JP2011254707A - Edible oil and foodstuff containing the edible oil - Google Patents
Edible oil and foodstuff containing the edible oil Download PDFInfo
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- JP2011254707A JP2011254707A JP2010129341A JP2010129341A JP2011254707A JP 2011254707 A JP2011254707 A JP 2011254707A JP 2010129341 A JP2010129341 A JP 2010129341A JP 2010129341 A JP2010129341 A JP 2010129341A JP 2011254707 A JP2011254707 A JP 2011254707A
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- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 50
- 235000008390 olive oil Nutrition 0.000 claims abstract description 52
- 239000004006 olive oil Substances 0.000 claims abstract description 52
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 16
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 15
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 claims abstract description 15
- 235000020661 alpha-linolenic acid Nutrition 0.000 claims abstract description 15
- 229960004488 linolenic acid Drugs 0.000 claims abstract description 15
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 claims abstract description 15
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 15
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 15
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 15
- 239000005642 Oleic acid Substances 0.000 claims description 15
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 15
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 15
- 239000010462 extra virgin olive oil Substances 0.000 claims description 9
- 235000021010 extra-virgin olive oil Nutrition 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 30
- 235000019634 flavors Nutrition 0.000 abstract description 30
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 238000011156 evaluation Methods 0.000 description 22
- 235000013305 food Nutrition 0.000 description 21
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 238000011282 treatment Methods 0.000 description 17
- 238000000034 method Methods 0.000 description 14
- 239000000203 mixture Substances 0.000 description 13
- 235000019645 odor Nutrition 0.000 description 10
- 239000010464 refined olive oil Substances 0.000 description 10
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 238000009472 formulation Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000010746 mayonnaise Nutrition 0.000 description 5
- 239000008268 mayonnaise Substances 0.000 description 5
- 239000000052 vinegar Substances 0.000 description 5
- 235000021419 vinegar Nutrition 0.000 description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 4
- 240000007817 Olea europaea Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000004042 decolorization Methods 0.000 description 4
- 238000004332 deodorization Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000000746 purification Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 239000004927 clay Substances 0.000 description 3
- 239000008162 cooking oil Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000010463 virgin olive oil Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、食用油及び当該食用油を含有する食品に関するものであり、特に、未精製のオリーブオイルを含有する食用油及び当該食用油を含有する食品に関するものである。 The present invention relates to an edible oil and a food containing the edible oil, and particularly to an edible oil containing unrefined olive oil and a food containing the edible oil.
未精製のオリーブオイルは、その風味の良さから、様々な料理に使用されるほか、ドレッシング等の食品にも利用されている。また、未精製のオリーブオイルは、精製オリーブオイルと質量比約１：９〜３：７（前者：後者）でブレンドされたピュアオリーブオイルとして用いられることもあり、質量比３：７でブレンドされたピュアオリーブオイルなどが一般的に流通している。 Unrefined olive oil is used not only for various dishes but also for foods such as dressings because of its good flavor. Further, unrefined olive oil may be used as pure olive oil blended with refined olive oil in a mass ratio of about 1: 9 to 3: 7 (the former: the latter), and is blended in a mass ratio of 3: 7. Pure olive oil is generally distributed.
しかし、オリーブオイルは、低温で白濁してしまう、すなわち耐冷性に劣るという問題がある。日本においては、室温でも固形脂が析出していることが多く、その場合、加温するなどの溶解作業が必要になる。一般的には、この加温時に、風味の劣化を引き起こす。 However, olive oil has a problem that it becomes cloudy at low temperatures, that is, it is inferior in cold resistance. In Japan, solid fat often precipitates even at room temperature, and in that case, a melting operation such as heating is required. Generally, this warming causes a deterioration of flavor.
この耐冷性の問題を解決することを目的とした方法として、例えば、オリーブオイルにレシチンを含み、かつ親水性乳化剤を含ませないことで低温雰囲気でも透明性を維持し得るとする方法が知られている（特許文献１参照）。 As a method aiming at solving this problem of cold resistance, for example, a method is known in which transparency can be maintained even in a low temperature atmosphere by including lecithin in olive oil and not including a hydrophilic emulsifier. (See Patent Document 1).
