JP4688677B2 - Oil and fat additive, oil and fat composition containing the oil and fat additive, oil and fat deterioration inhibiting method, and oil smoke inhibiting method - Google Patents
Oil and fat additive, oil and fat composition containing the oil and fat additive, oil and fat deterioration inhibiting method, and oil smoke inhibiting method Download PDFInfo
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- JP4688677B2 JP4688677B2 JP2005505939A JP2005505939A JP4688677B2 JP 4688677 B2 JP4688677 B2 JP 4688677B2 JP 2005505939 A JP2005505939 A JP 2005505939A JP 2005505939 A JP2005505939 A JP 2005505939A JP 4688677 B2 JP4688677 B2 JP 4688677B2
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
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Description
本発明は油脂添加剤に関する。さらに詳細には、特に揚げ物に用いられる食用油脂の劣化や油煙発生等を抑制する油脂添加剤に関する。 The present invention relates to an oil and fat additive. More specifically, the present invention relates to a fat and oil additive that suppresses deterioration of edible fats and oils used in fried foods, generation of smoke and the like.
食用油脂等の油脂は、加熱、保存、光等で分解、酸化、加水分解、重合等の化学変化を起こし、不快臭や変色を生じ、「変敗」と呼ばれる著しい品質の劣化を起こすことが知られている。特に、揚げ物に用いられる場合は、短期間の内に変敗を起こし、油脂が濃く着色して揚げ物の色を黒くしたり、悪臭を発生したりするため、比較的短期間で廃棄交換しなければならなかった。このように短期間の使用で油脂を廃棄することは、経済的に負担になるのは勿論、環境上の大きな問題となっていた。
従来変敗の主な原因である酸化を防止するため、種々の酸化防止剤、例えば、ジ−tert−ブチルヒドロキシトルエン(BHT)、ジ−tert−ブチルヒドロキシアニソール(BHA)等の合成酸化防止剤やトコフェロール(特開平11−152491号公報参照)、アスコルビン酸エステル(特開平9−208986号公報参照)等の天然酸化防止剤を油脂類に添加することが行われている。
一方、揚げ物等をするために油脂を加熱する際に油脂が揮発し、いわゆる油煙が発生して臭気を周辺に撒き散らすなどの環境上の問題があるのみならず、壁等の周辺物に油煙由来の油が付着し、さらにこれが分解重合等して強固に付着して、除去や洗浄が極めて困難になるという問題もあった。この問題に対処するため、油煙を効率的に捕集することを目的として、レンジフードやフィルター材が使用されているが、捕集した油の回収、洗浄や目詰まりを起こしたフィルターの交換の作業が必要になり、特に揚げ物の場合においては油煙の発生が多く、その作業を頻繁に行わなければならず手間であった。Fats and oils such as edible oils may cause chemical changes such as decomposition, oxidation, hydrolysis, polymerization, etc. by heating, storage, light, etc., causing unpleasant odors and discoloration, and may cause significant quality deterioration called `` degradation '' Are known. In particular, when used in deep-fried foods, it will deteriorate within a short period of time, and the fats and oils will be darkly colored to darken the color of the deep-fried foods and generate bad odors. I had to. Thus, discarding fats and oils for short-term use has been a major environmental problem as well as an economic burden.
Various antioxidants, for example, synthetic antioxidants such as di-tert-butylhydroxytoluene (BHT) and di-tert-butylhydroxyanisole (BHA), in order to prevent oxidation, which is the main cause of conventional deterioration Addition of natural antioxidants to oils and fats, such as and tocopherol (see JP-A-11-152491) and ascorbic acid ester (see JP-A-9-208986).
On the other hand, when oils and fats are heated for fried foods, the oils and fats volatilize, and so-called oily smoke is generated and there is an environmental problem such as spreading odors to the surroundings. There is also a problem that the oil derived from the material adheres and further adheres firmly by decomposition polymerization or the like, making it extremely difficult to remove or wash. In order to deal with this problem, range hoods and filter materials are used for the purpose of efficiently collecting oil smoke, but the collected oil must be collected, washed, and replaced with a filter that caused clogging. Work has become necessary, especially in the case of deep-fried food, so that a lot of oily smoke is generated, and the work has to be performed frequently.
