JP7214310B2 - Oil and fat composition for cooking with heat and method for producing the same - Google Patents
Oil and fat composition for cooking with heat and method for producing the same Download PDFInfo
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Description
本発明は、加熱調理用油脂組成物およびその製造方法に関するものであり、特に、加熱調理時における、油脂の酸価、色度、重合物量等の上昇を抑制することができ、加熱劣化耐性を有する加熱調理用油脂組成物およびその製造方法に関するものである。 The present invention relates to an oil and fat composition for cooking with heat and a method for producing the same, and in particular, it is possible to suppress increases in the acid value, chromaticity, amount of polymer, etc. of the oil and fat during cooking, and to improve resistance to heat deterioration. The present invention relates to an oil and fat composition for cooking with heat and a method for producing the same.
近年、食品の品質に対する関心がますます高まりつつあり、揚げ物等の加工食品に使用されている食用油脂も例外ではない。食用油脂は、一般的に熱と光により劣化するが、この時、水分が存在すると加水分解劣化が起こり、また、酸素が存在すると酸化劣化が起こるので、食用油脂の風味や色調も劣化してしまう。そして、主に、加水分解劣化は酸価の値に、酸化劣化は過酸化物価の値に影響を与えるため、酸価や過酸化物価は食用油脂の劣化の指標として一般的に用いられている。例えば、「食品、添加物等の規格基準（昭和３４年厚生省告示第３７０号）」には、即席めん類は、めんに含まれる油脂の酸価が３を超え、又は過酸化物価が３０を超えるものであってはならない、と記載してある。 In recent years, interest in food quality has been increasing more and more, and edible oils and fats used in processed foods such as fried foods are no exception. Edible fats and oils are generally degraded by heat and light. At this time, hydrolytic degradation occurs in the presence of moisture, and oxidative degradation occurs in the presence of oxygen. put away. Since hydrolytic degradation mainly affects the acid value and oxidative degradation affects the peroxide value, the acid value and the peroxide value are generally used as indicators of the deterioration of edible oils and fats. . For example, in the "Standards for Foods, Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)", instant noodles must have an acid value of more than 3 or a peroxide value of more than 30. It is stated that it should not be a thing.
また、特にフライ用の食用油脂（以下、フライ用油脂という）はその劣化により、着色したり、重合物量が増加したりする。そして、フライ用油脂が着色すると、そのままフライ調理品が着色するので、外観が悪くなる。また、フライ用油脂中の重合物量が増加すると、フライ時の泡立ちに悪影響を及ぼす。そのため、フライ用油脂の酸価、色度、重合物量等はフライ用油脂の交換時期の重要な指標となる。 In particular, edible oils and fats for frying (hereinafter referred to as "frying oils and fats") are colored and the amount of polymerized products increases due to their deterioration. If the oil for frying is colored, the fried food will be colored, and the appearance of the food will be deteriorated. In addition, when the amount of the polymer in the oil for frying increases, it adversely affects foaming during frying. Therefore, the acid value, chromaticity, amount of polymer, etc. of the frying oil are important indicators of when to replace the frying oil.
フライ用油脂のうち、特に、スーパー、飲食店、レストラン等で使用される業務用のフライ用油脂は、長時間にわたって大量のフライ調理品を加熱調理することが多いため、例えば、酸価で使用の可否を判断することが一般的に行われている。そこで、加水分解劣化等による酸価の上昇が早いと油脂の耐久性が悪くなるという問題点があった。 Among frying oils and fats, commercial frying oils and fats used in supermarkets, restaurants, etc. are often used for cooking a large amount of fried foods over a long period of time. It is common practice to determine the propriety of Therefore, there is a problem that if the acid value rises quickly due to hydrolytic degradation or the like, the durability of the oil deteriorates.
そのため、これまでに加熱調理時における油脂の耐久性を向上させるための技術が様々報告されており、例えば、特許文献1では、クエン酸、リンゴ酸、シュウ酸等のリン酸以外の有機酸を用いて脱ガムを行う工程を経て油脂を製造することで、当該油脂自体の加熱臭および加熱着色が抑制されるといった技術が報告されていた。
しかしながら、上記の特許文献１に記載される油脂は、自分自身の着色を抑制するという観点では優れた効果を発揮するものの、上記で述べた重要な油脂の交換基準である酸価や重合物量の上昇抑制という観点では全く調査されておらず、加熱劣化耐性を有する油脂と呼ぶにはふさわしくなかった。ここで、加熱劣化耐性とは、長時間にわたって大量のフライ調理品を加熱調理しても、酸価、色度、及び重合物量の上昇を抑制することができることを意味する。また、このような油脂が加熱劣化耐性のない他の油脂に対して、加熱劣化耐性を付与できることは全く予測もされていなかった。 However, although the oils and fats described in Patent Document 1 above exhibit an excellent effect from the viewpoint of suppressing their own coloring, the acid value and the amount of polymer, which are the important replacement criteria for oils and fats described above, are It has not been investigated at all from the viewpoint of suppressing the increase, and it is not suitable to be called a fat with heat deterioration resistance. Here, heat deterioration resistance means that even if a large amount of fried food is cooked over a long period of time, an increase in acid value, chromaticity, and polymer amount can be suppressed. In addition, it was not even expected that such oils and fats can impart heat deterioration resistance to other oils and fats that do not have heat deterioration resistance.
