CN102613318A - Oil-fat composition for heat cooking and manufacturing method thereof - Google Patents
Oil-fat composition for heat cooking and manufacturing method thereof Download PDFInfo
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- CN102613318A CN102613318A CN2012100209037A CN201210020903A CN102613318A CN 102613318 A CN102613318 A CN 102613318A CN 2012100209037 A CN2012100209037 A CN 2012100209037A CN 201210020903 A CN201210020903 A CN 201210020903A CN 102613318 A CN102613318 A CN 102613318A
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Abstract
The invention provides an oil-fat composition for heat cooking capable of substantially reducing an increase in acid value thereof in heat cooking over a long period of time and more effectively reducing quality deterioration, and a manufacturing method thereof. The oil-fat composition is characterized in that with respect to the oil and fat, the oil-fat composition contains, by mass, 0.01-2% of polyglycerol fatty acid ester (A), wherein the polyglycerol fatty acid ester (A) contains, by mass, 75-95% of unsaturated fatty acid which has 16-18 carbon atoms and constitutes fatty acid, the saponification number ranges from 100 to 160, and the hydroxyl value ranges from 120 to 180; and 0.001-0.5% of polyglycerol fatty acid ester (B), wherein the polyglycerol fatty acid ester (B) contains, by mass, 51-90% of unsaturated fatty acid which has 16-18 carbon atoms and constitutes fatty acid, the saponification number ranges from 160 to 220, and the hydroxyl value ranges from 5 to 100.
Description
Technical field
The present invention relates to a kind of acid number when having excellent heating cooking and rise the heating cooking that suppresses with grease constituent and manufacturing approach thereof.
Background technology
In recent years, more and more improve for the care of food quality, no exception about the edible oil and fat of practical application in processed foods such as fried food.Edible oil and fat are generally speaking because warm and light and deterioration.At this moment, owing to the existence of moisture produces the hydrolysis deterioration, or owing to the existence of oxygen produces oxidative degradation, local flavor or tone be deterioration also.Hydrolysis mainly impacts the value of acid number, and oxidative degradation mainly impacts the value of peroxide value, so acid number or peroxide value are used as the deterioration index of edible oil and fat.Oil such as particularly fry, tempura, Tang Yang culinary art article contain more water, therefore when the oil with 180 ℃ of front and back carries out heating cooking, importantly suppress hydrolysis.
The commerce of particularly in supermarket, restaurant, dining room etc., using fries grease in most cases through a large amount of oil culinary art article of heating cooking for a long time, so for example judges and could use according to acid number usually.There is following problem points in a word: if rise rapidly owing to hydrolysis deterioration etc. causes acid number, the durability variation of oil then.
On the other hand; Polyglyceryl fatty acid ester also is used in fry grease etc.; For example; Such as Japanese Patent Laid open in the 2009-171987 communique the record: propose soft oil combination through dividing, have the function of food sense after can improving oil and cooking etc., but the research of the acid number rising when not suppressing oil and cooking etc. with palm with certain aliphatic acid ratio of components.
Summary of the invention
Therefore, the present invention provides the heating cooking that can rise through the acid number of the grease constituent in a large amount of heating cooking of long-time attenuating with grease constituent and manufacturing approach thereof.
Heating cooking of the present invention is characterised in that with the grease constituent: in grease; Comprise: the polyglyceryl fatty acid ester (A) that is 0.01 quality %～2 quality % for said grease; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (A) is that the ratio of 16～18 unrighted acid is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And for said grease the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality %; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (B) is that the ratio of 16～18 unrighted acid is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
Here, so-called " constituting the ratio of each aliphatic acid in the aliphatic acid " is meant each aliphatic acid shared ratio in the aliphatic acid that constitutes polyglyceryl fatty acid ester.In addition, so-called polyglyceryl fatty acid ester is meant the ester of polyglycereol and aliphatic acid.
In this kind heating cooking with the grease constituent in, more preferably said grease is that the ratio that constitutes the saturated fatty acid in the aliphatic acid is the vegetable fat below the 15 quality %, preferred especially said vegetable fat is a Canola oil.
