JP2019058114A - Fat composition for cooking, and production method thereof - Google Patents
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本発明は、加熱調理に用いられる油脂組成物に関する。より詳細には、トランス脂肪酸と飽和脂肪酸含量が低く、かつ風味が良好な加熱調理食品を製造することができる油脂組成物及びその製造方法に関する。 The present invention relates to a fat and oil composition used for cooking. More particularly, the present invention relates to a fat and oil composition capable of producing a cooked food having a low content of trans fatty acid and saturated fatty acid and a good taste, and a method of producing the same.
炒める、揚げるなどの加熱調理には、様々な植物油脂または動物油脂が用いられているが、熱安定性あるは酸化安定性を付与する目的で水素添加した水素添加油脂（いわゆる「硬化油」）が多用されてきた。しかし、水素添加処理により油脂中のトランス脂肪酸含量が増加することが知られている。トランス脂肪酸は、近年、その摂取により動脈硬化等の疾病を引き起こす可能性があることが報告されており、その含量をできる限り低くしたいという市場の要請がある。
従って、加熱調理用油脂組成物において、酸化安定性を向上しかつ、トランス脂肪酸含量を低下させることが一つの課題である。
従来、加熱調理用油脂組成物において、トランス脂肪酸含量を低下させる方法としては、パームや牛脂など常温で固体である油脂を使用する方法と、大豆油やナタネ油など常温で液状である油脂を用いる方法が取られてきた。
しかし、液体油を多く使用すると、酸化安定性が低下して加熱時に劣化臭を生じやすく、更に液体油特有の臭いが強くなるため、加熱調理した食品の風味が固体脂を用いた風味とは大きく変わってしまうという問題があった。また使用する液体油によっては食品の塩味を強く感じさせるという問題点もあった。
液体油特有の臭いが強くなる問題を解消するために、パーム油分別硬質油を液体油に添加することにより、液体油臭を低下させ、好適な硬化油風味を得る方法が報告されている（特許文献１）。しかし固体脂であり、液体油臭は少ないもののあっさりとした風味になってしまう。
ファストフード店では固体脂が多く使われており、チキンナゲットなどのスパイス感に合う風味が好まれている。しかし固体脂は必要量をへら等ですくい差し油することが出来る一方で、差し油時に揚げ油が跳ねて火傷の危険が高まることや、大量に使う際には溶かす必要があるなどハンドリング性に課題がある。
Although various vegetable fats or animal fats and oils are used for cooking such as frying and frying, hydrogenated fats and oils (so-called “hardened oils”) hydrogenated for the purpose of providing heat stability or oxidation stability. Has been used extensively. However, it is known that the hydrogenation process increases the trans fatty acid content in fats and oils. In recent years, it has been reported that trans-fatty acids may cause diseases such as arteriosclerosis due to their intake, and there is a market demand that the content be as low as possible.
Therefore, in the oil-and-fat composition for cooking, it is one subject to improve oxidation stability and to reduce trans fatty acid content.
Conventionally, as a method of reducing trans-fatty acid content in a heating oil composition, a method using fats and oils which are solid at normal temperature such as palm and beef tallow, and fats and oils which are liquid at normal temperature such as soybean oil and rapeseed oil are used The method has been taken.
However, if a large amount of liquid oil is used, the oxidative stability is reduced, which tends to cause a deterioration odor upon heating, and the odor peculiar to liquid oil becomes stronger, so the flavor of cooked food is the taste using solid fat There was a problem that it changed a lot. In addition, depending on the liquid oil used, there is also a problem that the salty taste of food is strongly felt.
In order to eliminate the problem of strong odor specific to liquid oil, there has been reported a method of reducing liquid oil odor and obtaining suitable hardened oil flavor by adding palm oil fractionated hard oil to liquid oil ( Patent Document 1). However, it is a solid fat, and although it has a small liquid oil odor, it has a mild flavor.
In fast food stores, solid fat is often used, and a flavor that matches the spice sensation of chicken nuggets is preferred. However, while solid fat can be used to oil the required amount with chisel etc., fried oil splashes at the time of oiling and the risk of burns increases, and problems with handling such as need to be dissolved when used in large quantities There is.
本発明の課題は、トランス脂肪酸含量が低く、かつ結晶性が低く、加熱時の劣化臭を抑制することができ、かつあっさりした風味ではなく、液体油にもかかわらず固体脂に似たコクのある良好な風味を食品に与える加熱調理用油脂組成物を提供することである。 It is an object of the present invention to provide a low trans-fatty acid content and low crystallinity, which can suppress the deterioration odor upon heating, and which is similar to solid fat despite the liquid oil, not having a mild flavor. It is providing the fat-and-oil composition for cooking which gives a certain favorable flavor to foodstuffs.
