JPH06181687A - Oil and fat composition for heat cooking - Google Patents

Abstract

PURPOSE:To obtain the subject oil and fat composition capable of keeping flavor even after heat-cooking by adding a specific phospholipid, emulsifier for food and glucolipid to oil and fat having flavor or oil and fat having flavor by addition of flavor ingredient. CONSTITUTION:The objective oil and fat composition is obtained by blending oil and fat having flavor (e.g. olive oil) or oil and fat having flavor (e.g. soybean oil) by addition of flavor ingredient (e.g. garlic) with 0.1-10wt.% phospholipid expressed by the formula [A is H or R2 (R2 is 8-24C aliphatic acyl); R1 is as same kind as R2; X1 is choline, ethanolamine, serine, inositol, phospholipid residue of glycerol, H, alkali metal, alkaline earth metal trivalent metal H, alkali metal, alkaline earth metal, trivalent metal, ammonium, etc.] and 0.1-10wt.% emulsifier for foods (e.g. saccharide fatty acid ester) and/or glucolipid (e.g. stearyl glucoside).

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 present inventors have found that when fats and oils having a flavor are appropriately mixed with phospholipids and emulsifiers and / or glycolipids, they are fried, fried, baked, baked, etc. It was found that the flavor of oils and fats having a flavor can be sufficiently maintained in food even after heating, and the above object can be achieved. That is, the present invention, based on the above findings, contains 0.1 to 10% by weight of a phospholipid represented by the following [Chemical Formula 2] in a fat or oil having a flavor or a fat or oil having a flavor to which a flavor component is added. Further, the above object was achieved by providing an oil and fat composition for cooking which is characterized by containing 0.1 to 10% by weight of a food-grade emulsifier and / or glycolipid.

[Chemical 2]

In the chemical formula 2, A is hydrogen or R ₂ .
R ₁ and R ₂ are saturated or unsaturated aliphatic acyl groups having 8 to 24 carbon atoms, X ₁ is choline, ethanolamine,
Phospholipid base residues of serine, inositol and glycerol, or hydrogen, alkali metal, alkaline earth metal, 3
X ₂ is one selected from the group of valent metals and ammonium, and X ₂ is hydrogen, alkali metal, alkaline earth metal, 3
It is one selected from the group of valency metals and ammonium, and the weight of the phospholipid not containing nitrogen in X ₁ and X ₂ in the above phospholipid is relative to the weight of the phospholipid containing nitrogen in X ₁ and X _2. And the weight ratio is 1.0 or more.

The oil and fat composition for cooking according to the present invention will be described in detail below. The oil and fat composition for cooking according to the present invention basically comprises an oil and fat having a flavor, or an oil and fat having a flavor to which a flavor component is added, and the phospholipid and the food emulsifier and / or glycolipid are appropriately blended. To be done. 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. Oils and fats with flavors
Vegetable oil or animal oil may be used, and examples thereof include olive oil, chicken oil, and milk fat.

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, for example, 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.

To obtain the above phospholipid in the present invention,
Although the production method is not particularly limited, for example, natural lecithin typified by soybean lecithin is used as a raw material, and phosphatidylcholine and phosphatidylethanolamine in lecithin are selectively decomposed by using phospholipase D and A ₂ as catalysts, While reducing the content of
It is obtained by a method of increasing the content of phosphatidic acid or / and its salt and lysophosphatidic acid or / and its salt. The salts include alkali metal, alkaline earth metal, trivalent metal salt, ammonium salt and the like. Alternatively, as another method, phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylserine (PS) in natural lecithin can be obtained by transphosphatidation using natural lecithin as a raw material and phospholipase D as a catalyst. ) The content is reduced, and the content of phosphatidylglycerol (PG) and phosphatidylinositol (PI) is increased.

