JP5726438B2 - Cooking oil and fat for cooking and method for producing the same - Google Patents
Cooking oil and fat for cooking and method for producing the same Download PDFInfo
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- JP5726438B2 JP5726438B2 JP2010107701A JP2010107701A JP5726438B2 JP 5726438 B2 JP5726438 B2 JP 5726438B2 JP 2010107701 A JP2010107701 A JP 2010107701A JP 2010107701 A JP2010107701 A JP 2010107701A JP 5726438 B2 JP5726438 B2 JP 5726438B2
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- Prior art keywords
- oil
- cooking
- tocopherol
- amount
- tocopherols
- Prior art date
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- 238000010411 cooking Methods 0.000 title description 80
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- 229930003799 tocopherol Natural products 0.000 claims description 121
- 239000003925 fat Substances 0.000 claims description 112
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- 235000019149 tocopherols Nutrition 0.000 claims description 72
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Classifications
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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
-
- 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
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- 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
- C11B5/0021—Preserving by using additives, e.g. anti-oxidants containing oxygen
- C11B5/0035—Phenols; Their halogenated and aminated derivates, their salts, their esters with carboxylic acids
-
- 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
- C11B5/0071—Preserving by using additives, e.g. anti-oxidants containing halogens, sulfur or phosphorus
Description
本発明は、臭気の発生や品質劣化を有効に低減しつつ、優れた加熱調理時の加水分解安定性および保存安定性を有する加熱調理用食用油脂およびその製造方法に関する。 The present invention relates to cooking oils and fats for cooking that have excellent hydrolysis stability and storage stability during cooking while effectively reducing odor generation and quality degradation, and a method for producing the same.
近年、食品の品質に対する関心がますます向上しつつあり、揚げ物等の加工食品に活用されている食用油脂についても例外ではない。食用油は、一般的に熱と光により劣化する。この時、水分の存在により加水分解劣化が、また、酸素の存在により酸化劣化が起こる。これら、加水分解劣化は酸価として、酸化劣化は過酸化物価として、食用油の劣化の指標として用いられている。特に、水分を多く含むフライなどの加熱調理を行う場合には、加水分解劣化を抑えることが重要となる。 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 oil is generally deteriorated by heat and light. At this time, hydrolysis degradation occurs due to the presence of moisture, and oxidation degradation occurs due to the presence of oxygen. These hydrolysis degradation is used as an acid value, oxidation degradation is used as a peroxide value, and is used as an index of edible oil degradation. In particular, it is important to suppress hydrolysis degradation when cooking such as frying containing a lot of moisture.
食用油脂は、通常、原料である粗油を用い、主に脱ガム工程、乾燥工程、脱色工程、脱臭工程を経て精製することにより得られるものである。これらの工程を経ることにより、粗油に含まれていた塵や粕の微粉等の不純物、酸化促進や着色の原因となる各種金属塩、風味や安定性に影響する成分、および残留農薬等のほか、トコフェロールやリン脂質も除去される。 Edible fats and oils are usually obtained by using crude oil as a raw material and purifying mainly through a degumming step, a drying step, a decoloring step, and a deodorizing step. By going through these steps, impurities such as dust and straw fines contained in the crude oil, various metal salts that cause oxidation and coloring, components that affect flavor and stability, and residual agricultural chemicals, etc. In addition, tocopherol and phospholipids are also removed.
このように精製することにより得られる食用油脂は、一般に密封された容器に格納したまま冷暗所にて保管すれば、品質を保持したまま長期間保存することができる。しかしながら、開封後に長時間にわたって空気と接触したり高温で加熱したりすると、油脂の酸化が進行して、香りの変化や臭気の発生、色の変化、毒性物の発現等種々の変化が生じ、有効成分の活性も損なわれて品質の低下につながることとなる。 If the edible oil obtained by refining in this way is generally stored in a cool and dark place while being stored in a sealed container, it can be stored for a long time while maintaining the quality. 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.
一方、精製工程中に除去されるトコフェロールは天然の抗酸化作用を奏するものである。また、同様に除去されるリン脂質についても過剰に残存していると、加熱によって激しく着色したり、フライ時における泡立ちの発生原因となったりするおそれがあるものの、適度な残存量であれば、通常の精製工程を経た精製油脂よりもかえって加熱時の着色を抑制し、また加熱安定性が向上する傾向にある。 On the other hand, tocopherol removed during the purification process exhibits a natural antioxidant effect. Similarly, if the phospholipids to be removed remain excessively, they may be intensely colored by heating or cause foaming during frying. In contrast to refined fats and oils that have undergone a normal refining process, coloring during heating tends to be suppressed, and heating stability tends to be improved.
こうしたトコフェロールの抗酸化作用を活用すべく、特許文献１には食用油脂にｄ−α−トコフェロールを添加する技術が開示されており、かかる食用油脂は酸素による劣化抑制を実現し得るものである。また、特許文献２〜３には精製油脂中にリン脂質を適度な量で存在させる技術が開示されており、かかる油脂は特に加熱着色や加熱臭を低減し得るものである。 In order to make use of the antioxidant action of such tocopherols, Patent Document 1 discloses a technique of adding d-α-tocopherol to edible fats and oils, and such edible fats and oils can realize deterioration suppression due to oxygen. Patent Documents 2 to 3 disclose techniques for allowing phospholipids to exist in an appropriate amount in refined fats and oils. Such fats and oils can particularly reduce heat coloring and heat odor.
しかしながら、上記技術は、数種類存在し得るトコフェロール異性体のうち、特にα−トコフェロールのみに着目するにすぎないものである一方、トコフェロールとリン脂質とが共存することにより油脂に与え得る影響、特に加熱調理における加水分解安定性に関して何ら検討がなされていない。 However, the above-described technique is only focused on α-tocopherol among several tocopherol isomers that can exist, and on the other hand, the influence that can be exerted on fats and oils by coexistence of tocopherol and phospholipid, particularly heating No investigation has been made regarding the hydrolytic stability in cooking.
そこで、本発明は、トコフェロールとリン脂質との共存により、加熱調理における加水分解を低減しつつ、さらに臭気の発生や品質劣化をより有効に低減するなどの保存安定性を向上させた加熱調理用食用油脂およびその製造方法を提供することを目的としている。 Therefore, the present invention is for cooking with improved storage stability such as more effective reduction of odor generation and quality deterioration while reducing hydrolysis in cooking by coexistence of tocopherol and phospholipid. An object of the present invention is to provide an edible oil and fat and a method for producing the same.
本発明者は、上記課題を解決すべく、特定量のリン脂質を含有しつつ、さらにトコフェロール類中にδ−トコフェロールを特定量で含有するトコフェロール類が添加されてなる加熱調理用食用油脂を見出し、本発明を完成させるに至った。
すなわち、本発明の加熱調理用食用油脂は、
トコフェロール類が５０〜２７００ｐｐｍの量で添加された加熱調理用食用油脂であって、
前記加熱調理用食用油脂が、リン脂質を０．５〜６５ｐｐｍの量で含有し、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有することを特徴とする。
前記トコフェロール類は、トコフェロール類中にα−トコフェロールを２５質量％以下の量で含有するものであってもよい。
In order to solve the above-mentioned problems, the present inventor has found an edible oil and fat for cooking by adding tocopherols containing a specific amount of δ-tocopherol to the tocopherols while containing a specific amount of phospholipid. The present invention has been completed.
That is, the cooking oil for cooking of the present invention is
Cooking oils and fats for cooking with tocopherols added in an amount of 50-2700 ppm,
The cooking oil for cooking includes phospholipid in an amount of 0.5 to 65 ppm,
The tocopherols contain δ-tocopherol in an amount of 27% by mass or more in the tocopherols.
The tocopherols may contain α-tocopherol in an amount of 25% by mass or less in the tocopherols.
さらに、前記加熱調理用食用油脂がフライ用油脂であってもよく、また原料油脂として菜種油を用いてもよい。 Furthermore, the cooking oil and fat for cooking may be frying fat and oil, and rapeseed oil may be used as the raw oil and fat.
本発明の加熱調理用食用油脂の製造方法は、
加熱調理用食用油脂中に、リン脂質を０．５〜６５ｐｐｍ、トコフェロール類を５０〜２７００ｐｐｍの量で添加する工程を含み、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有するトコフェロール類であることを特徴とする。
また、本発明の加熱調理用食用油脂の製造方法は、
リン脂質を０．５〜６５ｐｐｍの量で含有する加熱調理用食用油脂中に、トコフェロール類を５０〜２７００ｐｐｍの量で添加する工程を含み、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有するトコフェロール類であることを特徴とするものであってもよい。
The method for producing an edible fat for cooking according to the present invention,
Adding the phospholipid in the amount of 0.5 to 65 ppm and tocopherols in the amount of 50 to 2700 ppm in the cooking oil for cooking,
The tocopherols are tocopherols containing δ-tocopherol in an amount of 27% by mass or more in the tocopherols.
Moreover, the manufacturing method of the cooking fats and oils for cooking of the present invention,
Adding tocopherols in an amount of 50 to 2700 ppm in an edible fat for cooking that contains phospholipids in an amount of 0.5 to 65 ppm,
The tocopherols may be tocopherols containing δ-tocopherol in an amount of 27% by mass or more in the tocopherols.
