JPH0411838A - Fat and oil composition - Google Patents

Fat and oil composition

Info

Publication number
JPH0411838A
JPH0411838A JP2112438A JP11243890A JPH0411838A JP H0411838 A JPH0411838 A JP H0411838A JP 2112438 A JP2112438 A JP 2112438A JP 11243890 A JP11243890 A JP 11243890A JP H0411838 A JPH0411838 A JP H0411838A
Authority
JP
Japan
Prior art keywords
oil
sesame
oxidation
coconut
olive
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
Application number
JP2112438A
Other languages
Japanese (ja)
Inventor
Yoshiko Maeda
佳子 前田
Toru Okita
徹 沖田
Katsuya Yamamoto
勝也 山本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kanegafuchi Chemical Industry Co Ltd
Original Assignee
Kanegafuchi Chemical Industry Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Kanegafuchi Chemical Industry Co Ltd filed Critical Kanegafuchi Chemical Industry Co Ltd
Priority to JP2112438A priority Critical patent/JPH0411838A/en
Publication of JPH0411838A publication Critical patent/JPH0411838A/en
Pending legal-status Critical Current

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  • Edible Oils And Fats (AREA)
  • Fats And Perfumes (AREA)

Abstract

PURPOSE:To obtain the title composition useful as seasoning ingredient, etc., having excellent flavor stability and oxidation stability, comprising a mixture of savoring fats and oils such as sesame and an oxidation stabilized oil, containing <=a given amount of linoleic acid and >=a given amount of oleic acid. CONSTITUTION:The objective composition comprising a mixture of savoring fats and oils (e.g. raw oil such as unpurified sesame oil) such as sesame, olive, peanut or coconut and an oxidation stabilized oil (e.g. oil prepared by purifying process such as deacidifying, fractionating, hardening and deodorizing) in the weight ratio of 20/80-70/30, containing <=35wt.% linoleic acid and >=25wt.% oleic acid.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、食品にゴマ、オリブ、落花生、ココナツツ等
の風味を賦与するための油脂組成物に関するものである
DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an oil and fat composition for imparting flavors of sesame, olive, peanut, coconut, etc. to foods.

〔従来の技術〕[Conventional technology]

ゴマ、オリブ、落花生、ココナツツ等の呈味性油脂は、
それらに特有の風味、香りを有しており、この風味、香
りを生かすべく少ないながらも一部で食品に利用されて
いる。
Flavorful fats and oils such as sesame, olive, peanut, coconut, etc.
They have a unique flavor and aroma, and some, although few, are used in foods to take advantage of this flavor and aroma.

しかし、前記ゴマ油においては、その酸価が3〜4と高
く、風味安定性が悪い。又、オリブ油においては、酸化
安定性が悪< 、A、O,C,S、Methodによる
40M試験でも20Hrs以下であり、又、特有の風味
が強すぎるために日本人にとっては馴染みが少ない。そ
して、落花生油においても、その酸化安定性が悪< 、
A、0.C,S、Methodによる40M試験でも1
2Hrs以下である。更に、ココナツツ油においては、
風味安定性が悪く、又、常温において固体であるため、
扱いにくい面がある。
However, the sesame oil has a high acid value of 3 to 4 and has poor flavor stability. In addition, olive oil has poor oxidation stability, which is less than 20 Hrs even in the 40M test using A, O, C, S, Method, and its unique flavor is too strong, so it is not familiar to Japanese people. Also, peanut oil has poor oxidation stability.
A, 0. 1 even in 40M test by C, S, Method
It is 2 hours or less. Furthermore, in coconut oil,
Because it has poor flavor stability and is solid at room temperature,
There are some aspects that are difficult to handle.

以上のように、これらの呈味性油脂は特有の風味、香り
を有するにもかかわらず、その風味安定性、酸化安定性
、更には取り扱いの面等で種々の問題点や欠点があり、
その利用される範囲は極めて限られていた。
As mentioned above, although these flavorful fats and oils have a unique flavor and aroma, they have various problems and drawbacks in terms of flavor stability, oxidation stability, and handling.
The scope of its use was extremely limited.

