JP7127991B2 - Cooking oil - Google Patents

Description

TECHNICAL FIELD The present invention relates to an edible oil containing polyunsaturated fatty acids and suitable for raw consumption.

In recent years, due to the growing interest in health and healthy life expectancy, superfoods and healthy oils have attracted attention and become a bit of a boom. A popular healthy oil is sesame oil. With the boom in the Mediterranean diet, olive oil has been attracting attention as a healthy oil. Recently, there is a boom in coconut oil, and interest in ω3 oils such as perilla oil and linseed oil is high (for example, Non-Patent Document 1).

Among healthy oils, oils containing highly unsaturated fatty acids such as α-linolenic acid, γ-linolenic acid, EPA, and DHA are extremely susceptible to oxidation. Therefore, oils containing polyunsaturated fatty acids are generally unsuitable for heat cooking in which severe oxidation occurs. Therefore, plant-derived oils such as perilla oil and linseed oil are often eaten as they are by pouring fresh cold-pressed oil over ingredients such as salads.

In addition, since oils containing polyunsaturated fatty acids are susceptible to oxidation even during storage, packaging containers are also devised. For example, linseed oil is often packaged in light tight containers. Recently, linseed oil filled in a so-called de-lamination container, which has a highly flexible inner container that collapses and deforms as the content decreases, is also on the market.

Living Kurashi HOW Research Institute Female (2016/nationwide) “Questionnaire about cooking oil and cooking” Internet: http://www.kurashihow.co.jp/admin/wp-content/uploads/2016/02/b1b1e12982839dc5d4ad37c3fc7fce4b.pdf

However, since the oxidation rate of oils containing polyunsaturated fatty acids is extremely high, if left at room temperature or not used for a while, the oil slightly adhering to the cap will oxidize, increasing its viscosity and giving off an offensive odor. There is concern that it may be released.

An object of the present invention is to provide a highly unsaturated fatty acid-containing edible oil that reduces the amount of oil that remains on the cap or the like after use.

The present inventors have made intensive studies to solve the above problems. As a result, the inventors have found that the amount of oil that remains on the cap or the like after use can be reduced by blending medium-chain fatty acid-containing triglycerides with highly unsaturated fatty acid-containing oil at a specific ratio. This completes the present invention.

That is, the present invention provides the following.
[1] An edible oil containing an oil having an iodine value of 130 or more and a medium-chain fatty acid-containing triglyceride in a mass ratio of 97:3 to 30:70.
[2] The edible oil of [1], wherein the content of the medium-chain fatty acid triglyceride in the medium-chain fatty acid-containing triglyceride is 30 to 100% by mass.
[3] The edible oil of [1] or [2], wherein the content of capric acid in the total amount of medium-chain fatty acids constituting the medium-chain fatty acid-containing triglyceride is 20 to 100% by mass.
[4] The edible oil according to any one of [1] to [3], wherein the oil having an iodine value of 130 or more is cold-pressed vegetable oil.
[5] A food containing the edible oil according to any one of [1] to [4].

According to the present invention, it is possible to provide a highly unsaturated fatty acid-containing edible oil that reduces the amount of oil that remains on the cap or the like after use.

The present invention will be described in detail below.
In the present invention, unless otherwise specified, A (numerical value) to B (numerical value) mean from A (numerical value) to B (numerical value).

