JP2022120970A - Method for suppressing cooked odor of oil and fat composition - Google Patents

Abstract

To provide a method for suppressing cooked odor of an oil and fat composition containing oil and fat with a high α-linoleic acid content at 30-80 wt.% based on the total content of constituent fatty acid.SOLUTION: A method for suppressing cooked odor of an oil and fat composition containing oil and fat with a high α-linoleic acid content is to have the oil and fat composition contain edible oil and fat A at 50-80 wt.%. The content of α-linoleic acid in the oil and fat with a high α-linoleic acid is 30-80 wt.% based on the total content of constituent fatty acid, and the edible oil and fat A is one chosen between corn oil and rice oil, or both of them.SELECTED DRAWING: None

Description

The present invention relates to a method for suppressing cooked odor of an oil and fat composition, and more specifically, a high content of α-linolenic acid in which the content of α-linolenic acid in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. It is a method for suppressing the heated odor of a fat composition containing edible fats and oils.

α-Linolenic acid is a fatty acid that cannot be synthesized in vivo, and is known to cause dermatitis and the like when it is deficient.

A meta-analysis of observational studies published in 2012 estimated that an increase in α-linolenic acid intake of 1 g per day reduces mortality from myocardial infarction by 10%.

In this way, the health benefits of taking α-linolenic acid have been shown, and it is easy to take α-linolenic acid by incorporating perilla oil and linseed oil, which contain a large amount of α-linolenic acid, into the diet. amount can be increased.

However, α-linolenic acid is easily oxidized, and has the problem of producing a peculiar heating odor when heated and a peculiar deterioration odor during long-term storage.

Therefore, in Patent Document 1, in order to provide an edible oil containing a large amount of linolenic acid with excellent flavor stability and oxidation stability, perilla seeds, linseed seeds, or the like are mixed with sesame seeds, then the oil is extracted and filtered. It is stated that

Further, Patent Document 2 discloses a method for effectively masking the deterioration odor of perilla oil and linseed oil with a specific sesame oil.

JP-A-2000-316473 JP 2020-005529 A

However, the manufacturing method described in Patent Literature 1 required mixing two types of oil and fat raw materials in advance, which was complicated in terms of manufacturing. Moreover, the method described in Patent Document 2 discloses the effect of a specific sesame oil. All of them required sesame seeds or sesame oil.

Therefore, in the present invention, a method for suppressing the cooked odor of an oil and fat composition containing an edible oil with a high content of α-linolenic acid in which the content of α-linolenic acid in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. is to provide

As a result of intensive studies to achieve the above object, the present inventors have found an α-linolenic acid-rich edible product in which the content of α-linolenic acid in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. The present inventors have found that adding corn oil or rice oil to an oil-and-fat composition suppresses the cooked odor of the oil-and-fat composition, and have completed the present invention.

That is, the present invention provides a method for suppressing a heated odor of a fat composition containing edible fat A in an amount of 50% by mass or more and 80% by mass or less in an edible fat composition containing a high content of α-linolenic acid,
The α-linolenic acid-rich edible oil has a content of α-linolenic acid in the total amount of constituent fatty acids of 30% by mass or more and 80% by mass or less,
The above method, wherein the edible fat A is one or two selected from corn oil and rice oil.

The content of the α-linolenic acid-rich edible oil is preferably 20% by mass or more and 50% by mass or less.

The α-linolenic acid-rich edible oil is preferably one or two selected from the group consisting of perilla oil and linseed oil.

It is preferable that the mass ratio of the edible oil A to the edible oil high in α-linolenic acid is 1 or more and 4 or less.

It is preferable that the oil and fat composition is for cooking with heat.

By adding a specific amount of corn oil or rice oil to a fat composition containing an α-linolenic acid-rich edible oil in which the content of α-linolenic acid in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less , the heating odor of the oil and fat composition can be suppressed.

The α-linolenic acid-rich edible fat of the present invention is an edible fat in which the content of α-linolenic acid in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less.
The content of the α-linolenic acid is preferably 35% by mass or more and 75% by mass or less, more preferably 40% by mass or more and 70% by mass or less, and still more preferably 45% by mass or more and 65% by mass or less. and more preferably 45% by mass or more and 58% by mass or less.

Examples of the α-linolenic acid-rich edible oils and fats include linseed oil, perilla oil, perilla oil, chia seed oil, algae oil and microbial oil, and one selected from the group consisting of perilla oil and linseed oil. Or it is preferable to use two kinds, and linseed oil is more preferable.

The content of α-linolenic acid in the total amount of constituent fatty acids can be measured, for example, according to the Japan Oil Chemists' Association, "Standard Oil Analysis Test Method 2.4.1.4-2013".

The oil and fat composition of the present invention contains the edible oil and fat containing a high content of α-linolenic acid. The content of the α-linolenic acid-rich edible oil is preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, and still more preferably 20% by mass or more and 40% by mass. % or less, and more preferably 25 mass % or more and 35 mass % or less.