本発明者らは、
総飽和脂肪酸含量が４０質量％以下の液体油または前記液体油の２以上の混合物である油脂Ａと、総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂である油脂Ｂを含み、
油脂組成物全質量に対して油脂Ｂを２〜３０質量％含み、
不飽和結合を３以上含む多価不飽和脂肪酸含量が５質量％以下であることを特徴とする加熱調理用油脂組成物、
により、トランス脂肪酸含量が低く、かつ結晶性が低く、加熱時の劣化臭を抑制して液体油にもかかわらず従来の固体脂に似た良好な風味を食品に与える加熱調理用油脂組成物が得られることを見いだし、本発明を完成した。
We,
The oil and fat A which is a liquid oil having a total saturated fatty acid content of 40% by mass or less or a mixture of two or more of the liquid oils and an oil and fat B which is a partially hydrogenated oil and fat having a total saturated fatty acid content of 20% by mass or less
2 to 30 mass% of the oil or fat B relative to the total mass of the oil or fat composition,
A cooking oil composition comprising a polyunsaturated fatty acid content of 5% by mass or less containing three or more unsaturated bonds,
The composition has a low trans-fatty acid content and low crystallinity, suppresses the deterioration odor at the time of heating, and imparts a good flavor similar to conventional solid fats to food, despite the use of liquid oil. It has been found that it is possible to complete the present invention.
本発明は以下のとおりである。
＜１＞総飽和脂肪酸含量が４０質量％以下の液体油または前記液体油の２以上の混合物である油脂Ａと、総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂である油脂Ｂを含み、
油脂組成物全質量に対して油脂Ｂを２〜３０質量％含み、
不飽和結合を３以上含む多価不飽和脂肪酸含量が５質量％以下であることを特徴とする加熱調理用油脂組成物。
＜２＞油脂Ａが、コーン油、ヒマワリ油、ナタネ油、サフラワー油、米油、綿実油、大豆油、ハイオレインヒマワリ油、ハイオレインナタネ油、ハイオレインサフラワー油、及びパームダブルオレイン油、並びにこれらの２以上の混合物からなる群より選択される、＜１＞に記載の加熱調理用油脂組成物。
＜３＞油脂Ｂが、ヨウ素価８０以上の部分水素添加油脂である、＜１＞または＜２＞に記載の加熱調理用油脂組成物。
＜４＞油脂Ｂが、コーン油、ヒマワリ油、ナタネ油、サフラワー油、米油、綿実油、大豆油、からなる群より選択される油脂の部分水素添加油脂である、＜１＞〜＜３＞のいずれか一に記載の加熱調理用油脂組成物。
＜５＞油脂Ａが、全構成脂肪酸中の不飽和結合が３以上の多価不飽和脂肪酸含量が２質量％未満でかつ総飽和脂肪酸含量が４０質量％以下の液体油から選択される油脂Ａ１と、全構成脂肪酸中における不飽和結合が３以上の多価不飽和脂肪酸含量が２質量％以上でかつ総飽和脂肪酸含量が４０質量％以下の液体油から選択される油脂Ａ２からなり、
油脂Ａの全質量に対して油脂Ａ１が２０〜１００質量％であり、油脂Ａ２が８０質量％以下である、＜１＞〜＜４＞のいずれか一に記載の加熱調理用油脂組成物。
＜６＞トランス脂肪酸含量が５質量％以下である、＜１＞〜＜５＞のいずれか一に記載の加熱調理用油脂組成物。
＜７＞＜１＞〜＜６＞のいずれか一に記載の加熱調理用油脂組成物を用いて加熱調理された食品。
＜８＞＜１＞〜＜６＞のいずれか一に記載の加熱調理用油脂組成物を用いて食品を加熱調理することを特徴とする食品の調理方法。
The present invention is as follows.
<1> A fat and oil A which is a liquid oil having a total saturated fatty acid content of 40% by mass or less or a mixture of two or more of the liquid oils and a fat and oil B which is a partially hydrogenated fat and oil having a total saturated fatty acid content of 20% by mass or less ,
2 to 30 mass% of the oil or fat B relative to the total mass of the oil or fat composition,
A cooking oil composition comprising a polyunsaturated fatty acid content containing 3 or more unsaturated bonds and not more than 5% by mass.
<2> Fats and oils A are corn oil, sunflower oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, soybean oil, high olein sunflower oil, high olein rapeseed oil, high olein safflower oil, and palm double olein oil, The oil-fat composition for cooking as described in <1> selected from the group which consists of these 2 or more mixtures as well.
The oil-fat composition for cooking as described in <1> or <2> whose <3> fats and oils B are partial hydrogenation fats and oils with an iodine value of 80 or more.
<4> Fats and oils B are partially hydrogenated fats and oils of fats and oils selected from the group consisting of corn oil, sunflower oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, soybean oil, <1> to <3 The oil-fat composition for cooking as described in any one of>.
<5> Fat A1 selected from liquid oils having a polyunsaturated fatty acid content of 3 or more and a polyunsaturated fatty acid content of 3 or more in all the constituent fatty acids and having a total saturated fatty acid content of 40 mass% or less And a fat A2 selected from liquid oils having a polyunsaturated fatty acid content of 3% or more and a polyunsaturated fatty acid content of 2% by mass or more and a total saturated fatty acid content of 40% by mass or less in all the constituent fatty acids,
The oil-fat composition for heat-cooking as described in any one of <1>-<4> whose oil-fat A1 is 20-100 mass% with respect to the total mass of oil-fat A, and oil-fat A2 is 80 mass% or less.
The oil-fat composition for cooking as described in any one of <1>-<5> whose <6> trans fatty acid content is 5 mass% or less.
The foodstuffs heat-cooked using the oil-fat composition for heat-cooking as described in any one of <7><1>-<6>.
The cooking method of the foodstuff characterized by cooking a foodstuff using the oil-fat composition for cooking described in any one of <8><1>-<6>.