本発明の加熱調理用食用油脂によれば、特定量のリン脂質を含有しつつ、さらにトコフェロール類中にδ−トコフェロールを特定量で含有するトコフェロール類の効果で、加熱調理における加水分解安定性を高め、従来より長時間加熱調理を行うことができる。また、リン脂質が本来有する加熱後の着色抑制効果を充分に際立たせることができるとともに、トコフェロール類のうちδ−トコフェロールに起因する抗酸化作用をより充分に発揮させることができるので、保存期間が長期にわたっても良好な風味を保持するとともに加熱臭の発生をも抑制し、酸化や加水分解による油脂の劣化を有効に低減し得る。
したがって、本発明の製造方法によれば、極めて高品質で利用価値の高い加熱調理用食用油脂を容易に得ることができる。
According to the edible fat for cooking according to the present invention, hydrolytic stability in cooking is improved by the effect of tocopherols containing a specific amount of δ-tocopherol in a tocopherol while containing a specific amount of phospholipid. It can be cooked for a longer time than before. In addition, the coloring suppression effect after heating inherent in phospholipids can be sufficiently emphasized, and the antioxidant effect caused by δ-tocopherol among the tocopherols can be more fully exhibited, so the storage period can be increased. While maintaining a good flavor over a long period of time, the generation of heated odors can also be suppressed, and deterioration of fats and oils due to oxidation and hydrolysis can be effectively reduced.
Therefore, according to the production method of the present invention, it is possible to easily obtain cooking oils and fats for cooking that have extremely high quality and high utility value.
以下、本発明について詳細に説明する。
［加熱調理用食用油脂］
本発明の加熱調理用食用油脂は、
トコフェロール類が５０〜２７００ｐｐｍの量で添加された加熱調理用食用油脂であって、
前記加熱調理用食用油脂が、リン脂質を０．５〜６５ｐｐｍの量で含有し、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有することを特徴としている。
Hereinafter, the present invention will be described in detail.
[Eating fats and oils for cooking]
The cooking oil for cooking of the present invention,
Cooking oils and fats for cooking with tocopherols added in an amount of 50-2700 ppm,
The cooking oil for cooking includes phospholipid in an amount of 0.5 to 65 ppm,
The tocopherols contain δ-tocopherol in an amount of 27% by mass or more in the tocopherols.
なお、本明細書において油脂中のリン脂質含有量は、基準油脂分析試験法（２．４．１１−１９９６ リン脂質）に準拠して測定した値を意味する。また、上記リン脂質とは、卵黄レシチン、植物レシチン（大豆レシチン、菜種レシチンなど）またはこれらの分画レシチン、水素添加レシチンのほか、ホスファチジルコリン（ＰＣ）、ホスファチジルエタノールアミン（ＰＥ）、ホスファチジルイノシトール（ＰＩ）を主成分とし、その他ホスファチジルセリン（ＰＳ）、これらの加水分解物であるホスファチジン酸（ＰＡ）、ホスファチジルグリセリン（ＰＧ）、リゾホスファチジルコリン（ＬＰＣ）、リゾホスファチジルエタノールアミン（ＬＰＥ）、スフィンゴミエリン（ＳＰＨ）、およびこれらの混合物を含むものであり、各々の成分組成は元となる原料によって変動する。 In addition, in this specification, phospholipid content in fats and oils 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) ) 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.
また、トコフェロール類とは、α−トコフェロール、β−トコフェロール、γ−トコフェロールおよびδ−トコフェロールの４種類のトコフェロールを意味し、油脂中におけるこれらの含有量は、基準油脂分析試験法（２．４．１０−１９９６ トコフェロール：蛍光検出器−高速液体クロマトグラフ法）に準拠して測定することができる。
さらに、アスコルビン酸パルミテートの油脂中の含有量は、「食品衛生検査指針 食品添加物編２００３」（社団法人 日本食品衛生協会）に準拠して測定することができる。
In addition, tocopherols mean four types of tocopherols, α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol, and their content in the oil / fat is determined based on the standard oil / fat analysis test method (2.4. 10-1996 tocopherol: fluorescence detector-high performance liquid chromatograph method).
Furthermore, the content of ascorbyl palmitate in fats and oils can be measured in accordance with “Food Hygiene Inspection Guidelines Food Additives Edition 2003” (Japan Food Sanitation Association).
本発明に係る加熱調理用食用油脂には、リン脂質のほか、後述する添加されるトコフェロール類を含む該加熱調理用食用油脂全量１００質量％中、前記リン脂質が０．５〜６５ｐｐｍ、好ましくは１〜６０ｐｐｍ、より好ましくは５〜５０ｐｐｍの量で含有されてなる。 In the cooking oil and fat for cooking according to the present invention, in addition to the phospholipid, the phospholipid is 0.5 to 65 ppm in the total cooking oil and fat containing 100% by mass of the cooking oil and fat containing tocopherols to be described later, preferably It is contained in an amount of 1 to 60 ppm, more preferably 5 to 50 ppm.
一般に、リン脂質は、製品中に必要以上に存在すると、加熱によって着色したり、フライ時に泡立ちが発生したりするおそれがある。そのため、精製工程を経ていく中で除去される。すなわち、水や酸により自己組織体を形成するリン脂質の性質を利用し、脱ガム工程においては水または蒸気を使用することで水溶性ガムとして除去し（水脱ガム）、さらにリン酸、酢酸、クエン酸、シュウ酸、マレイン酸、タンニン酸等の酸を使用することで、油溶性リン脂質を除去する。続いてその後の脱酸工程においても、パルミチン酸やオレイン酸等の遊離脂肪酸、有臭成分等とともに除去する。したがって、通常、精製された油脂にはリン脂質が全く含まれないか、或いは極めて微量（例えば、精製菜種油では０．４ｐｐｍ以下程度）に含まれるにすぎない。 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, it is removed during the purification process. That is, using the property of phospholipids that form self-organized bodies with water or acid, in the degumming process, water or steam is used to remove it as a water-soluble gum (water degumming), and phosphoric acid, acetic acid Oil-soluble phospholipids are removed by using acids such as 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 refined fats and oils usually do not contain phospholipids at all or are contained in a very small amount (for example, about 0.4 ppm or less for refined rapeseed oil).
しかしながら、本発明では上記範囲の量のリン脂質を含有する加熱調理用食用油脂を用いることにより、後述するトコフェロールの抗酸化作用とも相まって、加熱処理後における加水分解安定性を高める効果も充分に発揮させることができる。さらに、加熱の際に必要以上に油脂が着色するのを回避しつつ、リン脂質自体が本来有する、加熱時での過剰な着色を効果的に抑制する作用を際立たせることが可能となる。リン脂質および添加されるトコフェロール類を含む該加熱調理用食用油脂全量１００質量％中におけるリン脂質の含有量が０．５ｐｐｍ未満であると、着色抑制効果を充分に発揮させることができず、上記リン脂質の含有量が６５ｐｐｍを超えると逆に必要以上に着色するおそれがあるとともに、フライ時における泡立ちも抑制しにくく、また加熱後の品質劣化に寄与するトコフェロールとの相乗効果が充分に発揮されないおそれがある。 However, in the present invention, by using cooking oils and fats for cooking that contain phospholipids in the above-mentioned range, the effect of enhancing hydrolysis stability after heat treatment is sufficiently exerted in combination with the antioxidant action of tocopherol described later. Can be made. Furthermore, it becomes possible to highlight the action of effectively suppressing excessive coloring at the time of heating, inherently possessed by the phospholipid itself, while avoiding unnecessary coloring of fats and oils during heating. When the content of phospholipid in the cooking oil and fat for cooking including 100% by mass of phospholipid and tocopherols to be added is less than 0.5 ppm, the coloring suppression effect cannot be sufficiently exerted, and the above If the phospholipid content exceeds 65 ppm, there is a risk of coloring more than necessary, and it is difficult to suppress foaming during frying, and the synergistic effect with tocopherol that contributes to quality degradation after heating is not fully exhibited. There is a fear.
本発明の加熱調理用食用油脂は、上記リン脂質を含有しつつ、該リン脂質および添加されるトコフェロール類を含む加熱調理用食用油脂全量１００質量％中に、トコフェロール類を５０〜２７００ｐｐｍ、好ましくは１００〜２７００ｐｐｍ、より好ましくは５００〜２７００ｐｐｍ、さらに好ましくは８００〜２７００ｐｐｍ、最も好ましくは８００〜１５００ｐｐｍの量で添加されてなり、かかるトコフェロール類１００質量％中には、δ−トコフェロールが２７質量％以上、好ましくは２７〜１００質量％、より好ましくは８０〜１００質量％、さらに好ましくは８５〜９５質量％の量で含有される。 The cooking oil and fat for cooking according to the present invention contains 50 to 2700 ppm of tocopherols in the total amount of cooking fat and oil containing 100% by mass of the cooking oil and fat containing the phospholipid and the added tocopherols, preferably containing the phospholipid. It is added in an amount of 100 to 2700 ppm, more preferably 500 to 2700 ppm, further preferably 800 to 2700 ppm, and most preferably 800 to 1500 ppm. In 100% by mass of such tocopherols, δ-tocopherol is 27% by mass or more. , Preferably 27 to 100% by mass, more preferably 80 to 100% by mass, and still more preferably 85 to 95% by mass.
トコフェロール類とは、α−トコフェロール、β−トコフェロール、γ−トコフェロールおよびδ−トコフェロールの４種類のトコフェロールを意味するものであり、これらは、自らが安定なフェノキシラジカルとなることによって活性酸素等による過酸化反応を抑制する抗酸化作用を有する。トコフェロール類のうち、α−トコフェロールはビタミンＥ活性や抗酸化作用に影響を及ぼすものであることは知られているものの、特にδ−トコフェロールが油脂の酸化だけでなく加水分解をも抑制するのに大きく寄与することは知られておらず、かかるδ−トコフェロールの活性によって、蒸気と接触しながら高温加熱に晒されるような過酷な使用環境下でも、油脂の加水分解を効果的に抑制して劣化の進行を阻止することができる。α−トコフェロールがトリメチル体のトコール誘導体であるのに対し、δ−トコフェロールはモノメチル体のトコール誘導体であるが、こうした立体構造の相違等何らかの要因がこれらの活性に影響を及ぼすものと推定される。 Tocopherols mean four types of tocopherols, α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol, and these are excessive by active oxygen or the like by themselves becoming stable phenoxy radicals. It has an antioxidant effect that suppresses oxidation reactions. Of the tocopherols, α-tocopherol is known to affect vitamin E activity and antioxidant activity, but especially δ-tocopherol suppresses not only the oxidation of fats and oils but also hydrolysis. It is not known to contribute greatly, and the activity of such δ-tocopherol effectively suppresses hydrolysis of fats and oils even under harsh usage environments such as exposure to high temperature heating while in contact with steam. Can be prevented. While α-tocopherol is a trimethyl-type tocol derivative, δ-tocopherol is a monomethyl-type tocol derivative, and it is presumed that some factor such as a difference in such a three-dimensional structure affects these activities.
