JP2017112908A - Roasted oil and method for producing the same, edible fat and oil composition, and method for producing cooked product - Google Patents
Roasted oil and method for producing the same, edible fat and oil composition, and method for producing cooked product Download PDFInfo
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- 239000011574 phosphorus Substances 0.000 claims abstract description 14
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
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- 235000015278 beef Nutrition 0.000 description 1
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- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
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- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 238000009616 inductively coupled plasma Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
本発明は、焙煎油及びその製造方法、食用油脂組成物、並びに加熱調理品の製造方法に関するものである。 The present invention relates to roasted oil and a method for producing the same, an edible oil / fat composition, and a method for producing a cooked product.
焙煎油は、フライ調理、炒め調理など、加熱を伴う調理に主に用いられている。 Roasted oil is mainly used for cooking involving heating, such as frying and frying.
また、焙煎油は一般的に価格が高いため、他の精製油でブレンドして用いられる。焙煎油を含有する油脂組成物として、例えば、特許文献１及び２に記載の油脂組成物がある。 In addition, since roasted oil is generally expensive, it is blended with other refined oils. As an oil and fat composition containing roasting oil, there are, for example, the oil and fat compositions described in Patent Documents 1 and 2.
特許文献１には、焙煎大豆油及び動植物油を含有する油脂組成物が開示されている。また、特許文献２には、焙煎ごま油及び精製油（精製植物油）を含有する油脂組成物が開示されている。 Patent Document 1 discloses an oil and fat composition containing roasted soybean oil and animal and vegetable oils. Patent Document 2 discloses an oil and fat composition containing roasted sesame oil and refined oil (refined vegetable oil).
一方、加熱調理用食用油脂としては、例えば、特許文献３に記載の油脂組成物がある。 On the other hand, as an edible oil and fat for cooking, for example, there is an oil and fat composition described in Patent Document 3.
特許文献３には、所定の量でトコフェロール類及びリン脂質を含有する油脂組成物が開示されている。 Patent Document 3 discloses an oil and fat composition containing tocopherols and phospholipids in predetermined amounts.
焙煎油には、焙煎により、苦み、えぐみ及び渋みが生じるという問題がある。また、焙煎油を含有する油脂組成物にも同様の問題がある。 There is a problem with roasting oil that bitterness, bitterness and astringency are caused by roasting. The oil composition containing roasting oil also has the same problem.
従って、本発明の目的は、焙煎により生じる苦み、えぐみ及び渋みを低減できる焙煎油及びその製造方法、当該焙煎油を含有する食用油脂組成物、並びにこれらを使用した加熱調理品の製造方法を提供することである。 Accordingly, an object of the present invention is to provide a roasted oil that can reduce bitterness, sashimi, and astringency caused by roasting, a method for producing the same, an edible oil / fat composition containing the roasted oil, and a cooked food using the same. It is to provide a manufacturing method.
本発明は、上記目的を達成するために、下記の［１］〜［７］の焙煎油及びその製造方法、食用油脂組成物、並びに加熱調理品の製造方法を提供する。
［１］リン含量が４ｐｐｍ以下であることを特徴とする焙煎油。
［２］前記焙煎油が焙煎菜種油であることを特徴とする前記［１］に記載の焙煎油。
［３］前記［１］又は［２］に記載の焙煎油を１質量％以上１００質量％未満含有することを特徴とする食用油脂組成物。
［４］非焙煎精製油を含有することを特徴とする前記［３］に記載の食用油脂組成物。
［５］前記非焙煎精製油は、菜種油であることを特徴とする前記［４］に記載の食用油脂組成物。
［６］焙煎油に対して、酸による脱ガム処理を行なった後、湯洗処理を２回以上行なう工程を有することを特徴とするリン含量が４ｐｐｍ以下である焙煎油の製造方法。
［７］前記［１］又は［２］に記載の焙煎油若しくは前記［３］〜［５］のいずれか１つに記載の食用油脂組成物を使用して加熱調理品を製造する工程を有することを特徴とする加熱調理品の製造方法。
In order to achieve the above object, the present invention provides the following roasted oils [1] to [7] and a method for producing the same, an edible oil / fat composition, and a method for producing a cooked product.
