JP4410872B2

JP4410872B2 - Oil composition

Info

Publication number: JP4410872B2
Application number: JP10325499A
Authority: JP
Inventors: 淳一生稲; 敏田代; 優子照井
Original assignee: Nisshin Oillio Group Ltd
Current assignee: Nisshin Oillio Group Ltd
Priority date: 1999-04-09
Filing date: 1999-04-09
Publication date: 2010-02-03
Anticipated expiration: 2019-04-09
Also published as: JP2000290685A

Description

【０００１】
【発明の属する技術分野】
本発明は汎用食用油に用いられる油脂組成物に関する。さらに詳しくは有機酸グリセリドを含有する、調理時適性の優れた油脂組成物に関する。
【０００２】
【従来の技術】
フライ調理、炒め調理などに用いられる加熱調理用油脂として、従来から大豆油、菜種油、コーン油、綿実油、米糠油、紅花油、ヒマワリ油、ゴマ油、オリーブ油、ヤシ油、パーム油、ラード、およびそれらの改質油（エステル交換油、水素添加油）等が単独あるいは混合されて用いられている。
通常、油脂を用いてフライ調理を行う場合、揚げ種から蒸気が発生し泡立つが、フライ調理を繰り返すことで、油脂の劣化および揚げ種からの溶出成分の影響で泡立ちが激しくなる。ひどい泡立ちの場合、泡により揚げ種が見えないばかりか、容器からあふれるなどの作業上の安全性が悪化する。そのため、一定量以上のフライ調理はできず、特に卵や肉を含む揚げ種をフライ調理すると油脂の劣化が早い。これらフライ調理時の泡を抑える方法として、シリコーンオイルの添加が行われてきたが、シリコーンオイルは効果が限定的な上、近年、その生分解性の悪さから使用を避ける傾向にある。
【０００３】
また、ヤシ油と大豆油の混合油、中鎖脂肪酸トリグリセリドと菜種油などのエステル交換油は特にひどい泡立ちであり、このような構成脂肪酸が炭素数６〜１２の脂肪酸と炭素数１４〜２２脂肪酸の両者を含むトリグリセリドは、シリコーンの添加でも泡を抑えることができない。
一方、炒め調理には、焦付き防止や離型性防止のためにポリグリセリンエステルやレシチン等の乳化剤が添加されている。しかしながら、これら乳化剤を添加した炒め調理用専用油脂は泡立ちがひどく、フライ調理には不適である。
【０００４】
【発明が解決しようとする課題】
本発明の目的は、フライ調理における泡立ちを抑え、調理作業性が良好で、フライ調理時の寿命の長い汎用性の油脂組成物を提供することである。
【０００５】
【発明が解決するための手段】
本発明者らは上記課題を達成するために、鋭意検討を重ねた結果、油脂組成物中に有機酸グリセリドを含有させることでフライ時に発生する泡の泡切れを改善し、フライ調理特性が改善されることを見出し、本発明を完成した。
すなわち本発明は、トリグリセリドを主体とし、グリセリンの１または２つの水酸基に脂肪酸がエステル化し、残りの水酸基に乳酸および／またはコハク酸がエステル結合した有機酸グリセリドを０．０５〜１０重量％含有することを特徴とする油脂組成物に関する。上記有機酸グリセリドは減圧水蒸気蒸留等で低沸点分を除去したものであることが好ましい。
【０００６】
【発明の実施の形態】
以下本発明を詳しく説明する。
本発明の油脂組成物は、トリグリセリドを主体とし、グリセリンの１〜２つの水酸基に脂肪酸がエステル化し、残りの水酸基の１つ以上に乳酸もしくはコハク酸がエステル結合した有機酸グリセリドを０．０５〜１０重量％含有する。「トリグリセリドを主体とする」は、トリグリセリドが５０重量％以上存在し、トリグリセリド以外の成分としてジグリセリド、モノグリセリド成分が合計５０重量％未満であることを意味する。また、夾雑物としての非グリセリド成分として、油脂中に一般的に含まれる不けん化物、例えばグリセリン、ステロール類、トコフェロール類等や、食品添加物、例えば乳化剤、抗酸化剤等が１０重量％以下、好ましくは５重量％以下しか含まれていないことを意味するものとする。
【０００７】
トリグリセリドを主体とするグリセリドとしては、通常の食用油、エステル交換油、グリセリンのエステル化物、およびそれらの加水分解物等の油脂原料が挙げられる。油脂原料としては大豆油、菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、中鎖脂肪酸トリグリセリド、品種改良によって低飽和化されたこれらの油脂およびこれらの水素添加油脂、分別油脂等が挙げられるがこれに限定するものではない。
【０００８】
