KR102214049B1 - Oil composition having excellent ability to suppress rancidity - Google Patents

Abstract

The present invention relates to a fat or oil composition having excellent rancidity inhibiting ability, and more particularly, to a fat or oil composition having freshness maintained over a long period of time by suppressing rancidity of fried oil during frying cooking.

Description

Oil composition having excellent ability to suppress rancidity}

The present invention relates to a fat or oil composition having excellent rancidity inhibiting ability, and more particularly, to a fat or oil composition having freshness maintained over a long period of time by suppressing rancidity of fried oil during frying cooking.

Edible fats and oils such as soybean oil, rapeseed oil, jade oil, and palm oil are used for cooking such as baking, roasting, pan frying, and frying.

In general, fried foods such as deep frying and pan frying are fried in oil at 160-200℃ by attaching the batter to meat, vegetables, and fish. Fried oil promotes rancidity by factors such as heat, moisture, light, and metal ions. When the frying oil is rancid, the color of the finished product turns black and the color of the finished product turns black, and smoke and unpleasant odors are generated during the cooking process, which causes the quality of the finished product to deteriorate.

In order to prevent this, the industry uses a method of replacing rancid frying oil or filtering using a filter.However, frequent frying oil replacement has limitations in cost and work time, and filtering using a filter removes carbides from the frying oil. As a result, the color is temporarily cleared, but it cannot be a fundamental measure.

In order to solve these problems, research is being conducted, but satisfactory results have not been obtained.

For example, Korean Patent Publication No. 10-1437662 discloses an oil-fat composition that maintains the crispy texture of fried for a long time by combining palm fractionated soft oil and a specific polyglycerol fatty acid ester. Is not mentioned. In addition, Japanese Patent Application Laid-Open No. 2004-173614 uses an oil or fat composition containing an emulsifier and a silicone resin to suppress the coloring and heating odor of oxidized frying fats, so that oxidized frying fats affect the quality of frying. It discloses the effect of reducing.

It is an object of the present invention to provide a fat or oil composition in which the freshness of the frying oil is maintained over a long period of time by suppressing rancidity of frying during cooking of the frying.

According to the present invention, there is provided a fat or oil composition having a rancidity inhibiting ability, comprising an organic acid glycerin fatty acid ester, an antioxidant and an edible fat.

In the case of using the oil-fat composition according to the present invention, since the freshness of the fried oil can be maintained for a long time by suppressing rancidity of the fried oil during cooking, it is possible to manufacture a high-quality fried product without frequent replacement of the fried oil.

In the present invention, "tempura" refers to products manufactured by frying cooking, and in particular, these manufacturing processes mean a product family that essentially has a process of heating and cooking with frying oil.

The organic acid glycerin fatty acid ester contained in the fat or oil composition of the present invention may be a glycerin fatty acid ester having one or two organic acid residues, and may be obtained, for example, by esterifying a monoglyceride with one or two organic acids.

The organic acid constituting the organic acid glycerin fatty acid ester may be selected from acetic acid, lactic acid, citric acid, succinic acid, tartaric acid, and combinations thereof, and preferably selected from the group consisting of acetic acid, lactic acid, succinic acid, citric acid, and combinations thereof. You can use what is.

As the fatty acid constituting the organic acid glycerin fatty acid ester, a fatty acid derived from an edible vegetable or animal oil may be used without particular limitation, and for example, a straight chain saturated fatty acid or an unsaturated fatty acid having 6 to 25 carbon atoms may be used. .

Preferably, the organic acid glycerin fatty acid ester may be one having a hydrophile-lipophile balance (HLB) value of 4 to 16, such as 4 to 14, 4 to 12, or 4 to 10. When the HLB value of the organic acid glycerin fatty acid ester is too high or lower than the above range, the acidity inhibiting ability is low, and thus the color or viscosity of the frying oil before and after use may change significantly.

