JPWO2009028483A1 - Oil composition - Google Patents

Abstract

Even if the roasted oil such as roasted sesame oil is added to the odorous oil such as soybean oil, the raw flavor of the roasted oil contained is not substantial, and the unpleasantness peculiar to the raw materials possessed by the fat such as soybean oil To provide an oil / fat composition in which an unpleasant odor (for example, a blue odor in soybean oil), a return odor, and a heating odor are suppressed. An oil / fat composition containing an odorous fat and a roasted oil produced through a deodorizing step, wherein the content of the roasted oil in the oil / fat composition is the fat / oil having the odor itself. The return odor and the like can be suppressed by setting the amount to substantially suppress the odor of the roasting oil and substantially not feel the flavor of the roasted oil.

Description

  The present invention relates to an oil and fat composition in which unpleasant odor peculiar to raw materials such as soybean oil, a return odor during storage, and a heating odor during cooking are suppressed.

  Even if the vegetable oil has no problem immediately after refining, it is deteriorated by light, heat, etc., and becomes a problem in flavor. In general, fats and oils containing a large amount of α-linolenic acid, such as flux oil and sesame oil, have low stability and are liable to deteriorate in flavor, so that their edible uses are limited.

  However, even fats and oils that are not rich in α-linolenic acid may cause problems in flavor. In particular, soybean oil, corn oil and the like may have a problem of “unpleasant odor peculiar to raw materials” (“blue smell” of soybean oil, “grainy smell” of corn oil). Therefore, improvement of these “unpleasant odors peculiar to raw materials” is demanded.

  In addition, since soybean oil produces a “return odor” peculiar to the initial stage of deterioration, its use may be restricted in terms of flavor. As for corn oil and palm oil, the “return odor” peculiar to the initial stage of deterioration is generated, so that the use of corn oil and palm oil may be restricted in terms of flavor. The “return odor” is an abnormal odor that is generated at the initial stage of the deterioration process of the oil and at a stage where the peroxide value hardly increases. In particular, soybean oil tends to generate this return odor, and the odor also produces a unique “green bean odor”. The influence of light is a major factor in the generation of return odor. For this reason, the generation of a return odor has always been a major problem with soybean oil contained in a plastic transparent container. On the other hand, since the “return odor” of palm oil is generated even when stored in a cool and dark place, the amount of use is limited like soybean oil. In addition, palm oil is often imported as refined oil, but during that period, flavor deterioration occurs due to “return odor” and the like, so re-refining is performed to improve the flavor and commercialize the product. Therefore, improvement of these “return odors” is demanded.

  In addition, in cooking that is performed by adding food to a large amount of edible oils and fats heated to a high temperature, that is, deep-fried food cooking, various deteriorations occur in the oil depending on heat, moisture, ingredients of the food to be cooked, and the like. Degradation due to heating of oil includes hydrolysis reaction that liberates fatty acids from triglycerides and generation of various ketones and aldehydes, which are secondary products in oxidation reactions, and these compounds volatilize in the air. Causes off-flavors and pungent odors. Some of these substances are considered to be the cause of so-called “oil sickness”, which causes a decrease in appetite of cooks and leads to loss of willingness to cook fried foods. The deterioration due to heating of oil during cooking is called “heating odor”. In particular, since soybean oil is frequently used, “heating odor” may be a problem. Therefore, improvement of these “heating odors” is required.

  In order to solve this problem, for example, Patent Document 1 discloses a soybean / rapeseed compounded oil in which rapeseed oil is added to soybean oil to reduce the return odor of soybean oil and the heating odor generated during cooking. .

Moreover, adding herbal extract and flavor oils, such as roasted sesame oil, and masking with the smell of a herbal extract and the preferable fragrance | flavor flavor of flavor oil is performed normally (for example, patent document 2).
Japanese Patent Laid-Open No. 10-191885 Japanese Patent No. 02-189394

  However, in Patent Document 1, the blue odor and return odor of soybean oil are reduced but not sufficient. Moreover, in patent document 2, since 2-6% roasted sesame oil is added in fats and oils, a sesame flavor is attached to cooking goods, and versatility is low. For example, if soybean oil with a raw flavor of sesame oil is added to the dressing, it becomes a dressing with a sesame flavor, and its use is limited. Moreover, since the sesame flavor is always added to the fried cooked product (tempura, etc.) even in the fried cooking, the original flavor of the fried cooked product is impaired, and the versatility is lacking.

  In this way, by adding flavor oil such as roasted sesame oil and imparting the flavor of this flavor oil, the unpleasant odor, return odor, heating odor, etc. peculiar to raw materials of oils such as soybean oil are suppressed. However, it has not been studied to suppress the blue odor, the return odor, and the heating odor without imparting the flavor of the added flavor oil.

  In view of the above problems, the object of the present invention is to add roasted oil such as roasted sesame oil to fats and oils such as soybean oil, corn oil, palm oil and fat, flux oil and sesame oil. Raw flavor is not substantial, and unpleasant odor peculiar to raw materials (for example, blue odor in soybean oil) or return odor, such as soybean oil, corn oil, palm oil fat, flux oil, sesame oil, etc. It is in providing the oil-fat composition in which the heating odor was suppressed.

  As a result of intensive studies to solve the above problems, the present inventors have added a very small amount of roasting oil to fats and oils such as soybean oil, corn oil, palm oil and fat, flux oil and sesame oil. The inventors have obtained the knowledge that the added roasted oil does not have a flavor and that the unpleasant odor peculiar to raw materials possessed by fats and oils such as soybean oil and the return odor are suppressed, and the present invention has been completed. More specifically, the present invention provides the following.

  (1) An oil / fat composition containing an odorous fat and oil and a roasted oil produced through a deodorizing step, wherein the content of the roasted oil in the oil / fat composition has the odor. An oil / fat composition in an amount that substantially suppresses the odor of the oil / fat itself and does not substantially feel the flavor of the roasted oil.

  As a result of inventor's earnest research, it has been found that roasting oil has an effect of suppressing odor even at a concentration without aroma. Occurrence of odors can be suppressed by adding roasting oil to odorous oils such as soybean oil, corn oil, palm oil and fat, flux oil, and sesame oil. In addition, its content is an amount that substantially suppresses the odor of oils such as soybean oil, corn oil, palm oil, flux oil, sesame oil, and does not substantially feel the flavor of roasted oil. Therefore, the fragrance and flavor of the roasted oil are not so strong that the usage of the oil and fat composition is not limited. Roasted oil suppresses the return odor and the like of odorous fats and oils, especially for fats and oils that have an unpleasant odor peculiar to raw materials such as soybean oil and have a high degree of unpleasant odor when deteriorated. Excellent odor control.

