JP2019162049A - Cooking fat composition - Google Patents

Abstract

To provide a technology for effectively inhibiting a green grass smell markedly generated by cooking in a fat composition containing soybean oil.SOLUTION: Provided is a cooking fat composition blended with soybean oil capable of effectively inhibiting a green grass smell markedly generated by cooking by blending borage oil and/or Oenothera tetraptera oil so that a content of γ-linolenic acid is 0.4 mass% or less.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for cooking. In particular, the present invention relates to a cooking oil / fat composition containing soybean oil, and relates to a technique for suppressing a green grass odor in a cooked food.

  Vegetable oils and fats are widely used in various foods. In particular, vegetable oils and fats are also used as substitutes for animal fats and milk fats from the viewpoint of less concern about adverse health effects due to cholesterol and saturated fatty acids.

  However, vegetable oils and fats may have a unique flavor such as a blue odor. For example, with soybean oil, a so-called “return odor” is likely to occur, and a particular green grass odor is noticeable especially when cooked. There is a case.

  Various proposals have been made so far regarding the odor caused by soybean oil. For example, Patent Document 1 describes that by adding rapeseed oil to soybean oil, the return odor of soybean oil and the heating odor generated during cooking are reduced. Patent Documents 2 to 3 describe that an unpleasant odor caused by soybean oil or the like is suppressed by adding roasting oil such as roasted sesame oil to soybean oil. Furthermore, in Patent Document 4, arachidonic acid is used as an n-6 long-chain unsaturated fatty acid in order to suppress the odor produced when edible fats and oils containing soybean oil are stored in a bright place (the bright smell of soybean oil). Is described.

Japanese Patent Laid-Open No. 10-191885 JP 2007-236206 A International Publication WO2009 / 028483 International Publication WO2013 / 114711

  However, the technique according to Patent Document 1 is not sufficiently effective, and the techniques according to Patent Documents 2 and 3 require the use of roasted sesame oil at a very limited concentration, and are technically versatile. Limited sex. Moreover, patent document 4 is a technique regarding the odor (lighthouse odor of soybean oil) generated when soybean oil is stored in a bright place, and cannot cope with the green grass odor of soybean oil that becomes noticeable by cooking.

  Vegetable oils and fats are widely used as cooking oils for cooking fried foods and fried foods, but when soybean oil is added as vegetable oils and fats, fried foods and fried foods after cooking may cause green grass odors . In particular, when a large amount of soybean oil is used, a rich feeling can be imparted to the cooked food, but the above-mentioned green grass odor becomes apparent.

  In view of such a situation, an object of the present invention is to provide a technique for effectively suppressing the green grass odor that becomes noticeable by cooking with respect to an oil and fat composition containing soybean oil.

  When the present inventors diligently examined the above-mentioned problems, the mixture of a small amount of borage oil and / or evening primrose oil in the cooking oil / fat composition containing soybean oil greatly increases the green odor generated in the cooked food. The inventors have found that it can be suppressed, and have completed the present invention.

Although this invention is not limited to this, the following aspects are included.
(1) The oil / fat composition for cooking by blending borage oil and / or evening primrose oil and soybean oil, wherein the content of γ-linolenic acid is 0.4% by mass or less.
(2) The fat composition according to (1), wherein the proportion of soybean oil is 50% by mass or more.
(3) The oil / fat composition according to (1) or (2), further containing 5 to 50% by mass of vegetable oil / fat in addition to soybean oil.
(4) The oil and fat composition according to (3), wherein the vegetable oil is one or more of rapeseed oil, sunflower oil, palm oil, corn oil and safflower oil.
(5) The oil and fat composition according to any one of (1) to (4), which is for frying or fried cooking.
(6) A method for producing the oil and fat composition according to any one of (1) to (5), wherein γ-linolenic acid is contained in an oil and fat composition comprising borage oil and / or evening primrose oil and soybean oil. The said method including making quantity into 0.4 mass% or less.
(7) A method for producing a food, comprising cooking by heating using the oil / fat composition according to any one of (1) to (5).
(8) The method to suppress the green grass smell in the heat-cooked food including cooking using the oil-fat composition in any one of (1)-(5).

