JP6836320B2 - Oil and fat composition for cooking and oil and fat composition for butter cream - Google Patents

Description

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

Conventionally, as a technique of combining pork fat and palm fat, a technique of combining lard and palm stea in a specific ratio to improve whitening and flavor by coarsening crystals (see Patent Documents 1 and 2). , A technique for imparting a hydrogenated oil flavor while reducing the trans acid content has been proposed (Patent Document 3).

Further, Patent Document 4 describes between molecules of lard-based fat and oil and palm-based fat and oil for the purpose of obtaining a stable fat and oil composition which has plasticity even at a low temperature and whose hardness does not change over time. A technique using crystals has been proposed.

Japanese Unexamined Patent Publication No. 2005-320445 Japanese Unexamined Patent Publication No. 2006-136213 JP-A-2009-5681 Japanese Unexamined Patent Publication No. 2003-213291

However, cooked foods such as fried foods and butter cream melt well in the mouth when put in the mouth, and due to the sensation that the temperature in the mouth drops, the greasiness that remains in the mouth is not felt and a refreshing feeling is refreshed. May be preferred by consumers. In addition, lard has a rich taste and is used in various oil and fat products, but the taste is different because of the odor peculiar to animal fat. Against this background, cooked foods and butter cream that have the richness of lard but do not have the odor peculiar to lard and have a refreshing sensation have been desired. However, in the above-mentioned prior art, palm-based fats and oils and pork fats have been desired. No studies have been conducted from the viewpoint of considering the temperature dependence of SFC due to the system fats and oils, and no one suitable for these requirements has been obtained.

Consumers often prefer the crispy texture of fried foods, and the fats and oils that permeate into the food after cooking also affect the crispy texture. In recent years, from the viewpoint that fried foods are put on the market, it is also desired that the crispyness can be maintained even after a lapse of time after cooking. In particular, in recent years, assuming lunch boxes, etc., fried foods are once frozen and then naturally thawed for eating. However, when fried foods are once frozen and then naturally thawed, ice crystals during freezing Is melted and the food becomes sticky, so it is also required to be able to maintain crispness even after thawing.

The present invention has been made in view of the above circumstances, and cooked foods such as fried foods and butter cream have a refreshing sensation in the mouth and do not give an odor peculiar to animal fat. Furthermore, cooked fried foods can obtain a crispy texture, and moreover, good crispness can be maintained even when time has passed after cooking or when fried foods are cold-thawed. An object of the present invention is to provide a fat composition for cooking and a fat composition for butter cream.

As a result of diligent studies to solve the above problems, the present inventors have identified the inclination between the temperature and the solid fat content (SFC) of the fat and oil containing palm-based fat and oil and lard-based fat and oil. It was found that the above-mentioned problems could be solved by satisfying the above conditions, and the present invention was completed.

That is, the cooking fat and oil composition of the present invention contains palm-based fat and oil and lard-based fat and oil, and the mass ratio of palm-based fat and oil to lard-based fat and oil is 0.8 to 3.0, and 10 to 26 It is characterized in that the value of ΔSFC / Δ temperature, which represents the slope between the temperature at ° C. and the SFC value, is −2.5 or less.

Further, in the oil / fat composition for cooking of the present invention, the X-ray diffraction peak 1 corresponding to the surface spacing of 4.5 to 4.7 Å by X-ray diffraction and the X corresponding to the surface spacing of 4.1 to 4.3 Å. The value of peak 1 / peak 2, which is the intensity ratio with the line diffraction peak 2, is preferably 2.61 or more.

The method for producing a fried food of the present invention is characterized in that fried seeds are fried, the fried food is frozen, and the frozen food is thawed using the above-mentioned composition for cooking.

The fat and oil composition for butter cream of the present invention contains palm-based fat and oil and lard-based fat and oil, and the mass ratio of palm-based fat and oil to lard-based fat and oil is 0.8 to 3.0, and the temperature is 10 to 26 ° C. The value of ΔSFC / Δtemperature, which represents the slope between the temperature and the SFC value in, is −2.5 or less.

Further, in the fat and oil composition for butter cream of the present invention, the X-ray diffraction peak 1 corresponding to the surface spacing of 4.5 to 4.7 Å by X-ray diffraction and the X corresponding to the surface spacing of 4.1 to 4.3 Å. The value of peak 1 / peak 2, which is the intensity ratio with the line diffraction peak 2, is preferably 2.61 or more.

