JP7000071B2 - Oil composition for cooking - Google Patents

Description

The present invention relates to an oil / fat composition for cooking. In particular, the present invention relates to an oil / fat composition for cooking with a high content of oleic acid, and relates to a technique for imparting an appropriate richness to cooked foods.

Vegetable oils and fats are widely used in various foods. In particular, vegetable fats and oils are also used as substitutes for animal fats and oils and milk fats from the viewpoint that there is little concern about adverse effects on health due to cholesterol and saturated fatty acids.

However, vegetable fats and oils may have a unique flavor such as a green odor, and vegetable fats and oils may be evaluated as lacking in richness as compared with animal fats and oils and milk fats.
So far, various methods for imparting richness to fats and oils have been proposed. For example, Patent Document 1 describes that the flavor of fats and oils is improved by adding various amino acids and carbonyl compounds and heating them. Further, Patent Documents 2 to 3 describe that a lipase decomposition product of natural fats and oils is used to obtain a flavor that imparts a milky rich taste. Further, Patent Document 4 describes that n-6 long-chain polyunsaturated fatty acids such as arachidonic acid and the like, and Patent Document 5 describes that the flavor of fats and oils is improved by adding free oleic acid. ..

In addition, olive oil is widely used as a vegetable oil, but it has been considered unsuitable for cooking such as frying because general olive oil has a low smoke point. Patent Document 6 proposes that olive oil is further refined to raise the smoke point of olive oil and improve the heating stability.

Japanese Unexamined Patent Publication No. 54-06239 Japanese Unexamined Patent Publication No. 63-240755 Japanese Unexamined Patent Publication No. 2-177868 International release WO2003 / 094633 Japanese Unexamined Patent Publication No. 2011-223942 Japanese Unexamined Patent Publication No. 2000-096077

However, the technique according to Patent Document 1 has a drawback that an unfavorable aroma such as an aldehyde odor is imparted in addition to the rich taste. Further, although Patent Documents 2 to 3 are imparted with a rich flavor, they are imparted with a flavor such as butter or cheese, and therefore the scope of application thereof is limited. Further, the method using polyunsaturated fatty acids as in Patent Documents 4 to 5 has a drawback that the polyunsaturated fatty acids are easily oxidized and unstable.

Vegetable oils and fats are widely used as cooking oils for cooking fried foods and stir-fried foods. When vegetable oils and fats are used as cooking oils, fried foods and stir-fried foods with a lighter feel can be obtained, but animals. Compared to the case of using oils and fats, the richness tends to be weaker. In particular, when vegetable oils and fats containing a large amount of oleic acid are used as cooking oil, the flavor is light, but the richness may not be felt in some cases.

In view of such a situation, an object of the present invention is to provide a technique for imparting richness to fried foods and stir-fried foods with respect to a cooking oil / fat composition containing a large amount of oleic acid.

As a result of diligent studies by the present inventors, the richness of cooked foods by blending 3 to 80% by mass of refined olive oil in a cooking oil / fat composition containing 65% by mass or more of oleic acid. Was found to be greatly improved.

The present invention includes, but is not limited to, the following aspects.
(1) An oil / fat composition for cooking, which contains 3 to 80% by mass of refined olive oil and has an oleic acid content of 65% by mass or more in the oil / fat composition.
(2) The oil / fat composition according to (1), which contains 5 to 50% by mass of refined olive oil.
(3) The oil / fat composition according to (1) or (2), which further contains 20 to 97% by mass of vegetable oil / fat in addition to the refined olive oil.
(4) The oil / fat composition according to (3), wherein the vegetable oil / fat has an oleic acid content of 60 to 85% by mass.
(5) The oil / fat composition according to (3) or (4), wherein the vegetable oil is one or more of rapeseed oil, sunflower oil, and safflower oil.
(6) The oil / fat composition according to any one of (1) to (5), which is for frying or stir-frying.
(7) A method for producing a food product, which comprises cooking using the oil / fat composition according to any one of (1) to (6).
(8) A method for improving the richness of cooked foods, which comprises cooking using the oil / fat composition according to any one of (1) to (6).

According to the oil / fat composition for cooking according to the present invention, it is possible to add richness to cooked fried foods and stir-fried foods while containing a large amount of oleic acid.