抗酸化剤の油脂への添加において、従来用いられている合成酸化防止剤は発ガン性等の毒性が懸念されており、特に食用油脂への使用は広汎には行われていない。また、トコフェロールは安全性には問題ないものの、大豆油等の植物性油脂には既に相当量含まれているため、更に添加しても効果の向上は図れないという問題がある。アスコルビン酸エステルは、安定性が低い上に、逆に酸化促進的に働く場合もあり使用しづらいものであった。
また、油煙に起因する問題を低減するためには油煙の発生量を抑制する必要があるが、その効率的な方法は知られていない。せいぜい高温加熱を避けることによって油煙量を減らすことで対応するしかなかったが、揚げ物を美味しく揚げるためには比較的高い温度にまで油脂を加熱せざるを得ないため現実的ではない。
本発明はこれら課題を解決するためになされたものであって、その目的とするところは、安全性が高く、低コストでかつ高い油脂劣化抑制作用を有し、さらには油煙発生を抑制する作用をも有する油脂添加剤を提供し、当該油脂添加剤を油脂に添加することにより、油脂の長期間使用を可能にするとともに、風味よく揚げ物を揚げることができ、さらには油煙の発生に起因する種々の問題を低減する方法を提供することである。
本発明者らは、上記課題を解決するために種々検討した結果、意外にも梅果実が、優れた油脂劣化抑制効果を示すとともに、併せて油煙発生を抑制する作用をも有することを見出し本発明を完成するに至った。
すなわち、本発明は、
(1)梅果実を含有することを特徴とする油脂添加剤、
(2)油脂が食用油脂である上記(1)記載の油脂添加剤、
(3)油脂劣化抑制用添加剤である上記(1)または(2)記載の油脂添加剤、
(4)加熱による油脂の劣化を抑制するための上記(3)記載の油脂添加剤、
(5)上記(3)または(4)記載の油脂添加剤を油脂に添加することを特徴とする油脂劣化抑制方法、
(6)油脂が食用油脂である上記(5)記載の油脂劣化抑制方法、
(7)加熱による油脂の劣化を抑制するための上記(5)または(6)記載の油脂劣化抑制方法、
(8)油煙抑制用添加剤である上記(1)または(2)記載の油脂添加剤、
(9)上記(8)記載の油脂添加剤を油脂に添加することを特徴とする油煙抑制方法、
(10)油脂が食用油脂である上記(9)記載の油煙抑制方法、
(11)上記(1)記載の油脂添加剤を含有する油脂組成物、
(12)油脂が食用油脂である上記(11)記載の油脂組成物、
(13)油脂劣化を抑制するための油脂添加剤としての梅果実の使用および
(14)油煙を抑制するための油脂添加剤としての梅果実の使用に関する。
本発明によれば、低コストかつ、優れた油脂劣化抑制作用と油煙抑制作用を併せ持つ油脂添加剤が提供される。
本発明の油脂添加剤を使用することにより、油脂を長期間使用し得るので経済上および環境上好ましい。
さらに、本発明の油脂添加剤を使用することにより、油脂を加熱したときに発生する油煙を減少させることができるので、厨房や台所または周辺地域への油臭の拡散を低減させることができるとともに、レンジフードの洗浄やフィルター交換の頻度を減少させて、作業効率を格段に高めることができる。
また、本発明の油脂添加剤により、単に油脂劣化抑制効果および油煙発生抑制効果が発揮されるのみならず、梅果実に含まれる香味成分により、揚げ物を風味(味、香り)よく揚げることができる。
さらに、本発明の油脂添加剤は天然由来の梅を原料としているため、本来安全性は高い上に、梅は健康食品としても注目されており、健康増進も期待できる。In the addition of antioxidants to fats and oils, conventionally used synthetic antioxidants are concerned about toxicity such as carcinogenicity, and are not widely used especially for edible fats and oils. In addition, although tocopherol has no problem in safety, there is a problem that the effect cannot be improved even if it is further added because it is already contained in vegetable oils and fats such as soybean oil. Ascorbic acid esters are difficult to use because they have low stability and may act pro-oxidatively.
Moreover, in order to reduce the problem resulting from oil smoke, it is necessary to suppress the generation amount of oil smoke, but the efficient method is not known. At best, this could only be done by reducing the amount of oil smoke by avoiding high-temperature heating. However, in order to fry the deep-fried food, it is impractical because the fats and oils must be heated to a relatively high temperature.
The present invention has been made in order to solve these problems, and its object is to have a high safety, low cost and high oil and fat deterioration-inhibiting action, and further to suppress the generation of oil smoke. By adding the oil and fat additive to the oil and fat, the oil and fat can be used for a long period of time, the fried food can be deeply fried, and further, it is caused by generation of oil smoke It is to provide a method for reducing various problems.
