CN102613313B - Composition thing and manufacture method thereof and the heating cooking composition thing acid number inhibitor that rises for heating cooking - Google Patents
Composition thing and manufacture method thereof and the heating cooking composition thing acid number inhibitor that rises for heating cooking Download PDFInfo
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Abstract
The invention provides heating cooking composition thing that a kind of acid number of composition thing that can be in lowering for a long time a large amount of heating cookings rises and manufacture method thereof and the heating cooking composition thing acid number inhibitor that rises. It is characterized in that: in grease, the polyglyceryl fatty acid ester that comprises 0.01～2 quality %, the average degree of polymerization that forms the polyglycereol of described polyglyceryl fatty acid ester is 12～40, hydroxyl value is below 180.
Description
Technical field
The present invention relates to heating cooking composition thing and manufacture method thereof and heating cooking composition thing usesAcid number rising inhibitor
Background technology
In recent years, more and more improve for the care of food quality, about practical application at processed foods such as fried foodsIn edible oil and fat no exception. Edible oil and fat are generally due to heat and light and deteriorated. Now, due to the existence of moistureProduce hydrolysis deteriorated, or because the existence of oxygen produces oxidative degradation, local flavor or tone are also deteriorated. The main value to acid number of hydrolysisImpact, oxidative degradation mainly impacts the value of peroxide value, and therefore acid number or peroxide value are used as edible oil and fatDeteriorated index. The oil culinary art product such as particularly fry, tempura, Tang Yang contain more moisture, therefore with 180 DEG C of front and backOil while carrying out heating cooking, importantly suppress hydrolysis.
The business particularly using in supermarket, restaurant, dining room etc. fries grease in most cases through adding for a long timeThe oil culinary art product that heat cooking is a large amount of, therefore for example conventionally judge and could use according to acid number. There is in a word following problemPoint: if risen rapidly because the deteriorated grade of hydrolysis causes acid number, the durability variation of oil.
On the other hand, polyglyceryl fatty acid ester is also used in fry grease etc., for example, and as Japanese Patent Laid-Open 2009-In No. 171987 communiques, record like that: by dividing and carry soft oil combination, tool with the palm with certain aliphatic acid ratio of componentsThere is the function of the sense of food that can improve after oil is cooked etc., but the research of acid number rising when not suppressing oil and cooking etc.
Summary of the invention
Therefore the acid number that, the invention provides composition thing that can be in lowering for a long time a large amount of heating cookings risesComposition thing and manufacture method thereof and the heating cooking composition thing acid number inhibitor that rises for heating cooking.
Heating cooking of the present invention is characterised in that with composition thing: with respect to grease, comprise 0.01～2 quality %'sPolyglyceryl fatty acid ester, the average degree of polymerization that forms the polyglycereol of described polyglyceryl fatty acid ester is 12～40, hydroxyl value be 180 withUnder.
Herein, so-called polyglyceryl fatty acid ester refers to the ester of polyglycereol and aliphatic acid.
With in composition thing, more preferably, in described polyglyceryl fatty acid ester, will form fat in this kind of heating cookingCarbon number in acid is that the ratio of 16～18 unrighted acid is made as 50～90 quality %.
And preferred described grease is that the ratio of the saturated fatty acid in formation aliphatic acid is the plant below 15 quality %Grease, preferred described vegetable fat is Canola oil.
In the time manufacturing above-mentioned heating cooking composition thing, preferably comprise following steps: with respect to grease, add poly-sweetThe average degree of polymerization of oil is 12～40, hydroxyl value is that polyglyceryl fatty acid ester below 180 is to become 0.01～2 quality %.
Heating cooking of the present invention is characterised in that with the acid number rising inhibitor of composition thing: comprise formation polyglycereolThe average degree of polymerization of the polyglycereol of fatty acid ester is 12～40, hydroxyl value is the polyglyceryl fatty acid ester below 180.
In acid number rising inhibitor in this kind of heating cooking with composition thing, more preferably in described polyglycerol fatty acidIn ester, the ratio of the unrighted acid that is 16～18 by the carbon number forming in aliphatic acid is made as 50～90 quality %.
[effect of invention]
The specific polyglyceryl fatty acid ester that heating cooking of the present invention comprises specified quantitative with composition thing, therefore particularlyThe acid number that can suppress the grease in a large amount of heating cooking rises, and can carry out the previously heating cooking of longer time, and canEffectively lower the deteriorated of the greases such as the heating producing along with the rising of acid number smelly (cookedodor).