  Here, the odor is an unpleasant odor peculiar to the raw material of the oil and fat itself, for example, the “blue odor” of soybean oil, and the oil and fat itself does not deteriorate so much after being left for a while (peroxide value of about 5) ) Means a “return odor” which is an unpleasant odor that comes out, and a “heating odor” which is an irritating odor generated when oils and fats are heated. The “amount that substantially suppresses the odor of the oil itself and does not substantially feel the flavor of the roasted oil” is appropriately determined depending on the combination of the oil and roasted oil used. The invention is characterized in that its content is extremely low as compared with the content of usually used roasting oil. Note that “substantially suppresses the odor of the fat and oil itself” means, for example, the odor that the fat and oil itself has in 11 or more, preferably 15 or more of the 20 panelists in the sensory test of the examples described later. It is a case where it is evaluated that it does not feel. “Substantially feel no roasted oil flavor” means that, for example, in the sensory test of the examples described later, among the 20 panelists, 11 or more, preferably 15 or more feel the roasted oil flavor. This is the case when it is evaluated as not.

  (2) The roasted oil produced through the deodorizing step is one or more selected from the group consisting of deodorized roasted sesame oil, deodorized roasted soybean oil, and deodorized roasted rapeseed oil. Oil composition.

  Roasted oil is characterized by a fragrant scent and a unique flavor, but is preferable because it can effectively suppress odors such as return odor in a small amount. When normal roasted oil that has not been deodorized (non-deodorized roasted oil) is added to odorous fats and oils, the amount added is very small, so precise addition and mixing accuracy is required during production. Become. On the other hand, roasted oil (deodorized roasted oil) produced through the deodorizing process has a milder flavor than ordinary roasted oil (non-deodorized roasted oil) that has not undergone the deodorizing process. When the roasted oil (deodorized roasted oil) manufactured through the process is contained in a fat or oil having an odor, the degree of freedom in the amount of addition increases, and high addition / mixing accuracy is not required during manufacture. Therefore, when roasted oil produced through the deodorization process (deodorized roasted oil) is used as roasted oil to be included in odorous fats and oils, there is less variation in quality due to errors in addition and mixing accuracy during production. Therefore, a more stable product can be manufactured.

  In the present specification, “deodorized roasted sesame oil” is deodorized non-deodorized roasted sesame oil, which will be described in detail later. “Deodorized roasted sesame oil” can be subjected to treatments such as degumming, deoxidation, washing with water, and decolorization, which are performed in a normal oil refining process, as necessary.

  In the present specification, “deodorized roasted soybean oil” is a product obtained by deodorizing non-deodorized roasted soybean oil, as will be described in detail later. “Deodorized roasted soybean oil” can be subjected to treatments such as degumming, deoxidation, washing with water, and decolorization, which are performed in a normal oil refining process, as necessary.

  In the present specification, “deodorized roasted rapeseed oil” is deodorized non-deodorized roasted rapeseed oil, which will be described in detail later. The “deodorized roasted rapeseed oil” can be subjected to treatments such as degumming, deoxidation, washing with water, and decolorization, which are performed in a normal oil and fat refining process, as necessary.

  (3) When the roasted oil includes the deodorized roasted sesame oil, the deodorized roasted sesame oil is included in a mass ratio of 10 to 10,000 ppm with respect to the amount corresponding to the fat and oil having the odor. ) Or (2).

  (4) When the roasted oil contains the deodorized roasted soybean oil, the deodorized roasted soybean oil is included in a mass ratio of 100 to 100,000 ppm with respect to the amount corresponding to the fat and oil having the odor. (1) The oil-fat composition in any one of (2).

  (5) When the roasted oil contains the deodorized roasted rapeseed oil, the deodorized roasted rapeseed oil is contained in an amount of 100 to 100,000 ppm in a mass ratio with respect to the amount corresponding to the fat and oil having the odor. ) To (2).

  (6) The fats and oils having the odor are soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified mixed oil containing corn oil. Oil, palm oil and fat, transesterified oil of palm oil and fat, transesterified oil of mixed oil containing palm oil and fat, flux oil, transesterified oil of flux oil, transesterified oil of mixed oil containing flux oil, egoma oil, The fat and oil composition according to any one of (1) to (5), which is one or more selected from the group consisting of transesterified oil of sesame oil and transesterified oil of mixed oil containing sesame oil.

  Odors such as soybean oil, corn oil, palm oil, flux oil, sesame oil and other odors such as return odor are added to oils such as soybean oil, corn oil, palm oil, flux oil, sesame oil (3) It can suppress by containing the slight quantity described in (5). For this reason, the oil and fat composition of the present invention does not have the flavor of the roasted oil contained, and can be used for various applications.

  (7) A processed product using the oil / fat composition according to any one of (1) to (6), wherein the processed product is an oil-boiled food, a stir-fried food, a plastic oil / fat composition, or an oil-coated food. Processed products that are foamable oil-in-water emulsions, coffee creams, flower pastes, frozen or baked goods.

  The oil and fat composition according to any one of (1) to (6) above contains an unpleasant odor peculiar to raw materials, for example, a blue odor in soybean oil, a return odor and a heating odor during cooking, and is contained. Since the roasted oil does not have a raw flavor, processed products such as oily foods using this oil and fat composition do not have an unpleasant smell or roasted oil flavor peculiar to raw materials. Therefore, even if it is used as a processed product, or used for cooking such as stir-fried food, grilled food, and fried food, the original flavor of the processed product with suppressed unpleasant odor, return odor, and heated odor peculiar to raw materials is obtained. It is done.

  (8) By containing the roasted oil produced through the deodorizing step in the oil / fat composition containing the odorous fat, the odor of the odorous oil itself and the flavor of the roasted oil are simultaneously obtained. How to suppress.

  Since the roasted oil produced through the deodorization process is excellent in aroma and flavor (also called flavor), as described above, this roasted oil can be used for soybean oil, corn oil, palm oil, flux oil, egoma oil, etc. By containing a small amount of oil and fat as a self-odor suppressant, it is possible to substantially suppress odors such as the blue odor, return odor, and heating odor of the oil itself, and to substantially not feel the flavor of roasted oil. There is an effect. For this reason, it is useful as a method for simultaneously suppressing the odor of the oil and fat itself and the flavor of the roasted oil.

  (9) An oil / fat composition containing odorous fat and oil and non-deodorized roasted sesame oil, wherein the content of the non-deodorized roasted sesame oil in the oil / fat composition corresponds to the oil / fat having the odor. The oil-and-fat composition which is 2-2500 ppm by mass ratio with respect to quantity. Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.

  In the present specification, “non-deodorized roasted sesame oil”, as will be described in detail later, is a product obtained by roasting sesame and pressing it by pressing and not performing a deodorizing treatment. “Non-deodorized roasted sesame oil” can be subjected to treatments such as removal of precipitates, degumming, deoxidation, and drying after squeezing if necessary.

  (10) An oil / fat composition containing an odorous fat and oil and an undeodorized roasted soybean oil, wherein the content of the non-deodorized roasted soybean oil in the oil / fat composition is the oil / fat having the odor. The oil-and-fat composition which is 25-5000 ppm by mass ratio with respect to the quantity corresponding. Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.

