JP6986886B2 - Method of suppressing bright odor of oil and fat composition - Google Patents

Description

The present invention relates to a method for suppressing a bright odor of an oil / fat composition, and more particularly to the above method using a specific crude oil.

Edible oils and fats are deteriorated by light, heat, etc., and generate an odor that causes a problem in flavor. Of these, the odor generated based on light irradiation is called "bright place odor" or "exposure odor". In recent years, colorless and transparent containers such as PET bottles have come to be commonly used as containers for oil and fat products because they are lightweight and easy to handle. The above-mentioned bright place odor may be generated by the light of fluorescent lamps on display shelves in supermarkets and the like. In particular, a bright odor appears remarkably in edible oils and fats containing a high proportion of soybean oil.

As a prior art for suppressing the bright odor of edible oils and fats, Patent Document 1 proposes an edible oil and fat composition in which palm olein having a predetermined iodine value and canola oil containing a specific oleic acid are blended in a specific compounding ratio. .. However, the present invention is extremely limited in the fats and oils that can be used.

Patent Document 2 also describes that when tocotrienols are added to an oil / fat composition, the antioxidant action of the tocotrienols suppresses deterioration of the odor and flavor of the edible oil / fat composition. However, according to the comparative example described later, the antioxidant cannot be said to be an effective means for suppressing the bright odor of the oil and fat composition.

Attempts have also been made to improve the container for fats and oils (Patent Document 3). However, this technique does not improve the problem of suppressing the bright odor of fats and oils.

Japanese Patent No. 4501035 Japanese Unexamined Patent Publication No. 2004-2922052 Japanese Unexamined Patent Publication No. 2005-027505

Therefore, an object of the present invention is to newly provide a method for suppressing an odor of an oil / fat composition when stored in a bright place.

As a result of diligently studying the above-mentioned problems, the present inventors have solved the above-mentioned problems by adding crude refined oil refined by omitting a specific step in the refining step of obtaining edible fats and oils from oil raw materials to the edible fats and oils. We found that it could be solved and completed the present invention. That is, the present invention is a method for suppressing a bright odor of an oil / fat composition, which comprises a step of adding a crude refined oil to an edible oil / fat, and the crude refined oil is a crude oil refining step obtained from an oil feed material. The present invention provides a method for suppressing a bright odor of the oil and fat composition, which has undergone a degumming step and a decoloring step and has not undergone a deoxidizing step.

It is preferable that the crude refined oil has undergone a deodorizing step.

The edible oil and fat preferably contains soybean oil.

The edible oil may further contain at least one selected from the group consisting of rapeseed oil, corn oil and flaxseed oil.

The content of the soybean oil in the oil / fat composition is preferably 10% by mass or more.

The content of the soybean oil with respect to the edible fat and oil is preferably 12% by mass or more and 100% by mass or less.

The amount of the crude refined oil added to the oil / fat composition is preferably 0.005% by mass or more and 10% by mass or less.

According to the method of the present invention, the deteriorated odor (bright place odor) of the oil and fat composition stored in the bright place is significantly suppressed.

It is a schematic explanatory diagram of the refining process which obtains refined oil from an oil feed material. The crude refined oil used in the present invention requires a degumming step and a decoloring step, and lacks a deoxidizing step.

Hereinafter, embodiments of the present invention will be described. The method for suppressing a bright odor of an oil / fat composition of the present invention (hereinafter, also referred to as the method of the present invention) indispensably includes the addition of crude refined oil to an edible oil / fat.

The edible oil / fat serves as a base oil for the oil / fat composition. Edible oils and fats can be used without particular limitation as long as they generate a bright odor. Edible oils and fats are usually refined oils. Examples of edible oils and fats include soybean oil, rapeseed oil, corn oil, flaxseed oil, palm oil, olive oil, sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, palm oil and other vegetable oils. In addition, processed oils and fats obtained by subjecting these to separation, hydrogenation, ester exchange and the like can be mentioned. These fats and oils can be used alone or in combination of two or more.

