JP2000139348A - Olive oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an olive oil capable of keeping transparency at a normal temperature storing even at a low temperature atmosphere such as in a refrigerator and useful as a spicy seasoning, etc., by including lecithin but no hydrophilic emulsifier. SOLUTION: This olive oil contains lecithin preferably in an amount of 0.25-50 wt.% as a graduated lecithin such as soybean lecithin, but no hydrophilic emulsifier. The olive oil is useful for various processed foods containing olive oil, e.g. a herd oil applied with flavor of a herb or a pasty herb paste containing crushed raw herb or dried herb.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to olive oil. More specifically, the present invention relates to an olive oil that can maintain transparency at room temperature without causing the clouding phenomenon observed in conventional olive oil in a low-temperature atmosphere such as in a refrigerator. The present invention also relates to a spice seasoning containing the above-mentioned olive oil, herbs such as basil and thyme, or spices such as pepper and pepper, and whose transparency is not impaired even in the above-mentioned low-temperature atmosphere. Further, the present invention relates to a method for using olive oil to maintain the transparency of the olive oil when storing the olive oil in a low-temperature atmosphere.

[0002]

2. Description of the Related Art Conventionally, olive oil has been frequently used in the production of herbal oils imparted with herbal aroma, preparation of seasoning sauces, or dishes eaten in the Mediterranean coastal regions such as Italy and France. In addition, consumers have a strong image that olive oil is healthier than other fats and oils, and the amount of olive oil used tends to increase year by year. The above-mentioned olive oil is a fat or oil produced by pressing or squeezing a ripe fruit of olives, and then, if necessary, is refined to produce a clear yellow or green-yellow liquid at room temperature. Are marketed as bottled products.

By the way, fats and oils are degraded by receiving light and heat, that is, oxidation is promoted. Therefore, when various kinds of fats and oils are stored, a cool and dark place is selected as a storage place. In particular, when storing for a long period of time, storage may be performed in a low-temperature atmosphere of 5 ° C. or lower, for example, in a refrigerator. The same applies to olive oil.

However, when olive oil is stored in a low-temperature atmosphere such as in a refrigerator, for example, the olive oil becomes cloudy and has a problem that its appearance is impaired.
The cloudiness of olive oil does not have any negative effect on the quality of the olive oil itself, but consumers consider the cloudy olive oil to be of poor quality and then purchase the same product. And lose motivation. This is a major loss for the olive oil producer or seller. Therefore, conventionally, there has been a long-awaited need to provide olive oil that can maintain the same transparent state as when stored at room temperature even when stored in a low-temperature atmosphere.

[0005] Processed foods containing a relatively large amount of olive oil include, for example, fresh, frozen or dried herbs such as basil and thyme, herbal pastes containing spices such as pepper and pepper, and spicy seasonings such as spicy oil. Fees. In particular, herbal pastes are often designed to be stored in a low-temperature atmosphere in order to prevent fading of the herbs and maintain the fragrance for a long period of time. However, there is no known spice seasoning using olive oil that has solved the above-mentioned problem of white turbidity, that is, one that can maintain the same appearance even when stored in a refrigerator at room temperature. Not been.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide an olive oil which maintains transparency at room temperature even when stored in a low-temperature atmosphere such as in a refrigerator. The present invention also includes a spice plant or a spice extract such as the above-mentioned olive oil and herbs, and can maintain the same appearance as when stored at room temperature without losing transparency even in the low-temperature atmosphere. To provide a spicy seasoning. Another object of the present invention is to provide a method for maintaining the transparency of olive oil when storing the olive oil in a low-temperature atmosphere.

[0007]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have made intensive studies, and as a result, have solved the above-mentioned problems with olive oil containing lecithin and containing no hydrophilic emulsifier. I got the knowledge that I can do it.

[0008] The present invention has been made based on the above findings, and the gist of the present invention is to provide an olive that can maintain transparency in a low-temperature atmosphere characterized by containing lecithin and not containing a hydrophilic emulsifier. Oil.

[0009] Another gist of the present invention is an olive oil which is characterized in that, in the above-mentioned olive oil, lecithin is fractionated lecithin.