  In the present specification, “non-deodorized roasted soybean oil”, as will be described in detail later, is a product obtained by roasting soybeans and squeezing the oil by squeezing and not performing a deodorizing treatment. “Non-deodorized roasted soybean oil” can be subjected to processing such as precipitation removal, degumming, deoxidation, drying, etc., if necessary after oil extraction.

  (11) An oil / fat composition containing an odorous fat and oil and an undeodorized roasted rapeseed oil, wherein the content of the non-deodorized roasted rapeseed oil in the oil / fat composition corresponds to the oil / fat having the odor. The oil-and-fat composition which is 25-50000 ppm by mass ratio with respect to quantity. Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.

  In the present specification, “non-deodorized roasted rapeseed oil”, which will be described in detail later, is obtained by roasting rapeseed and squeezing oil by squeezing and not performing a deodorizing treatment. “Non-deodorized roasted rapeseed oil” can be subjected to processing such as precipitation removal, degumming, deoxidation, drying, etc., if necessary after oil extraction.

  Odor such as soybean oil, corn oil, palm oil fat, flux oil, sesame oil and other odors such as return odors are added to oils such as soybean oil, corn oil, palm oil fat, flux oil, sesame oil, etc. from (9) It can suppress by containing the slight amount described in (11). For this reason, the oil and fat composition of the present invention does not have the flavor of the roasted oil contained, and can be used for various applications.

  (12) A processed product using the oil / fat composition according to any one of (9) to (11), wherein the processed product is an oil-boiled food, a stir-fried food, a plastic oil / fat composition, or an oil / fat-coated food. Processed products that are foamable oil-in-water emulsions, coffee creams, flower pastes, frozen or baked goods.

  (13) In the oil and fat composition containing the odorous fats and oils, the odor is reduced by adding 2 to 2500 ppm of non-deodorized roasted sesame oil in a mass ratio with respect to the amount corresponding to the odorous fats and oils. A method for simultaneously suppressing the odor of the oil and fat itself and the flavor of the non-deodorized roasted sesame oil. Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.

  (14) The odor is obtained by adding 25 to 50000 ppm of non-deodorized roasted rapeseed oil in a mass ratio with respect to the amount corresponding to the odorous fat in the fat or oil composition containing the odorous fat or oil. The method of suppressing simultaneously the odor which the fats and oils which have this, and the flavor of the said non-deodorized roasted rapeseed oil. Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.

  (15) The odor can be obtained by adding 25 to 5000 ppm of non-deodorized roasted soybean oil in a mass ratio with respect to the amount corresponding to the odorous fat in the fat or oil composition containing the odorous fat. A method for simultaneously suppressing the odor of the oil and fat itself having a flavor and the flavor of the non-deodorized roasted soybean oil. Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.

  According to the oil and fat composition of the present invention, unpleasant odor peculiar to raw materials possessed by oils and fats such as soybean oil, palm oil and fat, flux oil and sesame oil, for example, generation of blue odor, return odor and heating odor in soybean oil It came to be suppressed. In addition, since the roasting oil content is very small, the roasting oil does not have a flavor, so that the roasted oil flavor is not imparted to the cooked product.

BEST MODE FOR CARRYING OUT THE INVENTION

  The present invention is an oil and fat composition containing an odorous fat and oil and roasted oil, and the content of the roasted oil in the fat and oil composition substantially suppresses the odor of the odorous oil itself. And it is the quantity which does not feel the flavor of roasting oil substantially. By containing roasting oil in the fat and oil composition containing odorous fats and oils, the unpleasant smell peculiar to odorous fats and oils is suppressed, and the flavor of the roasting oil is not substantially felt. can do.

  Hereinafter, embodiments of the present invention will be described in detail. However, the present invention is not limited to the following embodiments, and can be implemented with appropriate modifications within the scope of the object of the present invention. . In addition, although description may be abbreviate | omitted suitably about the location where description overlaps, the meaning of invention is not limited.

[Oil with odor]
In the present invention, the fat and oil having an odor is an unpleasant odor peculiar to the raw material of the fat and oil itself (for example, the “blue odor” of soybean oil and the “cereal odor” of corn oil). It means fats and oils having a “return odor” which is an unpleasant odor that is not so damaged (peroxide value of about 5) and a “heating odor” which is an irritating odor generated when the oil is heated. Specific examples of odorous oils include, for example, soybean oil, palm oil (for example, palm oil, palm oil fractionated oil, palm oil hardened oil, etc.), corn oil, flux oil, sesame oil, etc. Etc., transesterified oils of these fats and oils, mixed oils containing these fats and oils, and the like. 1 type, or 2 or more types can be used for the fats and oils which have these odors.

  Even if the fats and oils with odor are new oils (immediately after squeezing from seeds or unoxidized fats and oils), the exposed oil exposed to light (after squeezing, exposed to light, etc., unpleasant odor when raw flavored) Or fats with increased heating odor upon heating. According to the present invention, the effect is maintained for a long time because the odor is suppressed even with oils and oils with increased exposure odor and exposure oil.

  The oil and fat composition of the present invention may be a mixed oil obtained by blending other oils and fats with the oils and fats having the above odor. The fats and oils used for blending are not particularly defined, and fats and oils usually used for edible oils other than the fats and oils having the odor can be used.

[Roasting oil]
The roasted oil used in the present invention is contained in order to suppress unpleasant odors of odorous fats and oils (for example, unpleasant odors peculiar to raw materials, return odors, heated odors). Examples of the roasting oil used in the present invention include non-deodorized roasting oil that is roasted oil that is manufactured without deodorizing treatment and deodorized roasting oil that is roasted oil manufactured through a deodorizing process. The non-deodorized roasted oil is not particularly limited. For example, it is preferable to use non-deodorized roasted sesame oil, non-deodorized roasted soybean oil, and non-deodorized roasted rapeseed oil. The deodorized roasted oil is not particularly limited, but it is preferable to use, for example, deodorized roasted sesame oil, deodorized roasted soybean oil, and deodorized roasted rapeseed oil. These roasting oils can be used alone or in combination of two or more.

  Undeodorized roasted oil is produced without deodorizing treatment, and therefore has an advantage in terms of production cost.

  Deodorized roasting oil is an unpleasant odor of fats and oils that have a fragrant fragrance and a characteristic flavor that are characteristic of normal roasting oil (non-deodorized roasting oil), but has a mild flavor and a mild flavor. (For example, unpleasant odor peculiar to raw materials, return odor, heating odor) and the like can be suppressed. In addition, the use of deodorized roasted oil increases the degree of freedom in the amount of addition, so there is less variation in quality due to errors in the addition and mixing accuracy during production, and it is possible to produce a more stable quality. it can.

<Content of roasting oil>
The content of roasting oil is preferably included so as to suppress an unpleasant odor peculiar to fats and oils having an odor and to substantially not feel the flavor of roasting oil. In addition, in this application, content of the roasting oil in fats and oils composition is the quantity of the roasting oil contained in fats and oils composition, the amount equivalent to fats and oils with an odor (fats and oils with an odor include transesterified oils) In this case, the transesterified oil part is represented by a value (mass ratio) converted per per unit amount of the raw material.