The edible oil / fat preferably has a melting point of 10 ° C. or lower, more preferably 0 ° C. or lower. In the present specification, the melting point means an increasing melting point. The rising melting point can be measured according to the standard fat analysis test method 2.2.4.2-1996.

The content of the edible oil / fat in the oil / fat composition is usually 70% by mass or more, preferably 85% by mass or more, and particularly preferably 95% by mass or more. There is no particular upper limit to the content of edible oils and fats, but the total of edible oils and fats and crude refined oil is 100% by mass or less.

The edible oil and fat preferably contains soybean oil. The edible oil / fat may be soybean oil alone (100% by mass of soybean oil).

The soybean oil is an edible oil or fat made from soybean and subjected to a normal refining process. Specifically, it is obtained by obtaining crude oil (crude oil) by pressing and / or solvent-extracting soybeans, and then subjecting the crude oil to a degumming step, a deoxidizing step, a decoloring step, and a deodorizing step. It is a refined oil. Since the soybean oil strongly develops a deteriorated odor when stored in a bright place, the method of the present invention greatly contributes to suppressing the deteriorated odor based on the storage of edible oils and fats containing soybean oil in a bright place.

The content of the soybean oil in the oil / fat composition is usually 10% by mass or more, preferably 18% by mass or more, more preferably 20% by mass or more, still more preferably 38% by mass or more. It is even more preferably 40% by mass or more, particularly preferably 48% by mass or more, and even more preferably 70% by mass or more. There is no particular upper limit to the content of the soybean oil, but the total of the soybean oil and the crude refined oil is 100% by mass or less.

When the edible oil / fat contains edible oil / fat in addition to soybean oil, the edible oil / fat preferably contains at least one selected from the group consisting of rapeseed oil, corn oil and flaxseed oil.

The content of the soybean oil with respect to the edible fat is preferably 12% by mass or more and 100% by mass or less, more preferably 18% by mass or more and 100% by mass or less, and further preferably 20% by mass or more and 100% by mass or less. It is even more preferably 36% by mass or more and 100% by mass or less, particularly preferably 50% by mass or more and 100% by mass or less, still more preferably 60% by mass or more and 100% by mass or less, and most preferably. It is 75% by mass or more and 100% by mass or less.

The raw material of the crude refined oil is not particularly limited as long as it is an oil food raw material. Examples of oil raw materials include rapeseed, soybean, palm pulp, corn germ, olive, sesame, safflower, sunflower, cottonseed, rice bran, peanut, palm kernel, palm, flaxseed and the like. It is preferably at least one selected from the group consisting of soybeans, rapeseed, corn germ, palm pulp and palm kernel, and more preferably at least one selected from rapeseed and soybean.

The above oil feedstock is subjected to squeeze extraction and / or solvent extraction to obtain crude oil (crude oil). The squeeze extraction is performed by applying a high pressure to the oil feed material to squeeze out the oil in the cells. Pressed extraction is suitable for relatively high oil content ingredients such as sesame. Solvent extraction is performed by contacting a solvent with the residue after compaction or squeezing the oil food material, extracting the oil as a solvent solution, and distilling off the solvent from the obtained solution to obtain the oil. Solvent extraction is suitable for oil raw materials with low oil content such as soybeans. Hexane or the like is used as the solvent.

As shown in the refining step of FIG. 1, the crude oil is usually refined in the order of crude oil (crude oil) → dehumidified oil → deoxidized oil → decolorized oil → deodorized oil (refined oil) to remove impurities. "Degumming treatment", "deoxidizing treatment", "bleaching treatment", and "deodorizing treatment", which are operations between oils in each process, are known, and the present invention can use these treatments without particular limitation. .. The degumming treatment, deoxidizing treatment, decolorizing treatment, and deodorizing treatment are outlined below.

The degumming treatment is a step of hydrating and removing the gum containing phospholipids as a main component contained in the oil. The treatment conditions in the degumming step are not particularly limited, and general-purpose conditions can be used. For example, the amount of water used is usually 1 to 5% by mass, preferably 1.5 to 3% by mass, based on the raw material fat. A degumming agent consisting of an aqueous solution of an organic acid such as oxalic acid, citric acid, or phosphoric acid may be added as appropriate. The degumming temperature is usually 40-95 ° C, preferably 60-95 ° C. By adding steam or water to crude oil and stirring, the gum hydrates and becomes water-soluble and moves to the aqueous layer. The stirring time is usually 1 to 60 minutes. This aqueous layer is separated by a centrifuge or the like.