〔発明が解決しようとする課題〕[Problem to be solved by the invention]

本発明は前記の問題点に鑑み、香料、エキス類等を使用
することな(、ゴマ、オリブ、落花生、ココナツツ等の
呈味性油脂自体が本来有する風味に、まろやかさを賦与
し、その風味安定性、酸化安定性を改善することにより
、調理食品メーカーや一般家庭においても利用し易くし
たゴマ、オリブ、落花生、ココナツツ等の風味ををする
油脂組成物を提供せんとするものである。
In view of the above-mentioned problems, the present invention has been developed by imparting mellowness to the original flavor of flavorful fats and oils such as sesame, olive, peanut, coconut, etc. without using fragrances, extracts, etc. To provide an oil and fat composition having flavors of sesame, olive, peanut, coconut, etc., which can be easily used by cooked food manufacturers and general households by improving stability and oxidation stability.

〔課題を解決するための手段〕[Means to solve the problem]

本発明は、ゴマ、オリブ、落花生、ココナツツ等の呈味
性油脂に酸化安定化部を混合することにより、これらの
ゴマ、オリブ、落花生、ココナツツ等の呈味性油脂本来
の有する風味にまろやかさが賦与され、且つ風味安定性
、酸化安定性が格段に改善される。ことを見出したこと
にもとづくものであり、その要旨とするところは、ゴマ
、オリブ、落花生、ココナツツ等の呈味性油脂と酸化安
定化部とを混合したものであって、リノール酸含有量が
35重量%以下であり、且つオレイン酸を25重量%以
上含有してなる油脂組成物である。
The present invention provides a mellow flavor to the flavor inherent in flavorful oils and fats such as sesame, olive, peanut, and coconut by mixing an oxidation stabilizing moiety to flavorful oils and fats such as sesame, olive, peanut, and coconut. is imparted, and flavor stability and oxidation stability are significantly improved. This is based on the discovery that the linoleic acid content is a mixture of flavorful fats and oils such as sesame, olive, peanut, coconut, etc. It is an oil and fat composition comprising 35% by weight or less and 25% by weight or more of oleic acid.

ここで、ゴマ、オリブ、落花生、ココナツツ等の呈味性
油脂とは、精製されていないゴマ、オリブ、落花生、コ
コナツツ等の原油が用いられるものであり、又、酸化安
定化部とは、油脂を説酸、分別、硬化、脱臭等の精製加
工を行うことにより、無味、無臭で、前記ゴマ、オリブ
、落花生、ココナツツ等の原油と混合した場合に、これ
らの呈味性油脂が本来有する特有の風味にまろやがさを
賦与し、且つ極めて高い酸化安定性を有してなる油脂組
成物である。
Here, the flavoring oils and fats such as sesame, olive, peanut, and coconut are those in which crude oil such as unrefined sesame, olive, peanut, and coconut are used, and the oxidation stabilization part is the oil and fat that is used. By performing refining processes such as acidification, fractionation, hardening, and deodorization, it becomes tasteless and odorless, and when mixed with the crude oil such as sesame, olive, peanut, coconut, etc., the unique flavor that these fats and oils originally have. This is an oil and fat composition that imparts mellowness to the flavor and has extremely high oxidation stability.

そして、この油脂組成物は、具体的には前記ゴマ、オリ
ブ、落花生、ココナツツ等の原油と、酸化安定化部とを
20℃以上の温度でスタティクミキサー攪拌機等の混合
手段を用いて均一に混合することにより得られる。この
油脂組成物において、構成脂肪酸としてのリノール酸は
、組成物中テコ5重量%以下、又、オレイン酸は25重
量%以上となるように調整される。
Specifically, this oil and fat composition is produced by uniformly mixing the sesame, olive, peanut, coconut, etc. crude oil and the oxidation stabilizer at a temperature of 20° C. or higher using a mixing means such as a static mixer agitator. Obtained by mixing. In this oil and fat composition, linoleic acid as a constituent fatty acid is adjusted to be 5% by weight or less, and oleic acid is adjusted to be 25% by weight or more in the composition.