  According to the oil / fat composition for cooking according to the present invention, it is possible to effectively suppress the occurrence of a green grass odor in the cooked food while containing soybean oil.

  The present invention relates to a cooking oil / fat composition containing soybean oil, wherein borage oil and / or evening primrose oil is blended, and the content of γ-linolenic acid is 0.4% by mass or less.

Oil and fat composition for cooking The oil and fat composition according to the present invention is used for cooking. In the present invention, heat cooking means cooking by adding heat to food materials, and examples thereof include cooking methods such as frying, frying, steaming, baking, cooking, and microwave cooking. In a preferred embodiment, foods can be fried (fried) or fried using the oil and fat composition according to the present invention.
The oil and fat composition according to the present invention is preferably an oil and fat composition (fry oil) used for frying (oil). In the present invention, frying refers to a cooking method that uses a relatively large amount of edible fat as a heating medium, and is widely used on a daily basis. The oil-and-fat composition according to the present invention can be used for frying with no clothes, as well as when fried with clothes. According to the present invention, it is possible to suppress the green grass odor in foods after cooking. , Fried chicken, donuts and the like. There are many places where fry cooking is carried out, such as backyards of stores such as supermarkets and large food factories as well as ordinary households. When the oil and fat composition according to the present invention is continuously used in a food factory or the like, after the frying operation is completed, it can be used while adding oil that has been absorbed and reduced by the fried seeds (this operation is referred to as “feed oil”). ”Or“ addition oil ”).

  In addition, the oil and fat composition according to the present invention is preferably an oil and fat composition (fried oil) used for fried cooking. Although the aspect of fried cooking is not specifically limited, For example, an oil-and-fat composition (stir-fried oil) can be added to cooking utensils, such as a frying pan, a wok, a stir-fry pot, and a rotary pot, and it can heat and cook a foodstuff. Ingredients used for fried cooking are not particularly limited, but for example, cabbage, spinach, komatsuna, eggplant, green beans, broccoli, radish, carrots, potatoes and other vegetables, maitake, shimeji mushrooms, chicken, pork, beef, lamb And other animal meats, seafood such as sea bass, cod, octopus, squid, shrimp and shellfish, noodles such as pasta and Chinese noodles, and cooked rice. These ingredients can be subjected to a pretreatment such as punching before cooking, if necessary. According to the present invention, the green grass odor in a food after cooking can be suppressed, and examples of the food that has been fried and cooked include stir-fried vegetables, fried rice, and fried noodles.

When using the fats and oils composition which concerns on this invention for heat cooking, such as an oven and a microwave oven, for example, after attaching an oil and fat composition to a foodstuff beforehand, it can cook with heat.
The oil and fat composition for cooking according to the present invention contains soybean oil. Soybean oil, which is one of vegetable fats and oils, is a fat collected from soybean seeds, and is a vegetable fat widely used with rapeseed oil. The soybean oil used in the present invention is not particularly limited, and any oil and fat collected from soybean can be used without limitation. When the fats and oils containing soybean oil are used for heat cooking, the green grass odor may become obvious by heat cooking, but according to the present invention, it can be effectively suppressed. The blending amount of soybean oil is not particularly limited, but in a preferred embodiment, it is 50% by mass or more, and may be 70% by mass or more or 80% by mass or more.