The deoxidizing treatment is a step of removing free fatty acids contained in the oil as soap by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda. The treatment conditions of the deoxidizing step are not particularly limited, and general-purpose conditions can be used. For example, an alkaline aqueous solution having a concentration of 3 to 40% by mass is added to the raw material fat and oil so as to be usually 0.1 to 5% by mass, preferably 0.5 to 3% by mass. The deoxidizing temperature is usually 20 to 120 ° C, preferably 35 to 95 ° C. The soap, which is insoluble in fats and oils, is separated by a centrifuge or the like.

The deoxidizing treatment may be a physical purification method that does not use alkali. Physical purification methods include steam distillation methods and molecular distillation methods. In the molecular distillation method, some deodorizing treatments are also performed at the same time.

The decolorization treatment is a step of adsorbing and removing the pigment contained in the oil on activated clay, activated carbon, or the like. The processing conditions of the decolorization step are not particularly limited, and general-purpose conditions can be used. For example, the amount of activated clay used may be usually 0.05 to 5% by mass, preferably 0.1 to 3% by mass, based on the raw material fats and oils. The decolorization temperature is usually 70 to 120 ° C, preferably 80 to 120 ° C. The decolorization step is usually performed under anhydrous conditions, but may be performed in the presence of water. The decolorization time is usually 5 to 120 minutes, preferably 10 to 80 minutes. Activated clay and the like to which the dye is attached are removed by vacuum filtration or the like.

The deodorizing treatment is a step of removing odorous components contained in the oil by steam distillation under reduced pressure. The treatment conditions of the deodorizing step are not particularly limited, and general-purpose conditions can be used. For example, the amount of steam used is usually 0.1 to 10% by mass, preferably 0.3 to 8% by mass, based on the raw material fat. The temperature of steam distillation is usually 200 to 260 ° C, preferably 220 to 250 ° C. The degree of decompression depends on the temperature, but is usually 150 to 1000 Pa, preferably 200 to 800 Pa. The distillation time depends on the temperature and the degree of decompression, but is usually 10 to 180 minutes, preferably 20 to 120 minutes.

It is essential that the crude refined oil used in the composition of the present invention has undergone a degumming step and a decoloring step in the refining step of obtaining the refined oil from the above-mentioned oil feedstock, and has not undergone the deoxidizing step.

More specifically, crude oil is applied to the following steps:
The crude refined oil used in the method of the present invention can be obtained by subjecting it to (1) degumming step → decoloring step or (2) degumming step → decoloring step → deodorizing step.

The crude refined oil is preferably obtained by subjecting crude oil to (2) degumming step → decoloring step → deodorizing step in terms of flavor.

The amount of the crude refined oil added to the oil / fat composition is usually 0.005% by mass or more and 10% by mass or less, preferably 0.01% by mass or more and 10% by mass or less, and more preferably 0.05. It is 0% by mass or more and 7% by mass or less, more preferably 0.05% by mass or more and 5% by mass or less, still more preferably 0.06% by mass or more and 4% by mass or less, and particularly preferably 0.1% by mass. % Or more and 3% by mass or less, and most preferably 0.2% by mass or more and 2% by mass or less. By setting the content of the crude refined oil to a predetermined amount in the composition of the present invention, it is possible to obtain the effect of suppressing the odor in the bright place with less unusual flavor derived from the crude refined oil.

A general-purpose auxiliary agent used in the oil and fat composition can be added to the composition of the present invention as long as the effect of the present invention is not impaired. Examples of such auxiliaries include antioxidants such as tocopherols; fragrances; colorants; silicones; emulsifiers and the like.