更に詳しくは、例えばゴマ風味を有する油脂組成物では
、リノール酸の含有量が35重量%以下であり、且つオ
レイン酸の含有量が50重量%以上となるように調整さ
れる。これは、この範囲内になるようにゴマ原油と酸化
安定化部とを配合することにより、風味安定性が向上す
るとともに、常温で液体の油脂組成物となるものである
More specifically, for example, in an oil and fat composition having a sesame flavor, the content of linoleic acid is adjusted to be 35% by weight or less, and the content of oleic acid is adjusted to be 50% by weight or more. By blending the sesame crude oil and the oxidation stabilizing part within this range, flavor stability is improved and the oil and fat composition becomes liquid at room temperature.

又、オリブ風味を有する油脂組成物では、リノール酸の
含有量が10重量%以下、又、オレイン酸の含有量が3
0重量%以上になるように調整される。これは、この範
囲内になるようオリブ原油と酸化安定化部とを配合する
ことにより、酸化安定性が向上するとともに、常温で液
体の油脂組成物となるものである。
In addition, in the oil and fat composition having an olive flavor, the content of linoleic acid is 10% by weight or less, and the content of oleic acid is 3% by weight or less.
It is adjusted so that it is 0% by weight or more. By blending the olive crude oil and the oxidation stabilizing part within this range, the oxidation stability is improved and the oil and fat composition becomes liquid at room temperature.

そして、落花生風味を有する油脂組成物では、リノール
酸の含有量が255M量以下であり、且つオレイン酸の
含有量が70重量%以上となるように調整される。これ
は、この範囲内になるようにオリブ原油に酸化安定化部
を配合することにより、酸化安定性が向上するとともに
、常温で液体の油脂組成物となるものである。
In the oil and fat composition having a peanut flavor, the content of linoleic acid is adjusted to be 255 M or less, and the content of oleic acid is adjusted to be 70% by weight or more. By blending the oxidation stabilizing moiety into the olive crude oil within this range, the oxidation stability is improved and the oil and fat composition becomes liquid at room temperature.

更にココナツツ風味を有する油脂組成物では、リノール
酸の含有量が5M量%以下であり、且つオレイン酸の含
有量が55重量%以上となるように調整される。これは
、この範囲内にあるようにココナツツ涼油と酸化安定化
部とを配合することにより、風味安定性が向上するとと
もに、常温で流動性を有する油脂組成物となるものであ
る。
Furthermore, in the oil and fat composition having a coconut flavor, the content of linoleic acid is adjusted to be 5 M% by weight or less, and the content of oleic acid is adjusted to be 55% by weight or more. By blending coconut cool oil and the oxidation stabilizing part within this range, flavor stability is improved and the oil and fat composition is fluid at room temperature.

前記各油脂組成物中のリノール酸、及びオレイン酸の含
有量は、用いられる酸化安定化部の種類、及びゴマ、オ
リブ、落花生、ココナツツ等の原油と酸化安定化部との
混合割合を適宜設定することにより、前記の範囲内とす
ることができる。
The content of linoleic acid and oleic acid in each of the oil and fat compositions is determined by appropriately setting the type of oxidation stabilizing part used and the mixing ratio of crude oil such as sesame, olive, peanut, coconut, etc. and the oxidation stabilizing part. By doing so, it can be kept within the above range.

