JP2665346B2 - Oil composition - Google Patents
Oil compositionInfo
- Publication number
- JP2665346B2 JP2665346B2 JP63089673A JP8967388A JP2665346B2 JP 2665346 B2 JP2665346 B2 JP 2665346B2 JP 63089673 A JP63089673 A JP 63089673A JP 8967388 A JP8967388 A JP 8967388A JP 2665346 B2 JP2665346 B2 JP 2665346B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- fat
- less
- iodine value
- present
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Edible Oils And Fats (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、特にフライ用油脂、スプレー用油脂などに
適した油脂組成物に関する。The present invention relates to a fat or oil composition particularly suitable for frying fat or oil, spray fat or the like.
天然パーム油を使用したフライ用油脂、スプレー用油
脂として、特公昭61−44120号公報記載のものがある。
該公報記載の油脂は、特定の脂肪酸組成を有する、沃素
価35以下、融点35℃以下の天然パーム油分画油であり、
このものは色調良好、風味淡白でさっぱりとし、硬化臭
がないなどの特徴を有するが、その反面、ハードバター
風の物性を有し、フライ油やスプレー油としての使用に
際して、酸化上昇が早く、フライ表皮に油脂の結晶が分
散して出て白色化するなどの問題を有するものであっ
た。As fats and oils for frying and spraying using natural palm oil, there are those described in JP-B-61-44120.
The fats and oils described in the publication are natural palm oil fractionated oils having a specific fatty acid composition and an iodine value of 35 or less and a melting point of 35 ° C. or less,
This product has characteristics such as good color tone, light and light taste, and has no hardening odor.On the other hand, it has hard butter-like properties, and when used as frying oil or spray oil, the oxidation rises quickly, There were problems such as the dispersion of oil and fat crystals on the fried skin and whitening.
従って、本発明の目的は、フライ用油脂、スプレー用
油脂などに用いても、油脂の酸価上昇、油脂の結晶によ
る白色化の抑制された油脂組成物を提供することにあ
る。Accordingly, an object of the present invention is to provide an oil / fat composition in which an increase in the acid value of the oil / fat and whitening due to crystals of the oil / fat are suppressed even when used for fats and oils for frying, oils and fats for spraying and the like.
本発明は、沃素価46以下の天然パーム油中融点画分40
〜80％、沃素価76〜95の天然ハイオレイック植物油60〜
20％からなり、沃素価が42〜75、構成脂肪酸中のジエン
脂肪酸以上の多不飽和脂肪酸が３〜11％、固体脂含有率
が10℃で30％以上、20℃で10％以上、30℃で10％以下で
あることを特徴とする油脂組成物を提供することにより
上記目的を達成したものである。The present invention relates to a natural palm oil medium melting point fraction 40 having an iodine value of 46 or less.
~ 80%, iodine value 76 ~ 95 natural high oleic vegetable oil 60 ~
20%, iodine value is 42-75, polyunsaturated fatty acids in the constituent fatty acids are more than 3-11%, solid fat content is 30% or more at 10 ° C, 10% or more at 20 ° C, 30% or more. The object has been attained by providing an oil / fat composition characterized by being 10% or less at ° C.
以下本発明の油脂組成物について詳述する。 Hereinafter, the fat and oil composition of the present invention will be described in detail.
本発明の油脂組成物の第一成分である天然パーム油中
融点画分は、沃素価46以下でジグリセリド含量3.5％以
下、好ましくは３％以下のものである。天然パーム油中
融点画分の沃素価が46を超えると、色調、風味ともに悪
くなり、安定性も悪化し、またジグリセリド含量が3.5
％を超えると、パーム油のジグリセリドは、液状油のジ
グリセリドと異なり飽和酸が多いため、加水分解や転移
反応が起こりやすくなって好ましくない。The natural palm oil medium melting point fraction, which is the first component of the oil and fat composition of the present invention, has an iodine value of 46 or less and a diglyceride content of 3.5% or less, preferably 3% or less. When the iodine value of the natural palm oil middle melting point exceeds 46, the color tone and flavor deteriorate, the stability also deteriorates, and the diglyceride content becomes 3.5.