[1] A roasting oil having a phosphorus content of 4 ppm or less.
[2] The roasting oil according to [1], wherein the roasting oil is roasted rapeseed oil.
[3] An edible fat composition containing 1 to 100% by mass of the roasting oil according to [1] or [2].
[4] The edible oil / fat composition according to the above [3], which contains non-roasted refined oil.
[5] The edible oil / fat composition according to [4], wherein the non-roasted refined oil is rapeseed oil.
[6] A method for producing a roasted oil having a phosphorus content of 4 ppm or less, comprising a step of performing degumming treatment with an acid on a roasted oil and then performing a hot water washing process twice or more.
[7] A step of producing a cooked product using the roasted oil according to [1] or [2] or the edible oil / fat composition according to any one of [3] to [5]. A method for producing a cooked product, comprising:
本発明によると、焙煎により生じる苦み、えぐみ及び渋みを低減できる焙煎油及びその製造方法、当該焙煎油を含有する食用油脂組成物、並びにこれらを使用した加熱調理品の製造方法を提供することができる。 According to the present invention, a roasting oil that can reduce bitterness, puffing, and astringency caused by roasting, a method for producing the same, an edible oil / fat composition containing the roasted oil, and a method for producing a cooked food using the same Can be provided.
〔焙煎油〕
本発明の実施の形態に係る焙煎油は、リン含量が４ｐｐｍ以下である。ここで、本実施の形態における焙煎油とは、以下に説明する焙煎油（固形分除去油）、焙煎油（脱ガム油）等のいずれであってもよいが、焙煎油（脱ガム油）であることが好ましい。
[Roasting oil]
The roasting oil according to the embodiment of the present invention has a phosphorus content of 4 ppm or less. Here, the roasting oil in the present embodiment may be any of roasting oil (solid content removing oil), roasting oil (degummed oil) and the like described below. (Degummed oil).
上記焙煎油としては、種々の焙煎油、例えば、焙煎菜種油、焙煎大豆油、焙煎ごま油、焙煎落花生油、焙煎サフラワー油を使用できる。特に、焙煎菜種油を使用することが好ましい。 Various roasted oils such as roasted rapeseed oil, roasted soybean oil, roasted sesame oil, roasted peanut oil, and roasted safflower oil can be used as the roasted oil. In particular, it is preferable to use roasted rapeseed oil.
焙煎油は、公知の処理の組合せにより製造でき、例えば、原料を選別した後、焙煎し、その後、圧搾、ろ過することで焙煎油（圧搾粗油）が得られる。焙煎油（圧搾粗油）は、必要に応じて、静置、ろ過及び静置の繰り返し、仕上げろ過の工程を行うことにより、又は遠心分離を行なうことにより固形分を除去して焙煎油（固形分除去油）とすることができる。焙煎方法（焙煎時間、焙煎温度、焙煎処理量、焙煎処理機等）は特に限定されない。焙煎機は、例えば、回転流動床式、回転ドラム式、ロータリーキルン式などを使用することができる。 The roasting oil can be produced by a combination of known treatments. For example, after the raw materials are selected, roasting oil (pressed crude oil) is obtained by roasting, and then pressing and filtering. The roasting oil (pressed crude oil) is roasted oil by removing solids by repeating the steps of standing, filtration and standing, finishing filtration, or centrifugal separation as necessary. (Solid content removal oil). The roasting method (roasting time, roasting temperature, roasting amount, roasting machine, etc.) is not particularly limited. As the roasting machine, for example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type or the like can be used.
