JPH01262753A - Fats and oils composition - Google Patents
Fats and oils compositionInfo
- Publication number
- JPH01262753A JPH01262753A JP63089672A JP8967288A JPH01262753A JP H01262753 A JPH01262753 A JP H01262753A JP 63089672 A JP63089672 A JP 63089672A JP 8967288 A JP8967288 A JP 8967288A JP H01262753 A JPH01262753 A JP H01262753A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- oils
- fats
- iodine value
- composition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003921 oil Substances 0.000 title claims abstract description 62
- 239000000203 mixture Substances 0.000 title claims abstract description 32
- 239000003925 fat Substances 0.000 title abstract description 42
- 235000019198 oils Nutrition 0.000 claims abstract description 61
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 18
- 239000011630 iodine Substances 0.000 claims abstract description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 12
- 239000000194 fatty acid Substances 0.000 claims abstract description 12
- 229930195729 fatty acid Natural products 0.000 claims abstract description 12
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 10
- 239000002540 palm oil Substances 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 7
- -1 diene fatty acids Chemical class 0.000 claims abstract description 6
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 238000002844 melting Methods 0.000 claims description 8
- 230000008018 melting Effects 0.000 claims description 8
- 239000000470 constituent Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 abstract description 41
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000002253 acid Substances 0.000 abstract description 10
- 230000002087 whitening effect Effects 0.000 abstract description 7
- 239000013078 crystal Substances 0.000 abstract description 5
- 238000005507 spraying Methods 0.000 abstract description 5
- 235000014121 butter Nutrition 0.000 abstract description 3
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000019625 fat content Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 235000019774 Rice Bran oil Nutrition 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 235000012489 doughnuts Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000008165 rice bran oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006462 rearrangement reaction Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野〕
本発明は、特にフライ用油脂、スプレー用油脂などに適
した油脂組成物に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to an oil and fat composition particularly suitable for frying, spraying, and the like.
〔従来の技術及び発明が解決しようとする課題〕天然パ
ーム油を使用したフライ用油脂、スプレー用油脂として
、特公昭６１−４４１２０号公報記載のものがある。該
公報記載の油脂は、特定の脂肪酸組成を有する、沃素価
３５以下、融点３５℃以下の天然パーム油分画油であり
、このものは色調良好、風味淡白でさっばりとし、硬化
臭がないなどの特徴を有するが、その反面、ハードバタ
ー風の風味を有し、フライ油やスプレー油としての使用
に際して、酸価上昇が早く、フライ表皮に油脂の結晶が
分散、表出して白色化するなどの問題を有するものであ
った。[Prior Art and Problems to be Solved by the Invention] As oils for frying and oils for spraying using natural palm oil, there are those described in Japanese Patent Publication No. 61-44120. The oil and fat described in this publication is a natural palm oil fraction oil with a specific fatty acid composition, an iodine value of 35 or less, and a melting point of 35°C or less.This oil has a good color tone, a light and light flavor, and has no hardened odor. However, on the other hand, it has a hard butter-like flavor, and when used as a frying oil or spray oil, the acid value rises quickly, and oil crystals disperse and appear on the frying skin, causing it to turn white. The problem was that
従って、本発明の目的は、フライ用油脂、スプレー用油
脂として用いても、油脂の酸価上昇、油脂の結晶による
白色化の抑制された油脂組成物を提供することにある。Therefore, an object of the present invention is to provide an oil and fat composition that suppresses increases in the acid value of the oil and whitening due to crystals of the oil when used as a frying oil or a spray oil.
〔課題を解決するための手段］
本発明は、沃素価４６以下でジグリセリド含量３．５％
以下の天然パーム油中融点画分４０〜９５％、沃素価１
００〜１４０の天然植物油６０〜５％からなり、沃素価
が３９〜９５、構成脂肪酸中のジエン脂肪酸以上の多不
飽和脂肪酸が５〜４０％、固体脂含有率が１０′Ｃで３
０％以上、２０℃で１０％以上、３０℃で１０％以下で
あることを特徴とする油脂組成物を提供するこ七により
上記目的を達成したものである。[Means for Solving the Problems] The present invention has an iodine value of 46 or less and a diglyceride content of 3.5%.
