JP7376266B2 - Method for producing oil and fat compositions for heating and cooking, and oil and fat compositions for heating and cooking - Google Patents

Description

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

In recent years, consumers' interest in food quality has been increasing. The subject of interest also extends to edible oils and fats used in the production of processed foods (fried foods, etc.).

As consumers become more health conscious in recent years, reducing the amount of fats and oils in foods has become an issue. For example, Patent Documents 1 and 2 disclose that cooking fats and oils containing a trace amount of an emulsifier such as polyglycerol fatty acid ester can reduce the oil content remaining in the cooking object after heating.

On the other hand, it is known that fats and oils deteriorate when exposed to heat, light, and the like. When fats and oils are exposed to heat and light, hydrolytic deterioration occurs in the presence of moisture, and oxidative deterioration occurs in the presence of oxygen. As a result of deterioration, the acid value of fats and oils increases, and flavor and color deteriorate. In particular, in the production of fried foods (fries, tempura, fried chicken, etc.), cooking is carried out using fats and oils heated to around 180°C. ), it is required to suppress deterioration due to heating.

For example, the "Specifications and Standards for Foods, Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1950)" states that instant noodles (equivalent to fried noodles) must have an acid value of more than 3 or It is specified that the peroxide value must not exceed 30.

Further, there may be a problem that the color tone of the frying fat becomes darker due to deterioration of the frying fat due to heat or the like. When the color tone of the frying oil becomes dark, fried foods produced using the oil and fat are also colored, and the appearance is impaired.

Patent Document 3 discloses a cooking oil containing 0.1 to 1 μmol/g (2.2 to 22.98 mg/kg as sodium) of sodium or potassium in the oil, which has an effect of suppressing an increase in acid value due to heating. On the other hand, Patent Document 4 discloses a frying oil containing 0.5 to 2.0 mg/kg of sodium or potassium and suppressing the increase in acid value during frying.

JP2016-93128A Japanese Patent Application Publication No. 2015-119665 Patent No. 4798310 Japanese Patent Application Publication No. 2013-252129

However, most of the alkali metal compounds such as sodium that suppress the rise in acid value of fats and oils due to heating are hydrophilic compounds. A large amount of emulsifier is required to disperse or dissolve these alkali metal compounds in fats and oils over a long period of time. For example, in Patent Documents 3 and 4, polyglycerin condensed ricinoleic acid esters are mentioned. On the other hand, polyglycerin fatty acid esters contain alkali metals, and the same content must be taken into account.Additionally, increasing the amount of emulsifier to increase the sodium content will reduce the amount of oil remaining in the cooking object after cooking. There was a risk that the available functions would be reduced.

The present invention has been made in view of the above-mentioned situation, and can reduce the oil content remaining in the cooking object after cooking, and can reduce the increase in acid value and/or coloring of the oil and fat composition for cooking during cooking. The purpose is to provide technology that can suppress this.

The present inventors have combined a specific refined oil and fat so that the refined oil and fat content in the oil and fat composition for cooking is 93% by mass or more, and the polyglycerin fatty acid ester content is 0.02 to 0.09% by mass. It was discovered that the above problems could be solved by including a step of mixing a specific emulsifier, and the present invention was completed. The specific refined oils and fats have an acid value of 0.03 or less, and the specific emulsifiers include polyglycerin fatty acid esters with an HLB value of 3.5 or less, sucrose fatty acid esters with an HLB value of 3 or less, and succinic acid monooleic acid. It is one or more selected from glycerin, glycerin citrate monooleate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. Specifically, the present invention provides the following.

(1) A step of mixing refined oil and fat with an emulsifier so that the refined oil and fat content in the cooking oil and fat composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass, The refined oil has an acid value of 0.03 or less, and the emulsifier is a polyglycerin fatty acid ester with an HLB value of 3.5 or less, a sucrose fatty acid ester with an HLB value of 3 or less, succinic acid monooleate glycerin, citric acid monoglyceride. A method for producing an oil and fat composition for cooking, which is one or more selected from glycerin oleate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids.
(2) The oil and fat composition for cooking according to (1), wherein the refined oil and fat is a refined oil and fat containing one or more selected from the following adsorption-treated oils and fats, deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C.
Adsorption-treated oil and fat: an adsorption-treated oil and fat that has undergone an adsorption process in which the oil and fat that has undergone a deodorization process are brought into contact with a silica/magnesia-based preparation in a liquid state at less than 80°C Deodorized oil and fat A: γ-tocotrienol content in the deodorized oil and fat is 250 mass ppm Hereinafter, re-deodorized palm-based deodorized fats and oils were subjected to a deodorizing process so that the acid value was 0.03 or less.Deodorized fats and oils B: The total tocopherol content in the deodorized fats and oils was 900 mass ppm or less, and the acid value was 0. Deodorized oil or fat, which is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has undergone a deodorization process so that the content is 0.03 or less.Deodorized oil or fat C: The total tocopherol content in the deodorized oil is 550 mass ppm or less. , rapeseed deodorized oil and fat that has been subjected to a deodorizing process so that the acid value is 0.03 or less (3) The cooking oil and fat of (2), in which the adsorption-treated oil has an acid value of 0.00 to 0.01. Method for producing the composition.
(4) The method for producing an oil and fat composition for cooking according to any one of (1) to (3), wherein the refined oil and fat undergoes a step of contacting the oil and fat with ozone before the deodorizing step.
(5) The method for producing an oil or fat composition for cooking according to any one of (1) to (4), wherein silicone oil is further added to the oil or fat composition for cooking at a concentration of 0.5 to 5 ppm.
(6) The refined oil and fat content in the oil and fat composition for cooking is 93% by mass or more, the emulsifier content is 0.02 to 0.09% by mass, and the acid value of the refined oil and fat is 0.03 or less. , the emulsifier is a polyglycerin fatty acid ester with an HLB value of 3.5 or less, a sucrose fatty acid ester with an HLB value of 3 or less, glyceryl succinate monooleate, glyceryl citrate monooleate, polyoxyethylene sorbitan monooleate, composition An oil and fat composition for cooking, comprising one or more fatty acid monoglycerides in which 47% by mass or more of fatty acids are polyunsaturated fatty acids.
(7) The oil and fat composition for cooking according to (6), further comprising 0.5 to 5 ppm of silicone oil in the oil and fat composition for cooking. (8) The method for producing any one of (1) to (5). The oil and fat composition for cooking according to (6) or (7), which has undergone the following steps.
(9) The oil and fat composition for heat cooking according to any one of (6) to (8), characterized in that the oil and fat composition for heat cooking reduces the oil content remaining in the cooking object after heat cooking. thing.

According to the present invention, a technique is provided that can reduce the oil content remaining in the cooking object after heating and suppress the increase in acid value and/or coloring of the oil and fat composition for heating during cooking. Furthermore, flavor stability is also improved by bringing the fat into contact with ozone.

Embodiments of the present invention will be described in detail below. Note that the present invention is not limited to the following embodiments. Furthermore, in this specification, "A (numerical value) to B (numeric value)" means "above A and below B", and the ratio means mass percentage.