The edible oil A used in the present invention is one or two selected from corn oil and rice oil. Corn oil or corn and rice oil are preferred.

The edible fat A is contained in the fat composition in an amount of 50% by mass or more and 80% by mass or less. The content is preferably 55% by mass or more and 80% by mass or less, more preferably 55% by mass or more and 75% by mass or less, and still more preferably 60% by mass or more and 75% by mass or less. A higher effect can be obtained by containing a specific amount.

The corn oil and rice oil are not particularly limited. Corn oil is usually obtained from corn germ, and rice oil is usually obtained from rice bran or rice germ.

When the edible fat A is the corn oil, it is contained in the fat composition in an amount of 50% by mass or more and 80% by mass or less. The content is preferably 55% by mass or more and 80% by mass or less, more preferably 55% by mass or more and 75% by mass or less, and still more preferably 60% by mass or more and 75% by mass or less. A higher effect can be obtained by containing a specific amount.

In addition, the mass ratio of the edible fat A to the edible fat containing high α-linolenic acid is preferably 1 or more and 4 or less, more preferably 1.2 or more and 4 or less, further preferably 1.5 or more and 4 or less, and 2 or more. 4 or less is even more preferable, and 2.2 or more and 4 or less is particularly preferable. A higher effect can be obtained by setting it as an appropriate mass ratio.

The oil-and-fat composition in the present invention may contain an edible oil other than the edible oil containing a high amount of α-linolenic acid and the edible oil-and-fat A. Edible oils and fats can be used as appropriate. For example, plant oils such as soybean oil, rapeseed oil, palm oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm kernel oil, coconut oil, etc. Animal fats such as oils and fats, beef tallow, lard, and chicken fat, triglycerides of medium-chain fatty acids, and processed oils obtained by subjecting these oils to fractionation, hydrogenation, transesterification, and the like. One type of the edible oil may be used alone, or two or more types may be used. In particular, it preferably contains one or more selected from soybean oil, rapeseed oil, palm oil and olive oil from the viewpoint of workability during use, and contains one or two selected from soybean oil and rapeseed oil. is more preferred.

The edible fats and oils according to the present invention (including the edible fats and oils with high α-linolenic acid content and the edible fats and oils A) are obtained by degumming, degumming, etc. It is preferable that one or more of acid treatment, decolorization treatment, and deodorization treatment is performed, and all purification treatments of degumming treatment, deacidification treatment, decolorization treatment, and deodorization treatment are performed. is more preferably applied. According to such a refining treatment, the aroma, flavor, pigment, etc. of the raw material are removed, and it is possible to meet the demand when such properties derived from the raw material are not preferred.

In addition, the oil and fat composition may further contain additives such as antioxidants, emulsifiers, and fragrances, as long as they do not impair the effects of the present invention. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, tocopherol and the like. Moreover, the content of water in the oil and fat composition is preferably less than 1% by mass.

In addition, the use of the oil and fat composition is not particularly limited, but it is preferably for heat cooking, more preferably for frying or stir-frying, and even more preferably for stir-frying.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples, but the present invention is not limited to these Examples. The edible oils and fats used in the examples are as follows.

<Edible oils and fats>
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Soybean oil (manufactured by J-Oil Mills Co., Ltd.)

<Edible oil A>
Rice oil (manufactured by J-Oil Mills Co., Ltd.)
Corn oil (manufactured by J-Oil Mills Co., Ltd.)

<Edible oils and fats with high α-linolenic acid content>
Flaxseed oil (manufactured by J-Oil Mills Co., Ltd., α-linolenic acid content in the total amount of constituent fatty acids: 52.1% by mass)
Perilla oil (manufactured by J-Oil Mills Co., Ltd., α-linolenic acid content in the total amount of constituent fatty acids: 59.6% by mass)

The edible oils and fats, the edible oils and fats A, and the edible oils and fats with a high content of α-linolenic acid described above are all subjected to all purification treatments including degumming, deacidification, decolorization, and deodorization. It is. Also, the content of water is less than 1% by mass.

[Test Example 1] Evaluation 1 of effect of suppressing heating odor
Using the fat and oil compositions shown in Table 1, the effect of suppressing heating odor was evaluated. 10 g of the fat composition was placed in a stainless petri dish having an inner diameter of 5.0 cm. The petri dish containing the fat composition was placed on a hot plate (EC-1200N, manufactured by AS ONE Corporation) set at 210° C. and heated for 10 minutes (the oil temperature at the end of heating was about 190° C.). After heating, it was left at room temperature for 1 minute, and three trained professional evaluators smelled the odor derived from α-linolenic acid decomposition products generated from the oil and fat composition in the petri dish, and according to the following evaluation criteria, made an evaluation. The average value was calculated and shown in Table 1.

