JP7076912B2 - Oil and fat composition for cooking and its manufacturing method - Google Patents

Description

The present invention relates to an oil / fat composition for cooking and a method for producing the same.

Commercial cooking fats and oils used in supermarkets, restaurants, restaurants, etc. are often used to cook a large amount of deep-fried foods at high temperatures for a long period of time, so deterioration progresses quickly. It also adversely affects the flavor and appearance of fried foods. For this reason, it must be disposed of or replaced in a short period of time, but since it is economically and environmentally burdensome, there is a need for a technique for suppressing deterioration of oils and fats for cooking.

As one of the indicators of deterioration of fats and oils for cooking due to heating, there is an "acid value" that indirectly indicates the amount of free fatty acid produced by hydrolysis or oxidation of fats and oils. For example, in Patent Document 1 below, sodium is used. , A technique for suppressing an increase in the acid value of a fat or oil due to heating by containing 0.1 to 1 μmol / g of one or more components selected from potassium in the fat or oil is disclosed.

On the other hand, fats and oils containing fatty acids having 6 to 10 carbon atoms are disclosed in Patent Document 2 as fats and oils having an effect of preventing body fat accumulation.

Japanese Patent No. 4798310 Japanese Unexamined Patent Publication No. 2000-309794

However, although the acid value increase suppressing effect of Patent Document 1 has a certain effect, if there is a higher acid value increase suppressing effect, the oil and fat for cooking can be used for a longer period of time. Therefore, from the viewpoints of cost, reduction of waste oil amount, and the like, there has been a demand for cooking oils and fats having an effect of suppressing an increase in acid value.

Therefore, it is an object of the present invention to provide a cooking oil / fat composition capable of suppressing an increase in acid value during heating and a method for producing the same.

The gist structure of the present invention for solving the above problems is as follows.

Contains fats and oils and alkali metals,
The fat and oil contains 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils, and the alkali metal content is 0.1 to 5.0% by mass. Oil and fat composition for cooking.
The oil / fat composition for cooking of the present invention can suppress an increase in acid value due to heating.

In the oil / fat composition for cooking of the present invention, it is preferable that the triglyceride composed of only saturated fatty acids having 6 to 10 carbon atoms in the oil / fat is 2.5% by mass or less.

In the fat composition for cooking of the present invention, the fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils are transesterified fats and oils and / or directly esterified fats and oils. It is preferable that the fat and oil composition contains 50% by mass or more of the fat and oil.

The oil and fat composition for cooking of the present invention is preferable for frying.

The oil / fat composition for cooking of the present invention is preferable for frying, which can suppress an increase in acid value due to heating.

The method for producing a fat and oil composition for cooking according to the present invention is for cooking and fat containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms and an alkali metal in the constituent fatty acids of the fat and oil. A method for producing an oil / fat composition, wherein the refined oil / fat contains a component containing the alkali metal, and the content of the alkali metal in the oil / fat composition for cooking is 0.1 to 5.0 mass ppm. It is characterized by including a step of adding so as to become.
According to the method for producing an oil / fat composition for cooking according to the present invention, it is possible to produce an oil / fat composition for cooking that can suppress an increase in acid value due to heating.

In the method for producing an oil / fat composition for cooking according to the present invention,
A method for producing a fat or oil composition for cooking, which comprises a refined fat or oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms and an alkali metal in the constituent fatty acids of the fat or oil.
The step of adding the component containing the alkali metal to the refined fat and oil so that the content of the alkali metal in the fat and oil composition for cooking is 0.1 to 5.0 mass ppm is included. Is preferable.

In the method for producing an oil / fat composition for cooking according to the present invention, it is also preferable that the component containing an alkali metal is an emulsifier containing an alkali metal.

According to the present invention, it is possible to provide a cooking oil / fat composition capable of suppressing an increase in acid value due to heating and a method for producing the same.

The present inventors use fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 0.1 to 5.0% by mass of alkali metals in the constituent fatty acids of the fats and oils. However, it has been found that the increase in acid value due to heating can be suppressed even under harsh conditions of high temperature and long time such as fats and oils for frying for commercial use. Based on this knowledge, the oil and fat composition for cooking and the method for producing the same of the present invention have been completed.
Hereinafter, the cooking oil / fat composition of the present invention and a method for producing the same will be described in detail as examples based on the embodiments thereof. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

<Fat composition for cooking>
(Fat and oil)
The fat and oil composition of the present invention contains 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils.

