JP2001218558A - Oil-and-fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject composition having excellent preservation stability while suppressing emission of daylight odor even if exposed to high illumination for a long time without damaging flavor inherent in oil and fat and also lowering its commercial value. SOLUTION: This oil-and-fat composition is characterized by being obtained through adding a tea extract to an edible oil and fat with the fatty acid composition of the constituent fatty acids therein comprising <=25 wt.% linoleic acid content and <=5 wt.% linolenic acid content; whereby the oil-and-fat composition can be obtained without damaging flavor inherent in oil and fat and also lowering its commercial value.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly stable oil / fat composition having excellent storage stability while suppressing so-called bright odor even when exposed to high illuminance for a long time.

[0002]

2. Description of the Related Art A general deterioration of quality in industrial products is oxidative deterioration. As a means for suppressing the oxidative deterioration of fats and oils, addition of an antioxidant can be considered. Tocopherols are currently widely used antioxidants for this purpose. However, tocopherol alone has a poor effect of suppressing the generation of bright odor when exposed to high illuminance for a long time. The generation of light odor of fats and oils due to photooxidation significantly reduces the commercial value of edible fats and oils and fat products using the same.
In recent years, the illuminance in stores such as mass retailers has tended to be brighter and last longer, and the problem of photo-oxidation of edible fats and oils and fats products has become even greater than before, and has become a new issue in the use of fats and oils. .

[0003] As a means for suppressing the generation of light odor of such fats and oils, a method of completely removing oxygen content in a packaging container or a method of removing chlorophyll contained in fats and oils, that is, a method of removing soybean oil, rapeseed, etc. In oils and fats containing chlorophyll, such as oil and olive oil, when light is irradiated in the presence of oxygen, chlorophyll acts as a so-called photosensitizer, causing photooxidation (photochemical oxidation) of the oils and fats, and the oxidation becomes remarkable. It has been known. For this reason, an edible oil / fat product with less light odor has been proposed, in which the chlorophyll content in the oil / fat is reduced to 0.1 ppm or less, and the chlorophyll content is contained in a packaging container to which an ultraviolet absorbent has been added. Kaihei 7-3
No. 22819). Alternatively, a method of coloring the packaging container itself to absorb the light and blocking the light from reaching the fats and oils in the container can be considered. However, there is a problem that removing the oxygen content in the container and the chlorophyll content in the fats and oils requires a significant increase in the production cost, such as the necessity of separately installing a large-scale device. In addition, the method of absorbing and blocking light by coloring a container is a product whose contents are difficult to see, so that it is difficult for consumers to accept it, and there is a problem that the value of the product is reduced.

[0004]

The present invention has been made in view of the above circumstances, without impairing the original flavor of fats and oils,
Moreover, an object of the present invention is to provide a fat or oil composition having excellent storage stability while suppressing the generation of so-called bright odor even when exposed to high illuminance for a long time without lowering the commercial value.

[0005]

According to the present invention, a tea extract is added to an edible oil or fat having a linoleic acid content of 25% or less and a linolenic acid content of 5% or less in the constituent fatty acids in the edible oil and fat. The present invention provides a fat and oil composition characterized in that the fat and oil composition does not impair the original flavor of the fat and oil and does not reduce the commercial value.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Edible oils and fats used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil,
Vegetable oils and fats such as sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil and animal fats such as tallow, lard, fish oil, whale oil, milk fat, etc.
These may be processed oils and fats which have been subjected to fractionation, hydrogenation, transesterification and the like, or a combination thereof. Preferably, vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil and the like Of processed oils and fats which have been subjected to fractionation, hydrogenation, transesterification, etc., or a combination of these. More preferably, palm oil,
Vegetable oils and fats such as coconut oil, palm kernel oil, sunflower oil and olive oil, and processed oils and fats which have been subjected to separation, hydrogenation, transesterification, etc., or a combination of these are preferred.

[0007] The fatty acid composition of the constituent fatty acids in edible fats and oils is
Linoleic acid content is less than 25% and linolenic acid content is 5%
The following edible fats and oils are good. When the fatty acid composition of the constituent fatty acids in the edible oil / fat has a linoleic acid content of more than 25% or a linolenic acid content of more than 5%, the edible oil / fat is easily degraded by photooxidation and the flavor of the oil / fat composition is deteriorated. .