(Evaluation criteria)
5: Heated odor is much less than the control 4: Heated odor is considerably less than the control 3: Heated odor is less than the control 2: Heated odor is the same as the control 1: Heated odor is more than the control (Control: α-linolenic acid high Rapeseed oil containing the same amount of edible oil)

As shown in Table 1, the oil and fat composition containing one or two selected from corn oil and rice oil was found to suppress the cooked odor. In addition, the oil and fat composition containing 20% by mass or more and 45% by mass or less of linseed oil contains 50% by mass or more and 80% by mass or less of one or two selected from corn oil and rice oil, thereby suppressing the heated odor. I have confirmed that it is possible. In addition, when the mass ratio of the total of corn oil and rice oil to linseed oil is 1.2 or more and 4 or less, the effect of suppressing the cooked odor can be confirmed, and when it is 1.7 or more and 4 or less, it can be confirmed that the effect is high. rice field.
Furthermore, comparing Examples 1-1 and 1-3, it can be seen that the use of corn oil is more effective in suppressing the cooked odor than rice oil. Further, when comparing Examples 1-4 and 1-5, it can be seen that the combined use of corn oil and rice oil is more effective in suppressing the cooked odor than corn oil alone.
On the other hand, rapeseed oil did not have the effect of suppressing the cooked odor, and soybean oil also had only a slight suppressing effect.

[Test Example 2] Evaluation 2 of effect of suppressing heating odor
By the same method as in Test Example 1, the effect of suppressing the heating odor of the oil and fat compositions shown in Table 2 was evaluated. Table 2 shows the results.

As shown in Table 2, even when perilla oil was used as the α-linolenic acid-rich edible oil, the effect of suppressing the cooked odor was confirmed.

[Test Example 3] Amount of volatile components derived from α-linolenic acid decomposition products After heating a frying pan (24 cm, resin-coated) to 200 ° C. with an IH heater, 10 g of the oil and fat composition shown in Table 3 was added and heated for 1 minute. did. After heating, the fat and oil composition cooled to room temperature was collected and analyzed for volatile components. Analysis was carried out according to gas chromatography mass spectrometry (hereinafter sometimes referred to as GC/MS), and the amount of volatile components derived from α-linolenic acid decomposition products, which are components of the heated odor, was measured under the following measurement conditions. Table 3 shows the results.
2,4-heptadienal was measured as a volatile component derived from the α-linolenic acid decomposition product.

<Measurement conditions>
Apparatus: GCAgilent6890N/MS5975B, GERSTELHS/TDU/CIS/ODP
Collection method:
(1) 0.01 g of linseed oil or the like after heating was sampled in a CUP and heated to 180°C.
(2) Purging under helium (50 mL/min×10 min) at 180° C. in TDU, trapping volatilized components in a CIS liner (collector: TenaxTA, manufactured by GERSTEL) (Temperature in CIS -50° C.).

Thermal desorption, analysis:
(1) The interior of the CIS is heated to 240°C, and the volatilized components are introduced into GC/MS for analysis.

Column: Agilent DB-WAX UI length 60 m × inner diameter 0.25 mm × film thickness 0.25 μm
Injection method: Splitless oven: 40°C (10min) → 2°C/min → 100°C → 5°C/min → 210°C (10min)
Analysis time: 72min
Ionization method: EI method (70 eV)
Ion source: 230°C
Quadrupole: 150°C
Scan range: m/z 29-400
MS/ODP split ratio: 1/2

As shown in Table 3, in Example 3-1, the amount of volatile components contained in the oil and fat composition per 1% by mass of linseed oil can be suppressed to 94% (= 127.73/135.56), It was confirmed that the results were consistent with the results shown in Test Example 1.

The method of suppressing the cooked odor of the oil and fat composition containing the edible oil and fat containing a high amount of α-linolenic acid of the present invention is not limited to the above-described embodiments and examples, and various modifications are possible within the scope that does not impair the effects of the invention. It is possible.

Claims (5)

A method for suppressing a heated odor of a fat composition, comprising adding 50% by mass or more and 80% by mass or less of edible fat A to a fat composition containing edible fat with a high content of α-linolenic acid,
The α-linolenic acid-rich edible oil has a content of α-linolenic acid in the total amount of constituent fatty acids of 30% by mass or more and 80% by mass or less,
The above method, wherein the edible oil A is one or two selected from corn oil and rice oil. The method according to claim 1, wherein the content of the α-linolenic acid-rich edible oil is 20% by mass or more and 50% by mass or less. 3. The method according to claim 1 or 2, wherein the edible oil with a high content of α-linolenic acid is one or two selected from the group consisting of perilla oil and linseed oil. 4. The method according to any one of claims 1 to 3, wherein the mass ratio of said edible fat A to said edible fat with a high content of α-linolenic acid is 1 or more and 4 or less. The method according to any one of claims 1 to 4, wherein the fat and oil composition is for cooking with heat.