JP2017051145A - Oil and fat composition for cooking and manufacturing method therefor and method for suppressing deterioration by heating oil and fat for cooking - Google Patents
Oil and fat composition for cooking and manufacturing method therefor and method for suppressing deterioration by heating oil and fat for cooking Download PDFInfo
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- JP2017051145A JP2017051145A JP2015178642A JP2015178642A JP2017051145A JP 2017051145 A JP2017051145 A JP 2017051145A JP 2015178642 A JP2015178642 A JP 2015178642A JP 2015178642 A JP2015178642 A JP 2015178642A JP 2017051145 A JP2017051145 A JP 2017051145A
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- Prior art keywords
- oil
- cooking
- organic acid
- fat
- alkali metal
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- 239000000203 mixture Substances 0.000 title claims abstract description 49
- 238000010411 cooking Methods 0.000 title claims abstract description 45
- 238000010438 heat treatment Methods 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 25
- 230000006866 deterioration Effects 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 229910052783 alkali metal Inorganic materials 0.000 claims abstract description 71
- 150000001340 alkali metals Chemical class 0.000 claims abstract description 69
- 150000007524 organic acids Chemical class 0.000 claims abstract description 69
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 66
- 239000003925 fat Substances 0.000 claims description 94
- 239000003921 oil Substances 0.000 claims description 90
- 239000008162 cooking oil Substances 0.000 claims description 37
- -1 organic acid monoglycerides Chemical class 0.000 claims description 29
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 19
- 235000014593 oils and fats Nutrition 0.000 claims description 18
- 239000001384 succinic acid Substances 0.000 claims description 9
- 238000007670 refining Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000002253 acid Substances 0.000 abstract description 28
- 229920000642 polymer Polymers 0.000 abstract description 18
- 235000019198 oils Nutrition 0.000 description 81
- 235000019197 fats Nutrition 0.000 description 74
- 238000004040 coloring Methods 0.000 description 21
- 235000014113 dietary fatty acids Nutrition 0.000 description 16
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- 229930195729 fatty acid Natural products 0.000 description 16
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
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- 230000000052 comparative effect Effects 0.000 description 11
- 230000015572 biosynthetic process Effects 0.000 description 10
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- 239000003513 alkali Substances 0.000 description 6
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- 150000003904 phospholipids Chemical class 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 5
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 5
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- 239000000654 additive Substances 0.000 description 5
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- 235000011118 potassium hydroxide Nutrition 0.000 description 5
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- 239000011734 sodium Substances 0.000 description 5
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- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
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- 239000000796 flavoring agent Substances 0.000 description 4
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- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 description 3
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
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- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 description 2
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 2
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 2
- NHQAPENQNCXBTD-UHFFFAOYSA-N OCC(O)CO.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCC(=O)O)(=O)O Chemical compound OCC(O)CO.C(CCCCCCCC=C/CCCCCCCC)(=O)O.C(CCC(=O)O)(=O)O NHQAPENQNCXBTD-UHFFFAOYSA-N 0.000 description 2
- 239000005642 Oleic acid Substances 0.000 description 2
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- BCKXLBQYZLBQEK-KVVVOXFISA-M Sodium oleate Chemical compound [Na+].CCCCCCCC\C=C/CCCCCCCC([O-])=O BCKXLBQYZLBQEK-KVVVOXFISA-M 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 239000010775 animal oil Substances 0.000 description 2
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- 230000015556 catabolic process Effects 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 125000005313 fatty acid group Chemical group 0.000 description 2
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- 235000011187 glycerol Nutrition 0.000 description 2
- 229940075507 glyceryl monostearate Drugs 0.000 description 2
- QBKSWRVVCFFDOT-UHFFFAOYSA-N gossypol Chemical compound CC(C)C1=C(O)C(O)=C(C=O)C2=C(O)C(C=3C(O)=C4C(C=O)=C(O)C(O)=C(C4=CC=3C)C(C)C)=C(C)C=C21 QBKSWRVVCFFDOT-UHFFFAOYSA-N 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 2
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- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 2
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- 239000011736 potassium bicarbonate Substances 0.000 description 2
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- 235000015497 potassium bicarbonate Nutrition 0.000 description 2
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- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 229960005055 sodium ascorbate Drugs 0.000 description 1
- 229940080237 sodium caseinate Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 229960001790 sodium citrate Drugs 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 239000001394 sodium malate Substances 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- 229940074404 sodium succinate Drugs 0.000 description 1
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 125000002640 tocopherol group Chemical class 0.000 description 1
- 235000019149 tocopherols Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明は、加熱調理用油脂組成物およびその製造方法、ならびに加熱調理用油脂の加熱による劣化を抑制する方法に関する。 TECHNICAL FIELD The present invention relates to a cooking oil and fat composition, a method for producing the same, and a method for suppressing deterioration of cooking oil and fat by heating.
近年、食品の品質に対する関心がますます向上しつつあり、揚げ物等の加工食品に活用されている食用油脂についても例外ではない。食用油脂は、一般的に熱と光により劣化する。この時、水分の存在により加水分解劣化が、また、酸素の存在により酸化劣化が起こり、風味や色調も劣化する。特に、フライ、天ぷら、から揚げ等のフライ調理では水分を多く含むため、１８０℃前後の油で加熱調理を行う場合には、加水分解劣化を抑えることが重要となる。また、スーパー、飲食店、レストラン等で使用される業務用の加熱調理用油脂は、長時間にわたって大量のフライ調理品を高温で加熱調理することが多いため、劣化が早く進行し、フライ調理品の風味や外観にも悪影響を及ぼす。このため短期間で廃棄・交換しなければならないが、経済面、環境面でも負担が大きいため、加熱調理用油脂の劣化抑制技術が必要とされている。 In recent years, interest in food quality has been increasing, and edible fats and oils used in processed foods such as fried foods are no exception. Edible oils and fats are generally deteriorated by heat and light. At this time, hydrolysis deterioration occurs due to the presence of moisture, and oxidation deterioration occurs due to the presence of oxygen, and the flavor and color tone also deteriorate. In particular, since frying such as frying, tempura, fried chicken, etc. contains a lot of moisture, it is important to suppress hydrolysis degradation when cooking with oil at around 180 ° C. Also, cooking oils and fats for commercial use used in supermarkets, restaurants, restaurants, etc. often heat a large amount of fried cooked food at high temperatures over a long period of time, so that the deterioration proceeds quickly and the fried cooked food Adversely affects the flavor and appearance. For this reason, it must be disposed and replaced in a short period of time. However, since the burden is large in terms of economy and environment, there is a need for technology for suppressing deterioration of cooking oils and fats.
