limited to legs , Breast, wings. Chicken pieces can be immersed in liquid before being highly fried. __- 7 -__ This paper size applies to China National Standard (CNS) Λ4 size (210X 297 mm) '•. C (Please read first (Notes on the back < ^-item please fill out this page)

'、fw*J 450789 A7 _ B7 五、發明説明（5 ) 味料中。 此處名詞"油炸圈餅"是意指利用混合的麵粉、糖、蛋和 乳製品’香料等麵糰捏成盤狀、橢圓或環狀的食品，再將 此成形的麵糰加以高度油炸。關於它的例子包含油炸圈餅 蛋糕’軟油炸圈餅、酵母發酵圈餅和油炸丹麥點心，更進 一步包括’含有烹調餡料的麵包如咖哩饀的麵包和含銘捲 餅。 本發明中酥化劑使用的脂肪或油脂原料並未限制其來源 。蔬菜、動物或其他脂肪和油炸皆可能用作爲原料β其中 例子包括油菜籽油、葵花油 '玉米油、黃豆油、米糠油、 紅花油、棕櫚油、花生油和牛油，這些油脂或脂肪的部份 和藉氫化作用轉酯化作用等修飾其熔點者也可加以利用 0 的混合物和硬化黃豆油釦掉柯^ 的展.佥Jh异.較. 經濟部中夾標準局員工消费合作社印聚 本發明中的酥化劑較佳的是藉由前述脂肪和油脂的任一 種所分離出之脂肪酸和甘油經酯化作用所獲得具高雙甘油 酯含量的脂肪3該脂肪單獨或與前述之原始脂肪或油脂的 混合物也可加以利用》如果需要可以添加抗氧化劑於其中 。反應時所獲得過多的單甘油酯可藉分子蒸餾法或層析法 去除。Sa化反應可藉使用絵性催化劑等的化學反應來執行 。較好的是在溫和的狀況下使用具有1，3_位置特異性的脂 肪酶來進行酵素反應，因爲藉由酵素法獲得的脂肪風味優 良。 本發明的酥化劑包含一種脂肪组合物，此種脂肪組成含 ----- (請先聞讀背面之注意事項再填寫本頁} 本紙張尺度適用中國园家標隼（CNS}A4規格（210X297公釐） 450789 經濟部中次梯準局R工消费合作社印奴 A7 _ B7 五、發明説明（6 ) 高含量雙ϋ輿’可有效#制體内聘坪累積。特別是’此 酥化劑的油脂組成具有5 5至小於9 5 %重量比的雙甘油酯 ，較好的是65至小於95 %重量比，而含在雙甘油酯中55 至小於9 3 %重量比的脂肪酸基是不飽和脂肪酸基，如果含 在雙甘油酯中的不飽和脂肪酸含量小於55%重量比（依據 總脂肪酸基），此酥化劑具有很高的这點提供令人滿意的 使用性，如果其含量高於9 3 %重量比*用此酥化劑高度油 炸時可能會造成油炸食品似乎釋放出或徐徐流出油脂並給 予令人不滿意的油膩口感。 在雙甘油酯中不飽和脂肪酸基含量較好是從55至小於 8 0 %重量比，因爲此酥化劑不會在油炸製品中可能形成如 釋放出或徐徐流出油脂的情形s在實施例中，一個較好的 脂肪酸基組合包含0 · 5至小於2 0 %重量比的s S組成物， 從2 0至小於5 5 %重量比的S U组成物，和從2 5至小於 7 0 %重量比的U U組成物，其中S表示C14.22飽和脂肪酸 基，而U表示CM-22不飽和脂肪酸基=>該58組成物，SU 組成物’ U U組成物含量較好分別是從2至小於1 6 %重量 比，從2 5至小於5 0 %重量比和從3 0至少於6 5 %重量比， 而最好的分別是從4至小於1 2 %重量比，從3 0至小於4 8 % 重量比和從3 5至小於6 0 %重量比。如果S S组成物含量超 過2 0 %重量比，此酥化劑具有很高的熔點且難於去立即使 用。如果SU組成物的含量小於20%重量比，SS組成物 結晶分離出來可能會引起使用上的問題。S U组成物含量 rij於5 5 %重f比在本製品中是不需要的，這樣的醉化劑需 ____- 9 -_ 張尺度適用中國國家標毕（CNS ) A4規格（210X297公釐） ~" (請先聞讀背面之注意事項再填寫本頁)', Fw * J 450789 A7 _ B7 V. Description of the invention (5) In the flavor. The term "donuts" here refers to the use of mixed flour, sugar, eggs, and dairy products, such as spices, to knead dough, oval, or ring-shaped foods, and then the dough is highly oiled Fried. Examples about it include donut cakes ' soft donuts, yeast donuts, and deep-fried Danish pastries, and further include ' breads containing cooking fillings such as curry buns and burritos. The source of the fat or oil raw material used in the shortening agent in the present invention is not limited. Vegetables, animals, or other fats and deep-frying may be used as raw materials. Β Examples include rapeseed oil, sunflower oil, corn oil, soybean oil, rice bran oil, safflower oil, palm oil, peanut oil, and tallow. Those who modify its melting point by hydrogenation, transesterification, etc. can also use the mixture of 0 and hardened soybean oil to deduct Ke ^ 's exhibition. 异 Jh 异. Comparison. Printed by the Consumer Affairs Cooperative of the Standards Bureau of the Ministry of Economic Affairs The shortening agent in the invention is preferably a fat having a high diglyceride content obtained by esterification of fatty acids and glycerol separated from any of the aforementioned fats and oils. 3 The fat alone or in combination with the aforementioned raw fats. Or a mixture of oils and fats can also be used. Antioxidants can be added to it if necessary. Excessive monoglyceride obtained during the reaction can be removed by molecular distillation or chromatography. The Saification reaction can be performed by a chemical reaction using a tritium catalyst or the like. It is preferable to use a lipase with 1,3-position specificity for the enzyme reaction under mild conditions, because the fat flavor obtained by the enzyme method is excellent. The shortening agent of the present invention contains a fat composition, and this fat composition contains ----- (please read the precautions on the back before filling out this page} This paper size is applicable to China Garden House Standard (CNS) A4 (210X297 mm) 450789 Industrielle Consumer Cooperative Cooperative A7 _ B7, Ministry of Economic Affairs, Ministry of Economic Affairs, A7 _ B7 V. Description of the Invention (6) High content of Shuangyuyu 'can effectively # accumulate in-house employment. Especially' this crisp The fat and oil composition of the chemical agent has a diglyceride of 55 to less than 95% by weight, preferably 65 to less than 95% by weight, and a fatty acid group containing 55 to less than 93% by weight of the diglyceride. It is an unsaturated fatty acid group. If the content of unsaturated fatty acid contained in the diglyceride is less than 55% by weight (based on the total fatty acid group), this shortening agent has a high point, which provides satisfactory usability, if its Content higher than 93% by weight * High frying with this shortening may cause fried foods to appear to release or slowly flow out of fat and give an unsatisfactory greasy taste. Unsaturated fatty acid groups in diglycerides The content is preferably from 55 to less than 80% by weight Because this shortening agent may not form in the fried product, such as the release or the outflow of fat slowly. In the embodiment, a better fatty acid-based combination contains 0.5 to less than 20% by weight s S Compositions, SU composition from 20 to less than 55% by weight, and UU composition from 25 to less than 70% by weight, where S represents a C14.22 saturated fatty acid group and U represents CM-22 Unsaturated fatty acid group = > The 58 composition, the SU composition 'UU composition content is preferably from 2 to less than 16% by weight, from 25 to less than 50% by weight and from 30 to less than 65% by weight, and the best are from 4 to less than 12% by weight, from 30 to less than 48% by weight and from 35 to less than 60% by weight. If the SS composition content exceeds 20% by weight, this shortening agent has a high melting point and is difficult to use immediately. If the content of the SU composition is less than 20% by weight, the SS composition crystallizes and may cause problems in use. SU composition The content of rij at 55.5% by weight is not needed in this product. Such intoxicants need ____- 9 -_ Use Chinese National Standard Complete (CNS) A4 specification (210X297mm) ~ " (Please read the precautions on the back before filling this page)