(Oil with an iodine value of 130 or more)
The edible oils of the present invention contain oils having an iodine value of 130 or greater. Here, the oil having an iodine value of 130 or more (hereinafter also referred to as highly unsaturated fatty acid-containing oil) is a portion of the edible oil of the present invention that does not contain (excludes) medium-chain fatty acid-containing triglycerides described below. The highly unsaturated fatty acid-containing oil preferably includes a vegetable oil having an iodine value of 130 or more (hereinafter also referred to as highly unsaturated fatty acid-containing vegetable oil). Specifically, soybean oil, grape seed oil, sunflower oil, safflower oil, walnut oil, pine nut oil, camelina oil, hemp seed oil, raspberry seed oil, cassis oil, linseed oil, perilla oil, perilla oil, Chia seed oil, pomegranate oil, microalgae oil, and the like. Highly unsaturated fatty acid-containing vegetable oils are preferably linseed oil, perilla oil, perilla oil, and chia seed oil. One or two or more highly unsaturated fatty acid-containing vegetable oils may be used. The content of the highly unsaturated fatty acid-containing vegetable oil in the highly unsaturated fatty acid-containing oil contained in the edible oil of the present invention is preferably 30% by mass or more, more preferably 60 to 100% by mass, and still more preferably It is 80 to 100% by mass, and more preferably 90 to 100% by mass.

The iodine value of the highly unsaturated fatty acid-containing oil and the highly unsaturated fatty acid-containing vegetable oil is preferably 160 or more, more preferably 170 or more, still more preferably 180 or more, and even more preferably 185 or more. be. Although the upper limit is not particularly limited, it is preferably 250 or less, more preferably 240 or less, even more preferably 220 or less, and even more preferably 210 or less. Any combination of the lower and upper limits of the iodine value of the highly unsaturated fatty acid-containing oil and the highly unsaturated fatty acid-containing vegetable oil can be selected. The iodine value of the highly unsaturated fatty acid-containing oil may be adjusted by mixing two or more oils. For example, an oil with an iodine value of less than 130 and an oil with an iodine value of 150 or more may be mixed to adjust the iodine value to 130 or more.
The iodine value can be measured, for example, according to the method of "The Japan Oil Chemistry Society, Standard Fat Analysis Test Method 2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)".

The polyunsaturated fatty acid-containing vegetable oil has an iodine value of 130 or more and is not limited in refinement as long as it is edible. The highly unsaturated fatty acid-containing vegetable oil may be roasted oil obtained from a roasted oil material. Moreover, the oil obtained by cold-pressing the oil raw material may be used. However, highly unsaturated fatty acid-containing vegetable oils are preferably obtained by cold pressing. The temperature of the oil material in the cold press is preferably 90°C or lower, more preferably 60°C or lower, still more preferably 50°C or lower, and even more preferably 40°C or lower. Cold pressing preferably does not involve intentionally heating the oil feedstock except for frictional heat generated in the process. The lower limit of the cold press temperature is not particularly limited. However, it is preferably 0° C. or higher, more preferably 10° C. or higher. Any combination of the upper and lower limits of the cold press temperature can be selected. Also, the pressing method is not particularly limited. A known pressing method such as a batch pressing method or a continuous pressing method can be applied. In the batch-type pressing method, for example, various pressing machines such as a plate press, ball press, and pot press can be used. In the continuous pressing method, for example, an expeller using a screw press mechanism can be used. The pressed oil may optionally be filtered and/or settled to remove contaminants. Moreover, you may refine|purify lightly, such as washing with water.

(medium-chain fatty acid-containing triglyceride)
The edible oil of the present invention contains medium-chain fatty acid-containing triglycerides. Here, the medium-chain fatty acid-containing triglyceride (hereinafter also referred to as MTG) is a triglyceride in which part or all of the fatty acids constituting the triglyceride are medium-chain fatty acids. Triglycerides whose constituent fatty acids are all medium-chain fatty acids are medium-chain fatty acid triglycerides (hereinafter also referred to as MCTs) and are included in MTG. Here, the medium-chain fatty acid is a fatty acid having 6 to 10 carbon atoms, preferably a linear saturated fatty acid. Specific examples include n-hexanoic acid (caproic acid), n-octanoic acid (caprylic acid), and n-decanoic acid (capric acid).

