KR20150032636A - Oil and fat with improved oxidation stability and the preparing method thereof - Google Patents

Abstract

Provided are oil and fat with easy injection into water and high oxidation stability using cheap materials, and a method for manufacturing the same. A potassium salt of weak acid is contained in the oil and fat in 20-1000 ppm to provide high oxidation stability with less costs without changing the fatty acid composition and physical phase. Moreover, the food using the present invention can prevent degradation of quality caused by such oxidative decomposition odor by oxidation of oils and fats.

Description

FIELD OF THE INVENTION [0001] The present invention relates to an oil-

The present invention relates to a fat and oil having improved oxidation stability (oxidation stability), a production method thereof, and a food containing the same.

Products such as foods, cosmetics, medicines, quasi-drugs and feeds containing oils, fats, oils and fats are oxidized and cause resinization (resinization), strange odor, coloration, discoloration, generation of toxic substances, It is well known to call the deterioration of.

Conventionally, various methods have been used to enhance oxidation stability.

The first is a method of changing the fatty acid composition of the triglyceride contained in the fat by means of fractionation and hydrogenation. For example, Patent Document 1 discloses a method of preparing a fatty acid composition by mixing a palm oil fractionated soft oil and a hard oil. In this method, however, the solid fat content at the melting point or at each temperature, It is not desirable because physical properties are changed.

The second method is to remove the substance that inhibits oxidation stability when refining the oil. For example, Patent Document 2 discloses a method of purifying a fat characterized in that the fat is deoxidized and then contacted with phytic acid, and then decolorized with activated carbon and / or white soil. However, Such a method is suitable for a special fat material such as fish oil or diatomaceous earth which has extremely high oxidation stability (iron powder, for example), but it is generally used in palm oil, It does not have sufficient effect on vegetable oil, soybean oil and processed oil thereof.

The third is a method of adding a substance having an antioxidant effect, that is, an antioxidant to the oil. Conventional antioxidants include synthetic antioxidants such as butylhydroxyanisole (hereinafter referred to as BHA) and butylhydroxytoluene (hereinafter referred to as BHT), antioxidants based on natural products L-ascorbic acid, sesamolin in sesame oil, caffeic acid derivatives, melanoidin, amino acids, phytic acid, tea leaf extract, rosemary extract, catechins, L-ascorbic acid, spice extracts such as rosemary and sage, and so on, or mixtures thereof have been used (see, for example, Patent Document 3). However, some of the synthetic antioxidants have a problem that their use is restricted by the regulatory system in some countries. In addition, vitamin E and its derivatives in natural antioxidants have a relatively weak antioxidative effect, while relatively strong antioxidants such as catechins Acting materials are expensive.

Patent Document 4 discloses a fat containing a potassium salt and a potassium salt and a sodium salt, wherein the content of potassium is 0.05 to 0.3% by weight and the ratio of sodium and potassium is 1: 2.0 to 4.0. Although the oil composition has been disclosed, the effect is imparted to the flavor of milk (milk), and its purpose and effect are greatly different from those of the present invention.

Patent Document 5 discloses a method of heating a solid solution containing 0.1 to 1 占 퐉 ol / g of at least one component selected from sodium and potassium by a quantitative determination by atomic absorption spectrophotometry (atomic absorption spectrophotometry) , The effect of which is to suppress the increase of the acid value due to hydrolysis at the time of heating cooking, and the purpose and effect of the present invention are different from those of the present invention.

As described above, some studies have been made so far. However, in any of the methods, sufficient effect for increasing the oxidative stability of the fat is not obtained, and the demand for good taste, safety, and low price is increased for consumers, It has been desired to develop a technology that increases the oxidation stability of the oil by an inexpensive and known substance.

Japanese Patent Application No. 2011-103084 Japanese Patent Application No. 2004-225128 Japanese Patent Application No. 2004-554998 Japanese Patent Application No. 2002-95701 Japanese Patent Application No. 2010-550977

An object of the present invention is to provide a fat composition having high oxidation stability by using a material which is easily available and inexpensive, and a method for producing the fat composition.

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted intensive studies to solve all of these problems, and as a result, they surprisingly found that adding a potassium salt of a weak acid to a fat can give a high oxidation stability, thereby completing the present invention.

That is,

(1) A fat composition having improved oxidation stability, characterized by containing 20 to 1000 ppm of a potassium salt of a weak acid in the oil.

(2) A fat composition characterized in that the potassium salt of the weak acid is at least one compound selected from potassium carbonate, potassium hydrogen carbonate and potassium lactate.

(3) A method for producing a fat composition as described in (1), characterized by adding a potassium salt of a weak acid to the fat composition.

(4) A method for producing a fat composition as described in (1), wherein an aqueous solution of a potassium salt of a weak acid is dispersed in a fat composition.

(5) A food containing the fat composition described in (1) or (2).