450789 A7 B7 經濟部中决標隼局員工消合作社印製 五、發明説明（7 要一個必要步驟即分餾，會導致成本增加》如果ϋϋ组成 物含量高於70%重量比，高度油炸後可能會發生油脂徐徐 流出的現象。 本發明之酥化劑所含之雙甘油酯中，C|4和Ci6飽和脂肪 酸基對C!8，Cm和（：22的飽和脂肪酸基的重量比較好的是 1-0至0.8，最好是2.〇至7.〇。與傳統主要含三甘油酯的 月曰肪比較，本脂肪組成物含高濃度雙甘油酯値得注意的是 在生理特性上的獨特改變，是依賴其中所含脂肪_酸基的種 類。如果上述比例低於1 0，此酥化劑會變得濃稠和微小 結时且難於去立即使用^如果上述比例超過8 〇，用此味 化劑高度油炸之食品會減少酥脆感，和形成油腻的口感。 有些油脂含少量的天然雙甘油酯，在本發明的酥化劑中 所有雙甘油酯的量，包括這些天然雙甘油酯，較好是在上 面所表示的範圍内。 在本發明中’酥化劑較好有不低於—般烹調溫度的發煙 點’例如170°c。從達到令人滿意的風味的立足點來看， 在本發明的酥化劑中所含的單甘油酯含量較好是2%重量 比或更低’最好是在15 %重量比以下，還要更好的是在 1 3 %重量比以下。 本發明的油炸食品係包含該脂肪组合物，而該脂肪組合 物是於高度油炸過程中被吸收的。例如：洋芋片在高度油 炸過程吸收此種脂肪組合物可能從1 〇至5 〇 %重量比。炸 雞、法式油炸洋芋和油炸圈餅的表層可能含有高濃度的此 種脂肪組合物。 -10 本紙汝尺度適用中關家縣（CNS ) A4規輅（21()χ297公楚） n - I- - - I ~ - I— -1 ---- (讀先閲讀背面之注項再填寫本頁) -丁 -d 450789 A7 __________B7 五、發明説明（8 ) 含有大量此種脂防组合物的油炸食品比含小量者有更安 定的品質，使用大量油脂高度油炸可以減少油脂溫度變化 ’用於高度油炸的油脂量需要5公升或更多，較好是丨〇公 升或更多s 爲了抑制油炸食品的劣度，抗氧化劑如生育醇、抗壞血 酸酯和天然抗氧化成份也可能被利用。抗壞血酸酯的例子 包括軟酯酸和硬酯酸。天然抗氧化成份的例子包括由茶的 葉片或根得到之植物萃取物，和草藥如迷迭香、桃子等3 雖然祷脂質不常被添加在本穌化劑中，它們可能以不會 引起熱變色的量添加，較好的是l〇〇ppm或更少，最好是 50ppm或更少。 具體實例 根據本發明的概述，便可藉由參考下列特別的例子獲得 進一步的了解。這些例子僅提供實例的目的，除特別另外 註明外，不作限制用》 Λ 在這些實例中全部的百分比和分數都是重量比。 實例1 雙甘油酯的製備 經濟部中夾標隼局員工消贽合作社印聚 <锜先閱讀背面之注項再填寫本頁) 3.5公斤的油菜籽油與3 . 5公斤的蒸餾水混合，再加入5 克商品名爲"Lipase OF"的商業用脂肪酶製品，其由 M e i t 〇 S a n g y 〇 C 〇 L t d.所製造。混合液經 3 6 °C，5 小 時攪拌反應後，離心該反應混合物，在上層即可獲得由油 菜籽油分離出的脂肪酸。 前述獲得之脂肪酸與甘油以2 / 1的分子比例混合，所得 -11 - 本紙張尺度適/fl中國國家標準（CNS } A4規格（210x297公釐） A7 4507 89450789 A7 B7 Printed by the Ministry of Economic Affairs, the Bureau of Consumers ’Cooperatives. V. Invention Description (7 A necessary step is fractionation, which will increase costs." If the content of radon composition is higher than 70% by weight, it may be highly fried. The phenomenon that fat gradually flows out. Among the diglycerides contained in the shortening agent of the present invention, the weights of C | 4 and Ci6 saturated fatty acid groups to C! 8, Cm and (: 22 saturated fatty acid groups are better. 1-0 to 0.8, preferably 2.0 to 7.0. Compared with the traditional fats which mainly contain triglycerides, this fat composition contains high concentrations of diglycerides. It is important to note the physiological characteristics The unique change is that it depends on the type of fatty acid groups contained in it. If the above ratio is less than 10, this shortening agent will become thick and micro-crusted and difficult to use immediately. If the above ratio exceeds 80, use Highly fried foods with this flavoring agent will reduce the crispiness and greasy taste. Some fats and oils contain a small amount of natural diglycerides, and the amount of all diglycerides in the shortening of the present invention, including these natural diglycerides Esters, preferably as described above In the present invention, 'the shortening agent preferably has a smoke point not lower than the normal cooking temperature', for example, 170 ° C. From the standpoint of achieving a satisfactory flavor, in the present invention, The content of the monoglyceride in the shortening agent is preferably 2% by weight or less, more preferably 15% by weight or less, even more preferably 13% by weight or less. The oil of the present invention Fried foods contain the fat composition, and the fat composition is absorbed during the high frying process. For example, potato chips absorb such a fat composition during the high frying process, which may range from 10 to 50% by weight. The surface layer of fried chicken, French fried potato, and donuts may contain such a fat composition at a high concentration. -10 This paper applies the standard of Zhongguanjia County (CNS) A4 (21 () χ297) n-I---I ~-I— -1 ---- (Read the notes on the back before filling in this page) -D-d 450789 A7 __________B7 V. Description of the invention (8) Contains a large amount of this kind of grease The fried food of the composition has more stable quality than those containing a small amount, and high-frying with a large amount of fat can reduce oil Temperature change 'The amount of fat used for high frying requires 5 liters or more, preferably 丨 0 liters or more. In order to suppress the inferiority of fried foods, antioxidants such as tocopherol, ascorbate and natural antioxidants May also be used. Examples of ascorbic acid esters include soft and stearic acids. Examples of natural antioxidants include plant extracts obtained from the leaves or roots of tea, and herbs such as rosemary, peach, etc. 3 Rarely added to this agent, they may be added in amounts that do not cause thermal discoloration, preferably 100 ppm or less, and most preferably 50 ppm or less. Specific Examples According to the Summary of the Invention , You can learn more by referring to the following special examples. These examples are provided for the purpose of illustration only and are not intended to be limiting unless otherwise specifically stated. In the examples, all percentages and fractions are weight ratios. Example 1 Preparation of diglycerides. The Ministry of Economic Affairs, the Ministry of Economic Affairs, the staff of the Bureau, Consumer Cooperatives, Co., Ltd. (please read the note on the back before filling out this page). 3.5 kg of rapeseed oil was mixed with 3.5 kg of distilled water. Added 5 grams of a commercial lipase preparation under the trade name " Lipase OF " manufactured by Meit 〇S angy 〇C 〇L t d. After the mixed solution was stirred at 3 ° C for 5 hours, the reaction mixture was centrifuged to obtain fatty acids separated from rapeseed oil in the upper layer. The previously obtained fatty acid and glycerin were mixed in a molecular ratio of 2/1, and the obtained -11-this paper is suitable for the size / fl Chinese national standard (CNS) A4 size (210x297 mm) A7 4507 89