前記酸化安定化部は、油脂を説酸、硬化、脱臭等で精製
加工することにより、酸化安定性を阻害する遊離脂肪酸
、リノール酸の含有量を減少させ、且つ、分別処理によ
りオレイン酸含有量を増加させることにより得られるも
のである。これらの精製加工操作を行うことにより、基
本的には全ての油脂を酸化安定化油として用いることが
できるものであるが、油脂の種類によっては、当該油脂
本来の含有するリノール酸量、オレイン酸量、又はこれ
らの油脂の持つ味、香り等の影響により、精製工程、コ
スト等に問題が残るものもある。このような理由から、
本発明に用いられる酸化安定化油の原料油脂としては、
植物性油脂を用いることが好ましく、例えば、ナタネ油
、パーム油、ライス油、サフラワー油、とうもろこし油
、大豆油等を用いることが好ましい。これらの油脂を用
い、脱酸、脱臭、更には硬化分別処理等の精製加工を行
うことにより、目的とする好ましい酸化安定化油を比較
的容易に得ることができるのである。尚、この場合にお
ける分別処理は、リノール酸をオレイン酸に変化させる
硬化処理において多少発生する飽和脂肪酸を除去するた
めに行うものである。
The oxidation stabilization section reduces the content of free fatty acids and linoleic acid, which inhibit oxidation stability, by refining the fats and oils through acidification, curing, deodorization, etc., and also reduces the oleic acid content by fractionation. This can be obtained by increasing . By performing these refining and processing operations, basically all oils and fats can be used as oxidation-stabilized oils, but depending on the type of oil and fat, the amount of linoleic acid and oleic acid originally contained in the oil and fat may be reduced. In some cases, problems remain in the refining process, cost, etc. due to the amount or the influence of taste, aroma, etc. of these oils and fats. For this reason,
The raw material fats and oils for the oxidation-stabilized oil used in the present invention include:
It is preferable to use vegetable oils and fats, such as rapeseed oil, palm oil, rice oil, safflower oil, corn oil, soybean oil, etc. By using these fats and oils and performing purification processes such as deoxidation, deodorization, and further hardening and fractionation, it is possible to obtain the desired oxidation-stabilized oil relatively easily. Incidentally, the separation treatment in this case is carried out in order to remove some saturated fatty acids generated during the curing treatment of converting linoleic acid into oleic acid.

これらの酸化安定化油の物性値を別表1に示す。The physical properties of these oxidation-stabilized oils are shown in Attached Table 1.

前記ゴマ、オリブ、落花生、ココナツツ等の呈味性油脂
と酸化安定化油との混合割合としては、ゴマ、オリブ、
落花生、ココナツツ等の呈味性油脂二酸化安定化部を、
重量比で20 : 80〜70:30の範囲とする。こ
れは、ゴマ、オリブ、落花生、ココナツツ等の呈味性油
脂の混合割合が70以上の場合には、得られる油脂組成
物の風味安定性、酸化安定性が悪くなるためである。一
方、これらの呈味性油脂の混合割合が20以下の場合に
は、ゴマ、オリブ、落花生、ココナツツ等の呈味性油脂
の持つ風味が発現し難くなるためである。
The mixing ratio of flavoring oils and fats such as sesame, olive, peanut, and coconut and oxidation-stabilized oil is as follows: sesame, olive, peanut, coconut, etc.
Flavorful fats and oils dioxide stabilizer from peanuts, coconuts, etc.
The weight ratio is in the range of 20:80 to 70:30. This is because if the mixing ratio of flavoring oils and fats such as sesame, olive, peanut, coconut, etc. is 70 or more, the flavor stability and oxidation stability of the resulting oil and fat composition will deteriorate. On the other hand, if the mixing ratio of these flavoring oils and fats is 20 or less, it becomes difficult to express the flavor of flavoring oils and fats such as sesame, olive, peanut, and coconut.

前記ゴマ、オリブ、落花生、ココナツツ等の呈味性油脂
と酸化安定化油との混合割合を20:80、及び70 
: 30とした場合の組成物中のリノール酸とオレイン
酸の含有量は例えば別表2の如(である。
The mixing ratio of the flavoring oil such as sesame, olive, peanut, coconut, etc. and oxidation stabilized oil is 20:80 and 70.
:30, the contents of linoleic acid and oleic acid in the composition are as shown in Attached Table 2, for example.

又、本発明に係るゴマ、オリブ、落花生、ココナツツ等
の呈味性を有する油脂組成物の一般的物性値を別表3に
示す。
Further, the general physical property values of the oil and fat compositions having taste characteristics such as sesame, olive, peanut, coconut, etc. according to the present invention are shown in Attached Table 3.

