KR101899365B1 - Oil and fat composition with improved high oxidation stability - Google Patents
Oil and fat composition with improved high oxidation stability Download PDFInfo
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- KR101899365B1 KR101899365B1 KR1020160164918A KR20160164918A KR101899365B1 KR 101899365 B1 KR101899365 B1 KR 101899365B1 KR 1020160164918 A KR1020160164918 A KR 1020160164918A KR 20160164918 A KR20160164918 A KR 20160164918A KR 101899365 B1 KR101899365 B1 KR 101899365B1
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- lecithin
- frying
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- 239000000203 mixture Substances 0.000 title abstract description 30
- 230000003647 oxidation Effects 0.000 title description 14
- 238000007254 oxidation reaction Methods 0.000 title description 14
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 33
- 235000010445 lecithin Nutrition 0.000 claims abstract description 33
- 239000000787 lecithin Substances 0.000 claims abstract description 33
- 229940067606 lecithin Drugs 0.000 claims abstract description 33
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 31
- 239000000194 fatty acid Substances 0.000 claims abstract description 31
- 229930195729 fatty acid Natural products 0.000 claims abstract description 31
- -1 fatty acid ester Chemical class 0.000 claims abstract description 31
- 239000002253 acid Substances 0.000 claims abstract description 25
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 244000068988 Glycine max Species 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 6
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 6
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims description 31
- 235000012424 soybean oil Nutrition 0.000 claims description 31
- 238000006116 polymerization reaction Methods 0.000 claims description 8
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 6
- 239000011574 phosphorus Substances 0.000 claims description 6
- 229910052698 phosphorus Inorganic materials 0.000 claims description 6
- 229920002545 silicone oil Polymers 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 229920002642 Polysorbate 65 Polymers 0.000 claims description 2
- 235000010988 polyoxyethylene sorbitan tristearate Nutrition 0.000 claims description 2
- 239000001816 polyoxyethylene sorbitan tristearate Substances 0.000 claims description 2
- 229940099511 polysorbate 65 Drugs 0.000 claims description 2
- 229920000223 polyglycerol Polymers 0.000 abstract description 18
- 230000001590 oxidative effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 24
- 239000003921 oil Substances 0.000 description 19
- 235000019198 oils Nutrition 0.000 description 19
- 239000003925 fat Substances 0.000 description 18
- 238000012360 testing method Methods 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 230000005764 inhibitory process Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000178231 Rosmarinus officinalis Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 238000004332 deodorization Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000002199 base oil Substances 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/18—Lipids
- A23V2250/184—Emulsifier
- A23V2250/1842—Lecithin
Abstract
본 발명은 산화안정성이 개선된 튀김용 유지 조성물에 관한 것으로, 튀김용 유지 조성물을 구성함에 있어서 대두 또는 난황 유래의 레시틴과 폴리글리세린지방산에스테르를 소정량 사용하여 튀김 유지의 품질과 직접적으로 관련이 있는 색가 및 산가를 개선할 수 있도록 한 튀김용 유지 조성물에 관한 것이다.The present invention relates to a frying fat composition with improved oxidative stability, and it relates to a frying fat composition which is prepared by using a predetermined amount of lecithin and polyglycerol fatty acid ester derived from soybean or egg yolk in a fat composition for frying, A color value and an acid value of the frying composition.
Description
본 발명은 산화안정성이 개선된 튀김용 유지 조성물에 관한 것으로, 튀김용 유지 조성물을 구성함에 있어서 대두 또는 난황 유래의 레시틴과 폴리글리세린지방산에스테르를 소정량 사용하여 튀김 유지의 품질과 직접적으로 관련이 있는 색가, 산가 등을 개선할 수 있도록 한 튀김용 유지 조성물에 관한 것이다. The present invention relates to a frying fat composition with improved oxidative stability, and it relates to a frying fat composition which is prepared by using a predetermined amount of lecithin and polyglycerol fatty acid ester derived from soybean or egg yolk in a fat composition for frying, Color value, acid value, and the like of the frying composition.