As a result of various studies to solve the above problems, the present inventors have unexpectedly found that plum fruit has an excellent effect of suppressing deterioration of fats and oils and also has an effect of suppressing the generation of oil smoke. The invention has been completed.
That is, the present invention
(1) An oil and fat additive characterized by containing plum fruit,
(2) The fat / oil additive according to the above (1), wherein the fat / oil is an edible fat / oil,
(3) The fat / oil additive according to the above (1) or (2), which is an additive for suppressing fat / oil deterioration,
(4) The fat / oil additive according to the above (3) for suppressing deterioration of the fat / oil by heating,
(5) A method for inhibiting deterioration of fats and oils, comprising adding the fat and oil additive according to (3) or (4) above to fats and oils,
(6) The method for inhibiting deterioration of fats and oils according to the above (5), wherein the fats and oils are edible fats and oils,
(7) The method for inhibiting deterioration of fats and oils according to the above (5) or (6) for suppressing the deterioration of fats and oils due to heating,
(8) The oil and fat additive according to (1) or (2), which is an additive for suppressing oil smoke,
(9) A method for suppressing oil smoke, comprising adding the oil / fat additive described in (8) above to the oil / fat,
(10) The method for suppressing oil smoke according to (9) above, wherein the fat is edible fat.
(11) An oil and fat composition containing the oil and fat additive according to (1) above,
(12) The oil / fat composition according to (11), wherein the oil / fat is an edible oil / fat,
(13) Use of plum fruit as an oil and fat additive for suppressing fat and oil deterioration and (14) Use of plum fruit as an oil and fat additive for suppressing oil smoke.
According to the present invention, there is provided a fat and oil additive that has both a low cost and excellent fat and oil deterioration suppressing action and an oil and smoke suppressing action.
By using the oil and fat additive of the present invention, the oil and fat can be used for a long time, which is economically and environmentally preferable.
Furthermore, by using the oil and fat additive of the present invention, it is possible to reduce the smoke generated when the oil and fat are heated, and thus it is possible to reduce the diffusion of the oily odor to the kitchen, kitchen or surrounding area. By reducing the frequency of cleaning the range hood and changing the filter, the work efficiency can be greatly increased.
In addition, the fat and oil additive of the present invention not only exhibits the fat and oil deterioration suppressing effect and the oil smoke generation suppressing effect, but also allows the fried food to be deeply fried (flavor, flavor) by the flavor component contained in the plum fruit. .