〔作 用〕−゛ 以上の如く、本発明に係る油脂組成物は、ゴマ、オリブ
、落花生、ココナツツ風味等の呈味性を有する油脂の原
油を、精製することなくそのままの状態で用い、これに
高度に精製された無味、無臭で且つ酸化安定性の高い酸
化安定化油を混合することにより、ゴマ、オリブ、落花
生、ココナツツ等の呈味性油脂が本来有する風味にまろ
やかさが賦与され、且つ、風味安定性、酸化安定性が改
善されてなるものである。即ち、ゴマ、オリブ、落花生
、ココナツツ等の原油においては、例えば30℃で30
日保存後の風味試験結果では、パネラ−10名中の9名
が酸化による劣化臭を感するのに対し、本発明に係る油
脂組成物においては、30℃で30日保存後でも劣化臭
は殆ど感じられない。又、^、O,M、試験では、ゴマ
原油で60〜70Hrs 、オリブ原油で15〜25H
rs、落花生原油で12〜l 3Hrs 、又、ココナ
ツツ原油で190〜210Hrs程度であるのに対し、
本発明に係る油脂組成物においては、ゴマ風味の油脂組
成物で90Hrs以上、オリブ風味の油脂組成物で40
HrS以上、又、落花生風味の油脂組成物で20Hrs
以上、更には、ココナツツ風味の油脂組成物では230
Hrs以上という結果が得られた。
[Function] - As described above, the oil and fat composition according to the present invention uses crude oil and fat having taste characteristics such as sesame, olive, peanut, and coconut flavor without being refined. By mixing highly refined, tasteless, odorless, and highly oxidatively stable oxidation-stabilized oils, the mellowness is imparted to the original flavor of flavored fats and oils such as sesame, olive, peanut, and coconut. Moreover, flavor stability and oxidation stability are improved. That is, for crude oils such as sesame, olive, peanut, coconut, etc.,
In the flavor test results after storage for 1 day, 9 out of 10 panelists sensed a deterioration odor due to oxidation, whereas the oil and fat composition of the present invention did not exhibit any deterioration odor even after storage at 30°C for 30 days. I can hardly feel it. Also, ^, O, M, in the test, 60-70Hrs for sesame crude oil and 15-25Hrs for olive crude oil.
rs, 12-13Hrs for peanut crude oil, and about 190-210Hrs for coconut crude oil,
In the oil and fat compositions according to the present invention, the sesame-flavored oil and fat composition has a heating time of 90Hrs or more, and the olive-flavored oil and fat composition has a heating time of 40Hrs or more.
HrS or more, and 20Hrs with peanut flavored oil and fat composition
In addition to the above, the coconut-flavored oil and fat composition has a 230%
A result of more than Hrs was obtained.

そして、前記ゴマ、オリブ、落花生、ココナツツ等の呈
味性油脂に混合される酸化安定化油は、高度に精製され
た無味、無臭のものであり、この酸化安定化油を添加す
ることにより、これら呈味性油脂特有の風味にまろやか
さが賦与される。
The oxidation-stabilized oil mixed with the flavoring fats and oils such as sesame, olive, peanut, coconut, etc. is highly refined, tasteless and odorless, and by adding this oxidation-stabilization oil, A mellowness is imparted to the unique flavor of these flavorful fats and oils.

更に、ココナツツ風味を有する油脂組成物においては、
ココナツツ原油の20℃におけるS、F、C。
Furthermore, in the oil and fat composition having coconut flavor,
S, F, C of coconut crude oil at 20°C.

が35%であるのに対し9%と低(、しかも、ココナツ
ツ原油が常温で固体であるのに対し、この油脂組成物は
常温で流動性を有し、扱い易いものとなっている。
is as low as 9% (compared to 35%).Furthermore, while coconut crude oil is solid at room temperature, this oil and fat composition has fluidity at room temperature and is easy to handle.

〔実施例〕〔Example〕

以下、本発明に係るゴマ、オリブ、落花生、ココナツツ
等の風味を有する油脂組成物の実施例を挙げるが、本発
明はこれらの実施例により何ら限定されるものではない
Examples of oil and fat compositions having flavors of sesame, olive, peanut, coconut, etc. according to the present invention are listed below, but the present invention is not limited to these Examples in any way.

