CN1446253A - Process for producing fat - Google Patents
Process for producing fat Download PDFInfo
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- CN1446253A CN1446253A CN 01814085 CN01814085A CN1446253A CN 1446253 A CN1446253 A CN 1446253A CN 01814085 CN01814085 CN 01814085 CN 01814085 A CN01814085 A CN 01814085A CN 1446253 A CN1446253 A CN 1446253A
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- Prior art keywords
- grease
- xitix
- oil
- frying
- acid
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Emergency Medicine (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
Abstract
A process in which an organic acid sparingly soluble in fats, such as ascorbic acid, is easily incorporated into a fat; a fat for deep frying which is reduced in odor emission upon heating and in the odor of fried foods caused by thermal deterioration; and a fat for stir-frying which is free from scorching and has excellent release properties and a satisfactory flavor. An organic acid in an aqueous solution form is added to a fat and this mixture is dehydrated at 50 to 180 DEG C and a reduced pressure of 0.5 to 100 Torr. A lecithin is further added thereto. Thus, a fat for stir-frying is obtained which is free from the lecithin odor.
Description
Technical field
The present invention relates to a kind of greasy production method.Specifically, the present invention relates to improved the frying in shallow oil of the improved frying oil fat of a kind of heating stink and thermal destruction grade (fat for frying) and a kind of Yelkin TTS stink fries with grease (fat for panfrying).
Background technology
When a kind of frying oil fat of long-time use,, send the deterioration stink like this because it at high temperature contacts therefore thermolysis generation oxidative breakdown product with oxygen.Particularly, the liquid oils such as soybean oil and rapeseed oil contains a large amount of polyunsaturated acid as constituting lipid acid, therefore is easy to be subjected to thermooxidizing.The deep fried product that use is produced by the grease frying of thermooxidizing seriously produces the deterioration stink that the grease stink causes.JP 4-66052 A discloses and has a kind ofly improved the method for grease stink by transesterify, yet this does not reduce the heating stink, has in fact just reduced the peculiar stink of plam oil and hydrogenated oil and fat.And JP 7-135972 A discloses lipoperoxide and has decomposed with the delayed heat deterioration, attempts to improve the grease taste thus.Yet, do not have description to add the heating stink of thermogenesis and the improvement of kitchen environment.Therefore, prior art does not enough reduce the heating stink effectively.Therefore, can not obtain about improving the effective means of deep fried product degraded.And, send the frying oil of degraded stink and must replace by a kind of fresh oil uniquely, even its acid number is low.
It has been generally acknowledged that xitix is a kind of synergistic agent of excellence aspect anti-oxidant.About xitix, " New Food Industry, " the 27th volume o. 11th (1985) is described below for the 68th page.That is, " xitix as mentioned above, considers that it has poor oil soluble, be easy to through decomposes, and its chelating effect to metal almost can not expect, therefore is not suitable for being used to prevent for example oxidation of liquid vegetable oil of frying oil.In addition, it should be noted that xitix plays oxidization acceleration agent in some cases.”
As mentioned above, having thought difficult joins xitix in the grease.As a result, by xitix being transformed into ascorbyl palmitate (it is as greasy antioxidant), can improve the oil soluble of xitix.Yet vitamin c itself never is used as the antioxidant of frying oil.
And, being used for improving local flavor and mouthfeel with grease and preventing that food from frying in shallow oil the process of stir-fry and burning although fry in shallow oil stir-fry, salad oil itself does not have enough release performances and only Yelkin TTS is effective especially.Yet because the overpowering odor that during heating produces of Yelkin TTS, so Yelkin TTS has a kind of distinctive local flavor and the taste of product had disadvantageous effect, so the usage quantity of Yelkin TTS is restricted.In order to improve this point, although proposed to make that Yelkin TTS stands that enzyme is handled, highly purified, fractionation etc., to compare with crude lecithin, their any one processing have all increased cost greatly.