Furthermore, since the oil and fat additive of the present invention is made from naturally-occurring ume, it is inherently safe and plum is attracting attention as a health food, and health promotion can be expected.
図1は、油煙測定装置の概略を表す模式図である。
発明の詳細な説明
以下、本発明について詳細に説明する。
本発明の添加剤が使用される油脂は特に限定はないが、本発明の油脂添加剤に含まれる梅果実が食用にも供することができ、安全性も高いことから、食用油脂が好ましい。このような食用油脂としては、一般に使用されている食用油脂であれば特に限定はなく、例えば、サフラワー油、オリーブ油、綿実油、ナタネ油、コーン油、大豆油、パーム油、ひまわり油、ごま油、ベニバナ油等の植物性油脂あるいはラード、牛脂、魚油、乳脂等の動物性油脂等が挙げられる。
本発明に使用される梅果実における「梅」は、Prunus mumeの品種に属するものであれば特に限定はなく、例えば、野梅(Prunus mume var.typical)、小梅(Prunus mume var.microcarpa)、緑萼梅(Prunus mume var.viridicalyx)、座論梅(Prunus mume var.pleiocarpa)、豊後梅(Prunus mume var.bungo)、枝垂梅(Prunus mume var.pendula)、香梅(Prunus mume var.laciniata)、紅梅(Prunus mume var.purpurea)、てっけん梅(Prunus mume var.cryptopetala)、玉蝶梅(Prunus mume var.albo−plena)、宮粉梅(Prunus mume var.alphandii)、毛梅(Prunus mume var.getheriana)、光梅(Prunus mume var.tonsa)、南高梅、白玉梅、玉梅等が挙げられるが、果実が大きないわゆる実梅、例えば野梅、小梅、緑萼梅、豊後梅、南高梅、白玉梅、玉梅等が好ましい。
本発明に使用される「梅果実」は、生果であってもよく、あるいは、加工したもの(例えば、塩漬けしたものまたは天日干ししたもの等)であってもよいが、使用前の保存性がよいため、加工した梅果実が好ましく、特に塩漬けした梅果実が好ましい。
本発明に使用される梅果実は、梅果実を有機溶媒(例えば、エタノール、メタノール等)で抽出した抽出物をも包含するものであるが、製造コストが高くなる上に、抽出条件により抽出されにくい有効成分があり、所望の効果が十分に得られない場合があるため、抽出物でない梅果実をそのまま使用する態様が好ましい。
梅果実中には、果肉(梅肉)、種殻および仁が含まれ、本発明の油脂添加剤には、少なくとも果肉、種殻および仁のいずれかが含有されていれば良いが、果肉部分に多くの有効成分が含まれていると考えられるため、少なくとも果肉を含有するものが好ましい。
本発明に使用される梅果実の形態は特に限定されるものではなく、例えばすりつぶしてペースト状にしたもの、乾燥したもの、さらには粉砕して粉末状または顆粒状にしたもの、成型したもの等であってもよいが、水分を含んでいると加熱時の油脂では油跳ねを起こしやすいため乾燥したものが好ましく、また使用上の利便性がよいため、さらに粉砕して粉末状または顆粒状にしたものがより好ましい。
梅果実の乾燥は、梅果実またはその加工品を温風乾燥、自然乾燥、凍結乾燥等の公知の乾燥方法によって行うことができるが、梅果実に含まれる有効成分が変化しにくいため、凍結乾燥したものが好ましい。
本発明の油脂添加剤は、上記の梅果実の他に、さらに食品に通常使用される抗酸化剤(例えば、トコフェロール、L−アスコルビン酸パルミテート等のL−アスコルビン酸エステル、茶抽出物、生コーヒー抽出物、ローズマリー抽出物等)、保存料、防腐剤、乳化剤、着色料、香料等の食品添加物等を本発明の効果を損なわない範囲の配合量で配合してもよい。
本発明の油脂添加剤は、従来公知の製剤方法によって、散剤、顆粒剤、細粒剤、錠剤、液剤、(ソフト)カプセル剤、マイクロカプセル剤等、任意の剤形に製剤したものを使用してもよい。
また、本発明の油脂添加剤は、梅果実を、例えば、小麦粉、米粉、餅粉、コーンスターチ等に練りこんで成形した形態のものであってもよい。
本発明の油脂添加剤は、油脂劣化抑制用に使用すること、すなわち、油脂劣化抑制剤として使用することができる。
ここで、油脂劣化とは、保存、加熱、光等により、油脂の分解、酸化、加水分解、重合等の化学変化が進行して、不快臭や変色が生じて香味が低下し、さらには酸価や過酸化物価が上昇する現象、すなわち「変敗」と呼ばれる著しい品質の劣化を意味する。
油脂劣化抑制とは、変敗の進行を抑制することにより、変色、不快臭の発生、酸価や過酸化物価が上昇等の少なくともいずれかを抑制することをいい、本発明の油脂添加剤は、保存、加熱、光等のいずれによる油脂の劣化をも抑制することができるが、加熱による油脂の劣化、特には揚げ物に使用される加熱下の食用油脂の劣化抑制に好適に使用される。
さらに、本発明の油脂添加剤は、油煙抑制用に使用すること、すなわち、油煙抑制剤として使用することができる。
ここで、油煙とは、油脂を加熱する際に油脂などの有機物質及びその加熱分解による産物が一体となって煙状に揮発するものをいい、油煙抑制とは、油脂を同一温度に加熱した場合の油煙の発生量を抑制することを意味し、本発明の油脂添加剤を添加した場合と無添加の場合に揮発する油煙量を比較することにより評価することができる。
油煙量の測定方法は特に限定はないが、例えば、図1に概略図として示される油煙測定装置により測定することができる。図1に示される装置1は、ヒーター2、容器3、フード4、油吸着濾紙5、排気管6およびポンプ7から構成される。
ヒーター2の加熱手段は特に限定はなく、例えば電気加熱、ガス加熱等でよいが、温度制御しやすいことから電気加熱が好ましい。ヒーター2の上部には容器3が装備されており、容器3に油脂8が流入され、ヒーター2により加熱される。容器3の形状は特に限定はないが、再現性よく油煙量を測定するためには、円筒状のものが好ましい。
容器3の上部には、加熱された油脂から揮発する油煙9を捕集するためのフード4が配設されている。フード4の形状は特に限定はないが、容器3と同様に円筒状のものが好ましい。フード4の上部は、排気管6を介してポンプ7と連結されており、ポンプ7で吸引することにより、油煙9を効率的にフード4に捕集することができる。
フード4の内部上端には、油吸着濾紙5が脱着自在に内設されており、フード4により捕集された油煙9は、油吸着濾紙5に吸着される。
