JP2000279092A - Lecithin-containing edible oil and its use - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject edible oil, in spite of a liquid oil, having improved fluidity and the same or higher improved stability to oxidation as that of palm oil and excellent flavor by making the edible oil have the whole fatty acid composition of colza oil containing oleic acid and linolenic acid in a specific ratio. SOLUTION: This edible oil contains a colza oil and a lecithin. The colza oil is a colza oil obtained from the seed of rapeseed belonging to the genus Canola and the whole fatty acid composition of colza oil comprises 70-85 wt.% of oleic acid and 0.5-5 wt.% of linolenic acid. In the edible oil, preferably the whole fatty acid composition further contains 1-5 wt.% of palmitic acid. Seed of rapeseed of Canola 46A40 can be used as the seed of rapeseed.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention is suitable as an edible oil containing rapeseed oil and lecithin, especially as a spray oil (oil or fat) for various foods, especially confectionery, and has good fluidity and improved oxidation. The present invention relates to a novel edible oil having stability and rich flavor and its use.

[0002]

2. Description of the Related Art Rapeseed refers to Brassicaceae (Cruciferae) and Brassica (Brassica).
It is a plant belonging to Northern Europe, Siberia, the vicinity of the Caspian Sea, etc., and the main one is Brassica cam
pestris (Native, Japanese) and Brassica napus (Western)
There are two types.

[0003] Rapeseed oil has a pale and light flavor, high oxidative stability, and is superior in heat stability to soybean oil.
Demand for rapeseed oil in Japan is steadily increasing, partly because consumers have a good image of health.

[0004] By the way, almost all rapeseed seeds currently used in Japan for edible rapeseed oil are imported from overseas, especially about 96% of the total imports are imported from Canada. . Among these rapeseed seeds imported from Canada, the so-called double low type canola (C), which has a low content of both erucic acid and glucosinolate, is created by breeding.
Anola) rapeseed is the main source of rapeseed oil. This "canola seed" refers to a Brassica campestris or Brassica whose erucic acid content in fats and oils is 2% or less and glucosinolate content in dried lees is 30 μg / ml or less.
It is defined as rapeseed of the ssica napus variety (Canadian Canola Association).

The general fatty acid composition of rapeseed oil is at most about 60% by weight of oleic acid, followed by about 20% by weight of linoleic acid.
% And linolenic acid is about 9 to 13% by weight. Rapeseed oil derived from canola seeds (also referred to as “canola oil”) has a fatty acid composition that is substantially similar to these general fatty acid compositions, or has a higher oleic acid content, or has a higher linolenic acid content. There are also various fatty acid compositions, such as even less. In addition, active research has been conducted on the modification of the fatty acid composition of rapeseed seeds. For example, rapeseed oil (R. Scarth et al., Linoleic acid whose linolenic acid content has been reduced to about 3%) has been studied so far.
Can. J. Plant Sci., 68. p. 509 (1988)) and rapeseed oil (Inform. 5. p. 716 (1994)) with high lauric acid content and properties comparable to coconut oil Have been.

Furthermore, in the case of conventional rapeseed oil, when rapeseed oil is heated to a high temperature, fried seeds (foodstuffs) are put into the rapeseed oil and cooked (fried), heat, moisture, constituents of the fried seeds, etc. Due to the influence of rapeseed oil, various deterioration phenomena are caused in rapeseed oil. As a result, not only the hydrolysis reaction in which the fatty acid is released from the triglyceride, but also various compounds such as ketones and aldehydes, which are secondary products of the oxidation reaction, are volatilized in the air as a causative substance of an unpleasant odor (heating odor). This leads to a decrease in appetite of the eater.

[0007] In the industry, it has been pointed out that, for example, when hydrogenation is carried out to enhance the stability of rapeseed oil, LDL cholesterol is increased and heart disease is linked. There are reports of adverse effects such as an increase in the content of saturated acids and trans acids (Food and Development, Vol. 34.
No. 1, p.64 (1999)), there was a recognition that improvement in the stability of rapeseed oil (oil and fat) and promotion of human health were incompatible.

On the other hand, lecithin, especially lecithin mainly composed of phospholipids, is widely distributed in living bodies such as animals, plants and microorganisms.
It is a substance abundantly contained in soybeans and yeast. Among these lecithins, plant-derived lecithin is usually a mixture of simple lipids such as phospholipids, glycolipids and triglycerides, and contains free sugars and pigments as trace components. For example, in the case of soybean lecithin, as a phospholipid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid or lysophosphatidylcholine, etc. Contains.

These plant-derived lecithins are also inexpensive and readily available natural emulsifiers, and are used to improve the oxidative stability and dispersibility of spray oils for rice crackers and snacks.
It is used by dissolving it in vegetable oil. However, conventional spray oils prepared by adding lecithin to rapeseed oil, rice oil or corn oil often have poor oxidative stability, especially when palm oil or palm fractionated oil is used, the spray oil is not used. There is a disadvantage that solidification and the like cause an undesirable phenomenon such as loss of fluidity particularly in a low temperature range. Thus, in the technical field, in the combination of vegetable oil and lecithin, without losing the inherent properties of both vegetable oil and lecithin, synergistically bring out the action and effect exhibited by both, edible oils and fats, especially confectionery In fact, they are searching for edible oils and fats that are useful as spray oils.

[0010]

DISCLOSURE OF THE INVENTION The present inventors have made intensive studies in view of the above-mentioned problems that have been recognized in conventional rapeseed oil and lecithin, respectively. In particular, the present inventors have an oxidative stability equivalent to or higher than palm oil known as a high edible oil and fat, oxidative stability,
Moreover, research was conducted to realize oils and fats that can be suitably used for spray oils (oils and fats) for confectionery. As a result, for a given combination of certain rapeseed oil and lecithin,
Various foods, especially edible oils that exhibit suitable properties and properties as spray oils for confectionery, that is, oxidative stability equal to or higher than that of palm oil, and even when blended with palm oil (palm fractionated fat) The inventors have found that a novel edible oil which maintains good fluidity and exhibits a rich flavor can be obtained, and has completed the present invention.

That is, the gist of the present invention is as follows.
An edible oil containing rapeseed oil and lecithin, particularly rapeseed oil obtained from rapeseed seeds belonging to the canola (Canola) species, that is, the total fatty acid composition is about 70% by weight or more,
Rapeseed oil comprising preferably from about 70% to about 85% by weight oleic acid and up to about 5% by weight, preferably from 0.5% to about 5%, more preferably from 0.5% to about 3% by weight linolenic acid In edible oil. In addition, the percentage by weight in the fatty acid composition is a numerical value obtained based on the weight of all fatty acids constituting the rapeseed oil. Further, according to a preferred embodiment of the present invention, the total fatty acid composition of the rapeseed oil is:
Up to about 5% by weight, preferably from about 1% to about 5% by weight
Further comprising palmitic acid.

According to the constitution of the present invention described above, an edible oil having good fluidity and improved oxidative stability equal to or higher than that of palm oil and having a rich flavor can be obtained even if it is a liquid oil. is there. In other words, according to the present invention, there is provided a spray oil having oxidative stability equal to or higher than that of palm oil or palm blended solid spray oil, and the edible oil is applied to food to provide a flavorful food. Is obtained.

