JP2023006215A - Heat cooking fat composition and its manufacturing method - Google Patents
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- 239000000203 mixture Substances 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000014541 cooking fats Nutrition 0.000 title abstract 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 36
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 36
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 36
- 239000011648 beta-carotene Substances 0.000 claims abstract description 36
- 229960002747 betacarotene Drugs 0.000 claims abstract description 36
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 36
- 150000002978 peroxides Chemical class 0.000 claims abstract description 27
- 238000010411 cooking Methods 0.000 claims abstract description 22
- 238000004042 decolorization Methods 0.000 claims abstract description 18
- 239000004927 clay Substances 0.000 claims abstract description 15
- 238000004332 deodorization Methods 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 81
- 235000019198 oils Nutrition 0.000 claims description 81
- 238000000034 method Methods 0.000 claims description 38
- 235000019482 Palm oil Nutrition 0.000 claims description 30
- 239000002540 palm oil Substances 0.000 claims description 30
- 230000001877 deodorizing effect Effects 0.000 claims description 19
- 239000008162 cooking oil Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 abstract description 63
- 239000000796 flavoring agent Substances 0.000 abstract description 27
- 235000019634 flavors Nutrition 0.000 abstract description 27
- 235000013305 food Nutrition 0.000 abstract description 18
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 64
- 239000002253 acid Substances 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 238000010998 test method Methods 0.000 description 8
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 7
- 229910052740 iodine Inorganic materials 0.000 description 7
- 239000011630 iodine Substances 0.000 description 7
- 238000002835 absorbance Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000007670 refining Methods 0.000 description 5
- 230000005923 long-lasting effect Effects 0.000 description 3
- 230000002688 persistence Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000015228 chicken nuggets Nutrition 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 description 2
- 238000005194 fractionation Methods 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229920003229 poly(methyl methacrylate) Polymers 0.000 description 2
- 239000004926 polymethyl methacrylate Substances 0.000 description 2
- VIWKRRWWEWJHBP-UHFFFAOYSA-N acetic acid 2,2,4-trimethylpentane Chemical compound CC(O)=O.CC(C)CC(C)(C)C VIWKRRWWEWJHBP-UHFFFAOYSA-N 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- -1 lipid peroxides Chemical class 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明はフライ等の油ちょう食品を調理する際に用いられる加熱調理用油脂組成物に関する。 TECHNICAL FIELD The present invention relates to an oil-and-fat composition for cooking with heat, which is used when cooking fried foods such as fried foods.
油ちょう食品の風味をコントロールするために、油ちょう食品を調理する際に用いられる油脂組成物の処理方法が提案されている。
特許文献１には、過酸化物価が３以上２５０以下であるように酸化処理することにより、油脂風味をコントロールする方法が記載されている。しかし、酸化処理によって生成する過酸化脂質は体に悪影響がある可能性があり、また風味にえぐ味を与えるため好ましくない。
特許文献２には、油脂中のアルデヒド類の量を低減させ、油脂の曝光臭を低減させて風味を改良する方法として、特定の条件下で水蒸気と接触させることにより行なう脱臭工程を含む方法が開示されている。
特許文献３には、フライ調理用油脂組成物の着色を抑制するために、脱ガム工程や脱臭工程を行なう方法が記載されている。しかしながらかかる精製の風味への影響については記載されていない。
In order to control the flavor of fried foods, there have been proposed methods for treating oil and fat compositions used in cooking fried foods.
Patent Literature 1 describes a method of controlling the oil flavor by oxidizing so that the peroxide value is 3 or more and 250 or less. However, lipid peroxides produced by oxidation treatment may have an adverse effect on the body, and are not preferable because they impart a harsh flavor.
In Patent Document 2, as a method for reducing the amount of aldehydes in fats and oils and reducing the odor of the fats and oils exposed to light to improve the flavor, a method including a deodorizing step by contacting the fats and oils with water vapor under specific conditions is disclosed. disclosed.
Patent Literature 3 describes a method of performing a degumming step and a deodorizing step in order to suppress coloring of a fat and oil composition for frying. However, the effect of such refinement on flavor is not described.
従来、油ちょう食品に甘味や風味持続性を提供しかつえぐ味を与えない加熱調理用油脂組成物は知られていなかったところ、本発明は油ちょう食品に甘味や風味持続性を提供しかつえぐ味を与えない加熱調理用油脂組成物を簡便に提供することを課題とする。 Conventionally, there has been no known oil and fat composition for heat cooking that provides sweetness and long-lasting flavor to fried foods and does not impart a harsh taste. An object of the present invention is to simply provide an oil-and-fat composition for heat cooking that does not impart a harsh taste.