The following natural palm oil medium melting point fraction 40-95%, iodine value 1
It consists of 60-5% of natural vegetable oil with a molecular weight of 00-140, an iodine value of 39-95, a polyunsaturated fatty acid higher than diene fatty acid among the constituent fatty acids, 5-40%, and a solid fat content of 10'C and 3
The above object has been achieved by providing an oil and fat composition characterized in that the content is 0% or more, 10% or more at 20°C, and 10% or less at 30°C.
以下本発明の油脂組成物について詳述する。The oil and fat composition of the present invention will be explained in detail below.
本発明の油脂組成物の第一成分である天然パーム油中融
点画分は、沃素価４６以下でジグリセリド含量３．５％
以下、好ましくは３％以下のものである。天然パーム抽
中融点画分が沃素価が４６を超えると、色調、風味とも
に悪くなり、安定性も悪化し、またジグリセリド含量が
３．５％を超えると、パーム油のジグリセリドは飽和酸
が多いため、加水分解や転移反応が起こりやすくなって
好ましくない。The medium melting point fraction of natural palm oil, which is the first component of the oil and fat composition of the present invention, has an iodine value of 46 or less and a diglyceride content of 3.5%.
The content is preferably 3% or less. If the iodine value of the natural palm extraction melting point fraction exceeds 46, the color tone and flavor will deteriorate, and the stability will deteriorate, and if the diglyceride content exceeds 3.5%, the diglycerides of palm oil will contain a lot of saturated acids. Therefore, hydrolysis and rearrangement reactions tend to occur, which is undesirable.
更に、本発明の油脂組成物中、上記天然パーム油中融点
画分は４０〜９５％である。４０％未満では、油脂組成
物の安定性や結晶の状態が悪化し、例えばドーナッツを
揚げたとき、砂糖泣き現象を起こすようになるので好ま
しくなく、また９５％を超えると、酸価の上昇が早く、
風味が劣化し、ハードバター臭が顕著になり、フライ油
として用いるとフライ表皮に白化現象が起こりやすくな
り、本発明の効果を１）トることかできない。Furthermore, in the oil and fat composition of the present invention, the natural palm oil medium melting point fraction is 40 to 95%. If it is less than 40%, the stability of the oil and fat composition and the state of the crystals will deteriorate, which is undesirable as it will cause a sugar weeping phenomenon when frying donuts, for example, and if it exceeds 95%, the acid value will increase. quick,
The flavor deteriorates, the hard butter odor becomes noticeable, and when used as a frying oil, whitening phenomenon tends to occur on the skin of fries, so that the effects of the present invention cannot be limited to 1).
また、本発明の油脂組成物の第二成分である天然植物油
は、沃素価が１００〜１４０である。かかる天然植物油
のうら、沃素価が１４０を超えるものは、安定性、風味
が悪く、また沃素価が１００未満のものは、酸価抑制効
果が少ない。Moreover, the natural vegetable oil that is the second component of the oil and fat composition of the present invention has an iodine value of 100 to 140. Among these natural vegetable oils, those with an iodine value of over 140 have poor stability and flavor, and those with an iodine value of less than 100 have little acid value suppressing effect.
更に本発明の油脂組成物中、上記天然植物油は６０〜５
％である。５％未満では、油脂組成物に上述の如き白化
現象が生じ、また酸価抑制効果が少なく、また６０％を
超えると、安定性が悪くなって本発明の効果を得ること
ができない。Furthermore, in the oil and fat composition of the present invention, the natural vegetable oil has a content of 60 to 5
%. If it is less than 5%, the above-mentioned whitening phenomenon will occur in the oil or fat composition, and the effect of suppressing the acid value will be small, and if it exceeds 60%, the stability will deteriorate and the effects of the present invention cannot be obtained.
本発明の油脂組成物に用いられる上記天然植物油として
は、米糠油、ナタネ油、大豆油、コーン油及びそれらの
ブレンド油等が好ましく、特に米糠油が好ましい。As the natural vegetable oil used in the oil and fat composition of the present invention, rice bran oil, rapeseed oil, soybean oil, corn oil, blend oils thereof, etc. are preferred, and rice bran oil is particularly preferred.