しかしながら、通常、精製工程を経ていく中で油脂中のトコフェロール類が除去されてしまう。すなわち、活性白土等の吸着剤を用いる脱色工程において、着色成分や脱酸工程後の残留物、各種金属塩等とともに吸着によって除去される。続いてその後の脱臭工程においては、有臭成分や脂肪酸、不けん化物等の揮発性成分とともに残留するかなりのトコフェロール類が除去される。したがって、通常、精製された油脂にはトコフェロール類が微量（４００ｐｐｍ程度）含まれているが、本発明の効果を得るには不充分な量である。 However, normally, tocopherols in fats and oils are removed during the purification process. That is, in the decolorization step using an adsorbent such as activated clay, it is removed by adsorption together with the coloring components, the residue after the deoxidation step, various metal salts and the like. Subsequently, in the subsequent deodorization step, considerable tocopherols remaining together with odorous components, volatile components such as fatty acids and unsaponifiable materials are removed. Therefore, although refined fats and oils usually contain trace amounts of tocopherols (about 400 ppm), the amount is insufficient to obtain the effects of the present invention.
そこで、本発明は、δ−トコフェロールを上記範囲の量で含有するトコフェロール類を用い、これを上記範囲の量で油脂に添加することにより、得られる加熱調理用食用油脂中に適切な量のδ−トコフェロールを在中させて、抗酸化作用をより効果的に発揮させるとともに、リン脂質との相乗効果をも充分に確保して、加熱処理後での酸化や加水分解により引き起こされる品質劣化をより効果的に抑制する加熱調理用食用油脂を実現するものである。かかる加熱調理用食用油脂中に含まれる添加されたトコフェロール類の量が５０ｐｐｍ未満であると、充分な加水分解抑制効果や抗酸化作用を発揮しにくい上に着色が促進されるおそれがある。また、２７００ｐｐｍを超えると、風味が低下する傾向にあるとともに、特に加熱時に臭気が発生するおそれがある。さらに、トコフェロール類１００質量％中に含まれるδ−トコフェロールの量が２７質量％未満であると、加水分解抑制効果や、δ−トコフェロールに起因する、油脂の抗酸化作用を充分に発現させることができないおそれがある。 Therefore, the present invention uses tocopherols containing δ-tocopherol in an amount in the above range, and by adding this to the fat in an amount in the above range, an appropriate amount of δ is added to the resulting cooking oil for cooking. -Tocopherol is present in the presence of anti-oxidant effect more effectively, and sufficient synergistic effect with phospholipids is ensured to further prevent quality degradation caused by oxidation and hydrolysis after heat treatment. The cooking oil and fat for cooking which are effectively suppressed is realized. When the amount of the added tocopherols contained in the cooking oil for cooking is less than 50 ppm, it is difficult to exert a sufficient hydrolysis-inhibiting effect and antioxidant effect, and coloring may be promoted. Moreover, when it exceeds 2700 ppm, while there exists a tendency for a flavor to fall, there exists a possibility that an odor may generate | occur | produce especially at the time of a heating. Furthermore, when the amount of δ-tocopherol contained in 100% by mass of tocopherols is less than 27% by mass, the hydrolysis inhibiting effect and the antioxidant effect of fats and oils caused by δ-tocopherol can be sufficiently expressed. It may not be possible.
上記添加されるトコフェロール類１００質量％中には、さらに、α−トコフェロールが２５質量％以下、好ましくは０〜１０質量％、より好ましくは０〜５質量％の量で含有されるのが望ましい。トコフェロール類がδ−トコフェロールの含有量よりも少ない、かかる範囲の量のα−トコフェロールを含有することで、δ−トコフェロールとα−トコフェロールとが相互的にバランスよく作用し、加水分解抑制効果や、抗酸化活性をより効果的に発現させることが可能となる。α−トコフェロールの含有量が２５質量％以下であると、加水分解抑制効果や、δ−トコフェロールに起因する抗酸化作用をより充分に発現させることでき、δ−トコフェロールとリン脂質との相乗効果を高めることが期待できる。 In 100 mass% of the tocopherols added, α-tocopherol is desirably contained in an amount of 25 mass% or less, preferably 0 to 10 mass%, more preferably 0 to 5 mass%. Tocopherols contain α-tocopherol in an amount in such a range that is less than the content of δ-tocopherol, so that δ-tocopherol and α-tocopherol act in a balanced manner, hydrolysis inhibiting effect, It becomes possible to express the antioxidant activity more effectively. When the content of α-tocopherol is 25% by mass or less, the hydrolysis-inhibiting effect and the antioxidant effect caused by δ-tocopherol can be expressed more sufficiently, and the synergistic effect of δ-tocopherol and phospholipid can be achieved. It can be expected to increase.
上記トコフェロール類を油脂に添加するにあたり、通常、トコフェロール濃縮物を用いる。かかるトコフェロール濃縮物は主に天然物から採取され、油脂の精製工程中で採取される脱臭工程の留出物からも抽出され得るものであり、これらの中には上記トコフェロール類のほか、α−トコトリエノール、β−トコトリエノール、γ−トコトリエノールおよびδ−トコトリエノール等のトコトリエノール類、その他のトコール誘導体等が含まれている。また、上記トコフェロール濃縮物として、化学的手法により合成されたものを使用してもよい。 In adding the tocopherols to fats and oils, a tocopherol concentrate is usually used. Such tocopherol concentrates are mainly collected from natural products and can also be extracted from the distillate of the deodorizing process collected during the oil refining process. Among these tocopherols, in addition to the tocopherols, α- Tocotrienols, β-tocotrienol, γ-tocotrienol and δ-tocotrienol and other tocotrienols, other tocol derivatives and the like are included. Moreover, you may use what was synthesize | combined with the chemical method as said tocopherol concentrate.
加熱調理用食用油脂は、さらにアスコルビン酸パルミテートが添加されてなるものであってもよく、上記トコフェロール類およびアスコルビン酸パルミテートが添加された、リン脂質を含有してなる加熱調理用食用油脂全量１００質量％中に、前記アスコルビン酸パルミテートを０．２５〜２００ｐｐｍ、好ましくは３〜１１０ｐｐｍ、より好ましくは７〜１１０ｐｐｍ、最も好ましくは４０〜１１０ｐｐｍの量で含有するのが望ましい。 The cooking oil / fat for cooking may be further added with ascorbyl palmitate, and the cooking oil / fat for cooking using 100% by mass containing phospholipids to which the tocopherols and ascorbyl palmitate are added. It is desirable to contain the ascorbyl palmitate in an amount of 0.25 to 200 ppm, preferably 3 to 110 ppm, more preferably 7 to 110 ppm, and most preferably 40 to 110 ppm.
アスコルビン酸パルミテートはアスコルビン酸脂肪酸エステルの一種であり、油脂に対する溶解性が高く、抗酸化作用を奏する、いわゆるビタミンＣのエステル体であり、リン脂質との相溶性にも優れる。こうした良好な相溶性の助力もあって、リン脂質の有する加熱時の着色抑制効果や品質劣化を低減する効果を阻害するおそれがなく、δ−トコフェロールやα−トコフェロールの抗酸化活性をさらに強化する相乗効果を発揮することができる。 Ascorbic acid palmitate is a kind of ascorbic acid fatty acid ester, is a so-called vitamin C ester that has high solubility in fats and oils and exhibits an antioxidant action, and is excellent in compatibility with phospholipids. With the aid of such good compatibility, there is no risk of inhibiting the coloring suppression effect and the quality deterioration effect when heating that phospholipid has, and further enhances the antioxidant activity of δ-tocopherol and α-tocopherol A synergistic effect can be exhibited.
トコフェロール類およびアスコルビン酸パルミテートが添加された、リン脂質を含有してなる加熱調理用食用油脂全量１００質量％中におけるアスコルビン酸パルミテートの含有量が０．２５ｐｐｍ以上であると、加水分解安定性および抗酸化作用の相乗効果がより期待できる。また、上記アスコルビン酸パルミテートの含有量が２００ｐｐｍ以下であると、抗酸化作用の相乗効果のバランスがより良好であり、着色を充分に回避しやすい上、風味の低下や加熱時の臭気発生を充分に抑制しやすい。 When the content of ascorbyl palmitate in the total amount of cooking oil / fat for cooking containing 100% by mass containing phospholipid to which tocopherols and ascorbyl palmitate are added is 0.25 ppm or more, hydrolysis stability and anti-resistance More synergistic effects of oxidation can be expected. Further, when the content of ascorbyl palmitate is 200 ppm or less, the balance of the synergistic effect of the antioxidant action is better, and it is easy to avoid coloring sufficiently, and it is sufficient to reduce flavor and generate odor during heating Easy to suppress.
なお、上記アスコルビン酸パルミテートを添加するにあたり、上記範囲内の含有量を実現するには、上記トコフェロール類の添加量１００質量部に対するアスコルビン酸パルミテートの添加量を０．２〜１５質量部、好ましくは０．２〜１０質量部、さらに好ましくは０．５〜７質量部の量とするのが望ましい。これらアルコルビン酸パルミテートとして、市販の製剤等を用いてもよい。 In addition, in adding the ascorbyl palmitate, in order to achieve the content within the above range, the amount of ascorbyl palmitate added to 100 parts by mass of the tocopherols is 0.2 to 15 parts by mass, preferably The amount is desirably 0.2 to 10 parts by mass, more preferably 0.5 to 7 parts by mass. As these ascorbyl palmitates, commercially available preparations and the like may be used.