Summary of the invention
The objective of the invention is to be convenient to little fat-soluble organic acid for example xitix join in the grease and improve the stink that heating frying grease produces, and provide a kind of improved frying grease of deterioration stink that heats deep fried product and a kind of Yelkin TTS stink improved fry in shallow oil to fry use grease.
In order to solve top problem, the inventor furthers investigate.The result, the inventor joins in the grease by the organic acid with aqueous solution form, make this mixture through processed under high temperature and height step-down then, at least a organic acid that successfully will be selected from xitix, saccharosonic acid (erysorbic acid) and the oxysuccinic acid joins in the grease.Xitix is easy to decomposes, so it is easy to oxidation and decomposes in water.Yet, found that xitix in grease, promptly can unexpectedly stablize in anhydrous system.That is, confirmed that xitix can be used as grease and particularly cook the greasy antioxidant of oil.Traditional antioxidants only suppresses acid number and peroxide value increases, and does not have good antioxidant to suppress the greasy degraded stink of heating.The inventor finds, wherein contains at least a organic acid grease that is selected from xitix, saccharosonic acid and the oxysuccinic acid degraded stink during the oil-control heating especially.Find in addition, when xitix being joined in the grease and further when wherein adding crude lecithin, almost can not identifying the peculiar taste of crude lecithin.Thereby finished the present invention.
Promptly, the present invention is a kind of greasy production method, be characterised in that and join in the grease with at least a organic acid that is selected from xitix, saccharosonic acid and oxysuccinic acid of aqueous solution form, under 50-180 ℃, the decompression of 0.5-100 Torr, make the gained mixture then through processed; With the frying oil fat that obtains by this method; And a kind of greasy production method, wherein in described grease, further add Yelkin TTS; Use grease with frying by frying in shallow oil of this method acquisition.
Preferred forms of the present invention
Be used for the preferred xitix of organic acid of the present invention, saccharosonic acid and oxysuccinic acid.These organic acids can be usually used in food and the medicine those and can be separately or its two or more unite use.Preferably these organic acids are joined in the grease, so that their content in grease is 2-28ppm.When the organic acid amount was lower than 2ppm, desired effect almost can not be expected, and when the organic acid add-on surpassed 28ppm, therefore the organic acid crystalline deposit was difficult to organic acid is joined in the grease.
Be used for greasy example of the present invention and comprise vegetables oil such as soybean oil, rapeseed oil, Semen Maydis oil, Oleum Gossypii semen, peanut oil, sunflower oil, rice oil, safranine caul-fat, Thistle oil, sweet oil, sesame oil, plam oil, Oleum Cocois, palm-kernel wet goods; Animal oil such as tallow, lard etc.; With the processing grease that these greases are obtained through fractionation, hydrogenation, transesterify etc.These greases can separately or be united use.Particularly, soybean oil or rapeseed oil are effective especially aspect inhibition degraded stink.
Can implement the greasy production method of described organic acid that contains of the present invention in the following way, for example, containing under the greasy situation of xitix for obtaining, 1% aqueous ascorbic acid of specified rate is joined in the grease that is heated to 70 ℃, under 50-180 ℃, the decompression of 0.5-100Torr, mixture was dewatered fully in 15 minutes-1 hour this mixture process while stirring, obtain to contain the grease of xitix.The concentration of xitix is 0.1-22%, preferred 1-10%.When this concentration is lower than down in limited time, because therefore greasy relatively big water gaging makes weak effect.When concentration surpass last in limited time, the xitix crystalline deposit makes to be difficult to it is joined in the grease.The inventive method can be carried out under 50-180 ℃.When being lower than down, temperature prescribes a time limit, owing to need long-time dehydration so make weak effect.In addition, last xitix decomposes in limited time when temperature surpasses, and makes weak effect.Reduced pressure is 0.5-100 Torr, and is preferably low as far as possible.