상업적으로 튀김용 유지는 대두유, 카놀라유, 면실유 등 대부분 식물성 유지를 많이 사용하고 있다. 그러나 이러한 튀김 작업은 180℃ 이상의 고온 조건하에 이루어지게 되는데 이 때 식용유지는 열로 인한 산화가 일어나게 되어 품질이 열화되는 문제점을 갖고 있다. 특히 식용 유지로 가장 흔하게 사용되는 대두유의 경우 불포화 지방산 함량이 높아 산화에 가장 취약한 문제를 갖고 있다. Commercial frying oil uses mostly vegetable oils such as soybean oil, canola oil and cottonseed oil. However, such a frying operation is carried out under a high temperature condition of 180 ° C or higher. In this case, the edible oil is oxidized due to heat and deteriorates in quality. Especially, soybean oil most commonly used as edible oil has high unsaturated fatty acid content, which is the most vulnerable to oxidation.
또한 튀김 작업으로 인해 고온에서 장시간 가열할 경우 자동산화 외에 열에 의한 산화, 가수분해, 중합 등의 부가적 반응을 일으키게 되어 이미, 이취 발생, 착색, 산가 상승 등 튀김물의 품질을 급격하게 저하시키는 원인으로 작용하게 된다.In addition, when the frying operation is carried out for a long time at a high temperature, it causes additional reactions such as oxidation, hydrolysis, and polymerization due to heat in addition to automatic oxidation, thereby causing a sudden drop in the quality of fried products such as odor generation, coloring, .
이러한 이유로 인해 튀김용 유지의 열에 대한 안정성 확보는 산업에서 무엇보다 가장 중요한 부분으로 작용하여 고려된다. For this reason, securing the heat stability of the frying oil is considered to be the most important part of the industry.
이러한 유지의 산화를 억제하기 위해 일반적으로 토코페롤, 로즈마리, 카테킨 등의 산화방지제를 사용하고 있으나 이러한 카테킨, 로즈마리 등은 과량 사용했을시 유지 본연의 색상 및 풍미에 영향을 주는 등 문제점을 야기시킨다. Antioxidants such as tocopherol, rosemary, and catechin are generally used to inhibit the oxidation of such oils. However, such catechins and rosemary have problems such as affecting the color and flavor of the preservative when used in excessive amounts.
이러한 이유로 인해 튀김시 유지의 산화를 효과적으로 억제 할 수 있으면서도 유지 자체의 품질에 영향을 주지 않은 새로운 물질을 찾는 연구가 활발히 이루어지고 있는데, 한국 공개특허 제2013-18234호는 인 유래 성분이 착색 및 가열취를 개선하는 효과가 있으나 유지의 품질 요소 중 하나인 산가에는 유의한 효과를 나타내지 않는다.For this reason, studies have been actively conducted to find new substances that can effectively inhibit the oxidation of fats during frying but do not affect the quality of the fats themselves. In Korean Patent Laid-Open No. 2013-18234, phosphorus- But it has no significant effect on the acid value, which is one of the quality factors of fattening.
이에 정제 식용 유지의 튀김 품질과 직접적으로 관련이 있는 색가, 산가를 개선할 수 있는 튀김용 유지 조성물이 필요한 실정이다.Therefore, there is a need for a frying oil composition which can improve the color value and acid value directly related to the fry quality of the refined edible oil.
이에 본 발명의 발명자들은 정제 대두유에 대두 또는 난황 유래의 레시틴과 폴리글리세린지방산에스테르을 소정량 사용하는 경우 레시틴을 단독으로 사용할 때 보다 산가 및 색가 상승 억제 효과가 매우 우수하다는 것을 알게 되어 본 발명을 완성하기에 이르렀다.Accordingly, the inventors of the present invention have found that when a predetermined amount of lecithin and polyglycerin fatty acid ester derived from soybean or egg yolk is used in refined soybean oil, lecithin is more excellent in suppressing the increase in acid value and color value than when using lecithin alone. .
따라서, 본 발명은 정제 대두유에 대하여, 레시틴 및 폴리글리세린지방산에스테르를 포함하는 산화안정성이 개선된 튀김용 유지 조성물을 제공하는데 그 목적이 있다.Accordingly, it is an object of the present invention to provide a frying oil composition with improved oxidation stability comprising lecithin and polyglycerin fatty acid ester, with respect to refined soybean oil.
