JP6125819B2 - Edible oils and fats - Google Patents

Description

  The present invention relates to edible oils and fats, particularly edible oils and fats suitable for cooking.

The main use of edible fats and oils is cooking such as fried foods and fried foods, and suppression of odor generated during cooking has been demanded in terms of improving the working environment regardless of household use. In addition, consumers tend to prefer a light flavor, and edible fats and oils used for cooking are more refined by improving the refining process. Further, in recent years, high oleic acid vegetable oils and fats that have strong oxidation stability and little heating odor have penetrated the market.
On the other hand, some consumers feel unsatisfactory because fried foods have a light flavor, and it is also true that moderate flavor and richness are required even in a light atmosphere.

Examples of edible fats and oils used for flavor-adjusted cooking include, for example, cooking oils and fats (Patent Document 1) to which lard and / or hardened oil having a melting point of 20 to 40 ° C. are added, and a small amount of oxidized long-chain highly-impaired oil A vegetable oil composition containing saturated fatty acids (Patent Document 2) has been proposed. However, the cooking oil and fat of Patent Document 1 is characterized by a hydrogenated odor and is relatively safe for fried meats of meat, but does not match the flavor of fried foods of leaves and seafood. there were. Moreover, although the vegetable oil composition of patent document 2 is comparatively safe for the fried food of marine products, the flavor does not match the fried food of animal meat.
Accordingly, there has been a demand for the development of edible fats and oils that have moderate flavor and richness even in a light and suitable for cooking.

JP 2009-5681 A WO2003 / 094633

  The problem to be solved is to develop an edible oil and fat that has a moderate flavor and richness even in a light and suitable for cooking.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have adjusted the refining treatment conditions performed for producing edible fats and oils, and prepared such that the Y + 10R value in the Robibond colorimeter is 20 or more. The edible oil and fat containing a specific amount of the rapeseed oil and the animal and vegetable oil and fat prepared so that the Y + 10R value in the Robibond colorimeter is less than 20 by adjusting the refining treatment conditions performed for producing the edible fat and oil Has been found to solve the problem, and the present invention has been completed.

That is, one aspect of the present invention is an edible oil / fat containing 0.1 to 50% by mass of the following oil / fat A and 50 to 99.9% by mass of the oil / fat B.
Oil and fat A: rapeseed oil and fat subjected to deodorization treatment in which the Y + 10R value in the Robibond colorimeter is 20 or more B: animal and plant oil and fat in which the Y + 10R value in the Robibond colorimeter is less than 20 Is an edible fat having a Y + 10R value of 40 or more, a deodorizing temperature in the deodorizing treatment of the fat A is less than 200 ° C., and the fat B is an edible fat containing 20% by mass or more of palm fat. .
Another aspect of the present invention is a food using the edible oil and fat, and a preferable aspect is a food containing spices, which is cooked and cooked.
Another aspect of the present invention is a method for producing edible fats and oils, wherein the fats and oils A are mixed so as to contain 0.1 to 50% by mass and the fats and oils B are contained in an amount of 50 to 99.9% by mass.

  ADVANTAGE OF THE INVENTION According to this invention, there exists moderate flavor and richness in a light inside, and the edible oil and fat suitable for heat cooking can be provided. Moreover, the edible oil and fat of the present invention can provide a fragrant food with good spice standing, particularly when used for foods containing spices.

Hereinafter, the present invention will be described in detail.
The edible oil / fat of the present invention contains 0.1 to 50% by mass of rapeseed oil (hereinafter, also referred to as “fat / oil A”) that has undergone a deodorization treatment with a Y + 10R value of 20 or more in the Robibond colorimeter. Here, the Y + 10R value in the Robibond colorimeter is based on the Y value measured using a 1 inch cell (25.4 millicells) and the R value measured using a 1 inch cell (25.4 millicells). , A value derived by adding 10 times the R value to the Y value. The measurement of the Y value and the R value in the Robibond colorimeter can be performed in accordance with the Robibond method of Japan Oil Chemistry Association, Standard Oil Analysis Method 2.2.1.1-1996. By using rapeseed oil having a high chromaticity (Y + 10R value in Lobibond colorimeter is 20 or more), a good flavor and richness can be imparted to edible fats and oils.

  The fat A used for the edible fat of the present invention is obtained by squeezing or squeezing and extracting from rapeseed seeds, but has been subjected to at least a deodorizing treatment. Rapeseed seeds may be roasted, but unroasted oil is preferred because it has a milder flavor and is generally easier to accept. The deodorization treatment is not particularly limited as long as volatile substances and the like can be removed. For example, it is preferable to deodorize by depressurization steam distillation that is usually used for oil and fat purification.