According to the oil / fat composition for cooking of the present invention, cooked foods such as fried foods cooked using the same have an excellent refreshing sensation in the mouth and do not give the odor peculiar to animal fat. Further, a crispy texture can be obtained, and good crispness can be maintained even when a long time has passed after cooking or when a fried food or the like is cold-thawed.

According to the fat and oil composition for butter cream of the present invention, the refreshing feeling in the mouth is excellent, and the odor peculiar to animal fat is not felt.

The present invention will be described in detail below.

The oil and fat composition for cooking and the oil and fat composition for butter cream of the present invention contain palm-based oil and fat and lard-based oil and fat, and the mass ratio of palm-based oil and fat to lard-based oil and fat is 0.8 to 3.0. The value of ΔSFC / Δ temperature, which represents the slope between the temperature at 10 to 26 ° C. and the SFC value, is −2.5 or less.

The solid fat content (SFC) of each fat composition can be measured by the standard fat content analysis test method (Japan Oil Chemists' Society) "2.2.9-2013 solid fat content (NMR method)".

The SFC value of the fat and oil composition measured in this way fluctuates with a change in temperature. That is, by calculating the slope between the temperature change and the amount of change in the SFC value and the value of ΔSFC / Δ temperature = (SFC value at 10 ° C.-SFC value at -26 ° C.) / (10-26), the refreshing feeling of fats and oils Can be evaluated.

The oil and fat composition for cooking and the oil and fat composition for butter cream of the present invention contain palm-based oil and fat and lard-based oil and fat as essential ingredients.

Examples of palm-based oils and fats include palm oils, palm fractionated oils, hydrogenated oils thereof, transesterified oils and fats, and the like. These may be used alone or in combination of two or more.

Examples of the palm fractionated oil include a hard portion (palm stearin, etc.), a soft portion (palm olein, palm super olein, etc.), a medium melting point portion (PMF, etc.) and the like. These may be used alone or in combination of two or more.

Among them, since it is easy to form lard-based fats and oils and β crystals, it is preferable to use fats and oils having a high content of 1,3 dipalmitrail-2-ole oil glycerol (POP). , Palm oil and the melting point of palm.

It should be noted that the trans acid preferably does not contain palm hydrogenated oil because there is a concern about the problem of heart disease in recent years.

As the lard-based fat and oil, a refined fat collected from a pork meat mass by an elution method can be used, and the production method thereof is not particularly limited. Examples of the pork fat-based fats and oils used in the cooking fats and oils composition and butter cream of the present invention include unsorted lard, sorted lard, hydrogenated oils thereof, and transesterified fats and oils. These may be used alone or in combination of two or more.

In addition to the above-mentioned palm-based fats and oils and lard-based fats and oils, other fats and oils may be added to the cooking fats and oils composition and the butter cream fats and oils composition of the present invention.

That is, the mass ratio of palm-based fats and oils to lard-based fats and oils is in the range of 0.8 to 3.0, and the slope value (ΔSFC / Δ temperature) between the temperature and the SFC value at 10 to 26 ° C. There are no restrictions on the use of other fats and oils as long as they are within the range of -2.5 or less.

Other fats and oils include, for example, vegetable oils such as rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, olive oil and sesame oil, which are liquid at room temperature, vegetable oils such as palm oil and palm kernel oil, which are solid at room temperature, and fish oil. , Milk fat, beef fat and other animal fats and oils, and these fractionated oils, hydrogenated oils, ester-exchanged fats and oils and the like are exemplified. It is preferable to use vegetable oils and fats that are liquid at room temperature because it is desired from the viewpoint of workability that the oils and fats for cooking and butter cream have plasticity at the time of use.

In the oil / fat composition for cooking and the oil / fat composition for butter cream of the present invention, the blending ratio of other oils / fats is preferably less than 40% by mass of the oil / fat composition.