本発明者らは、パーム系油脂の精製方法を工夫することにより、甘味があり、風味の持続性がよく、さらにえぐ味もない油脂が得られることを見いだした。精製された油脂の分析を行なったところ、油脂の色調が上記効果と関連性があること、さらに精製された油脂中のβカロテン濃度と過酸化物価が上記効果と特に関連性があることを見いだし、本発明を完成した。
本発明は、以下を提供する。
〔１〕加熱調理用油脂組成物として用いるためのパーム系油脂を製造する方法であって、
原料であるパーム系油脂の質量に対して１．８質量％以下の白土を使用して脱色処理を行ない、続いて脱臭処理を行なうことにより、βカロテン濃度が０．７ｐｐｍ以上３０ｐｐｍ以下であり、かつ過酸化物価が０．３以下であるパーム系油脂を製造することを含む、上記方法。
〔２〕脱臭処理を１５０～２７０℃の範囲の温度で行なう、前記〔１〕記載の方法。
〔３〕脱臭処理を３０～１２０分間行なう、前記〔２〕記載の方法。
〔４〕脱色処理を１１０℃以下の温度で行なう、前記〔１〕～〔３〕のいずれか一に記載の方法。
〔５〕パーム系油脂が、パーム油あるいはパーム分別軟質油から選択される油脂である、前記〔１〕～〔４〕のいずれか一に記載の方法。
〔６〕βカロテン濃度が０．７ｐｐｍ以上３０ｐｐｍ以下であり、かつ過酸化物価が０．３以下であり、脱色及び脱臭処理されてなる、加熱調理用油脂組成物として用いるためのパーム系油脂。
The present inventors have found that by devising a method for refining palm-based fats and oils, it is possible to obtain fats and oils that have a sweet taste, a long-lasting flavor, and no harsh taste. Analysis of refined fats and oils found that the color tone of the fats and oils was related to the above effects, and that the β-carotene concentration and peroxide value in the refined fats and oils were particularly related to the above effects. , completed the present invention.
The present invention provides the following.
[1] A method for producing a palm-based oil for use as a cooking oil composition,
Decolorization treatment is performed using white clay of 1.8% by mass or less with respect to the mass of the raw palm oil and fat, followed by deodorization treatment, so that the β-carotene concentration is 0.7 ppm or more and 30 ppm or less, and producing a palm-based oil having a peroxide value of 0.3 or less.
[2] The method according to [1] above, wherein the deodorizing treatment is carried out at a temperature in the range of 150 to 270°C.
[3] The method according to [2] above, wherein the deodorizing treatment is carried out for 30 to 120 minutes.
[4] The method according to any one of [1] to [3] above, wherein the decolorization treatment is performed at a temperature of 110° C. or lower.
[5] The method according to any one of [1] to [4] above, wherein the palm-based fat is selected from palm oil and fractionated soft palm oil.
[6] A palm-based fat and oil for use as a fat and oil composition for cooking, which has a β-carotene concentration of 0.7 ppm or more and 30 ppm or less, a peroxide value of 0.3 or less, and is decolorized and deodorized.
本発明のパーム系油脂を加熱調理用油脂組成物として用いて食品を加熱調理することにより、甘味があり、風味の持続性がよく、さらにえぐ味もない加熱調理食品を得ることができる。また、ナゲットのようなスパイス感のある食品については、かかるスパイス感を損なうことなく、甘味、風味の持続性を提供する。
また本発明の製造方法により、加熱調理用油脂組成物として用いるための上記特徴を有するパーム系油脂を簡便に製造することができる。
By using the palm-based oil and fat of the present invention as the oil-and-fat composition for cooking under heat and cooking the food under heat, it is possible to obtain a heat-cooked food that has sweetness, a long-lasting flavor, and no harsh taste. In addition, for spicy foods such as nuggets, it provides sweetness and flavor persistence without impairing the spicy flavor.
Moreover, by the production method of the present invention, it is possible to easily produce a palm-based oil and fat having the above characteristics for use as an oil and fat composition for cooking with heat.
本発明の第一の実施態様は、加熱調理用油脂組成物として用いるためのパーム系油脂を製造する方法であって、原料であるパーム系油脂の質量に対して１．８質量％以下の白土を使用して脱色処理を行ない、続いて脱臭処理を行なうことにより、βカロテン濃度が０．７ｐｐｍ以上３０ｐｐｍ以下であり、かつ過酸化物価が０．３以下であるパーム系油脂を製造することを含む、上記方法である。
また、本発明の第二の実施態様は、βカロテン濃度が０．７ｐｐｍ以上３０ｐｐｍ以下であり、かつ過酸化物価が０．３以下であり、脱色及び脱臭処理されてなる、加熱調理用油脂組成物として用いるためのパーム系油脂である。
A first embodiment of the present invention is a method for producing a palm-based oil for use as a cooking oil composition, comprising 1.8% by mass or less of white clay relative to the mass of the palm-based oil that is the raw material. is used to perform decolorization treatment, followed by deodorization treatment, to produce a palm-based oil with a β-carotene concentration of 0.7 ppm or more and 30 ppm or less and a peroxide value of 0.3 or less. The above method, comprising:
A second embodiment of the present invention is a fat and oil composition for heat cooking, which has a β-carotene concentration of 0.7 ppm or more and 30 ppm or less, a peroxide value of 0.3 or less, and is decolorized and deodorized. It is a palm-based oil for use as a product.