[0008] The tea extract used in the present invention is an extract of tea leaves such as green tea, oolong tea and black tea or a processed product thereof, and a fresh one extracted with hot ethanol or hot water is preferable. Since the tea extract is insoluble in fats and oils, it is preferable that the tea extract be dispersed in an emulsifier, alcohol, fats and the like and made oil-soluble and then added. As the tea extract, a commercially available tea extract-containing material can be used. Examples thereof include products manufactured by Taiyo Chemical Co., Ltd., trade names: Sankatol, Sankyo Co., Ltd., trade names: Sunfood, Sankyo Rural Co., Ltd., and Sancatechin. These commercial tea extracts contain about 10% of the tea extract. The concentration of the tea extract to be added to the fat may be appropriately selected according to the purpose of use and the effect. It is preferable to add 0.001 to 1% by weight of the tea extract to the edible oil and fat. More preferably, 0.004 to 0.4% by weight is added. When the amount of addition is less than 0.001% by weight, the effect of suppressing the occurrence of light odor due to photooxidation is not sufficient, and when it exceeds 1% by weight, the effect of suppressing the occurrence of light odor increases, but the tea extract is increased. The flavor of the oil / fat composition deteriorates due to the bitterness of the origin. At this time, other antioxidants, for example, tocopherol,
It can also be used in combination with L-ascorbic acid, rosemary extract, bayberry extract, rutin, green coffee bean extract, licorice extract and the like.

The fat and oil composition of the present invention is used for frying,
It can be widely used for spraying, coating, powdered oils and fats. The effect is particularly remarkable for a fat or oil composition used for a food in which the fat or oil is exposed on the surface of the food.

[0010]

The present invention will be described in more detail with reference to examples of the present invention, but the spirit of the present invention is not limited to the following examples. In addition, in an example, all% and a part mean a weight basis. In the following, flavor evaluation, peroxide value and Rancimat method were performed as follows. The flavor was evaluated by a panel of 10 panelists, who rated the degree of light spot odor on a 5-point scale.
Evaluation was made by the point method and the average score was calculated. Four or more points were accepted. 5 points: tasteless and odorless, no odor at all 4 points: slight odor of light 3 points: clearly odor of light 2 points: strong odor of light 1: very odor of light The peroxide value was measured according to the “Standard Fat and Oil Analysis Test Method”.
The Rancimat method was performed using a Rancimat (automatic oil and fat stability tester) manufactured by Metronome. Specifically, air was blown into heated fat (containing an antioxidant), and this air was blown into pure water after the fat. As the fats and oils are oxidized, volatile secondary products are generated, and the secondary products are carried by the air blown into the fats and oils layer, move to the water layer, and the conductivity of water changes accordingly. The conductivity was plotted against time to determine the inflection point of the obtained curve, and this time was defined as the induction time. The determination of the stability of the fats and oils was made by comparing the length of the conductivity time due to the increase in the conductivity time with the increase in the stability of the fats and oils. The measurement was performed at a heating temperature of 120 ° C., an air flow rate of 20 L / h, and a sample of 2.5 g.

(Preparation of fats and oils) Palm oil (Iodine value 56,
After dry fractionation of linoleic acid content 9% and linolenic acid 0.4%), the low melting side was recovered and low melting point palm oil A (iodine value 58, linoleic acid content 10%, linolenic acid 0.4%),
Further, the solvent was fractionated using hexane to obtain low melting point palm oil B (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%).

Example 1 Low melting point palm oil B (iodine value 65, linoleic acid content 15
%, Linolenic acid 0.6%) and a tea extract-containing material (trade name: Sancatechin oil-based E, manufactured by Mitsui Norin Co., Ltd.) in 0.05%.
% By weight to obtain an oil and fat composition. 40 g of this fat composition
Into a Petri dish and irradiate with fluorescent light (1500 Lx), 20
After leaving in a constant temperature bath at a constant temperature for 7 days or 14 days,
Flavor evaluation, peroxide value and Rancimat were measured as oil and fat stability evaluation. The flavor of the oil / fat composition of the present invention after standing for 14 days was good with little occurrence of light odor due to photooxidation, and the flavor evaluation point was 4.4. The peroxide value is 10.2,
Rancimat was excellent in storage stability at 12.0 hours. (Reference: Sancatechin oily E, raw materials to be indicated, tea extract: tea extract content, 10%)

Example 2 Low melting point palm oil B (iodine value 65, linoleic acid content 15
%, Linolenic acid 0.6%) and a tea extract content (manufactured by Taiyo Chemical Co., Ltd., trade name: Sankatol No. 1) at 0.05.
% By weight to obtain an oil and fat composition. Hereinafter, the same test as in Example 1 was performed. Flavor evaluation, peroxide value and Rancimat were measured. The flavor of the oil / fat composition of the present invention after standing for 14 days was good with little occurrence of light odor due to photo-oxidation, and the flavor evaluation point was 4.4. The peroxide value was 9.7 and Rancimat was 12.2 hours with excellent storage stability. (Reference: Sankatol No. 1, Raw materials to be displayed, Tea extract / Vitamin E: Tea extract content, 10%)

