JP5143067B2 - Method for producing edible oil and fat and edible oil and fat obtained therefrom - Google Patents

Description

  The present invention relates to a method for producing edible fats and oils that retain good flavor while effectively reducing odor and has excellent quality retention, and edible fats and oils obtained by the production method.

  In recent years, interest in food quality has been increasing, and edible fats and oils used in processed foods such as fried foods are no exception. Edible fats and oils contain essential fatty acids and physiologically active ingredients that play an important role, and it is desired to retain these oils effectively even after the oils and fats are refined and processed.

  Edible fats and oils can be stored for a long period of time while maintaining their quality, if they are stored in a cool and dark place while generally stored in a sealed container. However, if it contacts with air for a long time after opening or is heated at a high temperature, the oxidation of fats and oils progresses, and various changes such as change of fragrance, generation of odor, change of color, expression of toxic substances, etc. occur, The activity of the active ingredient is also impaired, leading to a decrease in quality.

  Crude oil, which is a raw material for edible fats and oils, contains phospholipids such as lecithin along with trace metals and waxes. If a large amount of this phospholipid remains in the product, it can be intensely colored by heating or fried. In order to obtain edible fats and oils for heating, usually, water or acid is used and sufficiently removed in the degumming step, since it may cause foaming at times. Further, in the subsequent deoxidation process, a small amount of phospholipid remaining in the fat and oil that has undergone the degumming process is removed together with free fatty acids and the like, and the purified fat and oil hardly exist (for example, refined rapeseed oil has 0.4 ppm). Or less).

  Under these circumstances, in Patent Documents 1 and 2, by allowing phospholipid to be present in an oil and fat in an appropriate amount, coloring during heating is suppressed more than that of a refined oil and fat that has undergone a normal refining process, and the heat stability is also improved. A method of adding a specific amount of phosphorus to the refined fat has been disclosed, focusing on the improvement of the oil. In any of these, a phospholipid-containing material such as compressed oil, extracted oil, or degummed oil is added to edible oils and fats that have undergone a refining process so that the phosphorus content is present in the product.

Japanese Patent No. 4095111 Japanese Patent No. 4159102

  However, in the case of the above-described method, since a phospholipid-containing material such as crude oil or degummed oil is added to the oil refined through the deodorization step, the flavor may be lowered or the odor may remain. In addition, there is a possibility that the quality of product oils and fats may be degraded. There is also a demand for fats and oils that can suppress heat coloring.

  Then, this invention aims at providing the manufacturing method of the edible fat which can fully maintain the quality of product fat while adding phospholipid.

In order to solve the above-mentioned problems, the present inventor has found a production method for deodorizing a raw material fat containing or adding a specific amount of phospholipid, and has completed the present invention.
That is, the method for producing the edible fat according to the present invention includes:
Including a step of deodorizing the raw oil and fat containing phospholipid in an amount of 0.5 to 70 ppm, and edible fat obtained after the deodorizing step is not added with a phospholipid that has not been deodorized,
At least a part of the phospholipid contained in the raw material fat is added,
An edible fat / oil obtained by containing phospholipid in an amount of 0.5 to 70 ppm in the edible fat / oil after the deodorizing step is obtained.
Moreover, the manufacturing method of the edible fat of the present invention is characterized in that at least a part of the phospholipid contained in the raw material fat is added.

In addition, the production method of the edible fat of the present invention,
Including a step of deodorizing a raw oil and fat containing phospholipid in an amount of 0.5 to 70 ppm, and
Do not add phospholipids that have not undergone the deodorizing step to the edible oil obtained after the deodorizing step,
Including a step of mixing an edible oil and fat obtained after the deodorizing step and a refined fat and oil containing phospholipid in an amount of 0 to 70 ppm (an oil and fat having undergone the deodorizing step),
An edible fat / oil obtained by containing phospholipid in an amount of 0.5 to 70 ppm in the edible fat / oil after the deodorizing step is obtained .
Here, the amount of phospholipid contained in the edible fat may be 0.8 to 50 ppm. Further, the edible fat may be a cooking oil or fat, and is preferably a frying fat .