有機酸グリセリドは、グリセリン脂肪酸モノエステルもしくはグリセリン脂肪酸ジエステルに有機酸を加熱により直接エステル化する方法、グリセリン脂肪酸モノエステルもしくはグリセリン脂肪酸ジエステルに有機酸の酸無水物を反応させる方法等の一般的エステル化方法を用いることができる。これらの反応では、コハク酸によるグリセリン同士を架橋した構造、乳酸同士がエステル化した構造を有する有機酸グリセリドも生成するが、このような生成物も本発明の有機酸グリセリドとして用いることができる。
【０００９】
有機酸グリセリドを構成する脂肪酸としては、炭素数が６〜２２の脂肪酸の直鎖飽和脂肪酸もしくは直鎖不飽和脂肪酸を用いることができる。例としては、カプロン酸、カプリル酸、カプリン酸、ラウリン酸ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸、セロチン酸、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、リノレン酸、エイコサペンタエン酸、ドコサヘキサエン酸、アラキドン酸、エルカ酸等が挙げられるがこれに限定するものではない。油脂組成物が液状油である場合は、低温での沈澱、曇りを保つために脂肪酸が炭素数１６〜２２の不飽和脂肪酸が好ましい。
【００１０】
本発明の油脂組成物においては、上記有機酸グリセリドが０．０５〜１０重量％含有することが必要である。これ以下の含量では消泡効果がなく、含有量が多いと発煙したり、天ぷら等の調理時に衣が剥離したりするなどの問題を生じる。さらに、脂肪酸が１つ結合したコハク酸モノグリセリドもしくは乳酸モノグリセリドの消泡効果が高く、これらが０．２〜３重量％含まれる油脂組成物が最も調理特性がよい。なお、これら有機酸グリセリドは減圧水蒸気蒸留にて低沸点分を除去することで発煙を抑えることができる。このとき、単独で減圧水蒸気蒸留を実施することもできるが、油脂組成物中に含まれている状態で減圧水蒸気蒸留を実施すると発煙を抑える効果が高い。例えば、水蒸気を吹き込みながら０．０１〜１０Ｔｏｒｒの減圧にし、１４０〜２２０℃で１〜１２時間蒸留することで目的の油脂組成物を得ることができる。上記のようににて得られる本発明の油脂組成物は、そのままで、もしくは調理用油脂組成物に通常用いられる添加剤を配合して、調理用油脂組成物として使用することができる。
【００１１】
かかる添加剤としては、保存安定性向上、酸化安定性向上、熱安定性向上、低温での結晶抑制等を目的としたグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビトール脂肪酸エステル、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、リン脂質、シリコーンオイル、オリザノール等、成人病予防作用、生活習慣病予防作用、生体内酸化抑制作用、肥満症予防作用を期待したビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、リン脂質、オリザノール等が挙げられる。
本発明の調理用油脂組成物は、菜種油、コーン油、紅花油、大豆油といった一般に市販されている通常の植物油と同等あるいはそれ以上の風味を持ち、炒め物、揚げ物、マリネなどの調理に使用できることはもちろんのこと、油脂を含有する食品であるドレッシング、マヨネーズ、マーガリン、菓子類、ケーキ、飲料等にも使用可能である。
【００１２】
【実施例】
以下に実施例を挙げて本発明を具体的に説明するが、本発明はそれらによって限定されるものではない。
＜有機酸モノグリセリドの製造＞
オレイン酸のモノグリセリドと乳酸（もしくはカプリル酸のモノグリセリドとコハク酸）をモル比１：２で添加し、窒素を吹き込みながら１２０〜１４０℃で３時間、さらに１４０〜１８０℃で６時間加熱し、脱水反応で副生成する水を除去した。反応物を５Ｔｏｒｒの減圧にし、蒸気を吹き込みながら１４５〜１８０℃で２時間水蒸気蒸留を行い、乳酸モノオレイン酸グリセリン（もしくはコハク酸カプリル酸グリセリン）を得た。
その他の有機酸モノグリセリドは市販品を用いた。
【００１３】
＜有機酸ジグリセリドの製造＞
菜種油のジグリセリドとコハク酸（もしくは乳酸）をモル比１：１で添加し、窒素を吹き込みながら１２０〜１４０℃で３時間、さらに１４０〜１８０℃で６時間加熱し、脱水反応で副生成する水を除去した。反応物を５Ｔｏｒｒの減圧にし、蒸気を吹き込みながら１４５〜１８０℃で２時間水蒸気蒸留を行い、コハク酸ジグリセリド（もしくは乳酸ジグリセリド）を得た。
＜フライ調理試験＞
家庭用電気フライヤーに油脂組成物６００ｇを入れ、１８０℃で、海老の天ぷらを６尾、コロッケを４枚、鳥の唐揚を１０個、豚カツを１０枚揚げた。油の泡立ち、および試験終了時の発煙と油の泡立ちを評価した。
（泡立ちの評価）
◎：良好な泡立ち
○通常の泡立ち
△激しい泡立ち
×かなりひどい泡立ち
（発煙の評価）
○：発煙しない
△：若干発煙
×：激しい発煙
【００１３】
＜比較例１〜６および実施例１〜７＞
表１〜２に示す比較油脂組成物、および本発明油脂組成物を調整し、フライ調理試験を行った。

