JP2013081475A - Method of manufacturing fat composition containing lecithin and method of preventing precipitation of lecithin - Google Patents
Method of manufacturing fat composition containing lecithin and method of preventing precipitation of lecithin Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
Abstract
Description
本発明は、保存性、離型性に優れたレシチン含有油脂組成物の製造方法及びレシチン含有油脂組成物におけるレシチン沈降防止方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a lecithin-containing oil and fat composition excellent in preservability and releasability and a method for preventing lecithin precipitation in a lecithin-containing oil and fat composition.
特許文献１（特開平７−１７０９１０号公報）には、ポリグリセリン中鎖脂肪酸エステル及び中鎖脂肪酸トリグリセライド、またはポリグリセリン中鎖脂肪酸エステルに対し、所定量のレシチン、モノグリセライド、有機酸モノグリセライド、ソルビタン脂肪酸エステル、プロピレングリコ−ル脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステルから選ばれる１種もしくは２種以上の分散剤を配合してなる離型油が開示されている。 Patent Document 1 (JP-A-7-170910) discloses a predetermined amount of lecithin, monoglyceride, organic acid monoglyceride, sorbitan fatty acid with respect to polyglycerin medium chain fatty acid ester and medium chain fatty acid triglyceride, or polyglycerin medium chain fatty acid ester. A release oil comprising one or more dispersants selected from esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters is disclosed.
また、特許文献２（特開平６−２５３７３８号公報）には、構成脂肪酸組成がモノエン酸に富む油脂、中鎖飽和トリグリセリド、ＨＬＢが７以下のポリグリセリン脂肪酸エステル、ＨＬＢが７以下の蔗糖脂肪酸エステル、並びにレシチン若しくはリゾレシチンを混合溶解してなる離型油組成物が開示されている。 Patent Document 2 (Japanese Patent Application Laid-Open No. 6-253737) discloses fats and oils rich in monoenoic acid, medium-chain saturated triglycerides, polyglycerin fatty acid esters having an HLB of 7 or less, and sucrose fatty acid esters having an HLB of 7 or less. And a release oil composition obtained by mixing and dissolving lecithin or lysolecithin.
また、特許文献３（特開平５−２０９１８７号公報）には、飽和脂肪酸含有量と不飽和脂肪酸含有量との比が０．１３以下でトランス型脂肪酸の含有量が５％以下の植物油にポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチンを添加してなる耐寒性植物油が開示されている。 Patent Document 3 (Japanese Patent Application Laid-Open No. 5-209187) discloses that a vegetable oil having a ratio of saturated fatty acid content to unsaturated fatty acid content of 0.13 or less and a trans fatty acid content of 5% or less A cold-resistant vegetable oil obtained by adding glycerin fatty acid ester, sucrose fatty acid ester, and lecithin is disclosed.
しかしながら、いずれも、レシチンを含有する油脂の保存性の問題に着眼するところがなく、その解決手段についても何ら記載されていない。 However, none of them is focused on the problem of storage stability of fats and oils containing lecithin, and no means for solving them is described.
本発明の目的は、レシチンを含有する油脂組成物であって、充分な離型性を有しながら、保存性に優れた油脂組成物の製造方法及びレシチン含有油脂組成物におけるレシチン沈降防止方法を提供することにある。 An object of the present invention is an oil and fat composition containing lecithin, a method for producing an oil and fat composition excellent in preservability while having sufficient releasability, and a method for preventing lecithin precipitation in a lecithin-containing oil and fat composition. It is to provide.
従来、酸価は油脂の劣化の指標となっており、酸価を低減するように油脂を精製していた。しかしながら、本発明者らは上記課題を解決するために鋭意検討した結果、あえて、油脂組成物の酸価を所定値とすることで、レシチンを含む油脂組成物であっても、充分な離型性を有しながら、保存性に優れた油脂組成物を得ることができることを見出し、本発明を完成した。 Conventionally, the acid value has been an indicator of the deterioration of fats and oils, and the fats and oils have been purified so as to reduce the acid value. However, as a result of intensive studies to solve the above problems, the present inventors dared to set the acid value of the oil and fat composition to a predetermined value, so that even a fat and oil composition containing lecithin can be sufficiently released. The present invention was completed by finding that an oil and fat composition excellent in storage stability can be obtained.