(6) A method for improving the oxidation stability of a fat composition, wherein the potassium salt of the weak acid contains 20 to 1000 ppm in the oil.

(7) An oxidation stability improving agent for a fat containing a potassium salt of a weak acid.

(8) The oxidation stability improver according to (7), which is a water-in-oil type emulsion composition containing an aqueous solution of a potassium salt of a weak acid, an oily substance and an emulsifier.

(9) The oxidative stability improving agent according to (7), which is a powdery preservative preparation containing a potassium salt of a weak acid.

And the like.

According to the present invention, it is possible to obtain a fat composition which is inexpensive and has high oxidation stability without changing the composition or physical properties of the fat. As a result, it is possible to prevent quality degradation (deterioration) due to generation of rancidity (rancidity odor) due to oxidation of oils and fats in a variety of oil-used foods.

Hereinafter, preferred embodiments of the fat composition of the present invention will be described in detail.

The potassium salt of the weak acid used in the present invention includes an amino acid, a nucleic acid, an organic acid, and an inorganic acid. Specific examples of the organic acid include Acetic acid, propionic acid, lactic acid, citric acid, malic acid, ascorbic acid, maleic acid, succinic acid, fumaric acid, fumaric acid, gluconic acid, formic acid, and the like. Specific examples of the inorganic acid include carbonic acid, hydrogen carbonate and the like. The use of potassium carbonate, potassium hydrogencarbonate and potassium lactate in the potassium salts of these weak acids is preferred.

The content of the potassium salt of the weak acid in the oil composition of the present invention is 20 to 1000 ppm. It is also preferably from 35 to 1000 ppm, more preferably from 50 to 750 ppm, and most preferably from 150 to 500 ppm. When the content of the weak acid potassium salt is small, sufficient oxidation stability can not be imparted. Also, oxidation stability can be imparted depending on the content of the potassium salt of the weak acid, but if it is too much, the potassium salt of the weak acid precipitates when the fat composition is stored, which is undesirable.

The potassium content in the fat composition of the present invention can be measured by known analytical methods such as atomic absorption spectrometry or fluorescent X-ray element analysis.

The fat that can be used as the oil composition of the present invention is not particularly limited and includes, for example, soybean oil, corn oil, corn oil, sesame oil, cottonseed oil, safflower oil, sunflower oil, peanut oil Soybean oil, garlic oil, camellia oil, palm oil, palm oil, olive oil, jojoba oil, macadamia nut oil (rice oil), rice bran oil, wheat germ oil, ), Avocado oil, castor oil, linseed oil, purple oil, Eucalyptus oil, lard, tallow, Edible oils such as horse oil, fish oil, egg oil and milk fat, and processed oils obtained by fractionating, hydrogenating or transesterifying them, Can be used in combination.

The oil composition of the present invention can be used in combination with a known antioxidant. As the antioxidant to be used in combination, a natural or synthetic antioxidant can be used. Examples of the antioxidant include various tocopherols, and tocopherol, mixed tocopherol or tocopherol having a concentration of?,?,? Tocotrienols may also be used. In addition, the antioxidants which can be used as antioxidants in fats such as L-ascorbic acid stearate, L-ascorbic acid palmitate, sodium erythorbate, sesame extract, catechins and tea extract are not limited to the above examples It can be used without. The addition amount thereof is usually 0.0002 to 2% by weight, preferably 0.002 to 0.05% by weight.

In the fat composition of the present invention, an emulsifier may be used to contain a large amount of the active ingredient of the present invention in the fat composition. The emulsifier is not particularly limited as long as it is an emulsifier having a W / O type emulsifying action, and polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters and the like can be used. As a preferable emulsifier, polyglycerol condensed ricinoleic acid ester can be used. For example, POEM PR-100, PR-300, SY Glyster CRS-75, SY Glistar CR-ED manufactured by Sakamoto Pharmaceutical Co., Ltd., manufactured by Riken Vitamin Co., Sunsoft 818H, and the like.

The oil composition of the present invention may contain flavors, pigments, silicon and the like, if necessary.

The fat composition of the present invention is characterized in that it contains a potassium salt of a weak acid which is almost insoluble in the fat. This can be produced by adding and dispersing a potassium salt of a weak acid in the oil, but by adding an aqueous solution of a potassium salt of a weak acid into the oil and dispersing it, a fat-containing oil containing a potassium salt of a weaker acid can be stably produced. The oil composition in which an aqueous solution of a potassium salt of a weak acid is added may be subjected to dehydration treatment under heating and depressurization, if necessary. At this time, it is preferable to perform the dehydration treatment under the condition of the temperature of 50 to 180 degrees and the degree of vacuum of 0.5 to 100 Torr.

The oil composition of the present invention can be used in food products such as butter, margarine, shortening, dressing, and the like.

