JP4347559B2 - Oil composition for frying, oil crystal growth inhibitor for frying - Google Patents
Oil composition for frying, oil crystal growth inhibitor for frying Download PDFInfo
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- JP4347559B2 JP4347559B2 JP2002362092A JP2002362092A JP4347559B2 JP 4347559 B2 JP4347559 B2 JP 4347559B2 JP 2002362092 A JP2002362092 A JP 2002362092A JP 2002362092 A JP2002362092 A JP 2002362092A JP 4347559 B2 JP4347559 B2 JP 4347559B2
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Description
【0001】
【発明の属する技術分野】
本発明は、トリグリセリド組成中にPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量とが、1.0>POO/(POO+POP)>0.7であるパーム油由来の油脂を含む液体油脂に、低温域での結晶成長を長期間にわたって抑制し、曇りを発生し難くする効果を有する特定のポリグリセリン脂肪酸エステルを含有することを特徴とするフライ用油脂組成物及びフライ用油脂結晶抑制剤に関するものである。
【0002】
【従来の技術】
一般に、フライ用油脂として用いられる菜種油、米油、パームオレイン油、大豆油、綿実油等の油脂は、常温で液体である。しかし、これらの油脂を冷蔵庫や寒冷地等の低温域で保存すると、油に含有されるロウ成分や高融点トリグリセリドが結晶化する。このような結晶化は油の流動性喪失、白濁、分離を引き起こすため、油の商品価値を低下させる原因となる。
【0003】
パーム油は、溶剤を媒体とする湿式または乾式分別処理を経ることによって、固体脂成分を多く含有するパームステアリン画分と、液体油脂成分を多く含有するパームオレイン画分とに分画される。かかるパームオレイン画分は、さらに湿式または乾式分別処理を経ることによって、パームオレイン低融点画分とパーム中融点画分とに分画される。
【0004】
このパームオレイン低融点画分をフライ用油脂として利用する場合も、上述のように冷蔵庫や寒冷地等の低温域で保存すると、同様の問題を生じる。即ち、油に含有されるロウ成分や高融点トリグリセライドの結晶化によって、油の流動性喪失、白濁、分離が引き起こされ、油の商品価値が低下してしまう。
【0005】
現在、油脂産業においてはパーム油が注目されている。パーム油は、生産量も大豆油に次ぐ世界第2位の植物油脂の座を占めており、油脂産業において不可欠の原料となっている。そして、フライ用油脂等の液体油脂に関しても、パーム油を配合した油脂組成物が従来提案されている。しかし、パーム油由来の油脂については、高融点のトリグリセライド成分であるPOP(2−オレオ−1,3ジパルミトイルグリセリン)等を含有するため、低温での結晶成長に起因して曇りが発生してしまい、そのままでは商品化が困難であった。
【0006】
また、パーム油由来の油脂を含む液体油脂の結晶成長を抑制するためには、特定の脂肪酸組成を有するポリグリセリン脂肪酸エステルの添加が効果的であるということも従来提案されている(例えば、特許文献1、特許文献2参照)。
【0007】
【特許文献1】
特開昭63−79560号公報
【0008】
【特許文献2】
特開平9−176680号公報
【0009】
【発明が解決しようとする課題】
しかしながら、特許文献1に開示された発明は、そもそもサラダ油の製造法に関するものであって、フライ用油脂に関するものではない。しかも、低温域で保存した場合の結晶成長抑制効果はせいぜい1日程度であって、フライ用油脂に要求される低温保存性を備えているとは言い難い。
【0010】
また、特許文献2の発明に開示された油脂組成物は、そもそもショートニングやマーガリン等の原料用油脂に関するものであって、液体のまま保存・使用されるフライ用油脂に関するものではない。また、常温での結晶成長抑制効果が一応あるとは言えども、保存期間の全般を通じて低温域に維持した場合の保存性が高いわけではない。
【0011】
またパーム油は、分別処理により、高融点成分であるパームステアリンと、低融点成分であるパームオレインとに分別することができる。さらにパームオレインは、高融点成分PMF(palm mid fraction)と、低融点成分スーパーオレインとに分別することができる。これらの分別で得られたスーパーオレインでは、高融点のトリグリセライド成分であるPOP(2−オレオ−1,3ジパルミトイルグリセリン)等がかなり低減されているが、それでも曇り点は数℃である。それゆえ、比較的低融点のスーパーオレインであったとしても、低温域で保存したり冬場に保存した場合には、短期間のうちに結晶が析出してしまう。即ち、低温保存性の低いフライ用油脂等の液体油脂に関して、従来その商品化は極めて困難であった。
【0012】
本発明は上記の課題に鑑みてなされたものであり、その目的は、結晶抑制効果が高く低温保存性に優れたフライ用油脂組成物、フライ用油脂に使用する結晶成長抑制剤を提供することにある。
【0013】
【課題を解決するための手段】
本発明者らは、上記実状に鑑み鋭意研究を重ねた結果、トリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量との比が、1.0>POO/(POO+POP)>0.7であるパーム油由来の油脂を含む液体油脂に、特定のポリグリセリン脂肪酸エステルを添加すると、低温での結晶成長を長期間にわたって抑制し、曇りを発生し難くする効果を奏することを新規に知見した。そして、本発明らはこの新規の知見に基づいてさらに鋭意研究を重ねた結果、最終的に下記の発明を完成させるに至ったのである。
【0014】
即ち、本発明のフライ用油脂組成物は、パーム油由来の油脂を含む液体油脂に、構成脂肪酸組成が以下の(a)、(b)及び(c)の条件を満たすポリグリセリン脂肪酸エステルを含有し、トリグリセリド組成中におけるPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量との比が、前記パーム油由来の油脂を含む液体油脂において1.0>POO/(POO+POP)>0.7、かつPOO+POP含量が15〜45重量%であり、前記ポリグリセリン脂肪酸エステルの水酸基価が60以下、ヨウ素価が20〜40であり、前記ポリグリセリン脂肪酸エステル中のポリグリセリンの平均重合度が6以上であることを特徴とするフライ用油脂組成物であることをその要旨とする。
(a)炭素数8〜12の飽和脂肪酸の含有量が10〜30重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が30〜50重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量が20〜50重量部
【0015】
