JP3198090B2 - Oil-derived unpleasant odor suppressant - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention reduces the smell (oiliness) peculiar to oil during cooking by adding it to cooking oils and fats used for frying and stir-fried foods, thereby enabling comfortable cooking. An oil-derived unpleasant odor suppressant. Further, the product of the present invention can reduce the smell peculiar to oil and enable comfortable cooking by being added to already used oil and fat.

[0002]

2. Description of the Related Art When cooking fats and oils during cooking, reactions such as decomposition and polymerization occur, and as a result, volatile substances are volatilized and an unpleasant smell peculiar to the oil is generated. In particular, repeated use of oils for fried foods gives a strong smell. In order to solve this problem, the addition of an antioxidant or the like has been studied. For example, JP-A-4-96992 discloses an antioxidant composition comprising an antioxidant in a phospholipid and / or diglyceride. An edible oil composition having excellent oxidation resistance and high temperature resistance to which an additive is added has been proposed.
In 226588, an ascorbyl palmitate, a tocopherol concentrate, and a rosemary extract mixture, including an edible oil composition to which an antioxidant composition that is effective even in the presence of metals and minerals is added,
The effect is not enough. On the other hand, blending of carrot carotene (carrot oleoresin) in fats and oils for the purpose of coloring is known from JP-A-64-47341, but the use of carrot carotene has been shown to be colored and fortified. Not just.

[0003]

The present inventor studied a technique for reducing the smell (oiliness) peculiar to oil at the time of cooking and making it possible to heat cooking comfortably. The present inventors have found that there is an effect of suppressing an unpleasant odor derived from oil, and completed the present invention. That is, the present invention is an oil-derived unpleasant odor suppressant containing carrot carotene extracted from carrot (Daucus carota L.) as a main component.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. Carrot carotene (carrot oleoresin) used in the present invention is a carrot pigment extracted from the root leaf of carrot (Daucus carota L.). As an extraction method, soybean oil, an oil dissolving method in which edible oil such as corn oil is extracted and carotenoid pigments and the like are diverted to these oils,
A method of extracting with an organic solvent such as acetone, ethyl acetate, dichloroethane, hexane, and lower aliphatic alcohols can be used. The carrot carotene obtained by these extraction methods contains pigments inherent in carrots, scent components and other natural components, and components generated during the extraction process. In addition, a preparation in which carrot carotene is diluted with oil can be used. A specific method for producing carrot carotene of the present invention is a method in which fresh carrots are washed, pulverized and dried, and then extracted by the above extraction method, and impurities are filtered. In the case of the solvent extraction method, after filtration,
The solvent is distilled off, and diluted with oil to a concentration that facilitates handling. A production method including a washing step before extraction is not so preferred in the present invention. The same applies to washing with water after extraction. That is, in the present invention, from the point of effect,
It is preferred to use a carrot carotene extract that has not been washed with water.

[0005] The carrot carotene in the present invention is
It can be used even if scent components unique to carrots, mainly terpenes, are removed. Examples of the deodorizing method include a steam distillation method and a supercritical extraction method using carbon dioxide. From the point that the intended effect of the present invention can be obtained even with deodorized ones,
It is understood that the unpleasant odor suppressing action derived from the oil of the present invention is not merely masking.

The fats and oils used in the present invention are not particularly limited as long as they are commonly used edible oils. Naturally-derived fats and oils such as safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, and oil Vegetable oils such as soybean oil, palm oil, sunflower oil and sesame oil are preferred. Each of these fats and oils may be used alone, or may be appropriately mixed. In the present invention, the amount of carrot carotene is not particularly limited, but is preferably from 0.3 to 50 ppm, particularly preferably from 1 to 30 ppm, as carotene to fats and oils.

[0007] An antioxidant, an emulsifier and the like can be added to the fat and oil composition of the present invention. Antioxidants include L-ascorbic acid palmitate, tocopherol, spices,
Examples include extracts from natural products such as tea, licorice, and rosemary. As the emulsifier, sucrose fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester,
And phospholipids. Depending on the purpose, various flavor imparting agents (flavors), nutrient enhancers, viscosity reducing agents, and the like can be added. The oil and fat composition of the present invention is suitably used for cooking stir-fry such as stir-fried vegetables, and cooking for deep-fried food such as tempura and fried chicken.

[0008]

The present invention will be described in more detail with reference to the following examples. As shown in Table 1, various additives are blended in corn oil,
Fat compositions A to I of the present invention and fat compositions J to K for comparison
Was prepared.

[0009]

[Table 1]

Examples 1 to 9 and Comparative Examples 1 to 3 Using the oil and fat composition and corn oil prepared as described above,
Tempura cooking was repeatedly performed, and the smell during cooking was evaluated. Table 2 shows the results. The tempura cooking method and evaluation method are as follows. (Tempura cooking) Tempura batter; egg / water / soft flour = 50/150/100 utensils, amount of oil: 600 g of oil in a 30 cm wok. From the second time on, cooking was performed by adding the reduced oil content. Oil temperature; 180 ° C Seed: 8 shrimp, 8 peppers, lotus root, pumpkin, and 8 eggplants each The cooked oil was placed in a metal oil pot, stored at room temperature, and cooked every two days. (Evaluation method) Ten panelists The odor at the time of cooking and the fried tempura were evaluated on a 5-point scale according to the following criteria, and the average score was obtained. 5; Good 4; Somewhat good 3; Neither 2; Somewhat bad 1; Bad

[0011]

[Table 2]

Examples 10 to 18 and Comparative Examples 4 to 5 As shown in Table 3, additives are added to already used corn oil U and rapeseed oil V to prepare the oil and fat compositions LT of the present invention. And used corn oil U and rapeseed oil V
Was used to perform tempura cooking once, and the odor during cooking was evaluated. Table 3 shows the results. The tempura cooking method and the evaluation method are the same as described above.

[0013]

[Table 3]

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Claims (4)

(57) [Claims] 1. An oil-based unpleasant odor suppressant containing carrot carotene extracted from carrot (Daucus carota L.) as a main component. 2. The oil-derived unpleasant odor suppressant according to claim 1, wherein the carrot carotene extract is not washed with water. 3. The oil-derived unpleasant odor suppressant according to claim 1, wherein the carrot carotene is one from which terpenes have been removed. 4. An oil / fat composition containing the oil-derived unpleasant odor inhibitor according to any one of claims 1 to 3 as a carotene content of 0.3 to 50 ppm.