本発明の油脂組成物は、上記第−成分及び第二成分から
なり、しかも全体として沃素価が３９〜９５、構成脂肪
酸中のジエン脂肪酸以上の多不飽和脂肪酸が５〜４０％
、固体脂含有率が１０゛Ｃで３０％以上、２０℃で１０
％以上、３０℃で１０％以下であるものである。従って
、本発明の油脂組成物は、沃素価、多不飽和脂肪酸及び
固体脂含有率がかかる範囲に入るように、第一、第二成
分を調整して配合したものである。The oil and fat composition of the present invention consists of the above-mentioned first component and second component, has an iodine value of 39 to 95 as a whole, and has a polyunsaturated fatty acid of diene fatty acid or higher in the constituent fatty acids of 5 to 40%.
, solid fat content is 30% or more at 10°C, 10% at 20°C
% or more and 10% or less at 30°C. Therefore, in the oil and fat composition of the present invention, the first and second components are adjusted and blended so that the iodine value, polyunsaturated fatty acid, and solid fat content fall within the above ranges.
本発明の油脂組成物において、沃素価が３９未満では、
酸価上界抑制効果が少なく風味が悪くなり、また沃素価
が９５を超えると、アイシング性が不良で安定性が悪く
なる。In the oil and fat composition of the present invention, when the iodine value is less than 39,
The effect of suppressing the upper limit of the acid value is small and the flavor is poor, and if the iodine value exceeds 95, the icing properties are poor and the stability is poor.
また、本発明の油脂組成物の構成脂肪酸中、ジエン脂肪
酸以上の多不飽和脂肪酸が５％未満であると、風味上好
ましいものができず、また４０％を超えると、安定性が
悪化する。In addition, if the polyunsaturated fatty acid of diene fatty acid or higher among the fatty acids constituting the oil and fat composition of the present invention is less than 5%, the flavor will not be favorable, and if it exceeds 40%, stability will deteriorate.
更に、本発明の油脂組成物の固体脂含有率が１０゛Ｃで
３０％以上、２０℃で１０％以上、３０℃で１０％以下
となるように調整されなければ、口溶けが悪くなる。Furthermore, unless the solid fat content of the oil and fat composition of the present invention is adjusted to be 30% or more at 10°C, 10% or more at 20°C, and 10% or less at 30°C, the composition will not melt in the mouth.
本発明の油脂組成物においては、油脂組成物に固さを持
たせるため、この油脂組成物に融点５０℃以上の部分ま
たは全水素添加油脂を、５％以下含有させることができ
る。この油脂の配合量が５％を超えると、硬化臭が出、
固くなりすぎ、安定性も悪化して好ましくない。このよ
うな融点５０℃以上の部分または全水素添加油脂として
は、例えばナタネ油、大豆油、コーン油、綿実油などの
植物油、及び魚油、豚油、牛油などの動物油夫々の硬化
油などが挙げられ、特にナタネ硬化油を用いるのが好ま
しい。In the oil and fat composition of the present invention, in order to impart hardness to the oil and fat composition, the oil and fat composition can contain 5% or less of partially or fully hydrogenated oil and fat having a melting point of 50° C. or higher. If the amount of this oil exceeds 5%, a hardening odor will occur,
It is undesirable because it becomes too hard and the stability deteriorates. Examples of such partially or fully hydrogenated fats and oils with a melting point of 50°C or higher include vegetable oils such as rapeseed oil, soybean oil, corn oil, and cottonseed oil, and hydrogenated animal oils such as fish oil, pork oil, and beef oil. It is particularly preferable to use hydrogenated rapeseed oil.
以上のように調整された本発明の油脂組成物は、そのま
まフライ用油脂、スプレー用油脂として極めて好ましく
用いることができ、更にンヨートニング原料油脂として
用いることもできる。この際、フライ用油脂、スプレー
用油脂、ショートニング原料油脂などに、通常用いられ
る各種添加剤を用いることができる。The oil and fat composition of the present invention prepared as described above can be used very preferably as it is as an oil and fat for frying and as an oil and fat for spraying, and can also be used as a raw material oil and fat for toning. At this time, various additives commonly used in frying fats, spraying fats, oils and fats for shortening, etc. can be used.
