JP2017029044A - Edible oil/fat - Google Patents
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本発明は食用油脂、特に加熱調理に適した食用油脂に関する。 The present invention relates to edible oils and fats, particularly edible oils and fats suitable for cooking.
食用油脂の主な用途は、揚げ物、炒め物等の加熱調理であり、加熱調理の際に生じる臭気の抑制が、家庭用業務用を問わず作業環境改善の面で求められて来た。また、消費者の嗜好としても、あっさりとした風味が好まれる傾向にあり、加熱調理に使用される食用油脂は、精製工程の改善により、より雑味が取り除かれたものとなっている。また、近年では、酸化安定性に強く加熱臭の少ない高オレイン酸系の植物油脂が市場に浸透している。
一方で一面においては、揚げ物等があっさりとした風味であるがために物足りなさを感じる消費者もあり、程よい風味・コク味が求められているのも事実である。
The main use of edible fats and oils is cooking such as fried foods and fried foods, and suppression of odor generated during cooking has been demanded in terms of improving the working environment regardless of household use. In addition, consumers tend to prefer a light flavor, and edible fats and oils used for cooking are more refined by improving the refining process. Further, in recent years, high oleic acid vegetable oils and fats that have strong oxidation stability and little heating odor have penetrated the market.
On the other hand, some consumers feel unsatisfactory because fried foods have a light flavor, and it is also true that moderate flavor and richness are required.
風味調整された加熱調理に使用する食用油脂としては、例えば、ラード及び／又は融点２０〜４０℃の硬化油を添加した加熱調理用油脂（特許文献１）や、微量の酸化した長鎖高度不飽和脂肪酸を含有した植物油脂組成物（特許文献２）が提案されている。しかしながら、特許文献１の加熱調理油脂は、水素添加臭を特徴とするものであり、獣肉類のフライ物には比較的無難であるが、葉物や海産物の揚げ物には風味が合わないものであった。また、特許文献２の植物油脂組成物は、海産物の揚げ物には比較的無難であるが、獣肉類のフライ物には風味が合わないものであった。 Examples of edible fats and oils used for flavor-adjusted cooking include, for example, cooking oils and fats (Patent Document 1) to which lard and / or hardened oil having a melting point of 20 to 40 ° C. are added, and a small amount of oxidized long-chain highly-impaired oil. A vegetable oil composition containing saturated fatty acids (Patent Document 2) has been proposed. However, the cooking oil and fat of Patent Document 1 is characterized by a hydrogenated odor and is relatively safe for fried meats of meat, but does not match the flavor of fried foods of leaves and seafood. there were. Moreover, although the vegetable oil composition of patent document 2 is comparatively safe for the fried food of marine products, the flavor does not match the fried food of animal meat.
解決しようとする課題は、程よい風味・コク味があり、加熱調理に適した食用油脂を開発することである。 The problem to be solved is to develop edible fats and oils that have moderate flavor and richness and are suitable for cooking.
本発明者らは、上記課題を解決するために鋭意検討を重ねた結果、一定量の不けん化物を含む食用油脂は、風味・コク味が優れること、さらに、軽度精製菜種油を少量含有させることにより、雑味を打消し、さらに風味・コク味が引き立つことを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that edible fats and oils containing a certain amount of unsaponifiable matter have excellent flavor and richness, and further contain a small amount of lightly refined rapeseed oil. As a result, it was found that the miscellaneous taste was canceled and the flavor and richness were enhanced, and the present invention was completed.
すなわち本発明は以下のようなものを提供する。
（１）軽度精製菜種油を０．１〜３０質量％含み、不けん化物の含有量が０．８〜３質量％である食用油脂。
（２）前記軽度精製菜種油の脱臭温度が２００℃未満である（１）の食用油脂。
（３）米糠油および／またはコーン油を含む、（１）または（２）の食用油脂。
（４）揚げ油である、（１）〜（３）の何れか１つの食用油脂。
（５）炊飯油である、（１）〜（３）の何れか１つの食用油脂。
（６）（１）〜（３）の何れか１つの食用油脂を含む食品。
That is, the present invention provides the following.
(1) An edible oil / fat containing 0.1 to 30% by mass of a lightly refined rapeseed oil and an unsaponifiable matter content of 0.8 to 3% by mass.
(2) The edible fat according to (1), wherein the deodorized temperature of the lightly refined rapeseed oil is less than 200 ° C.
(3) The edible fat according to (1) or (2), comprising rice bran oil and / or corn oil.
(4) Edible oil or fat according to any one of (1) to (3), which is fried oil.
(5) Edible oil or fat according to any one of (1) to (3), which is cooking oil.
(6) A food containing any one of the edible fats and oils according to (1) to (3).
本発明によれば、程よい風味・コク味があり、加熱調理に適した食用油脂を提供することができる。特に、揚げ油、炒め油、炊飯油としての使用に適した食用油脂を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, there exists moderate flavor and richness, and the edible oil and fat suitable for heat cooking can be provided. In particular, edible fats and oils suitable for use as fried oil, fried oil, and rice cooking oil can be provided.