Further, according to another aspect of the present invention, by applying the edible oil and edible salt of the present invention to a food material, it is possible to provide a food having good flavor. Usually, edible salt is applied to baked rice confectionery, snack confectionery, and the like in order to improve flavor and taste. However, since minerals contained in these edible salts have the property of promoting oxidation of fats and oils, at present, there is a quantitative restriction on their use. In this regard, according to the present invention, the edible oils and edible salts of the present invention, particularly in recent years, have increased interest in mineral salts rich in minerals (rich in minerals). In particular, by applying a combination with a natural salt containing a large amount of minerals to baked rice confectionery or snack confectionery, the progress of oxidation of fats and oils is suppressed, oxidation stability is large, and baked rice confectionery or snack confectionery rich in minerals Are provided.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

The rapeseed seed used in the present invention, which is a rapeseed oil, is a rapeseed seed having a low linolenic acid content and a high oleic acid content, specifically, 70% by weight or more of oleic acid and 5% by weight or less of linolenic acid. Any rapeseed seed can be used as long as it produces rapeseed oil having a fatty acid composition containing an acid. Preferably, rapeseed seed which belongs to the canola species and provides rapeseed oil having the same fatty acid composition can be suitably used. In addition, as long as it is a rapeseed seed of a canola seed that provides rapeseed oil having the above-described fatty acid composition, the country of origin (production place) is not particularly limited.

By the way, canola seeds of rapeseed are first produced in Canada, and then produced in the United States, Europe and Australia in addition to Canada. In addition, the saturated fatty acid content (approximately 6%) of rapeseed oil obtained from the seeds is very small as compared with other vegetable oils, and the balance of various fatty acids is ideal, for example. The distribution volume in the edible oil market has been steadily expanding.

[0017] In order to improve the nutritional value and oxidative stability of rapeseed oil derived from canola seeds, varieties of seeds which focus on modifying the composition of constituent fatty acids have been continuously improved. For example, Pioneer Hi-Bred Producti
(ons Ltd, U.S.A.) has already developed canola rapeseed seeds that provide oils of various fatty acid compositions using techniques such as crossing, mutation, and genetic modification.
In particular, the company owns the Canola 46A40 (Canola)
46A40) are particularly useful in the present invention, and the seeds can be obtained from the VarietyRegistration Office, Variety S.V.
ection, Plant Health and Production Division, Cana
It is a rapeseed seed registered with the dian Food Inspection Agency).

Using these rapeseed seeds as starting materials, the rapeseed oil of the present invention is produced through an oil production process including a pressing and refining process substantially the same as ordinary rapeseed oil.

In order to obtain rapeseed oil crude oil from rapeseed seeds,
The rapeseed is applied to the pressing or extraction step. Preferably, in the present invention, the squeezing step or the extracting step includes a series of steps of rapeseed seed selection, crushing, moisture adjustment, pressing and pressing.

First, rapeseed is carefully selected (sorted).
In other words, the seeds, stems and leaves of the heterologous plant mixed with the rapeseed seeds introduced in the oil refining step, as well as damaged seeds and immature seeds are removed. The selection of the seeds is carried out by appropriately combining sieving, screening using the difference in specific gravity of the seeds, removing iron pieces by a magnet, and the like. Also,
By forming a uniform air layer on the inclined vibrating sieve plate,
A method of selecting only excellent rapeseed seeds accurately based on a slight difference in specific gravity of the seeds (Kip Kelly method), a Glen separator, and the like can also be used.

Next, the carefully selected rapeseed seeds are crushed.
This crushing step is a step for physically crushing or destructing the cell membrane surrounding the oil and fat portion in order to take out the oil and fat portion contained inside the seeds. : Rapeseed seeds are crushed into about 4 to 8 divisions with a suji roll (a single-stage paired roll) called a cracking roll.

With respect to these crushed rapeseed seeds,
Adjust the water content. Since the properties of the crude oil (pressed oil) are greatly affected by the moisture content of the rapeseed seeds and the heating temperature, this moisture adjustment is also an operation step for improving the yield, yield and quality of the crude oil. By the way, rapeseed seeds usually contain a large amount of myrosinase.
When it is 13% or more, the enzyme activity is highest under the temperature condition of 40 to 70 ° C, and when the water content is 6 to 10%, the enzyme activity becomes high under the temperature condition of 70 to 80 ° C. This enzyme exhibits the action of hydrolyzing glucosinolate to produce glucose, sulfate, isothiocyanate and l-5-vinyl-2-oxazolidinethione. Since the above temperature is required, it is also important to heat the seed pieces to 80 to 90 ° C. as quickly as possible by a heating means such as a cooker to inactivate myrosinase.
These heating means include sweeping and stirring (Sweep
(Type) a steam jacketed kettle equipped with a stirrer can be stacked in several stages, or a steam tube dryer such as a rotary kiln can be used.

These raw seed pieces obtained by adjusting the water content were then pressed into a pressing roll (flaking roll: Flakin
g Roll) and further pulverized by passing through a smooth roll (single-stage pair roll). In the case of rapeseed seed pieces, for example, when the water content is high, the myrosinase inherently contained in the rapeseed seeds acts at the time of crushing, and hydrolysis of glucosinolate starts, so before crushing. It is desirable to adjust the water content of the seed pieces to 9% or less.

Next, the pressed seed pieces are applied to a pressing step (oil pressing step) to obtain a crude oil. The squeezing (oil extraction) method used in this step includes a physical squeezing method (batch or continuous squeezing method) and a chemical extraction method using an organic solvent such as hexane (normal hexane). The method described above can also be used in the present invention. Among these physical pressing methods, the continuous pressing method is suitable for industrially obtaining a large amount of crude oil, and even in the present invention, the continuous pressing method can be suitably used. In the continuous pressing method, usually, seed pieces are continuously supplied to an expeller, and crude oil is efficiently obtained by utilizing the principle of a screw press. In this method, squeezing is performed so that the residual oil content in the press cake (pressed cake) is about 4 to 7%. When oil is extracted by performing solvent extraction subsequent to the continuous pressing method, the residual oil content is limited to about 12 to 20%. As described above, by combining the continuous pressing method and the solvent extraction, it is possible to extract a large amount of oil even in the case of pressing with a relatively low pressure load. When the residual oil content of the pressed cake is 12 to 14% or less, the pressed cake is easily broken and can be immediately introduced into the solvent extraction step without performing pressing again.

In addition to the physical compression method described above, chemical elution of crude oil with a solvent can be used in combination. The mode of the solvent extraction includes a batch extraction method and a continuous extraction method,
Either of these methods can be used in the present invention.
Among these, the continuous extraction method is easy to incorporate into an industrial large-scale oil refinery line, and is suitable for large-scale processing of crude oil. Available. This continuous extraction method involves a once-through method (Percola) depending on the difference in the contact between the solvent and the pressed cake.
and the Immersion System. In the once-through type extraction device, the seed pieces themselves function as a filtering agent for the fine powder floating in the micelle, and the clarification of the miscella is maintained. The structure takes into account the sedimentation of the sea.
As the solvent used in the solvent extraction, any one can be used as long as it is generally used in the solvent extraction of rapeseed crude oil, but in terms of crude oil yield, ease of purification, cost, etc. Then, in the present invention, hexane, especially,
Normal hexane is preferred.