オリーブオイルを利用したドレッシングのタイプとしては、乳化タイプや分離タイプのドレッシングがある。例えば、上層が食用油からなり、下層が酸性水中油型乳化物からなるドレッシングであって、上層の食用油にオリーブオイルが３〜５％含まれているセパレートドレッシングが知られている（特許文献２参照）。この上層の食用油には、オリーブオイルのほか、大豆油、綿実油、コーン油、コメ油、ゴマ油等の食用に供しうる液状油を用いることができることが記載されている（特許文献２の段落〔０００８〕参照）。 As dressing types using olive oil, there are emulsification type and separation type dressings. For example, there is known a dressing in which the upper layer is made of edible oil and the lower layer is made of an acidic oil-in-water emulsion, and the upper edible oil contains 3 to 5% olive oil (Patent Document). 2). In addition to olive oil, it is described that edible liquid oil such as soybean oil, cottonseed oil, corn oil, rice oil, sesame oil and the like can be used as the upper layer edible oil (see paragraph [2] of Patent Document 2). [0008]).
しかしながら、上記特許文献１のオリーブオイルは、レシチンを必須成分としなければならないという不都合があり、また、特許文献２のドレッシングは、オリーブオイルの良好な風味を保持できるものとは言い難い。 However, the olive oil of Patent Document 1 has a disadvantage that lecithin must be an essential component, and the dressing of Patent Document 2 cannot be said to maintain the good flavor of olive oil.
従って、本発明の目的は、耐冷性に優れ、かつ、オリーブオイルの良好な風味が保持できる、未精製のオリーブオイルを含有する食用油及び当該食用油を含有する食品を提供することである。 Accordingly, an object of the present invention is to provide an edible oil containing unrefined olive oil and a food containing the edible oil, which has excellent cold resistance and can maintain the good flavor of olive oil.
本発明は、上記目的を達成するために、未精製のオリーブオイルを４５〜７０質量％及び高オレイン酸低リノレン酸菜種油を５５〜３０質量％含有することを特徴とする食用油を提供する。 In order to achieve the above object, the present invention provides an edible oil comprising 45 to 70% by mass of unrefined olive oil and 55 to 30% by mass of high oleic acid and low linolenic acid rapeseed oil.
また、本発明は、上記目的を達成するために、上記本発明の食用油を含有することを特徴とする食品を提供する。 Moreover, this invention provides the foodstuff containing the edible oil of the said this invention in order to achieve the said objective.
本発明によると、耐冷性に優れ、かつ、オリーブオイルの良好な風味が保持できる、未精製のオリーブオイルを含有する食用油及び当該食用油を含有する食品を提供することができる。 According to the present invention, it is possible to provide an edible oil containing unrefined olive oil and a food containing the edible oil, which has excellent cold resistance and can maintain the good flavor of olive oil.
〔本発明の実施の形態に係る食用油〕
本発明の実施の形態に係る食用油は、未精製のオリーブオイルを４５〜７０質量％及び高オレイン酸低リノレン酸菜種油を５５〜３０質量％含有することを特徴とする。
[Edible oil according to the embodiment of the present invention]
The edible oil according to the embodiment of the present invention contains 45 to 70% by mass of unrefined olive oil and 55 to 30% by mass of high oleic acid and low linolenic acid rapeseed oil.
（未精製のオリーブオイル）
本発明の実施の形態に係る食用油に含有される未精製のオリーブオイルとしては、エキストラバージンオリーブオイル、バージンオリーブオイル、オーディナリーバージンオリーブオイル等（名称は国際オリーブオイル協会の定めた基準によるもの）を用いることができる。
(Unrefined olive oil)
The unrefined olive oil contained in the edible oil according to the embodiment of the present invention includes extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, etc. (names are based on standards established by the International Olive Oil Association) Can be used.
未精製のオリーブオイルと精製オリーブオイルをブレンドしたオリーブオイルを食用油に含有させるオイルの一部として用いることもできる。そのブレンドの質量比は限定されるものではないが、例えば、未精製のオリーブオイルと精製オリーブオイルをブレンドしたピュアオリーブオイル（未精製のオリーブオイル：精製のオリーブオイル＝約１：９〜３：７）を用いることができる。 Olive oil blended with unrefined olive oil and refined olive oil can also be used as part of the oil contained in the edible oil. The mass ratio of the blend is not limited. For example, pure olive oil blended with unrefined olive oil and refined olive oil (unrefined olive oil: refined olive oil = about 1: 9 to 3: 7) can be used.
