JP2008167685A - Method for producing flavored oil and fat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flavored oil and fat simultaneously reduced in impure taste of flavor oil and fat and reduced in organic acid flavor of oil and fat in which organic acid or its salt is dissolved, and to provide a method for producing the flavored oil and fat. <P>SOLUTION: The method for producing flavored oil and fat comprises the following (A) or (B): (A) comprising a process of adding at least one kind of organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid, malic acid, and their salt, or the salt of the organic acid in a state of aqueous solution into an oil and fat and subjecting the mixture to dehydration, and a process of addition of a flavor oil and fat; or (B) comprising a process of addition of a product obtained by adding at least one kind of organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid, malic acid, and their salt, or the salt of the organic acid in the state of aqueous solution into a flavored oil and subjecting the mixture to dehydration. In the method, the processes (A) and (B) enable reduction in impure taste of the flavor oil and fat, reduction in organic acid flavor of the oil and fat where organic acid or its salt is dissolved, and addition of body taste. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to fats and oils and methods for producing the same, and particularly to fats and oils that combine a reduced flavor of flavored fats and oils and a reduced organic acid flavor of fats and oils in which organic acids or salts thereof are dispersed. .

In applications such as frying where fats and oils are used at high temperatures for a long period of time, thermal oxidative decomposition products are generated due to contact with oxygen at high temperatures, and deteriorated odors appear. In particular, liquid oils such as soybean oil and rapeseed oil are easily thermally oxidized because they contain a large amount of polyunsaturated acids as constituent fatty acids. Foods that use thermally oxidized fats and oils have a severe deterioration odor due to the flavor of the fats and oils.
Such deteriorated odor derived from thermally oxidized fats and oils is not desirable for oily foods, and various methods have been studied for suppressing the deteriorated odor.

  Among them, it is generally recognized that ascorbic acid is a synergist and has excellent antioxidant properties. However, Non-Patent Document 1 describes ascorbic acid as follows. In other words, ascorbic acid has a poor solubility in oil as described above, is prone to thermal decomposition, and it can hardly be expected to have a chelating effect on metals. Not suitable for.

In some cases, it may act as an oxidation promoter, so you need to be very careful. "
As described above, it has been recognized that it is difficult to incorporate ascorbic acid into fats and oils, and ascorbic acid palmitate has been improved to oil solubility, and has been used as an antioxidant for fats and oils.

However, in Patent Document 1, at least one organic acid selected from ascorbic acid, erythorbic acid and malic acid is added to an oil and fat in the form of an aqueous solution, and the pressure is reduced from 50 to 180 ° C. and 0.5 to 100 Torr. The manufacturing method of the fats and oils characterized by dehydrating under conditions is shown, According to the said method, it can be made to contain in fats and oils, and the fats and oils can suppress a strong overheating odor.
However, fats and oils containing organic acids have an effect of suppressing overheating odor, but are insufficient in terms of the richness of the fats and oils themselves.

On the other hand, the oil itself has a somewhat unique flavor as mentioned earlier, and it is derived from raw materials such as sesame seeds, peanuts, and olives, or oil extracted by roasting and pressing raw materials, Virgin oil obtained by adjusting and reducing the degree of purification process such as deoxidation, decolorization, deodorization, dewaxing, degumming, etc., has a strong and obvious type, which appeals to consumers' taste It is. However, such a strong-fat oil and fat is obtained, and there are not a few miscellaneous tastes other than the desired flavor, and there has been a high demand from the market for oils and fats that have reduced these undesirable tastes.
WO01 / 096506 “New Food Industry” Vol. 27, no. 11 (1985) P.A. 68

  An object of the present invention is to provide a flavored fat and oil having both a reduced taste of flavored fat and oil and a reduced organic acid flavor of fat and oil in which an organic acid or a salt thereof is dissolved, and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors have selected A from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof in the fats and oils. And at least one organic acid or a salt thereof added in the form of an aqueous solution and dehydrated, and a step of adding flavor oils and fats, B is added to the flavor oil ascorbic acid, erythorbic acid, lactic acid, It includes a step of adding at least one organic acid selected from the group consisting of tartaric acid, citric acid and malic acid, and salts thereof, or a salt thereof in the form of an aqueous solution and dehydrated. On the other hand, by having A or B, it was confirmed that it is possible to reduce the miscellaneous taste of the flavored oil and fat, to reduce the organic acid flavor of the oil and fat in which the organic acid or its salt is dissolved, and to provide a rich taste.

