JP2020162577A - Method for producing oil/fat composition for heat cooking, and oil/fat composition for heat cooking - Google Patents

Abstract

To provide a technology for reducing oil content remaining in a cooking object after heat cooking and suppressing an increase in acid value and/or coloring of an oil/fat composition for heat cooking during heat cooking.SOLUTION: There is provided a method for producing an oil/fat composition for heat cooking, which includes a step of mixing purified oil/fat and an emulsifier so that the purified oil/fat content in oil/fat composition for heat cooking is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass. The purified oil/fat has an acid value of 0.03 or less. The emulsifier is one or more selected from Polyglycerin fatty acid ester which is an unsaturated fatty acid having an HLB value of 3.5 or less, sucrose fatty acid ester, glycerin monooleate succinate, glycerin monooleate citrate, polyoxyethylene sorbitan monooleate having an HLB value of 3 or less and fat acid monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids.SELECTED DRAWING: None

Description

The present invention relates to a method for producing an oil / fat composition for cooking, and an oil / fat composition for cooking.

In recent years, consumer interest in food quality has increased. The subject of interest also extends to edible oils and fats used for the production of processed foods (fried foods, etc.).

With the recent health consciousness of consumers, reducing the amount of fats and oils in foods is one of the issues. For example, Patent Documents 1 and 2 disclose that a cooking fat or oil containing a trace amount of an emulsifier such as a polyglycerin fatty acid ester can reduce the oil content remaining in a cooking object after cooking.

On the other hand, it is known that fats and oils deteriorate when exposed to heat, light or the like. When fats and oils are exposed to heat or light, the presence of water causes hydrolysis deterioration, and the presence of oxygen causes oxidative deterioration. As a result of deterioration, the acid value of fats and oils rises, and the flavor and color tone deteriorate. In particular, in the production of fried foods (fried, tempura, deep-fried foods, etc.), cooking is performed using fats and oils heated to around 180 ° C. Therefore, fats and oils used for fried foods (hereinafter, "fried fats and oils") Also referred to as), it is required to suppress deterioration due to heating.

For example, according to the "Standards for Foods, Additives, etc. (Ministry of Health and Welfare Notification No. 370, 1959)", the acid value of fats and oils contained in instant noodles (corresponding to fried foods) exceeds 3 or It is stipulated that the peroxide value must not exceed 30.

Further, there may be a problem that the color tone of the fried fat is darkened due to the deterioration of the fried fat due to heat or the like. When the color tone of the fried fat is darkened, the fried food produced by using the fat is also colored and the appearance is impaired.

Patent Document 3 discloses a cooking fat and oil containing 0.1 to 1 μmol / g (2.2 to 22.98 mg / kg as sodium) of sodium or potassium in the fat and oil, and has an effect of suppressing an increase in acid value due to heating. On the other hand, Patent Document 4 discloses a fried fat and oil containing 0.5 to 2.0 mg / kg of sodium or potassium and in which an increase in acid value during fried cooking is suppressed.

Japanese Unexamined Patent Publication No. 2016-93128 JP-A-2015-119665 Japanese Patent No. 4798310 Japanese Unexamined Patent Publication No. 2013-252129

However, most alkali metal compounds such as sodium that suppress the increase in acid value of fats and oils due to heating are hydrophilic compounds. A large amount of emulsifier is required to disperse or dissolve these alkali metal compounds in fats and oils for a long period of time. For example, in Patent Documents 3 and 4, polyglycerin condensed ricinoleic acid ester is mentioned. On the other hand, polyglycerin fatty acid ester contains an alkali metal, and the same content must be taken into consideration. Further, increasing the amount of emulsifier in order to enhance sodium reduces the oil content remaining in the cooking object after cooking. There was a risk that the functions that could be performed would be reduced.

The present invention has been made in view of the above circumstances, and it is possible to reduce the oil content remaining in the cooking object after cooking, and to increase the acid value and / or color the oil / fat composition for cooking during cooking. The purpose is to provide technology that can be suppressed.

The present inventors have used specific refined fats and oils so that the refined fats and oils content in the cooking fats and oils composition is 93% by mass or more and the polyglycerin fatty acid ester content is 0.02 to 0.09% by mass. We have found that the above problems can be solved by including a step of mixing a specific emulsifier, and have completed the present invention. The specific refined fats and oils have an acid value of 0.03 or less, and the specific emulsifiers are polyglycerin fatty acid ester having an HLB value of 3.5 or less, sucrose fatty acid ester having an HLB value of 3 or less, and monooleic acid succinate. It is one or more selected from glycerin, glycerin monooleate citrate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. Specifically, the present invention provides the following.

(1) The step of mixing the refined fat and oil and the emulsifier so that the refined fat and oil content in the cooking fat and oil composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass is included. The refined fat and oil has an acid value of 0.03 or less, and the emulsifier is a polyglycerin fatty acid ester having an HLB value of 3.5 or less, a sucrose fatty acid ester having an HLB value of 3 or less, glycerin succinate monooleate, and monocitrate. A method for producing an oil / fat composition for cooking, which is one or more selected from glycerin oleate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids.
(2) The oil / fat composition for cooking according to (1), wherein the refined oil / fat is a refined oil / fat containing at least one selected from the following adsorption-treated oil / fat, deodorized oil / fat A, deodorized oil / fat B, and deodorized oil / fat C.
Adsorption-treated fats and oils: Adsorption-treated fats and oils that have undergone an adsorption step in which the fats and oils that have undergone the deodorization step are brought into contact with silica-magnesia-based preparations in a liquid state at less than 80 ° C. Deodorized fats and oils A: Hereinafter, a deodorizing step was performed so that the acid value was 0.03 or less. Re-deodorized oil and fat of palm-based deodorized oil and fat Deodorized oil and fat B: The total tocopherol content in the deodorized oil and fat was 900 mass ppm or less, and the acid value was 0. Deodorized oil / fat deodorized oil / fat C: The total tocopherol content in the deodorized oil / fat is 550 mass ppm or less, which is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has been deodorized so as to be 03 or less. The deodorizing step was performed so that the acid value was 0.03 or less. (3) The acid value of the adsorption-treated oil was 0.00 to 0.01, and the oil for cooking in (2). Method for producing the composition.
(4) The method for producing a fat or oil composition for cooking according to any one of (1) to (3), wherein the refined fat and oil goes through a step of bringing the fat and oil into contact with ozone before the deodorizing step.
(5) The method for producing a cooking oil / fat composition according to any one of (1) to (4), wherein silicone oil is further added to the cooking oil / fat composition so as to be 0.5 to 5 ppm.
(6) The refined fat and oil content in the fat and oil composition for cooking is 93% by mass or more, the emulsifier content is 0.02 to 0.09% by mass, and the acid value of the refined fat and oil is 0.03 or less. The emulsifier comprises a polyglycerin fatty acid ester having an HLB value of 3.5 or less, a sucrose fatty acid ester having an HLB value of 3 or less, glycerin monooleate succinate, glycerin monooleate citrate, polyoxyethylene sorbitan monooleate. A fatty acid composition for cooking, wherein 47% by mass or more of the fatty acid produced is one or more selected from fatty acid monoglyceride, which is a polyunsaturated fatty acid.
(7) Further, the method for producing any of (8) (1) to (5) of the cooking oil / fat composition (6), which contains 0.5 to 5 ppm of silicone oil in the cooking oil / fat composition. The oil / fat composition for cooking according to (6) or (7).
(9) The oil / fat composition for cooking according to any one of (6) to (8), wherein the oil / fat composition for cooking reduces the oil content remaining in the object to be cooked after cooking. object.

