JP2015057979A - Fat having improved oxidation stability and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat composition having high oxidation stability and a method for producing the same by using an easily obtainable and inexpensive material.SOLUTION: High oxidation stability can be imparted to a fat by adding thereto 20 to 1000 ppm of a potassium salt of a weak acid without changing fatty acid compositions and physical properties. The potassium salt of a weak acid includes at least one compound selected from potassium carbonate, potassium bicarbonate, and potassium lactate. Furthermore, food products using the fat having improved oxidation stability are prevented from occurrence of a rancid odor and quality deterioration caused by oxidation of the fat or fats.

Description

The present invention relates to an oil and fat having improved oxidation stability, a production method, and a food containing the same.

Oils and fats, or foods, cosmetics, pharmaceuticals, quasi-drugs, feeds, and other products that contain oils and fats are oxidized, causing resinification, off-flavours, coloring, discoloration, generation of toxic substances, or reduction in nutritional value, It is well known to mimic the deterioration.
Conventionally, various techniques have been used to improve oxidation stability.

The first is a method of modifying the fatty acid composition of triglycerides contained in fats and oils by methods such as fractionation and hydrogenation. For example, Patent Document 1 describes a method of preparing a fatty acid composition by mixing palm oil fractionated soft oil and hard oil. In such a method, the solid fat content at each melting point and each temperature, that is, physical The properties change, which is not preferable.

The second is a method of removing substances that inhibit oxidative stability when refining fats and oils. For example, Patent Document 2 describes a method for purifying fats and oils, characterized in that the fats and oils are deoxidized, brought into contact with phytic acid, and then decolorized with activated carbon and / or clay. Is suitable for special fats and oils such as fish oils and diatoms, etc., which have a large amount of substances that inhibit oxidative stability (for example, iron), but are commonly distributed in palm oil, rapeseed oil, soybean oil and processed oils and fats thereof. Does not have a sufficient effect.

The third is a method in which a substance having an antioxidant effect, that is, an antioxidant is added to fats and oils. Conventionally, synthetic antioxidants such as butylhydroxyanisole (hereinafter referred to as BHA) and butylhydroxytoluene (hereinafter referred to as BHT) as antioxidants, and tocopherols and catechins as antioxidants originating from natural products , L-ascorbic acid, sezamorin in sesame oil, caffeic acid derivative, melanoidin, amino acid, phytic acid, tea leaf extract, spice extract such as rosemary and sage, etc., alone or mixtures thereof have been used . (For example, Patent Document 3) However, some synthetic antioxidants have a problem that their use is regulated by laws and regulations in some countries, and with natural antioxidants, vitamin E and its derivatives have an antioxidant action. On the other hand, substances having a relatively strong antioxidative action such as catechins are expensive.

As fats and oils to which potassium salt is added, Patent Document 4 contains potassium salt and sodium salt, the content of potassium is 0.05 to 0.3% by weight, and the weight ratio of sodium to potassium is 1: A plastic emulsified oil / fat composition characterized by being 2.0 to 4.0 is disclosed, but the effect is to impart a milk flavor, and the purpose and effect of the present invention are significantly different. It is.

Patent Document 5 discloses that the acid value by heating is characterized by containing 0.1 to 1 μmol / g of one or more components selected from sodium and potassium in an oil and fat by quantification by atomic absorption spectrophotometry. Although cooking oils and fats whose rise is suppressed are disclosed, the effect thereof is to suppress an increase in acid value due to hydrolysis during cooking, and the purpose and effect are different from those of the present invention. .

In this way, several studies have been conducted so far, but none of the methods can provide a sufficient effect for improving the oxidative stability of fats and oils. Due to the growing demand for low prices, development of technology for enhancing the oxidative stability of fats and oils with inexpensive and known substances has been desired.