  The conditions of the vacuum steam distillation are appropriately changed depending on the odor intensity of the fat to be deodorized, but the temperature is lower than the deodorizing temperature (200 to 270 ° C.) in the purification of normal edible fats, that is, the deodorizing temperature is 200 ° C. or higher. (It is less than 200 ° C.). For example, the deodorizing temperature is preferably 180 ° C. or less, more preferably 100 to 170 ° C., and more preferably 120 to 160 ° C. under a reduced pressure of less than 20 Torr (preferably under a reduced pressure of 2 to 10 Torr). Further preferred. The deodorization time is preferably 10 to 120 minutes, more preferably 20 to 90 minutes. It is preferable to perform a deodorizing treatment under the above-mentioned deodorizing conditions because a rapeseed oil having a Y + 10R value of 20 or more in the Robibond colorimeter with a miscellaneous taste / egg taste and an appropriate rich taste / flavor remaining can be obtained.

  One aspect of the fat A used for the edible fat of the present invention is preferably a rapeseed oil obtained by degumming and deodorizing rapeseed oil that has been compressed or squeezed and extracted from rapeseed seeds. As the degumming treatment, for example, citric acid or phosphoric acid is added as necessary under conditions of a temperature of 70 to 80 ° C. and a water addition amount of about 3% by mass (compressed oil to compressed oil), followed by centrifugation. The phospholipid is removed by centrifugal separation with a machine. Examples of the method include, but are not limited to, washing with water as necessary, drying, and filtering again.

  The deoxidation and decolorization treatments usually performed in the production of edible fats and oils are not particularly essential, but the quality of the rapeseed oil after deodorization becomes more stable by performing the deoxidation and decolorization treatments.

  In the deoxidation treatment, for example, an alkali aqueous solution in excess of 5 to 40% by mass with a neutralization equivalent to the free fatty acid in the fat is added to the degumming treatment oil heated to about 80 to 90 ° C., and the mixture is centrifuged. By removing the precipitate by separation, the free fatty acid contained in the fat can be removed. The aqueous alkali solution used in the deoxidation treatment is not particularly limited, and various known aqueous alkali solutions such as an aqueous sodium hydroxide solution and an aqueous potassium hydroxide solution can be used.

  As a post-process accompanying the deoxidation treatment, water washing is performed as necessary to remove soap (alkali component) contained in the fats and oils (water washing step). The washing step may not be washing with water as long as the alkali component can be removed. For example, the alkali component may be removed using hot water. In addition, you may dry the fats and oils washed by deoxidation water as needed after the water washing process.

  The decoloring process is performed by adding an adsorbent to the oil. The adsorbent added to the fats and oils can be appropriately changed. For example, various known adsorbents such as activated clay, activated carbon obtained by acid-treating white clay, which is a white to tan clay mineral mainly composed of montmorillonite, activated carbon, etc. Can be used. These may be used alone or in combination.

  The addition amount of the adsorbent can be appropriately changed depending on the amount of coloring components contained in the oil or fat. For example, in the case of activated clay, it is preferably 0.05 to 0.5% by mass with respect to the oil and fat. More preferably, it is 0.1-0.4 mass%. When the amount of adsorbent added is in the above range, the flavor after the deodorizing treatment is appropriate and preferable. Although the contact conditions of fats and oils and an adsorbent can be suitably changed with fats and oils, it is preferable to make it contact for 10 to 40 minutes, for example at 90-120 degreeC. Decolorization can be efficiently performed under these conditions.

  In addition, when bringing the oil and fat into contact with the adsorbent, in order to prevent the adsorption efficiency of the adsorbent from being lowered due to the presence of moisture and to prevent oxidation of the oil and fat due to the presence of oxygen, the oil and fat and the adsorbent are used under reduced pressure. It is preferable to perform a decoloring treatment by bringing them into contact with each other. At the end of the decolorization treatment, the adsorbent is removed by filtration with a filter press or the like.

  The fat A used for the edible fat of the present invention is obtained by degumming, deoxidizing, decolorizing, and deodorizing the fat and oil extracted from the unroasted rapeseed seed under the above-described conditions into the edible fat and oil. When it mix | blends, since favorable flavor and richness can be provided, it is preferable.