According to the present invention, there is provided a technique capable of reducing the oil content remaining in a cooking object after cooking and suppressing an increase in acid value and / or coloring of a cooking oil / fat composition during cooking. Furthermore, the flavor stability is also improved by going through the process of bringing the fat and oil into contact with ozone.

Hereinafter, embodiments of the present invention will be described in detail. The present invention is not limited to the following embodiments. Further, in the present specification, "A (numerical value) to B (numerical value)" means "A or more and B or less", and the ratio means a mass ratio.

In the present invention, the acid value is a value measured in accordance with the "Standard Oil and Fat Analysis Test Method 23.1-2013 Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acid contained in the fat and oil, and is expressed by the number of mg of potassium hydroxide required to neutralize 1 g of the sample oil. The alkali metal content can be quantified by the atomic absorption spectrophotometry. In addition, the content of each fatty acid (for example, oleic acid) in the fatty acids constituting the glyceride emulsifier is determined by the "Standard Fatty Acid Analysis Test Method 2.4.2.2-2013 Fatty Acid Composition (Capillary Gas Chromatograph Method)" established by the Japan Oil Chemists' Society. The γ-tocotrienol content and tocopherol content contained in the oil and fat composition can be measured in accordance with the above, and the content of tocopherol is determined by the "Standard Oil and Fat Analysis Test Method 2.4.10-2013 Tocopherol" established by the Japan Oil Chemists' Society. Fluorescence detector-high-speed liquid chromatograph method) ”can be measured. The iodine value can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.4.1-2013 Iodine Value (Wiiss-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The color tone is the color of the test oil. The degree was calculated by measuring the yellow chromaticity (Y value) and the red chromaticity (R value) using the Robibond specific color method (0.5 inch cell) and calculating "Y + 10R".

<Manufacturing method of oil and fat composition for cooking>
In the production method of the present invention, the refined fat and oil and the emulsifier are mixed so that the refined fat and oil content in the cooking fat and oil composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass. Including the steps, the refined fat and oil has an acid value of 0.03 or less, and the emulsifier is a polyglycerin fatty acid ester having an HLB value of 3.5 or less, a sucrose fatty acid ester having an HLB value of 3 or less, and glycerin monooleate succinate. , Glycerin monooleate citrate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids, which is one or more selected. Further, a step of bringing the fat and oil into contact with ozone and / or a step of adding silicone oil can be further performed.

Details of the refined fats and oils and emulsifiers will be described later. When an emulsifier is added to a fat or oil, it can be dissolved as necessary, added directly to the fat or oil, and stirred. Alternatively, a method can be used in which the emulsifier is diluted with a part of the fat and oil and the diluted solution is added to the remaining fat and oil. As the fat and oil to be diluted, the fat and oil blended in the fat and oil composition for cooking is used. The addition temperature is preferably a temperature at which the emulsifier becomes liquid, preferably 0 to 70 ° C. When heating, there is no problem even if only the emulsifier or the diluent is heated.
When the alkali metal and the emulsifier are added, it is preferable to add the silicone oil at the same time.

[Fat and oil]
The oil / fat composition for cooking contains oil / fat. As the fat and oil, edible fat and oil can be used. Examples thereof include animal and vegetable fats and oils, fats and oils synthesized from glycerin and fatty acids, fractionated oils thereof, transesterified oils, hydrogenated oils and the like. In addition, a single fat or a blend of a plurality of fats and oils can also be mentioned.
Animal and vegetable oils include, for example, soybean oil, rapeseed oil, hyoleic rapeseed oil, sunflower oil, hyoleic sunflower oil, olive oil, safflower oil, hyoleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, sesame oil, and flaxseed oil. , Safflower oil, grape seed oil, beef fat, milk fat, fish oil, coconut oil, palm oil, palm kernel oil and the like.
Examples of fats and oils synthesized from glycerin and fatty acids include medium-chain triglycerides (MCT).
Examples of the fractionated oil include a fractionated oil of palm oil such as palm olein, palm super olein, palm stearin, and palm mid fraction.
As the transesterified oil, a transesterified oil of palm oil or a fractionated oil of palm oil and another liquid fat or oil, or a transesterified oil of MCT and vegetable oil can be used.
Examples of the hydrogenated oil include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of ester exchange oils.

[Refined fats and oils]
In the present invention, the refined fat and oil is a fat and oil that has undergone at least a deodorizing step.
The fats and oils contained in the fats and oils composition for cooking are those containing only refined fats and oils or those containing refined fats and oils. The oil / fat composition for cooking contains 93% by mass or more of refined oil / fat having an acid value of 0.03 or less. When the refined fat or oil having an acid value of 0.03 or less is contained in the fat or oil composition for cooking by 93% by mass or more, it can have a sufficient function as the fat or oil composition for cooking by heating. The refined fat and oil having an acid value of 0.03 or less contained in the fat and oil composition for cooking is preferably 97% by mass or more and 99.98% by mass or less. The refined fat and oil having an acid value of 0.03 or less contained in the fat and oil composition for cooking is more preferably 99% by mass or more and 99.97% by mass or less. The oil / fat composition for cooking may contain refined oil or unrefined oil having an acid value of more than 0.03, but all the oils and fats contained in the oil / fat composition for cooking have an acid value of 0.03. The following refined fats and oils are particularly preferable.

The fats and oils are naturally derived, and at present, components other than free fatty acids that increase the acid value, some coloring substances, and substances that promote coloring have not been specified.

Further, it is preferable that the refined fat or oil is a refined fat or oil containing at least one selected from the following adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C.

(Adsorption-treated fats and oils)
The adsorption-treated fats and oils are produced through an adsorption step in which the fats and oils that have undergone the deodorization step are brought into contact with the silica-magnesia-based preparation in a liquid state at less than 80 ° C. In addition to free fatty acids in fats and oils by contact, components (promoting substances) that increase the acid value during frying, coloring substances, and substances that promote coloring can be removed.

The fats and oils to be used in the deodorizing step before the adsorption step are unrefined fats and oils, semi-refined fats and oils that have undergone a process selected from a degumming step, a deoxidizing step, a decoloring step, a dewawing step, etc., or a degumming step, a deoxidizing step. , A refined fat or oil (deodorized fat or oil) that has undergone a step selected from a decolorization step, a dewaxing step and the like and a deodorizing step can be used. Further, fats and oils obtained by subjecting the refined fats and oils to a step selected from a degumming step, a deoxidizing step, a decoloring step, a dewaxing step and the like can also be used. One of the purposes of the present invention is to provide fats and oils having a sufficiently low acid value, but the acid value can be lowered in the deodorizing step and the adsorption step described later, so the deoxidizing step is not always essential. Absent. When the deoxidizing step is performed, the load of the deodorizing step can be reduced. In the case of significantly colored fats and oils, it is preferable to use fats and oils that have undergone a decolorization step.

There is no particular problem if the conditions of the deodorizing step before the adsorption step are within the range of the deodorizing conditions performed in the normal purification of fats and oils, but the acid value of the fats and oils (deodorized fats and oils) that have undergone the deodorizing step is 0.2 or less. Is preferable. The lower the acid value, the higher the effect of the adsorption step, and the acid value of the refined fat and oil can be sufficiently reduced. It is more preferable that the acid value of the fat or oil that has undergone the deodorizing step is 0.1 or less.

The conditions of the deodorizing step are not particularly limited, but for example, the deodorizing temperature is 180 to 280 ° C., the degree of vacuum is 100 to 800 Pa, the amount of water vapor is 0.3 to 10% by mass (against oil and fat), and the deodorizing time is 30 to 120 minutes. The range is preferred. The deodorizing temperature is more preferably 200 to 270 ° C, further preferably 230 to 260 ° C, and most preferably 240 to 250 ° C. The degree of vacuum is more preferably 200 to 600 Pa, and even more preferably 300 to 500 Pa. The amount of water vapor is more preferably 1 to 8% by mass (against oil), further preferably 1 to 5% by mass (against oil), and most preferably 1 to 3% by mass (against oil). The deodorizing time is more preferably 40 to 120 minutes, further preferably 40 to 80 minutes.