また、本発明のフライ用油脂結晶成長抑制剤は、パーム油由来の油脂を含む液体油脂に添加されるフライ用油脂結晶成長抑制剤であって、構成脂肪酸組成が以下の(a)、(b)及び(c)の条件を満たすポリグリセリン脂肪酸エステルを含有し、トリグリセリド組成中におけるPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量との比が、前記パーム油由来の油脂を含む液体油脂において1.0>POO/(POO+POP)>0.7、かつPOO+POP含量が15〜45重量%であり、前記ポリグリセリン脂肪酸エステルの水酸基価が60以下、ヨウ素価が20〜40であり、前記ポリグリセリン脂肪酸エステル中のポリグリセリンの平均重合度が6以上であることをその要旨とする。
(a)炭素数8〜12の飽和脂肪酸の含有量が10〜30重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が30〜50重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量が20〜50重量部
【0016】
【発明の実施の形態】
以下、本発明を具体化した実施形態を詳細に説明する。
本発明で使用される液体油脂は、トリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量とが、1.0>POO/(POO+POP)>0.7であるパーム油由来の油脂を含むものである必要がある。
【0017】
パーム油由来の油脂を含む液体油脂の典型例としては、パーム油に対する乾式分別や湿式分別等の処理により得られたパーム低融点画分に、食用液体油を混合した液体油脂を挙げることができる。そのほかにも、1)パーム油に対して精製、エステル交換または水素添加等の処理を行ったものに食用液体油を混合した液体油脂や、2)前記パーム低融点画分に対して精製、エステル交換または水素添加等の処理を行ったものに食用液体油を混合した液体油脂や、3)これらの液体油脂に対してさらに精製、エステル交換または水素添加等の処理を行ったものなどを挙げることができる。
【0018】
つまり、各種処理を行って得られたものが結果として1.0>POO/(POO+POP)>0.7という数値範囲を満たしていればよいのであって、パーム油由来の油脂を含む液体油脂の作出方法については、特に限定されるものではない。
【0019】
また、POO+POP含量は、トリグリセリド組成中の15〜45重量%の範囲、特には20〜40重量%の範囲であることが好ましい。このトリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量、及びPOO(1−パルミトイル−2,3ジオレオイルグリセリン)含量は、HPLC測定方法(AOCS Official Method Ce 5b−89に準ずる)によって得られる。
【0020】
本発明で使用される液体油脂とは、具体的には食用液体油脂を意味する。かかる食用液体油脂としては特に限定されることはなく、例えば、菜種油、米油、大豆油、綿実油、コーン油、オリーブ油、紅花油、サフラワー油、ごま油、ひまわり油等の食用液体油脂及びこれらの調合油等、動植物油からエステル交換や分別結晶等の方法により製造された食用液体油脂などを挙げることができる。
【0021】
本発明で使用されるポリグリセリン脂肪酸エステルとは、ポリグリセリンと脂肪酸とを反応させて得られるエステルであって、構成脂肪酸組成が以下の(a)、(b)及び(c)の条件全てを満たすポリグリセリン脂肪酸エステルである必要がある。
(a)炭素数8〜12の飽和脂肪酸の含有量が10〜30重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が30〜50重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量が20〜50重量部
【0022】
その理由は、この構成脂肪酸組成の範囲から外れたポリグリセリン脂肪酸エステルを使用したとしても十分な結晶成長抑制効果が得られないからである。なお、炭素数8〜12の飽和脂肪酸、炭素数14〜22の飽和脂肪酸、炭素数16〜22の不飽和脂肪酸の含有量は、基本的にはそれぞれの好適範囲内において任意に設定することが許容される。
【0023】
ここで、炭素数14〜22の飽和脂肪酸の含有量は、上記好適範囲内において、炭素数8〜12の飽和脂肪酸の含有量よりもいくぶん多く(例えば1.5倍〜3.0倍程度に)設定されることがよりよい。また、炭素数16〜22の不飽和脂肪酸の含有量は、上記好適範囲内において、炭素数8〜12の飽和脂肪酸の含有量よりも多く設定されることがよりよく、かつ、炭素数14〜22の飽和脂肪酸の含有量よりも少なく設定されることがよりよい。
【0024】
具体的を挙げると、仮に炭素数8〜12の飽和脂肪酸の含有量を15〜25重量部とした場合、炭素数14〜22の飽和脂肪酸の含有量は、40〜45重量部程度に設定されることが特に好ましい。実際に行った後述の評価試験では、かかる条件を設定した試験区で極めてよい結果を得ているからである。
【0025】
また、仮に炭素数8〜12の飽和脂肪酸の含有量を15〜25重量部とし、炭素数14〜22の飽和脂肪酸の含有量を40〜45重量部とした場合、炭素数16〜22の不飽和脂肪酸の含有量は、35〜40重量部程度に設定されることが特に好ましい。実際に行った後述の評価試験では、かかる条件を設定した試験区で極めてよい結果を得ているからである。
【0026】
本発明で使用されるポリグリセリン脂肪酸エステルの構成脂肪酸の成分(a)の具体例としては、カプリル酸、カプリン酸、ラウリン酸等から選択される1種の脂肪酸、またはこれらの脂肪酸の2種以上の混合物を挙げることができる。(b)の具体例としては、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、べへン酸等から選択される1種の脂肪酸、またはこれらの脂肪酸の2種以上の混合物を挙げることができる。(c)の具体例としては、オレイン酸、リノール酸、リノレン酸等から選択される1種の脂肪酸、またはこれらの脂肪酸の2種以上の混合物を挙げることができる。
【0027】
また、本発明で使用されるポリグリセリン脂肪酸エステルの水酸基価は特に限定されないが、好ましくは60以下であることがよい。水酸基価が60を超えると、ポリグリセリン脂肪酸エステルの油脂への相溶性が悪化し、結晶成長抑制効果に悪影響を生じるという問題が出てくるからである。かかる水酸基価は30以下であることがより好ましく、1〜20であることが特に好ましい。なお、ここでいう水酸基価とは、基準油脂分析試験法に基づき、1gの試料に含まれる遊離の水酸基をアセチル化するために必要な酢酸を中和するのに要する水酸化カリウムのmg数を指す。
【0028】
また、本発明で使用されるポリグリセリン脂肪酸エステルのヨウ素価は特に限定されないが、好ましくは20〜40であることがよい。ヨウ素価が20未満である場合や40を超える場合には、油脂結晶成長抑制効果が低下する傾向があるからである。かかるヨウ素価は25〜40であることがより好ましく、30〜40であることが特に好ましい。ここでいうヨウ素価とは、基準油脂分析試験法に基づき、試料にフッ素、塩素、ヨウ素等のハロゲンを作用させた場合に吸収されるハロゲンの量をヨウ素に換算し、試料100gに対するg数で表したものを指す。
【0029】
本発明で使用されるポリグリセリン脂肪酸エステルをフライ用油脂へ添加する方法については、特に制限されるものではなく、従来公知の任意の手法を採用することが可能である。また、フライ用油脂に対するポリグリセリン脂肪酸エステルの添加量については特に限定されないが、強いて言えばフライ用油脂に対して0.005〜0.1重量部、好ましくは0.01〜0.05重量部とすることが適当である。その理由は、ポリグリセリン脂肪酸エステルを多量に添加するとフライ用油脂の風味に影響を及ぼす一方、添加量が少ないと結晶成長抑制効果が十分に発揮されなくなるおそれがあるからである。