That is, the present invention
(1) is a method for producing a flavored oil or fat having A or B, wherein A comprises ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof in the oil or fat A step of adding at least one organic acid selected from the group or a salt thereof in the form of an aqueous solution and dehydrating, and a step of adding flavor oils and fats, B is ascorbic acid, erythorbic acid, It includes a step of adding at least one organic acid selected from the group consisting of lactic acid, tartaric acid, citric acid and malic acid, and salts thereof, or a salt thereof in the form of an aqueous solution and subjected to dehydration treatment. (2), characterized in that the dehydration treatment is performed under reduced pressure conditions of 50 to 180 ° C. and 0.5 to 100 Torr (1). The flavored oil and fat production method according to (1) or (2), wherein the amount of the organic acid or salt thereof in the flavored oil or fat is 2 to 28 ppm. (4), the flavor according to any one of (1) to (3), wherein an antioxidant is further added so as to be contained at 10 to 2000 ppm in the fat and oil. (5) is a flavored oil or fat using a roasting raw material, virgin oil, or an oil or fat derived from sesame, nuts, or pork fat (5) 4) A method for producing a flavored oil or fat according to 4), wherein (6) uses at least one selected from rapeseed, sesame and peanut as a roasting raw material for flavored oil or fat, or as a raw material for virgin oil (5) description using olive A method for producing a flavored oil and fat, wherein (7) is a method for producing a flavored oil and fat according to (1) in which the proportion of the flavored oil and fat is 0.1 to 20% by weight relative to the whole oil and fat. (8) includes at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof, or a salt thereof in the oil or fat. A flavored oil and fat which is contained in a dispersed state and to which a flavored oil and fat is added. (9) includes ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof It is a flavored oil or fat obtained by adding a flavored oil or fat containing at least one organic acid selected from the group consisting of or a salt thereof in a state dispersed in the oil or fat, and (10) Ascor Addition of flavor oils and fats containing at least one organic acid selected from the group consisting of binic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof, or a salt thereof in a dispersed state It is a flavored oil.

  According to the present invention, it is possible to provide a method for producing a flavored fat and oil in a very simple manner, which has both a reduction in the miscellaneous taste of the flavored fat and oil and a reduction in the organic acid flavor of the fat and oil in which an organic acid or a salt thereof is dispersed. .

The organic acid or salt thereof used in the present invention is preferably ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid or a salt thereof, and these organic acids are generally used for foods and pharmaceuticals. It may be used alone or in combination of two or more.
The addition amount of the organic acid is preferably added so that it is contained in the flavored oil and fat in an amount of 2 to 28 ppm. If the organic acid is less than 2 ppm, the expected effect cannot be obtained.
In addition, if an amount exceeding 28 ppm of the content of the organic acid is added to the fat or oil, crystals of the organic acid are precipitated and it is difficult to contain in the fat or oil.

  Examples of oils and fats used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil and the like. Vegetable oils and fats, animal fats such as beef tallow and pork fat, and processed fats and oils which have been subjected to separation, hydrogenation, transesterification, etc., or combinations thereof may be used, but it is particularly necessary to add flavored fats and oils.

  The flavored fats and oils in the present invention are those using roasting raw materials, virgin oils, fats derived from nuts such as sesame or peanuts and almonds, or animal fats such as pork fats such as lard and back oil, etc. Is mentioned.

Roasting here refers to the process of reducing the moisture of the material by applying heat from a heat source, changing the flavor by thermochemical changes in the ingredients, creating a fragrance, giving a fragrant flavor, sweetness It is a process that is performed for the purpose of drawing out or reducing astringency.
Depending on the temperature and time of the heat source equipment for roasting, the fragrance of the roasted product changes greatly. For example, special roasting by far-infrared roasting or charcoal roasting or adding a flavor by controlling the roasting operation using the heat source is possible.
The roasting in the present application is not particularly limited in its method, temperature, and time, and a commonly used roasting step can be appropriately used.
It is desirable to use at least one selected from rapeseed, sesame and peanuts as a roasting raw material for flavored oils and fats. In particular, a material using roasted rapeseed as a raw material is called “rapeseed red water” and is known for having a sweet and rich flavor.