In the deodorizing step, citric acid may be added at the end of the deodorizing treatment. The addition of citric acid enhances oxidative stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized fat and oil. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as an aqueous solution of 5 to 20% by mass.

The adsorption-treated fats and oils have an adsorption step after the deodorization step, but another step can be performed between the deodorization step and the adsorption step. It is preferable that the step following the deodorizing step is the adsorption step. Since the adsorption step is performed at a temperature lower than 80 ° C., the adsorption step may be performed after cooling, storage, or the like, if necessary. The silica-magnesia-based preparation used in the adsorption step is a preparation of silica (silicon dioxide) and magnesia (magnesium oxide), in which silica particles and magnesia particles are dispersed and mixed. For example, the mass ratio of silica: magnesia is preferably 1: 5 to 3: 1. Further, as the silica-magnesia-based preparation, a preparation composed of a combination of silicon dioxide, magnesium oxide and water can be used, for example, silicon dioxide 30 to 80% by mass, magnesium oxide 10 to 50% by mass, and water 5 to 20% by mass. The composition of% is preferable. In these silica-magnesia-based preparations, for example, silica and magnesia particles are dispersed in water as nano-order unit particles that are not dissolved, and are uniformly mixed to involve atom exchange and recombination between the particles. It can be obtained by coalescing and tightly compounding without forming such a chemical bond. A commercially available product (manufactured by Mizusawa Industrial Chemicals Co., Ltd., "Mizuka Life") can also be used.

When the fat and oil is in a liquid state, sufficient contact efficiency with the silica-magnesia-based preparation can be obtained. Further, when the contact temperature is 80 ° C. or higher, the trace components of fats and oils are altered by the silica-magnesia-based preparation and an offensive odor is generated, so that a deodorizing step (steam distillation) is indispensable. However, if the deodorizing step is performed after the adsorption step, hydrolysis occurs slightly, and it becomes difficult to obtain refined fats and oils having a low acid value. Therefore, the contact temperature is preferably in the range of −10 to 79 ° C., −5 to 75 ° C., 0 to 60 ° C., 5 to 60 ° C., and 5 to 50 ° C., more preferably 5 to 40 ° C., and further preferably 10 to 30 ° C. ° C is most preferred.

The contact between the fat and oil and the silica-magnesia-based preparation can be carried out by adding the silica-magnesia-based preparation to the fat and oil, stirring the mixture, and then filtering or centrifuging. Further, a method of passing liquid fats and oils through a container filled with a silica-magnesia-based preparation is convenient and preferable. For example, a silica-magnesia-based preparation can be contacted by filling a filter (single-panel filter, filter press, leaf filter, etc.), a column, or the like and passing oil or fat through the liquid. In particular, it is more preferable to pass the liquid through a cartridge type filter filled with a silica-magnesia-based preparation.

Since the amount of impurities adsorbed on silica-magnesia-based preparations such as free fatty acids is small in fats and oils that have undergone the deodorization process, short-term contact such as filtration or the use of a very small amount of silica-magnesia-based preparations is sufficient. Has an effect. Therefore, the contact time between the fat and oil and the silica-magnesia-based preparation and the amount of the silica-magnesia-based preparation used are not particularly limited. The contact time between the fat and oil and the silica-magnesia-based preparation is preferably 0.5 minutes or longer, more preferably 5 minutes or longer, further preferably 15 minutes or longer, and most preferably 30 minutes to 3 hours. The amount of the silica-magnesia-based preparation used is preferably 0.05 parts by mass or more with respect to 100 parts by mass of fats and oils, more preferably 0.1 to 5 parts by mass with respect to 100 parts by mass of fats and oils, and further. It is preferably 0.5 to 3 parts by mass with respect to 100 parts by mass of fats and oils.

The purification step of the adsorption-treated fat and oil is completed by the above-mentioned adsorption step, but if necessary, an additional purification step, a separation step, a mixing step (addition step), or the like may be performed. However, when a step of contacting with water vapor at 140 ° C. or higher such as a deodorizing step is performed, a small amount of hydrolysis occurs in the fat and oil, while free fatty acids are removed by distillation, so that the amount of free fatty acids in the fat and oil is in equilibrium. It is preferable not to carry out the same step because the acid value of the fat or oil is in the range of more than 0.01.

The acid value of the adsorption-treated fat and oil is 0.00 to 0.03, preferably 0.00 to 0.01. The acid value of 0.00 to 0.01 is a range that cannot be reached only by a normal deoxidizing step or deodorizing step. The acid value of the adsorption-treated fat and oil is more preferably 0.001 to 0.008.

(Deodorizing oil A)
The deodorized oil / fat A is a re-deodorized oil / fat of a palm-based deodorized oil / fat obtained by performing a deodorizing step so that the content of γ-tocotrienol in the deodorized oil / fat is 250 mass ppm or less and the acid value is 0.03 or less. The palm-based deodorizing fat and oil is a deodorizing fat and oil that has undergone a physical refining step or a chemical refining, and is preferably a palm-based deodorizing fat and oil (RBD palm-based fat and oil) that has undergone a physical refining step. The palm-based deodorizing oil is palm oil or a fractionated oil of palm oil. Examples of the fractionated oil of palm oil include palm olein, palm mid fraction, palm stearin and the like. From the viewpoint of workability of the fat and oil composition of the present invention, it is preferable that the fat and oil composition is liquid at around 10 to 20 ° C., and in that case, the melting point of the deodorized fat and oil A is preferably low. Therefore, it is preferable to use palm oil and / or palm olein. More preferably, RBD palm oil and / or RBD palm olein is used. Palm olein is a fraction having a high iodine value obtained by fractionating palm oil once or multiple times, and a particularly high iodine value is sometimes called palm super olein. When the iodine value is high, fats and oils are less likely to solidify. Therefore, palm olein preferably has an iodine value of 56 or more, more preferably an iodine value of 60 or more, and further preferably an iodine value of 65 or more. The upper limit of the iodine value of palm olein is not particularly limited, but is preferably 72 or less, and more preferably 70 or less.

The content of γ-tocotrienol in the deodorized fat A is preferably 50 to 250 mass ppm or less, more preferably 50 to 230 mass ppm, still more preferably 50 to 200 mass ppm, and most preferably 50 to 150 mass ppm. The mass is ppm.

The acid value of the deodorized fat A is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0. It is 0.02.

The deodorized oil / fat A is a re-deodorized product using a palm-based deodorized oil / fat that has undergone a deodorizing step as a raw material. As the palm-based deodorizing fats and oils, those subjected to chemical refining (NBD palm-based fats and oils) including an alkaline deoxidizing step or physical refining (RBD palm-based fats and oils) not including an alkaline step can be used. Since the distribution amount of RBD palm-based fats and oils is large, it is preferable to use RBD palm-based fats and oils. In the present invention, this palm-based deodorizing oil is re-refined including deodorizing and used as the deodorizing fat A. The repurification step may be only a deodorization step, but chemical purification or physical purification can be performed. Since the acid value of the palm-based deodorized fats and oils of the raw material fats and oils is lowered in the initial refining, an alkaline deoxidizing step for the purpose of reducing the acid value is not essential. From the viewpoint of flavor, physical purification in which a decoloring step, a deodorizing step, or a washing step, a decoloring step, and a deodorizing step is performed is preferable. Further, it is preferable to use chemical purification that performs a deoxidizing step, a decoloring step, and a deodorizing step.

