JP5502345B2 - Oil composition - Google Patents

Description

  The present invention relates to an oil and fat composition useful for cooking such as fried foods.

Oils and fats are materials that impart a good flavor as a heat medium during cooking, and are essential to prevent sticking (burning) to cooking utensils due to heating when cooking fried foods. On the other hand, the modern Japanese diet has become westernized, and it is known that the amount of oil used has been increasing, but from the viewpoint of recent changes in taste, health and diet, etc. There is also a need to reduce the intake of fats and oils. Therefore, in cooking the above-mentioned stir-fried food or the like, cooking with as little oil as possible is required. However, if the cooking is performed by simply reducing the amount of oil, the problem of burning becomes noticeable.
As an oil for solving this problem and cooking non-sticking in a small amount, fats and oils for fried foods in which phospholipids are blended with fats and oils are on the market. This oil and fat utilizes the fact that among various surfactants, phospholipid has an excellent releasability effect and also has an effect of suppressing sputtering during cooking (see Patent Document 1).

In addition, phospholipids containing nitrogen atoms (phosphatidylcholine, phosphatidylethanolamine, etc.) can be used to solve the browning phenomenon that occurs when phospholipid blended oil is heated at high temperatures and the problem of the generation of off-flavors caused by oil coloring substances and decomposition products. ) Has been proposed (see Patent Document 2), in which a phospholipid mixture (hereinafter referred to as “low-nitrogen phospholipid mixture”) is reduced.
In addition, phospholipid blended oils tend to foam when heated at high temperatures, and may give the impression of deteriorated so-called old oils. As a technology to suppress foaming in addition to browning phenomenon and off-flavor, blending with low nitrogen phospholipid mixture A method of using an organic acid monoglyceride in combination with oil has been proposed (see Patent Document 3).

Japanese Patent Laid-Open No. 02-291228 Japanese Patent Laid-Open No. 02-027943 Japanese Patent Laid-Open No. 09-028289

  Among the prior arts, it has been found that fats and oils mixed with organic acid monoglycerides can suppress browning and off-flavor generation due to high-temperature heating, but have insufficient foaming suppression effects.

  Therefore, an object of the present invention is to provide an oil / fat composition that can be cooked in a small amount without being burnt, that suppresses foaming during cooking, and has a good flavor.

  The present inventor has examined the above problems. When a specific amount of each of the low nitrogen phospholipid mixture and the polyglycerin condensed ricinoleic acid ester is blended, the burning and foaming during cooking is suppressed, and the oil and fat composition has a good flavor. It was found that can be obtained.

That is, the present invention includes the following components (A) and (B):
(A) Among the total of phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid, and phosphatidylinositol, the total of phosphatidic acid and phosphatidylinositol is 50-99.9 mass% 0.01-10 mass%
(B) Polyglycerin condensed ricinoleic acid ester 0.01-5 mass%
The oil-and-fat composition containing this is provided.

  According to the present invention, it is possible to provide a fat composition that can be cooked in a small amount without being burnt, such as fried foods, suppressed foaming during cooking, and has a good flavor.

  The phospholipid of component (A) in the oil and fat composition of the present invention includes phosphatidylcholine (PC), phosphatidylethanolamine (PE) and phosphatidylserine (PS), which are phospholipids having a nitrogen atom, and phospholipids having no nitrogen atom A phospholipid mixture containing one or more selected from phosphate compounds such as phosphatidic acid (PA), phosphatidylinositol (PI) and phosphatidylglycerol (PG), or lyso forms thereof, , PE, PA and PI, the total of PA and PI occupies 50 to 99.9% by mass (hereinafter simply referred to as “%”). Of the total of PC, PE, PA and PI, the total content of PA and PI is further 60-99.9%, especially 70-99.9%, when fried cooking such as rice It is preferable in terms of spreading, prevention of burning, and flavor.

  The phospholipid of component (A) in the oil and fat composition of the present invention preferably has a PA / PI (mass ratio) of 6 or more, more preferably 10 or more, further 15 or more, particularly 30 or more, and particularly 100. It is preferable from the point of prevention of burning and a flavor that it is above. Furthermore, it is preferable that PI accounts for 0.001 to 10% of the total of PA and PI, and that 0.01 to 6%, particularly 0.1 to 3% is the appearance and industrial productivity. This is preferable. Moreover, it is preferable that the component (A) in the oil-fat composition of the present invention contains 0.001 to 6% of PI among the total of PC, PE, PA and PI, more preferably 0.05 to 5%. 0.1 to 3% is preferable in terms of appearance and industrial productivity.