Another aspect of the present invention is the olive oil according to claim 1, characterized in that it contains lecithin in an amount of 0.25 to 50% by weight.

Another subject of the present invention is a spice seasoning comprising the above-mentioned olive oil and a spice plant and / or spice extract.

Another aspect of the present invention is the use of lecithin for maintaining the transparency of the olive oil in maintaining the olive oil in a low-temperature atmosphere.

As a well-known technique, a specific hydrophilic emulsifier and a lipophilic emulsifier are combined with 100 parts by weight of an oil and fat containing liquid olive oil at room temperature to provide fluidity even at a low temperature below room temperature. In addition, a fluid shortening for confectionery with good workability and good operability has been proposed (JP-A-59-98651). As the emulsifier, 4 to 16 parts by weight of propylene glycol fatty acid ester, 0.01 to 2 parts by weight of lecithin, 0.01 to 2 parts by weight of sucrose fatty acid ester and 0.01 to 6 parts by weight of glycerin fatty acid ester are essential. It is assumed that.
However, shortening is a fat or oil composition which is generally subjected to a mixing treatment and becomes milky white by the mixing treatment. In other words, the shortening described in the above publication does not disclose the problem of maintaining the transparency of olive oil, nor does it disclose a means of adding lecithin to olive oil as a means for solving the problem. Thus, there is no suggestion in the above publication about maintaining the transparency of olive oil in a low-temperature atmosphere.

Hereinafter, the present invention will be described. Olive oil is a fat and oil produced by pressing the mature fruit of olive and, if necessary, refining it.It shows a clear yellow liquid at normal temperature and depends on whether or not it is subjected to chemical treatment. It is classified into several types, such as oil and pure olive oil. The properties of olive oil as fats and oils are generally considered to be as follows. That is, specific gravity 0.911 to 0.91
6, a saponification value of 188 to 196, an iodine value of 75 to 88, and an unsaponifiable value of 0.5 to 1.4%. Furthermore, the fatty acids that make up olive oil are monounsaturated fatty acids, oleic acid 60-80%, polyunsaturated fatty acids, linoleic acid 8-15%, palmitic acid 7-11%, stearic acid 2-8. 3%. The olive oil used in the present invention is not limited to the above properties, and is not particularly limited as long as it is edible from olives. However, in the present invention, olive oil having a higher content of oleic acid, which is a monounsaturated fatty acid, has a higher effect of preventing cloudiness during low-temperature storage than one having a lower oleic acid content.

The feature of the present invention lies in that it has the following two configurations. That is, first, it is a configuration that requires lecithin to be included. Second, it has a configuration that does not include a hydrophilic emulsifier. By having these two configurations, the olive oil of the present invention has the effect of being able to maintain the same transparency when stored at a low temperature as when stored at room temperature. In addition, the olive oil of the present invention does not contain a hydrophilic emulsifier, because when the hydrophilic emulsifier is present in the olive oil, the hydrophilic emulsifier is separated from the olive oil and dispersed as a fine powder, the olive oil This is because the transparency of the oil is impaired.

In the present invention, the effect of preventing the cloudiness of olive oil stored at a low temperature with lecithin is considered to be as follows. That is, as the temperature of the olive oil decreases, the motility of the fatty acid contained in the olive oil decreases. For this reason, the fatty acids bind to each other and are scattered as fine crystals.
The generation of these fine crystals is considered to be a cloudiness phenomenon of olive oil during storage at low temperatures. In the present invention, the above-mentioned white turbidity was successfully prevented by blending lecithin with olive oil, but olive oil particularly contains a large amount of oleic acid, which is a monovalent unsaturated fatty acid. It is thought that the presence of lecithin in the gaps of oleic acid could prevent cloudiness.

The above-mentioned lecithin is a kind of phospholipid contained in egg yolk or soybean. Lecithin that can be used in the present invention is not particularly limited, and examples thereof include egg yolk lecithin, soybean lecithin, and fractionated lecithin thereof. In the present invention, among the above-mentioned lecithins, it is preferable to use fractionated lecithin in that the influence of flavor on olive oil is small, and among fractionated lecithins, those obtained by fractionating soybean lecithin are preferred. It is preferred to use.