Further, in the fat composition for cooking and the fat composition for butter cream of the present invention, the X-ray diffraction peaks 1 and 4.1 to 4. corresponding to the plane spacing of 4.5 to 4.7 Å by X-ray diffraction. It is preferable that the value of peak 1 / peak 2, which is the intensity ratio with the X-ray diffraction peak 2 corresponding to the plane spacing of 3 Å, is 2.61 or more. As shown in Examples described later, when the peak 1 / peak 2 values are 2.61 or more, more preferably 3.0 or more, the crispness of cooked foods such as fried foods is further improved. In addition, it is possible to suppress a decrease in crispness over time and improve the refreshing sensation of cooked foods and butter cream.

The peak of X-ray diffraction is the maximum peak in the target range when each oil / fat composition is adjusted to 80 ° C., heated for 30 minutes to melt, and then stored at 5 ° C. for 1 day to measure X-ray diffraction. The intensity can be confirmed, the peak intensity ratio can be calculated, and the crystal state can be confirmed. Specifically, the X-ray diffraction measurement of fats and oils is carried out using an X-ray diffractometer RINT-TTR II (manufactured by Rigaku Co., Ltd.) with CuKα (λ = 1.541872 Å) as the radiation source, and a parallel beam method and output. The measurement is exemplified under the conditions of 15 kW, a scanning angle of 0.5 to 25.0 °, and a measuring speed of 1.5 ° / min.

The crystalline state of fats and oils referred to here means that even fats and oils having the same composition can take different crystal states depending on various conditions, and specifically, α crystals, β crystals, and these crystals. It is roughly divided into three types of β'crystals, which are in the intermediate state of. α crystals are fat crystals with the lowest density and are characterized by having a low melting point. On the other hand, β crystals are oil and fat crystals having the highest density and have a high melting point. It is known that the β'crystal, which is an intermediate state of these crystals, exhibits intermediate characteristics between the α crystal and the β crystal in terms of both density and melting point.

At peak 1, β crystals are formed among lipid crystals, and at peak 2, polymorphs in which β and other crystal forms other than β are mixed are generated. In the present invention, it is considered that a refreshing feeling and crispness can be obtained by blending fats and oils having more β crystals.

Then, by obtaining the intensity ratio of peak 1 / peak 2 from the result of X-ray diffraction, it is used as an index of the oil / fat composition having a larger ratio of β crystals.

In the fat and oil composition for cooking, in recent years, assuming a lunch box or the like, the fried food is once frozen and then naturally thawed and eaten. However, it indicates the slope between the specific temperature and the SFC value. By using a cooking oil / fat composition having a ΔSFC / Δ temperature value of −2.5 or less, crispness can be maintained even under such cold thawing conditions. After freezing, it is naturally thawed, that is, at a temperature at which it is naturally thawed and eaten from about -20 ° C., crystals other than β crystals in the oil and fat composition for cooking of the present invention are thawed to become β crystals, as described above. Since the value of peak 1 / peak 2 becomes large, it is considered that the effect of crispness can be obtained.

The oil / fat composition for cooking and the oil / fat composition for butter cream of the present invention have a gradient ΔSFC / Δ temperature between the temperature and the SFC value at 10 to 26 ° C. of −2.5 or less, and are subjected to X-ray diffraction. It is a preferable embodiment that the value of the above peak 1 / peak 2 according to the above is 2.61 or more, but the palm oil and fat can be adjusted to these ranges by blending the palm oil and lard. When mixed with lard oil and fat, it forms an intermolecular compound which is β crystal. For example, when lard and palm oil are mixed, 1,3-diore oil-2-palmitoyle glycerol (OPO), which is the main component of lard, is formed. ) And 1,3-dipalmitoyl-2-oleoylglycerol (POP), which is the main component of palm, form an intermolecular compound which is a β crystal. According to the findings of the present inventors, the intermolecular compound formed by OPO and POP begins to form β crystals from -21.5 ° C by heating after cooling, and peaks at -3.5 ° C. It has been clarified that the intensity increases and the β crystal becomes a single phase from 18 ° C. to 37.5 ° C. where melting occurs. The crispness is maintained even if the fried food or the like cooked using the oil / fat composition for cooking of the present invention is frozen and then naturally thawed, because of the temperature conditions when the food is naturally thawed after freezing and the above-mentioned. It is considered that this is due to the fact that the temperature conditions for β crystal formation of the intermolecular compound are matched and the β crystals are monophasic.