In one embodiment, the present invention relates to a cooking oil / fat composition containing 3 to 80% by mass of refined olive oil and having an oleic acid content of 65% by mass or more in the oil / fat composition.
Cooking
The oil and fat composition according to the present invention is used for cooking. In the present invention, cooking means cooking by applying heat to foodstuffs, and examples thereof include cooking methods such as frying, frying, steaming, and baking. The cooking in the present invention also includes cooking by applying heat to the food material using an oven, a microwave oven, or the like. In a preferred embodiment, the food material can be fried or stir-fried using the oil / fat composition according to the present invention.

The oil / fat composition according to the present invention is preferably an oil / fat composition (fried oil) used for frying (fry). In the present invention, frying refers to a cooking method using a relatively large amount of edible oil and fat as a heat medium, and is widely used on a daily basis. The oil and fat composition according to the present invention can be used not only for frying with batter, but also for deep-fried food without batter. According to the present invention, the fried food can be richened, and the fried food includes, for example, tempura, fried chicken, tonkatsu, croquette, fried chicken, instant noodles, fried senbei, karinto, fried potato, and fried food. Examples include chicken and donuts. There are many places where frying is carried out, such as the backyards of stores such as supermarkets and large-scale food factories, as well as ordinary households. When the oil and fat composition according to the present invention is continuously used in a food factory or the like, it can be used while adding the reduced amount of oil absorbed by the fried seeds after the frying operation is completed (this operation is referred to as "oiling". , "Additional oil", etc.).

The oil / fat composition according to the present invention is preferably an oil / fat composition (stir-fry oil) used for stir-fry cooking. The mode of stir-fry cooking is not particularly limited, and for example, an oil / fat composition (stir-fry oil) can be added to a cooking utensil such as a frying pan, a wok, a stir-fry kettle, or a rotary kettle, and the food can be cooked by heating. The ingredients used for stir-fry are not particularly limited, but for example, vegetables such as cabbage, spinach, komatsuna, eggplant, green beans, broccoli, daikon, carrots, and potatoes, mushrooms such as maitake and shimeji, chicken, pork, beef, and sheep meat. Examples include meat such as seafood, seafood such as sea bass, cod, octopus, squid, shrimp, and shellfish, noodles such as pasta and Chinese noodles, and rice and rice. If necessary, these ingredients can be boiled and pre-treated, such as by removing the lye, before cooking. According to the present invention, it is possible to add richness to stir-fried foods, and examples of stir-fried foods include stir-fried vegetables, stir-fried rice (charhan), and fried noodles.

When the oil / fat composition according to the present invention is used for cooking in an oven, a microwave oven, or the like, for example, the oil / fat composition can be attached to foodstuffs in advance and then cooked.
In the oil / fat composition for cooking according to the present invention, the proportion of oleic acid in the oil / fat composition is 65% by mass or more. The oil / fat composition according to the present invention is a so-called oil containing a high amount of oleic acid. Such an edible oil / fat has a light flavor, but is a food cooked when used for cooking (for example, fried food or stir-fried food). The richness of things) tends to be weakened. However, according to the present invention, even when edible oils and fats containing a high amount of oleic acid are used, it is possible to add richness to cooked foods. In a preferred embodiment of the oil / fat composition for cooking according to the present invention, the proportion of oleic acid in the oil / fat composition is 67% by mass or more, more preferably 69% by mass or more, still more preferably 71% by mass or more. .. The upper limit of the oleic acid content in the oil / fat composition is, in a preferred embodiment, 90% by mass or less, more preferably 85% by mass or less, still more preferably 83% by mass or less, and may be 80% by mass or less.

Refined Olive Oil The oil and fat composition for cooking of the present invention contains 3 to 80% by mass of refined olive oil. Olive oil is a vegetable oil obtained from olive fruits and contains a relatively large amount of oleic acid, so that it has a property of being less likely to be oxidized than other edible oils and fats (non-drying oil).

The content of the refined olive oil in the oil / fat composition for cooking of the present invention is 3 to 80% by mass, preferably 5 to 50% by mass, and more preferably 8 to 30% by mass. If the content of refined olive oil is too low, the richness of fried foods and stir-fried foods will be difficult to feel, while if the content of refined olive oil is too high, the odor caused by olive oil may become too strong. The acidity of the refined olive oil used in the present invention is not particularly limited, but is preferably 1.0% or less, more preferably 0.6% or less, still more preferably 0.3% or less.

