JPH0614711A - Oil and fat composition for heat cooking - Google Patents

Abstract

PURPOSE:To provide a heat-cooking oil and fat composition capable of sufficiently leaving the taste and flavor of a flavory oil and fat or an oil and fat flavored with a flavor component in a heat-cooked food. CONSTITUTION:The objective heat-cooking oil and fat composition is produced by compounding a flavory oil and fat or an oil and fat flavored by the addition of a flavor component with (A) 0.1-10wt.% of a phospholipid containing phosphatidic acid and/or lysophosphatidic acid and a phosphatidic acid salt and/or a lysophosphatidic acid salt in an amount of >=15wt.% in total based on total phospholipid and (B) 0.1-10wt.% of a food emulsifier.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil and fat composition for heating cooking, and more specifically, to an oil and fat having a flavor or an oil and fat having a flavor to which a flavor component is added as a main component. It relates to an oil and fat composition.

[0002]

2. Description of the Related Art Oils and fats having a flavor, such as sesame oil, olive oil, lard, leek oil, chicken oil and the like, which are often used in Chinese dishes, have a unique flavor, and their use has been reviewed due to the recent gourmet boom. ing. On the other hand, due to the diversification of dietary habits and from the health consciousness, vegetable oils added with flavor components such as butter, beef and lard flavor have been used instead of animal oils such as butter, beef tallow and lard. But,
When a flavored oil or fat (or flavor oil) is used for cooking, these flavors are almost lost in the finished dish. For this reason, flavor oils such as sesame oil, leek oil, and chicken oil are used as finishing oils so that their flavors can be used for cooking.

[0003]

However, when these flavor oils are used as the finishing oils, oils for stir-frying and the like are required separately, so that the total amount of oils used for cooking becomes large and the cooking becomes oily. turn into. In addition, for flavored oils and fats with added flavor components, increasing the amount of flavor added makes it possible to leave a flavor in the finished dish, but the flavor during cooking becomes extremely strong and unnatural. There is a nice scent. Therefore, an object of the present invention is to provide an oil and fat composition for cooking, which can sufficiently retain the flavor of oil or fat having a flavor or the flavor of an oil or fat having a flavor to which a flavor component is added, even after the cooking. To do.

[0004]

Means for Solving the Problems As a result of earnest studies, the inventors of the present invention have found that if a fat or oil having a flavor is appropriately mixed with a phospholipid and an emulsifying agent, even after heating such as frying, frying, baking, or baking. It has been found that the flavor of oils and fats having a flavor can be sufficiently maintained in cooking to achieve the above object. That is, the present invention is based on the above findings, to a fat or oil having a flavor, or a fat or oil having a flavor to which a flavor component is added, the content of phosphatidic acid or / and lysophosphatidic acid, and a phosphatidic acid salt or / and lysophosphatidin. 0.1 to 10% by weight of a phospholipid whose sum with the content of an acid salt is 15% by weight or more in total phospholipids, and 0.1 to 10% by weight of a food-grade emulsifier. An oil and fat composition for cooking is provided.

The oil and fat composition for cooking according to the present invention will be described in detail below. The oil / fat composition for heating and cooking according to the present invention is mainly composed of an oil / fat having a flavor or an oil / fat having a flavor to which a flavor component is added, and the phospholipid and the food emulsifier are appropriately blended. There is no particular limitation on the oil or fat having a flavor as long as it has a certain flavor by itself, or if it has a flavor by the addition of a flavor component. The oil or fat having flavor may be vegetable oil or animal oil, and examples thereof include olive oil, chicken oil, milk fat and the like.

The base oil of a flavored oil or fat to which a flavor component is added may be a vegetable oil or an animal oil, and may have some or sufficient flavor (flavor) from the beginning. Soybean oil, corn oil,
Examples include rapeseed oil, palm oil, palm kernel oil, coconut oil, cottonseed oil, rice oil, safflower oil, fish oil, beef tallow, lard, and milk fat. The flavor component added to the base oil may be a natural extract or an artificial flavor, and examples of the natural extract include leek, garlic, ginger, celery, perilla, pepper and the like, and artificial flavors include butter. Flavors, chicken flavors, beef flavors, cheese flavors, gee flavors and the like can be mentioned. These flavor components are preferably used in the range of 0.01 to 5% by weight with respect to soybean oil, corn oil and the like. The vegetable oil and the animal oil may be fractionated oils thereof, hydrogenated oils thereof, and transesterified oils.