従って、本発明の課題は、長時間にわたって大量のフライ調理品を加熱調理しても、酸価、色度、及び重合物量の上昇を抑制することができる、すなわち、加熱劣化耐性を有する加熱調理用油脂組成物およびその製造方法を提供することである。 Therefore, an object of the present invention is to suppress the increase in acid value, chromaticity, and polymer content even when a large amount of fried food is cooked over a long period of time. The object is to provide an oil and fat composition for human consumption and a method for producing the same.
本発明者は、上記課題を達成するために、鋭意研究を行った結果、意外にも、特許文献１に記載の方法で製造された油脂、すなわち、粗油を精製して油脂を製造する工程において、クエン酸、リンゴ酸、及びシュウ酸から選ばれる１種以上の有機酸を含む水溶液を対油脂１００ｐｐｍ～５０００ｐｐｍの有機酸濃度となるように粗油又は原油に添加して脱ガム処理を行い、その後、アルカリ脱酸処理を行うことなく、水洗処理を行う工程を有することを特徴とする油脂の製造方法によって製造された油脂（以下、「有機酸脱ガム精製油」という）を、所望の油脂に対して、所定量添加することで、長時間にわたって大量のフライ調理品を加熱調理しても、酸価、色度、及び重合物量の上昇を抑制することができること見出し、本発明を完成させた。 As a result of intensive research in order to achieve the above-mentioned problems, the present inventor unexpectedly found that the oil produced by the method described in Patent Document 1, that is, the process of refining the crude oil to produce the oil In the above, an aqueous solution containing one or more organic acids selected from citric acid, malic acid, and oxalic acid is added to the crude oil or crude oil so that the concentration of the organic acid is 100 ppm to 5000 ppm relative to the oil, and degumming is performed. After that, the oil and fat produced by the oil and fat production method characterized by having a step of performing water washing treatment without performing alkali deacidification treatment (hereinafter referred to as "organic acid degummed refined oil") is used as desired. By adding a predetermined amount to fats and oils, even if a large amount of fried foods are cooked over a long period of time, it was found that increases in acid value, chromaticity, and polymer content can be suppressed, and the present invention was completed. let me
すなわち、本発明は以下の態様を含み得る。
〔１〕粗油を精製して油脂を製造する工程において、クエン酸、リンゴ酸、及びシュウ酸から選ばれる１種以上の有機酸を含む水溶液を対油脂１００ｐｐｍ～５０００ｐｐｍの有機酸濃度となるように粗油又は原油に添加して脱ガム処理を行い、その後、アルカリ脱酸処理を行うことなく、水洗処理を行う工程を有することを特徴とする油脂の製造方法によって製造された精製油脂（以下、有機酸脱ガム精製油という）を、所望の油脂に対して０．１～５０重量％添加してなる、加熱劣化耐性を有する加熱調理用油脂組成物。
〔２〕前記有機酸脱ガム精製油の原料油（原油または粗油）は、５０～１００％が圧搾油であることを特徴とする、〔１〕に記載の加熱調理用油脂組成物。
〔３〕前記加熱調理用油脂組成物がフライ用油脂であることを特徴とする、〔１〕または〔２〕に記載の加熱調理用油脂組成物。
〔４〕粗油を精製して油脂を製造する工程において、クエン酸、リンゴ酸、及びシュウ酸から選ばれる１種以上の有機酸を含む水溶液を対油脂１００ｐｐｍ～５０００ｐｐｍの有機酸濃度となるように粗油又は原油に添加して脱ガム処理を行い、その後、アルカリ脱酸処理を行うことなく、水洗処理を行う工程を有することを特徴とする油脂の製造方法によって製造された精製油脂を準備し、所望の油脂に添加する工程を有する、加熱劣化耐性を有する加熱調理用油脂組成物の製造方法。
〔５〕上記有機酸脱ガム精製油を有効成分とする、油脂の品質改善剤。
That is, the present invention can include the following aspects.
[1] In the process of refining crude oil to produce fats and oils, an aqueous solution containing one or more organic acids selected from citric acid, malic acid, and oxalic acid is added to the fats and oils so that the organic acid concentration is 100 ppm to 5000 ppm. Refined oils and fats produced by a method for producing oils and fats characterized by having a step of adding to crude oil or crude oil and degumming, and then washing with water without alkali deacidification (hereinafter referred to as , organic acid degummed refined oil) is added to the desired oil in an amount of 0.1 to 50% by weight, and has heat deterioration resistance.
[2] The fat and oil composition for cooking with heat according to [1], wherein 50 to 100% of the raw material oil (crude oil or crude oil) of the organic acid degummed refined oil is pressed oil.