In the present invention, when the constituent fatty acids of fats and oils contain a certain amount or more of saturated fatty acids having 6 to 10 carbon atoms, the effect of suppressing an increase in acid value due to heating can be obtained. On the other hand, when the content of saturated fatty acids having 6 to 10 carbon atoms is large, foaming becomes severe. Therefore, saturated fatty acids having 6 to 10 carbon atoms are contained in the constituent fatty acids of fats and oils in an amount of 4 to 20% by mass. The saturated fatty acid having 6 to 10 carbon atoms is preferably contained in an amount of 8 to 20% by mass, more preferably 10 to 16% by mass, in the constituent fatty acids of the fat and oil. The saturated fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid, and examples thereof include caproic acid, caprylic acid, and capric acid. As these, fatty acids derived from coconut oil and palm kernel oil can be used, and they can be used alone or in combination. For example, caprylic acid / capric acid = 80/20 to 0/100 (mass ratio), preferably caprylic acid / capric acid = 60/40 to 75/25 (mass ratio) can be used.

The fat and oil composition of the present invention contains 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils, so that foaming during frying becomes more intense than that of ordinary vegetable oils. .. However, by containing 57% by mass or more of oleic acid in the constituent fatty acids of fats and oils, foaming due to the inclusion of saturated fatty acids having 6 to 10 carbon atoms can be suppressed. The higher the oleic acid content, the more preferable it is because it suppresses foaming. Considering that the purity of commercially available oleic acid is 98 to 99%, when 4 to 20% by mass of saturated fatty acid having 6 to 10 carbon atoms is used, the upper limit of oleic acid is 90% by mass. Therefore, oleic acid is preferably 57 to 90% by mass in the constituent fatty acids of fats and oils. It is more preferably 60 to 95% by mass, still more preferably 62 to 75% by mass. Most preferably, oleic acid is contained in the constituent fatty acids of fats and oils in an amount of 65 to 75% by mass.

In the present invention, the amount of triglyceride composed of only saturated fatty acids having 6 to 10 carbon atoms in fats and oils is preferably 2.5% by mass or less. If the amount of triglyceride consisting only of saturated fatty acids having 6 to 10 carbon atoms is more than 2.5% by mass, foaming during frying becomes severe, which is not preferable. More preferably, the triglyceride composed of only saturated fatty acids having 6 to 10 carbon atoms in the fat and oil is 2.0% by mass or less, more preferably 0 to 1.6% by mass, and most preferably 0-1. It is 0.0% by mass.

In the present invention, the triglyceride other than the glyceride consisting only of saturated fatty acids having 6 to 10 carbon atoms in the fat and oil is not particularly limited. For example, when transesterified fats and oils, which will be described later, or esterified fats and oils are used, the amount of triglyceride containing two saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids is preferably 1 to 25% by mass. It is more preferably 5 to 25% by mass, and even more preferably 6 to 15% by mass. The amount of triglyceride containing one saturated fatty acid having 6 to 10 carbon atoms as a constituent fatty acid is preferably 10 to 50% by mass, more preferably 20 to 50% by mass, and 25 to 40% by mass. Is more preferable. The amount of triglyceride containing no saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids is preferably 30 to 85% by mass, more preferably 30 to 65% by mass, and 45 to 65% by mass. It is more preferable to be. The constituent fatty acids other than the saturated fatty acids having 6 to 10 carbon atoms are preferably fatty acids having 16 to 22 carbon atoms present in the vegetable oil.

Fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils can be obtained by transesterification or esterification. Therefore, these fats and oils are preferably transesterified fats and oils and / or directly esterified fats and oils. These fats and oils are preferably contained in the fat and oil composition in an amount of 50% by mass or more, and more preferably 80 to 100% by mass in the total fats and oils are transesterified fats and oils and / or directly esterified fats and oils. Most preferably, 95-100% by mass of the total fat is transesterified fat and / or directly esterified fat. In the future, it can be expected to use fats and oils obtained from plants obtained by breeding instead of transesterified fats and oils and / or directly esterified fats and oils.