The crude oil obtained through the steps of pressing and extraction (immediately after pressing and extraction) is fine powder and water of defatted cake mixed during pressing and extraction, and a hydratable gum that has begun to precipitate by hydration. In addition to the suspension of non-oil-soluble contaminants such as oils, the color and flavor of rapeseed oil, such as free fatty acids, monoglycerides, diglycerides, and various colored substances and odorous components, as well as oxidation products of lipids, In addition, oil-soluble impurities that impair the preservability of rapeseed oil are mixed. Also,
Pesticides and contaminants attached to raw seeds may be dissolved in crude oil. In order to remove as much as possible substances that may adversely affect the quality of the rapeseed oil, the crude oil obtained through the pressing and extraction steps is purified.

The method and conditions for the refining of the crude oil are not particularly limited, but the refining is sufficient to obtain an edible oil of a degree compatible with the refined oil or salad oil standard specified by JAS (Japanese Agricultural Standards). It is desirable that the condition is satisfied.
Preferably, the step of refining the rapeseed oil of the present invention includes a series of steps of degumming, deacidifying, decolorizing and deodorizing the crude oil.

First, a degumming step for removing gum contained in the crude oil is performed. This step is not an essential step for crude oil obtained by pressing, and can be effectively used for crude oil obtained by solvent extraction. That is, if gums are not removed from the crude oil obtained by solvent extraction, it becomes difficult to obtain clear rapeseed oil, which causes deterioration in the quality of rapeseed oil. In the degumming step, the amount of water necessary for hydrating gum and phospholipids, in the present invention, about
Water is added to the crude oil so that the water content is adjusted to 0.5 to about 5%, preferably about 1 to about 3%.
Heat to 50 to about 90 ° C. to hydrate and swell gum.
Thereafter, the temperature is lowered slightly to aggregate (aggregate) the gum components, and then the two components are separated using a centrifugal separator or the like, utilizing the specific gravity difference between the gum components and the oils and fats. Since oil-soluble gums tend to be in the form of metal salts, phosphoric acid, acetic acid, oxalic acid, citric acid, etc., for example, from about 0.01 to
By adding at a concentration of about 1.0%, it is also possible to convert to a hydratable gum and then separate.

The degummed crude or pressed oil is then applied to a deacidification step. Free fatty acids in crude oil (Free
The amount of Fatty Acid) is usually expressed as an acid value, and this acid value is also an index indicating the properties and origin of the crude oil, such as the quality of the raw material, the suitability of the storage state, and the suitability of the oil extraction method. This deacidification step (a step of removing free fatty acids) is indispensable for obtaining rapeseed oil having good color tone and flavor and less deterioration, and is the most important step in the oil and fat purification step. When targeting rapeseed seeds, the degummed crude oil or compressed oil is first treated with about 40 to about 110 ° C, preferably about 70 to about 90 ° C.
And then adding phosphoric acid, acetic acid, oxalic acid, citric acid, etc., for example, at a concentration of about 0.01 to about 2.0%,
Stir well. Then, an alkali having a neutralization amount of 100% excess is added thereto to separate an aqueous layer (soap aqueous layer) from an oil layer and to remove the aqueous layer (soap aqueous layer). This operation is repeated to advance the removal of free fatty acids in the oil. As the alkali usable in the present invention, sodium hydroxide, potassium hydroxide, sodium carbonate and the like can be used. In addition, other than the above-described deoxidation method, deoxidation by the Zenith process, miscella deacidification method, and the like can also be used in the present invention.

The deoxidized crude oil (deoxidized oil) is treated by an adsorption decolorization method using an adsorbent. That is, the adsorption decolorization method is a method for adding an adsorbent of solid fine particles to a crude oil, heating and stirring under vacuum, and adsorbing and separating impurities such as pigments in the crude oil. .

When activated carbon or activated clay is used as the adsorbent, the temperature is about 40 to about 100 ° C., preferably about 70 to about 9 ° C.
The crude oil and adsorbent are contacted at a temperature of 0 ° C. under atmospheric pressure or reduced pressure for about 10 to about 90 minutes, preferably for about 30 to about 60 minutes. The adsorbent used in this adsorption treatment is not particularly limited as long as it has a function as a filter aid, and acid clay, activated clay, activated carbon and the like can be used, but the oil adhesion loss is minimized. Activated clay is preferred for smoothing. The amount of adsorbent added is sufficient to adsorb and recover impurities such as insoluble substances in crude oil, and the required amount varies depending on the type of adsorbent. Activated clay is used in an amount of about 0.5% by weight or more, preferably about 1 to about 5% by weight of the crude oil weight.
After the adsorption and decolorization treatment, in order to remove the adsorbent, adsorbed substances, insoluble substances and impurities mixed in the crude oil,
For example, the crude oil is passed through a filtration means such as a filter press, a closed type filter, a fully automatic type filter, a pressure filter such as a Funda filter, or a vacuum filter such as a vacuum filter or a suction filter. By this filtration treatment step, the crude oil is decolorized to a clear oil. In addition, instead of the above-mentioned adsorption decolorization method, a chemical decolorization method in which an oxidizing agent used for decolorization of animal fats and palm fats as industrial raw materials is used to chemically oxidize and destroy coloring substances to decolorize them. Can also be used.

If necessary, a wintering treatment (dewaxing treatment) can be applied to increase the clarity of the decolorized crude oil (decolorized oil).

Next, the decolorized crude oil (decolorized oil) is applied to a deodorization step. As a deodorizing method suitable for the present invention, a reduced pressure steam distillation method, that is, an odorant having a higher volatility than glyceride contained in the crude oil is removed by distillation under reduced pressure and at a high temperature under high temperature conditions. There is a way. According to this method, steam is continuously blown into the decolorized crude oil into the reaction vessel, and odor components (odorous substances) including free fatty acids are removed together with the steam generated therefrom. In the case of this reduced pressure steam distillation method, from the viewpoint of obtaining a good deodorizing effect, the pressure in the reaction vessel is about 0.5 to about 6 mmH.
g, preferably about 2 to about 4 mmHg, and the oil temperature of the crude oil is set at about 180 to about 280 ° C, preferably about 230 to about 270 ° C, for about 30 to about 120 minutes, preferably And react for about 60 to about 90 minutes. The amount of steam blown against the crude oil depends on the efficiency of contact between the crude oil and the steam (which is proportional to the degree of vacuum or the amount of steam blown). The amount of injected steam required to increase deodorization efficiency is proportional to the flow rate of crude oil, the amount of volatile distillate in oil, and the degree of vacuum, while it is inversely proportional to the vapor pressure of volatile distillate at operating temperature and the distillation efficiency of the deodorizer. I do. In order to improve the contact efficiency between such a crude oil and steam, the above-mentioned degree of vacuum (pressure condition) is about 0.5 to about 6% by weight, preferably about 1 to about 6% by weight based on the weight of the crude oil. Blow in steam in an amount of about 3% by weight. In addition, instead of this steam injection, such as a molecular distillation method of distilling crude oil under high vacuum, which is mainly used for the purpose of fractionation of components,
Other deodorizing means known in the art can also be used.
And the oil obtained after finishing this deodorizing treatment becomes the rapeseed oil of the present invention.

At the time of the deodorization treatment, a flavor stabilizer, an antifoaming agent, an antioxidant, an anti-solidification agent, a fat crystal modifier, a metal salt, etc. are added in order to impart palatability and diversity to the quality of the final product, rapeseed oil. Processing aids and additives used in ordinary salad oils, tempura oils, cooking oils, and the like, such as chelating agents, pigments, vitamins, spices, and fragrances, can be appropriately used.