If the amount of lecithin to be added to olive oil is 0.25% by weight or more, and more preferably 0.5% by weight or more, cloudiness during low-temperature storage can be sufficiently prevented. On the other hand, the upper limit of the amount is not particularly limited. However, since lecithin itself has a strong flavor, when added in a large amount, the flavor of olive oil is inhibited. Therefore, when considering the flavor of olive oil, the amount of lecithin should be 0.25% by weight to 50% by weight,
Further, the content is preferably 0.5% by weight to 5.0% by weight, and most preferably 1.0% by weight to 3.0% by weight.

The olive oil of the present invention contains lecithin as an essential component, but may contain a lipophilic emulsifier other than lecithin. As the lipophilic emulsifier, its H
It is preferable to use one having an LB of 0 to 5, preferably 2 to 4. Examples of lipophilic emulsifiers include:
And di- or polyglycerin fatty acid esters, sucrose fatty acid esters, and the like. When the lipophilic emulsifier is mixed with olive oil, the amount is preferably 0.05% by weight or more, and more preferably 0.5% by weight to 3.0% by weight.

The olive oil of the present invention has a temperature of 10 ° C. or less,
In particular, even in a low-temperature atmosphere of 5 ° C. or less, the same transparency as when stored at room temperature can be maintained. The transparency of the olive oil in the present invention refers to a state in which, when the olive oil is stored in a low-temperature atmosphere, there is substantially no difference in appearance between storage at normal temperature and storage at low temperature. Therefore, in the present invention, food materials may be appropriately added to olive oil as long as the above transparency can be maintained.
For example, it is preferable to add a rosemary extract, which suppresses the oxidation of olive oil.
When the rosemary extract is used, its amount is not limited, but may be added in an amount of 0.001% by weight to 0.04% by weight. In addition, when a food material having a relatively high water content such as a fresh herb is added to olive oil, the olive oil is easily oxidized by free water flowing out of the food material, but in this case, salt is added to the olive oil. Alternatively, it is preferable to appropriately add saccharides to keep the water activity low.

The olive oil of the present invention can be used for various processed foods including olive oil. For example, herbal oil which added herb flavor to olive oil,
In addition, a herb paste containing a raw herb or a dried herb which has been appropriately subjected to a treatment such as pulverization or grinding, and prepared in the form of a paste, or a spicy seasoning containing a highly pungent spice is exemplified. As the spice plant, for example,
Basil, thyme, cardamom, laurel, garlic,
Plants having a characteristic fragrance or pungency conventionally used in foods, such as turmeric, cumin, capsicum, and pepper, may be mentioned, and these may be appropriately used according to a desired scent or pungency.

A spice plant extract may be added to give aroma or pungency to olive oil. When the above-mentioned extract is added, the cloudiness of the olive oil during storage at low temperature becomes remarkable as the amount of the extract increases. For example, when anethole, which is an anise, fennel or star anise extract, is added, the degree of cloudiness is remarkable as compared with the case where these extracts are not added. However, according to the olive oil of the present invention, even if it is an olive oil containing a spice extract such as anethole, there is a characteristic that cloudiness is less likely to occur as compared with a conventional product.

[0023]

According to the olive oil of the present invention, since it contains lecithin and does not contain a hydrophilic emulsifier, the same appearance as that at normal temperature storage can be maintained even in a low-temperature atmosphere. In addition, by using fractionated lecithin as the above-mentioned lecithin, it is possible to prevent white turbidity at a low temperature and to provide olive oil which does not have an odor peculiar to lecithin. Further, by adding 0.25% by weight to 50% by weight of lecithin, it is possible to provide an olive oil which does not cause white turbidity in a low-temperature atmosphere and which is not affected by the flavor of lecithin.

[0024] The olive oil of the present invention may be packaged alone and distributed, or may be provided as a spice seasoning such as herbal paste or herbal oil. This makes it possible to maintain a good appearance even when stored at a low temperature, and to maintain an excellent fragrance over a long period when stored at a low temperature.