  The fat A used in the edible fat according to the present invention preferably has a Y + 10R value of 30 or more, more preferably 40 or more in the Robibond colorimeter in order to impart a good flavor and richness to the edible fat. Preferably, it is 50 or more, more preferably 55 or more. The upper limit of the Y + 10R value is not particularly limited, but is preferably 150 or less, more preferably 120 or less, and still more preferably 100 or less, in order to make the quality more stable. Moreover, it is preferable that the edible fat of this invention contains 0.5-40 mass% of fats and oils A, It is more preferable to contain 1-30 mass%, It is still more preferable to contain 2-20 mass%.

  In addition to rapeseed oil (oil and fat A) that has undergone deodorization treatment with a Y + 10R value of 20 or more in the Robibond colorimeter, the edible oil and fat of the present invention has animal and vegetable oils and fats (hereinafter referred to as fats and oils) having a Y + 10R value of less than 20 50 to 99.9% by mass). The animal and vegetable fats and oils referred to in the present invention may have any Y + 10R value in the Robibond colorimeter of less than 20 and are suitable for food use, but are based on a light flavor. It is preferably a vegetable oil. For example, soybean oil, rapeseed oil, cottonseed oil, sunflower seed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, sesame oil, lippe fat, monkey fat, shea fat, palm oil, palm kernel Oil, coconut oil, etc., as well as one or more types of processed oils and fats that have undergone processing such as hardening, fractionation, transesterification (including transesterification of fats and fatty acids or fatty acid esters) Can be used. Hardened oil is not used because it may cause hydrogenated odor (hydrogenated odor), or is preferably used after being extremely cured, but even if used, it is preferably 30% by mass or less, more preferably 10% by mass. It is as follows.

  The edible oil / fat of the present invention preferably contains palm oil / fat as the oil / fat B. By containing the palm-based fats and oils, the good flavor and richness imparted by the fats and oils A are more enhanced, which is preferable. In addition, when the edible fat / oil of the present invention is used for foods containing spices, it is preferable because spices are excellent. As content of the palm-type fat in the fats and oils B used for the edible fat of this invention, it is preferable that it is 20 mass% or more, it is more preferable that it is 50 mass% or more, and it is 70-100 mass%. Further preferred.

  The palm-based fats and oils referred to in the present invention may be any palm oil, fractionated palm oil, and processed oil thereof (one that has been subjected to one or more treatments among curing, transesterification and fractionation). Palm olein, palm stearin, one-stage fraction oil, palm olein (palm super olein), two-stage fraction oil of palm olein, and palm mid-fraction, palm olein, two-stage fraction oil of palm stearin (soft palm ) And palm stearin (hard stearin). Moreover, in the case of the transesterified oil or hardened oil of 1 or more types and fats and oils other than palm type fats and oils, the quantity according to the palm type fat content in raw material fats and oils can be handled as palm type fats and oils. In addition, palm kernel oil is not contained in palm oil fat.

  The fats and oils B used for the edible fats and oils of this invention can be manufactured through each process of degumming, deoxidation, decoloring, deodorizing etc. which are normally used for the refinement | purification process of edible fats and oils. In particular, the amount of adsorbent added in the decolorization treatment and the deodorization temperature in the deodorization treatment can be obtained by refining under stronger conditions than the rapeseed oil that has undergone the deodorization treatment in which the Y + 10R value in the Robibond colorimeter is 20 or more. . For example, in the case of decolorization treatment, the addition amount when the adsorbent is activated clay is preferably 0.3 to 5% by mass and more preferably 0.5 to 3% by mass with respect to the fats and oils. For example, in the case of deodorization treatment, the deodorization temperature is preferably 200 to 270 ° C, and more preferably 220 to 260 ° C.

The fat B used in the edible fat of the present invention preferably has a Y + 10R value of 10 or less, preferably 5 or less, in the Robibond colorimeter in order to make the flavor base of the edible fat light. More preferred is 2 or less. The lower limit value of the Y + 10R value is not particularly limited, but is preferably larger than 0 in order to prevent deterioration of quality due to excessive purification. Moreover, it is preferable that the edible fat of this invention contains 60-99.5 mass% of fats and oils B, It is more preferable to contain 70-99 mass%, It is still more preferable to contain 80-98 mass%.
In addition, edible fats and oils such as canola oil (rapeseed oil) and salad oil (mixed oil of rapeseed oil and soybean oil) that are usually marketed have a Y + 10R value of about 1 in the Robibond colorimeter, and can be suitably used as fat and oil B.