7 B 五、發明説明（9 ) 混合物在5 0 °C，和利用商品名爲"L i ρ 〇 z y m e 3 A"的商業 用脂肪酶製品作爲催化劑在減壓下反應。此脂肪酶製品是 由Novo Industri A.S.所製造，爲一種具有1，3位置選 擇性的固定脂肪酶。將脂肪酶製品過濾掉後，所獲得的混 合物經過分子蒸餾和傳統的方法純化即可獲得由油菜籽油 分離出來的雙甘油酯混合物，其具有下列組成 三甘油酯12%， 雙甘油酯87%，和 單甘油酯1 %。 油炸用酥化劑的製備7 B V. Description of the invention (9) The mixture was reacted at 50 ° C, and a commercial lipase preparation was used as a catalyst under the trade name " L i ρ 〇 z y m e 3 A " under reduced pressure. This lipase preparation is manufactured by Novo Industri A.S. and is a fixed lipase with a selectivity of 1, 3 positions. After filtering the lipase preparation, the obtained mixture can be purified by molecular distillation and traditional methods to obtain a diglyceride mixture separated from rapeseed oil, which has the following composition: triglyceride 12%, diglyceride 87% , And monoglyceride 1%. Preparation of crisping agent for frying

0.07%生育醇和0.03 %抗壞血酸酯是當作抗氧化劑添加 至雙_甘油醋混合物、油菜杆油和如表1所示的四種雙甘油 酯混合物和油菜籽油的混合物中，因此可得酥化劑A至F 表1 油脂組合物(％) 雙甘油酯中 甘油酯组成份(％) 酸價 發煙點 油菜籽油 DG 不飽和脂肪酸 含量> (%) MG 單甘油酷 DG 雙甘油酯 TG 三甘油酯 CC) A 30 70 91.4 0.8 61.6 37.6 0.05 225 B 20 80 91.4 0.8 70.1 29.1 0.06 220 C - 100 91.4 1.0 87.0 12.0 0.09 218 D 50 50 91.4 0.6 44.7 54,7 0.06 230 E 80 20 91.4 0.4 19.2 80.4 0.07 235 F 100 91.4 ’0.2 2.3 97.5 0.09 238 經濟部中央標準扃貝工消资合作社印製 (請先閲讀背面之注f項再填寫本頁) 洋芋片的Μ備和評估 酥化劑Α至F ，每種以〗〇公斤的量，置入電子油炸鍋 本紙張尺度適用中國囷家標车（CNS>A4規格（21〇Χ297公釐） 450789 Α7 Β7 五、發明説明（10 ) 中’加熱至180 C。該油炸銷是由Sanyo Electric Co. Ltd製造’商品名爲SEF_D9A β去皮的白洋芋切成約 1 . 5公厘的薄片，以水洗去表面的澱粉和可溶性物質，再 拭去殘留的水份，使之乾燥。切片洋芋在各種酥化劑中以 1 8 0 °C加熱3分鐘製成洋芋片，之後立即測量洋芋片的水 份含量，加熱時，每種酥化劑都作起泡試驗β洋芋片在製 成後互即和貯藏於2 〇 °C，6 5 ± 5 °/。R Η (相對濕度）後，作口 感和濕氣吸收的試驗β風味評估在更進一步處理即將洋芋 片以銘箔紙包裹貯藏於陰涼處3 〇天後進行3 高度油炸時的起泡及廄 觀察酥化劑的起泡性將之分成五級。幾乎沒有起泡者標 示爲5分’而油菜籽油（酥化劑F)標示爲1分。 獲得結果如表2所示。 口感 洋芋片的酥脆感評估是藉10位品評員的感覺，將之分成 五級。給予於0中有明顯酥脆感且清爽者5分，而給予較不 酥脆且厚重者1分。將10位品評員的分數平均來評量。 獲得結果如表3所示。 經濟部中夾標準局肩工消費合作社印製 —^1 ^^^1 iln I H^I i^i— J - c (請先M讀背面之注意事項再填寫本頁) 水份含量和濕氣吸收 水份含量：水份含量的測定是利用由C E Μ製造，商品 名爲AVC-80的油含量/水含量儀。 濕氣吸收：洋芋片在最開始時先稱重，在以重量的增加 來決定水含量（％)的增加β 獲得結果如表4所示。 ------------~ 13 -_ 本紙張尺度適州中國国家標牟（CNS )入4規格（2Η) X 297公楚) _ -- 450789 A7 B7 五 發明説明（π 風味 洋芋片的風味評估是藉10位品評員的感覺試驗，將之分 成五級。給予没有油脂劣變臭味和令人不快氣味者5分， 给予用油菜籽油高度油炸者1分。將10位品評員的分數平 均來評量。 獲得結果如表5所示》 表2 ί^ϋ Η = 1^1 In ^^1 —^· JJ^r ^^1 n · c (請先聞讀背面之注意事項再填寫本頁) -訂 經濟部中央標準局負工消资合作社印褽 表3 例子 比較用組合物 油炸用酥化劑 A B C D E F 製造當時 4.7 4.7 4.8 4.2 3.8 3.5 2天後 4.1 4.2 4.5 3.2 3.0 2.0 5天後 3.9 3.9 3.9 2.5 1.5 1.2 高膚油炸的耜泡情形 例子 比較用組合物 油炸用酥化劑 A B C D E F 起泡情形 3.5 3.5 4.0 2.0 1.5 1.0 張 紙 :本 免適用中囡國家標準（CNS ) Α4規格（210X297公釐） 450789 A7 B7 五、發明説明（I2 ) 表4 水含量和濕氣應用 例子 比較用組合物 油炸用酥化劑 A B C D E F 水含量(％) 製造當時 1.8 1.7 1.6 2.3 2.5 2.8 増加的水 含量(％) 製造當時 0 0 0 0 0 0 2天後 1.0 0.9 0.8 1.4 1.7 2.0 5天後 1.5 1.3 1.3 2.3 2.6 2.8 表5 風味 例子 比較用組合物 油炸用酥化劑 A B C D E F 30天後 4.5 4.7 4.7 3.7 2.6 1.0 (請先閲讀背面之注意事項再填本頁)0.07% tocopherol and 0.03% ascorbate are added as antioxidants to the bis-glycerol vinegar mixture, rapeseed oil, and a mixture of four diglyceride mixtures and rapeseed oil as shown in Table 1, so it can be shortened Agents A to F Table 1 Fat composition (%) Glyceride composition in diglyceride (%) Acid value Smoke point Rapeseed oil DG Unsaturated fatty acid content > (%) MG Monoglycerol DG Diglyceride TG Triglyceride CC) A 30 70 91.4 0.8 61.6 37.6 0.05 225 B 20 80 91.4 0.8 70.1 29.1 0.06 220 C-100 91.4 1.0 87.0 12.0 0.09 218 D 50 50 91.4 0.6 44.7 54, 7 0.06 230 E 80 20 91.4 0.4 19.2 80.4 0.07 235 F 100 91.4 '0.2 2.3 97.5 0.09 238 Printed by the Central Standard of the Ministry of Economic Affairs, Coconut Consumers Cooperatives (please read the note f on the back before filling this page) Preparation and evaluation of potato chips A to F , Each in an amount of 〖0 kg, placed in an electronic fryer. The paper size is applicable to Chinese standard car (CNS > A4 specification (21〇 × 297 mm) 450789 Α7 Β7 5. In the description of the invention (10) 'Heating Up to 180 C. The fried pin is made by Sanyo Electric Co. Ltd.'s trade name SEF_D9A β peeled white Jerusalem artichoke is cut into about 1.5 mm flakes, the surface starch and soluble matter are washed away with water, and the remaining water is wiped off to dry. The shortening was heated at 180 ° C for 3 minutes to make potato chips, and the moisture content of the potato chips was measured immediately after heating. When heating, each of the shortening agents was tested for foaming. The β potato chips were made immediately after being made. After storage at 20 ° C, 6 5 ± 5 ° /. R Η (relative humidity), test for taste and moisture absorption. Beta flavor evaluation. In further processing, potato chips are wrapped in a foil and stored in a cool place. After 30 days, 3 times of frying during high-frying and frothing were observed. The frothing ability of the