[3] The fat and oil composition for cooking with heat according to [1] or [2], which is a fat and oil for frying.
[4] In the process of refining crude oil to produce fats and oils, an aqueous solution containing one or more organic acids selected from citric acid, malic acid, and oxalic acid is added to the fats and oils so that the organic acid concentration is 100 ppm to 5000 ppm. Preparing refined fats and oils produced by a method for producing fats and oils characterized by having a step of degumming by adding to crude oil or crude oil and then washing with water without performing alkali deacidification treatment. and adding it to a desired fat and oil, a method for producing a fat and oil composition for heat cooking having heat deterioration resistance.
[5] A quality improving agent for fats and oils, containing the organic acid degummed refined oil as an active ingredient.
本発明によると、特許文献１に記載の「有機酸脱ガム精製油」を他の所望の油脂に所定量添加することにより、前記「有機酸脱ガム精製油」単独では得られなかった、酸価及び重合物量の上昇抑制効果を有する、加熱調理用油脂組成物を提供することが可能となる。これにより、加熱調理時における油脂の劣化を抑制し、交換時期を延長することが可能となるので、油脂の廃棄を抑制することができ、コスト削減や環境保全にも寄与することができる。 According to the present invention, by adding a predetermined amount of the "organic acid degummed refined oil" described in Patent Document 1 to other desired fats and oils, acid It is possible to provide an oil-and-fat composition for cooking with heat, which has an effect of suppressing an increase in the value and amount of polymer. As a result, it is possible to suppress the deterioration of fats and oils during cooking, and to extend the replacement period, so that it is possible to suppress the disposal of fats and oils, and it is possible to contribute to cost reduction and environmental protection.
以下、本発明を詳しく説明する。
〔「有機酸脱ガム精製油」の製造〕
本発明の実施の形態に係る「有機酸脱ガム精製油」の製造方法は、特許文献１に記載のとおり、粗油を精製して油脂を製造する工程において、クエン酸、リンゴ酸、及びシュウ酸から選ばれる１種以上の有機酸を含む水溶液（以下、有機酸水溶液という）を対油脂１００ｐｐｍ～５０００ｐｐｍの有機酸濃度となるように粗油又は原油に添加して脱ガム処理を行い、その後、アルカリ脱酸処理を行うことなく、水洗処理を行う工程を有する。図１は、本発明の実施の形態に係る「有機酸脱ガム精製油」の製造工程フローの一例を示す図である。
The present invention will be described in detail below.
[Manufacturing of “organic acid degummed refined oil”]
As described in Patent Document 1, the method for producing the "organic acid degummed refined oil" according to the embodiment of the present invention comprises the step of refining crude oil to produce fats and oils, in which citric acid, malic acid and oxalic acid are added. An aqueous solution containing one or more organic acids selected from acids (hereinafter referred to as an organic acid aqueous solution) is added to crude oil or crude oil so that the organic acid concentration is 100 ppm to 5000 ppm relative to fat, and then degummed. and a step of performing a water washing treatment without performing an alkali deoxidation treatment. FIG. 1 is a diagram showing an example of a manufacturing process flow of "organic acid degummed refined oil" according to an embodiment of the present invention.
（粗油）
「有機酸脱ガム精製油」の製造において、精製の対象とされる粗油は、植物から採油されたものであることが好ましい。例えば、菜種油、大豆油、べに花油、ひまわり油、コーン油、ごま油、綿実油、フラックス油、米油、パーム油、パーム分別油、ヤシ油等である。採油方法は、機械的圧搾、及び溶媒（溶剤）抽出による方法がある。
(crude oil)
In the production of the "organic acid degummed refined oil", the crude oil to be refined is preferably extracted from plants. Examples include rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, sesame oil, cottonseed oil, flax oil, rice oil, palm oil, fractionated palm oil, coconut oil, and the like. Oil extraction methods include mechanical pressing and solvent (solvent) extraction.
「有機酸脱ガム精製油」の製造において、粗油の５０～１００％が圧搾油であることが好ましい。また、粗油の８０～１００％が圧搾油であることがより好ましく、１００％全てが圧搾油であることが最も好ましい。この時、圧搾油以外は、抽出油であることが好ましい。圧搾油を粗油の５０％以上とすることで、保存時の風味維持が良好となる点で好ましい。 In the production of "organic acid degummed refined oil" it is preferred that 50-100% of the crude oil is press oil. It is also more preferred that the crude oil is 80-100% pressed oil, and most preferably 100% all pressed oil. At this time, the oil other than the pressed oil is preferably an extracted oil. It is preferable that the compressed oil accounts for 50% or more of the crude oil because the flavor can be maintained well during storage.
（水脱ガム処理）
従来の方法に従い、粗油に対し、水（水蒸気）で脱ガム処理を行い、原油を得ることができる。
(Water degumming treatment)
According to conventional methods, crude oil can be degummed with water (steam) to obtain crude oil.