未精製のオリーブオイルは、酸度３．３以下のものが好ましく、中でも、エキストラバージンオリーブオイル及び／又はバージンオリーブオイルを用いることが好ましい。エキストラバージンオリーブオイルを用いることが風味の点で特に好ましい。 The unpurified olive oil preferably has an acidity of 3.3 or less, and it is particularly preferable to use extra virgin olive oil and / or virgin olive oil. The use of extra virgin olive oil is particularly preferred in terms of flavor.
未精製のオリーブオイルは選別・洗浄されたオリーブ果実を粉砕・攪拌し、油と絞り粕に分離することで、製造することができる。分離には現在主流になっている「遠心分離法」に加え、昔ながらの伝統的製法である「圧搾法」も用いることができる。
なお、未精製オリーブオイルは必要に応じて、ろ過が行われるが、脱酸処理、脱色処理、脱臭処理を経ていないオリーブオイルである。
Unrefined olive oil can be produced by crushing and stirring the selected and washed olive fruits and separating them into oil and pomace. In addition to the “centrifugation method” which is currently mainstream, the “squeezing method”, which is a traditional production method, can be used.
In addition, unrefined olive oil is olive oil that is filtered as necessary, but has not undergone deoxidation, decolorization, or deodorization.
未精製のオリーブオイルの原料に使用するオリーブ果実は、特に限定されるものではなく、国産であっても欧州等の外国産であっても使用できる。 The olive fruit used for the raw material of unrefined olive oil is not particularly limited, and it can be used either domestically or abroad such as Europe.
食用油中の未精製のオリーブオイルの含有量は、４５〜７０質量％である。当該含有量は、４５〜６５質量％であることが好ましく、５０〜６５質量％であることがより好ましく、５５〜６５質量％であることがさらに好ましい。 Content of unrefined olive oil in edible oil is 45-70 mass%. The content is preferably 45 to 65% by mass, more preferably 50 to 65% by mass, and still more preferably 55 to 65% by mass.
（高オレイン酸低リノレン酸菜種油）
本発明の実施の形態に係る食用油に含有される高オレイン酸低リノレン酸菜種油（ＨＯＬＬ菜種油）は、高オレイン酸低リノレン酸キャノーラ油とも言い、全脂肪酸組成に含まれるオレイン酸の割合が６５質量％以上であり、リノレン酸の割合が６．０質量％以下である菜種油を指す。より好ましくは、全脂肪酸組成に含まれるオレイン酸の割合が６８質量％以上であり、リノレン酸の割合が４．０質量％以下である菜種油を用いる。
(High oleic acid low linolenic acid rapeseed oil)
The high oleic acid low linolenic acid rapeseed oil (HOLL rapeseed oil) contained in the edible oil according to the embodiment of the present invention is also called high oleic acid low linolenic acid canola oil, and the ratio of oleic acid contained in the total fatty acid composition is 65. It refers to rapeseed oil having a mass ratio of not less than 6.0% and a linolenic acid ratio of not more than 6.0 mass%. More preferably, rapeseed oil in which the ratio of oleic acid contained in the total fatty acid composition is 68% by mass or more and the ratio of linolenic acid is 4.0% by mass or less is used.
食用油中の高オレイン酸低リノレン酸菜種油の含有量は、５５〜３０質量％である。当該含有量は、５５〜３５質量％であることが好ましく、５０〜３５質量％であることがより好ましく、４５〜３５質量％であることがさらに好ましい。 Content of the high oleic acid low linolenic acid rapeseed oil in edible oil is 55-30 mass%. The content is preferably 55 to 35% by mass, more preferably 50 to 35% by mass, and still more preferably 45 to 35% by mass.