(実施例1) ナタネ油を常法により精製、硬化、分別加工することに
より、リノール酸2.5重量%、オレイン酸90重量%
を含有するナタネ油の酸化安定化油を得た。この酸化安
定化油と、ゴマ原油とを80:20の割合とし、25℃
の温度でスタテイクミキサーにて均一になるまで混合す
ることにより、A、0.M、が60Hrsのゴマ風味を
有する液状の油脂組成物を得た。
(Example 1) By refining, hardening, and fractionating rapeseed oil using conventional methods, 2.5% by weight of linoleic acid and 90% by weight of oleic acid were obtained.
An oxidation-stabilized rapeseed oil containing . This oxidation-stabilized oil and sesame crude oil were mixed in a ratio of 80:20 and heated at 25°C.
A, 0. A liquid oil and fat composition having a sesame flavor with M of 60 hours was obtained.

(実施例2) 実施例1と同様に精製したナタネ油の酸化安定化油とオ
リブ原油とを50 : 50の割合とし、25℃の温度
でスタテイクミキサーにて均一になるまで混合すること
により、A、0.M、が120Hrsのオリブ風味を有
する液状の油脂組成物を得た。
(Example 2) The oxidation-stabilized rapeseed oil refined in the same manner as in Example 1 and olive crude oil were mixed in a ratio of 50:50 in a static mixer at a temperature of 25°C until uniform. , A, 0. A liquid oil and fat composition having an olive flavor with M of 120 hours was obtained.

(実施例3) 実施例1と同様に精製したナタネ油の酸化安定化油と落
花生原油とを80:20の割合とし、25℃の温度でス
タテイクミキサーにて均一になるまで混合することによ
り、A、0.M、が75Hrsの落花生風味を有する液
状の油脂組成物を得た。
(Example 3) The oxidation-stabilized rapeseed oil refined in the same manner as in Example 1 and peanut crude oil were mixed at a ratio of 80:20 in a static mixer at a temperature of 25°C until uniform. , A, 0. A liquid oil and fat composition having a peanut flavor with M of 75 hours was obtained.

(実施例4) 実施例1と同様に精製したナタネ油の酸化安定化油とコ
コナツツ原油とを80:20の割合とし、30℃の温度
でスタティクミキサーにて均一になるまで混合すること
により、A、O,M、が250Hrs、20℃における
S、F、C,が9%であり、流動性を有するココナツツ
風味の油脂組成物を得た。
(Example 4) Oxidation-stabilized rapeseed oil refined in the same manner as in Example 1 and coconut crude oil were mixed at a ratio of 80:20 in a static mixer at a temperature of 30°C until uniform. , A, O, and M for 250 hours, and S, F, and C at 20° C. were 9% to obtain a fluid coconut-flavored oil and fat composition.

(比較例1) 未精製のゴマ原油を比較例1とした。(Comparative example 1) Comparative Example 1 was unrefined sesame crude oil.

(比較例2) 未精製のオリブ原油を比較例2とした。(Comparative example 2) Comparative Example 2 was an unrefined olive crude oil.

(比較例3) 未精製の落花生原油を比較例3とした。(Comparative example 3) Comparative Example 3 was unrefined peanut crude oil.

(比較例4) 未精製のココナツツ原油を比較例4とした。(Comparative example 4) Comparative Example 4 was unrefined coconut crude oil.

上記実施例1〜4で得られた本発明に係る油脂組成物、
並びに比較例1〜4の原油の物性値を別表4に示す。
The oil and fat compositions according to the present invention obtained in Examples 1 to 4 above,
Also, the physical property values of the crude oils of Comparative Examples 1 to 4 are shown in Attached Table 4.

(応用例1) 前記実施例1〜4で得られた油脂組成物並びに比較例1
〜4の原油を炒め物に利用し、10名のパネラ−により
官能試験を行った。
(Application Example 1) Oil and fat compositions obtained in Examples 1 to 4 and Comparative Example 1
A sensory test was conducted using 10 panelists using crude oils of 1 to 4 for stir-frying.

