JPS6148520B2 - - Google Patents

Description

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

Phospholipids have excellent surfactant effects such as emulsifying effects, and are also known to have pharmacological effects such as antioxidant effects and blood cholesterol lowering effects, so they are used in the food industry, general industry, medicine, and feed. It is widely used as such.

In addition, recently, with the spread of teppanyaki cooking, the effect of phospholipids on suppressing the sputtering phenomenon (a phenomenon in which oil droplets crackle and fly violently) has attracted attention. Teppanyaki oil that prevents splashing is in the spotlight.

However, phospholipids are extremely unstable substances, and even when they are protected by fats and oils, they have the disadvantage of browning and becoming blackish brown when heated to temperatures above 150°C. , the amount of use, etc. is quite limited.

In order to solve the drawbacks of phospholipids caused by heat browning, the present inventor conducted various studies and found that phospholipids dissolved or dispersed in fats and oils at a concentration of 0.2% by weight or more were heated to a temperature of 150°C or higher. In doing so, the present invention was completed based on the discovery that the heating browning phenomenon of phospholipids can be suppressed by mixing succinic acid or a sodium salt of succinic acid before or during heating.

Examples of phospholipids that can be used for the purposes of the present invention include soybean phospholipids, corn phospholipids, cottonseed oil phospholipids, rapeseed phospholipids, etc.; These include commercially available phospholipids called lecithin, purified lecithins with low or no kephalin content, and the like.

Examples of oils and fats that dissolve or disperse these phospholipids 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; Coconut oil, various hydrogenated oils, butter,
There are animal and vegetable oils and fats that are solid or semi-solid at room temperature, such as margarine, skimming, fat, and lard. Refined oils and fats that have been subjected to one or more known oil and fat refining processes are included.

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 if the concentration is lower than this, for example, the concentration of phospholipids present in trace amounts in refined fats and oils, 150% This is because even if heated to a temperature of .degree. C. or higher, there is almost no coloration of the oil or fat due to the browning phenomenon of phospholipids, so no problem arises in practice.

In addition, the heating temperature of phospholipids was limited to 150℃ or higher because phospholipids dissolved or dispersed in fats and oils at a concentration of 0.2% by weight or higher rapidly turn brown from a temperature of about 150℃, turning black. This is because browning occurs at lower temperatures.

In the present invention, succinic acid or a sodium salt of succinic acid is added in an amount of 3% by weight or more, preferably 20% by weight or more, based on the phospholipid dissolved or dispersed in fat or oil, before or during heating of the phospholipid. By adding and mixing the phospholipids in the phospholipids, the heating browning phenomenon of phospholipids can be significantly suppressed.

Phospholipids dissolved or dispersed in fats and oils
The present inventors have discovered that the heating browning phenomenon of phospholipids can be suppressed by mixing succinic acid or a sodium salt of succinic acid before or during heating when heating to a temperature of 150°C or higher. The detailed reason for this is still unclear.

According to the method of the present invention, the heating browning phenomenon of phospholipids dissolved or dispersed in fats and oils can be suppressed, so that the use of phospholipids can be further expanded despite the disadvantages of heating phospholipids.

Next, examples of the present invention will be shown.

Example 1 A phospholipid oil/fat solution obtained by dissolving 3 g of soybean phospholipids (AY lecithin manufactured by Hounen Oil KK) in 100 g of purified corn oil was placed in a 300 ml flask, and 2 g of succinic anhydride was added thereto. After stirring, the phospholipid oil solution was heated for 10 minutes in an oil bath heated to 180°C, and the coloring caused by the browning phenomenon of the phospholipids was significantly suppressed, and the oil solution had a transparent light brown color. Ta.

On the other hand, as a control, when an oil and fat solution of soybean phospholipids at the same concentration was heated in the same manner without adding succinic anhydride, the phospholipids in the solution turned brown and turned blackish brown.

Example 2 Decolorized oil 100 containing about 2% by weight of phospholipids obtained by decolorizing unrefined soybean crude oil obtained by extracting soybeans with a solvent (n-hexane) with activated clay.
200 g into a 300 ml flask, add 1 g of monosodium succinate, and add 200 g of monosodium succinate while stirring.
When heated for 10 minutes in an oil bath heated to 0.degree. C., the decolorized soybean oil containing phospholipids was significantly inhibited from coloring due to the browning phenomenon of the phospholipids, and the oil took on a transparent orange color.

On the other hand, in the control decolorized soybean oil to which monosodium succinate was not added, the phospholipids were browned and colored blackish brown.

Example 3 1 part by weight of soybean phospholipid and disodium succinate
Add 3 g of 0.2 parts by weight of well-kneaded mixture to 100 g of refined palm oil, heat to about 60°C and dissolve. Take the resulting phospholipid oil solution into a 300 ml flask, and place in an oil bath at about 180°C while stirring. When heated for 10 minutes in a phospholipid solution, the coloring caused by the browning phenomenon of the phospholipids was considerably suppressed, and the oil solution had a transparent light brown color.

On the other hand, in the control palm oil containing soybean phospholipids without the addition of disodium succinate, the phospholipids turned brown;
Colored blackish brown.

Claims (1)

[Claims] 1. When heating phospholipids dissolved or dispersed in fats and oils at a concentration of 0.2% by weight or higher to a temperature of 150°C or higher, succinic acid or a sodium salt of succinic acid is mixed before or during heating. A method for suppressing heating browning of phospholipids.