（酸による脱ガム処理）
水脱ガム処理をして得た原油に対し、酸による脱ガム処理を行う。「有機酸脱ガム精製油」の製造において、当該脱ガム処理は、クエン酸、リンゴ酸、及びシュウ酸から選ばれる１種以上の有機酸を含む有機酸水溶液を対油脂１００ｐｐｍ～５０００ｐｐｍ（０．０１％～０．５０％）の有機酸濃度となるように原油に添加して、攪拌した後に、沈殿物を分離して行う。なお、酸による脱ガム処理は、粗油に対して行うこともできるが、ガム質の除去の点から、原油に対して実施した方がより好ましい。
(Degumming treatment with acid)
Crude oil obtained by water degumming is subjected to acid degumming. In the production of the "organic acid degummed refined oil", the degumming process involves adding an organic acid aqueous solution containing one or more organic acids selected from citric acid, malic acid, and oxalic acid to 100 ppm to 5000 ppm (0. 01% to 0.50%), and after stirring, the precipitate is separated. Although the degumming treatment with an acid can be performed on crude oil, it is more preferable to perform the degumming treatment on crude oil from the viewpoint of removal of gummy matter.
クエン酸、リンゴ酸、シュウ酸以外の酸、例えば、従来、一般的に使用されてきたリン酸単独では本発明の実施の形態に係る「有機酸脱ガム精製油」を得ることができない。また、その他の有機酸、例えば、乳酸、酢酸、酪酸単独でも、本発明の実施の形態に係る「有機酸脱ガム精製油」を得ることができない。しかし、これらの有機酸をクエン酸、リンゴ酸、シュウ酸に追加で添加しても差し支えない。 Acids other than citric acid, malic acid, and oxalic acid, such as phosphoric acid, which has been generally used in the past, cannot be used alone to obtain the "organic acid degummed refined oil" according to the embodiment of the present invention. Also, other organic acids such as lactic acid, acetic acid, and butyric acid alone cannot obtain the "organic acid degummed refined oil" according to the embodiment of the present invention. However, these organic acids may be additionally added to citric acid, malic acid and oxalic acid.
また、有機酸濃度が対油脂１００ｐｐｍより小さくなると、加熱臭（戻り臭）が強くなり、保存後の風味の維持も難しくなる。一方、有機酸濃度が対油脂５０００ｐｐｍを超えると、加熱による着色が抑制し難くなる。 Also, when the organic acid concentration is less than 100 ppm relative to the oil, the cooking odor (reversion odor) becomes strong, and it becomes difficult to maintain the flavor after storage. On the other hand, if the organic acid concentration exceeds 5000 ppm relative to the oil, it becomes difficult to suppress coloring due to heating.
脱ガム処理は、油脂温度を７０～９６℃とし、撹拌時間（脱ガム処理時間）５秒～６０分にて行うことが好ましく、油脂温度を７５～９５℃とし、攪拌時間を５秒～１０分にて行うことがより好ましい。油脂温度は、より好ましくは、８０～９０℃であり、更に好ましくは８５～９０℃である。攪拌時間は、より好ましくは１分～１０分であり、更に好ましくは５分～１０分であり、最も好ましくは７分～１０分である。油脂温度は、９６℃を超えて１００℃未満でも品質上は問題ないものが製造できるが、エネルギーコストの無駄となる。また、７０～９６℃の範囲を外れると保存後の良好な風味の維持が難しくなってくる。攪拌時間は、６０分を超えて行っても問題ないが、生産性低下や収率の低下の点で好ましいとは言えない。 The degumming treatment is preferably carried out at an oil temperature of 70 to 96° C. and a stirring time (degumming treatment time) of 5 seconds to 60 minutes. It is more preferable to carry out in minutes. The fat temperature is more preferably 80 to 90°C, still more preferably 85 to 90°C. The stirring time is more preferably 1 to 10 minutes, still more preferably 5 to 10 minutes, most preferably 7 to 10 minutes. Even if the fat temperature exceeds 96° C. and is less than 100° C., it is possible to produce products with no problem in terms of quality, but the energy cost is wasted. Further, if the temperature is outside the range of 70 to 96°C, it becomes difficult to maintain good flavor after storage. Although there is no problem even if the stirring time exceeds 60 minutes, it cannot be said to be preferable in terms of a decrease in productivity and a decrease in yield.
攪拌後、遠心分離もしくは静置分離により沈殿物を除去する。連続で沈殿物を除去できる連続式遠心分離装置を用いることが好ましい。 After stirring, the precipitate is removed by centrifugation or static separation. It is preferable to use a continuous centrifugal separator capable of continuously removing precipitates.
添加する有機酸水溶液は、有機酸の濃度が３～６５％であることが好ましい。１０～６０％であることがより好ましい。さらに、より好ましくは、１０～５０％である。有機酸の濃度が１０％よりも高くなると、精製油脂の収率（水洗時の収率）が９５％を超えるので好ましい。 The organic acid aqueous solution to be added preferably has an organic acid concentration of 3 to 65%. More preferably 10 to 60%. Furthermore, it is more preferably 10 to 50%. When the concentration of the organic acid is higher than 10%, the yield of the refined oil (yield after washing with water) exceeds 95%, which is preferable.