As described above, in the present invention, transesterified fats and oils and / or directly esterified fats and oils can be used as fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils. As the fats and oils to be blended in addition to these fats and oils, fats and oils containing no fatty acid having 12 or less carbon atoms in the constituent fatty acids of the fats and oils are preferable in that they do not worsen foaming during frying. Fats and oils that do not contain fatty acids with 12 or less carbon atoms include soybean oil, rapeseed oil, high oleic acid rapeseed oil, sunflower oil, high oleic acid sunflower oil, olive oil, red flower oil, high oleic acid red flower oil, and corn oil. , Cotton seed oil, rice oil, sesame oil, grape seed oil, peanut oil, palm oil, and fractionated oils thereof. Those that solidify at room temperature need to be melted by heating at the time of use, so those that are liquid at 20 ° C. are preferable. It is preferable that the fat and oil containing no fatty acid having 12 or less carbon atoms in the constituent fatty acids of the fat and oil is contained in the fat and oil composition in an amount of 0% by mass or more. It is more preferably contained in an amount of 0 to 20% by mass, and most preferably it is contained in an amount of 0 to 5% by mass.

(Transesterified fats and oils)
The fat and oil composition of the present invention comprises one or more selected from glycerides of saturated fatty acids having 6 to 10 carbon atoms, lower alcohol esters of saturated fatty acids having 6 to 10 carbon atoms, saturated fatty acids having 6 to 10 carbon atoms, and fats and oils. It can be obtained by ester exchange with fats and oils containing no fatty acid having 12 or less carbon atoms in the constituent fatty acids. Alternatively, it is obtained by ester-exchanges one or more selected from lower alcohol esters of plant-derived fatty acids having 14 to 22 carbon atoms and plant-derived fatty acids having 14 to 22 carbon atoms with glycerides of saturated fatty acids having 6 to 10 carbon atoms. be able to.
As the glyceride of the saturated fatty acid having 6 to 10 carbon atoms, triglyceride is preferable. For example, those sold as commercially available medium-chain fatty acid triglycerides can be used.
As the fats and oils containing no fatty acid having 12 or less carbon atoms in the constituent fatty acids of the fats and oils, the above-mentioned fats and oils can be used. As the fats and oils containing no fatty acid having 12 or less carbon atoms in the constituent fatty acids of the fats and oils, the fats and oils having high oleic acid are preferable because they have good foaming during frying. For example, fats and oils having an oleic acid content of 68% by mass or more in the constituent fatty acids are preferable, fats and oils having an oleic acid content of 70% by mass or more in the constituent fatty acids are more preferable, and oleic acid in the constituent fatty acids is 75% by mass or more. Fats and oils are more preferable, and fats and oils containing 80% by mass or more of oleic acid in the constituent fatty acids are most preferable. As these fats and oils, high oleic acid rapeseed oil, high oleic sunflower oil, high oleic safflower oil, olive oil and the like can be used.
Further, lower alcohol esters of saturated fatty acids having 6 to 10 carbon atoms, saturated fatty acids having 6 to 10 carbon atoms, plant-derived fatty acids having 14 to 22 carbon atoms, and lower alcohol esters of plant-derived fatty acids having 14 to 22 carbon atoms are commercially available. Can be used. Examples of plant-derived fatty acids having 14 to 22 carbon atoms include myristic acid, palmitic acid, palmitooleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidic acid, erucic acid, and behenic acid. Further, it may be a mixed fatty acid of these fatty acids, or may be a mixed fatty acid derived from palm oil, rapeseed oil, safflower oil, soybean oil and the like. As the lower alcohol of the lower alcohol ester, a lower alcohol having 1 to 3 carbon atoms such as methyl alcohol, ethyl alcohol, 1-propanol and 2-propanol is preferable because it is easy to remove by-product alcohol.

In the process of transesterification, the oil and fat composition of the present invention is a transesterified oil and fat in which the constituent fatty acids of the oil and fat do not contain a fatty acid having 12 or less carbon atoms and a triglyceride of a saturated fatty acid having 6 to 10 carbon atoms. It is preferable because lower alcohol and water do not form a by-product.

Transesterification can be carried out using an alkaline catalyst such as sodium methylate or an enzyme such as lipase. The ratio of the raw materials used is adjusted so that the final produced fat and oil contains 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids.