The content of medium-chain fatty acids in the constituent fatty acids of the total amount of MTG contained in the edible oil of the present invention is preferably 20% by mass or more, more preferably 50 to 100% by mass, and still more preferably 70 to 100% by mass. %, and more preferably 90 to 100% by mass. Moreover, the MTG contained in the edible oil of the present invention may contain medium-chain fatty acid triglycerides (MCT). The content of MCT in the MTG is preferably 30 to 100% by mass, more preferably 50 to 100% by mass, even more preferably 70 to 100% by mass, and even more preferably 90 to 100% by mass. %. Medium-chain fatty acid triglycerides are triglycerides in which all three fatty acids bound to glycerol are medium-chain fatty acids, as described above.

In the MTG contained in the edible oil of the present invention, the content of capric acid in the medium-chain fatty acids contained in the constituent fatty acids of the total amount of MTG is preferably 20 to 100% by mass, more preferably 30 to 90% by mass. Yes, more preferably 40 to 80% by mass. In addition, the content of caproic acid in the medium-chain fatty acids contained in the constituent fatty acids of the total amount of MTG is preferably 30% by mass or less, more preferably 20% by mass or less, and still more preferably 0 to 10% by mass. be. When the capric acid content and the caproic acid content in the medium-chain fatty acids contained in the constituent fatty acids of the total amount of MTG are within the above ranges, the flavor of the oil derived from natural products tends to stand out.

The MCT can be produced using a conventionally known method. For example, it can be produced by heating a fatty acid having 6 to 10 carbon atoms and glycerol to 120 to 180° C. for dehydration condensation. This condensation reaction is preferably carried out under reduced pressure. A catalyst can be used for the condensation reaction. However, it is preferable to carry out the above condensation reaction in the absence of a catalyst.

Medium-chain fatty acid-containing triglycerides (MTG) contained in the edible oil of the present invention may also include medium- and long-chain fatty acid triglycerides (hereinafter also referred to as MLCT). Medium- and long-chain fatty acid triglycerides (MLCT) are triglycerides in which at least one medium-chain fatty acid and at least one long-chain fatty acid are bound among the three fatty acids bound to glycerol. Here, the long-chain fatty acid is a fatty acid having 12 or more carbon atoms, preferably a straight-chain fatty acid. More specific examples include lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, palmitoleic acid, oleic acid, linoleic acid, and linolenic acid. The long-chain fatty acid contained in the constituent fatty acids of the total amount of MLCT contained in the edible oil preferably has an unsaturated fatty acid content of 70 to 100% by mass, more preferably 80 to 100% by mass.

The MLCT, like MCT, may be prepared by ester synthesis. MLCT may also be prepared by transesterifying a mixture of MCT and long-chain fatty acid triglycerides (hereinafter also referred to as LCT). Here, the long-chain fatty acid triglyceride is a triglyceride in which all three fatty acids bound to glycerol are long-chain fatty acids. As LCT, oils and fats in which the content of unsaturated fatty acids in the total amount of constituent fatty acids is 70% by mass or more are preferable. For example, soybean oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil oil, perilla oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, mixed oil thereof, fractionated oil, transesterified oil and the like.

In the transesterification of the mixture of MCT and LCT, preferably, MCT and LCT are mixed in a mass ratio of 10:90 to 90:10 (more preferably 20:80 to 80:20). is the transesterification of the mixture. The transesterification method is not particularly limited. The transesterification may be performed by a commonly used method such as chemical transesterification using sodium methoxide as a catalyst or enzymatic transesterification using a lipase preparation as a catalyst.