【0030】
なお、本発明のフライ用油脂結晶成長抑制剤は、その組成中に、ポリグリセリン脂肪酸エステル成分のみを含むものであってもよいほか、低温での結晶成長を特に助長しないものであれば、ポリグリセリン脂肪酸エステル成分以外の成分を若干含むものであってもよい。前記ポリグリセリン脂肪酸エステル成分以外の成分としては、例えば色素や香料などを挙げることができる。
【0031】
【実施例】
以下、本発明を具体化したいくつかの実施例を紹介する。勿論、本発明は以下の実施例のみに限定されるものではない。
【0032】
[合成例1〜7]
特定のポリグリセリンと混合脂肪酸とを触媒の存在下で反応させ、表1に示す組成を持つポリグリセリン脂肪酸エステルをそれぞれ合成した。なお、表1に示す合成例1〜4では、いずれも脂肪酸組成が上記好適範囲の条件を満たすように設定されている。一方、合成例5〜7では、いずれも脂肪酸組成が上記好適範囲の条件からあえて逸脱するように設定されている。なお、各合成例についての水酸基価及びヨウ素価を表1に併せて示す。
【表1】
【0033】
[実施例1〜8]
有機溶剤(アセトン、ヘキサン等)を媒体として分別処理を行うことにより、トリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量が10.8重量%、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量が33.5重量%であるパーム油脂を得た。また同様に、トリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量が12.0重量%、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量が31.0重量%であるパーム油(つまりパーム油の低融点画分)を得た。
【0034】
これらのパーム油の低融点画分と菜種油とを配合(配合比率60:40(POP含量6.6重量%、POO含量21.7重量%))した後、上記合成例1〜4から選択されるポリグリセリン脂肪酸エステルを添加(添加量0.02重量部/対油)することにより、いくつかのフライ用油脂組成物(即ち実施例1〜8のフライ用油脂組成物)を製造した。表2に、POP、POOの含量と、菜種油との配合割合を示す。
【0035】
[比較例1〜12]
有機溶剤(アセトン、ヘキサン等)を媒体として分別処理を行うことにより、トリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量が20.4重量%、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量が28.5重量%であるパーム油脂を得た。
【0036】
このパーム油と菜種油とを配合(配合比率60:40(POP含量12.36重量%、POO含量18.7重量%))した後、上記合成例1〜7から選択されるポリグリセリン脂肪酸エステルを添加(添加量0.02重量部/対油)することにより、いくつかのフライ用油脂組成物(即ち比較例1〜10のフライ用油脂組成物)を製造した。表2に、POP、POOの含量と、菜種油との配合割合を示す。
【0037】
なお、比較例1〜6は、「1.0>POO/(POO+POP)>0.7」という条件を満たす反面、脂肪酸組成に関する条件を満たしていない、という共通点を有している。比較例7,8は、脂肪酸組成に関する条件を満たす反面、「1.0>POO/(POO+POP)>0.7」という条件を満たしていない、という共通点を有している。
【0038】
さらに、このパーム油と菜種油とを配合(配合比率60:40(POP含量12.36重量%、POO含量18.7重量%))するだけで、ポリグリセリン脂肪酸エステルを全く添加しないフライ用油脂組成物(即ち比較例11,12のフライ用油脂組成物)も併せて製造した。表2に、POP、POOの含量と、菜種油との配合割合を示す。
【表2】
【0039】
[評価試験の方法及び結果]
各実施例及び各比較例のフライ用油脂組成物を5℃の恒温槽中に放置して、結晶の析出により曇りが生じるまでの時間を測定した。その結果も表2に示す。
【0040】
表2によると、比較例7〜12では、1週間以内という短い期間であるにもかかわらず結晶が析出してしまい、低温域での保存性が極めて悪かった。比較例1〜6では、比較例7〜12に比べて若干保存性がよいとは言えども、2週間以内で結晶が析出するという結果となった。従って、これら比較例のフライ用油脂はいずれも実用レベルに達しておらず、その商品化が可能であるとは言い難いものであった。
【0041】
これに対して実施例1〜8については、2週間を経過した時点でも何ら結晶の析出が認められず、一部のもの(実施例1,2,3,5,6,7)については1ヶ月という長期間を経過した時点でも何ら結晶の析出が認められなかった。つまり、各実施例のフライ用油脂組成物では、特定の条件を満たすポリグリセリン脂肪酸エステルの適量の添加によって結晶成長が著しく抑制された結果、従来品に比べて低温域での保存性が飛躍的に向上していた。以上の結果から明白なように、本発明によれば、従来商品化が極めて困難であったフライ用油脂等の液体油脂に関して、その低温保存性を実用レベルにまで引き上げることができ、その商品化も十分可能になることが実証された。
【0042】
次に、特許請求の範囲に記載された技術的思想のほかに、前述した実施形態によって把握される技術的思想を以下に列挙する。
(1)トリグリセリド組成中におけるPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量との比が、1.0>POO/(POO+POP)>0.7であるパーム油由来の油脂を含む液体油脂に、構成脂肪酸組成が以下の(a)、(b)及び(c)の条件を満たすポリグリセリン脂肪酸エステルを含有することを特徴とするフライ用油脂組成物。
(a)炭素数8〜12の飽和脂肪酸の含有量が15〜25重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が35〜45重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量が25〜45重量部
(2)トリグリセリド組成中におけるPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量との比が、1.0>POO/(POO+POP)>0.7であるパーム油由来の油脂を含む液体油脂に、構成脂肪酸組成が以下の(a)、(b)及び(c)の条件を満たすポリグリセリン脂肪酸エステルを含有することを特徴とするフライ用油脂組成物。
(a)炭素数8〜12の飽和脂肪酸の含有量が15〜25重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が40〜45重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量が35〜40重量部
(3)炭素数8〜12の飽和脂肪酸の含有量が、炭素数14〜22の飽和脂肪酸の含有量よりも多く設定されるとともに、炭素数16〜22の不飽和脂肪酸の含有量が、炭素数8〜12の飽和脂肪酸の含有量よりも多く設定されかつ炭素数14〜22の飽和脂肪酸の含有量よりも少なく設定されている請求項1または2に記載のフライ用油脂組成物(、あるいは請求項3に記載のフライ用油脂結晶成長抑制剤)。
(4)ポリグリセリン脂肪酸エステルの水酸基価が60以下である請求項1,2、前記(1)〜(3)のいずれか1つに記載のフライ用油脂組成物(、あるいは請求項3に記載のフライ用油脂結晶成長抑制剤)。
