JP6844941B2 - Oil and fat composition, foods using it, and method for producing oil and fat composition - Google Patents

Description

The present invention relates to an oil / fat composition, a food using the same, and a method for producing the oil / fat composition, and more particularly, to an oil / fat composition capable of obtaining a good rich taste, a food using the same, and a method for producing the oil / fat composition. ..

General edible fats and oils refined by a conventional method are almost tasteless and odorless as compared with special fats and oils such as sesame oil, olive oil and cacao fat. Conventionally, oils and fats called flavor oils or taste oils, which are flavored edible oils and fats, are known. The manufacturing method of these fats and oils is a special manufacturing method, for example, adding scent, green onions, and garlic to a fat and oil heated on high heat to sufficiently extract the extract. Flavor oil is an oil used for seasoning. Therefore, it is usually used in a small amount to finish a dish, and its usage is different from that of edible oils and fats, which are used from the beginning of cooking to adjust the flavor of a dish.

As a method for imparting flavor to edible oils and fats, Patent Documents 1 and 2 disclose a method for producing flavored oils by adding rice bran to the oils and fats and heating the oils and fats. Patent Document 3 discloses an oil / fat composition in which a rice bran-derived unsaponifiable matter is added to an oil / fat.

Japanese Unexamined Patent Publication No. 1-218549 Japanese Unexamined Patent Publication No. 5-146252 Japanese Unexamined Patent Publication No. 2011-120543

The fats and oils obtained by the methods of Patent Documents 1 to 3 have insufficient richness, and the methods of Patent Documents 1 and 2 need to add a step of removing the added rice bran, which is complicated. It was.

An object of the present invention is to provide a fat and oil composition having an excellent good richness for cooking or spraying and a food having a good richness by using the fat and oil composition by a simple method. It is in.

As a result of intensive studies to solve the above problems, the present inventors have found that an oil / fat composition containing a component derived from defatted rice bran has a good richness, and have completed the present invention.

That is, the present invention
(1) An oil / fat composition containing a component derived from defatted rice bran,
(2) The oil and fat composition of (1), wherein the content of the component derived from defatted rice bran is 2 ppm by weight or more and 1500 ppm by weight or less.
(3) The oil / fat composition of (1) or (2), wherein the component derived from defatted rice bran is water-soluble.
(4) The oil / fat composition according to any one of (1) to (3), wherein the component derived from defatted rice bran is inositol.
(5) The oil / fat composition according to any one of (1) to (4), which is for cooking or spraying.
(6) Foods containing any of the oil and fat compositions of (1) to (5).
(7) Foods of (6), which are snacks or rice crackers,
(8) A method for improving the flavor of fats and oils or foods using any of the fats and oils compositions of (1) to (5).
(9) The method for producing an oil / fat composition according to any one of (1) to (5), which comprises adding a component derived from defatted rice bran to an aqueous medium and adding it to the oil / fat in a solution state.

According to the present invention, an oil / fat composition having a good richness can be obtained, and by using such an oil / fat composition, a good richness can be obtained without using rice oil, sesame oil or the like which are oils / fats having a rich taste. You can provide the food you have. Alternatively, even if the blending amount of rice oil, sesame oil, or the like is reduced, the decrease in richness can be compensated for by using such an oil / fat composition.
Further, according to the present invention, it is possible to impart a good richness to oils and fats having a low degree of unsaturation and high oxidative stability such as palm oil, palm olein, and hydrogenated oil, so that a good richness with high oxidative stability can be imparted. An oil / fat composition having the above can be obtained. Since such a fat and oil composition compensates for the drawbacks of rice oil and sesame oil such as low oxidative stability, the oil and fat composition can be used for new purposes such as extending the expiration date or being unable to be used due to low oxidative stability. It is also possible to expand.
As another aspect, the fat and oil composition of the present invention is not only the physical characteristics of conventional rice oil and sesame oil, which are liquid at room temperature, but also solid by appropriately selecting the base fat and oil. Or, it may be semi-solid, or an appropriate physical property may be selected according to the intended use to impart a good richness.