以下、本発明について詳細に説明する。
本発明の食用油脂は、軽度精製菜種油を０．１〜３０質量％含有する。本発明における軽度精製菜種油は、菜種種子より圧搾乃至圧搾抽出により得られるものであるが、少なくとも脱臭処理を経たものである。菜種種子は焙煎処理されたものでも良いが、未焙煎油である方がよりマイルドな風味であり、広く一般に受け入れられ易くなるので好ましい。脱臭処理は、揮発性物質等を除去することができれば、その脱臭方法は特に限定されないが、例えば、油脂の精製に通常用いられる減圧水蒸気蒸留にて脱臭することが好ましい。
Hereinafter, the present invention will be described in detail.
The edible fat of the present invention contains 0.1 to 30% by mass of a lightly refined rapeseed oil. The lightly refined rapeseed oil in the present invention is obtained by squeezing or squeezing and extracting from rapeseed seeds, but has undergone at least a deodorizing treatment. Rapeseed seeds may be roasted, but unroasted oil is preferred because it has a milder flavor and is generally easier to accept. The deodorization treatment is not particularly limited as long as volatile substances and the like can be removed. For example, it is preferable to deodorize by depressurization steam distillation that is usually used for oil and fat purification.
本発明の食用油脂に使用する軽度精製菜種油の脱臭処理は、その脱臭温度が、通常の食用油脂の精製における脱臭温度（２００〜２７０℃）より低い温度、すなわち、２００℃未満であることが好ましい。軽度精製菜種油の脱臭処理は、例えば、２０トール未満の減圧下（好ましくは２〜１０トールの減圧下）、脱臭温度１８０℃以下で行うことがより好ましく、１００〜１７０℃で行うことがさらに好ましく、１２０〜１６０℃で行うことが最も好ましい。脱臭時間は、１０〜１２０分間であることが好ましく、２０〜９０分間であることがより好ましく、３０〜９０分間であることがさらに好ましい。上記脱臭条件で脱臭処理することにより、軽度精製菜種油は、雑味・エグ味が取れ、適度なコク味・香味が残るので好ましい。本発明の食用油脂は、軽度精製菜種油を、０．５〜２２質量％含有することが好ましく、１〜１５質量％含有することがより好ましく、２〜１０質量％含有することが更に好ましい。 In the deodorizing treatment of the lightly refined rapeseed oil used in the edible oil and fat of the present invention, the deodorizing temperature is preferably lower than the deodorizing temperature (200 to 270 ° C.) in the purification of normal edible oil and fat, that is, less than 200 ° C. . The deodorization treatment of the lightly refined rapeseed oil is more preferably performed at a deodorization temperature of 180 ° C. or less, more preferably 100 to 170 ° C., for example, under a reduced pressure of less than 20 Torr (preferably under a reduced pressure of 2 to 10 Torr). It is most preferable to carry out at 120 to 160 ° C. The deodorization time is preferably 10 to 120 minutes, more preferably 20 to 90 minutes, and further preferably 30 to 90 minutes. By carrying out the deodorization treatment under the above deodorizing conditions, the lightly refined rapeseed oil is preferable because it can take off a misty and eggy taste and an appropriate rich taste and flavor remain. The edible oil / fat of the present invention preferably contains 0.5 to 22% by mass of lightly refined rapeseed oil, more preferably 1 to 15% by mass, and still more preferably 2 to 10% by mass.
本発明の食用油脂に使用する軽度精製菜種油の態様の１つとしては、菜種種子より圧搾乃至圧搾抽出された菜種油を、脱ガム処理した菜種油であることが好ましい。脱ガム処理としては、例えば、温度７０〜８０℃、水添加量約３質量％（対圧搾油乃至圧搾抽出油）の条件下、必要に応じてクエン酸もしくはリン酸を添加して、遠心分離機で遠心分離することでリン脂質の除去がなされる。必要に応じて水洗い、乾燥後、再度ろ過する等方法が挙げられるが、これに限定するものではない。 As one aspect | mode of the light refined rapeseed oil used for the edible fat of this invention, it is preferable that it is the rapeseed oil which degummed the rapeseed oil which was squeezed thru | or extracted from the rapeseed seed. As the degumming treatment, for example, citric acid or phosphoric acid is added as necessary under conditions of a temperature of 70 to 80 ° C. and a water addition amount of about 3% by mass (compressed oil to compressed oil), followed by centrifugation. The phospholipid is removed by centrifugal separation with a machine. Examples of the method include, but are not limited to, washing with water as necessary, drying, and filtering again.
本発明の食用油脂に使用する軽度精製菜種油は、通常食用油脂の製造で行われる、脱酸、脱色処理は特に必須ではないが、脱酸、脱色処理を行うことで、脱臭後の菜種油の品質はより安定したものとなる。 The lightly refined rapeseed oil used in the edible oil / fat of the present invention is not particularly essential for the deoxidation and decolorization treatments usually performed in the production of edible oil / fat, but the quality of the rapeseed oil after deodorization by performing the deoxidation / decolorization treatment Becomes more stable.
脱酸処理においては、例えば、８０〜９０℃程度に加温した脱ガム処理油に、油脂中の遊離脂肪酸に対して中和当量で５〜４０質量％過剰のアルカリ水溶液を添加攪拌し、遠心分離により、沈殿物を除去することにより、油脂中に含まれる遊離した脂肪酸を除去することができる。脱酸処理で使用するアルカリ水溶液は、特に限定されず、例えば、水酸化ナトリウム水溶液、水酸化カリウム水溶液等公知の種々のアルカリ水溶液を使用することができる。 In the deoxidation treatment, for example, an alkali aqueous solution in excess of 5 to 40% by mass with a neutralization equivalent to the free fatty acid in the fat is added to the degumming treatment oil heated to about 80 to 90 ° C., and the mixture is centrifuged. By removing the precipitate by separation, the free fatty acid contained in the fat can be removed. The aqueous alkali solution used in the deoxidation treatment is not particularly limited, and various known aqueous alkali solutions such as an aqueous sodium hydroxide solution and an aqueous potassium hydroxide solution can be used.
