JPH01262754A - Fats and oils composition - Google Patents
Fats and oils compositionInfo
- Publication number
- JPH01262754A JPH01262754A JP63089673A JP8967388A JPH01262754A JP H01262754 A JPH01262754 A JP H01262754A JP 63089673 A JP63089673 A JP 63089673A JP 8967388 A JP8967388 A JP 8967388A JP H01262754 A JPH01262754 A JP H01262754A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- oils
- fats
- fatty acids
- iodine value
- 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 60
- 239000000203 mixture Substances 0.000 title claims abstract description 32
- 239000003925 fat Substances 0.000 title abstract description 41
- 235000019198 oils Nutrition 0.000 claims abstract description 59
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000011630 iodine Substances 0.000 claims abstract description 18
- 229910052740 iodine Inorganic materials 0.000 claims abstract description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 13
- 239000000194 fatty acid Substances 0.000 claims abstract description 13
- 229930195729 fatty acid Natural products 0.000 claims abstract description 13
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 10
- 238000002844 melting Methods 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 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 230000008018 melting Effects 0.000 claims abstract description 9
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 8
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- -1 diene fatty acids Chemical class 0.000 claims abstract description 5
- 239000000470 constituent Substances 0.000 claims abstract description 4
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 4
- 235000019197 fats Nutrition 0.000 abstract description 40
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000002253 acid Substances 0.000 abstract description 8
- 238000005507 spraying Methods 0.000 abstract description 6
- 230000002087 whitening effect Effects 0.000 abstract description 6
- 239000013078 crystal Substances 0.000 abstract description 4
- 235000014121 butter Nutrition 0.000 abstract description 2
- 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 5
- 235000012489 doughnuts Nutrition 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 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
- 230000002349 favourable effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 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
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野］
本発明は、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 [Field of Industrial Application] The present invention relates to an oil and fat composition 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存する、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
ー風の物性を有し、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
分散して出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, a light and light flavor, and has no hardened odor. However, on the other hand, it has physical properties similar to hard butter, and when used as frying oil or spray oil, the acid value rises quickly and oil crystals are dispersed 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
脂などに用いても、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, it is an object of the present invention 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 oil for frying, oil for spraying, and the like.
［課題を解決するための手段］
本発明は、沃素価４６以下の天然パーム油中融点画分４
０〜８０％、沃素価７６〜９５の天然ハイオレイッック
植物油６０〜２０％からなり、沃素価が４２〜７５、構
成脂肪酸中のジエン脂肪酸以上の多不飽和脂肪酸が３〜
１１％、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
る特許組成物を提供することによって上記目的を達成し
たものである。[Means for Solving the Problems] The present invention provides natural palm oil medium melting point fraction 4 having an iodine value of 46 or less.
0-80%, 60-20% natural high-oleic vegetable oil with an iodine value of 76-95, an iodine value of 42-75, and polyunsaturated fatty acids of diene fatty acids or higher among the constituent fatty acids from 3 to 20%.
The above object has been achieved by providing a patented composition characterized in that the solid fat content is 30% or more at 10°C, 10% or more at 20°C, and 10% or less at 30°C. be.
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
油中融点画分の沃素価が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、液
状油のジグリセリドと異なり飽和酸が多いため、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 natural palm oil medium melting point fraction, 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.
% or less, preferably 3% or less. If the iodine value of the mid-melting point fraction of natural palm oil exceeds 46, the color tone and flavor will deteriorate, and the stability will also deteriorate; if the diglyceride content exceeds 3.5%, the diglyceride of palm oil will be Unlike diglyceride, it contains a large amount of saturated acid, which is undesirable because hydrolysis and rearrangement reactions tend to occur.
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４０〜８０％である。４０％未満では、油脂組成
物の安定性が悪くなり、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８０％を超えると、酸価上昇が著しく、フライ油と
して白色化現象が起こりやすくなり、風味も良くないも
のしか得られない結果となって、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 palm oil medium melting point fraction is 40 to 80%. If it is less than 40%, the stability of the oil and fat composition will deteriorate and, for example, when donuts are fried, sugar weeping phenomenon will occur, which is not preferable.
On the other hand, if it exceeds 80%, the acid value will increase significantly, the frying oil will tend to whiten, and the flavor will be poor, making it impossible to obtain the effects of the present invention.
また、本発明の油脂組成物の第二成分である天然ハイオ
レインク植物油は、沃素価が７６〜９５の植物油である
。かかる天然ハイオレインク植物油のうち、沃素価が９
５を超えるものは安定性や風味が悪く、また沃素価が７
６未満では、酸価上昇抑制効果が少ない。Moreover, the natural high oleic vegetable oil which is the second component of the oil and fat composition of the present invention is a vegetable oil having an iodine value of 76 to 95. Among these natural high oleic vegetable oils, those with an iodine value of 9
Anything over 5 has poor stability and flavor, and has an iodine value of 7.
If it is less than 6, the effect of suppressing the increase in acid value is small.
更に、本発明の油脂組成物中、上記天然ハイオレイック
植物油は、６０〜２０％であり、２０％未満では、油脂
組成物に上記の如き白色化現象が止し、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 content of the natural high oleic vegetable oil is 60 to 20%, and if it is less than 20%, the oil and fat composition will not have the above-mentioned whitening phenomenon, and will have little acid value suppressing effect. If it exceeds 60%, stability will deteriorate,
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ハイオレイン
ク植物油としては、ハイオレイックヒマワリ油、ハイオ
レインフサフラワー油、ハイオレイックナタネ油などが
好ましく、特にハイオレイックヒマワリ油が好ましい。The natural high-oleic vegetable oil used in the oil and fat composition of the present invention is preferably high-oleic sunflower oil, high-oleic tuft flower oil, high-oleic rapeseed oil, etc., and high-oleic sunflower oil is particularly preferred.
