JP2023122717A - Frying oil and fat composition - Google Patents

Abstract

To provide a frying oil and fat composition which is resistant to deterioration even when used for a long time.SOLUTION: A frying oil and fat composition includes a thin film distillation-treated oil and fat and has a phospholipid content of 1 to 300 ppm.SELECTED DRAWING: None

Description

The present invention relates to a fat and oil composition for frying and a method for producing the same. The present invention also relates to a cooking method using the oil and fat composition for frying.

Oils and fats are used to fry foodstuffs. However, if you continue frying at high temperatures for a long time, reactions such as thermal oxidation, thermal decomposition, thermal polymerization, and hydrolysis will proceed, causing deterioration of fats and oils such as coloring, increasing acid value, increasing viscosity, and developing rancid odor. occur.

In general, frying oils and fats are replaced periodically before use, but disposal and replacement within a short period of time imposes a large economic and environmental burden. It is

Regarding the heat deterioration of frying fats and oils, it is known to add phosphorus to the fats and oils to suppress coloring and heated odors. It has been proposed to use unrefined oils (crude oil, degummed oil, etc.) (Patent Documents 1 to 3).

JP 2015-084719 A JP 2009-055897 A JP 2009-050234 A

An object of the present invention is to provide a frying oil and fat composition which is resistant to thermal deterioration even when heated for a long period of time for frying.

As a result of intensive studies by the present inventors on the above-mentioned problems, it was found that heat deterioration of the frying oil and fat composition can be effectively prevented by applying a thin film distillation treatment and blending the oil and fat containing a relatively large amount of phospholipids into the oil and fat composition. We have found that it can be suppressed, and have completed the present invention.

The present invention includes, but is not limited to, the following aspects.
[1] A fat and oil composition for frying, which contains fat and oil subjected to thin film distillation and has a phospholipid content of 1 to 300 ppm.
[2] The oil-and-fat composition according to [1], wherein the thin-film-distilled oil and fat has a phospholipid content of 1,000 to 100,000 ppm.
[3] The oil-and-fat composition according to [1] or [2], wherein the thin-film-distilled oil-and-fat contains a rapeseed-based oil-and-fat.
[4] The oil-and-fat composition according to any one of [1] to [3], wherein the thin-film-distilled fats and oils include thin-film-distilled oils and fats from extracted oils.
[5] A method for producing the oil-and-fat composition for frying according to any one of [1] to [4], comprising the step of blending a thin-film-distilled oil and fat with a base oil and fat. .
[6] The method according to [5], wherein the thin film distillation treatment is carried out under conditions of 20 Pa or less and 130 to 250°C.

ADVANTAGE OF THE INVENTION According to this invention, the oil-and-fat composition for frying which is hard to be thermally deteriorated even if it heats for a long time for frying is provided. The oil-and-fat composition for frying of the present invention suppresses an increase in acid value, coloration, and an increase in oil-and-fat polymers even when heated for a long time for frying.

The details of the reason why the oil and fat composition for frying that is resistant to heat deterioration can be obtained by the present invention are not clear, and the present invention is not bound by this reasoning. It is considered that the lipid suppresses the thermal deterioration of the fat and oil composition for frying.

The fat and oil composition for frying according to the present invention contains thin-film distillation-processed fat and oil, and is resistant to thermal deterioration even when heated for a long period of time for frying.
Fat and oil composition for frying (frying oil)
The oil-and-fat composition according to the present invention is an oil-and-fat composition used for frying. In the present invention, frying refers to a cooking method using a relatively large amount of edible oil as a heating medium, and is widely used on a daily basis. The oil-and-fat composition according to the present invention can be used not only for frying with batter, but also for deep-frying without batter. Examples of fried foods include tempura, fried chicken, tonkatsu, croquettes, satsumaage, instant noodles, fried rice crackers, karinto, fried potatoes, fried chicken, and donuts. There are many places where frying is performed, such as general homes, backyards of stores such as supermarkets, and large-scale food factories. When the oil and fat composition according to the present invention is used continuously in a food factory or the like, it can be used while replenishing the amount of oil that has been reduced by being absorbed by the fried seeds after frying (this operation is called "adding oil ”, “additional oil”, etc.).

The oil-and-fat composition for frying according to the present invention contains an edible oil-and-fat. Edible oils and fats used in the present invention are not particularly limited, and may be plant-derived, animal-derived, or synthetic. According to the invention, one type of fat may be used, or a plurality of fats may be used. Edible oils and fats include, for example, soybean oil, rapeseed oil (including canola oil), corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat , fish oil, seal fat, algae oil and the like can be used alone or in combination. Hydrogenated oils and fats, esterified oils of glycerin and fatty acids, transesterified oils, fractionated oils and the like can also be used as appropriate. Furthermore, it may be extracted from plants that have been breed-improved using genetic recombination technology. Fats obtained from the cultivar can be used. Preferred edible fats and oils include vegetable oils such as soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, olive oil and sesame oil. In particular, rapeseed oil and soybean oil are more preferred.