Borage oil and / or evening primrose oil The oil and fat composition for cooking according to the present invention contains borage oil and / or evening primrose oil. Borage oil (borage oil) is a vegetable oil obtained from the seeds of borage, a plant belonging to the family Murasaceae, and is known to have a high content of γ-linolenic acid, which is an unsaturated fatty acid. Also, evening primrose oil is a vegetable oil obtained from evening primrose, also called evening primrose, and is known to have a high content of γ-linolenic acid, which is an unsaturated fatty acid. γ-linolenic acid is known to be contained in borage oil and evening primrose oil among vegetable oils and fats, but the concentration of γ-linolenic acid in borage oil is said to be about twice that of evening primrose oil, which is preferable. In an embodiment, borage oil is blended in the oil and fat composition according to the present invention. In the present invention, a small amount of borage oil and / or evening primrose oil is blended in the oil and fat composition in order to suppress the scent of soybeans caused by soybean oil, but the scent of soybean oil is suppressed by borage oil or evening primrose oil. This has never been known so far, and is an excellent effect achieved by the present invention.

  In the present invention, borage oil and / or evening primrose oil are blended in the fat and oil composition, but are blended so that the γ-linolenic acid content of the fat and oil composition is 0.4% by mass or less. If blended so as to be more than 0.4% by mass, a deteriorated odor caused by heating borage oil from cooked food is felt, which is not preferable. Further, in the oil and fat composition according to the present invention containing borage oil and / or evening primrose oil, the content of γ-linolenic acid is preferably 0.3% by mass or less, more preferably 0.2% by mass or less, Preferably it is 0.15 mass% or less. Moreover, 0.005 mass% or more is preferable and 0.008 mass% or more is more preferable.

In the present invention such as other components , in addition to the soybean oil described above, one or more types of fats and oils can be blended. The amount of fats and oils used in combination with soybean oil is preferably less than 50% by mass, and may be 30% by mass or less or 20% by mass or less. The fats and oils to be blended in the fat and oil composition of the present invention are not particularly limited as long as they are edible, and may be plant-derived, animal-derived, or synthetic products. For example, rapeseed oil (including canola oil), corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil , Rice bran oil, tea seed oil, sesame oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, etc. Or they can be used in combination. Vegetable oils and fats may be extracted from plants that have been cultivated using genetic recombination techniques. For example, in rapeseed oil, sunflower oil, safflower oil, etc., high oleic type varieties with increased oleic acid content The fats and oils obtained from can be used. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, fractionated fats and oils, and the like can be used as appropriate.

  Moreover, the oil-and-fat composition of this invention can add the additive normally used as needed in the range which does not impair the effect of this invention. Examples of the additive include storage stability improvement, oxidation stability improvement, thermal stability improvement, crystallization suppression at low temperature, and the like, such as lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, Examples include emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, tocopherol, ascorbic acid fatty acid ester, lignan, tea extract, antioxidant such as coenzyme Q, oryzanol, pigment such as β-carotene, fragrance, silicone, etc. It is done. When adding the said additive, it is preferable to set it as 10 mass% or less with respect to the oil-fat composition for heat cooking from the point of flavor, and it is good also as 5 mass% or less or 3 mass% or less. In one embodiment of the present invention, no additive can be added.

  The oil and fat composition according to the present invention can be produced by stirring and mixing the raw materials. You may implement mixing and stirring in the state which heated fats and oils. Moreover, mixing and stirring can be performed under pressure, reduced pressure, and normal pressure, and in some embodiments, mixing is performed under normal pressure.

  The apparatus for producing the oil / fat composition according to the present invention is not particularly limited. For example, a normal stirring / mixing apparatus including a stirrer, a heatable stirring tank equipped with a heating jacket, a baffle plate, and the like is used. Can be used. The stirring conditions such as the number of rotations and the stirring time are not particularly limited as long as the raw materials are mixed uniformly. The shape of the stirring blade in the stirrer is not particularly limited, and may be, for example, a propeller type, a cross shape, a fan turbine type, a disk turbine type, or an anchor type.

  In one embodiment, the present invention is a method for producing a food product comprising cooking by using the above-described oil and fat composition, and in another embodiment, the present invention provides cooking by using the above-described oil and fat composition. Food.

  Hereinafter, the present invention will be described in more detail based on specific experiments, but the present invention is not limited to these examples. Unless otherwise specified, concentrations and the like are based on mass in this specification, and numerical ranges are described as including the end points.