The above phospholipid is phosphatidic acid or /
It is desirable that the sum of the content of lysophosphatidic acid and the content of phosphatidic acid salt and / or lysophosphatidic acid salt is 15% by weight or more, and particularly 30% by weight or more in the total phospholipid. Here, the total phospholipid is an acetone-insoluble matter in the phospholipid (acetone-insoluble matter based on the method described in the official standard for food additives). Phospholipids are obtained by enzymatically treating high-purity lecithin and the like, for example, enzymatically-treated highly purified natural lecithin such as soybean lecithin and egg yolk lecithin. Lecithin used as a raw material contains 3% of the above total phospholipids in the raw material.
Those containing 0% by weight, particularly 95% by weight or more are desirable.

Phospholipase D and A ₂ are used as the enzyme in the enzyme treatment. With these enzymes, phosphatidylcholine and phosphatidylethanolamine in lecithin are converted to phosphatidic acid (and its salt),
And lysophosphatidic acid (and its salts). As described above, such an enzymatic treatment is performed such that the total amount of phosphatidic acid (and its salt) and lysophosphatidic acid (and its salt) is 15% by weight based on the total phospholipid amount.
The process is repeated until the above. If the total amount is less than the above range, heat-labile phosphatidylcholine and phosphatidylethanolamine will increase in the phospholipid,
Heat treatment causes coloring and odor. The salts forming the phosphatidate and lysophosphatidate are not particularly limited, such as alkali metal ions, alkaline earth metal ions, and other cations, but are usually used for enzyme treatment or food additives, It is preferably a sodium, potassium, calcium, magnesium, aluminum or ammonium salt.

The above-mentioned phospholipid is preferably contained in an oil or fat having a flavor in an amount of 0.1 to 10% by weight, particularly 0.5 to 5% by weight. In this range, the oil and fat composition for cooking is heated. Even after the treatment, the flavor of the flavored oil and fat can be sufficiently maintained. Further, if the phospholipid is below the above range, a sufficient effect cannot be obtained, and if it exceeds the above range, foaming occurs during heating and cooking is not preferable.

As the food emulsifier, known food emulsifiers and the like can be used, and in particular, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, alkylene glycol fatty acid ester, sucrose fatty acid ester, tartaric acid and It is desirable to use an organic acid monoglyceride composed of succinic acids and the like, stearyl lactate and the like in an appropriate combination. The fatty acid in the fatty acid ester is not particularly limited, but beef tallow,
Saturated fatty acids such as palmitic acid and stearic acid which are abundant in natural oils such as cottonseed oil may be used, and unsaturated fatty acids such as oleic acid and linoleic acid may be used. The fatty acid ester is not limited to a monoester, and may be a diester or a polyester. As the alkylene glycol, lower alkylene glycol such as ethylene glycol and polypropylene glycol can be used, and polypropylene glycol is particularly preferably used. As the organic acid monoglyceride, succinic acid monoglyceride, citric acid monoglyceride, diacetyl tartaric acid monoglyceride, etc. are used, and as the salt constituting stearyl lactate, sodium, potassium, calcium,
Magnesium or the like can be used. It is desirable that the food emulsifier contains 0.1 to 10% by weight, particularly 0.5 to 5% by weight, in the fat and oil having a flavor. In this range, after the heat treatment of the oil and fat composition for cooking, Also, the flavor of the flavored oil and fat can be sufficiently maintained. Further, if the food emulsifier is less than the above range, a sufficient effect cannot be obtained, and if it exceeds the above range, a taste peculiar to the emulsifier is exhibited, which is not preferable.

In the oil and fat composition for heating cooking constituted as described above, if the above-mentioned phospholipid and emulsifier are appropriately contained, heating cooking, for example, frying, frying, baking, or baking cake etc. in an oven is carried out. Even later
The fragrance of the oil and fat having the flavor which is the main component and its flavor remain sufficiently. Therefore, in cooking, finishing oil and the like are unnecessary, and it is not necessary to add an excessive flavor component.