油煙量は、使用前の油吸着濾紙5と油煙が吸着された油吸着濾紙5の重量の差により測定することができる。
本発明の油脂添加剤の添加時期は特に限定はなく、未使用の保存中の油脂に予め添加して油脂組成物として使用してもよいが、加熱の直前または加熱中の油脂中に添加することにより油脂劣化および油煙を効率的に抑制することができる。添加方法は特に限定はないが、毎日または数日間隔で油脂中に一定量を添加、あるいは、使用時毎に油脂に適量を添加のいずれであってもよい。
本発明の油脂添加剤の添加量としては、毎日あるいは数日間隔で添加する場合、生あるいは塩漬けなどの半生製品としての梅果実に換算して、油脂1Lに対して約0.1〜約10g/dayの範囲が好ましく、約1〜約3g/dayの範囲がより好ましい。乾燥した梅果実に換算した場合は、油脂1Lに対して約0.06〜約6g/dayの範囲が好ましく、約0.1〜約1.8g/dayの範囲がより好ましく、約0.6〜約1.8g/dayの範囲がさらに好ましい。
また、調理などの使用時毎に添加する場合、調理量、時間、温度などにもよるが、乾燥した梅果実に換算して、油脂1Lに対して約0.05〜約1g/1回の範囲が好ましく、約0.1〜約0.8g/1回の範囲がより好ましい。
これらの使用量の範囲外においても使用可能であるが、これらの量より少ないと劣化防止あるいは油煙抑制の効果が十分に発揮されにくくなり、また、この量より多いとコスト的に不利になる。但し、調理物に梅の風味をも付与することを意図する場合には、添加量をさらに増量することも可能である。
本発明の油脂添加剤は梅果実に含まれる様々な有効成分が油脂中に溶け出して、それらが相乗的に作用することにより、公知の抗酸化剤(トコフェロール、アスコルビン酸エステル等)を添加する場合より優れた油脂劣化抑制効果を発揮し、さらには油煙発生抑制効果を発揮すると考えられる。
本発明の油脂添加剤は、梅果実が安価であることに加え、有効成分を抽出するなどの付加的な処理工程が不要なため、低いコストで製造することができるという利点がある。さらには、抽出処理を行わず、梅果実をそのまま使用することにより、梅果実に含有される水溶性および脂溶性の様々な有効成分を余すことなく油脂中に添加することができるので、優れた効果を発揮することができる。FIG. 1 is a schematic diagram showing an outline of an oil smoke measuring apparatus.
DETAILED DESCRIPTION OF THE INVENTION Hereinafter, the present invention will be described in detail.
The fats and oils to which the additive of the present invention is used are not particularly limited, but edible fats and oils are preferable because the plum fruit contained in the fat and oil additive of the present invention can be used for food and safety is high. Such edible oils and fats are not particularly limited as long as they are generally used, such as safflower oil, olive oil, cottonseed oil, rapeseed oil, corn oil, soybean oil, palm oil, sunflower oil, sesame oil, Examples include vegetable oils such as safflower oil or animal oils such as lard, beef tallow, fish oil, milk fat and the like.
"Plum" in plum fruit used in the present invention is not particularly limited as long as it belongs to varieties Prunus mume, for example, Noume (Prunus mume var. Typical), plum (Prunus mume var. Microcarpa), Midorigakuume (Prunus mume var. viridicalyx), Zarome (Prunus mume var. pleiocarpa), Bungo plum (Prunus mume var. bungo), Edashideume (Prunus mume var. pendula), Koume (Prunus mume var. laciniata) , red plum (Prunus mume var. purpurea), Tekken plum (Prunus mume var. cryptopetala), Tamachoume ( . runus mume var albo -.. . plena), Miyakoume (Prunus mume var alphandii), Moume (Prunus mume var getheriana), Hikariume (Prunus mume var tonsa), Minamidakaume, white jade plum, Tamaume, etc. Of these, so-called real plums having large fruits, such as wild plums, small plums, green grape plums, Bungo plums, Minami Takame plums, Shiratama plums, and ball plums are preferred.
The “plum fruit” used in the present invention may be fresh fruit, or may be processed (for example, salted or sun-dried), but preservability before use. Therefore, processed plum fruits are preferable, and salted plum fruits are particularly preferable.