(Cooking oil)
The edible oil of the present invention contains an oil having an iodine value of 130 or more and medium-chain fatty acid-containing triglycerides in a mass ratio of 97:3 to 30:70. The edible oil of the present invention contains an oil having an iodine value of 130 or more and a medium-chain fatty acid-containing triglyceride in a mass ratio of preferably 93:7 to 40:60, more preferably 83:17 to 45:55. and more preferably in a mass ratio of 73:27 to 55:45. When the mass ratio of the oil having an iodine value of 130 or more and the medium-chain fatty acid-containing triglyceride is within the above range, the amount of oil remaining adhering to the cap or the like after use of the edible oil filled in the container is small. Become. Furthermore, the secondary effect of weakening the harshness and bitterness of the highly unsaturated fatty acid-containing vegetable oil used as the oil having an iodine value of 130 or more and enhancing the favorable flavor (mainly flavor). In addition, since the liquidity is increased, secondary effects such as being easy to apply to the ingredients and easy to blend with the ingredients can be expected. As described above, in the edible oil of the present invention, the portion excluding medium-chain fatty acid-containing triglycerides from the edible oil is regarded as an oil having an iodine value of 130 or more.

(Preparation of edible oil)
The edible oil of the present invention is, for example, an oil having an iodine value of 130 or more and a fat containing a medium-chain fatty acid-containing triglyceride, and the mass ratio of the oil having an iodine value of 130 or more and the medium-chain fatty acid-containing triglyceride is It can be prepared by mixing at a ratio of 97:3 to 30:70. Mixing may be performed under mild heating. Note that the transesterified oil, which is a mixture of MCT and LCT, or the synthetic oil may contain LCT. The portion other than MTG contained in the transesterified or synthetic oil is treated as part or all of the oil having an iodine value of 130 or higher, as described above. For example, a transesterified oil that is a mixture of 95 parts by weight of an oil having an iodine number of 130 or greater and 5 parts by weight of MCT contains about 20% by weight MTG and the remaining about 80% by weight LCT. Since the LCT has an iodine number of 130 or higher, it is considered an oil with an iodine number of 130 or higher. Accordingly, the present invention may include aspects of the transesterified oil itself as described above.

A preferred embodiment of the edible oil of the present invention is a blended oil obtained by mixing highly unsaturated fatty acid-containing vegetable oil and MCT at a mass ratio of 97:3 to 30:70. As another preferred embodiment of the edible oil of the present invention, a highly unsaturated fatty acid-containing vegetable oil and a mixed transesterified oil obtained by mixing MCT and LCT at a mass ratio of 10:90 to 90:10, Formulated oils mixed in mass ratios of 90:10 to 50:50 are included. As a method for confirming and quantifying triglycerides contained in oil, a gas chromatography method may be applied. For example, it may be carried out according to the method of JAOCS, vol70, 11, 1111-1114 (1993).

The edible oil of the present invention may optionally contain additives that are used in ordinary edible oils as long as the constitution and features of the present invention are not impaired. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, diglyceride, Addition of emulsifiers such as monoglycerides, antioxidants such as vitamin E, ascorbic acid fatty acid esters, lignans, coenzyme Q, oryzanol and tocopherol, lecithin, silicones, coloring agents and fragrances can be mentioned. The amount of the additive added is preferably 3% by mass or less, more preferably 0 to 1% by mass, based on 100% by mass of the edible oil.

(Usage of edible oil)
The food of the present invention containing the edible oil of the present invention is not particularly limited. For example, mayonnaise, margarine, fat spreads, separated dressings, emulsified dressings, ice cream, emulsified oil compositions such as cream, fried foods such as cutlets, croquettes, tempura, fried chicken, fried potatoes, fried vegetables, fried rice, etc. Stir-fried foods, breads, Western sweets, noodles, and beverages are included. Foods to be eaten raw, such as cooking oil and dressing, are particularly preferred. These food products can be produced by their usual production methods.

Next, the present invention will be described in more detail with reference to various examples. However, the invention is not limited to these.

<Raw material oil>
Flaxseed oil: Iodine value 191, cold-pressed product (squeezing temperature 40°C or less), manufactured by Nisshin OilliO Group Co., Ltd. was used.
Rapeseed oil: iodine value 114, ordinary refined product, Nisshin OilliO Group Co., Ltd. was used.
MCT1: An MCT made by Nisshin OilliO Group Co., Ltd., whose constituent fatty acids are caprylic acid and capric acid at a mass ratio of 4:6, was used as MCT1.
MLCT1: Transesterified oil of mixed oil of 86 parts by mass of rapeseed oil and 14 parts by mass of MCT1, MTG content of 51% by mass, manufactured by Nisshin OilliO Group Co., Ltd., was used as MLCT1.

