JP6471405B2 - Cooking oils and fats - Google Patents

Description

  TECHNICAL FIELD The present invention relates to cooking oils and fats, and more particularly to cooking oils and fats having resistance to deterioration during heating.

  Oils and fats have excellent heat medium characteristics and are widely used for cooking such as “baking”, “sautéing”, and “frying” in food cooking. Heating of fats and oils causes reactions such as thermal oxidation, thermal decomposition, thermal polymerization, hydrolysis, etc., resulting in deterioration of fats and oils such as coloring, acid value increase, viscosity increase, expression of acid odor, cooking environment and cooking It causes problems such as deterioration of the quality of fats and oils. The rancid odor referred to here is an off-flavor produced according to deterioration when fats and oils are used for cooking, and may cause a decrease in flavor such as oily odor, and if it is excessive, it may cause oil sickness. As a substance constituting acid odor, various chemical reactions such as oxidation, hydrolysis, polymerization, decomposition occur by cooking, and n-hexanal, 2-hexenal, 2, 2, hexenal, etc. generated from oleic acid and linoleic acid contained in fats and oils, 2, Saturated / unsaturated oxides such as 4-decadienal and low molecular weight compounds.

  In particular, palm oils and fats are heated faster than soybean oil and rapeseed oil, so if palm oils and fats are used as frying oil or used as cooking oil such as oven baked as spray oil, The color change due to is likely to occur rapidly. Therefore, if palm oil is used as frying oil, it is necessary to replace frying oil relatively frequently even if there is no problem with the flavor, and there is also a problem that the baked cooked product is colored after spraying, The use of palm-based oils and fats for cooking by heating tends to be avoided.

  As a prior art that suppresses heat coloring when cooking fried foods, a technique to increase the degree of purification to remove as much as possible phospholipids, Fe, etc., which are known as substances that promote the deterioration of fats and oils during heating. It has been. However, the refining degree of fats and oils is already quite high, and if the refining degree is further increased, there is a problem that the oxidative stability of the fats and oils decreases.

  In order to improve the heat stability of fats and oils, it has been proposed to make an arbitrary fatty acid composition by techniques such as emulsifiers, transesterification techniques, mating oil seeds, mutations, and genetic recombination techniques. However, there is a problem that fats and oils prepared by such a technique are expensive.

  As means for suppressing deterioration in color tone during heating, Patent Documents 1 to 3 disclose a method in which a certain amount of a phospholipid-derived component remains and is added to an oil or fat. In Patent Document 1, heat resistance at 180 ° C., including adding squeezed and / or extracted oil or degummed oil to a refined edible fat so that the phosphorus content is 0.1 to 10.0 ppm. The manufacturing method of the fats and oils composition for deep-fried foods excellent in is shown.

  Patent Document 2 includes a step of deodorizing raw material fats and oils containing phospholipids in an amount of 0.5 to 70 ppm, and edible fats and oils obtained after the deodorizing step are subjected to phospholipids that have not undergone the deodorizing step. Without adding, at least a part of the phospholipids contained in the raw oil and fat is added, and in the edible fat after the deodorizing step, the phospholipid is in an amount of 0.5 to 70 ppm. A method for producing edible fats and oils characterized by obtaining edible fats and oils contained therein is shown.

  Moreover, in patent document 3, adding 0.07 ppm-0.7 ppm of a phosphorus content with respect to palm oil fat to the oil-fat composition which contains 10 weight% or more of palm oil fat whose iodine number is 10-81. The manufacturing method of the oil-fat composition containing is shown.

  In the case of being limited to palm oils and fats, several methods for suppressing deterioration of color tone due to heating have been studied so far. For example, Patent Document 4 discloses palm oil having a specific surface area of 250 to 350 m 2 / g, 3 A method of treating with acid clay having an iron dioxide content of 0 to 3% by weight and a silicon oxide content of 70 to 90% by weight has been proposed. Patent Document 5 proposes a method for reducing fatty acid and β-carotene before decolorization in the step of refining palm crude oil, but this method is only a method for refining palm crude oil, Patent Document 6 proposes a method for suppressing deterioration of fats and oils by using at least one calcium salt selected from the group consisting of calcium stearate, calcium octoate, calcium palmitate and calcium behenate. If a large amount of fatty acid calcium is not added to the fat and oil, the effect will not be obtained and the fat and oil will become cloudy. Furthermore, any of the above methods will sufficiently suppress the deterioration of the color tone due to heating of the palm fat and oil. I could not do it. Moreover, in patent document 7, the fats and oils for cooking which contain 2-30 ppm calcium ascorbate in the edible palm olein whose iodine value is 55 or more are shown.