脱酸処理に付随する後工程として、必要に応じて油脂中に含まれる石鹸（アルカリ成分）を除去するために水洗を行う（水洗工程）。水洗工程は、アルカリ成分を除去することができれば水洗でなくてもよく、例えば、湯を使用してアルカリ成分を除去してもよい。なお、水洗工程後必要に応じて、脱酸水洗された油脂を乾燥させてもよい。 As a post-process accompanying the deoxidation treatment, water washing is performed as necessary to remove soap (alkali component) contained in the fats and oils (water washing step). The washing step may not be washing with water as long as the alkali component can be removed. For example, the alkali component may be removed using hot water. In addition, you may dry the fats and oils washed by deoxidation water as needed after the water washing process.
脱色処理は、油脂に吸着剤を添加することにより行う。油脂に添加する吸着剤は、適宜変更することができるが、例えば、モンモリロナイトを主成分とする白色から黄褐色の粘土鉱物である白土を酸処理した活性白土、あるいは活性炭等公知の種々の吸着剤を使用することができる。これらは単独で使用してもよいが、複数組み合わせて使用してもよい。 The decoloring process is performed by adding an adsorbent to the oil. The adsorbent to be added to the fats and oils can be appropriately changed. For example, various known adsorbents such as activated clay obtained by acid-treating white clay which is a white to tan clay mineral mainly composed of montmorillonite, or activated carbon. Can be used. These may be used alone or in combination.
吸着剤の添加量は、油脂中に含まれる着色成分量によって適宜変化させることができるが、例えば、活性白土の場合、油脂に対して０．０５〜０．５質量％であることが好ましく、０．１〜０．４質量％であることが更に好ましい。吸着剤の添加量が上記範囲であると、脱臭処理後の風味が適度なものとなり好ましい。油脂と吸着剤との接触条件は、油脂によって適宜変更することができるが、例えば９０〜１２０℃で１０〜４０分間接触させることが好ましい。この条件で効率的に脱色処理を行うことができる。 The addition amount of the adsorbent can be appropriately changed depending on the amount of coloring components contained in the oil or fat. For example, in the case of activated clay, it is preferably 0.05 to 0.5% by mass with respect to the oil and fat. More preferably, it is 0.1-0.4 mass%. When the amount of adsorbent added is in the above range, the flavor after the deodorizing treatment is appropriate and preferable. Although the contact conditions of fats and oils and an adsorbent can be suitably changed with fats and oils, it is preferable to make it contact for 10 to 40 minutes, for example at 90-120 degreeC. Decolorization can be efficiently performed under these conditions.
また、油脂と吸着剤とを接触させる際、水分の存在による吸着剤の吸着効率の低下を防止するとともに、酸素の存在による油脂の酸化を防止するために、減圧下で油脂と吸着剤とを接触させ、脱色処理を行うことが好ましい。脱色処理の終了には、フィルタープレス等によりろ過し、吸着剤を除去する。 In addition, when bringing the oil and fat into contact with the adsorbent, in order to prevent the adsorption efficiency of the adsorbent from being lowered due to the presence of moisture and to prevent oxidation of the oil and fat due to the presence of oxygen, the oil and fat and the adsorbent are used under reduced pressure. It is preferable to perform a decoloring treatment by bringing them into contact with each other. At the end of the decolorization treatment, the adsorbent is removed by filtration with a filter press or the like.
本発明の食用油脂に使用する軽度精製菜種油は、未焙煎の菜種種子から圧搾乃至圧搾抽出した油脂を、上記記載の条件で、脱ガム、脱酸、脱色、脱臭処理したものが、食用油脂に配合した場合、良好な風味・コク味を付与することができるので好ましい。 The lightly refined rapeseed oil used in the edible fat of the present invention is a edible fat that is obtained by degumming, deoxidizing, decolorizing, and deodorizing the oil or fat that has been compressed or squeezed and extracted from unroasted rapeseed seeds under the conditions described above. When it mix | blends, since favorable flavor and richness can be provided, it is preferable.
本発明の食用油脂に使用する軽度精製菜種油は、ロビボンド比色計におけるＹ＋１０Ｒ値が２０以上であることが好ましい。ここで、ロビボンド比色計におけるＹ＋１０Ｒ値とは、１インチセル（２５．４ミリセル）を使用して測定したＹ値と、同じく１インチセル（２５．４ミリセル）を使用して測定したＲ値とから、Ｙ値にＲ値の１０倍の数を加えることによって導き出される値である。ロビボンド比色計におけるＹ値及びＲ値の測定は、日本油化学協会、基準油脂分析法２．２．１．１−１９９６のロビボンド法に準拠して行うことができる。 The lightly refined rapeseed oil used for the edible fat of the present invention preferably has a Y + 10R value of 20 or more in the Robibond colorimeter. Here, the Y + 10R value in the Robibond colorimeter is based on the Y value measured using a 1 inch cell (25.4 millicells) and the R value measured using a 1 inch cell (25.4 millicells). , A value derived by adding 10 times the R value to the Y value. The measurement of the Y value and the R value in the Robibond colorimeter can be performed in accordance with the Robibond method of Japan Oil Chemistry Association, Standard Oil Analysis Method 2.2.1.1-1996.