Virgin oil as used herein is oil that is mechanically squeezed from the raw material without heating, and is not subjected to any treatment other than water washing, filtration, centrifugation, decanter, and is not particularly limited. It is desirable to use olive as a raw material.
In addition, since sesame has a strong flavor, it does not roast, and since it shows a strong flavor even if it is not virgin oil, it can be used as a flavor oil.
The fats and oils used as the flavored fats and oils are not particularly limited, but the taste threshold is preferably 5% or less. The taste threshold referred to here is 2 points in the evaluation method of the rich flavor used in the examples of the present invention when the flavor oil is added to fat and oil having a very low flavor (for example, refined soybean oil). The above evaluation refers to the lowest concentration reaching a majority, and the taste threshold value is 5% or less, preferably 2% or less, more preferably 1% or less. It is desirable to use it.

  Although the taste threshold cannot be generally defined by the refining degree or roasting degree of the raw material, as an example, the most flavorful roasted sesame oil is about 0.03% by weight, and the following is the order of roasting in order from the strongest. It was about 0.05% by weight for decoction rapeseed oil and rapeseed red water, about 0.3% by weight for thick white sesame oil and refined lard, and about 0.5% by weight for virgin olive oil.

  The ratio of the flavored oil / fat to the whole flavored oil / fat is not particularly limited, but is desirably 0.1 to 20% by weight, preferably 0.5 to 15% by weight, and most preferably 1 to 10% by weight. .

As a method for producing fats and oils containing the organic acid of the present invention, for example, when trying to obtain fats and oils containing ascorbic acid, a prescribed amount of 1% ascorbic acid aqueous solution in the fats and oils heated to 70 ° C. In addition, fats and oils containing ascorbic acid can be obtained by performing sufficient dehydration by treating for 15 minutes to 1 hour with stirring under reduced pressure conditions of 50 to 180 ° C. and 0.5 to 100 Torr.
The concentration of the ascorbic acid aqueous solution can be 0.1 to 22%, and preferably 1 to 10%.
If the amount is less than the lower limit, the amount of water relative to the fat increases and the efficiency becomes poor.
If the upper limit is exceeded, crystals of ascorbic acid will precipitate and it will be difficult to contain in fats and oils.
The temperature can be 50 to 180 ° C. If the temperature is less than the lower limit, it takes a long time for dehydration, resulting in poor efficiency.
On the other hand, when the upper limit is exceeded, ascorbic acid is decomposed and the effect becomes poor.

The decompression condition can be performed under a condition of 0.5 to 100 Torr, and is preferably as low as possible.
When the organic acid or its salt is contained, the effect of reducing the miscellaneous taste of the flavored oil and fat can be enhanced by using it together with other antioxidants such as extracted tocopherol, ascorbyl palmitate and catechin.
These antioxidants can be easily contained in fats and oils simply by adding them to the fats and oils.
That is, it is preferable to contain 10 to 2000 ppm of organic acid in an amount of 2 to 28 ppm and at least one of extracted tocopherol, ascorbyl palmitate and catechin.

  In addition, the organic acid-containing flavored oil / fat containing the above-mentioned organic acid in the flavored oil / fat itself is added alone, or the organic acid-containing flavored oil / fat itself is added to a general oil / fat that is not particularly strong in flavor. You can also make oils and fats that are flavored with.

  General fats and oils are not particularly limited, but soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice bran oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, palm oil, palm kernel Vegetable fats and oils such as oil, animal fats such as beef tallow and pork fat, and processed fats and oils obtained by separation, hydrogenation, transesterification, etc., or a combination thereof may be used. The proportion of the organic acid-containing flavored oil / fat in the whole flavored oil / fat is not particularly limited, but is 0.1 to 20% by weight, preferably 0.5 to 15% by weight, and most preferably 1 to 10% by weight. It is desirable that

  Addition of organic acid, which has a high effect of suppressing overheating odor due to high temperature, tends to suppress the rich flavor of fats and oils, and tends to have a subtle flavor of organic acids. Adds a rich flavor suppressed by addition, masks the subtle flavor of organic acids, and miscellaneous flavor of flavored oils and fats can be suppressed by adding organic acids, so the fats and oils obtained by the production method of the present invention As a use, it is suitable for the fly which has a high opportunity to come into contact with oxygen at high temperature.

EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples.
In the examples,% and part mean weight basis.
Below, the preparation method of ascorbic acid containing fats and oils, the ascorbic acid determination method, the frying test method, and the flavor evaluation method were performed as follows.

<Method of making rapeseed oil containing ascorbic acid>
Ascorbic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: L-ascorbic acid, purity: 99.5%) is added to water to make a 1% ascorbic acid aqueous solution. Next, 0.2 parts by weight of a 1% ascorbic acid aqueous solution was added to 100 parts by weight of rapeseed oil heated to 70 ° C., and the mixture was dehydrated for 20 minutes with stirring under a reduced pressure condition of 70 ° C. and 40 Torr.
After that, TOYO No. It filtered with 5C filter paper (equivalent to 1 micrometer), and the ascorbic acid containing rapeseed oil was obtained.

<Preparation method of ascorbic acid-containing soybean oil>
Ascorbic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: L-ascorbic acid, purity: 99.5%) is added to water to make a 1% ascorbic acid aqueous solution. Next, 0.2 part by weight of 1% ascorbic acid aqueous solution was added to 100 parts by weight of soybean oil heated to 70 ° C. and mixed, followed by dehydration for 20 minutes with stirring under reduced pressure conditions of 70 ° C. and 40 Torr. .
After that, TOYO No. The mixture was filtered through 5C filter paper (corresponding to 1 μm) to obtain soybean oil containing ascorbic acid.

<Ascorbic acid quantification method>
Add fats and oils into a sealable container, add 5% aqueous metaphosphoric acid solution equivalent to the fats and oils and double the amount of hexanes, and shake and stir.
After standing, the absorbance at 246 nm of the aqueous phase is measured.
Separately, the absorbance at 246 nm is measured with a known amount of ascorbic acid aqueous solution to prepare a calibration curve, which is used for quantification of a sample of unknown concentration.
The ascorbic acid content of the fat obtained in the above <Method for producing ascorbic acid-containing fat> was 10.4 ppm.

<Fly test method>
Weigh 2kg of frying oil in a frying pan.
Keep oil temperature at 180 ± 5 ° C.
Fried croquettes once every 20 minutes for 4 minutes.
This operation was repeated continuously for 18 hours, and the flavor evaluation of croquettes after 18 hours was performed.
(Flavor evaluation method) Each sample is evaluated by the flavor paneler according to the following criteria.

<Example 1>
A frying oil was prepared by adding 0.1 part of rapeseed red water (trade name: rapeseed oil red water, manufactured by Ota Oil & Fats Co., Ltd.) to 99.9 parts of rapeseed oil containing ascorbic acid. When the flavor evaluation of the croquette fried product was performed, the average evaluation score of flavor and fat flavor was 4.8 points, the acid flavor was 1.6 points, and the flavor is less flavored because the flavor oil itself is less, but it has a rich flavor It was also faint. However, the subtle flavor derived from ascorbic acid was somewhat reduced, and the effect was recognized compared with the conventional product.

<Example 2>
An oil for frying was prepared by adding 0.5 parts of rapeseed red water to 99.5 parts of rapeseed oil containing ascorbic acid, and a fly test was conducted. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation score of flavor and flavor of the flavor oil and fat was 4.6 points, and the evaluation average score of acid flavor was 2.8 points. Although there was little miscellaneous taste, the rich flavor itself was felt slightly stronger than Example 1. Further, the effect of reducing the subtle flavor derived from ascorbic acid was stronger than that of Example 1, and an effect was further recognized as compared with the conventional product.