Flavor stabilizers are to assist the antioxidant action of tocopherol, which is an antioxidant naturally contained in fats and oils,
That is, a metal oxidation promoting substance and a metal double salt are generated to suppress the oxidation promoting action, and the antioxidant property is enhanced by the interaction thereof. Citric acid and malic acid can be used in the present invention. In the present invention, for example,
In the case of citric acid, an amount of 0 to about 50 ppm by weight of rapeseed oil is used, preferably about 10 to about 20 ppm by weight.

An antifoaming agent is one that exhibits an antifoaming effect against foaming due to oil deterioration, for example, a silicone resin, which substantially improves the thermal polymerization of oil. In addition, it also functions as a heat stabilizer that suppresses an increase in the acid value and viscosity of the oil and reduces the amount of oil consumed. When a silicone resin is used, it is used in an amount of 0 to about 6 ppm by weight of the crude oil, preferably about 2 to about 3 ppm by weight.

As the antioxidant, antioxidants which are approved for use in the Food Sanitation Law can be used. For example, guaiac butter, diethylhydroxytriene (BHT), nordihydroguaiaretic acid (NDGA), butylhydroxyanisole
(BHA), propyl gallate / propyl citrate, L-ascorbic acid, L-ascorbic acid-stearic acid ester, L-ascorbic acid-palmitic acid ester,
For example, natural product extracts such as rosemary extract, tea extract, and licorice extract can be used. Further, as another antioxidant, tocopherol and the like can be used, and in this case, 0 to about 400 ppm by weight of the crude oil, preferably about 100 to 100 ppm.
It is added at a concentration of about 200 ppm by weight.

Instead of the above-described chemical refining of rapeseed oil, physical refining can be used. In other words, the amount of oil-soluble gum (non-hydratable phospholipid) is reduced in the pre-purification stage or in the degumming step, as in the super degaming method and the Alcon process, to reduce the amount of degumming. It is possible to omit the acid step, so that the present invention can be applied to a physical refining method by a distillation deacidification method.

As used herein, the term “lecithin”
Lecithin, which is commonly used in the field of food or food additives, is a general term for the soapstock generated during the refining of vegetable oil (soybean, rapeseed, corn, sunflower, palm and other vegetable oil refining residue), soybean, Paste lecithin prepared from crude raw materials such as egg yolk, fractionated lecithin obtained by fractionating this raw material with a solvent, and enzymatically-decomposed lecithin obtained by enzymatic treatment of this raw material, and phospholipids as main components Lecithin consisting of a mixed mixture. In addition, this phospholipid refers to phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid, and acylglycero-type phospholipids containing these lyso forms.

Hereinafter, the method for producing lecithin used in the edible oil of the present invention will be described in detail along with an example of obtaining soybean lecithin.

The production method and production conditions of lecithin are not particularly limited as long as they are production conditions usually carried out in the art, but preferably, the production process of lecithin of the present invention is used. Includes a series of steps of dehulling / steaming, pressing, extracting, degumming and purifying soybeans.

As the soybean used as a raw material of lecithin, any soybean that can be used for food can be used regardless of whether it is a domestic product or an imported product.

First, the raw material soybean is dehulled. Although this molting step is not an essential step, from the viewpoint of improving the extraction efficiency and yield of lecithin from the raw soybean,
This step is preferably performed. Then, the molted soybeans (or the non-molted soybeans) are steamed.

The steamed raw soybeans are then passed through a roll called a flaking roll (Flaking Roll) and ground. Then, the pressed soybean pieces are applied to a chemical extraction method using an organic solvent to obtain soybean crude oil. As the solvent used in the solvent extraction, any one can be used as long as it is commonly used in solvent extraction of soybean crude oil, but the yield of soybean crude oil, ease of purification, cost, etc. From the viewpoint, in the present invention, hexane, particularly normal hexane, is preferred.

Then, a degumming step is performed to remove gum contained in the soybean crude oil obtained through the extraction step.
This degumming step is carried out in an amount of water necessary for hydrating gum and soybean phospholipids.
%, Preferably about 2%, by adding water to the soybean crude oil and heating to about 70 to about 80 ° C. with stirring to hydrate and swell the gum. Thereafter, the temperature is lowered slightly to collect (aggregate) the gum components, and then separated into a gum (gum-like lecithin) and a fat layer. The gummy lecithin is dried at low temperature under vacuum to a pasty soy lecithin containing about 32 to about 38% oil.

Then, in order to remove the pigments contained in the paste-like soybean lecithin (degummed lecithin) obtained by degumming, this is purified using an adsorbent. That is, the purification treatment is to add a solid particulate adsorbent and the like to degummed lecithin, and heat and stir under vacuum,
This is a step for adsorbing and separating impurities such as pigments contained in degummed lecithin. The adsorbent is not particularly limited as long as it has a function as a filter aid, and diatomaceous earth, acid clay, activated clay, activated carbon, and the like can be used. Diatomaceous earth is preferably used for minimization.

After completion of the purification treatment, in order to further remove the adsorbent, the adsorbed substance, the insoluble substance and the contaminants attached to the soybean lecithin, for example, a filter press, a closed-type filter, a fully automatic filter, a Fundafilter Soybean lecithin can also be passed through filtration means such as pressure filtration such as pressure filtration, or vacuum filtration such as vacuum filtration or suction filtration.
Through this purification treatment, a paste-like or powdery soybean lecithin having a phospholipid content of 95% or more is obtained.

As another method for treating purified lecithin, (i)
A method of obtaining a fractionated lecithin by washing the purified soybean lecithin with aqueous ethanol containing 20 to 80% by weight of ethanol; (ii) subjecting the purified soybean lecithin to an enzymatic degradation treatment, And (iii) chemically modifying the purified soybean lecithin with acetic anhydride to obtain a hydroxylated lecithin, acetylated lecithin or succinylated lecithin. A method for obtaining the above and the like can also be used in the present invention.

[0049] By the way, the acquisition of lecithin from soybean has been exemplarily described, but purified lecithin can be obtained from rapeseed, corn, sunflower, palm, egg yolk, and the like by substantially the same treatment steps as in soybean. It is also possible to get.

As a commercially available lecithin, SLP paste SP (trade name: True Lecithin Industry Co., Ltd.) can be preferably used in the present invention.

The rapeseed oil thus obtained and lecithin are mixed. The blending ratio (weight ratio) of rapeseed oil and lecithin has good fluidity, improved oxidative stability equivalent to that of palm oil, and rich flavor, as is clear from the results of the examples below. From the viewpoint of obtaining a safe edible oil, rapeseed oil: lecithin is mixed at a weight ratio of 95: 5 to 99.5: 0.5, preferably 97: 3 to 99: 1.

By the way, as factors that promote oxidation of fats and oils,
Generally, light, heat, storage period, enzymes and the like are known.
Among them, the edible oil of the present invention has a high CDM (Conductomet), as is clear from the description of Examples described later.
ric Determination Method), photooxidation stability and storage stability have been demonstrated to improve performance. Therefore, the term "oxidative stability" as used herein refers to the stability of fats and oils including at least these photooxidative stability and storage stability.

