JP6758754B2 - Edible fat composition - Google Patents

Description

The present invention relates to an edible oil / fat composition, particularly an edible oil / fat composition suitable for cooking.

The main use of edible oils and fats is for cooking fried foods, stir-fried foods, etc., and suppression of the odor (heated odor) generated during cooking is required in terms of improving the working environment regardless of whether it is for home use or for business use. I came. In addition, as a consumer's taste, a light flavor tends to be preferred. The edible oils and fats used for cooking have more unpleasant taste removed by improving the refining process. Further, in recent years, high oleic acid-based vegetable oils and fats having strong oxidative stability and less heating odor have permeated the market.

In order to suppress the heated odor of edible oils and fats, for example, deodorization at a high temperature can be performed. However, deodorization at high temperatures is not preferable because it produces trans fatty acids that are considered unhealthy. Japanese Patent Application Laid-Open No. 2007-14263 describes a fats and oils having a trans fatty acid content of 1% by mass or less in all constituent fatty acids by combining a purification treatment using a thin film column and a purification treatment using a tray type apparatus. The process is disclosed. However, the above process is complicated and costly.

In addition, various additives are used to suppress the heated odor of edible oils and fats. WO 2001/09656 discloses fats and oils having an improved heating odor containing 2 to 28 ppm of at least one organic acid selected from ascorbic acid, erythorbic acid and malic acid. However, organic acids are rapidly pyrolyzed and their effects are not sustained. Further, Japanese Patent Application Laid-Open No. 2009-50234 discloses an oil / fat composition for deep-fried foods containing a phosphorus content of 0.1 to 10.0 ppm and having excellent heat resistance. However, the composition has little effect of improving the heating odor.

Japanese Unexamined Patent Publication No. 2007-14263 International Publication No. 2001/09656 JP-A-2009-50234

Therefore, it has been desired to develop a simple method for effectively suppressing the heated odor of edible oils and fats.

The problem to be solved is to develop a simple method for suppressing the heated odor of edible oils and fats. It is also to develop edible oils and fats with suppressed heating odor.

The present inventors have made extensive studies to solve the above problems. As a result, it was found that this problem can be solved by containing a very small amount of rice bran oil extract in the edible oil and fat. This has led to the completion of the present invention.

That is, the present invention provides the following.
(1) An edible oil / fat composition containing 0.001 to 0.1% by mass of rice bran oil extract.
(2) The edible oil / fat composition according to (1), which contains an oil / fat having an oleic acid content of 40% by mass or more in the total constituent fatty acids.
(3) The edible oil / fat composition of (1) or (2) containing 5% by mass or more of corn oil.
(4) The edible oil / fat composition according to any one of (1) to (3), wherein the total content of tocopherols and tocotrienols in the rice bran oil extract is 1% by mass or more.
(5) An edible oil / fat composition according to any one of (1) to (4), which is for cooking.
(6) A food containing the edible oil / fat composition according to any one of (1) to (5).
(7) A method for improving the heated odor of edible fats and oils by adding 0.001 to 0.1% by mass of rice bran oil extract to the edible fats and oils.
(8) An edible oil / fat composition according to any one of (1) to (5), wherein a rice bran oil extract is added to the edible oil / fat and the content thereof is adjusted to 0.001 to 0.1% by mass. Manufacturing method.

The present invention provides a simple method for suppressing the heated odor of edible oils and fats. The present invention also provides an edible oil / fat composition having a suppressed heating odor and a good flavor, and a method for producing the edible oil / fat composition.

Hereinafter, the present invention will be described in detail.
The edible oil / fat composition of the present invention contains a rice bran oil extract. The rice bran oil extract of the present invention is a concentrate of unsaponifiable matter obtained from soda oil slag and deodorized scum, which is produced as a by-product when refining rice bran oil (rice bran crude oil) extracted from rice bran. The method for producing the rice bran oil extract of the present invention is not particularly limited. The rice bran oil extract is recovered from soda oil residue by-produced in the alkaline deoxidation step or deodorized scum by-produced in the deodorizing step by, for example, solvent extraction, chromatographic separation, distillation, or other methods. More specifically, the rice bran oil extract can be extracted with a solvent from, for example, a soda oil residue further saponified with an alkaline solution. Further, the rice bran oil extract can be extracted with a solvent from, for example, a deodorized scum in which free fatty acids are alkaline deoxidized. As the solvent, one or more selected from hexane, acetone, and ethanol may be used, and hexane is preferable. The solvent-extracted and desolved rice bran oil extract may be purified by decolorization, deodorization, or the like. The rice bran oil extract of the present invention is preferably obtained using deodorized scum as a raw material. The lecithin obtained from the degummed oil residue is not the rice bran oil extract of the present invention.