焙煎油は、脱ガム処理される。焙煎油は、圧搾時、あるいは圧搾後に、少量の水又は蒸気吹込みによりリン脂質を沈殿させ、ろ過により除去する水脱ガム処理が行われることがあるが、その場合でもガム質が多く残存する（リン分が数十ｐｐｍ以上残存する）。そのため、本発明においては、脱ガム処理としては、酸による脱ガム処理を行うことが好ましい。酸による脱ガム処理は、例えば、リン酸又は有機酸を５〜１５％程度含む酸水溶液を対油脂０．０５〜０．３％程度の酸濃度となるように焙煎油に添加することで行なうことができる。有機酸を用いる場合は、有機酸としてクエン酸、リンゴ酸、コハク酸、酢酸、アスコルビン酸、乳酸等を用いることができる。脱ガム処理時、遠心分離でガム質及び水相を除去する。これにより、焙煎油（脱ガム油）が得られる。脱ガム処理は、圧搾以降のどの工程で行ってもよい。例えば、前述の固形分を除去する工程の前に行なってもよい。 The roasting oil is degummed. The roasted oil may be subjected to water degumming treatment that precipitates phospholipids by squirting a small amount of water or steam during squeezing or after squeezing and removes it by filtration. (Phosphorus content remains tens of ppm or more). Therefore, in this invention, it is preferable to perform the degumming process by an acid as a degumming process. The degumming treatment with an acid is, for example, by adding an acid aqueous solution containing about 5 to 15% of phosphoric acid or an organic acid to the roasting oil so as to have an acid concentration of about 0.05 to 0.3% with respect to fats and oils. Can be done. When an organic acid is used, citric acid, malic acid, succinic acid, acetic acid, ascorbic acid, lactic acid, or the like can be used as the organic acid. During the degumming process, the gum and aqueous phase are removed by centrifugation. Thereby, roasting oil (degummed oil) is obtained. The degumming process may be performed in any process after pressing. For example, you may perform before the process of removing the above-mentioned solid content.
焙煎油（脱ガム油）に対して、次いで、湯洗処理が２回以上行われることが好ましい。湯洗回数は、３回以上であることがより好ましく、４回以上であることが更に好ましい。上限回数は特に限定されないが、７回以下であることが好ましく、６回以下であることがより好ましい。湯洗における湯の温度は、６０〜１００℃であることが好ましく、７０〜９０℃であることがより好ましく、７５〜８５℃であることが更に好ましい。湯洗時には、遠心分離でガム質及び水相を除去する。 Next, it is preferable that the hot water washing treatment is performed twice or more for the roasting oil (degummed oil). The number of hot water washings is more preferably 3 times or more, and still more preferably 4 times or more. The upper limit number of times is not particularly limited, but is preferably 7 times or less, and more preferably 6 times or less. The temperature of the hot water in the hot water washing is preferably 60 to 100 ° C, more preferably 70 to 90 ° C, and further preferably 75 to 85 ° C. During hot water washing, the gum and aqueous phase are removed by centrifugation.
湯洗処理がなされた焙煎油に対して、さらに、脱酸、脱色、脱臭のいずれか１以上の精製処理を軽度に行なってもよいが、行わずに食用に供することが好ましい。 The roasted oil that has been subjected to hot water washing treatment may be further subjected to one or more purification treatments of deoxidation, decolorization, and deodorization, but it is preferable to use them for food without performing the treatment.
焙煎油中には、リン脂質（レシチン）が存在し、リン脂質中のリンがリン含量として分析される。焙煎油（１００質量部）中のリン含量が４ｐｐｍ以下となるように、例えば、脱ガム処理や湯洗処理の条件により、焙煎油中のリン脂質含量を調節する。焙煎油中のリン含量は、３．５ｐｐｍ以下であることが好ましく、２．５ｐｐｍ以下であることがより好ましく、２ｐｐｍ以下であることが更に好ましい。リン含量の下限は特に限定されないが、例えば、０．０５ｐｐｍである。 In the roasted oil, phospholipid (lecithin) is present, and the phosphorus in the phospholipid is analyzed as the phosphorus content. For example, the phospholipid content in the roasting oil is adjusted according to the conditions of the degumming treatment and the hot water washing treatment so that the phosphorus content in the roasting oil (100 parts by mass) is 4 ppm or less. The phosphorus content in the roasting oil is preferably 3.5 ppm or less, more preferably 2.5 ppm or less, and even more preferably 2 ppm or less. Although the minimum of phosphorus content is not specifically limited, For example, it is 0.05 ppm.