その結果を別表5に示す。The results are shown in Attached Table 5.

尚、原材料配合及び調理方法は以下のとおりである。The raw material composition and cooking method are as follows.

「原材料配合」 キャベツ      47.0(重量%)玉ネギ   
    23.5   〃人参    9.4 イ   カ                 14.
0       〃エ  ビ            
 5.0    〃食塩    0.8〃 コシヨウ      0.3〃 上記原材料に対して、実施例1〜4で得られた油脂組成
物、又は比較例1〜4の原油を8.0重量%使用した。
"Raw material combination" Cabbage 47.0 (wt%) Onion
23.5 Carrot 9.4 Squid 14.
0 Shrimp
5.0 Salt 0.8 Koshiyo 0.3 Based on the above raw materials, 8.0% by weight of the oil and fat compositions obtained in Examples 1 to 4 or the crude oils of Comparative Examples 1 to 4 was used.

「調理方法」 1、フライパンを熱し、油をひ(。"Cooking method" 1. Heat a frying pan and add oil (.

2、イカ、エビ、野菜類を順次炒める。2. Stir-fry squid, shrimp, and vegetables in order.

3、塩、コシヨウを加える。3. Add salt and pepper.

別表5から明らかなように、いずれの場合においても、
10名のパネラ−の内、8名以上が本発明に係るゴマ、
オリブ、落花生、ココナツツ等の風味を有する油脂組成
物を使用した場合の方が原油を使用したに較べて好まし
い味であるという結果になった。
As is clear from Attached Table 5, in any case,
Of the 10 panelists, 8 or more people said that the sesame seeds according to the present invention,
The results showed that the use of oil and fat compositions with flavors such as olive, peanut, and coconut had a more preferable taste than the use of crude oil.

(比較試験) 本発明に係るゴマ風味、オリブ風味、落花生風味、及び
ココナツツ風味をそれぞれ有する油脂組成物と、ゴマ原
油、オリブ原油、落花生原油及びココナツツ原油とのA
、0.M、価、及び酸価を比較するための試験を行い、
結果を別表6及び別表7に示す。
(Comparative Test) A of oil and fat compositions having sesame flavor, olive flavor, peanut flavor, and coconut flavor according to the present invention, and sesame crude oil, olive crude oil, peanut crude oil, and coconut crude oil
,0. Conducting a test to compare M, value, and acid value,
The results are shown in Attached Tables 6 and 7.

〔発明の効果〕〔Effect of the invention〕

以上の如く、本発明に係る油脂組成物は、ゴマ、オリブ
、落花生、ココナツツ等の呈味性油脂特有の風味にまろ
やかさが賦与されてなり、調理素材の持つ味を損なうこ
とな(これらの風味を食品に生かすことができるととも
に、別表6、別表7から明らかなように、その酸価安定
性を向上させたことにより、流通、保管に耐え得るもの
である。
As described above, the oil and fat composition according to the present invention imparts mellowness to the flavor unique to flavorful oils and fats such as sesame, olive, peanut, and coconut, and does not impair the taste of the cooking ingredients. Not only can the flavor be utilized in foods, but as is clear from Attached Tables 6 and 7, the improved acid value stability makes it durable for distribution and storage.

そのうえ、これらの油脂組成物は常温において流動性を
有することから、取り扱いも容易となるものである。
Moreover, since these oil and fat compositions have fluidity at room temperature, they are easy to handle.

特 許 出 願 人 鐘淵化学工業株式会社Special permission Out wish Man Kanebuchi Chemical Industry Co., Ltd.