  The edible fat / oil of the present invention may contain fat / oil other than fat / oil A and fat / oil B (hereinafter sometimes referred to as fat / oil C) as long as the characteristics of the present invention are not impaired. In order to reproduce the characteristics of the oil and fat, it is preferably an oil and fat consisting of the oil and fat A and the oil and fat B. That is, in the edible fats and oils of the present invention, fats and oils other than rapeseed oil (fat A) having a Y + 10R value of 20 or more in the Robibond colorimeter are less than 20 in the Robibond colorimeter. (Oil B) is preferable.

  In the edible oil / fat of the present invention, the content of rapeseed oil (oil / fat A) having undergone deodorization treatment with a Y + 10R value of 20 or more in the Robibond colorimeter is 0.1 to 50% by mass, and the Y + 10R value in the Robibond colorimeter is 20 In the range where the content of animal and vegetable oils and fats (oils and fats B) is less than 50 to 99.9% by mass, for example, each oil and fat is mixed and heated and stirred as necessary to make the whole uniform. It can be manufactured without.

  As long as the characteristics of the present invention are not impaired, the edible fats and oils of the present invention can be appropriately added with additives used for ordinary edible fats and oils as necessary. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, and suppressing crystallization at low temperatures. Examples include fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithins, coloring agents, and fragrances. It is preferable that the addition amount of an additive is 3 mass% or less with respect to 100 mass% of edible fats and oils.

The edible fat of the present invention is suitable for cooking food. For example, it can be suitably used for cooking such as deep-fried food, fried food, fried food, fritters, tempura, etc. or fried foods, or cooking that is coated on the surface of ingredients and heated by radiation or convection in an oven. it can.
Moreover, the edible oil and fat of the present invention can be used as a shortening for frying by imparting processability such as plasticity and emulsification. The frying shortening can be produced, for example, by rapidly cooling and plasticizing edible fats and oils melted by a conventional method.

  Next, the food using the edible oil / fat of the present invention will be described. Foods using the edible fats and oils of the present invention have moderate flavor and richness even in a light taste. Specific examples include fried, fried, tatsuta fried, cutlet, croquette, fried, nugget, fritter, tempura, donut, rice cracker, hail, bread, cake, biscuits, crackers, cookies, pretzel, corn chips, corn puffs , Cornflakes, popcorn, potato chips, nuts, butter peanuts, snacks and the like.

  In addition, the edible fat of the present invention unexpectedly improves the spice standing of foods containing spices (spices and / or herbs) despite having a moderate flavor and richness, so it is used for foods containing spices. It is preferable to do this. Spices include pepper, parsley, cardamom, turmeric, ginger, garlic, caraway, mustard, paprika, ajowan, anise, sabory, basil, oregano, sage, thyme, pepper, rosemary, sesame, nutmeg, mace, laurel, Examples thereof include cinnamon, cinnamon bark, yam, Chen bark, cumin, clove, allspice, coriander, fennel, and floret. Moreover, a cinnamon chili pepper, garam masala, curry powder etc. which mixed them suitably can be illustrated.

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

  Rapeseed oil (oil / fat A) having undergone deodorization treatment with a Y + 10R value of 20 or more in the Robibond colorimeter, animal and vegetable fats / oils (oil / fat B) and Y / 10R values in the Robibond colorimeter of less than 20 It mixed by the mixing | blending shown to 1-2, and obtained the edible fat of Examples 1-8 and the edible fat of Comparative Examples 1-4. Oils A, B and C were prepared as follows. The chromaticity Y value and R value of the prepared fats and oils were measured with a Robibond colorimeter (manufactured by Tintometer, TINTOMETER MODEL F) using 25.4 millicells (= 1 inch cell).

(Preparation of fat A)
[Rapeseed oil 1]
The rapeseed crude oil squeezed and extracted from the unroasted rapeseed seeds is degummed and deoxidized according to a conventional method, and then 0.3% by mass of activated clay is added to the oil, and the mixture is added at 90 to 110 ° C. under reduced pressure. After stirring for 20 minutes, the activated clay was removed by filtration to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 140 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a rapeseed oil 1 having a Y + 10R value of 62 in the Robibond colorimeter.