本発明に係る加熱調理用食用油脂は、一般の食用油脂と同様、植物の種子又は果実から搾油された粗油を出発原料として用い、順に、必要に応じて、脱ガム工程、脱酸工程、脱色工程を経て、さらに必要に応じて脱ろう工程を介した後、脱臭工程を経た精製により得られるものである。上記脱ガム工程、脱酸工程、および脱ろう工程は、採油される前の油糧原料に応じて変動し得る粗油の性状に応じて適宜選択される。 The cooking oils and fats for cooking according to the present invention, like general cooking oils and fats, use crude oil extracted from plant seeds or fruits as a starting material, in order, if necessary, a degumming step, a deoxidizing step, It passes through a decoloring process, and after passing through a dewaxing process as needed, it is obtained by the refinement | purification which passed through the deodorizing process. The said degumming process, deoxidation process, and dewaxing process are suitably selected according to the property of the crude oil which can be changed according to the oil raw material before oil extraction.
粗油が採油される前の油糧原料としては、特に限定されるものではないが、例えば、アマニ、エゴマ、シソ、カポック、コプラ、ゴマ、コメ糠、サフラワー、シアナット、大豆、茶、トウモロコシ、ナタネ、ニガー、ババス、パーム、パーム核、ヤシ、ヒマワリ、綿実、落花生、ぶどう、小麦、オリーブ、アボガド等が挙げられる。 Oil raw materials before crude oil is collected are not particularly limited. For example, flaxseed, egoma, perilla, kapok, copra, sesame, rice bran, safflower, shea nut, soybeans, tea, corn Rapeseed, niger, babas, palm, palm kernel, palm, sunflower, cotton seed, peanut, grape, wheat, olive, avocado and the like.
かかる加熱調理用食用油脂を得るのに使用できる原料油脂は、特に制限されるものではないが、例えば、サフラワー油、ぶどう油、大豆油、ひまわり油、小麦はい芽油、とうもろこし油、綿実油、ごま油、菜種油、米油、落花生油、フラックス油、エゴマ油、オリーブ油、パーム油、ヤシ油、これら２種以上を混合した調合油、または、これらを分別したパームオレイン、パームステアリン、パームスーパーオレイン、パームミッドフラクション等の食用分別油、これらの水素添加油、エステル交換油等のほか、中鎖脂肪酸トリグリセリドのような直接エステル化反応により製造された食用油、さらに香味原料等を添加した香味食用油等が挙げられ、フライ調理、炒め調理、焼き調理等のように、通常１４０〜２４０℃程度の使用温度におかれる加熱処理に適している。これら原料油脂のなかでも、菜種油または大豆油が好ましく、菜種油がより好ましい。また、かかる品質保持性に加え、特にフライ時における泡立ち発生の低減効果を充分に発揮させる観点から、上記加熱調理用食用油脂は、通常１６０〜２００℃程度の使用温度におかれるフライ調理に適したフライ用油脂であるのが好ましい。 Raw material fats and oils that can be used to obtain such cooking oils for cooking are 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, coconut oil, blended oil of these 2 or more, or palm olein, palm stearin, palm super olein separated from these, In addition to edible fractionated oils such as palm mid-fraction, hydrogenated oils, transesterified oils, etc., edible oils produced by direct esterification reaction such as medium-chain fatty acid triglycerides, and flavored edible oils with added flavor ingredients It is usually used at a working temperature of about 140-240 ° C., such as fry cooking, fried cooking, baking cooking, etc. It is suitable for that heat treatment. Among these raw oils and fats, rapeseed oil or soybean oil is preferable, and rapeseed oil is more preferable. Moreover, in addition to such quality retention, in particular, from the viewpoint of sufficiently exhibiting the effect of reducing the occurrence of foaming during frying, the cooking oil and fat for cooking is suitable for frying cooking usually at a use temperature of about 160 to 200 ° C. It is preferable to use a frying fat.
［加熱調理用食用油脂の製造方法］
本発明の加熱調理用食用油脂の製造方法は、
リン脂質を０．５〜６５ｐｐｍ、好ましくは１〜６０ｐｐｍ、より好ましくは５〜５０ｐｐｍの量で、また、トコフェロール類を５０〜２７００ｐｐｍ、好ましくは１００〜２７００ｐｐｍ、より好ましくは５００〜２７００ｐｐｍ、さらに好ましくは８００〜２７００ｐｐｐ、最も好ましくは８００〜１５００ｐｐｍの量で添加する工程を含み、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上、好ましくは２７〜１００質量％、より好ましくは８０〜１００質量％、さらに好ましくは８５〜９５質量％の量で含有するトコフェロール類であることを特徴とする。
また、本発明の加熱調理用食用油脂の製造方法は、
リン脂質を０．５〜６５ｐｐｍ、好ましくは１〜６０ｐｐｍ、より好ましくは５〜５０ｐｐｍの量で含有する加熱調理用食用油脂中に、トコフェロール類を５０〜２７００ｐｐｍ、好ましくは１００〜２７００ｐｐｍ、より好ましくは５００〜２７００ｐｐｍ、さらに好ましくは８００〜２７００ｐｐｐ、最も好ましくは８００〜１５００ｐｐｍの量で添加する工程を含み、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上、好ましくは２７〜１００質量％、より好ましくは８０〜１００質量％、さらに好ましくは８５〜９５質量％の量で含有することを特徴とするものであってもよい。
[Method for producing cooking oil for cooking]
The method for producing an edible fat for cooking according to the present invention,
Phospholipids in an amount of 0.5-65 ppm, preferably 1-60 ppm, more preferably 5-50 ppm, and tocopherols 50-2700 ppm, preferably 100-2700 ppm, more preferably 500-2700 ppm, even more preferably Adding in an amount of 800-2700ppp, most preferably 800-1500ppm,
The tocopherols contain δ-tocopherol in the tocopherols in an amount of 27% by mass or more, preferably 27 to 100% by mass, more preferably 80 to 100% by mass, and still more preferably 85 to 95% by mass. It is characterized by being.
Moreover, the manufacturing method of the cooking fats and oils for cooking of the present invention,
In cooking oils and fats for cooking containing phospholipid in an amount of 0.5 to 65 ppm, preferably 1 to 60 ppm, more preferably 5 to 50 ppm, tocopherols are 50 to 2700 ppm, preferably 100 to 2700 ppm, more preferably Adding in an amount of 500-2700 ppm, more preferably 800-2700 ppp, most preferably 800-1500 ppm,
The tocopherols contain δ-tocopherol in the tocopherols in an amount of 27% by mass or more, preferably 27 to 100% by mass, more preferably 80 to 100% by mass, and still more preferably 85 to 95% by mass. It may be a feature.
ここで、上記範囲の量のリン脂質を含有した油脂を得るには、脱ガム工程や脱酸工程において使用する水や酸の量を調整した脱ガム油を用いてもよい。他の除去すべき不純物の残存量に及ぼす影響や工程条件選定の煩雑化を回避し得る等の観点から、脱ガム工程で採取される水脱ガム油を脱色、脱臭した精製油を用いることができる。また、脱ガム工程で採取される脱ガム油滓や、脱ガム油滓に分離や精製等の処理を施したもの、または市販のリン脂質製品等を用いて、上記量に対応するリン脂質を添加するのが望ましい。市販のリン脂質製品としては、着色をより回避し得るよう操作された環境下、例えば、酸素濃度の低い環境下で製造されたものを採用するのが好ましい。 Here, in order to obtain fats and oils containing an amount of phospholipid in the above range, degummed oil in which the amount of water or acid used in the degumming step or deoxidation step is adjusted may be used. From the viewpoint of avoiding the influence on the remaining amount of impurities to be removed and the complexity of selecting process conditions, it is necessary to use purified oil that has been decolorized and deodorized from water degumming oil collected in the degumming process. it can. In addition, using a degummed oil cake collected in the degumming step, a product obtained by subjecting the degummed oil cake to separation or purification, or a commercially available phospholipid product, etc., It is desirable to add. As a commercially available phospholipid product, it is preferable to employ a product manufactured in an environment where the coloring can be more avoided, for example, in an environment having a low oxygen concentration.
なお、上述のようにリン脂質を添加する場合、精製工程中のどの段階でこのリン脂質を添加する工程を経るかについては、特に制限されないが、脱ガム工程および脱酸工程を経た後、脱臭工程を経る前であるのが望ましく、脱ガム工程および脱酸工程を経て脱色工程をも経た後、脱臭工程を経る直前であるのがより望ましい。脱臭工程を経る前であれば、リン脂質由来の風味を脱臭工程により改善でき、脱臭効果をそのまま製品化に至るまで持続させやすい上に、精製油自体の風味を損なうおそれもなく、また、リン脂質が本来有する、加熱時での過剰な着色を抑制する作用や加熱処理後における品質劣化を低減する効果を充分に際立たせることが可能となる。 In addition, when adding a phospholipid as mentioned above, it is not particularly limited at which stage in the purification process the phospholipid is added, but after the degumming process and the deoxidation process, the deodorization is performed. Desirably, it is before passing through the process, and more preferably after passing through the degumming process and the deoxidizing process, and then immediately before passing through the deodorizing process. Before the deodorization process, the flavor derived from phospholipids can be improved by the deodorization process, and it is easy to maintain the deodorization effect as it is until commercialization, and there is no risk of impairing the flavor of the refined oil itself. It is possible to sufficiently highlight the action inherent in lipids that suppresses excessive coloring during heating and the effect of reducing quality deterioration after heat treatment.