高オレイン酸低リノレン酸菜種油は、公知の製造方法により製造できる。例えば、オレイン酸含量が６５質量％以上に品種改良された菜種の種子に、搾油処理および精製処理を施すことにより得ることができる。搾油処理は物理的な圧搾法と有機溶剤を用いる抽出方法とがあり、一方または両方を使用できる。精製処理は一般の製油工程に施される脱ガム処理、アルカリ脱酸処理、活性炭や白土による脱色処理、および減圧脱臭処理を適宜採用できる。本発明の目的を達成させるためには十分に精製されていることが望ましい。 High oleic acid and low linolenic acid rapeseed oil can be produced by a known production method. For example, it can be obtained by subjecting seeds of rapeseed whose oleic acid content has been improved to 65 mass% or more to oil extraction treatment and purification treatment. There are a physical pressing method and an extraction method using an organic solvent, and one or both of the oil pressing treatments can be used. As the refining treatment, a degumming treatment, an alkaline deoxidation treatment, a decolorization treatment with activated carbon or white clay, and a vacuum deodorization treatment which are performed in a general oil production process can be appropriately employed. In order to achieve the object of the present invention, it is desirable to be sufficiently purified.
（食用油）
本発明の実施の形態に係る食用油は、公知の方法により製造した未精製のオリーブオイル４５〜７０質量％と、公知の方法により製造した高オレイン酸低リノレン酸菜種油５５〜３０質量％とをブレンドすることにより製造できる。この時、上記範囲内で、別の植物油を配合することができる。特に、精製オリーブオイルを配合することができるが、耐冷性の観点から、未精製のオリーブオイルと精製オリーブオイルの合計量は、７０質量％以下が好ましい。なお、精製オリーブオイルは未精製のオリーブオイルに精製処理を施して得られる食用油である。精製処理は一般の製油工程に施される脱酸処理、活性炭や白土による脱色処理、および減圧脱臭処理を適宜採用できる。
(Cooking oil)
The edible oil according to the embodiment of the present invention comprises 45 to 70% by mass of unrefined olive oil produced by a known method and 55 to 30% by mass of a high oleic acid low linolenic acid rapeseed oil produced by a known method. It can be produced by blending. At this time, another vegetable oil can be mix | blended within the said range. In particular, refined olive oil can be blended, but from the viewpoint of cold resistance, the total amount of unrefined olive oil and refined olive oil is preferably 70% by mass or less. Refined olive oil is an edible oil obtained by subjecting unrefined olive oil to a purification treatment. As the purification treatment, a deoxidation treatment performed in a general oil production process, a decolorization treatment with activated carbon or white clay, and a vacuum deodorization treatment can be appropriately employed.
〔本発明の実施の形態に係る食品〕
本発明の実施の形態に係る食品は、上述の本発明の実施の形態に係る食用油を含有することを特徴とする。
[Food according to the embodiment of the present invention]
The food according to the embodiment of the present invention is characterized by containing the edible oil according to the above-described embodiment of the present invention.
本発明の実施の形態に係る食品としては、特に限定されるものではないが、例えば、マヨネーズ、マーガリン、ファットスプレット、分離型ドレッシング、乳化ドレッシング、アイスクリーム、クリーム等の乳化油脂組成物、カツ、コロッケ、天ぷら、フライドチキン、フライドポテトなどの揚げ物のほか、野菜炒め、チャーハンなどの炒め物、洋菓子類、麺類、飲料が挙げられる。特に、ドレッシング等の生食用が好ましく、分離型ドレッシングに好ましく適用される。これらの食品は、それぞれ通常の製法にて製造することができる。 The food according to the embodiment of the present invention is not particularly limited, but for example, mayonnaise, margarine, fat spread, separable dressing, emulsified dressing, ice cream, emulsified oil and fat composition such as cream, cutlet, In addition to fried foods such as croquettes, tempura, fried chicken, and french fries, fried foods such as fried vegetables and fried rice, confectionery, noodles, and beverages can be mentioned. In particular, it is preferably used for raw food such as dressing, and is preferably applied to separation type dressing. Each of these foods can be produced by a normal production method.
また、食品中における本発明の食用油の使用量は、食品中に加えられる油脂の６０〜１００質量％であることが好ましく、より好ましくは７０〜１００質量％であり、さらに好ましくは８０〜１００質量％である。最も好ましくは９０〜１００質量％である。 Moreover, it is preferable that the usage-amount of the edible oil of this invention in foodstuffs is 60-100 mass% of the fats and oils added in foodstuff, More preferably, it is 70-100 mass%, More preferably, it is 80-100. % By mass. Most preferably, it is 90-100 mass%.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、耐冷性に優れ、かつ、オリーブオイルの良好な風味が保持できる、未精製のオリーブオイルを含有する食用油及び当該食用油を含有する食品を提供することができる。
また、本発明の好ましい実施の形態によれば、上記効果を奏するとともに、雑臭や劣化臭が少ない、未精製のオリーブオイルを含有する食用油及び当該食用油を含有する食品を提供することができる。
また、本発明の好ましい実施の形態によれば、上記効果を奏するとともに、レシチンを必須の成分とする必要が無いため、レシチンを不要とできる分、低コストで製造することが可能となる。
[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, it is possible to provide an edible oil containing unrefined olive oil and a food containing the edible oil, which has excellent cold resistance and can maintain the good flavor of olive oil. it can.