(Fat composition for cooking and cooked food)
The oil / fat composition for cooking of the present invention may contain other ingredients such as food additives as long as its effect is not impaired.

The food additive is not particularly limited, and conventionally known food additives can be used. Examples thereof include antioxidants, antifoaming agents, emulsifiers, coloring components, fragrances and the like.

In the oil / fat composition for cooking of the present invention, for example, one or more of the above-mentioned oils / fats as raw materials are dissolved under heating, and other oils / fats such as food additives are optionally dissolved in the dissolved oils / fats. It can be produced by adding an ingredient, uniformly dispersing it by a known method, and dissolving it.

When the oil and fat composition for cooking of the present invention, which is in a melted state under heating in the manufacturing process, is kneaded while being rapidly cooled by a quenching kneading device, the fat and oil crystallizes into a semi-solid state or a plastic solid state. Become. By quenching and kneading, it is possible to prevent the solid fat and the liquid oil from being separated from each other, and to obtain a homogeneous oil / fat composition for cooking.

The quenching kneading treatment can usually be carried out in the same manner as in the case of producing a thermoplastic fat or oil composition. Further, the quenching kneading process can be performed using a conventionally known quenching kneading device, and gas, for example, nitrogen or the like can be mixed as needed. A combinator, a perfector, a botator, a nexus or the like can be used as an apparatus for continuously quenching in a closed state and simultaneously kneading to obtain a homogeneous oil / fat composition.

Using the oil and fat composition for cooking of the present invention as a heat medium, fried seeds such as ingredients and dough used for cooking foods such as ordinary fried foods are, for example, 120 to 200 ° C., preferably 150 to 200. Cooked foods can be obtained by heating to ° C and cooking.

In the present invention, cooking means cooking foods using the oil / fat composition for cooking as a heat medium, and cooking of fried foods (fried foods) is a typical example.

The oil / fat composition for cooking of the present invention is suitable because the effect is more remarkable when the food has a high oil / fat content permeated into the cooked food. Examples of foods having a high fat content include fried foods (fried foods).

As a specific cooking method, in the case of fried foods, the oil / fat composition for cooking of the present invention is placed in an oil tank such as a fryer, and then heated to the cooking temperature with a heater, gas or the like to dissolve the food. .. While controlling the oil temperature of the oil and fat composition for cooking, the fried seeds to be cooked are put in, and in the case of continuous production, the cooking is performed while being conveyed by a conveyor or the like. The amount, heating temperature, and heating time of the oil / fat composition for cooking are appropriately adjusted according to the type of fried food used, the cooking method, and the like.

The oil and fat composition for cooking of the present invention includes fried sweets such as donuts, fried pies, and fried Japanese sweets, confectionery bread crumbs such as fried bread, meat and fish, vegetables, and prepared foods prepared from them. It is suitable for deep-fried foods such as deep-fried foods that are fried with batter, breader, and bread crumbs and deep-fried, and deep-fried foods that are fried without clothes.

Examples of donuts include cake donuts produced by swelling the dough using a leavening agent such as baking powder, and yeast donuts produced from the dough fermented with yeast. Some donuts have a crispy texture on the surface because they are fried, and some donuts have a soft and crispy texture inside, while others have a crispy surface and a crispy inside. Other examples include so-called old-fashioned donuts, which are characterized by a crispy texture, French crullers, yeast donuts made from dough fermented with yeast, and croissant donuts. These may be coated with chocolate or the like. Further, not only the ring-shaped and fried ones, but also spherical ones, stick-shaped ones, twist-shaped ones, bean paste donuts with ingredients inside, cream donuts, and the like may be used.

As raw materials for cake donut dough, flour such as wheat flour (soft flour or a mixture of medium flour or strong flour), leavening agent (baking powder, etc.), starch, etc. are mixed, and other generally cake donuts Other raw materials used in the dough can be blended. For example, water, sugar, sugar alcohol, eggs, processed egg products, salt, emulsifiers, full-fat milk powder, skim milk powder, milk, concentrated milk, synthetic milk, fermented milk, cream, yogurt, fats and oils (shortening, margarine, etc.) , Colorants, flavors and the like.