本発明の製造方法は、上記範囲の量のリン脂質を含有する、或いは添加されてなる油脂に、トコフェノール類を添加する工程を含む。精製工程中のどの段階で上記トコフェロール類を添加する工程を経るかについては、特に制限されないが、上記リン脂質と同様、脱ガム工程および脱酸工程を経た後、脱臭工程を経る前でも可能であるが、脱臭工程の後であるのがより好ましい。リン脂質の添加と同時にトコフェロール類を添加することは、製造工程をより簡略化することが可能であり好ましい。 The production method of the present invention includes a step of adding tocophenols to an oil or fat containing or added to the amount of phospholipid in the above range. The step of adding the tocopherols at the stage of the purification process is not particularly limited, but it can be performed after the degumming process and deoxidation process, and before the deodorization process, as in the case of the phospholipid. However, it is more preferably after the deodorization step. It is preferable to add tocopherols simultaneously with the addition of phospholipid because the production process can be further simplified.
なお、本発明に係る加熱調理用食用油脂は、リン脂質、トコフェロールおよび油脂以外の成分として、例えば、一般的な食用油に用いられる成分（食品添加物など）を添加させることができる。これらの成分としては、例えば、乳化剤、酸化・劣化防止剤、結晶調整剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。乳化剤として、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、ソルビタン脂肪酸エステル、プロピレングルコール脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステルおよび有機酸モノグリセリド等が挙げられる。酸化・劣化防止剤としては、例えば、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類、シリコーン等が挙げられる。結晶調整剤としては、例えば、トリアシルグリセロール、ジアシルグルセロール、ワックス類、ステロールエステル類等が挙げられる。また、香辛料や着色成分等も添加することができる。香辛料としては、例えば、カプサイシン、アネトール、オイゲノール、シネオール、ジンゲロン等が挙げられる。着色成分としては、例えば、カロテン、アスタキサンチン等が挙げられる。 In addition, the components (food additive etc.) used for general edible oil can be added to the edible fat for cooking according to this invention as components other than phospholipid, tocopherol, 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 preventing agent include flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fuxic 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.
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
［実施例１−１〜実施例５−１］
原料油脂として菜種サラダ油（精製菜種油：日清オイリオグループ（株）製、酸価＝０．０４、色度＝１．４、ＴＰＭ値７．０、リン脂質含有量０ｐｐｍ、トコフェロール類含有量４４０ｐｐｍ、アスコルビン酸パルミテート含有量０ｐｐｍ）を用い、表１−１に示す量で含有されるようにリン脂質を添加した後、表１−１に従ってトコフェロール製剤を添加し、加熱調理用食用油脂を得た。得られた加熱調理用食用油脂を用い、下記に従って各評価を行った。結果を表１−１に示す。
[Example 1-1 to Example 5-1]
Rapeseed salad oil as a raw oil (refined rapeseed oil: manufactured by Nisshin Oilio Group, acid value = 0.04, chromaticity = 1.4, TPM value 7.0, phospholipid content 0 ppm, tocopherol content 440 ppm, Using ascorbic acid palmitate content 0 ppm), phospholipid was added so as to be contained in the amount shown in Table 1-1, and then the tocopherol preparation was added according to Table 1-1 to obtain cooking oil for cooking. Each evaluation was performed according to the following using the obtained cooking oil for cooking. The results are shown in Table 1-1.
［比較例１−１］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、リン脂質およびトコフェロール製剤を一切添加せず、上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表１−１に示す。
[Comparative Example 1-1]
The same rapeseed salad oil as in Example 1-1 was used as a raw oil and fat, and edible fats and oils for cooking were obtained in the same manner as above without adding any phospholipid and tocopherol preparation, and each evaluation was performed. The results are shown in Table 1-1.
［比較例２−１］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、表１−１に示す量で含有されるようにリン脂質を添加した後、トコフェロール製剤を添加せず、上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表１−１に示す。
[Comparative Example 2-1]
The same rapeseed salad oil as in Example 1-1 was used as the raw oil and fat, and after adding phospholipid so as to be contained in the amount shown in Table 1-1, the tocopherol preparation was not added, and heating cooking was performed in the same manner as described above. Edible oils and fats were obtained and each evaluation was performed. The results are shown in Table 1-1.
［比較例３−１〜比較例４−１］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、表１−１に示す量で含有されるようにリン脂質を添加した後、表１−１に従ってトコフェロール製剤を添加し、上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表１−１に示す。
[Comparative Example 3-1 to Comparative Example 4-1]
The same rapeseed salad oil as in Example 1-1 was used as the raw oil and fat, and after adding phospholipid so as to be contained in the amount shown in Table 1-1, the tocopherol preparation was added according to Table 1-1, and the same as above. Then, cooking oils and fats for cooking were obtained, and each evaluation was performed. The results are shown in Table 1-1.
［実施例２−２〜実施例４−２、比較例１−２〜比較例２−２］
原料油脂として大豆油（大豆サラダ油：日清オイリオグループ（株）製、酸価＝０．０５、色度＝１．４、ＴＰＭ値７．５、リン脂質含有量０ｐｐｍ、トコフェロール類含有量１０５０ｐｐｍ、アスコルビン酸パルミテート含有量０ｐｐｍ）を用い、実施例２−１〜実施例４−１および比較例１−１〜比較例２−１に準じ、表１−２に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表１−２に示す。
[Example 2-2 to Example 4-2, Comparative Example 1-2 to Comparative Example 2-2]
Soybean oil (soybean salad oil: Nissin Oilio Group Co., Ltd., acid value = 0.05, chromaticity = 1.4, TPM value 7.5, phospholipid content 0 ppm, tocopherol content 1050 ppm Ascorbic acid palmitate content 0 ppm), and according to Example 2-1 to Example 4-1 and Comparative Example 1-1 to Comparative Example 2-1, according to Table 1-2, and cooking food for cooking in the same manner as above Oils and fats were obtained and each evaluation was performed. The results are shown in Table 1-2.
［実施例２−３〜実施例４−３、比較例１−３〜比較例２−３］
原料油脂としてパームスーパーオレイン（日清オイリオグループ（株）製、ヨウ素価＝６０、酸価＝０．０５、色度＝３．７、ＴＰＭ値８．５、リン脂質含有量０ｐｐｍ、トコフェロール類含有量５５０ｐｐｍ、アスコルビン酸パルミテート含有量０ｐｐｍ）を用い、実施例２−１〜実施例４−１および比較例１−１〜比較例２−１に準じ、表１−３に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表１−３に示す。
[Example 2-3 to Example 4-3, Comparative Example 1-3 to Comparative Example 2-3]
Palm super olein (manufactured by Nisshin Oilio Group, as raw material fat), iodine value = 60, acid value = 0.05, chromaticity = 3.7, TPM value 8.5, phospholipid content 0 ppm, tocopherols contained 550 ppm, ascorbyl palmitate content 0 ppm) and heated in the same manner as described above in accordance with Table 1-3 according to Example 2-1 to Example 4-1 and Comparative Example 1-1 to Comparative Example 2-1. Cooking oils and fats were obtained and each evaluation was performed. The results are shown in Table 1-3.
［実施例６〜９、比較例５〜７］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、トコフェロール製剤の種類および添加量をかえ、表２に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表２に示す。
[Examples 6 to 9, Comparative Examples 5 to 7]
The same rapeseed salad oil as in Example 1-1 was used as the raw oil and fat, the type and amount of the tocopherol preparation were changed, and cooking oils and fats for cooking were obtained in the same manner as described above according to Table 2, and each evaluation was performed. The results are shown in Table 2.
［実施例１０−１〜実施例１３−１、比較例８−１〜比較例９−１］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、トコフェロール製剤の添加量をかえ、表３−１に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表３−１に示す。
[Example 10-1 to Example 13-1, Comparative Example 8-1 to Comparative Example 9-1]
The same rapeseed salad oil as in Example 1-1 was used as the raw oil and fat, the amount of tocopherol preparation added was changed, and cooking oils and fats for cooking were obtained in the same manner as described above according to Table 3-1, and each evaluation was performed. The results are shown in Table 3-1.
［実施例１１−２〜実施例１３−２］
原料油脂として実施例２−２と同じ大豆油を用い、トコフェロール製剤の添加量をかえ、実施例１１−１〜実施例１３−１に準じ、表３−２に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表３−２に示す。
[Example 11-2 to Example 13-2]
The same soybean oil as in Example 2-2 was used as the raw oil and fat, and the addition amount of the tocopherol preparation was changed. In accordance with Example 11-1 to Example 13-1, the same as above according to Table 3-2, for cooking by heating Edible oils and fats were obtained and each evaluation was performed. The results are shown in Table 3-2.
［実施例１１−３〜実施例１２−３］
原料油脂として実施例２−３と同じパームスーパーオレインを用い、トコフェロール製剤の添加量をかえ、実施例１１−１〜実施例１２−１に準じ、表３−３に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表３−３に示す。
[Example 11-3 to Example 12-3]
The same palm super olein as in Example 2-3 was used as the raw oil and fat, and the addition amount of the tocopherol preparation was changed, and cooked in the same manner as described above according to Table 3-3 according to Example 11-1 to Example 12-1. Edible fats and oils were obtained and each evaluation was performed. The results are shown in Table 3-3.
［実施例１４−１〜実施例１９−１、比較例１０−１］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、表４−１に示す量で含有されるようにリン脂質を添加した後、表４−１に従ってトコフェロール製剤およびアスコルビン酸パルミテートを添加し、加熱調理用食用油脂を得た。得られた加熱調理用食用油脂を用い、上記と同様に各評価を行った。結果を表４−１に示す。
[Example 14-1 to Example 19-1, Comparative Example 10-1]
Using the same rapeseed salad oil as in Example 1-1 as the raw oil and fat, adding the phospholipid so as to be contained in the amount shown in Table 4-1, then adding the tocopherol preparation and ascorbyl palmitate according to Table 4-1, An edible fat for cooking was obtained. Each evaluation was performed similarly to the above using the obtained cooking oil for cooking. The results are shown in Table 4-1.
