JP2001003079A - Degradation inhibitor for oil or fat under heating - Google Patents

Abstract

PROBLEM TO BE SOLVED: To decrease the diffusion of odor inherent in an oil or fat in cooking and inhibit the degradation of an oil or fat under heating by using a (di) galactosyldiglycerol compound as an active component. SOLUTION: The degradation inhibitor of an oil or fat under heating contains a (di)galactosyldiglycerol compound of the formula [wherein two of R1 to R3 are each a 12-22C (un)saturated fatty acid-derived acyl group and the rest is a saccharide residue]. This compound is contained in food materials, such as wheat flour, spinach, and carrots, and the inhibitor may be based on a synthetic product or an extract from food materials. The compound can be extracted with hexane, acetone, chloroform, methanol, ethanol, or a mixture of these solvents. The inhibitor is added in an amount of 0.05-1,000 ppm to natural oil or fat, e.g. a vegetable oil such as safflower oil, olive oil, cotton seed oil, rapeseed oil, corn oil, soy bean oil, palm oil, sunflower oil, or sesame oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an additive which suppresses deterioration of fats and oils during cooking by adding to fats and oils used for frying and frying.

[0002]

2. Description of the Related Art When cooking fats and oils during cooking, reactions such as decomposition and polymerization occur, and as a result, volatile substances are volatilized and an unpleasant smell peculiar to the oil is generated. In particular, repeated use of oils for fried foods gives a strong smell. In order to solve this problem, the addition of an antioxidant or the like has been studied. For example, JP-A-4-96992 discloses an antioxidant composition comprising an antioxidant in a phospholipid and / or diglyceride. An edible oil composition having excellent oxidation resistance and high temperature resistance to which an additive is added has been proposed.
In 226588, an ascorbyl palmitate, a tocopherol concentrate, and a rosemary extract mixture, including an edible oil composition to which an antioxidant composition that is effective even in the presence of metals and minerals is added,
The effect is not enough.

[0003]

Means for Solving the Problems The present inventor has found an agent that reduces the smell (oiliness) peculiar to oil at the time of cooking, enables comfortable cooking, and suppresses deterioration of the fat or oil itself due to heating. Thus, the present invention has been completed. That is, the present invention relates to a deterioration inhibitor when heating fats and oils, comprising the compound represented by the general formula (1) as an active ingredient.

[0004]

Embedded image

(Wherein ^{two of} R ¹ , R ² and R ³ have carbon atoms
Shows an acyl group derived from a saturated or unsaturated fatty acid of 12 to 22,
The remaining one indicates a sugar residue. )

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The compound represented by the general formula (1) used in the present invention is contained in foodstuffs such as flour, spinach and carrot, and may be a synthetic product or a product extracted from the above foodstuff. good. As an extraction method, a method of extracting with hexane, acetone, chloroform, methanol, ethanol, or a mixed solvent thereof can be used. Sugar residues include simple compounds such as glucose, galactose, sucrose, lactose, maltose, O-α-galactopyranosyl- (1 → 6) -β-galactopyranose (hereinafter abbreviated as digalactose), glucosamine, galactosamine and the like. It is a sugar residue when one hydroxyl group of sugar, disaccharide or amino sugar is condensed with a hydroxyl group of glycerin to form an ether bond. Usually, the hydroxyl group at the first position of the sugar is bonded, but a structure having a hydroxyl group other than the first position bonded may be used. Preferably, at least 70% of the sugar residues are galactose residues or digalactose residues. The acyl group is preferably derived from an unsaturated fatty acid, and 70% or more of the acyl group is preferably a linoleoyl group.

The fats and oils used in the present invention are not particularly limited as long as they are commonly used edible oils. Naturally-derived fats and oils such as safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, and oil Vegetable oils such as soybean oil, palm oil, sunflower oil and sesame oil are preferred. Each of these fats and oils may be used alone, or may be appropriately mixed.

In the present invention, the amount of the compound added is
It is 0.05 ppm or more, preferably 0.5 ppm or more, particularly preferably 1 ppm or more in fats and oils. The compound of the present invention has no odor itself, and if it is added to fats and oils, for example, it is possible to provide fats and oils in which the COV of the fats and oils is hardly increased even during cooking and hardly deteriorated. Although the details of the mechanism of action are unknown, this substance has a hydrophobic part and a hydrophilic part in one molecule due to its structure, and exists at the oil / air (oxygen) interface generated during cooking. It is assumed that the contact of oxygen / oxygen was suppressed. The effect is maintained for a long time as the added amount increases, but from the viewpoint of flavor, 1000 ppm or less is desirable.

An antioxidant, an emulsifier and the like can be added to the deterioration inhibitor of the present invention. Examples of the antioxidant include L-ascorbic acid palmitate, tocopherol, spices, tea, licorice, and extracts from natural products such as rosemary. Examples of the emulsifier include sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, and phospholipids. Also, depending on the purpose,
Various flavoring agents (flavors), nutrient enhancers, thickeners and the like can be added. The fats and oils to which the deterioration inhibitor of the present invention has been added are suitably used for cooking stir-fry such as stir-fried vegetables and for cooking fried food such as tempura and fried chicken.