Japanese Patent Application No. 2011-103084 Japanese Patent Application No. 2004-225128 Japanese Patent Application No. 2004-554998 Japanese Patent Application No. 2002-95701 Japanese Patent Application No. 2010-550977

An object of the present invention is to provide an oil and fat composition having high oxidation stability and a method for producing the same, using an easily available and inexpensive substance.

As a result of intensive studies to solve these various problems, the present inventors have surprisingly found that high oxidative stability can be imparted by adding a potassium salt of a weak acid to fats and oils. The invention has been completed.

That is, the present invention
(1) An oil / fat composition having improved oxidation stability, wherein a potassium salt of a weak acid is contained in the oil / fat in an amount of 20 to 1000 ppm.
(2) An oil and fat composition wherein the weak acid potassium salt is one or more compounds selected from potassium carbonate, potassium hydrogen carbonate and potassium lactate.
(3) The method for producing an oil / fat composition according to (1), wherein a potassium salt of a weak acid is added to the oil / fat composition.
(4) The method for producing an oil / fat composition according to (1), wherein an aqueous solution of a potassium salt of a weak acid is dispersed in the oil / fat composition.
(5) A food containing the oil or fat composition according to (1) or (2).
(6) A method for improving the oxidative stability of an oil or fat composition, comprising containing 20 to 1000 ppm of a weak acid potassium salt in the oil or fat.
(7) An oxidation stability improver for fats and oils containing a potassium salt of a weak acid.
(8) The oxidative stability improver according to (7), which is a water-in-oil emulsion composition containing an aqueous solution of a potassium salt of a weak acid, an oily substance, and an emulsifier.
(9) The oxidative stability improver according to (7), which is a powdery oil / fat preparation containing a potassium salt of a weak acid.
It is about.

According to the present invention, an oil / fat composition imparted with high oxidation stability can be obtained at low cost without changing the composition and physical properties of the oil / fat. Thereby, in various foods using fats and oils, it is possible to prevent quality deterioration due to generation of acid odor due to oxidation of fats and oils and fats.

Hereinafter, preferable embodiment of the oil-fat composition of this invention is explained in full detail.
The oil and fat composition of the present invention is characterized in that it contains a potassium salt of a weak acid in the oil or fat, and examples of the potassium salt of the weak acid used in the present invention include amino acids, nucleic acids, organic acids, inorganic acids and the like. Specific examples of organic acids include acetic acid, propionic acid, lactic acid, citric acid, malic acid, ascorbic acid, maleic acid, succinic acid, fumaric acid, gluconic acid, formic acid and the like. Specific examples of the inorganic acid include carbonic acid and hydrogen carbonate. Of these weak acid potassium salts, use of potassium carbonate, potassium hydrogen carbonate, or potassium lactate is preferred.

Content of the potassium salt of the weak acid in the oil-fat composition of this invention is 20-1000 ppm. Further, it is preferably 35 to 1000 ppm, more preferably 50 to 750 ppm, and most preferably 150 to 500 ppm. If the content of the weak acid potassium salt is small, sufficient oxidative stability cannot be imparted. Moreover, although high oxidation stability can be provided according to content of the potassium salt of a weak acid, when too much, since the potassium salt of a weak acid will precipitate when an oil-fat composition is preserve | saved, it is not preferable.

The potassium content contained in the oil and fat composition of the present invention can be measured by a known analysis method such as atomic absorption analysis or fluorescent X-ray elemental analysis.

The fats and oils that can be used as the fat and oil composition of the present invention are not particularly limited, and examples thereof include soybean oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, safflower oil, sunflower oil, fall raw oil, rice bran oil, wheat germ oil, brown rice Germ oil, pearl oil, garlic oil, coconut oil, palm oil, palm oil, olive oil, jojoba oil, macadamian nut oil, avocado oil, castor oil, flaxseed oil, shiso oil, eucalyptus oil, tallow, beef tallow, horse oil, fish oil Edible fats and oils such as egg oil and milk fat, and processed fats and oils subjected to separation, hydrogenation, or transesterification can be used alone or in combination of two or more.

