JP6689049B2 - Oil and fat composition for cooking and method for producing the same, and method for suppressing deterioration of oil and fat for cooking by heating - Google Patents

Description

  TECHNICAL FIELD The present invention relates to an oil and fat composition for cooking, a method for producing the same, and a method for suppressing deterioration of the oil and fat for heating by heating.

  In recent years, interest in food quality has been increasing, and edible oils and fats used in processed foods such as fried foods are no exception. Edible oils and fats are generally deteriorated by heat and light. At this time, the presence of water causes hydrolysis deterioration, and the presence of oxygen causes oxidative deterioration, resulting in deterioration of flavor and color tone. In particular, fried foods such as fried foods, tempura, and fried foods contain a large amount of water. Therefore, when cooking with oil at about 180 ° C., it is important to suppress hydrolysis deterioration. In addition, since the fats and oils for commercial cooking used in supermarkets, restaurants, restaurants, etc. often heat a large amount of fried foods at high temperatures for a long time, the deterioration progresses quickly and It also adversely affects the flavor and appearance. For this reason, they must be discarded or replaced in a short period of time, but since the economic and environmental burdens are heavy, there is a need for technology for suppressing the deterioration of fats and oils for cooking.

  As an index of deterioration due to heating of fats and oils for cooking, "acid value" that indirectly indicates the amount of free fatty acids generated by hydrolysis and oxidation of fats and oils is typically used, and the increase in acid value due to heating is shown. It has been considered to suppress it. For example, Patent Document 1 discloses an invention that suppresses an increase in the acid value of fats and oils due to heating by containing one or more components selected from sodium and potassium in the fats and oils in an amount of 0.1 to 1 μmol / g.

By the way, as an index of deterioration due to heating of fats and oils for cooking, coloring, foaming, etc. are also used as an index of deterioration in addition to increase in acid value. Coloring is considered to involve synergistically the amount of conjugated diene, carbonyl, hydroxy, epoxy groups, etc. generated by heating substances eluted from cooked items such as fried seeds, and heating of fats and oils. It also causes the coloring of. Foaming is considered to be caused mainly by a polymer of fats and oils produced by heating of fats and oils, phospholipids eluted from fried seeds, etc., and causes deterioration in workability and safety during frying.
It should be noted that Patent Document 2 discloses a stir-fry oil in which a phospholipid containing an alkali metal and an organic acid monoglyceride are blended, and as a drawback of the phospholipid-blended oil, coloring by high temperature heating, foaming, offensive odor, etc. are mentioned. Only the froth and flavor are improved, and it is not suitable for frying oil that is exposed to high temperature heating for a longer time.

Japanese Patent No. 4798210 Japanese Patent No. 3522903

  Each index of deterioration such as acid value increase, coloring, and foaming has a different evaluation target, so that not only the index of 1, but all of increase in acid value, coloring, and polymer formation can be suppressed in a balanced manner. There is a need for means that can improve the workability and safety of time.

  Therefore, the present invention provides an oil and fat composition for cooking and a method for producing the same, which can suppress acid value increase due to heating, coloring, and polymer formation in a balanced manner, and a method for suppressing deterioration of the oil and fat for heating by heating. The purpose is to provide.

The oil and fat composition for cooking according to the present invention contains oil and fat, an organic acid monoglyceride, and an alkali metal, and the content of the organic acid monoglyceride in the oil and fat composition for heating cooking is 0.01 to 0.31. % By mass, and the content of the alkali metal is 0.1 to 1.5 mass ppm.

The heating cooking oil or fat composition of the present invention, the organic acid of the organic acid monoglyceride, Ru der least one or more selected from the group consisting of succinic acid and citric acid.

Heating cooking oil or fat composition of the present invention, it is favorable preferable is for frying.

The heating cooking oil or fat composition of the present invention, the alkali metal and the organic acid monoglyceride, it is good RiYoshimi preferable is an organic acid monoglyceride containing an alkali metal.