本発明の食用油脂に使用する軽度精製菜種油は、ロビボンド比色計におけるＹ＋１０Ｒ値が３０以上であることが好ましく、４０以上であることがより好ましく、５０以上であることが更に好ましく、５５以上であることが更により好ましい。Ｙ＋１０Ｒ値の上限値は特に制限はないが、品質をより安定したものとするために、１５０以下であることが好ましく、１２０以下であることがより好ましく、１００以下であることが更に好ましい。ロビボンド比色計におけるＹ＋１０Ｒ値は、軽度精製菜種油の品質の目安として使用できる。 The lightly refined rapeseed oil used in the edible oil / fat of the present invention preferably has a Y + 10R value of 30 or more, more preferably 40 or more, still more preferably 50 or more, and 55 or more in the Robibond colorimeter. Even more preferably. The upper limit of the Y + 10R value is not particularly limited, but is preferably 150 or less, more preferably 120 or less, and still more preferably 100 or less, in order to make the quality more stable. The Y + 10R value in the Robibond colorimeter can be used as a measure of the quality of the lightly refined rapeseed oil.
本発明の食用油脂は、不けん化物を０．８〜３質量％含有する。食用油脂に含まれる不けん化物とは、通常、ステロール、トコフェロール、炭水化物、グリセリン、高級アルコール等のアルカリでけん化されない物質のことである。本発明の食用油脂は、程よい風味・コク味を得るために、不けん化物を０．９〜２．５質量％含有することがより好ましく、１〜２質量％含有することがさらに好ましい。なお、食用油脂の不けん化物の含有量は、例えば、日本油化学協会の基準油脂分析試験法の不けん化物測定法（２．４．８−１９９６）に準じて測定することができる。 The edible fat / oil of the present invention contains 0.8 to 3% by mass of unsaponifiable matter. The unsaponifiable matter contained in edible fats and oils is a substance which is not normally saponified with alkalis, such as sterol, tocopherol, carbohydrate, glycerin, and higher alcohol. The edible oil / fat of the present invention preferably contains 0.9 to 2.5% by mass, more preferably 1 to 2% by mass, of an unsaponified product in order to obtain an appropriate flavor and richness. In addition, content of the unsaponifiable matter of edible fats and oils can be measured according to the unsaponifiable matter measuring method (2.4.8-1996) of the reference | standard fats and oils analysis test method of Japan Oil Chemical Society, for example.
本発明の食用油脂は、不けん化物を０．８〜３質量％含有する限りにおいて、不けん化物の含有量はどのように調製されてもよい。例えば、不けん化物の含有量が少ない、パーム油、紅花油、向日葵油等の油脂に、市販の製剤、例えば、築野食品工業（株）社製の商品名「ライステロールエステル」や、タマ生化学工業（株）社製の商品名「フィトステロールＳ」などを添加して、不けん化物の含有量を調製してもよい。また、米油（米糠油）、胡麻油、コーン油等の不けん化物の含有量が多い油脂をベースとして調製してもよい。特に、もともと不けん化物の含有量が多い油脂をベースとした方が、風味・コク味がより自然な風合いとなり、好ましい。 As long as the edible fat of this invention contains 0.8-3 mass% of unsaponifiable matter, content of an unsaponifiable matter may be prepared how. For example, oils such as palm oil, safflower oil, sunflower oil, etc., which have a low unsaponifiable matter content, are commercially available, for example, trade name “Listerol Ester” manufactured by Tsukino Food Industry Co., Ltd. The trade name “Phytosterol S” manufactured by Seikagaku Corporation may be added to adjust the unsaponifiable content. Moreover, you may prepare based on fats and oils with much content of unsaponifiable matter, such as rice oil (rice bran oil), sesame oil, and corn oil. In particular, it is preferable to use oils and fats that have a high content of unsaponifiable matter as a natural and natural flavor.
本発明の食用油脂の軽度精製菜種油を除いた部分、すなわち、残りの７０〜９９．９質量％の部分は、食用油脂として適したものであれば、どのようなものであっても構わないが、程よい風味・コク味を得るには、植物油脂であることが好ましい。例えば、従来食用に供される大豆油、菜種油、綿実油、ヒマワリ種子油、落花生油、米糠油、コーン油、サフラワー油、オリーブ油、胡麻油、イリッペ脂、サル脂、シア脂、パーム油、パーム核油、ヤシ油等、並びに、これらに、硬化、分別、エステル交換（油脂と脂肪酸または脂肪酸エステルとのエステル交換も含む）等の加工を加えた加工油脂の中から１種あるいは２種以上を選択して使用してもよい。特に、不けん化物の含有量が多い、米糠油、胡麻油、コーン油を含むことが好ましく、コーン油を含むことがより好ましい。硬化油は、水素添加臭（水添臭）が出る恐れがあるので使用しないか、極度硬化して使用するのが好ましいが、使用したとしても３０質量％以下が好ましく、より好ましくは１０質量％以下である。 The portion of the edible fat / oil of the present invention excluding the lightly refined rapeseed oil, that is, the remaining 70-99.9% by weight may be anything as long as it is suitable as the edible fat / oil. In order to obtain a moderate flavor and richness, it is preferably a vegetable oil. For example, soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, lippe fat, monkey fat, shea fat, palm oil, palm kernel Oil, coconut oil, etc., as well as one or more types of processed oils and fats that have undergone processing such as hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) May be used. In particular, rice bran oil, sesame oil, and corn oil containing a large amount of unsaponifiable matter are preferably contained, and corn oil is more preferably contained. Hardened oil is not used because it may cause hydrogenated odor (hydrogenated odor), or is preferably used after being extremely cured, but even if used, it is preferably 30% by mass or less, more preferably 10% by mass. It is as follows.