In addition, according to a preferred embodiment of the present invention, it is possible to provide an edible oil containing unrefined olive oil and a food containing the edible oil, which have the above-described effects and has few miscellaneous odors and deteriorated odors. it can.
In addition, according to a preferred embodiment of the present invention, the above-described effects can be obtained, and it is not necessary to use lecithin as an essential component.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔食用油の耐冷性評価〕
表１に記載の配合にて食用油（試料）を製造し、それぞれについて、以下の手順で耐冷性の評価を行なった。評価結果を表１に示す。また、表２に記載の対照油についても同じ評価を行なった。評価結果を表２に示す。
[Evaluation of cold resistance of edible oil]
Edible oils (samples) were produced according to the formulation shown in Table 1, and each was evaluated for cold resistance according to the following procedure. The evaluation results are shown in Table 1. The same evaluation was performed for the control oils listed in Table 2. The evaluation results are shown in Table 2.
＜耐冷性の評価手順＞
（１）試料はビーカーの中であらかじめ１２０℃で５分間加熱した後、約３０℃に放冷した。
（２）試料を試料瓶（１００〜１２０ｍｌ、直径約５０ｍｍ）の８０〜９０％程度まで入れて栓をした後、ポリエチレンシートで栓及び瓶の口部を覆い、ゴム輪で固く締めた。
（３）試料瓶を水槽に入れ、水槽に氷水を加え、試料瓶を０℃に保った。
（４）０℃に保ったままで３日間（７２時間）経過した後に、試料瓶を取り出し、試料の状態を素早く観察した。計４名のパネルが目視で試料の外観を観察し、下記の６段階で評価した。透明容器に充填された食用油を棚に陳列し、一瞥した際に、透明に見える下記の４と５は問題がないため、平均４．０点以上を合格とした
５：清澄、４：結晶浮遊、３：くもり、２：白濁、１：沈殿、０：固化
<Cooling resistance evaluation procedure>
(1) The sample was previously heated at 120 ° C. for 5 minutes in a beaker and then allowed to cool to about 30 ° C.
(2) After putting the sample up to about 80-90% of the sample bottle (100-120 ml, diameter: about 50 mm) and plugging it, the stopper and the mouth of the bottle were covered with a polyethylene sheet and tightened with a rubber ring.
(3) The sample bottle was placed in a water tank, ice water was added to the water tank, and the sample bottle was kept at 0 ° C.
(4) After 3 days (72 hours) with the temperature kept at 0 ° C., the sample bottle was taken out and the state of the sample was quickly observed. A total of four panels visually observed the appearance of the sample and evaluated it in the following six stages. When the cooking oil filled in the transparent container is displayed on the shelf and glanced, there is no problem with the following 4 and 5 that appear transparent, so an average of 4.0 points or more was passed. 5: Clarity, 4: Crystal Floating, 3: Cloudy, 2: Cloudy, 1: Precipitated, 0: Solidified
表１及び表２に記載の原料は以下の表３の通りであり、いずれも日清オイリオグループ株式会社製である。 The raw materials described in Table 1 and Table 2 are as shown in Table 3 below, both of which are manufactured by Nisshin Oillio Group, Inc.
なお、「エキストラバージンオリーブオイル６５〜３０質量％、高オレイン酸低リノレン酸菜種油３５〜７０質量％」では、上記手順と同様にして５日間（１２０時間）経過した後に観察した場合においても、それぞれ表１と同等の結果（平均４〜５点）が得られた。 In addition, in "extra virgin olive oil 65-30 mass%, high oleic acid low linolenic acid rapeseed oil 35-70 mass%", even when observed after 5 days (120 hours) in the same manner as above, Results equivalent to Table 1 (average of 4 to 5 points) were obtained.