%, The diglyceride of palm oil is different from the diglyceride of liquid oil because it has a large amount of saturated acids, so that hydrolysis and transfer reaction are likely to occur.
更に、本発明の油脂組成物中、上記天然パーム油中融
点画分は40〜95％である。40％未満では、油脂組成物の
安定性が悪くなり、例えばドーナッツを揚げたとき、砂
糖泣き現象を起こすようになるので、好ましくなく、ま
た80％を超えると、酸価上昇が著しく、フライ油として
白色化現象が起こりやすくなり、風味も良くないものし
か得られない結果となって、本発明の効果を得ることが
できない。Furthermore, in the oil and fat composition of the present invention, the above-mentioned natural palm oil medium melting point fraction is 40 to 95%. If it is less than 40%, the stability of the oil or fat composition becomes poor, for example, when a fried donut is fried, a sugar crying phenomenon will be caused. As a result, the whitening phenomenon is likely to occur, and only those having an unsatisfactory flavor are obtained, so that the effects of the present invention cannot be obtained.
また、本発明の油脂組成物の第二成分である天然ハイ
オレイック植物油は、沃素価が76〜95の植物油である。
かかる天然ハイオレイック植物油のうち、沃素価が95を
超えるものは安定性や風味が悪く、また沃素価が76未満
では、酸価上昇抑制効果が少ない。The natural high oleic vegetable oil, which is the second component of the oil and fat composition of the present invention, is a vegetable oil having an iodine value of 76 to 95.
Among such natural high-oleic vegetable oils, those having an iodine value of more than 95 have poor stability and flavor, and those having an iodine value of less than 76 have little effect of suppressing an increase in acid value.
更に、本発明の油脂組成物中、上記天然ハイオレイッ
ク植物油は、60〜20％であり、20％未満では、油脂組成
物に上記の如き白色化現象が生じ、酸価抑制効果が少な
く、また60％を超えると、安定性が悪くなって、本発明
の効果を得ることができない。Furthermore, in the oil / fat composition of the present invention, the natural high oleic vegetable oil is 60 to 20%, and if it is less than 20%, the oil / fat composition undergoes the whitening phenomenon described above, and has a small acid value suppressing effect. %, The stability becomes poor and the effect of the present invention cannot be obtained.
本発明の油脂組成物に用いられる上記天然ハイオレイ
ック植物油としては、ハイオレイックヒマワリ油、ハイ
オレイックサフラワー油、ハイオレイックナタネ油など
が好ましく、特にハイオレイックヒマワリ油が好まし
い。As the above-mentioned natural high oleic vegetable oil used in the oil and fat composition of the present invention, high oleic sunflower oil, high oleic safflower oil, high oleic rapeseed oil and the like are preferable, and high oleic sunflower oil is particularly preferable.
本発明の油脂組成物は、上記第一成分及び第二成分か
らなり、しかも全体として沃素価が42〜75、構成脂肪酸
中のジエン脂肪酸以上の多不飽和脂肪酸が３〜11％、固
体脂含有率が10℃で30％以上、20℃で10％以上、30℃で
10％以下のものである。従って、本発明の油脂組成物
は、沃素価、多不能和脂肪酸及び固体脂含有率がかかる
範囲に入るように、第一、第二成分を調整して配合した
ものである。The oil / fat composition of the present invention comprises the above-mentioned first component and second component, and has an iodine value of 42 to 75 as a whole, 3 to 11% of polyunsaturated fatty acids not less than diene fatty acids in the constituent fatty acids, and contains solid fat. Rate is more than 30% at 10 ℃, more than 10% at 20 ℃, at 30 ℃
It is less than 10%. Therefore, the oil and fat composition of the present invention is prepared by adjusting the first and second components so that the iodine value, polyunsaturated fatty acid and solid fat content fall within the above ranges.