shortening agent was divided into five grades. Few people who froth were marked as 5 points, and rapeseed oil (shortening agent F) was marked. The score is 1. The obtained results are shown in Table 2. The crispness evaluation of the tasting potato chips was divided into five grades based on the feelings of 10 reviewers. Those who gave a clear crispy feeling in 0 and scored 5 points gave Less crispy and heavy 1 point. Average the scores of 10 reviewers. The results are shown in Table 3. Printed by the Ministry of Economic Affairs of the Central Bureau of Standards and Consumers Cooperatives— ^ 1 ^^^ 1 iln IH ^ I i ^ i— J-c (Please read the notes on the back before filling in this Page) Moisture Content and Moisture Absorption Moisture Content: The moisture content was measured using an oil content / water content meter manufactured by CE M under the trade name AVC-80. Moisture absorption: Potato chips are weighed at the beginning, and the increase in water content (%) is determined by the increase in weight. Β The obtained results are shown in Table 4. ------------ ~ 13 -_ This paper size is suitable for China National Standards (CNS) in 4 sizes (2Η) X 297 Gongchu) _-450789 A7 B7 Five inventions (π The flavor evaluation of the flavored potato chips was divided into five grades based on the sensory test of 10 panelists. Those who did not have bad fat odor and unpleasant odor were given 5 points, and those who were highly fried with rapeseed oil were given 1 point. The scores of the 10 judges were averaged to evaluate. The obtained results are shown in Table 5. Table 2 ί ^ ϋ Η = 1 ^ 1 In ^^ 1 — ^ · JJ ^ r ^^ 1 n · c (Please listen first (Please read the notes on the back and fill in this page again)-Order the seal of the Central Laboratories of the Ministry of Economic Affairs, Consumers and Consumers Cooperatives. Table 3 Example Comparative Compositions Frying Shortening Agent ABCDEF At the time of manufacture 4.7 4.7 4.8 4.2 3.8 3.5 2 days later 4.1 4.2 4.5 3.2 3.0 2.0 5 days later 3.9 3.9 3.9 2.5 1.5 1.2 Examples of high-skinned deep-fried blistering cases Comparative composition for deep-fried shortening ABCDEF Foaming conditions 3.5 3.5 4.0 2.0 1.5 1.0 Sheets: This exemption applies囡 National Standard (CNS) A4 specification (210X297 mm) 450789 A7 B7 V. Description of the invention (I2) Table 4 Water content and humidity Application example Comparative composition Frying shortening ABCDEF Water content (%) At the time of manufacture 1.8 1.7 1.6 2.3 2.5 2.8 Increased water content (%) At the time of manufacture 0 0 0 0 0 0 2 days later 1.0 0.9 0.8 1.4 1.7 2.0 After 5 days 1.5 1.3 1.3 2.3 2.6 2.8 Table 5 Flavor example comparison composition ABCDEF for frying for frying 30 days later 4.5 4.7 4.7 3.7 2.6 1.0 (Please read the precautions on the back before filling this page)

MM‘部中夾標準局I工消背合作社印製 實例2 油炸圈餅的製備 酥化劑C和F每種以1公斤的量置入油炸平盤中，加熱 至1 8 (TC。3 0份糖和8份酥化劑混合後與1份的鹽以Kao Corp Japan製的New Eqona機器揉捏》此混合物以帶 有攪打器的直立式混合設備攪拌。此混合物在慢慢加入20 份蛋和35份水後更進一步攪打，直到變成乳酪狀。另外添 加8 0份的低筋麵粉，2 0份的尚妨麵粉和3份的泡打粉：r得 到的混合物攪拌90秒。得到麵糰後，將之擀成約1公分厚 ，置於室溫下20分鐘。該麵皮以餅干切割器打成直徑75 本紙張尺度逋用中國國家標準（CNS } A4規格（2丨〇’〆297公楚） 450789 經濟部中戎標隼局負工消費合作社印掣 A7 B7 五、發明説明（丨3 ) 公厘的油炸圈餅，由此得到的4片麵糰，投入加熱至18〇 C的酥化劑中於其中高度油炸數分鐘至表面轉變成金黃色 。油炸麵糰以金屬網撈起，將過多的油脂慢慢流出。上述 步螺重複二次去油炸此四片麵糰片。 評估及結果 被吸收的酥化劑C和F的總量是從稱量油炸盤中油脂的 重量來計异’發現分別是1 1 9.9克和1 9 2,9克。以蛛化劑 C油炸的油炸圈餅比起以酥化劑ρ油炸者有較好的穌脆口 感和較不油腻的感覺。 實例3 法式油炸洋芊的劁播 穌化劑C和F每種以1 〇公斤的量置入電子油炸器，加 熱至180 C。此電子油炸器爲Sanyo Electric Co., Ltd.製造，商品名爲SEF-D9A。未去皮的洋芋清洗乾淨 ’全長切成4至6片的波浪形。這些洋芋切片浸於水中約 15分鐘〇拭去殘留在洋芋片上的水份後，將洋芋切片置入 各種加熱至1 8 0 °C的醉化劑中，於其中油炸數分鐘，輕輕 撥掉’直到每一片都完全油炸至表面呈金黃色。 評估的結果 在高度油炸時，酥化劑C的起泡情形少於酥化劑F。高 度油炸後5分鐘，油炸洋芋從外表看幾乎沒有油脂滲出， 高度油炸1 5分鐘内作油炸洋芋的口感評估《以酥化劑c 油炸的洋芋表面酥脆並擁有令人滿意的口感，且比起以酥 化劑F油炸者，較不油膩。 ------- 16 - 本紙張尺度適用中國國家標準（CNS > A4g ( 21〇X297公釐） (請先聞讀背面之注$項再填寫本頁) .訂--Γ. 460789 經濟部中央標準局β工消费合作社印裝 A7 B7 五、發明说明（14 ) 實例4 炸難的製備 酥化劑C和F每種以10公斤的量置入電子油炸鍋中， 加熱至170/C »此電予油炸鍋爲Sanyo Electric Co., Ltd.製 造，商品名爲SEF-D9A。雞腿切成比一口稍大的塊狀， 和少量的鹽、胡椒、再加入檸檬汁，將它們混合之後，在 難塊上輕輕覆蓋一層麵粉。此調味的難塊投入加熱至 T：的穌化劑中，油炸數分鐘直到其表面變成酥脆3 評估的結果 在鬲度油炸時，酥化劑C的起泡情形少於酥化劑F。高 度油炸後5分鐘後，炸雞由外表看幾乎沒有油脂滲出a高 度油炸1 5分鐘内作炸難的口感評估。以酥化劑匚油炸的 難塊’其包覆的表面有酥脆感，並擁有令人滿意的口感， 且比起以酥化劑F油炸者，較不油腻。 實例5 雙甘油酯的製備 硬化油菜杆油（熔點3 1 · 5。(：）和棕櫚油被使用作爲如例1 獲得脂肪酸的相同方法的原料D由各種油脂獲得的脂肪酸 如表6所 示。 -17 - 本紙張尺度遥用中國囷家標準< CNS ) A4規格{ 210X297公釐） 1 —-I —.---------.訂 (請先閲讀背面之iif項再填寫本頁) 450789 A7 A7 B7 五、發明説明（I5 ) 表6 ; 硬化油菜軒油 椋櫚油 Ci4:0 - 1.1 Cl6:0 3.8 44 C]6；l 0.2 0.1 Ci 8:〇 12.0 4.5 Ci8:l 78.7 39.2 Clg；2 0.2 10.1 Cl g：3 - 0.4 C2〇;0 - 0.4 ^20:1 2.3 這二種脂肪酸混合物互相混合後其比例如表7所示。由 此獲得的雙甘油酯混合物〗至4與例1是相同的處理方法。 -1_^---.--Q II (請先閲讀背面之注意事項再填寫本I) ir 經濟部中夾標準局負工消费合作社印$ί 本紙張尺度適用中國國家標隼{ CNS ) A4規格（210X 297公嫠） 450789MM 'Ministry of Standards, Bureau of Standards and Industry, Co., Ltd. Printed Example 2 Preparation of Donuts The shortening agents C and F were each placed in a frying pan in the amount of 1 kg and heated to 18 ° C. 30 parts of sugar and 8 parts of shortening were mixed with 1 part of salt and kneaded with a New Eqona machine made by Kao Corp Japan. The mixture was stirred with a stand mixer with a beater. This mixture was added slowly After 20 parts of eggs and 35 parts of water, it is whipped until it becomes cheese. In addition, 80 parts of low-gluten flour, 20 parts of flour and 3 parts of baking powder are added: r The mixture is stirred for 90 seconds. After the dough is obtained, roll it to a thickness of about 1 cm and leave it at room temperature for 20 minutes. The dough is made into a 75-diameter paper with a biscuit cutter, using the Chinese National Standard (CNS) A4 