＜パーム系油脂＞
本明細書において、「パーム系油脂」は、パーム油及びその分別油から選択される油脂を意味する。具体的には、パーム油、パーム分別軟質油、パーム分別硬質油、パーム分別中融点部、等が挙げられる。パーム分別軟質油は、パーム油を分別して得られる低融点画分の油脂であり、ヨウ素価は、通常５０を超える（例えば、５５以上の）範囲から選択される。パーム分別硬質油とは、パーム油を分別して得られる高融点画分の油脂であり、ヨウ素価は、通常４０未満（例えば、１０～４０）の範囲から選択される。パーム分別中融点部は、パームを更に分別して得られる高融点画分の油脂であり、ヨウ素価は通常３０～５０の範囲から選択される。
<Palm-based fats and oils>
As used herein, "palm-based fat" means a fat selected from palm oil and fractionated oils thereof. Specific examples include palm oil, soft palm fractionated oil, palm fractionated hard oil, palm fractionated middle melting point, and the like. Fractionated soft palm oil is a low-melting-point fraction fat obtained by fractionating palm oil, and the iodine value is usually selected from a range exceeding 50 (for example, 55 or more). Fractionated hard palm oil is a high-melting-point fraction obtained by fractionating palm oil, and the iodine value is usually selected from a range of less than 40 (eg, 10 to 40). The middle-melting-point part of palm fractionation is the oil of the high-melting-point fraction obtained by further fractionation of palm.
原料となる「パーム系油脂」は、通常、原油（植物を圧搾して得た油）を物理的精製法により脱臭した油脂である（『油脂の特性と応用』戸谷洋一郎監修 幸書房（２０１２年１月３０日発行）。
また、本発明に使用するパーム系油脂は、ＲＢＤ油を含んでいてもよい。パーム系油脂は、生産地において原油に物理精製（ＲＢＤ： Ｒｅｆｉｎｅｄ Ｂｌｅａｃｈｅｄ Ｄｅｏｄｏｒｉｚｅｄ）と呼ばれる精製処理を施したＲＢＤ油が、日本等の消費国へ輸出されている。通常、ＲＢＤ油は消費国で再び、（必要に応じ脱酸）、脱色、脱臭の精製処理を行ってから使用される場合が多い（再精製ＲＢＤ油）。
本発明において原料として用いるパーム系油脂のうち、例えば「パーム油」の分析値は、ヨウ素価が５０以上５５以下程度のものであり、色調が５０～８０程度であり、βカロテン量が１～４０ｐｐｍ程度、過酸化物価が３０以下程度のものである。また「パーム分別軟質油」の分析値は、ヨウ素価が５５以上、好ましくは６０以上６７以下のものであり、色調が５０～９０程度であり、βカロテン量が１～４０程度、過酸化物価が１～３０程度のものである。
"Palm-based oil", which is a raw material, is usually a fat obtained by deodorizing crude oil (oil obtained by pressing plants) by a physical refining method ("Characteristics and Applications of Fats and Oils", supervised by Yoichiro Toya, Yukishobo (2012). January 30 issue).
Moreover, the palm oil used in the present invention may contain RBD oil. RBD oil, which is obtained by subjecting crude oil to a refining process called Refined Bleached Deodorized (RBD), is exported to consuming countries such as Japan. Normally, RBD oil is often used again in the consuming country (refined RBD oil) after being subjected to refining (refining as necessary), decolorization and deodorizing.
Among the palm oils and fats used as raw materials in the present invention, for example, "palm oil" has an iodine value of about 50 or more and 55 or less, a color tone of about 50 to 80, and a β-carotene amount of 1 to 1. It has a concentration of about 40 ppm and a peroxide value of about 30 or less. In addition, the analytical values of the "fractionated soft palm oil" have an iodine value of 55 or more, preferably 60 or more and 67 or less, a color tone of about 50 to 90, a β-carotene content of about 1 to 40, and a peroxide value of is about 1 to 30.