Patent No. 4095111 JP 2010-227039 A Japanese Patent No. 4931095 JP-A-4-183794 JP 2006-316254 A JP 2008-19432 A JP 2010-104308 A

  As described above, Patent Documents 1 to 3 disclose a method in which a certain amount of a phospholipid-derived component remains and is added to fats and oils. Even if the amount is increased, the coloring suppression effect cannot be enhanced, so it has been found that the addition of lecithin is insufficient to enhance the effect.

  Although the present applicant has completed a technique for suppressing coloring in Patent Document 7, it has been necessary to further suppress coloring in order to meet the demands of consumers. Moreover, in this invention, the effect which suppresses generation | occurrence | production of the smell at the time of a heating was not enough.

  As described above, some studies have been made so far, but none of the methods can provide a sufficient effect for suppressing the coloring of fats and oils during cooking. Due to the increasing demand for down, it has been desired to develop a technology that suppresses coloring during heating of fats and oils by a simple method.

  The object of the present invention is to provide a cooking oil and fat that can withstand long-term use by suppressing deterioration during heating, which is a problem in the cooking oil and fat, using easily available and inexpensive substances. There is to do.

  As a result of intensive studies to solve these various problems, the present inventors have surprisingly found that by adding phosphate to oils and fats, deterioration due to heating can be strongly suppressed, and the present invention. It came to complete.

That is, the present invention
(1) Fats and oils for cooking, characterized by containing 11 to 300 ppm of phosphate in the fats and oils,
(2) Fats and oils for heating and cooking according to (1), containing 11 to 100 ppm of phosphorus derived from phosphates,
(3) The cooking oil and fat according to (1), containing 10% or more of edible palm olein having an iodine value of 55 or more,
(4) The method for producing a cooking oil / fat according to (1), wherein an aqueous phosphate solution is dispersed in the oil / fat,
(5) The cooking oil / fat according to (1), which is for frying oil,
(6) A food containing the cooking oil or fat according to any one of (1) to (3),
(7) A method for suppressing coloring and acid deodorization of cooking oils and fats, characterized by containing 11 to 300 ppm of phosphate in the oils and fats,
(8) A method for suppressing coloring of a cooking oil or fat, characterized by containing 11 to 300 ppm of phosphate in the oil or fat,
(9) A method for suppressing acid deodorization of cooking oils and fats, characterized by containing 11 to 300 ppm of phosphate in the oils and fats,
(10) A heat deterioration inhibitor for cooking oils and fats, which is a water-in-oil emulsion composition containing an aqueous solution of phosphate, a substrate and an emulsifier,
(11) A heat deterioration inhibitor powder formulation for cooking oils and fats, characterized by containing a phosphate.

  According to the present invention, it is possible to obtain a cooking oil and fat with reduced heat deterioration at low cost without changing the composition and physical properties of the oil and fat.

  Examples of the phosphate used in the present invention include disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate , Potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, Examples include potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, sodium ultraphosphate, and hydrates thereof. Moreover, these can be used 1 type or in combination of 2 or more types. Of these phosphates, those having an aqueous solution having a pH close to neutral are preferable, and examples thereof include sodium hexametaphosphate. Further, a phosphate mixture prepared by adjusting the pH by combining two or more types of phosphates having different pH values, or mixing one or more types of phosphates with an acid such as phosphoric acid or an alkali such as sodium hydroxide. The pH prepared at this time is preferably 5-7.

  The content of phosphate in the cooking oil / fat of the present invention is 11 to 300 ppm, preferably 35 to 200 ppm, and more preferably 50 to 100 ppm. If the phosphate content is less than 11 ppm, heat coloring cannot be sufficiently suppressed. Moreover, although heating coloring can be suppressed strongly according to phosphate content, when it exceeds 300 ppm, when preserving the cooking oil and fat, since phosphate will precipitate, it is not preferable.

