JP2001069914A - Edible oil and fat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an edible oil and fat having each specific value or more of the value of a glyceride containing a medium chain fatty acid and the test value of a foam height, having good hopping-preventing function in roasting on a hot plate or cooking by frying, not requiring the addition of a surfactant, capable of using the flavor of a food material, hardly causing the fear of the preservation stability and the effect to the flavor accompanied by the surfactant. SOLUTION: This edible oil and fat contains >=5 wt.% glyceride containing a medium chain fatty acid preferably of a 6-22C saturated fatty acid, and has >=40 mm value of the foam height test wherein an oil is weighed and inserted into a test tube for an AOM test [based on standard oil and fat analyzing method 2.5.1.1 (1996)], and the resultant oil is heated to 160 deg.C. When the temperature of the oil reaches 160± 1 deg.C, the position of the oil surface is confirmed, and one piece of potato formed into 1 cm3 is inserted into the oil. The maximum position of the foam generated after the insertion is recorded, and the difference between the maximum position and the position of the initial oil surface is represented by mm and adopted as the value of the foam height}.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fats and oils for stir-fry. More specifically, the present invention relates to an edible oil or fat in which splashing of oil is suppressed when used in stir-fry cooking.

[0002]

2. Description of the Related Art Violent splashing of oil (sputtering phenomenon), which occurs when grilling or frying ingredients such as meat and vegetables on an iron plate or a frying pan using edible oils and fats, and the sticking of ingredients to cooking utensils. As a method for preventing such a phenomenon, a method of adding lecithin obtained from soybean, egg yolk or the like to fats and oils has conventionally been adopted. However, fats and oils in which lecithin is dissolved have high hygroscopicity, and the absorbed water easily binds to lecithin, making lecithin insoluble in fats and oils, causing cloudiness and sediment in the fats and oils. Further, when heating and cooking is performed using an oil or fat in which lecithin is dissolved, coloring of the oil and generation of a kogation odor are observed. That is, if the oil temperature is 1
When the temperature rises to more than 50 to 160 ° C., the oil gradually becomes colored, changes to yellow-brown, and finally changes to almost black due to browning. Odors are generated.

To overcome these drawbacks, for example,
In order to suppress the insolubilization of lecithin in fats and oils due to moisture absorption, sorbitan fatty acid esters (JP-B-60-5042)
No. 1), a method of adding a surfactant such as propylene glycol fatty acid ester (Japanese Patent Application Laid-Open No. 54-103405) and polyglycerin fatty acid ester (Japanese Patent Publication No. 1-60221). In order to prevent browning, coloring, and the occurrence of a burnt odor during heating, a method of treating lecithin with hydrous ethanol (JP-A-3-153)
No. 42) and a method of prescribing a lecithin derivative (Japanese Patent Application Laid-Open No. 2-27943). However, the addition of these surfactants such as lecithin not only complicates the manufacturing process, but also the bitterness and astringency peculiar to the surfactant may impair the flavor of the cooked product. There is a demand for the development of edible oils and fats having a function of preventing jumping without containing an agent.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide an edible fat or oil for use in a stir-fry with less oil splashing and less kogation.

[0005]