The edible oil of the present invention may contain sucrose fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinolein, if necessary, for the purpose of further improving the flavor and taste of the final product. Esters, glycerin fatty acid esters,
And flavoring agents such as edible emulsifiers, natural flavors, synthetic flavors, extracts of animals and plants, seasoning oils and the like. In addition, commonly used food additives, for example, tocopherol, ascorbic acid fatty acid ester, and silicone resin can also be used. Further, for the same purpose, the edible oil of the present invention includes endju extract (rutin), γ-oryzanol, catechin, clove extract, quercetin, gentisic acid, gossypetin, unsaponified rice bran oil, zezamolin, sesamol, sage Antioxidants (natural additives) such as extracts, sugar-amino acid heating complexes, Pimenta extracts, pepper extracts, gallic acid, eucalyptus leaf extracts, and rosemary extracts can also be used.

According to another preferred embodiment of the present invention, besides rapeseed oil and lecithin, vegetable oil may be further added to the edible oil of the present invention for the purpose of imparting various flavors and fluidity. it can. As the vegetable oil that can be blended with the edible oil of the present invention, any edible vegetable oil commonly used in the art can be used, but the edible oil of the present invention has various flavors and low-temperature fluidity. From the viewpoint of giving rapeseed oil, safflower oil, high oleic safflower oil, olive oil, cottonseed oil, corn oil, rice oil, soybean oil, sesame oil, sunflower oil, high oleic sunflower oil,
Peanut oil, palm oil, fractionated palm oil and combinations thereof can be used. The blending ratio (weight ratio) of the rapeseed oil and the vegetable oil is, as is apparent from the examples described later, from the viewpoint of obtaining an edible oil having good fluidity and improved oxidative stability and having a rich flavor. Mustard rapeseed oil:
Vegetable oil = 50: 50-95: 5, preferably 50: 50-70: 30
Mix by weight ratio.

When palm oil is used as vegetable oil, palm oil having an iodine value of about 60 or more, for example, palm super olein oil can be suitably used. By the way, when palm oil is used, rapeseed oil: palm oil = 70: 30 to 95: 5, preferably 80:20 to rapeseed oil in view of the fluidity (solidification) of the palm oil in a low temperature range.
Mix in a 90:10 weight ratio.

The edible oil of the present invention obtained through the series of oil-making processes is filled and stored in a known storage container for edible oil such as a can, a glass bottle, plastic, and paper.

The edible oil of the present invention thus obtained can be suitably used as a spray oil (oil or fat) for various foods, particularly confectionery. Food ingredients to which the edible oil of the present invention can be applied (sprayed) include confectionery dough (confectionery materials) such as rice crackers and snacks, and noodles such as fresh noodles. Thus, the edible oil of the present invention has the same or higher oxidative stability as palm oil or palm blended solid spray oil, and also makes the baked rice confectionery, snack confectionery and the like good, and furthermore, It can also improve the looseness of the noodles.

According to another preferred embodiment of the present invention, the edible oil and the edible salt of the present invention, preferably a food further coated with an edible salt having a sodium chloride content of 99% or less, particularly, Baked rice snacks and snacks are offered.
The baked rice crackers are roughly classified into soy sauce-flavored rice crackers with soy sauce dripping after baking the dough, and salad-flavored rice crackers with sprinkled edible salt on the baked dough. Oil is often applied. However, when edible salt is applied (sprinkled) to these baked rice confections, minerals such as magnesium chloride, potassium chloride, magnesium sulfate and iron contained in the edible salt permeate and adhere to the rice confection and cause oxidation of oils and fats. To promote the use of such a baked rice confection using an edible salt containing a large amount of minerals, it is known that the storage stability is poor, and that the shelf life of the baked rice confectionery is shortened.

By the way, edible salts are used not only in seasoning of dishes (enhancement / improvement of flavor and flavor), but also in various fields such as food processing and food storage. In Japan, edible salt is treated as food, not as a food additive, and is also subject to the Salt Monopoly Act. Edible salts subject to the Act are defined as those containing 40% or more of sodium chloride, and this definition applies regardless of edible salts, industrial salts, and imported salts. In addition, there is a system in Japan that allows the production and sale of special salts from legally purchased proprietary salt as a raw material (special salt system). To date, a wide variety of special salts has been manufactured and sold. It is in circulation. Special edible salt is roughly divided into salt containing spices, bittern, edible additives, sesame, kelp, etc., and salt obtained by a salt manufacturing method other than the vacuum salt manufacturing method (also called flat pot salt). ).

The term "edible salt" as used herein is a generic term for the above-mentioned proprietary salt and special salt, and is used exclusively for edible salts such as common salt and normal salt. Food salt such as salt, raw salt, crushed salt, hiragama salt, solar salt, etc.
According to a preferred embodiment of the present invention, the present invention provides an edible salt containing natural minerals such as magnesium chloride, potassium chloride, magnesium sulfate and iron, preferably having a sodium chloride content of 99% or less, preferably 60 to 60%. Use 99% edible salt. Examples of such edible salts include natural salts rich in minerals, such as Tenshio (trade name; Ako Kasei Co., Ltd.) and Hakuho's salt (trade name; Hakuho Salt Industry Co., Ltd.).
It can be suitably used in the present invention.

The amount of the edible salt to be used is such that the edible oil used in the present invention is synergistically rich in flavor with the edible oil of the present invention, and from the viewpoint of imparting a good taste to foods. 0.1 to 2% by weight of the weight of
The amount is 0.5 to 1% by weight. By further applying these edible salts to foods coated with the edible oil of the present invention,
In particular, it promotes the improvement of the flavor of rice crackers (such as rice crackers) and snacks.

[0062]

EXAMPLES Examples of the present invention will be specifically described below, but the present invention should not be construed as being limited by the disclosure of these examples.

Example 1 Investigation of Lecithin Content Canola seeds obtained from Pioneer Hybrid (USA), ie, Canola 46A40 (Canola 46A)
40) was pressed to obtain 1 kg of rapeseed crude oil.

Next, the rapeseed crude oil (1 kg) was heated to a temperature of 80 ° C. and 20 g of water were added. The rapeseed crude oil is stirred for 30 minutes to hydrate and swell the gum in the crude oil. Then, the rapeseed crude is centrifuged (4000 rpm, 20 minutes) in a centrifuge to remove the gum. Separated and removed.

The degummed rapeseed crude oil was then deacidified. That is, the degummed rapeseed crude oil is heated to 70 ° C.
Rapeseed crude oil, and add to the heated rapeseed crude oil a 75% aqueous phosphoric acid solution in an amount of 0.1% by weight of the rapeseed crude oil and a neutralization equivalent (or a 50% excess) of 18 ° Bome water. Sodium oxide was added. Next, the rapeseed crude oil was stirred for 30 minutes and then washed with water. The washing operation of the rapeseed crude oil was continued until the washing liquid (water) became neutral.

30 g of activated clay is added to the deoxidized crude oil (deoxidized oil).
(Amount of clay 3% by weight / g of deoxidized oil) and 80 ° C. under vacuum
Then, the mixture was heated and stirred for 30 minutes to bring the deoxidized oil into contact with the adsorbent, and the impurities in the deoxidized oil were adsorbed, separated, and decolorized.

Next, a 2 liter reaction vessel containing the decolorized crude oil heated to 250 ° C. (pressure in the reaction vessel: 2 Torr)
Steam was blown into r) for 90 minutes. And finally, 20 ppm of citric acid was added to the deoxidized oil.