加熱調理用油脂の加熱による劣化の指標としては、油脂の加水分解や酸化などによって生成した遊離脂肪酸量を間接的に示す「酸価」が代表的に用いられており、加熱による酸価上昇を抑制することが検討されてきた。例えば、特許文献１では、ナトリウム、カリウムから選ばれる１以上の成分を油脂中に０．１〜１μｍｏｌ／ｇ含有させることによって、加熱による油脂の酸価上昇を抑制する発明が開示されている。 As an index of deterioration due to heating of cooking oils and fats, the “acid value” that indirectly indicates the amount of free fatty acids produced by hydrolysis and oxidation of fats and oils is typically used. Suppression has been studied. For example, Patent Document 1 discloses an invention that suppresses an increase in the acid value of fats and oils by heating by containing 0.1 to 1 μmol / g of one or more components selected from sodium and potassium in the fats and oils.
ところで、加熱調理用油脂の加熱による劣化の指標として、酸価上昇の他に、着色、泡立ちなども劣化の指標とされている。着色は、揚げダネなどの調理対象物から溶出した物質の加熱や、油脂の加熱により生じる共役ジエン量やカルボニル、ヒドロキシ、エポキシ基などが共働的に関与していると考えられ、フライ製品への着色を引き起こす原因にもなる。泡立ちは、主として、油脂の加熱により生成する油脂重合物や、揚げ種から溶出するリン脂質等によって引き起こされると考えられており、フライ時の作業性、安全性の低下を引き起こす。
なお、特許文献２には、アルカリ金属を含むリン脂質と有機酸モノグリセリドを配合した炒め油が開示され、リン脂質配合油の欠点として高温加熱による着色、泡立ち、異臭等が挙げられているが、改善されているのは泡立ちと風味のみであり、より長時間高温加熱にさらされるフライ油には適さない。
By the way, as an index of deterioration due to heating of cooking oils and fats, in addition to an increase in acid value, coloring, foaming and the like are also used as indicators of deterioration. Coloring is thought to involve the amount of conjugated dienes, carbonyl, hydroxy, epoxy groups, etc. generated by heating of substances eluted from cooking objects such as fried rice and the heating of fats and oils. It also causes the coloring of. Foaming is thought to be caused mainly by oil and fat polymers produced by heating of fats and oils, phospholipids eluted from fried seeds, and the like, causing a decrease in workability and safety during frying.
In addition, Patent Document 2 discloses a stir-fried oil containing an alkali metal-containing phospholipid and an organic acid monoglyceride, and examples of phospholipid-containing oils include coloring due to high-temperature heating, foaming, and off-flavors. Only foaming and flavor are improved and are not suitable for frying oils that are exposed to high temperature heating for longer periods.
酸価上昇、着色、泡立ちなどの劣化の各指標は、それぞれ評価対象が異なるため、１の指標だけでなく、酸価上昇、着色および重合物生成の全てをバランスよく抑制することができ、フライ時の作業性や安全性をも向上させることができる手段が必要とされている。 Each index of deterioration such as acid value increase, coloring, foaming and the like is different in evaluation object, so not only one index but also all of acid value increase, coloring and polymer formation can be controlled in a balanced manner. There is a need for means that can improve workability and safety at the time.
そこで、本発明は、加熱による酸価上昇、着色および重合物生成をバランスよく抑制することができる加熱調理用油脂組成物およびその製造方法、ならびに加熱調理用油脂の加熱による劣化を抑制する方法を提供することを目的とする。 Accordingly, the present invention provides a cooking oil and fat composition capable of suppressing the increase in acid value, coloring and polymer formation due to heating in a well-balanced manner, and a method for producing the same, and a method for inhibiting deterioration of heating and cooking oil and fat. The purpose is to provide.
本発明の加熱調理用油脂組成物は、油脂と、有機酸モノグリセリドと、アルカリ金属とを含有し、加熱調理用油脂組成物中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％であり、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍであることを特徴とする。 The oil and fat composition for heating and cooking according to the present invention contains oil and fat, an organic acid monoglyceride, and an alkali metal, and the content of the organic acid monoglyceride in the oil and fat composition for heating and cooking is 0.01 to 1.0. The content of the alkali metal is 0.1 to 5.0 mass ppm.
本発明の加熱調理用油脂組成物では、前記有機酸モノグリセリドの有機酸が、コハク酸およびクエン酸からなる群より選択される少なくとも1つ以上であることが好ましい。 In the oil composition for cooking according to the present invention, the organic acid of the organic acid monoglyceride is preferably at least one selected from the group consisting of succinic acid and citric acid.
本発明の加熱調理用油脂組成物は、フライ用であることが一層好ましい。 The oil-fat composition for cooking according to the present invention is more preferably for frying.
本発明の加熱調理用油脂組成物では、前記有機酸モノグリセリドと前記アルカリ金属が、アルカリ金属を含む有機酸モノグリセリドであることがより一層好ましい。 In the oil and fat composition for cooking according to the present invention, the organic acid monoglyceride and the alkali metal are more preferably an organic acid monoglyceride containing an alkali metal.
本発明の加熱調理用油脂組成物の製造方法は、油脂の精製工程の後に、精製油脂に、有機酸モノグリセリドと、アルカリ金属を含有する成分を、加熱調理用油脂組成物中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍとなるように添加することを特徴とする。 The method for producing a cooking oil / fat composition according to the present invention comprises, after the oil / fat refining step, the refined fat / fat containing an organic acid monoglyceride and an alkali metal-containing component in the cooking oil / fat composition. It adds so that content of a monoglyceride may be 0.01-1.0 mass% and content of this alkali metal may be 0.1-5.0 mass ppm.
