JPH01273543A - Highly antioxidant fatty oil - Google Patents

Abstract

PURPOSE:To obtain the title fatty oil capable of obtaining foods treated therewith of persistent high quality, having favorable almond flavor, by immersing or dispersing, in a fatty oil, almond roasted above such a degree as to generate scorching odor. CONSTITUTION:Ground almond with scorching odor roasted at a hot-air temperature of 130-140 deg.C for 50-150min, is immersed in a fatty oil to elute and disperse the components in said almond in the oil followed by removing the residual insolubles, thus obtaining the objective fatty oil. The amount of said almond to be used is >=5 pts.wt. based on 100 pts.wt. of the fatty oil.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to an oil or fat that has a desirable almond flavor and has excellent antioxidant properties.

■ Conventional technology and the problems that this Komei is trying to solve ◆ In order to check the antioxidant properties of oils and fats, synthetic antioxidants such as dibutylhydroxytoluene (8HT), butylhydroxyanisole (8HA), propyl gallate, etc. Natural antioxidants such as tocopherols, licorice extract, various spices, and browning reaction products of amino acids and sugars have been used.

However, synthetic antioxidants have poor health and safety issues.
Natural antioxidants have been lacking in their effectiveness. Furthermore, by hydrogenating fats and oils, it is possible to reduce the degree of unsaturation and improve antioxidant properties, but hydrogenation may change the physical properties of the fats and oils themselves and may be undesirable in terms of flavor. In most cases, it cannot be said to be very suitable as a means of improving antioxidant properties.

For example, frying oil used for potato chips has traditionally had a poor shelf life and tends to lose its flavor, so it has been hydrogenated to make it more shelf-stable. However, since hydrogenated oil does not dissolve well in the mouth, non-hydrogenated oils are now being used, even if it means sacrificing shelf life to some extent. The present invention solves this problem.

■Means for Solving the Problems The present invention involves roasting almonds excessively to the extent that a burnt odor is produced, and gradually immersing the almonds in oil and fat so that the components in the almonds are leached or dispersed into the oil and fat. It is made into an oil with high antioxidant properties. The details will be explained below.

Any almond can be used in the present invention, regardless of its variety, production area, etc.

Therefore, it does not matter whether the almonds are produced in California or the Mediterranean region, or the difference between sweet almonds and bitter almonds.

When roasting, whole grains or crushed grains may be used. The degree of pulverization includes a range from coarse pulverization to grinding, and the pulverization is performed either before or after roasting, or before and after roasting, depending on the need.

The roasting method is a conventional method, but the degree of roasting is characteristic of the present invention. That is, in this application, this is defined as a burnt odor (in this application, burnt odor does not include the so-called roast odor, which is a desirable aroma of almonds, and refers to an undesirable cultivated odor or odor caused by excessive roasting). The Asahi roast smell (the same goes for the following) is roasted to a degree that is even more pronounced than Kosei.

Therefore, in extreme cases, the almonds may be partially or significantly carbonized. However, realistically, from an economic point of view, roasting is done to the extent that most of it does not become carbonized.

For example, when whole almonds are roasted in a hot air roaster, they are treated with hot air at a temperature of 130 to 140° C. for 50 to 150 minutes.

The fats and oils to be treated in the present invention are ordinary edible fats and oils. Both vegetable and animal sources can be used, and in addition to natural oils and fats, those that have undergone treatments such as hydrogenation, transesterification, and fractionation can also be used.

In the present invention, after over-roasting almonds, they are immersed in oil to dissolve or disperse the components in the almonds into the oil and fat, and then insoluble components are removed. Almonds are added to fat and oil, stirred for 30 minutes, then left at 60 to 70°C overnight, and then filtered.In this case, the amount of almonds used is approximately 5 parts or more per 100 parts of fat or oil. do it.

(2) Effect When almonds are roasted as in the present invention, they appear to produce antioxidant oily substances for unknown reasons.

This was completely unknown until now. Even if almonds are roasted under normal roasting conditions of temperature and time, that is, under conditions favorable for producing a roasted odor, the antioxidant effect does not appear.

However, if the temperature is too high or for too long, the burnt odor of almonds may become excessive and the flavor of the fat may be unfavorable, but in order to achieve the purpose of this application, it is necessary to roast at such a high temperature. There isn't. From the point of view of flavor and antioxidant effect, it is sufficient to process at an appropriate temperature and time above the level at which a burnt odor occurs.

■ Example (Example 1) Almonds at 100℃ or 135℃ 0.15.50
．． It was roasted for 100 or 200 minutes and ground. That shatter? ! Mix 120 parts of F1 (parts by weight, hereinafter referred to as "no" below) and 80 parts of pure lard or hardened fish oil (upper melting point 30 ° C.),
After stirring at 115 to 125°C for 30 minutes, the mixture was left at 60 to 70°C for a day and night, and insoluble materials were separated and removed to obtain various samples as shown in Table 1.

Table 1 summarizes the almond conditioning conditions, the type of oil and fat, and the test results of the obtained samples during the preparation of each sample.

In addition, the same table also shows the test results of the original fats and oils for sample aa (sample numbers @ part and F-0).

According to the table above, those with short roasting time (F-1 to F-2
), there is almost no increase in the antioxidant effect, but the longer the roasting time is, the more the antioxidant effect gradually increases. However, it has been suggested that as long as this method is used, there are limitations to the roasting temperature and time in terms of flavor.

(Example 2) Almonds were roasted at 135°C for 100 minutes and ground. Tocopherol 2001) I)
Pour into 80 parts of fi palm oil containing TI and add 115 to 1
After stirring at 25° C. for 30 minutes, the mixture was left at 60 to 70° C. for a day and night, and insoluble matter was filtered to obtain a product of the present invention. Potato chips sliced into 1-21111 thick slices and washed with water were fried at 180'C for 3-5 minutes using this oil to make potato chips. After shaking off excess oil, it was packaged and stored in an atmosphere at 30°C to examine changes in flavor. Table 2 shows the results.
Shown below.

Table 2 Data shows the results of a sensory test (tasting) of stored potato chips. Good means that the flavor is good, and somewhat poor to poor means that the flavor is not good due to the oxidized odor of fats and oils being detected. As can be seen from the table, the potato chips fried with the product of the present invention still maintained good flavor even after being stored for 5 months.

■ Effects The present invention was completed through the discovery that almonds, which have been processed beyond common sense, contain a substance that has excellent antioxidative properties, which is quite unexpected. Although its effective substance is not yet clear, the anti-oxidant properties of fats and oils can be significantly improved when the method of the present application is used, and the quality and flavor of oil-treated foods can be maintained for a long period of time. It is something that can be done.

It should be noted that the burnt odor caused by over-roasting almonds does not necessarily immediately reduce the flavor of the fat and oil, and although it depends on the degree of roasting, the deep burnt odor may be diluted or masked by the fat and may unexpectedly affect the final taste. It can contribute to the flavor of products and fats and oils.

Patent applicant: Ezaki Glico Co., Ltd. Senda Oil Co., Ltd.

Claims (1)

[Claims] This oil and fat with excellent antioxidant properties is obtained by immersing almonds that have been roasted to a level above which a burnt odor occurs in oil and fat so that the components in the almonds are leached or dispersed in the oil and fat.