The fatty acid composition of the rapeseed oil thus obtained in this example was determined by the standard oil and fat analysis method (2.4.2.1-Fatty acid composition (F
ID constant temperature gas chromatograph method), standard fat and oil analysis test method
(I), established by the Japan Oil Chemists 'Society, 1996 edition, The Japan Oil Chemists' Society), using a constant temperature gas chromatography (GC-14A, Shimadzu Corporation) equipped with a flame ionization detector (FID). The measurement was carried out by separating and quantifying fatty acids in the form of methyl esters. The results are shown in Table 1 below. From the results of the fatty acid composition analysis shown in Table 1, the rapeseed oil described above had a characteristic fatty acid composition having a high oleic acid content and a low linolenic acid content. High Oleic
Acid-Low Linolenic Acid Canola Oil) "and will be used in subsequent examples. In addition,
For comparison purposes, commercially available rapeseed oil (golden rapeseed white oil,
The fatty acid compositions of Yoshihara Oil Co., Ltd .; hereinafter, simply referred to as “commercial rapeseed oil” and commercially available soybean oil (Golden Soybean Squeezed Oil, Yoshiwara Oil Co., Ltd.) were determined in the same manner, and the results are shown in Table 1. Noted.

[0069]

[Table 1]

HOLL canola oil and lecithin (SLP
Paste SP (trade name), True Lecithin Industry Co., Ltd .;
Hereinafter, simply referred to as “commercially available lecithin” at a weight ratio shown in Table 2 below (weight% based on the weight of HOLL canola oil), and mixed with six types of edible oils containing lecithin (edible oil 1). ~ 6; 2 kg each). As a control, HOLL canola oil containing no lecithin (control oil: 2 kg) was prepared.

The CDM values of the sample oils (edible oils 1 to 6 and control edible oil) were also measured. This C
The DM value is determined by the standard fat and oil analysis method (2.5.1.2-CDM test, standard fat and oil analysis test method (I), enacted by the Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society) CDM value measurement system ( Its outline is shown in FIG. 1). That is, the sample oil (3 g) was charged into the reaction vessel 3, and the air blowing pipe 4 was connected to the vessel 3. 50 ml of ion-exchanged water was put into the measurement container 5, the electrodes were set, and the baseline of the recording paper of the recorder 7 was adjusted. Then, the temperature of the thermostat 2 was adjusted to 120 ° C. The reaction vessel 3 was placed in the thermostat 2 and connected to the measurement vessel 5. After standing for 10 minutes, air whose flow rate was controlled by the air flow meter 1 was blown at 20 L / hr to start measuring the conductivity. The measurement was terminated when the measured value of the conductivity measured by the conductivity measuring cell 6 reached 300 μS / cm. From the measurement data, the time required from the start of the measurement to the inflection point at which the conductivity sharply changes was determined, and this was defined as the CDM value (hr). This CDM
The value indicates that the larger the numerical value, the higher the oxidative stability of the sample oil, and the measurement results are shown in Table 2.
It was shown to.

At the same time, the sensory evaluation of the flavor of each sample oil was performed by seven skilled panelists. The flavor was evaluated by evaluating the lecithin odor of each sample oil, determining whether or not the flavor was acceptable as an edible oil, and giving the number of permissible persons. CDM
The measured value of the value (hr) and the result of the sensory evaluation are shown in Table 2 below.

[0073]

[Table 2]

From the results shown in Table 2, although the CDM value was improved as the lecithin concentration was increased, when the lecithin concentration was 7% by weight or more, the lecithin odor became stronger and the flavor of the edible oil was clearly reduced. Admitted. Further, when the lecithin concentration was 7% by weight or more, a decrease in dispersibility (solubility) of lecithin in edible oil was also observed. From these, about 0.5 to about 5% by weight, preferably about 0.5% by weight of HOLL canola oil, in order to maintain a good edible oil flavor.
A lecithin content of .about.1% by weight has proven to be suitable.

Example 2 Examination of Performance of Edible Oil (Oxidation Stability)
Properties / Photooxidation Stability) The oxidation stability and photooxidation stability of the edible oil of the present invention were examined.

HOLL canola oil and commercially available lecithin were mixed in a weight ratio of 99: 1 to prepare an edible oil of the present invention (1: 2 kg of the present oil). As controls, commercially available lecithin, commercially available rapeseed oil (golden rapeseed white oil, Yoshihara Oil Co., Ltd .; hereinafter, simply referred to as “commercially rapeseed oil”), commercially available rice oil (rice salad oil, Tsukino Food Industry Co., Ltd .; Hereinafter, simply referred to as “commercially available rice oil”, commercially available corn oil (golden salad oil corn, Yoshihara Oil Co., Ltd.) or commercially available palm oil (Opalesco SO, Yoshiwara Oil Co., Ltd .; hereinafter, simply referred to as “commercial palm oil”) ) To 1:99
Edible oils (2 kg each) obtained by mixing at the weight ratio of
Were also prepared (control oils 1-4).

First, snack dough (100 pieces; 100 g each) made from wheat flour was prepared and dried at 90 ° C. for 1 hour. Each of these dried snack doughs has 5 sample oils (Inventive Oil 1 and Control Oils 1 to 5).
Any one of 4) was applied (sprayed). In addition,
The amount of the applied fat was 15% by weight based on the weight of the dried snack dough.

In order to determine the oxidative stability of each sample oil,
Five snack doughs (100 g each) sprayed with any one of the sample oils were individually placed in 1000 ml beakers and placed in the dark set at 55 ° C. Then, for each snack dough, the peroxide value was determined daily by the standard fat analysis method (2.5.2-Peroxide value, standard fat analysis method).
(I), enacted by the Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society). That is, the number of milliequivalents of iodine per 1 kg of sample oil (meq / kg) released when potassium iodide was added to the sample oil was determined. In addition,
The measurement of the peroxide value in the examples of the present specification is all based on this method. In addition, sensory evaluation was performed on the flavor of each snack dough by eight skilled panelists.

The flavor was evaluated in four stages (++: good flavor, +: slightly lower flavor,-: lower flavor, x: generation of deteriorating odor), and average opinions were compiled. .
The number of days (POV30) required for the peroxide value (meq / kg) to reach 30 meq / kg was also determined.

In parallel, to determine the photo-oxidative stability of each sample oil, five snack doughs (100 g each) sprayed with any one sample oil were individually placed in clear bags and all Was placed under a fluorescent lamp in a room kept at 25 ° C., and was continuously irradiated with light of 1000 lux. Then, the peroxide value of each snack dough was measured over time. In addition, sensory evaluation was performed on the flavor of each snack dough by eight skilled panelists. The flavor was evaluated in four steps (++: good flavor, +: slightly lower flavor,-:
(Average opinions) were evaluated. Also, the peroxide value (meq / kg) is 30
The number of days required to reach meq / kg (POV30) was also measured.
The measured values of these peroxide values and the results of the sensory evaluation are shown in Table 3 below.

[0081]

[Table 3]

From the results shown in Table 3, the oil 1 of the present invention is superior in oxidation stability, particularly in photooxidation stability, as compared with the control oils 1 to 3, and a good flavor is maintained for a long time. It was recognized that. The control oil 4 has the same oxidative stability as the oil 1 of the present invention, but is inferior in photooxidation stability to the oil 1 of the present invention, and since the control oil 4 is a solid fat. The handling was inconvenient.