For steps other than deodorization, general refining conditions for fats and oils can be used.

The production of deodorized fat A undergoes a step of deodorizing so that the γ-tocotrienol content and acid value in the deodorized fat meet the requirements, and these requirements are achieved by performing the deodorizing step under excessive conditions. be able to. Although a vacuum steam distillation apparatus is used as the deodorizing condition, it can be carried out at a higher temperature, under a high vacuum, at a higher steam amount, or for a longer period of time than the usual conditions for vacuum steam distillation. For example, when the deodorizing temperature is 200 to 280 ° C., the vacuum degree is 100 to 500 Pa, the amount of water vapor is 1 to 8% by mass (against oil and fat), and the deodorizing time is 30 to 120 minutes, the deodorizing temperature is 235 ° C. or higher and the degree of vacuum is high. It is preferable to satisfy two or more conditions selected from 500 Pa or less, a water vapor amount of 2.0% by mass or more (against oil and fat), and a deodorizing time of 50 minutes or more, and more preferably three conditions. The deodorizing temperature is more preferably 245 ° C. or higher, and even more preferably 250 ° C. or higher. The degree of vacuum is more preferably 400 Pa or less, further preferably 280 Pa or less, and even more preferably 260 Pa or less. The amount of water vapor is more preferably 2.4% by mass or more (against oil and fat), and further preferably 3% by mass (against oil and fat). The deodorizing time is more preferably 60 minutes or more, and further preferably 70 minutes or more.

In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at that time. Oxidative stability is further enhanced by adding citric acid. Citric acid is preferably added in an amount of 1 to 50 ppm, more preferably 1 to 30 ppm, based on the deodorized fat and oil. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as an aqueous solution of 5 to 20% by mass.

(Deodorizing oil B)
Deodorized fat B is selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which have been deodorized so that the total tocopherol content in the deodorized fat is 900 mass ppm or less and the acid value is 0.03 or less. Deodorized oils and fats that are more than seeds. Preferably, soybean oil and corn oil having a fatty acid composition similar to that of soybean oil are preferable. The iodine value of fats and oils is a value that reflects the constituent fatty acids of fats and oils, and is also an index of susceptibility to deterioration. The iodine value of the deodorized fat B is preferably 100 to 145, more preferably 120 to 140.

The total tocopherol content in the deodorized fat B is preferably 100 to 850 mass ppm, or 100 to 800 mass ppm, more preferably 100 to 600 mass ppm, still more preferably 150 to 550 mass ppm, and further. It is preferably 200 to 460 mass ppm, and most preferably 200 to 400 mass ppm. Further, γ-tocopherol in the deodorized fat B is preferably 50 to 600 mass ppm, more preferably 50 to 550 mass ppm, still more preferably 50 to 480 mass ppm, and most preferably 80 to 350 mass ppm. The mass is ppm.

The acid value of the deodorized oil / fat B is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0. It is 0.02.

The deodorized oil / fat B can be produced by chemical refining including an alkaline deoxidizing step or physical refining not including an alkaline deoxidizing step, and has undergone the deodorizing step. From the viewpoint of flavor, it is preferable to use chemical purification (chemical refining). Chemical refining is a refining method including a step of removing free fatty acids using an alkali in a deoxidizing step. For example, crude oil pressed and extracted from a raw material is degummed, alkaline deoxidized, decolorized, and deoxidized. It is a method of refining by subjecting it to wax treatment and deodorization treatment. In the deodorized fats and oils B, general refining conditions for fats and oils can be used for steps other than deodorization.

From the viewpoint that the effects of the present invention are easily exhibited, the deodorized fat / oil B is preferably a deodorized fat / oil that has been subjected to the deodorizing treatment after being subjected to the alkaline deoxidizing treatment and the decolorizing treatment.

In the present invention, any one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil are used as the deodorizing fat B, but when a plurality of fats and oils are mixed and used, they may be mixed at any stage of refining. It is good, but it is preferable to mix after the deodorizing treatment. Further, when blending fats and oils other than deodorized fats and oils B, it is preferable to mix them after the deodorizing treatment is completed.

The acid value of the deodorized fat B is reduced even in the deodorizing step, but it is preferably reduced in the alkaline deoxidation as well. As the oil and fat used for alkaline deoxidation, crude oil containing water degumming oil, oil and fat to which phosphoric acid is added, or degumming oil from which the gum quality is removed by centrifugation or the like after adding phosphoric acid can be used. As an alkaline deoxidation method, an aqueous solution of sodium hydroxide having a concentration of 5 to 15% is added in an equal amount of 0.8 to 1.8 times the acid value calculated from the acid value of fats and oils, and fatty acid soap or the like is subjected to centrifugation or the like. It is preferable to remove. It is more preferable to add the sodium hydroxide aqueous solution at a concentration of 8 to 13% in an equal amount of 1.0 to 1.5 times the amount of free fatty acids. Further, it is more preferable to carry out the addition / separation treatment of the sodium hydroxide aqueous solution twice or more. The post-step of the sodium hydroxide treatment is a decolorization step, but it is more preferable to perform a decolorization step by washing with water after the sodium hydroxide treatment.

Further, as an alkaline deoxidation method, a Zenith process may be used in which oil droplets are added from the lower part of the alkaline solution to a dilute alkaline solution (sodium hydroxide aqueous solution, etc.) and neutralized while the oil droplets rise. ..

The production of deodorized fats and oils B includes a step of deodorizing the total tocopherol content and acid value in the deodorized fats and oils so as to meet the requirements, and these can be achieved by performing the deodorizing step under excessive conditions. .. As the deodorizing condition, a vacuum steam distillation apparatus is used, but it can be performed at a higher temperature, under a high vacuum, at a higher steam amount, or for a longer period of time than the usual conditions of vacuum steam distillation. For example, when the deodorizing temperature is 200 to 280 ° C., the vacuum degree is 100 to 500 Pa, the amount of water vapor is 1 to 8% by mass (against oil and fat), and the deodorizing time is 30 to 120 minutes, the deodorizing temperature is 235 ° C. or higher and the degree of vacuum is high. It is preferable to satisfy two or more conditions selected from 500 Pa or less, a water vapor amount of 2.0% by mass or more (against oil and fat), and a deodorizing time of 50 minutes or more, and more preferably three conditions. The deodorizing temperature is more preferably 245 ° C. or higher, and even more preferably 250 ° C. or higher. The degree of vacuum is more preferably 400 Pa or less, further preferably 280 Pa or less, and even more preferably 260 Pa or less. The amount of water vapor is more preferably 2.4% by mass or more (against oil and fat), and further preferably 3% by mass (against oil and fat). The deodorizing time is more preferably 60 minutes or more, and further preferably 70 minutes or more.

In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at that time. Oxidative stability is further enhanced by adding citric acid. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized fat and oil. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as an aqueous solution of 5 to 20% by mass.

(Deodorizing oil C)
The deodorized oil / fat C is a rapeseed deodorant oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in the deodorized oil / fat. As the rapeseed oil, oil extracted from raw materials cultivated and distributed as rapeseed can be used. As the rapeseed variety, canola and / or high oleic acid canola can be used. The iodine value of the rapeseed oil is preferably 90 to 130, more preferably 95 to 120.

The total tocopherol content in the deodorized fat C is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, further preferably 150 to 500 ppm, further preferably 200 to 500 ppm, and most preferably 200 to 200 to 500 ppm. It is 460 ppm. Further, the amount of γ-tocopherol in the deodorized fat C is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, still more preferably 100 to 350 ppm.

The deodorized oil / fat C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

The deodorized fat C can be obtained by the same operation (manufacturing conditions) as the deodorized fat B described above.