[0012]

EXAMPLES Examples of the oil and fat composition for heating and cooking according to the present invention will be described below in comparison with comparative examples. The present invention is not limited to the following examples. (Production of Examples 1 to 4 and its evaluation) Production [Phospholipid Mixture] Soybean-derived high-purity soybean lecithin (total phospholipids: those containing 95% or more of the acetone insoluble content) is used as a raw material, and the raw material is phospholipase D, and Phosphatidic acid (and its calcium salt), and lysophosphatidic acid (and its calcium salt) content were reduced by treating two enzymes with phospholipase A ₂ to reduce the content of phosphatidincholine and phosphatidinethanolamine in total phospholipids. Was increased to obtain two kinds of phospholipid mixtures shown in Table 1 (phospholipid composition recipe).

[0013]

[Table 1]

* 1 Acetone-insoluble content: Lecithin content (total phospholipid content) described in the official compendial document for food additives. * 2 PC: Phosphatidylcholine content (%) in acetone-insoluble matter, which is a measured value based on TCL according to the Standard Oil and Fat Analysis Test Method (phospholipid phosphorus composition) edited by Japan Oil Chemists' Society. * 3 PE: Content of phosphatidylethanolamine in acetone insoluble matter (%), TCL according to the Japan Oil Chemistry Society's standard test method for fats and oils (phospholipid phosphorus composition)
It is a measurement value based on. * 4 PI: The content (%) of phosphatidylinositol in the acetone insoluble matter, which is a measured value based on TCL according to the standard oil and fat analysis test method (phospholipid phosphorus composition) edited by Japan Oil Chemists' Society. * 5 PA + LPA: The content (%) of phosphatidic acid (and its calcium salt) and lysophosphatidic acid (and its calcium salt) in the acetone-insoluble matter, edited by the Japan Oil Chemistry Association, standard oil and fat analysis test method (phospholipid It is a measured value based on TCL according to (phosphorus composition).

[Fat and oil having flavor and food emulsifier]
Commercially available sesame oil (flavored sesame oil manufactured by Kadoya Oil Co., Ltd.) was used as the oil and fat having flavor, and the food emulsifier was the emulsifier shown in Table 2 below.
These were blended with the phospholipids in the blending amounts shown in Table 2 to obtain working samples 1 to 4 of the oil and fat composition for cooking.

[0016]

[Table 2] * 6: Product name Emazol S-10 (F), manufactured by Kao Corporation,
* 7: Product name Exel T-95 manufactured by Kao, *
8: Product name Kaosha homotex PS-90, *
9: Product name Step SS manufactured by Kao, * 10: Product name MS-310 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.

Evaluation [Evaluation Test] Stir-fried vegetables were prepared by the following method using the above-mentioned practical samples 1 to 4 and comparative sample 1 (only sesame oil without additive), and the flavor was evaluated. The results are shown in Table 3. How to make stir-fried vegetables: Put 16 g of the oil composition for heating and cooking in a wok (diameter 30 cm), further add 100 g of meat, 200 g of cabbage, 50 g of carrots and 50 g of peppers, stir-fry, and add 2.7 g of salt to the finish. Evaluation method: A sensory test was conducted according to the following criteria for the aroma and flavor of the food prepared by 10 taste panelists. The results are shown by rounding off the average score of 10 panelists. Evaluation Criteria (Scent of Sesame Oil) 3: The scent of sesame oil was strongly recognized. 2: The scent of sesame oil was recognized. 1: Almost no scent of sesame oil was observed. (Flavor of sesame oil) 3: The flavor of sesame oil was strongly recognized. 2: The flavor of sesame oil was recognized. 1: Almost no flavor of sesame oil was recognized.

[0018]

[Table 3] (Production of Examples 5 to 8 and Evaluation thereof) Production [Phospholipid] The same ones as in Examples 1 to 4 were used. [Fat and oil having flavor added flavor component, and food emulsifier] Oil and fat having flavor added flavor component are added to corn oil to which 0.2% by weight of butter flavor component is added. The emulsifiers shown in Table 4 were blended with the phospholipids in the blending amounts shown in Table 4 to obtain working samples 5 to 8 of the oil and fat composition for cooking.