(5)ポリグリセリン脂肪酸エステルのヨウ素価が20〜40である請求項1,2、前記(1)〜(3)のいずれか1つに記載のフライ用油脂組成物(、あるいは請求項3に記載のフライ用油脂結晶成長抑制剤)。
(6)ポリグリセリン脂肪酸エステルの水酸基価が60以下かつヨウ素価が20〜40である請求項1,2、前記(1)〜(3)のいずれか1つに記載のフライ用油脂組成物(、あるいは請求項3に記載のフライ用油脂結晶成長抑制剤)。
(7)ポリグリセリン脂肪酸エステルの水酸基価が30以下かつヨウ素価が25〜40である請求項1,2、前記(1)〜(3)のいずれか1つに記載のフライ用油脂組成物(、あるいは請求項3に記載のフライ用油脂結晶成長抑制剤)。
(8)ポリグリセリン脂肪酸エステルの水酸基価が1〜20かつヨウ素価が30〜40である請求項1,2、前記(1)〜(3)のいずれか1つに記載のフライ用油脂組成物(、あるいは請求項3に記載のフライ用油脂結晶成長抑制剤)。
【0043】
【発明の効果】
以上詳述したように、請求項1〜3に記載の発明によれば、トリグリセリド組成中のPOP(2−オレオ−1,3ジパルミトイルグリセリン)含量と、POO(1−パルミトイル−2,3ジオレオイルグリセリン)含量との比が、1.0>POO/(POO+POP)>0.7であるパーム油由来の油脂を含む液体油脂に、フライ用結晶成長抑制剤にある特定のポリグリセリン脂肪酸エステルを添加することにより、油脂結晶成長を著しく抑制することができ、これにより従来に比べて低温保存性を飛躍的に向上させることができる。[0001]
BACKGROUND OF THE INVENTION
In the triglyceride composition according to the present invention, the POP (2-oleo-1,3 dipalmitoyl glycerol) content and the POO (1-palmitoyl-2,3 dioleoylglycerin) content are 1.0> POO / (POO + POP). ) To contain a specific polyglycerin fatty acid ester having an effect of suppressing the crystal growth in a low temperature range over a long period of time and making it difficult to generate cloudiness in a liquid fat containing a fat derived from palm oil that is> 0.7 It is related with the oil-fat composition for frying characterized by these, and the oil-fat crystal inhibitor for frying.
[0002]
[Prior art]
In general, fats and oils such as rapeseed oil, rice oil, palm olein oil, soybean oil and cottonseed oil used as frying fats are liquid at room temperature. However, when these fats and oils are stored in a low temperature region such as a refrigerator or a cold region, wax components and high melting point triglycerides contained in the oil crystallize. Such crystallization causes loss of fluidity, white turbidity, and separation of the oil, thereby reducing the commercial value of the oil.
[0003]
Palm oil is fractionated into a palm stearin fraction containing a large amount of solid fat components and a palm olein fraction containing a large amount of liquid fat components through a wet or dry fractionation treatment using a solvent as a medium. The palm olein fraction is further fractionated into a palm olein low-melting fraction and a palm middle-melting fraction through a wet or dry fractionation treatment.
[0004]
Even when this palm olein low melting point fraction is used as an oil for frying, the same problem occurs when stored in a low temperature region such as a refrigerator or a cold region as described above. That is, crystallization of the wax component and high melting point triglyceride contained in the oil causes loss of fluidity, white turbidity, and separation of the oil, thereby reducing the commercial value of the oil.
[0005]
At present, palm oil is attracting attention in the oil and fat industry. Palm oil occupies the world's second largest vegetable oil after soybean oil and is an indispensable raw material in the oil and fat industry. And the oil-fat composition which mix | blended palm oil is proposed conventionally also about liquid fats, such as fat for fats. However, since the oil derived from palm oil contains POP (2-oleo-1,3 dipalmitoyl glycerin), which is a high melting point triglyceride component, cloudiness occurs due to crystal growth at low temperature. Therefore, commercialization was difficult as it was.