本発明により、トランス脂肪酸含量が低く、かつ結晶性が低く、加熱時の劣化臭を抑制して、あっさりした風味ではなく、液体油にもかかわらず従来の固体脂に似たコクのある良好な風味を食品に与える加熱調理食品用油脂組成物及びその製造方法を提供する。また、本発明により、トランス脂肪酸含量が低く、あっさりした風味ではなく、液体油にもかかわらず従来の固体脂と似たコクのある良好な風味を有する加熱調理食品を提供することができる。 According to the present invention, it has a low trans-fatty acid content and low crystallinity, suppresses the deterioration odor at the time of heating, and has a mild flavor similar to a conventional solid fat despite the liquid oil rather than a mild flavor. Provided are a fat and oil composition for cooked food, which imparts flavor to food, and a method for producing the same. Further, according to the present invention, it is possible to provide a cooked food having a low trans-fatty acid content and not having a mild flavor, and having a good flavor with a body similar to conventional solid fat despite liquid oil.
本発明の加熱調理用油脂組成物は、総飽和脂肪酸含量が４０質量％以下の液体油または前記液体油の２以上の混合物である油脂Ａと、総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂である油脂Ｂを含む。油脂Ａ及び油脂Ｂについて説明する。 The oil and fat composition for heating and cooking according to the present invention is a liquid oil having a total saturated fatty acid content of 40% by mass or less or a mixture of two or more of the liquid oils and fats A and a partial hydrogen having a total saturated fatty acid content of 20% by mass or less Contains fats and oils B, which are added fats and oils. The fat A and the fat B will be described.
＜油脂Ａ＞
本発明の加熱調理用油脂組成物に用いられる油脂Ａは、総飽和脂肪酸含量が４０質量％以下の液体油または前記液体油の２以上の混合物である。
本明細書において「液体油」とは、常温（２５℃付近）で液状の油脂を意味する。
油脂Ａの「総飽和脂肪酸含量が４０質量％以下の液体油」とは、全構成脂肪酸中の飽和脂肪酸の合計量が４０質量％以下である液体油を意味する。
油脂Ａの「総飽和脂肪酸含量が４０質量％以下の液体油」は、好ましくは総飽和脂肪酸含量が３０質量％以下の液体油、より好ましくは総飽和脂肪酸含量が２５質量％以下の液体油、さらに好ましくは総飽和脂肪酸含量が１０質量％〜２５質量％の液体油である。
油脂Ａは油脂Ｂとは異なる油脂である。よって、油脂Ａは非水素添加油脂である。
<Fat and oil A>
The fats and oils A used for the cooking oil composition of the present invention is a liquid oil having a total saturated fatty acid content of 40% by mass or less or a mixture of two or more of the liquid oils.
In the present specification, “liquid oil” means oil and fat that is liquid at normal temperature (around 25 ° C.).
The “liquid oil having a total saturated fatty acid content of 40% by mass or less” of the fat A means a liquid oil in which the total amount of saturated fatty acids in all the constituent fatty acids is 40% by mass or less.
The “liquid oil having a total saturated fatty acid content of 40% by mass or less” of the fat A is preferably a liquid oil having a total saturated fatty acid content of 30% by mass or less, more preferably a liquid oil having a total saturated fatty acid content of 25% by mass or less More preferably, it is a liquid oil having a total saturated fatty acid content of 10% by mass to 25% by mass.
Fat A is a fat different from fat B. Therefore, the fats and oils A are non-hydrogenated fats and oils.
総飽和脂肪酸含量が４０質量％以下の液体油は、コーン油、ヒマワリ油、ナタネ油、サフラワー油、米油、綿実油、大豆油、ハイオレインヒマワリ油、ハイオレインナタネ油、ハイオレインサフラワー油、及びパームダブルオレイン油、並びにこれらの２以上の混合物からなる群より選択されることが好ましい。コーン油、ヒマワリ油、ナタネ油、サフラワー油、米油、綿実油、及び大豆油からなる群より選択されることがより好ましい。 Liquid oils with a total saturated fatty acid content of 40% by mass or less are corn oil, sunflower oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, soybean oil, hyolein sunflower oil, hyolein rapeseed oil, hyolein safflower oil And palm double olein oil, and a mixture of two or more thereof are preferably selected. It is more preferred to be selected from the group consisting of corn oil, sunflower oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, and soybean oil.
風味の観点から、油脂Ａは、好ましくは、全構成脂肪酸中における不飽和結合が３以上の多価不飽和脂肪酸含量が２質量％未満でかつ総飽和脂肪酸含量が４０質量％以下の液体油から選択される油脂Ａ１と、全構成脂肪酸中における不飽和結合が３以上の多価不飽和脂肪酸含量が２質量％以上でかつ総飽和脂肪酸含量が４０質量％以下の液体油から選択される油脂Ａ２からなる。
油脂Ａ１としては、例えば、コーン油、ヒマワリ油、サフラワー油、米油、及び綿実油が挙げられる。より好ましくは、油脂Ａ１としてコーン油、綿実油及び米油から選択される油脂が挙げられる。油脂Ａ中に油脂Ａ１としてコーン油、綿実油及び米油を少なくとも６０質量％含むことがさらにより好ましい。
油脂Ａ２としては、例えば、ナタネ油及び大豆油が挙げられる。大豆油がより好ましい。
From the viewpoint of flavor, the fat A preferably contains a liquid oil having a polyunsaturated fatty acid content of 3 or more unsaturated bonds in all the constituent fatty acids of less than 2% by mass and a total saturated fatty acid content of 40% by mass or less. Fats and oils A2 selected from fats and oils A1 to be selected and liquid oils having a polyunsaturated fatty acid content of 3% or more and a polyunsaturated fatty acid content of 2% by mass or more and a total saturated fatty acid content of 40% by mass or less It consists of
As fats and oils A1, corn oil, sunflower oil, safflower oil, rice oil, and cotton seed oil are mentioned, for example. More preferably, fats and oils selected from corn oil, cottonseed oil and rice oil are mentioned as fats and oils A1. It is even more preferable to include at least 60% by mass of corn oil, cottonseed oil and rice oil as the oil A1 in the oil A.