Example 3 Application of Edible Oil to Separation Oil HOLL canola oil and commercially available lecithin were mixed at a weight ratio of 99: 1 to mix the edible oil of the present invention (the present oil (the edible oil 2 described above). ): 2 kg). Commercial rapeseed oil was also prepared.

First, noodles for commercial fried noodles (150 balls per ball)
After g) was washed with water and drained, the noodles were coated with the oil according to the invention or a commercial rapeseed oil. The amount of the applied fat was 1% by weight based on the weight of the dried noodles.

Then, 5 cc of salad oil was spread as a spreading oil on a heated frying pan, and the noodles coated with the oil of the present invention or commercial rapeseed oil were placed on the frying pan. Sensory evaluation was performed by seven skilled panelists on the degree of loosening of the noodles during cooking of the noodles on the frying pan and the degree of adhesion of the noodles to the frying pan. As a result, all seven panelists judged that the noodles coated with the oil of the present invention had better loosening of the noodles. In addition, noodles coated with commercial rapeseed oil adhered significantly to the frying pan, making it difficult to cook,
In the noodles coated with the oil of the present invention, although some adhesion to the frying pan was recognized, the cooking itself could be performed smoothly.

As described above, it was revealed that the oil of the present invention is very useful as a noodle processing oil.

Example 4 Utilization of Vegetable Oil HOLL canola oil, commercially available rice oil, and commercially available lecithin were mixed at the weight ratios shown in Table 4 to obtain five types of edible oils of the present invention (edible oils 7 to 11: 2 kg each). The CDM value for each edible oil was measured according to the above-described standard fat and oil analysis method with the heating temperature of the fat and oil set to 100 ° C.

Next, snack dough (100 pieces; 100 g each) made from wheat flour was prepared and dried at 90 ° C. for 1 hour. One of the five types of sample oils was applied (sprayed) to each of the dried snack doughs. The amount of the fat applied was 15% by weight of the dry snack dough. At the same time, sensory evaluation was performed on the flavor of the obtained snack by seven skilled panelists. As for the method of evaluating the flavor, the number of persons who did not feel the flavor of rice oil in each snack (the number of judges) was given. In other words, it means that the flavor is lighter as the number of judges is larger. The measured values of the CDM value (hr) and the results of the sensory evaluation are shown in Table 4 below.

[0089]

[Table 4]

From the results shown in Table 4, it was clarified that by adding 10% by weight or more of commercially available rice oil, a unique flavor of rice oil appears. On the other hand, it was also observed that the oxidation stability of the whole edible oil tended to decrease as the blending ratio of vegetable oil (rice oil) increased. Also, considering the CDM value (hr) of palm oil, which has relatively high oxidative stability among vegetable oils,
The blending ratio of vegetable oil in the edible oil of the present invention is 50% by weight or less,
Preferably, the content should be 30 to 50% by weight.

Further, edible oil 9 blended at a weight ratio of HOLL canola oil: commercial rice oil: lecithin = 50: 49: 1 and control edible oil blended at a weight ratio of commercial rice oil: lecithin = 99: 1. (Control oil). Then, snack dough (100 pieces; 100g each) made from wheat flour,
Either edible oil 9 or control oil was applied (sprayed) to a dried snack dough obtained by drying at 90 ° C. for 1 hour. And about the flavor of each snack dough
Sensory evaluation was performed by 12 skilled panelists, and snack dough exhibiting good flavor was selected.
As a result, seven panelists selected the snack dough to which the edible oil 9 was applied, and five panelists selected the snack dough to which the control oil was applied. As described above, by incorporating HOLL canola oil into the edible oil of the present invention, the flavor of the food was improved.

Example 5: Oxidation stability of edible oil containing vegetable oil
Examination of Properties The oxidative stability of the edible oil of the present invention containing a vegetable oil was examined.

HOLL canola oil, commercially available rice oil and commercially available lecithin were mixed in a weight ratio of 50: 49: 1 to prepare an edible oil of the present invention (2: 2 kg of the present oil). In addition,
As a control, commercially available palm oil, commercially available rice oil, commercially available rapeseed oil and commercially available lecithin were mixed at a weight ratio of 50: 30: 19: 1 to prepare a control edible oil (control oil: 5: 2 kg).

First, snack dough (100 pieces; 100 g each) made of wheat flour was prepared and dried at 90 ° C. for 1 hour. Either the present invention oil 2 or the control oil 5 was applied (sprayed) to these dried snack doughs. The amount of the fat applied was 15% by weight of the dry snack dough.

Each snack dough (100 g each) sprayed with either the oil 2 of the present invention or the control oil 5 was added to 1000 ml.
Individually placed in a volume beaker and placed in the dark set at 55 ° C. Then, the peroxide value of each snack dough was measured over time. In addition, sensory evaluation was performed on the flavor of each snack dough by eight skilled panelists. The evaluation method of the flavor was evaluated in four stages (++: good flavor, +: slightly lower flavor,-: lower flavor, ×: generation of deteriorating odor),
The average opinion was compiled. Also, the peroxide value
Number of days required for (meq / kg) to become 30meq / kg (POV30)
Was also measured.

Further, HOLL canola oil, commercially available corn oil and commercially available lecithin were mixed in a weight ratio of 50: 49: 1 to prepare an edible oil (the present invention oil: 3: 2 kg). Also, HOLL canola oil and commercially available lecithin were mixed at a ratio of 99: 1.
Edible oil (oil 4 of the present invention (edible oil 2): 2 kg). The CDM values of the present invention oil 2, the present invention oil 3, the present invention oil 4 and the control oil 5 were measured by setting the heating temperature of the fats and oils to 100 ° C. according to the reference fat and oil analysis method described above. Peroxide value (meq / kg) and CDM value
The measured values of (hr) and the results of the sensory evaluation are shown in Table 5 below.

[0097]

[Table 5]

From the results shown in Table 5, all of the oils 2 to 4 of the present invention are excellent in oxidative stability, and in comparison with the control oil 5, the oil 2 of the present invention maintains a good flavor for a long time. It was recognized that.

In the results shown in Table 5, the CDM values of the oil 3 of the present invention and the control oil 5 are almost the same, but the CDM value of the control oil 5 is exclusively blended there (high CDM value).
It depends on palm oil and differs in its essence from the CDM value derived from the organic compounding balance of the constituent oil types in the oil 3 of the present invention. In general, palm oil has a high CDM value, but as described above, it has been pointed out that there is a problem in terms of fluidity (particularly fluidity in a low temperature range). In other words, the results described in Table 5 are nothing more than suggesting that the present invention oil 3 is a liquid oil but realizes a CDM value equivalent to that of the solid spray oil (control oil 5).

Example 6: Examination of palm oil Palm oil to be incorporated into the edible oil of the present invention was examined. Three palm oils having different iodine values (palm super olein oil) were prepared. That is, the iodine value is
61.6, 65.0 and 67.0 palm super olein oils were prepared.

For each of the prepared palm oils, first, the rising melting point (° C.) was determined by the standard fat and oil analysis method (3.2.2.2. Melting point (rising melting point), standard fat and oil analysis test method (I), established by the Japan Oil Chemists' Society, 199
6 years edition, Japan Oil Chemists' Society).
As a result, the rising melting point of palm oil having an iodine value of 61.6 (palm oil I) was 15.7 ° C, the rising melting point of palm oil having an iodine value of 65.0 (palm oil II) was 12.5 ° C, and the palm oil having an iodine value of 67.0 (palm oil). The rising melting point of III) was 12.0 ° C.