Example 3 Low melting point palm oil B (iodine value 65, linoleic acid content 15
%, Linolenic acid 0.6%) and a tea extract-containing material (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sankatol No. 1) in an amount twice as large as that of Example 2 at 0.1% by weight, to obtain an oil and fat composition. Was. Hereinafter, the same test as in Example 1 was performed. Flavor evaluation, peroxide value and Rancimat were measured. 1 of the fat and oil composition of the present invention
The flavor after standing for 4 days was good with little occurrence of light odor due to photo-oxidation, and the flavor evaluation point was 4.5. The peroxide value was 8.7 and Rancimat was excellent in storage stability at 14.0 hours. (Reference: Sankatol No. 1, Raw materials to be displayed, Tea extract / Vitamin E: Tea extract content, 10%)

Example 4 Low melting point palm oil A (iodine value 58, linoleic acid 10) was used in place of low melting point palm oil B (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%) of Example 2. %, Linolenic acid 0.4%), the same treatment as in Example 2 was carried out, and the same test was conducted. Flavor evaluation, peroxide value and Rancimat were measured. The flavor of the oil / fat composition of the present invention after standing for 14 days was good with little occurrence of light odor due to photooxidation, and the flavor evaluation point was 4.5. The peroxide value was 9.6 and Rancimat was 17.5, indicating excellent storage stability. (reference:
(Sancator No. 1, raw materials to be indicated, tea extract / vitamin E: tea extract content, 10%)

Comparative Example 1 Low melting point palm oil B was added to the same low melting point palm oil B as in Example 1 (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%) without adding a tea extract. The same test as in Example 1 was performed alone. Flavor evaluation, peroxide value and Rancimat were measured. The flavor of this low-melting palm oil B after standing for 14 days was a light odor different from the blue odor, and the flavor evaluation was 3.7. The peroxide value was 14.5, and Rancimat was 9.0 hours, and the storage stability was poor. The peroxide value was not significantly different from that of Example 1, but a remarkable difference in flavor was observed.

Comparative Example 2 Rapeseed oil (iodine value 117, linoleic acid 20%, linolenic acid) was used in place of the low melting point palm oil B (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%) of Example 1. Acid 1
2%), the same treatment as in Example 1 was performed, and the same test was performed. Flavor evaluation, peroxide value and Rancimat were measured. The flavor of the oil / fat composition after standing for 14 days was unpleasant, and the taste was 2.0. The peroxide value was 19.8, and Rancimat was 5.0 hours, and the storage stability was poor.

Comparative Example 3 Rice oil (iodine value: 105, linoleic acid content: 37%) was used instead of the low melting point palm oil B of Example 1 (iodine value: 65, linoleic acid content: 15%, linolenic acid: 0.6%). (Linolenic acid 2%), the same treatment as in Example 1 was performed, and the same test was performed. Flavor evaluation, peroxide value and Rancimat were measured. The flavor of this oil / fat composition after standing for 14 days was unpleasant, with a stinking odor, and the flavor evaluation was 1.4. The peroxide value was 38.6 and Rancimat was 6.0 hours, indicating poor storage stability.

Table 1 summarizes the flavor evaluation of the storage stability results of the oil and fat compositions of Examples 1 to 4 and Comparative Examples 1 to 3.

[Table 1]

Example 5 Low melting point palm oil B (iodine value 65, linoleic acid content 15
%, Linolenic acid 0.6%) and a tea extract content (manufactured by Taiyo Chemical Co., Ltd., trade name: Sankatol No. 1) at 0.05.
% By weight to obtain an oil and fat composition. This oil composition is sprayed on rice crackers (10% spray to dough), left for a certain period of time (7 days, 14 days) at 40 ° C. under fluorescent light irradiation (2500 Lx), and then the flavor evaluation of the sprayed rice crackers is performed. The peroxide value was measured. The peroxide value was measured by extracting oil and fat sprayed on rice confectionery with hexane. After 14 days at 40 ° C under fluorescent light irradiation (2500 Lx), the flavor is rich in the start, the light odor is small, and the flavor evaluation is 4.
It was 4. The peroxide value was 22.1. (Reference: Sankatol No. 1, Raw materials to be displayed, Tea extract / Vitamin E: Tea extract content, 10%)