すなわち、本発明の１つは、酸価が０．６以上１．８以下になるように脂肪酸を油脂に添加して、レシチンを０．１重量％以上２重量％以下含有する油脂組成物を得ることを特徴とする、レシチン含有油脂組成物の製造方法である。
本発明のもう１つは、レシチンを０．１重量％以上２重量％以下含有する油脂組成物の酸価が０．６以上１．８以下になるように脂肪酸を添加することを特徴とする、レシチン含有油脂組成物のレシチン沈降防止方法である。
That is, one aspect of the present invention is to provide an oil / fat composition containing 0.1 to 2% by weight of lecithin by adding a fatty acid to the oil and fat so that the acid value is 0.6 to 1.8. It is a manufacturing method of the lecithin containing oil-fat composition characterized by obtaining.
Another aspect of the present invention is characterized in that a fatty acid is added so that the acid value of an oil-and-fat composition containing lecithin is 0.1 to 2% by weight is 0.6 to 1.8. The method for preventing lecithin sedimentation of a lecithin-containing fat composition.
本発明においては、前記レシチンが分画レシチンであることが好ましい。 In the present invention, the lecithin is preferably fractionated lecithin.
また、乳化剤を０．０１重量％以上５重量％以下含有することが好ましい。 Moreover, it is preferable to contain an emulsifier 0.01 to 5 weight%.
また、前記乳化剤が、ポリグリセリン縮合リシノール酸エステル及び／又はショ糖脂肪酸エステルであることが好ましい。 Moreover, it is preferable that the said emulsifier is polyglycerol condensed ricinoleic acid ester and / or sucrose fatty acid ester.
本発明によれば、充分な離型性を有しながら、保存性に優れた、レシチンを含有する油脂組成物を得ることができる。 According to the present invention, it is possible to obtain an oil and fat composition containing lecithin that has sufficient releasability and excellent storage stability.
本発明において用いられる油脂としては、例えば、パーム油、パーム核油、ヤシ油、コーン油、綿実油、大豆油、ナタネ油、米油、ヒマワリ油、サフラワー油、オリーブ油、落花生油、カボック油、胡麻油、月見草油、カカオ脂、シア脂、サル脂、牛脂、乳脂、豚脂、魚油、鯨油等の各種植物油脂及び動物油脂、並びにこれらに水素添加、分別及びエステル交換から選択される１又は２以上の処理を施した加工油脂が挙げられる。本発明では、これらの油脂から選ばれた１種又は２種以上を用いることができる。 Examples of the fats and oils used in the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kabok oil, 1 or 2 selected from sesame oil, evening primrose oil, cocoa butter, shea fat, monkey fat, beef fat, milk fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and hydrogenation, fractionation and transesterification The processed fats and oils which performed the above process are mentioned. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.
本発明において用いられるレシチンとしては、食品または食品添加物の分野で慣用的に用いられているレシチンを総称するものであって、大豆、菜種、コーン、ヒマワリ、パーム、落花生などの植物油精製時の副産物（例えば、脱ガム工程で発生する水和物）や卵黄などの粗原料から調製したペースト状のレシチンや、この粗原料を溶剤で分別して得た分画レシチン、それにこの粗原料を酵素処理して得た酵素分解レシチンなど、リン脂質を主成分とした混合物からなるレシチンである。 なお、このリン脂質とは、ホスファチジルコリン（以下「ＰＣ」と略称することもある）、ホスファチジルエタノールアミン、ホスファチジルイノシトール、ホスファチジルセリン、ホスファチジン酸や、これらのリゾ体を含むアシルグリセロ型リン脂質を指す。 The lecithin used in the present invention is a generic term for lecithin conventionally used in the field of food or food additives, and is used for refining vegetable oil such as soybean, rapeseed, corn, sunflower, palm, peanut and the like. Pasty lecithin prepared from raw materials such as by-products (for example, hydrates generated in the degumming process) and egg yolk, fractionated lecithin obtained by separating this raw material with a solvent, and this crude material as an enzyme treatment It is a lecithin composed of a mixture containing phospholipid as a main component, such as enzymatically decomposed lecithin obtained in the above manner. The phospholipid refers to phosphatidylcholine (hereinafter sometimes abbreviated as “PC”), phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid, and acyl glycero-type phospholipids containing these lysates.
本発明において、酸価とは、社団法人日本油化学会制定・基準油脂分析試験法（２．３．１−１９９６ 酸価）に従って測定された値である。酸価は、油脂組成物中の遊離脂肪酸の含量の指標である。 In the present invention, the acid value is a value measured according to the Japan Oil Chemists' Society established standard oil and fat analysis test method (2.3.1-1996 acid value). The acid value is an index of the content of free fatty acids in the oil and fat composition.