As fats and oils A2, a rapeseed oil and a soybean oil are mentioned, for example. Soy oil is more preferred.
風味の点から、油脂Ａの全質量に対して油脂Ａ１が２０〜１００質量％で、油脂Ａ２が８０質量％以下であることが好ましく、油脂Ａ１が２５〜１００質量％で、油脂Ａ２が７５質量％以下であることがより好ましく、油脂Ａ１が４０〜１００質量％で、油脂Ａ２が６０質量％以下であることがさらに好ましく、油脂Ａ１が６０〜９５質量％で、油脂Ａ２が５〜４０質量％であることがさらにより好ましく、油脂Ａ１が７０〜９２質量％で、油脂Ａ２が８〜３０質量％であることが最も好ましい。例えば、チキンナゲットを加熱調理した場合、上記範囲にあると、チキンナゲットのスパイス感が増強され、あっさりしておらずコクのある風味となり、かつ塩味を抑制できるため好ましい。 From the point of flavor, the fat A1 is preferably 20 to 100% by mass, the fat A2 is preferably 80% by mass or less, the fat A1 is 25 to 100% by mass, the fat A2 is 75%. It is more preferable that the content is 50% by mass or less, and further preferably 60% by mass or less with 40 to 100% by mass of fat A1, and 60 to 95% by mass of fat A1 with 5 to 40% by mass. It is further more preferable that it is mass%, and 70-92 mass% of fats and oils A1 and 8-30 mass% of fats and oils A2 are the most preferable. For example, when chicken nuggets are cooked, if it is in the above range, the spice feeling of the chicken nuggets is enhanced, it is not light and it has a rich flavor, and saltiness can be suppressed, which is preferable.
＜油脂Ｂ＞
本発明の加熱調理用油脂組成物に用いられる油脂Ｂは、総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂である。
本明細書において「部分水素添加油脂」とは、公知の方法により部分的に水素添加処理した油脂である。完全硬化された油脂を含まない。「部分水素添加油脂」は、好ましくは、ヨウ素価が８０以上となるように水素添加された油脂である。
油脂Ｂとして、より好ましくはヨウ素価が８７以上であり、さらに好ましくはヨウ素価が１００以上の部分水素添加油脂が挙げられる。ヨウ素価が高くなるほど固化しにくく、ハンドリング性が向上する。
総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂は、好ましくは、コーン油、ヒマワリ油、ナタネ油、サフラワー油、米油、綿実油、及び大豆油からなる群より選択される油脂であり、さらに好ましくは、コーン油及び大豆油からなる群より選択される油脂である。
総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂は２以上の油脂の混合油脂の部分水素添加油脂であってもよい。混合油脂としては、例えば、コーン油と大豆油を９：１〜１：９で混合した油脂が挙げられ、さらに９：１〜５：５で混合した油脂であってもよい。
また、油脂Ｂは総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂を２以上組み合わせたものであってもよい。
これらの油脂を用いることにより、あっさりした風味ではなく、液体油にもかかわらず従来の固体脂に似たコクのある良好な風味を提供することができ好ましい。例えば、チキンナゲットを加熱調理した場合、チキンナゲットのスパイス感が増強され、あっさりしておらずコクのある風味となり、かつ塩味を抑制できるため好ましい。
油脂Ｂは上記部分水素添加を行った後、公知の方法により脱色・脱臭してもよい。例えば、脱色は活性白土を添加して、常圧または減圧下で、油脂を６０〜１２０℃で、５〜６０分程度加熱することにより行うことができる。脱臭は、例えば、真空下、スチームを吹き込み、有臭成分や、脂肪酸、不けん化物などの揮発成分を蒸留することにより行う。
<Fat and oil B>
Fats and oils B used for the oil-fat composition for cooking of this invention are partially hydrogenated fats and oils whose total saturated fatty acid content is 20 mass% or less.
In the present specification, the "partially hydrogenated oil and fat" is an oil and fat partially hydrogenated by a known method. Does not contain fully cured fats and oils. The "partially hydrogenated oil and fat" is preferably an oil and fat hydrogenated so as to have an iodine value of 80 or more.
As the fat and oil B, a partially hydrogenated fat and oil having an iodine value of 87 or more, and more preferably an iodine value of 100 or more can be mentioned. The higher the iodine value, the harder it is to solidify and the handling is improved.
The partially hydrogenated fat or oil having a total saturated fatty acid content of 20% by mass or less is preferably a fat or oil selected from the group consisting of corn oil, sunflower oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, and soybean oil And, more preferably, fats and oils selected from the group consisting of corn oil and soybean oil.