The plum fruit used in the present invention includes an extract obtained by extracting the plum fruit with an organic solvent (for example, ethanol, methanol, etc.). Since there are difficult active ingredients and the desired effect may not be sufficiently obtained, an embodiment in which plum fruit that is not an extract is used as it is is preferable.
The plum fruit contains pulp (plum meat), seed husks and seeds, and the oil and fat additive of the present invention may contain at least one of the pulp, seed husks and seeds. Therefore, it is preferable to contain at least pulp.
The form of the plum fruit used in the present invention is not particularly limited. For example, it is ground and pasted, dried, further pulverized into powder or granules, molded, etc. However, if it contains moisture, it is preferable that the oils and fats at the time of heating are easily splashed, so that they are dried, and because they are convenient for use, they are further pulverized into powder or granules. Is more preferable.
Plum fruit can be dried by publicly known drying methods such as warm air drying, natural drying, freeze drying, etc., because the active ingredients contained in plum fruit are not likely to change. Is preferred.
In addition to the above-mentioned plum fruit, the oil and fat additive of the present invention further includes antioxidants usually used in foods (for example, L-ascorbic acid esters such as tocopherol and L-ascorbyl palmitate, tea extracts, fresh coffee) Extract, rosemary extract, etc.), preservatives, preservatives, emulsifiers, colorants, fragrances and other food additives, etc. may be blended in amounts that do not impair the effects of the present invention.
As the fat and oil additive of the present invention, those formulated in an arbitrary dosage form such as powders, granules, fine granules, tablets, liquids, (soft) capsules, microcapsules and the like by a conventionally known formulation method are used. May be.
In addition, the oil and fat additive of the present invention may be in a form in which plum fruits are kneaded into, for example, wheat flour, rice flour, rice bran flour, corn starch or the like.
The fat and oil additive of the present invention can be used for suppressing fat and oil deterioration, that is, as an oil and fat deterioration suppressing agent.
Here, the deterioration of fats and oils means that chemical changes such as decomposition, oxidation, hydrolysis, polymerization, etc. of fats and oils proceed due to storage, heating, light, etc., resulting in unpleasant odors and discoloration, and the flavor is lowered. This means a phenomenon in which the valence and peroxide value increase, that is, a significant deterioration in quality called “deterioration”.
Suppression of oil and fat deterioration refers to suppressing at least one of discoloration, generation of unpleasant odor, increase in acid value and peroxide value by suppressing the progress of deterioration, and the oil and fat additive of the present invention is Although it can suppress deterioration of fats and oils due to storage, heating, light, etc., it is suitably used for suppressing deterioration of fats and oils due to heating, in particular, edible fats and oils under heating used for fried foods.
Furthermore, the fat and oil additive of the present invention can be used for suppressing oil smoke, that is, used as an oil smoke suppressant.
Here, the oily smoke refers to a thing in which organic substances such as oil and fat and products obtained by the thermal decomposition thereof are volatilized into smoke when heating the oil and fat, and oil smoke suppression refers to heating oil and fat to the same temperature. This means that the amount of generated oil smoke is suppressed, and the evaluation can be made by comparing the amount of oil smoke volatilized when the oil and fat additive of the present invention is added and when it is not added.
The method for measuring the amount of oil smoke is not particularly limited. For example, the amount of oil smoke can be measured by an oil smoke measuring device shown schematically in FIG. The
The heating means of the
In the upper part of the
An oil adsorbing filter paper 5 is detachably installed at the upper upper end of the hood 4, and the oil smoke 9 collected by the hood 4 is adsorbed by the oil adsorbing filter paper 5.
The amount of oil smoke can be measured by the difference in weight between the oil adsorption filter paper 5 before use and the oil adsorption filter paper 5 on which oil smoke is adsorbed.
The addition timing of the oil and fat additive of the present invention is not particularly limited, and may be added in advance to an unused oil or fat that is being stored, and used as an oil or fat composition, but is added immediately before heating or in the oil or fat being heated. Therefore, it is possible to efficiently suppress fat and oil deterioration and oil smoke. Although the addition method is not particularly limited, either a certain amount may be added to the oil or fat every day or every few days, or an appropriate amount may be added to the oil or fat every time it is used.
The addition amount of the oil and fat additive of the present invention is about 0.1 to about 10 g per 1 L of oil and fat when converted daily or at intervals of several days in terms of plum fruit as a semi-raw product such as raw or salted. / Day is preferred, with a range of about 1 to about 3 g / day being more preferred. When converted to dried plum fruit, a range of about 0.06 to about 6 g / day is preferable with respect to 1 L of fat and oil, a range of about 0.1 to about 1.8 g / day is more preferable, and about 0.6 More preferred is a range of about 1.8 g / day.
