JPS5849219B2 - Method for suppressing heating browning of lecithin - Google Patents

Description

Detailed Description of the Invention The present invention suppresses the browning phenomenon of lecithin that inevitably occurs when lecithin dissolved or dispersed in fats and oils at a concentration of 0.2 weight coefficient or higher is heated to a temperature of 150°C or higher. It's about how to do it.

Lecithin has excellent surfactant effects such as emulsifying effects, and is also known to have pharmacological effects such as antioxidant effects and blood cholesterol lowering effects. It is widely used as.

Recently, with the spread of teppanyaki cooking, the effect of lecithin in suppressing the sputtering phenomenon (a phenomenon in which oil droplets crackle and fly violently) has attracted attention. The oil for teppanyaki that prevents this problem is in the spotlight.

However, lecithin is an extremely unstable substance, and even when it is protected by fats and oils, it has the disadvantage of browning and becoming blackish brown when heated to temperatures above 150°C. The amount used is quite limited.

In order to eliminate the drawbacks of lecithin caused by heat browning, the present inventor has conducted various studies and found that lecithin dissolved or dispersed in fats and oils at a concentration of 0.2% by weight or more is 15%.
When heating to a temperature of 0°C or higher, amino acids (however, sulfur-containing amino acids are excluded as they are not found to be effective in suppressing the heating browning phenomenon of lecithin) must be mixed before or during heating. The present invention was completed based on the discovery that heating browning of lecithin can be suppressed by the following methods.

Examples of lecithins that can be used for the purpose of the present invention include soybean lecithin, corn lecithin, cottonseed oil lecithin, rapeseed lecithin, etc., and some of these lecithins are called lecithins even though they contain cephalin content. Commercially available phospholipids, purified lecithin with low cephalin content or no cephalin content, etc. are included.

Examples of oils and fats that can dissolve or disperse these lecithins include vegetable oils that are liquid at room temperature such as soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, sunflower oil, and peanut oil, palm oil, palm kernel oil, and coconut oil. There are animal and vegetable oils that are solid or semi-solid at room temperature, such as oil, various hydrogenated oils, butter, margarine, shortening, fat, and lard. It includes refined oils and fats that have been subjected to one or more known oil and fat refining processes such as deacidification, decolorization, and deodorization.

In the present invention, the concentration of phospholipids dissolved or dispersed in fats and oils is limited to 0.2% by weight or more because the concentration of phospholipids that are less than this, for example, the concentration of phospholipids that are present in trace amounts in refined fats and oils, is This is because, even when heated to a temperature of 150° C. or higher, there is almost no coloring of the oil or fat due to the browning phenomenon of lecithin, so no problem arises in practice.

In addition, the heating temperature of lecithin was limited to 150°C or higher because lecithin dissolved or dispersed in fats and oils at a concentration of 0.2% by weight or higher rapidly browns from a temperature of about 150°C and turns black. This is because browning occurs at lower temperatures.

Examples of amino acids other than flow-containing amino acids used as a heat browning inhibitor for lecithin in the present invention include:
Glycine, alanine, parine, leucine, inleucine, arginine, phenylalanine, histidine, tryptophan, etc., and one or two of these amino acids
Heating of lecithin by adding and mixing 0.3 weight or more, preferably 3 weight or more of seeds or more to lecithin dissolved or dispersed in oil or fat, before or during heating of the lecithin. This can significantly suppress the browning phenomenon.

When heating lecithin dissolved or dispersed in fats and oils to a temperature of 150°C or higher, amino acids (excluding sulfur-containing amino acids) are added before or during heating.
The fact that the heating browning phenomenon of lecithin can be suppressed by mixing is something that the present inventors have grasped as a phenomenon, and the detailed reason is not yet clear.

According to the method of the present invention, it is possible to suppress the heating browning phenomenon of lecithin dissolved or dispersed in fats and oils, thereby eliminating the drawbacks of lecithin during heating and further expanding its use.

Next, examples of the present invention will be shown.

Example 1 Soybean lecithin (AY lecithin manufactured by Hounen Oil Co., Ltd.) in 10 oS' of refined corn oil. 300ml volume of lecithin oil and fat solution obtained by dissolving it! into a flask of
After adding arginine 21 to this and stirring well, 180
When heated for 10 minutes in an oil bath heated to .degree. C., coloring of the lecithin oil/fat solution due to the browning phenomenon of the lecithin was considerably suppressed, and the oil/fat solution had a transparent light brown color.

On the other hand, as a control, a soybean lecithin oil and fat solution of the same concentration was heated in the same way without adding arginine.
The lecithin in the solution turned brown and was colored blackish brown.

Example 2 Decolorized oil 1001 containing about 2 weight percent of lecithin obtained by decolorizing unrefined dog soybean crude oil obtained by extracting soybeans with a solvent (n-hexane) with activated clay was prepared in a volume of 300 R.
1 of glycine in a flask of 1? When the decolorized soybean oil containing lecithin was heated for 10 minutes in an oil bath heated to 200°C with stirring, the coloring caused by the browning phenomenon of the lecithin was considerably suppressed, and the oil became a transparent orange color. It was exhibiting.

On the other hand, in the control bleached soybean oil to which no glycine was added, the lecithin turned brown and was colored blackish brown.

Example 3 1 part by weight of soybean lecithin and 0.2 part by weight of phenylalanine were thoroughly kneaded and added to refined palm oil 1001, and the resulting lecithin oil and fat solution was heated to about 60°C and dissolved in a volume of 300 r/ml. When the oil and fat solution of lecithin was poured into a flask of 1.5 liters and heated in an oil bath at about 180°C for 10 minutes while stirring, the coloring caused by the browning phenomenon of the lecithin was considerably suppressed, and the oil and fat solution turned a transparent light brown color. It was showing.

On the other hand, in the control palm oil containing soybean lecithin to which phenylalanine was not added, the lecithin turned brown and was colored blackish brown.

Claims (1)

[Claims] 1. When heating lecithin dissolved or dispersed in oil or fat at a concentration of 0.2% by weight or higher to a temperature of 150°C or higher, amino acids (
However, a method for suppressing heat browning of lecithin, which is characterized by mixing lecithin with sulfur-containing amino acids (excluding sulfur-containing amino acids).