  The oil for cooking according to the present invention preferably contains 11 to 100 ppm of phosphorus derived from phosphate. More preferably, it is 12-60 ppm. In this specification, phosphorus content represents the content of phosphorus contained in the added phosphate. When the phosphorus content is less than 11 ppm, the effect of suppressing heat coloring becomes insufficient. Conversely, when the content is more than 100 ppm, the phosphate is precipitated when the cooking oil is stored, which is not preferable.

  The fats and oils that can be used as the cooking oils and fats of the present invention are not particularly limited. For example, soybean oil, rapeseed oil, corn oil, sesame oil, cottonseed oil, safflower oil, sunflower oil, fallen raw oil, rice bran oil, wheat germ oil, Brown rice germ oil, pearl oil, garlic oil, coconut oil, palm oil, palm oil, olive oil, jojoba oil, macadamian nut oil, avocado oil, castor oil, flaxseed oil, shiso oil, eucalyptus oil, lard, beef tallow, horse oil, Edible fats and oils such as fish oil, egg oil and milk fat, and processed fats and oils subjected to separation, hydrogenation, or transesterification can be used alone or in combination of two or more. In order to sufficiently exhibit the effects of the present invention, it is preferable to use an oil / fat blended with palm-based oil / fat having excellent stability and less odor during cooking. Moreover, among palm oils and fats, it is more effective to use it for oils and fats blended with palm olein having an iodine value of 55 or more, which is liquid at room temperature but is relatively easily colored by heating.

  The fats and oils for cooking according to the present invention can be used in combination with known antioxidants. As the antioxidant used in combination, natural and synthesized antioxidants can be used, for example, various tocopherols, and tocopherol preparations, mixed tocopherols, or tocopherols in which α, β, γ, δ and the like are concentrated are used. Tocotrienols having an equivalent function can also be used. In addition, antioxidants that can be used as antioxidants for fats and oils, such as L-ascorbic acid stearate, L-ascorbic acid palmitate, sodium erythorbate, sesame extract, catechins, tea extract, etc. are limited to the above examples. It can be used without any problems. The amount added is usually 0.0002 to 2% by weight, preferably 0.002 to 0.05% by weight.

  In the cooking oil / fat of the present invention, an emulsifier can be used to contain a large amount of the active ingredient of the present invention in the cooking oil / fat. The emulsifier is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester and the like can be used. As a preferred emulsifier, polyglycerin condensed ricinoleic acid ester can be used. For example, commercially available RIKEN Vitamin Co., Ltd. Poem PR-100, Poem PR-300, Sakamoto Yakuhin Co., Ltd. SY Glyster CRS-75, SY Glyster CR-ED, Taiyo Kagaku Co., Ltd. Sunsoft 818H etc. it can.

  A fragrance | flavor, a pigment | dye, silicone, etc. can be added to the fats and oils for heat cooking of this invention as needed.

  The cooking oil / fat of the present invention is characterized by containing a phosphate that is essentially hardly dissolved in the oil / fat. This can be produced by adding and dispersing phosphate in oil and fat, and a preferred method is a method of dispersing an aqueous solution of phosphate in oil and fat. By dispersing by this method, fats and oils containing a higher concentration of phosphate can be stably produced. The cooking oil / fat to which an aqueous solution of phosphate is added can be dehydrated under heating and reduced pressure as necessary. At this time, it is preferable to perform dehydration under conditions of a temperature of 50 to 180 ° C. and a degree of vacuum of 0.5 to 100 Torr.

  Furthermore, by using the present invention, a heat deterioration inhibitor that is a water-in-oil emulsion composition can be obtained by mixing a phosphate, a substrate (for example, oil such as palm olein) and an emulsifier, and this heat deterioration By adding a small amount of the inhibitor to the oil and fat, the effect of suppressing the heating color tone and / or the generation of acid odor can be imparted to the oil and fat. For example, to 65 parts by weight of palm olein heated to 70 ° C., 5 parts by weight of a polyglycerol condensed ricinoleic acid ester (PGPR) is added as a dispersion medium (emulsifier), and then 30 parts by weight of a 20% by weight sodium hexametaphosphate aqueous solution is added. By stirring well, a heat deterioration inhibitor containing 6% by weight of sodium hexametaphosphate can be obtained. There is no restriction | limiting in particular as polyglycerin condensed ricinoleic acid ester to be used, Commercially available emulsifiers such as Poem PR-100 and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. can be used.