For example, when performing a transesterification reaction using sodium methylate as a catalyst, the raw materials are mixed and the mixture is heated to 80 to 100 ° C. under a reduced pressure of 100 mmHg or less to remove gas components and water contained in the raw material mixture. The transesterification reaction is carried out by adding 0.02 to 0.5% by mass of sodium methylate to this and stirring at 80 to 100 ° C. for 10 to 60 minutes under normal pressure / nitrogen air flow or under reduced pressure of 10 mmHg or less. .. Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Then, the catalyst and excess acid are sufficiently washed with water, and after drying, the reaction product is decolorized and deodorized by a conventional method.

When the transesterification reaction is carried out using lipase, the raw materials are mixed and the temperature is adjusted in the range of 40 to 100 ° C., which is the reaction temperature at which the activity of lipase is sufficiently exhibited. Then, lipase is added to the raw material mixture at a ratio of 0.005 to 10% by mass, and the transesterification reaction is carried out in the range of 2 to 48 hours. It is desirable that this reaction be carried out under normal pressure in a nitrogen stream. Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then decolorized and deodorized by a conventional method. When medium-chain fatty acids are used, the free fatty acids are removed by a thin-film evaporator after the reaction is stopped.
If the transesterification reaction using lipase is insufficient, the proportion of triglyceride having three medium-chain fatty acid residues in the molecule increases. An oil / fat composition having a large proportion of triglyceride having three medium-chain fatty acid residues in the molecule is not preferable because it causes severe smoke generation and foaming during continuous frying.
Examples of the lipase include lipases derived from the genus Alkalinegenes, Candida, Risops, Mucor or Pseudomonas, phosphorlipase A derived from the liver, and the like, and lipases derived from the genus Candida or the genus Risops are particularly preferable.

(Directly esterified fats and oils)
The oil and fat composition of the present invention is a mixture of saturated fatty acids having 6 to 10 carbon atoms, plant-derived fatty acids having 14 to 22 carbon atoms, and glycerin, and is esterified by heating without a catalyst or in an alkali, or by lipase. Obtainable. In the esterification reaction, water is by-produced, and it is necessary to remove the water in order to proceed with the reaction. Therefore, esterification by heating is preferable. The ratio of the raw materials used is adjusted so that the final produced fat and oil contains 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids.

For example, when the esterification reaction is carried out without a catalyst, the raw materials are mixed and the mixture is heated to 200 ° C. or higher at room temperature or under a reduced pressure of 100 mmHg or less to esterify for 3 to 20 hours. At this time, it is preferable to carry out under a nitrogen stream in terms of preventing coloring. Completion of the reaction is confirmed by measuring the amount of free fatty acid by acid value. The reaction product is deoxidized, decolorized and deodorized by a conventional method. When the amount of residual fatty acid is large, it is preferable to remove the fatty acid from the reaction product with a thin film evaporator or the like.

When the esterification reaction is carried out using lipase, the raw materials are mixed and the temperature is adjusted in the range of 40 to 100 ° C., which is the reaction temperature at which the activity of lipase is sufficiently exhibited. Then, lipase is added to the raw material mixture at a ratio of 0.005 to 10% by mass, and the esterification reaction is carried out in the range of 5 to 200 hours. It is desirable that this reaction be carried out under normal pressure in a nitrogen stream or under a slight decompression. Completion of the reaction is confirmed by measuring the amount of free fatty acid by acid value. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then deoxidized, decolorized, and deodorized by a conventional method. When the amount of residual fatty acid is large, it is preferable to remove the fatty acid from the reaction product with a thin film evaporator or the like.
Examples of the lipase include lipases derived from the genus Alkalinegenes, Candida, Risops, Mucor or Pseudomonas, phosphorlipase A derived from the liver, and the like, and lipases derived from the genus Candida or the genus Risops are particularly preferable.

(Alkali metal)
The oil / fat composition for cooking of 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 components containing the alkali metals.

As the component containing an alkali metal, a water-soluble or oil-soluble salt that can be used as a food additive can be used in addition to hydroxides such as sodium hydroxide and potassium hydroxide. As the water-soluble or oil-soluble salt, a sodium salt of an organic acid and a potassium salt of an organic acid are preferable from the viewpoint of dispersibility in an oil / fat composition. Examples of organic acid salts include sodium carbonate, potassium carbonate, sodium hydrogencarbonate, potassium hydrogencarbonate, sodium malate, sodium citrate, potassium citrate, sodium L-ascorbate, sodium erythorbate, sodium L-glutamate, and succinic acid. Examples thereof include sodium, potassium sorbate, sodium caseinate, DL-sodium tartrate, sodium stearoyl lactate, sodium fatty acid, potassium fatty acid and the like. More preferably, it is sodium fatty acid such as sodium oleate.

