JPH0411838A - Fat and oil composition - Google Patents
Fat and oil compositionInfo
- 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
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 51
- 239000003921 oil Substances 0.000 claims abstract description 81
- 235000019198 oils Nutrition 0.000 claims abstract description 81
- 239000003925 fat Substances 0.000 claims abstract description 63
- 235000019197 fats Nutrition 0.000 claims abstract description 62
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 39
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 39
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 37
- 240000007817 Olea europaea Species 0.000 claims abstract description 37
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 37
- 235000020232 peanut Nutrition 0.000 claims abstract description 37
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 36
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 36
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 36
- 230000003647 oxidation Effects 0.000 claims abstract description 27
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 27
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims abstract description 15
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000005642 Oleic acid Substances 0.000 claims abstract description 15
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims abstract description 15
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims abstract description 15
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims abstract description 15
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims abstract description 14
- 235000020778 linoleic acid Nutrition 0.000 claims abstract description 14
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 4
- 238000004332 deodorization Methods 0.000 claims description 4
- 238000000746 purification Methods 0.000 claims description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 2
- 239000008158 vegetable oil Substances 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 230000001590 oxidative effect Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 41
- 235000019634 flavors Nutrition 0.000 abstract description 41
- 241000207961 Sesamum Species 0.000 abstract description 35
- 238000000034 method Methods 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000008159 sesame oil Substances 0.000 abstract description 2
- 235000011803 sesame oil Nutrition 0.000 abstract description 2
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000010779 crude oil Substances 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 12
- 235000014593 oils and fats Nutrition 0.000 description 10
- 230000000087 stabilizing effect Effects 0.000 description 7
- 235000019484 Rapeseed oil Nutrition 0.000 description 6
- 238000007670 refining Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000003068 static effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 238000005194 fractionation Methods 0.000 description 3
- 230000009965 odorless effect Effects 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 230000009967 tasteless effect Effects 0.000 description 3
- 241000238366 Cephalopoda Species 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
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.
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.
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.
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.
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.
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)
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 .
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)
| 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 |
-
1990
- 1990-04-27 JP JP2112438A patent/JPH0411838A/en active Pending
Cited By (10)
| 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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