本発明の加熱調理用油脂組成物の製造方法では、前記有機酸モノグリセリドの有機酸が、コハク酸およびクエン酸からなる群より選択される少なくとも1つ以上であることが好ましい。 In the method for producing an oil / fat composition for cooking according to the present invention, the organic acid of the organic acid monoglyceride is preferably at least one selected from the group consisting of succinic acid and citric acid.
本発明の加熱調理用油脂の加熱による劣化を抑制する方法は、加熱調理用油脂に、有機酸モノグリセリドおよび／又はアルカリ金属を含有する成分を、加熱調理用油脂中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍとなるように添加することを含むことを特徴とする。 The method for suppressing deterioration due to heating of cooking oils and fats according to the present invention includes a component containing organic acid monoglycerides and / or alkali metals in cooking oils and fats, and the inclusion of the organic acid monoglycerides in cooking oils and fats. The content is 0.01 to 1.0% by mass and the content of the alkali metal is added so as to be 0.1 to 5.0 ppm by mass.
本発明の加熱調理用油脂の加熱による劣化を抑制する方法では、前記有機酸モノグリセリドの有機酸が、コハク酸およびクエン酸からなる群より選択される少なくとも1つ以上であることが好ましい。 In the method for suppressing deterioration due to heating of the cooking oil / fat of the present invention, the organic acid of the organic acid monoglyceride is preferably at least one selected from the group consisting of succinic acid and citric acid.
本発明によれば、加熱による酸価上昇、着色および重合物生成をバランスよく抑制あるいは低減することができる加熱調理用油脂組成物及びその製造方法を提供することができる。また、加熱による酸価上昇、着色および重合物生成をバランスよく抑制あるいは低減することができる、加熱調理用油脂の加熱による劣化を抑制する方法を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition for heat cooking which can suppress or reduce the acid value raise by heating, coloring, and polymer production in a well-balanced manner and its manufacturing method can be provided. In addition, it is possible to provide a method of suppressing deterioration due to heating of cooking oils and fats, which can suppress or reduce the increase in acid value, coloring and polymer formation due to heating in a well-balanced manner.
本発明者らは、油脂に有機酸モノグリセリドとアルカリ金属とを含有させることによって、業務用のフライ調理用油脂のような高温且つ長時間の過酷な使用条件下においても、加熱による酸価上昇、着色および重合物生成をバランスよく抑制あるいは低減することができることを見出した。この知見に基づき、本願発明の加熱調理用油脂組成物およびその製造方法、ならびに加熱調理用油脂の加熱による劣化を抑制する方法を完成するに至った。 The present inventors include an organic acid monoglyceride and an alkali metal in fats and oils, thereby increasing the acid value due to heating, even under high-temperature and long-time severe use conditions such as oils for frying for business use. It has been found that coloring and polymer formation can be suppressed or reduced in a balanced manner. Based on this finding, the present inventors have completed a cooking oil / fat composition according to the present invention, a method for producing the same, and a method for suppressing deterioration of cooking oil / fat by heating.
＜加熱調理用油脂組成物＞
以下、本発明の加熱調理用油脂組成物について、その含有成分ごとに詳説する。
<Oil composition for cooking>
Hereinafter, the oil-fat composition for cooking according to the present invention will be described in detail for each component contained therein.
（油脂）
本発明の加熱調理用油脂組成物は、通常の加熱調理用油脂を主成分として含む。通常の加熱調理用油脂は、一般に加熱調理用として使用される動植物油脂及びその水素添加油、分別油、エステル交換油などを単独あるいは組み合わせて用いることができる。動植物油脂としては、例えば、大豆油、なたね油、ハイオレイックなたね油、ひまわり油、ハイオレイックひまわり油、オリーブ油、サフラワー油、ハイオレイックサフラワー油、コーン油、綿実油、米油、牛脂、乳脂、魚油、ヤシ油、パーム油、パーム核油などが挙げられる。室温で固形化するものは、使用時に加熱により溶解させる必要があるので、２０℃で液状の態様のものが好ましい。原料油脂そのものが２０℃で固体であっても、他の原料油脂と併用して用いることによって、油脂全体として液状であれば好適に使用できる。特に、融点の低い液状油でありながら、酸化安定性も良好であるという利点を有することから、なたね油、なたね油と大豆油との混合物などを好適に使用することができる。
本発明の加熱調理用油脂組成物において、上記通常の加熱調理用油脂は、有機酸モノグリセリド、アルカリ金属および必要に応じて添加される他の添加剤を除く残部を構成するのが好ましい。
(Oil and fat)
The cooking oil / fat composition of the present invention contains a normal cooking / oil fat as a main component. Ordinary oils and fats for cooking can be used alone or in combination with animal and vegetable oils and fats, hydrogenated oils, fractionated oils, transesterified oils and the like that are generally used for cooking. Animal and vegetable oils include, for example, soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, beef fat, milk fat, fish oil, palm Oil, palm oil, palm kernel oil, etc. are mentioned. Those which are solidified at room temperature need to be dissolved by heating at the time of use, and therefore those in a liquid form at 20 ° C. are preferred. Even if the raw material oil itself is solid at 20 ° C., it can be suitably used by using it together with other raw material oils and fats as long as the entire oil and fat is liquid. In particular, rapeseed oil, a mixture of rapeseed oil and soybean oil, and the like can be suitably used because it has the advantage of good oxidation stability while being a liquid oil having a low melting point.
In the oil / fat composition for cooking according to the present invention, it is preferable that the normal oil / fat for cooking / cooking constitutes the remainder excluding the organic acid monoglyceride, alkali metal and other additives added as necessary.
（有機酸モノグリセリド）
本発明の加熱調理用油脂組成物は、有機酸モノグリセリドを含有する。有機酸モノグリセリドは、グリセリン脂肪酸エステル（モノグリセリド）の水酸基に有機酸が結合した構造を有する。有機酸モノグリセリドを構成する有機酸としては、特に限定されないが、例えば、コハク酸、クエン酸、酢酸、乳酸、酒石酸、等が挙げられる。中でも、コハク酸およびクエン酸からなる群より選択される少なくとも1つ以上であるのが好ましい。
(Organic acid monoglyceride)
The cooking oil / fat composition of the present invention contains an organic acid monoglyceride. The organic acid monoglyceride has a structure in which an organic acid is bonded to the hydroxyl group of glycerin fatty acid ester (monoglyceride). The organic acid constituting the organic acid monoglyceride is not particularly limited, and examples thereof include succinic acid, citric acid, acetic acid, lactic acid, and tartaric acid. Among these, at least one selected from the group consisting of succinic acid and citric acid is preferable.