Due to this kind of advantage, heating cooking of the present invention is the fried use applicable to food with composition thing, particularlyIn the fried use such as tempura use, Tang Yangyong.
And heating cooking contains the specific polyglycerol fatty acid of specified quantitative by the acid number rising inhibitor packages of composition thingEster, the acid number that therefore particularly can suppress the grease in a large amount of heating cooking rises, and can carry out previously adding of longer timeHeat cooking, and can effectively lower the deteriorated of the greases such as the heating producing along with the rising of acid number is smelly.
Detailed description of the invention
Heating cooking of the present invention is characterised in that with composition thing: with respect to grease, comprise 0.01～2 quality %'sPolyglyceryl fatty acid ester, the average degree of polymerization that forms the polyglycereol of described polyglyceryl fatty acid ester is 12～40, hydroxyl value be 180 withUnder.
Heating cooking of the present invention comprises polyglyceryl fatty acid ester with composition thing, and this polyglyceryl fatty acid ester is emulsificationThe one of agent, can be under the existence of the catalyst such as NaOH, makes the condensation such as glycerine or glycidol, chloropropylene oxide and gained poly-Glycerine and special fatty acid esterification and manufacture.
And heating cooking of the present invention is characterised in that with the acid number rising inhibitor of composition thing: comprise formationThe average degree of polymerization of the polyglycereol of polyglyceryl fatty acid ester is 12～40, hydroxyl value is the polyglyceryl fatty acid ester below 180.
Heating cooking of the present invention preferably comprises polyglyceryl fatty acid ester with the acid number rising inhibitor of composition thing, inWhen the high situation of viscosity, also can use and utilize grease to be diluted the person of forming. The dilution ratio of grease is preferably with respect to polyglycereolFatty acid ester is 0.3～4 quality times.
Polyglyceryl fatty acid ester for containing 0.01～2 quality %, is preferably containing 0.01～0.8 matter for greaseAmount %.
If polyglyceryl fatty acid ester (A) less than 0.01 quality %, cannot fully suppress acid number and rise, on the other hand, ifExceed 2 quality %, have the painted worry of grease.
And in the present invention, the average degree of polymerization that forms the polyglycereol of polyglyceryl fatty acid ester is 12～40, is preferably15～30, more preferably 16～25.
And the hydroxyl value of polyglyceryl fatty acid ester is below 180, is preferably 30～170, more preferably 40～160.
Herein, hydroxyl value can be used Japanese oiling association (JOCS (JapanOilChemists ' Society)) to formulateStandard grease analytical test method (2,3,6,2-1996 hydroxyl value (pyridine-acetic anhydride method)) and measure.
As average degree of polymerization, if the average degree of polymerization of the polyglycereol that becomes raw material is made as to n, mean molecule quantity is made asM, is made as OHV by the hydroxyl value of the polyglycereol of raw material, has following relation:
m＝74n+18
OHV＝56110(n+2)/m
Can according to above-mentioned standard grease analytic approach, practical measurement become the hydroxyl value of the polyglycereol of raw material, according to above-mentioned passIt is formula and calculate average degree of polymerization and the mean molecule quantity of polyglycereol.
If average degree of polymerization less than 12, cannot fully suppress acid number and rise, on the other hand, if exceed 40, polyglycereolViscosity high, become and be difficult to manufacture polyglyceryl fatty acid ester.
And, if hydroxyl value exceedes 180, cannot fully suppress acid number and rise, and aspect in being dissolved in greaseNot good enough.
In acid number rising inhibitor in this kind of heating cooking with composition thing and heating cooking composition thing, morePreferably to comprise carbon number be that 16～18 unrighted acid is as the aliphatic acid that forms ester to polyglyceryl fatty acid ester. Carbon number is 16～18 unrighted acid can enumerate palmitoleic acid, oleic acid, linoleic acid, linolenic acid and those sour trans-isomerism things andThe mixture of those compounds etc.
In polyglyceryl fatty acid ester, the ratio of above-mentioned unrighted acid is 50～90 quality %, is preferably 60～90Quality %, more preferably 65～85 quality %.
Above-mentioned content rises, is dissolved in grease for preferred content abundant inhibition acid number.
The remainder that forms the aliphatic acid of polyglyceryl fatty acid ester can comprise other aliphatic acid, for example, can comprise carbon number and be8～24 saturated fatty acid, the unrighted acid that carbon number is 20～24.
The saponification number of polyglyceryl fatty acid ester is not particularly limited, and is preferably 100～200, and more preferably 120～180. SoapChange value can be used the standard grease analytical test method (2.3.2.1-1996 saponification number (one)) that JOCS formulates and measure.