Additives commonly used can be added to the edible oil and fat according to the present invention as necessary. The additives are intended to improve storage stability, improve oxidation stability, improve thermal stability, suppress crystallization at low temperatures, etc. Examples include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose Emulsifiers such as fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, polysorbate, lecithin, tocopherol, ascorbic acid fatty acid esters, lignans, tea extracts, coenzyme Q, antioxidants such as oryzanol, sodium malate, sodium citrate Examples include organic acid salts, pigments such as β-carotene, fragrances, and silicones.

The edible fats and oils according to the present invention can be produced by common processes. For example, a step of extracting oil by pressing or / and solvent extraction of raw materials such as seeds (when performing compression or / and solvent extraction, the oils and fats obtained in each oil extraction step may be mixed), Gumming process, deoxidizing process, decoloring process, deodorizing process, dewaxing process and the like.

Thin-Film Distilled Oils and Fats The oil-and-fat composition for frying according to the present invention contains thin-film-distilled oils and fats, which suppress deterioration during heat treatment.

The thin-film distillation process can be performed using a thin-film distillation apparatus. By distilling the crude oil under high vacuum using the thin-film distillation apparatus, the moisture and crude oil in the crude oil are removed while the phospholipids remain. Gases dissolved in crude oil can be removed. In the present invention, by subjecting crude oil to thin-film distillation, phospholipid-containing fats and oils can be obtained, and direct refining can be performed without degumming.

As the thin film distillation apparatus, known apparatuses can be used without limitation, and for example, devices such as a falling-down type, a scraping type, and a centrifugal type can be used. Specifically, Evapol (Okawara Seisakusho), Thin Film Evaporator (Luwa), Wiped Film Evaporator (Luwa), etc. can be used. The degree of vacuum during thin film distillation is preferably 200 Pa or less, more preferably 20 Pa or less, even more preferably 0.1 to 10 Pa, even more preferably 0.5 to 5 Pa. The temperature during thin film distillation can be, for example, 20 to 400°C, more preferably 50 to 350°C, more preferably 100 to 300°C or 130 to 250°C, and even more preferably 150 to 200°C. preferable.

The crude crude oil to be thin-film distilled in the present invention is not particularly limited, and for example, compressed oil obtained by squeezing an oil raw material, extraction obtained by solvent extraction from an oil raw material or compressed lees after squeezing an oil raw material Degummed oil obtained by degumming oil or a mixture thereof can be preferably used, but these can be used alone or in combination. It is preferable to use extracted oil or degummed oil because it has a high effect of suppressing deterioration. In addition, it is more preferable to use the extracted oil because the oil and fat composition for frying has less odor when heated. Among the extracted oils, an extracted oil obtained by solvent extraction from the pressed lees after pressing the oil raw material is more preferable. The crude crude oil to be subjected to thin-film distillation may be one from which contaminants have been removed by adsorption treatment or the like.

The squeezing of the oil raw materials can be carried out, for example, by applying mechanical pressure to the raw materials such as seeds, pulp, germ, etc. with a press called an expeller to extract the oil. Rapeseed generally has a phospholipid content of About 0.1-1.5% press oil is obtained. Solvent extraction is, for example, a method of extracting an oil component from an oil raw material or the pressed lees after pressing the oil raw material using an organic solvent such as hexane, and removing the solvent to obtain oil. Extracted oils made from soybeans and rapeseeds generally have a phospholipid content of about 0.5 to 3.0%.

Animal and vegetable oils can be used without limitation, and vegetable oils include soybean, rapeseed (including canola oil), linseed, sunflower, safflower, cottonseed, sesame, almond, Examples include rice bran, corn, palm, and peanuts. In particular, it is preferable to use rapeseed (including canola oil) as the oil material because of its high deterioration suppressing effect.

In the present invention, the phospholipid content of the thin-film-distilled oil to be blended in the oil-and-fat composition for frying is preferably 1000 to 100000 ppm, and may be 1500 to 50000 ppm or 2000 to 30000 ppm. Here, the content of phospholipids may be calculated by measuring the phosphorus content in accordance with "Standard Fat Analysis Test Method 2.4.11-2013 Phospholipids" edited by Japan Oil Chemistry Society. Representative phospholipids include, for example, phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE). .

