JPS60256345A - Powdered fat and oil for fried food obtained without requiring frying - Google Patents

Abstract

PURPOSE:To obtain powdered fats and oils for a fried food obtained without requiring frying, using casein and gum as a film-forming agent, having no greasiness in a frozen product state, wherein the fats and oils are oozed out by heating to provide a fried food having improved flavor and appearance without causing burnt part. CONSTITUTION:The titled fats and oils comprising 80-95wt% edible fats and oils preferably solid at normal temperature, such as palm oil, lard, beef tallow, or its hardened oil, 0.2-3wt% emulsifying agent such as glycerin fatty acid ester, propylene glycol fatty acid ester, etc., and both 0.2-5wt% casein or its salt such as sodium caseinate, etc. and 0.2-3wt% gum such as gum arabic, guar gum, etc. as a film-forming agent, wherein the total amount of the film-forming agent is 3-7wt%.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to a powdered fat and oil for use in non-fried fried foods that release fats and oils when heated to become fried foods.

[Conventional technology]

In order to simplify cooking at home, by heating in the oven or electrician instead of frying in oil,
Attempts are being made to create frozen foods in which oil and fat ooze out from inside, resulting in deep-fried foods similar to fried foods or tempura. For such non-fried fried foods, powdered oil and fat are added to the ingredients and batter, and the products are frozen and packaged. Powdered oils and fats are made by growing a coating around oil particles and turning it into powder.When used for non-fried foods, it takes on a powdery form with a smooth texture at room temperature, but the coating is not properly coated. Suitable materials are those that are weak and can be broken down by freezing or heating, allowing the oil and fat in the core material to ooze out.

[Problem that the invention seeks to solve]

Conventional powdered oils and fats are made by adding protein, etc. as a coating agent to oils and fats together with an emulsifier, emulsifying the mixture, and drying it to form a film, but the amount of oil and fat used is less than 80% by weight, and the amount of coating agent used is usually 8% by weight. However, since the coating strength is strong and fats and oils do not easily ooze out, there is a problem that when used for non-fried foods, charring occurs during heating. Furthermore, if the amount of coating agent is reduced in order to prevent this, there is a problem in that the coating becomes weak and sticky.

This invention is intended to solve the above-mentioned problems.By combining specific coating agents and using them in specific proportions, the product has no stickiness in the frozen state, and can be heated to remove fats and oils. It is an object of the present invention to provide a powdered oil and fat for non-fried fried foods that does not cause charring due to oozing out and provides fried foods with excellent flavor and appearance.

[Means for solving problems]

This invention contains 80 to 95% by weight of edible oil and fat and 0% emulsifier.
．． 2 to 3% by weight, 0.2 to 5% by weight of casein or its salt as a coating agent, and 0.2 to 3% of gum.
% by weight, and the total amount of the coating agent is 3 to 7% by weight.

There are no particular restrictions on the edible fats and oils that can be used in the present invention, and all edible fats and oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, rice bran oil, lard, beef tallow, or their hydrogenated oils can be used. However, especially palm oil, pork fat,
Those that are solid at room temperature, such as beef tallow or these hydrogenated oils, are preferred. These fats and oils can be used singly or in combination of two or more.

As the emulsifier, those generally used as emulsifiers for powdered oils and fats can be used, such as oil-soluble emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Glycerin fatty acid esters and propylene glycol fatty acid esters are preferred. These emulsifiers can be used alone or in combination of two or more.

As a coating agent, a combination of casein or its salt and a gum substance is used. Examples of casein salt include sodium casein to caseinium casein. Examples of gum include gum arabic, guar gum, and xanthan gum, with gum arabic being preferred. These coating agents have higher water dispersibility and better flavor than conventional gelatin.

The mixing ratio of each of the above components is as described above.

In addition to these components, modified starch such as dextrin and other components may be added in an amount of 17% or less in order to improve the fluidity of the powdered fat or oil.

The same method as the conventional method can be used for producing the powdered oil and fat. That is, a water-soluble component such as a coating agent is added to 100 to 200% by weight of water based on the total components, and the mixture is stirred and dissolved at 60 to 70°C to form an aqueous phase.