本発明の油脂組成物の酸価は、０．１より大きく８以下である。好ましくは、０．２以上５以下であり、より好ましくは０．５以上３以下であり、最も好ましくは、０．６以上１．８以下である。酸価が上記範囲よりも少ないと充分な沈降防止の効果が得られない場合がある。また、上記範囲を超えると発煙等の問題が生じる場合がある。 The acid value of the oil and fat composition of the present invention is greater than 0.1 and 8 or less. Preferably, it is 0.2 or more and 5 or less, more preferably 0.5 or more and 3 or less, and most preferably 0.6 or more and 1.8 or less. If the acid value is less than the above range, there may be a case where sufficient effect of preventing sedimentation cannot be obtained. Moreover, if it exceeds the above range, problems such as smoke may occur.
本発明の油脂組成物の酸価を調整するための方法として、例えば、精製した油脂（これが酸価の調整を受けるベース油の一例となる）に脂肪酸を所定量添加することが挙げられる。添加する脂肪酸は、食用のものであれば使用できる。好ましくはオレイン酸、リノール酸、リノレン酸である。これらの脂肪酸を添加することで、油脂組成物の劣化等の影響を押さえることができる。 As a method for adjusting the acid value of the oil and fat composition of the present invention, for example, a predetermined amount of a fatty acid is added to refined oil and fat (which is an example of a base oil that undergoes acid value adjustment). If the fatty acid to add is an edible thing, it can be used. Preferred are oleic acid, linoleic acid and linolenic acid. By adding these fatty acids, it is possible to suppress the influence such as deterioration of the oil and fat composition.
油脂組成物の酸価を調整するために添加する、オレイン酸、リノール酸、リノレン酸等の脂肪酸の、油脂組成物への添加量は、０．０５重量％以上４重量％以下が好ましい。より好ましくは０．２５重量％以上１．２重量％以下である。この範囲を超えて含有すると、発煙等の問題が生じる場合がある。 The addition amount of fatty acids such as oleic acid, linoleic acid, and linolenic acid, which are added to adjust the acid value of the oil and fat composition, to the oil and fat composition is preferably 0.05% by weight or more and 4% by weight or less. More preferably, it is 0.25 wt% or more and 1.2 wt% or less. If the content exceeds this range, problems such as smoke generation may occur.
また、油脂組成物の酸価を調整するための別の方法として、原油（精製工程の前の抽出油をいう）、精製工程の一部を省いた中間的油脂、ゴマ油、オリーブ油、及び、落花生油などを添加することが挙げられる。好ましくは、原油、脱酸処理工程を省いた中間的油脂、もしくは、ゴマ油、オリーブ油、落花生油がよく、より好ましくは脱酸処理工程を省いた中間的油脂、もしくは、ゴマ油、オリーブ油、落花生油であり、さらに好ましくは脱酸処理工程を省いた中間的油脂、もしくは落花生油であり、最も好ましくは脱酸処理工程を省いた中間的油脂である。 In addition, as another method for adjusting the acid value of the oil and fat composition, crude oil (referred to as extracted oil before the refining process), intermediate oil and fat, sesame oil, olive oil, and peanuts that omits a part of the refining process Adding oil etc. is mentioned. Preferably, crude oil, intermediate oil or fat without the deoxidation treatment process, or sesame oil, olive oil or peanut oil, more preferably intermediate oil or fat without the deoxidation treatment process, or sesame oil, olive oil or peanut oil. More preferably, it is an intermediate oil or fat without a deoxidation treatment step, or peanut oil, and most preferably an intermediate oil or fat without a deoxidation treatment step.
油脂の精製工程を例示すると、一般に、（抽出油）原油→脱ガム油→脱酸油→脱色油→脱臭油（精製油）の順に不純物が除かれる。それぞれの間の操作である「脱ガム処理」、「脱酸処理」、「脱色処理」、「脱臭処理」の工程は、それ自体としては一般的な、脱ガム処理、脱酸処理、脱臭処理などが採用される。 Exemplifying the oil refining process, impurities are generally removed in the order of (extracted oil) crude oil → degummed oil → deoxidized oil → decolorized oil → deodorized oil (refined oil). The steps of “degumming treatment”, “deoxidation treatment”, “decolorization treatment”, and “deodorization treatment”, which are operations between each of them, are general degumming treatment, deoxidation treatment, and deodorization treatment. Etc. are adopted.