위와 같은 과제를 해결하기 위해, 본 발명은 정제 대두유 1000 중량부에 대하여, 레시틴 0.1 ~ 0.5 중량부 및 폴리글리세린지방산에스테르 0.2 ~ 0.5 중량부를 포함하는 튀김용 유지 조성물을 제공한다. In order to solve the above problems, the present invention provides a fat composition for frying comprising 0.1 to 0.5 parts by weight of lecithin and 0.2 to 0.5 parts by weight of polyglycerol fatty acid ester, based on 1000 parts by weight of refined soybean oil.
본 발명에 따른 유지 조성물은 산가, 색가의 상승을 장시간 동안 억제하여 산화안정성을 향상시킨 것으로 고온의 튀김적성에 적합한 가열 조리용 유지 조성물로 유용하다.The fat composition according to the present invention is useful as a fat composition for heating cooking which is suitable for frying at a high temperature because oxidation stability is improved by suppressing an increase in acid value and color value for a long time.
이하, 실시예를 통해 본 발명을 상세하게 설명한다. Hereinafter, the present invention will be described in detail by way of examples.
본 발명은 정제 대두유 1000 중량부에 대하여, 레시틴 0.1 ~ 0.5 중량부 및 폴리글리세린지방산에스테르 0.2 ~ 0.5 중량부를 포함하는 튀김용 유지 조성물을 제공한다.The present invention provides a fat composition for frying comprising 0.1 to 0.5 parts by weight of lecithin and 0.2 to 0.5 parts by weight of polyglycerol fatty acid ester, based on 1000 parts by weight of refined soybean oil.
먼저, 튀김용 유지로 가장 흔하게 사용되는 것은 대두유로서, 본 발명에서는 대두유의 산가, 색가의 증가를 억제하고자 한다. 따라서, 본 발명에서 사용하는 유지는 탈검, 탈산, 탈색, 탈취 등의 일반적인 정제 과정을 통해 생산한 일반 정제 대두유를 사용할 수 있다. First, soybean oil which is most commonly used as frying oil is to inhibit the increase of acid value and color value of soybean oil. Therefore, the oil used in the present invention may be general refined soybean oil produced through a general purification process such as deodorization, deoxidation, decolorization and deodorization.
아울러, 본 발명에서의 레시틴은 대두 또는 난황 유래의 인의 함량이 1.5 ~ 2% 인 것을 사용하는 것이 바람직하다. 인의 경우 유지의 산화를 촉진시키는 요인인 메탈을 킬레이팅하여 산화를 억제하는 효과가 있기에 대두 또는 난황 유래의 레시틴을 사용하는 것이 바람직하다.In addition, the lecithin in the present invention is preferably one having a content of phosphorus derived from soybean or egg yolk of 1.5 to 2%. In the case of phosphorus, it is preferable to use lecithin derived from soybean or egg yolk because chelating metal, which is a factor promoting oxidation of fat, has an effect of inhibiting oxidation.
이때 상기 레시틴은 정제 대두유 1000 중량부에 대하여 레시틴 0.1 ~ 0.5 중량부를 사용하는 것이 바람직하다. 보다 바람직하게는 0.1 ~ 0.2 중량부이다. 레시틴이 0.1 중량부 미만인 경우 산가 산승 억제 효과가 미미한 한계가 있으며, 0.5 중량부 초과인 경우 산가 상승은 억제할 수 있으나 색가 상승에는 효과적이지 않는 한계가 있기에 상기 범위 내에서 사용하는 것이 바람직하다. The lecithin is preferably used in an amount of 0.1 to 0.5 parts by weight based on 1000 parts by weight of refined soybean oil. More preferably 0.1 to 0.2 parts by weight. When the amount of lecithin is less than 0.1 part by weight, the effect of suppressing the acid value is insignificant. When the amount of lecithin is more than 0.5 part by weight, the increase of acid value can be suppressed, but it is not effective for increasing the color value.