〔ドレッシングの耐冷性評価〕
表４に記載の配合にて製造した食用油を用いてドレッシング（試料）を製造し、それぞれについて、以下の手順で耐冷性の評価を行なった。評価結果を表４に示す。また、表５に記載の対照油を用いてドレッシング（試料）を製造し、これらについても同じ評価を行なった。評価結果を表５に示す。
[Evaluation of cold resistance of dressing]
Dressings (samples) were produced using the edible oil produced according to the formulation shown in Table 4, and each was evaluated for cold resistance according to the following procedure. The evaluation results are shown in Table 4. In addition, dressings (samples) were produced using the control oils described in Table 5, and the same evaluation was performed on these. The evaluation results are shown in Table 5.
＜耐冷性の評価手順＞
（１）表４に記載の配合にて製造した食用油１００g、食酢５０g、食塩１．６g（事前に食酢に溶解）を試料瓶（２００ｇ、ＰＥＴボトル）に入れ、栓をし、試料瓶を２０回よく振り混ぜてドレッシング（試料）を製造した。
（２）試料瓶を０℃の恒温槽にて静置した。
（３）３日間（７２時間）経過した後に、試料瓶を取り出し、試料の状態を素早く観察した。計４名のパネルが目視で試料の油層（上層）の外観を観察し、下記の６段階で評価した。ドレッシング使用時に混和することのできる平均５〜２点を合格とした。
５：清澄、４：結晶浮遊、３：くもり、２：白濁、１：沈殿、０：固化
<Cooling resistance evaluation procedure>
(1) 100 g of edible oil, 50 g of vinegar, and 1.6 g of sodium chloride (dissolved in vinegar in advance) produced with the composition shown in Table 4 are put in a sample bottle (200 g, PET bottle), stoppered, and the sample bottle is A dressing (sample) was prepared by shaking well 20 times.
(2) The sample bottle was left still in a 0 ° C. constant temperature bath.
(3) After 3 days (72 hours), the sample bottle was taken out and the state of the sample was quickly observed. A total of four panel members visually observed the appearance of the oil layer (upper layer) of the sample and evaluated it in the following six stages. An average of 5 to 2 points that can be mixed when using the dressing was regarded as acceptable.
5: Clear, 4: Crystal floating, 3: Cloudy, 2: Cloudy, 1: Precipitation, 0: Solidification
表４及び表５に記載の原料は前記の表３の通りであり、いずれも日清オイリオグループ株式会社製である。 The raw materials described in Tables 4 and 5 are as shown in Table 3 above, both of which are manufactured by Nisshin Oillio Group.
〔食用油の風味の評価〕
表６及び表７に記載の配合にて食用油（試料）を製造し、それぞれについて、以下の手順で風味（生風味及び加熱後の風味）の評価を行なった。生風味の評価結果を表６に示し、加熱後の風味の評価結果を表７に示す。
[Evaluation of flavor of cooking oil]
Edible oils (samples) were produced according to the formulations shown in Table 6 and Table 7, and the flavor (raw flavor and flavor after heating) was evaluated for each of the following procedures. The evaluation results of raw flavor are shown in Table 6, and the evaluation results of flavor after heating are shown in Table 7.
＜生風味の評価手順＞
（１）計４名のパネルが大さじ１杯の試料を口に含み、オリーブオイルのフルーティな風味、及び残部油脂に由来する雑臭又は劣化臭のそれぞれについて、下記の１３段階で評価し、平均値を算出した。
６：極めて強い、５．５：５と６の中間、５：強い、４．５：４と５の中間
４：やや強い、３．５：３と４の中間、３：普通、２．５：２と３の中間
２：やや弱い、１．５：１と２の中間、１：弱い、０．５：０と１の中間
０：極めて弱い
（２）オリーブオイルの風味[Ａ]は、点数が高いほど望ましく、残部油脂に由来する雑臭又は劣化臭[Ｂ]は点数が低いほど望ましい。[Ａ]と[Ｂ]の差（[Ａ]−[Ｂ]）が２．０点以上の場合、一般的なピュアオリーブオイル（エキストラバージンオリーブオイル３０％、精製オリーブオイル７０％）と同等以上の風味であり好ましい。一般的なピュアオリーブオイルが２．０点であり、これと同等以上であれば、良好なオリーブ風味であるため、２．０点以上を合格の目安とした。
<Raw flavor evaluation procedure>
(1) A total of 4 panelists have a sample of 1 tablespoon in their mouths. The fruity flavor of olive oil and the miscellaneous odors or degraded odors derived from the remaining fats and oils are evaluated in the following 13 levels. The value was calculated.