The oil-and-fat composition for frying according to the present invention contains thin-film-distilled oil and fat. It may be blended so as to be 10 to 200 ppm. In addition, the oil and fat composition for frying according to the present invention is preferably blended so that the phosphorus content is 0.04 to 12 ppm, and may be blended so that it is 0.2 to 10 ppm or 0.4 to 8 ppm. good. If the amount of phospholipid is too large, the flavor of the oil and fat composition may be adversely affected, while if the amount of phospholipid is too small, the effects of the present invention may not be sufficiently obtained.

In the present invention, the thin-film-distilled oils and fats may be subjected to adsorption treatment, deodorizing treatment, or the like. The adsorption treatment can be performed by treating crude oil with an adsorbent, and examples of adsorbents that can be used include activated clay, activated carbon, silica gel, and ion-exchange resins. The amount of adsorbent to be added is not particularly limited, but can be, for example, 0.01 to 5% relative to the oil, preferably 0.5 to 3%. The temperature of the adsorption treatment can be, for example, 20 to 140° C., and the treatment time is preferably 1 to 60 minutes. The deodorizing treatment is optionally performed in the oil refining process, but it is preferable to perform the deodorizing treatment continuously with the thin film distillation treatment because the vacuum can be maintained. As the deodorizing device used for the deodorizing treatment, any known device can be used without limitation. For example, steam is blown under a reduced pressure of about 100 to 1000 Pa to remove volatile odorous components. The temperature of the deodorizing treatment can be, for example, 20-140°C, preferably 80-130°C. The deodorizing treatment time can be 5 to 180 minutes after reaching the deodorizing temperature, preferably 30 to 90 minutes.

The fat and oil composition according to the present invention can be produced by stirring and mixing raw materials. Mixing and stirring may be performed while the fat is heated. Mixing and stirring can be performed under increased pressure, reduced pressure, or normal pressure, and in one embodiment, mixing is performed under normal pressure.

The apparatus for producing the oil and fat composition according to the present invention is not particularly limited. can be used. Stirring conditions such as rotation speed and stirring time are not particularly limited as long as the raw materials are uniformly mixed. The shape of the stirring blade in the stirrer is not particularly limited, but may be, for example, a propeller type, peg cross type, fan turbine type, disk turbine type or anchor type.

In one aspect, the present invention is a method for producing a food product comprising frying using the oil-fat composition for frying described above. It is cooked food.

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

Experiment 1. Preparation of raw fats and oils In the following experiments, the following fats and oils made from rapeseed were used. In addition, the phospholipid content in the fat is determined by measuring the phosphorus content in accordance with the Japan Oil Chemistry Association "Standard fat analysis method 2.4.11-2013 Phospholipid", and based on that, stearoyl oleoyl It was calculated as a percentage as phosphatidylcholine (molecular weight: 788).

1-1. Oil A
Rapeseeds were crushed, compressed, heat-treated (indirectly heated), compressed with a screw press, and filtered by adsorption with diatomaceous earth to obtain a compressed rapeseed oil (phosphorus content: 377 ppm, phospholipid content: 9400 ppm). ). This rapeseed pressed oil was degassed and dehydrated for 60 minutes under conditions of 80° C. and about 1.2 kPa to remove water and dissolved gas in the oil. Then, using a thin film distillation apparatus (Nippon Sharyo, MS-1000), under the conditions of 170 ° C., 1 Pa, 1 pass, fatty acids and odorous components were removed by thin film distillation to obtain raw fat A ( Phosphorus content: 323 ppm, Phospholipid content: 8100 ppm).

1-2. Fats and oils B (without thin film distillation)
A solvent (n-hexane) was brought into contact with the press residue in the production of rapeseed pressed oil, and the oil was extracted as a solvent solution, after which the solvent was removed, followed by adsorption filtration with diatomaceous earth to obtain a rapeseed extract oil (phosphorus content : 980 ppm, phospholipid content: 24500).

1-3. Oil C
The above rapeseed extract oil (fat B) was degassed and dehydrated for 60 minutes under conditions of 80° C. and about 1.2 kPa to remove water and dissolved gas in the fat. Then, using a thin film distillation apparatus, fatty acids and odorous components were removed by thin film distillation under the conditions of 170 ° C., 1 Pa, 1 pass, to obtain raw fat C (phosphorus content: 1092 ppm, phospholipid content: 27300 ppm).

1-4. Oil D
1.5% water is added to a mixture of rapeseed pressed oil and rapeseed extract oil (fat B) at a ratio of 6:4, and the mixture is stirred to hydrate the gum, and then the aqueous phase is removed using a centrifuge. Then, rapeseed degummed oil was obtained by adsorption filtration with diatomaceous earth (phosphorus content: 114 ppm, phospholipid content: 2800 ppm). This rapeseed degummed oil was degassed and dehydrated for 60 minutes under conditions of 80° C. and about 1.2 kPa to remove water and dissolved gas in the oil. Then, using a thin film distillation apparatus, fatty acids and odorous components were removed by thin film distillation under the conditions of 170 ° C., 1 Pa, 1 pass, to obtain raw fat D (phosphorus content: 116 ppm, phospholipid content: 2900 ppm).