〔実施例］ 以下、本発明の実施例に一ついて説明する。〔Example] Hereinafter, one embodiment of the present invention will be explained.
本実施例では下記表＝１に示す油脂組成物を調整し、夫
々の油脂についてＩＶ、ＡＯＭを測定した。In this example, oil and fat compositions shown in Table 1 below were prepared, and IV and AOM were measured for each oil and fat.
一方、上記油脂８００とに対し１８０℃１６時間でイー
ストドーナノツ３０個を揚げる、フライテストを行い、
夫々のＡＶの上昇及び風味（１０人のパネラ−によるパ
ネルテスト）を調べた。また、揚げたドーナンツを２０
℃に一晩放置しアイシング性を観察し、合わ−Ｕて白色
化の有無を検討した。それらの結果を下記表−１に示し
た。On the other hand, a frying test was conducted in which 30 yeast donut nuts were fried at 180°C for 16 hours using the above oil and fat 800.
The increase in AV and flavor (panel test by 10 panelists) of each were investigated. Also, 20 fried donants.
The icing property was observed after being left at ℃ overnight, and the presence or absence of whitening was examined by combining. The results are shown in Table 1 below.
尚、パネラ−による風味テストについては、次のように
４段階で評価した。即ち、◎は極めて良好、○は良好、
Δは不良、×は極めて不良、であることを示している。In addition, regarding the flavor test by panelists, evaluation was made in the following four stages. In other words, ◎ is extremely good, ○ is good,
Δ indicates poor quality, and × indicates extremely poor quality.
またアイシング性についても、風味テストと同様に４段
階で評価した。The icing quality was also evaluated on a four-level scale similar to the flavor test.
表−１に示す結果によれば、液状油を配合することによ
って安定性は稍々劣るものの、酸価の上昇を抑制する効
果が得られることが判る。According to the results shown in Table 1, it can be seen that by blending liquid oil, although the stability is slightly inferior, the effect of suppressing the increase in acid value can be obtained.
また、パーム油単独では、ハードバター独特の臭が感じ
られて風味が良くなく、しかも揚げ物の表面に白いまだ
ら模様があられれるが、本実施例の如く液状油を配合す
ることによって、風味は格段に改善され、白色化現象も
抑えられることが判る。In addition, when using palm oil alone, the flavor is not good due to the unique odor of hard butter, and white speckled patterns appear on the surface of fried foods, but by blending liquid oil as in this example, the flavor is significantly improved. It can be seen that the whitening phenomenon is also suppressed.
［発明の効果〕
本発明の油脂組成物は、風味、味などが従来のものより
もマイルドで、硬化臭がなく、うま味が強く、またフラ
イ用油脂、スプレー用油脂として用いた場合、本発明の
油脂組成物は、油脂の酸化安定性が良く、油脂の酸価上
界、付若した油脂の結晶発生による製品の白色化などが
抑制される。[Effects of the Invention] The oil and fat composition of the present invention has a milder flavor and taste than conventional ones, has no cured odor, has strong umami, and when used as a frying oil or a spray oil, the oil and fat composition of the present invention The oil and fat composition has good oxidation stability of the oil and fat, and suppresses the upper limit of the acid value of the oil and the whitening of the product due to crystal formation of the attached oil and fat.
Claims (1)
然パーム油中融点画分４０〜９５％、沃素価１００〜１
４０の天然植物油６０〜５％からなり、沃素価が３９〜
９５、構成脂肪酸中のジエン脂肪酸以上の多不飽和脂肪
酸が５〜４０％、固体脂含有率が１０℃で３０％以上、
２０℃で１０％以上、３０℃で１０％以下であることを
特徴とする油脂組成物。Natural palm oil medium melting point fraction with an iodine value of 46 or less and a diglyceride content of 3.5% or less, 40-95%, iodine value 100-1
Consists of 60-5% natural vegetable oil of 40% and has an iodine value of 39-5%.