6: Extremely strong, 5.5: Intermediate between 5 and 5, 5: Strong, Intermediate between 4.5: 4 and 5, 4: Strongly, 3.5: Intermediate between 3 and 4, 3: Normal, 2.5 : Intermediate between 2 and 3: Slightly weak, 1.5: 1 and intermediate, 1: weak, 0.5: 0 and intermediate between 0: extremely weak (2) The olive oil flavor [A] is The higher the score, the more desirable, and the lower the score for the miscellaneous odor or deteriorated odor [B] derived from the remaining fat and oil, the more desirable. When the difference between [A] and [B] ([A]-[B]) is 2.0 or more, it is equal to or more than that of general pure olive oil (30% extra virgin olive oil, 70% refined olive oil) This is preferable. General pure olive oil has a score of 2.0, and if it is equal to or higher than this, it has a good olive flavor.
＜加熱後の風味の評価手順＞
（１）試料瓶（２００ｍｌ、ビーカー）に試料を５０ｍｌ入れ、これを１８０℃で３分間、加熱した。その後、室温で６０分間、放冷した。
（２）計４名のパネルが大さじ１杯の試料を口に含み、オリーブオイルのフルーティな風味、及び残部油脂に由来する雑臭又は劣化臭のそれぞれについて、下記の１３段階で評価し、平均値を算出した。
６：極めて強い、５．５：５と６の中間、５：強い、４．５：４と５の中間
４：やや強い、３．５：３と４の中間、３：普通、２．５：２と３の中間
２：やや弱い、１．５：１と２の中間、１：弱い、０．５：０と１の中間
０：極めて弱い
（３）オリーブオイルの風味[Ａ]は、点数が高いほど望ましく、残部油脂に由来する雑臭又は劣化臭[Ｂ]は点数が低いほど望ましい。[Ａ]と[Ｂ]の差（[Ａ]−[Ｂ]）が０．０点以上の場合、一般的なピュアオリーブオイル（エキストラバージンオリーブオイル３０％、精製オリーブオイル７０％）と同等以上の風味であり好ましい。一般的なピュアオリーブオイルが０．０点であり、これと同等以上の風味を求めたため、０．０点以上を合格の目安とした。
<Procedure for evaluation of flavor after heating>
(1) 50 ml of a sample was placed in a sample bottle (200 ml, beaker) and heated at 180 ° C. for 3 minutes. Then, it was left to cool at room temperature for 60 minutes.
(2) A panel of 4 people including a sample of 1 tablespoon in the mouth, the fruity flavor of olive oil, and the miscellaneous odors or degraded odors derived from the remaining fats and oils were evaluated in the following 13 levels, and the average The value was calculated.
6: Extremely strong, 5.5: Intermediate between 5 and 5, 5: Strong, Intermediate between 4.5: 4 and 5, 4: Strongly, 3.5: Intermediate between 3 and 4, 3: Normal, 2.5 : Intermediate between 2 and 3: Slightly weak, between 1.5: 1 and 2, 1: weak, between 0.5: 0 and 0: very weak (3) The olive oil flavor [A] is The higher the score, the more desirable, and the lower the score for the miscellaneous odor or deteriorated odor [B] derived from the remaining fat and oil, the more desirable. When the difference between [A] and [B] ([A]-[B]) is 0.0 or more, it is equal to or more than general pure olive oil (30% extra virgin olive oil, 70% refined olive oil) This is preferable. General pure olive oil has a score of 0.0, and a flavor equivalent to or higher than this was determined.
表６及び表７に記載の原料は前記の表３の通りであり、いずれも日清オイリオグループ株式会社製である。また、表中の「精製オリーブ」は、商品名ボスコ エキストラバージンオリーブオイルを精製することにより製造した精製オリーブオイルである。精製処理は、アルカリ脱酸処理、脱色処理（活性白土１％）、減圧脱臭処理（２４０℃、９０分）を行った。 The raw materials described in Tables 6 and 7 are as shown in Table 3 above, both of which are manufactured by Nisshin Oillio Group. “Purified olive” in the table is a refined olive oil produced by purifying Bosco extra virgin olive oil. As the purification treatment, alkali deoxidation treatment, decolorization treatment (active clay 1%), and vacuum deodorization treatment (240 ° C., 90 minutes) were performed.