size (2 丨 〇'〆297 (Gongchu) 450789 A7 B7 printed by the Consumers' Cooperative of Zhongrong Biaolu Bureau of the Ministry of Economic Affairs 5. Description of the Invention (丨 3) A donut of metric millimeters, the 4 pieces of dough thus obtained were put into a 180 ° C In the shortening, deep fry for several minutes until the surface turns golden brown. The fried dough is picked up by a metal net. Slowly drain excess fat. The above steps are repeated twice to fry these four dough pieces. Evaluation and Results The total amount of shortening C and F absorbed is obtained by weighing the fat in the frying pan. Jiyi 'found that they were 1 19.9 grams and 192,9 grams, respectively. Donuts fried with spider agent C had better crunchy taste and less fatness than fried ones with fry agent ρ. Greasy feeling. Example 3 Each of French Frying Pomfret Caviar C and F was placed in an electronic fryer in an amount of 10 kg and heated to 180 C. This electronic fryer was Sanyo Electric Co. , SEF-D9A, manufactured by Co., Ltd .. Unpeeled potatoes are cleaned and cut into 4 to 6 wavy shapes. These potato slices are immersed in water for about 15 minutes. Wipe off the water remaining on the potato chips. After that, the potato chips were placed in various intoxicants heated to 180 ° C, fried in them for several minutes, and gently removed until each slice was fully fried until the surface was golden brown. The results of the evaluation were When it is highly fried, the foaming condition of the shortening agent C is less than that of the shortening agent F. 5 minutes after the high-degree deep-frying, the fried potato is seen from the outside. No exudation of fat, and evaluation of the taste of fried potatoes within 15 minutes of high frying. "The surface of fried potato with crisper c is crispy and has a satisfactory texture. Compared with those fried with crisper F, Less greasy. ------- 16-This paper size applies to Chinese National Standards (CNS > A4g (21〇X297 mm) (Please read the note on the back before filling in this page). Order- -Γ. 460789 A7 B7 printed by β Industrial Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs 5. Description of the invention (14) Example 4 Preparation of hard-to-fry shortening C and F are each placed in an electronic fryer in an amount of 10 kg. , Heating to 170 / C »This electric fryer is manufactured by Sanyo Electric Co., Ltd. under the trade name SEF-D9A. Cut the chicken drumsticks into a bit larger than a bite, add a small amount of salt, pepper, and add lemon juice. After mixing them, lightly cover the hard pieces with flour. This seasoned hard piece is put into a T: medium, and fried for several minutes until its surface becomes crispy. 3 As a result of the evaluation, the frying agent C has less foaming than the shortening agent F when it is fried at a low temperature. . Five minutes after high frying, the fried chicken showed almost no oil leakage from the appearance. A High frying was evaluated for 15 minutes. The hard-to-cook fry with the shortening agent 'has a crispy surface and has a satisfying texture, and is less oily than those fried with the shortening agent F. Example 5 Preparation of diglyceride Hardened rapeseed oil (melting point 3 1 · 5. (:) and palm oil were used as raw material D in the same manner as in Example 1 to obtain fatty acids. Fatty acids obtained from various fats are shown in Table 6. -17-The standard of this paper is Chinese standard < CNS) A4 specification {210X297 mm) 1 —-I —.---------. Order (Please read the iif item on the back before filling This page) 450789 A7 A7 B7 V. Description of the invention (I5) Table 6; Hardened rapeseed oil Palm oil Ci4: 0-1.1 Cl6: 0 3.8 44 C] 6; l 0.2 0.1 Ci 8: 〇12.0 4.5 Ci8: l 78.7 39.2 Clg; 2 0.2 10.1 Cl g: 3-0.4 C2 0; 0-0.4 ^ 20: 1 2.3 The ratio of these two fatty acid mixtures to each other is shown in Table 7. The diglyceride mixtures thus obtained were treated in the same manner as in Example 1. -1 _ ^ ---.-- Q II (Please read the notes on the back before filling in this I) ir Printed by the Consumers ’Cooperatives of the China Standards and Standards Bureau of the Ministry of Economic Affairs ί This paper size applies to the Chinese national standard {CNS) A4 Specifications (210X 297 males) 450789

7 7 A B 五、發明説明（ι〇 經濟部中央標準扃負工消费合作社印製 u> bo 參憩 鸿 Q- 〇 to Ln S o 1 硬化油 菜轩油 分離出 之脂肪酸 1 原料脂肪酸的比例 I—^ 〇 台 o 棕櫚油 分離之 脂肪酸 H-* O 2 〇 油脂組合物 00 Ιλ 00 Ln OJ 〇〇 ON bo oo oo σ Q Η-» Lft U> 1—k to Ui bo Η Ο bo (-Λ a\ 00 bo oo *—1 La to ί-Λ 1—4 po VD o to »—i C/5 υη no： nt 、。命 C^ W含 各 Ό bo 00 bo 'to U) 〇 ίο Cfl C ϊ〇 LO 46.9 ON ON ίο c a bo ί-Λ i>j NJ to o Ui n 'Z ct n S 04 、_✓ ac? 〇J oe 13(^ ~\~ iso 〇外 °+ ^ o ^ -έ —ϋ 1^1^1 rfn —Ll^i n^i Bl^^i i ^nvv ^m· 1^^1 ——to T> * .1 (#先聞讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標準（CNS ) A4規格（210X297公釐） 450789 Α7 Β7 經濟部中央標準局員工消f合作社印製 五、發明説明（Π ) 油炸用酥化劑的製備 在表7所π的雙甘油酯混合物〖至4經加熱’添加〇 〇 7 〇/〇 生育醇和0.3%抗壞血酸醋作爲抗氧化劑。再將此混合物 冷卻至室溫即獲得醉化劑G至J » 油炸圈餅的製造和評估 穌化劑F到J每種以10公斤的量置入電子油炸鋪中，加 熱至180C。迢種電子油炸鍋是由Sany〇引““沁c〇 Ltd.製迨，商品名爲SEF-D9A。麵糰片的製造是與例2 相同的方法。將獲得的麵糰片投入加熱至18〇χ的酥化劑 中，高度油炸數分鐘直到表面變成金黃色。 每種酥化劑於咼度油炸時作起泡試驗，此油炸圏餅在高 度油炸後置1溫下3 0分鐘，然後由外表觀察表面油脂徐徐 流出的情形。油炸圈餅更進一步評估與表面油腻感相闞的 口感。 邊度油炸時的起涂_ 酥化劑的起泡情形評估是藉感覺試驗將之區分成五級。 幾乎/又有起泡者標示爲5分，而油菜軒油（穌化劑F)標示 爲1分。 外表 觀察油炸圈餅油脂徐徐流出的情形乃藉1〇位品評員的感 覺試驗將之區分成五級。幾乎沒有油脂徐徐流出者標示爲 5刀’而以穌化劑F (油菜轩油）油炸者標示爲1分。將1 〇位 品評員的分數平均來評量β 本紙張尺度義巾關家^Τ^ΤΤ^Τ2,0;297ϋΤ C (請先閲讀背面之注意事項再填寫本頁) -1Τ 4S0789 A7 B7 五、發明説明（is ) 口感 評估油炸圈餅的油膩感乃藉10位品評員的感覺試驗將之 區分成五級。幾乎沒有油腻感者標示爲5分，而以酥化劑 F(油菜抒油）油炸者標示爲i分。將1〇位品評員的分數平 均來評量 獲得的結果如表8所示。 