[0006]
In addition, it has been conventionally proposed that the addition of a polyglycerin fatty acid ester having a specific fatty acid composition is effective in order to suppress crystal growth of liquid oil containing oil derived from palm oil (for example, patents). Reference 1 and Patent Reference 2).
[0007]
[Patent Document 1]
Japanese Patent Laid-Open No. 63-79560 [0008]
[Patent Document 2]
JP-A-9-176680 [0009]
[Problems to be solved by the invention]
However, the invention disclosed in Patent Document 1 relates to a method for producing salad oil in the first place, and does not relate to fats and oils for frying. Moreover, the effect of suppressing crystal growth when stored in a low temperature range is at most about one day, and it is difficult to say that it has the low temperature storage required for frying fats and oils.
[0010]
In addition, the oil / fat composition disclosed in the invention of Patent Document 2 is originally related to fats and oils for raw materials such as shortening and margarine, and is not related to oils and fats for frying that are stored and used in a liquid state. In addition, although the crystal growth suppression effect at room temperature is temporarily present, the storage stability is not high when it is maintained in a low temperature range throughout the storage period.
[0011]
Palm oil can be separated into palm stearin, which is a high melting point component, and palm olein, which is a low melting point component, by a separation process. Further, palm olein can be classified into a high melting point component PMF (palm mid fraction) and a low melting point component super olein. In super olein obtained by these fractionation, POP (2-oleo-1,3 dipalmitoyl glycerin), which is a high melting point triglyceride component, is considerably reduced, but the cloud point is still several degrees Celsius. Therefore, even if it is a super olein having a relatively low melting point, when it is stored in a low temperature range or stored in winter, crystals are precipitated in a short period of time. That is, it has been extremely difficult to commercialize liquid oils and fats such as frying fats and oils having low low-temperature storage stability.
[0012]
This invention is made | formed in view of said subject, The objective is providing the crystal growth inhibitor used for the fats and oils composition for frying which has the high crystal | crystallization inhibitory effect and was excellent in low-temperature storage stability, and the fats and oils for frying. It is in.
[0013]
[Means for Solving the Problems]
As a result of intensive studies in view of the above circumstances, the present inventors have found that the POP (2-oleo-1,3 dipalmitoyl glycerin) content in the triglyceride composition and the POO (1-palmitoyl-2,3 dioleoyl glycerin). ) When the specific polyglycerin fatty acid ester is added to the liquid fat containing palm oil-derived fat whose ratio to the content is 1.0> POO / (POO + POP)> 0.7, the crystal growth at low temperature is prolonged. It was newly found out that it has the effect of suppressing over time and making it difficult to generate cloudiness. As a result of further intensive studies based on this new knowledge, the present inventors have finally completed the following invention.
[0014]
Namely, oil and fat composition for frying of the present invention, the liquid fat containing oil from palm oil, satisfying polyglycerol fatty acid esters of the constituent fatty acid composition of the following (a), (b) and (c) The ratio of the POP (2-oleo-1,3 dipalmitoyl glycerin) content and the POO (1-palmitoyl-2,3 dioleoyl glycerin) content in the triglyceride composition is an oil and fat derived from the palm oil. 1.0> POO / (POO + POP)> 0.7 and the POO + POP content is 15 to 45% by weight, and the polyglycerol fatty acid ester has a hydroxyl value of 60 or less and an iodine value of 20 to 40. There, it is frying fat composition, wherein the average polymerization degree of the polyglycerol in the polyglycerol fatty acid ester is 6 or more And the gist thereof.
(A) The content of saturated fatty acids having 8 to 12 carbon atoms is 10 to 30 parts by weight (b) The content of saturated fatty acids having 14 to 22 carbon atoms is 30 to 50 parts by weight (c) The content of saturated fatty acid is 20 to 50 parts by weight.
Also, frying fats crystal growth inhibitor of the present invention is a frying fat crystal growth inhibitor is added to the liquid fat containing oil from palm oil, constituent fatty acid composition of the following (a), A polyglycerin fatty acid ester satisfying the conditions of (b) and (c) is contained , the POP (2-oleo-1,3 dipalmitoyl glycerin) content in the triglyceride composition, and the POO (1-palmitoyl-2,3 diole) The ratio of the oil glycerin) content is 1.0> POO / (POO + POP)> 0.7 and the POO + POP content is 15 to 45% by weight in the liquid oil containing the oil derived from palm oil, and the polyglycerin fatty acid The ester has a hydroxyl value of 60 or less, an iodine value of 20 to 40, and an average degree of polymerization of polyglycerol in the polyglycerol fatty acid ester of 6 or more. As its gist that this is.
(A) The content of saturated fatty acids having 8 to 12 carbon atoms is 10 to 30 parts by weight (b) The content of saturated fatty acids having 14 to 22 carbon atoms is 30 to 50 parts by weight (c) The content of saturated fatty acid is 20 to 50 parts by weight.
DETAILED DESCRIPTION OF THE INVENTION
DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments embodying the present invention will be described in detail.
The liquid fat used in the present invention has a POP (2-oleo-1,3 dipalmitoylglycerin) content and a POO (1-palmitoyl-2,3 dioleoylglycerin) content in the triglyceride composition of 1. It is necessary to contain the fat and oil derived from palm oil in which 0> POO / (POO + POP)> 0.7.
[0017]
As typical examples of liquid fats and oils containing palm oil-derived fats and oils, liquid fats and oils obtained by mixing edible liquid oils with palm low melting point fractions obtained by treatment such as dry fractionation and wet fractionation of palm oil can be mentioned. . In addition, 1) liquid fats and oils obtained by mixing edible liquid oil with refining, transesterification or hydrogenation of palm oil, and 2) refining and esterifying the palm low-melting fraction Liquid oils and fats mixed with edible liquid oil after treatment such as exchange or hydrogenation, and 3) those that have been further refined, transesterified or hydrogenated, etc. Can do.