  When roasting oil is deodorized roasted sesame oil, it is preferable to contain deodorized roasted sesame oil in a mass ratio of 10 to 10,000 ppm, more preferably 25 to 10,000 ppm, relative to the amount corresponding to odorous fats and oils. It is most preferable to contain 50 to 5000 ppm. When the content of the deodorized roasted sesame oil is in the above range, an unpleasant odor peculiar to fats and oils having an odor can be suppressed, and the flavor of the roasted oil can be substantially not felt.

  When the roasting oil is deodorized roasted soybean oil, it is preferable to contain deodorized roasted soybean oil in a mass ratio of 100 to 100,000 ppm, more preferably 500 to 100,000 ppm based on the amount corresponding to the odorous fats and oils. Preferably, it is most preferable to make it contain 500-50000 ppm. When the content of the deodorized roasted soybean oil is in the above range, an unpleasant odor peculiar to fats and oils having an odor can be suppressed, and the flavor of the roasted oil can be substantially not felt.

  When the roasting oil is a deodorized roasted rapeseed oil, the deodorized roasted rapeseed oil is preferably contained in a mass ratio of 100 to 100,000 ppm, more preferably 500 to 100,000 ppm, relative to the amount corresponding to the odorous fats and oils. Most preferably, the content is 500 to 50,000 ppm. When the content of the deodorized roasted rapeseed oil is in the above range, an unpleasant odor peculiar to fats and oils having an odor can be suppressed, and the flavor of the roasted oil can be substantially not felt.

  When the roasting oil is non-deodorized roasted sesame oil, it is preferable to contain the non-deodorized roasted sesame oil in an amount of 2 to 2500 ppm by mass ratio with respect to the amount corresponding to the odorous fats and oils. It is more preferable to contain 10 to 35 ppm. When the content of the non-deodorized roasted sesame oil is in the above range, an unpleasant odor peculiar to fats and oils having an odor can be suppressed, and the flavor of the roasted oil can be substantially not felt.

  When the roasted oil is non-deodorized roasted soybean oil, it is preferable to contain 25 to 5000 ppm of undeodorized roasted soybean oil in a mass ratio with respect to the amount corresponding to the odorous fat and oil, and 25 ppm or more and less than 100 ppm. It is more preferable to contain 100 to 3000 ppm, more preferably 30 ppm to less than 100 ppm, and most preferably 50 ppm to less than 100 ppm. When the content of the non-deodorized roasted soybean oil is in the above range, an unpleasant odor peculiar to fats and oils having an odor can be suppressed, and the flavor of the roasted oil can be substantially not felt.

  When roasting oil is non-deodorized roasted rapeseed oil, it is preferable to contain non-deodorized roasted rapeseed oil in an amount of 25 to 50000 ppm by mass relative to the amount corresponding to odorous fats and oils, and more preferably 25 to 5000 ppm. Preferably, it is most preferable to make it contain 50-3000 ppm. When the content of the non-deodorized roasted rapeseed oil is in the above range, an unpleasant odor peculiar to fats and oils having an odor can be suppressed, and the flavor of the roasted oil can be substantially not felt.

  Here, “the amount of the roasted oil contained in the oil / fat composition is an amount corresponding to the oil / fat having the odor (if the oil / fat having the odor contains a transesterified oil, the transesterified oil portion As for the content (ppm) of roasted oil in the oil and fat composition of “when converted per oil and fat having an odor among the oils and fats used as the raw material for the transesterified oil”, for example, When the odorous fat is soybean oil and the roasted oil is deodorized roasted sesame oil, it can be expressed by the following formula (1). For example, in the case of soybean oil, the amount corresponding to the fat or oil having an odor refers to the amount of soybean oil used in the oil or fat composition regardless of the presence or absence of the transesterified oil.

  For example, in an oil and fat composition containing 100 g of soybean oil, 1 g of deodorized roasted sesame oil may be contained in order to contain 10,000 ppm of deodorized roasted sesame oil. Further, for example, in an oil and fat composition containing 100 g of transesterified oil made only from soybean oil, 1 g of deodorized roasted sesame oil may be contained in order to contain 10,000 ppm of deodorized roasted sesame oil. In addition, in an oil / fat composition containing 100 g of transesterified oil having a soybean oil content of 50% by mass in the raw material, to contain 10,000 ppm of deodorized roasted sesame oil, 0.5 g of deodorized roasted sesame oil should be contained. Good.

  When the fats and oils excluding the roasting oil in the oil and fat composition of the present invention are only fats and oils having an odor, the content (ppm) of roasting oil is converted to the amount of the roasting oil per the amount of the fats and oils having an odor Means the value. Specifically, when the fat and oil excluding the roasted oil in the fat and oil composition consists only of soybean oil and the roasted oil is deodorized roasted sesame oil, the content of the deodorized roasted sesame oil in the fat and oil composition is large. It is preferable that it is 10-10000 ppm by mass ratio with respect to the mass of bean oil.

  In this invention, you may use the mixed oil which blended other fats and oils to fats and oils which have odors, such as soybean oil, as fats and oils except the roasting oil in fats and oils composition. In this case, the content (ppm) of roasting oil means a value obtained by converting the amount of roasting oil to the amount of fats and oils having an odor in the mixed oil. When the fats and oils excluding roasted oil in the oil and fat composition contain 50% soybean oil and 50% rapeseed oil so as to be 50 ppm in terms of mass per soybean oil, It means that it is contained so as to be 25 ppm of 1/2.

  Moreover, in this invention, you may use the transesterification oil which used the fats and oils which have an odor at least as fats and oils in fats and oils compositions except roasting oil. In this case, if the content (ppm) of the roasted oil is, for example, a transesterified oil of 100% raw soybean oil (the transesterified oil whose raw material is only soybean oil), the roasted oil in the above oil composition It is considered in the same way as when the fats and oils except oil are only odorous fats and oils. Specifically, when the fats and oils in the fat and oil composition excluding the roasting oil consist only of transesterified oil of the raw material soybean oil 100%, and the roasting oil is deodorized roasted sesame oil, the deodorization in the fat and oil composition It is preferable that content of roasted sesame oil is 10-10000 ppm by mass ratio with respect to the mass of raw material soybean oil.

  On the other hand, for example, in the case of a mixed oil transesterified oil such as 50% raw soybean oil and 50% raw rapeseed oil, the content (ppm) of roasted oil is the amount of roasted oil in the mixed oil. It means the value converted per mass of raw soybean oil. Specifically, in a transesterified oil of a mixed oil of 50% raw soybean oil and 50% raw rapeseed oil, the case of containing 50 ppm in terms of raw soybean oil is 1 for the mixed oil. It means that it is contained so as to be 25 ppm of / 2 times.