Means for Solving the Invention As a result of intensive studies, the present inventors have found that glycerides containing medium-chain fatty acids are contained in edible fats and oils in a specific ratio. The present inventors have found that the present invention is closely related to the prevention of kogation, and completed the present invention. That is, the present invention relates to edible oils and oils with little oil splash, characterized in that glycerides containing medium-chain fatty acids are 5% by weight or more in the oils and fats, and the value of the foam height test described in the text is 40 mm or more. . The medium-chain fatty acid is preferably a saturated fatty acid having 6 to 12 carbon atoms. Further, it is preferable that the glyceride containing a medium-chain fatty acid is a triglyceride in which at least one medium-chain fatty acid is ester-bonded to glycerin, and the content of the medium-chain fatty acid in the constituent fatty acids is 20% by weight or more. The glyceride containing medium-chain fatty acid is triglyceride in which three medium-chain fatty acids are ester-bonded to glycerin, and it is 5 to 5%.
Preferably, it is contained at 50% by weight. In addition, the present invention relates to an emulsion composition for cooking containing such edible oils and fats, which is less likely to have oil splashes and kogation.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, the medium-chain fatty acid refers to a fatty acid having 6 to 12 carbon atoms, particularly a saturated fatty acid. Examples include caproic acid, caprylic acid, capric acid, lauric acid,
Saturated fatty acids having 8 to 10 carbon atoms, particularly caprylic acid and capric acid, are preferred. In the present invention, the term "glyceride containing a medium-chain fatty acid" refers to a glyceride in which at least one medium-chain fatty acid is ester-bonded to glycerin. Examples are triglyceride in which at least one medium-chain fatty acid is ester-bonded to glycerin, diglyceride in which at least one medium-chain fatty acid is ester-bonded to glycerin, and monoglyceride in which one medium-chain fatty acid is ester-bonded to glycerin. However, triglyceride is preferable from the viewpoint of heat stability. Triglycerides in which at least one medium-chain fatty acid is ester-linked to glycerin include triglycerides in which three medium-chain fatty acids are ester-linked to glycerin;
Triglycerides in which one or two medium-chain fatty acids are ester-linked to glycerin are exemplified. Fatty acids other than medium-chain fatty acids of triglyceride in which at least one medium-chain fatty acid is ester-linked to glycerin include long-chain fatty acids having 14 or more carbon atoms and short-chain fatty acids having 4 or less carbon atoms. However, the above-mentioned triglycerides containing short-chain fatty acids emit remarkable fumes during cooking, and are not suitable for iron plate oil and stir-fry oil. Therefore, except for the medium-chain fatty acids, they have 14
Triglycerides in which the above long-chain fatty acids are ester-bonded are preferred. As long-chain fatty acids having 14 or more carbon atoms,
Preferably, there are 14 to 22 saturated and unsaturated fatty acids. For example, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, long chain saturated fatty acids such as cerotic acid, myristoleic acid, pentadecenoic acid, palmitoleic acid, hexadecatrienoic acid, heptadecenoic acid, oleic acid, Linoleic acid, linolenic acid, γ-linolenic acid, octadecatetraenoic acid, icosenoic acid, icosadienoic acid, icosatrienoic acid, icosatetraenoic acid, arachidonic acid, icosapentaenoic acid, docosenoic acid, docosadienoic acid, docosapentaenoic acid, docosahexaenoic acid, etc. Long-chain unsaturated fatty acids are included.

[0007] Triglycerides in which three medium-chain fatty acids are ester-linked to glycerin are obtained by ester synthesis of glycerin and medium-chain fatty acids. Ester synthesis can be carried out by reacting a lipolytic enzyme in a system in which the water content is reduced as much as possible. However, in general, for example, 3 moles or more of medium-chain fatty acid per 1 mole of glycerin is used without a catalyst. Is mixed and heated and stirred at 200 to 260 ° C. under a nitrogen atmosphere to remove water generated by ester synthesis to the outside of the system, and to carry out the reaction for 10 to 40 hours while refluxing the fatty acid. Excess fatty acids after the completion of the reaction are removed by distillation.

As the triglyceride in which three medium-chain fatty acids are ester-linked to glycerin, triglycerides obtained by subjecting the above-mentioned medium-chain fatty acids and glycerin to an esterification reaction by a conventional method can be used.
CT (Medium Chain Trigger)
mono- or mixed-acid triglycerides composed of saturated fatty acids having 8 to 10 carbon atoms such as coconut oil-decomposed fatty acids, for example, caprylic acid / capric acid = 60 to 75/25 to 40 (Weight ratio) triglyceride can be suitably used.

