JPH0269142A - Edible oil for frying and eating raw food - Google Patents

Abstract

PURPOSE:To provide an edible oil, balanced in nutrition and excellent in stability by blending plural kinds of grain oils as principal materials with embryo bud oil containing much polyfunctional unsaturated resin acids and antioxidant. CONSTITUTION:An edible oil for frying and eating raw food obtained by blending plural grain oils as principal materials with an embryo bud oil containing much polyfunctional unsaturated resin acids and an antioxidant. In this case, the grain oils consist of 30-60% palm olein oil, 10-30% high oleic safflower oil, 10-30% sesame oil and 2-10% beefsteak plant grain oil for the frying. The grain oils consist of 30-60% pressed soybean oil, 10-30% pressed corn oil, 5-10% high oleic safflower oil and 5-10% palm olein oil for eating raw food. The antioxidant is 0.1-1% soybean lecithin, 0.01-1% green tea extract polyphenol or 0-0.1% propyl gallate alone or 0.1-1% mixture thereof.

Description

Detailed Description of the Invention (Industrial Application Field) This invention provides a nutritionally balanced and stable product by mixing vegetable edible oil in a predetermined ratio and a small amount of antioxidant. This relates to edible oil for deep-frying and raw cooking, which is intended to be a high-quality edible oil.

(Prior Art) Most of the edible oils known in the past are single vegetable oils,
Even if it was a mixed type, it was just a mixture of two types.

In addition, the inventor of the present invention previously proposed an edible oil with a good balance of fatty acids that is a mixture of germ oil and seed oil (
JP-A No. 60-78542).

The proposed product is a mixture of three or more types of germ oil, 20% to 70% and 30% to 80% seed oil, and the germ oil is 15% to 65% corn oil or 5% to 30% rice oil.
%, and the seed oils include soybean oil 10% to 50%, cottonseed oil 10% to 50%, rapeseed oil 10% to 50%, sunflower oil 1% to 5%, safflower oil 1% to 5%, It contains 1% to 5% olive oil and 1% to 30% sesame oil. 1. :.

(Problems to be Solved by the Invention) The conventional edible oils that are a mixture of two types are not satisfactory in terms of nutritional balance. In addition, in consideration of nutritional balance, in the case of mixtures of three or more types, although the nutritional balance has been improved, the stability is still poor. In particular, frying oil was extremely unstable. For example, sword flower oil, which contains a lot of linoleic acid, is useful for the intake of essential fat 1171i acids, but it is easily oxidized and not only easily causes health problems, but also lacks thermal stability, so it is not included in cooking oil for frying. It is inappropriate to do so.

Oleic acid, an essential fatty acid, must also be obtained from food, but high-oleic safflower oil and palm oleic oil, which are high in oleic acid, are generally not used due to their taste. Other essential fatty acids such as wheat germ oil, perilla, and Tsukimi Kusaura, which are rich in linoleic acid and lylunic acid, have nutritional value as they have the effect of suppressing the rise in blood cholesterol levels, but they are polyunsaturated Fatty acid relationship-L Currently, combination hX
is limited.

The deterioration of edible oils due to oxidation has a significant impact on health. It is oxidized by oxygen in the air, causing rancidity, and when it is further heated at high temperatures, the oxidation progresses significantly, and hydrobertoxide decomposes due to the heat and forms double bodies to the extent that many low-molecular compounds are produced. etc., which deteriorate due to thermal oxidation and are harmful. Another health problem is excessive calorie intake, and since fats and oils have a particularly strong taste, it is desirable to have tempura and the like that have less fat and fat adhesion.

(Means for Solving the Problems) However, the present invention achieves the following by mixing three or more types of highly heat-stable seed oil, germ oil containing a large amount of polyunsaturated fatty acids, and antioxidant Ha-11 in a predetermined ratio. This is an edible oil for frying and raw food that is nutritionally balanced, highly stable, and has an improved flavor, solving the above-mentioned conventional problems.

That is, in the present invention, 1 q of edible oil for deep-frying and raw cooking is prepared by using a plurality of seed oils as main ingredients and mixing them with potato oil containing a large amount of polyunsaturated resin acids and an antioxidant.

As for the edible oil for deep-frying, the seed oil is 30% to 60% palm olein oil, 10% to 30% high oleic safflower oil, 10% to 30% sesame oil, and 2% to perilla seed oil. The raw edible edible oil mentioned above includes seed oil, compressed soybean oil 30% to 60%, and compressed corn oil 10% to 3%.
0%, high oleic safflower oil 5% to 10%, and palm olein oil 5% to 10%, and an antioxidant is added to the mixture. The antioxidant is soybean lecithin 0
．． 1% to 1%, green tea extracted polyphenols 0.01% to 1
% or propyl gallate O% to 0.1%, singly or as a mixture, from 0.1% to 1%.