EXAMPLE 6 70 parts by weight of low melting point palm oil B and 30 parts by weight of rapeseed oil were obtained in place of low melting point palm oil B (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%) of Example 5. Oil and fat (iodine value 81, linoleic acid content 1
6.5%, linolenic acid 4.0%), tea extract content (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sankatol No.
1) was added at 0.05% by weight to obtain an oil / fat composition. This oil composition is sprayed on rice crackers (10% spray to dough), left for a certain period of time (7 days, 14 days) at 40 ° C. under fluorescent light irradiation (2500 Lx), and then the flavor evaluation of the sprayed rice crackers is performed. The peroxide value was measured. The peroxide value was measured by extracting oil and fat sprayed on rice confectionery with hexane. After 14 days at 40 ° C. and under fluorescent lamp irradiation (2500 Lx), the flavor was reduced in the richness at the start, but the flavor evaluation was 4.2 without the smell of light. The peroxide value is 3
4.2. (Reference: Sankatol No. 1, Raw materials to be indicated, Tea extract / Vitamin E: Tea extract content, 10
%)

Example 7 70 parts by weight of low melting point palm oil B and 30 parts by weight of rice oil were used instead of low melting point palm oil B of Example 5 (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%). The blended fats and oils obtained by mixing (iodine value 77, linoleic acid content 22.0)
%, Linolenic acid 1.0%), and a fat extract composition (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sankatol No. 1) was added at 0.05% by weight to obtain an oil / fat composition. This oil / fat composition is sprayed on rice crackers (10% spray on dough) to give 4
After leaving at 0 ° C. under fluorescent light irradiation (2500 Lx) for a certain period (7 days, 14 days), the flavor evaluation of the sprayed rice cracker,
The peroxide value was measured. The peroxide value was measured by extracting oil and fat sprayed on rice confectionery with hexane. 4
After 14 days at 0 ° C. and under fluorescent lamp irradiation (2500 Lx), the flavor was reduced in the richness at the start, but the flavor evaluation was 4.1 without the smell of light. . The peroxide value is 34.
It was 2. (Reference: Sankatol No. 1, Raw materials to be displayed, Tea extract / Vitamin E: Tea extract content, 10%)

Comparative Example 4 The low-melting palm oil B (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%) of Example 5 was replaced with 50 parts by weight of low-melting palm oil B and 50 parts by weight of rapeseed oil. Oil and fat (iodine value 93, linoleic acid content 19
%, Linolenic acid 6.3%), and the same test as in Example 5 was performed. After 14 days at 40 ° C. under fluorescent lamp irradiation (2500 Lx), the flavor was reduced to a full-bodied taste at the start and a light odor degraded to the aftertaste was felt, and the flavor evaluation was 2.7. The peroxide value was 74.3.

Comparative Example 5 The low melting point palm oil B (iodine value 65, linoleic acid content 15%, linolenic acid 0.6%) of Example 5 was replaced with 50 parts by weight of low melting point palm oil B and 50 parts by weight of rice oil. Blended oils and fats (iodine value 77, linoleic acid content 26
%, Linolenic acid 1.5%), and the same test as in Example 5 was carried out. After 14 days at 40 ° C. under fluorescent lamp irradiation (2500 Lx), the flavor was reduced to a full-bodied taste at the start, and a light odor deteriorating to the aftertaste was felt, and the flavor evaluation was 2.2. The peroxide value was 84.2.

Example 5, Example 6, Example 7, Comparative Example 4, Comparative Example 5
I put together.

[Table 2]

[0026]

Industrial Applicability According to the present invention, it has become possible to provide a highly stable oil / fat composition having excellent storage stability while suppressing the occurrence of bright odor even when exposed to high illuminance for a long time. It is.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Haruyasu Kida 4-3, Kinokudai, Taniwara-mura, Tsukuba-gun, Ibaraki Prefecture F-term in Tsukuba Research & Development Center, Fuji Oil Co., Ltd. 4B026 DC03 DG01 DG11 DL05 DX01 4H059 BA33 BB03 BB06 BC03 BC13 BC44 EA01

Claims (2)

[Claims] The fatty acid composition of constituent fatty acids in edible fats and oils is as follows:
Linoleic acid content is less than 25% and linolenic acid content is 5%
An oil or fat composition characterized by adding a tea extract to the following edible oil or fat. 2. The method of claim 1, wherein the tea extract is 0.001 to edible oil and fat.
The oil / fat composition according to claim 1, which is added in an amount of from 1 to 1% by weight.