＜加熱調理用油脂組成物＞
本発明のパーム系油脂は、加熱調理用油脂組成物として用いるための油脂である。本発明において「加熱調理用油脂組成物」とは、炒める、焼く、揚げるなどの加熱調理に用いる油脂組成物をいう。本発明の加熱調理用油脂組成物を用いて、公知の方法で食品を加熱調理することができる。加熱調理食品としては、チキンナゲット、フライドチキン、フライドポテトなどのフライ、天ぷら、からあげ、ドーナツ、スナック菓子などの油ちょう品が挙げられる。
本発明において、加熱調理用油脂組成物は、本発明のパーム系油脂（本発明の製造方法により製造されたパーム系油脂あるいは本発明の所定のβカロテン量及び過酸化物価を有する脱色及び脱臭処理されてなるパーム系油脂）のみからなるものであってもよく、また本発明のパーム系油脂に加えてその他の油脂を本発明の効果を損なわない程度に含むものであってもよい。例えば、全体の油脂組成物質量に対して、２０質量％程度まで他の油脂を含んでいてもよく、さらに好ましくは１０質量％以下の量で含んでいてもよい。
<Oil and fat composition for cooking with heat>
The palm-based fat of the present invention is fat for use as a fat and oil composition for cooking with heat. In the present invention, the “fat and oil composition for heat cooking” refers to a fat and oil composition used for heat cooking such as frying, grilling, and deep-frying. Using the oil and fat composition for cooking with heat of the present invention, food can be cooked with heat by a known method. Heat-cooked foods include fried foods such as chicken nuggets, fried chicken, and French fries, fried foods such as tempura, fried chicken, donuts, and snacks.
In the present invention, the oil and fat composition for cooking with heat is the palm oil and fat of the present invention (palm oil and fat produced by the production method of the present invention or the decolorizing and deodorizing treatment having a predetermined amount of β-carotene and peroxide value of the present invention). It may consist of only palm-based fats and oils, or may contain other fats and oils in addition to the palm-based fats and oils of the present invention to the extent that the effects of the present invention are not impaired. For example, other oils and fats may be contained up to about 20% by mass, more preferably 10% by mass or less, relative to the total amount of the oil and fat composition.
＜脱色処理＞
本発明における白土を用いた脱色処理は、原料であるパーム系油脂の質量に対して１．８質量％以下の白土を使用することを特徴とする。
従来の脱色工程は、通常２～３質量％の活性白土を加え、減圧下において１００℃付近まで加熱し、一定時間油脂と接触させて、油脂中の色素成分などを吸着除去する工程である。しかしながら、本発明では、白土量を１．８質量％以下に押さえることにより、βカロテン量を０．７ｐｐｍ以上含む油脂を得ることができることを見いだした。
白土量の下限は好ましくは０．１質量％以上である。上限は１．５質量％以下であることが好ましく、１．２質量％以下であることがより好ましく、０．９質量％以下がさらに好ましく、０．７質量％以下がよりさらに好ましく、０．５質量％以下であることがまたさらに好ましい。
本発明における白土を用いた脱色処理の温度は、１１０℃以下が好ましく、６０～１００℃がより好ましく、７０℃～９０℃がさらに好ましい。
白土を用いた脱色処理の時間は適宜決めることができるが、例えば１０～６０分程度であり、さらに例えば２０～５０分程度である。白土の脱色能は油との接触が十分であれば１０～２０分で最高点に達することが知られており、油の色相は１０～６０分程度の間においてほぼ同様である（参照：中沢忠久「油化学工業における吸着剤」（『油化学』１２巻９号４８３～４９０頁（１９６３年）日本油化学会発行））。よって、例えば３０分程度脱色を行なうことにより十分に目的の脱色効果が奏されると考えられる。
<Decolorization treatment>
The decolorization treatment using white clay in the present invention is characterized by using white clay in an amount of 1.8% by mass or less relative to the mass of the raw palm oil.
The conventional decolorization process is a process in which 2 to 3% by mass of activated clay is usually added, heated to around 100° C. under reduced pressure, and brought into contact with fats and oils for a certain period of time to adsorb and remove pigment components in the fats and oils. However, in the present invention, it was found that by suppressing the amount of clay to 1.8% by mass or less, fats and oils containing 0.7 ppm or more of β-carotene can be obtained.
The lower limit of the amount of clay is preferably 0.1% by mass or more. The upper limit is preferably 1.5% by mass or less, more preferably 1.2% by mass or less, still more preferably 0.9% by mass or less, still more preferably 0.7% by mass or less, and 0.5% by mass or less. It is still more preferably 5% by mass or less.
The temperature of the decolorization treatment using clay in the present invention is preferably 110°C or less, more preferably 60 to 100°C, and even more preferably 70 to 90°C.
The time for the decolorization treatment using white clay can be appropriately determined, and is, for example, about 10 to 60 minutes, and further for example, about 20 to 50 minutes. It is known that the decolorization ability of white clay reaches its maximum in 10 to 20 minutes if the contact with oil is sufficient, and the hue of the oil is almost the same in about 10 to 60 minutes (Reference: Nakazawa Tadahisa, "Adsorbent in the oil chemical industry" (Yu Kagaku, Vol. 12, No. 9, pp. 483-490 (1963), published by the Japan Oil Chemistry Society). Therefore, it is considered that decolorization for about 30 minutes, for example, is enough to achieve the intended decolorization effect.