表8 比較用組合物 例 予 比較用組合物 油炸用酥化劑 起泡情形 F G Η I J 1.0 4.0 4.0 4.0 3.5 外表 1.0 3.0 3.6 3,4 2.1 口感 1.0 3.1 3.5 3.4 1.9 Ϊ—.—0^— (請先閲讀背面之注項再填寫本頁) •Τ— · ,ιτ 經濟部中女標準局負工消资合作社印製 本應用係根據曰本專利辦公室於丨9 9 8年3月3日建樓的 Japanese Priority Application 1(M1〇〇7，而全部的内容因 此納编爲參考資料。 顯然地，本發明附加的調整和改變可能由上述指導而更 清楚。依本發明申請專利範圍之觀點，本發明可用於在此 所述範圍之外的其他應用。 _ _ _ - 21 -本紙乐尺度適用中國國家棣率（CNS ) A4規格（210X297公釐）7 7 AB V. Description of the invention (printed by the central standard of the Ministry of Economic Affairs and Consumer Cooperatives, printed by u > bo samichi hong Q- 〇to Ln S o 1 Fatty acid isolated from hardened rapeseed oil 1 Ratio of raw fatty acids I— ^ 〇o o fatty acid H- * O 2 〇 palm oil oil composition 00 Ιλ 00 Ln OJ 〇〇ON bo oo oo σ Q Η- »Lft U > 1-k to Ui bo Η 〇 bo (-Λ a \ 00 bo oo * —1 La to ί-Λ 1—4 po VD o to »—i C / 5 υη no: nt,. Life C ^ W contains each Ό bo 00 bo 'to U) 〇ίο Cfl C ϊ 〇LO 46.9 ON ON ίο ca bo ί-Λ i > j NJ to o Ui n 'Z ct n S 04, _✓ ac? 〇J oe 13 (^ ~ \ ~ iso 〇 外 ° + ^ o ^ -έ — ϋ 1 ^ 1 ^ 1 rfn —Ll ^ in ^ i Bl ^^ ii ^ nvv ^ m · 1 ^^ 1 ——to T > * .1 (#Please read the notes on the back before filling this page) This paper Standards are applicable to Chinese National Standard (CNS) A4 specifications (210X297 mm) 450789 Α7 Β7 Printed by the staff of the Central Standards Bureau of the Ministry of Economic Affairs and printed by the cooperative. V. Description of the invention (Π) The preparation of frying agent for frying is shown in Table 7 Diglyceride mixture 〖4 to 4 〇07 〇 / 〇 Tocopherol and 0.3% ascorbic acid vinegar as an antioxidant. Cool this mixture to room temperature to obtain intoxicants G to J »Manufacture and evaluation of donuts F to J each An amount of 10 kg was placed in an electronic frying pan and heated to 180C. This type of electronic frying pan was made by Sany, "" Qin Co Ltd., trade name SEF-D9A. The manufacture of dough pieces is related to The same method is used in Example 2. The obtained dough pieces are put into a shortening agent heated to 180 ×, and deep-fried for several minutes until the surface turns golden brown. Each shortening agent is subjected to a foaming test when it is fried at a low degree. This deep-fried pancake was placed at a temperature of 30 minutes for 30 minutes, and then the surface of the surface was observed to slowly flow out. The donuts further evaluated the texture that was greasy on the surface. When deep-fried The evaluation of the foaming condition of the shortening agent is divided into five grades by the sensory test. Almost / some other foaming people are marked as 5 points, and rapeseed oil (Suhua F) is marked as 1 point. The appearance of the doughnut oil flowing out slowly is based on the sensory test of 10 reviewers. The area is divided into five. Those who have hardly any fat flowing out are marked as 5 knives' and those fried with F (rapeseed oil) are marked as 1 point. Take the average of the scores of 10 judges to evaluate β. This paper scales the meaning of the towel ^ Τ ^ ΤΤ ^ Τ2,0; 297ϋΤ C (Please read the precautions on the back before filling this page) -1Τ 4S0789 A7 B7 5 2. Description of the Invention (is) Evaluation of the greasy texture of donuts is divided into five grades by the sensory test of 10 reviewers. Those who have almost no greasy feeling are marked as 5 points, and those who use the shortening agent F (rapeseed oil) are marked as i points. Table 8 shows the results obtained by averaging the scores of 10 judges. Table 8 Examples of Comparative Compositions and Comparative Compositions Foaming Frying Agent FG 情形 IJ 1.0 4.0 4.0 4.0 3.5 Appearance 1.0 3.0 3.6 3, 4 2.1 Taste 1.0 3.1 3.5 3.4 1.9 Ϊ —. —0 ^ — (Please read the note on the back before filling out this page) • T— ·, ιτ Printed by the China Women's Standards Bureau, Ministry of Economic Affairs, Consumers and Consumers Cooperatives This application is based on the Japanese Patent Office on March 3, 1998 The Japanese Priority Application 1 (M1007) of Jianlou is incorporated as reference material. Obviously, the additional adjustments and changes of the present invention may be made clearer by the above guidance. According to the viewpoint of the scope of patent application of the present invention The present invention can be used for other applications outside the scope described here. _ _ _-21-The paper scale is applicable to the Chinese National Standard (CNS) A4 specification (210X297 mm)

Claims (1)

Tt 450789 第87108074號」 _______ 申請專利範圍^^^(90^6^1) ^ J 六、申請專利範1 1. -種I造油炸食品之方法，其係油炸含有55重量％至 小於95重量％的雙甘油醋的油脂組合物之食品t此油 脂組合物所含脂肪酸基中，有55重量％至小於Μ重量％ 是不飽和脂肪酸殘基，在雙甘油酷中和^飽和脂 防酸基對雙甘油酿中的Cl8、c2A k飽和脂肪酸基 的重量比是以至以；且其中油炸食品是油炸圈餅， 且油炸係在抗氧化劑之存在下進行β 2. —種製造油炸食品之方法，其係油炸含有”重量％至 小於95重量。/。的雙甘油酯的油脂组合物之食品，此油 脂组合物所含脂肪酸基中，有55重量％至小於93重量％ 是不飽和脂肪酸殘基’在雙甘油酯中^14和Ci6飽和脂 肪酸基對雙甘油酿中的C!8、（：2〇和C22飽和脂肪酸基 的重量比是1.0至8.0 ;且其中油炸食品是選自煎餅、 法式油炸洋芋條和炸難’且油炸係在抗氧化劑之存在 下進行。 3‘根據申請專利範圍第1或2項之油炸食品之方法，其中 該油脂組合物之量係5公斤或更多。 4. 一種油炸用油脂組合物，其包含： 含量在2重量％或更少之單甘油酯，含量在70.1至小於 9 5重量％之雙甘油酯，及含量在5至小於4 5重量％之三 甘油醋，其中 ⑴在雙甘油酯中，有5 5重量％至小於8 0重量。/。的脂肪'酸 基是不飽和脂肪酸基， ⑵此雙甘油酯包含〇 . 5重量％至小於2 0重量％的S S组 本紙乐尺度逍用t國國家樣率（CNS > A4规格（210X297公釐） —j—[---裝------ir------線 (請先H讀背面之注項再4寫本霣) 銨濟部中央梯丰局Λ工消费合作社印装 450789 A8 BS C8 D8 經濟部t央揉率局貝工消費合作社印氧 六、申請專利範圍 成份’20重量％至小於55重量％的SU組成份和25重 量％至小於7 0重量％的U U組成份，其中S表示C ! 4. 22飽和脂肪酸基’而U表TF Ci.4 _22不飽和脂肪酸基 酸，且其*%SS+ %SU + %UU的總量等於100，和 ⑶在雙甘油酯中C ! 4和C〗6飽和脂肪酸基對雙甘油酯 中的Ch'C2。和c22飽和脂肪酸基的重量比是1.0至 8.0。 5 .根據申請專利範園第4項之油炸用油脂组合物，其中雙 甘油酿所含的脂肪酸基是得自選自下列之脂肪或油原 料：蔬菜油、動物脂肪，其經氩化作用和轉酯化作用 所得之脂肪和油脂及其混合物。 6.根據申請專利範圍第5項之油脂組合物，其中脂肪或油 原料是選自：油菜軒油、葵花油、玉米油、黃豆油、 米糠油、紅花油 '棕櫚油、花生油和牛脂，其經氫化 作用和轉酯化的產物及其混合物。 