The oil and fat composition of the present invention can be used in combination with a known antioxidant. As the antioxidant used in combination, natural and synthesized antioxidants can be used, for example, various tocopherols, and tocopherol preparations, mixed tocopherols, or tocopherols in which α, β, γ, δ and the like are concentrated are used. Tocotrienols having an equivalent function can also be used. In addition, antioxidants that can be used as antioxidants for fats and oils, such as L-ascorbic acid stearate, L-ascorbic acid palmitate, sodium erythorbate, sesame extract, catechins, tea extract, etc. are limited to the above examples. It can be used without any problems. The amount added is usually 0.0002 to 2% by weight, preferably 0.002 to 0.05% by weight.

In the oil and fat composition of the present invention, an emulsifier can be used in order to contain a large amount of the active ingredient of the present invention in the oil and fat composition. The emulsifier is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like can be used. As a preferred emulsifier, polyglycerin condensed ricinoleic acid ester can be used. For example, commercially available RIKEN Vitamin Co., Ltd. Poem PR-100, Poem PR-300, Sakamoto Pharmaceutical Co., Ltd. SY Glister CRS-75, SY Glister CR-ED, Taiyo Kagaku Co., Ltd. Sunsoft 818H, etc. it can.

A fragrance | flavor, a pigment | dye, silicone, etc. can be added to the oil-fat composition of this invention as needed.

The oil and fat composition of the present invention is characterized by containing a potassium salt of a weak acid that is essentially insoluble in oil and fat. This can be manufactured by adding and dispersing potassium salt of weak acid in fats and oils, but by adding and dispersing aqueous solution of potassium salt of weak acid in fats and oils, potassium salt of weaker acid with higher concentration Can be stably produced. The oil and fat composition to which an aqueous solution of a potassium salt of a weak acid is added can be dehydrated under heating and reduced pressure as necessary. At this time, it is preferable to perform dehydration under conditions of a temperature of 50 to 180 ° C. and a degree of vacuum of 0.5 to 100 Torr.

The oil and fat composition of the present invention can be used for oil and fat processed foods such as butter, margarine, shortening and dressing.
Also, foods containing fats and oils, such as Japanese confectionery such as oysters, senbei, okoshi, manju, rice cake, cookies, biscuits, crackers, pie, sponge cake, castella, donut, waffle, pudding, butter cream, custard cream, shoe cream, chocolate , Chocolate candy, caramel, candy, chewing gum, jelly, hot cake, bread and other Western confectionery, potato chips and other snacks, ice cream, popsicles, sorbet and other ice confectionery, lactic acid beverage, lactic acid bacteria beverage, concentrated milk beverage, fruit juice Soft drinks such as beverages, fruitless beverages, pulp beverages, functional beverages, transparent carbonated beverages, carbonated beverages with fruit juice, and fruit colored carbonated beverages, green tea, tea, instant coffee, cocoa, canned coffee drinks, commercial coffee Taste beverages, fermented milk, processed milk, dairy products such as cheese, soy processed foods such as soy milk, marmalade, jam, fruit syrup pickles, flower paste, peanut paste, fruit paste paste, pickles, ham, Livestock products such as sausage, bacon, dry sausage, beef jerky, fish ham, fish sausage, fish and shellfish products such as salmon, chikuwa, hampen, tempura and various sections such as dried fish, dried fish, salmon, salmon, salmon Made with boiled dried fish, sea urchin, salted squid, squid, dried fish, shellfish, dried salmon, salmon products such as salmon Boiled salmon, instant curry, retort curry, canned curry and other curry, miso, powdered miso, soy sauce, powdered soy sauce, moromi, fish sauce, sauce, kechi Various foods such as various kinds of seasonings such as cups, mayonnaise, solid bouillon, salmon oil, grilled meat sauce, curry roux, stew ingredients, soup ingredients, dashi ingredients, various range foods and frozen foods containing fats and oils Can be used for luxury goods.