These raw materials are blended and mixed according to a conventional method, and the dough is molded as it is or after being frozen and stored for cooking, or the filling is wrapped in the dough and the dough is wrapped in an oil tank of the present invention such as a fryer. Add to the oil / fat composition for cooking, fry according to the usual method, and swell the dough with a leavening agent or the like. The frying temperature of cake donuts is generally 170-190 ° C.

Examples of fried pies include fried meat, seafood, eggs, vegetables and other ingredients wrapped in pie crust. For example, a fried apple pie with a paste made from apples wrapped in pie dough, a fried cream pie with custard cream wrapped in pie dough, and a meat pie with fried minced meat wrapped in pie dough. Examples include fried ones.

Examples of fried Japanese sweets include fried manju, fried daifuku, karinto bun, karinto, and kenpi.

Fried breads include churros, curry bread, piroshki, fried Chinese buns, fried Hanamaki bread, coppe bread, etc., which are fried bread dough directly fried and cooked and sprinkled with sugar or cinnamon, and then seasoned with sugar. Examples include fried bread.

Deep-fried foods using vegetables, fruits, meats, seafood, dairy products, processed cooked foods, frozen products, etc. as ingredients, fried foods with batter, breader, bread powder and oiled When used for deep-fried foods that are fried as they are without putting on clothes, such cooked foods include, for example, fried foods (cutlets such as tonkatsu, croquettes, fried shrimp, etc.), tempura, deep-fried foods, and deep-fried foods. , Fried fried foods such as fried gyoza and spring rolls, fried foods, fried potatoes, fried chicken and the like.

The oil and fat composition for cooking of the present invention can also be suitably used in a method for producing a fried food in which fried seeds are fried, the fried food is frozen, and the frozen food is thawed. In recent years, assuming a lunch box or the like, fried foods are once frozen and then naturally thawed and eaten. However, the oil and fat composition for cooking of the present invention is naturally prepared after the fried foods are frozen once. Even when thawed, the crispness can be maintained.

(Fat composition for butter cream, plastic fat, and butter cream)
The fat and oil composition for butter cream of the present invention may contain other ingredients such as food additives as long as its effect is not impaired.

A butter cream using the butter cream oil / fat composition of the present invention can be prepared by preparing a plastic oil / fat containing the butter cream oil / fat composition of the present invention in the oil phase and using this plastic oil / fat as a raw material.

This plastic fat and oil contains the fat and oil composition for butter cream of the present invention in the oil phase. The content of the fat or oil composition for butter cream of the present invention in the plastic fat or oil is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

The plastic fat and oil can take a form in which the aqueous phase is substantially not contained and a form in which the aqueous phase is contained. Examples of the form containing the aqueous phase include water-in-oil type, oil-in-water type, oil-in-oil-in-oil type, and water-in-oil-in-water type, and the content of the oil phase is preferably 60 to 99.4% by mass. It is preferably 65 to 98% by mass, and the content of the aqueous phase is preferably 0.6 to 40% by mass, more preferably 2 to 35% by mass. As a form containing an aqueous phase, a water-in-oil type is preferable, and margarine can be mentioned. In the present specification, margarine corresponds to Japanese Agricultural Standards margarine or fat spread.

Moreover, shortening is mentioned as a form which does not substantially contain an aqueous phase. Here, "substantially not contained" means that the content of water (including volatile matter), which corresponds to the shortening of the Japanese Agricultural Standard, is 0.5% by mass or less.

In addition to water, the plastic fat and oil may contain conventionally known components. Known components include, but are not limited to, milk, dairy products, proteins, sugars, salts, acidulants, pH adjusters, antioxidants, spices, coloring components, flavors, emulsifiers, alcoholic beverages and the like. .. Examples of milk include milk and the like. As dairy products, skim milk, fresh cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sweetened milk, sugar-free skim milk, sugar-free skim milk , Whole milk powder, skim milk powder, cream powder, whey powder, protein concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, casein sodium, casein potassium, etc. Be done. Examples of the protein include plant proteins such as soybean protein, pea protein, and wheat protein. Carbohydrates include monosaccharides (glucose, fructose, galactose, mannose, etc.), disaccharides (lactoose, sucrose, maltose, trehalose, etc.), oligosaccharides, sugar alcohols, stevia, sweeteners such as aspartame, starch, starch decomposition products. , Polysaccharides and the like, examples of the antioxidant include L-ascorbic acid, L-ascorbic acid derivative, tocopherol, tocotrienol, lignan, ubiquinones, xanthins, oryzanol, plant sterol, catechins, polyphenols, tea extraction. Things etc. can be mentioned. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone and the like. Examples of the coloring component include carotene, annatto, astaxanthin and the like. Examples of the flavor include butter flavor, milk flavor and the like. As emulsifiers, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, Examples thereof include polyoxyethylene sorbitan fatty acid ester.