有機酸モノグリセリドを構成する脂肪酸残基としては、特に限定されないが、例えば、オレイン酸、エルカ酸、ステアリン酸、パルミチン酸、これら脂肪酸の混合脂肪酸、あるいはパーム油、菜種油、サフラワー油、大豆油等由来の混合脂肪酸の脂肪酸残基とすることができる。 The fatty acid residue constituting the organic acid monoglyceride is not particularly limited. For example, oleic acid, erucic acid, stearic acid, palmitic acid, mixed fatty acids of these fatty acids, or palm oil, rapeseed oil, safflower oil, soybean oil, etc. It can be the fatty acid residue of the derived mixed fatty acid.
本発明で使用できる有機酸モノグリセリドの例としては、コハク酸モノオレイン酸グリセリン、クエン酸モノオレイン酸グリセリン、コハク酸モノステアリン酸グリセリン、クエン酸モノステアリン酸グリセリン、ジアセチル酒石酸モノステアリン酸グリセリン、ジアセチル酒石酸モノオレイン酸グリセリン、乳酸モノオレイン酸グリセリン、乳酸モノステアリン酸グリセリンなどが挙げられる。これら有機酸モノグリセリドは、食品添加用の乳化剤として市販されているものを使用することができる。例えば、コハク酸モノオレイン酸グリセリンとして、「サンソフトＮｏ．６８３ＣＢ」（太陽化学株式会社製）を、クエン酸モノオレイン酸グリセリンとして、「サンソフトプラスＦ」（太陽化学株式会社製）等を使用することができる。
なお、これらの有機酸モノグリセリドは、通常、無触媒で製造されるが、本発明では、水酸化ナトリウム、炭酸ナトリウム、炭酸水素ナトリウム、水酸化カリウム、炭酸カリウム、炭酸水素カリウム等をアルカリ触媒として用いて製造し、アルカリ触媒由来のアルカリ金属がカルボン酸塩として残存している有機酸モノグリセリドを用いてもよい。本発明では、「アルカリ金属を含む有機酸モノグリセリド」の例として、当該アルカリ触媒由来のアルカリ金属が残存している有機酸モノグリセリドを挙げることができる。
Examples of organic acid monoglycerides that can be used in the present invention include glyceryl succinate monooleate, glyceryl monooleate, glyceryl succinate monostearate, glyceryl monostearate, diacetyltartaric acid monostearate, diacetyltartaric acid Examples include glyceryl monooleate, glyceryl monooleate, and glyceryl monostearate. As these organic acid monoglycerides, those commercially available as emulsifiers for food addition can be used. For example, “Sunsoft No. 683CB” (manufactured by Taiyo Chemical Co., Ltd.) is used as glycerin succinate monooleate, and “Sunsoft Plus F” (manufactured by Taiyo Chemical Co., Ltd.) is used as glycerin monooleate citrate. can do.
These organic acid monoglycerides are usually produced without a catalyst. In the present invention, sodium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium hydroxide, potassium carbonate, potassium hydrogen carbonate and the like are used as an alkali catalyst. An organic acid monoglyceride in which an alkali metal derived from an alkali catalyst remains as a carboxylate may be used. In the present invention, examples of the “organic acid monoglyceride containing alkali metal” include organic acid monoglycerides in which the alkali metal derived from the alkali catalyst remains.
本発明の加熱調理用油脂組成物中の有機酸モノグリセリドの含有量は、０．０１〜１．０質量％である。有機酸モノグリセリドの含有量が０．０１〜１．０質量％であれば、アルカリ金属と組み合わせることにより、酸価上昇、着色および重合物生成の抑制又は低減の効果をバランスよく発揮することができるからである。有機酸モノグリセリドの含有量は、０．０１〜０．１質量％であるのが好ましく、０．０５〜０．１質量％であるのがより好ましい。 Content of the organic acid monoglyceride in the oil-fat composition for heat cooking of this invention is 0.01-1.0 mass%. When the content of the organic acid monoglyceride is 0.01 to 1.0% by mass, the effect of suppressing or reducing the acid value increase, coloring and polymer formation can be exhibited in a balanced manner by combining with an alkali metal. Because. The content of the organic acid monoglyceride is preferably 0.01 to 0.1% by mass, and more preferably 0.05 to 0.1% by mass.
３．アルカリ金属
本発明の加熱調理用油脂組成物は、アルカリ金属を含有する。アルカリ金属としては、特に限定されないが、ナトリウムおよびカリウムからなる群より選択される少なくとも１つであることが好ましい。これらアルカリ金属は、アルカリ金属を含有する成分として添加することができる。アルカリ金属を含有する成分としては、例えば、前述のアルカリ触媒を用いて製造した、アルカリ金属を含む有機酸モノグリセリドや、他のアルカリ触媒を用いて製造した、アルカリ金属を含むポリグリセリン脂肪酸エステルやアルカリ金属を含むショ糖脂肪酸エステルなどを用いることができる。本発明の加熱調理用油脂組成物では、有機酸モノグリセリドと、アルカリ金属を含む成分が、アルカリ金属を含む有機酸モノグリセリドとして含まれることが好ましい。
3. Alkali Metal The oil / fat composition for cooking according to the present invention contains an alkali metal. The alkali metal is not particularly limited, but is preferably at least one selected from the group consisting of sodium and potassium. These alkali metals can be added as a component containing an alkali metal. Examples of the component containing an alkali metal include an organic acid monoglyceride containing an alkali metal produced using the alkali catalyst described above, a polyglycerin fatty acid ester containing an alkali metal and an alkali produced using another alkali catalyst. A sucrose fatty acid ester containing a metal can be used. In the oil and fat composition for cooking according to the present invention, the organic acid monoglyceride and the component containing an alkali metal are preferably contained as the organic acid monoglyceride containing an alkali metal.