[0010]

EXAMPLES As shown in Table 1, corn oil was blended with various additives to prepare oil and fat compositions A to F according to the present invention.

[0011]

[Table 1]

* 1 Reagents manufactured by Wako Pure Chemical (049-2491)
1) (from spinach) * 2 SIGMA reagent (D-4651) (whole whea
t flour) * 3 Wako Pure Chemical Reagent (073-03951) (spinach) * 4 SIGMA Reagent (G9523) (whole wheat)
* 5) A digalactosyl diglycerol-containing fraction (containing about 80%) obtained by subjecting Carrot Oil Sankyo manufactured by Sankyo Co., Ltd. to chloroform / methanol (2/1) silica gel chromatography and methanol-based ODS gel chromatography. * 6 Commercially available flour (strong flour) extracted with hexane / ethanol (2/1) system containing digalactosyl diglycerol (approximately 30% content) Examples 1-6, Comparative Example 1 As described above The prepared oil compositions A to F and corn oil were used to repeatedly cook tempura, and the odor during cooking was evaluated. Table 2 shows the results. The tempura cooking method and evaluation method are as follows. (Tempura cooking) Tempura batter; egg / water / soft flour = 50/150/100 utensils, oil quantity: 600 g of oil in a 30 cm wok The second and subsequent cooking was performed by adding the reduced oil content. Oil temperature: 180 ° C Seed: 8 shrimp, 8 peppers, lotus root, pumpkin, 8 eggplants each Egg after cooking The oil after cooking was placed in a metal oil pot, stored at room temperature, and the cooking evaluation was performed every two days. (Evaluation method) 10 panelists The smell during cooking and the flavor of fried tempura were evaluated based on the following criteria.
The results were graded and average points (rounded) were obtained. 5; Good 4; Somewhat good 3; Neither 2; Somewhat bad 1; Bad

[0013]

[Table 2]

Examples 7 to 9 and Comparative Example 2 In Examples 1, 3, 5 and Comparative Example 1, the COV (carbonyl value) of the fat and oil when repeatedly cooking the tempura was measured. Table 3 shows the results.

[0015]

[Table 3]

Example 10, Comparative Example 3 Using the oil / fat composition F and corn oil prepared as described above, fried food was repeatedly cooked, and the smell during cooking and the flavor of the fried food were evaluated. Table 4 shows the results. The method of fried chicken and the evaluation method are as follows. (Fried chicken cooking) Apparatus, oil amount: 600 g of oil in a 30 cm wok The second and subsequent cooking was performed by adding the reduced oil content. Oil temperature: 180 ° C. Seeds: Chicken thighs were cut into 30 to 40 g and sprinkled with commercially available fried flour to prepare a total of 25 seeds. The oil after cooking was placed in a metal oil pot, stored at room temperature, and evaluated for cooking every two days. (Evaluation method) The smell during cooking and the flavor of the fried fried chicken were evaluated by the same evaluation method as in Example 1.

[0017]

[Table 4]

Example 11, Comparative Example 4 Using the oil and fat composition F and corn oil prepared as described above, fillet cutlet cooking was repeatedly performed, and the smell during cooking and the flavor of the fillet cutlet were evaluated. Table 5 shows the results. The method of cooking the fillet cutlet and the evaluation method are as follows. (Fish cutlet cooking) Apparatus, oil amount: 600 g of oil in a 30 cm wok The second and subsequent times were cooked by adding the reduced oil content. Oil temperature; 180 ° C. Seeds; Pork fillet was sliced into 20 to 30 g and dusted with salt, pepper, flour, eggs and bread crumbs to prepare a total of 20 seeds. The oil after cooking was placed in a metal oil pot, stored at room temperature, and evaluated for cooking every two days. (Evaluation method) The smell during cooking and the fried cutlet were evaluated by the same evaluation method as in Example 1.

[0019]

[Table 5]

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Minoru Ishibashi 2-1-3 Bunka, Sumida-ku, Tokyo F-term in Kao Corporation Research Laboratories 4B021 LW08 MC03 MC08 MC10 MK01 MK02 MK28 MP01 4B026 DG01 DL03 DX01 4H025 AA82 AA83 AC04 4H059 BA33 BA42 BA43 BB02 BB03 BB06 BB15 BB22 BB44 BB45 BC03 BC13 CA51 CA72 EA02

Claims (1)

[Claims] 1. A deterioration inhibitor for heating fats and oils comprising a compound represented by the general formula (1) as an active ingredient. Embedded image (In the formula, ^{two of} R ¹ , R ² and R ³ represent an acyl group derived from a saturated or unsaturated fatty acid having 12 to 22 carbon atoms, and the other one represents a sugar residue.)