In the present invention, phosphatidic acid (PA) or / and a salt thereof and lysophosphatidic acid (LPA) or / and a salt thereof are contained in such a manner that the total content thereof is the total content of phosphatidylcholine and phosphatidylethanolamine. On the other hand, a phospholipid contained in a ratio of 1.0 or more is preferable. The above-mentioned phosphatidic acid and lysophosphatidic acid can be used as a free acid or in the form of a salt thereof. Also, the salts that make up these salts are
Alkali metal salts such as sodium and potassium, alkaline earth metal salts such as calcium and magnesium, trivalent metal salts such as aluminum and ammonium salts, but monovalent alkali metal salts such as sodium and potassium are particularly preferable. Is. The fatty acids constituting phosphatidic acid and lysophosphatidic acid are preferably saturated or unsaturated fatty acids having 8 to 24 carbon atoms, and most preferably unsaturated fatty acids having 16 to 18 carbon atoms.

Although phosphatidic acid and / or lysophosphatidic acid may be used alone or as a mixture as a phospholipid, when all other phosphatidylcholines, phosphatidylethanolamines and the like remain without being separated, as described above, phosphatidic acid is used. (PA) or / and its salt, and the total amount of lysophosphatidic acid (LPA) or / and its salt is preferably 1.0 or more with respect to the total amount of phosphatidylcholine and phosphatidylethanolamine. Since phosphatidylcholine, phosphatidylethanolamine and the like, which are unstable to heat, are contained in the phospholipid in a large amount, coloring and a bad odor are generated by heating. The composition of the phospholipid containing PG or PI is 1.0 or more by weight ratio of PG + PI to PC + PE + PS, so that the phospholipid suitable for use in the present invention can be obtained.

The above-mentioned composition is also preferable for the fatty acids constituting the phospholipid containing PG and PI. In order to obtain a phospholipid having such a fatty acid composition, lecithin as a raw material is used and lecithin derived from plant seeds, particularly seeds such as soybean, rapeseed and sunflower is used. The amount of the phospholipid blended is appropriately treated as an acetone insoluble matter. The acetone-insoluble content is a guideline for the total phospholipid content, and complies with the regulation of the lecithin content described in the official standard for food additives.

It is desirable that the phospholipid is 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 can be heated by heating. 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,
It may be a saturated fatty acid such as palmitic acid or stearic acid, which is abundant in natural oils such as cottonseed oil, or an unsaturated fatty acid such as oleic acid or linoleic acid. 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.

As the glycolipid used in the present invention, a glycolipid contained in soybean, wheat or the like can be used. Specific examples thereof include acylsteryl glucoside (ASG), steryl glucoside (SG), ceramide monohexide (CMH), digalactosyl diglyceride (DGDG), and monogalactosyl diglyceride (MGDG). The glycolipid may be used as a mixture of the above components, or may be used by fractionating each component by column fractionation, solvent fractionation or the like and concentrating. It is desirable that the glycolipid is contained in a fat or oil having a flavor in an amount of 0.1 to 10% by weight, particularly 0.5 to 5% by weight. In this range, even after the heat treatment of the oil and fat composition for heating and cooking is performed. The flavor of the flavored oil and fat can be sufficiently maintained. Further, if the glycolipid is below the above range, a sufficient effect cannot be obtained, and if it exceeds the above range, coloring occurs when heated, which is not preferable.

When the phospholipid and the emulsifier and / or glycolipid are appropriately contained in the oil / fat composition for heating cooking configured as described above, it is cooked by heating, for example, stir-fried, fried, baked, cake or the like. Even after baking in an oven, the scent of oil and fat having a flavor as its 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.

[0016]

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 phospholipid: containing acetone insoluble content of 95% or more) was used as a raw material, and phospholipase D and phospholipase were used as raw materials. A
₂ reduced the phosphatidylcholine and phosphatidylethanolamine contents in the total phospholipids by conversely increasing the phosphatidic acid (and calcium salt) and lysophosphatidic acid contents in Table 1 (phospholipids). To obtain the phospholipid mixture shown in A). Using the above raw materials and glycerin, phosphatidylcholine and phosphatidylethanolamine contents in the total phospholipids were reduced by phospholipase D enzyme treatment (transphosphatidylation), and conversely, the phosphatidylglycerol contents were increased, and Table 1. A phospholipid mixture shown in B was obtained.