In the present invention, the acid value is a value measured in accordance with "Standard Oil and Fat Analysis Test Method 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society. Acid value indicates the amount of free fatty acids contained in fats and oils, and is expressed in mg of potassium hydroxide required to neutralize 1 g of sample oil. Further, the alkali metal content can be determined by atomic absorption spectrometry. In addition, the content of each fatty acid (for example, oleic acid) in the fatty acids constituting the glyceride emulsifier is determined according to the Standard Oil and Fat Analysis Test Method 2.4.2.3-2013 established by the Japan Oil Chemists' Society (Fatty acid composition (capillary gas chromatography method)). In addition, the γ-tocotrienol content and tocopherol content contained in oil and fat compositions can be measured in accordance with the Standard Oil and Fat Analysis Test Method 2.4.10-2013 Tocopherol ( Fluorescence Detector - High Performance Liquid Chromatography Method) In addition, the iodine value can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.4.1-2013 Iodine Value (Wiss-Cyclohexane Method)" established by the Japan Oil Chemists' Society.The color tone is the color of the test oil. The chromaticity of yellow (Y value) and the chromaticity of red (R value) were measured using the Lovibond colorimetric method (0.5 inch cell), and "Y+10R" was calculated.

<Method for producing oil and fat composition for cooking>
In the production method of the present invention, refined oil and fat and an emulsifier are mixed so that the refined oil and fat content in the cooking oil and fat composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass. The refined oil has an acid value of 0.03 or less, and the emulsifier is a polyglycerin fatty acid ester with an HLB value of 3.5 or less, a sucrose fatty acid ester with an HLB value of 3 or less, or glycerin succinate monooleate. , glycerin citric acid monooleate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. Further, a step of bringing the oil or fat into contact with ozone and/or a step of adding silicone oil can be further performed.

Details of the refined oil and fat and emulsifier will be described later. When adding an emulsifier to fats and oils, it can be dissolved as needed, added directly to the fats and oils, and stirred. Alternatively, a method can be used in which the emulsifier is diluted with a portion of the fat and oil and the diluted liquid is added to the remaining fat and oil. Note that as the fat and oil to be diluted, the fat and oil that is blended into the fat and oil composition for heating and cooking is used. Further, the addition temperature is preferably a temperature at which the emulsifier becomes liquid, and is preferably 0 to 70°C. When heating, there is no problem even if only the emulsifier or diluent is heated.
Note that when adding the alkali metal and emulsifier, it is preferable to also add silicone oil at the same time.

[Oils and fats]
The oil and fat composition for cooking contains oil and fat. Edible fats and oils can be used as the fats and oils. Examples include animal and vegetable oils, oils and fats synthesized from glycerin and fatty acids, fractionated oils thereof, transesterified oils, hydrogenated oils, and the like. Also included are individual fats and oils and blends of a plurality of fats and oils.
Examples of animal and vegetable oils include soybean oil, rapeseed oil, high-oleic rapeseed oil, sunflower oil, high-oleic sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, and linseed oil. , peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil and the like.
Examples of fats and oils synthesized from glycerin and fatty acids include medium chain fatty acid triglycerides (MCT).
Examples of the fractionated oil include fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm midfraction.
As the transesterified oil, transesterified oil of palm oil or fractionated oil of palm oil and other liquid fats and oils, or transesterified oil of MCT and vegetable oil, etc. can be used.
Examples of hydrogenated oils include hydrogenated oils such as animal and vegetable oils and fractionated oils of animal and vegetable oils, as well as hydrogenated oils such as transesterified oils.

[Refined fats and oils]
In the present invention, refined fats and oils are fats and oils that have undergone at least a deodorizing process.
The fats and oils contained in the fat and oil composition for cooking are only refined fats and oils, or fats and oils containing purified fats and oils. The oil and fat composition for cooking contains 93% by mass or more of refined oil and fat having an acid value of 0.03 or less. When the refined oil and fat having an acid value of 0.03 or less is contained in the cooking oil and fat composition in an amount of 93% by mass or more, the cooking oil and fat composition can have sufficient functionality as a cooking oil and fat composition used for heating purposes. The refined oil and fat having an acid value of 0.03 or less contained in the cooking oil or fat composition preferably accounts for 97% by mass or more and 99.98% by mass or less. The refined oil and fat having an acid value of 0.03 or less contained in the cooking oil or fat composition is more preferably 99% by mass or more and 99.97% by mass or less. The oil and fat composition for heating and cooking can contain refined oil and fat with an acid value exceeding 0.03, or unrefined oil, but all the oil and fats contained in the oil and fat composition for heating and cooking have an acid value of 0.03. Particularly preferred are refined oils and fats that are as follows.

Note that fats and oils are naturally derived, and at present, components other than free fatty acids that increase the acid value, some coloring substances, or substances that promote coloration have not been identified.

Furthermore, it is preferable that the refined oil or fat contains one or more types selected from the following adsorption-treated oils and fats, deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C.

(Adsorption treated fats and oils)
Adsorption-treated fats and oils are produced through an adsorption process in which fats and oils that have undergone a deodorizing process are brought into contact with a silica/magnesia-based preparation in a liquid state at a temperature below 80°C. In addition to free fatty acids in fats and oils, the contact can remove components (promoting substances) that increase the acid value during frying, coloring substances, or substances that promote coloring.

The fats and oils to be subjected to the deodorizing process before the adsorption process are unrefined fats and oils, or semi-refined fats and oils that have undergone a process selected from a degumming process, a deacidification process, a decoloring process, a dewaxing process, etc., or a degumming process and a deoxidation process. Refined fats and oils (deodorized fats and oils) that have undergone a process selected from , a decoloring process, a dewaxing process, and a deodorizing process can be used. Further, refined oils and fats that have been subjected to a process selected from a degumming process, a deoxidizing process, a decoloring process, a dewaxing process, etc. can also be used. Note that one of the purposes of the present invention is to provide oils and fats with sufficiently low acid values; however, the acid value can be lowered by the deodorizing process and adsorption process described later, so the deoxidizing process is not necessarily essential. do not have. When the deoxidizing process is performed, the load of the deodorizing process can be reduced. Furthermore, in the case of significantly colored fats and oils, it is preferable to use fats and oils that have undergone a decolorization process.

There is no particular problem with the conditions of the deodorizing process before the adsorption process as long as the deodorizing conditions are within the range of the deodorizing conditions used in normal refining of fats and oils, but if the acid value of the fats and oils that have undergone the deodorizing process (deodorized fats and oils) is 0.2 or less It is preferable that The lower the acid value, the higher the effect of the adsorption step, and the acid value of the refined oil and fat can be sufficiently reduced. It is more preferable that the acid value of the oil or fat that has undergone the deodorization step is 0.1 or less.

The conditions for the deodorizing step are not particularly limited, but for example, the deodorizing temperature is 180 to 280°C, the degree of vacuum is 100 to 800 Pa, the amount of water vapor is 0.3 to 10% by mass (based on fats and oils), and the deodorizing time is 30 to 120 minutes. A range is preferred. The deodorizing temperature is more preferably 200 to 270°C, even more preferably 230 to 260°C, and most preferably 240 to 250°C. The degree of vacuum is more preferably 200 to 600 Pa, and even more preferably 300 to 500 Pa. The amount of water vapor is more preferably 1 to 8% by mass (based on oil), even more preferably 1 to 5% by mass (based on oil), and most preferably 1 to 3% by mass (based on oil). The deodorizing time is more preferably 40 to 120 minutes, even more preferably 40 to 80 minutes.

In addition, in the deodorizing process, citric acid may be added at the end of the deodorizing process. Addition of citric acid increases oxidative stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized oil or fat. Note that since citric acid does not disperse or dissolve in oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.