Materials In the following experiments, the following materials were used.
・ Soybean oil (Showa Sangyo, “soybean white oil”)
・ Rapeseed oil (Showa Sangyo, “Showa Canola Oil”)
・ Sunflower oil (Showa Sangyo, "Showa Olein Rich")
・ Palm oil (Fuji Oil, “Palm Ace 10”)
・ Volage oil (summit oil, “borage seed oil (refined)”)
・ Evening Primrose Oil (Summit Oil, “Evening Primrose Oil (Refined)”)
-Linseed oil (Nisshin Oil Rio, "Nisshin Linseed Oil")
・ Egoma oil (Summit oil, “Egoma oil (refined)”)
・ Olive oil (Showa Sangyo, “Showa Extra Virgin Olive Oil”)
・ Coconut oil (Nisshin Oilio, “Nisshin Organic Extra Virgin Coconut Oil”)
In accordance with the measurement method of γ-linolenic acid “Standard Oil Analysis Test Method 2.4.1.2-2013”, the oil and fat composition was pretreated, and γ-linolenic acid was quantified using a gas chromatograph mass spectrometer. . As a standard reagent, methyl γ-linolenate (SIGMA-Aldrich) was used.
<GCMS conditions>
Equipment GCMS-QP2000 (Shimadzu Corporation)
Column TCFFAP
Injection volume 1.0μL
Vaporization chamber temperature 230 ℃
Injection mode Split split ratio 1:30
Total flow rate 104.0 mL / min Column flow rate 1.00 mL / min line speed 23.7 cm / sec Column temperature 210 ° C.
Purge flow rate 3.0 mL / min Analysis time 60 minutes SIM condition s / z 79
Ionization method EI (ionization voltage 90eV)

Experiment 1: Oil composition for heating and cooking containing soybean oil An oil composition for frying containing soybean oil was prepared based on the formulation shown in the table below. Next, frozen croquettes (San Marco food, “croquettes made in Hokkaido (vegetables)”) were fried and cooked at 180 ° C. for 5 minutes using the prepared oil and fat composition.
About the cooked croquette, the croquette was tasted after 1 hour storage at room temperature, and sensory evaluation was carried out about the flavor of the croquette. Specifically, 10 professional panelists evaluated based on the following criteria and calculated the average score. For any evaluation item, the higher the score, the better.
(Comprehensive evaluation of flavor)
・ 5 points: The deep-fried food has a very strong flavor and a strong feeling. ・ 4 points: The deep-fried food has a strong and strong feeling. ・ 3 points: The deep-fried food has a slightly strong and rich feeling. ・ 2 Point: The fried food has a slightly weak flavor and does not have a strong feeling. • One point: The fried food has a weak flavor and does not have a rich feeling (green grass smell in fried food).
・ 5 points: No sensation of green grass odor ・ 4 points: Almost no odor of green grass odor ・ 3 points: Slight sensation of green grass odor, but acceptable level ・ 2 points: Sense of green grass odor ・ 1 point: Strong odor of green grass

As shown in Table 1, it was confirmed that by adding a large amount of soybean oil, the flavor of the deep-fried food becomes good, but the green grass odor is noticeable.
Experiment 2: Manufacture and evaluation of oil composition for frying Based on the formulation shown in the table below, an oil composition for frying was prepared. Croquettes were cooked and evaluated by the method described in Experiment 1.

As shown in Table 2, by adding a small amount of borage oil or evening primrose oil, it was possible to obtain a fried food in which the green grass odor was suppressed.
Experiment 3: Manufacture and evaluation of oil composition for frying Based on the formulation shown in the table below, an oil composition for frying was prepared. Croquettes were cooked and evaluated by the method described in Experiment 1. In this experiment, however, the cooked croquette was also subjected to sensory evaluation for the odor (degraded odor) that the fats and oils felt when eating fried food after storage for 1 hour at room temperature. Specifically, 10 professional panelists evaluated based on the following criteria and calculated the average score. The higher the score, the better.
(Deterioration odor in fried food)
・ 5 points: feel no degradation odor ・ 4 points: feel almost no degradation odor ・ 3 points: feel a little degradation odor, but allowance ・ 2 points: feel the degradation odor considerably ・ 1 point: feel the degradation odor strongly