  Furthermore, the present invention can be used to obtain a heat deterioration-inhibiting powder formulation. A method for preparing such a powder preparation includes mixing a phosphate, a substrate, and an emulsifier, and drying and pulverizing the obtained mixed solution by a method known per se, but is not particularly limited. By adding such a powder formulation to fats and oils, the effect of suppressing heat deterioration can be obtained. The fats and oils used as a powder formulation will not be specifically limited if it is an edible fat and oil. Examples thereof include palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, rice bran oil, coconut oil, palm kernel oil, and the like, and hardened oils, transesterified oils, fractionated oils, and the like. Among such fats and oils, those having a melting point of 45 to 75 ° C, and further a melting point of 50 to 65 ° C are preferable.

  As a method for preparing a heat-degradation-suppressing powder formulation, a spray cooling method in which a phosphate, a substrate, and an emulsifier are mixed, and the resulting mixed fat composition is sprayed into a cooling tower (chiller) to form a powder, mixing A drum flake method, a spray drying method, and the like are mentioned, but not particularly limited, by pouring the oil and fat composition onto a cooled drum and solidifying and scraping. By adding a small amount of such a heat deterioration-inhibiting powder preparation to fats and oils, it is possible to impart a heating color tone and / or an effect of suppressing the occurrence of acid deodorization to the fats and oils. To illustrate a specific production method, 5 parts by weight of polyglycerol condensed ricinoleic acid ester (PGPR) as a dispersion medium (emulsifier) with respect to 65 parts by weight of extremely hardened oil of refined palm oil heated to 70 ° C. and completely dissolved After the addition, 30 parts by weight of a 20% by weight sodium hexametaphosphate aqueous solution was added, and the mixture was thoroughly stirred and poured onto a cooled drum. The solidified oil was scraped and pulverized, passed through a 10-mesh sieve, and 6 wt. % Powder containing a heat deterioration-suppressing preparation can be obtained. There is no restriction | limiting in particular as polyglycerin condensed ricinoleic acid ester to be used, Commercially available emulsifiers such as Poem PR-100 and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. can be used.

  The cooking oil / fat of the present invention has resistance to heat deterioration, but a preferable effect is to suppress the generation of odors such as heat coloring and / or acid deodorization, and a more preferable effect is that the heat coloring can be remarkably suppressed. is there.

  The oil and fat for cooking according to the present invention can be widely used for cooking such as frying oil, fried food, grilled food, and spray oil during oven baking cooking. A preferred use is a frying oil use from the viewpoint that heat coloring and acid odor are likely to occur.

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

Example 1
0.12 parts by weight of 5% sodium dihydrogen phosphate aqueous solution and 0 emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) per 100 parts by weight of edible palm olein (iodine value: 67) at 70 ° C. 0.01 part by weight was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium dihydrogen phosphate content of 60 ppm.

(Example 2)
0.10 parts by weight of a 5% aqueous sodium phosphate solution and 100 parts by weight of edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a temperature of 70 ° C., an emulsifier (RIKEN vitamins) 0.01 parts by weight of Poem PR-100 manufactured by Co., Ltd. was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain a fat for cooking with a sodium phosphate content of 50 ppm.

(Example 3)
0.10 parts by weight of a 5% disodium hydrogen phosphate aqueous solution and 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a temperature of 70 ° C., an emulsifier (RIKEN Vitamin Co., Ltd. Poem PR-100) was added in an amount of 0.01 parts by weight, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a fat for cooking with a disodium hydrogen phosphate content of 50 ppm.

Example 4
0.10 parts by weight of an aqueous 5% sodium tripolyphosphate solution and 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a temperature of 70 ° C., an emulsifier (RIKEN vitamin stock) 0.01 parts by weight of Poem PR-100) manufactured by the company was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium tripolyphosphate content of 50 ppm.

(Example 5)
0.036 parts by weight of 10% sodium hexametaphosphate aqueous solution and 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a temperature of 70 ° C., an emulsifier (RIKEN vitamin stock) 0.01 parts by weight of Poem PR-100) was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hexametaphosphate content of 36 ppm.