Furthermore, by using the present invention, an antioxidant, which is a water-in-oil emulsion composition, can be obtained by mixing a potassium salt of a weak acid, an oily substance (for example, oil and fat such as palm olein) and an emulsifier. By adding a small amount of an inhibitor to the fat, the antioxidant effect can be imparted to the fat.

For example, to 65 parts by weight of palm olein heated to 70 ° C., 5 parts by weight of polyglycerol condensed ricinoleic acid ester (PGPR) is added as an emulsifier, and then 30 parts by weight of 50% by weight aqueous potassium carbonate solution is added and stirred well. An antioxidant containing 15% by weight of potassium can be obtained. There is no restriction | limiting in particular as polyglycerin condensed ricinoleic acid ester to be used, Commercially available emulsifiers such as Poem PR-100 and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. can be used.

Furthermore, an antioxidant powder formulation can be obtained using the present invention. The preparation method of this powder preparation includes mixing a potassium salt of a weak acid, an oily substance, and an emulsifier, and pulverizing the obtained mixed solution by a method known per se, but is not particularly limited. Antioxidation imparting effect can be obtained by adding this powder formulation to fats and oils. The fats and oils used as the powdered fat and oil preparation are not particularly limited as long as they are edible oils. Examples thereof include palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, rice bran oil, coconut oil, palm kernel oil, and the like, and hardened oils, transesterified oils, fractionated oils, and the like. Of these fats and oils, those having a melting point of 45 to 75 ° C, more preferably 50 to 65 ° C are preferable.

As a method for preparing an antioxidant powder formulation, a spray cooling method in which a potassium salt of a weak acid, an oily substance, an emulsifier is mixed, and the resulting mixed fat composition is sprayed into a cooling tower (chiller) to form a powder, A drum flake method, a spray drying method, and the like are mentioned without being particularly limited, by flowing the mixed oil and fat composition onto a cooled drum and solidifying and scraping it. By adding a small amount of this antioxidant powder formulation to fats and oils, the oxidation stability of the fats and oils can be improved.

For example, after adding 5 parts by weight of a polyglycerin condensed ricinoleic acid ester (PGPR) as an emulsifier to 65 parts by weight of an extremely hardened oil of refined palm oil heated to 70 ° C. and completely dissolved, a 50% by weight aqueous potassium carbonate solution 30 parts by weight of the mixture is poured onto a well-stirred and cooled drum, and the solidified fat is scraped and pulverized, followed by passing through a 10-mesh sieve to obtain an antioxidant powder formulation containing 15% by weight of potassium carbonate. There is no restriction | limiting in particular as polyglycerin condensed ricinoleic acid ester to be used, Commercially available emulsifiers such as Poem PR-100 and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. can be used.

Hereinafter, an Example is shown and the effect of this invention is clarified more. In addition, ppm and% in an example mean a weight reference | standard.

Example 1
A 50% potassium carbonate aqueous solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and an emulsifier (Poem PR-100, manufactured by Riken Vitamin Co., Ltd.) is added to 100 ppm. The mixture was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 120 ppm. The stability test of this oil-fat composition was implemented. For the oil and fat stabilization test, an automatic oil and fat stability test apparatus (trade name: Lancimat 743, manufactured by Metromech, Switzerland) was used. In this principle, air is blown into heated oil and fat, and then this air is blown into pure water. Volatile secondary products are produced with the oxidation of fats and oils. The secondary product is carried by the air bubbled through the oil and fat layer and transferred to the water layer. Along with this, the conductivity of water changes. The conductivity is plotted against time, the inflection point of the obtained curve is obtained, and this time is taken as induction time (CDM). A longer induction time means higher oxidation stability.

The determination of the stability of fats and oils is performed by comparing the length of induction time by increasing the induction time as the stability of fats and oils increases. The measurement conditions were a heating temperature of 120 ° C., an air flow rate of 20 L / hour, and a sample amount of 3.0 g. The unit of the number in the induction time indicates time (hr). The induction time was 22.0 hours.

