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

Description

  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.

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.

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.

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 apparatus 1 shown in FIG. 1 includes a heater 2, a container 3, a hood 4, an oil adsorption filter paper 5, an exhaust pipe 6, and a pump 7.
The heating means of the heater 2 is not particularly limited. For example, electric heating or gas heating may be used, but electric heating is preferable because temperature control is easy. A container 3 is mounted on the upper part of the heater 2, and the oil 8 flows into the container 3 and is heated by the heater 2. The shape of the container 3 is not particularly limited, but a cylindrical shape is preferable for measuring the amount of oil smoke with good reproducibility.
In the upper part of the container 3, a hood 4 for collecting the oily smoke 9 that volatilizes from the heated oil is disposed. The shape of the hood 4 is not particularly limited, but a cylindrical shape is preferable like the container 3. The upper part of the hood 4 is connected to a pump 7 through an exhaust pipe 6, and by sucking with the pump 7, the oil smoke 9 can be efficiently collected in the hood 4.
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.

  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.

  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.

  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.

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.

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 container 3, inner diameter φ = 10 cm of hood 4, oil from the upper end of container 3) The distance to the adsorbing filter paper 5 = 20 cm, the displacement of the pump 7 = 500 to 1000 ml / min.) And heated to 180 ° C, the ume fruit powder (250 mg) obtained in Example 2 was added.
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.

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.

Claims (5)

An oil and fat additive for suppressing oil smoke , characterized by containing plum fruit. Oil additive according to claim 1, wherein oil is edible oil. A method for suppressing oil smoke, comprising adding the oil / fat additive according to claim 1 or 2 to the oil / fat. The method for suppressing oil smoke according to claim 3 , wherein the fat is edible fat. Use of plum fruit as an oil and fat additive to control oil smoke.

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