JPH02174633A - Blending material for edible oil - Google Patents
Blending material for edible oilInfo
- Publication number
- JPH02174633A JPH02174633A JP63326250A JP32625088A JPH02174633A JP H02174633 A JPH02174633 A JP H02174633A JP 63326250 A JP63326250 A JP 63326250A JP 32625088 A JP32625088 A JP 32625088A JP H02174633 A JPH02174633 A JP H02174633A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- edible oil
- pts
- higher alcohol
- frying
- 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.)
- Pending
Links
- 239000008157 edible vegetable oil Substances 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 title claims description 6
- 238000002156 mixing Methods 0.000 title abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 8
- 229930195729 fatty acid Natural products 0.000 claims abstract description 8
- 239000000194 fatty acid Substances 0.000 claims abstract description 8
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 8
- -1 alcohol ester Chemical class 0.000 claims abstract description 5
- 238000013329 compounding Methods 0.000 claims description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 150000002191 fatty alcohols Chemical class 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 229940119170 jojoba wax Drugs 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 239000008162 cooking oil Substances 0.000 description 5
- 150000002148 esters Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000010696 ester oil Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000467686 Eschscholzia lobbii Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- 102000016941 Rho Guanine Nucleotide Exchange Factors Human genes 0.000 description 1
- 108010053823 Rho Guanine Nucleotide Exchange Factors Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000020238 sunflower seed Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 125000005457 triglyceride group Chemical group 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Abstract
Description
【発明の詳細な説明】
（発明の技術分野）
本発明は、食用油に脂肪酸高級アルコールエステルを配
合した食用油の配合材料に関する。DETAILED DESCRIPTION OF THE INVENTION (Technical Field of the Invention) The present invention relates to an edible oil compounding material in which a fatty acid higher alcohol ester is blended with an edible oil.
〈従来の技術と問題点）
フライ、天ぷら、油炒め、揚げ物、サラダドレッシング
、マヨネーズ等に使われる食用油は、大豆、菜踵５オリ
ーブの実、ひまわり種、ごま、落花生等より採取される
植物油脂や牛脂（タロー）、豚脂（ラード）等の動物性
脂肪などである。<Conventional technology and problems> Edible oil used for frying, tempura, stir-frying, fried foods, salad dressings, mayonnaise, etc. is made from plants collected from soybeans, olives, sunflower seeds, sesame seeds, peanuts, etc. These include animal fats such as fats and oils, tallow, and lard.
これらの油脂、脂肪の主成分は、はとんどＣＩ□〜Ｃ２
２の脂肪酸のトリグリセライドであり、食用油の風味、
香りを多様化、向上するため上記の油を配合して使用す
るのが停通である。The main components of these oils and fats are mostly CI□~C2
It is a triglyceride of 2 fatty acids, and has the flavor of edible oil.
It is prohibited to mix and use the above oils in order to diversify and improve the fragrance.
Ａ）、プチレーテイッド・しトロキシトルエン（Ｂ Ｉ
−（Ｔ ）等を添加配合することがある。A), Ptylated trioxytoluene (B I
-(T) etc. may be added and blended.
尚、トコフェロールは ビタミンＥて°あり、健康保持
にもよいと言われる。Furthermore, tocopherol contains vitamin E and is said to be good for maintaining health.
本発明は、上述のような酸化防止や健康保持のために添
加配合する物とは異なった目的でｉ：ｉｆばれた配合材
料である。The present invention is an i:if blended material for a purpose different from the above-mentioned additives and blends for antioxidant prevention and health maintenance.
（発明の構成および効果）
本発明は、食用油の添加配合材としてｔｊＣ東使われな
かった脂肪酸高級アルコールエステルをトム用すること
を特徴とする９
天然の脂肪酸高級アルコールエステルとしては、ホホバ
油、ｖｊ製したオレンジラッフィ油、まっこう鯨油ろう
等があるが、香り、透明性、粘度やトリグリセライドで
ある食用油との相溶性など性状の点でホホバ油が好まし
い。(Structure and Effects of the Invention) The present invention is characterized in that a fatty acid higher alcohol ester, which is not used in tjc, is used as an additive compounding material for edible oil.9 Natural fatty acid higher alcohol esters include jojoba oil, Among them, jojoba oil is preferred in terms of aroma, transparency, viscosity, and compatibility with triglyceride edible oils.