本発明の食用油脂の軽度精製菜種油を除いた部分は、良好な風味・コク味を有するために、通常の精製処理された油脂を使用することが好ましい。すなわち、通常の油脂の製造工程である、脱ガム、脱酸、脱色、脱臭等の各処理を経て製造された油脂であることが好ましい。特に、脱色処理における吸着剤が活性白土である場合、その添加量は、油脂に対して０．３〜５質量％であることが好ましく、０．５〜３質量％であることがより好ましい。脱臭処理における脱臭温度は、２００〜２７０℃であることが好ましく、２２０〜２６０℃であることがより好ましく、２３０〜２５５℃であることがさらに好ましい。 Since the portion of the edible fat / oil of the present invention excluding the lightly refined rapeseed oil has a good flavor and richness, it is preferable to use a normal refined fat / oil. That is, it is preferable that it is fats and oils manufactured through each process, such as degumming, deoxidation, decoloring, and deodorization, which are normal manufacturing processes of fats and oils. In particular, when the adsorbent in the decolorization treatment is activated clay, the amount added is preferably 0.3 to 5% by mass and more preferably 0.5 to 3% by mass with respect to the fats and oils. The deodorization temperature in the deodorization treatment is preferably 200 to 270 ° C, more preferably 220 to 260 ° C, and further preferably 230 to 255 ° C.
本発明の食用油脂の軽度精製菜種油を除いた部分は、ロビボンド比色計におけるＹ＋１０Ｒ値が、２０未満であることが好ましく、１０以下であることがより好ましく、５以下であることがさらに好ましい。Ｙ＋１０Ｒ値の下限値は特に制限はないが、過剰精製による品質の劣化を防止するために、０より大きいことが好ましい。ロビボンド比色計におけるＹ＋１０Ｒ値は、本発明の軽度精製菜種油を除いた部分の、品質の目安として使用できる。 In the portion of the edible fat / oil of the present invention excluding the lightly refined rapeseed oil, the Y + 10R value in the Robibond colorimeter is preferably less than 20, more preferably 10 or less, and even more preferably 5 or less. The lower limit value of the Y + 10R value is not particularly limited, but is preferably larger than 0 in order to prevent deterioration of quality due to excessive purification. The Y + 10R value in the Robibond colorimeter can be used as a measure of the quality of the portion excluding the lightly refined rapeseed oil of the present invention.
本発明の食用油脂は、軽度精製菜種油を０．１〜３０質量％含み、不けん化物の含有量が０．８〜３質量％となるように、調製すればよく、その製造方法には特に制限はない。例えば、軽度精製菜種油とその他の食用油脂を混合し、上述の市販の製剤等を添加することにより、不けん化物の含有量を調整してもよい。また、軽度精製菜種油と、米油やコーン油などの不けん化物を多く含有する油脂とを適宜混合することにより、不けん化物の含有量を調整してもよい。 The edible oil / fat of the present invention may be prepared so that it contains 0.1 to 30% by mass of lightly refined rapeseed oil and the content of unsaponifiable matter is 0.8 to 3% by mass. There is no limit. For example, the content of unsaponifiable matter may be adjusted by mixing lightly refined rapeseed oil and other edible fats and oils and adding the above-mentioned commercially available preparations. Moreover, you may adjust content of an unsaponifiable matter by mixing suitably refined rapeseed oil and fats and oils containing many unsaponifiable matter, such as rice oil and corn oil.
本発明の食用油脂は、本発明の構成および特徴を損なわない限りにおいて、必要に応じて通常の食用油脂に用いられる添加剤を適宜添加することができる。具体的には、保存安定性向上、酸化安定性向上、熱安定性向上、低温下での結晶析出抑制等を目的としたポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、トコフェロール、レシチン、着色料、香料等が挙げられる。添加剤の添加量は食用油脂１００質量％に対して、３質量％以下であることが好ましい。 The edible fats and oils of the present invention can be appropriately added with additives used for ordinary edible fats and oils as necessary, as long as the configuration and characteristics of the present invention are not impaired. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbine for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystal precipitation at low temperatures, etc. Examples include acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, coloring agents, and fragrances. It is preferable that the addition amount of an additive is 3 mass% or less with respect to 100 mass% of edible fats and oils.