다음으로, 본 발명에서의 폴리글리세린지방산에스테르는 평균 중합도가 2 ~ 10, HLB 값이 7, 점도가 2500 ~ 4000 cps, 표면장력이 30 ~ 50 dyne/cm인 것을 사용하는 것이 바람직하다. 평균 중합도는 유지의 용해도에 영향을 주는 인자로, 중합도가 2 미만인 경우 용해하는 베이스 유지의 온도가 70℃ 이상이어야 하는 한계가 있으며, 10 초과인 경우 수용성의 유화제로서 유지에 대한 용해성에 대해 한계가 있기에 상기 범위 내의 것을 사용한다. 또한 점도와 표면장력도 튀김물의 표면을 코팅하는 속도에 영향을 주어 최종 튀김물의 흡유 부분에 영향을 미친다. 이에 본 발명에서는 점도가 2500 ~ 4000 cps(측정 조건: 20℃, 브룩필드 다이얼 점도계(spindle L2) 사용), 표면장력이 30 ~ 50 dyne/cm(측정 조건: 20℃, Fisher Scientific surface tensiomat 21(with 6cm ring) 사용)인 것을 사용하는데, 점도가 2500 cps 미만인 경우 기름과 튀김물의 마찰저항이 낮아서 흡유량이 많아지는 한계가 있으며, 4000 cps 초과인 경우 기름과 튀김물의 마찰저항이 높아져서 튀김 시간이 길어지는 한계가 있고, 표면장력이 30 dyne/cm 미만인 경우 응집력이 높아져서 튀김물의 흡유량이 많아지는 한계가 있으며, 50 dyne/cm 초과인 경우 튀김시 거품이 많이 발생하는 한계가 있기에 상기 범위 내의 것을 사용하는 것이 좋다.Next, the polyglycerin fatty acid ester in the present invention preferably has an average degree of polymerization of 2 to 10, an HLB value of 7, a viscosity of 2500 to 4000 cps, and a surface tension of 30 to 50 dyne / cm. The average degree of polymerization is a factor that affects the solubility of the oil. When the degree of polymerization is less than 2, the temperature of the base oil to be dissolved should be at least 70 ° C. If the degree of polymerization is more than 10, So that those within the above range are used. The viscosity and surface tension also affect the rate at which the surface of the frying product is coated, affecting the oil-absorbing portion of the final frying product. Therefore, in the present invention, it is preferable that the viscosity is 2500-4000 cps (measurement conditions: 20 ° C, using a Brookfield Dial viscometer (spindle L2)) and the surface tension is 30-50 dyne / cm (measuring conditions: 20 ° C, Fisher Scientific surface tensiomat 21 with 6 cm ring). When the viscosity is less than 2500 cps, the friction resistance of the oil and the frying material is low, so there is a limit to increase the oil absorption. When the viscosity exceeds 4000 cps, the frictional resistance of the oil and the frying material is increased, When the surface tension is less than 30 dyne / cm, the cohesive force is increased and there is a limit to increase the amount of oil absorption of the frying material. When the surface tension is more than 50 dyne / cm, It is good.
이때 상기 폴리글리세린지방산에스테르는 정제 대두유 1000 중량부에 대하여 0.2 ~ 0.5 중량부를 사용하는 것이 바람직하다. 보다 바람직하게는 0.2 ~ 0.3 중량부이다. 폴리글리세린지방산에스테르가 0.2 중량부 미만인 경우 산가가 상승하는 한계가 있으며, 0.5 중량부 초과인 경우 산가 및 색가 모두 억제하는데 한계가 있기에 상기 범위 내에서 사용하는 것이 바람직하다. Preferably, the polyglycerin fatty acid ester is used in an amount of 0.2 to 0.5 parts by weight based on 1000 parts by weight of the purified soybean oil. More preferably 0.2 to 0.3 part by weight. When the amount of the polyglycerol fatty acid ester is less than 0.2 parts by weight, the acid value tends to increase. When the amount of the polyglycerol fatty acid ester is more than 0.5 parts by weight, it is preferable to use the polyglycerol fatty acid ester within the above range.
아울러, 산가와 색가의 상승 억제를 위해서 실리콘 오일, 소르비탄지방산에스테르, 및 폴리소르베이트65 로 이루어진 군으로부터 선택된 1종 이상의 첨가제를 더 포함할 수 있다. 바람직하게는 실리콘 오일을 정제 대두유 1000 중량부에 대하여 0.001 ~ 0.005 중량부를 더 포함할 수 있다.Further, it may further comprise at least one additive selected from the group consisting of silicone oil, sorbitan fatty acid ester, and polysorbate 65 in order to suppress the rise in acid value and color value. Preferably, the silicone oil may further contain 0.001 to 0.005 parts by weight based on 1000 parts by weight of the purified soybean oil.