[0018]
That is, what is obtained by performing various treatments only needs to satisfy the numerical range of 1.0> POO / (POO + POP)> 0.7 as a result. The production method is not particularly limited.
[0019]
The POO + POP content is preferably in the range of 15 to 45% by weight, particularly 20 to 40% by weight in the triglyceride composition. The POP (2-oleo-1,3 dipalmitoyl glycerin) content and the POO (1-palmitoyl-2,3 dioleoylglycerin) content in the triglyceride composition were determined by HPLC measurement method (AOCS Official Method Ce 5b-89). According to the above).
[0020]
The liquid fat used in the present invention specifically means edible liquid fat. Such edible liquid fats and oils are not particularly limited. For example, edible liquid fats and oils such as rapeseed oil, rice oil, soybean oil, cottonseed oil, corn oil, olive oil, safflower oil, safflower oil, sesame oil, sunflower oil, and the like. Examples thereof include edible liquid oils and fats produced from animal and vegetable oils such as blended oils by methods such as transesterification and fractional crystallization.
[0021]
The polyglycerin fatty acid ester used in the present invention is an ester obtained by reacting polyglycerin and a fatty acid, and the constituent fatty acid composition satisfies all the following conditions (a), (b) and (c). It must be a polyglycerin fatty acid ester that fills.
(A) The content of saturated fatty acids having 8 to 12 carbon atoms is 10 to 30 parts by weight. (B) The content of saturated fatty acids having 14 to 22 carbon atoms is 30 to 50 parts by weight. The content of saturated fatty acid is 20 to 50 parts by weight.
The reason is that even if a polyglycerin fatty acid ester deviating from the range of the constituent fatty acid composition is used, a sufficient crystal growth inhibiting effect cannot be obtained. The content of saturated fatty acids having 8 to 12 carbon atoms, saturated fatty acids having 14 to 22 carbon atoms, and unsaturated fatty acids having 16 to 22 carbon atoms can basically be arbitrarily set within each suitable range. Permissible.
[0023]
Here, the content of the saturated fatty acid having 14 to 22 carbon atoms is somewhat larger than the content of the saturated fatty acid having 8 to 12 carbon atoms (for example, about 1.5 to 3.0 times) within the above preferable range. Better to be set. In addition, the content of the unsaturated fatty acid having 16 to 22 carbon atoms is better set in the above-described preferred range than the content of the saturated fatty acid having 8 to 12 carbon atoms, and 14 to 14 carbon atoms. It is better that the content is set lower than the content of 22 saturated fatty acids.
[0024]
Specifically, if the content of the saturated fatty acid having 8 to 12 carbon atoms is 15 to 25 parts by weight, the content of the saturated fatty acid having 14 to 22 carbon atoms is set to about 40 to 45 parts by weight. It is particularly preferable. This is because, in an evaluation test that was actually performed, an extremely good result was obtained in a test section in which such conditions were set.
[0025]
In addition, if the content of saturated fatty acids having 8 to 12 carbon atoms is 15 to 25 parts by weight and the content of saturated fatty acids having 14 to 22 carbon atoms is 40 to 45 parts by weight, it is not possible to have 16 to 22 carbon atoms. The saturated fatty acid content is particularly preferably set to about 35 to 40 parts by weight. This is because, in an evaluation test that was actually performed, an extremely good result was obtained in a test section in which such conditions were set.
[0026]
Specific examples of the constituent fatty acid component (a) of the polyglycerin fatty acid ester used in the present invention include one fatty acid selected from caprylic acid, capric acid, lauric acid and the like, or two or more of these fatty acids. Can be mentioned. Specific examples of (b) include one fatty acid selected from myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid and the like, or a mixture of two or more of these fatty acids. . Specific examples of (c) include one fatty acid selected from oleic acid, linoleic acid, linolenic acid, and the like, or a mixture of two or more of these fatty acids.
[0027]
The hydroxyl value of the polyglycerol fatty acid ester used in the present invention is not particularly limited, but is preferably 60 or less. This is because if the hydroxyl value exceeds 60, the compatibility of the polyglycerin fatty acid ester with fats and oils deteriorates, resulting in a problem that the effect of inhibiting crystal growth is adversely affected. The hydroxyl value is more preferably 30 or less, and particularly preferably 1 to 20. The hydroxyl value referred to here is the number of mg of potassium hydroxide required to neutralize acetic acid necessary for acetylating free hydroxyl groups contained in 1 g of a sample based on the standard fat and oil analysis test method. Point to.
[0028]
Moreover, although the iodine value of the polyglycerol fatty acid ester used by this invention is not specifically limited, Preferably it is 20-40. This is because when the iodine value is less than 20 or more than 40, the effect of suppressing the growth of fat and oil crystals tends to decrease. The iodine value is more preferably 25 to 40, and particularly preferably 30 to 40. The iodine value here is based on the standard fat and oil analysis test method. The amount of halogen absorbed when halogen such as fluorine, chlorine or iodine is allowed to act on the sample is converted into iodine, and the number of grams relative to 100 g of the sample. Refers to what is represented.
[0029]
The method for adding the polyglycerin fatty acid ester used in the present invention to the fats and oils for frying is not particularly limited, and any conventionally known method can be adopted. In addition, the amount of polyglycerin fatty acid ester added to the frying fat is not particularly limited, but to be strong, 0.005 to 0.1 parts by weight, preferably 0.01 to 0.05 parts by weight with respect to the frying fat. Is appropriate. The reason is that adding a large amount of polyglycerin fatty acid ester affects the flavor of frying fats and oils, but if the amount added is small, the crystal growth inhibitory effect may not be sufficiently exhibited.
[0030]
The frying oil crystal growth inhibitor of the present invention may contain only a polyglycerin fatty acid ester component in its composition, and if it does not particularly promote crystal growth at low temperatures, It may contain some components other than the glycerin fatty acid ester component. Examples of components other than the polyglycerin fatty acid ester component include pigments and fragrances.