By strengthening the improvement that alleviates that contains the greasy heating stink of at least a organic acid that is selected from xitix, saccharosonic acid and the oxysuccinic acid as tocopherol, ascorbyl palmitate or the catechin of extracting with other antioxidant.This antioxidant easily can be joined in the grease by joining simply in the grease.That is, preferred grease contain the described organic acid of 2-28ppm and 10-2000ppm one or more be selected from the material of tocopherol, ascorbyl palmitate and the catechin of extraction.
The grease that obtains by method of the present invention is applicable to the frying grease that at high temperature contacts with oxygen time and again.The reason that a spot of organic acid of supposing 2-28ppm can improve the degraded stink of the stink of heating frying oil fat and heating deep fried product is the organic acid dissolving and is evenly dispersed in the grease and has therefore strengthened the effectiveness of antioxygenation.
In addition, to above-mentioned grease, particularly given a kind of like this effect by the grease that further adds crude lecithin in the grease that in grease, adds the xitix preparation, almost can not identify the peculiar stink of crude lecithin, and therefore have excellent oxidative stability because organic acid adds, also suitablely fry and use grease as not burning and having frying in shallow oil of excellent release performance.
Yelkin TTS can comprise that handled with enzyme, that cross by hydrogen treatment or handle by fractionation, and especially to use crude lecithin be useful aspect cost efficiency.In greasy amount serve as the basis according to phosphatide, the suitable add-on of Yelkin TTS is 0.05-5%wt, preferred 0.2-3%wt.According to the present invention, except Yelkin TTS, can be used in combination other emulsifying agent.Embodiment
Following examples are described the present invention in further detail, but should not think the restriction to spirit of the present invention.In following examples, % and part all are by weight.
Implement xitix measuring method, frying test method and taste evaluation method in such a way.(xitix measuring method)
Grease is put into the test tube that can seal, and, then mixture is shaken stirring to wherein adding the 5% metaphosphoric acid aqueous solution that equates with oil quantity and measuring to the hexane of grease twice.After leaving standstill, under 246nm, measure the absorbancy of aqueous portion.Measure the working curve that the absorbancy of the aqueous ascorbic acid of known quantity uses the sample determination of unknown concentration to use with preparation individually at the 246nm place.(frying test method)
In frying pan, put 2kg frying oil fat.The oil temperature remains on 180 ± 5 ℃.Refrigeration oil meat ball put into this oil in per 20 minutes and fried 4 minutes.Should operate continuously and repeat 18 hours, the estimates 18 hours taste of meat ball afterwards.(taste evaluation method)
Make each sample through tasting expert's evaluation according to following standard.
5 minutes: a bit all do not identify the deterioration stink.
4 minutes: the deterioration stink was inhibited and well.
3 minutes: the deterioration stink was inhibited, but can identify slightly.
2 minutes: the deterioration stink was dense.
1 minute: the deterioration stink was very dense.
With the scoring phase adduction of each sample divided by expert's number with calculating mean value.According to following standard average is used for comprehensive evaluation.
◎: 4＜average≤5,
Zero: 3＜average≤4,
△: 2＜average≤3,
*: average≤2.
In following examples and comparing embodiment, used following antioxidant.
(by Wako Pure Chemicals Industries, Ltd. produces xitix, trade(brand)name: L-xitix, purity: 99.5%)
(by Wako Pure Chemicals Industries, Ltd. produces saccharosonic acid, trade(brand)name: Erysorbic aid, purity: 97.0%)
(by Wako Pure Chemicals Industries, Ltd. produces oxysuccinic acid, trade(brand)name: oxysuccinic acid, purity: 97.0%)
The tocopherol that extracts (producing trade(brand)name: E Oil805D, the tocopherol 70% of extraction, Vegetable oil lipoprotein 30% by Riken Vitamin Co.Ltd.)