（水洗処理）
酸による脱ガム処理後、アルカリによる脱酸処理を行うことなく、水洗処理を行う。アルカリによる脱酸処理を行うと、本発明の効果を得ることができない。水洗処理は、水を油に添加、攪拌した後、水相を除去して行う。水洗処理は、水の温度５０～１００℃で行うことが攪拌後に油相と水相を分離させるために好ましい。
(Washing treatment)
After degumming with acid, water washing is carried out without deacidification with alkali. The effect of the present invention cannot be obtained if the deoxidizing treatment with alkali is performed. The water washing treatment is carried out by adding water to the oil, stirring, and then removing the aqueous phase. The water washing treatment is preferably carried out at a water temperature of 50 to 100° C. in order to separate the oil phase and the water phase after stirring.
添加する水は、添加水量が多いほど水洗効率が高くなるが、エネルギーコストが上昇する。添加水量は、対油３～２００質量％であることが好ましい。 As the amount of added water increases, the washing efficiency increases, but the energy cost increases. The amount of water added is preferably 3 to 200% by mass relative to the oil.
水相の除去は、攪拌後に遠心分離もしくは静置分離により行う。連続で水相を除去できる連続式遠心分離装置を用いることが好ましい。連続式遠心分離装置を用いる場合の添加水量は、対油５～１５質量％が好ましい。 The aqueous phase is removed by centrifugation or static separation after stirring. It is preferred to use a continuous centrifugal separator capable of continuously removing the aqueous phase. When using a continuous centrifugal separator, the amount of water added is preferably 5 to 15% by mass of the oil.
（水洗処理後の処理）
水洗処理後の処理、すなわち、乾燥処理、脱色処理、脱ろう処理、脱臭処理は、従来の方法に従って行なうことができる。脱色処理は、白土を用いることもできるが、活性白土を用いることが好ましい。脱ろう処理は、行っても行なわなくてもよい。
(Treatment after water washing treatment)
The treatments after the water washing treatment, that is, the drying treatment, decolorization treatment, dewaxing treatment and deodorizing treatment can be carried out according to conventional methods. Although white clay can be used for the decolorization treatment, it is preferable to use activated clay. A dewaxing treatment may or may not be performed.
〔本発明の実施の形態に係る「加熱調理用油脂組成物」〕
上記〔００１２〕～〔００２５〕に記載の方法で得られた「有機酸脱ガム精製油」を得て、これを所望の油脂に対して添加（混合）することによって、本発明の実施の形態に係る加熱調理用油脂組成物を得ることができる。
[“Oil and fat composition for cooking with heat” according to the embodiment of the present invention]
An embodiment of the present invention is obtained by obtaining the "organic acid degummed refined oil" obtained by the method described in [0012] to [0025] above, and adding (mixing) this to the desired fats and oils. It is possible to obtain the oil and fat composition for cooking with heat.
「有機酸脱ガム精製油」を添加する「所望の油脂」とは、種別を特に問わないが、例えば菜種油（キャノーラ油）、大豆油、べに花油、ひまわり油、コーン油、ごま油、綿実油、フラックス油、米油、パーム油、パーム分別油、ヤシ油等である。 The "desired oil" to which the "organic acid degummed refined oil" is added is not particularly limited in type, but can be, for example, rapeseed oil (canola oil), soybean oil, safflower oil, sunflower oil, corn oil, sesame oil, cottonseed oil, flax. Oil, rice oil, palm oil, fractionated palm oil, palm oil, etc.
「有機酸脱ガム精製油」の添加濃度は、加熱調理用油脂組成物に対して、１～５０重量％が好ましく、１～２０重量％がより好ましく、５～２０重量％がさらに好ましい。添加濃度が１重量％未満もしくは５０重量％よりも大きくなると、酸価及び重合物量の上昇抑制効果が十分ではなくなる。一方、着色の上昇抑制効果は、１重量％以上であれば、十分に見られるのでこのような範囲であれば問題ない。 The addition concentration of the "organic acid degummed refined oil" is preferably 1 to 50% by weight, more preferably 1 to 20% by weight, and even more preferably 5 to 20% by weight, relative to the fat and oil composition for heat cooking. If the addition concentration is less than 1% by weight or more than 50% by weight, the effect of suppressing increases in the acid value and polymer amount is not sufficient. On the other hand, if the content is 1% by weight or more, the effect of suppressing the increase in coloration is sufficiently observed, so there is no problem in this range.