According to the production method of the present invention, edible fats and oils refined through the deodorization step do not contain any phospholipid-containing material that has not undergone the deodorization step such as crude oil or degumming oil, so that there is no risk of the flavor being impaired. Moreover, the odor at the time of heating coloring and heating can also be reduced sufficiently.
In addition, since the raw fats and oils containing or adding an appropriate amount of phospholipid are deodorized, it is possible to sufficiently highlight the coloring suppression effect after heating that phospholipid originally has, and to effectively reduce quality degradation. Is also possible.
Therefore, the edible fat / oil of the present invention obtained by the above production method has extremely excellent quality retention while revealing the good properties inherent in the natural fat / oil.

  The edible oil / fat obtained by the production method of the present invention is an edible oil / fat having extremely excellent quality retention especially after heat treatment and having a very high utility value.

Hereinafter, the present invention will be described in detail.
The method for producing edible fats and oils of the present invention includes a step of deodorizing raw oils and fats containing phospholipids in an amount of 0.5 to 70 ppm, and a step of deodorizing edible fats and oils obtained after the deodorizing step. Without adding phospholipids that have not passed,
An edible fat / oil obtained by containing phospholipid in an amount of 0.5 to 70 ppm in the edible fat / oil after the deodorizing step is obtained.

  In addition, in this specification, phospholipid content in the raw material fats and oils containing a phospholipid means the value measured based on the standard fats-and-oils analysis test method (2.4.11-1996 phospholipid). In addition to egg yolk lecithin, plant lecithin (soy lecithin, rapeseed lecithin, etc.), or fractionated lecithin, hydrogenated lecithin, phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol ( PI) as a main component, and other phosphatidylserine (PS), and their hydrolysates phosphatidic acid (PA), phosphatidylglycerin (PG), lysophosphatidylcholine (LPC), lysophosphatidylethanolamine (LPE), sphingomyelin ( SPH), and mixtures thereof, and the composition of each component varies depending on the original raw material.

  Furthermore, in the present specification, the fats and oils that have been subjected to the deodorizing step and used as the raw material for obtaining the edible fats and oils according to the present invention are referred to as “raw oils and fats”, and the fats and oils that have undergone the deodorizing step are referred to as “edibles”. The edible fats and oils which are called “fats and fats” and have already undergone a deodorizing process and contain phospholipids in an amount of 0 to 70 ppm are particularly called “refined fats and oils”.

  In general, edible fats and oils are obtained by using crude oil as a raw material, and sequentially purifying through a degumming step and, if necessary, a deoxidizing step, a decoloring step, a dewaxing step, and a deodorizing step. The deoxidation step and the dewaxing step are appropriately selected according to the properties of the crude oil that can vary depending on the oil raw material before being collected.

  Oil raw materials before crude oil is collected are not particularly limited. For example, flaxseed, egoma, perilla, kapok, sesame, rice bran, safflower, shea nut, soybean, tea, corn, rapeseed , Niger, babas, palm, palm kernel, palm, sunflower, cotton seed, peanut, grape, wheat, olive and the like. The raw oil and / or refined oil and fat of edible oils and fats is not particularly limited. For example, safflower oil, grape oil, soybean oil, sunflower oil, wheat germ oil, corn oil, cottonseed oil, sesame oil, Rapeseed oil, rice oil, peanut oil, flux oil, sesame oil, olive oil, palm oil, palm oil and other vegetable oils, blended oils of these two or more, or palm olein, palm stearin, palm mid In addition to fractionated oils such as fractions, these hydrogenated oils, transesterified oils, etc., edible oils produced by direct esterification reaction such as medium chain fatty acid triglycerides, flavored edible oils added with flavor ingredients, etc. It is done.

[Method for producing edible oil and fat]
The method for producing edible fats and oils according to the present invention has a characteristic point until the deodorizing step is first performed, and includes a step of deodorizing raw fats and oils containing phospholipid in an amount of 0.5 to 70 ppm. It is characterized by.