(Other fats and oils)
The fats and oils in the cooking fats and oils composition can contain fats and oils other than the above-mentioned adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C, for example, in the range of less than 50% by mass, or 30. It is preferably contained in the range of less than mass%. To. The fats and oils contained may be refined fats and oils, partially refined fats and oils that have not undergone the deodorizing step, and unrefined fats and oils. In the case of refined fats and oils, the acid value of the composition obtained by mixing all the refined fats and oils is preferably 0.03 or less. Further, the partially refined fats and oils and the unrefined fats and oils that have not undergone the deodorizing step are preferably 0 to 6.9% by mass, and more preferably not contained in the fats and oils composition for cooking.

The fats and oils other than the above-mentioned adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C preferably contain less than 50% by mass of other refined fats and oils. For example, rice oil, sesame oil, safflower oil, peanut oil, olive oil, grape seed oil, linseed oil, sesame oil, coconut oil, and oils and fats obtained by separating these oils and fats can be mentioned. In addition, RBD palm-based fats and oils having a γ-tocotrienol content of more than 250 ppm or an acid value of more than 0.03 in fats and oils can be mentioned. Further, soybean oil, corn oil, cottonseed oil and sunflower oil having a total tocopherol content of more than 850 ppm or an acid value of more than 0.03 in fats and oils can be mentioned. Further, rapeseed oil (canola oil or the like) in which the total tocopherol content in fats and oils exceeds 550 ppm or the acid value exceeds 0.03 can be mentioned. These fats and oils may be used alone or in combination of two or more. The adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, vegetable fats and oils including deodorized fats and oils C, and transesterified oils and fractionated oils thereof usually contain 95% by mass or more of triglyceride.

In the present invention, it is preferable that the fats and oils other than the adsorption-treated fats and oils, the deodorized fats and oils A, the deodorized fats and oils B, and the deodorized fats and oils C also have a high degree of refining. Therefore, the content of γ-tocotrienol in the fat and oil composition is preferably 250 ppm or less. Further, the total tocopherol content in the fat and oil composition is preferably 900 ppm or less, more preferably 850 ppm or less, and further preferably 550 ppm or less.

[emulsifier]
The action of the emulsifier during cooking of fried foods such as tempura is as follows. For example, when cooking tempura, the ingredients and batter (a mixture of tempura powder and water) are heated in hot oil (160 to 200 ° C.). When the batter comes into contact with the hot oil, the water rapidly evaporates and disappears on the contact surface with the oil, and at the same time, the solid content in the batter containing wheat flour as the main component is baked and hardened. By repeating this phenomenon, the water removal in the batter gradually progresses, and a batter having a mesh structure in which the flour is baked and hardened in a shape having gaps is formed. Emulsifiers affect the interfacial tension of gas-liquid or liquid-liquid, and some emulsifiers are "oil and solid", "oil and water" or "oil and gas (steam)" during the formation of clothing. By changing the interfacial tension of ", the properties (shape, composition, physical properties) of the garment are changed. Therefore, in the present invention, the effect of reducing the oil content remaining in the cooking object after cooking is realized by the emulsifier regardless of the components of the fats and oils, and the effect is realized by JP-A-2015-119665 or JP-A-2015-119665. It is shown in Japanese Patent Application Laid-Open No. 2016-93128.

Among various emulsifiers, the emulsifiers that can be added to the oil and fat composition for cooking of the present invention are polyglycerin fatty acid ester having an HLB value of 3.5 or less, sucrose fatty acid ester having an HLB value of 3 or less, and monooleic acid succinate. Glycerin, glycerin monooleate citrate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. These emulsifier components may be used alone or in combination.

As these emulsifier components, those commercially available as food additives can be appropriately used. As the polyglycerin fatty acid ester having an HLB value of 3.5 or less, for example, "THL-15" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), and as the glycerin monooleate succinate, for example, "Sunsoft 683CB" (Sun). Chemical Co., Ltd.), for example, "Sunsoft Plus F" (manufactured by Taiyo Kagaku Co., Ltd.) as glycerin citrate monooleate, and "Emazole O-120V" as polyoxyethylene sorbitan monooleate, for example. (Manufactured by Kao Co., Ltd.), as a sucrose fatty acid ester fatty acid having an HLB value of 3 or less, for example, "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi Chemical Foods Co., Ltd.) is 47% by mass or more of the constituent fatty acids. As a monofatty acid glyceride which is a polyunsaturated fatty acid, for example, "Emulgie MO (M)" (manufactured by RIKEN Vitamin Co., Ltd., fatty acid composition (mass ratio): palmitic acid 24%, oleic acid 21%, linoleic acid 49 %, Other 6%) can be used respectively.

The blending amount of the emulsifier is 0.02 to 0.09% by mass, preferably 0.03 to 0.08% by mass, and more preferably 0.04 to 0, based on the oil / fat composition for cooking of the present invention. .07% by mass. As will be described later, the emulsifier used in the present invention is added to the oil / fat composition for cooking in an amount of 0.02 to 0.09% by mass to minimize the oil absorption of the cooked object. It has the characteristic that it can be a value.

Further, the emulsifier preferably has an HLB value of 7 or less because the emulsifier has high solubility in fats and oils.
In addition, HLB is an abbreviation for hydrophilic hydrophobic balance (Hydrophile Lipofil Balance), and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation method of the Atlas method is used for the calculation of the HLB value. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Ken conversion price
A: A method of calculating an HLB value from the neutralization value of a fatty acid in an ester.

When a polyglycerin fatty acid ester is used as an emulsifier, a polyglycerin fatty acid ester having an HLB value of 3.5 or less is used. The more preferable HLB value of the polyglycerin fatty acid ester is 3 or less, and the most preferable HLB value is 1 to 3. Further, as the constituent fatty acid of the polyglycerin fatty acid ester, the unsaturated fatty acid having 8 to 22 carbon atoms in the constituent fatty acid amount is 5 to 50% by mass, the melting point of the emulsifier is low, and the cooked object is cooked. It is preferable in that it reduces the amount of oil absorbed. More preferably, unsaturated fatty acids having 8 to 22 carbon atoms are contained in the constituent fatty acids of the polyglycerin fatty acid ester in an amount of 20 to 30% by mass. As the unsaturated fatty acid having 8 to 22 carbon atoms constituting the polyglycerin fatty acid ester, oleic acid, erucic acid and the like can be used. Constituent fatty acids other than unsaturated fatty acids are saturated fatty acids having 8 to 22 carbon atoms. As the saturated fatty acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid and the like can be used.

The sucrose fatty acid ester having an HLB value of 3 or less is preferably an HLB value of 1.5 to 3.0, and particularly preferably 1.8 to 2.5. When the HLB value of the sucrose fatty acid ester is 1.5 or more, the oil absorption amount of the cooked product after cooking can be efficiently suppressed. On the other hand, if the HLB value of the sucrose fatty acid ester is 3.0 or less, it is unlikely that separation will occur due to moisture absorption during storage or the like. As the sucrose fatty acid ester, sucrose erucic acid ester is preferable. ..

It is preferable that 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids, and 66% by mass or more of the constituent fatty acids are unsaturated fatty acids. Examples of unsaturated fatty acids include oleic acid, linoleic acid, and linolenic acid, and oleic acid and linoleic acid are particularly preferable. Further, among the constituent fatty acids, the saturated fatty acid is preferably 30% by mass or less, more preferably 10 to 30% by mass. The saturated fatty acid is preferably palmitic acid. As described above, by using a monofatty acid glyceride composed of many unsaturated fatty acids, particularly many polyunsaturated fatty acids, the effect of reducing the oil absorption of the cooking object can be ensured.