The method of the present invention exhibits a bright odor suppressing effect at any temperature from low temperature (for example, 0 ° C. or lower) to normal temperature to high temperature (for example, 50 ° C. or higher). Therefore, the mode of using the oil / fat composition in which the bright odor is suppressed by the method of the present invention is not particularly limited. For example, this oil and fat composition that suppresses the odor of bright places is a refrigerated / frozen food such as dressing, margarine, shortening, and whipped cream; tempura, croquette, tonkatsu, fried fish, fried fish, potato fried, fried tofu, and fried rice. It is suitable as a fat and oil used in the production of cooked foods such as confectionery, snack confectionery, donuts and instant ramen; and fat-added foods such as chocolate.

Hereinafter, the present invention will be described in more detail by showing examples of the present invention. However, the present invention is not limited to the following examples.

[Examples 1 and 2] Light odor suppression test of oil and fat composition with crude refined oil derived from rapeseed 1. Preparation of oil and fat composition First, a production example is obtained by using rapeseed (canola seed) as an oil feed material and refining the crude oil obtained by squeezing and extracting the rapeseed with a combination of the steps shown in Table 1. Crude refined oils derived from the rapeseed shown in A to E were prepared.

Next, soybean oil (product name: soybean white squeezed oil NS, manufactured by J-Oil Mills Co., Ltd.) was prepared as an edible oil (refined oil) which is the base oil of the present invention. An oil / fat composition was prepared by adding the crude refined oil shown in Table 2 or the antioxidant in the amount shown in Table 2 to the base oil. Further, as a control of the present invention, soybean oil to which crude refined oil is not added was also prepared.

2. 2. Evaluation of bright odor of oil and fat composition 10 g of the prepared oil and fat composition was placed in a transparent glass vial (capacity: 20 mL), the lid was closed, and the mixture was left at 24 ° C. under irradiation with a fluorescent lamp of 1000 Lux for 7 days. In order to facilitate the evaluation of the bright odor of the left fat composition, the mixture was heated to 100 ° C. After that, the odor of the bright place was evaluated. Three panelists evaluated according to the following criteria.
≪Evaluation criteria≫
×: The bright place odor is equal to or stronger than the control △: The bright place odor is slightly improved from the control ○: The bright place odor is improved from the control ◎: The bright place odor is considerably improved from the control. The results are based on the panelists' agreement. The evaluation results are shown in Table 2.

The following can be seen from Table 2. A fat and oil composed only of soybean oil as in Comparative Example 1 produces a bright odor. Even if the crude refined oil that has undergone only the degumming step is used as in Comparative Example 2, the odor in the bright place cannot be suppressed. There is also the problem of having a strange flavor. Even when a crude refined oil that has undergone a deoxidizing step and a deodorizing step in the degumming step as in Comparative Example 3 and a crude refined oil that has undergone a deodorizing step in the degumming step as in Comparative Example 4 are used. The bright place odor was equivalent to that of Comparative Example 1. Even if a known antioxidant was added as in Comparative Examples 5 to 7, the bright odor was not suppressed.

On the other hand, according to the present invention, crude refined oil (Example 1) further subjected to a decolorization step and a deodorization step in the degumming step and crude refined oil (Example 2) further subjected to a decolorization step in the degumming step are added to soybean oil. When this was done, the bright odor was significantly suppressed as compared with Comparative Examples 1 to 4. From these results, it can be seen that the oil and fat composition containing the crude refined oil in which the degumming step and the decoloring step are indispensable and the deoxidizing step is omitted according to the present invention can suppress the odor in the bright place. In addition, Example 1 was even better than Example 2 in terms of the odor derived from the crude refined oil.

[Examples 3 to 7] Test for changing the amount of crude refined oil added Same as in Example 1 except that the blending amount of crude refined oil derived from rapeseed in Production Example B was changed to the amount shown in Table 3. The oil and fat composition was prepared by the above operation. Using the obtained oil and fat composition, a light odor suppression test was conducted in the same procedure as in Example 1. The evaluation results are shown in Table 3.