Ascorbyl palmitate (producing trade(brand)name: EC-100, ascorbyl palmitate 10%, the tocopherol 10% of extraction, glycerol fatty acid ester 51%, food material 29% by Riken Vitamin Co.Ltd.)
Catechin (by Taiyo Kagaku Co., Ltd. produces, trade(brand)name: Sunkatol, catechin 10%, the tocopherol 9% of extraction, glycerol fatty acid ester 64%, food material 17%)
Crude lecithin (by Turu Lecithin MFG Co., Ltd. produces, Yelkin TTS SLP paste (phosphatidase 16 0%-65%))
High purity lecithin (by Turu Lecithin MFG Co., Ltd. produces, Yelkin TTS SLP white (phosphatide 95% or higher)) embodiment 1
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.2 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).According to the xitix measuring method, ascorbic acid concentrations is 10.4ppm.This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 4.2 and taste good.Embodiment 2
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.03 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).According to the xitix measuring method, ascorbic acid concentrations is 2.9ppm.This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.1 and taste good.Embodiment 3
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).According to the xitix measuring method, ascorbic acid concentrations is 7.6ppm.This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.4 and taste good.Embodiment 4
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.25 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).According to the xitix measuring method, ascorbic acid concentrations is 14.5ppm.This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 4.3 and taste good.
The taste evaluation of the frying oil fat of embodiment 1-4 is summarized in table 1.
Table 1
Comparing embodiment 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | |
| The soybean oil xitix | 100 parts of 10.4ppm | 100 parts of 2.9ppm | 100 parts of 7.6ppm | 100 parts of 14.5ppm |
| Estimate average comprehensive evaluation | ??4.2 ??◎ | ??3.1 ??○ | ??3.4 ??○ | ??4.3 ??◎ |
The soybean oil that 100 weight parts is not only added any other material is carried out frying test similar to Example 1.Estimate the taste of the sub-product of croquette fry, the evaluation average be 1.2 and the stink of degrading very dense.Comparing embodiment 2
The tocopherol that adds the extraction of 0.1 weight part in 100 weight part soybean oil (is produced trade(brand)name: the grease that E Oil 805D) contains the tocopherol of extraction with preparation by RikenVitamin Co.Ltd..This grease is fried test.Estimate the taste of the sub-product of croquette fry, the evaluation average be 1.3 and the stink of degrading very dense.Comparing embodiment 3
The tocopherol that adds the ascorbyl palmitate/extraction of 0.1 weight part in 100 weight part soybean oil (is produced trade(brand)name: the grease that EC-100) contains the tocopherol of ascorbyl palmitate/extraction with preparation by Riken Vitamin Co.Ltd..This grease is fried test.Estimate the taste of the sub-product of croquette fry, the evaluation average be 1.3 and the stink of degrading very dense.Comparing embodiment 4
(by Taiyo Kagaku Co., Ltd. produces the tocopherol of the catechin/extraction of adding 0.1 weight part, trade(brand)name: the grease that Sunkatol) contains the tocopherol of catechin/extraction with preparation in 100 weight part soybean oil.This grease is fried test.Estimate the taste of the sub-product of croquette fry, the evaluation average be 1.5 and the stink of degrading very dense.
The taste evaluation of the frying oil fat of comparing embodiment 1-4 is summarized in table 2.