Next, an edible oil (edible oil) was prepared by blending each palm oil and HOLL canola oil in the weight ratio shown in Table 6.
12-17) were prepared. The cloud point (° C) of each of these edible oils was determined by the standard oil and fat analysis method (2.2.7. Cloud point, standard oil and fat analysis test method (I), enacted by the Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society) ). The results are shown in Table 6 below.

[0103]

[Table 6]

From the results shown in Table 6, it was found that palm oils I to III
No matter which palm oil was used, a formulation (edible oils 14 to 17) having a cloud point below freezing was selected, and a low-temperature fluidity (cold resistance) test was performed on these. That is, each edible oil (200 g) was put in a 300 ml beaker and placed in a constant temperature and constant humidity machine (PLATINOUS E series; Tabai Seisakusho Co., Ltd.) set at 5 ° C. And after the test starts, 1, 2,
On the 3rd, 4th and 7th days, the fluidity of each edible oil was evaluated in 5 steps (5: completely solidified, 4: almost solidified, but slightly fluidized, 3: opaque, 2: slightly (1: completely transparent). The results of these fluidity evaluations are shown in Table 7 below.

[0105]

[Table 7]

From the results shown in Table 7, when palm oil is used as the edible oil of the present invention, the use ratio (weight ratio) of palm oil is 30% by weight or less from the viewpoint of maintaining good fluidity. It is clear that it is desirable to select palm oil having a high iodine value as much as possible.

Example 7: Food with edible salt A snack confectionery was prepared using the edible oil and edible salt of the present invention.

First, HOLL canola oil and commercially available lecithin were mixed at a weight ratio of 99: 1 to prepare oil 1 (2 kg) of the present invention described in Example 2. As a control, an edible oil (control oil 6: 2 kg) was prepared by mixing commercially available palm oil, commercially available corn oil, and commercially available lecithin at a weight ratio of 60: 39: 1.

First, snack dough (100 pieces; 100 g each) using flour as a raw material was prepared, and these were cooked at 90 ° C. for 1 hour.
Dried over time. Either the oil 1 of the present invention or the control oil 6 was applied (sprayed) to these dried snack doughs. The amount of the fat applied was 15% by weight of the dry snack dough. Next, the dried snack dough to which the oil or fat was applied was further sprinkled with Teshio (trade name; Ako Kasei Co., Ltd.) in an amount of 0.5% by weight or 1% by weight based on the weight of the dried snack dough.

Next, the snack doughs (100 g each) coated with the fats and oils and the salt were put into 1000 ml beakers and placed in a dark place set at 55 ° C. Then, the peroxide value of each snack dough was measured over time. In addition, sensory evaluation was performed on the flavor of each snack dough by eight skilled panelists. The flavor was evaluated in four steps (++: good flavor, +: slightly lower flavor,
−: Decrease in flavor, ×: generation of deteriorating odor), and the average opinion was compiled. Also, peroxide value (meq / kg)
However, the number of days required to reach 30 meq / kg (POV30) was also measured.

The measured values of the peroxide value and the results of the sensory evaluation are shown in Table 8 below.

[0112]

[Table 8]

From the results shown in Table 8, according to the oil 1 of the present invention, even if an edible salt rich in minerals which promotes the oxidation of fats and oils and having a good taste was added to the food (snack dough), the oxidation stability of the fats and oils was improved. It was confirmed that the flavor was high and good flavor was maintained for a long time. Thus, by applying the edible oil of the present invention and the natural salt (heaven salt) rich in minerals to the snack dough, a snack confection having a good flavor and rich in minerals was obtained.

[0114]

As has been demonstrated, according to the edible oil of the present invention, good fluidity, which was the intended purpose,
An edible oil having an improved oxidative stability equal to or higher than that of palm oil and a rich flavor can be realized. That is, according to the present invention, applied fats and oils for various foods (spray fats and oils),
In particular, edible oils suitable as confectionery spray oils can also be provided as liquid oils.

Since the fats and oils are one of the three major nutrients and occupy an important position as both a nutrient source and an energy source, the edible oil of the present invention can be used for humans' rich diet. It is thought to be useful for construction.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a CDM value measurement system.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Air flow meter 2 ... Constant temperature bath 3 ... Reaction vessel 4 ... Air blowing pipe 5 ... Measurement vessel 6 ... Conductivity measurement cell 7 ... Recorder

 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Hiroshi Shirasuna 8-8 Imazu Tatsumicho, Nishinomiya City, Hyogo Prefecture Yoshihara Oil R & D Office (72) Inventor Hiroshi Nishimura 8-8 Imazu Tatsumicho, Nishinomiya City, Hyogo Prefecture Yoshihara Refinery Co., Ltd. R & D Office F-term (reference) 4B014 GE02 GG03 GG14 GL01 GP20 4B026 DC01 DC04 DG04 DG20 DH05 DX01

Claims (12)

[Claims] 1. An edible oil containing rapeseed oil and lecithin, wherein the rapeseed oil is rapeseed oil obtained from rapeseed seeds belonging to the genus Canola, wherein the total fatty acid composition of the rapeseed oil is 70% by weight or less. 85% by weight oleic acid and 0.5
An edible oil comprising rapeseed oil and lecithin, comprising from 5% to 5% by weight of linolenic acid. 2. The edible oil according to claim 1, wherein the total fatty acid composition further comprises 1% to 5% by weight of palmitic acid. 3. The edible oil according to claim 1, wherein the rapeseed seeds are rapeseed seeds of Canola 46A40 (Canola 46A40). 4. The lecithin according to claim 1, wherein said lecithin is derived from vegetable oil refined soap, soybean or egg yolk and is selected from the group consisting of pasty lecithin, enzymatically degraded lecithin, fractionated lecithin and combinations thereof.
An edible oil according to any one of claims 1 to 3. 5. The edible oil according to claim 1, wherein the rapeseed oil and lecithin are mixed in a weight ratio of rapeseed oil: lecithin = 95: 5 to 99.5: 0.5. 6. The edible oil is a vegetable oil, ie, rapeseed oil, safflower oil, high oleic safflower oil, olive oil, cottonseed oil, corn oil, rice oil, soybean oil, sesame oil, sunflower oil, high oleic sunflower oil. The edible oil according to any one of claims 1 to 5, further comprising a vegetable oil selected from the group consisting of: peanut oil, palm oil, palm fractionated oil, and a combination thereof. 7. The rapeseed oil / vegetable oil mixture ratio of rapeseed oil: vegetable oil = 50: 50 to 95: 5.
Edible oil according to the above. 8. The edible oil according to claim 6, wherein the blending ratio of the rapeseed oil and the fractionated palm oil is a weight ratio of rapeseed oil: palm oil = 70: 30 to 95: 5. 9. A food product obtained by applying the edible oil according to claim 1 to a food material. 10. The food according to claim 9, wherein the food has a sodium chloride content of 99.
The food according to claim 9, which is a food further coated with edible salt of not more than 10%. 11. The food according to claim 10, wherein the food is a baked rice confection or a snack. 12. The amount of the edible salt is 0.1 to 0.1% of the foodstuff.
12. Food product according to claim 10 or 11 in an amount of 2% by weight.