[Alkali metal]
By containing a certain amount of alkali metal in the oil / fat composition for cooking, the effect of suppressing an increase in acid value and / or suppressing coloring during cooking can be further enhanced. In that case, the content of the alkali metal in the oil / fat composition for cooking is preferably 0.02 to 5.0 mass ppm. When the content of the alkali metal is 0.02 to 5.00 mass ppm mass ppm, the effect of suppressing the increase in acid value and / or the coloration during cooking can be exhibited by combining with the above-mentioned refined fats and oils. it can. The alkali metal content is more preferably 0.1 to 3.0 mass ppm, and even more preferably 0.1 to 2.5 mass ppm.

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 components containing the alkali metals. Moreover, an emulsifier containing an alkali metal produced by using an alkali catalyst can be used. As the emulsifier, for example, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, monoglyceride and the like can be used. When an emulsifier containing an alkali metal is used, the alkali metal concentration in the emulsifier is preferably 10 to 50,000 mass ppm. More preferably, it is 500 to 2000 mass ppm, and more preferably 600 to 1000 mass ppm. These alkali metal concentrations can be adjusted by adjusting the amount of catalyst during the esterification reaction to adjust the alkali metal concentration, or by appropriately adding an emulsifier containing no alkali metal. In the oil / fat composition for cooking of the present invention, it is preferable that the emulsifier and the component containing an alkali metal are contained as a fatty acid monoglyceride containing an alkali metal.

Alternatively, as the component containing an alkali metal, a water-soluble or oil-soluble salt that can be used as a food additive, for example, a sodium salt, a potassium salt, or the like can be used. The sodium salt and potassium salt are not particularly limited, and are, 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, DL-sodium tartrate, sodium stearoyl lactate, sodium fatty acid, potassium fatty acid and the like. More preferably, it is a fatty acid sodium such as sodium oleate.

[Process of bringing fats and oils into contact with ozone]
In the present invention, the refined fat and oil is a refined fat and oil that has undergone a deodorization step through a step of bringing the fat and oil into contact with ozone, so that the flavor stability of the refined fat and oil is improved. In particular, it is possible to suppress flavor deterioration (exposure odor) due to exposure. It is considered that the process of bringing fats and oils into contact with ozone changes the causative substance of the exposure odor into a compound that is easily decomposed by decomposition or distillation. Ozone is a gas composed of three oxygen atoms, and ozone gas can be brought into contact with fats and oils, or water containing ozone can be brought into contact with fats and oils by stirring. Since it is not necessary to remove components other than ozone after contacting ozone, it is preferable to bring ozone gas into contact with fats and oils. As a method of contacting the ozone gas with the fat or oil, a method of contacting the degassed fat or oil with the ozone gas, a method of contacting the fat or oil by bubbling the ozone gas, a method of contacting with water containing ozone, or the like is used. be able to. The ozone generator is not particularly limited, but one that is generated by collision of high-energy electrons and oxygen molecules such as ultraviolet irradiation in the air or silent discharge in oxygen can be used. it can. Further, commercially available water, foods and the like used for sterilization, deodorization and decolorization can be used.

The longer the contact between the fat and oil and ozone, the higher the effect of improving the exposure odor, preferably 1 minute or more, and more preferably 2 minutes to 24 hours. It is more preferable to bring the fat and ozone into contact for 3 minutes to 6 hours, and it is even more preferable to bring the fat and ozone into contact for 10 minutes to 2 hours. Further, the contact temperature may be a temperature at which the fat or oil is liquid in order to bring ozone into contact with the fat or oil, and is preferably −10 ° C. or higher, and more preferably 5 ° C. or higher. Further, when the contact temperature is high, the oxidation reaction of fats and oils is promoted and it becomes difficult to control the reaction. Therefore, the contact temperature is preferably 180 ° C. or lower, more preferably 100 ° C. or lower. The contact temperature is more preferably 10 to 60 ° C, most preferably 10 to 40 ° C.

As for the amount of ozone, it is sufficient that ozone can be dissolved in the fat and oil, and it is preferable that ozone is supplied to the fat and oil in an amount of 0.0002% by mass or more during the contact time, or ozone is supplied to the fat and oil during the contact time. It is preferable that 0.0004% by mass or more is supplied. It is more preferable that ozone is supplied in an amount of 0.0022% by mass or more with respect to the fat and oil, and it is more preferable that ozone is supplied in an amount of 0.006% by mass or more with respect to the fat and oil. It is more preferable that 0.005 to 0.65% by mass of ozone is supplied, and most preferably 0.006 to 0.65% by mass of ozone is supplied with respect to fats and oils.

[Other ingredients]
Other components can be added to the oil / fat composition for cooking to the extent that the effects of the present invention are not impaired, and the types and amounts of the components to be blended are appropriately set according to the effects to be obtained and the like. it can. These components are, for example, components (food additives, etc.) used in general fats and oils. Examples of these components include antioxidants, antifoaming agents, crystal inhibitors and the like, and are preferably added after deodorization and before filling.
Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kodiic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gossypol, sesamole, terpenes and the like. Examples of the coloring component include carotene and astaxanthin. Examples of the defoaming agent include silicone oil.

In the present invention, it is preferable to add silicone oil to the oil / fat composition for cooking so as to be 0.5 to 10 mass ppm. The silicone oil content (mass ratio) is preferably 1 to 5 mass ppm, more preferably 2 to 3 mass ppm, in the fat or oil composition. When the total content of the silicone oil is 0.5 ppm or more, the effect of suppressing foaming during cooking can be sufficiently obtained. Further, if it exceeds 10 ppm, the foaming of cooking increases.

The silicone oil preferably has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm ² / s at 25 ° C. The kinematic viscosity of the silicone oil is more preferably 500~2000mm ² / s, more preferably from 800~1100mm ² / s, and most preferably 900~1100mm ² / s. As the silicone oil, those commercially available for food use can be used. The "kinematic viscosity" here refers to a value measured in accordance with JIS K 2283 (2000). As the silicone oil, it is also preferable to use one containing fine particle silica in addition to the silicone oil.

<Fat composition for cooking>
The oil / fat composition for cooking of the present invention has a refined oil / fat content of 93% by mass or more and an emulsifier content of 0.02 to 0.09% by mass in the oil / fat composition for cooking. The emulsifier has a valence of 0.03 or less, and the emulsifier is a polyglycerin fatty acid ester or succinic acid mono, which is an unsaturated fatty acid having an HLB value of 3.5 or less and 5 to 50% by mass of constituent fatty acids having 8 to 22 carbon atoms. One or more selected from glycerin oleate, glycerin citrate monooleate, polyoxyethylene sorbitan monooleate, sucrose erucate, and fatty acid monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. is there. The emulsifier, refined fats and oils, etc. are as described in the above-mentioned method for producing a fats and oils composition for cooking. It should be noted that the fats and oils are naturally derived, and at present, components other than free fatty acids that increase the acid value, some coloring substances, and substances that promote coloring have not been specified. Therefore, this is an effect of the present invention, frying. The acid value was used as an index in order to identify refined fats and oils having an effect of suppressing an increase in acid value and / or heat coloring at the time.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.

<Analysis method>
The analysis in each test was performed according to the following method.

(Γ-tocotrienol content and total tocopherol content)
The γ-tocotrienol content was measured under the conditions of "Standard oil and fat analysis test method 2.4.10-2013 tocopherol (fluorescence detector-high performance liquid chromatograph method)" established by the Japan Oil Chemists' Society, and contained the γ-tocotrienol component. The amount was calculated. In addition, the total tocopherol content is α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in deodorized fats and oils, which was established by the Japan Oil Chemists' Society, "Standard Oil and Fat Analysis Test Method 2.4.10-2013 Tocopherol (fluorescence detection). Instrument-high-speed liquid chromatograph method) ”was measured, and the total content (ratio) was calculated.