Although adsorption-treated oils and fats have an adsorption step after the deodorization step, another step can also be performed between the deodorization step and the adsorption step. It is preferable that the next step after the deodorizing step is an adsorption step. In addition, since the adsorption step is performed at a temperature below 80° C., the adsorption step may be performed after cooling, storage, etc., if necessary. The silica/magnesia-based preparation used in the adsorption step is a preparation of silica (silicon dioxide) and magnesia (magnesium oxide), and is a mixture of silica particles and magnesia particles dispersed and mixed. For example, the mass ratio of silica to magnesia is preferably 1:5 to 3:1. Further, as a silica/magnesia-based preparation, a preparation consisting of a combination of silicon dioxide, magnesium oxide, and water can be used, for example, 30 to 80% by mass of silicon dioxide, 10 to 50% by mass of magnesium oxide, and 5 to 20% by mass of water. % composition is preferred. These silica/magnesia-based preparations, for example, disperse particles of silica and magnesia in water as nano-order unit particles, although they do not dissolve, and mix uniformly, which involves the exchange and recombination of atoms between particles. They can be obtained by combining and forming a tight complex without forming any chemical bonds. Moreover, a commercially available product ("Mizuka Life", manufactured by Mizusawa Chemical Industry Co., Ltd.) can also be used.

If the fat is in a liquid state, sufficient contact efficiency with the silica/magnesia-based preparation can be obtained. Furthermore, if the contact temperature is 80° C. or higher, the silica/magnesia-based preparation alters the trace components of the oil and fats and generates a foreign odor, so a deodorizing step (steam distillation) is essential. However, when a deodorizing step is performed after the adsorption step, hydrolysis occurs slightly, making it difficult to obtain refined fats and oils with a low acid value. Therefore, the contact temperature is preferably in the range of -10 to 79°C, -5 to 75°C, 0 to 60°C, 5 to 60°C, or 5 to 50°C, more preferably 5 to 40°C, and 10 to 30°C. C is most preferred.

The contact between the fat and oil and the silica-magnesia-based preparation can be carried out by adding the silica-magnesia-based preparation to the fat and oil, stirring, and then filtration or centrifugation. Furthermore, a method in which liquid oil is passed through a container filled with a silica/magnesia preparation is simple and preferable. For example, a silica-magnesia-based preparation can be packed into a filter (single-disc filter, filter press, leaf filter, etc.), column, etc., and the oil and fat can be brought into contact with it by passing the liquid therethrough. In particular, it is more preferable to pass the liquid through a cartridge-type filter filled with a silica-magnesia-based preparation.

Oils and fats that have gone through the deodorizing process have a small amount of impurities such as free fatty acids that are adsorbed by silica/magnesia-based preparations, so short-term contact such as filtration or the use of a very small amount of silica-magnesia-based preparations is sufficient. It has a great effect. Therefore, the contact time between the fat and oil and the silica/magnesia preparation and the amount of the silica/magnesia preparation used are not particularly limited. The contact time between the fat and oil and the silica/magnesia-based preparation is preferably 0.5 minutes or more, more preferably 5 minutes or more, even more preferably 15 minutes or more, and most preferably 30 minutes to 3 hours. Further, the amount of the silica/magnesia-based preparation used is preferably 0.05 parts by mass or more per 100 parts by mass of fats and oils, more preferably 0.1 to 5 parts by mass per 100 parts by mass of fats and oils, and more preferably The amount is preferably 0.5 to 3 parts by mass per 100 parts by mass of fats and oils.

Although the purification process of the adsorption-treated oil and fat is completed in the adsorption process described above, an additional purification process, fractionation process, mixing process (addition process), etc. may be performed as necessary. However, when the process of contacting with water vapor at 140°C or higher, such as the deodorizing process, causes a small amount of hydrolysis of the oil and fat, and on the other hand, free fatty acids are removed by distillation, resulting in an equilibrium of the amount of free fatty acids in the oil. Since the condition is such that the acid value of the oil or fat exceeds 0.01, it is preferable not to perform this step.

Further, the acid value of the adsorption-treated oil or fat is 0.00 to 0.03, preferably 0.00 to 0.01. Note that an acid value of 0.00 to 0.01 is a range that cannot be achieved only by a normal deoxidizing process or deodorizing process. The acid value of the adsorption-treated oil and fat is more preferably 0.001 to 0.008.

(Deodorized oil and fat A)
Deodorized oil and fat A is a re-deodorized palm-based deodorized oil and fat that has been subjected to a deodorizing process such that the γ-tocotrienol content in the deodorized oil and fat is 250 mass ppm or less and the acid value is 0.03 or less. The palm-based deodorized oil and fat is a deodorized oil and fat that has undergone a physical refining process or a chemical refining process, and is preferably a palm-based deodorized oil and fat that has undergone a physical refining process (RBD palm-based oil and fat). Moreover, the palm-based deodorized oil and fat is palm oil or fractionated oil of palm oil. Fractionated oils of palm oil include palm olein, palm mid fraction, palm stearin, and the like. From the viewpoint of workability of the oil and fat composition of the present invention, it is preferable that it is liquid at around 10 to 20°C, and in this case, it is preferable that the melting point of the deodorized oil and fat A is low. Therefore, it is preferable to use palm oil and/or palm olein. More preferably, RBD palm oil and/or RBD palm olein is used. Palm olein is a fraction with a high iodine value obtained by fractionating palm oil one or more times, and those with a particularly high iodine value are sometimes called palm super olein. When the iodine value becomes high, it becomes difficult for fats and oils to solidify, so the palm olein preferably has an iodine value of 56 or more, more preferably an iodine value of 60 or more, and even more preferably an iodine value of 65 or more. Although the upper limit of the iodine value of palm olein is not particularly limited, it is preferably 72 or less, more preferably 70 or less.

The γ-tocotrienol content in the deodorized fat and oil A is preferably 50 to 250 mass ppm or less, more preferably 50 to 230 mass ppm, still more preferably 50 to 200 mass ppm, and most preferably 50 to 150 mass ppm. Mass ppm.

Further, the acid value of the deodorized oil/fat A is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0. It is .02.

Deodorized oil/fat A is obtained by re-deodorizing palm-based deodorized oil/fat that has been previously subjected to a deodorizing process as a raw material. The palm-based deodorized oil and fat may be chemically refined including an alkali deoxidation process (NBD palm-based oil) or physically refined without an alkali process (RBD palm-based oil). It is preferable to use RBD palm oil because it has a large distribution volume. In the present invention, this palm-based deodorized oil is re-refined including deodorization and used as the deodorized fat A. As for the re-purification process, there is no problem if it is just a deodorization process, but it is also possible to perform chemical purification or physical purification. Since the acid value of palm-based deodorized oil and fat, which is the raw material oil, has been lowered in the initial refining process, an alkaline deoxidation step for the purpose of reducing the acid value is not essential. From the viewpoint of flavor, physical purification is preferred, which involves a decoloring step, a deodorizing step, or a washing step, a decolorizing step, and a deodorizing step. Further, it is preferable to use chemical purification that includes a deoxidizing step, a decoloring step, and a deodorizing step.

For steps other than deodorization, general refining conditions for fats and oils can be used.

The production of deodorized fats and oils A goes through a deodorizing process so that the γ-tocotrienol content and acid value in the deodorized fats and oils meet the requirements, but these requirements are achieved by performing the deodorizing process under excessive conditions. be able to. The deodorizing conditions are such that a reduced pressure steam distillation apparatus is used, and the deodorization can be carried out at a higher temperature, under a higher vacuum, with a higher amount of steam, or for a longer period of time than the usual conditions for reduced pressure steam distillation. For example, if the deodorizing temperature is 200 to 280°C, the degree of vacuum is 100 to 500 Pa, the amount of water vapor is 1 to 8% by mass (relative to fats and oils), and the deodorizing time is 30 to 120 minutes, the deodorizing temperature is 235°C or higher and the degree of vacuum is It is preferable to satisfy two or more conditions selected from 500 Pa or less, a water vapor content of 2.0 mass % or more (relative to fats and oils), and a deodorizing time of 50 minutes or more, and more preferably to satisfy three conditions. The deodorizing temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and even more preferably 260 Pa or less. The amount of water vapor is more preferably 2.4% by mass or more (based on fats and oils), and even more preferably 3% by mass (based on fats and oils). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

In addition, in the deodorizing process, the temperature is lowered at the end of the deodorizing process, and it is preferable to add citric acid at that time. Adding citric acid further increases oxidation stability. Citric acid is preferably added in an amount of 1 to 50 ppm, more preferably 1 to 30 ppm, based on the deodorized oil or fat. Note that since citric acid does not disperse or dissolve in oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.