[0009] Triglycerides in which one or two medium-chain fatty acids are ester-linked to glycerin can also be achieved by ester synthesis of glycerin and a fatty acid. Is easy and economical. Examples of normal edible oils and fats which are oil and fat materials used for transesterification with MCT include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, and high oleic safflower oil. , Sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, olive oil, rice bran oil, wheat germ oil, Palm oil, palm kernel oil, coconut oil, cocoa butter, tallow, lard, chicken fat, milk fat, fish oil, seal oil,
Algal oils, these fats and oils which have been made less saturated by breed improvement, and hydrogenated fats and oils and fractionated fats and the like are included.

In the case of performing a transesterification reaction using sodium methylate as a catalyst, a fat or oil raw material and MCT are mixed,
The mixture is heated to 80 to 120 ° C. under reduced pressure of 100 mmHg or less.
To remove gas components and water contained in the raw material mixture. Sodium methylate 0.02-0.5
% By weight, under normal pressure and nitrogen stream or 10 mmH
The ester exchange reaction is performed by stirring at 80 to 120 ° C. for 10 to 60 minutes under reduced pressure of not more than g. The completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Thereafter, washing is carried out sufficiently to remove the catalyst and excess acid, and after drying, the reaction oil is decolorized and deodorized by a conventional method.

When transesterification is carried out using a lipolytic enzyme, it is convenient to use an immobilized enzyme in which the lipolytic enzyme is immobilized on an ion exchange resin or the like. The oil or fat raw material and MCT are mixed, and the temperature is adjusted to a range of 40 to 80 ° C., which is a reaction temperature at which the activity of the lipolytic enzyme is sufficiently exhibited. This is passed through an immobilized enzyme packed in a column at a space velocity of 0.1 to 10 to perform a transesterification reaction. The completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction product remaining after the reaction is decolorized and deodorized by an ordinary method.

Examples of the lipolytic enzyme include lipases derived from the genera Alcaligenes, Candida, Rhizopus, Mucor or Pseudomonas, and phospholipase A derived from the liver, and lipases derived from the genus Mucor or Alcaligenes are particularly preferred. preferable.

The fats and oils obtained by the ester synthesis reaction or the transesterification reaction are refined to edible grades by ordinary purification steps as required, such as washing with water, decolorization and deodorization. The edible oil / fat of the present invention is prepared by mixing the glyceride containing medium-chain fatty acid prepared as described above as it is, or by mixing the above-mentioned normal edible oil / fat with the glyceride containing medium-chain fatty acid in an amount of 5% by weight or more. It is obtained by doing. If the amount is less than 5% by weight, the foam height described below cannot be obtained, and a sufficient splash prevention function cannot be obtained. When the glyceride containing a medium-chain fatty acid is triglyceride in which three medium-chain fatty acids represented by MCT are ester-bonded to glycerin, if the content is more than 50% by weight in a target edible oil or fat, fuming becomes remarkable, which is not preferable. , 5 to 50% by weight. When the main component is triglyceride in which one or two medium-chain fatty acids are ester-linked to glycerin, fuming during cooking is remarkably improved, and it is possible to mix more than 50% by weight. If the content of the medium-chain fatty acid is not more than 20% by weight, the foam height described below cannot be obtained, and a sufficient anti-jumping function cannot be obtained.

In order to achieve the object of the present invention, the edible oil / fat of the present invention needs to show a foam height of 40 mm or more in the following foam height test. If the foam height is less than 40 mm, a function of preventing sufficient splashing of oil in cooking teppanyaki or stir-fry cannot be obtained. The foam height test in the present invention is performed according to the following procedure. That is, 20 g of oil is weighed in a test tube for AOM test (standard fat and oil analysis method 2.5.1.1 (1996)) and heated to 160 ° C. Oil temperature is 1
When the temperature reaches 60 ± 1 ° C., the position of the oil surface is confirmed, and one potato molded to 1 cubic centimeter is charged.
The highest position of the foam surface generated after the introduction is recorded, and the difference up to the first oil surface position is expressed in units of mm to be the foam height value. In addition, potatoes are used after being molded, exposed to water and wiped off immediately before use. When the foam height measured in this way is 40 mm or more, a good splash prevention function can be obtained.