［実施例１５−２〜実施例１７−２］
原料油脂として実施例２−２と同じ大豆油を用い、実施例１５−１〜実施例１７−１に準じ、表４−２に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表４−２に示す。
[Example 15-2 to Example 17-2]
Using the same soybean oil as Example 2-2 as the raw oil and fat, cooking oil and fat for cooking by heating were obtained in the same manner as described above according to Table 4-2 according to Example 15-1 to Example 17-1, and each evaluation Went. The results are shown in Table 4-2.
［実施例１５−３〜実施例１７−３］
原料油脂として実施例２−３と同じパームスーパーオレインを用い、実施例１５−１〜実施例１７−１に準じ、表４−３に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表４−３に示す。
[Example 15-3 to Example 17-3]
Using the same palm super olein as Example 2-3 as raw material fat, according to Table 15-3 according to Example 15-1 to Example 17-1, the cooking oil and fat for heating cooking were obtained similarly to the above, and each Evaluation was performed. The results are shown in Table 4-3.
［実施例２０−１〜実施例２４−１、比較例１１−１〜比較例１２−１］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、表５−１に示す量で含有されるようにリン脂質を添加した後、表５−１に従ってトコフェロール製剤およびアスコルビン酸パルミテートを添加し、加熱調理用食用油脂を得た。得られた加熱調理用食用油脂を用い、上記と同様に各評価を行った。結果を表５−１に示す。
[Example 20-1 to Example 24-1 and Comparative Example 11-1 to Comparative Example 12-1]
Using the same rapeseed salad oil as Example 1-1 as the raw oil and fat, adding phospholipids so as to be contained in the amounts shown in Table 5-1, then adding the tocopherol preparation and ascorbyl palmitate according to Table 5-1, An edible fat for cooking was obtained. Each evaluation was performed similarly to the above using the obtained cooking oil for cooking. The results are shown in Table 5-1.
［実施例２１−２〜実施例２４−２］
原料油脂として実施例２−２と同じ大豆油を用い、実施例２１−１〜実施例２４−１に準じ、表５−２に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表５−２に示す。
[Example 21-2 to Example 24-2]
Using the same soybean oil as Example 2-2 as the raw oil and fat, cooking oil and fat for cooking by heating were obtained in the same manner as described above according to Table 5-2 according to Example 21-1 to Example 24-1, and each evaluation Went. The results are shown in Table 5-2.
［実施例２１−３〜実施例２４−３］
原料油脂として実施例２−３と同じパームスーパーオレインを用い、実施例２１−１〜実施例２４−１に準じ、表５−３に従って上記と同様にして加熱調理用食用油脂を得て、各評価を行った。結果を表５−３に示す。
[Example 21-3 to Example 24-3]
Using the same palm super olein as Example 2-3 as raw material fats and oils and cooking oils and fats for cooking by heating according to Table 5-3 according to Example 21-1 to Example 24-1, Evaluation was performed. The results are shown in Table 5-3.
［実施例２５〜２９］
原料油脂として実施例１−１と同じ菜種サラダ油を用い、表６に示す量で含有されるようにリン脂質を添加した後、表６に従ってトコフェロール製剤およびアスコルビン酸パルミテートを添加し、加熱調理用食用油脂を得た。得られた加熱調理用食用油脂を用い、上記と同様に各評価を行った。結果を表６に示す。
[Examples 25 to 29]
The same rapeseed salad oil as in Example 1-1 was used as the raw oil and fat, and after adding phospholipid so as to be contained in the amount shown in Table 6, the tocopherol preparation and ascorbyl palmitate were added according to Table 6, and cooking for cooking An oil was obtained. Each evaluation was performed similarly to the above using the obtained cooking oil for cooking. The results are shown in Table 6.
なお、上記実施例１−１〜実施例２９および比較例１−１〜比較例１２−１における各評価項目については、以下の基準および方法に従った。 In addition, about each evaluation item in the said Example 1-1-Example 29 and Comparative Example 1-1-Comparative Example 12-1, the following references | standards and methods were followed.
［水噴霧試験］
加熱用ステンレスビーカーに得られた加熱調理用食用油脂５００ｇを入れ、マグネティックスターラーによって攪拌しながら１８０℃に加熱した後、油脂の表面に６０ｍＬ／ｈの速度で水を噴霧した。これを１日７時間継続して行い、同じ作業を３日間繰り返した（噴霧時間＝計２１時間）。かかる水噴霧試験後の加熱調理用食用油脂について、下記に示す酸価、色度およびＴＰＭ値を評価した。
[Water spray test]
500 g of cooking oil / fat obtained by heating in a heating stainless beaker was added and heated to 180 ° C. while stirring with a magnetic stirrer, and then water was sprayed onto the surface of the oil / fat at a rate of 60 mL / h. This was continued for 7 hours a day, and the same operation was repeated for 3 days (spray time = total 21 hours). The cooking oil and fat for cooking after the water spray test was evaluated for the following acid value, chromaticity and TPM value.
《酸価》
基準油脂分析試験法（２．３．１−１９９６ 酸価）に従って測定した。数値が大きいほど、加水分解が進んでおり好ましくない。
<Acid value>
It was measured according to the standard oil analysis method (2.3.1-1996 acid value). A larger numerical value is not preferable because hydrolysis progresses.
《色度》
ロビボンド比色計（ロビボンド比色計Ｅ型計測器、ティントメーター社製）により、１／２インチセルを使用して測定し、Ｙ＋１０Ｒとして指数化した値を色度として評価した（Ｙ：黄色、Ｒ：赤）。数値が大きいほど、着色しており好ましくない。
《Chromaticity》
Using a Lobibond colorimeter (Lobibond colorimeter E-type measuring instrument, manufactured by Tintometer Co., Ltd.), the value measured using a 1/2 inch cell and indexed as Y + 10R was evaluated as chromaticity (Y: yellow, R :Red). The larger the numerical value, the more unfavorable it is colored.
《ＴＰＭ値》
デジタル食用油テスター（ｔｅｓｔｏ２６５、株式会社テストー製）を用い、極性化合物量の値（ＴＰＭ値）を測定した。数値が大きいほど、極性化合物量が多く好ましくない。
<< TPM value >>
Using a digital edible oil tester (testo 265, 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.
［保存試験］
製造直後の加熱調理用食用油脂４００ｇを５００ｍＬ缶に入れて蓋をして密閉した。該缶を６０℃の暗所に６週間保存し、かかる保存後の加熱調理用食用油脂について、下記に示す風味評価および加熱臭評価を行った。
[Preservation test]
Immediately after production, 400 g of cooking oil and fat for cooking were placed in a 500 mL can and sealed with a lid. The can was stored in a dark place at 60 ° C. for 6 weeks, and the edible oil and fat for cooking after the storage was subjected to the following flavor evaluation and heating odor evaluation.
《風味評価》
油脂の一部（常温）を抽出して口に含み、パネラー１０名によって風味を下記の４段階で評価し、各評価の平均を求めた。
◎：無味無臭で風味が極めて良好である
○：若干のニオイ等があるが良好である
△：ニオイがあるが賞味可能である（菜種由来とは異なる異質な風味有り）
×：風味が悪く食用として好ましくない
<< Flavor Evaluation >>
A part of the oil (normal temperature) was extracted and contained in the mouth, and the flavor was evaluated by the following 10 stages 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 is odor but can be tasted (there is a different flavor from rapeseed)
×: Unfavorable flavor and edible
《加熱臭評価》
加熱調理用食用油脂４０ｇを１００ｍｌビーカー中に取り、１８０℃に加熱した際の臭気について、パネラー１０名によって下記の３段階で評価し、各評価の平均を求めた。
Ａ：原料特有の臭いはあるが、戻り臭を感じない
Ｂ：原料特有の臭いのほか、戻り臭も感じる
Ｃ：戻り臭を強く感じる（菜種由来とは異なる異質な匂い有り）
<Evaluation of heated odor>
40 g of cooking oil / fat for cooking was taken in a 100 ml beaker, and the odor when heated to 180 ° C. was evaluated by the 10 panelists in the following three stages, and the average of each evaluation was obtained.
A: There is a odor peculiar to the raw material, but there is no return odor B: In addition to the odor peculiar to the raw material, I also feel a return odor C: I strongly feel the return odor (There is a different odor different from rapeseed origin)
※１：加熱調理用食用油脂（添加されたトコフェロール製剤を含む）中における添加されたトコフェロール製剤の量
※２：加熱調理用食用油脂（添加されたトコフェロール製剤を含む）中における添加されたトコフェロール類の量
※３：トコフェロール製剤に含まれるトコフェロール類中の、α−トコフェロール含有量
※４：トコフェロール製剤に含まれるトコフェロール類中の、δ−トコフェロール含有量
※５：イーミックスＤ（トコフェロール類含有量：９７質量％）、エーザイ（株）製
※６：理研Ｅ−オイルスーパー６０（トコフェロール類含有量：６０質量％）、理研ビタミン（株）製
※７：理研Ｅオイル６００（トコフェロール類含有量：６０質量％）、理研ビタミン（株）製
※８：トコフェロール８０（トコフェロール類含有量：８０質量％）、日清オイリオグループ（株）製
※９：トコフェロール５５（トコフェロール類含有量：５０質量％）、日清オイリオグループ（株）製
※１０：トコフェロール９８Ｍ（トコフェロール類含有量：９０質量％）、日清オイリオグループ（株）製
※１１：Ｌ−アルコルビン酸パルミテート、三菱化学フーズ（株）製
※１２：添加されたトコフェロール製剤およびアルコルビン酸パルミテートを含む。
* 1: Amount of tocopherol formulation added in cooking oils and fats for cooking (including added tocopherol formulations) * 2: Tocopherols added in cooking oils and fats for cooking (including added tocopherol formulations) * 3: α-tocopherol content in tocopherols contained in tocopherol preparation * 4: δ-tocopherol content in tocopherols contained in tocopherol preparation * 5: Emix D (tocopherol content: 97 mass%), manufactured by Eisai Co., Ltd. * 6: Riken E-Oil Super 60 (tocopherol content: 60 mass%), manufactured by Riken Vitamin Co., Ltd. * 7: RIKEN E Oil 600 (tocopherol content: 60) Mass%), manufactured by Riken Vitamin Co., Ltd. * 8: Tocopherol 80 (including tocopherols) * 9: Tocopherol 55 (Tocopherol content: 50 mass%), Nisshin Oilio Group Co., Ltd. * 10: Tocopherol 98M (Tocopherol content: 90 mass%), manufactured by Nisshin Oillio Group Co., Ltd. * 11: L-alcorbic acid palmitate, manufactured by Mitsubishi Chemical Foods Co., Ltd. * 12: Contains added tocopherol preparation and alcorbic acid palmitate.