<Preparation and evaluation of fats and oils 1>
The edible oils of Examples 1-12 were prepared according to the formulations shown in Tables 1 and 2.
A 600 ml PET bottle having a 22 mm diameter propylene cap with a clover-shaped spout was prepared. About 200 ml of each of the edible oils of Examples 1 to 12 was filled into PET bottles. About 20 g of oil was poured out by gently tilting the PET bottle so that the oil flowed out from the entire handle of the clover-shaped spout of the cap. After the oil was poured out, the oil adhering to the cap was wiped off with a pre-weighed tissue paper, weighed, and the difference was calculated. The same operation was repeated 5 times, and the average value was calculated. The working temperature was room temperature (22°C). Results are shown in Tables 1 and 2.
In addition, according to the following evaluation criteria, tasting was performed by five expert panelists, and overall evaluation was made based on the total score. Results are shown in Tables 1 and 2.

Evaluation criteria 5 points: Compared to linseed oil, the strength of flavor is about the same and there is less unpleasant taste 4 points: The strength of flavor is slightly weaker than linseed oil, but there is less unpleasant taste 3 points: Compared to linseed oil, the strength of flavor and rough taste are about the same 2 points: The flavor is weaker than linseed oil, and you feel a rough taste 1 point: The flavor is weaker than linseed oil , I strongly feel miscellaneous taste.

Comprehensive evaluation 23 to 25 points (◎◎): Flavor is better than that of linseed oil.
19-22 points (◎): Compared to linseed oil, the flavor is slightly better 15-18 points (○): Compared to linseed oil, the flavor is about the same Less than 15 points (▲): linseed Less flavorful than oil.

＊；評価の対象外

*; Not subject to evaluation

＊；評価の対象外

*; Not subject to evaluation

<Evaluation of pouring oil>
10 g each of the edible oils of Examples 1 and 7 were added to 40 g of salad, mixed, and the degree of mixing was observed. Compared with the edible oil of Example 1, the edible oil of Example 7 had good compatibility with the material and was easy to mix.

<Evaluation in a delaminated container>
The edible oils of Examples 1 and 7 were filled into 145 g delaminated containers, and the easiness of squeezing was compared by squeezing out the entire amount. The edible oil of Example 7 was easier to squeeze out than the edible oil of Example 1.

Claims (5)

An edible oil containing medium-chain fatty acid-containing triglycerides, the balance being an oil having an iodine value of 170 or more,
containing the oil having an iodine value of 170 or more and the medium-chain fatty acid-containing triglyceride at a mass ratio of 97:3 to 55:45,
The content of one or more cold-pressed oils selected from linseed oil, perilla oil, perilla oil, and chia seed oil in the oil having an iodine value of 170 or more is 90 to 100% by mass,
The content of the medium-chain fatty acid triglyceride in the medium-chain fatty acid-containing triglyceride is 90 to 100% by mass .
Edible oil (however,
An embodiment containing a glycerin fatty acid ester in which at least one of the 1st and 3rd positions of glycerol is a γ-linolenic acid residue and a medium-chain triglyceride at a ratio (mass ratio) of 95:5 to 5:95, and
An embodiment containing a conjugated highly unsaturated fatty acid glyceride having a conjugated triene structure,
except for). The edible oil according to claim 1, wherein the content of capric acid in the total amount of medium-chain fatty acids constituting the medium-chain fatty acid-containing triglyceride is 20 to 100% by mass. A food containing the edible oil according to claim 1 or 2. A container-filled edible oil in which the edible oil according to claim 1 or 2 is filled in a container with a cap. 5. The container-filled edible oil of claim 4, wherein the capped container is a de-laminated container.