(Example 6)
0.05 parts by weight of 10% sodium hexametaphosphate aqueous solution and emulsifier (RIKEN vitamin stock) for 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) 0.01 parts by weight of Poem PR-100) was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hexametaphosphate content of 50 ppm.

(Example 7)
0.24 parts by weight of 10% sodium hexametaphosphate aqueous solution and emulsifier (RIKEN vitamin stock) for 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) 0.01 parts by weight of Poem PR-100) was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hexametaphosphate content of 240 ppm.

(Example 8)
100% by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at 70 ° C., 0.30 part by weight of 10% sodium hexametaphosphate aqueous solution, emulsifier (RIKEN vitamin stock) 0.01 parts by weight of Poem PR-100) was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hexametaphosphate content of 300 ppm.

Example 9
A 5% sodium tripolyphosphate aqueous solution was prepared. The pH of this aqueous solution was 9.1, and the pH was neutralized to 6.0 using a 40% phosphoric acid aqueous solution to prepare a neutralized aqueous solution of 5% sodium tripolyphosphate.
0.01 parts by weight of a neutralized aqueous solution of 5% sodium tripolyphosphate with respect to 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at 70 ° C. 0.01 parts by weight of Poem PR-100 manufactured by Riken Vitamin Co., Ltd. was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a neutralized sodium tripolyphosphate content of 50 ppm. It was.

(Comparative Example 1)
Edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) was used.

(Comparative Example 2)
100% by weight of edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a product temperature of 70 ° C., 0.0015 parts by weight of 10% sodium hexametaphosphate aqueous solution, emulsifier (RIKEN vitamin stock) 0.01 parts by weight of Poem PR-100) was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hexametaphosphate content of 1.5 ppm.

(Comparative Example 3)
To 100 parts by weight of edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, Iodine Value: 67), 0.01 parts by weight of lecithin (manufactured by Sakai Oil Co., Ltd., SLP-paste) is added, and the lecithin content 100 ppm of oil for cooking was obtained.

(Comparative Example 4)
To 100 parts by weight of edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67), 0.05 part by weight of lecithin (Saga Oil Co., Ltd., SLP-paste) is added, and the lecithin content 500 ppm of oil for cooking was obtained.

(Comparative Example 5)
An edible palm olein with a product temperature of 70 ° C. (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) is 100 parts by weight of 0.002 part by weight of 10% phosphoric acid aqueous solution, emulsifier 0.01 parts by weight of Poem PR-100) was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a phosphoric acid content of 2 ppm.

(Comparative Example 6)
An edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a product temperature of 70 ° C., 0.005 part by weight of 10% phosphoric acid aqueous solution (made by Riken Vitamin Co., Ltd.) 0.01 parts by weight of Poem PR-100) was added, and dehydration treatment was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain an oil for cooking with a phosphoric acid content of 5 ppm.

(Comparative Example 7)
An edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at a temperature of 70 ° C., 0.019 parts by weight of 10% phosphoric acid aqueous solution, emulsifier (RIKEN VITAMIN CO., LTD.) 0.01 parts by weight of Poem PR-100) was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a phosphoric acid content of 19 ppm.

(Comparative Example 8)
An edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a product temperature of 70 ° C., 0.005 parts by weight of 10% hexametaphosphoric acid aqueous solution, emulsifier (RIKEN Vitamin Co., Ltd.) 0.01 parts by weight of Poem PR-100) was added and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a fat for cooking with a hexametaphosphoric acid content of 5 ppm.

(Comparative Example 9)
0.03 parts by weight of 10% hexametaphosphoric acid aqueous solution and emulsifier (RIKEN Vitamin Co., Ltd.) with respect to 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) 0.01 parts by weight of Poem PR-100) was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a fat for cooking with a hexametaphosphoric acid content of 30 ppm.

(Comparative Example 10)
An edible palm olein with a product temperature of 70 ° C. (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) is used in an amount of 0.0125 parts by weight of a 40% aqueous citric acid solution and an emulsifier (Riken Vitamin Co., Ltd.). 0.01 parts by weight of Poem PR-100) was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a fat for cooking with a citric acid content of 50 ppm.