Wherein, When making above-mentioned heating cooking with the grease constituent; Preferably comprise following steps: the step of adding the polyglyceryl fatty acid ester (A) of 0.01 quality %～2 quality % with respect to grease; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (A) is that the ratio of 16～18 unrighted acid is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And the step of adding the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality % with respect to grease; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (B) is that the ratio of 16～18 unrighted acid is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
[effect of invention]
Utilize heating cooking of the present invention to contain the specific polyglyceryl fatty acid ester of specified quantitative with the grease constituent; The acid number that therefore particularly can suppress the grease in a large amount of heating cooking rises; The heating cooking of previous longer time can be carried out, and the smelly grease degradation such as (cooked odor) of the heating that produces along with the rising of acid number can be lowered effectively.
Because this kind advantage, heating cooking of the present invention is with in the fried usefulness of grease constituent applicable to food, particularly fried usefulness such as tempura usefulness, Tang Yangyong.
The specific embodiment
Heating cooking of the present invention is characterised in that with the grease constituent: in grease; Comprise: the polyglyceryl fatty acid ester (A) that is 0.01 quality %～2 quality % for grease; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (A) is that the ratio of 16～18 unrighted acid is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And for grease the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality %; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (B) is that the ratio of 16～18 unrighted acid is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
Heating cooking of the present invention comprises polyglyceryl fatty acid ester (A) and polyglyceryl fatty acid ester (B) with the grease constituent; Those polyglyceryl fatty acid esters are a kind of of emulsifying agent; Can be in the presence of catalyst such as NaOH, make condensations such as glycerine or glycidol, chloropropylene oxide and the polyglycereol of gained and special fatty acid esterification and make.
It is that 16～18 unrighted acid is as the aliphatic acid that constitutes ester that polyglyceryl fatty acid ester (A) comprises carbon number.Carbon number is that 16～18 unrighted acid can be enumerated palmitoleic acid, oleic acid, linolenic acid, linolenic acid and those sour trans-isomerism things, and the mixture of those compounds etc.
The saponification number of polyglyceryl fatty acid ester (A) is 100～160, is preferably 120～160, and hydroxyl value is 120～180, is preferably 140～170.
In can fully suppressing the aspect that acid number rises, preferably satisfy those scopes.
Here; Saponification number, hydroxyl value can use Japanese oiling to learn association's (standard grease analytical test method (2.3.2.1-1996 saponification number (one of which)) (2 that JOCS (Japan Oil Chemists ' Society)) is formulated; 3,6,2-1996 hydroxyl value (pyridine-acetic anhydride method)) and measure.
And average degree of polymerization does not have special qualification, and employed scope is preferably 8～40, more preferably 10～25.
The ratio of the above-mentioned unrighted acid in the polyglyceryl fatty acid ester (A) is 75 quality %～95 quality %, is preferably 80 quality %～93 quality %.
Rise in abundant inhibition acid number, be dissolved in aspect in the grease, preferably contain with this amount.
The remainder of the formation aliphatic acid of polyglyceryl fatty acid ester (A) can comprise other aliphatic acid, for example can comprise carbon number and be 8～24 saturated fatty acid, carbon number and be 20～24 unrighted acid.
It is that 16～18 unrighted acid is as the aliphatic acid that constitutes ester that polyglyceryl fatty acid ester (B) comprises carbon number.Particularly, carbon number is that 16～18 unrighted acid can be enumerated above-mentioned person.
The saponification number of polyglyceryl fatty acid ester (B) is 160～220, is preferably 160～200, more preferably 160～180, and hydroxyl value is 5～100, is preferably 10～70, more preferably 50～60.In can fully suppressing the aspect that acid number rises, preferably satisfy those scopes.
And average degree of polymerization does not have special qualification, and employed scope is preferably 8～40, more preferably 10～25.
Above-mentioned carbon number in the polyglyceryl fatty acid ester (B) is that the ratio of 16～18 unrighted acid is 51 quality %～90 quality %, is preferably 51 quality %～80 quality %, more preferably 51 quality %～60 quality %.
Aspect in abundant inhibition acid number rises preferably contains with this amount.
The remainder of the formation aliphatic acid of polyglyceryl fatty acid ester (B) can comprise other aliphatic acid, for example can comprise carbon number and be 8～12 saturated fatty acid, carbon number and be 14～24 saturated fatty acid, carbon number and be 20～24 unrighted acid.