＜脱臭処理＞
本発明における脱臭処理は、例えば、高真空下、高温に加熱された油脂中にスチームを吹き込み、有臭成分や、脂肪酸、不けん化物などの揮発成分を蒸留する水蒸気蒸留の原理により行われる。脱臭装置には、バッチ式、半連続式、連続式などがあるが、いずれの装置を用いてもよい。水蒸気量は従来公知の量で用いることができるが、例えば、油脂に対し１．０～３．０質量％の範囲で用いることができる。
従来の脱臭処理は、２３０℃以上の温度で、真空度が約２００～８００Ｐａ程度で、０．３～２．５時間行われる。本発明では、上述の脱色処理とあわせて行なったとき、得られる油脂中のβカロテン濃度が０．７ｐｐｍ以上であり、かつ過酸化物価が０．３以下となるような条件で行なわれる。より具体的には、１５０～２７０℃の温度で行なうことが好ましく、より好ましくは１６０～２３０℃であり、さらに好ましくは１６５～２１０℃であり、よりさらに好ましくは１７０～１９０℃である。上記温度において、３０～１２０分程度の時間脱臭処理を行なうことが好ましく、４０～９０分程度がより好ましい。真空度は２００～８００Ｐａが好ましい。
<Deodorizing treatment>
The deodorization treatment in the present invention is carried out, for example, on the principle of steam distillation, in which steam is blown into fats and oils heated to a high temperature under high vacuum to distill volatile components such as odorous components, fatty acids, and unsaponifiable substances. The deodorizing apparatus includes batch type, semi-continuous type, continuous type, etc., and any of them may be used. The amount of water vapor can be used in a conventionally known amount, and can be used, for example, in the range of 1.0 to 3.0% by mass relative to fats and oils.
A conventional deodorizing treatment is carried out at a temperature of 230° C. or higher and a degree of vacuum of about 200 to 800 Pa for 0.3 to 2.5 hours. In the present invention, when combined with the decolorization treatment described above, the resulting oil has a beta-carotene concentration of 0.7 ppm or more and a peroxide value of 0.3 or less. More specifically, it is preferably carried out at a temperature of 150 to 270°C, more preferably 160 to 230°C, even more preferably 165 to 210°C, still more preferably 170 to 190°C. At the above temperature, the deodorizing treatment is preferably carried out for about 30 to 120 minutes, more preferably about 40 to 90 minutes. The degree of vacuum is preferably 200-800Pa.
＜βカロテン濃度＞
βカロテンは植物によって生合成される光合成色素の１つである。
本発明の加熱調理用油脂組成物として用いるためのパーム系油脂のβカロテン濃度は０．７ｐｐｍ以上３０ｐｐｍ以下である。かかる範囲であることにより、油ちょうした食品の甘味と風味持続性が良好になる。またβカロテン濃度が高くなると、βカロテン自体の青臭い風味が強くなる傾向にあるため、βカロテン濃度は３０ｐｐｍ以下である。さらに好ましくは０．８～２０ｐｐｍであり、よりさらに好ましくは０．９～１．５ｐｐｍである。
βカロテン濃度は、「ＭＰＯＢ Ｔｅｓｔ Ｍｅｔｈｏｄ ｐ２．６：２００４」（Ｍａｌａｙｓｉａｎ Ｐａｌｍ Ｏｉｌ Ｂｏａｒｄ）に記載される方法により、算出した。１ｃｍの厚さのＰＭＭＡ製セルを用いて「ダブルビーム分光光度計ＵＨ－５３００」（日立ハイテクサイエンス）を使用し４４６ｎｍの吸光度を測定し、３８３×吸光度÷９０の式に従って計算した値である。なお吸光度が１を超える場合にはイソオクタンを用い希釈し、測定、算出した。
<β-carotene concentration>
β-carotene is one of the photosynthetic pigments biosynthesized by plants.
The β-carotene concentration of the palm oil and fat for use as the oil and fat composition for cooking with heat of the present invention is 0.7 ppm or more and 30 ppm or less. Within such a range, the sweetness and flavor persistence of the fried food are improved. Also, when the β-carotene concentration increases, the grassy flavor of β-carotene itself tends to become stronger, so the β-carotene concentration is 30 ppm or less. More preferably 0.8 to 20 ppm, still more preferably 0.9 to 1.5 ppm.
The β-carotene concentration was calculated by the method described in "MPOB Test Method p2.6:2004" (Malaysian Palm Oil Board). The absorbance at 446 nm was measured using a PMMA cell with a thickness of 1 cm and a "double beam spectrophotometer UH-5300" (Hitachi High-Tech Science), and the value was calculated according to the formula: 383 x absorbance/90. When the absorbance exceeded 1, it was diluted with isooctane, measured, and calculated.