  In general, if phospholipid is present in a product more than necessary, there is a risk of coloring by heating or foaming during frying. Therefore, in the conventional production method, utilizing the property of phospholipid that forms a self-organized body with water or acid, it is removed as a water-soluble gum by using water or steam in the degumming step (water degumming), Oil-soluble phospholipids are removed by using acids such as phosphoric acid, acetic acid, citric acid, oxalic acid, maleic acid, and tannic acid. Subsequently, in the subsequent deoxidation step, it is removed together with free fatty acids such as palmitic acid and oleic acid, odorous components and the like. Therefore, the raw material fats and oils immediately before undergoing the deodorizing step in the present invention usually do not contain any phospholipids, or are extremely small amounts (for example, decolored rapeseed oil that can be used as raw material fats or purified rapeseed oil that has undergone decoloring and deodorizing steps) Is only contained in about 0.4 ppm or less).

  However, in the production method of the present invention, in the deodorizing step, raw material fat containing phospholipid in an amount of 0.5 to 70 ppm, preferably 0.8 to 50 ppm, more preferably 3 to 15 ppm is used. Such raw material fats and oils contain the amount of phospholipid in the above-mentioned range, so that the phospholipids themselves inherently have excessive coloring during heating while avoiding unnecessary coloring of the fats and oils during heating. It is possible to make the suppressive action stand out. Furthermore, the effect of reducing quality deterioration after the heat treatment can be sufficiently exhibited. If the phospholipid content is less than 0.5 ppm, the coloring suppression effect cannot be sufficiently exerted, and if it exceeds 70 ppm, the edible oil may be colored more than necessary, and the flavor also deteriorates. There is a tendency for quality deterioration to become severe. Moreover, there is a possibility that foaming cannot be sufficiently reduced particularly during the fly.

  The raw oil and fat may be a crude oil such as compressed oil, extracted oil, a degummed oil obtained by degumming a crude oil, or a deoxidized oil obtained by deoxidizing a degummed oil before going through a deodorization step, Furthermore, the decolorized oil which passed through the decoloring process can be used, and the deodorized oil (the phospholipid addition-free) once deodorized after passing the decoloring process can also be used as raw material fats and oils. The decolorization process is usually to remove colored components contained in fats and oils using activated clay, activated carbon, etc., but the decolorized oils and deodorized oils that have undergone such processes are up to the phospholipids contained in the fats and oils. Adsorbed and removed. Therefore, when these decolorized oils or deodorized oils are used as raw material fats and oils, fats and oils with high phospholipids (crude oil and / or degummed oil) and fats and oils with low phospholipids (decolorized oil and / or deodorized oil) are used as the phospholipids. It is preferable to produce edible fats and oils by adjusting and blending them appropriately so as to obtain a deodorizing treatment. In particular, it is preferable to deodorize by blending a water degummed oil obtained by degumming the crude oil with water or steam and a decolorized oil obtained by degumming, deoxidizing and decolorizing the crude oil.

  In order to obtain a raw material fat containing such an amount of phospholipid, the amount of water or acid used in the degumming step or deoxidation step may be adjusted. From the viewpoint of avoiding the influence of the influence and complication of process condition selection, the phospholipid was sufficiently removed by going through the same degumming process and deoxidation process as in the conventional production method before going through the deodorization process. It is desirable to go through a step of adding a specific amount of phospholipid to the raw oil.

  That is, in the method for producing edible fats and oils of the present invention, it is preferable that at least a part of phospholipids contained in the raw fats and oils is added. In order to add phospholipid, specifically, for example, distillate such as water degummed oil or degummed oil collected in the degumming step, and these distillates are subjected to treatment such as separation and purification. It is desirable to add the applied phospholipid product or a commercially available phospholipid product as a phospholipid-containing material. As a commercially available phospholipid product, it is preferable to employ a product manufactured in an environment operated so as to avoid coloring more. The phospholipid content contained in these phospholipid-containing materials can vary depending on the type of raw material, process conditions, etc., and the amount of phospholipid contained in this is taken into account, and after the phospholipid is added The amount of the phospholipid-containing material added to the raw material fat is appropriately adjusted so that the amount of the added phospholipid is contained in 100% by mass of the raw material fat.

  The method for adding phospholipids to the raw oil and fat is not particularly limited, and may be appropriately added so that the amount of the phospholipids is reached before deodorization. Specifically, for example, it is preferable to dilute phospholipids with raw material fats and oils at 50 to 80 ° C. 1 to 20 times by mass, and add the diluted solution to the raw material fats and oils. Since the steam is blown into the inside, the stirring is sufficiently performed. Therefore, the phospholipid may be added just before or during the deodorization.

  In addition, when adding a phospholipid to the raw material fat from which the phospholipid was removed by passing through the degumming process and the deoxidation process similar to the conventional manufacturing method, the raw material fat is usually about 0 to 0.4 ppm. Since only phospholipids are contained, the total amount of phospholipids in 100% by mass of the raw material fat after addition of phospholipids, even if phospholipids already contained before addition of phospholipids are added. In many cases, the content (the amount of phospholipid contained in the raw material fat before addition + the amount of phospholipid added) is substantially the same as the content of the added phospholipid.

  As described above, in the production method of the present invention, the raw material fats and oils each containing the specific amount of phospholipid are deodorized, and the specific amount of phospholipid is also contained in the obtained edible fats and oils. It is possible to exert a good balance between suppression of coloration caused by lipids and reduction effect.

  In the production method according to the present invention, if the amount of phospholipid in the edible fat / oil is not impaired, the edible fat / oil obtained after the deodorizing treatment and the refined fat / fat having a phospholipid content of 0 to 70 ppm (deodorizing step) You may manufacture edible fats and oils by mixing (oil passed through). Refined fats and oils with a phospholipid content of 0 to 70 ppm (oils and fats that have undergone the deodorizing step) are the above-mentioned raw oils and fats, and the amount of phospholipids in the raw fats and oils with or without addition of phospholipids as appropriate. So that it can be produced by deodorizing. Even in the edible fats and oils obtained in this manner, the edible fats and refined fats and oils before mixing are both deodorized, so there is no need to go through a deodorizing step after mixing. Moreover, since the phospholipid which has not passed through the process which deodorizes is not added to the edible fat after passing through the deodorizing process, the phospholipid which has not passed through the process of deodorizing is not added to the edible fat after mixing.

  When mixing the edible fats and oils obtained after the said deodorizing process, and refined fats and oils (phosphorus fat which passed through the process which deodorizes) whose phospholipid content is 0-70 ppm, these mixing ratios (edible fats and oils obtained after the said deodorizing process: Refined fats and oils having a phospholipid content of 0 to 70 ppm are not particularly limited as long as the amount of phospholipids in the edible fats and oils is not impaired, but are usually 10:90 to 99: 1 (mass ratio), preferably 50. : 50-90: 10.

  The method for producing edible fats and oils in the present invention is characterized in that phospholipids that have not undergone the deodorizing step are not added to the edible fats and oils obtained after the deodorizing step. Here, the phospholipid that has not undergone the deodorizing process means a phospholipid that has not been deodorized while the phospholipid is present in the oil or fat, and the phospholipid contained in the oil or fat-containing material. For example, the above-described phospholipids in refined fats and oils (oils and fats that have undergone a deodorizing process) having a phospholipid content of 0 to 70 ppm are not applicable. Therefore, even if a phospholipid-containing material that may cause odor generation in the product is added before going through the deodorizing step, it goes through the deodorizing step after that, until the edible oil is obtained once this deodorizing step is obtained. Since no phospholipids that have not undergone the process are added, the deodorizing effect can be maintained until commercialization, and the flavor of the resulting edible oil itself is not impaired, and odor generation can be sufficiently suppressed. it can. In addition, compared to fats and oils obtained by adding phospholipids that have not undergone the deodorizing process to edible fats and oils obtained after the deodorizing step, heating coloring is further suppressed and heating odors are generated even after heating the edible fats and oils. Can be effectively reduced, and the deterioration of the oil and fat can be sufficiently suppressed.