According to a preferred embodiment of the present invention, the fat or oil composition comprises 0.01 to 5% by weight of the organic acid glycerin fatty acid ester, more preferably 0.01 to 4% by weight, even more preferably based on 100% by weight of the total composition. Preferably, it may contain 0.01 to 3% by weight, even more preferably 0.05 to 2.5% by weight. If the content of the organic acid glycerin fatty acid ester in the fat or oil composition is less than 0.001% by weight, the rancidity inhibiting ability is low, so that the color or viscosity of the frying oil before and after use may change significantly, and if it exceeds 5% by weight, the rancidity of the frying oil may be rather rapid. .

Antioxidants also included in the fat or oil composition may be selected from the group consisting of tocopherol, gosipol, sesamol, ceparin, citric acid, polyphenol, rosemary extract, and combinations thereof, but is not limited thereto.

According to a preferred embodiment of the present invention, the fat or oil composition contains 0.001 to 0.1% by weight of the antioxidant based on the total 100% by weight of the composition, more preferably 0.003 to 0.08% by weight, even more preferably It may contain 0.005 to 0.06% by weight, even more preferably 0.008 to 0.03% by weight. If the content of the antioxidant in the fat or oil composition is less than 0.001% by weight, the antioxidant and rancidity inhibiting effect is lowered, so fats and oils are easily rancid, resulting in deterioration of quality, and if it exceeds 0.1% by weight, the rancidity of fried oil may be rather accelerated.

Edible fats and oils also included in the fat or oil composition may be selected from palm oil, palm oil, olein oil, rapeseed oil, soybean oil (soybean oil), brown rice oil, sunflower oil, cottonseed oil, corn oil, hydrogenated oil and transesterified fats thereof, and combinations thereof. It may be, preferably, soybean oil, corn oil, palm oil, hydrogenated oils thereof and transesterified fats thereof, and those selected from the group consisting of combinations thereof may be used.

According to a preferred embodiment of the present invention, the fat or oil composition comprises 94.99 to 99.9% by weight, more preferably 95 to 99.5% by weight, even more preferably, based on 100% by weight of the total composition. 96 to 99.3% by weight, even more preferably 97 to 99% by weight may be included. When the content of edible fats and oils in the fat or oil composition is outside the above numerical range, the quality or texture of fried food may be deteriorated.

In addition to the above components, the fat or oil composition of the present invention may additionally include one or more components normally added to frying oil such as antifoaming agents, flavoring agents, and the like.

Fried ingredients that can be cooked with the fat or oil composition of the present invention (e.g., sweet potato, squid, shrimp, smelt, sweet pumpkin, potato, pork, beef, seaweed roll, red pepper, carrot, lotus root, meatball, chicken meat, fish meat, octopus, octopus, sesame leaves Etc.), preferably may be a dough having a viscosity of 40 to 15,000 cP, the dough may more preferably have a viscosity of 80 to 5,000 cP. The viscosity of the dough may be measured at 18° C. using a Brookfield viscometer, for example (spindle 64, 50 rpm). If the viscosity of the dough is too low or too high, the quality or texture of the fried food may be deteriorated.

The dough includes flour and water, and may further include one or more optional additional ingredients as necessary. Examples of the additional ingredients include starch and modified starch. Examples of the starch that can be used in the present invention include those selected from sweet potato starch, potato starch, corn starch, tapioca starch, and combinations thereof. Examples of the modified starch include those prepared by heat treatment, acid treatment, oxidation, ether, or ester reaction of sweet potato starch, potato starch, corn starch or tapioca starch. These additional ingredients may be used in an amount of 1 to 10 parts by weight each based on 100 parts by weight of flour.

In addition, the dough may additionally contain seasonings such as salt, acidity regulator, pepper powder, seasoning powder, onion, garlic powder, flavorings, or favorite foods in addition to starch, and these additional ingredients are each It can be used in an amount of 0.01 to 3 parts by weight.

The ratio of the weight of the solid content (total weight of flour and any additional ingredients) to the weight of water contained in the dough is preferably 1:0.9 to 1:2.5, more specifically 1:0.9 to 1:2.0, even more Specifically, it may be 1:1.0 to 1:1.8. If there is too much or too little solid content in the dough, there may be a problem of deteriorating the quality of frying.