本発明の油脂組成物において、沃素価が42未満では、
酸価上昇抑制効果が少なく風味が悪くなり、また沃素価
が75を超えると、アイシング性が不良で安定性が悪くな
る。In the fat or oil composition of the present invention, when the iodine value is less than 42,
When the effect of suppressing an increase in the acid value is small and the flavor is poor, and when the iodine value exceeds 75, the icing properties are poor and the stability is deteriorated.
また、本発明の油脂組成物の構成脂肪酸中、ジエン脂
肪酸以上の多不飽和脂肪酸が３％未満であると、風味上
好ましいものができない。また、11％を超えると、安定
性を悪くする。In addition, if the content of polyunsaturated fatty acids equal to or greater than diene fatty acids in the constituent fatty acids of the oil / fat composition of the present invention is less than 3%, those which are preferable in flavor cannot be obtained. On the other hand, when the content exceeds 11%, the stability is deteriorated.
更に、本発明の油脂組成物の固体脂含有率が10℃で30
％以上、20℃で10％以上、30℃で10％以下となるように
調整されなければ、口溶けが悪くなる。Furthermore, the solid fat content of the oil and fat composition of the present invention is 30 ° C at 10 ° C.
If not adjusted so as to be 10% or more at 20 ° C. or more and 10% or less at 30 ° C., melting in the mouth will be poor.
本発明の油脂組成物においては、油脂組成物に固さを
持たせるため、この油脂組成物に融点50℃以上の部分ま
たは全水素添加油脂を50％以下含有させることができ
る。この油脂の配合量が５％を超えると、硬化臭が出、
固くなりすぎ、安定性も悪化して好ましくない。In the fat and oil composition of the present invention, in order to impart hardness to the fat and oil composition, the fat and oil composition can contain a portion having a melting point of 50 ° C or higher or a total hydrogenated fat or oil of 50% or less. When the amount of the fat or oil exceeds 5%, a hardened odor appears,
It is not preferable because it becomes too hard and the stability is deteriorated.
そのような融点50℃以上の部分または全水素添加油脂
としては、例えば、ナタネ油、大豆油、コーン油、綿実
油などの植物油、及び魚油、豚油、牛脂などの動物油の
硬化油などが挙げられ、特にナタネ硬化油を用いるのが
好ましい。Examples of such a portion or a total hydrogenated oil having a melting point of 50 ° C. or more include vegetable oils such as rapeseed oil, soybean oil, corn oil, and cottonseed oil, and hardened oils of animal oils such as fish oil, pork oil, and tallow oil. Preferably, rapeseed hardened oil is used.
以上のように調整された本発明の油脂組成物は、その
ままフライ用油脂、スプレー用油脂として極めて好まし
く用いることができる他、更にショートニング原料油脂
として用いることもできる。この際、フライ用油脂、ス
プレー用油脂、ショートニング原料油脂などに、通常用
いられる各種添加剤として用いることができる。The oil and fat composition of the present invention adjusted as described above can be used as it is as a fat and oil for frying and a fat and oil for spraying, and can also be used as a raw material oil and fat for shortening. At this time, it can be used as various additives generally used in frying fats, spray fats, shortening raw fats and the like.
以下、本発明の実施例について説明する。本実施例で
は下記表−１に示す油脂組成物を調整し、夫々の配合の
油脂についてIV、AOMを測定した。Hereinafter, examples of the present invention will be described. In this example, the oil and fat compositions shown in Table 1 below were prepared, and IV and AOM were measured for the oils and fats of the respective formulations.