본 발명에 따른 유지 조성물은 레시틴, 폴리글리세린지방산에스테르를 단독으로 사용한 경우 보다 혼합하여 사용함으로써, 산가 약 25%, 색가 약 19%의 억제율을 나타내는 산화안정성이 향상된 유지로서, 고온의 튀김적성에 적합한 가열 조리용 유지 조성물로 유용하다.The fat composition according to the present invention is an oil improved in oxidation stability exhibiting an inhibition rate of about 25% of acid value and about 19% of color value by using lecithin and polyglycerin fatty acid ester alone as a mixture, and is suitable for high-temperature frying suitability And is useful as a cooking composition for heating cooking.
이하, 본 발명을 실시예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이들에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples are for illustrating the present invention, and the scope of the present invention is not limited thereto.
실시예Example 1 One
60℃의 정제 대두유 1 kg에 대해 레시틴 0.2 g 및 폴리글리세린지방산에스테르 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of lecithin and 0.2 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a mixture.
실시예Example 2 2
60℃의 정제 대두유 1 kg에 대해 레시틴 0.2 g 및 폴리글리세린지방산에스테르 0.3 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of lecithin and 0.3 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a mixture.
실시예Example 3 3
60℃의 정제 대두유 1 kg에 대해 레시틴 0.2 g 및 폴리글리세린지방산에스테르 0.5 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of lecithin and 0.5 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 占 폚 and mixed to prepare a mixture.
실시예Example 4 4
60℃의 정제 대두유 1 kg에 대해 레시틴 0.1 g 및 폴리글리세린지방산에스테르 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.1 g of lecithin and 0.2 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a mixture.
실시예Example 5 5
60℃의 정제 대두유 1 kg에 대해 레시틴 0.5 g 및 폴리글리세린지방산에스테르 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.5 g of lecithin and 0.2 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a fat.
지방산에스테르2)Polyglycerin
Fatty acid ester 2)
2) 평균 중합도가 5, HLB 값이 7, 점도가 3100 cps, 표면장력이 40 dyne/cm인 것1) The content of phosphorus is 1.5 ~ 2%
2) having an average polymerization degree of 5, an HLB value of 7, a viscosity of 3100 cps, and a surface tension of 40 dyne / cm
비교예Comparative Example 1 One
60℃의 정제 대두유 1 kg을 사용하였다.1 kg of refined soybean oil at 60 ° C was used.
비교예Comparative Example 2 2
60℃의 정제 대두유 1 kg에 레시틴 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of lecithin was added to 1 kg of refined soybean oil at 60 占 폚 and mixed to prepare a fat.
비교예Comparative Example 3 3
60℃의 정제 대두유 1 kg에 폴리글리세린지방산에스테르 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of polyglycerol fatty acid ester was added to 1 kg of refined soybean oil at 60 占 폚 and mixed to prepare a mixture.
비교예Comparative Example 4 4
60℃의 정제 대두유 1 kg에 대해 레시틴 0.2 g 및 폴리글리세린지방산에스테르 0.1 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of lecithin and 0.1 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a fat.
비교예Comparative Example 5 5
60℃의 정제 대두유 1 kg에 대해 레시틴 0.2 g 및 폴리글리세린지방산에스테르 0.6 g을 첨가하고 혼합하여 유지를 제조하였다.0.2 g of lecithin and 0.6 g of polyglycerin fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a mixture.
비교예Comparative Example 6 6
60℃의 정제 대두유 1 kg에 대해 레시틴 0.05 g 및 폴리글리세린지방산에스테르 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.05 g of lecithin and 0.2 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a mixture.
비교예Comparative Example 7 7
60℃의 정제 대두유 1 kg에 대해 레시틴 0.6 g 및 폴리글리세린지방산에스테르 0.2 g을 첨가하고 혼합하여 유지를 제조하였다.0.6 g of lecithin and 0.2 g of polyglycerol fatty acid ester were added to 1 kg of refined soybean oil at 60 캜 and mixed to prepare a mixture.