(Acid value)
The acid value was measured in accordance with the "Standard Oil and Fat Analysis Test Method 23.1-2013 Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acid contained in the fat and oil, and is expressed by the number of mg of potassium hydroxide required to neutralize 1 g of the sample oil.

(Iodine value)
The iodine value of fats and oils was measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.4.1-2013 Iodine Value (Wiiss-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The larger the iodine value, the more There are many double bonds.

(Color tone)
The chromaticity of the test oil was measured with a Robibond colorimeter (trade name "Lovibond PFX995", manufactured by The Tintometer Limited) using a 0.5-inch cell to determine the chromaticity of yellow (Y value) and the chromaticity of red (Y value). R value) was measured. Based on these results, "Y + 10R" was calculated and evaluated. The smaller the value of Y + 10R, the lighter the color tone, and the larger the value of Y + 10R, the darker the color tone.

<Fly test>
The fly test 1 and the fly test 2 in each test were carried out according to the following methods.

(Fly test 1)
4 L of each test oil was placed in a fryer and fried for 8 days (8 hours / day). For fried food, Imoten (2 days), croquette (2 days), and fried chicken (4 days) were cooked in order by the following method.
Imoten: Every hour, 8 slices of sweet potato sliced to a thickness of 1 cm are put into a batter (tempura powder (trade name "Nissin Delicious Tempura Powder", manufactured by Nisshin Foods Inc.): Water = 1: 1. 6) was added and fried at 180 ° C. for 3.5 minutes.
Croquette: Every hour, four 70 g croquettes (trade name "Nichirei batter is crispy croquette (vegetable)", manufactured by Nichirei Foods Inc.) were fried at 180 ° C for 4.5 minutes.
Karaage: Every hour, add 6 pieces of about 35g of chicken thighs and batter (Karaage flour (trade name "Karaage no Moto No. 1", manufactured by Nihon Shokken Co., Ltd.): Water = 1: 1). , 180 ° C. for 4 minutes.

(Fly test 2)
18 L of each test oil was put into a fryer and fried. In the frying cooking, the potato heaven was cooked by the following method, the oil content of the potato heaven was extracted by the Soxhlet extraction method, and the oil content ratio of the potato heaven was calculated.
Imoten: Every hour, 8 slices of sweet potato sliced to a thickness of 1 cm (about 5.5 cm in diameter) are put into a batter (tempura flour (trade name "Nissin Delicious Tempura Flour", manufactured by Nisshin Foods Inc.)). : Water = 1: 1.6) and fried at 180 ° C for 3.5 minutes.

<Emulsifier>
The emulsifiers 1 to 4 used are as follows.
Emulsifier 1: Polyglycerin fatty acid ester (trade name "THL-15", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 2.9, unsaturated fatty acid content of 8 to 22 carbon atoms in the constituent fatty acids 26.5% by mass)
Emulsifier 2: Decaglycerin oleic acid ester (trade name "Ryoto Polyglycerate O-50D", manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB7)
Emulsifier 3: Decaglycerin decaoleic acid ester (trade name "DAO-7S" Sakamoto Yakuhin Kogyo (HLB3.5))
Emulsifier 4: Diglycerin oleic acid ester (mono-diester trade name "Sunsoft Q-17B", HLB 6.5)

<Example 1: Preparation of test oil and frying test 1, 2>
(Fat 1)
The rapeseed decolorizing oil (canola variety, iodine value 113) was deodorized at 250 ° C., 667 Pa, water vapor content: 3.0% with respect to oil, and deodorized in 80 minutes to obtain deodorized fat 1 (acid value 0.04). Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the deodorized oil / fat 1 at 3 ppm with respect to the deodorized oil / fat 1 to obtain the oil / fat 1.

(Fat 2)
The rapeseed decolorizing oil (canola variety, iodine value 113) was deodorized at 250 ° C., 467 Pa, water vapor content: 3.0% with respect to oil, and deodorized in 80 minutes to obtain deodorized fat 2 (acid value 0.02). Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the deodorized fat 2 at 3 ppm with respect to the deodorized fat 2 to obtain the fat 2.

(Test oils 1, 2, 2-6)
The oil 1 was used as the test oil 1, and the oil 2 was used as the test oil 2. Further, as shown in Table 2, an emulsifier was added to the fat and oil 2 to obtain a test oil 2-1. However, the emulsifier 1 is as follows.
Emulsifier 1: Polyglycerin fatty acid ester (trade name "THL-15", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 2.9, unsaturated fatty acid content of 8 to 22 carbon atoms in constituent fatty acids 26.5% by mass)

(Fly test 1)
Fry test 1 was performed with each test oil, and Table 2 shows the acid value and color tone of the test oil before and after frying.

As shown in Table 2, the acid value of the test oil 2-1 after the heating test was suppressed as compared with the test oils 1 and 2. In addition, heat coloring was also suppressed.

(Test oils 1, 2, 1-1 to 3, 2-1)
The oil 1 used in Tests 1 and 2 was used as test oil 1, and the oil 2 was used as test oil 2. Further, as shown in Table 3, an emulsifier was added to the fat and oil 1 and the fat and oil 2 to obtain test oils 1-1 to 3 and 2-1 (test oil 2-1 was used in the frying test 1). Same as).

(Fly test 2)
Fry test 2 was performed with each test oil, and the ratio of oil contained in Imoten was calculated. The results are shown in Table 3.
[Imoten]
Every hour, 8 slices of sweet potato sliced to a thickness of 1 cm (diameter about 5.5 cm) are put into a batter (tempura powder (trade name "Nissin Delicious Tempura Powder", manufactured by Nisshin Foods Inc.): Water = 1: 1.6) was added and fried at 180 ° C. for 3.5 minutes.

As shown in Table 3, the test oils 1-1 and 2-1 have an inhibition of oil absorption on the fried product, but the test oil 1-3 having a large amount of emulsifier loses the inhibition of the oil absorption on the fried product. There is. Since the function of reducing the oil content remaining in the cooking object after cooking from the test oils 1-1 and 1-2 is realized by the emulsifier regardless of the components of the oil and fat, the acid value other than the oil and fat 2 is realized. Even refined oil with a value of 0.03 or less can inhibit oil absorption in fried products.

<Reference Example 1: Preparation of test oil containing Na and heating test>
(Test oil 1, 2, 1-4 to 8, 2-2-6)
The oil 1 was used as the test oil 1, and the oil 2 was used as the test oil 2. Further, as shown in Table 4, an emulsifier was added to the fat and oil 1 and the fat and oil 2 to obtain test oils 1-4 to 8 and 2-2-6.

(Heating test)
50 g of the test oil was placed in a beaker (IWAKI Pyrex 200 mL beaker) and heated at 185 ° C. for 8 hours. The acid value was measured before and after the heating test. The results are shown in Table 4. The beaker used was a new one that was thoroughly washed with detergent and then ion-exchanged water.

As shown in Table 4, the test oils 1-4 to 8 suppressed the increase in acid value after the heating test as compared with the test oil 1. Further, the acid value of the test oils 2 to 2 to 6 was suppressed after the heating test as compared with the test oils 1 and 2. Further, the increase in acid value after the heating test was suppressed as compared with the test oils 1-4 to 8.

<Reference Example 2: Effect of suppressing increase in acid value and / or effect of suppressing coloration of adsorption-treated fats and oils>
(Preparation of refined oil 1)
Refined canola oil (acid value 0.04), silica-magnesia-based preparation (manufactured by Mizusawa Industrial Chemical Industries, Ltd., "Mizuka Life F-2G": silica approx. 55%, magnesia approx. 32%, water approx. 13%), dioxide Silicon (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and magnesium oxide (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were added in an amount of 1% by mass based on refined canola oil, stirred at room temperature for 6 hours, and then filtered. Refined oil was obtained. The acid value of each refined oil is shown in Table 5.