（用途）
本発明の実施の形態に係る焙煎油は、例えば、フライ油、炒め油、スプレー油等の加熱調理用油脂として好適に使用することができる。特に、油揚げの製造用に好適である。
(Use)
The roasting oil according to the embodiment of the present invention can be suitably used as a cooking oil or fat such as frying oil, stir-fried oil, or spray oil. In particular, it is suitable for the production of fried chicken.
〔食用油脂組成物〕
本発明の実施の形態に係る食用油脂組成物は、本実施の形態に係る上記焙煎油を１質量％以上１００質量％未満含有する。
[Edible oil and fat composition]
The edible oil and fat composition according to the embodiment of the present invention contains the roasted oil according to the present embodiment in an amount of 1% by mass to less than 100% by mass.
上記焙煎油は、本実施の形態に係る食用油脂組成物中に、好ましくは、２〜９０質量％、より好ましくは、３〜７０質量％、更に好ましくは、４〜５０質量％含有される。 The roasting oil is preferably contained in the edible oil / fat composition according to the present embodiment in an amount of 2 to 90% by mass, more preferably 3 to 70% by mass, and still more preferably 4 to 50% by mass. .
本発明の実施の形態に係る食用油脂組成物は、好ましくは、非焙煎油を含有し、より好ましくは、非焙煎精製油を含有する。 The edible fat composition according to the embodiment of the present invention preferably contains non-roasted oil, and more preferably contains non-roasted refined oil.
上記非焙煎油としては、種々の食用油脂、例えば、大豆油、菜種油、高オレイン酸菜種油、コーン油、ゴマ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、品種改良によって低飽和化されたこれらの油脂、これらの分別油脂、これらの水素添加油脂、及びこれらのエステル交換油脂等を使用できる。これらの混合油脂であってもよい。特に、菜種油を使用することが好ましい。これらの食用油脂は、精製油であることが好ましい。 Examples of the non-roasted oil include various edible oils and fats such as soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, safflower oil, safflower oil, high oleic safflower oil, sunflower oil. , High oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice oil, wheat germ oil, palm oil, Palm kernel oil, coconut oil, cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, these fats and oils that have been low-saturated by breeding, these fractionated fats and oils, these hydrogenated fats and oils, These transesterified oils and fats can be used. These mixed fats and oils may be used. In particular, it is preferable to use rapeseed oil. These edible fats and oils are preferably refined oils.
上記非焙煎油は、本実施の形態に係る食用油脂組成物中に、９９質量％以下、好ましくは、１０〜９８質量％、より好ましくは、３０〜９７質量％、更に好ましくは、５０〜９６質量％含有される。 In the edible oil / fat composition according to the present embodiment, the non-roasted oil is 99% by mass or less, preferably 10 to 98% by mass, more preferably 30 to 97% by mass, and still more preferably 50 to 50%. 96% by mass is contained.
（食用油脂組成物中のその他の成分）
本発明の実施の形態に係る油脂組成物には、本発明の効果を奏する限りにおいて、例えば、トコフェロール類、アスコルビン酸パルミテート、カロテン類等の酸化防止剤、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、ポリソルベート、シュガーエステル、脂肪酸モノグリセリド、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、シリコーンオイル等の乳化剤・消泡剤を添加することができる。
(Other ingredients in edible oil and fat composition)
The oil and fat composition according to the embodiment of the present invention includes, for example, tocopherols, ascorbyl palmitate, carotenes and other antioxidants, polyglycerin fatty acid esters, organic acid monoglycerides, polysorbates as long as the effects of the present invention are exhibited. Emulsifiers and antifoaming agents such as sugar esters, fatty acid monoglycerides, sorbitan fatty acid esters, propylene glycol fatty acid esters and silicone oils can be added.