The partially hydrogenated fats and oils having a total saturated fatty acid content of 20% by mass or less may be partially hydrogenated fats and oils of a mixed fat of two or more fats and oils. As mixed fats and oils, the fats and oils which mixed corn oil and soybean oil by 9: 1-1: 9 are mentioned, for example, and the fats and oils which mixed further by 9: 1-5: 5 may be used.
Further, the oil and fat B may be a combination of two or more partially hydrogenated oils and fats having a total saturated fatty acid content of 20% by mass or less.
The use of these fats and oils is preferable because it can provide a good flavor with a solid oil resembling conventional solid fat despite the liquid oil, rather than the light flavor. For example, when chicken nuggets are cooked, it is preferable because the spice feeling of the chicken nuggets is enhanced, and the chicken nuggets are not light and have a rich flavor and can suppress saltiness.
The fat and oil B may be decolorized and deodorized by a known method after the partial hydrogenation described above. For example, decolorization can be carried out by adding activated clay and heating fats and oils at 60 to 120 ° C. for about 5 to 60 minutes under normal pressure or reduced pressure. Deodorization is performed, for example, by blowing in steam under vacuum and distilling off odorous components and volatile components such as fatty acids and unsaponifiable matters.
本発明の加熱調理用油脂組成物は、油脂組成物全質量に対して、油脂Ｂを２〜３０質量％含有する。好ましくは、油脂Ｂを４〜２５質量％、さらに好ましくは６〜１８質量％含有する。風味及び結晶性の観点からバランスの良い加熱調理用油脂組成物を得ることができるからである。 The oil-fat composition for cooking of this invention contains 2-30 mass% of fats and oils B with respect to oil-fat composition total mass. Preferably, the fat and oil B is contained in an amount of 4 to 25% by mass, more preferably 6 to 18% by mass. It is because a well-balanced fat composition for cooking can be obtained from the viewpoint of flavor and crystallinity.
＜不飽和結合を３以上含む多価不飽和脂肪酸＞
本発明の加熱調理用油脂組成物において、不飽和結合を３以上含む多価不飽和脂肪酸含量は５質量％以下である。好ましくは４．５質量％以下であり、さらに好ましくは４質量％以下であり、より好ましくは３．５質量％以下、さらにより好ましくは２．５質量％以下である。不飽和結合を３以上含む多価不飽和脂肪酸含量はより少ない方が加熱時の劣化臭を抑制することができるため好ましい。
また、不飽和結合を３以上含む多価不飽和脂肪酸含量は風味の観点から、０．３質量％以上であることが好ましく、１．０質量％以上であることがより好ましく、１．２質量％以上であることがさらに好ましい。
不飽和結合を３以上含む多価不飽和脂肪酸とは、具体的には、α-リノレン酸、γ-リノレン酸、アラキドン酸等が挙げられる。
<Polyunsaturated fatty acid containing three or more unsaturated bonds>
In the oil-fat composition for cooking of this invention, the polyunsaturated fatty acid content which contains 3 or more of unsaturated bonds is 5 mass% or less. Preferably it is 4.5 mass% or less, More preferably, it is 4 mass% or less, More preferably, it is 3.5 mass% or less, Still more preferably, it is 2.5 mass% or less. The lower the polyunsaturated fatty acid content containing three or more unsaturated bonds, the smaller the amount of which is preferable because the deterioration odor upon heating can be suppressed.
The polyunsaturated fatty acid content containing three or more unsaturated bonds is preferably 0.3% by mass or more, more preferably 1.0% by mass or more, from the viewpoint of flavor, and 1.2% More preferably, it is at least%.
Specific examples of polyunsaturated fatty acids containing three or more unsaturated bonds include α-linolenic acid, γ-linolenic acid, arachidonic acid and the like.
＜トランス脂肪酸＞
本発明の加熱調理用油脂組成物を構成する脂肪酸組成においてトランス脂肪酸含量は５質量％未満であることが好ましい。より好ましくは３.５質量％以下であり、さらに好ましくは３質量％以下である。トランス脂肪酸は、近年、その摂取により動脈硬化等の疾病を引き起こす可能性があることが報告されており、加熱調理食品においても低く抑えることが好ましい。
<Trans fatty acid>
It is preferable that trans-fatty acid content is less than 5 mass% in the fatty-acid composition which comprises the oil-fat composition for cooking of this invention. More preferably, it is 3.5 mass% or less, More preferably, it is 3 mass% or less. In recent years, it has been reported that trans-fatty acid may cause diseases such as arteriosclerosis by its intake, and it is preferable to keep it low in cooked food.
トランス脂肪酸含量、飽和脂肪酸含量、および多価不飽和脂肪酸含量は、例えば、日本油化学会編「基準油脂試験分析法」(2013年)に記載の「脂肪酸組成(キャピラリーガスクロマトグラフ法)」により決定することができる。 The trans fatty acid content, saturated fatty acid content, and polyunsaturated fatty acid content are determined, for example, by the "fatty acid composition (capillary gas chromatography method)" described in "Standard Oil Testing and Analysis Method" (2013), edited by the Japan Oil Chemistry Association can do.