【００１４】

【００１５】
＜実施例８＞
実施例２および６の油脂組成物を５Ｔｏｒｒの減圧にし、蒸気を吹き込みながら１８０〜２００℃で２時間水蒸気蒸留を行い、フライ試験を実施したところ発煙はなくなった。
【００１６】
＜参考例１＞（炒め調理試験）直径２４cmのテフロン（登録商標）加工フライパンを予め３０秒加熱し、実施例８の油脂組成物を１５g入れ、さらに３０秒間加熱した。その後、野菜炒めの具をフライパンに投入し、３分間加熱した時点で、塩とコショウを適量添加した。特に、問題なく野菜炒めが調理できた。
【００１７】
【発明の効果】
以上、詳述したように本発明は、フライ調理における泡立ちを抑え、調理作業性が良好で、フライ調理時の寿命の長い汎用性の油脂組成物である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil and fat composition used for general-purpose edible oils. More specifically, the present invention relates to an oil / fat composition having an organic acid glyceride and excellent in suitability for cooking.
[0002]
[Prior art]
Conventionally, as a cooking oil used in frying and fried cooking, soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, safflower oil, sunflower oil, sesame oil, olive oil, palm oil, palm oil, lard, and the like These modified oils (transesterified oil, hydrogenated oil) and the like are used alone or in combination.
Usually, when fry cooking is performed using fats and oils, steam is generated from the fried seeds and foams. However, by repeating fry cooking, foaming becomes intense due to the deterioration of the fats and oils and the influence of elution components from the fried seeds. In the case of severe foaming, not only the frying seeds are not visible due to the foam, but also the work safety such as overflowing from the container deteriorates. Therefore, fried cooking of a certain amount or more is not possible, and especially when frying the fried seeds including eggs and meat, the fats and oils deteriorate quickly. Silicone oil has been added as a method for suppressing froth during frying, but silicone oil has a limited effect and has recently tended to be avoided due to its poor biodegradability.
[0003]
In addition, transesterified oils such as mixed oil of coconut oil and soybean oil, medium chain fatty acid triglyceride and rapeseed oil are particularly severely foamed, and such constituent fatty acids are composed of fatty acids having 6 to 12 carbon atoms and 14 to 22 carbon atoms. Triglycerides containing both cannot suppress foaming even with the addition of silicone.
On the other hand, in stir-fried cooking, an emulsifier such as polyglycerin ester or lecithin is added to prevent scorching and releasability. However, the dedicated oil for frying cooking to which these emulsifiers are added has severe foaming and is not suitable for frying.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide a versatile oil and fat composition that suppresses foaming in frying, has good cooking workability, and has a long life during frying.
[0005]
[Means for Solving the Invention]
As a result of intensive studies in order to achieve the above-mentioned problems, the present inventors have improved the frying characteristics of the frying that occurs during frying by adding organic acid glycerides in the oil and fat composition and improving the cooking characteristics. As a result, the present invention has been completed.
That is, the present invention contains 0.05 to 10% by weight of an organic acid glyceride mainly composed of triglyceride, wherein a fatty acid is esterified to one or two hydroxyl groups of glycerin and lactic acid and / or succinic acid is ester-bonded to the remaining hydroxyl groups. It is related with the oil-fat composition characterized by this. The organic acid glyceride is preferably one obtained by removing the low boiling point by reduced pressure steam distillation or the like.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
The oil and fat composition of the present invention comprises triglyceride as a main component, fatty acid is esterified to one or two hydroxyl groups of glycerin, and organic acid glyceride in which lactic acid or succinic acid is ester-bonded to one or more of the remaining hydroxyl groups is 0.05 to Contains 10% by weight. “Mainly composed of triglycerides” means that triglycerides are present in an amount of 50% by weight or more, and diglyceride and monoglyceride components other than triglycerides are less than 50% by weight in total. In addition, as non-glyceride components as impurities, unsaponifiable substances generally contained in fats and oils, such as glycerin, sterols, tocopherols, and food additives such as emulsifiers, antioxidants, etc. are 10% by weight or less. , Preferably 5% by weight or less.
[0007]
Examples of glycerides mainly composed of triglycerides include oil and fat raw materials such as ordinary edible oils, transesterified oils, esterified products of glycerin, and hydrolysates thereof. Oils and fats include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, cotton seed oil, grape seed oil, Macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, beef tallow, lard , Chicken fat, milk fat, fish oil, seal oil, algae oil, medium chain fatty acid triglycerides, these oils and fats that have been low-saturated by breed improvement, these hydrogenated fats and oils, fractionated fats and oils, etc. Absent.
[0008]
Organic acid glycerides are general esterification methods such as a method of directly esterifying an organic acid by heating to a glycerin fatty acid monoester or glycerin fatty acid diester, or a method of reacting an acid anhydride of an organic acid with a glycerin fatty acid monoester or glycerin fatty acid diester. The method can be used. In these reactions, an organic acid glyceride having a structure in which glycerin is cross-linked with succinic acid and a structure in which lactic acid is esterified is also produced. Such a product can also be used as the organic acid glyceride of the present invention.