(Example 2)
50% potassium carbonate aqueous solution is added to edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a temperature of 70 ° C., and dehydrated for 15 minutes at a temperature of 70 ° C. and a vacuum of 10 Torr. An oil and fat composition having a potassium carbonate content of 60 ppm was obtained. The induction time was 15.6 hours.

(Example 3)
A 50% potassium carbonate aqueous solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 180 ppm. The induction time was 26.2 hours.

Example 4
A 50% potassium carbonate aqueous solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 360 ppm. The induction time was 33.0 hours.

(Example 5)
A 50% potassium carbonate aqueous solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 720 ppm. The induction time was 41.3 hours.

(Example 6)
A 50% potassium carbonate aqueous solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 1000 ppm. The induction time was 45.5 hours.

(Example 7)
50% potassium lactate aqueous solution was added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium lactate content of 360 ppm. The induction time was 19.0 hours.

(Comparative Example 1)
Edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) was used. The induction time was 11.2 hours.

(Comparative Example 2)
Extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., E oil 805-D, 70% tocopherol content) 500 ppm was added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67). The induction time was 12.7 hours.

(Example 8)
A 50% potassium carbonate aqueous solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) is added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 30 ppm. The induction time was 12.3 hours.

(Comparative Example 3)
20% aqueous potassium chloride solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of emulsifier (Poem PR-100, manufactured by Riken Vitamin Co., Ltd.) is added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium chloride content of 240 ppm. The induction time was 11.6 hours.

(Comparative Example 4)
A 20% aqueous potassium phosphate solution is added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of an emulsifier (Poem PR-100, manufactured by Riken Vitamin Co., Ltd.) Then, dehydration was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium phosphate content of 240 ppm. The induction time was 11.7 hours.

(Comparative Example 5)
40% sodium carbonate aqueous solution was added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a product temperature of 70 ° C., and 100 ppm of emulsifier (Poem PR-100, Riken Vitamin Co., Ltd.) was added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a sodium carbonate content of 240 ppm. The induction time was 11.6 hours.

(Comparative Example 6)
30% magnesium sulfate aqueous solution was added to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., and 100 ppm of emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a magnesium sulfate content of 240 ppm. The induction time was 11.6 hours.

(Comparative Example 7)
Add 50% lactic acid aqueous solution to edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a product temperature of 70 ° C, and add 100 ppm of emulsifier (Poem PR-100, Riken Vitamin Co., Ltd.) Then, a dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a lactic acid content of 240 ppm. The induction time was 11.6 hours.

Table 1

The above results are summarized in Table 1. From Table 1, it is clear that the oxidative stability of edible palm olein improves as the concentration of the potassium salt of the weak acid increases. In addition, Example 8 with 30 ppm of potassium carbonate shows oxidation stability comparable to that of Comparative Example 2 in which 500 ppm of tocopherol, which is a known antioxidant, is added, and the potassium salt of a weak acid is far more than conventional antioxidants. It is clear that the same effect is exhibited in a small amount.

Example 9
A 50% aqueous potassium carbonate solution is added to edible soybean oil having a product temperature of 70 ° C. (Fuji Oil Co., Ltd., soybean white squeezed oil, iodine value: 131), and an emulsifier (RIKEN Vitamin Co., Ltd., Poem PR-100) is added to 100 ppm. The mixture was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 120 ppm. The induction time was 6.2 hours.

(Comparative Example 8)
Edible soybean oil (Fuji Oil Co., Ltd., soybean white oil, iodine value: 131) was used. The induction time was 4.1 hours.

(Example 10)
Add 50% potassium carbonate aqueous solution to edible rice bran oil (product of Fuji Oil Co., Ltd., edible rice bran oil, iodine value: 103) at 70 ° C, and add 100 ppm of emulsifier (Poem PR-100, manufactured by Riken Vitamin Co., Ltd.) Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 120 ppm. The induction time was 7.1 hours.