＜飽和脂肪酸＞
本発明において、加熱調理用油脂組成物を構成する飽和脂肪酸含量は、例えば１２〜２５質量％程度であることが好ましい。より好ましくは１３〜２０質量％であり、さらにより好ましくは１３〜１６質量％である。飽和脂肪酸は、トランス脂肪酸同様、過剰な摂取により動脈硬化等の疾病を引き起こす可能性があることが報告されている。その一方でエネルギー源として重要な栄養成分でもある。
<Saturated fatty acid>
In the present invention, it is preferable that the saturated fatty acid content which comprises the oil-fat composition for cooking is about 12-25 mass%, for example. More preferably, it is 13 to 20% by mass, and still more preferably 13 to 16% by mass. Saturated fatty acids, like trans fatty acids, have been reported to have the potential to cause diseases such as arteriosclerosis due to excessive intake. On the other hand, it is also an important nutrient component as an energy source.
本明細書において、「加熱調理用油脂組成物」とは、炒める、焼く、揚げるなどの加熱調理に用いる油脂組成物をいう。
本発明の加熱調理用油脂組成物を用いて、公知の方法で食品を加熱調理することができる。
加熱調理食品としては、フライ、天ぷら、からあげ、フライドポテト、ドーナツ、スナック菓子などの油ちょう品が挙げられる。
In this specification, the "oil-and-fat composition for cooking" means the oil-and-fat composition used for cooking such as frying, baking, and frying.
A foodstuff can be cooked by a well-known method using the oil-fat composition for cooking of this invention.
Cooked foods include fried foods such as fry, tempura, fried egg, fried potatoes, donuts and snacks.
本発明の加熱調理用油脂組成物は、油脂Ａ及び油脂Ｂをそれぞれ調整してから混合してもよく、油脂Ａあるいは油脂Ｂを調整した後、残りの油脂の構成油脂を添加してもよく、あるいは油脂Ａ及び油脂Ｂの構成油脂を順次混合することにより調整してもよい。 The oil and fat composition for cooking according to the present invention may be prepared after adjusting the oil and fat A and the oil and fat B respectively and may be mixed, or after adjusting the oil and fat A or the oil and fat B, the remaining oils and fats may be added Or you may adjust by mixing the fats and oils A and the fats and oils of fats and oils B one by one.
＜実施例１〜２０及び比較例１〜４＞
（総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂Ｂの調製）
表１に示した配合で原料油脂を混合し、ヨウ素価７５、８８、９０、１１０または１２０の油脂混合物（油脂Ｂ−１〜Ｂ−５）を調製した。表１中、脂肪酸含量はいずれも、全脂肪酸質量に対する質量％を表している。
原料油脂には、コーン油と大豆油又はナタネ油を使用した。コーン油と大豆油を７０：３０で混合したものあるいはナタネ油を、通常の方法により水素添加した。
すなわち、コーン油と大豆油の混合物については、オートクレーブ内で、開始温度１２０℃、水素圧力０．２５ＭＰａ、ニッケル触媒０．１質量％（ニッケル含量２０質量％）で加熱しながら、ヨウ素価が７５、９０、１１０または１２０となるまで水素添加反応を行った。
また、ナタネ油については、オートクレーブ内で、開始温度１７０℃、水素圧力０．２５ＭＰａ、ニッケル触媒０．１質量％（ニッケル含量２０質量％）で加熱しながら、ヨウ素価が８８となるまで水素添加反応を行った。
これらの部分水素添加油脂を脱色・脱臭し、それぞれの油脂を得た。
Examples 1 to 20 and Comparative Examples 1 to 4
(Preparation of partially hydrogenated fat and oil B having a total saturated fatty acid content of 20% by mass or less)
The raw material fats and oils were mixed by the mixing | blending shown in Table 1, and the fats-and-oils mixture (fats and oils B-1 to B-5) of iodine value 75, 88, 90, 110 or 120 were prepared. In Table 1, all fatty acid contents represent mass% with respect to the total fatty acid mass.
Corn oil and soybean oil or rapeseed oil were used as raw material fats and oils. A mixture of corn oil and soybean oil at 70:30 or rapeseed oil was hydrogenated in the usual manner.
That is, the mixture of corn oil and soybean oil has an iodine value of 75 while heating in an autoclave at an initial temperature of 120 ° C., a hydrogen pressure of 0.25 MPa and a nickel catalyst of 0.1 mass% (nickel content of 20 mass%). The hydrogenation reaction was carried out to 90, 110 or 120.
With regard to rapeseed oil, while heating with a starting temperature of 170 ° C, a hydrogen pressure of 0.25 MPa, and a nickel catalyst of 0.1 mass% (nickel content of 20 mass%) in an autoclave, hydrogenation is performed until the iodine value reaches 88. The reaction was done.
These partially hydrogenated fats and oils were decolorized and deodorized to obtain respective fats and oils.