The defatted rice bran-derived component used in the present invention can be used without limitation as long as it is a component derived from defatted rice bran. Preferably, it is a water-soluble component derived from defatted rice bran in that a good flavor can be efficiently imparted, and examples thereof include inositol, defatted rice bran-derived water-soluble powder, phytic acid, and rice-derived peptides made from rice-derived protein. .. Two or more such components may be mixed and used. More preferably, it is inositol and / or a water-soluble powder derived from defatted rice bran, and most preferably inositol.
The water-soluble powder derived from defatted rice bran is obtained by extracting defatted rice bran with water or an organic solvent, or a combination of water and an organic solvent. For example, it is a defatted rice bran extract prepared by the following method, but the preparation method is not limited to this method. The defatted rice bran is extracted with hot water at 98 ° C. for 120 minutes, and then the extraction residue is removed by filtration. The collected extract is concentrated, then powdered by spray drying, 90% by volume ethanol is added thereto, extraction is performed at 65 ° C. for 2 hours, and the mixture is filtered and concentrated to obtain a water-soluble powder derived from defatted rice bran.

The oil and fat composition of the present invention contains a component derived from defatted rice bran, and the content of the component derived from defatted rice bran is preferably 2 wt ppm to 1500 wt ppm, more preferably 10 wt ppm to 500 wt ppm, still more preferably. It is 10 ppm to 300 ppm, most preferably 10 ppm to 150 ppm. If it is less than 2 ppm by weight, the effect of improving the flavor is insufficient, which is not preferable. Even if it is added in excess of 1500 ppm by weight, the effect may not be enhanced, which is not preferable.

In the oil and fat composition of the present invention, the defatted rice bran-derived component is preferably dispersed in the oil and fat and uniformly dispersed, more preferably the defatted rice bran-derived component is water-soluble, and further preferably an aqueous solution. Contains defatted rice bran-derived components added in a dissolved state.

The oil and fat composition of the present invention contains the component derived from the defatted rice bran, but may contain other additives for the purpose of imparting flavor. Examples of other additives include components derived from rice crude oil and sesame crude oil, oil-soluble components and water-soluble components derived from rice crude oil and sesame crude oil can be used, and oryzanol can be exemplified as the oil-soluble component. In addition, various water-soluble components and oil-soluble components other than rice crude oil, rice bran, and components derived from defatted rice bran can be used for the purpose of imparting flavor.

In the method for obtaining the fat and oil composition of the present invention, it is preferable to add the defatted rice bran-derived component to the aqueous medium and add it to the fat and oil in a solution state because it can be efficiently and uniformly dispersed in the fat and oil. For example, in order to obtain an oil / fat composition containing inositol, which is a component derived from defatted rice bran, a specified amount of a 1% inositol aqueous solution is added to the oil / fat heated to 70 ° C., and the temperature is 50 to 180 ° C., 0.1 kPa to An oil / fat composition containing inositol can be obtained by treating for 15 minutes to 1 hour with stirring under a reduced pressure condition of 13 kPa to sufficiently dehydrate the mixture. In addition to the above method, if there is a method of dispersing inositol crystals in fats and oils so as not to precipitate crystals, an emulsifier may be used in that case.

The oil and fat composition of the present invention may use an emulsifier in order to efficiently contain the active ingredient of the present invention. 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. Examples include commercially available Poem PR-100 and Poem PR-300 manufactured by RIKEN Vitamin Co., Ltd., SY Glister CRS-75 and SY Glister CR-ED manufactured by Sakamoto Yakuhin Kogyo Co., Ltd. it can. The content of the emulsifier in the oil / fat composition is preferably 4 times or less, more preferably 3 times or less the content of the component derived from defatted rice bran. If the emulsifier exceeds 4 times the content of the component derived from defatted rice bran, it is inefficient in comparison with the obtained effect, which is not preferable. In addition, an unfavorable flavor derived from an emulsifier may be felt, which is not preferable.

The types of fats and oils that can be used in the fats and oils composition of the present invention are not particularly limited, but they can be appropriately selected from commonly used edible fats and oils. Soybean oil, rapeseed oil, corn oil, cotton seed oil, peanut oil, sunflower oil, rice cake oil, Benibana oil, saflower oil, olive oil, sesame oil, sesame oil, grape seed oil, flaxseed oil, palm oil, palm oil, palm kernel oil, etc. Examples of vegetable fats and oils and animal fats such as beef fats and pork fats are used, and if necessary, processed fats and oils that have been separated, hydrogenated, ester-exchanged, etc. may be used alone or in combination thereof. Preferred are soybean oil, rapeseed oil, corn oil, sunflower oil and palm oil. Processed fats and oils of such fats and oils can also be used, or a combination thereof may be used. A wide range of fats and oils can be applied, from liquid oils to fats and oils with a high melting point.