The edible fats and oils of the present invention can be used not only for fats and oils themselves, but also for teppanyaki and stir-fry.
O / W type and W / O type emulsion compositions can be used for similar applications. In particular, triglycerides in which at least one medium-chain fatty acid is ester-linked to glycerin,
In the case where the fatty acids other than the medium-chain fatty acids are long-chain saturated fatty acids having 14 or more carbon atoms, they are solid at normal temperature, and if this is used as an oil phase, the margarine-like W can be added without adding a surfactant such as lecithin or monoglyceride. The / O type emulsified composition can be produced by a usual quenching and kneading method. If a suitable flavor or the like is added during production, it can be suitably used as margarine for cooking. If the edible oil / fat of the present invention is in a liquid state, it can be used for the same applications as ordinary salad oils such as dressing, mayonnaise and spray oil. However, it cannot be used for deep-fried foods when the seeds are foamed when the seeds are thrown.

The edible oil / fat of the present invention can provide a good splash-preventing function without adding a surfactant, but the function can be obtained by adding a small amount of a surfactant so as not to impair the flavor and storage stability. Enhancements are, of course, possible. In addition, adult disease prevention effect, lifestyle-related disease prevention effect,
Vitamin E, carotene, lignan, coenzyme Q, ascorbic acid fatty acid ester, oryzanol, etc. may be added in view of the antioxidant effect in vivo and the obesity preventing effect. Note that, unlike long-chain fatty acids, medium-chain fatty acids are mainly consumed in the body as energy and are hardly accumulated as fats (Journal of Japan Society for Food Science and Technology Vol4
3, No. 11, 1163-1169 (1996)),
The edible fats and oils of the present invention meet the consumption preferences of modern people who avoid fat.

[0016]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto. Unless otherwise noted, parts and percentages are by weight.

Example 1 M consisting of medium-chain fatty acids (caprylic acid and capric acid)
93 parts by weight of rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed with 7 parts by weight of CT (manufactured by Nisshin Oil Co., Ltd., trade name: ODO). This edible oil and fat was subjected to a foam height test and a fried egg cooking test. The fried egg was prepared by taking 5 g of edible oil and fat in a frying pan. Table 1 shows the results.

Example 2 60 parts by weight of rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed with 40 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd.). This edible oil and fat was subjected to a foam height test and a fried egg cooking test in the same manner as in Example 1. Table 1 shows the results.

Comparative Example 1 45 parts by weight of rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed with 55 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd., trade name: ODO). About this edible oil and fat, like Example 1,
A foam height test and a fried egg cooking test were performed. Table 1 shows the results.

Comparative Example 2 97 parts by weight of rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed with 3 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd., trade name: ODO). This edible oil and fat was subjected to a foam height test and a fried egg cooking test in the same manner as in Example 1. Table 1 shows the results.

Comparative Example 3 Rapeseed salad oil (manufactured by Nisshin Oil Co., Ltd.) was used in Example 1.
Similarly to the above, a foam height test and a fried egg cooking test were performed. Table 1 shows the results.

[0022]

[Table 1]

In Examples 1 and 2, the function of preventing splashing of oil was sufficient, and fried eggs without kogation were obtained. Comparative Example 2
Nos. 3 to 3 do not have a sufficient oil splash prevention function during cooking.
In Comparative Example 1, although the prevention of oil splashing was sufficient, the amount of smoke generated was considerably large, which hindered cooking.

EXAMPLE 3 75 parts by weight of corn salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed with 25 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd.), and immobilized lipase (manufactured by Novo, trade name: Lipozyme) ) Was passed through the column packed with 60 ° C. at a space velocity of 0.3 to perform transesterification (the remaining amount of MCT after transesterification was 4).
%). The obtained transesterified oil and fat was purified according to a conventional method. About this edible oil and fat, the foam height test and the fried eggplant were also cooked. The stir-fried eggplant was prepared by taking 25 g of each fat and oil into a frying pan for about 120 g of eggplant. Table 2 shows the results.