지방산에스테르Polyglycerin
Fatty acid ester
2) 평균 중합도가 5, HLB 값이 7, 점도가 3100 cps, 표면장력이 40 dyne/cm인 것1) The content of phosphorus is 1.5 ~ 2%
2) having an average polymerization degree of 5, an HLB value of 7, a viscosity of 3100 cps, and a surface tension of 40 dyne / cm
실험예Experimental Example 1: 가열 산화 안정성 테스트 1: Heating oxidation stability test
상기 실시예 1 내지 5 및 비교예 1 내지 7에서 제조한 유지를 테스트 튜브(test tube)에 50 g을 넣고 180℃ 핫플레이트에서 100 시간 동안 가열하여 산화를 진행하였다. 가열 산화가 완료된 유지는 산가와 색가를 측정하여 유지의 산화 정도를 평가 하였으며 이 때 사용한 분석 방법은 다음과 같으며, 표 3에 그 결과를 나타내었다. 산가 및 색가는 비교예 1의 결과 값을 100으로 하였을 때 상대적인 값으로 표현하였다. 50 g of the oil prepared in Examples 1 to 5 and Comparative Examples 1 to 7 was put in a test tube and heated on a 180 ° C hot plate for 100 hours to perform oxidation. The degree of oxidation of the oil was measured by measuring the acid value and the color value of the oil which had been heated and oxidized. The analytical method used was as follows. Table 3 shows the results. The acid value and the color value were expressed as relative values when the result value of Comparative Example 1 was taken as 100.
(1) 산가 측정(1) Acid value measurement
유지 1g에 포함된 유리지방산을 중화하는데 필요한 수산화칼륨(KOH)의 mg수를 측정하였다.The mg number of potassium hydroxide (KOH) needed to neutralize the free fatty acids contained in 1 g of the fat was measured.
(2) 색가 측정(2) Colorimetric measurement
Lovibond 색도계를 사용하여 0.5 inch cell로 측정하였으며, 이 때 값은 R(red), Y(yellow)을 10R+Y로 표현하였다.The values were R (red) and Y (yellow) were expressed as 10R + Y using a Lovibond colorimeter in 0.5 inch cell.
(mgKOH/g)Acid value
(mgKOH / g)
(Lovibond,
0.5inch cell, 10R+Y)Color value
(Lovibond,
0.5 inch cell, 10R + Y)
(mgKOH/g)Acid value
(mgKOH / g)
(Lovibond,
0.5inch cell, 10R+Y)Color value
(Lovibond,
0.5 inch cell, 10R + Y)
58
상기 표 3 및 표 4의 결과를 보면, 레시틴 단독으로 사용한 비교예 2, 폴리글리세린지방산에스테르 단독으로 사용한 비교예 3의 경우, 레시틴과 폴리글리세린지방산에스테르를 혼합하여 사용한 실시예 1 ~ 5 보다 산가, 색가의 억제 효율이 떨어짐을 확인할 수 있었다.The results of Tables 3 and 4 show that in Comparative Example 2 in which lecithin alone was used and Comparative Example 3 in which polyglycerin fatty acid ester alone was used, It was confirmed that the suppression efficiency of the color value was inferior.
아울러, 레시틴 0.1 ~ 0.5 g 및 폴리글리세린지방산에스테르 0.2 ~ 0.5 g 범위 내에서 사용되는 실시예의 경우 산가, 색가의 억제율이 모두 우수하였으나, 어느 하나라도 만족하지 않는 경우 산가 또는 색가의 억제율이 다소 미비하였다.In addition, the inhibition rate of the acid value and the color value was excellent in the case of the examples used within the range of 0.1 to 0.5 g of lecithin and 0.2 to 0.5 g of the polyglycerol fatty acid ester, but the inhibition rate of the acid value or the color value was somewhat poor .
따라서, 본 발명은 정제 대두유 1000 중량부에 레시틴과 레시틴 0.1 ~ 0.5 중량부 및 폴리글리세린지방산에스테르 0.2 ~ 0.5 중량부를 포함함으로써, 산가, 색가의 상승을 장시간 동안 억제하여 산화안정성을 향상시킨 것으로 고온의 튀김적성에 적합한 가열 조리용 유지로 유용하게 제공될 수 있다.Accordingly, the present invention relates to a process for producing soybean oil, which comprises lecithin, 0.1 to 0.5 parts by weight of lecithin and 0.2 to 0.5 part by weight of polyglycerol fatty acid ester in 1000 parts by weight of refined soybean oil, thereby suppressing an increase in acid value and color value for a long time, It can be usefully provided as a heating cooking oil suitable for frying suitability.