The method for producing an oil / fat composition for cooking according to the present invention comprises, after the step of refining the oil / fat, a refined oil / fat, a component containing an organic acid monoglyceride and an alkali metal, in the oil / fat composition for cooking, the organic acid. The content of the monoglyceride is 0.01 to 0.31 % by mass, and the content of the alkali metal is 0.1 to 1.5 % by mass.

In the manufacturing method of the heating for cooking oil or fat composition of the present invention, the organic acid of the organic acid monoglyceride, Ru der least one or more selected from the group consisting of succinic acid and citric acid.

The method for suppressing deterioration of the heating oil and fat according to the present invention by heating is a heating oil and fat containing a component containing an organic acid monoglyceride and / or an alkali metal, in the heating oil and fat, containing the organic acid monoglyceride. The content of the alkali metal is 0.01 to 0.31 mass% and the content of the alkali metal is 0.1 to 1.5 mass ppm.

The method of suppressing the deterioration due to heating of the cooking fats of the present invention, the organic acid of the organic acid monoglyceride, Ru der least one or more selected from the group consisting of succinic acid and citric acid.

  ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition for heating cooking which can suppress or reduce the acid value increase, coloring, and polymer production by heating in a balanced manner, and its manufacturing method can be provided. Further, it is possible to provide a method capable of suppressing or reducing the increase in acid value, coloring, and polymer formation due to heating in a well-balanced manner, and suppressing the deterioration of heating oil by heating.

  The present inventors, by containing an organic acid monoglyceride and an alkali metal in fats and oils, even under severe use conditions of high temperature and long time such as fats and oils for commercial frying cooking, increase in acid value by heating, It has been found that coloring and polymer formation can be suppressed or reduced in a balanced manner. Based on this finding, the present inventors have completed the oil and fat composition for cooking and the method for producing the same, and the method for suppressing the deterioration of the oil and fat for heating by heating.

<Fat composition for heating and cooking>
Hereinafter, the oil and fat composition for heating and cooking according to the present invention will be described in detail for each contained component.

(Oil and fat)
The oil and fat composition for cooking according to the present invention contains a normal oil and fat for cooking as a main component. As the normal cooking oil and fat, animal and vegetable oils and fats generally used for cooking and hydrogenated oils, fractionated oils, transesterified oils and the like thereof can be used alone or in combination. Examples of animal and vegetable oils and fats are soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, beef tallow, milk fat, fish oil, palm. Oil, palm oil, palm kernel oil and the like can be mentioned. Since those which solidify at room temperature need to be dissolved by heating at the time of use, those which are liquid at 20 ° C. are preferable. Even if the raw material oil / fat itself is solid at 20 ° C., it can be suitably used as long as it is liquid as a whole by using it in combination with other raw material oil / fat. In particular, rapeseed oil, a mixture of rapeseed oil and soybean oil, and the like can be preferably used because they have the advantage that they are liquid oils having a low melting point but also have good oxidation stability.
In the oil and fat composition for cooking according to the present invention, it is preferable that the above-mentioned oil and fat for ordinary cooking constitutes the balance excluding organic acid monoglyceride, alkali metal and other additives which are added as necessary.

(Organic acid monoglyceride)
The oil and fat composition for cooking according to the present invention contains an organic acid monoglyceride. Organic acid monoglyceride has a structure in which an organic acid is bonded to a hydroxyl group of glycerin fatty acid ester (monoglyceride). The organic acid constituting the organic acid monoglyceride is not particularly limited, and examples thereof include succinic acid, citric acid, acetic acid, lactic acid, tartaric acid, and the like. Among them, at least one selected from the group consisting of succinic acid and citric acid is preferable.

  The fatty acid residue constituting the organic acid monoglyceride is not particularly limited, and examples thereof include oleic acid, erucic acid, stearic acid, palmitic acid, mixed fatty acids of these fatty acids, palm oil, rapeseed oil, safflower oil, soybean oil, etc. It can be a fatty acid residue of the derived mixed fatty acid.