（用途）
本発明の実施の形態に係る食用油脂組成物は、例えば、フライ油、炒め油、スプレー油等の加熱調理用油脂として好適に使用することができる。特に、油揚げの製造用に好適である。
(Use)
The edible oil / fat composition according to the embodiment of the present invention can be suitably used as a cooking oil / fat such as frying oil, stir-fried oil, and spray oil. In particular, it is suitable for the production of fried chicken.
〔加熱調理品の製造方法〕
本発明の実施の形態に係る加熱調理品の製造方法は、本発明の実施の形態に係る上記焙煎油若しくは本発明の実施の形態に係る上記食用油脂組成物を使用して加熱調理品を製造する工程を有する。
[Method of manufacturing cooked food]
The manufacturing method of the cooked food which concerns on embodiment of this invention uses the said roasted oil which concerns on embodiment of this invention, or the said edible oil and fat composition which concerns on embodiment of this invention. It has a manufacturing process.
加熱調理品は、上記焙煎油若しくは食用油脂組成物を使用すること以外は公知の方法により製造できる。加熱調理品としては、例えば、油揚げ、天ぷら、鶏のから揚げ、フライドポテト、コロッケ等の揚げ物、野菜炒め等の炒め物が挙げられる。 The cooked food can be produced by a known method except that the roasted oil or edible oil / fat composition is used. Examples of the cooked food include fried foods such as fried oil, tempura, fried chicken, fried food such as french fries and croquettes, and fried food such as fried vegetables.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、焙煎により生じる苦み、えぐみ及び渋みを低減できる焙煎油及びその製造方法、当該焙煎油を含有する食用油脂組成物、並びにこれらを使用した加熱調理品の製造方法を提供することができる。また、本発明の実施の形態によれば、焙煎により生じる苦み、えぐみ及び渋みを低減でき、かつ旨みやコクが増した焙煎油及びその製造方法、当該焙煎油を含有する食用油脂組成物、並びにこれらを使用した加熱調理品の製造方法を提供することができる。
[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, roasting oil that can reduce bitterness, puffing, and astringency caused by roasting, a method for producing the same, an edible oil / fat composition containing the roasting oil, and cooking using the same A method for manufacturing a product can be provided. Further, according to the embodiment of the present invention, the bitterness, sashimi and astringency caused by roasting can be reduced, and roasted oil with increased umami and richness, a method for producing the same, and edible fats and oils containing the roasted oil A composition and a method for producing a cooked food using the composition can be provided.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔試験１〕
（焙煎油の製造）
焙煎菜種油（圧搾粗油）を１０％クエン酸水溶液（対油０．１％）で脱ガムを行い、次いで、湯洗（８０℃）を１，２，４又は７回行うことにより、実施例及び比較例の焙煎菜種油を得た。脱ガム及び湯洗時には、遠心分離でガム質及び水相を除去した。
[Test 1]
(Manufacture of roasting oil)
Performed by degumming roasted rapeseed oil (pressed crude oil) with 10% aqueous citric acid (0.1% oil), followed by hot water washing (80 ° C) 1, 2, 4 or 7 times The roasted rapeseed oil of Examples and Comparative Examples was obtained. During degumming and hot water washing, the gum and aqueous phase were removed by centrifugation.