This plastic fat and oil can be produced by a known method. For example, in the form containing an aqueous phase, the oil phase containing the oil and fat composition for butter cream of the present invention and the aqueous phase are appropriately heated, mixed and emulsified, and then a combinator, a perfector, a botator, a nexus, etc. Can be rapidly cooled and kneaded by the cooling mixer of. The form containing no aqueous phase can be rapidly cooled and kneaded by a cooling mixer as described above after heating the oil phase containing the oil and fat composition of the present invention. After quenching and kneading with a cooling mixer, aging (tempering) may be performed if necessary.

The butter cream of the present invention is foamed by adding a plastic fat or oil containing the fat or oil composition for butter cream of the present invention such as margarine or shortening, and if desired, a taste component such as sugar, or the plastic fat or oil is generated. It is a mixture of foamed and flavoring ingredients such as sugar.

Foaming (creaming) can be performed by foaming by a known method. For example, it can be carried out by aerating with an electric or manual whisk until the specific gravity becomes moderately light. The butter cream of the present invention has a specific gravity of preferably 0.8 or less, more preferably 0.3 to 0.7.

The taste components to be blended in the butter cream of the present invention include sugars, dairy products, eggs, fruits, fruit juices, jams, cacao and cacao products, nut pastes, spices, coffee and coffee products, acidulants, seasonings, etc. Examples include fragrances. The carbohydrate may be liquid sugar, starch, sugar alcohol, etc., for example, monosaccharide (glucose, fructose, galactose, mannose, etc.), disaccharide (lactoose, starch, maltose, trehalose, etc.), oligosaccharide, Examples thereof include sugar alcohols, starches, starch decomposition products, polysaccharides, water candy, and isomerized liquid sugars. As dairy products, skim milk, cream, cheese (natural cheese, process cheese, etc.), fermented milk, concentrated milk, skim milk concentrate, sugar-free milk, sugar-sweetened milk, sugar-free skim milk, sugar-free fat milk, Examples include whole milk powder, skim milk powder, cream powder, whey powder, protein-concentrated whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), butter milk powder, total milk protein, sodium caseinate, potassium casein, etc. .. Examples of eggs include whole eggs, egg yolks, egg whites, processed eggs and the like.

When the taste component or other components are blended in the butter cream, the blending amount thereof is usually not particularly limited as long as it is blended in the butter cream. When sugar is blended in the butter cream of the present invention, it can be blended in the range of 10 to 200 parts by mass with respect to 100 parts by mass of the plastic fat and oil, and the fat and oil composition for butter cream of the present invention has a liquid-holding property. It is easy to produce butter cream with good flavor.

The butter cream of the present invention can be suitably used for filling bread, confectionery, cakes and the like, nappe, topping, sandwich, injection and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples. The blending amount of each fat and oil in Tables 1 and 2 indicates a mass part.

1. 1. Measurement method (solid fat content)
The solid fat content (SFC) of each fat composition was measured by the standard fat analysis test method (Japan Oil Chemists' Society) "2.2.9-2013 solid fat content (NMR method)".

(X-ray diffraction)
Each oil and fat composition was adjusted to 80 ° C., heated for 30 minutes to melt, and then stored at 5 ° C. for 1 day, and X-ray diffraction was measured.
X-ray diffraction measurement of fats and oils is performed using an X-ray diffractometer RINT-TTR II (manufactured by Rigaku Co., Ltd.) with CuKα (λ = 1.541872 Å) as the radiation source, a parallel beam method, an output of 15 kW, and a scanning angle of 0. It was measured under the conditions of 5 to 25.0 ° and a measurement speed of 1.5 ° / min. The following peaks were designated as peak 1 and peak 2, respectively.
Peak 1
X-ray diffraction peak peak 2 corresponding to a plane spacing of 4.5 to 4.7 Å
X-ray diffraction peaks corresponding to surface spacings of 4.1-4.3 Å

2-1. Preparation of fats and oils composition for cooking. Each raw material fats and oils are adjusted to 80 ° C. in a tank to dissolve them in the blending ratios shown in Tables 1 and 2, and then mixed and stirred with a propeller stirrer to uniformly disperse. The mixture was rapidly cooled and kneaded with a combinator to obtain an oil / fat composition for cooking.