表１−１の結果より、リン脂質およびトコフェロール製剤を一切添加しない比較例１−１、およびリン脂質は含有するがトコフェロール製剤を添加しない比較例２−１に比して、実施例１−１〜実施例５−１は保存後における品質（風味、加熱臭）を良好に保持しつつ、加熱調理を想定した水噴霧試験評価時の劣化耐性（加水分解抑制、着色抑制、極性化合物の増加抑制）に優れることがわかる。また、比較例３−１〜比較例４−１と比すれば、含有されるリン脂質は０．５〜６５ｐｐｍの量でなければこれらの効果が充分に発揮されないことも明らかである。 From the result of Table 1-1, Example 1-1 compared with Comparative Example 1-1 which does not add a phospholipid and a tocopherol formulation at all, and Comparative Example 2-1 which contains a phospholipid but does not add a tocopherol formulation. -Example 5-1 maintains the quality (flavor, heated odor) after storage well, and is resistant to deterioration (hydrolysis suppression, coloring suppression, increase suppression of polar compounds) at the time of water spray test evaluation assuming cooking. ). In addition, it is clear that these effects are not sufficiently exhibited unless the amount of phospholipid contained is 0.5 to 65 ppm as compared with Comparative Example 3-1 to Comparative Example 4-1.
このことは、表１−２〜表１−３における実施例２−２〜実施例４−２および実施例２−３〜実施例４−３について、各々比較例１−２〜比較例２−２および比較例１−３〜比較例２−３と比した場合にも同様のことがいえる。なお、原料油脂に菜種油を用いた実施例１−１〜実施例５−１、および大豆油を用いた実施例２−２〜実施例４−２は、パームスーパーオレインを用いた実施例２−３〜実施例４−３よりも、総じて良好な結果を示すことがわかり、特に菜種油を用いた場合は好適であることがわかる。また、表３−１の実施例１０−１〜実施例１３−１、表３−２の実施例１１−２〜１３−２、および表３−３の実施例１１−３〜実施例１２−３を比較した場合にも、原料油脂として菜種油・大豆油が好適であり、特に菜種油が好適であることがわかる。 This corresponds to Comparative Example 1-2 to Comparative Example 2- for Example 2-2 to Example 4-2 and Example 2-3 to Example 4-3 in Table 1-2 to Table 1-3, respectively. The same can be said when compared with 2 and Comparative Examples 1-3 to 2-3. In addition, Example 1-1 to Example 5-1 using rapeseed oil as the raw material fat and oil, and Example 2-2 to Example 4-2 using soybean oil are Example 2 using palm super olein. 3 It can be seen that the results are generally better than those of Example 4-3, and particularly when rapeseed oil is used. Also, Example 10-1 to Example 13-1 in Table 3-1, Examples 11-2 to 13-2 in Table 3-2, and Examples 11-3 to 12 in Table 3-3. Also when comparing No. 3, rapeseed oil and soybean oil are preferable as the raw oil and fat, and rapeseed oil is particularly preferable.
さらに、表２の結果により、上記実施例に加え、実施例６〜９と比較例５〜７とを比すれば、トコフェロール類中に含まれるδ−トコフェロールは２７質量％以上であることを要する点も明らかである。そして、表３−１の比較例８−１〜比較例９−１により、トコフェロール類の添加量は５０〜２７００ｐｐｍの範囲でなければ、加熱調理を想定した水噴霧試験評価時の劣化耐性が低下するばかりでなく、加熱臭の発生や風味悪化を招くおそれがあることがわかる。 Furthermore, according to the results in Table 2, in addition to the above examples, if Examples 6 to 9 and Comparative Examples 5 to 7 are compared, δ-tocopherol contained in the tocopherols needs to be 27% by mass or more. The point is also clear. And according to Comparative Example 8-1 to Comparative Example 9-1 in Table 3-1, if the amount of tocopherols is not in the range of 50 to 2700 ppm, the deterioration resistance during water spray test evaluation assuming cooking is reduced. It can be seen that there is a risk of generating a heated odor and worsening the flavor.
表４−１〜表６の結果より、アルコルビン酸パルミテートを添加する場合においても、トコフェロール類が上記特定の添加量である実施例１４−１〜実施例２９は、比較例１０−１または比較例１１−１〜比較例１２−１と比して、保存後における品質を良好に保持しつつ、加熱調理を想定した水噴霧試験評価時の劣化耐性に優れることがわかる。なお、ここでも、原料油脂に菜種油を用いた表４−１の実施例１４−１〜実施例１９−１は、その他の原料油脂を用いた表４−２の実施例１５−２〜実施例１７−２、および表４−３の実施例１５−３〜実施例１７−３よりも、総じて良好な結果を示すことがわかり、表４−２の実施例１５−２〜実施例１７−２は、表４−３の実施例１５−３〜実施例１７−３よりも総じて良好な結果を示している。表５−１の実施例２０−１〜実施例２４−１、表５−２の実施例２１−２〜実施例２４−２、および表５−３の実施例２１−３〜実施例２４−３を比較した場合にも、原料油脂として菜種油・大豆油が好適であることがわかり、特に菜種油が好適であることがわかる。 From the results of Tables 4-1 to 6, even when adding ascorbyl palmitate, Example 14-1 to Example 29 in which tocopherols are the above-mentioned specific addition amount are Comparative Example 10-1 or Comparative Example. Compared with 11-1 to Comparative Example 12-1, it is understood that the deterioration resistance at the time of water spray test evaluation assuming heating cooking is excellent while maintaining good quality after storage. Here again, Example 14-1 to Example 19-1 in Table 4-1 in which rapeseed oil was used as the raw material oil and fat were the same as Example 15-2 to Example in Table 4-2 in which other raw material oils and fats were used. It can be seen that the results are generally better than those of Examples 15-3 and 17-3 in Table 4-2, and Examples 15-2 to 17-2 in Table 4-2. Shows generally better results than Example 15-3 to Example 17-3 in Table 4-3. Example 20-1 to Example 24-1 in Table 5-1, Example 21-2 to Example 24-2 in Table 5-2, and Example 21-3 to Example 24- in Table 5-3 3 also shows that rapeseed oil and soybean oil are suitable as the raw oil and fat, and rapeseed oil is particularly suitable.
［実施例３０］
原料油脂として菜種脱色油（常法により脱ガム工程から脱色工程まで経て、脱臭工程を経る前の菜種脱色油：リン脂質含有量０ｐｐｍ、日清オイリオグループ（株）社製）を用い、リン脂質添加後の原料油脂全量１００質量％中における、添加されたリン脂質量が表７に示す量となるように、リン脂質製剤を添加した。
[Example 30]
Using rapeseed decolorizing oil (from degumming process to decoloring process by conventional method, rapeseed decoloring oil before deodorization process: phospholipid content 0ppm, Nisshin Oilio Group Co., Ltd.) The phospholipid preparation was added so that the amount of phospholipid added in the total amount of raw material fat after addition of 100% by mass would be the amount shown in Table 7.
次いで、常法に従って脱臭工程（２４０〜２５０℃、９０分、減圧、吹込み水蒸気量対油２％）を経て、上記原料油脂から加熱調理用食用油脂を得た。得られた加熱調理用食用油脂を用い、精製直後の油脂として、下記に従って酸価、色度、ＴＰＭ値、加熱臭および風味評価を行った。結果を表７に示す。 Subsequently, the cooking oil and fat for heating cooking were obtained from the said raw material fats and oils through the deodorizing process (240-250 degreeC, 90 minutes, pressure_reduction | reduced_pressure, amount of blowing water vapor | steam 2% of oil) according to a conventional method. Using the resulting cooking oil for cooking, the acid value, chromaticity, TPM value, heating odor, and flavor were evaluated as fats and oils immediately after purification. The results are shown in Table 7.
また、得られた精製油脂３００ｇを２Ｌステンレスジョッキに入れ、油浴中にて１８０℃で６０時間加熱し、かかる加熱処理後の油脂について、下記に従って酸価、色度、ＴＰＭ値について評価した。結果を表７に示す。 Moreover, 300 g of the obtained refined fats and oils were 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 oils and fats after the heat treatment were evaluated according to the following. The results are shown in Table 7.
［実施例３１］
実施例３０で用いた菜種脱色油（日清オイリオグループ（株）社製）を常法に従って脱臭処理（２４０〜２５０℃、９０分、減圧、吹込み水蒸気量対油２％）し、リン脂質添加後の原料油脂全量１００質量％中における、添加されたリン脂質量が表７に示す量となるように、リン脂質製剤を添加した。
次いで、実施例３０と同様にして、精製直後の油脂および加熱処理後の油脂について各評価を行った。結果を表７に示す。
[Example 31]
The rapeseed decolorizing oil (Nisshin Oilio Group Co., Ltd.) used in Example 30 was deodorized according to a conventional method (240 to 250 ° C., 90 minutes, reduced pressure, amount of steam blown into oil 2%), and phospholipids The phospholipid preparation was added so that the amount of phospholipid added in the total amount of raw material fat after addition of 100% by mass would be the amount shown in Table 7.