Further, as the component containing an alkali metal, for example, an emulsifier containing an alkali metal can be used. By using an emulsifier, the alkali metal can be dissolved or dispersed in fats and oils. The emulsifier to be used is not particularly limited as long as it can be dissolved in fats and oils. From the viewpoint of dissolution in fats and oils, an emulsifier having an HLB value of 10 or less is preferable, an emulsifier having an HLB value of 1 to 9 is more preferable, an emulsifier having an HLB value of 7 or less is more preferable, and an emulsifier having an HLB value of 6 or less is most preferable. preferable.
In addition, HLB is an abbreviation for hydrophilic hydrophobic balance (Hydrophile Lipophile Balance), and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation method of the Atlas method is used for the calculation of the HLB value. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method of calculating an HLB value from the neutralization value of a fatty acid in an ester.

Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. In some of these emulsifiers, the alkali catalyst used in the synthesis of the emulsifier remains as sodium fatty acid, and the emulsifier containing the sodium fatty acid remains as it is, or the above-mentioned alkali metal hydroxide and / Alternatively, a salt-added product may be used. As the emulsifier in which the alkali catalyst remains as sodium fatty acid, the concentration of the alkali metal in the emulsifier is preferably 10 to 50,000 mass ppm. It is more preferably 500 to 2000 mass ppm, and even more preferably 600 to 1000 mass ppm. The alkali metal concentration can be adjusted by adjusting the amount of the catalyst during the synthesis reaction of the emulsifier.

The content of the alkali metal in the oil / fat composition for cooking of the present invention is 0.1 to 5.0 mass ppm. When the content of the alkali metal is 0.1 to 5.0% by mass, the effect of suppressing the increase in acid value can be exhibited by combining with the above-mentioned fatty acid monoglyceride. The alkali metal content is preferably 0.1 to 3.0% by mass, more preferably 0.1 to 2.5% by mass. The content of the alkali metal can be quantified by the atomic absorption spectrophotometric method in a state where the component containing the alkali metal is contained in the oil / fat composition for cooking.

(Other ingredients)
In the fat and oil composition of the present invention, components other than the fat and oil can be added to the extent that the effects of the present invention are not impaired. These components are, for example, components (food additives, etc.) used in general fats and oils. Examples of these components include antioxidants, emulsifiers, silicone oils, crystal modifiers, texture improvers and the like, and are preferably added after deodorization and before filling.

Examples of the antioxidant include tocopherols, ascorbic acids, flavon derivatives, kodiic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gosipole, sesamole, terpenes and the like.

Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. As described above, the emulsifier is preferably contained in order to contain the alkali metal. Further, by containing a part of the emulsifier, the suitability for frying, particularly the suppression of foaming, can be further improved. In addition, crystallization of fats and oils can be suppressed. The amount added to the oil / fat composition is preferably 2% by mass or less, more preferably 1% by mass or less as the total emulsifier.

As the silicone oil, those commercially available for food use can be used, and examples thereof include those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm ² / s at 25 ° C. .. The kinematic viscosity of the silicone oil is particularly preferably 800 to 2000 mm ² / s, more preferably 900 to 1100 mm ² / s. Here, "kinematic viscosity" refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.

<Use of oil and fat composition for cooking>
The oil / fat composition for cooking of the present invention can be used for all cooking applications, but it is suitable for frying because it can suppress an increase in acid value due to heating and effectively suppress deterioration due to heating. That is, it is preferable to use it as a fat for frying. It is more preferable to use it repeatedly or as a frying oil for a long time (for example, 30 hours or more). The fats and oils for frying are often used under harsher conditions such as high temperature and long-term heating and repeated use than other cooking applications, and it is particularly necessary to suppress deterioration of the fats and oils composition for cooking by heating. Because it is said.
The oil / fat composition for cooking of the present invention can also be used for stir-fry cooking, rice cooking, mayonnaise, dressing and the like.

<Manufacturing method of oil and fat composition for cooking>
As the fat and oil used in the method for producing the fat and oil composition for cooking of the present invention, a fat and oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fat and oil is used. Details are as shown in the above-mentioned (fat and oil) (transesterified fat and oil) (directly esterified fat and oil). It is preferable to use a refined fat or oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fat or oil, which has undergone a transesterification reaction and / or an esterification reaction.