<Example 3>
A frying oil was prepared by adding 1 part of rapeseed red water to 99 parts of rapeseed oil containing ascorbic acid, and conducting a frying test. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation point of the miscellaneous taste of the flavored oil and fat was 4.0 points, the evaluation average point of the acid flavor was 4.6 points, and the moderate richness derived from the flavor oil was originally rapeseed oil containing ascorbic acid In addition, the richness of the flavor oil itself was suppressed by ascorbic acid, and the subtle flavor derived from ascorbic acid was also reduced.

<Example 4>
3 parts of rapeseed red water was added to 97 parts of rapeseed oil containing ascorbic acid to prepare a frying oil and fat, and a fly test was conducted. When the flavor evaluation of the croquette fried product was conducted, the average evaluation score of the flavor of the flavor oil was 2.2 points, the average evaluation score of the acid flavor was 4.9 points, and the rich taste derived from the flavor oil was originally seen in the rapeseed oil containing ascorbic acid. Although it compensates for the reduction in the richness of the flavor, the miscellaneous taste of the flavor oil itself is somewhat unable to be suppressed by ascorbic acid due to the inhibitory effect, and a slight taste is felt. However, the subtle flavor derived from ascorbic acid was reduced, and the product value was sufficiently high compared to conventional frying fats and oils.

<Example 5>
Five parts of rapeseed red water was added to 95 parts of rapeseed oil containing ascorbic acid to prepare a frying fat and a fly test was conducted. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation point of the miscellaneous taste of the flavor oil and fat was 1.4 points, and the evaluation average point of the acid flavor was 4.8 points. Compared to Example 4, the richness derived from the flavor oil On the other hand, the miscellaneous taste of the flavor oil itself could not be suppressed by ascorbic acid due to the inhibitory effect, and the taste was felt. However, the subtle flavor derived from ascorbic acid has been reduced, and has a higher commercial value than conventional frying fats and oils.

<Comparative Example 1>
An oil for frying was prepared in 100 parts of rapeseed oil containing ascorbic acid without adding rapeseed red water, and a frying test was conducted. As a result of the flavor evaluation of the croquette of the fried product, the evaluation average score of miscellaneous taste is 4.8 points, the evaluation average score of acid flavor is 1.6 points, and it is only as effective as the conventional colza oil containing ascorbic acid, derived from ascorbic acid The subtle flavor of was left.

<Comparative example 2>
An oil for frying was prepared by adding 1.0% of rapeseed red water to 95 parts of rapeseed oil that had not been subjected to the operation of adding ascorbic acid, and a frying test was conducted. When we evaluated the flavor of the croquette in the fried product, the evaluation average score of the flavor of the flavored oil was 2.2 points, and the average score of the acid flavor was 4.8 points. The oily flavor was strongly felt.
Table 1 summarizes the frying fats and oils of Examples 1 to 5 and Comparative Examples 1 and 2 and the flavor evaluation of the fried products.

※ Ａ酸含有菜種油：アスコルビン酸含有菜種油 <Table 1>

* A acid-containing rapeseed oil: rapeseed oil containing ascorbic acid

  The flavor of the fried product is divided into four types of preferred flavor (rich flavor) and unfavorable flavor (miscellaneous taste, acid flavor, deteriorated odor), and each evaluation is based on the criteria shown in Table 2 below. The criteria shown in Table 3 were used from the total score of the types of evaluation.

<Table 2>

<Table 3>

<Example 6>
1 part of thick white sesame oil (manufactured by Takemoto Yushi Co., Ltd., trade name: thick white sesame oil) was added to 99 parts of ascorbic acid-containing soybean oil to prepare a frying oil and fat, and a fly test was conducted. When we evaluated the flavor of the croquette fried product, the average score for the flavor of the flavored oil and fat was 4.4 points, the acid flavor was 2.2 points, and the flavor was low because the flavor oil itself was small, but the richness was weak. there were. However, the subtle flavor derived from ascorbic acid was somewhat reduced, and the effect was recognized compared with the conventional product.

<Example 7>
3 parts of thick white sesame oil was added to 97 parts of ascorbic acid-containing soybean oil to prepare a fat for frying, and a fly test was conducted. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation score of the flavor of the flavored oil and fat was 4 points, and the average evaluation score of the acid flavor was 3.2 points. Although there was little miscellaneous taste, the rich taste was felt slightly stronger than Example 6. Further, the effect of reducing the subtle flavor derived from ascorbic acid was slightly stronger than that of Example 6, and a further effect was recognized as compared with the conventional product.