あるいは、アルカリ金属を含有する成分としては、食品添加物として使用可能な水溶性又は油溶性の塩、例えば、ナトリウム塩、カリウム塩などを用いることができる。ナトリウム塩およびカリウム塩としては、特に限定されないが、例えば、水酸化ナトリウム、水酸化カリウム、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウム、炭酸水素カリウム、リンゴ酸ナトリウム、クエン酸ナトリウム、クエン酸カリウム、Ｌ−アスコルビン酸ナトリウム、エリソルビン酸ナトリウム、Ｌ−グルタミン酸ナトリウム、コハク酸ナトリウム、ソルビン酸カリウム、カゼインナトリウム、ＤＬ−酒石酸ナトリウム、ステアロイル乳酸ナトリウム、オレイン酸ナトリウムなどが挙げられる。 Or as a component containing an alkali metal, the water-soluble or oil-soluble salt which can be used as a food additive, for example, sodium salt, potassium salt, etc. can be used. Although it does not specifically limit as sodium salt and potassium salt, For example, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, sodium malate, sodium citrate, potassium citrate, L -Sodium ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactate, sodium oleate and the like.
本発明の加熱調理用油脂組成物中のアルカリ金属の含有量は、０．１〜５．０質量ｐｐｍである。アルカリ金属の含有量が０．１〜５．０質量ｐｐｍであれば、上記有機酸モノグリセリドと組み合わせることにより、酸価上昇、着色および重合物生成の抑制又は低減の効果をバランスよく発揮することができるからである。アルカリ金属の含有量が０．１〜１．０質量ｐｐｍであるのが好ましく、０．１〜０．５質量ｐｐｍであるのがより好ましい。アルカリ金属の含有量は、上記アルカリ金属を含有する成分を加熱調理用油脂組成物に含有させた状態で、原子吸光光度法によって定量することができる。 Content of the alkali metal in the oil-fat composition for heat cooking of this invention is 0.1-5.0 mass ppm. If the content of the alkali metal is 0.1 to 5.0 ppm by mass, the effect of increasing or decreasing the acid value, coloring and polymer formation can be exhibited in a balanced manner by combining with the above-mentioned organic acid monoglyceride. Because it can. The alkali metal content is preferably 0.1 to 1.0 ppm by mass, and more preferably 0.1 to 0.5 ppm by mass. The content of the alkali metal can be quantified by atomic absorption spectrophotometry in a state where the component containing the alkali metal is contained in the cooking oil / fat composition.
４．その他の成分
本発明の加熱調理用油脂組成物中には、本発明の効果を損ねない程度に、その他の成分を加えることができる。これらの成分とは、例えば、一般的な油脂に用いられる成分（食品添加物など）である。これらの成分としては、例えば、酸化防止剤、有機酸モノグリセリド以外の他の乳化剤、シリコーンオイル、結晶調整剤、食感改良剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。また、リン脂質等の加熱により着色を引き起こす成分は、着色しない範囲で添加することが好ましく、例えば、リン脂質は０．０１質量％未満の添加量、あるいは含有量であることが好ましい。
4). Other components Other components can be added to the cooking oil / fat composition of the present invention to such an extent that the effects of the present invention are not impaired. These components are components (food additive etc.) used for general fats and oils, for example. Examples of these components include antioxidants, emulsifiers other than organic acid monoglycerides, silicone oils, crystal modifiers, texture modifiers, and the like, which are preferably added after deodorization and before filling. Moreover, it is preferable to add the component which causes coloring by heating, such as phospholipid, in the range which does not color, for example, it is preferable that phospholipid is the addition amount or content of less than 0.01 mass%.
酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。有機酸モノグリセリド以外の他の乳化剤としては、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレート、ジアシルグリセロール、ワックス類、ステロールエステル類、リン脂質等から適宜選択される。 Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gossypol, sesamol, and terpenes. The emulsifier other than the organic acid monoglyceride is appropriately selected from sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin condensed ricinolate, diacylglycerol, waxes, sterol esters, phospholipids, etc. .
シリコーンオイルとしては、食品用途で市販されているものを用いることができ、特に限定されないが、例えば、ジメチルポリシロキサン構造を持ち、動粘度が２５℃で８００〜５０００ｍｍ2／ｓのものが挙げられる。シリコーンオイルの動粘度は、特に８００〜２０００ｍｍ2／ｓ、さらに９００〜１１００ｍｍ2／ｓであることが好ましい。ここで、「動粘度」とは、ＪＩＳ Ｋ ２２８３（２０００）に準拠して測定される値を指すものとする。シリコーンオイルは、シリコーンオイル以外に微粒子シリカを含んでいてもよい。 As the silicone oil, those commercially available for food use can be used, and are not particularly limited. Examples thereof include those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm 2 / s at 25 ° C. . The kinematic viscosity of the silicone oil is particularly 800~2000mm 2 / s, preferably a further 900~1100mm 2 / s. Here, “kinematic viscosity” refers to a value measured according to JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.
＜加熱調理用油脂組成物の用途＞
本発明の加熱調理用油脂組成物は、あらゆる加熱調理用途に用いることができるが、加熱による酸価上昇、着色および重合物生成をバランスよく抑制あるいは低減することができ、加熱による劣化を効果的に抑制できるため、フライ用であること、すなわち、フライ用油脂として使用することが好ましい。フライ用油脂は、他の加熱調理用途よりも高温且つ長時間の加熱や反復使用等の過酷な条件下で使用されることが多く、加熱調理用油脂組成物の加熱による劣化の抑制が特に必要とされるからである。
<Uses of cooking oil and fat composition>
The oil and fat composition for cooking according to the present invention can be used for any cooking purpose, but can suppress or reduce the acid value increase, coloring and polymer formation by heating in a well-balanced manner, and is effective for deterioration due to heating. Therefore, it is preferably used as a frying oil or fat. Oils for frying are often used under harsh conditions such as heating for a long time and repeated use than other cooking applications, and it is particularly necessary to suppress degradation of cooking oils and fats by heating It is because it is said.