These polyglyceryl fatty acid esters for example can utilize following methods and manufacture, but are not limited thereto.
Glycerine is mixed with NaOH, and one side is simultaneously carried out condensation reaction except anhydrating at 200～270 DEG C, fromAnd acquisition polyglycereol. This polyglycereol is diluted with water, carried out purifying by activated carbon treatment or ion exchange resin, entered oneStep is dewatered, and can be used as thus the raw material of polyglyceryl fatty acid ester of the present invention and uses. In addition, in order to obtain average polymerizationThe polyglycereol of Du Genggao, also can be in above-mentioned reaction afterwards by molecular clock or gel filtration by the low molecule portion of the polyglycereol of gainedDivide and remove.
This polyglycereol and unrighted acid and saturated fatty acid are loaded in reaction vessel to Yu Qing with suitable ratioUnder the existence of the catalyst such as sodium oxide molybdena, more than 200 DEG C nitrogen flows down, the one side one side of dewater makes its reaction, can be made into gather sweetOil and fat acid esters.
,, except above-mentioned polyglyceryl fatty acid ester, also can comprise with in composition thing in heating cooking of the present inventionVegetable fat. Particularly, for example can enumerate olive oil, coconut oil, palm oil, rapeseed oil, corn oil, soybean oil, rice bran oil,One of rice bran oil, safflower oil, cottonseed oil, sunflower oil, wheat-germ oil, peanut oil, sesame oil, linseed wet goods vegetable fatOil, dividing of these oil that kind or two or more mediation form are carried oil, fixed oil, ester exchange wet goods. These vegetable fat are preferredFor being aqueous form at 20 DEG C. Even raw oil material self is solid at 20 DEG C, but as long as by with other feedstock oilFat use, make grease entirety for aqueous, and the ratio that preferably forms the saturated fatty acid of aliphatic acid is below 15 quality %, moreBe preferably the vegetable fat below 10 quality %. Most preferably be Canola oil.
The containing with the vegetable fat beyond the polyglyceryl fatty acid ester in composition thing as for heating cooking of the present inventionAmount, is preferably the remainder that forms heating cooking composition thing.
Heating cooking of the present invention uses composition thing and common grease similarly by the seed by plant or fruitAnd the thick oil of squeezing out is as initiation material, purifying as follows and manufacturing: in turn optionally through coming unstuck step, depicklingStep, decolouring step, further optionally after dewaxing step, through deodorization step. The above-mentioned step of coming unstuck, depickling step,And dewaxing step according to may due to the thick oil quality that changes of the oil plant raw material before extract oil and selection aptly.
In this kind of manufacture method, manufacture method of the present invention comprises: the polyglycereol that adds above-mentioned scope amount in greaseThe step of fatty acid ester. It is desirable to carry out these and add step after purification step.
By this kind of manufacture method, can easily obtain the heating that acid number rising inhibition is extremely high and value is highCooking oil fat composition.
With in composition thing, can in the degree that does not undermine effect of the present invention, add other compositions in heating cooking.These compositions for as grease in the composition (food additives etc.) that used. These compositions can enumerate as antioxidant,Crystallization adjusting agent, improving texture agent etc., preferably after deodorization to fill before between add.
Antioxidant for example can enumerate tocopherols, Vitamin C acids, chromocor derivative, kojic acid, gallic acid-derivate,Catechin and ester thereof, fukiic acid, gossypol, sesamol, terpenes etc. Other emulsifying agent for example can enumerate sucrose fatty ester,Sorbitan fatty acid ester, polysorbate, polyglycereol condensation ricinoleate ester, diglyceride, wax class, sterol esters etc.Coloring components for example can be enumerated carrotene, astaxanthin etc. If be dissolved or dispersed in person in grease, can be above-mentioned in not underminingIn the scope of the effect of polyglyceryl fatty acid ester, add other compositions.
[example]
Below, based on example, the present invention is added a concrete explanation, but the present invention is not limited to these examples.
[modulation of polyglyceryl fatty acid ester]
Glycerine is mixed with NaOH, be heated to 90 DEG C and carry out drying under reduced pressure. Secondly, be heated to 200～270 DEG C, stir and make to be filtered after its reaction, obtain polyglycereol. The degree of polymerization of polyglycereol can be measured hydroxyl value, according to poly-sweetOil theoretical hydroxyl value and calculate. This polyglycereol is mixed with following aliphatic acid, added NaOH as catalyst, in nitrogenUnder entraining air stream, at 200 DEG C, make its reaction, obtain the sample 1～6 that makes like that each specifications vary as shown in table 1. In addition, table 1Aliphatic acid amount is made as the mass percent in forming aliphatic acid.