Those polyglyceryl fatty acid esters following method for example capable of using and making, but be not limited thereto.
Glycerine is mixed with NaOH, and one side is removed the one side of anhydrating and under 200 ℃～270 ℃, is carried out condensation reaction, thereby obtains polyglycereol.This polyglycereol is diluted with water, carry out purifying, further dewater, can be used as the raw material of polyglyceryl fatty acid ester of the present invention thus and use through activated carbon treatment or ion exchange resin.In addition, also can use after above-mentioned reaction, the polyglycereol of gained is removed the polyglycereol that low molecular moiety improves average degree of polymerization through molecular clock or gel filtration.
This polyglycereol and unrighted acid and saturated fatty acid are loaded in the reaction vessel with suitable ratio, and under the existence of catalyst such as NaOH, nitrogen flows down more than 200 ℃, the one side one side of dewatering makes its reaction, can be made into polyglyceryl fatty acid ester.
And; In the present invention; Contain 0.01 quality %～2 quality % with respect to grease, be preferably the polyglyceryl fatty acid ester (A) of 0.01 quality %～0.8 quality %, and contain 0.001 quality %～0.5 quality %, be preferably the polyglyceryl fatty acid ester (B) of 0.003 quality %～0.2 quality %.
If polyglyceryl fatty acid ester (A) less than 0.01 quality % for grease then can't fully suppress hydrolysis, on the other hand,, then there is the painted worry of grease if surpass 2 quality %.
And, if polyglyceryl fatty acid ester (B) less than 0.001 quality % for grease, then can't fully suppress hydrolysis, on the other hand, if surpass 0.5 quality %, then exist because generation crystallite etc. produces the worry of problem such as muddiness.
In heating cooking of the present invention with the grease constituent in, except above-mentioned polyglyceryl fatty acid ester, also can comprise vegetable fat.Particularly, oil, those the oily branches a kind of, that perhaps mediation forms more than 2 kinds that for example can enumerate olive oil, coconut oil, palm oil, rapeseed oil, corn oil, soybean oil, rice bran oil, rice bran oil, safflower oil, cottonseed oil, sunflower oil, wheat-germ oil, peanut oil, sesame oil, linseed wet goods vegetable fat are carried oil, fixed oil, ester exchange wet goods.Those vegetable fat are preferably at 20 ℃ and are aqueous form down.Even raw oil material self is solid down in 20 ℃; But as long as through with other raw oil materials and with using; Making grease whole is aqueous getting final product, and the ratio that preferably constitutes the saturated fatty acid of aliphatic acid is below the 15 quality %, more preferably the vegetable fat below the 10 quality %.Most preferably be Canola oil.
As for the content of heating cooking of the present invention, be preferably the remainder of formation heating cooking with the grease constituent with the vegetable fat beyond the polyglyceryl fatty acid ester in the grease constituent.
The thick oil that heating cooking of the present invention likewise will be squeezed out by the seed of plant or fruit with grease constituent and common grease is as initiation material; Purifying through following steps is made: in order optionally through the step of coming unstuck, depickling step, decolouring step; Further optionally through after the dewaxing step, through the deodorization step.The above-mentioned step of coming unstuck, depickling step, and the dewaxing step according to thick oil quality that maybe oil plant raw material before changes because institute extract oil and selection aptly.
In this kind manufacturing approach, manufacturing approach of the present invention comprises: in grease, add the step of the polyglyceryl fatty acid ester (A) of above-mentioned scope amount, and the step of adding polyglyceryl fatty acid ester (B).It is desirable to behind purification step, carry out those and add step.
Through this kind manufacturing approach, can easily obtain acid number rising inhibition effect heating cooking extremely high and that value is high and use the grease constituent.
In heating cooking with the grease constituent in, the degree ground that can not undermine effect of the present invention adds other compositions.Those compositions for example are employed composition (food additives etc.) in the general grease.Those compositions for example can be enumerated anti-oxidant, crystallization adjustment agent, improving texture agent etc., preferably after deodorization before fill between interpolation.
Anti-oxidant for example can be enumerated tocopherols, ascorbic acid class, chromocor derivative, kojic acid, gallic acid-derivate, catechin and ester thereof, fukiic acid, gossypol, sesamol, terpenes etc.Other emulsifying agent for example can be enumerated 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 the grease, then can in the scope of the effect that does not undermine above-mentioned polyglyceryl fatty acid ester, add other compositions.