The phospholipid of the component (A) in the oil and fat composition of the present invention is phospholipid obtained from soybean or egg yolk and / or phospholipid obtained by hydrolysis, hydrogenation, transesterification, solvent fractionation, purification treatment, enzyme treatment. It can be selected from lipids. In particular, for example, phospholipase A _{2 is produced} by selectively decomposing PC and PE using phospholipase D as a catalyst, using natural phospholipid typified by soybean phospholipid as a raw material, and reducing the content thereof. Obtained by decomposing the linkage at the 2-position of phospholipids using a catalyst as a catalyst and increasing the content of PA and lysoPA, or phospholipase D and phospholipase C (enzymes that selectively degrade PI) A catalyst obtained by a method in which natural phospholipids are similarly decomposed to increase the PA content is preferably used. Also obtained by using a method to decrease the content of natural phospholipids PC, PE, PS and increase the content of PI, PG, PA by transphosphatidation catalyzed by phospholipase Can also be used advantageously. A phospholipid such as a phosphate obtained by phosphorylation of monoglyceride or diglyceride can also be used.

  In the oil and fat composition of the present invention, the content of the phospholipid of component (A) is 0.01 to 10%, but it is further 0.05 to 5%, particularly 0.1 to 2%. It is preferable from the point of prevention.

  The polyglycerin-condensed ricinoleic acid ester of component (B) in the oil and fat composition of the present invention preferably has a glycerin polymerization degree of 2 to 10, more preferably 3 to 8, particularly 5 to 7 to suppress foaming. From the point of view, it is preferable. The polyglycerin condensed ricinoleic acid ester preferably has an HLB value of 0.5 to 5, more preferably 0.5 to 3 from the viewpoint of suppressing foaming. Here, the HLB value is an index representing the balance between the hydrophilicity and lipophilicity of the surfactant, and is a numerical value obtained by the Griffin method.

  In the oil and fat composition of the present invention, the content of the polyglycerin-condensed ricinoleic acid ester as the component (B) is 0.01 to 5%, further 0.1 to 3%, particularly 0.3 to 2%. It is preferable from the viewpoint of foaming suppression and flavor.

  In the oil and fat composition of the present invention, the mass ratio of the component (B) / (A) is preferably 0.1 to 8, more preferably 0.3 to 6, particularly 1 to 5, to suppress foaming and It is preferable from the point of flavor.

  The oil and fat composition of the present invention is selected from polyglycerin fatty acid ester (excluding polyglycerin condensed ricinoleic acid ester), sucrose fatty acid ester, and sorbitan fatty acid ester, and has an HLB value from the point of further improving the anti-burning effect. It is preferable to add 1 or 2 or more of 9 or less to the oil or fat composition so as to be 0.001 to 10%, further 0.01 to 5%, particularly 0.01 to 1%. These may be used alone or in combination.

  There is no restriction | limiting in particular in the edible fats and oils which can be used for the fats and oils composition of this invention, What kind of thing may be used as long as it can be used for normal cooking. For example, vegetable oils such as olive oil, rice bran oil, sesame oil, safflower oil, soybean oil, coconut oil, corn oil, rapeseed oil, palm oil, sunflower oil, cottonseed oil; animal oils such as lard, beef tallow, fish oil, and butterfat; Or these hardened oil, fractionated oil, and random transesterified oil can be mentioned. These oils may be used alone or in combination as appropriate.

  Furthermore, the oil and fat composition of the present invention preferably contains 0.01 to 2% of an antioxidant in the oil and fat composition from the viewpoint of oxidation stability during storage and cooking, and more preferably 0.01 to 1 %, Particularly 0.01 to 0.5%. As the antioxidant, one or more selected from natural antioxidants, tocopherol, ascorbyl palmitate, ascorbyl stearate, BHT, BHA and the like are preferable, and more preferable examples include natural antioxidants, tocopherols, There are one or more antioxidants selected from ascorbyl palmitate. Among these, the combined use of ascorbyl palmitate and tocopherol is most preferable.

  The oil-and-fat composition of the present invention can be cooked in a small amount without being burnt, is suppressed in foaming during cooking, and has a good flavor.

[Preparation of phospholipids]
100 g of soybean was crushed with a Waring blender. The crushed material was sieved to remove contaminants, and then filled into a glass column. A buffer solution was poured from the bottom of the column, and an enzyme-extracted turbid solution (containing phospholipase D and phospholipase C) was collected from the top of the column.
In a 500 mL four-necked flask equipped with a stirrer, 50 g of commercially available defatted lecithin (trade name SLP-WSP: manufactured by Sakai Oil Co., Ltd.) is added, and 300 g of the enzyme extraction turbid solution is added thereto and reacted at 30 ° C. for 40 hours. It was. After the reaction, the product was extracted with hexane, acid-treated and washed with water, and then diluted with corn oil to prepare a phospholipid mixture X. The composition of phospholipid and the composition of phospholipid mixture X are shown in Table 1.