＜加熱調理用油脂組成物の製造方法＞
本発明の加熱調理用油脂組成物の製造方法に使用される油脂は、一般の油脂と同様、植物の種子若しくは果実、または動物性材料から搾油された粗油を出発原料として用い、順に、必要に応じて、脱ガム工程、脱酸工程、脱色工程を経て、さらに必要に応じて脱ろう工程を介した後、脱臭工程を経た精製により製造することができる。上記脱ガム工程、脱酸工程、および脱ろう工程は、採油される前の油糧原料に応じて変動し得る粗油の品質に応じて適宜選択される。
<The manufacturing method of the oil-fat composition for heat cooking>
The fats and oils used in the method for producing the oil and fat composition for cooking according to the present invention are necessary in order using crude oils squeezed from plant seeds or fruits or animal materials as starting materials, in the same manner as general fats and oils Depending on the above, it can be produced by a degumming step, a deoxidizing step, a decoloring step, a dewaxing step as necessary, and then a purification through a deodorizing step. The said degumming process, deoxidation process, and dewaxing process are suitably selected according to the quality of the crude oil which can be changed according to the oil raw material before oil extraction.
本発明の製造方法では、上記のような油脂の精製工程に加えて、精製油脂に、有機酸モノグリセリドと、アルカリ金属を含有する成分とを、加熱調理用油脂組成物中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍとなるように添加する工程を含む。有機酸モノグリセリドは、精製工程後の油脂を加熱した後、添加、溶解することにより配合されることが好ましい。アルカリ金属を含有する成分は、上述するアルカリ金属を含む有機酸モノグリセリド、アルカリ金属を含むポリグリセリン脂肪酸エステルやアルカリ金属を含むショ糖脂肪酸エステルであってもよく、上述するアルカリ金属塩であってもよい。アルカリ金属塩の場合は、少量の溶媒（水や精製油脂）に溶解させてアルカリ金属塩溶液とし、必要に応じて有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、モノグリセリドなどの乳化剤と混合してから、大量の精製油脂に添加することもできる。「有機酸モノグリセリド」と「アルカリ金属を含有する成分」として、アルカリ金属を含む有機酸モノグリセリドを添加してもよい。 In the production method of the present invention, in addition to the oil and fat refining process as described above, the organic acid monoglyceride and the component containing an alkali metal are added to the refined oil and fat in the oil and fat composition for heating and cooking. And a step of adding the alkali metal so that the content of the alkali metal is 0.1 to 5.0 mass ppm. The organic acid monoglyceride is preferably blended by adding and dissolving after heating the fat after the purification step. The component containing an alkali metal may be an organic acid monoglyceride containing an alkali metal described above, a polyglycerol fatty acid ester containing an alkali metal or a sucrose fatty acid ester containing an alkali metal, or an alkali metal salt mentioned above. Good. In the case of an alkali metal salt, dissolve it in a small amount of solvent (water or refined fats and oils) to obtain an alkali metal salt solution, and if necessary, mix with emulsifiers such as organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, monoglyceride Then, it can also be added to a large amount of refined fats and oils. As the “organic acid monoglyceride” and “component containing an alkali metal”, an organic acid monoglyceride containing an alkali metal may be added.
有機酸モノグリセリドと、アルカリ金属を含有する成分とを添加後、攪拌などにより有機酸モノグリセリドおよびアルカリ金属を油脂中に均一に溶解又は分散させた後に、必要に応じて脱水処理を行う。なお、脱水は約７０〜１０５℃で減圧にて行うことが好ましい。また、乳化剤と混合して、精製油脂に添加する場合は、乳化剤との混合・脱水後に精製油脂に添加してもよい。 After adding the organic acid monoglyceride and the component containing the alkali metal, the organic acid monoglyceride and the alkali metal are uniformly dissolved or dispersed in the oil or fat by stirring or the like, and then subjected to dehydration treatment as necessary. The dehydration is preferably performed at about 70 to 105 ° C. under reduced pressure. Moreover, when mixing with an emulsifier and adding to refined fats and oils, you may add to refined fats and oils after mixing and dehydration with an emulsifier.
本発明の製造方法は、必要に応じて、他の添加剤を添加する工程も含んでいてもよい。他の添加剤の添加工程は、油脂の精製工程後であるのが望ましく、その添加時の油脂温度等の条件は、添加剤の種類、目的によって適宜変更されるのが望ましい。 The manufacturing method of this invention may also include the process of adding another additive as needed. The addition process of other additives is desirably after the oil refining process, and the conditions such as the oil temperature at the time of the addition are desirably appropriately changed depending on the type and purpose of the additive.
＜加熱調理用油脂の加熱による劣化を抑制する方法＞
本発明の加熱調理用油脂の加熱による劣化を抑制する方法は、加熱調理用油脂に、有機酸モノグリセリドおよび／又はアルカリ金属を含有する成分を、該加熱調理用油脂中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍとなるように添加することを含む。加熱調理用油脂としては、上述した通常の加熱調理用油脂を使用することができる。有機酸モノグリセリド、アルカリ金属を含有する成分、およびアルカリ金属は、それぞれ上述する通りである。
<Method for suppressing deterioration due to heating of cooking oil / fat>
The method for suppressing deterioration due to heating of cooking oils and fats according to the present invention comprises the steps of adding ingredients containing organic acid monoglycerides and / or alkali metals to cooking oils and fats, and adding the organic acid monoglycerides in the cooking oils and fats. It includes adding so that content may be 0.01-1.0 mass% and content of this alkali metal will be 0.1-5.0 mass ppm. As the cooking oil and fat, the above-described normal cooking oil and fat can be used. The organic acid monoglyceride, the component containing an alkali metal, and the alkali metal are each as described above.