〔本発明の実施の形態に係る「加熱調理用油脂組成物の製造方法」〕
本発明の実施の形態に係る加熱調理用油脂組成物の製造方法は、上述した所望の油脂に、上記「有機酸脱ガム精製油」を混合する工程を有する。混合する工程は、均質な物が得られる限り、公知のいかなる混合方法を用いてもよい。例えば、パドルミキサー、アジホモミキサー、ディスパーミキサー等の機械を用いて行うこともできるし、スパチュラ等を用いて手で行うこともできる。
「有機酸脱ガム精製油」を所望の油脂に混合する濃度は、加熱調理用油脂組成物に対して、１～５０重量％が好ましく、１～２０重量％がより好ましく、５～２０重量％がさらに好ましい。
[“Method for producing a fat and oil composition for cooking with heat” according to the embodiment of the present invention]
The method for producing an oil-and-fat composition for cooking with heat according to the embodiment of the present invention includes the step of mixing the above-mentioned "organic acid degummed refined oil" with the above-described desired oil and fat. Any known mixing method may be used for the mixing step as long as a homogeneous product is obtained. For example, it can be carried out using a machine such as a paddle mixer, an ajihomo mixer, or a disper mixer, or it can be carried out manually using a spatula or the like.
The concentration at which the “organic acid degummed refined oil” is mixed with the desired oil is preferably 1 to 50% by weight, more preferably 1 to 20% by weight, and 5 to 20% by weight, relative to the oil and fat composition for heat cooking. is more preferred.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、「有機酸脱ガム精製油」を単独で利用することでは得られなかった、優れた酸価および重合物量の上昇抑制効果を、所望の油脂に「有機酸脱ガム精製油」を添加することで、容易に得ることができる（好ましい実施形態において、酸価は０．７５以下、より好ましい実施形態では０．６５以下である。好ましい実施形態において、重合物量は２２％以下、より好ましい実施形態では２０％以下である。）。加えて、着色抑制効果（色度をＹ（黄色）およびＲ（赤色）を用いてＹ＋１０Ｒとして指数化したとき、好ましい実施形態において１２以下、より好ましい実施形態では９以下である。）も同時に得ることができる。
[Effects of the embodiment of the present invention]
According to the embodiment of the present invention, an excellent effect of suppressing an increase in acid value and polymer content, which could not be obtained by using "organic acid degummed refined oil" alone, is added to desired fats and oils "organic acid It can be easily obtained by adding "degummed refined oil" (in a preferred embodiment, the acid value is 0.75 or less, and in a more preferred embodiment, 0.65 or less. In a preferred embodiment, the amount of polymer is 22% or less, in a more
また、本発明の実施の形態に係る加熱調理用油脂組成物には、本発明の効果を損ねない範囲に、その他の成分を加えることができる。例えば、一般的な油脂に用いられる成分（食品添加物等）である。これらの成分としては、例えば、シリコーンオイル、酸化防止剤、結晶調整剤、食感改良剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。特にシリコーンオイルについては、業務用用途の食用油脂に広く添加されていることから、本発明の実施に係る加熱調理用油脂組成物にも添加されていることが好ましい。 Further, other ingredients can be added to the oil and fat composition for cooking according to the embodiment of the present invention within a range that does not impair the effects of the present invention. For example, it is a component (food additive, etc.) used in general fats and oils. These components include, for example, silicone oil, antioxidants, crystal modifiers, texture modifiers, etc., and are preferably added after deodorization and before filling. In particular, since silicone oil is widely added to edible oils and fats for commercial use, it is preferable that silicone oil is also added to the oil and fat composition for cooking according to the practice of the present invention.
酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。その他の乳化剤としては、例えば、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート、ポリグリセリン縮合リシノレート、ジアシルグリセロール、ワックス類、ステロールエステル類等が挙げられる。着色成分としては、例えば、カロテン、アスタキサンチン等が挙げられる。油脂に溶解又は分散するものであれば、本発明の効果を損なわない範囲で他の成分を添加することができる。 Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fukiic acid, gossypol, sesamol, terpenes and the like. Other emulsifiers include, for example, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbate, polyglycerin condensed ricinoleate, diacylglycerol, waxes, sterol esters and the like. Examples of coloring components include carotene and astaxanthin. Other components can be added as long as they dissolve or disperse in oils and fats, as long as they do not impair the effects of the present invention.
（油脂の品質改善剤）
ところで、以上述べたように、本発明に用いる「有機酸脱ガム精製油」は、加熱調理用油脂組成物の酸価、色度、及び重合物量の上昇を長期間にわたって抑制することができるので、本発明は、上記「有機酸脱ガム精製油」を有効成分とする油脂の品質改善剤にも関する。以下に示すように、本発明の品質改善剤を所望の油脂に配合することにより、当該油脂の酸価、色度、及び重合物量の上昇を長期間にわたって抑制することができ、加熱劣化耐性効果を達成することができる。
また、本発明の品質改善剤は、有効成分であると上述した「有機酸脱ガム精製油」を含有したものであればよく、この他に本発明の効果を損なわない範囲で、大豆油、菜種油などの油脂、デキストリン、澱粉等の賦形剤、品質改良剤等の他の成分を含有させたものであってもよい。
(Quality improver for oils and fats)
By the way, as described above, the "organic acid degummed refined oil" used in the present invention can suppress the increase in the acid value, chromaticity, and polymer content of the oil and fat composition for cooking over a long period of time. The present invention also relates to a quality improving agent for oils and fats containing the above-mentioned "organic acid degummed refined oil" as an active ingredient. As shown below, by blending the quality improver of the present invention with a desired oil or fat, it is possible to suppress the increase in the acid value, chromaticity, and polymer content of the oil or fat over a long period of time, resulting in a heat deterioration resistance effect. can be achieved.