一方、油脂800gに対し180℃、６時間でイーストドー
ナッツ30個を揚げる、フライテストを行い、夫々のAVの
上昇及び風味（10人のパネラーによるパネルテスト）を
調べた。また、揚げたドーナッツを20℃に一晩放置しア
イシング性を観察し、合わせて白色価の有無を観察し
た。それらの結果を下記表−１に示した。尚、パネラー
による風味テストについては、次のように４段階で評価
を行った。即ち、◎は極めて良好、○は良好、△は不
良、×は極めて不良であることを示している。On the other hand, a fry test was performed in which 800 g of fats and oils were fried at 180 ° C. and 6 hours at 180 ° C. for 30 hours, and the increase of each AV and the flavor (panel test by 10 panelists) were examined. The fried donuts were allowed to stand at 20 ° C. overnight, and the icing properties were observed, and the presence or absence of white value was also observed. The results are shown in Table 1 below. In addition, about the flavor test by a panelist, it evaluated in four steps as follows. That is, ◎ indicates extremely good, は indicates good, Δ indicates bad, and × indicates extremely poor.
また、アイシング性についても４段階で風味テストと
同様に評価を行った。In addition, the icing properties were evaluated in four stages in the same manner as in the flavor test.
表−１に示す結果によれば、ハイオレイックオイルを
使用した場合は、他の液状油と比較してフライを行った
時のAV、風味、アイシング性及び白色化に対して安定性
が非常に良いことが判る。 According to the results shown in Table 1, the use of high oleic oil is very stable in terms of AV, flavor, icing and whitening when frying compared to other liquid oils. It turns out that it is good.
本発明の油脂組成物は、風味、味などが従来のものよ
りもマイルドで、硬化臭がなく、うま味が強く、またフ
ライ用油脂、スプレー用油脂として用いた場合、本発明
の油脂組成物は、油脂の酸化安定性が良く、油脂の酸価
上昇、付着した油脂の結晶発生による製品の白色化など
が抑制される。The fat and oil composition of the present invention has a milder flavor and taste than conventional ones, has no hardened odor, has a strong umami taste, and when used as a frying fat or oil, a spray fat or oil. In addition, the oxidation stability of the fats and oils is good, and an increase in the acid value of the fats and oils and whitening of the product due to the generation of crystals of the attached fats and oils are suppressed.
Claims (1)
以下の天然パーム油中融点画分40〜80％、沃素価76〜95
の天然ハイオレイック植物油60〜20％からなり、沃素価
が42〜75、構成脂肪酸中のジエン脂肪酸以上の多不飽和
脂肪酸が３〜11％、固体脂含有率が10℃で30％以上、20
℃で10％以上、30℃で10％以下であることを特徴とする
油脂組成物。An iodine value of 46 or less and a diglyceride content of 3.5%
The following natural palm oil medium melting point fraction 40-80%, iodine value 76-95
Of natural high oleic vegetable oil of 60 to 20%, iodine value of 42 to 75, polyunsaturated fatty acids of more than diene fatty acids in constituent fatty acids of 3 to 11%, solid fat content of 30% or more at 10 ° C, 20
An oil and fat composition characterized by being 10% or more at 30 ° C and 10% or less at 30 ° C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63089673A JP2665346B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63089673A JP2665346B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01262754A JPH01262754A (en) | 1989-10-19 |
| JP2665346B2 true JP2665346B2 (en) | 1997-10-22 |
Family
ID=13977269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63089673A Expired - Fee Related JP2665346B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2665346B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3372787B2 (en) * | 1996-10-30 | 2003-02-04 | 花王株式会社 | Fried confectionery |
| US7037550B2 (en) | 2003-05-28 | 2006-05-02 | Conagra Grocery Products Company | Sprayable cookware release composition with fractionated oil and method of preparing food item |
| US6905722B2 (en) | 2003-07-03 | 2005-06-14 | Conagra Grocery Products Company | Sprayable cookware release composition with reduced heat induced browning |
| JP4650059B2 (en) * | 2005-03-30 | 2011-03-16 | 不二製油株式会社 | Oil and fat composition for baked confectionery products and method for producing baked confectionery products |
| JP2012231750A (en) * | 2011-05-02 | 2012-11-29 | Taiyo Yushi Kk | Oil-and-fat composition for cooking and method for producing the same |
-
1988
- 1988-04-12 JP JP63089673A patent/JP2665346B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH01262754A (en) | 1989-10-19 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |