JP5233591B2 - Cooking oils and fats - Google Patents

Description

The present invention relates to a cooking oil and fat that has improved color tone and odor deterioration due to heating.

Palm oil is used for various purposes as an edible oil and fat because fractionated oil having various physical properties from a low melting point to a high melting point can be obtained by fractionation.

However, since the palm-based fats and oils change in color tone by heating faster than soybean oil and rapeseed oil, etc., when using palm-based fats as frying oil or as cooking oil such as oven baking as spray oil, Color change due to heating occurs rapidly.

Therefore, if palm oil is used as frying oil, it is necessary to replace frying oil relatively frequently even if there is no problem with the flavor, and there is also a problem that the baked cooked product is colored after spraying, The use of palm-based oils and fats for cooking by heating tends to be avoided.

Several methods for suppressing deterioration in color tone due to heating of palm oil and fats have been studied so far. For example, Patent Document 1 discloses palm oil having a specific surface area of 250 to 350 m <2> / g and iron trioxide content. A method of treating with an acid clay having 0 to 3% by weight and a silicon oxide content of 70 to 90% by weight has been proposed. However, with this method, the red intensity after the water heating test could only be suppressed to about 7.

Patent Document 2 proposes a method for reducing fatty acid and β-carotene before decolorization in the step of refining palm crude oil, but this method is only a method for refining palm crude oil, Patent Document 3 proposes a method for suppressing deterioration of fats and oils by using at least one calcium salt selected from the group consisting of calcium stearate, calcium octoate, calcium palmitate and calcium behenate. If a large amount of fatty acid calcium is not added to the fat and oil, the effect will not be obtained and the fat and oil will become cloudy. Furthermore, any of the above methods will sufficiently suppress the deterioration of the color tone due to heating of the palm fat and oil. I could not do it.

Japanese Patent Laid-Open No. 4-183794 JP 2006-316254 A JP 2008-19432 A

The present invention aims to solve the problem of deterioration in color tone due to heating of oils and fats such as palm-based fats and oils in cooking applications, and to reduce the impact on the environmental load due to the reduction of waste oils and fats. It is intended to lead to further expansion of applications.

As a result of intensive studies on the above problems, the present inventors not only improve the deterioration of coloring due to heating of fats and oils, particularly palm-based fats and oils, by containing a small amount of a water-soluble calcium compound in the fats and oils. The inventors have found that the deterioration of odor caused by heating can be reduced, and have completed the present invention.

That is, the first of the present invention is a cooking oil / fat containing 2 to 30 ppm of a water-soluble calcium compound. The second is the oil for cooking according to the first aspect, wherein the water-soluble calcium compound is an organic acid calcium. The third is the cooking oil / fat according to the first aspect, wherein the water-soluble calcium compound is calcium ascorbate. 4th is fats and oils for heating cooking of 1st description whose fats and oils are palm type fats and oils. Fifth is the fat for cooking cooking according to the fourth aspect, wherein the fat is edible palm olein having an iodine value of 55 or more. Sixth is the method for producing a fat for heating and cooking according to the first aspect, wherein a water-soluble calcium aqueous solution and fat are mixed and dehydrated under conditions of a temperature of 50 to 180 ° C. and a degree of vacuum of 0.5 to 100 Torr.

According to the present invention, the problem of deterioration of color tone due to heating of fats and oils can be solved, and furthermore, deterioration of odor due to heating can be reduced, so that the frequency of replacement of fats and oils can be reduced. Furthermore, it becomes possible to reduce the influence on the environmental load by the reduction of waste oils and fats.

The present invention will be described in detail below.

The water-soluble calcium compound used in the cooking oil and fat of the present invention is not particularly limited as long as it is water-soluble, for example, calcium bromide, calcium chloride, calcium ascorbate, calcium acetate, calcium lactate, calcium gluconate, Calcium citrate and the like can be mentioned, and these can be used alone or in combination of two or more. Among these, the solubility at 25 ° C. is 0.1 g / 100 g water or more, more preferably 25 ° C. It is preferable to use a water-soluble calcium compound having a solubility in water of 1 g / 100 g water or more.

The oil for cooking according to the present invention contains 2 to 30 ppm of a water-soluble calcium compound, and the effect can be obtained with a small amount of the water-soluble calcium compound, preferably 5 to 25 ppm, more preferably 5 to 5 ppm. If it is less than 2 ppm, the effect of improving coloring by heating cannot be obtained, and if it exceeds 30 ppm, it is difficult to obtain an effect commensurate with the amount added, and precipitation of calcium salt is likely to occur, which is not preferable.

The calcium content in the cooking oil / fat can be measured by a known analysis method such as atomic absorption analysis or fluorescent X-ray elemental analysis.

Of the water-soluble calcium compounds, the cooking oil / fat of the present invention is preferably an organic acid calcium compound, and can effectively suppress deterioration of color tone and odor due to heating.

The oil and fat for cooking according to the present invention is preferably calcium ascorbate among water-soluble calcium compounds, and by containing calcium ascorbate, deterioration of color tone and deterioration of odor due to heating are more effectively suppressed. can do.
The calcium ascorbate may be naturally derived or chemically synthesized. Ascorbic acid has D-form and L-form, and the calcium ascorbate used in the present invention may be calcium D-ascorbate or calcium L-ascorbate. .

The content of calcium ascorbate in cooking oils and fats is determined according to the method described in “2nd Edition Food Additive Analysis Method in Foods 2000” as reduced ascorbic acid and its dehydroascorbic acid as its oxidized form. It can be reduced and quantified as total ascorbic acid.

The effect of suppressing the color tone by heating the cooking oil / fat of the present invention can be evaluated by measuring the colorimetric Red value by the oil / fat heating test.