In addition, the quality improver of the present invention may contain the above-mentioned "organic acid degummed refined oil" as an active ingredient, and soybean oil, soybean oil, soybean oil, soybean oil, Other ingredients such as oil such as rapeseed oil, excipients such as dextrin and starch, and quality improvers may be included.
次に実施例に基づき本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, the present invention will be described based on examples, but the present invention is not limited by these examples.
〔「有機酸脱ガム精製油」の調製〕
図１のフローに従って、菜種から圧搾法によって採油した粗油を水脱ガム処理して得た原油に対して、クエン酸１０％水溶液を有機酸含量が３００ｐｐｍとなるように添加し脱ガム処理を行い、アルカリ脱酸せずに水洗い（８５～９５℃、添加水量 対油６～１３質量％）して脱色、脱臭を行うことにより「有機酸脱ガム精製油」を得た（図１中の脱ろう処理は省略）。
[Preparation of "organic acid degummed refined oil"]
According to the flow of FIG. 1, a 10% aqueous citric acid solution is added to the crude oil obtained by water degumming crude oil extracted from rapeseed by pressing so that the organic acid content becomes 300 ppm, and degumming is performed. and washed with water (85 to 95° C., amount of water added: 6 to 13% by mass of oil) without alkaline deacidification, followed by decolorization and deodorization to obtain an “organic acid degummed refined oil” (see FIG. 1). The dewaxing process is omitted).
〔「有機酸脱ガム精製油」を添加した加熱調理用油脂組成物の調製〕
シリコーンオイルを含有する市販の業務用キャノーラ油（日清オイリオグループ（株）社製、商品名：『日清キャノーラ油』）に対し、上記「有機酸脱ガム精製油」をそれぞれ０、１、５、１０、２０、５０、８０、１００重量％となるように添加し、スパチュラを用い手で混合したサンプルを用意した（すなわち、０％はキャノーラ油単品；比較例１を表し、１００％は「有機酸脱ガム精製油」単品；比較例３を表す）。
上記サンプルを５０ｇずつ量り取り、２００ｍｌのガラスビーカーの中に入れた。これをマントルヒーターによって温度調節器を用いて温度を維持しながら１８５℃で加熱した。３２時間加熱した後、常温まで冷まし、酸価・色度・重合物量をそれぞれ以下の方法にて測定した。
[Preparation of fat and oil composition for cooking with the addition of "organic acid degummed refined oil"]
Commercially available commercial canola oil containing silicone oil (manufactured by Nisshin Oillio Group Co., Ltd., trade name: "Nissin canola oil") was added with the above "organic acid degummed refined oil" at 0, 1, and 1, respectively. Samples were prepared by adding 5, 10, 20, 50, 80, 100% by weight and hand mixing with a spatula (i.e., 0% represents canola oil alone; Comparative Example 1, 100% "Organic acid degummed refined oil" single item; represents Comparative Example 3).
50 g of the sample was weighed out and placed in a 200 ml glass beaker. This was heated at 185° C. with a mantle heater while maintaining the temperature using a temperature controller. After heating for 32 hours, the mixture was cooled to room temperature, and the acid value, chromaticity, and amount of polymer were measured by the following methods.
（測定方法）
・酸価は、基準油脂分析試験法「２．３．１－２０１３」（日本油脂化学会制定）に準じて求めた。具体的には、指示薬にフェノールフタレインを用い、溶媒にイソプロピルアルコールを用いてサンプル油を溶解させ、オートビュレットを利用して水酸化カリウム水溶液で滴定することにより求めた。
・色度は、基準油脂分析試験法「２．２．１．１－２０１３」（日本油脂化学会制定）に準じて求めた。具体的には、ロビボンド比色計（ＴＨＥ ＴＩＮＴＯＭＥＴＥＲ．ＬＴＤ社製 ＰＦＸ９９５）により１インチセルを使用して測定し、Ｙ＋１０Ｒとして指数化して求めた（Ｙ：黄色、Ｒ：赤）。
・重合物量は、基準油脂分析試験法「２．５．７－２０１３」（日本油脂化学会制定）に準じて求めた。具体的には、テトラヒドロフランに溶解させ、ＨＰＬＣにて測定し、トリアシルグリセロール溶出部に対する比率（重量％）で求めた。
また、酸価・色度・重合物量それぞれについて、キャノーラ油単品（比較例１）の値を１００とした際のそれぞれのサンプルの値を対照比（％）として指数化した。その結果を表１に示す。なお、[]内は対照比（％）を表す。
(Measuring method)
・The acid value was determined in accordance with the standard oil analysis test method "2.3.1-2013" (established by the Japan Oil Chemistry Society). Specifically, it was obtained by using phenolphthalein as an indicator, dissolving the sample oil using isopropyl alcohol as a solvent, and titrating with an aqueous potassium hydroxide solution using an autoburette.