表１
表２
（油脂組成物の調製）
表１に示した油脂Ｂ−１〜Ｂ−５と表２に示した液体油を用いて表３（表３−１〜３−４）に示した配合の加熱調理用油脂組成物を調製した。表２において、C16-0などで表した脂肪酸組成は主要なもののみを示しているため、表２の脂肪酸組成の合計量と、「total」で示されている合計脂肪酸量とは合致しない。表２の脂肪酸含量はいずれも、全脂肪酸質量に対する質量％を表している。また、表３中の％で表される油脂組成はいずれも質量％を意味する。
実施例において、飽和脂肪酸含量、不飽和結合３以上の多価不飽和脂肪酸含量、トランス脂肪酸含量は、日本油化学会編「基準油脂試験分析法」(2013年)に記載の「脂肪酸組成(キャピラリーガスクロマトグラフ法)」に記載の方法に従って分析した。ガスクロマトグラフィー装置は、ＧＣ−２０１０型（島津製作所（株）製）、カラムは、ＳＰ−２５６０（ＳＵＰＥＬＣＯ社製）を用いた。
(Preparation of oil composition)
Using the fats and oils B-1 to B-5 shown in Table 1 and the liquid oil shown in Table 2, the heat cooking oil and fat composition of the formulation shown in Table 3 (Tables 3-1 to 3-4) was prepared . In Table 2, since the fatty acid composition represented by C16-0 etc. shows only a main thing, the total amount of the fatty acid composition of Table 2 and the total fatty acid amount shown by "total" do not match. All fatty acid contents in Table 2 represent% by mass relative to the total fatty acid mass. Moreover, as for the oil-fat composition represented by% in Table 3, all mean mass%.
In the examples, the saturated fatty acid content, the polyunsaturated fatty acid content of unsaturated bonds of 3 or more, and the trans fatty acid content are described in “Fatty acid composition (capillary) described in“ Standard oil and fat test analysis method ”(2013) It analyzed according to the method as described in "gas chromatography". The gas chromatography apparatus used was GC-2010 (manufactured by Shimadzu Corporation), and the column used was SP-2560 (manufactured by SUPELCO).
（油脂風味評価）
市販のプレフライ済み冷凍チキンナゲットを１８０℃で３分１５秒間フライ調理し、官能評価（スパイス感及び塩味抑制効果）を行った。官能評価は、良く訓練された３人のパネラーにより行われた。
「スパイス感」の評価において、比較例１の油脂を「スパイス感が強く、あっさりしておらずコクがある風味」と評価して５点とし、比較例２の油脂を「スパイス感が無く、あっさりした風味」と評価して１点とした。これらを基準として各油脂を５点満点で評価し、その平均点をとった。
「塩味抑制効果」の評価において、比較例１の油脂を「適度な塩味を感じる」と評価して５点とし、比較例２の油脂を「塩味が強すぎると感じる」と評価して１点とした。これらを基準として各油脂を５点満点で評価し、その平均点をとった。結果を表３に示す。
(Fat and oil taste evaluation)
The commercially available pre-fried and frozen chicken nuggets were fry-cooked at 180 ° C. for 3 minutes and 15 seconds, and sensory evaluation (spice and saltiness suppressing effect) was performed. Sensory evaluation was performed by three well trained panelists.
In the evaluation of "spice feeling", the oil and fat of Comparative Example 1 was evaluated as "strong spice feeling and mild and not rich flavor", and the oil and fat of Comparative Example 2 was "no spice feeling," It was rated as "smooth flavor" and was rated 1 point. Based on these, each oil and fat was evaluated by a full score of 5 points, and the average score was taken.
In the evaluation of the "saltiness suppressing effect", the oil and fat of Comparative Example 1 is evaluated as "feeling a proper salty taste" to be 5 points, and the oil and fat of Comparative Example 2 is evaluated as "feeling that saltiness is too strong" and is 1 point And Based on these, each oil and fat was evaluated by a full score of 5 points, and the average score was taken. The results are shown in Table 3.
（結晶性評価）
日本油化学会編「基準油脂試験分析法」(2013年)に記載の「2.3.8.1-71 冷却試験(その1)」に記載の方法に従い、調製した各油脂を０℃で５時間半冷却した後の状態を確認し、以下の基準で評価した。結果を表３に示す。
(Evaluation of crystallinity)
Each prepared fat and oil is cooled at 0 ° C for 5 and a half hours according to the method described in "2.3.8.1-71 Cooling test (Part 1)" described in "Standard Oil and Fat Testing and Analysis Method" (2013), edited by the Japan Oil Chemistry Association. The condition after the test was confirmed and evaluated according to the following criteria. The results are shown in Table 3.