本発明の油脂組成物は、上記第−Ｊ戊分及び第二成分か
らなり、しかも全体として沃素価が４２〜７５、構成脂
肪酸中のジエン脂肪酸以上の多不飽和脂肪酸が３〜１１
％、固体脂含有率が１０℃で３０％以上、２０’Ｃで１
０％以上、３０℃で１０％以下のものである。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 is composed of the above-mentioned No.-J component and the second component, has an iodine value of 42 to 75 as a whole, and has a polyunsaturated fatty acid of diene fatty acid or higher in the constituent fatty acids of 3 to 11.
%, solid fat content is 30% or more at 10°C, 1 at 20'C
0% or more and 10% or less at 30°C. Therefore,
The oil and fat composition of the present invention is one in which 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４２未満では、
酸価上昇抑制効果が少なく風味が悪くなり、また沃素価
が７５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 42,
If the iodine value exceeds 75, the icing properties will be poor and the stability will be 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３％未満であると、風味上好
ましいものができない。また、１１％を超えると、安定
性を悪くする。Furthermore, if the polyunsaturated fatty acids of diene fatty acids or higher among the fatty acids constituting the oil and fat composition of the present invention are less than 3%, the resulting oil and fat composition will not have a favorable flavor. Moreover, when it exceeds 11%, stability becomes worse.
更に、本発明の油脂組成物の固体脂含有率が１０℃で３
０％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, the solid fat content of the oil and fat composition of the present invention is 3 at 10°C.
If the content is not adjusted to 0% or more, 10% or more at 20°C, and 10% or less at 30°C, melting in the mouth will deteriorate.
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。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 blending amount of this oil exceeds 5%, it is not preferable because it gives off a hardening odor, becomes too hard, and has poor stability.
そのような融点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、牛脂などの動物油の
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。。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 tallow. It is particularly preferred to use rapeseed hydrogenated 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
用いることができる他、更にショ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
られる各種惰力ｌ剤として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 further used as a raw material oil and fat for shortening. At this time, it can be used as various inertia agents commonly used in frying fats, spraying fats, oils and fats for shortening, and the like.
（実施例〕
以下、本発明の実施例について説明する。本実施例では
下記表−１に示す油脂組成物を調整し、夫々の配合の油
脂についてＩＶ、ＡＯＭを測定した。(Example) Examples of the present invention will be described below.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 composition.
一方、油脂８００ｇに対し１８０ ’Ｃ１６時間でイー
ストドーナッツ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、揚げたドーナッツを２０
”Ｃに一晩放置しアイシング性を観察し、合わせて白色
化の有無を観察した。On the other hand, we conducted a frying test in which 30 yeast donuts were fried at 180'C for 16 hours using 800g of oil.
The increase in AV and flavor (panel test by 10 panelists) of each were investigated. Also, 20 fried donuts
"C" overnight and observed the icing properties, and also observed the presence or absence of whitening.
それらの結果を下記表−１に示した。尚、パネラ−によ
る風味テストについては、次のように４段階で評価を行
った。即ち、◎は極めて良好、Ｏは良好、Δは不良、×
は極めて不良であることを示している。The results are shown in Table 1 below. In addition, regarding the flavor test by panelists, evaluation was performed in four stages as follows. That is, ◎ is extremely good, O is good, Δ is poor, ×
indicates that it is extremely poor.
また、アイシング性についても４段階で風味テ表−１に
示す結果によれば、ハイオレインフォイルを使用した場
合は、他の液状油と比較してフライを行った時のＡＶ、
風味、アイシング性及び白色化に対して安定性が非常に
良いことが判る。In addition, according to the results shown in Table 1, the icing quality is graded into 4 levels.
It can be seen that the stability against flavor, icing properties and whitening is very good.
〔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、付着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, and 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.
特許出願人 旭電化工業株式会社Patent applicant: Asahi Denka Kogyo Co., Ltd.
Claims (1)
然パーム油中融点画分４０〜８０％、沃素価７６〜９５
の天然ハイオレイック植物油６０〜２０％からなり、沃
素価が４２〜７５、構成脂肪酸中のジエン脂肪酸以上の
多不飽和脂肪酸が３〜１１％、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, 40-80%, iodine value 76-95
Consists of 60-20% natural high oleic vegetable oil, iodine number 42-75, polyunsaturated fatty acids higher than diene fatty acids among constituent fatty acids 3-11%, solid fat content 30% or more at 10℃, 20℃ An oil and fat composition characterized in that it is 10% or more at temperature and 10% or less at 30°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63089673A JP2665346B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63089673A JP2665346B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01262754A true JPH01262754A (en) | 1989-10-19 |
| JP2665346B2 JP2665346B2 (en) | 1997-10-22 |
Family
ID=13977269
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63089673A Expired - Fee Related JP2665346B2 (en) | 1988-04-12 | 1988-04-12 | Oil composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2665346B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10127230A (en) * | 1996-10-30 | 1998-05-19 | Kao Corp | Fried confectionery |
| 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 |
| JP2012231750A (en) * | 2011-05-02 | 2012-11-29 | Taiyo Yushi Kk | Oil-and-fat composition for cooking and method for producing the same |
-
1988
- 1988-04-12 JP JP63089673A patent/JP2665346B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10127230A (en) * | 1996-10-30 | 1998-05-19 | Kao Corp | Fried confectionery |
| 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 |
| JP2012231750A (en) * | 2011-05-02 | 2012-11-29 | Taiyo Yushi Kk | Oil-and-fat composition for cooking and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2665346B2 (en) | 1997-10-22 |
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