  Said mixed oil, transesterified oil, and other fats and oils may be blended suitably. Even in this case, the content (ppm) of the roasted oil in the oil / fat composition according to the present invention corresponds to the amount of the roasted oil in the oil / fat composition based on the above calculation method. It is obtained by conversion per total amount (when the odorous oil contains transesterified oil and fat, the transesterified oil part is an amount corresponding to the odorous oil and fat in the raw oil and fat).

  This roasted oil may be used by diluting with other fats and oils such as oil squeezed from oil seeds that have not been roasted, but in the case of diluting and using, It is said content.

  Furthermore, the oil and fat composition of the present invention may contain general additives used for edible fats and oils. The use of this additive is not particularly limited. For example, it is used for suppressing crystallization and improving flowering properties. Even when the oil and fat composition contains an additive, the amount of roasted oil is determined in terms of the oil and fat having an odor used in the oil and fat composition.

<Method for producing non-deodorized roasted oil>
Non-deodorized roasted oil such as non-deodorized roasted sesame oil, non-deodorized roasted soybean oil, non-deodorized roasted rapeseed oil, etc. can be produced by the same production method as ordinary roasted oil. Specifically, it can be produced by roasting raw materials such as sesame seeds, soybeans, rapeseed and the like and then squeezing them by pressing. Non-deodorized roasted oils such as non-deodorized roasted sesame oil, non-deodorized roasted soybean oil, and non-deodorized roasted rapeseed oil are those that have not been deodorized.

  Undeodorized roasted oil can be used as it is crude oil obtained by squeezing by pressing, but general oils and fats can be purified excluding deodorization. Examples of the purification method include purification of general fats and oils such as precipitate removal, degumming, deoxidation, water washing, and decolorization. In particular, the non-deodorized roasted oil is preferably subjected to standing, filtration and the like after the oil extraction to remove the precipitate, and when there is a large amount of phospholipid, it is preferably degummed.

<Method for producing deodorized roasting oil>
Normally, roasted oil is an oil that makes use of its own flavor and aroma, so as roasted oil, it is a crude oil obtained by roasting raw materials without refining and then pressing the oil by pressing. (Undeodorized roasted oil in the present application) is used as it is. Therefore, the deodorizing step, which is a general method for refining fats and oils, is usually not performed in the production of roasted oil. However, deodorized roasted oil, which is a roasted oil produced through a deodorizing process such as deodorized roasted sesame oil, deodorized roasted soybean oil, and deodorized roasted rapeseed oil used in the present invention, is a crude oil (undeodorized roasted oil in the present application). (Deodorizing oil) is deodorized.

  Deodorized roasted oil such as deodorized roasted sesame oil, deodorized roasted soybean oil, and deodorized roasted rapeseed oil is a non-deodorized roasted oil obtained by roasting sesame seeds, soybeans, rapeseed, etc. Non-deodorized roasted oils such as sesame oil, non-deodorized roasted soybean oil, and non-deodorized roasted rapeseed oil can be produced by deodorizing treatment.

  The deodorized roasted oil can be used as it is after it has been squeezed by pressing and then subjected to deodorization treatment, but general oils and fats other than deodorization can be purified. Examples of the purification method include purification of general fats and oils such as precipitate removal, degumming, deoxidation, water washing, and decolorization.

  Undeodorized roasting oil and deodorized roasting oil can be produced, for example, under the roasting conditions, pressing conditions, and purification conditions described below.

  The roasting conditions can be changed as appropriate and are not particularly limited. The roasting temperature is preferably roasted so that the product temperature is 110 to 260 ° C. 130-200 degreeC is especially preferable on flavor. The roasting time is not particularly limited, but the roasting time is preferably 1 to 60 minutes after the product temperature reaches the roasting temperature, and more preferably 2 to 30 minutes. The method for raising the temperature up to the product temperature is not particularly limited, but it is preferable to gradually raise the temperature at a constant rate of increase (for example, 10 to 20 ° C./min).

  The roasting method is not particularly limited. For example, the roasting method can be performed by heating from the outside via electric heat, hot air, a burner, a microwave, or the like. Moreover, although the roasting machine to be used is not specifically limited, For example, a rotating fluidized bed type, a rotating drum type, a rotary kiln type etc. can be used.

  The type of the press used for pressing is not particularly limited. For example, an expeller-type pressing machine including a casing formed in a cylindrical shape and a screw rotatably provided therein can be preferably used. The number of rotations and the amount of processing can be adjusted as appropriate.

  Examples of the method for removing the precipitate include, but are not limited to, a method of filtering after oil extraction, or a method of standing at room temperature for 1 day to about 1 week and fractionating or filtering the supernatant.

  In addition, as removal of phospholipid, degumming treatment is performed by centrifuging with a centrifuge under the conditions of a temperature of 70 to 80 ° C. and a water addition amount of 3 mass% (compressed crude oil). Although the method of filtering is mentioned, It is not limited to this.

  Add 0.05 to 0.5 mass% phosphoric acid to the oil and fat, add 5 to 40% excess alkaline aqueous solution to the mixture, and remove the precipitate by centrifugation (deoxidation step) . By performing a deoxidation process, the free fatty acid contained in fats and oils can be removed. Further, phospholipids, metal salts, coloring components and the like contained in the oil and fat can also be removed. The method for removing the precipitate is not limited to centrifugation, and various known methods such as stationary separation can be used.

  The addition amount of the aqueous alkaline solution is determined by the amount of free fatty acid contained in the fat. The aqueous alkali solution is preferably added in an excess of 5 to 40% with respect to the mixture of oil and phosphoric acid, compared to the amount necessary for neutralizing the liberated fatty acid. If the addition amount of the alkaline aqueous solution is less than 5%, the fatty acid liberated in the fat or oil may not be sufficiently removed. On the other hand, when the addition amount of the aqueous alkali solution is 40% by mass or less, saponification decomposition of fats and oils can be suppressed, and a decrease in yield can be suppressed.

  The aqueous alkali solution used in the deoxidation step is not particularly limited, and various known aqueous alkali solutions such as an aqueous sodium hydroxide solution and an aqueous potassium hydroxide solution can be used.

  After the deoxidation step, washing with water is performed to remove the soap (alkali component) contained in the oil (flushing step). The washing step may not be washing with water as long as the alkali component can be removed. For example, the alkali component may be removed using hot water. In addition, you may dry the fats and oils which were deoxidized and washed with water after the water washing process as needed.

  After the water washing step, the decolorization step is performed in order to adsorb and remove the coloring components contained in the fat and oil and to obtain a light colored refined oil. In addition, the decolorization step removes alkali components that could not be removed in the water washing step, various metal salts that cause oxidation promotion and coloring, coloring components such as chlorophyll, and other components that affect flavor and stability. be able to.

  A decoloring process is performed by adding an adsorbent to fats and oils. The adsorbent to be added to the fats and oils can be appropriately changed. For example, various known adsorbents such as activated clay and activated carbon obtained by acid-treating white clay, which is a white to yellowish brownish favorite material mainly composed of montmorillonite, are used. Can be used. These may be used alone or in combination.