Examples of organic acid monoglycerides that can be used in the present invention include glycerin succinate monooleate, glyceryl citrate monooleate, glyceryl succinate monostearate, glyceryl monostearate citrate, glyceryl diacetyltartrate monostearate, diacetyltartaric acid. Glycerin monooleate, lactic acid glyceryl monooleate, lactic acid monostearate glycerin and the like can be mentioned. As these organic acid monoglycerides, those commercially available as emulsifiers for food additives can be used. For example, "Sunsoft No. 683CB" (manufactured by Taiyo Kagaku Co., Ltd.) is used as glycerin succinate monooleate, and "Sunsoft Plus F" (manufactured by Taiyo Kagaku Co., Ltd.) is used as glyceryl monooleate citrate. can do.
These organic acid monoglycerides are usually produced without a catalyst, but in the present invention, sodium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium hydroxide, potassium carbonate, potassium hydrogen carbonate or the like is used as an alkali catalyst. It is also possible to use an organic acid monoglyceride produced by the above method and in which an alkali metal derived from an alkali catalyst remains as a carboxylic acid salt. In the present invention, examples of the “organic acid monoglyceride containing an alkali metal” include organic acid monoglycerides in which the alkali metal derived from the alkali catalyst remains.

  The content of the organic acid monoglyceride in the oil and fat composition for cooking according to the present invention is 0.01 to 1.0% by mass. When the content of the organic acid monoglyceride is 0.01 to 1.0% by mass, the effect of suppressing or reducing the acid value increase, coloration and polymer formation can be exhibited in a well-balanced manner by combining with the alkali metal. Because. The content of the organic acid monoglyceride is preferably 0.01 to 0.1% by mass, more preferably 0.05 to 0.1% by mass.

3. Alkali Metal The oil and fat composition for cooking according to the present invention contains an alkali metal. The alkali metal is not particularly limited, but is preferably at least one selected from the group consisting of sodium and potassium. These alkali metals can be added as a component containing an alkali metal. As the component containing an alkali metal, for example, an organic acid monoglyceride containing an alkali metal produced using the above-mentioned alkali catalyst, or produced using another alkali catalyst, a polyglycerol fatty acid ester containing an alkali metal or an alkali A sucrose fatty acid ester containing a metal or the like can be used. In the oil and fat composition for cooking according to the present invention, it is preferable that the organic acid monoglyceride and the component containing an alkali metal are contained as the organic acid monoglyceride containing an alkali metal.

  Alternatively, as the component containing an alkali metal, a water-soluble or oil-soluble salt that can be used as a food additive, such as sodium salt or potassium salt, can be used. The sodium salt and potassium salt are not particularly limited, and include, for example, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium malate, sodium citrate, potassium citrate, L -Sodium ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactylate, sodium oleate and the like.

  The content of the alkali metal in the oil and fat composition for cooking according to the present invention is 0.1 to 5.0 mass ppm. When the content of the alkali metal is 0.1 to 5.0 mass ppm, by combining with the organic acid monoglyceride, the effect of suppressing or reducing acid value increase, coloring and polymer formation can be exhibited in a well-balanced manner. Because you can. The content of the alkali metal is preferably 0.1 to 1.0 mass ppm, more preferably 0.1 to 0.5 mass ppm. The content of the alkali metal can be quantified by an atomic absorption spectrophotometric method in a state where the component containing the alkali metal is contained in the oil and fat composition for cooking.

4. Other components Other components can be added to the oil and fat composition for cooking according to the present invention to the extent that the effects of the present invention are not impaired. These components are, for example, components (food additives, etc.) used for general fats and oils. Examples of these components include antioxidants, emulsifiers other than organic acid monoglycerides, silicone oils, crystal modifiers, texture modifiers, and the like, and they are preferably added after deodorization and before filling. Further, it is preferable to add a component such as phospholipid that causes coloring by heating within a range that does not cause coloring. For example, the addition amount or content of phospholipid is preferably less than 0.01% by mass.

  Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fuky acid, gossypol, sesamol, terpenes and the like. Other emulsifiers other than organic acid monoglyceride are appropriately selected from sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, diacylglycerol, waxes, sterol esters, phospholipids and the like. .

As the silicone oil, those commercially available for food use can be used and are not particularly limited, and examples thereof include those having a dimethylpolysiloxane structure and having a kinematic viscosity at 25 ° C. of 800 to 5000 mm ² / s. . The kinematic viscosity of the silicone oil is particularly 800~2000mm ² / s, preferably a further 900~1100mm ² / s. Here, the “kinematic viscosity” refers to a value measured according to JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

<Use of the oil and fat composition for cooking>
The oil-and-fat composition for cooking according to the present invention can be used for any cooking applications, but it can suppress or reduce acid value increase by heating, coloring and polymer formation in a well-balanced manner, and effectively deteriorates due to heating. Since it can be suppressed to a low level, it is preferably used for frying, that is, it is preferably used as a frying fat. Frying oils and fats are often used under severe conditions such as high temperature and long time heating and repeated use compared to other heating and cooking applications, and it is particularly necessary to suppress deterioration of the heating and cooking oils and fats composition due to heating. Because it is said.

<Method for producing oil and fat composition for cooking>
The fats and oils used in the method for producing the fat and oil composition for cooking according to the present invention include, as with general fats and oils, seeds or fruits of plants, or a crude oil squeezed from animal material as a starting material, which is required in order. According to the method, a degumming step, a deoxidizing step, a decolorizing step, and optionally a dewaxing step, and then a deodorizing step may be performed for purification. The degumming step, the deoxidizing step, and the dewaxing step are appropriately selected according to the quality of the crude oil that can vary depending on the oil raw material before oil collection.

  In the production method of the present invention, in addition to the above-mentioned oil and fat purification step, the refined oil and fat contains an organic acid monoglyceride and a component containing an alkali metal in the oil and fat composition for heating and cooking of the organic acid monoglyceride. Of 0.01 to 1.0 mass% and the content of the alkali metal is 0.1 to 5.0 mass ppm. The organic acid monoglyceride is preferably added by heating and heating the fats and oils after the purification step and then adding and dissolving them. The component containing an alkali metal may be an organic acid monoglyceride containing an alkali metal as described above, a polyglycerol fatty acid ester containing an alkali metal or a sucrose fatty acid ester containing an alkali metal, or an alkali metal salt described above. Good. In the case of alkali metal salts, dissolve in a small amount of solvent (water or refined fats and oils) to make an alkali metal salt solution, and mix with an emulsifier such as organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, or monoglyceride as necessary. After that, it can be added to a large amount of refined fats and oils. As the "organic acid monoglyceride" and the "component containing an alkali metal", an organic acid monoglyceride containing an alkali metal may be added.

  After adding the organic acid monoglyceride and the component containing an alkali metal, the organic acid monoglyceride and the alkali metal are uniformly dissolved or dispersed in the fat or oil by stirring or the like, and then dehydration treatment is carried out if necessary. Dehydration is preferably performed under reduced pressure at about 70 to 105 ° C. When mixed with an emulsifier and added to the refined oil or fat, it may be added to the refined oil or fat after mixing with the emulsifier and dehydration.

  The production method of the present invention may include a step of adding other additives, if necessary. It is desirable that the step of adding other additives is performed after the step of refining fats and oils, and the conditions such as the temperature of fats and oils at the time of adding the fats and oils are appropriately changed depending on the kind of the additives and the purpose.