<Example 8>
5 parts of thick white sesame oil was added to 95 parts of ascorbic acid-containing soybean oil to prepare a fat for frying, and a frying test was conducted. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation point of the miscellaneous taste of the flavor oil and fat was 3.8 points, the evaluation average point of the acid flavor was 3.8 points, and the moderate richness derived from the flavor oil is inherently high in containing ascorbic acid The reduction of the rich taste seen in soybean oil was moderately compensated, and the misty taste of the flavor oil itself was suppressed by ascorbic acid, and the subtle flavor derived from ascorbic acid was also reduced.

<Example 9>
A frying oil was prepared by adding 7 parts of thick white sesame oil to 93 parts of ascorbic acid-containing soybean oil, and a fly test was conducted. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation point of the miscellaneous taste of the flavor oil and fat was 2.8 points, the average evaluation point of the acid flavor was 4.4 points, and the rich taste derived from the flavor oil was originally converted to soybean oil containing ascorbic acid Although supplementing the reduction in the richness seen, the miscibility of the flavor oil itself was somewhat suppressed by ascorbic acid due to ascorbic acid, and a slight taste was felt. However, the subtle flavor derived from ascorbic acid has been reduced, and has a higher commercial value than conventional frying fats and oils.

<Example 10>
10 parts of thick white sesame oil was added to 90 parts of ascorbic acid-containing soybean oil to prepare a frying fat and a fly test was conducted. When the flavor evaluation of the croquette of the fried product was carried out, the average evaluation point of the miscellaneous taste of the flavored oil and fat was 2.6 points, and the average evaluation point of the acid flavor was 4.4 points. Compared to Example 9, the richness derived from the flavor oil On the other hand, the miscellaneous taste of the flavor oil itself could not be suppressed by ascorbic acid due to the inhibitory effect, and the taste was felt. However, the subtle flavor derived from ascorbic acid has been reduced, and has a higher commercial value than conventional frying fats and oils.

<Comparative Example 3>
An oil for frying was prepared without adding thick white sesame oil to 100 parts of ascorbic acid-containing soybean oil, and a fly test was conducted. As a result of the flavor evaluation of the croquette of the fried product, the evaluation average score of miscellaneous taste was 4.8 points, the evaluation average score of acid flavor was 1.6 points, and it was only as effective as the conventional product of ascorbic acid-containing soybean oil. A delicate flavor derived from it.

<Comparative Example 4>
5 parts of thick white sesame oil was added to 95 parts of soybean oil that had not been subjected to the operation of adding ascorbic acid to prepare a frying fat and a fly test was conducted. When the flavor evaluation of the croquette of the fried product was performed, the average evaluation point of the miscellaneous taste of the flavor oil and fat was 1.8 points, the evaluation average point of the acid flavor was 4.8 points, but the rich taste derived from the flavor oil is felt, but the deterioration smell of the fat and oil The oily flavor was strongly felt.
Table 6 summarizes the composition of the frying fats of Examples 6 to 10 and Comparative Examples 3 and 4, and the flavor evaluation of the fried products.

※ Ａ酸含有大豆油：アスコルビン酸含有大豆油
※ 評価は表１と同基準 <Table 4>

* A acid-containing soybean oil: Ascorbic acid-containing soybean oil * Evaluation is the same as in Table 1

<Method for preparing erythorbic acid-containing soybean oil>
Erythorbic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: erythorbic acid, purity: 97.0%) is added to water to make a 1% aqueous erythorbic acid solution. Next, 0.2 parts by weight of 1% erythorbic acid aqueous solution was added to and mixed with 100 parts by weight of soybean oil heated to 70 ° C., and dehydrated for 20 minutes with stirring under reduced pressure conditions of 70 ° C. and 40 Torr. .
After that, TOYONo. The mixture was filtered through 5C filter paper (corresponding to 1 μm) to obtain erythorbic acid-containing soybean oil.