＜過酸化物価＞
本発明の加熱調理用油脂組成物として用いるためのパーム系油脂の過酸化物価は、０．３以下である。かかる範囲であることにより、油ちょうした食品にえぐ味を生じず、良好な風味を感じることができる。過酸化物価は０．２以下であることがより好ましい。
過酸化物価の調整は、所定の脱色処理条件に加えて、脱臭温度と時間を調整することにより、好ましい範囲にすることが可能である。
過酸化物価は、「基準油脂分析試験法 ２．５．２過酸化物価」（日本油化学会）に記載される方法により測定した。
<Peroxide value>
The peroxide value of the palm oil and fat for use as the oil and fat composition for cooking with heat of the present invention is 0.3 or less. Within this range, the food fried in oil does not have a harsh taste, and a good flavor can be felt. More preferably, the peroxide value is 0.2 or less.
The peroxide value can be adjusted to a preferred range by adjusting the deodorizing temperature and time in addition to the predetermined decolorizing treatment conditions.
The peroxide value was measured by the method described in "Standard fat analysis test method 2.5.2 Peroxide value" (Japan Oil Chemistry Society).
＜酸価＞
本発明の加熱調理用油脂組成物として用いるためのパーム系油脂の酸価は、０．２以下であることが好ましい。かかる範囲であることにより、油ちょうした食品にえぐ味を生じず、良好な風味を感じることができる。
酸価の調整は、所定の脱色処理条件に加えて、脱臭温度と時間を調整することにより、好ましい範囲にすることが可能である。
酸価は、「基準油脂分析試験法 ２．３．１酸価」（日本油化学会）に記載される方法により測定した。
<Acid value>
The acid value of the palm-based oil for use as the oil-and-fat composition for cooking with heat of the present invention is preferably 0.2 or less. Within this range, the food fried in oil does not have a harsh taste, and a good flavor can be felt.
The acid value can be adjusted to a preferred range by adjusting the deodorizing temperature and time in addition to the predetermined decolorizing treatment conditions.
The acid value was measured by the method described in "Standard fat analysis test method 2.3.1 acid value" (Japan Oil Chemists' Society).
＜色調＞
本発明の加熱調理用油脂組成物として用いるためのパーム系油脂の色調（１０Ｒ＋Ｙ）は、油ちょうした食品の外観の観点から７０以下であることが好ましい。かかる範囲であることにより、油ちょうした食品にえぐ味を生じず、良好な風味を感じることができる。
色調は、「基準油脂分析試験方法 ２．２．１．１色（ロビボンド法）」（日本油化学会）に記載される方法により、１３３．４ｍｍの厚さのガラス製セルを用いて測定し、１０Ｒ＋Ｙの式に従って計算した値である。
<Color tone>
The color tone (10R+Y) of the palm-based oil for use as the oil-and-fat composition for cooking with heat of the present invention is preferably 70 or less from the viewpoint of the appearance of fried foods. Within this range, the food fried in oil does not have a harsh taste, and a good flavor can be felt.
The color tone is measured using a glass cell with a thickness of 133.4 mm according to the method described in "Standard oil analysis test method 2.2.1.1 Color (Lovibond method)" (The Japan Oil Chemists' Society). , 10R+Y.
＜油脂の製造＞
原料：パーム分別軟質油１
・酸価：０．１６
・過酸化物価：９
・色調（１０Ｒ＋Ｙ）：６４
・βカロテン量：１．２ｐｐｍ
・ヨウ素価：６４
原料：パーム分別軟質油２
・酸価：０．１４
・過酸化物価：１２
・色調（１０Ｒ＋Ｙ）：６８
・βカロテン量：１．２ｐｐｍ
・ヨウ素価：６４
原料：パーム油
・酸価：０．１７
・過酸化物価：１３
・色調（１０Ｒ＋Ｙ）：６２
・βカロテン量：１．１ｐｐｍ
・ヨウ素価：５３
<Production of oils and fats>
Raw material: Fractionated soft palm oil 1
・ Acid value: 0.16
・Peroxide value: 9
・Color tone (10R+Y): 64
・β-carotene content: 1.2 ppm
・ Iodine value: 64
Raw material: Fractionated soft palm oil 2
・ Acid value: 0.14
・Peroxide value: 12
・Color tone (10R+Y): 68
・β-carotene content: 1.2 ppm
・ Iodine value: 64
Raw material: palm oil Acid value: 0.17
・Peroxide value: 13
・Color tone (10R+Y): 62
・β-carotene content: 1.1 ppm
・ Iodine value: 53