<Method of suppressing deterioration of oil for heating and cooking due to heating>
The method for suppressing deterioration of the heating oil and fat of the present invention by heating is a heating oil and fat containing a component containing an organic acid monoglyceride and / or an alkali metal, in the heating oil and fat, of the organic acid monoglyceride. The content of the alkali metal is 0.01 to 1.0 mass%, and the content of the alkali metal is 0.1 to 5.0 mass ppm. As the cooking oil and fat, the above-mentioned ordinary cooking oil and fat can be used. The organic acid monoglyceride, the component containing an alkali metal, and the alkali metal are as described above.

  As a method of adding a component containing an organic acid monoglyceride and / or an alkali metal to the oil for heating and cooking, a component containing an organic acid monoglyceride and an alkali metal in the method for producing an oil and fat composition for heating and cooking of the present invention. The procedure described above for the step of adding can be used. The oil or fat for heating to which the component containing an organic acid monoglyceride and / or an alkali metal is added may be the above-mentioned refined oil or fat, an oil or fat containing other additives, or an oil or fat containing an organic acid monoglyceride and / or an alkali metal in advance. However, it may be unused or used for cooking. Further, as the “organic acid monoglyceride” and the “component containing an alkali metal”, an organic acid monoglyceride containing an alkali metal may be added.

  Hereinafter, the present invention will be specifically described based on Examples, but the present invention is not limited to these Examples.

Sample oils of Examples , Reference Examples and Comparative Examples were prepared with the formulations shown in Table 1 below , and subjected to a heating test, and then evaluated for acid value, chromaticity and color value, and amount of polymer. The procedure for preparing the sample oil, the procedure for the heating test, the evaluation method, and the results are specifically shown below.

<Preparation of sample oil>
Nisshin canola oil (manufactured by Nisshin Oillio Group Co., Ltd.) was used as the oil and fat.
As succinic acid monoglyceride, succinic acid monoolein having an acid value of 110 obtained by heating and mixing oleic acid monoglyceride and succinic acid with or without catalyst, in the presence of sodium hydroxide catalyst or in the presence of potassium hydroxide catalyst, respectively. Acid glycerin was used.
As the citric acid monoglyceride, glyceryl monooleate glycerin (Sunsoft Plus F, HLB7 manufactured by Taiyo Kagaku Co., Ltd.) was used.
Polyglycerin fatty acid ester (Sunsoft Q-1710S, HLB3 manufactured by Taiyo Kagaku Co., Ltd.) was used as an emulsifier other than the organic acid monoglyceride.

In Comparative Example 1, only fats and oils containing neither organic acid monoglyceride, alkali metal nor polyglycerin fatty acid ester were used.
In Example 1 and Reference Examples 4 and 6, succinic acid monooleate ester obtained by using sodium hydroxide as a catalyst was uniformly added to fats and oils. In Examples 3 , 5 and Reference Example 7, succinic acid monooleate ester using potassium hydroxide as a catalyst was uniformly mixed with fats and oils. After the preparation as described above, the content of alkali metals (sodium and potassium) was measured by an atomic absorption photometer (Z2310 manufactured by Hitachi, Ltd.).
In Comparative Examples 2, 4, 5, 7, 8 and 9 and Example 2, sodium or potassium was added as sodium oleate or potassium oleate (oleate soap). The content of alkali metals (sodium and potassium) in the obtained fat was measured with an atomic absorption spectrophotometer (Z2310 manufactured by Hitachi, Ltd.).
In Comparative Examples 3 and 7, only organic acid monoglyceride (glycerin succinate monooleate produced without a catalyst) was dissolved in fats and oils.

<Heating test>
10.0 g of the prepared sample oil was put into a test tube having a diameter of 22 mm and a length of 200 mm. The test tube containing the sample oil was placed in an oil bath (185 ° C.) and heated for 8 hours per day for 3 days, for a total of 24 hours.