・The chromaticity was obtained according to the standard oil analysis test method “2.2.1.1-2013” (established by the Japan Oil Chemistry Society). Specifically, it was measured using a 1-inch cell with a Lovibond colorimeter (PFX995 manufactured by THE TINTOMETER. LTD) and indexed as Y+10R (Y: yellow, R: red).
・The amount of polymerized product was obtained in accordance with the standard oil analysis test method “2.5.7-2013” (established by the Japan Oil Chemistry Society). Specifically, it was dissolved in tetrahydrofuran, measured by HPLC, and calculated as a ratio (% by weight) to the triacylglycerol eluted portion.
In addition, the acid value, chromaticity, and amount of polymer were indexed as a control ratio (%) of each sample when the value of canola oil alone (Comparative Example 1) was set to 100. Table 1 shows the results. The values in brackets [] represent the contrast ratio (%).
表１の結果、すなわち、有機酸脱ガム精製油の添加濃度を横軸に、酸価、色度、重合物量の対照比％を縦軸にとったグラフを図２に示す。 FIG. 2 shows the results of Table 1, that is, a graph in which the abscissa indicates the addition concentration of the organic acid degummed refined oil, and the ordinate indicates the acid value, chromaticity, and % of the amount of polymerized product.
表１および図２より、「有機酸脱ガム精製油」の添加量が対キャノーラ油１～５０重量％となる実施例１～５の加熱調理用油脂組成物において、酸価および重合物量に有意な低減（対照比９５％以下）が見られ、本発明の効果が得られていた。一方で、「有機酸脱ガム精製油」を全く含まない比較例１、および、５０重量％を上回る添加量の比較例２および３の加熱調理用油脂組成物では、酸価および重合物量に低減が全く見られず、本発明の効果が得られていないことがわかった。他方、「有機酸脱ガム精製油」の添加量が対キャノーラ油１重量％以上である加熱調理用油脂組成物であると、色度に有意な低減（対照比５９～８７％）が見られ、本発明の効果が得られていた。 From Table 1 and FIG. 2, in the oil and fat compositions for heat cooking of Examples 1 to 5 in which the amount of "organic acid degummed refined oil" added is 1 to 50% by weight of canola oil, the acid value and the amount of polymer are significantly A significant reduction (95% or less compared to the control) was observed, and the effects of the present invention were obtained. On the other hand, in the oil and fat compositions for heat cooking of Comparative Example 1, which does not contain "organic acid degummed refined oil" at all, and Comparative Examples 2 and 3 in which the amount added exceeds 50% by weight, the acid value and the polymer amount are reduced. was not observed at all, and it was found that the effect of the present invention was not obtained. On the other hand, when the amount of "organic acid degummed refined oil" added is 1% by weight or more relative to canola oil, the chromaticity is significantly reduced (59 to 87% compared to the control). , the effect of the present invention was obtained.
また、「有機酸脱ガム精製油」そのものである比較例３については、前述のとおり、色度については有意な低減（対照比５９％）が見られたものの、酸価および重合物量については低減が全く見られなかった。これは、「有機酸脱ガム精製油」そのものには、加熱料理時における酸価および重合物量の低減効果はないが、他の油脂に添加して混ぜたものにおいては、加熱料理時における酸価および重合物量の低減効果があることを示している。 In addition, for Comparative Example 3, which is the "organic acid degummed refined oil" itself, as described above, although a significant reduction in chromaticity (59% compared to the control) was observed, the acid value and the amount of polymer were reduced. was not seen at all. This is because the "organic acid degummed refined oil" itself does not have the effect of reducing the acid value and the amount of polymerized substances when cooking with heat, but when it is added to other fats and oils and mixed, the acid value when cooking with heat And it shows that there is an effect of reducing the amount of polymer.
また、本発明の効果が見られた「有機酸脱ガム精製油」の添加量の中でも、特に、酸価、色度及び重合物量において有意な低減が見られる１～５０重量％が好ましく、１～２０重量％がより好ましく、５～２０重量％がさらに好ましいことがわかった。 In addition, among the addition amount of the "organic acid degummed refined oil" in which the effect of the present invention was observed, 1 to 50% by weight, in which a significant reduction in acid value, chromaticity and amount of polymer can be seen, is preferable. It has been found that ~20% by weight is more preferred, and 5-20% by weight is even more preferred.
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| JP5535461B2 (en) | 2008-09-08 | 2014-07-02 | 日清オイリオグループ株式会社 | Oil and fat manufacturing method |
| JP2013236549A (en) | 2012-05-11 | 2013-11-28 | Chikuno Shokuhin Kogyo Kk | Edible oil with reduced odor during heating |
| CN108219916A (en) | 2016-12-12 | 2018-06-29 | 丰益(上海)生物技术研发中心有限公司 | Sunflower oil and preparation method thereof |
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