As a seed oil with good thermal stability according to this invention, balm olein oil and high oleic safflower oil containing 70% oleic acid, which has been improved with oil extracted from safflower seeds, have low melting point and high stability. Uses high-quality sesame oil. Sesame oil produced by pressing contains lignan-based antioxidant components, γ-1 hecopherol, and water-soluble phenols, and is recognized to have antioxidant activity and physiological activity.

These seed oils (which have the function of mitigating and covering the effects of thermal oxidation in fried and roasted foods) are the main ingredient of the present invention.

On the other hand, the main components of raw edible oils are unrefined soybean oil and corn oil, which are produced by pressing and contain a mixture of saturated and unsaturated fatty acids. They are flavorful and contain a lot of natural antioxidants themselves. Soybean oil has a total ferol content of 114IRg/l ooSi, and corn oil has a total content of 116fn.
g/l 00mg, which is much more helpful in antioxidants than other edible oils.

Next, regarding the physiological activity of edible oils, it is necessary to look at the metabolism of various fatty acids. Saturated fatty acids and unsaturated fatty acids, which are one of the three fatty acid series, are produced in the body from a part of protein and carbohydrates, and are not particularly active as essential fatty acids. It is known that the two series of linoleic acid series and α-lilunic acid series of SEN have important functions as essential unsaturated fatty acids. It is true that linoleic acid is necessary, but in developed countries it is in excess, and it is said that the ideal amount (around 0.5% of calories is appropriate). rather than polyunsaturated fats VrIi
It should be noted that all acids have an effect. Excessive intake can also be harmful. α-Lilunic acid is also important as an essential fatty acid, but it is important to maintain a balance without overconsumption. In this invention, wheat germ oil, which contains a large amount of linoleic acid, perilla oil, and evening primrose oil, which contain a large amount of α-linolenic acid, are used, and the amounts of the oils are adjusted to achieve a good balance. Nutritionally superior wheat germ oil, perilla oil,
Evening primrose oil is highly susceptible to oxidation, so we decided to effectively add an antioxidant as a countermeasure.

In general, 1-copherol is effective in preventing the oxidation of edible oils, but in order to make it even more effective, we investigated substances that act synergistically with 1-copherol contained in oil. The effect could be achieved by combining two or more types of polyphenols from green tea extract, propyl gallate.

Through the above development efforts, we have achieved a balance of unsaturated fatty acids, and have obtained a stable edible oil that is resistant to oxidation and has an excellent flavor.

A suitable blending ratio of the edible oil for frying of this invention is as follows.

Palm olein oil as seed oil 30-60% high oleic safflower oil 10-30% sesame oil
10-30% perilla oil 2-10
% Soy lecithin as antioxidant 0.1-1% Green tea extracted polyphenol 0.01-1% Propyl gallate
At a moeki ratio of 0 to 0.1%, thermal stability is particularly required for frying, so palm olein oil, which has high thermal stability,
It is designed to contain over 90% of high oleic safflower and sesame oil, reflecting the characteristics of this product. In addition to improving thermal stability, perilla oil and antioxidants are added to improve the nutritional balance.

The appropriate blending ratio for a raw edible oil is: Seed oil: Pressed soybean oil Pressure-pressed corn oil High oleic safflower oil Palm olein oil Germ oil: Wheat germ oil Antioxidant: Soybean lecithin 0.1-1% Propyl gallate O ~ 0.1% green tea extracted polyphenol
At the above ratio of 0.01 to 1%, importance is placed on stability and appropriate flavor as an edible oil for raw consumption. In this invention, 30-60% 10-30% 5-10% 5-10% 0.5-2% is a mixture of pressed soybean oil, pressed corn oil, and high oleic safflower oil and palm olein oil. In addition, wheat germ oil and antioxidants are added to improve both flavor and nutrition. Persimmon seed oil or evening primrose oil can also be used instead of wheat germ oil.

About the stability of the edible oil for frying and raw food according to this invention M test (Value of peroxide produced when the oil is oxidized by actively blowing air into the oil at 98°C: PCM
100), and the results shown in Table 1 were obtained.

Table 1 AOM test results for edible oil for deep-frying Table 2 POV change test method for edible oil for deep-frying After heating at 190°C for 5 minutes and storing in a 60°C Franchi, measure pov <peroxide value) Based on the above results, the present invention It was found that Test Group 1 had better stability than those without any antioxidant and those using two types of antioxidants.