  The addition amount of the adsorbent can be appropriately changed depending on the amount of the coloring component contained in the oil or fat, and is preferably 0.2% by mass or more with respect to the oil or fat, for example. When the amount of adsorbent added is 0.2% by mass or more, the decolorization efficiency is good, and the soap remaining in the deoxidation step can be removed.

  Although the contact conditions of fats and oils and an adsorbent can be suitably changed with fats and oils, it is preferable to make it contact for 10 to 40 minutes, for example at 90-120 degreeC. Under this condition, the decolorization step can be performed efficiently.

  In addition, when contacting the fats and oils with the adsorbent, the presence of moisture prevents the adsorption efficiency of the adsorbents from decreasing and also prevents the fats and oils from being oxidized due to the presence of oxygen. It is preferable to perform a decoloring process by making it contact.

  After completion of the decolorization step, the adsorbent is removed by filtration with a filter press or the like.

  In the deodorization step, the deodorization method is not particularly limited as long as volatile substances and the like can be removed. For example, it is preferable to deodorize by depressurization steam distillation which is usually used for oil and fat purification.

  The reduced-pressure steam distillation is appropriately changed depending on the odor intensity of the roasting oil, and is preferably performed, for example, at 120 to 260 ° C. for 30 to 180 minutes under reduced pressure.

  After the deodorization step, refined oil, that is, deodorized roasted sesame oil, deodorized roasted soybean oil or deodorized roasted rapeseed oil can be obtained.

[Processed products using oil and fat compositions]
By using the oil and fat composition of the present invention, a processed product in which the odor of the oil and fat composition (for example, blue odor, grainy odor, return odor, heated odor) and the like can be produced. That is, the fat and oil composition of the present invention has an unpleasant odor peculiar to raw materials, for example, a blue odor in soybeans, a return odor and a heating odor during cooking, and does not have a raw flavor of the roasted oil contained therein. Therefore, processed products such as oily foods using this oil and fat composition do not have an unpleasant odor or roasted oil flavor peculiar to raw materials. Therefore, even if it is used as a processed product, the original flavor of the processed product in which the unpleasant odor, return odor and heating odor peculiar to the raw material are suppressed can be obtained.

  Such processed products are not particularly limited, for example, oily foods such as potato chips, fried foods, plastic oils and fats compositions such as margarine and shortening, oil-coated foods, foaming oil-in-water emulsions such as whipped cream , Coffee cream, flower paste, frozen confectionery, baked confectionery and the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited to these.

<Manufacture of non-deodorized roasted sesame oil>
The sesame was roasted for about 2 minutes in the range of the sesame product temperature in the range of 130 to 200 ° C. and squeezed by pressing. After squeezing, the mixture was allowed to stand at room temperature for 1 week to separate the precipitate. Furthermore, it left still at room temperature for 1 week, the deposit was isolate | separated, and the undeodorized roasted sesame oil was obtained.

<Manufacture of deodorized roasted sesame oil>
Add non-deodorized roasted sesame oil with 0.1 mass% phosphoric acid to roasted oil, add 20% excess sodium hydroxide aqueous solution to the mixture, and remove precipitate by centrifugation. did. After washing with water, decolorization was performed by contacting with activated clay at 90 to 120 ° C. for 10 to 20 minutes under reduced pressure. The obtained decolorized oil was deodorized at 250 ° C. for 90 minutes to obtain a deodorized roasted sesame oil.

<Manufacture of non-deodorized roasted soybean oil>
The soybean was roasted for about 10 minutes in the range of the soybean temperature of 130 to 220 ° C. and squeezed by pressing. After squeezing, the mixture was allowed to stand for about 1 day and filtered to obtain an undeodorized roasted soybean oil.

<Manufacture of deodorized roasted soybean oil>
To non-deodorized roasted soybean oil, 0.2% by mass of phosphoric acid is added to the roasted oil, 20% excess aqueous sodium hydroxide solution is added to the mixture, and the precipitate is removed by centrifugation. Removed. After washing with water, decolorization was performed by contacting with activated clay at 90 to 120 ° C. for 10 to 20 minutes under reduced pressure. The obtained decolorized oil was deodorized at 250 ° C. for 90 minutes to obtain a deodorized roasted soybean oil.

<Manufacture of non-deodorized roasted rapeseed oil>
The rapeseed was roasted for about 5 minutes in the range of the rapeseed product temperature in the range of 130 to 200 ° C. and squeezed by pressing. After oil extraction, water degumming, drying and filtration were performed to obtain an undeodorized roasted rapeseed oil.

<Deodorized roasted rapeseed oil>
Add 0.1% by mass phosphoric acid to roasted rapeseed oil, add 20% excess sodium hydroxide aqueous solution to the same mixture, and remove precipitates by centrifugation. did. After washing with water, decolorization was performed by contacting with activated clay at 90 to 120 ° C. for 10 to 20 minutes under reduced pressure. The obtained decolorized oil was deodorized at 250 ° C. for 90 minutes to obtain a deodorized roasted rapeseed oil.

[Test Example 1]
(Return odor (deterioration odor) suppression effect of oil and fat composition)
As shown in Table 1, oil and fat compositions in which the content of undeodorized roasted sesame oil in soybean oil was changed were prepared. Oil and fat composition containing deodorized roasted sesame oil, Oil and fat composition containing non-deodorized roasted rapeseed oil, Oil and fat composition containing deodorized roasted rapeseed oil, Oil and fat composition containing non-deodorized roasted rapeseed oil A fat composition containing deodorized roasted soybean oil was also prepared in the same manner.

<Exposure test>
200 ml of each prepared oil and fat composition was put into a 500 ml conical flask with a stopper, stoppered, and irradiated with 7000 lx for 16 hours to perform an exposure test, which was used as a sample for sensory evaluation.

<Test results>
(With or without roasted oil flavor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. The case where there are 15 or more panelists who answered that they do not feel the flavor of roasting oil is indicated as “◯”, and the case where the panel which responded that they do not feel the flavor of roasting oil is 11 or more is indicated as “△”. A case where 10 or fewer panelists answered that they did not feel the flavor of roasting oil was indicated as “x”. The results are shown in Table 1.

(With or without return odor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. If there are 15 or more panelists who do not feel a return odor (deteriorated odor), “○” is assigned. The case where there were 10 or less panel members who answered that they did not feel “x” was indicated as “x”. The results are shown in Table 1.

  From Table 1, the fat composition containing non-deodorized roasted sesame oil has the flavor of non-deodorized roasted sesame oil and the return odor of soybean oil in the range of 37.5 to 75 ppm of non-deodorized roasted sesame oil. I didn't feel it.

  From Table 1, the fat and oil composition containing the deodorized roasted sesame oil did not feel the flavor of the deodorized roasted sesame oil and the return odor of soybean oil when the content of the deodorized roasted sesame oil was in the range of 10 to 10,000 ppm.