〔食用油を含有する食品の風味の評価〕
表８、表９および表１０に記載の配合にて食用油を含有する食品の風味を評価した。セパレートドレッシングの評価結果を表８に示し、マヨネーズの評価結果を表９に示し、揚げ物の評価結果を表１０に示す。
[Evaluation of flavor of food containing edible oil]
The flavors of foods containing edible oils were evaluated using the formulations shown in Table 8, Table 9, and Table 10. The evaluation result of separate dressing is shown in Table 8, the evaluation result of mayonnaise is shown in Table 9, and the evaluation result of fried food is shown in Table 10.
＜セパレートドレッシングの評価手順＞
（１）表８に記載の配合にて製造した食用油１００g、食酢５０g、食塩１．６g（事前に食酢に溶解）を試料瓶（２００ｇ、ＰＥＴボトル）に入れ、栓をし、試料瓶を２０回よく振り混ぜてドレッシング（試料）を製造した。
（２）計４名のパネルがドレッシングの風味を評価した。
<Evaluation procedure for separate dressing>
(1) 100 g of edible oil, 50 g of vinegar, 1.6 g of sodium chloride (dissolved in vinegar in advance) produced in the composition shown in Table 8 are put in a sample bottle (200 g, PET bottle), stoppered, and the sample bottle A dressing (sample) was prepared by shaking well 20 times.
(2) A total of four panels evaluated the flavor of the dressing.
＜マヨネーズの評価＞
（１）表９に記載の配合にて製造した食用油１８０ｇ、卵５５ｇ、食酢２３ｇ、食塩２ｇ、マスタード１ｇ、砂糖１ｇをフードプロセッサーを用いよく攪拌してマヨネーズを製造した。
（２）計４名のパネルがマヨネーズの風味を評価した。
<Evaluation of mayonnaise>
(1) 180 g of edible oil, 55 g of eggs, 23 g of vinegar, 2 g of salt, 1 g of mustard, and 1 g of sugar produced with the formulation shown in Table 9 were stirred well using a food processor to produce mayonnaise.
(2) A total of four panels evaluated the flavor of mayonnaise.
＜揚げ物の評価手順＞
（１）表１０に記載の配合にて製造した食用油８００ｇで揚げ物を行った。
（２）計４名のパネルが揚げ物の風味を評価した。
<Fried food evaluation procedure>
(1) A deep-fried food was prepared with 800 g of edible oil produced according to the formulation shown in Table 10.
(2) A total of four panels evaluated the flavor of fried food.
表１，４，６，７，８，９，１０より、エキストラバージンオリーブオイル４５〜６５質量％と高オレイン酸低リノレン酸菜種油５５〜３５質量％を配合して製造した食用油は、耐冷性に優れ、かつ風味も良好であることが分かる。また、当該食用油を含有するドレッシングの耐冷性も優れ、風味も良好であることが分かる。 From Tables 1, 4, 6, 7, 8, 9, and 10, edible oil produced by blending 45 to 65% by mass of extra virgin olive oil and 55 to 35% by mass of high oleic acid and low linolenic acid rapeseed oil is cold resistant. It is understood that the flavor is excellent and the flavor is also good. Moreover, it turns out that the cold resistance of the dressing containing the said edible oil is also excellent, and its flavor is also favorable.
Claims (4)
The foodstuff containing the edible oil of any one of Claims 1-3.
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| JP2017093298A (en) * | 2015-11-18 | 2017-06-01 | 日清オイリオグループ株式会社 | Separated liquid seasoning |
| JP2019033686A (en) * | 2017-08-15 | 2019-03-07 | 昭和産業株式会社 | Fat composition for cooking |
| JP7000071B2 (en) | 2017-08-15 | 2022-01-19 | 昭和産業株式会社 | Oil composition for cooking |
| US11278037B2 (en) | 2017-09-22 | 2022-03-22 | Conopco Inc. | Composition comprising vegetable oil and apple cider vinegar |
| US11910804B2 (en) | 2017-09-22 | 2024-02-27 | Conopco Inc. | Composition comprising vegetable oil and apple cider vinegar |
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