7 ·根據申請專利範圍第5項之油炸用油脂組合物，其中脂 防或油原料是選自：硬化油菜籽油和棕櫚油混合物和 硬化黃豆油和棕櫊油的混合物。 8 .根據申請專利範圍第4項之油炸用油脂組合物，其中單 甘油酯之含量低於1 · 5重量％。 9 根據申清專利範圍第§項之油炸用油脂組合物，其中單 甘油酯之含量低於1 . 3重量。/。。 1 〇.根據中請專利範圍第4項之油炸用油脂組合物，其中雙 甘油酯所含的CM和Cu飽和脂肪酸基對雙甘油酯所含 本紙張XA適用t國國家樣準（CNS ) ( 21GX297公釐} --^-------^------ϊτ—·^-----m (請先《讀背面之注f項再填寫本I) 450789 A8 B8 C8 D8 申請專利範園 的cls，c20和C22飽和脂肪酸基的重量比是2.0 至.70 » Η -根據申請專利範圍第4項之油炸用油脂组合物，其中雙 甘油酿包含2重量％至小於16重量％的SS組成份，25 重量％至小於5 0重量％的S U組成份和3 0重量％至小於 6 5重量％的U U組成份。 12. 根據申請專利範圍第1 1項之油炸用油脂組合物，其中 雙甘油酯包含4重量％至12重量％的SS組成份，30重 量％至小於4 8重量％的SU組成份和3 5重量％至小於 60重量。/。的UU組成份》 13. 根據申請專利範圍第4項之油炸用油脂組合物，其更進 一步包含至高lOOppm的鱗脂。 14. 一種酥化劑，其包含根據申請專利範圍第4項之油炸用 油脂組合物及抗氧化劑。 ---------裝— (請先《讀背面之注項存填寫本頁) 線 經濟部中央橾率局貝工消费合作社印輦 本紙張尺度逋用中《Η家揉準（CNS ) A4規格（210X297公簸） 4 50 7 aa 1^108074號專利申 中文說明書修正頁(9 四、中丈發明摘要（發明之名稱：油Tt 450789 No. 87108074 "_______ Scope of patent application ^^^ (90 ^ 6 ^ 1) ^ J VI. Application for patent range 1 1.-A method for making fried foods, which is 55% by weight to less than 95% by weight of diglycerin vinegar oil and fat composition foods 55% to less than 6% by weight of fatty acid groups contained in this oil and fat composition are unsaturated fatty acid residues, which are neutralized by diglycerol The weight ratio of acid groups to Cl8, c2A k saturated fatty acid groups in diglycerol is so high that the fried food is donuts, and the fried system is β 2 in the presence of antioxidants. A method for frying food, which is a method of frying a fat and oil composition containing "% by weight to less than 95% by weight of diglyceride. The fatty acid group contained in this fat and oil composition contains 55% to less than 93% by weight. % Is unsaturated fatty acid residues' in diglycerides ^ 14 and Ci6 saturated fatty acid groups to C! 8, (: 20 and C22 saturated fatty acid weight ratios in diglycerols, and the weight ratio is 1.0 to 8.0; Deep-fried food is selected from pancakes, french fried potato sticks, and deep fried Frying is carried out in the presence of antioxidants. 3 'The method of frying food according to item 1 or 2 of the scope of patent application, wherein the amount of the fat composition is 5 kg or more. 4. A fat for frying A composition comprising: a monoglyceride in an amount of 2% by weight or less, a diglyceride in an amount of 70.1 to less than 95% by weight, and a triglyceride in an amount of 5 to less than 45% by weight, wherein: In the diglyceride, there are 55 to 5% by weight of less than 80% by weight of the fatty acid group is an unsaturated fatty acid group, this diglyceride contains 0.5% by weight to less than 20% by weight of the SS group The paper scale is free to use the national sample rate of the country (CNS > A4 size (210X297 mm) —j — [--- installation ------ ir ------ line (please read H on the back first) Note 4 more transcripts 装) Printed by the Central Tungfeng Bureau of the Ministry of Ammonium, Λ Industrial Consumer Cooperative, 450789 A8 BS C8 D8, Ministry of Economic Affairs, Central Government Bureau of the Ministry of Economic Affairs, Printed by the Bayer Consumer Cooperative, Sixth, Patent Application Scope Ingredients '20% by weight to less than 55% by weight of the SU component and 25% by weight to less than 70% by weight of the UU component, where S represents C! 4.22 Fatty acid group 'and U means TF Ci.4_22 unsaturated fatty acid group, and the total amount of *% SS +% SU +% UU is equal to 100, and ⑶ saturated fatty acid group in diglyceride C! 4 and C The weight ratio of Ch'C2. And c22 saturated fatty acid groups in the diglyceride is 1.0 to 8.0. 5. The fat and oil composition for frying according to item 4 of the patent application, wherein the fatty acid group contained in the diglycerin is It is obtained from a fat or oil material selected from the following: vegetable oils, animal fats, fats and oils obtained by argonization and transesterification, and mixtures thereof. 6. The oil and fat composition according to item 5 of the scope of the patent application, wherein the fat or oil raw material is selected from the group consisting of rapeseed oil, sunflower oil, corn oil, soybean oil, rice bran oil, safflower oil, palm oil, peanut oil, and tallow, which Hydrogenated and transesterified products and mixtures thereof. 7. The fat and oil composition for frying according to item 5 of the patent application, wherein the fat-proof or oily raw material is selected from the group consisting of a mixture of hardened rapeseed oil and palm oil and a mixture of hardened soybean oil and palm oil. 8. The fat and oil composition for frying according to item 4 of the scope of patent application, wherein the content of the monoglyceride is less than 1.5% by weight. 9 The fat and oil composition for frying according to item § of the patent claim, wherein the content of monoglyceride is less than 1.3 weight. /. . 1 〇. The fat and oil composition for frying according to item 4 of the patent application, wherein the CM and Cu saturated fatty acid groups contained in the diglyceride are applicable to the paper XA contained in the diglyceride and the national standard (CNS) (21GX297 mm)-^ ------- ^ ------ ϊτ-- · ^ ----- m (please read "Note f on the back side before filling in this I") 450789 A8 B8 The weight ratio of cls, c20 and C22 saturated fatty acid groups of C8 D8 patent application garden is 2.0 to .70 »Η-The fat and oil composition for frying according to item 4 of the patent application range, wherein the diglycerin content contains 2% by weight to Less than 16% by weight of SS component, 25% by weight to less than 50% by weight of SU component and 30% by weight to less than 65% by weight of UU component. 