From Table 3, it can be seen that the oil and fat composition obtained by adding 0.08% by mass to 5% by mass of the crude refined oil according to the present invention to soybean oil as the base oil can suppress the odor in the bright place. When the base oil of the oil / fat composition is soybean oil, the content of the crude refined oil for suppressing the bright odor of the oil / fat composition is preferably more than 0.08% by mass and less than 5% by mass, and further 0.2% by mass. It can be said that% or more and 2% or less are preferable.

[Examples 8 to 12] Base oil change test Same as Example 1 except that the base oil was changed from soybean oil to the compounded oil shown in Table 4 in Example 1 using the rapeseed-derived refined oil of Production Example B. An oil and fat composition was prepared according to the procedure described in the above, and a light odor suppression test was conducted. The results are shown in Table 4. As a control of the oil and fat composition, a compounded oil to which crude refined oil was not added was also prepared. As edible oils and fats (refined oils) used in the above compounded oils, rapeseed oil (product name: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd.) and corn oil (product name: AJINOMOTO germ blessing corn oil, J Co., Ltd.) -Oil Mills) and corn oil (manufactured by Ota Oil & Fat Co., Ltd.) were used. The melting points of the base oils shown in Table 4 were all 0 ° C. or lower.

From Table 4, when the base oil is a blended oil of soybean oil and other edible oils and fats as in Examples 8 to 12, the oil and fat composition containing the crude refined oil according to the present invention does not contain the crude refined oil. The bright odor was improved compared to the control. In particular, when the content of soybean oil contained in the oil / fat composition was 80% by mass or more, the improving effect was remarkable.

Further, as in Examples 11 and 12, 40% by mass of soybean oil is blended with edible oil and fat as a base oil, and rapeseed oil and either corn oil or linseed oil are blended according to the present invention. It can be seen that the oil and fat composition containing the crude refined oil has an improved bright odor as compared with the control containing no crude refined oil.

From the above results, in the oil and fat composition to which the crude refined oil according to the present invention is added, the content of soybean oil in the edible oil and fat is preferably 20% by mass or more, and more. It is preferably 30% by mass or more, and more preferably 40% by mass or more.

[Example 13] Change test of crude oil raw material The crude oil obtained by using soybean as an oil raw material and pressing and extracting the soybean with a solvent is refined by a degumming step → a decoloring step → a deodorizing step. By doing so, a crude refined oil derived from soybean was prepared.

In Example 1, an oil / fat composition was prepared by the same operation as in Example 1 except that the crude refined oil derived from soybean was used instead of the crude refined oil of Production Example B. A light odor suppression test was conducted on the obtained oil and fat composition. The results are shown in Table 5.

As shown in Table 5, it was confirmed that even if the oil raw material of the crude refined oil is soybean, it has the same effect of suppressing bright odor as rapeseed.

Claims (7)

It is a method of suppressing the bright odor of oil and fat compositions.
Look including the step of adding a crude oil edible oil,
The crude oil is in the oil refining process resulting from the oil feedstock, it has undergone a degumming step and bleaching step, and not subjected to deoxidation process, and
A method for suppressing a bright odor of the oil / fat composition, wherein the amount of the crude refined oil added to the oil / fat composition is 0.005% by mass or more and 10% by mass or less. The method for suppressing a bright odor of an oil / fat composition according to claim 1, wherein the crude refined oil has undergone a deodorizing step. The method for suppressing a bright odor of an oil / fat composition according to claim 1 or 2 , wherein the edible oil / fat contains soybean oil. The method for suppressing a bright odor of an oil / fat composition according to claim 3, wherein the edible oil / fat further contains at least one selected from the group consisting of rapeseed oil, corn oil and flaxseed oil. The method for suppressing a bright odor of an oil or fat composition according to claim 3 or 4 , wherein the content of the soybean oil with respect to the oil or fat composition is 10% by mass or more. The method for suppressing a bright odor of an oil or fat composition according to any one of claims 3 to 5, wherein the content of the soybean oil with respect to the edible oil and fat is 12% by mass or more and 100% by mass or less. The method for suppressing a bright odor of an oil / fat composition according to any one of claims 1 to 6, wherein the amount of the crude refined oil added to the oil / fat composition is 0.05 % by mass or more and 7 % by mass or less.

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