JP2001003080A - 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 degradation inhibitor containing a turmeric extract. SOLUTION: A rhizome of turmeric, a plant of the ginger family, is dried, pulverized, and extracted with an organic solvent, such as chloroform, methanol, hexane, ethanol, or a mixture of these solvents, thus giving the objective degradation inhibitor containing a turmeric extract. By compounding this turmeric extract and another antioxidant into an oil or fat, an excellent oil or fat composition for thermal cooking can be obtained. The inhibitor is added preferably in an amount of 0.05-1,000 ppm to a vegetable oil such as safflower oil, olive oil, cotton seed oil, rapeseed oil, corn oil, soy bean oil, or palm oil. The other antioxidant is added preferably in an amount of 100-2,000 ppm to a vegetable oil. Examples of the other antioxidant are an L-ascorbic ester, tocopherol, and extracts from natural substances.

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. Was. That is, the present invention is a deterioration inhibitor when heating fats and oils containing the turmeric extract.

[0004]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The turmeric extract used in the present invention refers to a rhizome of a turmeric, a ginger plant, which is dried, powdered, chloroform, methanol, hexane, ethanol or a mixed solvent thereof. Extracted with an organic solvent. In the present invention, in addition to the extract using the organic solvent, oleoresin preparations or curcumin preparations prepared from the extract can also be used.

The turmeric extract has been conventionally used as a coloring agent, a flavor imparting agent and an antioxidant for foods. However, the present inventors have found that the turmeric extract has a characteristic odor (oiliness) characteristic of oil during cooking. And an effect of suppressing an increase in the acid value (AV) resulting from heating and hydrolysis of the fat or oil itself.

The fats and oils used in the present invention are not particularly limited as long as they are generally used edible oils such as triglyceride and diglyceride, but the origin is, for example, safflower oil, olive oil, cottonseed oil, rapeseed oil Vegetable oils such as oil, corn oil, soybean oil, palm oil, sunflower oil, sesame oil and the like are preferred. Each of these fats and oils may be used alone, or may be appropriately mixed. The addition amount of the turmeric extract is 10 ppm or more in fats and oils, preferably 50 ppm.
Above, particularly preferably 100 ppm or more. If the content is 1000 ppm or more, the coloring becomes strong, and the use application as an edible oil is restricted.

[0007] By mixing the above turmeric extract and other antioxidants, an excellent oil and fat composition for cooking can be obtained. Examples of the antioxidant include L-ascorbic acid esters such as L-ascorbic acid palmitate, tocopherol, and extracts from natural products such as spices, tea, licorice, and rosemary. The other antioxidant is preferably added to the fat or oil in an amount of 100 to 2000 ppm, particularly 100 to 1000 ppm.

[0008] The oil or fat composition may contain emulsifiers such as sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, and phospholipids. And a thickening / thinning agent. 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.

[0009]

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. In addition, diglyceride prepared from corn oil (triglyceride 13.7% by weight, diglyceride 85% by weight, monoglyceride
1.3 wt%) and a turmeric oleoresin formulation were blended as shown in Table 1 to prepare a fat composition G according to the present invention.

[0010]

[Table 1]

* 1 25% turmeric extract manufactured by KALSEC, registered trademark * 2 turmeric manufactured by BBA, registered trademark * 3 curcumin AL manufactured by Saneigen, registered trademarks Examples 1-7, Comparative Examples 1-2 As described above The prepared oil and fat compositions A to G, corn oil and diglyceride 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 Smell of cooking and 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

[0012]

[Table 2]

Examples 8 to 11 and Comparative Examples 3 and 4 In Examples 1, 3, 5, and 7 and Comparative Examples 1 and 2, the acid value (AV) of the fat and oil when repeatedly cooking the tempura was determined. It was measured. Table 3 shows the results.

[0014]

[Table 3]

Example 12, Comparative Example 5 Using the oil / fat composition A and corn oil prepared as described above, fried food was repeatedly cooked, and the smell during cooking and the smell of 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) Same as for tempura

[0016]

[Table 4]

Example 13 and Comparative Example 6 Using the oil composition A and corn oil prepared as described above, fillet cutlet cooking was repeatedly performed, and the smell during cooking and the smell of 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) Same as for tempura

[0018]

[Table 5]

As shown in Table 6, turmeric and an antioxidant were added to corn oil, and the oil and fat compositions H to
I was prepared.

[0020]

[Table 6]

* 1 Turmeric manufactured by BBA, registered trademark * 2 Extracted tocopherol manufactured by Riken Vitamin * 3 Vitamin C palmitate manufactured by Roche Examples 14 to 15 The fats and oils compositions HI prepared as described above were repeatedly used. Tempura cooking was performed, and the smell during cooking was evaluated.
Table 7 shows the results. The tempura cooking method and the evaluation method are the same as those in Examples 1 to 7.

[0022]

[Table 7]

Continued on the front page (72) Inventor Jun Kobori 2-1-3 Bunka, Sumida-ku, Tokyo F-term in Kao Corporation Research Laboratory 4B026 DC04 DH10 DL02 DL05 4H025 AA15 AA16 AC04 AC05 BA01 4H059 BA34 BA36 BA39 BB03 BB04 BB14 BB15 BB18 BB19 BB22 BB44 BC13 BC44 CA51 EA02 EA03

Claims (4)

[Claims] 1. A deterioration inhibitor when heating fats and oils, comprising a turmeric extract. 2. An oil-and-fat composition for cooking comprising a turmeric extract and another antioxidant. 3. The oil-and-fat composition for cooking according to claim 2, wherein the antioxidant is at least one selected from L-ascorbic acid esters, tocopherols and extracts from natural products. 4. The cooking oil or fat composition according to claim 2, wherein the oil or fat is diglyceride.