(Deodorized oil and fat B)
Deodorized oil B is selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has been subjected to a deodorizing process such that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less. It is a deodorized oil and fat that is more than a seed. Preferably, soybean oil and corn oil having a fatty acid composition similar to soybean oil are preferred. Note that the iodine value of fats and oils is a value that reflects the constituent fatty acids of fats and oils, and also serves as an index of the ease with which it deteriorates. The iodine value of the deodorized fat and oil B is preferably 100 to 145, more preferably 120 to 140.

The total tocopherol content in the deodorized fat and oil B is preferably 100 to 850 mass ppm, or 100 to 800 mass ppm, more preferably 100 to 600 mass ppm, even more preferably 150 to 550 mass ppm, and even more preferably Preferably it is 200 to 460 ppm by weight, most preferably 200 to 400 ppm by weight. Furthermore, the amount of γ-tocopherol in the deodorized fat and oil B is preferably 50 to 600 mass ppm, more preferably 50 to 550 mass ppm, still more preferably 50 to 480 mass ppm, and most preferably 80 to 350 mass ppm. Mass ppm.

Further, the acid value of the deodorized oil and fat B is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0. It is .02.

The deodorized oil or fat B can be produced by chemical refining including an alkali deoxidation step or by physical refining without an alkali deoxidation step and subjected to a deodorization step. From the viewpoint of flavor, it is preferable to use chemical refining. Chemical refining is a refining method that includes a step of removing free fatty acids using an alkali in the deacidification step. For example, crude oil compressed and extracted from raw materials is subjected to degumming treatment, alkaline deacidification treatment, decolorization treatment, and deoxidation treatment. This is a method of refining by subjecting it to wax treatment and deodorization treatment. In the deodorized fat and oil B, general refining conditions for fats and oils can be used for steps other than deodorization.

From the viewpoint that the effects of the present invention are easily exhibited, the deodorized fat B is preferably a deodorized fat that has been subjected to an alkali deoxidation treatment and a decolorization treatment, and then to a deodorization treatment.

In the present invention, one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil is used as the deodorized fat B, but when using a mixture of multiple fats and oils, they can be mixed at any stage of refining. However, it is preferable to mix after deodorizing treatment. Also, when blending oils and fats other than deodorized oil and fat B, it is preferable to mix them after the deodorization treatment is completed.

Although the acid value of the deodorized oil and fat B is reduced in the deodorizing step, it is preferable that the acid value is also reduced in the alkaline deoxidation. The fats and oils used for alkaline deacidification can be crude oils containing water-degummed oils, fats and oils to which phosphoric acid has been added, or degummed oils in which gums have been removed by centrifugation or the like after addition of phosphoric acid. As an alkaline deoxidation method, a sodium hydroxide aqueous solution with a concentration of 5 to 15% is added in an amount equivalent to 0.8 to 1.8 times the amount of acid calculated from the acid value of the oil and fat, and fatty acid soap etc. is removed by centrifugation etc. It is preferable to remove. It is more preferable that the aqueous sodium hydroxide solution has a concentration of 8 to 13% and is added in an equivalent amount of 1.0 to 1.5 times the amount of free fatty acids. Moreover, it is more preferable to perform the addition and separation treatment of the sodium hydroxide aqueous solution two or more times. The step after the sodium hydroxide treatment is a decoloring step, but it is more preferable to perform washing with water after the sodium hydroxide treatment and perform the decoloring step.

Alternatively, as an alkaline deoxidation method, the Zenith process may be used, in which oil droplets are added to a dilute alkaline solution (such as an aqueous sodium hydroxide solution) from the bottom of the alkaline solution and neutralized while the oil droplets rise. .

The production of deodorized oil and fat B includes a step of deodorizing so that the total tocopherol content and acid value in the deodorized oil and fat meet the requirements, but these can be achieved by performing the deodorization step under excessive conditions. . The deodorizing conditions are such that a reduced pressure steam distillation apparatus is used, and the deodorization can be carried out at a higher temperature, under a higher vacuum, with a higher amount of steam, or for a longer period of time than the usual conditions for reduced pressure steam distillation. For example, if the deodorizing temperature is 200 to 280°C, the degree of vacuum is 100 to 500 Pa, the amount of water vapor is 1 to 8% by mass (relative to fats and oils), and the deodorizing time is 30 to 120 minutes, the deodorizing temperature is 235°C or higher and the degree of vacuum is It is preferable to satisfy two or more conditions selected from 500 Pa or less, a water vapor content of 2.0 mass % or more (relative to fats and oils), and a deodorizing time of 50 minutes or more, and more preferably to satisfy three conditions. The deodorizing temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and even more preferably 260 Pa or less. The amount of water vapor is more preferably 2.4% by mass or more (based on fats and oils), and even more preferably 3% by mass (based on fats and oils). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

In addition, in the deodorizing process, the temperature is lowered at the end of the deodorizing process, and it is preferable to add citric acid at that time. Adding citric acid further increases oxidation stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized oil or fat. Note that since citric acid does not disperse or dissolve in oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.

(Deodorized oil and fat C)
The deodorized fat C is a deodorized rapeseed oil in which the total tocopherol content in the deodorized fat is 550 ppm or less and the acid value is 0.03 or less. The rapeseed oil can be extracted from raw materials cultivated and distributed as rapeseed. As the rapeseed variety, canola and/or high oleic acid canola can be used. The iodine value of rapeseed oil is preferably 90 to 130, more preferably 95 to 120.

The total tocopherol content in the deodorized oil and fat C is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, even more preferably 150 to 500 ppm, even more preferably 200 to 500 ppm, and most preferably 200 to 500 ppm. It is 460 ppm. Furthermore, the amount of γ-tocopherol in the deodorized fat C is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, and still more preferably 100 to 350 ppm.

Further, the deodorized oil and fat C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

The deodorized fat C can be obtained by the same operation (manufacturing conditions) as the deodorized fat B described above.

(Other oils and fats)
The fats and oils in the fat and oil composition for heating and cooking can contain fats and oils other than the above-mentioned adsorption-treated fats, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C, for example, in a range of less than 50% by mass, or 30% by mass. The content is preferably less than % by mass. Ru. The oils and fats contained may be refined oils and fats, partially refined oils and fats that have not undergone a deodorizing process, and unrefined oils and fats without any problem. In addition, in the case of refined oils and fats, it is preferable that the acid value of the composition in which all the refined oils and fats are mixed is 0.03 or less. Furthermore, it is preferable that the partially refined oil or fat that has not undergone the deodorizing step or the unrefined oil or fat is contained in the oil or fat composition for cooking in an amount of 0 to 6.9% by mass, and it is more preferable that it is not contained.