[table 1]
<fry test>
In deep frying pan (electricfryer), add respectively the oil mass of 4kg, heat to 180 DEG C, sequentially enter with table 2Row fry test. In addition, the fry content of sweet potato tempura, laughable cake, Tang Yang is carried out 8 hours according to table 3 every day. In addition,After fry every day, oil is supplemented and makes oil mass become 4kg.
[table 2]
[table 3]
Fry test 1
In day clear Canola oil (Nisshin Oillio Group Ltd manufactures/forms the saturated fatty acid amount in aliphatic acidBe 7.5 quality %) in add polyglyceryl fatty acid ester as shown in table 4, stir until becomes even, example of making 1～5 andComparative example 1～3, carries out the above-mentioned fry test of 64 hours (8 hours × 8 days), measures thereafter acid number and acid number inhibiting rate, by itThe results are shown in table 4.
In addition, the standard grease analytical test method (2.3.1-1996 acid number) that acid number is formulated according to JOCS and measuring, numberBe worth littlely, more represent because hydrolysis waits the acid number causing to rise not make progress excellent. Acid number inhibiting rate is comparative example 1The value (contrast acid value of oil and fat) of acid number deducts the value (sample allotment acid value of oil and fat) of each acid number, divided by the value (contrast of comparative example 1Acid value of oil and fat) after be multiplied by 100 and the value (%) of gained ({ (contrast acid value of oil and fat-sample allotment acid value of oil and fat)/contrast fatty acidValue } × 100... calculating formula (I)), numerical value more more represents excellent.
[table 4]
According to the result of table 4, can confirm: for comparative example 1～comparative example 3, the acid number inhibiting rate of example 1～5Excellence, can be used as long-time fry oil and uses.
Fry test 2
Secondly, divide and carry oil (IV68: Nisshin Oillio Group Ltd manufactures) in palm: day clear Canola oil=50:In 50 ready-mixed oil (the saturated fatty acid amount forming in aliphatic acid is 22.1 quality %), add polyglycerol ester as shown in table 5Fat acid esters, stirs until become evenly, and example of making 6 and comparative example 4, in testing and carry out fry under 1 similarity condition with fryTest, measures thereafter acid number and acid number inhibiting rate, the results are shown in table 5.
In addition, use with fry and test 1 same method mensuration acid number, by the value of the acid number of comparative example 4 grease in contrastAcid number and calculate acid number inhibiting rate by calculating formula (I).
[table 5]
| Example 6 | Comparative example 4 | |
| Ready-mixed oil (mass parts) | 100 | 100 |
| Sample 1 (mass parts) | 0.20 | - |
| Acid number | 1.58 | 1.93 |
| Acid number inhibiting rate (%) | 18.1 | - |
According to the result of table 5, can confirm that example 6 can improve acid number inhibiting rate for comparative example 4, can be used as thusLong-time fry oil and using.
Fry test 3
Secondly, divide and carry oil (IV68: Nisshin Oillio Group Ltd manufactures/form saturated in aliphatic acid in palmAliphatic acid amount is 36.7 quality %) in add the polyglyceryl fatty acid ester shown in table 6, stir until becomes evenly makingExample 7 and comparative example 5, similarly carry out fry test with fry test 1, measures thereafter acid number and acid number inhibiting rate, by its knotFruit is shown in Table 6.
In addition, use with fry and test 1 same method mensuration acid number, by the value of the acid number of comparative example 5 grease in contrastAcid number and calculate acid number inhibiting rate by calculating formula (I).
[table 6]
| Example 7 | Comparative example 5 | |
| Palm is divided and carries oil (mass parts) | 100 | 100 |
| Sample 1 (mass parts) | 0.20 | - |
| Acid number | 2.11 | 2.51 |
| Acid number inhibiting rate (%) | 16.0 | - |
According to the result of table 6, can confirm that example 7 can improve acid number inhibiting rate for comparative example 5, can be used as thusLong-time fry oil and using.
Fry test 4
In clear Canola oil of day: palm divide carry oil ((IV67's: Nisshin Oillio Group Ltd manufactures)=70: 30In ready-mixed oil (the saturated fatty acid amount forming in aliphatic acid is 16.4 quality %), add polyglycerol fatty acid as shown in table 7Ester, stirs until become evenly, and example of making 8, example 9 and comparative example 6～9, in testing under 1 similarity condition and carry out with fryFry test, measures thereafter acid number and acid number inhibiting rate, the results are shown in table 7.