Claims (1)

【特許請求の範囲】 1)ゴマ、オリブ、落花生、又はココナッツ等の呈味性
油脂と酸化安定化油を混合したものであって、リノール
酸の含有量が35重量%以下であり、且つオレイン酸2
5重量%以上を含有してなる油脂組成物。 2)酸化安定化油が、植物性油脂を脱酸、分別、硬化、
脱臭等で精製加工することにより酸化安定性を賦与して
なる液状油脂である特許請求の範囲第1項記載の油脂組
成物。 3)ゴマ、オリブ、落花生、又はココナッツ等の呈味性
油脂と酸化安定化油とを重量比で20:80〜70:3
0の割合で混合してなる特許請求の範囲第1項又は第2
項記載の油脂組成物。
[Claims] 1) A mixture of flavorful fats and oils such as sesame, olive, peanut, or coconut and oxidation-stabilized oil, the content of linoleic acid is 35% by weight or less, and the content of oleic acid is 35% by weight or less. acid 2
An oil and fat composition containing 5% by weight or more. 2) Oxidation stabilized oil deoxidizes, fractionates, hardens vegetable oils,
The oil and fat composition according to claim 1, which is a liquid oil and fat obtained by imparting oxidative stability through purification processing such as deodorization. 3) A weight ratio of flavorful fats and oils such as sesame, olive, peanut, or coconut to oxidation-stabilized oil is 20:80 to 70:3.
Claim 1 or 2 obtained by mixing at a ratio of 0.
The oil and fat composition described in .
JP2112438A 1990-04-27 1990-04-27 Fat and oil composition Pending JPH0411838A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2112438A JPH0411838A (en) 1990-04-27 1990-04-27 Fat and oil composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2112438A JPH0411838A (en) 1990-04-27 1990-04-27 Fat and oil composition

Publications (1)

Publication Number Publication Date
JPH0411838A true JPH0411838A (en) 1992-01-16

Family

ID=14586635

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2112438A Pending JPH0411838A (en) 1990-04-27 1990-04-27 Fat and oil composition

Country Status (1)

Country Link
JP (1) JPH0411838A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0771531A3 (en) * 1995-11-02 1997-12-17 Lipidia Holding S.A. Stable edible oil composition
JP2009284803A (en) * 2008-05-28 2009-12-10 Nisshin Oillio Group Ltd Oil and fat composition mixed with roasted sesame oil, and food using the same
JP2011254707A (en) * 2010-06-04 2011-12-22 Nisshin Oillio Group Ltd Edible oil and foodstuff containing the edible oil
WO2013031332A1 (en) * 2011-08-29 2013-03-07 株式会社J-オイルミルズ Oil composition for sautéing and method for producing same
CN103783172A (en) * 2014-01-22 2014-05-14 河北科技大学 Method for prolonging guarantee period of walnut oil
JP2018166444A (en) * 2017-03-30 2018-11-01 日清オイリオグループ株式会社 Oil and fat composition for stir-frying
KR101978158B1 (en) * 2017-11-01 2019-05-27 한림대학교 산학협력단 Room temperature improving method of coconut oil and mixture thereof

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0771531A3 (en) * 1995-11-02 1997-12-17 Lipidia Holding S.A. Stable edible oil composition
JP2009284803A (en) * 2008-05-28 2009-12-10 Nisshin Oillio Group Ltd Oil and fat composition mixed with roasted sesame oil, and food using the same
JP4601685B2 (en) * 2008-05-28 2010-12-22 日清オイリオグループ株式会社 Oil composition containing roasted sesame oil and food using the same
JP2011254707A (en) * 2010-06-04 2011-12-22 Nisshin Oillio Group Ltd Edible oil and foodstuff containing the edible oil
WO2013031332A1 (en) * 2011-08-29 2013-03-07 株式会社J-オイルミルズ Oil composition for sautéing and method for producing same
JP5174293B1 (en) * 2011-08-29 2013-04-03 株式会社J−オイルミルズ Oil composition for frying and method for producing the same
CN103763932A (en) * 2011-08-29 2014-04-30 J-制油株式会社 Oil composition for sauting and method for producing same
CN103783172A (en) * 2014-01-22 2014-05-14 河北科技大学 Method for prolonging guarantee period of walnut oil
JP2018166444A (en) * 2017-03-30 2018-11-01 日清オイリオグループ株式会社 Oil and fat composition for stir-frying
KR101978158B1 (en) * 2017-11-01 2019-05-27 한림대학교 산학협력단 Room temperature improving method of coconut oil and mixture thereof

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