脱ガム処理は、油分中に含まれるリン脂質を主成分とするガム質を水和除去する工程である。脱酸処理は、アルカリ水で処理することにより、油分中に含まれる遊離脂肪酸をセッケン分として除去する工程である。 The degumming treatment is a step of hydrating and removing the gums mainly composed of phospholipids contained in the oil. A deoxidation process is a process of removing the free fatty acid contained in oil as soap by processing with alkaline water.
脱色処理は、油分中に含まれる色素を活性白土に吸着させて除去する工程である。 The decoloring treatment is a step of removing the pigment contained in the oil by adsorbing it on the activated clay.
脱臭処理は、減圧下で水蒸気蒸留することによって油分中に含まれる揮発性有臭成分を除去する工程である。
そして、上記中間的油脂としては、上記の工程のうち、少なくとも脱酸処理工程を省いた油脂を用いることができる。
The deodorizing treatment is a step of removing volatile odorous components contained in the oil by steam distillation under reduced pressure.
And as said intermediate | middle fats and oils, the fats and oils which excluded the deoxidation process process at least among said processes can be used.
油脂組成物の酸価を調整するために含有する、原油、精製工程の一部を省いた中間的油脂、ゴマ油、オリーブ油、及び、落花生油のいずれか１種または２種以上の、油脂組成物への添加量は、２重量％以上３０重量％以下が好ましい。より好ましくは２重量％以上２５重量％以下である。この範囲を超えて含有すると、油脂組成物の炒め時の臭い等に問題が生じる場合がある。 Oil composition for adjusting the acid value of an oil or fat composition, one or more of crude oil, intermediate oil or fat without some refining steps, sesame oil, olive oil, and peanut oil The amount added to is preferably 2% by weight or more and 30% by weight or less. More preferably, it is 2 to 25% by weight. If the content exceeds this range, a problem may occur in the odor of the oil and fat composition when fried.
本発明で使用するレシチンの油脂組成物中の含有量は、好ましくは０．０５重量％以上４重量％以下である。より好ましくは０．０８重量％以上３重量％以下であり、さらに好ましくは０．１重量％以上２重量％以下であり、最も好ましくは０．２重量％以上１重量％以下である。少なすぎると充分な離型性を得ることができない場合がある。多すぎると着色や発煙等に問題が生じる場合がある。 The content of lecithin used in the present invention in the oil or fat composition is preferably 0.05% by weight or more and 4% by weight or less. More preferably, it is 0.08 to 3 weight%, More preferably, it is 0.1 to 2 weight%, Most preferably, it is 0.2 to 1 weight%. If the amount is too small, sufficient releasability may not be obtained. If the amount is too large, problems such as coloring and smoke generation may occur.
また、本発明の油脂組成物に使用するレシチンとしては、離型性の点でペースト状レシチンと分画レシチンが好ましく、風味の点を加味すると、分画レシチンがより好ましい。分画レシチンは、通常の方法に従って、調製することができる。 Moreover, as a lecithin used for the oil-fat composition of this invention, a paste-form lecithin and a fraction lecithin are preferable at the point of mold release property, and a fraction lecithin is more preferable when the point of flavor is added. Fractionated lecithin can be prepared according to a usual method.
分画レシチンは、ホスファチジルコリンの含量を高めたものであるが、好ましくは、ホスファチジルコリンの含有量が２５重量％以上のものであり、より好ましくは２８重量％以上のものであり、さらに好ましくは３０重量％以上のものである。ホスファチジルコリンの含量を高めることで、炒め時の離型性向上や油脂の着色を抑えること、油脂組成物の耐寒性向上が可能である。 The fractionated lecithin has an increased phosphatidylcholine content, but preferably has a phosphatidylcholine content of 25% by weight or more, more preferably 28% by weight or more, and even more preferably 30% by weight. % Or more. By increasing the content of phosphatidylcholine, it is possible to improve the releasability during frying, suppress the coloring of fats and oils, and improve the cold resistance of the fats and oils composition.