[0019]

[Table 4] * 11: Product name Emazol S-30 (F), manufactured by Kao Corporation,
* 12: Product name Exel T-95 manufactured by Kao, * 1
3: Sakamoto Yakuhin Kogyo Co., Ltd. product name MO-500, * 14: Mitsubishi Kasei Foods product name product Ryoto Sugar Ester S-770

Evaluation [Evaluation Test] Using the above-mentioned practical samples 5 to 8 and comparative sample 2 (containing only the above-mentioned flavor components), pilaf was prepared by the following method and its flavor was evaluated. The results are shown in Table 5. How to make pilaf: Add 30g of cooking oil composition to a pan, fry 40g of chopped onion and 40g of carrot, add washed rice (2 go) and fry. Next, add 2.5 cups of solid broth dissolved in hot water and boil once. Transfer this to a rice cooker and cook. After cooking, add 2.5 g of salt and 0.2 g of pepper and stir. Evaluation method: A sensory test was conducted according to the following criteria for the aroma and flavor of the food prepared by 10 taste panelists. The results are shown by rounding off the average score of 10 panelists. Evaluation Criteria (Butter scent) 3: The butter scent was strongly recognized. 2: A scent of butter was recognized. 1: Almost no butter scent was observed. (Butter flavor) 3: The butter flavor was strongly recognized. 2: The flavor of butter was recognized. 1: Almost no butter flavor was recognized.

[0021]

[Table 5]

(Production of Examples 9 to 12 and Evaluation thereof) Production [Phospholipid] The same ones as in Examples 9 to 12 were used. [Fat and oil with flavor added flavor component, and food emulsifier] Flavored oil and fat with flavor added to onion oil, green onion oil, 3 long onions in a wok, 1 piece of ginger,
This was prepared by adding 1 onion and 2 kg of soybean salad oil and heating gently for 1 hour. Food emulsifiers were used as the emulsifiers shown in Table 6 below, and these were mixed with the phospholipids in Table 1 in the blending amounts shown in Table 4 to obtain Working Samples 9 to 12 of the oil and fat composition for cooking.

[0023]

[Table 6] * 15: Sakamoto Yakuhin Kogyo Co., Ltd. product name DAS-750, *
16 ： Product name Grindsted Co., Ltd. Acidan LC

Evaluation [Evaluation Test] Fried rice was prepared by the following method using the above-mentioned working samples 9 to 12 and comparative sample 3 (only the above-mentioned soybean salad oil), and its flavor was evaluated. The results are shown in Table 7. How to make fried rice: Oil and fat composition for cooking in a wok 2
Add 8g, fry one egg, add 600g rice and fry, add 30g crab meat, 30g salt, 0.3 g pepper.
g, add 0.5 g of chemical seasoning and mix well. Evaluation method: A sensory test was conducted according to the following criteria for the aroma and flavor of the food prepared by 10 taste panelists. The results are shown by rounding off the average score of 10 panelists. Evaluation Criteria (Aroma of Onion Oil) 3: The aroma of onion oil was strongly recognized. 2: The smell of onion oil was recognized. 1: Almost no smell of onion oil was observed. (Flavor of onion oil) 3: The flavor of onion oil was strongly recognized. 2: The flavor of onion oil was recognized. 1: Flavor of onion oil was hardly recognized.

[0025]

[Table 7]

[0026]

The oil and fat composition for cooking according to the present invention comprises:
The flavor of the oil or fat having a flavor and the oil or fat having a flavor to which the flavor component is added can be sufficiently left in the dish even after the cooking.

Claims (3)

[Claims] 1. An oil or fat having a flavor or an oil or fat having a flavor to which a flavor component is added, wherein the content of phosphatidic acid or / and lysophosphatidic acid and the content of phosphatidic acid salt and / or lysophosphatidic acid salt are 0.1% phospholipids whose sum is 15% by weight or more of the total phospholipids
-10% by weight, and 0.1-10% by weight of food emulsifier
An oil and fat composition for heating and cooking characterized by being contained. 2. The salt constituting the phosphatidate and lysophosphatidate is sodium, potassium,
The oil and fat composition for cooking according to claim 1, which is a calcium, magnesium, aluminum or ammonium salt. 3. The food emulsifier is glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, alkylene glycol fatty acid ester,
An emulsifier comprising a combination of one or more of organic acid monoglyceride and sucrose fatty acid ester.
The oil and fat composition for heating and cooking according to the above.