In the production method of the present invention, a component containing an alkali metal in the above fat and oil is added so that the content of the alkali metal in the oil and fat composition for cooking is 0.1 to 5.0 mass ppm. Includes steps. If the oil / fat purification process other than separation and filtration is performed after the addition, the alkali metal may be removed or the oil / fat may be deteriorated by the alkali metal. Therefore, at least the deoxidized, decolorized and deodorized oil / fat contains the alkali metal. It is preferable to add the component.

In the production method of the present invention, as the component containing an alkali metal, the one shown in the above-mentioned (alkali metal) can be used.

To add the component containing an alkali metal, there is a method in which the component containing an alkali metal is added as an aqueous solution and mixed. Further, there is a method of adding an aqueous solution of a component containing an alkali metal and an emulsifier and mixing them. Since the water content in the oil / fat composition increases in these methods, it is preferable to evaporate the water content. Therefore, it is preferable to carry out the operation under reduced pressure and heat (for example, 70 to 110 ° C.) as necessary.

It is more preferable to use an emulsifier containing an alkali metal for the addition of the component containing an alkali metal because the alkali metal is easily dispersed.

The production method of the present invention may also include a step of adding other additives, if necessary. It is desirable that the step of adding the other additive is after the step of refining the fat and oil, and it is desirable that the conditions such as the temperature of the fat and oil at the time of the addition are appropriately changed depending on the type and purpose of the additive.

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

<Analysis>
(Fatty acid, triglyceride)
The analysis of fatty acids in fats and oils was measured by gas chromatography according to AOCS Official Measurement Ce 1f-96. The amount of triglyceride composed of only saturated fatty acids having 6 to 10 carbon atoms in fats and oils was measured according to a gas chromatography method (JAOCS, Vol. 70, no. 11, 1111-1114 (1993)).
Analytical values of fats and oils 1 to 3 and fat and oil compositions (Comparative Examples 1 to 4 and Examples 1 to 3) [Amount (mass ratio) of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of fats and oils, constituent fatty acids of fats and oils) Tables 1 and 2 show the amount of oleic acid (mass ratio) and the amount of triglyceride (mass ratio) consisting only of saturated fatty acids having 6 to 10 carbon atoms.

(Alkali metal)
The alkali metal (sodium, potassium) content was measured by an atomic absorption spectrophotometer (Z2310 manufactured by Hitachi High-Technologies Corporation).

(Acid value)
It was measured according to the standard oil and fat analysis test method "2.3-1-2013 acid value" (established by NOF Corporation). The acid value indicates the amount of free fatty acid contained in the fat and oil, and is expressed by the number of mg of potassium hydroxide required to neutralize 1 g of the sample oil. The smaller the acid value value, the smaller the amount of free acid, which means that the increase in acid value is suppressed.

<Sample preparation>
(Fat 1)
Oilseed rapeseed decolorizing oil (oleic acid in constituent fatty acids: 61.4% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was deoxidized, decolorized, and deodorized (250 ° C., 3 Torr, 60 minutes) to obtain oil and fat 1.
(Fat 2, 3)
Rapeseed decolorizing oil (oleic acid in constituent fatty acids: 61.4% by mass, manufactured by Nisshin Oillio Group Co., Ltd.), HOLL rapeseed decolorizing oil (high oleic acid rapeseed decolorizing oil: oleic acid in constituent fatty acids: 73.4% by mass) Qing Oilio Group Co., Ltd.), MCT (medium chain fatty acid triglyceride manufactured by Nisshin Oillio Group Co., Ltd.) whose constituent fatty acids are capric acid: capric acid = 75: 25 by mass ratio is mixed in the formulation (mass ratio) shown in Table 1. did. To 100 parts by mass of this mixture, 0.3 part by mass of lipase QLM (manufactured by Meito Sangyo Co., Ltd.) was added, and a transesterification reaction was carried out at 45 ° C. for 16 hours under stirring. The enzyme was filtered off from the reaction product, and the filtrate was deoxidized, decolorized, and deodorized (250 ° C., 3 Torr, 60 minutes) to obtain fats and oils 2, 3.