さらに、本発明では、その油脂組成物中に乳化剤を含有することが好ましい。乳化剤の含有量は、好ましくは０．０１重量％以上５重量％以下であり、より好ましくは０．１重量％以上３重量％以下であり、さらに好ましくは０．３重量％以上２重量％以下である。乳化剤を添加することで、更にレシチンの沈降防止を向上することができる。 Furthermore, in this invention, it is preferable to contain an emulsifier in the oil-fat composition. The content of the emulsifier is preferably 0.01% by weight to 5% by weight, more preferably 0.1% by weight to 3% by weight, and further preferably 0.3% by weight to 2% by weight. It is. By adding an emulsifier, the prevention of lecithin sedimentation can be further improved.
また、前記乳化剤は、好ましくは、ポリグリセリン縮合リシノール酸エステル及び／又はショ糖脂肪酸エステルであり、より好ましくはショ糖脂肪酸エステルである。これらの乳化剤を添加することで、更にレシチンの沈降防止を向上することができる。
本発明による油脂組成物が使用できる食品としては、油脂を用いる食品であればいずれでもよく、特に制限を受けることはないが、特に炒め調理を施す食品であれば、良好な離型性が発揮されるので好ましい。例えば、焼きそば、ホイコウロウ、八宝菜、チャーハン等の料理、一般的な肉類、野菜類、魚介類、卵等を使用した炒め物、焼き肉、餃子などが挙げられる。
The emulsifier is preferably a polyglycerin condensed ricinoleic acid ester and / or a sucrose fatty acid ester, and more preferably a sucrose fatty acid ester. By adding these emulsifiers, prevention of sedimentation of lecithin can be further improved.
The food that can be used for the oil and fat composition according to the present invention may be any food that uses oil and fat, and is not particularly limited. This is preferable. Examples thereof include dishes such as fried noodles, hoikorou, happo vegetables, and fried rice, fried foods using general meats, vegetables, seafood, eggs and the like, grilled meat, and dumplings.
以下に実施例及び比較例を示して本発明について更に詳しく説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.
以下において、油脂は次のものを使用した。
大豆油（株式会社Ｊ−オイルミルズ社製、酸価：０．０５）
菜種油（株式会社Ｊ−オイルミルズ社製、酸価：０．０５）
ゴマ油（株式会社Ｊ−オイルミルズ社製、商品名：ごま油好きのごま油、酸価：１．５）
オリーブ油（株式会社Ｊ−オイルミルズ社製、商品名：オリーブオイルエクストラヴァージンオリーブ、酸価：０．５）
落花生油（株式会社太田油脂社製、酸価：０．８）
パームオレイン（株式会社Ｊ−オイルミルズ社製、ヨウ素価６７、酸価：０．０５）
大豆原油（株式会社Ｊ−オイルミルズ社製、酸価：１．２）
大豆脱酸油（株式会社Ｊ−オイルミルズ製、酸価：０．２）
大豆脱色油（株式会社Ｊ−オイルミルズ製、酸価：０．１）
In the following, the following oils and fats were used.
Soybean oil (manufactured by J-Oil Mills, acid value: 0.05)
Rapeseed oil (manufactured by J-Oil Mills, acid value: 0.05)
Sesame oil (manufactured by J-Oil Mills Co., Ltd., trade name: sesame oil that likes sesame oil, acid value: 1.5)
Olive oil (manufactured by J-Oil Mills Co., Ltd., trade name: olive oil extra virgin olive, acid value: 0.5)
Peanut oil (Ota Oil & Fat Co., Ltd., acid value: 0.8)
Palm olein (manufactured by J-Oil Mills, Inc., iodine value 67, acid value: 0.05)
Soybean crude oil (manufactured by J-Oil Mills, Inc., acid value: 1.2)
Soybean deoxidized oil (manufactured by J-Oil Mills, acid value: 0.2)
Soybean decolorizing oil (manufactured by J-Oil Mills, acid value: 0.1)
また、レシチン等は次のものを使用した。
ペースト状レシチン（株式会社Ｊ−オイルミルズ社製 商品名：ＡＹレシチン）
酸価：２５、ＰＣ含量：２０重量％
分画レシチン（株式会社辻製油社製 商品名：ＰＣ−３５）
酸価：１８、ＰＣ含量：３５重量％
酵素分解レシチン（株式会社花王社製 商品名：ベネコート）
酸価：５０、ＰＣ含量：１０重量％
ショ糖脂肪酸エステル（株式会社三菱化学フーズ社製 商品名：リョートーシュガーエステル ＥＲ−２９０）
ポリグリセリン縮合リシノール酸エステル（株式会社阪本薬品工業社製 商品名：ＳＹグリスター ＣＲ−ＥＤ）
オレイン酸（和光純薬株式会社製）
リノール酸（ＳＩＧＭＡ社製）
リノレン酸（ＳＩＧＭＡ社製）
Moreover, the following were used for lecithin.