95, polyunsaturated fatty acids higher than diene fatty acids in the constituent fatty acids are 5 to 40%, solid fat content is 30% or more at 10 ° C.
An oil and fat composition characterized in that the content is 10% or more at 20°C and 10% or less at 30°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63089672A JP2665345B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63089672A JP2665345B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01262753A true JPH01262753A (en) | 1989-10-19 |
| JP2665345B2 JP2665345B2 (en) | 1997-10-22 |
Family
ID=13977239
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63089672A Expired - Lifetime JP2665345B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2665345B2 (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09154494A (en) * | 1995-12-12 | 1997-06-17 | Kao Corp | Fried cake |
| EP0820307A1 (en) * | 1995-04-07 | 1998-01-28 | Brandeis University | Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| US6905722B2 (en) | 2003-07-03 | 2005-06-14 | Conagra Grocery Products Company | Sprayable cookware release composition with reduced heat induced browning |
| US7037550B2 (en) | 2003-05-28 | 2006-05-02 | Conagra Grocery Products Company | Sprayable cookware release composition with fractionated oil and method of preparing food item |
| JP2006271305A (en) * | 2005-03-30 | 2006-10-12 | Fuji Oil Co Ltd | Oil and fat composition for baked confectionery product and method for producing baked confectionery product |
| JP2008271818A (en) * | 2007-04-26 | 2008-11-13 | Nisshin Oillio Group Ltd | Oil-and-fat composition for heat cooking |
| JP2010099037A (en) * | 2008-10-27 | 2010-05-06 | Nisshin Oillio Group Ltd | Oil-and-fat composition for cooking |
| JP2020156405A (en) * | 2019-03-27 | 2020-10-01 | 太陽油脂株式会社 | Fat composition for cooking |
| WO2021230029A1 (en) * | 2020-05-12 | 2021-11-18 | 株式会社Ｊ－オイルミルズ | Method for improving umami, rich flavor, and aftertaste of deep-fried food |
-
1988
- 1988-04-12 JP JP63089672A patent/JP2665345B2/en not_active Expired - Lifetime
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0820307A1 (en) * | 1995-04-07 | 1998-01-28 | Brandeis University | Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| EP0820307A4 (en) * | 1995-04-07 | 2000-01-26 | Univ Brandeis | Increasing the hdl level and the hdl/ldl ratio in human serum by balancing saturated and polyunsaturated dietary fatty acids |
| JPH09154494A (en) * | 1995-12-12 | 1997-06-17 | Kao Corp | Fried cake |
| US7037550B2 (en) | 2003-05-28 | 2006-05-02 | Conagra Grocery Products Company | Sprayable cookware release composition with fractionated oil and method of preparing food item |
| US6905722B2 (en) | 2003-07-03 | 2005-06-14 | Conagra Grocery Products Company | Sprayable cookware release composition with reduced heat induced browning |
| US7078069B2 (en) | 2003-07-03 | 2006-07-18 | Conagra Grocery Products Company | Sprayable cookware release composition with reduced heat induced browning |
| JP2006271305A (en) * | 2005-03-30 | 2006-10-12 | Fuji Oil Co Ltd | Oil and fat composition for baked confectionery product and method for producing baked confectionery product |
| JP4650059B2 (en) * | 2005-03-30 | 2011-03-16 | 不二製油株式会社 | Oil and fat composition for baked confectionery products and method for producing baked confectionery products |
| JP2008271818A (en) * | 2007-04-26 | 2008-11-13 | Nisshin Oillio Group Ltd | Oil-and-fat composition for heat cooking |
| JP2010099037A (en) * | 2008-10-27 | 2010-05-06 | Nisshin Oillio Group Ltd | Oil-and-fat composition for cooking |
| JP2020156405A (en) * | 2019-03-27 | 2020-10-01 | 太陽油脂株式会社 | Fat composition for cooking |
| WO2021230029A1 (en) * | 2020-05-12 | 2021-11-18 | 株式会社Ｊ－オイルミルズ | Method for improving umami, rich flavor, and aftertaste of deep-fried food |
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| Publication number | Publication date |
|---|---|
| JP2665345B2 (en) | 1997-10-22 |
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