  From Table 1, the fat composition containing non-deodorized roasted rapeseed oil does not feel the flavor of non-deodorized roasted rapeseed oil and the return odor of soybean oil in the range of the content of non-deodorized roasted rapeseed oil of 25 to 5000 ppm. It was.

  From Table 1, the fat and oil composition containing the deodorized roasted rapeseed oil did not feel the flavor of the deodorized roasted rapeseed oil and the return odor of soybean oil when the content of the deodorized roasted rapeseed oil was in the range of 100 to 100,000 ppm.

  From Table 1, the fat and oil composition containing the non-deodorized roasted soybean oil has the flavor of the non-deodorized roasted soybean oil and the return odor of the soybean oil in the range where the content of the non-deodorized roasted soybean oil is 25 to 5000 ppm. I did not feel.

  From Table 1, the fat and oil composition containing the deodorized roasted soybean oil does not feel the flavor of the deodorized roasted soybean oil and the return odor of the soybean oil when the content of the deodorized roasted soybean oil is in the range of 100 to 100,000 ppm. It was.

[Test Example 2]
(Return odor (deterioration odor) suppression effect of oil and fat composition)
An oil and fat composition was prepared by containing 1000 ppm of non-deodorized roasted rapeseed oil in palm oil.

<Storage test>
80 g of the prepared oil / fat composition was put into a 100 ml polyethylene water bottle, capped, and stored in a dark place for 7 weeks while keeping at 20 ° C. The preserved oil and fat composition was collected every week and used as a sensory evaluation sample. The test was also conducted when the sample was stored in the same manner except that it was stored at 5 ° C.

<Test results>
(With or without roasted oil flavor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. The case where there are 15 or more panelists who answered that they do not feel the flavor of roasting oil is indicated as “◯”, and the case where the panel which responded that they do not feel the flavor of roasting oil is 11 or more is indicated as “△”. A case where 10 or fewer panelists answered that they did not feel the flavor of roasting oil was indicated as “x”. The results when stored at 20 ° C. are shown in Table 2, and the results when stored at 5 ° C. are shown in Table 3.

(With or without return odor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. If there are 15 or more panelists who do not feel a return odor (deteriorated odor), “○” is assigned. The case where there were 10 or less panel members who answered that they did not feel “x” was indicated as “x”. The results when stored at 20 ° C. are shown in Table 2, and the results when stored at 5 ° C. are shown in Table 3.

  From Table 2, when stored at 20 ° C., the palm oil alone containing no undeodorized roasted rapeseed oil produced a return odor of palm oil after 4 weeks, whereas the deodorized roasted rapeseed oil was 1000 ppm. The oil and fat composition contained in the palm oil did not generate the return odor of the palm oil until 5 weeks, and did not feel the flavor of the undeodorized roasted rapeseed oil.

  In addition, from Table 3, when stored at 5 ° C., the palm oil alone containing no undeodorized roasted rapeseed oil produced a return odor of palm oil after 2 weeks. The fat and oil composition contained in 1000 ppm palm oil did not generate a return odor of palm oil until 4 weeks, and did not feel the flavor of undeodorized roasted rapeseed oil.

[Test Example 3]
(Return odor (deterioration odor) suppression effect of oil and fat composition)
As shown in Table 4, each fat and oil composition was prepared by changing the content of undeodorized roasted sesame oil in the oil blended with flux oil: rapeseed oil at 3: 7. An oil / fat composition containing deodorized roasted sesame oil and an oil / fat composition containing deodorized roasted rapeseed oil were similarly prepared.

<Storage test>
600 g of each prepared oil and fat composition was put into a PET bottle (capacity 600 g), stoppered, and stored for 4 weeks in a dark place while keeping at 40 ° C., and this was used as a sample for sensory evaluation.

<Test results>
(With or without roasted oil flavor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. The case where there are 15 or more panelists who answered that they do not feel the flavor of roasting oil is indicated as “◯”, and the case where the panel which responded that they do not feel the flavor of roasting oil is 11 or more is indicated as “△”. A case where 10 or fewer panelists answered that they did not feel the flavor of roasting oil was indicated as “x”. The results are shown in Table 4.

(With or without return odor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. If there are 15 or more panelists who do not feel a return odor (deteriorated odor), “○” is assigned. The case where there were 10 or less panel members who answered that they did not feel “x” was indicated as “x”. The results are shown in Table 4.

  From Table 4, the blended oil of rapeseed oil and rapeseed oil containing non-deodorized roasted sesame oil has a flavor and flux of non-deodorized roasted sesame oil in the range of 37.5 to 75 ppm of non-deodorized roasted sesame oil. The return odor of the blend oil of oil and rapeseed oil was not felt.

  Moreover, from Table 4, the blend oil of the flux oil and rapeseed oil containing the deodorized roasted sesame oil does not feel the flavor of the deodorized roasted sesame oil when the content of the deodorized roasted sesame oil is in the range of 50 to 5000 ppm. In the range of ˜50000 ppm, the return odor of the blend oil of flux oil and rapeseed oil was not felt.

  Furthermore, from Table 4, the blend oil of the flux oil and rapeseed oil containing the deodorized roasted rapeseed oil does not feel the flavor of the deodorized roasted rapeseed oil when the content of the deodorized roasted rapeseed oil is 500 to 50000 ppm. In the range of ˜200000 ppm, the return odor of the blend oil of flux oil and rapeseed oil was not felt.

[Test Example 4]
(Return odor (deterioration odor) suppression effect of potato chips)
As shown in Table 5, oil compositions with different contents of non-deodorized roasted rapeseed oil in soybean oil were prepared, and potato chips were prepared using each oil composition. Potato chips were prepared by oiling potato sliced with a slicer in advance at 170 to 180 ° C. for 2 minutes and 30 seconds with each oil composition. Also, potato chips were prepared in the same manner when an oil and fat composition containing undeodorized roasted soybean oil was used.

<Exposure test>
Each potato chip prepared using each oil and fat composition was put in a transparent polyethylene bag, sealed, and then irradiated with 7000 lx for 40 hours to perform an exposure test, which was used as a sample for sensory evaluation.

<Test results>
(With or without roasted oil flavor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. The case where there are 15 or more panelists who answered that they do not feel the flavor of roasting oil is indicated as “◯”, and the case where the panel which responded that they do not feel the flavor of roasting oil is 11 or more is indicated as “△”. A case where 10 or fewer panelists answered that they did not feel the flavor of roasting oil was indicated as “x”. The results are shown in Table 5.

(With or without return odor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. If there are 15 or more panelists who do not feel a return odor (deteriorated odor), “○” is assigned. The case where there were 10 or less panel members who answered that they did not feel “x” was indicated as “x”. The results are shown in Table 5.

  From Table 5, the potato chips oiled with the oil and fat composition containing the non-deodorized roasted rapeseed oil has a non-deodorized roasted rapeseed oil flavor and soybean oil in the range of the content of the non-deodorized roasted rapeseed oil in the range of 25 to 50000 ppm. I did not feel the return odor.