  Furthermore, when using raw material fats and oils containing phospholipids, or when adding a phospholipid dilution, phospholipids are used to stir or mix the raw material fats before or after deodorization, or immediately before or during deodorization. Even when added, the phospholipid is sufficiently heated and stirred by the deodorization treatment, so additional heating and stirring are not required compared to the method of mixing the edible fat after the deodorizing step with the purified fat containing phospholipid. Energy efficiency is also good in that.

  In the production method of the present invention, deodorization treatment of fats and oils containing phospholipids is performed, and it is preferable that the deodorization treatment is vacuum steam distillation that is usually performed with fats and oils. For example, it is preferable to blow steam in an amount of 0.5 to 5% of fats and oils at a deodorizing temperature of 220 to 260 ° C. for 40 to 100 minutes under reduced pressure.

[Edible oils and fats according to the present invention]
The edible fat obtained by the method for producing edible fat according to the present invention has a phospholipid content of 0.5 to 70 ppm, preferably 0.8 to 50 ppm, more preferably 3 to 15 ppm in the raw fat or oil containing phospholipid. In the edible fats and oils obtained, phospholipid is contained in an amount of 0.5 to 70 ppm, preferably 0.8 to 50 ppm, more preferably 3 to 15 ppm. Has been. Such edible oils and fats are not added with any phospholipids that have not undergone a deodorizing step after the deodorizing step, have a good flavor, and can effectively reduce the occurrence of heated odors, etc. It is a high edible fat.

  Such edible fats and oils are not particularly limited, but from the viewpoint of fully utilizing the quality retention after heating, usually about 140 to 240 ° C., such as fry cooking, fried cooking, grilling cooking, etc. It is preferable that the cooking oil is suitable for heat treatment at the use temperature. Further, in addition to such quality retention, in particular, from the viewpoint of sufficiently exhibiting the effect of reducing the occurrence of foaming during frying, it is a frying fat and oil suitable for frying cooking usually at a use temperature of about 160 to 200 ° C. Is preferred.

  In addition, the edible fats and oils obtained by the manufacturing method of the edible fats and oils concerning this invention can add the components (food additive etc.) used for general edible oils as components other than phospholipid and fats and oils, for example. . Examples of these components include emulsifiers, oxidation / deterioration inhibitors, crystal modifiers, and the like, and are preferably added after deodorization and before filling. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and organic acid monoglyceride. Examples of the oxidation / deterioration inhibitor include tocopherols, ascorbic acid esters, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fucic acid, gossypol, sesamol, terpenes, and silicones. Examples of the crystal modifier include triacylglycerol, diacyl glycerol, waxes, and sterol esters. Spices and coloring components can also be added. Examples of spices include capsaicin, anethole, eugenol, cineol, gingerone and the like. Examples of the coloring component include carotene and astaxanthin.

EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
For each evaluation item, the following standards and methods were followed.

<Acid value>
It was measured according to the standard oil analysis method (2.3.1-1996 acid value). The larger the value, the more free fatty acids, which is not preferable.

<< Chromaticity (I) to (II) >>
Using a Robibond colorimeter (Robibond colorimeter E-type measuring instrument, manufactured by Tintometer Co., Ltd.), measure the chromaticity (I) using a 5 + 1/4 inch cell for the oil and fat immediately after purification, and the oil and fat after the heat treatment. Was measured using a 1/2 inch cell, and the value indexed as Y + 10R was evaluated as chromaticity (II) (Y: yellow, R: red). The larger the numerical value, the more colored and the less preferable.

<< TPM value >>
Using a digital edible oil tester (testo265, manufactured by Testo Co., Ltd.), the value of the amount of polar compound (TPM value) was measured. The larger the numerical value, the greater the amount of polar compound, which is not preferable.

<< Flavor Evaluation >>
A part (25 ° C.) of the oil and fat immediately after production (unheated treatment) was extracted and contained in the mouth, and the flavor was evaluated by the following 10 panelists by 10 panelists, and the average of each evaluation was obtained.
◎: Tasteless and odorless and very good flavor ○: Some odors are good but good △: There are odors but can be tasted ×: Poor flavor and unpreferable as edible

<Evaluation of heated odor>
40 g of fats and oils immediately after production (unheated treatment) were placed in a 100 ml beaker, and the odor when heated to 180 ° C. was evaluated by 10 panelists in the following three stages, and the average of each evaluation was obtained.
A: Odorless and extremely good B: Some odors peculiar to raw materials are recognized but good C: Odor is felt

[Examples 1 to 11]
After using rapeseed decolorizing oil (oil from the degumming process to decoloring process and oil before deodorizing process as usual): Phospholipid content 0ppm, Nisshin Oilio Group Co., Ltd. Phospholipid-containing materials A to D were added so that the amount of the added phospholipid in the total amount of the raw material fats and oils was the amount shown in Tables 1 and 2.
Next, edible fats and oils were obtained from the above raw oils and fats through a deodorizing step (240 to 250 ° C., 90 minutes, reduced pressure, amount of steam blown to oil 2%) according to a conventional method. Using the obtained edible fats and oils, the phospholipid content, the acid value, the chromaticity, the TPM value, the heated odor, and the flavor evaluation in 100% by mass of the fats and oils were performed according to the above as the fats and oils immediately after production. The results are shown in Tables 1-2.

  In addition, 300 g of the edible fat / oil obtained was put into a 2 L stainless steel mug, heated in an oil bath at 180 ° C. for 60 hours, and the acid value, chromaticity, and TPM value of the fat / oil after the heat treatment were evaluated according to the above. The results are shown in Tables 1-2.

[Comparative Example 1]
No phospholipid-containing material was added to the rapeseed decoloring oil (Nisshin Oilio Group Co., Ltd.) used in Examples 1 to 11, and a deodorizing step (240 to 250 ° C., 90 minutes, reduced pressure, blown) according to a conventional method. Edible oils and fats were obtained through 2%), and each evaluation was performed on the oils and fats immediately after production and the oils and fats after heat treatment in the same manner as in Examples 1 to 11. The results are shown in Table 1.

[Comparative Example 2]
The rapeseed decoloring oil (manufactured by Nissin Oilio Group Co., Ltd.) used in Examples 1 to 11 was deodorized according to a conventional method (240 to 250 ° C., 90 minutes, reduced pressure, amount of steam blown to oil 2%), Phospholipid-containing product B was added so that the amount of phospholipid added in the total amount of raw material fat after addition of phospholipid was 100% by mass.
Next, in the same manner as in Examples 1 to 11, each evaluation was performed on the oil and fat immediately after production and the oil and fat after heat treatment. The results are shown in Table 1.

[Comparative Example 3]
The amount of phospholipid added to the rapeseed decolorizing oil (manufactured by Nisshin Oillio Group Co., Ltd.) used in Examples 1 to 11 in 100% by mass of the total amount of raw material fat after addition of phospholipid is 35 ppm. Phospholipid-containing material B was added. Subsequently, deodorization treatment (240 to 250 ° C., 90 minutes, reduced pressure, amount of steam blown to oil 2%) was performed according to a conventional method, and 35 ppm of phospholipid-containing material B was added (total amount of phospholipid added = 70 ppm).
Next, in the same manner as in Examples 1 to 11, each evaluation was performed on the oil and fat immediately after production and the oil and fat after heat treatment. The results are shown in Table 1.

[Comparative Examples 4 to 5]
The amount of phospholipid added to the rapeseed decolorizing oil (Nisshin Oilio Group Co., Ltd.) used in Examples 1 to 11 in 100% by mass of the total amount of raw material fat after addition of phospholipid is shown in Table 2. The phospholipid-containing material B was added so that
Subsequently, edible fats and oils were obtained through a deodorizing step (240 to 250 ° C., 90 minutes, reduced pressure, amount of blown water vapor to oil 2%) according to a conventional method. Each evaluation was performed about the fats and oils after a process. The results are shown in Table 2.