[Phospholipid composition analysis]
To 100 mg of a sample, 10 mL of a chloroform: methanol = 2: 1 (volume ratio) solution was added and mixed well. This was subjected to high performance liquid chromatography (HPLC) to determine the phospholipid composition.
HPLC conditions Equipment: 1 set of high performance liquid chromatograph (with UV detector and data processing equipment)
Column: Wakosil 5NH2 (5 μm) 4.0 × 150 mm
Column temperature: 40 ° C
Eluent: acetonitrile / ethanol / 10 mM ammonium dihydrogen phosphate aqueous solution
(30/65/5 capacity ratio)
Flow rate; 1.0 mL / min Detector; UV 210 nm

[Bubbling test]
The present invention products 1 to 5 and comparative products 1 to 3 shown in Table 3 were prepared using the emulsifiers a to h shown in Table 2, and only the phospholipid mixture X was added as the comparative product 4, comparative product 5 Were prepared using corn oil alone, and foaming was evaluated by the following method.
10 g of each oil and fat composition was weighed into a colorimetric tube (diameter 30 mm, 100 mL volume), heated to 175 ° C. with a block heater, charged with sweet potato chopped into a 1 cm square cube, and bubbles generated from the liquid surface before heating I read the scale of the colorimetric tube when the height of the tube reached the maximum.

  As is apparent from Table 3, among the total of PC, PE, PA and PI, the phospholipid having a high total content of PA and PI and the polyglycerin condensed ricinoleic acid ester were blended in specific amounts. The oil and fat composition was found to improve foaming.

  Prepare oil and fat compositions of the present invention products 6 to 12 and comparative product 6 with the composition shown in Table 4, and in addition to these, use the present product 3 and comparative product 4 to prepare fried rice by the following procedure, and cook Foaming inside, scorching, and flavor were evaluated.

[How to cook fried rice]
Put 9g of oil and fat composition in an iron frying pan (24cm in diameter), heat on medium heat, stir-fried long rice cake (10g) and egg (40g), then stir-fried cold rice (300g), salt (1g), soy sauce (2.5 mL). At the time of cooking, the foaming and scorching during cooking were observed, and a relative evaluation was performed. Moreover, the flavor of the obtained fried rice was evaluated relative.

[Bubbling evaluation]
◎: There is no foaming when the ingredients are fried ○: There is a slight bubbling when the ingredients are fried △: Bubbling is noticeable when the ingredients are fried ×: Bubbling is intense when the ingredients are fried

[Scoring evaluation]
◎: After cooking, there is almost no scorch on the frying pan. ○: After cooking, the frying pan is slightly scorched. △: After cooking, the frying pan is conspicuous. ×: After cooking, the entire frying pan is scorched.

[Taste evaluation]
◎: Good ○: Slightly good △: Feels a little strange ×: Feels a strange taste

  As is apparent from Table 4, the fat and oil of the present invention containing a specific amount of a phospholipid having a high total content of PA and PI and a polyglycerin condensed ricinoleic acid ester among the total of PC, PE, PA and PI. The composition was found to have improved foaming, reduced scorch, and good flavor. In particular, when the polyglycerin condensed ricinoleic acid ester was blended in an amount of 0.3% or more, the foaming suppression effect was remarkable. In addition, when the polyglycerin condensed ricinoleate / phospholipid (mass ratio) is 6 or less, the flavor is particularly good, and when it is in the range of 0.3 to 6, both the foaming suppression effect and the flavor are extremely good. It was.

Claims (4)

The following components (A) and (B):
(A) Among the total of phosphatidylcholine, phosphatidylethanolamine, phosphatidic acid, and phosphatidylinositol, the total of phosphatidic acid and phosphatidylinositol is 70-99.9 mass% 0.01-10 mass% of phospholipids
(B) Polyglycerol condensed ricinoleic acid ester having a polymerization degree of glycerol of 5 to 7 0.03 to 2 % by mass
An oil and fat composition containing   The oil / fat composition according to claim 1, wherein a mass ratio of the component (B) / (A) is 0.1 to 8. 8. The fat and oil composition according to claim 1 or 2, wherein a phosphatidic acid / phosphatidylinositol mass ratio (PA / PI) of the component (A) is 100 or more .   The fat and oil composition according to any one of claims 1 to 3, wherein the component (B) has an HLB value of 0.5 to 5.