本発明の食用油脂は、食品の加熱調理用に適している。例えば、素揚げ、から揚げ、フライ、フリッター、天ぷら等の揚げ物や炒め物等の加熱調理、もしくは、食材の表面にコーティングしてオーブン等で輻射乃至対流加熱する加熱調理に好適に使用することができる。また、本発明の食用油脂は、程よい風味・コク味を有するため、加熱調理の１態様である炊飯油として使用することにより、風味のよい米飯を炊き上げることができる。 The edible fat of the present invention is suitable for cooking food. For example, it can be suitably used for cooking such as deep-fried food, fried food, fried food, fritters, tempura, etc. or fried foods, or cooking that is coated on the surface of ingredients and heated by radiation or convection in an oven. it can. Moreover, since the edible oil and fat of this invention has moderate flavor and richness, by using as cooking oil which is 1 aspect of heat cooking, savory cooked rice can be cooked.
次に、本発明の食用油脂を使用した食品について説明する。本発明の食用油脂を使用した食品は、程よい風味・コク味を有するものである。具体例としては、例えば、素揚げ、から揚げ、竜田揚げ、カツ、コロッケ、フライ、ナゲット、フリッター、天ぷら、ドーナツ、せんべい、あられ、かりんとう、パン、ケーキ、ビスケット、クラッカー、クッキー、プレッツェル、コーンチップス、コーンパフ、コーンフレークス、ポップコーン、ポテトチップス、ナッツ、バターピーナツ、スナック菓子等が挙げられる。 Next, the food using the edible oil / fat of the present invention will be described. The food using the edible oil / fat of the present invention has moderate flavor and richness. Specific examples include fried, fried, tatsuta fried, cutlet, croquette, fried, nugget, fritter, tempura, donut, rice cracker, hail, karinto, bread, cake, biscuits, crackers, cookies, pretzels, corn chips , Corn puffs, cornflakes, popcorn, potato chips, nuts, butter peanuts, snacks and the like.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されるものではない。 Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.
油脂の不けん化物の含有量は、日本油化学協会の基準油脂分析試験法の不けん化物測定法（２．４．８−１９９６）に準じて測定した。また、油脂の色度Ｙ値及びＲ値の測定は、ロビボンド比色計（ティントメーター社製、ＴＩＮＴＯＭＥＴＥＲ ＭＯＤＥＬ Ｆ）で２５．４ミリセル（＝１インチセル）を用いて測定した。 The content of unsaponifiable matter of fats and oils was measured according to the unsaponifiable matter measurement method (2.4.8-1996) of the standard oil and fat analysis test method of the Japan Oil Chemical Association. Moreover, the chromaticity Y value and R value of fats and oils were measured using a Robibond colorimeter (manufactured by Tintometer, TINTOMETER MODEL F) using 25.4 millicells (= 1 inch cell).
（軽度精製菜種油の調製）
未焙煎の菜種種子から圧搾抽出された菜種粗油を、常法に従って、脱ガム、脱酸処理した後、活性白土を対油０．３質量％添加して、減圧下９０〜１１０℃で２０分間攪拌した後、ろ過により活性白土を除去して脱色（処理）油を得た。得られた脱色油を、５〜６トールの減圧下、１４０℃で６０分水蒸気蒸留（脱臭処理）を行い、ロビボンド比色計におけるＹ＋１０Ｒ値が６５である軽度精製菜種油を得た。
(Preparation of lightly refined rapeseed oil)
The rapeseed crude oil squeezed and extracted from the unroasted rapeseed seeds is degummed and deoxidized according to a conventional method, and then 0.3% by mass of activated clay is added to the oil, and the mixture is added at 90 to 110 ° C. under reduced pressure. After stirring for 20 minutes, the activated clay was removed by filtration to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 140 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a lightly refined rapeseed oil having a Y + 10R value of 65 in the Robibond colorimeter.
（その他の油脂の調製）
（菜種油）
圧抽菜種粗油を、脱ガム、脱酸した脱酸菜種油に対して、活性白土を対油０．７質量％添加して、減圧下９０〜１１０℃で２０分間攪拌した後、ろ過により活性白土を除去して脱色（処理）油を得た。得られた脱色油を、５〜６トールの減圧下、２５０℃で６０分水蒸気蒸留（脱臭処理）を行い、ロビボンド比色計におけるＹ＋１０Ｒ値が０．７である菜種油を得た。
（大豆油）
抽出大豆粗油を、脱ガム、脱酸した脱酸大豆油に対して、活性白土を対油０．７質量％添加して、減圧下９０〜１１０℃で２０分間攪拌した後、ろ過により活性白土を除去して脱色（処理）油を得た。得られた脱色油を、５〜６トールの減圧下、２５０℃で６０分水蒸気蒸留（脱臭処理）を行い、ロビボンド比色計におけるＹ＋１０Ｒ値が０．４である大豆油を得た。
（米糠油）
抽出米糠油を、脱ガム、脱蝋、脱酸した脱酸米糠油に対して、活性白土を２．５質量％添加して、減圧下９０〜１１０℃で２０分間攪拌した後、ろ過により活性白土を除去して脱色（処理）油を得た。得られた脱色油を、５〜６トールの減圧下、２５０℃で６０分水蒸気蒸留（脱臭処理）を行い、ロビボンド比色計におけるＹ＋１０Ｒ値が８．２である米糠油を得た。
（コーン油）
抽出コーン油を、脱ガム、脱蝋、脱酸した脱酸コーン油に対して、活性白土を１．５質量％添加して、減圧下９０〜１１０℃で２０分間攪拌した後、ろ過により活性白土を除去して脱色（処理）油を得た。得られた脱色油を、５〜６トールの減圧下、２５０℃で６０分水蒸気蒸留（脱臭処理）を行い、ロビボンド比色計におけるＹ＋１０Ｒ値が１．７であるコーン油を得た。
（パーム油）
ＲＢＤパーム油（ヨウ素価５３）に対して、活性白土を対油１．５質量％添加して、減圧下９０〜１１０℃で２０分間攪拌した後、ろ過により活性白土を除去して脱色（処理）油を得た。得られた脱色油を、５〜６トールの減圧下、２５０℃で６０分水蒸気蒸留（脱臭処理）を行い、ロビボンド比色計におけるＹ＋１０Ｒ値が４．０であるパーム油を得た。
(Preparation of other fats and oils)
(rapeseed oil)
Activated clay is added to 0.7% by mass of activated clay against degummed and deoxidized deoxidized rapeseed oil, stirred at 90-110 ° C for 20 minutes under reduced pressure, and then activated by filtration. The white clay was removed to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 250 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a rapeseed oil having a Y + 10R value of 0.7 in the Robibond colorimeter.