[0025]

Example 1 To 97 parts by weight of extra virgin olive oil (manufactured by Ajinomoto Co., Inc.), 3 parts by weight of soybean lecithin was added, lecithin was uniformly dispersed, filled in a bottle and sealed to prepare 100 parts by weight of olive oil. . Then
The olive oil was stored at a low temperature in a refrigerator at 5 ° C. for 30 days, and then taken out of the refrigerator and its appearance was confirmed. As a result, it was confirmed that the olive oil did not show any white turbidity and had the same appearance as that at the time of storage at room temperature.

[0026]

Example 2 An olive oil was prepared in the same manner as in Example 1 except that soybean lecithin was changed to fractionated soybean fractionated lecithin. As a result, no cloudiness was observed. Further, when the scent of the above-mentioned olive oil was confirmed, it was confirmed that the odor peculiar to lecithin was reduced as compared with the product of Example 1, and that the product had the original scent of olive oil.

[0027]

Example 3 To 50 parts by weight of olive oil, 42 parts by weight of fresh basil leaves, 0.05 part by weight of rosemary extract, 5.35 parts by weight of salt and 2.6 parts by weight of soybean lecithin were added, and the mixture was homogenized. Mix, fill into bottle and seal, basil paste 1
00 parts by weight were prepared. Next, the basil paste was stored at a low temperature in a refrigerator at 5 ° C. for 30 days, and then taken out of the refrigerator and its appearance was confirmed. As a result, it was confirmed that the olive oil portion contained in the basil paste did not show any white turbidity and had the same appearance as that at the time of storage at room temperature. In addition, the addition of the rosemary extract did not give any odor to the olive oil.

[0028]

Example 4 96.8 Olive oil used in Example 1
3 parts by weight of soybean lecithin and 0.2 parts by weight of a pepper extract were added to parts by weight, and the mixture was uniformly mixed to prepare 100 parts by weight of a sharp oil. Next, after storing the above-mentioned sharp oil in the same low-temperature atmosphere as in Example 1, the appearance was confirmed.
No white turbidity was observed.

[0029]

Example 5 To 96 parts by weight of the olive oil used in Example 1, 2 parts by weight of lecithin and a sucrose fatty acid ester (manufactured by Mitsubishi Kagaku Foods Co., Ltd., HLB = 2) were added, and the mixture was uniformly mixed. Parts by weight were prepared. Then
After the olive oil was stored in the same low-temperature atmosphere as in Example 1, the appearance was confirmed, and no occurrence of cloudiness was observed.

[0030]

[Comparative Example 1] Palm oil 1 instead of olive oil
Comparative Example 1 was prepared by adding 5 parts by weight of soybean lecithin to 00 parts (“Palm Ace 10” manufactured by Fuji Oil Co., Ltd.) and dispersing them uniformly.
Product. The product of Comparative Example 1 was stored at a low temperature in the same manner as in Example 1, and the appearance was confirmed. As a result, it was confirmed that palm oil, which was transparent at normal temperature, was significantly clouded.

[0031]

Comparative Example 2 To 97 parts by weight of the olive oil used in Example 1, 3 parts by weight of a sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods, HLB = 11) as a hydrophilic emulsifier was added.
The mixture was uniformly mixed to prepare 100 parts by weight of olive oil. Immediately after the preparation, the appearance of the olive oil was confirmed. As a result, the sucrose fatty acid ester was powdered and dispersed in the olive oil to give an overall whitish appearance, which was cloudy. After storage in the same low-temperature atmosphere as in Example 1, when the appearance was checked again, the degree of white turbidity was reduced as compared with the first check, but the above-mentioned emulsifier was present in a state of being separated in the upper layer of olive oil. And the appearance was poor.

Claims (5)

[Claims] 1. An olive oil containing lecithin and free of a hydrophilic emulsifier, capable of maintaining transparency in a low-temperature atmosphere. 2. The olive oil according to claim 1, wherein the lecithin is a fractionated lecithin. 3. The amount of lecithin in the range of 0.25% by weight to 50% by weight.
The olive oil according to claim 1, wherein the olive oil is contained. 4. A spice seasoning comprising the olive oil according to claim 1 and a spice plant and / or spice extract. 5. Use of lecithin for maintaining the transparency of olive oil in maintaining the olive oil in a low-temperature atmosphere.