실험예Experimental Example 2: 튀김 테스트 2: Frying test
상기 비교예 1과 실시예 2의 유지를 대상으로 튀김 테스트를 수행하였다. 구체적으로, 3L 스테인리스 보틀에 2 kg의 유지를 담고 180℃로 유지를 가열한 후 1 kg의 절단육을 넣어 11분 동안 튀김작업을 진행하였다. 동일한 작업을 80회 반복하여 최종 80수의 닭 튀김테스트를 수행하였다. 최종적으로 산가 및 색가를 측정하여 유지 조성물의 품질을 평가하여, 그 결과를 하기 표 5에 나타내었다.The frying test was carried out on the fats of Comparative Examples 1 and 2. Specifically, a 3 L stainless steel bottle was filled with 2 kg of fat, and the fat was heated at 180 ° C, and then 1 kg of cut meat was put into it, and fried for 11 minutes. The same operation was repeated 80 times to perform the final 80 chicken frying tests. Finally, the acid value and the color value were measured to evaluate the quality of the oil composition, and the results are shown in Table 5 below.
(mgKOH/g)Acid value
(mgKOH / g)
(Lovibond,
0.5inch cell,10R+Y)Color value
(Lovibond,
0.5 inch cell, 10R + Y)
상기 표 5의 결과를 보면, 실시예 2의 유지의 경우 비교예 1의 유지에 비해 산가 및 색가가 감소되는 효과가 보여 실험예 1의 결과와 동일한 경향을 보임을 확인할 수 있다. The results of Table 5 show that the acid value and the color value of the oil of Example 2 are reduced compared to the oil of Comparative Example 1, which is the same as the result of Experimental Example 1.
즉, 실시예 2의 유지의 경우 닭 80회 이상 튀김테스트를 진행하였을 때 비교예 1의 유지에 비해 산가의 경우 약 25%, 색가의 경우 약 19% 의 감소 효과를 나타내기에 튀김용 유지의 사용 가능 기간을 상기 조성물의 조합을 통해 연장할 수 있음을 확인할 수 있었다.That is, when the frying test of the chicken of Example 2 was conducted 80 times or more, it showed a reduction effect of about 25% in case of acid value and about 19% in case of color value compared to the case of Comparative Example 1. Therefore, It was confirmed that the possible period could be extended through the combination of the above compositions.
Claims (3)
인(Phosphorus)을 포함하는 레시틴 0.1 ~ 0.5 중량부; 및
폴리글리세린지방산에스테르 0.2 ~ 0.5 중량부를 포함하고,
상기 인(Phosphorus)은, 상기 레시틴 내 함량이 1.5 ~ 2%이며, 대두 또는 난황으로부터 유래하고,
상기 폴리글리세린지방산에스테르는, 평균 중합도가 2 ~ 10, HLB 값이 7, 점도가 2500 ~ 4000 cps, 표면장력이 30 ~ 50 dyne/cm인 튀김용 유지 조성물.
On the basis of 1000 parts by weight of refined soybean oil,
0.1 to 0.5 parts by weight of lecithin comprising phosphorus; And
0.2 to 0.5 parts by weight of a polyglycerin fatty acid ester,
The phosphorus has a content in the lecithin of 1.5 to 2% and is derived from soybean or egg yolk,
Wherein said polyglycerin fatty acid ester has an average degree of polymerization of 2 to 10, an HLB value of 7, a viscosity of 2500 to 4000 cps, and a surface tension of 30 to 50 dyne / cm.
상기 레시틴의 함량은,
정제 대두유 1000 중량부에 대하여 0.1 ~ 0.2 중량부인 튀김용 유지 조성물.
The method according to claim 1,
The content of the lecithin is,
And 0.1 to 0.2 parts by weight based on 1000 parts by weight of refined soybean oil.
산가와 색가의 상승 억제를 위한 첨가제를 더 포함하고,
상기 첨가제는 실리콘 오일, 소르비탄지방산에스테르, 폴리소르베이트65 및 이들의 조합으로 이루어진 군으로부터 선택되고,
상기 실리콘 오일은 정제 대두유 1000 중량부에 대하여 0.001 ~ 0.005 중량부인 튀김용 유지 조성물.
The method according to claim 1,
Further comprising an additive for suppressing an increase in acid value and color value,
Wherein the additive is selected from the group consisting of silicone oil, sorbitan fatty acid ester, polysorbate 65, and combinations thereof,
Wherein the silicone oil is 0.001 to 0.005 parts by weight based on 1000 parts by weight of refined soybean oil.
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