(Soybean oil)
The extracted soybean crude oil was added with 0.7% by mass of activated clay to the degummed and deacidified deoxidized soybean oil, stirred at 90-110 ° C. for 20 minutes under reduced pressure, and then activated by filtration. The white clay was removed to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 250 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a soybean oil having a Y + 10R value of 0.4 in the Robibond colorimeter.
(Rice bran oil)
To the extracted rice bran oil, 2.5% by mass of activated clay was added to degummed, dewaxed, and deoxidized deoxidized rice bran oil, stirred at 90-110 ° C. under reduced pressure for 20 minutes, and then activated by filtration. The white clay was removed to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorizing treatment) at 250 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain rice bran oil having a Y + 10R value of 8.2 in the Robibond colorimeter.
(Corn oil)
Extracted corn oil was added with 1.5% by mass of activated clay to degummed, dewaxed and deoxidized corn oil, stirred at 90-110 ° C. for 20 minutes under reduced pressure, and then activated by filtration. The white clay was removed to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorizing treatment) at 250 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a corn oil having a Y + 10R value of 1.7 in the Robibond colorimeter.
(Palm oil)
To RBD palm oil (iodine value 53), 1.5% by mass of activated clay was added and stirred at 90-110 ° C. for 20 minutes under reduced pressure. Then, the activated clay was removed by filtration to remove color (treatment) ) Obtained oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 250 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a palm oil having a Y + 10R value of 4.0 in the Robibond colorimeter.
（市販の製剤）
築野食品工業（株）社製の商品名「ライステロールエステル」を使用した。
(Commercial preparation)
The trade name “Lysterol Ester” manufactured by Tsukino Food Industry Co., Ltd. was used.
（かりんとうの調製および評価）
軽度精製菜種油、その他の油脂および市販の製剤を、表１、２に示した配合で混合し、実施例１〜３および比較例１〜９の食用油脂を得た。実施例１〜３および比較例１〜９の食用油脂を、揚げ油として使用し、以下の方法により、かりんとうを調製した。各食用油脂で揚げた、かりんとうの風味を、以下の基準に従って、５名の専門パネラーが総合的に評価した。結果を表１、２に示した。
（かりんとうの製法）
強力粉１００質量部に対して、上白糖４質量部、生イースト１質量部および水５５質量部を、縦型ミキサーでミキシングし、その後、２８℃で１２０分間発酵して生地を調製した。発酵した生地を冷蔵庫で３０分間休ませた後、縦５ｃｍ×横８ｍｍ×厚さ４ｍｍを目安にカットして揚げ種とした。揚げ種を１８０℃で１０分間揚げて、かりんとうを得た。
（かりんとうの風味評価）
かりんとうの風味評価は以下の評価基準に従って行った。本発明においては、◎が合格である。
評価基準
コク味が感じられ、くどさや雑味が無く、非常に良好 ◎
コク味がやや弱いか、コク味はあるがややくどさや雑味が感じられる ○
コク味が弱い、または、コク味はあるがくどい △
コク味が感じられない ×
(Preparation and evaluation of Karinto)
Lightly refined rapeseed oil, other fats and oils, and commercially available preparations were mixed in the formulations shown in Tables 1 and 2 to obtain edible fats and oils of Examples 1 to 3 and Comparative Examples 1 to 9. Karinto was prepared by the following method using the edible fats and oils of Examples 1 to 3 and Comparative Examples 1 to 9 as fried oil. Five expert panelists comprehensively evaluated the flavor of karinto fried in each edible oil and fat according to the following criteria. The results are shown in Tables 1 and 2.
(Karinto's manufacturing method)
A dough was prepared by mixing 4 parts by weight of super white sugar, 1 part by weight of raw yeast and 55 parts by weight of water with a vertical mixer, and then fermenting at 28 ° C. for 120 minutes with respect to 100 parts by weight of the strong flour. The fermented dough was allowed to rest in the refrigerator for 30 minutes, and then cut using 5 cm in length, 8 mm in width, and 4 mm in thickness as a standard to obtain fried seeds. Fried seeds were fried at 180 ° C. for 10 minutes to obtain Karinto.
(Karinto flavor evaluation)
Karinto flavor was evaluated according to the following evaluation criteria. In the present invention, ◎ is acceptable.