The refined olive oil used in the present invention is obtained by refining olive oil, and is produced through steps including deodorization and decolorization. The olive oil used as a raw material for the refined olive oil is not particularly limited, and virgin olive oil, olive pommers oil and the like can be used, but in a preferred embodiment, the raw material for the refined olive oil is virgin olive oil.

Oil / fat composition for cooking The oil / fat composition for cooking according to the present invention can be produced by blending refined olive oil. In the present invention, one or more fats and oils can be blended in addition to the refined olive oil. The blending amount of the fat and oil used in combination with the refined olive oil is preferably 20 to 97% by mass, more preferably 50 to 95% by mass, still more preferably 70 to 92% by mass.

The fat and oil used in the fat and oil composition of the present invention is not particularly limited as long as it is edible, and may be derived from a plant, an animal, or a synthetic product. When oils and fats are added in addition to refined olive oil, for example, soybean oil, rapeseed oil (including canola oil), corn oil, sunflower oil, red flower oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, unrefined olive oil, etc. Grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, brown seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm oil, cacao butter, beef fat , Pork fat, chicken fat, milk fat, fish oil, sardine fat, algae oil and the like can be used alone or in combination. For rapeseed oil, sunflower oil, safflower oil, etc., oils and fats obtained from high oleic type varieties with an increased oleic acid content can be used, for example, those having an oleic acid content of 70% by mass or more or 80% or more. Can be used. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, separated fats and oils and the like can also be appropriately used. Further, it may be extracted from a plant whose variety has been improved by using a gene recombination technique.

Further, to the oil and fat composition of the present invention, commonly used additives can be added as needed within a range that does not impair the effects of the present invention. The additive is intended for improving storage stability, oxidative stability, thermal stability, crystal suppression at low temperature, and the like, and is, for example, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, and the like. Emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, tocopherol, ascorbic acid fatty acid ester, lignan, tea extract, antioxidants such as coenzyme Q and orizanol, pigments such as β-carotene, fragrances, silicones, etc. Be done. When the additive is added, it is preferably 10% by mass or less with respect to the oil / fat composition for cooking in terms of flavor, and may be 5% by mass or less or 3% by mass or less. In one aspect of the present invention, no additive can be added.

The oil and fat composition according to the present invention can be produced by stirring and mixing the raw materials. Mixing and stirring may be carried out with the fat and oil warmed. Further, mixing and stirring can be performed under pressure, reduced pressure, and normal pressure, and in one embodiment, mixing is performed under normal pressure.

The apparatus for producing the oil / fat composition according to the present invention is not particularly limited, and for example, a normal stirring / mixing apparatus provided with a stirrer, a heatingable stirring tank equipped with a jacket for heating, a baffle plate, or the like. Can be used. The stirring conditions such as the rotation speed and the stirring time are not particularly limited as long as the raw materials are uniformly mixed. The shape of the stirring blade in the stirrer is not particularly limited, but may be, for example, a propeller type, a cross-shaped cross, a fan turbine type, a disc turbine type, or an anchor type.

Foods In one embodiment, the present invention is a method for producing a food product, which comprises cooking using the above-mentioned oil and fat composition, and in another embodiment, the present invention is heating using the above-mentioned oil and fat composition. It is a cooked food.

Hereinafter, the present invention will be described in more detail based on specific experiments, but the present invention is not limited to these examples. Unless otherwise specified, the concentration and the like are based on mass in the present specification, and the numerical range is described as including the end points thereof.

Materials The following materials were used in the following experiments.
-Refined olive oil (summit oil, "olive oil RR", oleic acid content: about 77%, acidity: about 0.015%)
・ Canola oil A (Showa Sangyo, "Flavor refreshing oil DX", oleic acid content: about 75%)
・ Canola oil B (Showa Sangyo, "Showa canola oil", oleic acid content: about 65%)
・ Sunflower oil (Showa Sangyo, "Showa Olein Rich", oleic acid content: approx. 82%)
・ Safflower oil (summit oil, "high oleic safflower oil", oleic acid content: approx. 78%)
Experiment 1: Manufacture and evaluation of fat composition for frying
An oil / fat composition for frying was prepared based on the formulation shown in the table below. Then, using the prepared oil and fat composition, frozen croquettes (Sanmaruko Foods, "croquette (vegetables) made in Hokkaido") were fried at 180 ° C. for 5 minutes and cooked.