The fats and oils other than the adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C preferably contain less than 50% by mass of other refined fats and oils. Examples include rice oil, sesame oil, safflower oil, peanut oil, olive oil, grapeseed oil, linseed oil, perilla oil, coconut oil, and oils and fats obtained by fractionating these oils and fats. Further examples include RBD palm oils and fats in which the γ-tocotrienol content in the oils and fats exceeds 250 ppm, or the acid value exceeds 0.03. Further examples include soybean oil, corn oil, cottonseed oil, and sunflower oil in which the total tocopherol content in the fat or oil exceeds 850 ppm or the acid value exceeds 0.03. Further examples include rapeseed oil (such as canola oil) in which the total tocopherol content in the fat or oil exceeds 550 ppm or the acid value exceeds 0.03. These fats and oils may be used alone or in combination of two or more. In addition, vegetable oils and fats including adsorption-treated oils and fats, deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C, as well as their transesterified oils and fractionated oils, usually contain triglycerides at 95% by mass or more.

In the present invention, it is preferable that oils and fats other than adsorption-treated oils, deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C have a high degree of purification. Therefore, it is preferable that the γ-tocotrienol content in the oil or fat composition is 250 ppm or less. Further, the total tocopherol content in the oil and fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[emulsifier]
The effects of emulsifiers during cooking of fried foods such as tempura are as follows. For example, when cooking tempura, ingredients and batter (a mixture of tempura flour and water) are heated in high-temperature oil (160 to 200°C). When the batter comes into contact with hot oil, water rapidly evaporates and disappears on the contact surface with the oil, and at the same time, the solid content in the batter, which is mainly composed of wheat flour, is baked and hardened. By repeating this phenomenon, the moisture in the batter is gradually removed, and a mesh-like batter is formed in which the flour is baked and hardened in a shape with gaps. Emulsifiers affect the interfacial tension of gas-liquid or liquid-liquid, and some emulsifiers are used to create a mixture of "oil and solids", "oil and water" or "oil and gas (steam)" during the formation of batters. By changing the interfacial tension of ``, the properties of the batter (shape, ingredients, physical properties) can be changed. Therefore, in the present invention, the effect of reducing the oil content remaining in the cooking object after heating is achieved by the emulsifier, regardless of the components of the oil and fat, and this effect is described in JP-A No. 2015-119665 or JP-A No. It is shown in 2016-93128 publication.

Among various emulsifiers, emulsifiers that can be added to the cooking oil and fat composition of the present invention include polyglycerin fatty acid esters with an HLB value of 3.5 or less, sucrose fatty acid esters with an HLB value of 3 or less, and succinic acid monooleic acid. These are glycerin, glycerin citrate monooleate, polyoxyethylene sorbitan monooleate, and monofatty acid glyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. These emulsifier components may be used alone or in combination.

As these emulsifier components, those commercially available as food additives can be used as appropriate. Examples of polyglycerin fatty acid esters with an HLB value of 3.5 or less include "THL-15" (manufactured by Sakamoto Pharmaceutical Co., Ltd.), and examples of glycerin succinate monooleate include "Sunsoft 683CB" (Taiyo). (manufactured by Kagaku Co., Ltd.), glycerin citric acid monooleate such as "Sunsoft Plus F" (manufactured by Taiyo Kagaku Co., Ltd.), and polyoxyethylene sorbitan monooleate such as "Emazol O-120V". (manufactured by Kao Corporation), as a sucrose fatty acid ester fatty acid with an HLB value of 3 or less, for example, "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi Chemical Foods Corporation), which accounts for 47% by mass or more of the constituent fatty acids. As a monofatty acid glyceride in which is a polyunsaturated fatty acid, for example, "Emulgy MO (M)" (manufactured by Riken Vitamin Co., Ltd., fatty acid composition (mass ratio): 24% palmitic acid, 21% oleic acid, 49% linoleic acid) %, and 6%) can be used respectively.

The blending amount of the emulsifier is 0.02 to 0.09% by mass, preferably 0.03 to 0.08% by mass, more preferably 0.04 to 0.0% by mass, based on the cooking oil and fat composition of the present invention. .07% by mass. As described later, the emulsifier used in the present invention is added to the oil and fat composition for cooking in an amount of 0.02 to 0.09% by mass to minimize the oil absorption of the cooked object. It has the characteristic that it can be a value.

Further, it is preferable that the emulsifier has an HLB value of 7 or less because the emulsifier has high solubility in fats and oils.
Note that HLB is an abbreviation for Hydrophile-Hydrophobic Balance, and is an indicator of 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 atlas method is used to calculate the HLB value. The calculation method of the Atlas method is
HLB=20×(1-S/A)
S: saponification value
A: A method of calculating the HLB value from the neutralization value of the fatty acid in the ester.

When using a polyglycerol fatty acid ester as an emulsifier, a polyglycerol fatty acid ester having an HLB value of 3.5 or less is used. A more preferable HLB value of the polyglycerin fatty acid ester is 3 or less, and the most preferable HLB value is 1 to 3. In addition, the constituent fatty acids of the polyglycerol fatty acid ester are such that the amount of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids is 5 to 50% by mass. This is preferable in terms of reducing oil absorption. More preferably, the amount of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids of the polyglycerol fatty acid ester is 20 to 30% by mass. As the unsaturated fatty acid having 8 to 22 carbon atoms constituting the polyglycerin fatty acid ester, oleic acid, erucic acid, etc. can be used. Constituent fatty acids other than unsaturated fatty acids are saturated fatty acids having 8 to 22 carbon atoms. Note that, as the saturated fatty acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, etc. can be used.

The sucrose fatty acid ester having an HLB value of 3 or less is preferably one having an HLB value of 1.5 to 3.0, and particularly preferably one having an HLB value of 1.8 to 2.5. When the HLB value of the sucrose fatty acid ester is 1.5 or more, the oil absorption amount of the cooked product can be efficiently suppressed. On the other hand, if the HLB value of the sucrose fatty acid ester is 3.0 or less, there is a low possibility that separation will occur due to moisture absorption during storage. Note that as the sucrose fatty acid ester, sucrose erucate is preferable. .

Regarding monofatty acid glycerides in which 47% by mass or more of the fatty acids constituting the monofatty acid glyceride are polyunsaturated fatty acids, it is preferable that 66% by mass or more of the fatty acids constituting the monofatty acid glycerides are unsaturated fatty acids. Examples of unsaturated fatty acids include oleic acid, linoleic acid, and linolenic acid, with oleic acid and linoleic acid being particularly preferred. Further, among the constituent fatty acids, the content of saturated fatty acids is preferably 30% by mass or less, and more preferably 10 to 30% by mass. The saturated fatty acid is preferably palmitic acid. In this way, by using a monofatty acid glyceride composed of many unsaturated fatty acids, especially many polyunsaturated fatty acids, the effect of reducing the oil absorption of the cooking object can be further ensured.

[Alkali metal]
By containing a certain amount of alkali metal, the oil and fat composition for cooking can further enhance the effect of suppressing acid value rise and/or coloring during cooking. In that case, the content of alkali metal in the oil and fat composition for cooking is preferably 0.02 to 5.0 mass ppm. If the alkali metal content is 0.02 to 5.00 ppm by mass, it is possible to exhibit the effect of suppressing the increase in acid value and/or suppressing coloring during cooking by combining with the above-mentioned refined oil and fat. can. The content of the alkali metal is more preferably 0.1 to 3.0 ppm by mass, and even more preferably 0.1 to 2.5 ppm by mass.