12. Oil according to item 11 of the scope of patent application A fat and oil composition for frying, wherein the diglyceride comprises 4% to 12% by weight of an SS component, 30% by weight to less than 48% by weight of a SU component, and 35% by weight to less than 60% by weight of UU Ingredients "13. The fat and oil composition for frying according to item 4 of the scope of patent application, which further comprises scalp fat up to 100 ppm. 14. A shortening , Which contains the fat composition and antioxidant for frying according to item 4 of the scope of the patent application. --------- Packing-(please read the note on the back and fill in this page first) Printed in the paper size of the printed materials of the Cooperative Consumers Cooperative, "The Family Standard (CNS) A4 Specification (210X297)" 4 50 7 aa 1 ^ 108074 Chinese Patent Application Manual Revised Page (9 IV. Zhongzhang Summary of Invention (Name of Invention: Oil 之方法 本發明係提供一種油脂組合物，其含有5 5至小於9 5 % 重量比的雙甘油酯，其中所含之脂肪酸基中，有55至小於 93%重量比是不飽和脂肪酸基，及包含此種油脂組合物之 酥化劑組合物及包含此種油脂組合物之油炸食品，其中蛛 化劑可減少深度油炸時的起·泡情形，而油炸後的食品可以 提供令人滿意的口感及改良之酥脆感。 英文發明摘要（發明之《稱：FAT COMPOSITION FOR DEEP FRY Am SHORTENING, AND METHOD OF MAKING A DEEP FRIED FOOD 經濟部智慧財產局員工消#合作社印製 A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, .and the ftied food gives a satisfactory feeling in the mouth and improved crispiness. -2- 張纽ϋ用 t 關家鮮（CNS Μ4胁(210X297^41 ) ---.II：------¾-----------線、 (讀先閱讀背面之注意事項再填寫本頁各棚) Tt 450789 第87108074號」 _______ 申請專利範圍^^^(90^6^1) ^ J 六、申請專利範1 1. -種I造油炸食品之方法，其係油炸含有55重量％至 小於95重量％的雙甘油醋的油脂組合物之食品t此油 脂組合物所含脂肪酸基中，有55重量％至小於Μ重量％ 是不飽和脂肪酸殘基，在雙甘油酷中和^飽和脂 防酸基對雙甘油酿中的Cl8、c2A k飽和脂肪酸基 的重量比是以至以；且其中油炸食品是油炸圈餅， 且油炸係在抗氧化劑之存在下進行β 2. —種製造油炸食品之方法，其係油炸含有”重量％至 小於95重量。/。的雙甘油酯的油脂组合物之食品，此油 脂组合物所含脂肪酸基中，有55重量％至小於93重量％ 是不飽和脂肪酸殘基’在雙甘油酯中^14和Ci6飽和脂 肪酸基對雙甘油酿中的C!8、（：2〇和C22飽和脂肪酸基 的重量比是1.0至8.0 ;且其中油炸食品是選自煎餅、 法式油炸洋芋條和炸難’且油炸係在抗氧化劑之存在 下進行。 3‘根據申請專利範圍第1或2項之油炸食品之方法，其中 該油脂組合物之量係5公斤或更多。 4. 一種油炸用油脂組合物，其包含： 含量在2重量％或更少之單甘油酯，含量在70.1至小於 9 5重量％之雙甘油酯，及含量在5至小於4 5重量％之三 甘油醋，其中 ⑴在雙甘油酯中，有5 5重量％至小於8 0重量。/。的脂肪'酸 基是不飽和脂肪酸基， ⑵此雙甘油酯包含〇 . 5重量％至小於2 0重量％的S S组 本紙乐尺度逍用t國國家樣率（CNS > A4规格（210X297公釐） —j—[---裝------ir------線 (請先H讀背面之注項再4寫本霣) 銨濟部中央梯丰局Λ工消费合作社印装Method The present invention provides a fat and oil composition containing 55 to less than 95% by weight of a diglyceride, and among the fatty acid groups contained therein, 55 to less than 93% by weight are unsaturated fatty acid groups, and The shortening composition containing the oil and fat composition and the fried food containing the oil and fat composition, in which the spider agent can reduce the foaming and blistering during deep frying, and the fried food can provide Satisfactory taste and improved crispness. Abstract of the Invention in English (Invention of "Named: FAT COMPOSITION FOR DEEP FRY Am SHORTENING, AND METHOD OF MAKING A DEEP FRIED FOOD of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, except the shortening is reduced in bubbling during deep frying, .and the ftied food gives a satisfactory feeling in the mouth and improved crispiness. -2- 张 新 ϋ 用 t Guan Jia Xian (CNS Μ44 (210X297 ^ 41) ---. II: --- --- ¾ ----------- line, (read the precautions on the back before filling in the sheds on this page) Tt 450789 No. 87108074 "_______ Scope of patent application ^^^ (90 ^ 6 ^ 1) ^ J VI. Patent Application Example 1 1. A method for making fried foods, which is a method of frying oils and fats containing 5 to 95% by weight of diglycerin The fatty acid groups contained in this oil and fat composition include 55% to less than 5% by weight of unsaturated fatty acid residues, which are neutralized by diglycerol and saturated fatty acid groups. The weight ratio of c2A k saturated fatty acid groups is so high; and wherein the fried food is donuts, and the fried food is β in the presence of antioxidants. 2. A method for manufacturing fried food, which is fried Foods containing "% by weight to less than 95% by weight of diglyceride fats and fats composition, 55% to less than 93% by weight of fatty acid groups contained in this fat and oil composition are unsaturated fatty acid residues" The weight ratio of ^ 14 and Ci6 saturated fatty acid groups in glyceride to C! 8, (: 20 and C22 saturated fatty acid groups in diglycerin is 1.0 to 8.0; and the fried food is selected from pancakes and French fried Potato sticks and frying are difficult and frying is performed in the presence of antioxidants. 3 ' The method of fried food according to item 1 or 2 of the scope of patent application, wherein the amount of the fat composition is 5 kg or more. 4. A fat and oil composition for frying, comprising: a monoglyceride content of 2% by weight or less, a diglyceride content of 70.1 to less than 95% by weight, and a content of 5 to less than 45% by weight The triglycerol vinegar, in which osmium is in the diglyceride, ranges from 55 to 50% by weight. /. The fatty acid group is an unsaturated fatty acid group, and the diglyceride contains 0.5% to less than 20% by weight of the SS group. The paper scale is easy to use and the national sample rate (CNS > A4 size (210X297) (Li) —j — [---- install ------ ir ------ line (please read the note on the back first and then write the 4th note 霣) printed by the Central Industrial and Commercial Bureau of the Ministry of Ammonium, Λ Industrial Consumer Cooperative Hold