2-2. Evaluation The following evaluations were performed on the oil and fat compositions of Examples 1 to 7 and Comparative Examples 1 to 7.

<Making cake donuts>
Cake donuts were made by the following procedure.
[1] Sift all ingredients uniformly except for shortening, whole eggs and water with the following composition.
[2] Put the sieved raw material in a mixer bowl, add whole eggs and water, and mix with a beater for 30 seconds at low speed and 1 minute at medium and low speed.
[3] Add shortening and mix at low speed for 30 seconds and medium and low speed for 2 minutes.
[4] The resulting dough was rolled out to a thickness of 1 cm with a rolling pin, die-cut with a donut mold, and subjected to a donut fly test.

In the donut frying test, 7,000 g of each cooking oil / fat composition was collected in an electric fryer, the oil temperature was controlled at 180 ° C., and the cake donut dough was added and then fried for 90 seconds on one side and further inverted for 90 seconds.

<Cake donut combination>
Weak powder 1000 parts by mass Sand sugar 400 parts by mass Food salt 15 parts by mass Shortening * 1 100 parts by mass Whole egg (net) 220 parts by mass Baking powder 30 parts by mass Water 280 parts by mass * 1 Shortening: Miyoshi Oil & Fat "Shortening AVS"

In the following evaluation, the panel conducted the five tastes (sweet, acid, salt, bitter, umami) identification test, taste concentration difference identification test, food taste identification test, and standard olfactory test, and each test was met. We selected 4 men and 6 women in their 20s to 40s who were judged to be.

[Doughnut crispness]
The fried cake donuts were stored in an incubator whose temperature was adjusted to 20 ° C., and the crispness of the cake donuts after 1 day storage (D + 1) and 3 days storage (D + 3) was evaluated by 10 panels according to the following criteria. ..
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that they were crispy.
◯: 5 to 7 out of 10 panels evaluated that they were crispy.
X: Of the 10 panelists, 4 or less were evaluated as having crispness.

[Cool feeling of donuts]
The fried cake donuts were stored in an incubator whose temperature was adjusted to 20 ° C., stored for 1 day (D + 1), and then eaten, and the refreshing sensation was evaluated by 10 panels according to the following criteria.
The refreshing sensation was evaluated by the presence or absence of a refreshing sensation without feeling the greasiness remaining in the mouth due to the sensation that the donut melts well in the mouth when the donut is put in the mouth and the temperature in the mouth drops.
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that the refreshing feeling was good.
◯: 5 to 7 out of 10 panels evaluated that the refreshing feeling was good.
X: Of the 10 panels, 4 or less evaluated that the refreshing feeling was good.

[Lard flavor]
The fried cake donuts were stored in an incubator whose temperature was adjusted to 20 ° C., stored for 1 day (D + 1), and then eaten, and the lard odor was evaluated by 10 panels according to the following criteria.
The lard odor was evaluated by the presence or absence of an unpleasant animal odor remaining from the middle to the last.
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that there was no lard odor.
◯: 5 to 7 out of 10 panels evaluated that there was no lard odor.
X: Of the 10 panels, 4 or less evaluated that there was no lard odor.

<Making spring rolls>
Heat the oil and fat composition for cooking to 180 ° C, add spring rolls, fry at 180 ° C for 1 minute, allow to cool at room temperature for 2 minutes, freeze at -50 ° C for 4 days, and then adjust the temperature to 20 ° C. A panel test was conducted on the crispness and refreshing feeling when naturally thawed inside.

[Crispy after cold thawing]
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that they were crispy.
◯: 5 to 7 out of 10 panels evaluated that they were crispy.
X: Of the 10 panelists, 4 or less were evaluated as having crispness.