* 1: Addition amount of phospholipid-containing material added before going through the deodorization process (addition amount with respect to the total amount of fat after adding all phospholipid-containing materials).
* 2: Addition amount of phospholipid-containing material added after passing through the deodorization process (addition amount to the total amount of fat after addition of all phospholipid-containing materials).
* 3: Includes both phospholipids added before phospholipids were added and phospholipids added.
* 4: Nisshin Lecithin DX (Nisshin Oilio Group, phospholipid content: 63% by mass)
* 5: Rapeseed water degummed oil (phospholipid content: 0.10% by mass)
* 6: Soybean water degummed oil (phospholipid content: 0.13 mass%)
* 7: Dried rapeseed degummed oil cake (phospholipid content: 42% by mass)

  From the result of Tables 1-2, compared with the comparative example 1 which does not contain phospholipid at all and does not contain any phospholipid in raw material fats and oils, Examples 1-11 equalize the quality of the fats and oils immediately after refinement | purification It can be seen that the quality retention after the heat treatment is extremely excellent while maintaining. Moreover, it turns out that the said Example has the quality immediately after refinement | purification compared with Comparative Examples 2-3 which added the phospholipid after deodorization, has a favorable flavor, and can fully reduce a heating odor. It can also be seen that coloring after the heat treatment is sufficiently suppressed.

  Moreover, compared with Examples 1-11, in the comparative examples 4-5 which added the phospholipid before passing through a deodorizing process, the amount of this added phospholipid is the quantity outside the range of 0.5-70 ppm. Therefore, it turns out that the quality after heat processing falls (comparative example 4), the flavor immediately after refinement | purification is impaired, and a heating odor worsens (comparative example 5). In these Comparative Examples 4 to 5, the amount of phospholipid contained in the raw material fat immediately before going through the deodorizing step was also outside the range of 0.5 to 70 ppm.

[Example 12]
No phospholipid-containing material was added to the rapeseed decoloring oil (Nisshin Oilio Group Co., Ltd.) used in Examples 1 to 11, and a deodorizing step (240 to 250 ° C., 90 minutes, reduced pressure, blown) according to a conventional method. The refined fats and oils were obtained through a water vapor content of 2% oil). Subsequently, the edible fat and oil obtained in Example 10 and this refined fat and oil were mixed by 8: 1 (phospholipid amount 28%). The obtained edible fats and oils were good in flavor and heating odor as compared with Comparative Examples 1 to 5, and coloring due to heating was also suppressed.

Claims (6)

Including a step of deodorizing the raw oil and fat containing phospholipid in an amount of 0.5 to 70 ppm, and edible fat obtained after the deodorizing step is not added with a phospholipid that has not been deodorized,
At least a part of the phospholipid contained in the raw material fat is added,
A method for producing edible fats and oils comprising obtaining edible fats and phospholipids in an amount of 0.5 to 70 ppm in the edible fats and oils after the deodorizing step. Including a step of mixing an edible oil and fat obtained after the deodorizing step and a refined fat and oil containing phospholipid in an amount of 0 to 70 ppm (an oil and fat having undergone the deodorizing step),
The method for producing edible fats and oils according to claim 1, wherein edible fats and oils containing phospholipids in an amount of 0.5 to 70 ppm are obtained in the edible fats and oils after the mixing step.   Including a step of deodorizing a raw oil and fat containing phospholipid in an amount of 0.5 to 70 ppm, and
  Do not add phospholipids that have not undergone the deodorizing step to the edible oil obtained after the deodorizing step,
  Including a step of mixing an edible oil and fat obtained after the deodorizing step and a refined fat and oil containing phospholipid in an amount of 0 to 70 ppm (an oil and fat having undergone the deodorizing step),
  A method for producing edible fats and oils comprising obtaining edible fats and phospholipids in an amount of 0.5 to 70 ppm in the edible fats and oils after the deodorizing step.   The amount of phospholipid contained in the edible fat / oil is 0.8 to 50 ppm, The method for producing an edible fat / oil according to any one of claims 1 to 3.   The method for producing edible fats and oils according to any one of claims 1 to 4, wherein the edible fats and oils are cooking oils and fats.   6. The method for producing edible fat according to claim 5, wherein the cooking oil is a frying fat.