Table 2
Embodiment 5
| Comparing embodiment 1 | Comparing embodiment 2 | Comparing embodiment 3 | Comparing embodiment 4 | |
| The tocopherol ascorbyl palmitate catechin that soybean oil is extracted | 100 parts--- | 100 parts of 700ppm-- | 100 parts of 100ppm 100ppm- | 100 parts of 90ppm-100ppm |
| Estimate average comprehensive evaluation | ??1.2 ??× | ??1.3 ??× | ??1.3 ??× | ??1.5 ??× |
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the xitix/extraction of 0.015 weight part in this grease (is produced trade(brand)name: the grease that E Oil 805D) contains the tocopherol of xitix/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.6 and taste good.Embodiment 6
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the xitix/extraction of 0.15 weight part in this grease (is produced trade(brand)name: the grease that E Oil805D) contains the tocopherol of xitix/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 4.7 and taste good.Embodiment 7
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the xitix/ascorbyl palmitate/extraction of 0.015 weight part in this grease (is produced trade(brand)name: the grease that EC-100) contains the tocopherol of xitix/ascorbyl palmitate/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.7 and taste good.Embodiment 8
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to close xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the xitix/ascorbyl palmitate/extraction of 0.15 weight part in this grease (is produced trade(brand)name: the grease that EC-100) contains the tocopherol of xitix/ascorbyl palmitate/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 4.4 and taste good.Embodiment 9
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).(by Taiyo Kagayu Co., Ltd. produces the tocopherol of the xitix/catechin/extraction of further adding 0.015 weight part, trade(brand)name: the grease that Sunkatol) contains the tocopherol of xitix/catechin/extraction with preparation in this grease.This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.8 and taste good.Embodiment 10
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).(by Taiyo Kagayu Co., Ltd. produces the tocopherol of the xitix/catechin/extraction of further adding 0.15 weight part, trade(brand)name: the grease that Sunkatol) contains the tocopherol of xitix/catechin/extraction with preparation in this grease.This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 4.2 and taste good.
The taste evaluation of the frying oil fat of embodiment 5-10 is summarized in table 3.
Table 3
Embodiment 11
| Embodiment 5 | Embodiment 6 | Embodiment 7 | |
| The tocopherol ascorbyl palmitate catechin that the soybean oil xitix extracts | 100 parts of 7.4ppm 105ppm-- | 100 parts of 7.3ppm 1050ppm-- | 100 parts of 7.7ppm 15ppm 15ppm- |
| Estimate average comprehensive evaluation | ????3.6 ????○ | ???4.7 ???◎ | ????3.7 ????○ |
| Embodiment 8 | Embodiment 9 | Embodiment 10 | |
| The tocopherol ascorbyl palmitate catechin that the soybean oil xitix extracts | 100 parts of 7.4ppm 150ppm 150ppm- | 100 parts of 7.5ppm 14ppm-15ppm | 100 parts of 7.6ppm 135ppm-150ppm |
| Estimate average comprehensive evaluation | ????4.4 ????◎ | ????3.8 ????○ | ?????4.2 ?????◎ |
To 100 weight parts be heated to the 1% saccharosonic acid aqueous solution that adds 0.2 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain saccharosonic acid by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the saccharosonic acid/extraction of 0.1 weight part in this grease (is produced trade(brand)name: the grease that E Oil 805D) contains the tocopherol of saccharosonic acid/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.1 and taste good.Embodiment 12
To 100 weight parts be heated to 1% aqueous solution of malic acid that adds 0.2 weight part in 70 ℃ the soybean oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain oxysuccinic acid by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the oxysuccinic acid/extraction of 0.1 weight part in this grease (is produced trade(brand)name: the grease that E Oil 805D) contains the tocopherol of oxysuccinic acid/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.2 and taste good.Embodiment 13
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the rapeseed oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the xitix/extraction of 0.015 weight part in this grease (is produced trade(brand)name: the grease that E Oil 805D) contains the tocopherol of xitix/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 3.4 and taste good.Embodiment 14
To 100 weight parts be heated to 1% aqueous ascorbic acid that adds 0.1 weight part in 70 ℃ the rapeseed oil and under 70 ℃, the decompression of 40 Torr while stirring with gained mixture processed 20 minutes.Then mixture is filtered the grease that obtains to contain xitix by TOYO No.5 C filter paper (being equivalent to 1 μ m).The tocopherol that further adds the xitix/extraction of 0.15 weight part in this grease (is produced trade(brand)name: the grease that E Oil805D) contains the tocopherol of xitix/extraction with preparation by Riken Vitamin Co.Ltd..This grease is tested through frying.Estimate the taste of the sub-product of croquette fry, the evaluation average be 4.7 and taste good.Comparing embodiment 5
The rapeseed oil that 100 weight parts is not only added any other material carries out frying test similar to Example 1.Estimate the taste of the sub-product of croquette fry, the evaluation average be 1.2 and the stink of degrading very dense.