Experiment 2. Production and evaluation of oil and fat composition for frying Experiment 1 for base refined rapeseed oil (Showa Sangyo, Showa canola oil, phosphorus content: 0 ppm, phospholipid content: 0 ppm, containing 3 ppm silicone) based on the formulation shown in the table below. A fat composition for frying was prepared by mixing the fats and oils produced in . Then, 30 g of the prepared fat composition was placed in a glass test tube (capacity: 60 mL) and heated to 180° C. for 96 hours in an oil bath.

After heating, the acid value, hue, and fat polymer were measured as follows.
(Acid value) The acid value of the sample was measured in accordance with “Standard oil analysis test method 2.3.1-2013 acid value (neutralization titration method)” edited by Japan Oil Chemistry Society.
(Hue) The hue of the sample was evaluated in accordance with the Japan Oil Chemists' Association "Standard Oil Analysis Test Method 2.2.1.1-2013 (Lovibond Method)". Using a Lovibond colorimeter (TINTOMETER, 1 inch cell), the value of "Y (yellow) + R (red) x 10" was calculated based on the value of the standard colored glass.
(Oil polymerized product) The oil polymerized product contained in the sample was measured according to "Standard oil analysis test method 2.5.7-2013 Oil polymerized product (gel permeation chromatography method)" edited by Japan Oil Chemistry Society.

As is clear from the above table, heat deterioration was effectively suppressed by blending edible oils and fats subjected to thin-film distillation, and increases in acid value, hue, and polymers were greatly suppressed. In addition, sample 2-2 using fat B that was not thin film distilled had a strong odor during heating, while sample 2-3 using fat C did not have a strong odor during heating. The odor intensity was equivalent to that of 1 (control).

Experiment 3. Production and evaluation of oil and fat composition for frying Based on the formulation shown in the table below, the base refined rapeseed oil (Showa Sangyo, Showa canola oil, phosphorus content: 0 ppm, phospholipid content: 0 ppm, no silicone added) is mixed with raw oil. Then, a fat composition for frying was prepared. Next, 40 g of the prepared oil and fat composition was placed in a glass beaker (capacity: 100 mL) and heated to 180° C. for 48 hours in an oil bath.

The acid value, hue, and fat polymer were measured in the same manner as in Experiment 2 for the fat composition after heating.

The evaluation results are shown in the table, and deterioration due to long-term frying was suppressed by blending oils and fats subjected to thin-film distillation according to the present invention. In particular, when the oil C or the oil D was blended, deterioration of the oil was effectively suppressed. Comparing the sample containing fat C and the sample containing fat D, the sample containing fat C had less odor during heating.

Experiment 4. Production and evaluation of oil and fat composition for frying Based on the formulation shown in the table below, the base refined rapeseed oil (Showa Sangyo, Showa canola oil, phosphorus content: 0 ppm, phospholipid content: 0 ppm, no silicone added) is mixed with raw oil. Then, a fat composition for frying was prepared. Then, 30 g of the prepared oil and fat composition was placed in a glass test tube (capacity: 60 mL) and heated to 180° C. for 192 hours in an oil bath.

The evaluation results are shown in the table, and deterioration due to long-term frying was suppressed by blending oils and fats subjected to thin-film distillation according to the present invention. In addition, when a large amount of thin-film distillation-treated fats and oils were blended, deterioration due to heating was further suppressed, while the hue of the fat and oil composition before heating tended to become slightly darker.

Claims (6)

A fat and oil composition for frying, containing fat and oil subjected to thin film distillation, and having a phospholipid content of 1 to 300 ppm. 2. The oil and fat composition according to claim 1, wherein the oil and fat subjected to thin film distillation have a phospholipid content of 1000 to 100000 ppm. 3. The oil-and-fat composition according to claim 1, wherein the thin-film-distilled oil-and-fat contains oil-and-fat made from rapeseed. The fat and oil composition according to any one of claims 1 to 3, wherein the fat and oil subjected to thin film distillation include fat and oil obtained by subjecting extracted oil to thin film distillation. A method for producing the oil and fat composition for frying according to any one of claims 1 to 4,
The above method, comprising the step of blending thin-film-distilled oils and fats with base edible oils and fats. The method according to claim 5, wherein the thin film distillation treatment is performed under conditions of 20 Pa or less and 130 to 250°C.