  As shown in Table 3, according to the present invention, by containing a small amount of γ-linolenic acid, it is possible to obtain a deep-fried food in which the green grass odor is suppressed even though a large amount of soybean oil is blended. It was. Further, when a large amount of borage oil was blended, although the green grass odor of the deep-fried food was suppressed, it became a deep-fried food that felt the odor (deteriorated odor) of the deteriorated fat and oil, which was not preferable (Sample 3-7).

Experiment 4: Manufacture and evaluation of oil composition for frying cooking Based on the composition of the table below, an oil composition for frying cooking was prepared. Next, using the prepared oil / fat composition, fried vegetables were cooked. Specifically, after 13 g of the oil / fat composition was put in a frying pan and spread evenly, the frying pan was heated on medium heat for 30 seconds, and 150 g of cut vegetables were added and fried for 5 minutes to cook fried vegetables. About the cooked vegetable stir-fry, it sampled after 1-hour storage at normal temperature, and sensory evaluation was carried out about the flavor of vegetable stir-fry. Evaluation was performed by 10 professional panelists based on the following criteria, and an average score was calculated. In any evaluation item, the higher the score, the better.
(Comprehensive evaluation of flavor)
・ 5 points: The flavor of the stir-fry is very strong and feels rich. ・ 4 points: The flavor of the stir-fry is strong and feels rich. ・ 3 points: The flavor of the stir-fry is slightly strong and rich. Feel 2 points: The flavor of the stir-fry is slightly weak and does not have a strong feeling. 1 point: The flavor of the stir-fry is weak and does not have a rich feeling (green grass smell in the stir-fry)
・ 5 points: No sensation of green grass odor ・ 4 points: Almost no odor of green grass odor ・ 3 points: Slight sensation of green grass odor, but acceptable level ・ 2 points: odor of green grass odor ・ 1 point: Strong odor of green grass Deteriorated odor in fried food)
・ 5 points: feel no degradation odor ・ 4 points: feel almost no degradation odor ・ 3 points: feel a little degradation odor, but allowance ・ 2 points: feel the degradation odor considerably ・ 1 point: feel the degradation odor strongly

  As shown in Table 4, even when used as a stir-fried oil, the oil and fat composition according to the present invention can obtain a stir-fried product in which the green grass odor is suppressed despite the fact that it contains a large amount of soybean oil. did it. Moreover, when a lot of borage oil was blended, although the green grass odor of the fried food was suppressed, it became a fried food in which the smell of deteriorated oil and fat was felt, which was not preferable (Sample 4-4).

Claims (8)

A cooking oil and fat composition comprising borage oil and / or evening primrose oil and soybean oil,
The said oil-fat composition whose content of (gamma) -linolenic acid is 0.4 mass% or less.   The oil and fat composition according to claim 1, wherein the proportion of soybean oil is 50% by mass or more.   The oil and fat composition according to claim 1 or 2, further comprising 5 to 50% by mass of vegetable oil and fat in addition to soybean oil.   The oil and fat composition according to claim 3, wherein the vegetable oil and fat is at least one of rapeseed oil, sunflower oil, palm oil, corn oil and safflower oil.   The oil-and-fat composition according to any one of claims 1 to 4, which is for frying or fried cooking. A method for producing the oil and fat composition according to any one of claims 1 to 5,
The said method including making gamma-linolenic acid content of the oil-fat composition which mix | blended borage oil and / or evening primrose oil and soybean oil into 0.4 mass% or less.   The manufacturing method of a foodstuff including heat-cooking using the oil-fat composition in any one of Claims 1-5.   The method to suppress the green grass smell in the heat-cooked food including heat-cooking using the oil-fat composition in any one of Claims 1-5.