On the other hand, an oil-soluble component such as an oil-soluble emulsifier is added to the oil and fat, and the mixture is stirred and dissolved at 60 to 70°C to form an oil phase. Then, the oil phase is added little by little to the water phase while stirring to pre-emulsify, and then homogenized using a homogenizer, ○/W
Make a mold emulsion.

When the emulsion is rapidly dried using a spray dryer, etc., the water in the aqueous phase evaporates and a film solidifies to cover the oil particles. is generated. As a drying method, a freeze-drying method, a coacervation method, etc. can be adopted, but spray-drying such as hot air spray 1 to rye is preferable.

The powdered oil and fat obtained in this way is smooth at room temperature and has excellent fluidity, so it is added to a batter or the like as it is, processed, and then frozen to produce a frozen food for non-fried foods. Before this stage, the powdered oil and fat does not stick to the base, so manufacturing and handling of frozen foods is easy.

When the frozen food produced as described above is heated in an oven or microwave, fats and oils are released from the areas where the coating has been destroyed by freezing and from the areas where the coating has been destroyed due to heat shock, resulting in a moderately burnt golden brown color. The fried food is similar to fried food or tempura fried in oil, and the appearance and flavor are extremely good without causing any tingling.

〔Effect of the invention〕

As described above, the powdered fat and oil for non-fried foods of the present invention is
By combining specific coating agents and using specific proportions, the product is smooth and non-sticky, making it easy to manufacture and handle frozen foods, and preventing scorching when heated and fried. This has the effect of producing fried foods with excellent appearance and flavor.

〔Example〕

Examples of the present invention will be described below. In the examples, %
indicates weight %.

The water-soluble raw materials shown in Table 1 are added to water having a total solid content of 100 to 200% with the composition shown in Table 1, stirred well at 60 to 70°C, and completely dissolved to form an aqueous phase. On the other hand, by using refined palm oil as 8 oil and adding oil-soluble raw materials to it, 65
Stir at ~70°C to completely dissolve and form an oil phase. Then, add the oil phase to the water phase little by little while stirring.
After pre-emulsifying for 0 minutes, use a homogenizer to increase the pressure to 150-200 kg/cn! Homogenize at
The emulsion is spray-dried using a hot air spray dryer at a blowing temperature of 170°C and a tower internal temperature of 90°C to obtain a powdered fat or oil.

20% water was added to the powdered oil and fat obtained above, mixed uniformly and frozen, and the frozen product was heated in an electric oven and its state was observed.

The state of the powdered oil and fat, as well as the state of oozing and scorching of the oil and fat in the oven, was determined according to the following criteria, and the results are shown in Table 1.

Powdered oil condition O: Smooth and has good fluidity.

×: There is stickiness and no fluidity.

Oil oozing in the oven ○: The film is destroyed during heating and oil gradually oozes out.

△: The coating is destroyed during heating and oil and fat ooze out, but no ・′
1 minute is enough.

×: The film is not destroyed during heating and no oil or fat oozes out at all.

Burnt condition in the oven O: It will not burn until the oil and fat are sufficiently oozed out during heating.

Δ: Oil oozes out during heating, but the film becomes slightly charred.

×: The oil did not ooze out during heating and the film became charred.

From the above results, it can be seen that the samples of the Examples are all excellent in the state of powdered fat, the state of exudation of fat and oil, and the state of burntness, while the samples of the Comparative Examples are not good in some areas.

Agent: Patent attorney Sei Yanagi Hara

Claims (3)

[Claims] (1) 80 to 95% by weight of edible oil and fat, 0.2 to 0.2% of emulsifier
3% by weight, 0.2-5% by weight of casein or its salt as a coating agent, and 0.2-3% by weight of gum.
, and the total amount of the coating agent is 3 to 7% by weight. (2) The powdered fat and oil for non-fried foods according to claim 1, wherein the edible fat and oil is rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, rice bran oil, pork fat, beef tallow, or a hydrogenated oil thereof. (3) The powdered fat or oil for non-fried foods according to claim 1 or 2, wherein the emulsifier is a glycerin fatty acid ester, a propylene glycol fatty acid ester, a sorbitan fatty acid ester, or a sucrose fatty acid ester. (7I) The powdered oil and fat for non-fried foods according to any one of claims 1 to 3, wherein the gum is gum arabic, guar gum, or xanthan gum.