[0009]
As the fatty acid constituting the organic acid glyceride, a linear saturated fatty acid or a linear unsaturated fatty acid having 6 to 22 carbon atoms can be used. Examples include caproic acid, caprylic acid, capric acid, lauric acid myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, serotic acid, palmitooleic acid, oleic acid, elaidic acid, linoleic acid, Examples include, but are not limited to, linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, arachidonic acid, erucic acid, and the like. When the oil / fat composition is a liquid oil, the fatty acid is preferably an unsaturated fatty acid having 16 to 22 carbon atoms in order to maintain precipitation and cloudiness at a low temperature.
[0010]
In the oil and fat composition of the present invention, it is necessary that the organic acid glyceride is contained in an amount of 0.05 to 10% by weight. If the content is less than this, there is no defoaming effect, and if the content is large, problems such as smoke generation and peeling of clothing during cooking such as tempura occur. Furthermore, the defoaming effect of succinic monoglyceride or lactic acid monoglyceride combined with one fatty acid is high, and the oil and fat composition containing 0.2 to 3% by weight of these has the best cooking characteristics. These organic acid glycerides can suppress fuming by removing low boiling point components by steam distillation under reduced pressure. At this time, the reduced pressure steam distillation can be carried out alone, but if the reduced pressure steam distillation is carried out in a state of being contained in the oil and fat composition, the effect of suppressing smoke generation is high. For example, the target oil composition can be obtained by reducing the pressure to 0.01 to 10 Torr while blowing water vapor and distilling at 140 to 220 ° C. for 1 to 12 hours. The oil / fat composition of the present invention obtained as described above can be used as a cooking oil / fat composition as it is or by blending additives usually used in cooking oil / fat compositions.
[0011]
Examples of such additives include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitol fatty acid esters, vitamins for the purpose of improving storage stability, improving oxidation stability, improving thermal stability, and suppressing crystallization at low temperatures. E, ascorbic acid fatty acid ester, lignan, coenzyme Q, phospholipid, silicone oil, oryzanol, etc., prevention of adult diseases, lifestyle-related disease prevention, in vivo oxidation inhibition, obesity prevention, vitamin E, ascorbic acid Examples include fatty acid esters, lignans, coenzyme Q, phospholipids, oryzanols.
The cooking oil / fat composition of the present invention has a flavor equivalent to or higher than ordinary vegetable oils such as rapeseed oil, corn oil, safflower oil, and soybean oil, and is used for cooking fried foods, fried foods, marinades, etc. Of course, it can also be used for dressings, mayonnaise, margarines, confectionery, cakes, beverages, etc., which are foods containing oils and fats.
[0012]
【Example】
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto.
<Production of organic acid monoglyceride>
Oleic acid monoglyceride and lactic acid (or caprylic acid monoglyceride and succinic acid) were added at a molar ratio of 1: 2, heated at 120-140 ° C. for 3 hours and further at 140-180 ° C. for 6 hours while blowing nitrogen, and dehydrated. Water produced as a by-product in the reaction was removed. The pressure of the reaction product was reduced to 5 Torr, and steam distillation was performed at 145 to 180 ° C. for 2 hours while blowing steam to obtain glyceryl monooleate (or glyceryl caprylate succinate).
As other organic acid monoglycerides, commercially available products were used.
[0013]
<Production of organic acid diglyceride>
Rapeseed oil diglyceride and succinic acid (or lactic acid) are added at a molar ratio of 1: 1, and heated by heating at 120-140 ° C. for 3 hours and further at 140-180 ° C. for 6 hours while blowing nitrogen, and by-produced by dehydration. Was removed. The pressure of the reaction product was reduced to 5 Torr, and steam distillation was performed at 145 to 180 ° C. for 2 hours while blowing steam to obtain succinic acid diglyceride (or lactic acid diglyceride).
<Fry cooking test>
In an electric fryer for home use, 600 g of an oil / fat composition was put, and at 180 ° C., 6 pieces of shrimp tempura, 4 pieces of croquettes, 10 pieces of fried chicken and 10 pieces of pork cutlet were fried. Oil foaming and smoke and oil foaming at the end of the test were evaluated.
(Evaluation of foaming)
◎: Good foaming ○ Normal foaming △ Vigorous foaming × Pretty bad foaming (evaluation of smoke generation)
○: No smoke △: Slight smoke ×: Vigorous smoke [0013]
<Comparative Examples 1-6 and Examples 1-7>
The comparative oil and fat composition shown in Tables 1 and 2 and the oil and fat composition of the present invention were prepared, and a fried cooking test was performed.