[instance]
Below, based on instance the present invention is added a concrete explanation, but the present invention is not limited to those instances.
[modulation of polyglyceryl fatty acid ester]
Glycerine is mixed with NaOH, be heated to 90 ℃ and carry out drying under reduced pressure.Secondly, be heated to 200 ℃～270 ℃, stir and filter after making its reaction, obtain polyglycereol.The degree of polymerization of polyglycereol can be measured hydroxyl value, calculates according to the theoretical hydroxyl value of polyglycereol.This polyglycereol is mixed with following aliphatic acid, add NaOH,, obtain sample 1～sample 4 that kind as shown in table 1 makes each specifications vary in making its reaction under the stream of nitrogen gas, under 200 ℃ as catalyst.In addition, the aliphatic acid amount of table 1 is made as the mass percent in constituting aliphatic acid.
[table 1]
< fry test >
In deep frying pan (electric fryer), add the oil mass of 4kg respectively, heat, carry out the fry test with the order of table 2 to 180 ℃.In addition, the fry content of sweet potato tempura, laughable cake, Tang Yang was carried out 8 hours according to table 3 every day.In addition, after fry every day, oil replenished and make oil mass become 4kg.
[table 2]
[table 3]
Fry test 1
In clear Canola oil of day (the saturated fatty acid amount in Nisshin Oillio Group Ltd's manufacturing/formation aliphatic acid is 7.5 quality %), add polyglyceryl fatty acid ester as shown in table 4; Stir until becoming evenly; Example of making 1～instance 3 and comparative example 1～comparative example 5; Carry out the above-mentioned fry test of 64 hours (8 hours * 8 days), measure acid number and acid number inhibiting rate thereafter, its result is shown in Table 4.
In addition, acid number is measured according to standard grease analytical test method (2.3.1-1996 acid number) that JOCS formulated, and numerical value is more little, then more expression because the acid number that hydrolysis etc. cause rises does not make progress and excellence.The acid number inhibiting rate is the value (sample allotment acid value of oil and fat) that the value (contrast acid value of oil and fat) of the acid number of comparative example 1 deducts each acid number; Multiply by 100 and the value (%) of gained ({ (contrast acid value of oil and fat-sample allotment acid value of oil and fat)/contrast acid value of oil and fat } * 100... calculating formula (I)) after the value (contrast acid value of oil and fat) divided by comparative example 1, more greatly then expression is excellent more for numerical value.
[table 4]
According to the result of table 4, can confirm: for comparative example 1～comparative example 5, the acid number inhibiting rate of instance 1～instance 3 is excellent, can be used as long-time fry oil and uses.
Fry test 2
Secondly; Divide in palm and to carry oil (IV68: Nisshin Oillio Group Ltd makes): add polyglyceryl fatty acid ester as shown in table 5 in the ready-mixed oil (the saturated fatty acid amount that constitutes in the aliphatic acid is 22.1 quality %) of day clear Canola oil=50: 50; Stir until becoming evenly, example of making 4 and comparative example 6 carry out the fry test in testing with fry under 1 similarity condition; Measure acid number and acid number inhibiting rate, its result is shown in Table 5 thereafter.
In addition, use and test 1 same method with fry and measure acid number, the value of the acid number of comparative example 6 is calculated the acid number inhibiting rate as the contrast acid value of oil and fat with calculating formula (I).
[table 5]
| Instance 4 | Comparative example 6 | |
| Ready-mixed oil (mass parts) | 100 | 100 |
| Sample 1 (mass parts) | 0.8 | - |
| Sample 3 (mass parts) | 0.025 | - |
| Acid number | 1.68 | 1.93 |
| Acid number inhibiting rate (%) | 13.0 | - |
According to the result of table 5, can confirm that instance 4 can improve the acid number inhibiting rate for comparative example 6, can be used as long-time fry oil thus and use.
According to the result of table 4, table 5, the instance 1～instance 4 that contains the regulation polyglyceryl fatty acid ester can make the acid number inhibiting rate improve, and the instance 2 that particularly contains Canola oil can contain palm and divide the instance 4 of carrying oil that the acid number inhibiting rate is improved.