Evaluation Critique A rich taste is felt and there is no bitterness or miscellaneous taste.
The body is a little weak, or it has a body, but it feels a little bitter and miscellaneous ○
The body is weak, or the body is savory, but it is fragile △
Can't feel the rich taste ×
（炊飯油の調製および評価）
表３の配合に従って、実施例４〜５および比較例１０〜１１の食用油脂を調製した。実施例４〜５および比較例１０〜１１の各食用油脂１００質量部に対して、乳化剤を１質量部添加し、炊飯油を調製した。生米１００質量部に対して、調製した各炊飯油を１質量部とｐＨ調整剤１質量部とを使用し、炊飯器でご飯を炊き上げた。炊き上げた各ご飯の風味を、以下の基準に従って、５名の専門パネラーが総合的に評価した。結果を表３に示した。
（ご飯の風味評価）
ご飯の風味評価は以下の評価基準に従って行った。本発明においては、◎が合格である。
評価基準
ほのかな香味があり、酸味がなく、非常に良好 ◎
ほのかな香味があるが、酸味をやや感じる ○
酸味を感じる △
酸味を強く感じる ×
(Preparation and evaluation of cooking oil)
According to the mixing | blending of Table 3, the edible fats and oils of Examples 4-5 and Comparative Examples 10-11 were prepared. 1 mass part of emulsifiers were added with respect to 100 mass parts of edible fats and oils of Examples 4-5 and Comparative Examples 10-11, and the rice cooking oil was prepared. 1 mass part of each prepared rice cooking oil and 1 mass part of pH adjusters were used with respect to 100 mass parts of raw rice, and rice was cooked with the rice cooker. Five professional panelists comprehensively evaluated the flavor of each cooked rice according to the following criteria. The results are shown in Table 3.
(Rice evaluation of rice)
The evaluation of the flavor of the rice was performed according to the following evaluation criteria. In the present invention, ◎ is acceptable.
Evaluation criteria There is a faint flavor, no acidity, very good ◎
There is a faint flavor, but it feels a little sour ○
Feel sour △
I feel a strong acidity ×
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015151543A JP2017029044A (en) | 2015-07-31 | 2015-07-31 | Edible oil/fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2015151543A JP2017029044A (en) | 2015-07-31 | 2015-07-31 | Edible oil/fat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2017029044A true JP2017029044A (en) | 2017-02-09 |
Family
ID=57985206
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015151543A Pending JP2017029044A (en) | 2015-07-31 | 2015-07-31 | Edible oil/fat |
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| Country | Link |
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| JP (1) | JP2017029044A (en) |
Cited By (6)
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| JP2018166444A (en) * | 2017-03-30 | 2018-11-01 | 日清オイリオグループ株式会社 | Oil and fat composition for stir-frying |
| WO2019031034A1 (en) * | 2017-08-08 | 2019-02-14 | 株式会社Ｊ－オイルミルズ | Heating-odor suppressing agent for cooking-oil/fat composition, method for suppressing heating-odor of cooking-oil/fat composition, and method for producing cooking-oil/fat composition |
| JP2019033686A (en) * | 2017-08-15 | 2019-03-07 | 昭和産業株式会社 | Fat composition for cooking |
| JP2019137747A (en) * | 2018-02-08 | 2019-08-22 | 日清オイリオグループ株式会社 | Manufacturing method of purified soybean oil, purified soybean oil, and method for improving full bodied flavor of purified soybean oil |
| WO2020066708A1 (en) * | 2018-09-25 | 2020-04-02 | 株式会社Ｊ－オイルミルズ | Method for producing fats and oils composition, agent for reducing oiliness, agent for suppressing heat odor, method for producing edible fats and oils for cooking, method for reducing oiliness, method for suppressing heat odor, and method for manufacturing foods |
| JP7346288B2 (en) | 2019-12-25 | 2023-09-19 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking rice and method for producing cooked rice |
-
2015
- 2015-07-31 JP JP2015151543A patent/JP2017029044A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018166444A (en) * | 2017-03-30 | 2018-11-01 | 日清オイリオグループ株式会社 | Oil and fat composition for stir-frying |
| WO2019031034A1 (en) * | 2017-08-08 | 2019-02-14 | 株式会社Ｊ－オイルミルズ | Heating-odor suppressing agent for cooking-oil/fat composition, method for suppressing heating-odor of cooking-oil/fat composition, and method for producing cooking-oil/fat composition |
| JP2019033686A (en) * | 2017-08-15 | 2019-03-07 | 昭和産業株式会社 | Fat composition for cooking |
| JP7000071B2 (en) | 2017-08-15 | 2022-01-19 | 昭和産業株式会社 | Oil composition for cooking |
| JP2019137747A (en) * | 2018-02-08 | 2019-08-22 | 日清オイリオグループ株式会社 | Manufacturing method of purified soybean oil, purified soybean oil, and method for improving full bodied flavor of purified soybean oil |
| WO2020066708A1 (en) * | 2018-09-25 | 2020-04-02 | 株式会社Ｊ－オイルミルズ | Method for producing fats and oils composition, agent for reducing oiliness, agent for suppressing heat odor, method for producing edible fats and oils for cooking, method for reducing oiliness, method for suppressing heat odor, and method for manufacturing foods |
| JP7346288B2 (en) | 2019-12-25 | 2023-09-19 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking rice and method for producing cooked rice |
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