(Comparative Example 11)
0.0125 parts by weight of 40% trisodium citrate aqueous solution, 100 parts by weight of edible palm olein (Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a temperature of 70 ° C., emulsifier (RIKEN vitamins) 0.01 parts by weight of Poem PR-100 manufactured by Co., Ltd. was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum degree of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium sodium citrate content of 50 ppm.

(Comparative Example 12)
0.06 parts by weight of 5% ethylenediaminetetraacetic acid aqueous solution, 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) at 70 ° C., an emulsifier (RIKEN Vitamin Co., Ltd. Poem PR-100) was added in an amount of 0.01 parts by weight, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a fat for cooking with a content of tetrasodium ethylenediaminetetraacetate of 30 ppm.

(Comparative Example 13)
0.0025 parts by weight of 20% aqueous sodium hydroxide solution and 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a temperature of 70 ° C., an emulsifier (RIKEN vitamin stock) 0.01 parts by weight of Poem PR-100) was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hydroxide content of 5 ppm.

(Comparative Example 14)
0.05 parts by weight of 10% aqueous sodium chloride solution and 100 parts by weight of edible palm olein (manufactured by Fuji Oil Co., Ltd., Palm Ace N, iodine value: 67) with a temperature of 70 ° C., Riken Vitamin Co., Ltd. 0.01 parts by weight of Poem PR-100) was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium chloride content of 50 ppm.

(Evaluation of color and odor by heating test)
Oils and fats of Examples 1 to 9 and Comparative Examples 1 to 14 were weighed in three test tubes each having an inner diameter of 24 mm, and the color tone of the oil after being heated at 190 ° C. for 24 hours with an aluminum block test tube heating device was measured. did. The color tone was measured with a Robibond colorimeter using a 1 inch cell and indicated by a 10R + Y value. Measurement of deterioration odor such as acid rancid odor after heating was conducted by sensory evaluation of the odor of fats and oils heated at 190 ° C. for 24 hours by five panelists. The rating was a five-level rating with the best being 5 points and the lowest being 1 point.

  Table 1 shows the results of Examples 1 to 9 and Comparative Examples 1 to 14.

(Consideration of Table 1)
From Table 1, it can be said that the heating coloring of edible palm olein is suppressed more effectively than the phosphorus content derived from phosphoric acid, phospholipids, etc., and the heat deterioration odor is suppressed. it is obvious.

(Example 10)
0.05 parts by weight of 10% sodium hexametaphosphate aqueous solution and 100 parts by weight of edible rapeseed oil (Fuji Oil Co., Ltd., rapeseed white squeezed oil, iodine value: 117) with a temperature of 70 ° C., an emulsifier (RIKEN vitamin stock) 0.01 parts by weight of Poem PR-100) manufactured by the company was added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a hexametaphosphoric acid content of 50 ppm.

(Comparative Example 15)
Edible rapeseed oil (Fuji Oil Co., Ltd., rapeseed white squeezed oil, iodine value: 117) was used.

(Example 11)
0.05 parts by weight of 10% sodium hexametaphosphate aqueous solution and 100 parts by weight of edible soybean oil (Fuji Oil Co., Ltd., soybean white extract oil, iodine value: 131) at 70 ° C. 0.01 parts by weight of Poem PR-100 manufactured by Co., Ltd. was added, and dehydration was performed at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes to obtain a cooking oil and fat having a sodium hexametaphosphate content of 50 ppm.

(Comparative Example 16)
Edible soybean oil (Fuji Oil Co., Ltd., soybean white oil, iodine value: 131) was used.

(Example 12)
With respect to 100 parts by weight of edible blended oil having a product temperature of 70 ° C. (mixed with 50 parts of Fuji Oil Co., Ltd., soybean white oil, 50 parts of Fuji Oil Co., Ltd., Palm Ace N, 50 parts) 0.05 parts by weight of 10% sodium hexametaphosphate aqueous solution and 0.01 parts by weight of emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) were added and dehydrated at a temperature of 70 ° C. and a vacuum of 10 Torr for 15 minutes. An oil for cooking with a sodium acid content of 50 ppm was obtained.

(Comparative Example 17)
Edible blended oil (Fuji Oil Co., Ltd., soybean white oil, 50 parts, Fuji Oil Co., Ltd., Palm Ace N, 50 parts) was used.