評価基準
◎：透明
○：濁り
△：結晶の塊あり
×：固化
Evaluation criteria ◎: Transparent :: Hundred :: Crystal lumps ×: Solidification
表３−１
*2：油脂組成物中のトランス脂肪酸含量（質量％）
Table 3-1
* 2 : Trans-fatty acid content (mass%) in oil composition
表３−２
*2：油脂組成物中のトランス脂肪酸含量（質量％）
Table 3-2
* 2 : Trans-fatty acid content (mass%) in oil composition
表３−３
*2：油脂組成物中のトランス脂肪酸含量（質量％）
Table 3-3
* 2 : Trans-fatty acid content (mass%) in oil composition
表３−４
*2：油脂組成物中のトランス脂肪酸含量（質量％）
Table 3-4
* 2 : Trans-fatty acid content (mass%) in oil composition
総飽和脂肪酸含量が４０質量％以下の液体油または前記液体油の２以上の混合物である油脂Ａと、総飽和脂肪酸含量が２０質量％以下の部分水素添加油脂である油脂Ｂを含み、油脂組成物全質量に対して油脂Ｂを２〜３０質量％含み、不飽和結合を３以上含む多価不飽和脂肪酸含量が５質量％以下である本発明の加熱調理用油脂組成物を用いた場合には、ナゲットのスパイス感が強くあっさりしておらずコクがある風味でかつ塩味を強めることなく、ハンドリング性（結晶性）が一定レベルの油脂組成物を得ることができた（実施例１〜２０）。一方、油脂Ａの代わりにパーム油を用いた比較例１では、風味評価は良いが結晶が出て固化してしまい、ハンドリング性が極めて悪い。また、不飽和結合を３以上含む多価不飽和脂肪酸含量が５質量％を超える比較例３はハンドリング性（結晶性）は良好であるが、劣化臭などが生じてスパイス感も無くあっさりした風味となり全体の風味を低下させた。油脂Ｂの代わりに、総飽和脂肪酸含量が２０質量％を超える部分水素添加油脂を用いた場合には、風味は良好であったがハンドリング性（結晶性）が低下した（比較例４）。
このように、本発明により、結晶性が低く、加熱時の劣化臭を抑制して、あっさりしておらず、液体油にもかかわらずコクのある従来の固体脂に似た風味を食品に与える加熱調理食品用油脂組成物を提供することができる。
The oil composition comprising an oil A, which is a liquid oil having a total saturated fatty acid content of 40% by mass or less, or a mixture of two or more of the liquid oils, and an oil B, a partially hydrogenated oil having a total saturated fatty acid content of 20% by mass or less When using the oil and fat composition for cooking according to the present invention, which contains 2 to 30% by mass of the oil and fat B and the content of polyunsaturated fatty acid containing 3 or more unsaturated bonds is 5% or less Were able to obtain a fat and oil composition having a certain level of handling properties (crystallinity) without strongly spice feeling of nuggets and having a rich flavor and without strengthening saltiness (Examples 1 to 20) ). On the other hand, in Comparative Example 1 in which palm oil is used instead of the fat and oil A, although the flavor evaluation is good, crystals appear and solidify, and the handling property is extremely poor. In addition, Comparative Example 3 in which the polyunsaturated fatty acid content containing 3 or more unsaturated bonds exceeds 5% by mass is good in handling properties (crystallinity), but a deterioration odor is generated, and a spice feeling is also clear. And reduced the overall flavor. When a partially hydrogenated oil or fat having a total saturated fatty acid content of more than 20% by mass was used instead of the oil or fat B, the flavor was good but the handling property (crystallinity) was reduced (Comparative Example 4).
Thus, according to the present invention, the food has a low crystallinity, suppresses the deterioration odor upon heating, and gives the food a flavor similar to that of a conventional solid fat which has a richness despite the liquid oil. An oil composition for cooked food can be provided.
Claims (8)
油脂組成物全質量に対して油脂Ｂを２〜３０質量％含み、
不飽和結合を３以上含む多価不飽和脂肪酸含量が５質量％以下であることを特徴とする加熱調理用油脂組成物。 The oil and fat A which is a liquid oil having a total saturated fatty acid content of 40% by mass or less or a mixture of two or more of the liquid oils and an oil and fat B which is a partially hydrogenated oil and fat having a total saturated fatty acid content of 20% by mass or less
2 to 30 mass% of the oil or fat B relative to the total mass of the oil or fat composition,
A cooking oil composition comprising a polyunsaturated fatty acid content containing 3 or more unsaturated bonds and not more than 5% by mass.
油脂Ａの全質量に対して油脂Ａ１の含量が２０〜１００質量％であり、油脂Ａ２の含量が８０質量％以下である請求項１〜４のいずれか一項に記載の加熱調理用油脂組成物。 Fat A 1. A fat A1 selected from liquid oils having a polyunsaturated fatty acid content of 3 or more and a polyunsaturated fatty acid content of 3 or more in the total constituent fatty acids and a total saturated fatty acid content of 40% by mass or less The fatty acid A2 selected from liquid oils having a polyunsaturated fatty acid content of 3 or more and a polyunsaturated fatty acid content of 2 mass% or more and a total saturated fatty acid content of 40 mass% or less in the constituent fatty acids,
The oil and fat composition for cooking according to any one of claims 1 to 4, wherein the content of the oil A1 is 20 to 100 mass% and the content of the oil A2 is 80 mass% or less based on the total mass of the oil A. object.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070065565A1 (en) * | 2005-08-10 | 2007-03-22 | Frank Kincs | Edible oils and methods of making edible oils |
| US20070082112A1 (en) * | 2005-09-02 | 2007-04-12 | Frank Kincs | Edible oils and methods of making edible oils |
| JP2011062160A (en) * | 2009-09-18 | 2011-03-31 | Nisshin Oillio Group Ltd | Oil-and-fat for thermally cooking |
| JP2011152120A (en) * | 2009-12-28 | 2011-08-11 | Nisshin Oillio Group Ltd | Cooking oil-and-fat composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070065565A1 (en) * | 2005-08-10 | 2007-03-22 | Frank Kincs | Edible oils and methods of making edible oils |
| US20070082112A1 (en) * | 2005-09-02 | 2007-04-12 | Frank Kincs | Edible oils and methods of making edible oils |
| JP2011062160A (en) * | 2009-09-18 | 2011-03-31 | Nisshin Oillio Group Ltd | Oil-and-fat for thermally cooking |
| JP2011152120A (en) * | 2009-12-28 | 2011-08-11 | Nisshin Oillio Group Ltd | Cooking oil-and-fat composition |
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