The rice bran oil extract of the present invention contains sterols in a total amount of preferably 20% by mass or more, and more preferably 25 to 50% by mass. The sterols are a general term for compounds similar to cholesterol or cholestanol. Specific examples include sterols such as β-sitosterol, campesterol and stigmasterol, triterpene alcohols such as cycloartenol and 24-methylenecycloartanol, and fatty acid esters thereof. However, its components and contents are not limited. The rice bran oil extract of the present invention also contains tocopherols and tocotrienols in total, preferably 1% by mass or more, more preferably 3 to 10% by mass, and further preferably 4 to 8% by mass. .. Tocopherols are a general term for α-, β-, γ-, and δ- tocopherols, and tocotrienols are a general term for α-, β-, γ-, and δ- tocotrienols.

The edible oil / fat composition of the present invention contains 0.001 to 0.1% by mass of the above rice bran oil extract. Since the edible oil / fat composition of the present invention contains a very small amount of the rice bran oil extract, the edible oil / fat composition is heated to the extent that the odor derived from the rice bran oil extract is hardly felt or is not felt. The odor is suppressed. The content of the rice bran oil extract in the edible oil / fat composition of the present invention is preferably 0.006 to 0.06% by mass, and more preferably 0.01 to 0.04% by mass. The suppression of the heated odor in the present invention means the suppression of the unpleasant odor generated when the edible oil / fat composition is heated, and does not necessarily mean the suppression of the amount of the volatile component.

The edible oil / fat composition of the present invention can be usually edible oil / fat (edible oil / fat) except that it contains 0.001 to 0.1% by mass of rice bran oil extract. Examples of edible oils and fats include rapeseed oil, high oleic acid rapeseed oil, soybean oil, high oleic acid soybean oil, corn oil, cottonseed oil, red flower oil, high oleic acid red flower oil, olive oil, sunflower oil, high oleic acid sunflower oil, and palm oil. , Sesame oil, shiso oil, sesame oil, flaxseed oil, grape oil, macadamia nut oil, hazelnut oil, pumpkin oil, walnut oil, camellia oil, tea oil, borage oil, wheat germ oil, palm kernel oil, palm oil and other vegetable oils, Examples thereof include animal fats and oils such as beef fat, pork fat, fish oil and milk fat, synthetic fats such as MCT (medium chain fatty acid triglyceride), and hardened oils, fractionated oils or ester exchange oils thereof. The above-mentioned edible oils and fats may be used alone or in a combination of two or more types. Although rice bran oil may be used, the content of rice bran oil in the edible oil / fat composition of the present invention is preferably 30% by mass or less, more preferably 0 to 10% by mass. Further, since the hydrogenated oil has a hydrogenated odor, it is preferably not used or extremely hardened before use. The content of the hydrogenated oil in the edible oil / fat composition of the present invention is preferably 30% by mass or less, more preferably 0 to 10% by mass.

The edible fats and oils contained in the edible fats and oils composition of the present invention preferably contain fats and oils in which the content of oleic acid in the total constituent fatty acids is 40% by mass or more. Examples of fats and oils having an oleic acid content of 40% by mass or more in the total constituent fatty acids include rapeseed oil, high oleic acid rapeseed oil, high oleic acid soybean oil, high oleic acid red flower oil, high oleic acid sunflower oil, and olive oil. Examples include palm oil fractionated soft oil. Oils and fats having an oleic acid content of 40% by mass or more in the total constituent fatty acids are fluid at room temperature (20 ° C.) and have a relatively weak heated odor, so that the effects of the present invention can be obtained more remarkably. The fat and oil having an oleic acid content of 40% by mass or more in the total constituent fatty acids is preferably one or more selected from rapeseed oil, high oleic acid rapeseed oil, and palm oil fractionated soft oil, and more preferably high. One or more selected from oleic acid rapeseed oil and palm oil fractionated soft oil. The palm oil fractionated soft oil is a liquid portion obtained by fractionating palm oil or a fractionated oil derived from palm oil, and examples thereof include palm olein, palm super olein, and palm top olein.

The content of the fat and oil having an oleic acid content of 40% by mass or more in the total constituent fatty acids in the edible fat and oil composition of the present invention is preferably 40% by mass or more, more preferably 60% by mass or more. Is. The upper limit of the content is not particularly limited, but the value obtained by subtracting the content of the rice bran oil extract from the total amount (100% by mass) of the edible oil / fat composition is the practical upper limit.