(Fat composition)
Fats and oils 1 to 3, polyglycerin fatty acid ester 1 (glycerin polymerization degree 8 or more, oleic acid about 80% by mass, Na content 5% by mass ppm), polyglycerin fatty acid ester 2 (glycerin polymerization degree 8 or more, oleic acid about 80% by mass) %, Na content 159 mass ppm), sodium oleate, and potassium oleate were mixed in the formulation (parts by mass) shown in Table 2 to obtain oil and fat compositions of Comparative Examples 1 to 4 and Examples 1 to 3.

<Fly test (acid value increase test)>
4 L of oil and fat compositions (Comparative Examples 1 to 4 and Examples 1 to 3) were placed in a fryer and fried for 8 days (8 hours / day). Deep-fry cooking was performed in the order of Imoten (2 days), croquette (2 days), and fried chicken (4 days) in the following manner. The acid value results are shown in Table 2.

(Imoten)
Every hour, 8 slices of sweet potato sliced to a thickness of 1 cm were fried for 3.5 minutes with Nissin delicious tempura powder (manufactured by Nissin Foods Co., Ltd.): water = 1: 1.6 batter. (180 ° C).

(croquette)
Every hour, Nichirei garments fried crispy croquettes (vegetables) (manufactured by Nichirei Foods Inc.), 4 pieces, for 4 minutes (180 ° C).

(fried)
Every hour, 6 pieces of about 35g of chicken thigh meat, Karaage no Moto No. 1 (Nihon Shokken Co., Ltd.): Water = 1: 1 batter was added and fried for 4 minutes.

In Examples 1 to 3, the increase in acid value could be significantly suppressed as compared with Comparative Examples 1 to 4. In addition, Example 3 had better foaming than Comparative Examples 3 and 4 and Examples 1 and 2.

<Bubbling test>
Put 20 ml of fats and oils 2 and 3 in a test tube (inner diameter 28 mm) and heat to 160 ° C. A piece of potato (cube 1 cm × 1 cm × 1 cm) was put into an oil / fat composition, and the maximum reach of the generated foam was measured.
In addition, when frying is performed, phospholipids and the like are eluted from the deep-fried food, and foaming becomes severe. Therefore, 200 ppm (mass ratio) of lecithin (manufactured by Nisshin Oillio Group Co., Ltd.) was added to fats and oils 2 and 3, and the maximum reach of the generated bubbles was measured as described above.
The measurement was performed 3 times each, and the foaming (average value of the maximum reach of the foam) is shown in Table 3.

As shown in Table 3, the oil and fat 3 has good foaming even if it does not contain an alkali metal, and in the above-mentioned frying test, Example 3 based on oil and fat 3 is compared with Comparative Examples 3 to 4 and Examples based on oil and fat 2. The foam was better than 1-2. It was confirmed that this was due to the composition of fats and oils.

The oil and fat composition for cooking of the present invention can be used as a fat and oil for frying used in the field of food production, particularly in the production of fried foods. It can also be used in the production of all other foods that require cooking oils and fats.

Claims (8)

Contains fats and oils and alkali metals,
The fat and oil contains 4 to 20% by mass of saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fat and oil.
An oil / fat composition for cooking, characterized in that the content of the alkali metal is 0.1 to 5.0 mass ppm. The oil / fat composition for cooking according to claim 1, wherein the triglyceride composed of only saturated fatty acids having 6 to 10 carbon atoms in the oil / fat is 2.5% by mass or less. Fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of fats and oils are transesterified fats and oils and / or directly esterified fats and oils, and 50% by mass of the fats and oils in the fat and oil composition. The oil / fat composition for cooking according to claim 1 or 2, which contains the above. The oil / fat composition for cooking according to any one of claims 1 to 3, which is for frying. The oil / fat composition for cooking according to any one of claims 1 to 4, which is for frying, which can suppress an increase in acid value due to heating. A method for producing a fat or oil composition for cooking, which comprises a refined fat or oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms and an alkali metal in the constituent fatty acids of the fat or oil.
The step of adding the component containing the alkali metal to the refined fat and oil so that the content of the alkali metal in the fat and oil composition for cooking is 0.1 to 5.0 mass ppm is included. A method for producing an oil / fat composition for cooking, which is characteristic. The sixth aspect of claim 6, wherein the purified fat and oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fat and oil has undergone a transesterification reaction and / or an esterification reaction. A method for producing an esterification oil / fat composition. The method for producing an oil / fat composition for cooking according to claim 6 or 7, wherein the component containing an alkali metal is an emulsifier containing an alkali metal.