In addition, use with fry and test 1 same method mensuration acid number, by the value of the acid number of comparative example 6 grease in contrastAcid number and calculate acid number inhibiting rate by calculating formula (1).
[table 7]
According to the result of table 7, can confirm that example 8, example 9 can improve acid number inhibiting rate for comparative example 6～9,Can be used as thus long-time fry oil and use.
According to the result of table 4～7, the example 1～9 that contains regulation polyglyceryl fatty acid ester can make acid number inhibiting rate improve,The example 3 that particularly contains Canola oil can contain palm and divide and carry oily example 6～8 and more can make acid number inhibiting rate improve.
Claims (7)
1. the composition thing acid number inhibitor that rises for heating cooking, is characterized in that:
The average degree of polymerization that comprises the polyglycereol that forms polyglyceryl fatty acid ester is 16～30, hydroxyl value is the polyglycereol below 180Fatty acid ester.
2. acid number rising inhibitor according to claim 1, wherein, in described polyglyceryl fatty acid ester, forms aliphatic acidIn the ratio of the carbon number unrighted acid that is 16～18 be 50～90 quality %.
3. acid number rising inhibitor according to claim 1, wherein, in described polyglyceryl fatty acid ester, forms described poly-The average degree of polymerization of the polyglycereol of fatty acid glyceride is 16～25, hydroxyl value is 40～160, and saponification number is 120～180.
4. a heating cooking composition thing, is characterized in that:
With respect to vegetable fat, the conduct that comprises 0.01～2 quality % is according to the acid number described in any one in claims 1 to 3The polyglyceryl fatty acid ester of rising inhibitor.
5. heating cooking according to claim 4 composition thing, wherein said vegetable fat is to form in aliphatic acidThe ratio of saturated fatty acid be the vegetable fat below 15 quality %.
6. heating cooking according to claim 4 composition thing, wherein said vegetable fat is Canola oil.
7. a manufacture method for composition thing for heating cooking, it is according to adding described in any one in claim 4 to 6The manufacture method of composition thing for heat cooking, it comprises following steps:
For vegetable fat, add that the average degree of polymerization that comprises polyglycereol is 16～30, hydroxyl value is the polyglycereol fat below 180The acid number rising inhibitor of acid esters, so that described acid number rising inhibitor becomes the step of 0.01～2 quality %.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2011019186A JP5274592B2 (en) | 2011-01-31 | 2011-01-31 | Oil / fat composition for cooking and its production method, and acid value increase inhibitor for oil / fat composition for cooking |
| JP2011-019186 | 2011-01-31 |
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| CN102613313A CN102613313A (en) | 2012-08-01 |
| CN102613313B true CN102613313B (en) | 2016-05-25 |
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| JP6129584B2 (en) * | 2013-02-28 | 2017-05-17 | 日清オイリオグループ株式会社 | Oil and fat composition for heating and cooking and method for producing the oil and fat composition for heating and cooking |
| JP2016026493A (en) * | 2014-07-07 | 2016-02-18 | 日清オイリオグループ株式会社 | Ingredient coated with bread crumb for frying in oil and production method of food product for frying in oil obtained by frying it in oil |
| CN105733803B (en) * | 2014-12-26 | 2020-02-18 | 丰益(上海)生物技术研发中心有限公司 | Method for treating grease |
| TWI751356B (en) * | 2017-09-15 | 2022-01-01 | 日商日清奧利友集團股份有限公司 | Grease composition for heating conditioning and its manufacturing method |
| JP7359539B2 (en) * | 2018-03-29 | 2023-10-11 | 日清オイリオグループ株式会社 | Oil and fat compositions, oil and fat compositions for cooking, methods for producing oil and fat compositions for cooking, and methods for suppressing increases in acid value and color tone in oil and fat compositions |
| WO2022270388A1 (en) * | 2021-06-25 | 2022-12-29 | 株式会社Ｊ－オイルミルズ | Method for regenerating edible fat composition |
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- 2012-01-31 TW TW101103066A patent/TWI583310B/en active
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| US5897906A (en) * | 1996-03-12 | 1999-04-27 | Mitsubishi Chemical Corporation | Oil and fat composition for frying |
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Also Published As
| Publication number | Publication date |
|---|---|
| CN102613313A (en) | 2012-08-01 |
| JP2012157287A (en) | 2012-08-23 |
| JP5274592B2 (en) | 2013-08-28 |
| TW201230964A (en) | 2012-08-01 |
| TWI583310B (en) | 2017-05-21 |
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