The cooked croquette was stored at room temperature for 1 hour, and then the croquette was tasted, and the richness and odor of the croquette were sensory evaluated. Specifically, 10 specialized panelists evaluated based on the following criteria, and the average score was calculated. Here, the richness is that the flavor of the whole food has strength and persistence, and there is a rich feeling, or the smell is a strange feeling such as a green odor in the aroma derived from the ingredients and the aroma given by frying. The main point of view was whether or not the odors that made us feel were mixed. The higher the score, the better the richness and smell.
(Koku)
・ 5 points: You can feel the richness strongly ・ 4 points: You can feel the richness ・ 3 points: You can feel the richness a little ・ 2 points: You can not feel the richness so much ・ 1 point: You can not feel the richness (smell)
・ 5 points: No unpleasant odor as fried food ・ 4 points: Almost no unpleasant odor as fried food ・ 3 points: Slightly unpleasant odor as fried food but acceptable range ・ 2 points: Unfavorable odor as fried food・ 1 point: Strongly feels an unpleasant odor as fried food

As shown in Table 1, according to the present invention, by blending refined olive oil, it was possible to obtain a fried food with richness despite having a high content of oleic acid.
In addition to refined olive oil and rapeseed oil, sunflower oil could be added to further enhance the richness of the fried food. In addition, the croquettes cooked with frying oil containing no refined olive oil did not feel much richness (Sample 1-1, Sample 1-2).

Experiment 2: Production and evaluation of oil and fat composition for stir-fry cooking An oil and fat composition for stir-fry cooking was prepared based on the formulation shown in the table below. Then, the stir-fried vegetables were cooked using the prepared oil and fat composition, and the stir-fried vegetables were tasted after being stored at room temperature for 1 hour. Specifically, 13 g of the fat and oil composition was placed in a frying pan and spread evenly, then the frying pan was heated on medium heat for 30 seconds, 150 g of cut vegetables were added and stir-fried for 5 minutes to cook the stir-fried vegetables.

The richness and odor of the cooked stir-fried vegetables were evaluated by 10 specialized panelists based on the following criteria, and the average score was calculated. Here, the richness has strength and persistence in the flavor of the whole food, and there is a rich feeling, or the smell is the aroma derived from vegetables, which is the ingredient, and the aroma given by stir-fry, such as green odor. The main point of view was whether or not there was a mixture of odors that made people feel uncomfortable. The higher the score, the better the richness and smell.
(Koku)
・ 5 points: You can feel the richness strongly ・ 4 points: You can feel the richness ・ 3 points: You can feel the richness a little ・ 2 points: You can not feel the richness so much ・ 1 point: You can not feel the richness (smell)
・ 5 points: No unpleasant odor as stir-fried vegetables ・ 4 points: Almost no unpleasant odor as stir-fried vegetables ・ 3 points: Slightly unpleasant odors as stir-fried vegetables but acceptable range ・ 2 points: Stir-fried vegetables・ I feel an unpleasant odor as ・ 1 point: I strongly feel an unpleasant odor as stir-fried vegetables

As shown in Table 2, even when used as a stir-fry oil, the oil-and-fat composition according to the present invention was able to obtain a stir-fry product having a high content of oleic acid but having a rich flavor. In addition, stir-fried vegetables cooked with stir-fried oil containing no olive oil did not feel much richness (Sample 2-4).

Claims (8)

A cooking oil / fat composition containing 3 to 80% by mass of refined olive oil and vegetable oil / fat other than olive oil.
The above composition, wherein the proportion of oleic acid in the oil / fat composition is 65% by mass or more, and the oleic acid content of the vegetable oil / fat is 70% by mass or more . The oil and fat composition according to claim 1, which contains 5 to 50% by mass of refined olive oil. The oil / fat composition according to claim 1 or 2, wherein the content of the vegetable oil / fat is 20 to 97% by mass. The oil / fat composition according to any one of claims 1 to 3, wherein the vegetable oil is one or more of rapeseed oil, sunflower oil, and safflower oil. The oil / fat composition according to any one of claims 1 to 4 , which is for frying or stir-frying. A method for producing a food product, which comprises cooking using the oil / fat composition according to any one of claims 1 to 5 . A method for improving the richness of cooked foods, which comprises cooking with an oil / fat composition containing 3 to 80% by mass of refined olive oil and having an oleic acid content of 65% by mass or more . The method according to claim 7, wherein the fat and oil composition contains a vegetable fat and oil other than olive oil, and the oleic acid content of the vegetable fat and oil is 70% by mass or more.