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 an alkali metal-containing component. Furthermore, an emulsifier containing an alkali metal produced using an alkali catalyst can be used. As the emulsifier, for example, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, organic acid monoglyceride, monoglyceride, etc. can be used. When using an emulsifier containing an alkali metal, the alkali metal concentration in the emulsifier is preferably 10 to 50,000 ppm by mass. More preferably, it is 500 to 2,000 ppm by mass, and even more preferably 600 to 1,000 ppm by mass. These alkali metal concentrations can be adjusted by adjusting the alkali metal concentration by adjusting the amount of catalyst during the esterification reaction, or by appropriately adding an emulsifier that does not contain an alkali metal. In the oil and fat composition for cooking of the present invention, it is preferable that the emulsifier and the component containing an alkali metal are contained as a fatty acid monoglyceride containing an alkali metal.

Alternatively, as the alkali metal-containing component, water-soluble or oil-soluble salts that can be used as food additives, such as sodium salts and potassium salts, can be used. Examples of sodium salts and potassium salts include, but are not limited to, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium malate, sodium citrate, potassium citrate, L - Sodium ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactate, sodium fatty acids, potassium fatty acids, and the like. More preferred is sodium fatty acid such as sodium oleate.

[Process of bringing oil and fat into contact with ozone]
In the present invention, the refined oil and fat is a refined oil and fat that has been subjected to a deodorizing process after the process of bringing the oil and fat into contact with ozone, thereby improving the flavor stability of the refined oil and fat. In particular, flavor deterioration (light exposure odor) due to exposure to light can be suppressed. It is thought that the process of bringing fats and oils into contact with ozone converts the substances that cause the exposure odor into compounds that are easily decomposed by decomposition or distillation. Ozone is a gas composed of three oxygen atoms, and can be brought into contact with oil or fat by bringing ozone gas into contact with oil or fat, or by stirring water containing ozone with oil or fat. Since it is not necessary to remove components other than ozone after contacting with ozone, it is preferable to bring ozone gas into contact with fats and oils. Examples of methods for bringing ozone gas into contact with fats and oils include a method in which degassed fats and oils are brought into contact with ozone gas, a method in which ozone gas is brought into contact by bubbling in fats and oils, and a method in which contact is brought into contact with water containing ozone. be able to. The ozone generator is not particularly limited, but it is possible to use a device that generates ozone by the collision of high-energy electrons and oxygen molecules, such as ultraviolet irradiation in the air or silent discharge in oxygen. can. Also, commercially available products used for sterilizing, deodorizing, and decolorizing water, foods, etc. can be used.

The longer the contact between the fat and oil and ozone, the higher the effect of improving exposure odor, and the contact time is preferably 1 minute or more, and more preferably 2 minutes to 24 hours. It is more preferable that the fat and oil be brought into contact with ozone for 3 minutes to 6 hours, and it is even more preferable that the fat and oil be brought into contact with ozone for 10 minutes to 2 hours. Further, since the contact temperature brings ozone and fat into contact with each other, it may be any temperature at which the fat or oil is in a liquid state, and is preferably -10°C or higher, and more preferably 5°C or higher. In addition, if the contact temperature becomes high, the oxidation reaction of the oil or fat will be promoted and control of the reaction will become difficult, so the contact temperature is preferably 180°C or lower, more preferably 100°C or lower. The contact temperature is more preferably 10 to 60°C, most preferably 10 to 40°C.

As for the amount of ozone, it is sufficient that ozone can be dissolved in the fats and oils, and it is preferable that ozone is supplied to the fats and oils in an amount of 0.0002% by mass or more during the contact time, or ozone is supplied to the fats and oils in an amount of 0.0002% by mass or more during the contact time. It is preferable that 0.0004% by mass or more is supplied. It is more preferable that 0.0022% by mass or more of ozone is supplied to the fat and oil during the contact time, and even more preferably that 0.006% by mass or more of ozone is supplied to the fat and oil. It is more preferable that ozone is supplied in an amount of 0.005 to 0.65% by mass, and most preferably that ozone is supplied in an amount of 0.006 to 0.65% by mass based on the fat or oil.

[Other ingredients]
Other ingredients can be added to the oil and fat composition for cooking to the extent that they do not impair the effects of the present invention, and the types and amounts of the ingredients to be added can be set as appropriate depending on the desired effect, etc. can. These components are, for example, components used in common fats and oils (food additives, etc.). These components include, for example, antioxidants, antifoaming agents, crystallization inhibitors, etc., and are preferably added after deodorization and before filling.
Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fukiic acid, gossypol, sesamol, and terpenes. Examples of the coloring component include carotene, astaxanthin, and the like. Antifoaming agents include silicone oil.

In the present invention, silicone oil is preferably added to the cooking oil/fat composition in an amount of 0.5 to 10 mass ppm. The silicone oil content (mass ratio) is preferably 1 to 5 ppm by mass, more preferably 2 to 3 ppm by mass in the oil and fat composition. When the total content of silicone oil is 0.5 ppm or more, the effect of suppressing foaming during cooking can be sufficiently obtained. Moreover, if it exceeds 10 ppm, there will be a lot of foaming during cooking.

The silicone oil preferably has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm ² /s at 25°C. The kinematic viscosity of the silicone oil is more preferably 500 to 2000 mm ² /s, even more preferably 800 to 1100 mm ² /s, and most preferably 900 to 1100 mm ² /s. As the silicone oil, those commercially available for food use can be used. Note that the term "kinematic viscosity" here refers to a value measured in accordance with JIS K 2283 (2000). It is also preferable to use a silicone oil containing fine particle silica in addition to silicone oil.

<Oil/fat composition for cooking>
The oil and fat composition for cooking of the present invention has a refined oil and fat content of 93% by mass or more, an emulsifier content of 0.02 to 0.09% by mass, and an acidic acid of the refined oil and fat. Polyglycerol fatty acid ester, succinic acid mono-ester, which has an HLB value of 3.5 or less and 5 to 50% by mass of the constituent fatty acids are unsaturated fatty acids having 8 to 22 carbon atoms; One or more types selected from glycerin oleate, monoglycerin citrate oleate, polyoxyethylene sorbitan monooleate, sucrose erucate, and fatty acid monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. be. The emulsifier, refined oil and fat, etc. are as described in the above-mentioned method for producing an oil and fat composition for cooking. Note that fats and oils are naturally derived, and at present, components that increase the acid value other than free fatty acids and some coloring substances or substances that promote coloration have not been identified. In order to identify refined oils and fats that have the effect of suppressing the rise in acid value and/or coloration caused by heating, acid value was used as an index.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to Examples, but the present invention is not limited to these Examples.

<Analysis method>
Analysis in each test was performed according to the following method.

(γ-tocotrienol content and total tocopherol content)
The γ-tocotrienol content is measured under the conditions of "Standard oil and fat analysis test method 2.4.10-2013 Tocopherol (fluorescence detector - high performance liquid chromatography method)" established by the Japan Oil Chemists' Society, and the content of γ-tocotrienol component The amount was calculated. In addition, the total tocopherol content is determined by measuring α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in deodorized fats and oils according to the Standard Oil and Fat Analysis Test Method 2.4.10-2013 established by the Japan Oil Chemists' Society.Tocopherol (fluorescence detection) The total content (proportion) was calculated based on the measurement method (High Performance Liquid Chromatography Method).

(Acid value)
The acid value was measured in accordance with "Standard Oil and Fat Analysis Test Method 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society. Acid value indicates the amount of free fatty acids contained in fats and oils, and is expressed in mg of potassium hydroxide required to neutralize 1 g of sample oil.

(iodine value)
The iodine value of oils and fats was measured in accordance with the ``Standard oil and fat analysis test method 2.3.4.1-2013 iodine value (Wiss-cyclohexane method)'' established by the Japan Oil Chemists' Society. There are many double bonds.