[0014]

[0015]
<Example 8>
When the oil and fat compositions of Examples 2 and 6 were reduced in pressure to 5 Torr, steam distillation was performed at 180 to 200 ° C. for 2 hours while blowing steam, and when a fly test was performed, fuming disappeared.
[0016]
<Reference Example 1> (Frying cooking test) A Teflon (registered trademark) processed frying pan having a diameter of 24 cm was heated in advance for 30 seconds, and 15 g of the oil and fat composition of Example 8 was added, and further heated for 30 seconds. After that, when the stir-fried vegetables were put into a frying pan and heated for 3 minutes, an appropriate amount of salt and pepper was added. In particular, I was able to cook fried vegetables without problems.
[0017]
【The invention's effect】
As described above in detail, the present invention is a versatile oil and fat composition that suppresses foaming in frying, has good cooking workability, and has a long life during frying.

Claims

Triglycerides mainly, fatty acids one to two hydroxyl groups of glycerol are esterified, lactic acid and / or succinic acid to the remaining hydroxyl group contained 0.05 to 10% by weight of organic acid glyceride ester-linked, and, the organic acid glycerides are fatty acid to two hydroxyl groups esterified glycerin, frying oil and fat composition for lactic acid and / or succinic acid to the remaining hydroxyl groups, characterized in that it contains an organic acid glyceride ester-linked.

The fatty acid composition for frying cooking according to claim 1, wherein the fatty acid constituting the organic acid glyceride is a fatty acid having 6 to 22 carbon atoms.

The oil / fat composition for frying cooking according to claim 1 or 2, wherein the organic acid glyceride is an organic acid monoglyceride selected from succinic acid monoglyceride and lactic acid monoglyceride.

The oil-and-fat composition for frying cooking according to any one of claims 1 to 3, wherein the organic acid glyceride has been subjected to reduced-pressure steam distillation at a temperature of 140 ° C or higher.

The constituent fatty acid of a triglyceride contains both a C6-C12 fatty acid and a C14-C22 fatty acid, The oil-fat composition for frying cooking of any one of Claims 1-4 characterized by the above-mentioned.