The taste evaluation of the frying oil fat of embodiment 11-14 is summarized in table 4.
Table 4
Fry in shallow oil and fry with grease (embodiment 15-17, comparing embodiment 6-9)
| Embodiment 11 | Embodiment 12 | Embodiment 13 | |
| The tocopherol that soybean oil rapeseed oil xitix saccharosonic acid oxysuccinic acid extracts | 100 parts--10.4ppm-700ppm | 100 parts---13.3ppm 700ppm | -100 parts of 7.7ppm--105ppm |
| Estimate average comprehensive evaluation | ????3.2 ????○ | ????3.3 ????○?◎ | ???3.4 ???○ |
| Embodiment 14 | Comparing embodiment 5 | |
| The tocopherol that soybean oil rapeseed oil xitix saccharosonic acid oxysuccinic acid extracts | -100 parts of 7.6ppm--1050ppm | 100 parts 100 parts---- |
| Estimate average comprehensive evaluation | ????4.7 ????◎ | ????1.2 ????× |
In flat iron frying pan, put into 5g test grease and use the electromagnetic heating apparatus heating.In this iron pan, pour the thin fried egg of egg preparation that 40g beat into.Repeat this step and comparison and under no empyreumatic situation, can prepare the thin fried egg of how many sheets continuously.Simultaneously, carry out its taste evaluation between heating period at grease.
Test the grease that greasy inclusion is shown in table 5 and obtains to contain xitix by the method described in embodiment 1 and 2.Study having and do not have xitix and Yelkin TTS.
Taste evaluation: ◎: do not have the Yelkin TTS stink, zero: almost do not have the Yelkin TTS stink, △: the Yelkin TTS stink is arranged, *: dense Yelkin TTS stink is arranged.
The table 5 that the results are summarized in embodiment 15-17 and comparing embodiment 6-9.
Table 5
| Embodiment 15 | Embodiment 16 | Embodiment 17 | |
| Crude lecithin high purity lecithin A acid | 1 part of 0 10.4ppm | 3 part of 0 10.4ppm | 3 part of 0 2.9ppm |
| The Yelkin TTS stink | ????◎ | ????◎ | ????○ |
| The sheet number of fried egg | ????28 | ????61 | ????58 |
| Comparing embodiment 6 | Comparing embodiment 7 | Comparing embodiment 8 | Comparing embodiment 9 | |
| Crude lecithin high purity lecithin A acid | ????0 ????0 ????0 | 1 part 00 | 01 part 0 | 3 part 00 |
| The Yelkin TTS stink | ????◎ | ????× | ????△ | ????× |
| The sheet number of fried egg | ????18 | ????24 | ????27 | ????57 |
A acid: xitix
As a result, when the add-on of Yelkin TTS increased, releasing effect improved, but the Yelkin TTS stink is tending towards increasing the weight of, so taste is tending towards deterioration (comparing embodiment 6-9).On the other hand, with regard to the fried egg that has wherein added xitix, even add Yelkin TTS, taste does not have variation (embodiment 15-17) yet.Fry in shallow oil and fry with grease (embodiment 18-20, comparing embodiment 10-13)
Use with embodiment 15-17 and comparing embodiment 6-9 in used similar grease fry in shallow oil to fry and test.
In flat iron frying pan, put into 7.5g test grease and use the electromagnetic heating apparatus heating, then to wherein adding the 250g cooked rice and frying in shallow oil and fried 3 minutes.
Rice piece shatter value is estimated: ◎: excellence, and zero: good, △: poor slightly, *: poor.