加熱調理用油脂に、有機酸モノグリセリドおよび／又はアルカリ金属を含有する成分を添加する手法としては、本発明の加熱調理用油脂組成物の製造方法において、有機酸モノグリセリドと、アルカリ金属を含有する成分を添加する工程について上述する手法を使用することができる。有機酸モノグリセリドおよび／又はアルカリ金属を含有する成分が添加される加熱調理用油脂は、上述する精製油脂でも、他の添加剤を含有する油脂でも、有機酸モノグリセリドおよび／又はアルカリ金属を予め含む油脂でもよく、未使用のものでも、調理に使用したものでもよい。また、「有機酸モノグリセリド」および「アルカリ金属を含有する成分」として、アルカリ金属を含む有機酸モノグリセリドを添加してもよい。 As a method of adding a component containing an organic acid monoglyceride and / or an alkali metal to a cooking oil / fat, in the method for producing a cooking oil / fat composition of the present invention, a component containing an organic acid monoglyceride and an alkali metal The technique described above for the step of adding can be used. The cooking oil / fat to which the component containing the organic acid monoglyceride and / or alkali metal is added may be the above-described refined fat / oil, fat / oil containing other additives, or the fat / oil containing organic acid monoglyceride and / or alkali metal in advance. However, it may be unused or used for cooking. Moreover, you may add the organic acid monoglyceride containing an alkali metal as "the organic acid monoglyceride" and the "component containing an alkali metal".
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
下記表１に示す配合で、実施例および比較例のサンプル油を調製し、加熱試験を行った後、酸価、色度および色値、重合物の量について評価を行った。サンプル油の調製の手順、加熱試験の手順、評価方法、結果を具体的に下記に示す。 Sample oils of Examples and Comparative Examples were prepared with the formulations shown in Table 1 below, and after a heating test, the acid value, chromaticity and color value, and the amount of the polymer were evaluated. Sample oil preparation procedures, heating test procedures, evaluation methods, and results are specifically shown below.
＜サンプル油の調製＞
油脂として日清キャノーラ油（日清オイリオグループ（株）製）を使用した。
コハク酸モノグリセリドとしては、オレイン酸モノグリセリドとコハク酸を無触媒、水酸化ナトリウム触媒存在下、あるいは水酸化カリウム触媒存在下のそれぞれで、加熱混合して得た、酸価が１１０のコハク酸モノオレイン酸グリセリンを使用した。
クエン酸モノグリセリドとしては、クエン酸モノオレイン酸グリセリン（太陽化学株式会社製サンソフトプラスＦ、ＨＬＢ７）を使用した。
有機酸モノグリセリド以外の他の乳化剤として、ポリグリセリン脂肪酸エステル（太陽化学株式会社製サンソフトＱ−１７１０Ｓ、ＨＬＢ３）を使用した。
<Preparation of sample oil>
Nissin canola oil (Nisshin Oillio Group Co., Ltd.) was used as the fat.
As succinic acid monoglyceride, monoolein succinate having an acid value of 110 obtained by heating and mixing oleic acid monoglyceride and succinic acid in the absence of a catalyst, in the presence of a sodium hydroxide catalyst or in the presence of a potassium hydroxide catalyst, respectively. Acid glycerin was used.
As citrate monoglyceride, glyceryl citrate monooleate (Sunsoft Plus F, HLB7 manufactured by Taiyo Kagaku Co., Ltd.) was used.
As an emulsifier other than organic acid monoglyceride, polyglycerin fatty acid ester (Sunsoft Q-1710S, HLB3 manufactured by Taiyo Kagaku Co., Ltd.) was used.
比較例１は、有機酸モノグリセリドもアルカリ金属もポリグリセリン脂肪酸エステルも含まない油脂のみとした。
実施例１、４、６では、水酸化ナトリウムを触媒に用いて得たコハク酸モノオレイン酸エステルを、油脂に均一に添加した。実施例、３，５，７では、水酸化カリウムを触媒に用いたコハク酸モノオレイン酸エステルを、油脂に均一に混合した。このように調製した後、原子吸光光度計（日立社製Ｚ２３１０）によって、アルカリ金属（ナトリウム、カリウム）含有量を測定した。
比較例２、４、５、７、８および９ならびに実施例２では、ナトリウム又はカリウムを、オレイン酸ナトリウム又はオレイン酸カリウム（オレイン酸石鹸）として添加した。得られた油脂のアルカリ金属（ナトリウム、カリウム）含有量を原子吸光光度計（日立社製Ｚ２３１０）によって、測定した。
比較例３および７は、有機酸モノグリセリド（無触媒で製造したコハク酸モノオレイン酸グリセリン）のみを油脂に溶解した。
In Comparative Example 1, only fats and oils containing neither organic acid monoglyceride nor alkali metal nor polyglycerin fatty acid ester were used.
In Examples 1, 4, and 6, succinic monooleate obtained using sodium hydroxide as a catalyst was uniformly added to fats and oils. In Examples 3, 5 and 7, succinic acid monooleate using potassium hydroxide as a catalyst was uniformly mixed with fats and oils. After preparing in this way, alkali metal (sodium, potassium) content was measured with the atomic absorption photometer (Hitachi Z2310).
In Comparative Examples 2, 4, 5, 7, 8, and 9 and Example 2, sodium or potassium was added as sodium oleate or potassium oleate (oleic soap). The alkali metal (sodium, potassium) content of the obtained fats and oils was measured by an atomic absorption photometer (Hitachi Z2310).
In Comparative Examples 3 and 7, only the organic acid monoglyceride (glycerin succinate monooleate produced without catalyst) was dissolved in the oil.
＜加熱試験＞
直径２２ｍｍ、長さ２００ｍｍの試験管に、調製したサンプル油を１０．０ｇ入れた。サンプル油を入れた試験管をオイルバス（１８５℃）に入れ、１日あたり８時間ずつ３日間、合計２４時間にわたって加熱した。
<Heating test>
10.0 g of the prepared sample oil was put in a test tube having a diameter of 22 mm and a length of 200 mm. The test tube containing the sample oil was placed in an oil bath (185 ° C.) and heated for 8 hours per day for 3 days for a total of 24 hours.