<Acid value>
The acid value of the heated sample oil was measured according to the standard oil and fat analysis test method "2.3.1-2013 acid value" (established by Japan Oil and Fat Chemistry Society). The acid value indicates the amount of free fatty acid contained in fats and oils, and is represented by mg of potassium hydroxide necessary to neutralize 1 g of sample oil. The smaller the acid value, the smaller the amount of free fatty acid and the more suppressed the increase in acid value.
<Chromaticity and color value>
The degree of coloring of the heated sample oil was measured for yellow chromaticity (Y) and red chromaticity (R) by using a 1/2 inch cell with a Lovibond colorimeter (Lovibond PFX995 manufactured by The Tintometer Limited). . The smaller the chromaticity value, the lighter the color and the more suppressed the coloring.
In addition, a color value (Y + 10R) was also calculated and evaluated as a value that reflects the degree of coloring in appearance. The smaller the numerical value of the color value, the lighter the degree of coloring is, which means that the coloring is suppressed.
<Polymer>
The amount of the polymer contained in the heated sample oil was measured according to the standard oil and fat analysis test method "2.5.7-2013 Oil and fat polymer (gel permeation chromatograph method)" (established by Japan Oil and Fat Chemistry Society). The smaller the value is, the more the production of the polymer is suppressed.

The sample oils of Examples were able to suppress or reduce all the indicators of deterioration such as acid value increase, coloring, and polymer formation in a well-balanced manner, as compared with Comparative Example 1 consisting of oils and fats.
In Comparative Examples 2, 5, 6, 8 and 9 containing an alkali metal as an oleic acid soap and not containing an organic acid monoglyceride, the acid value increase and the polymer production were suppressed as compared with Comparative Example 1, but coloring Was being promoted.
Comparative Example 3, which contained only a small amount of organic acid monoglyceride, showed some suppression effect on acid value increase, coloration and polymer formation, but Comparative Example 7, which contained only increased amount of organic acid monoglyceride, increased acid value and coloring. Rather promoted.
In Comparative Example 4 containing a polyglycerin fatty acid ester as another emulsifier instead of the organic acid monoglyceride of Example 2, as compared with Comparative Example 1, the acid value increase and polymer formation were suppressed, but coloring was promoted. Was there.

  INDUSTRIAL APPLICABILITY The oil-and-fat composition for cooking according to the present invention can be used in the field of food production, especially as an oil-and-fat for frying used in the production of fried food. It can also be used in the production of all foods that require other cooking oils and fats.

Claims (4)

And oil, an organic acid monoglyceride containing an alkali metal, an organic acid organic acid monoglyceride, containing a organic acid monoglyceride containing an alkali metal is at least one or more selected from the group consisting of succinic acid and citric acid An oil and fat composition for cooking, comprising:
Cooking in which the content of the organic acid monoglyceride is 0.01 to 0.31 mass% and the content of the alkali metal is 0.1 to 1.5 mass ppm in the oil and fat composition for cooking. Oil and fat composition.   The oil and fat composition for cooking according to claim 1, wherein the oil and fat composition for cooking is for frying. After the step of refining fats and oils, in the refined fats and oils, an organic acid monoglyceride containing an alkali metal in which the organic acid of the organic acid monoglyceride is at least one or more selected from the group consisting of succinic acid and citric acid ,
A step of adding the organic acid monoglyceride in the oil composition for heating and cooking so that the content of the organic acid monoglyceride is 0.01 to 0.31 mass% and the content of the alkali metal is 0.1 to 1.5 mass ppm. A method for producing an oil and fat composition for cooking, comprising: The cooking fats, a organic acid monoglyceride containing an alkali metal, an organic acid organic acid monoglyceride, organic acid monoglycerides containing an alkali metal is at least one or more selected from the group consisting of succinic acid and citric acid To
It is added such that the content of the organic acid monoglyceride in the oil for heating and cooking is 0.01 to 0.31 mass% and the content of the alkali metal is 0.1 to 1.5 mass ppm. A method of suppressing deterioration of oil for heating and cooking including heating.