Pasty lecithin (trade name: AY lecithin, manufactured by J-Oil Mills Co., Ltd.)
Acid value: 25, PC content: 20% by weight
Fractionated lecithin (trade name: PC-35, manufactured by Sakai Oil Co., Ltd.)
Acid value: 18, PC content: 35% by weight
Enzymatically decomposed lecithin (trade name: Benecoat manufactured by Kao Corporation)
Acid value: 50, PC content: 10% by weight
Sucrose fatty acid ester (trade name: Ryoto Sugar Ester ER-290, manufactured by Mitsubishi Chemical Foods, Inc.)
Polyglycerin-condensed ricinoleic acid ester (trade name: SY Glyster CR-ED, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
Oleic acid (Wako Pure Chemical Industries, Ltd.)
Linoleic acid (manufactured by SIGMA)
Linolenic acid (manufactured by SIGMA)
〔酸価の測定方法〕
社団法人日本油化学会制定・基準油脂分析試験法（２．３．１−１９９６ 酸価）に従って測定した。
[Method of measuring acid value]
It was measured according to the Japan Oil Chemists' Society established standard oil and fat analysis test method (2.3.1-1996 acid value).
〔ホスファチジルコリン（ＰＣ）の測定方法〕
社団法人日本油化学会制定・基準油脂分析試験法（４．３．３．２−１９９６ リン脂質組成）に従って測定した。
[Measurement method of phosphatidylcholine (PC)]
It was measured according to the Japan Oil Chemists' Society established standard oil and fat analysis test method (4.3.3.2-1996 phospholipid composition).
〔試験例１〕
水分量を１００ｐｐｍとした大豆油を６０℃に保温し、表１に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、以下の試験を行なった。
[Test Example 1]
Soybean oil with a moisture content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 1 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the following tests were done after measuring an acid value.
〔高湿度条件での保存試験〕
１００ｍｌのガラス容器に油脂組成物５０ｇを入れ、開栓状態、温度１８℃、湿度９０％で保管した。経時的に外観を観察し、曇り・沈殿の発生を下記評価基準により評価した。
（評価基準）
５：１０日以上曇り・沈殿なし
４：７日後曇り・沈殿あり
３：５日後曇り・沈殿あり
２：３日後曇り・沈殿あり
１：１日後曇り・沈殿あり
[Storage test under high humidity conditions]
In a 100 ml glass container, 50 g of the oil / fat composition was placed, and stored in an open state at a temperature of 18 ° C. and a humidity of 90%. The appearance was observed over time, and the occurrence of cloudiness and precipitation was evaluated according to the following evaluation criteria.
(Evaluation criteria)
5: More than 10 days cloudy / no precipitation 4: Cloudy / precipitation after 7 days 3: Cloudy / precipitation after 5 days 2: Cloudy / precipitation after 3 days 1: Cloudy / precipitation after 1: 1 days
〔離型性の評価〕
中華鍋を２００℃まで加熱し、高湿度条件で１０日間保存後の油脂組成物２０ｇを投入し、豚肉８０ｇ、もやし５０ｇ、麺２００ｇ、塩１ｇ、こしょう１ｇの順で計２分炒めた。炒め調理後中華鍋にくっついている具材の量で離型性を下記評価基準により評価した。
（評価基準）
４：非常に良い
３：良い
２：やや良い
１：悪い
[Evaluation of releasability]
The wok was heated to 200 ° C., and 20 g of the oil and fat composition after storage for 10 days under high humidity conditions was added. The releasability was evaluated according to the following evaluation criteria based on the amount of ingredients stuck to the wok after fried cooking.
(Evaluation criteria)
4: Very good 3: Good 2: Slightly good 1: Bad
〔炒め調理時の発煙評価〕
中華鍋を２００℃まで加熱し、高湿度条件で１０日間保存後の後の油脂組成物２０ｇを投入し、豚肉８０ｇ、もやし５０ｇ、麺２００ｇ、塩１ｇ、こしょう１ｇの順で計２分炒めた。炒め調理中の発煙量を下記評価基準により評価した。
（評価基準）
４：発煙なし
３：発煙少ない
２：発煙やや多い
１：発煙多い
[Smoke evaluation during fried cooking]
The wok was heated to 200 ° C. and 20 g of the fat composition after storage for 10 days under high humidity conditions was added. . The amount of smoke generated during fried cooking was evaluated according to the following evaluation criteria.