＜酸価＞
加熱したサンプル油の酸価を、基準油脂分析試験法「２．３．１−２０１３ 酸価」（日本油脂化学会制定）に従って測定した。酸価は、油脂中に含まれる遊離脂肪酸の量を示すもので、サンプル油１ｇを中和するのに必要な水酸化カリウムのｍｇ数で表わす。酸価の数値が小さいほど、遊離脂肪酸量が少なく、酸価の上昇が抑制されていることを意味する。
＜色度及び色値＞
加熱したサンプル油の着色度合いを、ロビボンド比色計（Ｔｈｅ Ｔｉｎｔｏｍｅｔｅｒ Ｌｉｍｉｔｅｄ社製Ｌｏｖｉｂｏｎｄ ＰＦＸ９９５）で１／２インチセルを使用して、黄の色度（Ｙ）、赤の色度（Ｒ）を測定した。色度の数値が小さい程、色が薄く、着色が抑制されていることを意味する。
また、見た目の着色度合いを反映する値として、色値（Ｙ＋１０Ｒ）も算出して評価した。色値の数値が小さい程、見た目の着色度合いが薄く、着色が抑制されていることを意味する。
＜重合物＞
加熱したサンプル油に含まれる重合物の量を、基準油脂分析試験法「２．５．７−２０１３ 油脂重合物（ゲル浸透クロマトグラフ法）」（日本油脂化学会制定）に従って測定した。数値が小さい程、重合物の生成が抑制されていることを意味する。
<Acid value>
The acid value of the heated sample oil was measured according to the standard oil analysis test method “2.3.1-2013 acid value” (established by the Japan Oil and Fat Chemical Society). The acid value indicates the amount of free fatty acid contained in the oil and fat, and is expressed in mg of potassium hydroxide necessary to neutralize 1 g of sample oil. The smaller the value of the acid value, the smaller the amount of free fatty acids, which means that the increase in acid value is suppressed.
<Chromaticity and color value>
The degree of coloration of the heated sample oil was measured using a 1/2 inch cell with a Lovibond colorimeter (The Bond PFX995 manufactured by The Tintometer Limited) to measure yellow chromaticity (Y) and red chromaticity (R). . A smaller chromaticity value means that the color is lighter and the coloring is suppressed.
Further, a color value (Y + 10R) was also calculated and evaluated as a value reflecting the apparent coloring degree. The smaller the value of the color value, the lighter the degree of coloring is, and it means that coloring is suppressed.
<Polymerized product>
The amount of the polymer contained in the heated sample oil was measured according to the standard oil analysis test method “2.5.5.7-2013 oil / fat polymer (gel permeation chromatograph method)” (established by the Japan Oil and Fat Chemical Society). It means that the production | generation of a polymer is suppressed, so that a numerical value is small.
実施例のサンプル油では、油脂のみからなる比較例１と比べて、酸価上昇、着色、重合物生成といった劣化の指標全てについて、バランスよく抑制あるいは低減することができた。
アルカリ金属をオレイン酸石鹸として含み且つ有機酸モノグリセリドを含まない比較例２、５、６、８および９では、比較例１と比べて、酸価上昇および重合物生成は抑制されていたが、着色は促進されていた。
有機酸モノグリセリドのみを少量含む比較例３では、酸価上昇、着色および重合物生成に多少の抑制効果を示したが、有機酸モノグリセリドのみを増量して含む比較例７では、酸価上昇および着色をむしろ促進した。
実施例２の有機酸モノグリセリドに代えて別の乳化剤としてポリグリセリン脂肪酸エステルを含む比較例４では、比較例１と比べて、酸価上昇および重合物生成は抑制されていたが、着色は促進されていた。
In the sample oil of the example, compared with Comparative Example 1 consisting only of fats and oils, all indicators of deterioration such as an increase in acid value, coloring, and formation of a polymer could be suppressed or reduced in a balanced manner.
In Comparative Examples 2, 5, 6, 8, and 9, which contained an alkali metal as an oleic acid soap and no organic acid monoglyceride, the increase in acid value and the production of a polymer were suppressed as compared with Comparative Example 1, but coloring was observed. Was being promoted.
In Comparative Example 3 containing only a small amount of organic acid monoglyceride, the acid value increased, colored, and polymer formation were somewhat suppressed, but in Comparative Example 7 containing only an organic acid monoglyceride increased, acid value increased and colored. Rather promoted.
In Comparative Example 4 containing polyglycerin fatty acid ester as another emulsifier instead of the organic acid monoglyceride of Example 2, the increase in acid value and polymer formation were suppressed as compared with Comparative Example 1, but coloring was promoted. It was.
本発明の加熱調理用油脂組成物は、食品製造の分野において、特にフライ調理品の製造に使用するフライ用油脂として利用することが可能である。また、その他の加熱調理用油脂を要する全ての食品の製造においても利用可能である。 The oil / fat composition for cooking according to the present invention can be used in the field of food production, particularly as a fat / oil for frying used for the production of a fried cooked product. It can also be used in the production of all foods that require other cooking oils and fats.
Claims (8)
加熱調理用油脂組成物中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％であり、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍである、加熱調理用油脂組成物。 An oil and fat composition for heating and cooking comprising an oil and fat, an organic acid monoglyceride, and an alkali metal,
In the cooking oil / fat composition, the content of the organic acid monoglyceride is 0.01 to 1.0% by mass, and the content of the alkali metal is 0.1 to 5.0 ppm by mass. Oil and fat composition.
加熱調理用油脂組成物中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍとなるように添加する工程を含む、加熱調理用油脂組成物の製造方法。 After the oil refining step, the component containing organic acid monoglyceride and alkali metal is added to the refined fat.
The process of adding so that content of this organic acid monoglyceride in the oil-fat composition for heat cooking may be 0.01-1.0 mass% and content of this alkali metal will be 0.1-5.0 mass ppm. The manufacturing method of the oil-fat composition for heat cooking containing this.
該加熱調理用油脂中の、該有機酸モノグリセリドの含有量が０．０１〜１．０質量％、該アルカリ金属の含有量が０．１〜５．０質量ｐｐｍとなるように添加することを含む、加熱調理用油脂の加熱による劣化を抑制する方法。 Ingredients containing organic acid monoglycerides and / or alkali metals in cooking oils and fats,
It is added that the content of the organic acid monoglyceride in the cooking oil and fat is 0.01 to 1.0 mass% and the content of the alkali metal is 0.1 to 5.0 mass ppm. The method to suppress deterioration by heating of the oil for cooking.
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