[0031]
【Example】
Hereinafter, some embodiments embodying the present invention will be introduced. Of course, the present invention is not limited to the following examples.
[0032]
[Synthesis Examples 1 to 7]
Specific polyglycerol and mixed fatty acid were reacted in the presence of a catalyst to synthesize polyglycerol fatty acid esters having the compositions shown in Table 1, respectively. In addition, in the synthesis examples 1-4 shown in Table 1, all are set so that a fatty-acid composition may satisfy | fill the conditions of the said suitable range. On the other hand, in the synthesis examples 5-7, all are set so that a fatty-acid composition may deviate from the conditions of the said suitable range. In addition, the hydroxyl value and iodine value about each synthesis example are shown together in Table 1.
[Table 1]
[0033]
[Examples 1 to 8]
By performing fractionation using an organic solvent (acetone, hexane, etc.) as a medium, the POP (2-oleo-1,3 dipalmitoylglycerin) content in the triglyceride composition is 10.8% by weight, POO (1-palmitoyl-2) , 3 dioleoylglycerin) content of 33.5% by weight was obtained. Similarly, the POP (2-oleo-1,3 dipalmitoyl glycerol) content in the triglyceride composition is 12.0% by weight, and the POO (1-palmitoyl-2,3 dioleoylglycerin) content is 31.0% by weight. The palm oil (that is, the low melting point fraction of palm oil) was obtained.
[0034]
These low-melting fractions of palm oil and rapeseed oil were blended (blending ratio 60:40 (POP content 6.6 wt%, POO content 21.7 wt%)), and then selected from Synthesis Examples 1 to 4 above. By adding polyglycerin fatty acid ester (addition amount 0.02 parts by weight / oil to oil), several frying oils and fat compositions (that is, frying oils and fat compositions of Examples 1 to 8) were produced. Table 2 shows the contents of POP and POO and the blending ratio of rapeseed oil.
[0035]
[Comparative Examples 1 to 12]
By performing fractionation using an organic solvent (acetone, hexane, etc.) as a medium, the POP (2-oleo-1,3 dipalmitoyl glycerin) content in the triglyceride composition is 20.4% by weight, POO (1-palmitoyl-2) , 3 dioleoylglycerin) content of 28.5% by weight was obtained.
[0036]
After blending this palm oil and rapeseed oil (blending ratio 60:40 (POP content 12.36% by weight, POO content 18.7% by weight)), polyglycerin fatty acid ester selected from Synthesis Examples 1 to 7 above was added. By adding (addition amount 0.02 part by weight / oil), several frying oil / fat compositions (that is, frying oil / fat compositions of Comparative Examples 1 to 10) were produced. Table 2 shows the contents of POP and POO and the blending ratio of rapeseed oil.
[0037]
In addition, Comparative Examples 1 to 6 have a common point that, while satisfying the condition “1.0> POO / (POO + POP)> 0.7”, the condition relating to the fatty acid composition is not satisfied. Comparative Examples 7 and 8 have the common point that the condition regarding the fatty acid composition is satisfied, but the condition of “1.0> POO / (POO + POP)> 0.7” is not satisfied.
[0038]
Furthermore, the fat and oil composition for frying which does not add a polyglyceryl fatty acid ester at all just by blending this palm oil and rapeseed oil (blending ratio 60:40 (POP content 12.36 wt%, POO content 18.7 wt%)). The product (that is, the oil composition for frying of Comparative Examples 11 and 12) was also produced. Table 2 shows the contents of POP and POO and the blending ratio of rapeseed oil.
[Table 2]
[0039]
[Method and result of evaluation test]
The oil and fat composition for frying of each example and each comparative example was allowed to stand in a thermostatic bath at 5 ° C., and the time until cloudiness occurred due to precipitation of crystals was measured. The results are also shown in Table 2.
[0040]
According to Table 2, in Comparative Examples 7 to 12, crystals were precipitated in spite of a short period of one week or less, and the storage stability in the low temperature range was extremely poor. In Comparative Examples 1 to 6, although the storability was slightly better than Comparative Examples 7 to 12, crystals were precipitated within 2 weeks. Therefore, none of the fats and oils for frying in these comparative examples has reached the practical level, and it is difficult to say that they can be commercialized.
[0041]
On the other hand, in Examples 1 to 8, no crystal precipitation was observed even after 2 weeks had passed, and for some (Examples 1, 2, 3, 5, 6, 7) 1 Even after a long period of months, no crystal deposition was observed. That is, in the fat and oil composition for frying of each example, the crystal growth was remarkably suppressed by the addition of an appropriate amount of polyglycerin fatty acid ester satisfying specific conditions. Had improved. As is clear from the above results, according to the present invention, it is possible to raise the low-temperature storage stability to a practical level for liquid fats and oils such as frying fats and oils that have been extremely difficult to commercialize in the past. It has also been demonstrated that it will be possible.
[0042]
Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiment described above are listed below.
(1) The ratio of the POP (2-oleo-1,3 dipalmitoyl glycerin) content to the POO (1-palmitoyl-2,3 dioleoyl glycerin) content in the triglyceride composition is 1.0> POO / ( The liquid fatty oil containing fat derived from palm oil with POO + POP)> 0.7 contains a polyglycerin fatty acid ester whose constituent fatty acid composition satisfies the following conditions (a), (b) and (c): Oil composition for frying.
(A) The content of a saturated fatty acid having 8 to 12 carbon atoms is 15 to 25 parts by weight (b) The content of a saturated fatty acid having 14 to 22 carbon atoms is 35 to 45 parts by weight (c) (2) POP (2-oleo-1,3 dipalmitoyl glycerin) content and POO (1-palmitoyl-2,3 dioleoylglycerin) content in the content of saturated fatty acid of 25 to 45 parts by weight (2) triglyceride composition The ratio of the constituent fatty acids to the liquid fats and oils derived from palm oil whose ratio is 1.0> POO / (POO + POP)> 0.7 is the following (a), (b) and (c) An oil composition for frying, comprising a polyglycerin fatty acid ester to be filled.