The edible oil and fat contained in the edible oil and fat composition of the present invention preferably contains corn oil. When the edible oil / fat composition contains corn oil, the effect of suppressing the heated odor of the rice bran oil extract is further enhanced. The content of corn oil in the edible oil / fat composition of the present invention is preferably 5% by mass or more, more preferably 10 to 50% by mass, and further preferably 15 to 40% by mass.

The method for producing the edible oil / fat composition of the present invention is not particularly limited. For example, one or more kinds of edible oils and fats and rice bran oil extract may be mixed and prepared so that the content of the rice bran oil extract is 0.001 to 0.1% by mass.

In the edible oil / fat composition of the present invention, additives used in ordinary edible oils / fats can be appropriately added as needed, as long as the constitution and characteristics of the present invention are not impaired. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbin for the purpose of improving storage stability, oxidative stability, thermal stability, suppressing crystal precipitation at low temperature, etc. Examples thereof include acid fatty acid esters, lignans, coenzyme Q, oryzanol, diglycerides, silicones, tocopherols, lecithin, colorants, and fragrances. The amount of the additive added is preferably 3% by mass or less, and more preferably 1% by mass or less, based on 100% by mass of edible fats and oils.

The edible oil / fat composition of the present invention is suitable for cooking foods because the heating odor during cooking is suppressed. The edible oil / fat composition of the present invention is, for example, fried food, deep-fried food, fried food such as fried food, fritters, tempura, etc., and cooked food such as stir-fried food, or coated on the surface of foodstuff and radiated or convection heated in an oven or the like. Can be suitably used for cooking.

Next, a food using the edible oil / fat composition of the present invention will be described. Specific examples of the food containing the edible oil / fat composition of the present invention using the edible oil / fat composition of the present invention include fried food, deep-fried food, deep-fried Tatsuta, cutlet, croquette, fried food, nugget, fritter, and tempura. , Donuts, senbei, hail, karinto, bread, cakes, biscuits, crackers, cookies, pretzels, corn chips, corn puffs, corn flakes, popcorn, potato chips, nuts, butter peanuts, snacks and the like. The food containing the edible oil / fat composition of the present invention cooked using the edible oil / fat composition of the present invention also has the effect of improving the flavor and the palatability.

Hereinafter, the present invention will be described in detail based on specific examples. The present invention is not limited to the contents of the examples shown below.

The following materials were used in the implementation.
(Rice bran oil extract)
Rice bran oil extract A (trade name: sterol ester, manufactured by Tsukino Food Industry Co., Ltd., sterol content 80% by mass or more, tocopherol and tocotrienol content 0.03% by mass)
Rice bran oil extract B (trade name: Rice Trienol, manufactured by Tsukino Food Industry Co., Ltd., sterol content 32.7% by mass, tocopherols and tocotrienol content 6.9% by mass)
(Other additives)
Plant sterols (trade name: phytosterol-FK, manufactured by Tama Biochemical Co., Ltd., sterol content of 90% by mass or more, derived from soybean oil and rapeseed oil residue)
Lecithin (trade name: rice lecithin, manufactured by Tsukino Food Industry Co., Ltd.)

(Edible oils and fats)
Soybean oil (trade name: Nissin Soybean White Squeezed Oil, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 23.7% by mass)
Rapeseed oil (trade name: Nissin Canola Oil, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 61.8% by mass)
High oleic acid rapeseed oil (trade name: Nisshin Canola Oil Healthy Light, manufactured by Nisshin Oillio Group Co., Ltd., oleic acid content 73.4% by mass)
Corn oil (trade name: Nissin Corn Oil, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 29.0% by mass)
Palm Super Olein (manufactured in-house by Nisshin Oillio Group Co., Ltd., oleic acid content 47.2% by mass)
Cottonseed oil (trade name: Nissin cottonseed oil, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 21.7% by mass)

<Evaluation of heating odor 1>
The edible oil and fat compositions of Examples 1 to 3 and Comparative Examples 1 and 2 were prepared according to the formulation shown in Table 1. That is, the base fat and oil and the additive were mixed and adjusted to the content of the additive in the table. Using each base fat as a control, the heating odor when heated to 180 ° C. was evaluated. The evaluation of the heated odor was carried out by 10 professional panelists based on the following method. The results are shown in Table 1.

(Evaluation method of heating odor)
Each panelist scored according to the following evaluation criteria. The average value of the scores of each panelist was calculated, and the final evaluation was made with ×, △, ○, ◎ and ◎◎ based on the average value.