(Evaluation of color and odor by heating test)
Oils and fats of Examples 10 to 12 and Comparative Examples 15 to 17 were weighed in three test tubes each having an inner diameter of 24 mm, and the color tone of the oil after being heated at 190 ° C. for 24 hours with an aluminum block test tube heating device was measured. did. The color tone was measured with a Robibond colorimeter using a 1 inch cell and indicated by a 10R + Y value. The measurement of acid rancid odor after heating was performed by sensorially evaluating the smell of fats and oils heated at 190 ° C. for 24 hours. The rating was a five-level rating with the best being 5 points and the lowest being 1 point.

  Table 2 shows the results of Examples 10 to 12 and Comparative Examples 15 to 17.

(Consideration of Table 2)
From Table 2, it is clear that the heat coloring suppression effect and acid odor suppression effect due to the phosphorus content derived from phosphate can be applied to a wide range of oils and fats.

(Example 13)
A frying test was conducted using the cooking oil and fat of Example 12. For frying conditions, weigh 2 kg of frying oil into a frying pan. Keep oil temperature at 180 ± 5 ° C. Commercial frozen croquettes were fried once every 10 minutes for 4 minutes. This operation was repeated continuously for 24 hours, and the color tone and flavor of the frying oil after 24 hours were evaluated. The color tone was measured with a Robibond colorimeter using a 1 inch cell and indicated by a 10R + Y value. The deterioration odor such as acid odor after heating was measured by sensory evaluation by five panelists. The rating was a five-level rating with the best being 5 points and the lowest being 1 point.

(Comparative Example 18)
A frying test was performed in the same manner as in Example 13 using the cooking oil and fat of Comparative Example 17.

  The results of Example 13 and Comparative Example 18 are shown in Table 3.

(Consideration of Table 3)
From the results in Table 3, it is clear that the heat coloring suppression effect and the acid odor suppression effect due to the phosphorus content derived from the phosphate are also effective during actual cooking operations.

(Adjustment example 1)
(Example of adjustment of heat deterioration inhibitor for cooking oils and fats)
To 65 parts by weight of palm olein heated to 70 ° C., 5 parts by weight of an emulsifier (polyglycerin condensed ricinoleic acid ester) was added, and then 30 parts by weight of a 20% by weight aqueous sodium hexametaphosphate solution was added and stirred well. A heat deterioration inhibitor containing 6% by weight can be obtained.

(Adjustment example 2)
(Adjustment example of heat deterioration inhibiting powder preparation for cooking oil and fat)
After adding 5 parts by weight of an emulsifier (polyglycerin condensed ricinoleic acid ester) to 65 parts by weight of the extremely hardened oil of refined palm oil heated to 70 ° C. and completely dissolved, 30 parts by weight of 20% by weight aqueous sodium hexametaphosphate solution is added. Part of the mixture is stirred well and poured onto a cooled drum. The solidified oil and fat is scraped and ground, and then passed through a 10-mesh sieve to obtain a heat deterioration-suppressing powder preparation containing 6% by weight of sodium hexametaphosphate.

(Adjustment Example 3)
(Adjustment example of cooking oil and fat)
By adding 0.05 part by weight of the heat deterioration inhibitor obtained in Preparation Example 1 to 100 parts by weight of edible palm olein, a cooking oil and fat having a sodium hexametaphosphate content of 30 ppm is obtained.

(Adjustment example 4)
(Adjustment example of cooking oil and fat)
By adding 0.05 part by weight of the heat deterioration inhibiting powder preparation obtained in Preparation Example 2 to 100 parts by weight of edible palm olein, a cooking oil and fat having a sodium hexametaphosphate content of 30 ppm is obtained.

  According to the present invention, by using an easily obtainable and inexpensive substance and suppressing deterioration during heating, which is a problem in cooking oils and fats, cooking oils and fats that can withstand long-term use are provided. Can do.

Claims (2)

The method of suppressing coloring and acid deodorization of this oil for cooking containing 10% or more of edible palm olein with an iodine value of 55 or more by containing 11-300 ppm of sodium hexametaphosphate in the oil for cooking. The method to suppress coloring of the oil for cooking which contains 10% or more of edible palm olein with an iodine value of 55 or more by containing 11-300 ppm of sodium hexametaphosphate in the oil for cooking.