The oil and fat composition of the present invention is characterized by having a good rich taste. The oil and fat composition of the present invention can be suitably used for applications in which rice oil or sesame oil is used, or for foods in which rice oil or sesame oil is used, but is not limited to such applications or foods, and has a good flavor. It can also be used for oil and fat compositions and foods that require a rich taste. Preferred foods are snack foods and rice crackers in which good richness is emphasized, but the use is not limited to margarine, shortening, kneading, cream, etc., in which good richness is useful as a characteristic of foods.

As a method for producing a food product using the oil and fat composition of the present invention, a known method can be used. To exemplify a method for producing potato chips, which are snack foods, potatoes are sliced thinly and then exposed to water to wash away the sugar on the surface. A potato chip having a good richness can be obtained by sufficiently removing water and frying at 170 ° C. for 2 minutes using the oil / fat composition of the present invention. Further, exemplifying a method for producing rice crackers, glutinous rice or glutinous rice is steamed, kneaded, molded, and dried, and then fried or baked using the oil and fat composition of the present invention. By spraying the oil / fat composition, rice crackers such as hail and rice crackers having a good rich taste can be obtained.

As described above, by using the oil and fat composition of the present invention, it is possible to improve the flavor of foods and impart a good richness. For snacks such as potato chips and rice crackers, there is a tendency to prefer the characteristic flavor derived from rice oil obtained by frying or spraying rice oil or edible oils and fats containing rice oil. However, by using the fat and oil composition of the present invention, a good flavor can be obtained even if the amount of rice bran oil blended is reduced or rice bran oil is not used.

Examples of the present invention will be shown below, and the present invention will be described in more detail. In the example,% and part mean the weight standard.

[Preparation of fat and oil composition A]
Inositol (manufactured by Tsukino Food Industry Co., Ltd., trade name: inositol, purity: 97% or more) is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.5 part by weight of an aqueous solution containing 1% inositol was added to 100 parts by weight of palm olein (manufactured by Fuji Oil Co., Ltd., trade name: Univer 100N) heated to 50 ° C., and mixed, and mixed at 60 ° C., 1.6 kPa. Under the reduced pressure condition of (12 torr), dehydration treatment was carried out for 30 minutes with stirring. After dehydration treatment, TOYO No. Filtration was performed with 5C filter paper (equivalent to 1 μm) to obtain palm olein containing 16.1 wt ppm of inositol. 31.1 parts of such inositol-containing palm olein, 43.9 parts of inositol-free palm olein, and 25 parts of rice oil (manufactured by Fuji Oil Co., Ltd., trade name: edible rice bran oil) are mixed, and the inositol content is 5.0. An oil / fat composition A having a weight of ppm was obtained.

[Preparation of fat and oil composition B]
Inositol is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 0.15 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 15 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition B.

[Preparation of fat and oil composition C]
Inositol is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.02 part of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 1.0 part of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 100 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition C.

[Preparation of fat and oil composition D]
Inositol is added to water to prepare a 1% inositol-containing aqueous solution. Next, 0.06 part of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% inositol was dissolved. After adding 3.0 parts of the contained aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), the fat and oil having an inositol content of 300 wt ppm obtained by dehydration treatment for 30 minutes with stirring was used as it was without adding other edible fats and oils. Was used as the fat and oil composition D.

[Preparation of fat and oil composition E]
A water-soluble powder derived from defatted rice bran (manufactured by Tsukino Food Industry Co., Ltd., trade name: RICEO-EX) composed of 100% rice bran-derived components is added to water and dissolved to prepare a 1% defatted rice bran-derived water-soluble powder-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by RIKEN Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve and 1% degreased. After adding 0.15 parts of an aqueous solution of a water-soluble powder derived from rice bran, stirring was carried out at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), dehydration treatment was carried out for 30 minutes with stirring, and the fat and oil having a water-soluble powder content of 15 wt ppm derived from defatted rice bran was used as it was for other foods. It was used as the fat and oil composition E without blending the fat and oil.