(color tone)
The chromaticity of the test oil was measured using a 0.5-inch cell with a Lovibond colorimeter (trade name "Lovibond PFX995", manufactured by The Tintometer Limited) as yellow chromaticity (Y value) and red chromaticity (Y value). R value) was measured. Based on these results, "Y+10R" was calculated and evaluated. The smaller the value of Y+10R, the lighter the color tone, and the larger the value of Y+10R, the darker the color tone.

<Fly test>
Fry test 1 and fly test 2 in each test were conducted according to the following method.

(Fly test 1)
4L of each test oil was placed in a fryer and fried for 8 days (8 hours/day). For frying, potato tempura (2 days), croquettes (2 days), and fried chicken (4 days) were prepared in the following order.
Potato tempura: Every hour, 8 pieces of sweet potato sliced into 1 cm thick slices were mixed into batter (tempura flour (trade name: Nissin Oishii Tempura Flour, manufactured by Nissin Foods Co., Ltd.): water = 1:1. 6) and fried at 180°C for 3.5 minutes.
Croquettes: Four 70 g croquettes (trade name: "Nichirei Crispy Croquettes (Vegetables)", manufactured by Nichirei Foods Co., Ltd.) were fried at 180° C. for 4.5 minutes every hour.
Fried chicken: Every hour, add 6 chicken thighs (approximately 35 g) in batter (karaage powder (trade name: "Karaage no Moto No. 1", manufactured by Nippon Shokuken Co., Ltd.): water = 1:1). , fried at 180°C for 4 minutes.

(Fly test 2)
18 L of each test oil was placed in a fryer and fried. For frying, the sweet potato tempura was cooked in the following manner, and the oil content of the sweet potato tempura was extracted using the Soxhlet extraction method, and the oil content ratio contained in the sweet potato tempura was calculated.
Potato tempura: Every hour, slice 8 sweet potatoes into 1cm thick slices (approximately 5.5cm in diameter) and add them to batter (tempura flour (trade name: Nissin Oishii Tempura Flour, manufactured by Nissin Foods Co., Ltd.)) :water=1:1.6) and fried at 180°C for 3.5 minutes.

<Emulsifier>
Emulsifiers 1 to 4 used are as follows.
Emulsifier 1: Polyglycerin fatty acid ester (trade name "THL-15", manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 2.9, amount of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids 26.5% by mass)
Emulsifier 2: Decaglycerin oleate (trade name "Ryoto Polyglyester O-50D", manufactured by Mitsubishi Chemical Foods Corporation, HLB7)
Emulsifier 3: Decaglycerin decaooleate (trade name "DAO-7S" Sakamoto Pharmaceutical Co., Ltd. (HLB3.5)
Emulsifier 4: diglycerin oleate ester (mono-diester, product name "Sunsoft Q-17B", HLB6.5)

<Example 1: Preparation of test oil and frying tests 1 and 2>
(Oils and fats 1)
Decolorized rapeseed oil (canola variety, iodine value 113) was deodorized at 250° C., 667 Pa, water vapor amount: 3.0% relative to oil, for 80 minutes to obtain deodorized fat 1 (acid value 0.04). 3 ppm of silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized fat 1 to obtain fat 1.

(Oils and fats 2)
Deodorized rapeseed oil (canola variety, iodine value 113) was deodorized at 250° C., 467 Pa, water vapor amount: 3.0% relative to oil, for 80 minutes to obtain deodorized fat 2 (acid value 0.02). 3 ppm of silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized fat 2 to obtain fat 2.

(Test oil 1, 2, 2-6)
Fat 1 was designated as Test Oil 1, and fat 2 was designated as Test Oil 2. Furthermore, an emulsifier was added to the fat and oil 2 as shown in Table 2 to obtain a test oil 2-1. However, emulsifier 1 is as follows.
Emulsifier 1: Polyglycerin fatty acid ester (trade name "THL-15", manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 2.9, amount of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids 26.5% by mass)

(Fly test 1)
A frying test 1 was conducted using each test oil, and the acid value and color tone of the test oils before and after frying are shown in Table 2.

As shown in Table 2, the acid value of test oil 2-1 after the heating test was suppressed compared to test oils 1 and 2. Further, heat discoloration was also suppressed.

(Test oils 1, 2, 1-1 to 3, 2-1)
Fat 1 used in Tests 1 and 2 was designated as Test Oil 1, and fat 2 was designated as Test Oil 2. Furthermore, emulsifiers were added to oils and fats 1 and 2 as shown in Table 3 to obtain test oils 1-1 to 3 and 2-1 (test oil 2-1 was the one used in frying test 1). Same as).

(Fly test 2)
A frying test 2 was conducted using the test oil, and the oil percentage contained in the sweet potato tempura was calculated. The results are shown in Table 3.
[Imoten]
Every hour, 8 sweet potatoes sliced into 1cm thick slices (approximately 5.5cm in diameter) are mixed into batter (tempura flour (product name: Nissin Delicious Tempura Flour, manufactured by Nissin Foods Co., Ltd.): water). 1:1.6) and fried at 180°C for 3.5 minutes.

As shown in Table 3, test oils 1-1 and 2-1 inhibit oil absorption into fried foods, but test oil 1-3, which has a large amount of emulsifier, loses its ability to inhibit oil absorption into fried foods. There is. In addition, from test oils 1-1 and 1-2, the function of reducing the oil content remaining in the cooking object after heating is achieved by the emulsifier, regardless of the ingredients of the oil or fat, so the acid value of oils other than oil 2 It is possible to inhibit oil absorption into fried products even with refined oils with a value of 0.03 or less.

<Reference Example 1: Preparation and heating test of test oil containing Na>
(Test oils 1, 2, 1-4 to 8, 2-2 to 6)
Fat 1 was designated as Test Oil 1, and fat 2 was designated as Test Oil 2. Furthermore, emulsifiers were added to oils and fats 1 and 2 as shown in Table 4 to obtain test oils 1-4 to 8 and 2-2 to 6.

(Heating test)
50 g of the test oil was placed in a beaker (IWAKI Pyrex 200 mL beaker) and heated at 185° C. for 8 hours. The acid value was measured before and after the heating test. The results are shown in Table 4. Note that the beaker used was a new one that had been sufficiently washed with detergent and then with ion-exchanged water.

As shown in Table 4, test oils 1-4 to 8 had a suppressed increase in acid value after the heating test compared to test oil 1. In addition, test oils 2-2 to 2-6 had suppressed acid values after the heating test compared to test oils 1 and 2. Also, compared to test oils 1-4 to 1-8, the increase in acid value after the heating test was suppressed.

<Reference Example 2: Effect of suppressing increase in acid value and/or effect of suppressing coloring of adsorption-treated fats and oils>
(Preparation of refined oil 1)
Refined canola oil (acid value 0.04), silica/magnesia-based preparation (manufactured by Mizusawa Chemical Co., Ltd., "Mizuka Life F-2G": approximately 55% silica, approximately 32% magnesia, approximately 13% water), and carbon dioxide. Silicon (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) and magnesium oxide (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) were added in an amount of 1% by mass to purified canola oil, stirred at room temperature for 6 hours, filtered, and each Obtained refined oil. Table 5 shows the acid value of each refined oil.

As shown in Table 5, refined oil 2 had a lower acid value than refined oils 3 and 4, and refined oils 3 and 4 had no difference from refined oil 1, which was not subjected to adsorption treatment.

(Preparation of refined fats and oils 2)
Canola decolorized oil was deodorized at 250° C., 60 minutes, 4.5 torr, and a water vapor content of 3% by mass relative to oil to obtain refined oil A (acid value 0.04, color tone 0.3).

Silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oil A in an amount of 3 ppm by mass based on refined oil A to obtain refined oil A-1.