Claims (4)
1. a heating cooking is used the grease constituent, it is characterized in that:
In grease, comprise:
It for said grease the polyglyceryl fatty acid ester (A) of 0.01 quality %～2 quality %; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (A) is that the ratio of 16～18 unrighted acid is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And
It for said grease the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality %; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (B) is that the ratio of 16～18 unrighted acid is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
2. heating cooking according to claim 1 is used the grease constituent, and wherein said grease is that the ratio of the saturated fatty acid in the formation aliphatic acid is the vegetable fat below the 15 quality %.
3. heating cooking according to claim 2 is used the grease constituent, and wherein said vegetable fat is a Canola oil.
4. a heating cooking is with the manufacturing approach of grease constituent, and it is that each described heating cooking is characterized in that comprising following steps with the manufacturing approach of grease constituent in the claim 1 to 3:
In grease; Add the step of the polyglyceryl fatty acid ester (A) of 0.01 quality %～2 quality % with respect to said grease; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (A) is that the ratio of 16～18 unrighted acid is 75 quality %～95 quality %, saponification number be 100～160 and hydroxyl value be 120～180; And
Add the step of the polyglyceryl fatty acid ester (B) of 0.001 quality %～0.5 quality % with respect to said grease; Carbon number in the formation aliphatic acid of said polyglyceryl fatty acid ester (B) is that the ratio of 16～18 unrighted acid is 51 quality %～90 quality %, saponification number be 160～220 and hydroxyl value be 5～100.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2011-019163 | 2011-01-31 | ||
| JP2011019163A JP5697471B2 (en) | 2011-01-31 | 2011-01-31 | Oil and fat composition for cooking and method for producing the same |
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| Publication Number | Publication Date |
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| CN102613318A true CN102613318A (en) | 2012-08-01 |
| CN102613318B CN102613318B (en) | 2014-08-06 |
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| CN201210020903.7A Active CN102613318B (en) | 2011-01-31 | 2012-01-30 | Oil-fat composition for heat cooking and manufacturing method thereof |
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| JP (1) | JP5697471B2 (en) |
| CN (1) | CN102613318B (en) |
| TW (1) | TWI524851B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012672A (en) * | 2013-02-28 | 2014-09-03 | 日清奥利友集团株式会社 | Oil and fat composition for heat cooking and manufacturing method thereof |
| CN106417671A (en) * | 2015-08-13 | 2017-02-22 | 嘉里特种油脂（上海）有限公司 | Grease composition for frying |
| CN109497169A (en) * | 2017-09-15 | 2019-03-22 | 日清奥利友集团株式会社 | Heating cooking fat or oil composition and its manufacturing method |
| CN109965029A (en) * | 2017-12-28 | 2019-07-05 | 丰益(上海)生物技术研发中心有限公司 | Grease additive, includes its fat or oil composition and preparation method thereof at preparation method |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019130570A1 (en) | 2017-12-28 | 2019-07-04 | 日鉄マイクロメタル株式会社 | Bonding wire for semiconductor devices |
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| CN104012672A (en) * | 2013-02-28 | 2014-09-03 | 日清奥利友集团株式会社 | Oil and fat composition for heat cooking and manufacturing method thereof |
| CN104012672B (en) * | 2013-02-28 | 2017-01-11 | 日清奥利友集团株式会社 | Oil and fat composition for heat cooking and manufacturing method thereof |
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| CN109497169A (en) * | 2017-09-15 | 2019-03-22 | 日清奥利友集团株式会社 | Heating cooking fat or oil composition and its manufacturing method |
| CN109965029A (en) * | 2017-12-28 | 2019-07-05 | 丰益(上海)生物技术研发中心有限公司 | Grease additive, includes its fat or oil composition and preparation method thereof at preparation method |
| CN109965029B (en) * | 2017-12-28 | 2022-07-05 | 丰益(上海)生物技术研发中心有限公司 | Grease additive, preparation method thereof, grease composition containing same and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2012157286A (en) | 2012-08-23 |
| CN102613318B (en) | 2014-08-06 |
| JP5697471B2 (en) | 2015-04-08 |
| TWI524851B (en) | 2016-03-11 |
| TW201230963A (en) | 2012-08-01 |
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