(Evaluation criteria)
4: No smoke 3: Smoke is low 2: Smoke is slightly high 1: Smoke is high
表１に示されるように、レシチンを含有する油脂組成物においては、高湿度条件での保存時に、そのレシチンにより曇り・沈殿が生じてしまうことが明らかとなった（比較例１−２）。そして、リノール酸の添加により油脂組成物の酸価を０．１より大きくすると、曇り・沈殿の発生が抑制されることが明らかとなった（参考例１−１、参考例１−２、実施例１−３、実施例１−４、参考例１−５、参考例１−６）。特に酸価を１以上に調整すると、曇り・沈殿の発生に対する抑制効果が顕著であった。また、高湿度条件での保存時にレシチンによる曇り・沈殿が生じた油脂組成物では充分な離型性が得られなかったのに対して、酸価を調整して、曇り・沈殿の発生を抑制すると、充分な離型性を示した。一方、リノール酸を添加しすぎると、調理中の発煙が多くなる傾向がみられた。 As shown in Table 1, in the oil and fat composition containing lecithin, it was revealed that the lecithin caused fogging and precipitation when stored under high humidity conditions (Comparative Example 1-2). And it became clear that generation | occurrence | production of cloudiness and precipitation will be suppressed when the acid value of an oil-fat composition is made larger than 0.1 by addition of linoleic acid (reference example 1-1, reference example 1-2, implementation). Example 1-3, Example 1-4, Reference Example 1-5, Reference Example 1-6). In particular, when the acid value was adjusted to 1 or more, the effect of suppressing the occurrence of clouding and precipitation was remarkable. In addition, the oil composition with cloudiness / precipitation caused by lecithin during storage under high humidity conditions did not provide sufficient releasability, but the acid value was adjusted to suppress the occurrence of cloudiness / precipitation. As a result, sufficient releasability was exhibited. On the other hand, when linoleic acid was added too much, there was a tendency for fuming during cooking to increase.
〔試験例２〕
水分量を１００ｐｐｍとした大豆油を６０℃に保温し、表２に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、試験例１と同様の試験を行なった。
[Test Example 2]
Soybean oil with a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 2 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.
表２に示されるように、リノール酸の添加により酸価を１に調整した油脂組成物においては、レシチンを０．０５重量％以上含有することで、離型性の向上の効果が得られた。特にレシチンを０．３重量％以上含有することで、より良好な離型性を示した。 As shown in Table 2, in the oil and fat composition in which the acid value was adjusted to 1 by addition of linoleic acid, the effect of improving releasability was obtained by containing 0.05% by weight or more of lecithin. . In particular, by including lecithin in an amount of 0.3% by weight or more, better release properties were exhibited.
〔試験例３〕
水分量を１００ｐｐｍとした大豆油を６０℃に保温し、表３に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、試験例１と同様の試験を行なった。
[Test Example 3]
Soybean oil with a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed with the formulation shown in Table 3 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.
表３に示されるように、リノール酸の添加により酸価を１に調整した油脂組成物において、レシチンとしてペースト状レシチン、分画レシチン、酵素処理レシチンのいずれを用いた場合も、離型性に優れ、高湿度条件下で曇り・沈殿が生じにくかった。特に、分画レシチンが、離型性の効果に優れていた。 As shown in Table 3, in the oil and fat composition in which the acid value was adjusted to 1 by adding linoleic acid, when any of pasty lecithin, fractionated lecithin, and enzyme-treated lecithin was used as the lecithin, the release property was improved. It was excellent and hardly clouded or precipitated under high humidity conditions. In particular, fractionated lecithin was excellent in releasability.
〔試験例４〕
水分量を１００ｐｐｍとした大豆油を６０℃に保温し、表４に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、試験例１と同様の試験を行なった。
[Test Example 4]
Soybean oil with a moisture content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 4 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.
表４に示されるように、油脂組成物の酸価を調整するための脂肪酸としてオレイン酸、リノール酸、リノレン酸のいずれを用いた場合も、高湿度条件下での曇り・沈殿の発生に対する抑制効果を有しており、充分な離型性が得られた。 As shown in Table 4, even when any of oleic acid, linoleic acid, and linolenic acid is used as the fatty acid for adjusting the acid value of the oil / fat composition, suppression against the occurrence of cloudiness / precipitation under high humidity conditions It had an effect and sufficient releasability was obtained.