The measurement results of PO■ for raw edible edible oils are shown in Table 1. The edible oils for frying according to the present invention were commercially available safflower oil, commercially available tempura oil (soybean oil, soybean oil, It was found that the AOM value was 4 to 8 points higher than that of rapeseed oil, indicating that it had significantly better stability. In addition, it can be seen from this invention that the stability is better when the antioxidant is used compared to Test Group 3), which is a formulation that does not contain the antioxidant.

However, even in Test Area 3, the stability was significantly better than commercially available safflower oil and tempura oil. The edible oil for frying of this invention was found to be extremely stable edible oil from the AOM dest results.

On the other hand, the results shown in Table 2 were obtained for the PO■ values over time.

3.

Table 3 PO ■ change of raw edible edible oil From the results in Table 3, test group 1 of this invention (using 3 types of antioxidants) was much more stable than no additives, and more stable than using 1 type of antioxidant. It turned out to be highly sexual.

The fatty acid compositions of the edible oil for frying, edible oil for raw edible food, and softening oil according to the present invention are shown in Table 4.

The composition of the edible oil for frying of this invention is as follows: Palm oleinura 57 High oleic content Na flower oil 25 Sesame oil
15 Perilla part 3 Soybean lecithin 0.1 Green tea extracted polyphenol 0.03 Propyl gallate
0.01100.14 The composition of the raw edible oil of this invention is as follows:
50 Compressed corn ura 20 Palm olein oil 10 High oleic horsetail flower oil 10 Wheat germ seal oil 1 Perilla part 9 Lecithin 0.1 Propyl gallate 0.01 Green tea extracted polyphenol 0.01100.12 In the above, antioxidant If the amount of the agent is less than 0.1%, its efficacy will decrease rapidly, and even if it is more than 1.0%, no increase in effectiveness is desired, so the practical range of use is limited to 0.1% to 1%.
And so.

(Function) That is, according to the present invention, by blending three or more predetermined types of seed oil, germ oil, and antioxidant in a predetermined ratio, a stable and nutritionally balanced product can be produced. It has become possible to provide edible oil with good flavor.

In recent years, with the arrival of an aging society, the need for aging-control foods has been emphasized when considering the health of the elderly.However, the aging mechanism in the body of oxidized fats and oils has been elucidated, and it is now important to avoid ingesting oxidized fats and oils. Must be. The edible oil of the present invention is not only useful as an anti-aging food, but also has great significance as it greatly contributes to the health of the people, since the amount of edible fat consumed is diverse and in large quantities.

Next, embodiments of this invention will be described.

(Example 1) Palm olein oil 50 kg, sesame oil 30 to 9, high oleic safflower tune 10 kg, perilla part to 10 'J,
Soybean lecithin 0.1Ky, green tea extracted polyphenol (natural antioxidant Zanfood) 0.03/(y, propyl gallate 0.01Kg are mixed uniformly in a blender to create a desirable fried food with good flavor and high nutritional value. Oil was obtained.

(Example 2) Pressed soybean oil 50 to 3, pressed corn oil 20 to 'J, palm olein ura 1 ON! ? , high oleic safflower oil 1
0Kg, wheat germ oil 2Kg, soybean lecithin 0.1Kg,
A green tea extracted polyphenol of 0.03 and 9 was uniformly mixed in a mixer to obtain an edible oil for raw consumption that is preferable in terms of flavor and nutrition.

(Effects of the invention) That is, the invention uses a plurality of seed oils as the main ingredients, and contains germ oil containing a large amount of polyunsaturated resin acids and an antioxidant, thereby producing a nutritionally balanced and stable seed oil. It has the effect of reducing high-quality cooking oil.In particular, cooking oil for frying could not be reused due to high temperature deterioration, but according to this invention, reuse is now possible. ≧Which effects are there?

Claims (1)

[Scope of Claims] 1. An edible oil for deep-frying and edible raw food, characterized in that the main ingredient is a plurality of seed oils, with which germ oil containing a large amount of polyunsaturated resin acids and an antioxidant are mixed.2. Oil: 30% to 60% palm olein oil, 10% to 30% high oleic safflower oil, 10% to sesame oil
3. The edible oil for frying according to claim 1, wherein the seed oil is made up of 30% to 60% compressed soybean oil, 10% to 30% compressed corn oil, and high oleic safflower oil. 5%~1
Claim 1: 0% and palm olein oil 5% to 10%
Raw edible edible oil 4: The antioxidant is 0.1% to 1% of soybean lecithin, 0.01% to 1% of green tea extracted polyphenol, or 0.1% of pyropyl gallate 0% to 0.1% alone or in a mixture. The edible oil for frying and raw food according to claim 1, wherein the content is 1%.