The colorimetric Red value in the heating test is 20 g each of sample oil in three test tubes with an inner diameter of 24 mm, heated in an aluminum block test tube heating device at 190 ° C. for 72 hours, cooled to room temperature, and Robibond colorimetric The color tone suppression effect by heating can be evaluated by measuring using a 5.25 inch cell with a total and comparing changes in the colorimetric Red value before and after heating.

The fats and oils that can be used as the cooking oils and fats of the present invention are not particularly limited, but soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, cottonseed oil, rice oil, olive oil, palm oil, coconut oil, palm kernel oil It is possible to use edible fats and oils such as sesame oil, beef tallow, pork tallow and fish oil, and processed fats and oils subjected to separation, hydrogenation or transesterification, etc., alone or in combination.

Among the above fats and oils, the present invention can be preferably applied to fats and oils whose color tone changes quickly by heating, especially palm fats and oils.

As palm oil and fat, refined palm oil obtained by refining natural palm oil and having an iodine value of 50 or more and less than 60; Examples thereof include palm olein, which is a fraction, a low melting point fraction, and edible palm olein having an iodine value of 55 or more obtained by fractionating palm olein in one or two stages.

The present invention can be preferably applied to edible palm olein having an iodine value of 55 or more, in which the change in color tone due to heating is faster among the palm-based fats and oils.

The cooking oil / fat of the present invention is characterized by containing a water-soluble calcium compound that hardly dissolves in the oil / fat, but the cooking oil / fat of the present invention contains a water-soluble calcium aqueous solution in the oil / fat. It can be added and dehydrated under heating and reduced pressure.
At this time, it is preferable to perform dehydration under conditions of a temperature of 50 to 180 ° C. and a degree of vacuum of 0.5 to 100 Torr.

An emulsifier, an antioxidant, silicone, etc. can be added to the cooking oil / fat of the present invention as necessary.

The cooking oils and fats of the present invention have greatly improved color tone deterioration during cooking, so they can be widely used as cooking oils such as frying oil or spray oils during oven baking cooking. it can.

Hereinafter, an Example is shown and the effect of this invention is clarified more. In addition, ppm and% in an example mean a weight reference | standard.

1% calcium chloride aqueous solution is added to edible palm olein (iodine number: 67) at a temperature of 70 ° C., dehydrated for 15 minutes at a temperature of 70 ° C. and a vacuum of 10 Torr, and cooking oil and fat having a calcium chloride content of 14.9 ppm Got.
Incidentally, the solubility of calcium chloride at 25 ° C. was 83 g / 100 g water.

1% calcium acetate aqueous solution is added to edible palm olein (iodine number: 67) at a temperature of 70 ° C, dehydrated at a temperature of 70 ° C and a vacuum of 10 Torr for 15 minutes, and a cooking oil and fat having a calcium acetate content of 17.6 ppm Got.
Incidentally, the solubility of calcium acetate at 25 ° C. was 38 g / 100 g water.

1% calcium ascorbate aqueous solution is added to edible palm olein (iodine number: 67) at a temperature of 70 ° C., dehydrated for 15 minutes at a temperature of 70 ° C. and a vacuum of 10 Torr, and cooked with a calcium ascorbate content of 4.5 ppm. Oils and fats were obtained.
Incidentally, the solubility of calcium ascorbate at 25 ° C. was 56 g / 100 g water.

1% calcium ascorbate aqueous solution is added to edible palm olein (iodine number: 67) at a temperature of 70 ° C., dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes, and cooked with a calcium ascorbate content of 8.5 ppm. Oils and fats were obtained.

[Comparative Example 1]
Edible palm olein (iodine value: 67) was prepared and used as a control.

[Comparative Example 2]
A 1% magnesium chloride aqueous solution was added to edible palm olein (iodine number: 67) having a product temperature of 70 ° C., and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain an oil and fat having a magnesium chloride content of 15.7 ppm. .

[Comparative Example 3]
5 ppm of calcium carbonate was added to edible palm olein (iodine value: 67) having an article temperature of 70 ° C., and the mixture was stirred and dispersed.
Incidentally, the solubility of calcium carbonate at 25 ° C. was 0.0012 g / 100 g water.

[Comparative Example 4]
10 ppm of calcium stearate was added to edible palm olein (iodine number: 67) having a product temperature of 70 ° C., and the mixture was stirred and melted.
Incidentally, the solubility of calcium stearate at 25 ° C. was 0.005 g / 100 g water.

[Comparative Example 5]
Calcium stearate 1% was added to edible palm olein (iodine value: 67) at a product temperature of 70 ° C and stirred and melted. However, calcium stearate could not be completely melted in the fat and oil, and the fat and oil became cloudy. It was inappropriate.

(Evaluation of color and odor by heating test)
Oils and fats of Examples 1 to 4 and Comparative Examples 1 to 5 were weighed in three test tubes each having an inner diameter of 24 mm, heated in an aluminum block test tube heating device at 190 ° C. for 72 hours, cooled to room temperature, and Robibond. The colorimetric Red value was measured with a colorimeter using a 5.25 inch cell, and the odor was evaluated in a five-step evaluation with the best being 5 points and the lowest being 1 point.

The results of Examples 1 to 4 and Comparative Examples 1 to 5 are shown in the table.
table

Claims (2)

Cooking oil containing 2 to 30 ppm of calcium ascorbate in edible palm olein having an iodine value of 55 or more . The manufacturing method of the fats and oils for cooking of Claim 1 which mixes ascorbic-acid calcium and the edible palm olein with an iodine value of 55 or more, and spin-dry | dehydrates on the conditions of temperature 50-180 degreeC and the degree of vacuum 0.5-100 Torr.