(A) The content of saturated fatty acid having 8 to 12 carbon atoms is 15 to 25 parts by weight. (B) The content of saturated fatty acid having 14 to 22 carbon atoms is 40 to 45 parts by weight. The content of the saturated fatty acid is 35 to 40 parts by weight (3) The content of the saturated fatty acid having 8 to 12 carbon atoms is set to be larger than the content of the saturated fatty acid having 14 to 22 carbon atoms, and 16 to 16 carbon atoms. The content of 22 unsaturated fatty acids is set to be higher than the content of saturated fatty acids having 8 to 12 carbon atoms and set to be lower than the content of saturated fatty acids having 14 to 22 carbon atoms. The oil composition for frying according to (2) (or the oil crystal growth inhibitor for frying according to claim 3).
(4) The hydroxyl value of the polyglycerin fatty acid ester is 60 or less. Claims 1, 2, and (1) to (3) The oil composition for frying according to any one of (1) to (3) (or claim 3). Oil frying crystal growth inhibitor for frying).
(5) The iodine value of the polyglycerin fatty acid ester is 20 to 40. The oil composition for frying according to any one of claims 1 and 2 and (1) to (3) (or claim 3). (Oil crystal growth inhibitor for frying described)).
(6) Polyglycerin fatty acid ester has a hydroxyl value of 60 or less and an iodine value of 20 to 40. The oil composition for frying according to any one of claims 1 and 2 and (1) to (3) ( Or the oil-fat crystal growth inhibitor for frying of Claim 3).
(7) The polyglycerin fatty acid ester has a hydroxyl value of 30 or less and an iodine value of 25 to 40. The oil composition for frying according to any one of claims 1 and 2 and (1) to (3). Or the oil-fat crystal growth inhibitor for frying of Claim 3).
(8) The hydroxyl value of the polyglycerol fatty acid ester is 1 to 20 and the iodine value is 30 to 40. The oil composition for frying according to any one of claims 1 and 2, and (1) to (3). (Or the oil crystal growth inhibitor for frying according to claim 3).
[0043]
【The invention's effect】
As described above in detail, according to the first to third aspects of the present invention, the POP (2-oleo-1,3 dipalmitoyl glycerin) content in the triglyceride composition and the POO (1-palmitoyl-2,3 diester) A specific polyglycerin fatty acid ester in a crystal growth inhibitor for frying in a liquid fat containing oil derived from palm oil with a ratio of oleoylglycerin) content of 1.0> POO / (POO + POP)> 0.7 By adding, it is possible to remarkably suppress the growth of fat and oil crystals, thereby dramatically improving the low-temperature storage stability as compared with the prior art.
Claims (4)
(a)炭素数8〜12の飽和脂肪酸の含有量が10〜30重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が30〜50重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量が20〜50重量部The liquid fat containing oil from palm oil, constituent fatty acid composition of the following (a), containing satisfy polyglycerol fatty acid ester (b) and (c), POP during triglyceride composition (2- The ratio of the oleo-1,3 dipalmitoyl glycerin) content to the POO (1-palmitoyl-2,3 dioleoyl glycerin) content is 1.0> POO / ( POO + POP)> 0.7 and the POO + POP content is 15 to 45% by weight, the hydroxyl value of the polyglycerol fatty acid ester is 60 or less, the iodine value is 20 to 40, and the polyglycerol fatty acid ester in the polyglycerol fatty acid ester An oil composition for frying having an average degree of polymerization of 6 or more .
(A) The content of saturated fatty acids having 8 to 12 carbon atoms is 10 to 30 parts by weight (b) The content of saturated fatty acids having 14 to 22 carbon atoms is 30 to 50 parts by weight (c) The content of saturated fatty acid is 20 to 50 parts by weight
(a)炭素数8〜12の飽和脂肪酸の含有量が10〜30重量部
(b)炭素数14〜22の飽和脂肪酸の含有量が30〜50重量部
(c)炭素数16〜22の不飽和脂肪酸の含有量A frying fat crystal growth inhibitor is added to the liquid fat containing oil from palm oil, constituent fatty acid composition of the following (a), satisfies polyglycerol fatty acid (b) and (c) The ratio of the POP (2-oleo-1,3 dipalmitoyl glycerin) content in the triglyceride composition and the POO (1-palmitoyl-2,3 dioleoyl glycerin) content in the triglyceride composition is derived from the palm oil. In a liquid fat and oil containing fat and oil, 1.0> POO / (POO + POP)> 0.7 and the POO + POP content is 15 to 45% by weight, the hydroxyl value of the polyglycerin fatty acid ester is 60 or less, and the iodine value is 20 to 40 , and the frying fat crystal growth, wherein the average polymerization degree of the polyglycerol in the polyglycerol fatty acid ester is 6 or more Control agent.
(A) The content of saturated fatty acids having 8 to 12 carbon atoms is 10 to 30 parts by weight (b) The content of saturated fatty acids having 14 to 22 carbon atoms is 30 to 50 parts by weight (c) Saturated fatty acid content
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TWI414243B (en) * | 2007-02-09 | 2013-11-11 | Nisshin Oillio Group Ltd | Mouthfeel improved fat and oil composition |
JP5114151B2 (en) * | 2007-10-15 | 2013-01-09 | 日清オイリオグループ株式会社 | Oil composition for cooking |
WO2010010953A1 (en) * | 2008-07-24 | 2010-01-28 | 太陽化学株式会社 | Crystal growth inhibitor for fats and oils |
JP4625141B1 (en) * | 2010-07-12 | 2011-02-02 | 株式会社J−オイルミルズ | Oil composition |
CN103118546A (en) * | 2010-09-14 | 2013-05-22 | 花王株式会社 | Oil and fat composition |
JP5697471B2 (en) * | 2011-01-31 | 2015-04-08 | 日清オイリオグループ株式会社 | Oil and fat composition for cooking and method for producing the same |
JP5816075B2 (en) | 2011-12-28 | 2015-11-17 | 花王株式会社 | Method for producing oil and fat composition |
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