Moreover, when adding every time of use, such as cooking, although it depends on the amount of cooking, time, temperature, etc., it is about 0.05 to about 1 g / time per 1 L of oil and fat in terms of dried plum fruit. A range of about 0.1 to about 0.8 g / time is more preferred.
Although it can be used outside the range of these usage amounts, if the amount is less than these amounts, the effect of preventing deterioration or suppressing oil smoke is hardly exhibited, and if it exceeds this amount, the cost is disadvantageous. However, when it is intended to add a plum flavor to the food, the amount added can be further increased.
The fat and oil additive of the present invention adds known antioxidants (tocopherol, ascorbic acid ester, etc.) by dissolving various active ingredients contained in plum fruit into the fat and oil and acting synergistically. It is considered that the oil and fat deterioration suppressing effect superior to the case is exhibited, and further the oil smoke generation suppressing effect is exhibited.
The oil and fat additive of the present invention has the advantage that it can be produced at low cost because it does not require additional processing steps such as extraction of active ingredients in addition to the inexpensiveness of plum fruit. Furthermore, by using the ume fruit as it is without performing an extraction treatment, it is possible to add various active ingredients of water-soluble and fat-soluble contained in the ume fruit into the oil and fat, so that it is excellent. The effect can be demonstrated.
以下、本発明について、実施例を挙げてさらに具体的に説明するが、本発明は、これらにより、何ら限定されるものではない。 Hereinafter, although an example is given and the present invention is explained still more concretely, the present invention is not limited at all by these.
梅果実を収穫後、梅果実100重量部あたり20重量部の塩で30日間塩漬けした。梅果実を取り出し天日干しして、塩漬けした梅果実を得た。 After harvesting the plum fruit, it was salted with 20 parts by weight of salt per 100 parts by weight of plum fruit for 30 days. Plum fruits were taken out and dried in the sun to obtain salted plum fruits.
実施例1で得られた梅果実を、−30℃で急速凍結して、100Paの真空度で凍結乾燥を行い、梅果実の凍結乾燥品を得た。これを粗粉砕した後、粉砕機にかけ粉末状にした。 The plum fruit obtained in Example 1 was snap frozen at −30 ° C. and freeze-dried at a vacuum degree of 100 Pa to obtain a freeze-dried plum fruit. This was coarsely pulverized and then powdered by a pulverizer.
酸価2.3の大豆白絞油(20L)をフライヤーに入れた。この油脂に一日一回、実施例1で得られた梅果実30g添加した後、190〜200℃に加熱して厚揚げを150個揚げた。調理後の油脂について、2、3、4、7、10、12日後の酸価をそれぞれ測定した。酸価は、食品衛生検査指針(理化学編)に記載の方法に従って測定した。結果を表1に示す。
比較例1
梅果実を添加しなかった以外は、実施例3と同様にして、酸価を測定した。結果を表1に示す。
実施例3および比較例1の結果から明らかなように、梅果実は油脂の劣化(変敗)を抑制した。Soybean white oil (20 L) having an acid value of 2.3 was placed in a fryer. After adding 30 g of plum fruits obtained in Example 1 to this fat and oil once a day, it heated to 190-200 degreeC and fried 150 deep fried. About the fat after cooking, the acid value after 2, 3, 4, 7, 10, 12 days was measured, respectively. The acid value was measured according to the method described in the Food Sanitation Inspection Guidelines (Physics and Chemistry). The results are shown in Table 1.
Comparative Example 1
The acid value was measured in the same manner as in Example 3 except that no plum fruit was added. The results are shown in Table 1.
As is clear from the results of Example 3 and Comparative Example 1, the plum fruit suppressed the deterioration (deterioration) of the fats and oils.