  In addition, from Table 5, the potato chips oiled with the fat composition containing the non-deodorized roasted soybean oil has a non-deodorized roasted soybean oil content in the range of 25 to 100 ppm. I did not feel the flavor and the return odor of soybean oil.

[Test Example 5]
(Return odor (deterioration odor) control effect of baked goods)
As shown in Table 6, each fat composition was prepared by changing the content of undeodorized roasted sesame oil in palm oil. Each oil and fat composition was used for rapid cooling and kneading treatment to obtain a shortening. Whole egg was gradually added by adding top white sugar to shortening and whipping. Then, the weak flour and baking powder were added and mixed, poured into a pound mold and baked for 40 minutes at 180 ° C. and 160 ° C. on the upper flame to prepare baked confectionery. In addition, the compounding part of the following confectionery materials is as shown in Table 6.

<Exposure test>
Each baked confectionery prepared using each oil / fat composition was put in a transparent polyethylene bag, sealed, and then irradiated at 7000 lx for 40 hours to perform an exposure test, which was used as a sample for sensory evaluation.

<Test results>
(With or without roasted oil flavor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. The case where there are 15 or more panelists who answered that they do not feel the flavor of roasting oil is indicated as “◯”, and the case where the panel which responded that they do not feel the flavor of roasting oil is 11 or more is indicated as “△”. A case where 10 or fewer panelists answered that they did not feel the flavor of roasting oil was indicated as “x”. The results are shown in Table 7.

(With or without return odor)
A sensory test was performed while keeping the sample for sensory evaluation at 20 ° C. The sensory test was evaluated by a panel of 20 people. If there are 15 or more panelists who do not feel a return odor (deteriorated odor), “○” is assigned. The case where there were 10 or less panel members who answered that they did not feel “x” was indicated as “x”. The results are shown in Table 7.

  From Table 7, the baked confectionery prepared using the fat and oil composition containing the non-deodorized roasted sesame oil has the flavor of the non-deodorized roasted sesame oil and the palm in the range where the content of the non-deodorized roasted sesame oil is 2 to 2500 ppm. I did not feel the odor of oil.

Claims (15)

  An oil / fat composition containing an odorous fat and oil and a roasted oil produced through a deodorizing step, wherein the content of the roasted oil in the oil / fat composition has the odorous oil / fat itself. An oil and fat composition that is an amount that substantially suppresses odor and does not substantially feel the flavor of the roasted oil.   The oil and fat composition according to claim 1, wherein the roasted oil produced through the deodorizing step is one or more selected from the group consisting of deodorized roasted sesame oil, deodorized roasted soybean oil, and deodorized roasted rapeseed oil. object.   When the roasted oil contains the deodorized roasted sesame oil, the deodorized roasted sesame oil is included in a mass ratio of 10 to 10,000 ppm with respect to the amount corresponding to the fat and oil having the odor. The oil-and-fat composition described in 1.   2. When the roasted oil contains the deodorized roasted soybean oil, the deodorized roasted soybean oil is contained in an amount of 100 to 100,000 ppm by mass relative to the amount corresponding to the odorous fat. Or the oil-fat composition of 2.   When the roasted oil contains the deodorized roasted rapeseed oil, the deodorized roasted rapeseed oil is contained in a mass ratio of 100 to 100,000 ppm with respect to the amount corresponding to the odorous fats and oils. The oil-and-fat composition described in 1.   The odorous fats and oils are soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, mixed oil transesterified oil containing corn oil, palm Of oils and fats, transesterified oils of palm oils and fats, mixed oils containing palm oils and fats, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing flux oils, egoma oils, egoma oils 6. The oil and fat composition according to any one of claims 1 to 5, which is one or more selected from the group consisting of transesterified oils of mixed oils including transesterified oil and sesame oil.   A processed product using the oil / fat composition according to any one of claims 1 to 6, wherein the processed product is an oil-boiled food, a stir-fried food, a plastic oil-and-fat composition, an oil-coated food, and foaming water. Processed products that are oil-type emulsions, coffee creams, flower pastes, frozen desserts or baked goods.   A method for simultaneously suppressing the odor of the odorous fat itself and the flavor of the roasted oil by including the roasted oil produced through the deodorizing step in the fat composition containing the odorous fat. . An oil / fat composition containing an odorous oil and an undeodorized roasted sesame oil, wherein the content of the non-deodorized roasted sesame oil in the oil / fat composition is equivalent to the amount of the oil / fat having the odor An oil and fat composition having a mass ratio of 2 to 2500 ppm.
Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil. An oil / fat composition containing an odorous oil and non-deodorized roasted soybean oil, wherein the content of the non-deodorized roasted soybean oil in the oil / fat composition is equivalent to the oil / fat having the odor The oil-and-fat composition which is 25-5000 ppm by mass ratio.
Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil. An oil / fat composition containing an odorous fat and an undeodorized roasted rapeseed oil, wherein the content of the non-deodorized roasted rapeseed oil in the oil / fat composition is equivalent to the amount of the oil / fat having the odor An oil and fat composition having a mass ratio of 25 to 50000 ppm.
Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.   A processed product using the oil and fat composition according to any one of claims 9 to 11, wherein the processed product is an oil-boiled food, a stir-fried food, a plastic oil-and-fat composition, an oil-coated food, and foaming water. Processed products that are oil-type emulsions, coffee creams, flower pastes, frozen desserts or baked goods. In an oil and fat composition containing a fat and oil having an odor, the undeodorized roasted sesame oil having a mass ratio of 2 to 2500 ppm with respect to the amount corresponding to the oil and fat having the odor is added to the fat and oil itself having the odor. The method of suppressing the odor which this has and the flavor of the said non-deodorized roasted sesame oil simultaneously.
Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil. In the oil and fat composition containing the odorous fats and oils, the fat and oil itself having the odors by containing 25 to 50000 ppm of non-deodorized roasted rapeseed oil in a mass ratio with respect to the amount corresponding to the fats and oils having the odor. The method of suppressing the odor which this has and the flavor of the said non-deodorized roasted rapeseed oil simultaneously.
Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil. The fat and oil having the odor by containing 25 to 5000 ppm of non-deodorized roasted soybean oil in a mass ratio with respect to the amount corresponding to the fat and oil having the odor in the fat and oil composition containing the fat and oil having the odor. A method for simultaneously suppressing the odor of itself and the flavor of the non-deodorized roasted soybean oil.
Odorous fats and oils: Soybean oil, transesterified oil of soybean oil, transesterified oil of mixed oil containing soybean oil, corn oil, transesterified oil of corn oil, transesterified oil of mixed oil containing corn oil, palm oil Transesterified oil of palm-based fats and oils, transesterified oils of mixed oils containing palm-based fats and oils, flux oils, transesterified oils of flux oils, transesterified oils of mixed oils containing fluxed oils, sesame oils, transesterified oils of sesame oils 1 type (s) or 2 or more types chosen from the group which consists of transesterified oil of mixed oil containing oil and egoma oil.