As shown in Table 5, the refined oil 2 had a lower acid value of the refined oil than the refined oils 3 and 4, and the refined oils 3 and 4 were not different from the refined oil 1 not subjected to the adsorption treatment.

(Preparation of refined fats and oils 2)
The canola decolorized oil was deodorized at 250 ° C. for 60 minutes at 4.5 torr and 3% by mass of the amount of water vapor to obtain refined oil A (acid value 0.04, color tone 0.3).

Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the deodorizing oil A in an amount of 3 mass ppm to the refined oil A to obtain the refined oil A-1.

1 mass of silica-magnesia-based preparation (manufactured by Mizusawa Industrial Chemicals Co., Ltd ., "Mizuka Life F-2G": silica approx. 55%, magnesia approx. 32%, water approx. 13%) in refined oil A % Was added, and the mixture was stirred at 20 ° C. for 1 hour and filtered to obtain refined oil B. Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to refined oil B by 3 mass ppm with respect to refined oil B to obtain refined oil B-1.

(Fly test)
Fry test 1 was performed with each test oil, and Table 6 shows the acid value and color tone of the fats and oils after the fry test.

As shown in Table 6, the refined oil B-1 has a lower acid value as a refined oil than the refined oil A-1, and the acid value increase and heat coloring after frying are suppressed. Was confirmed. Since the refined oil B-1 has a lower acid value than the fat and oil used in Example 1, the effect of Example 1 or higher can be expected by adding the emulsifier 1 in the same manner as in Example 1.

<Reference example 3: Effect of the process of contacting with ozone>
(Preparation of refined oil O-1)
1.2 kg of soybean decolorized oil (undistilled oil 1) was deodorized (255 ° C., 533 Pa, 60 minutes, 2.7% of water vapor content oil and fat) to obtain refined oil O-1.
(Preparation of refined oil O-2)
Glass with fine pores in which ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) is added to 1.5 kg of soybean decolorizing oil (undistilled oil 1). It was blown from a tube for 0.25 minutes to obtain undistilled oil 2.
Further, 21.2 kg of undistilled oil was deodorized (255 ° C., 533 Pa, 60 minutes, 2.7% of water vapor content oil and fat) to obtain refined oil O-2.
(Preparation of refined oil O-3)
Glass with fine pores in which ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) is added to 1.5 kg of soybean decolorizing oil (undistilled oil 1). It was blown from a tube for 3 minutes to obtain undistilled oil 3.
Further, 31.2 kg of undistilled oil was deodorized (255 ° C., 533 Pa, 60 minutes, 2.7% of water vapor content oil and fat) to obtain refined oil O-3.
(Preparation of refined oil O-4)
Glass with fine pores in which ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) is added to 1.5 kg of soybean decolorizing oil (undistilled oil 1). It was blown from the tube for 15 minutes to obtain undistilled oil 4.
Further, 41.2 kg of undistilled oil was deodorized (255 ° C., 533 Pa, 60 minutes, 2.7% of water vapor content oil and fat) to obtain refined oil O-4.

(Exposure test 1)
200 g of each of distilled fats and oils 1 to 4 were placed in a 300 ml Erlenmeyer flask and exposed to light (1000 lux, 70 hours) with a fluorescent lamp. The exposure odor was evaluated. As for the exposure odor, 40 g of fats and oils were placed in a 100 ml beaker, and the odor when heated to 120 ° C. by 15 specialized panels was evaluated, and the average score was obtained. The results are shown in Table 7. In the evaluation, the heated odor of the exposed product of the distilled fat 1 was evaluated as 10 points, and the unexposed product of the distilled fat 1 having no exposed odor was evaluated as 0 point.

※は有意差あり（ｐ＜０．０１）

* Is significantly different (p <0.01)

From Table 7, it was confirmed that the exposure odor was improved by performing the ozone-treated product. In particular, refined oils O-3 and 4 were found to have a significant effect. This effect is due to the treatment of the fats and oils themselves. After the ozone treatment, the acidity of the fats and oils is reduced, and by adding an emulsifier, the acidity is reduced by adding an emulsifier. It can be expected that the exposure odor can be improved without impairing the effect of reducing the oil content remaining in the object to be cooked, the effect of suppressing the increase in acid value and / or the coloring of the oil / fat composition for cooking during cooking.

Claims (9)

A step of mixing the refined fat and oil and the emulsifier so that the refined fat and oil content in the cooking fat and oil composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass is included.
The acid value of the refined fat is 0.03 or less,
The emulsifier is a polyglycerin fatty acid ester having an HLB value of 3.5 or less, a sucrose fatty acid ester having an HLB value of 3 or less, glycerin monooleate succinate, glycerin monooleate citrate, polyoxyethylene sorbitan monooleate, and constituent fatty acids. 47% by mass or more of is one or more selected from monofatty acid glyceride, which is a polyunsaturated fatty acid.
A method for producing an oil / fat composition for cooking. The oil / fat composition for cooking according to claim 1, wherein the refined oil / fat is a refined oil / fat containing at least one selected from the following adsorption-treated oil / fat, deodorized oil / fat A, deodorized oil / fat B, and deodorized oil / fat C.
Adsorption-treated fats and oils: Adsorption-treated fats and oils that have undergone an adsorption step in which the fats and oils that have undergone the deodorization step are brought into contact with silica-magnesia-based preparations in a liquid state at less than 80 ° C. Deodorized fats and oils A: Hereinafter, a deodorizing step was performed so that the acid value was 0.03 or less. Re-deodorized oil and fat of palm-based deodorized oil and fat Deodorized oil and fat B: The total tocopherol content in the deodorized oil and fat was 900 mass ppm or less, and the acid value was 0. One or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which have been deodorized so as to be 03 or less. Deodorized oil and fat Deodorized oil and fat C: The total tocopherol content in the deodorized oil and fat is 550 mass ppm or less. , Rapeseed deodorized oil and fat that was deodorized so that the acid value was 0.03 or less. The method for producing an oil / fat composition for cooking according to claim 2, wherein the acid value of the adsorption-treated oil is 0.00 to 0.01. The method for producing a fat or oil composition for cooking according to any one of claims 1 to 3, wherein the refined fat and oil goes through a step of bringing the fat and oil into contact with ozone before the deodorizing step. The method for producing a cooking oil / fat composition according to any one of claims 1 to 4, wherein silicone oil is added to the cooking oil / fat composition so as to be 0.5 to 5 ppm. The refined fat content in the cooking fat composition is 93% by mass or more, and the emulsifier content is 0.02 to 0.09% by mass.
The acid value of the refined fat is 0.03 or less,
The emulsifier comprises a polyglycerin fatty acid ester having an HLB value of 3.5 or less, a sucrose fatty acid ester having an HLB value of 3 or less, glycerin monooleate succinate, glycerin monooleate citrate, and polyoxyethylene sorbitan monooleate. 47% by mass or more of fatty acid is one or more selected from monofatty acid glyceride, which is a polyunsaturated fatty acid.
Oil and fat composition for cooking. The oil / fat composition for cooking according to claim 6, further comprising 0.5 to 5 ppm of silicone oil in the oil / fat composition for cooking. The oil / fat composition for cooking according to claim 6 or 7, which has undergone the production method according to any one of claims 1 to 5. The oil / fat composition for cooking according to any one of claims 6 to 8, wherein the oil / fat composition for cooking reduces the amount of oil remaining in the object to be cooked after cooking. ..