上記原料パーム分別軟質油１、２あるいはパーム油を、表１に記載される条件下で、脱色処理及び脱臭処理を行なった。実施例９は、比較例２の方法で脱色及び脱臭処理した油脂に、βカロテンを０．５ｐｐｍ添加して、βカロテン濃度を０．９ｐｐｍに変えた。実施例１０は、比較例２の方法で脱色及び脱臭処理した油脂に、βカロテンを２０ｐｐｍ添加して、βカロテン濃度を２０．４ｐｐｍに変えた。比較例５は、比較例２の方法で脱色及び脱臭処理した油脂に、βカロテンを４０ｐｐｍ添加して、βカロテン濃度を４０．４ｐｐｍに変えた。なお、実施例１～３、５及び比較例１～３については原料として上記パーム分別軟質油１を使用し、実施例６～８及び比較例４については原料として上記パーム分別軟質油２を使用した。
典型的な実施例１の脱色処理及び脱臭処理工程は以下のとおりである。
原料パーム分別軟質油１６ｋｇを真空下で７０℃まで昇温させ、活性白土（ガレオンアースＶ２ 水澤化学工業）を原料のパーム分別軟質油の質量に対し０．３質量％添加して３０分間攪拌し、その後ろ過し脱色油脂を得た。得られた脱色油脂を真空度２００Ｐａ、水蒸気量２．０質量％、脱色温度１７０℃の条件で６０分間脱臭処理を行い、実施例１の油脂を得た。
The raw material fractionated soft palm oils 1 and 2 or palm oil was subjected to decolorization treatment and deodorization treatment under the conditions shown in Table 1. In Example 9, β-carotene concentration was changed to 0.9 ppm by adding 0.5 ppm of β-carotene to the oil and fat that had been decolored and deodorized by the method of Comparative Example 2. In Example 10, 20 ppm of β-carotene was added to the oil and fat that had been decolored and deodorized by the method of Comparative Example 2 to change the β-carotene concentration to 20.4 ppm. In Comparative Example 5, 40 ppm of β-carotene was added to the oil and fat that had been decolored and deodorized by the method of Comparative Example 2 to change the β-carotene concentration to 40.4 ppm. In addition, for Examples 1 to 3, 5 and Comparative Examples 1 to 3, the above soft palm fraction 1 was used as the raw material, and for Examples 6 to 8 and Comparative Example 4, the above soft palm fraction 2 was used as the raw material. bottom.
The typical decolorizing and deodorizing steps of Example 1 are as follows.
16 kg of the raw material fractionated soft palm oil was heated to 70° C. under vacuum, and 0.3% by mass of activated clay (Galeon Earth V2 Mizusawa Chemical Industry) was added to the mass of the raw material fractionated soft palm oil and stirred for 30 minutes. , and then filtered to obtain a decolorized fat. The obtained decolorized oil and fat was deodorized for 60 minutes under the conditions of a degree of vacuum of 200 Pa, a water vapor content of 2.0% by mass, and a decolorization temperature of 170° C. to obtain the oil and fat of Example 1.
＜βカロテン濃度の測定方法＞
βカロテン濃度は、「ＭＰＯＢ Ｔｅｓｔ Ｍｅｔｈｏｄ ｐ２．６：２００４」（Ｍａｌａｙｓｉａｎ Ｐａｌｍ Ｏｉｌ Ｂｏａｒｄ）に記載される方法により、算出した。１ｃｍの厚さのＰＭＭＡ製セルを用いて「ダブルビーム分光光度計ＵＨ－５３００」（日立ハイテクサイエンス）を使用し４４６ｎｍの吸光度を測定し、３８３×吸光度÷９０の式に従って計算した値である。なお吸光度が１を超える場合にはイソオクタンを用い希釈し、測定、算出した。
<Method for measuring β-carotene concentration>
The β-carotene concentration was calculated by the method described in "MPOB Test Method p2.6:2004" (Malaysian Palm Oil Board). The absorbance at 446 nm was measured using a PMMA cell with a thickness of 1 cm and a "double beam spectrophotometer UH-5300" (Hitachi High-Tech Science), and the value was calculated according to the formula: 383 x absorbance/90. When the absorbance exceeded 1, it was diluted with isooctane, measured, and calculated.
＜色調の測定方法＞
色調は、「基準油脂分析試験方法 ２．２．１．１色（ロビボンド法）」（日本油化学会）に記載される方法により、１３３．４ｍｍの厚さのガラス製セルを用いて測定し、１０Ｒ＋Ｙの式に従って計算した値である。
<Method for measuring color tone>
The color tone is measured using a glass cell with a thickness of 133.4 mm according to the method described in "Standard oil analysis test method 2.2.1.1 Color (Lovibond method)" (The Japan Oil Chemists' Society). , 10R+Y.