(Comparative Example 9)
Edible rice bran oil (produced by Fuji Oil Co., Ltd., edible rice bran oil, iodine value: 103) was used. The induction time was 4.8 hours.

(Example 11)
Add 50% aqueous solution of potassium carbonate to edible rapeseed oil (Fuji Oil Co., Ltd., rapeseed white squeezed oil, iodine value: 117) at a temperature of 70 ° C, and add 100 ppm of emulsifier (Poem PR-100, manufactured by Riken Vitamin Co., Ltd.) Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 120 ppm. The induction time was 10.5 hours.

(Comparative Example 10)
Edible rapeseed oil (Fuji Oil Co., Ltd., rapeseed white squeezed oil, iodine value: 117) was used. The induction time was 5.1 hours.

(Example 12)
50% potassium carbonate aqueous solution was added to edible palm mid fraction (product of Fuji Oil Co., Ltd., Melba 26, iodine value: 46) at a product temperature of 70 ° C., and 100 ppm of emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added. Then, dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil and fat composition having a potassium carbonate content of 120 ppm. The induction time was 34.5 hours.

(Comparative Example 11)
An edible palm mid fraction (manufactured by Fuji Oil Co., Ltd., Melba 26, iodine value: 46) was used. The induction time was 19.0 hours.

Table 2

The above results are summarized in Table 2. From Table 2, it is clear that the effect of improving the oxidative stability by adding a potassium salt of a weak acid can be applied to a wide range of fats and oils.

(Experimental example 1)
Using the oil and fat composition of Example 1, raw noodles were fried at 170 ± 5 ° C. for about 1 minute to prepare fried noodles. Similarly, fried noodle composition was prepared by frying with the oil and fat composition of Comparative Example 1. Each of the fried noodles was sealed in a polyethylene bag, stored for 1 month in a thermostat at 60 ° C., and then subjected to a sensory comparison. As a result, the product using the oil and fat composition of Example 1 was almost the same as that immediately after frying. Although it did not change, what used the oil-fat composition of the comparative example 1 had the oxidation odor of oil, and the taste also changed.

(Experimental example 2)
A spray snack was prepared by spraying 20 parts of the oil and fat composition of Example 1 onto 80 parts of a commercially available corn snack. Similarly, 20 parts of the oil and fat composition of Comparative Example 1 was sprayed on 80 parts of a commercially available corn snack to prepare a spray snack control product. Each spray snack was sealed in a polyethylene bag, stored in a thermostat at 60 ° C. for 1 month, and then subjected to a sensory comparison. As a result, the product using the oil and fat composition of Example 1 was almost the same as that immediately after spraying. Although it did not change, what used the oil-fat composition of the comparative example 1 had the oxidation odor of oil, and the taste also changed.

Claims (9)

An oil / fat composition having improved oxidation stability, wherein a potassium salt of a weak acid is contained in the oil / fat in an amount of 20 to 1000 ppm. The fat and oil composition according to claim 1, wherein the potassium salt of the weak acid is one or more compounds selected from potassium carbonate, potassium hydrogen carbonate, and potassium lactate. The method for producing an oil / fat composition according to claim 1, wherein a potassium salt of a weak acid is added to the oil / fat composition. The method for producing an oil or fat composition according to claim 1 or 2, wherein an aqueous solution of a potassium salt of a weak acid is dispersed in the oil or fat composition. A food containing the oil or fat composition according to claim 1. A method for improving the oxidative stability of an oil or fat composition, comprising containing 20 to 1000 ppm of a weak acid potassium salt in the oil or fat. An oxidative stability improver for fats and oils containing a potassium salt of a weak acid. The oxidative stability improver according to claim 7, which is a water-in-oil emulsion composition containing an aqueous solution of a potassium salt of a weak acid, an oily substance and an emulsifier. The oxidative stability improver according to claim 7, which is a powdered oil / fat preparation containing a potassium salt of a weak acid.