Example 4 To 30 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd.), 70 parts by weight of palm stearin (manufactured by Nisshin Oil Co., Ltd.) were mixed.
The same transesterification and purification treatment as in Example 2 were performed (the residual MCT after transesterification was 5%). The obtained transesterified oil and fat was purified according to a conventional method. About this edible oil / fat, the foam height test and the fried eggplant were also cooked similarly to Example 3. Table 2 shows the results.

COMPARATIVE EXAMPLE 4 85 parts of corn salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed with 15 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd.), and transesterification and purification were carried out in the same manner as in Example 3. (The remaining amount of MCT after transesterification was 3%). About this edible fat,
As in Example 3, the foam height test and the stir-fried eggplant were also cooked. Table 2 shows the results.

Comparative Example 5 A soybean hardened oil (manufactured by Nisshin Oil Co., Ltd., melting point: 38 ° C.) was subjected to the same transesterification and purification treatment as in Example 3. About this edible oil / fat, the foam height test and the fried eggplant were also cooked similarly to Example 3. Table 2 shows the results.

[0028]

[Table 2]

In Examples 3 and 4, the function of preventing the oil from splashing was sufficient, and a stir-fry product utilizing the flavor of the oil was obtained. In Comparative Examples 4 and 5 in which the foam height was less than 40 mm, the prevention of jumping was insufficient.

Example 5 A trial production of margarine for cooking was conducted using the fat and oil of Example 4 as an oil phase without using a surfactant. That is, 1 part by weight of salt and 14 parts by weight of water were blended with 85 parts by weight of oil and fat, butter flavor was added, and the mixture was rapidly cooled and kneaded according to a conventional method. The properties of this margarine for cooking and the state when placed on a heated iron plate were observed. Table 3 shows the results.

COMPARATIVE EXAMPLE 6 A trial production of margarine for cooking without using a surfactant was carried out in the same manner as in Example 5 using the fat and oil of Comparative Example 5 as an oil phase, and was placed on a heated iron plate in the same manner as in Example 5. The state at the time was observed. Table 3 shows the results.

[0032]

[Table 3]

The edible oil / fat of Example 5 can form a W / O emulsified composition such as margarine without using a surfactant, and can also be used as a margarine for kneading confectionery and bread. However, it is particularly suitable as a cooking margarine utilizing the flavor of a food material having a jump-preventing function.

[0034]

EFFECTS OF THE INVENTION The edible fats and oils of the present invention have a good splash-preventing function in teppanyaki and stir-fry cooking, and do not require the addition of a surfactant. It can be used without worrying about the influence on the storage stability and flavor of the surfactant. Further, application to an emulsified composition is also possible. Particularly, in a W / O emulsified composition, it can be produced without using a surfactant, so that it is suitable for a margarine for cooking and the like having a jump-preventing function. Can be used.

Claims (5)

[Claims] A glyceride containing a medium-chain fatty acid is 5% by weight.
An edible fat or oil, wherein the value of the foam height test described in the text is 40 mm or more. 2. The edible fat or oil according to claim 1, wherein the medium-chain fatty acid is a saturated fatty acid having 6 to 12 carbon atoms. 3. The glyceride containing a medium-chain fatty acid is a triglyceride in which at least one medium-chain fatty acid is ester-bonded to glycerin.
3. The edible fat or oil according to claim 1, which is 0% by weight or more. 4. The glyceride containing a medium-chain fatty acid is triglyceride in which three medium-chain fatty acids are ester-bonded to glycerin, which is contained in an amount of 5 to 50% by weight.
Edible fats and oils as described. 5. An emulsion composition for cooking comprising the edible fat or oil according to any one of claims 1 to 4.