（焙煎油の評価）
香ばしさ、旨み・コク、苦み、えぐみ、渋みの各風味について、焙煎菜種油（圧搾粗油）（焙煎油１）を基準点（５点）として、上記脱ガム後に湯洗を行なわなかった焙煎油２及び上記脱ガム後に湯洗を１，２，４，７回行なった焙煎油３〜６を評価した。数値が大きいほど、その風味が強いことを示す。専門パネラー５名の評価の平均点を四捨五入した点数を評価点とした。評価結果を表１に示す。
(Evaluation of roasting oil)
For each flavor of fragrance, umami / boil, bitterness, gummy, astringency, roasted rapeseed oil (pressed crude oil) (roasted oil 1) as the reference point (5 points), do not wash with hot water after the above degumming The roasting oil 2 and the roasting oils 3 to 6 which were washed 1,2,4,7 times after the above degumming were evaluated. The larger the value, the stronger the flavor. The score obtained by rounding off the average score of the evaluations of five professional panelists was used as the evaluation score. The evaluation results are shown in Table 1.
（リン含量の測定）
高周波誘導結合プラズマ（ＩＣＰ）を光源とする発光分光分析法により、各焙煎菜種油中のリン含量を測定した。測定結果を表１に示す。
(Measurement of phosphorus content)
The phosphorous content in each roasted rapeseed oil was measured by emission spectroscopy using high frequency inductively coupled plasma (ICP) as a light source. The measurement results are shown in Table 1.
（酸価の測定）
各焙煎菜種油の酸価を、日本油化学会編「基準油脂分析試験法 ２．３．１−１９９６」に基づき測定した。測定結果を表１に示す。
(Measurement of acid value)
The acid value of each roasted rapeseed oil was measured based on “Standard oil analysis test method 2.3.1-1996” edited by Japan Oil Chemists' Society. The measurement results are shown in Table 1.
（色度の測定）
各焙煎菜種油の色度を以下の方法により測定した。
ロビボンド法（日本油化学協会、基準油脂分析試験法２．２．１．１）に基づいて各焙煎菜種油の色度（Ｒ値）をＹ値を７０に固定して測定した。ロビボンド比色計は、Lovibond PFX995（The Tintometer Limited製）（セル長：１／２インチ）を使用した。測定結果を表１に示す。
(Measurement of chromaticity)
The chromaticity of each roasted rapeseed oil was measured by the following method.
The chromaticity (R value) of each roasted rapeseed oil was measured with the Y value fixed at 70 based on the Robibond method (Japan Oil Chemicals Association, Standard Oil Analysis Test Method 2.2.1.1). As the Lobibond colorimeter, Lovibond PFX995 (manufactured by The Tintometer Limited) (cell length: 1/2 inch) was used. The measurement results are shown in Table 1.
〔試験２〕
（食用油脂組成物の製造）
上記焙煎油１、３、４、６と非焙煎精製菜種油（商品名：日清キャノーラ油、日清オイリオグループ株式会社製）（リン分０％）とを表２中の配合比でブレンドし、各食用油脂組成物を得た。
[Test 2]
(Manufacture of edible oil and fat composition)
Blending the above roasted oil 1, 3, 4, 6 and non-roasted refined rapeseed oil (trade name: Nisshin Canola Oil, Nisshin Oilio Group Co., Ltd.) (phosphorus content 0%) And each edible oil and fat composition was obtained.
（食用油脂組成物の評価）
香ばしさ、旨み・コク、苦み、えぐみ、渋みの各風味について、焙煎菜種油（圧搾粗油、未脱ガム油）（焙煎油１）を基準点（５点）として各食用油脂組成物を評価した。数値が大きいほど、その風味が強いことを示す。専門パネラー５名の評価の平均点を四捨五入した点数を評価点とした。評価結果を表２に示す。
(Evaluation of edible oil and fat composition)
Each edible oil / fat composition using roasted rapeseed oil (pressed crude oil, non-degummed oil) (roasted oil 1) as a reference point (5 points) for each flavor of fragrance, umami / boil, bitterness, sashimi and astringency Evaluated. The larger the value, the stronger the flavor. The score obtained by rounding off the average score of the evaluations of five professional panelists was used as the evaluation score. The evaluation results are shown in Table 2.
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