Next, in the same manner as in Example 30, each evaluation was performed on the oil and fat immediately after purification and the oil and fat after the heat treatment. The results are shown in Table 7.
なお、上記実施例３０〜３１における各評価項目については、以下の基準および方法に従った。 In addition, about each evaluation item in the said Examples 30-31, the following criteria and methods were followed.
《酸価》
上記実施例１−１〜実施例２９および比較例１−１〜比較例１２−１と同様にして測定した。
<Acid value>
Measurements were made in the same manner as in Examples 1-1 to 29 and Comparative Examples 1-1 to 12-1.
《色度（Ｉ）〜（ＩＩ）》
ロビボンド比色計（ロビボンド比色計Ｅ型計測器、ティントメーター社製）により、製造直後の油脂については５＋１／４インチセルを使用して色度（Ｉ）を測定し、加熱処理後の油脂については１／２インチセルを使用して測定し、Ｙ＋１０Ｒとして指数化した値を色度（ＩＩ）として評価した（Ｙ：黄色、Ｒ：赤）。
<< Chromaticity (I) to (II) >>
For oils and fats immediately after production, the chrominance (I) is measured using a 5 + 1/4 inch cell for the oils and fats immediately after manufacture by using a Robibond colorimeter (Robybond colorimeter E-type measuring instrument, manufactured by Tintometer). Was measured using a 1/2 inch cell, and the value indexed as Y + 10R was evaluated as chromaticity (II) (Y: yellow, R: red).
《ＴＰＭ値》
上記実施例１−１〜実施例２９および比較例１−１〜比較例１２−１と同様にして測定した。
<< TPM value >>
Measurements were made in the same manner as in Examples 1-1 to 29 and Comparative Examples 1-1 to 12-1.
《風味評価》
製造直後（未加熱処理）の油脂の一部（２５℃）を抽出して口に含み、パネラー１０名によって実施例１〜２９および比較例１〜１２と同様にして評価した。
<< Flavor Evaluation >>
A part (25 ° C.) of the oil and fat immediately after production (unheated treatment) was extracted and included in the mouth, and evaluated in the same manner as in Examples 1 to 29 and Comparative Examples 1 to 12 by 10 panelists.
《加熱臭評価》
製造直後（未加熱処理）の油脂４０ｇを１００ｍｌビーカー中に取り、１８０℃に加熱した際の臭気について、実施例１〜２９および比較例１〜１２と同様にして評価した。
<Evaluation of heated odor>
40 g of fats and oils immediately after production (unheated treatment) were taken in a 100 ml beaker, and the odor when heated to 180 ° C. was evaluated in the same manner as in Examples 1 to 29 and Comparative Examples 1 to 12.
※１〜５、※１２については表１−１〜表６と同義である。
※１３：日清レシチンＤＸ（日清オイリオグループ（株）製、リン脂質含有量：６３質量％）
※１４：脱臭工程を経る前に添加したリン脂質含有物の、リン脂質含有物添加後における原料油脂全量中における添加量。
※１５：脱臭工程を経た後に添加したリン脂質含有物の、リン脂質含有物添加後における原料油脂全量中における添加量。
※１６：リン脂質を添加する前に含まれていたリン脂質および添加されたリン脂質の双方を含む。
※１７：リン脂質を添加する前に含まれていたリン脂質および添加されたリン脂質の双方、および添加されたトコフェロール製剤を含む加熱調理用食用油脂中におけるリン脂質総含有量。
* 1 to 5 and * 12 are synonymous with Tables 1-1 to 6.
* 13: Nisshin Lecithin DX (Nisshin Oilio Group, phospholipid content: 63% by mass)
* 14: The amount of phospholipid-containing material added before going through the deodorization step in the total amount of raw material fat after addition of the phospholipid-containing material.
* 15: The amount of phospholipid-containing material added after the deodorization step in the total amount of raw material fat after addition of the phospholipid-containing material.
* 16: Includes both phospholipids and phospholipids added prior to the addition of phospholipids.
* 17: Total content of phospholipids in cooking oils and fats for cooking including both phospholipids and phospholipids added prior to the addition of phospholipids, and added tocopherol preparations.
表７の結果より、脱臭工程を経る前の原料油脂にリン脂質を添加して加熱調理用食用油脂を得た実施例３０は、脱臭後の原料油脂にリン脂質を添加して加熱調理用食用油脂を得た実施例３１よりも、精製直後の品質がより高く、より良好な風味を呈するとともに加熱臭の低減効果にも優れることがわかる。 From the result of Table 7, Example 30 which obtained edible fat for cooking by adding phospholipid to the raw material fat before passing through the deodorizing step is edible for cooking by adding phospholipid to the raw fat and oil after deodorization. It turns out that the quality immediately after refinement is higher than Example 31 which obtained fats and oils, and it is more excellent in the reduction effect of a heating odor while exhibiting a more favorable flavor.
Claims (6)
前記フライ用油脂が、リン脂質を１〜５０ｐｐｍの量で含有し、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有することを特徴とするフライ用油脂。 It is a fat and oil for frying in which tocopherols are added in an amount of 500 to 2500 ppm,
The frying fat contains phospholipid in an amount of 1 to 50 ppm,
The frying fat according to claim 1, wherein the tocopherols contain δ-tocopherol in an amount of 27% by mass or more in the tocopherols.
前記フライ用油脂が、リン脂質を１０ｐｐｍの量で含有し、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有することを特徴とするフライ用油脂。 A frying fat to which tocopherols are added in an amount of 100 ppm,
The frying fat contains phospholipid in an amount of 10 ppm,
The frying fat according to claim 1, wherein the tocopherols contain δ-tocopherol in an amount of 27% by mass or more in the tocopherols.
フライ用油脂中に、リン脂質を１〜５０ｐｐｍ、トコフェロール類を５００〜２５００ｐｐｍの量で添加するか、またはリン脂質を１０ｐｐｍ、トコフェロール類を１００ｐｐｍの量で添加する工程を含み、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有するトコフェロール類であることを特徴とするフライ用油脂の製造方法。 It is a manufacturing method of the fats and oils for frying in any one of Claims 1-4,
Adding the phospholipid in the amount of 1 to 50 ppm and the tocopherols in the amount of 500 to 2500 ppm or adding the phospholipid in the amount of 10 ppm and the tocopherols in the amount of 100 ppm to the oil for frying,
The said tocopherol is tocopherol which contains (delta) -tocopherol in the quantity of 27 mass% or more in tocopherol, The manufacturing method of the fats and oils for frying characterized by the above-mentioned.
リン脂質を１〜５０ｐｐｍの量で含有するフライ用油脂中に、トコフェロール類を５００〜２５００ｐｐｍの量で添加する工程か、またはリン脂質を１０ｐｐｍの量で含有するフライ用油脂中に、トコフェロール類を１００ｐｐｍの量で添加する工程を含み、
前記トコフェロール類が、トコフェロール類中にδ−トコフェロールを２７質量％以上の量で含有するトコフェロール類であることを特徴とするフライ用油脂の製造方法。 It is a manufacturing method of the fats and oils for frying in any one of Claims 1-4,
Adding tocopherols in an amount of 500 to 2500 ppm in an oil for frying containing phospholipid in an amount of 1 to 50 ppm, or tocopherol in an oil for frying containing an amount of phospholipid in an amount of 10 ppm Adding a step in an amount of 100 ppm,
The said tocopherol is tocopherol which contains (delta) -tocopherol in the quantity of 27 mass% or more in tocopherol, The manufacturing method of the fats and oils for frying characterized by the above-mentioned.
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| CN102461677B (en) * | 2010-11-19 | 2014-06-18 | 嘉里特种油脂（上海）有限公司 | Composite improving stability of long-chained polyunsaturated fatty acid and application thereof |
| JP2012139175A (en) * | 2010-12-29 | 2012-07-26 | Riken Vitamin Co Ltd | Fat-and-oil composition for frying |
| JP5209148B1 (en) * | 2011-08-29 | 2013-06-12 | 株式会社Ｊ−オイルミルズ | Oil and fat composition and method for producing the same |
| CN103583710A (en) * | 2012-08-17 | 2014-02-19 | 李文庆 | Edible oil accessory material beneficial for health |
| CN105188389B (en) * | 2013-05-03 | 2019-10-18 | 雀巢产品有限公司 | Rattan green pepper seasons fluid composition |
| JP6572046B2 (en) * | 2015-08-03 | 2019-09-04 | 日清オイリオグループ株式会社 | Edible oil and fat composition, method for producing the same, and method for producing cooked food |
| JP6758754B2 (en) * | 2016-04-19 | 2020-09-23 | 日清オイリオグループ株式会社 | Edible fat composition |
| JP6746212B2 (en) * | 2016-09-21 | 2020-08-26 | 日清オイリオグループ株式会社 | Method for producing oil and fat composition for heating cooking, method for suppressing deterioration of oil and fat for heating cooking by heating, oil and fat composition for heating cooking, and oil and fat composition containing high tocopherol |
| CN106578136A (en) * | 2016-11-11 | 2017-04-26 | 南海油脂工业(赤湾)有限公司 | Frying resistant edible vegetable oil and preparation and application thereof |
| JP7144179B2 (en) * | 2017-09-15 | 2022-09-29 | 日清オイリオグループ株式会社 | Oil and fat composition and method for producing the same |
| TWI766142B (en) * | 2018-01-31 | 2022-06-01 | 日商Ｊ 制油股份有限公司 | Method for stabilizing fry cooking oil or fat composition |
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