〔試験例５〕
水分量を１００ｐｐｍとした大豆油を６０℃に保温し、表５に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、試験例１と同様の試験を行なった。
[Test Example 5]
Soybean oil with a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 5 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.
表５に示されるように、油脂組成物の酸価を調整するためにいずれの油を用いた場合も、高湿度条件下での曇り・沈殿の発生に対する抑制効果を有しており、離型性の向上の効果が得られた。特に、風味の面で脱酸油、落花生油が優れていた。 As shown in Table 5, when any oil is used to adjust the acid value of the oil and fat composition, it has an inhibitory effect on the occurrence of fogging and precipitation under high humidity conditions, and is released from the mold. The effect of improving the property was obtained. In particular, deoxidized oil and peanut oil were excellent in terms of flavor.
〔試験例６〕
水分量を１００ｐｐｍとした各油（大豆油、菜種油、又はパームオレイン）を６０℃に保温し、表６に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、試験例１と同様の試験を行なった。
[Test Example 6]
Each oil (soybean oil, rapeseed oil, or palm olein) with a water content of 100 ppm is kept at 60 ° C., and other ingredients are added and mixed in the formulation shown in Table 6 and dissolved sufficiently to obtain an oil and fat composition. Was prepared. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.
表６に示されるように、ベース油として大豆油、菜種油、パームオレインのいずれを用いた場合も、レシチンを添加するとともに酸価を調整することで、高湿度条件下で曇り・沈殿が生じにくく、充分な離型性を有する油脂組成物が得られた。 As shown in Table 6, when any of soybean oil, rapeseed oil, and palm olein is used as the base oil, clouding and precipitation are unlikely to occur under high humidity conditions by adding lecithin and adjusting the acid value. Thus, an oil and fat composition having sufficient releasability was obtained.
〔試験例７〕
水分を１００ｐｐｍとした大豆油を６０℃に保温し、表７に記載した配合で他の原料を添加・混合して、充分に溶解し、油脂組成物を調製した。得られた油脂組成物について、酸価を測定後、試験例１と同様の試験を行なった。
[Test Example 7]
Soybean oil having a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 7 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.
表７に示されるように、乳化剤を添加することで、高湿度条件下での曇り・沈殿の発生に対する抑制効果を、更に向上させることができた。特にショ糖脂肪酸エステルの効果が高いことが判った。 As shown in Table 7, by adding an emulsifier, it was possible to further improve the inhibitory effect on the occurrence of cloudiness and precipitation under high humidity conditions. It was found that the effect of sucrose fatty acid ester was particularly high.
〔試験例８〕
中華鍋を２００℃まで加熱し、参考例１−１の油脂組成物２０ｇを投入し、豚肉８０ｇ、もやし５０ｇ、麺２００ｇ、塩１ｇ、こしょう１ｇの順で計２分炒め、焼きそばを調理した。
焦げ付きが少なく、風味等良好な焼きそばを食することができた。
[Test Example 8]
The wok was heated to 200 ° C., and 20 g of the oil / fat composition of Reference Example 1-1 was added.
I was able to eat fried noodles with little scorch and good flavor.
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| JP6774703B2 (en) * | 2014-12-26 | 2020-10-28 | 花王株式会社 | Oil composition |
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| JP6315828B2 (en) * | 2015-11-02 | 2018-04-25 | 日清オイリオグループ株式会社 | Oil and fat composition for heating and cooking and method for producing the oil and fat composition for heating and cooking |
| JP7359539B2 (en) * | 2018-03-29 | 2023-10-11 | 日清オイリオグループ株式会社 | Oil and fat compositions, oil and fat compositions for cooking, methods for producing oil and fat compositions for cooking, and methods for suppressing increases in acid value and color tone in oil and fat compositions |
| KR102215407B1 (en) * | 2018-10-29 | 2021-02-10 | 건국대학교 산학협력단 | Vegetable meat prepared with vegetable fat and method for preparing the same |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP2013081476A (en) | 2013-05-09 |
| JP5209148B1 (en) | 2013-06-12 |
| JP5374652B2 (en) | 2013-12-25 |
| CN103763933A (en) | 2014-04-30 |
| JPWO2013031333A1 (en) | 2015-03-23 |
| WO2013031333A1 (en) | 2013-03-07 |
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