ホホバ油は、
脂肪酸Ｒ，Ｃｏｏｌ−１の炭素数普通ＣＩ４〜Ｃ２□、
高級アルコールＲ２０ｔ−１の炭素数普通Ｃｔ４〜Ｃ２
４゜て構成されるエステルＲ，Ｃ０ＯＲ，である。Jojoba oil has fatty acid R, Cool-1 carbon number usually CI4~C2□,
Carbon number of higher alcohol R20t-1 Normally Ct4 to C2
The ester R, C0OR, is composed of 4°.
このエステルと食用油との配合割合は、随意でよいが、
天ぷら、フライ、揚げ物には食用油１００部に対してエ
ステル５〜２０部が好ましい。The blending ratio of this ester and edible oil may be arbitrary, but
For tempura, fried foods, and deep-fried foods, 5 to 20 parts of ester is preferably used per 100 parts of edible oil.
油炒め、卵焼きの卵に配合する油、フライパン等に敷く
油にはエステルが１００％で、食用油はゼロ％であって
もよいが、好ましくは食用油１００部に対してエステル
２００部以下の配合である。The oil used in frying and frying eggs, and the oil spread on frying pans may contain 100% ester, and cooking oil may contain 0%, but preferably 200 parts or less of ester per 100 parts of cooking oil. It is a combination.
（実施例 ｌ、野菜油煙め）
配合・市販の通常の食用油 １００部
・ホホバ油 ｉｏｏ部
野菜の油炒めに１−記配合の油を使用したが、高温て゛
も焦げつきがなくきれいに仕上がる。(Example 1, Vegetable oil smoke) Formulated: 100 parts of commercially available ordinary edible oil, 100 parts of jojoba oil, 100 parts of oil.The oil of the formulation described in 1-1 was used to stir-fry vegetables, and the result was clean without burning even at high temperatures.
また、Ｖ通の食用油より低カロリーのためダイエツトに
もよい。It is also good for dieting as it has fewer calories than regular cooking oil.
焦げにくい性質があるため 加熱を十分要する食品を炒
める場合に高温で長時間かけてもよい。Because it has the property of not burning easily, it can be used at high temperatures for long periods of time when frying foods that require sufficient heating.
〈実施ＰＡ ２、卵厚焼き）
配合・市販の通常の食用油 １００部
・ホホバ油 ２００部
（イ）普通に焼いた場合・
表面に焦げた色がつかず、蒸したような焼き上りとなり
、調理後、温度が下がっても美味で、油っこさは感じな
りかた。<Implementation PA 2, Thickly fried egg) Mixture: 100 parts of commercially available regular cooking oil, 200 parts of jojoba oil (a) When baked normally, the surface will not have a burnt color and will have a steamed finish, Even when the temperature drops after cooking, it remains delicious and doesn't feel greasy.
〈口）強火で焼いた場合・ 表面は、普通に焼いた時と同じ程度の焦げ色であった。(mouth) When grilled over high heat The surface was as dark brown as when it was baked normally.
調理後、温度が下がった時でもパサパサした感しがなく
、普通の出来上がりであり 美味であった。After cooking, even when the temperature dropped, it did not feel dry, and it was normal and delicious.
（実施例 ３、天ぷら）
配合：市販の通常の食用油 １００部
・ホホバ油 １０部
魚、野菜などの天ぷら、フライでは、少し高温で揚げる
とよい。(Example 3, Tempura) Composition: 100 parts of commercially available ordinary cooking oil, 10 parts of jojoba oil, etc. When tempura or frying fish, vegetables, etc., it is best to fry them at a slightly higher temperature.
出来五がり状態や味、香りは良い。The finished product, taste, and aroma are good.
以上。that's all.
Claims (1)
ステルを配合することを特徴とする食用油の配合材料。 （２）高級アルコールはＣ＿１＿２〜Ｃ＿５＿０の脂肪
アルコールである特許請求の範囲第（１）項記載の材料
。[Scope of Claims] 2. Scope of Patent Application (1) A compounding material for edible oil, characterized in that a natural or synthetic fatty acid higher alcohol ester is blended with edible oil. (2) The material according to claim (1), wherein the higher alcohol is a C_1_2 to C_5_0 fatty alcohol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63326250A JPH02174633A (en) | 1988-12-26 | 1988-12-26 | Blending material for edible oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63326250A JPH02174633A (en) | 1988-12-26 | 1988-12-26 | Blending material for edible oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02174633A true JPH02174633A (en) | 1990-07-06 |
Family
ID=18185672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63326250A Pending JPH02174633A (en) | 1988-12-26 | 1988-12-26 | Blending material for edible oil |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02174633A (en) |
-
1988
- 1988-12-26 JP JP63326250A patent/JPH02174633A/en active Pending
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