The table 6 that the results are summarized in embodiment 18-20 and comparing embodiment 10-13.
Table 6
| Embodiment 18 | Embodiment 19 | Embodiment 20 | |
| Crude lecithin high purity lecithin A acid | 1 part of 0 10.4ppm | 3 part of 0 10.4ppm | 3 part of 0 2.9ppm |
| The Yelkin TTS stink | ????◎ | ????◎ | ????○ |
| Rice piece shatter value | ????△ | ????◎ | ????◎ |
| Mouthfeel | Sticking slightly | Crispness is good | Crispness is good |
| Comparing embodiment 10 | Comparing embodiment 11 | Comparing embodiment 12 | Comparing embodiment 13 | |
| Crude lecithin high purity lecithin A acid | ????0 ????0 ????0 | 1 part 00 | 01 part 0 | 3 part 00 |
| The Yelkin TTS stink | ????◎ | ????× | ????△ | ????× |
| Rice piece shatter value | ????× | ????△ | ????○ | ????◎ |
| Mouthfeel | Sticking | Sticking slightly | Sticking slightly | Crispness is good |
As a result, with regard to each comparing embodiment, taste difference or to fry in shallow oil the sense of food of frying rice poor, and the taste of each embodiment and mouthfeel are all good.
Industrial applicibility
According to the present invention, the stink that produces by improving heating frying oil fat, can provide a kind of improved frying oil fat of deteriorated stink of deep fried product, and a kind of nothing is burnt and is had frying in shallow oil of excellent release performance and pleasant local flavor and fries and use grease.
Claims (7)
1. greasy production method, be characterised in that and will join in the grease with at least a organic acid that is selected from xitix, saccharosonic acid and the oxysuccinic acid of aqueous solution form, then under 50-180 ℃, the decompression of 0.5-100 Torr with the gained mixture through processed.
2. method as claimed in claim 1 wherein adds described organic acid, so that contain the described acid of 2-28ppm in the grease.
3. as the method for claim 1 or 2, wherein also add the material of one or more tocopherols that are selected from extraction, ascorbyl palmitate and catechin, so that the content of described material in grease is 10-2000ppm.
4. the method arbitrary as claim 1-3 wherein also adds Yelkin TTS.
5. method as claimed in claim 4 is wherein united and is used xitix and Yelkin TTS.
6. the frying oil fat that obtains by the arbitrary method of claim 1-3.
7. fry in shallow oil to fry and use grease by what the method for claim 4 or 5 obtained.
Applications Claiming Priority (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP174647/00 | 2000-06-12 | ||
| JP174647/2000 | 2000-06-12 | ||
| JP2000174647 | 2000-06-12 | ||
| JP2001015432 | 2001-01-24 | ||
| JP15432/01 | 2001-01-24 | ||
| JP15432/2001 | 2001-01-24 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1446253A true CN1446253A (en) | 2003-10-01 |
| CN1298825C CN1298825C (en) | 2007-02-07 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB018140858A Expired - Lifetime CN1298825C (en) | 2000-06-12 | 2001-06-08 | Process for producing fat |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5168749B2 (en) |
| CN (1) | CN1298825C (en) |
| WO (1) | WO2001096506A1 (en) |
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- 2001-06-08 CN CNB018140858A patent/CN1298825C/en not_active Expired - Lifetime
- 2001-06-08 WO PCT/JP2001/004880 patent/WO2001096506A1/en active Application Filing
- 2001-06-08 JP JP2002510626A patent/JP5168749B2/en not_active Expired - Lifetime
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| CN106578136A (en) * | 2016-11-11 | 2017-04-26 | 南海油脂工业(赤湾)有限公司 | Frying resistant edible vegetable oil and preparation and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2001096506A1 (en) | 2001-12-20 |
| CN1298825C (en) | 2007-02-07 |
| JP5168749B2 (en) | 2013-03-27 |
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