[0017]

[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 PG: Content of phosphatidylglycerol 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. * 6 PS: The content (%) of phosphatidylserine 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 Chemistry Association. * 7 PA + LPA: The content (%) of phosphatidic acid (and its calcium salt) and lysophosphatidic acid (and its calcium salt) in 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).

[Flavor Oils and Fats, Food Emulsifiers, and Glycolipids] Flavored oils and fats are used as commercial sesame oil (Kadoya Pure Oil Sesame Oil), and food emulsifiers are emulsifiers shown in Table 2 below. It was blended in the blending amount shown in No. 2 and used as working samples 1 to 4 of the oil and fat composition for cooking.

[0020]

[Table 2] * 8: Kao company's trade name Emazol S-10 (F) * 9: From commercially available high-purity lecithin powder, Journal of the A
merican Oil Chemists Society 58 pp. 098 (198
Sugar mixture fractionated by the method described in 1) * 10: Kao Corporation's trade name Exel T-95 * 11: Sakamoto Yakuhin Kogyo's trade name MS-310

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.

[0022]

[Table 3] (Production of Examples 5 to 8 and Evaluation thereof) Production [Phospholipid] The same ones as in Examples 1 to 4 were used. [Flavor-containing flavored fats and oils, food emulsifiers, and glycolipids] Flavor-based flavored fats and oils added to corn oil with 0.2% by weight of butter flavor component An emulsifier and a glycolipid were used as emulsifiers shown in Table 4 below, and these were mixed with phospholipids in the blending amounts shown in Table 4 to obtain a sample 5 of a fat composition for heating and cooking.
It was set to ~ 8.

[0023]

[Table 4] * 12: Product name Homotex PS-9 manufactured by Kao Corporation
0 * 13: Mitsubishi Kasei Foods Co., Ltd. product name Ryoto Sugar Ester S-770 * 14: Sakamoto Yakuhin Kogyo Co., Ltd. product name MO-500

Evaluation [Evaluation Test] Using the above-mentioned practical samples 5 to 8 and comparative sample 2 (containing only the above 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.

[0025]

[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, food emulsifier, and glycolipid] Onion oil and fat with flavor added flavor component, green onion oil, three long onions in a wok, one piece of ginger, This was prepared by adding 1 onion and 2 kg of soybean salad oil and heating gently for 1 hour. The food emulsifiers and glycolipids are used as the emulsifiers shown in Table 6 below, and these are shown in Table 1 above.
Was added to the phospholipid of No. 1 in the amounts shown in Table 4 to obtain working samples 9 to 12 of the oil and fat composition for heating and cooking.

[0027]

[Table 6] * 15: Kao Corporation's trade name Step SS * 16: Kao's trade name Emazol O-30
(F) * 17: Sakamoto Yakuhin Kogyo Co., Ltd. product name DAS-75
0

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 leek 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.

[0029]

[Table 7]

[0030]

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 a flavor component is added can be sufficiently left in the dish even after the cooking.

Claims (2)

[Claims] 1. A fat or oil having a flavor, or a fat or oil having a flavor to which a flavor component is added, containing 0.1 to 10% by weight of a phospholipid represented by the following [Chemical formula 1], and further, a food emulsifier, And / or a glycolipid in an amount of 0.1 to 10% by weight, which is a fat composition for heating and cooking. [Chemical 1] (In the formula, A is hydrogen or R ₂ , R ₁ and R ₂ are saturated or unsaturated aliphatic acyl groups having 8 to 24 carbon atoms,
X ₁ is a phospholipid base residue of choline, ethanolamine, serine, inositol and glycerol, or one selected from the group of hydrogen, alkali metal, alkaline earth metal, trivalent metal and ammonium, and X ₂ is It is one selected from the group consisting of hydrogen, an alkali metal, an alkaline earth metal, a trivalent metal and ammonium, and the weight of the phospholipid not containing nitrogen in X ₁ and X ₂ is X in the above phospholipid.
_The weight ratio is 1.0 or more with respect to the weight of the phospholipid containing nitrogen in ₁ and X ₂ . ) 2. 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.