ナタネ油(0.5L)を図1に示される油煙測定装置(油吸着濾紙5:東洋濾紙No.2、容器3の内径φ=15cm、フード4の内径φ=10cm、容器3の上端から油吸着濾紙5までの距離=20cm、ポンプ7の排気量=500〜1000ml/min.)に流入し、180℃に加熱後、実施例2で得られた梅果実の粉末(250mg)を添加した。
アジ(30〜64g/匹)を一匹ずつ10分間、計8匹(80分間)揚げた後、小イワシ(75g/匹)一匹を10分間揚げた。アジ4匹目、8匹目および小イワシを揚げた時点で油吸着濾紙を交換し、それぞれの油吸着濾紙の使用前からの重量増加を油煙量として、アジを4匹目まで揚げた時の油煙量(40分間)、5〜8匹目までを揚げた時の油煙量(40分間)、小イワシを揚げた時の油煙量(10分間)をそれぞれ測定した。結果を表2に示す。
また、食品成分と油脂とのメイラルド反応などにより生じる褐変の防止効果を検討した。アジを揚げる直前、4匹目、6匹目、8匹目および小イワシを揚げた後の油をそれぞれ採取し、吸光光度計(日本分光社製、JASCO,V−530)にて、660nmにおける吸光度を測定し、油の褐変度を評価した。結果を表3に示す。褐変度は、アジを揚げる直前の油脂をブランク(0)とした吸光度(OD660)により表した。
さらに、アジを1匹目、4匹目、6匹目、8匹目および小イワシを揚げた後の油をそれぞれ採取し、チオバルビツール酸反応性物質法(TBARS法、福沢健二、寺尾順二著、「脂質過酸化実験法」、p.49、広川書店(1990年、東京)参照)によりマロンジアルデヒド(MDA)生成量を測定し、過酸化物質生成量として評価した。結果を表4に示す。
比較例2
梅果実の粉末を添加しなかったこと以外は、実施例4と同様に行い、油煙量、褐変度および過酸化物質生成量をそれぞれ評価した。結果を表2〜4に示す。
実施例4および比較例2の結果から明らかなように、梅粉末を油脂に添加することにより、油脂の褐変および過酸化物生成量が低減しており、劣化(変敗)が抑制されたことが分った。さらには、梅粉末を添加することにより、油煙量が顕著に抑制されたことが分った。Oil from rapeseed oil (0.5 L) (oil adsorption filter paper 5: Toyo filter paper No. 2, inner diameter φ = 15 cm of
The horse mackerel (30-64 g / animal) was fried 8 minutes (80 minutes) in total, and then one small sardine (75 g / animal) was fried for 10 minutes. When the horse mackerel 4th, 8th and small sardines were fried, the oil-absorbing filter paper was replaced, and the weight increase from before each oil-absorbing filter paper was used as the amount of oil smoke. The amount of oil smoke (40 minutes), the amount of oil smoke when the fifth to eighth animals were fried (40 minutes), and the amount of oil smoke when the small sardines were fried (10 minutes) were measured. The results are shown in Table 2.
In addition, the effect of preventing browning caused by the Maillard reaction between food ingredients and fats and oils was examined. Immediately before frying horse mackerel, the oils of the 4th, 6th, 8th and small sardines were collected respectively, and at 660 nm with an absorptiometer (JASCO, JASCO, V-530). Absorbance was measured and the browning degree of oil was evaluated. The results are shown in Table 3. The degree of browning was represented by the absorbance (OD 660 ) with the oil and fat immediately before frying fried as a blank (0).
In addition, oils were collected from horse mackerel first, fourth, sixth, eighth and small sardines, respectively, and the thiobarbituric acid reactive substance method (TBARS method, Kenji Fukuzawa, Jun Terao) The amount of malondialdehyde (MDA) produced was measured and evaluated as the amount of peroxide produced according to the second work, “Experimental Methods for Lipid Peroxidation”, p. 49, Hirokawa Shoten (1990, Tokyo). The results are shown in Table 4.
Comparative Example 2
Except not adding the powder of plum fruit, it carried out similarly to Example 4, and evaluated the amount of oil smoke, the degree of browning, and the amount of peroxide generation, respectively. The results are shown in Tables 2-4.
As is clear from the results of Example 4 and Comparative Example 2, the addition of plum powder to fats and oils reduced browning and peroxide generation of fats and oils, and deterioration (deterioration) was suppressed. I found out. Furthermore, it was found that the amount of oil smoke was significantly suppressed by adding plum powder.
本発明の油脂添加剤は、油脂の劣化を抑制し、さらには油煙量を抑制することができるので、家庭用あるいは業務用の揚げ物油に好適に使用することができる。
本出願は、日本で出願された特願2003−126598を基礎としており、その内容は本明細書にすべて包含されるものである。The fat and oil additive of the present invention can be suitably used for frying oil for home use or business use because it can suppress the deterioration of fat and oil and further suppress the amount of oily smoke.
This application is based on Japanese Patent Application No. 2003-126598 filed in Japan, the contents of which are incorporated in full herein.
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