There is no particular limitation on a method of cooking a frying material using the dough as a shell by using the fat or oil composition of the present invention as a frying oil, and for example, it may be cooked by frying for 20 seconds to 10 minutes at a frying oil temperature of 150 to 200°C. , But is not limited thereto.

In one embodiment, the fat or oil composition of the present invention may be prepared by mixing the above-described raw materials for each component by heating to 30 to 80° C. and stirring until uniform. In the case of mass production of the fat or oil composition of the present invention, after heating the organic acid glycerin fatty acid ester and the antioxidant, for the purpose of making it easier to mix, the mixture may be stirred.

Hereinafter, the present invention will be described in more detail through Examples and Comparative Examples. However, the following examples are provided for illustrative purposes only to aid understanding of the present invention, and the scope of the present invention is not limited thereto.

[ Example And Comparative example ]

(1) Preparation of oil and fat composition having rancidity inhibiting ability

The raw materials shown in Table 1 were blended according to each blending amount to prepare a fat or oil composition. The raw materials were heated to 50° C., mixed, and then stirred until uniform.

[Table 1] (Content unit: wt%)

(2) Freshness evaluation of fried oil

One raw chicken (No. 9) and 110 g of chicken batter (water: chicken batter (manufactured by Samyang) = 1.5: 1) were heated to 170° C. in Example 1 of Table 1 and 16.5 kg of the oil and fat composition of Comparative Example 1-4. Put in and fry for 13 minutes. In order to evaluate the freshness of the frying oil, the acid value, redness, smoke point, and viscosity of the frying oil were measured and evaluated before frying and after 120 frying. Indicated.

The acid value was measured using the acid value measurement method of the food industry, the color was measured using a color difference meter (SA2000, Nippon denshoku), and the smoke point (℃) was the temperature at which the frying oil was heated and the smoke first occurred. It was measured (DGF C-IV), and the viscosity (cP) was measured using a viscometer (CAP 1000, Brookfield) (spindle #61, 20°C).

The smaller the amount of change in each value, the better the rancidity control ability was evaluated.

[Table 2]

As can be seen from Table 2, Example 1, which is a fat or oil composition of the present invention, was confirmed to have the ability to suppress rancidity because the numerical change before/after use was not large in the acid value, color, smoke point, and viscosity. It was confirmed that it is a fried oil that can be used while maintaining freshness for a long time.

On the other hand, in Comparative Example 1-4, which did not contain the organic acid glycerin fatty acid ester used in the present invention, it was confirmed that the numerical change before/after use in the acid value, color, smoke point, and viscosity was significantly greater than in Example 1. , It was found that the freshness was kept relatively short because the ability to suppress rancidity was very low.

Claims (10)

A fat or oil composition having rancidity inhibiting ability, comprising an organic acid glycerin fatty acid ester, an antioxidant and an edible fat,
The organic acid glycerin fatty acid ester has an HLB value of 4 to 8.5,
0.05 to 2.5% by weight of organic acid glycerin fatty acid ester is included in the total 100% by weight of the fat or oil composition
The antioxidant is selected from the group consisting of tocopherol, polyphenol, rosemary extract, and combinations thereof,
The organic acid glycerin fatty acid ester has one organic acid residue, and the organic acid constituting the organic acid glycerin fatty acid ester is citric acid,
Fat composition. delete delete The fat or oil composition according to claim 1, wherein the fatty acid constituting the organic acid glycerin fatty acid ester is a straight chain saturated fatty acid or an unsaturated fatty acid having 6 to 25 carbon atoms. delete delete delete The fat or oil composition of claim 1, wherein the antioxidant is contained in an amount of 0.001 to 0.1% by weight in a total of 100% by weight of the fat or oil composition. The oil according to claim 1, wherein the edible oil is selected from the group consisting of palm oil, palm oil, olein oil, rapeseed oil, soybean oil, brown rice oil, sunflower oil, cottonseed oil, corn oil, hydrogenated oils and transesterified oils thereof, and combinations thereof. Composition. A fried food prepared by using the fat or oil composition of any one of claims 1, 4, 8 and 9 as frying oil.