[Preparation of fat and oil composition F]
A rice-derived peptide (manufactured by Oryza Yuka Co., Ltd., trade name: Oryzapeptide-P70) made from rice-derived protein obtained from defatted rice bran is added to water and dissolved to prepare a 1% rice-derived peptide-containing aqueous solution. Next, 0.003 parts of an emulsifier (Poem PR-100 manufactured by Riken Vitamin Co., Ltd.) was added to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. to dissolve it, and 1% rice was dissolved. After adding 0.15 part of the derived peptide aqueous solution, stirring was performed at 10000 rpm for 10 minutes with a homomixer (TK ROBO MIX: manufactured by Tokushu Kika Kogyo Co., Ltd.). Then, under reduced pressure conditions of 50 ° C. and 1.6 kPa (12 torr), dehydration treatment was carried out for 30 minutes with stirring, and the fat and oil having a rice-derived peptide content of 15 wt ppm was added as it was and other edible fats and oils were added. It was used as the fat and oil composition F without dehydration.

[Preparation of fat and oil composition G]
0.5 parts of rice bran-derived unsaponifiable matter (manufactured by Tsukino Food Industry Co., Ltd., trade name: lysterol ester) with respect to 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil heated to 50 ° C. Was added and used as the oil and fat composition G.

<How to make potato chips>
The potatoes were sliced to a thickness of 0.5 mm and then exposed to water for 30 minutes. It was thoroughly drained and fried in each frying oil at 180 ° C. for 2 minutes to obtain potato chips.

<Potato chip evaluation method>
Evaluation was made by 10 panelists according to the following criteria. Passed "△" or higher.
"×" No effect of adding richness "△" Has effect of adding richness "○" Excellent effect of adding richness "◎" Very good effect of adding richness

[Comparative Example 1]
According to the above-mentioned method for producing potato chips, 100 parts by weight of a mixed oil of 75 parts of palm olein and 25 parts of rice oil was prepared as frying oil, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Comparative Example 2]
According to the above-mentioned method for producing potato chips, 50 parts by weight of a mixed oil of 50 parts of palm olein and 50 parts of rice oil was used as frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Example 1]
According to the above-mentioned method for producing potato chips, the fat and oil composition A was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Example 2]
According to the above-mentioned method for producing potato chips, the fat and oil composition B was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Example 3]
According to the above-mentioned method for producing potato chips, a potato chip was prepared by using the oil / fat composition C in frying oil, and evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Example 4]
According to the above-mentioned method for producing potato chips, a potato chip was prepared by using the fat and oil composition D in frying oil, and evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Example 5]
According to the above-mentioned method for producing potato chips, the fat and oil composition E was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Example 6]
According to the above-mentioned method for producing potato chips, the fat and oil composition F was used for frying oil to prepare potato chips, and the potato chips were evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

[Comparative Example 3]
According to the above-mentioned method for producing potato chips, a potato chip was prepared by using the fat and oil composition G in frying oil, and evaluated according to the above-mentioned evaluation method. The results are summarized in Table 1.

(Discussion in Table 1)
Comparative Example 1 was rejected due to its weak richness.
Examples 1 to 6 had a good richness and passed. Among them, Examples 2 to 5 had a more preferable rich taste. Examples 2 to 4 had a more preferable rich taste. In Example 2 and Example 3, the same rich taste as in Comparative Example 2 was obtained.
Comparative Example 3 was unacceptable.

According to the present invention, an oil / fat composition having a good richness can be obtained by a simple method, and by using such an oil / fat composition, a food having a good richness can be provided.

Claims (8)

An oil / fat composition containing a water-soluble defatted rice bran-derived component added in a state of being dissolved in an aqueous solution. The oil / fat composition according to claim 1, wherein the content of the water-soluble defatted rice bran-derived component added in a state of being dissolved in an aqueous solution is 2% by weight or more and 1500% by weight or less. The oil / fat composition according to claim 1 or 2, wherein the water-soluble defatted rice bran-derived component added in a state of being dissolved in an aqueous solution is inositol represented by the molecular formula (C6H12O6). The oil / fat composition according to any one of claims 1 to 3 , which is for cooking or spraying. A food containing the oil / fat composition according to any one of claims 1 to 4. The food product according to claim 5 , which is a snack food or rice cracker. A method for improving the flavor of fats and oils or foods using the fats and oils composition according to any one of claims 1 to 4. The method for producing an oil / fat composition according to any one of claims 1 to 4, wherein a component derived from defatted rice bran is added to an aqueous medium and added to the oil / fat in a solution state.