(Preparation of fats and oils B)
[Rapeseed oil 2]
The rapeseed crude oil squeezed and extracted from the unroasted rapeseed seeds is degummed and deoxidized according to a conventional method, and then 0.7% by mass of active clay is added to the oil, and the pressure is reduced at 90 to 110 ° C. After stirring for 20 minutes, the activated clay was removed by filtration to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 255 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a rapeseed oil 2 having a Y + 10R value of 0.1 in the Robibond colorimeter.
[Soybean oil 1]
After the crude soybean oil extracted from soybean was degummed and deacidified according to a conventional method, 0.7% by mass of activated clay was added to the oil, and the mixture was stirred at 90 to 110 ° C for 20 minutes under reduced pressure. The activated clay was removed by filtration to obtain a decolorized (treated) oil. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 255 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain soybean oil 1 having a Y + 10R value of 0.1 in the Robibond colorimeter.
[Palm oil and fat 1]
To RBD palm olein (iodine value 65, manufactured by Malaysia ISF), 2% by mass of activated clay was added and stirred at 90-110 ° C. for 20 minutes under reduced pressure, and then the activated clay was removed by filtration to remove color ( Treatment) An oil was obtained. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 255 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a palm-based fat 1 having a Y + 10R value of 0.3 in the Robibond colorimeter.
[Palm oil and fat 2]
To RBD palm oil (iodine value 53, manufactured by Malaysia ISF), 2% by mass of activated clay was added and stirred at 90-110 ° C. under reduced pressure for 20 minutes, and then the activated clay was removed by filtration to remove color ( Treatment) An oil was obtained. The obtained decolorized oil was subjected to steam distillation (deodorization treatment) at 255 ° C. for 60 minutes under a reduced pressure of 5 to 6 Torr to obtain a palm-based fat 2 having a Y + 10R value of 0.2 in the Robibond colorimeter.

(Preparation of fat C)
[Palm oil and fat 3]
RBD palm olein (iodine value 65, manufactured by Malaysia ISF) was designated as palm-based fat 3. The Y + 10R value in the Robibond colorimeter was 65.

(Evaluation of tempura)
The edible fats and oils of Examples 1 to 5 and 8 and the edible fats and oils of Comparative Examples 1 and 2 were used as fried oil, and shrimp tempura of Examples 9 to 14 and Comparative Examples 5 to 6 were prepared by the following method.
Ebino tempura is edible oil and fat of each of the above examples and comparative examples, using batter prepared with 1 egg, 3/4 cup (175 mL) of cold water and 1 cup (200 mL) of wheat flour for 8 shrimp And prepared by frying at 180 ° C.

The flavor of the shrimp tempura was scored according to the following criteria, and the average value of the scores of the five panelists was calculated to evaluate the obtained shrimp tempura. The results are shown in Tables 3 and 4.
Evaluation Critique Feels rich and there is no bitterness or miscellaneous taste 4 points The taste is slightly weak, or slightly tasteful or miscellaneous taste 3 points The taste is weak or crunchy 2 points The taste is not felt 1 point

(Evaluation of fried chicken)
The edible fats and oils of Examples 3 and 6 to 7 and the edible fats and oils of Comparative Examples 3 and 4 were used as frying oil, and fried chickens of Examples 15 to 17 and Comparative Examples 7 to 8 were prepared by the following method.
Fried chicken is chicken edible meat obtained by adding 5 parts by weight of garam masala to 100 parts by weight of commercially available fried flour (Nisshin Flour Milling Co., Ltd.). Prepared by frying with oil at 4 hours at 180 ° C.
The flavor of the fried chicken was scored according to the following criteria, and the average value of the scores of the five panelists was calculated to evaluate the obtained fried chicken. The results are shown in Table 5.
Evaluation criteria There is a rich taste and good spice standing 4 points The slightly rich taste or slightly weak spice standing 3 points The weak taste or weak spice standing 2 points The weak taste and weak spice standing 1 point

Claims (4)

The manufacturing method of the cooking fats and oils for heat cooking which mixes the following fats and oils A 0.1-50 mass% and fats and oils B 50-509.9 mass%.
Oil A: 0.1 to 0.4% by mass added to non-roasted rapeseed crude oil based on degumming, deoxidation and oil
Decolorization by contacting the activated clay with 10 to 40 minutes at 90 to 120 ° C. under reduced pressure, and
Deodorizing for 20 to 90 minutes at 120 to 160 ° C. under reduced pressure of 2 to 10 Torr
The Y + 10R value in the Robibond colorimeter obtained by processing is 40 or more.
Rapeseed oil Fat B: Y + 10R value in Lobibond colorimeter is less than 20
Animal and vegetable oils and fats The manufacturing method of the cooking fats and oils for heat cooking of Claim 1 with which the said fats and oils B contain palm-type fats and oils 20 mass% or more. The manufacturing method of the foodstuff which heat-cooks using the cooking oil and fat for heating cooking obtained by the manufacturing method of Claim 1 or 2 . The manufacturing method of the foodstuff of Claim 3 whose said foodstuff is a foodstuff containing a spice.