Add 1 mass of silica/magnesia-based preparation (manufactured by Mizusawa Chemical Industry Co., Ltd., "Mizuka Life F-2G": approximately 55% silica, approximately 32% magnesia, approximately 13% water) to refined oil A. % was added, stirred at 20° C. for 1 hour, and filtered to obtain purified oil B. Silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added to refined oil B in an amount of 3 ppm by mass to obtain refined oil B-1.

(Fly test)
A frying test 1 was conducted using each test oil, and the acid value and color tone of the oil and fat after the frying test are shown in Table 6.

As shown in Table 6, compared to refined oil A-1, refined oil B-1 has a lower acid value as a refined oil, and the increase in acid value and heat discoloration after frying are suppressed. was confirmed. Since the refined oil B-1 has a lower acid value than the fats and oils used in Example 1, by adding Emulsifier 1 in the same manner as in Example 1, an effect greater than that in Example 1 can be expected.

<Reference example 3: Effect of the process of contacting with ozone>
(Preparation of refined oil O-1)
1.2 kg of soybean bleached oil (undistilled oil 1) was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount: 2.7% based on fats and oils) to obtain refined oil O-1.
(Preparation of refined oil O-2)
Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation rate: 400 mg/h) was added to 1.5 kg of decolorized soybean oil (undistilled oil 1) using a glass with micropores. It was blown into the tube for 0.25 minutes to obtain undistilled oil 2.
Furthermore, 1.2 kg of undistilled oil 2 was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount: 2.7% based on fats and oils) to obtain purified oil O-2.
(Preparation of refined oil O-3)
Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation rate: 400 mg/h) was added to 1.5 kg of decolorized soybean oil (undistilled oil 1) using a glass with micropores. It was blown into the tube for 3 minutes to obtain undistilled oil 3.
Furthermore, 1.2 kg of undistilled oil 3 was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount: 2.7% based on fats and oils) to obtain refined oil O-3.
(Preparation of refined oil O-4)
Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation rate: 400 mg/h) was added to 1.5 kg of decolorized soybean oil (undistilled oil 1) using a glass with micropores. Blow through the tube for 15 minutes to obtain undistilled oil 4.
Furthermore, 1.2 kg of undistilled oil 4 was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount: 2.7% based on fats and oils) to obtain refined oil O-4.

(Light exposure test 1)
200 g of each of distilled oils and fats 1 to 4 were placed in a 300 ml Erlenmeyer flask and exposed to light (1000 lux, 70 hours) using a fluorescent lamp. Light exposure odor was evaluated. Regarding light exposure odor, 40 g of oil and fat were placed in a 100 ml beaker, and a panel of 15 experts evaluated the odor when heated to 120° C., and the average score was determined. The results are shown in Table 7. In the evaluation, the heated odor of the light-exposed product of the distilled fat 1 was given a score of 10, and the unexposed product of the distilled fat 1, which had no light-exposed odor, was given a score of 0.

※は有意差あり（ｐ＜０．０１）

*Significant difference (p<0.01)

From Table 7, it was confirmed that the odor caused by exposure to light was improved by ozone-treated products. In particular, refined oils O-3 and O-4 were found to have significant effects. This effect is due to the treatment of the fats and oils themselves. After ozone treatment, the acid value of the fats and oils is reduced and an emulsifier is added to reduce the acid value. It can be expected that light exposure odor can be improved without impairing the effect of reducing the oil content remaining in the cooking object and the effect of suppressing the increase in acid value and/or coloring of the oil and fat composition for heating during cooking.

Claims (8)

A step of mixing refined oil and fat and an emulsifier so that the refined oil and fat content in the cooking oil and fat composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass,
The refined oil and fat contains an adsorption-treated oil and fat that has undergone an adsorption step in which the oil and fat that has undergone a deodorization step is brought into contact with a silica/magnesia-based preparation in a liquid state at less than 80 ° C.,
The refined fat or oil has an acid value of 0.03 or less,
The emulsifier is a polyglycerin fatty acid ester with an HLB value of 3.5 or less, a sucrose fatty acid ester with an HLB value of 3 or less, glyceryl succinate monooleate, glyceryl citric acid monooleate, polyoxyethylene sorbitan monooleate, and constituent fatty acids. one or more types selected from monofatty acid glycerides, of which 47% by mass or more is polyunsaturated fatty acids,
A method for producing an oil and fat composition for cooking. The oil and fat composition for cooking according to claim 1, wherein the refined oil and fat is a refined oil and fat that further contains one or more selected from deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C in addition to the adsorption-treated oil and fat. Production method.
Deodorized oil and fat A: Re-deodorized palm-based deodorized oil and fat that has been subjected to a deodorizing process such that the γ-tocotrienol content in the deodorized oil and fat is 250 mass ppm or less and the acid value is 0.03 or less.Deodorized oil and fat B: Deodorized oil and fat A deodorized oil or fat selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has been subjected to a deodorizing process such that the total tocopherol content is 900 mass ppm or less and the acid value is 0.03 or less. Deodorized oil and fat C: rapeseed deodorized oil and fat that has been subjected to a deodorizing process so that the total tocopherol content in the deodorized oil and fat is 550 mass ppm or less and the acid value is 0.03 or less The method for producing an oil and fat composition for cooking according to claim 2, wherein the adsorption-treated oil has an acid value of 0.00 to 0.01. The method for producing an oil and fat composition for cooking according to any one of claims 1 to 3, wherein the refined oil and fat undergoes a step of contacting the oil and fat with ozone before the deodorizing step. The method for producing an oil or fat composition for cooking according to any one of claims 1 to 4, further comprising adding silicone oil to the oil or fat composition for cooking at a concentration of 0.5 to 5 ppm. The refined oil and fat content in the cooking oil and fat composition is 93% by mass or more, and the emulsifier content is 0.02 to 0.09% by mass,
The refined oil and fat contains an adsorption-treated oil and fat that has undergone an adsorption step in which the oil and fat that has undergone a deodorization step is brought into contact with a silica/magnesia-based preparation in a liquid state at less than 80 ° C.,
The refined fat or oil has an acid value of 0.03 or less,
The emulsifier comprises polyglycerol fatty acid ester with an HLB value of 3.5 or less, sucrose fatty acid ester with an HLB value of 3 or less, glyceryl succinate monooleate, glyceryl citrate monooleate, polyoxyethylene sorbitan monooleate. One or more types selected from monofatty acid glycerides in which 47% by mass or more of the fatty acids are polyunsaturated fatty acids,
Oil and fat composition for cooking. The oil and fat composition for cooking according to claim 6, further comprising 0.5 to 5 ppm of silicone oil . The cooking oil composition according to claim 6 or 7, wherein the refined oil and fat is a refined oil and fat that further contains one or more types selected from deodorized oil and fat A, deodorized oil and fat B, and deodorized oil and fat C in addition to the adsorption-treated oil and fat. thing.
Deodorized oil and fat A: Re-deodorized palm-based deodorized oil and fat that has been subjected to a deodorizing process so that the γ-tocotrienol content in the deodorized oil and fat is 250 mass ppm or less and the acid value is 0.03 or less.
Deodorized fat and oil B: One type selected from soybean oil, corn oil, cottonseed oil, and sunflower oil that has been subjected to a deodorizing process such that the total tocopherol content in the deodorized fat is 900 mass ppm or less and the acid value is 0.03 or less. Deodorized fats and oils that are above
Deodorized oil and fat C: rapeseed deodorized oil and fat that has been subjected to a deodorizing process so that the total tocopherol content in the deodorized oil and fat is 550 mass ppm or less and the acid value is 0.03 or less