＜過酸化物価の測定方法＞
過酸化物価は、「基準油脂分析試験法 ２．５．２．１－２０１３過酸化物価（酢酸―イソオクタン法）」（日本油化学会）に記載される方法により測定した。
<Method for measuring peroxide value>
The peroxide value was measured according to the method described in “Standard fat analysis test method 2.5.2.1-2013 Peroxide value (acetic acid-isooctane method)” (Japan Oil Chemistry Society).
＜酸価の測定方法＞
酸価は、「基準油脂分析試験法 ２．３．１酸価」（日本油化学会）に記載される方法により測定した。指示薬はフェノールフタレイン指示薬を使用した。
<Method for measuring acid value>
The acid value was measured by the method described in "Standard fat analysis test method 2.3.1 acid value" (Japan Oil Chemists' Society). A phenolphthalein indicator was used as the indicator.
製造した油脂を用いて、市販のプレフライ済み冷凍チキンナゲットを１８０℃で３分１５秒間フライ調理し、官能評価（甘味及び味の持続性）を行った。官能評価は、よく訓練された５人のパネラーにより以下の評価基準を用いて行った。 Using the produced oil, commercially available pre-fried frozen chicken nuggets were fried at 180° C. for 3 minutes and 15 seconds, and sensory evaluation (durability of sweetness and taste) was performed. Sensory evaluation was performed by five well-trained panelists using the following evaluation criteria.
＜官能評価基準＞
甘味
１点：甘味が弱い
２点：甘味がやや弱い
３点：甘味がある
４点：甘味が強い
<Sensory Evaluation Criteria>
Sweetness 1 point: Weak sweetness 2 points: Sweetness is slightly weak 3 points: Sweetness 4 points: Sweetness is strong
風味の持続性
１点：風味が持続せず、あっさりとしている
２点：やや風味が持続するが弱く、ややあっさりとしている
３点：風味が持続し、口に残るコク味を感じる
４点：強く風味が持続し、口に残るコク味を強く感じる
Persistence of flavor 1 point: The flavor does not last and is light 2 points: The flavor lasts a little but is weak and it is slightly light 3 points: The flavor lasts and the richness that remains in the mouth is felt 4 points: Strong The flavor lasts and you can feel the richness that remains in your mouth.
スパイス感
〇：スパイス感がある
△：やや弱いがスパイス感がある
×：スパイス感がない
Spicy feeling 〇: Spicy feeling △: Slightly weak but spicy feeling ×: No spicy feeling
えぐ味・青臭さ
〇：えぐ味や青臭さがなく、ナゲットの風味が良好
△：えぐ味は感じないが青臭さがあり、ナゲットの風味がやや悪い
×：えぐ味が強く、ナゲットの風味が非常に悪い
Harsh taste and grassy smell 〇: No harsh taste or grassy smell, good nugget flavor △: No harsh taste but grassy smell, slightly poor nugget flavor ×: Strong harsh taste, nugget flavor very bad
表１－１
表１－２
βカロテン量は白土量と相関して、白土量が多いほど低くなる傾向にある。甘味・風味の持続性はβカロテン量と概ね相関しており、βカロテン量が０．７ｐｐｍ以上の場合、特にこれらの評価が高かった。また、脱臭条件もこれらの風味に影響があると考えられる。スパイス感はβカロテン量とある程度の相関関係が見られ、βカロテン量が多く、甘味が強いいほど感じにくくなる傾向にある。
酸価・過酸化物価は脱臭温度・時間と相関があり、脱臭温度が高く、脱臭時間が長いほどこれらの数値は低くなる傾向にある。過酸化物価が０．３を超える場合、えぐ味がでてきてしまい、製品としての価値が低下する。
The amount of β-carotene correlates with the amount of clay, and tends to decrease as the amount of clay increases. Sustainability of sweetness and flavor generally correlated with the amount of β-carotene, and when the amount of β-carotene was 0.7 ppm or more, these evaluations were particularly high. Moreover, deodorization conditions are also thought to affect these flavors. There is a certain correlation between the amount of β-carotene and the amount of β-carotene.
The acid value and peroxide value are correlated with the deodorizing temperature and time, and tend to decrease as the deodorizing temperature increases and the deodorizing time increases. If the peroxide value exceeds 0.3, the product will have a harsh taste, and the value as a product will be lowered.
Claims (6)
原料であるパーム系油脂の質量に対して１．８質量％以下の白土を使用して脱色処理を行ない、続いて脱臭処理を行なうことにより、βカロテン濃度が０．７ｐｐｍ以上３０ｐｐｍ以下であり、かつ過酸化物価が０．３以下であるパーム系油脂を製造することを含む、上記方法。 A method for producing a palm-based oil for use as a cooking oil composition, comprising:
Decolorization treatment is performed using white clay of 1.8% by mass or less with respect to the mass of the raw palm oil and fat, followed by deodorization treatment, so that the β-carotene concentration is 0.7 ppm or more and 30 ppm or less, and producing a palm-based oil having a peroxide value of 0.3 or less.
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