[Refreshing feeling after cold thawing]
Evaluation Criteria ⊚: 8 or more out of 10 panels evaluated that the refreshing feeling was good.
◯: 5 to 7 out of 10 panels evaluated that the refreshing feeling was good.
X: Of the 10 panels, 4 or less evaluated that the refreshing feeling was good.

3-1. Preparation of fat and oil composition for butter cream The fat and oil composition for butter cream shown in Tables 1 and 2 was adjusted to 80 ° C. and dissolved, mixed and stirred with a propeller stirrer to uniformly disperse and dissolve. The mixture was rapidly cooled and kneaded with a combinator and aged to obtain an oil and fat composition for butter cream.

3-2. Evaluation <Making butter cream>
Using a desktop mixer (KitchenAid), 250 g of fats and oils whose temperature was adjusted to 20 to 25 ° C. was stirred with a multi-blade whipper at a speed of 4 to a specific gravity of 0.6, and then liquid sugar (Halodex R Hayashibara) was added. 250 g was added and foamed until the specific gravity became 0.6 to obtain butter cream.

[Refreshing feeling of butter cream]
Regarding the refreshing feeling of the butter cream obtained above, 10 panels evaluated the refreshing feeling according to the following criteria.
The panel conducted a five-flavor (sweet, acid, salt, bitter, umami) discrimination test, a taste concentration difference discrimination test, a food taste discrimination test, and a standard olfactory test, and each test was judged to be conforming. Four men and six women in their 20s and 40s were selected.
The refreshing sensation is a refreshing sensation without feeling the greasiness remaining in the mouth due to the sensation that the mouth melts well and the temperature in the mouth drops.
Evaluation Criteria ⊚: 8 or more out of 10 were evaluated as good.
◯: 7 to 5 out of 10 were evaluated as good.
X: 4 out of 10 people were evaluated as good.

The above measurement results and evaluation results are shown in Tables 1 and 2.

Claims (3)

80 to 100 wt% and a palm-based oil and lard-based fat based on the total amount of fat, a vegetable fat which is liquid at room temperature having 0-20 wt% including the total amount of fat, for lard-based fat The mass ratio of palm-based fats and oils is 1.0 to 2.3, and the value of ΔSFC / Δ temperature, which represents the gradient between the temperature at 10 to 26 ° C. and the SFC value, is -2. 7 or less is the intensity ratio of the X-ray diffraction peak 1 corresponding to the surface spacing of 4.5 to 4.7 Å and the X-ray diffraction peak 2 corresponding to the plane spacing of 4.1 to 4.3 Å in X-ray diffraction. value of the peak 1 / peak 2 Ri der 2.61 or more,
The peak of the X-ray diffraction is measured by a parallel beam method using CuKα (λ = 1.541872 Å) as a radiation source in a state where the temperature is adjusted to 80 ° C., heated for 30 minutes to melt, and then stored at 5 ° C. for 1 day. A fat composition for cooking, which is measured under the conditions of an output of 15 kW, a scanning angle of 0.5 to 25.0 °, and a measurement speed of 1.5 ° / min. A method for producing a fried food, in which the fried seeds are fried, the fried food is frozen, and the frozen food is thawed using the oil / fat composition for cooking according to claim 1. 80 to 100 wt% and a palm-based oil and lard-based fat based on the total amount of fat, a vegetable fat which is liquid at room temperature having 0-20 wt% including the total amount of fat, for lard-based fat The mass ratio of palm-based fats and oils is 1.0 to 2.3, and the value of ΔSFC / Δ temperature, which represents the gradient between the temperature at 10 to 26 ° C. and the SFC value, is -2. 7 or less is the intensity ratio of the X-ray diffraction peak 1 corresponding to the surface spacing of 4.5 to 4.7 Å and the X-ray diffraction peak 2 corresponding to the plane spacing of 4.1 to 4.3 Å in X-ray diffraction. The value of peak 1 / peak 2 is 2.61 or more,
The peak of the X-ray diffraction is measured by a parallel beam method using CuKα (λ = 1.541872 Å) as a radiation source in a state where the temperature is adjusted to 80 ° C., heated for 30 minutes to melt, and then stored at 5 ° C. for 1 day. A fat composition for butter cream measured under the conditions of an output of 15 kW, a scanning angle of 0.5 to 25.0 °, and a measurement speed of 1.5 ° / min.