Evaluation Criteria The heating odor is noticeably less than that of the control, and it is very good. 5 points The heating odor is felt less than that of the control, and it is good. 4 points The heating odor is felt to be slightly less than that of the control. 3 points No difference compared to the control 2 points Compared to the control, a strange odor such as the flavor of rice oil is felt 1 point

◎ ◎ Average evaluation points are 4.4 points or more and 5 points or less ◎ Average evaluation points are 3.7 points or more and less than 4.4 points ○ Average evaluation points are 3 points or more and less than 3.7 points △ Evaluation The average value of points is 2 points or more and less than 3 points × The average value of evaluation points is 1 point or more and less than 2 points

<Evaluation of heated odor 2>
According to the formulation shown in Table 2, the edible oil and fat compositions of Examples 4 to 8 were prepared in the same manner as in <Evaluation 1 of heating odor>. Using each base fat as a control, the heating odor when heated to 180 ° C. was evaluated in the same manner as in <Evaluation 1 of heating odor>. The results are shown in Table 2.

<Evaluation of heated odor 3>
According to the formulation shown in Table 3, the edible oil and fat compositions of Examples 9 to 11 and Comparative Examples 3 to 4 were prepared in the same manner as in <Evaluation 1 of heated odor>. Using each base fat as a control, the heating odor when heated to 180 ° C. was evaluated in the same manner as in <Evaluation 1 of heating odor>. The results are shown in Table 3.

<Evaluation of heated odor and cooked food>
According to the formulation shown in Table 4, the edible oil and fat compositions of Example 12 and Comparative Example 5 were prepared in the same manner as in <Evaluation 1 of heating odor>. Using each base fat as a control, the heating odor when heated to 180 ° C. was evaluated in the same manner as in <Evaluation 1 of heating odor>. In addition, croquettes were fried using the edible oil and fat compositions of Example 12 and Comparative Example 5 using the respective base oils and fats as controls. The flavor evaluation of the croquette was carried out by 10 professional panelists based on the following method. The results are shown in Table 4.

(Croquette flavor evaluation method)
Each panelist scored according to the following evaluation criteria. The average value of the scores of each panelist was calculated, and the final evaluation was made with ×, △, ○, ◎ and ◎◎ based on the average value.

Evaluation Criteria Rich taste and very good compared to control 5 points Rich taste and good compared to control 4 points Slightly rich and good compared to control 3 points Compared to control And there is no difference 2 points Compared to the control, an unpleasant taste is felt 1 point

◎ ◎ Average value of evaluation points is 4.4 points or more and 5 points or less ◎ Average value of evaluation points is 3.7 points or more and less than 4.4 points ○ Average value of evaluation points is 3 points or more and less than 3.7 points △ Evaluation The average value of points is 2 points or more and less than 3 points × The average value of evaluation points is 1 point or more and less than 2 points

Claims (6)

It contains 60% by mass or more of one or more kinds of fats and oils selected from rapeseed oil and high oleic acid rapeseed oil in which the content of oleic acid in the total constituent fatty acids is 40% by mass or more, and the total content of tocopherols and tocotrienols is the rice bran oil extract is 3-10% by weight including 0.01 to 0.04 wt%, edible fat and oil composition (excluding the embodiments involving partially hydrogenated oils). The edible oil / fat composition according to claim 1 , which comprises 5% by mass or more of corn oil. The edible oil / fat composition according to claim 1 or 2 , which is for cooking. A food containing the edible oil / fat composition according to any one of claims 1 to 3 . Edible fats and oils containing 60% by mass or more of one or more selected from rapeseed oil and high oleic acid rapeseed oil having an oleic acid content of 40% by mass or more in the total constituent fatty acids (however, including partially hydrogenated oil). It is a method of improving the heating odor (excluding aspects).
Wherein the edible fat, the total content of tocopherols and tocotrienols is contained 0.01 to 0.04 wt% of rice bran oil extract is 3-10% by weight, said method. A total of tocopherols and tocotrienols in an edible oil containing 60% by mass or more of one or more selected from rapeseed oil and high oleic acid rapeseed oil having an oleic acid content of 40% by mass or more in the total constituent fatty acids. The present invention according to any one of claims 1 to 3 , wherein a rice bran oil extract having a content of 3 to 10% by mass is added and adjusted so that the content is 0.01 to 0.04 % by mass. A method for producing an edible oil / fat composition (excluding aspects containing partially hydrogenated oil) .