<Making method of malic acid-containing soybean oil>
Malic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: malic acid, purity 97.0%) is added to water to make a 1% malic acid aqueous solution. Next, 0.2 parts by weight of 1% malic acid aqueous solution was added to 100 parts by weight of soybean oil heated to 70 ° C. and mixed, followed by dehydration for 20 minutes with stirring under reduced pressure conditions of 70 ° C. and 40 Torr. .
After that, TOYONo. It filtered with 5C filter paper (equivalent to 1 micrometer), and the malic acid containing soybean oil was obtained.

<Example 11>
A frying oil was prepared by adding 1 part of rapeseed red water to 99 parts of soybean oil containing erythorbic acid, and a frying test was conducted. When the flavor evaluation of the croquette of fried products was performed, the average evaluation point of the miscellaneous taste of the flavor oil and fat was 3.8 points, the evaluation average point of the acid flavor was 4.7 points, and the moderate richness derived from the flavor oil is inherently high in erythorbic acid content The reduction of the rich taste found in soybean oil was moderately compensated, and the miscellaneous taste of the flavor oil itself was suppressed by erythorbic acid, and the delicate flavor derived from erythorbic acid was also reduced.

<Example 12>
A frying test was conducted by adding 1 part of rapeseed red water to 99 parts of malic acid-containing soybean oil to prepare a frying fat. When the flavor evaluation of the croquette fried product was performed, the average evaluation point of the miscellaneous taste of the flavor oil and fat was 3.8 points, the average evaluation point of the acid flavor was 4.7 points, and the moderate richness derived from the flavor oil is inherently high in malic acid content The reduction of the rich taste seen in soybean oil was moderately compensated, and the miscellaneous taste of the flavor oil itself was suppressed by malic acid, and the delicate flavor derived from malic acid was also reduced.
Table 5 summarizes the composition of the fats and oils for frying of Examples 11 and 12 and Example 3 and the evaluation of the flavor of the fried product.

<Table 5>

  According to the present invention, it is possible to provide a flavored oil and fat and a method for producing the same, which have reduced flavor of the flavored oil and fat and reduced organic acid flavor of the oil and fat in which an organic acid or a salt thereof is dissolved.

Claims (10)

A method for producing a flavored oil or fat having A or B, wherein A is at least selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof in the oil or fat. It includes a step of adding one organic acid or a salt thereof in the form of an aqueous solution for dehydration, and a step of adding flavor oils and fats. B is ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid. And at least one organic acid selected from the group consisting of malic acid and salts thereof, or a salt thereof, added in the form of an aqueous solution and subjected to dehydration treatment, and then a flavored fat and oil Manufacturing method. The method for producing a flavored oil or fat according to claim 1, wherein the dehydration treatment is performed under reduced pressure conditions of 50 to 180 ° C and 0.5 to 100 Torr. The method for producing a flavored oil or fat according to claim 1 or 2, wherein the amount of the organic acid or salt thereof in the flavored oil or fat is 2 to 28 ppm. Furthermore, the manufacturing method of the flavored fats and oils of any one of Claim 1 thru | or 3 which adds an antioxidant substance so that 10-2000 ppm may be contained in fats and oils. The method for producing flavored fats and oils according to claim 4, wherein the flavored fats and oils are those using roasting raw materials, virgin oils, or fats and oils derived from sesame seeds, nuts or pork fats. 6. The method for producing flavored fats and oils according to claim 5, wherein at least one selected from rapeseed, sesame seeds and peanuts is used as a roasting raw material for flavored oils and fats, or olive is used as a raw material for virgin oils. The method for producing flavored fats and oils according to claim 1, wherein the ratio of flavored fats and oils is 0.1 to 20% by weight based on the whole fats and oils. And containing at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof in the oil and fat, or a salt thereof, and flavored oil and fat A flavored oil and fat made by adding A flavored oil and fat containing at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof or a salt thereof in a dispersed state. Oil and fat. Adds flavored oils and fats containing at least one organic acid selected from the group consisting of ascorbic acid, erythorbic acid, lactic acid, tartaric acid, citric acid and malic acid, and salts thereof, or a salt thereof in a dispersed state A flavored oil.