It is also possible to use foods containing preservatives such as okaki, baked or fried rice cake or salty cookies, rice crackers, rice crackers, steamed rice, Japanese confectionery such as rice crackers and candies, cookies, biscuits and crackers Pastries, sponge cakes, castella, donuts, waffles, puddings, buttercream, custard cream, cream puff, chocolate, chocolate candy, caramel, candy, Ice confectionery such as chewing gum, jelly, pancake, bread, snack pastry such as potato chip, icecream, icecandy, sherbet, etc. Soft beverages such as beverage, lactic acid bacterium drink, concentrated oily beverage (concentrated milk drink), juice beverage, fruit juice beverage, fruit beverage, functional beverage, transparent carbonated beverage, fruit juice containing carbonated beverage, fruit coloring carbonated beverage, , Beverage such as beverage, fermented milk, processed milk, cheese, soybean processed food such as soy milk, marmalade, jam, fruit and syrup pickles such as instant tea, instant coffee, cocoa, canned coffee drink, Pastes, ham, sausage, bacon, dry sausage, beef jerky (dried sausage), pastes such as fruit paste, flower paste, peanut paste and fruit paste beef jerky, fish meat, fish sausage, fish cake, chicken meat and a tube-shaped fish paste cake) Dried fish, dried fish, bonito, mackerel, horse mackerel, etc., seasonings) (seasonings) (dried seaweed), dried seaweed (dried seaweed) Katsuo Bush, high school (Delicatessen) such as dried anchovy, sea urchin, salted squid, salted squid, dried seaweed, dried seaweed, codfish, salmon, and other delicacies, Dried curry, curry such as instant curry, retort curry, canned curry, miso, powdered soybean paste, soy sauce, powder made from kimchi, small fish, shellfish, dried squid, mountain vegetables, mushrooms and kelp Sauce, ketchup, mayonnaise, bouillon cubes, oyster sauce, roasted meat sauce (tare; fish sauce), sauce, ketchup, Various seasonings such as cow's milk, curry roux, stew cow, soup cow, cow's soup cow, various range foods containing fat and frozen foods, etc. , And can be used for gifts.

The present invention can also be used to prepare a water-in-oil type emulsified composition (a water-in-oil type emulsified composition (water-in-oil type emulsion composition) by mixing a potassium salt of a weak acid, an oily substance (e.g., oil such as palm olein) And a small amount of the antioxidant is added to the oil, so that the antioxidant effect can be imparted to the oil.

For example, 5 parts by weight of polyglycerol condensed ricinoleic acid ester (PGPR) as an emulsifier was added to 65 parts by weight of palm olein heated to 70 ° C, 30 parts by weight of a 50% by weight aqueous potassium carbonate solution was added and stirred well, An antioxidant containing 15% by weight of potassium can be obtained. The polyglycerol condensed ricinoleic acid ester to be used is not particularly limited and commercially available emulsifiers such as PREMO PR-100 and PREMA 300 available from Riken Vitamin Co., Ltd. can be used.

In addition, an antioxidant powder preparation can be obtained by using the present invention. The preparation method of this powder preparation is not particularly limited, but a method of powdering a mixture solution obtained by mixing a potassium salt of a weak acid, an oily substance, and an emulsifier is known per se. By adding this powder preparation to the oil, antioxidant-imparting effect can be obtained. The oil used as the powder-retaining agent is not particularly limited as long as it is an edible oil (edible oil). For example, palm oil, rapeseed oil, soybean oil, sunflower oil, cone oil, cottonseed oil, safflower oil, rice bran oil, palm oil, palm kernel oil and their hydrogenated oil, ester exchange oil and fraction oil. Among these oils, those having a melting point of 45 to 75 deg. Are preferred, and those having a melting point of 50 to 65 deg.

Examples of the preparation method of the antioxidant powder preparation include a spray cooling method in which a mixed oil or fat composition obtained by mixing a potassium salt of a weak acid, an oily substance and an emulsifier is sprayed into a cooling tower (chiller) A drum flake method and a spray drying method in which the composition is flowed on a cooled drum to solidify and scrape off, but there is no particular limitation. By adding a small amount of the antioxidant powder to the oil, the oxidation stability of the oil can be improved.

For example, 5 parts by weight of polyglycerol condensed ricinoleic acid ester (PGPR) as an emulsifier was added to 65 parts by weight of extreme hardening oil (extremely hardened oil) of purified palm oil which had been heated to 70 DEG C and completely dissolved, 30 parts by weight of an aqueous solution was added thereto, stirred well and allowed to flow on a cooled drum to solidify. The mixture was crushed and passed through a 10-mesh sieve to obtain an antioxidant powder containing 15% by weight of potassium carbonate. The polyglycerol condensed ricinoleic acid ester to be used is not particularly limited and commercially available emulsifiers such as PREMO PR-100 and PREMA 300 available from Riken Vitamin Co., Ltd. can be used.

Hereinafter, the effects of the present invention will be clarified by showing examples. Also, ppm and% in the examples means weight basis.

[Example 1]

A 50% potassium carbonate aqueous solution was added to an edible palm olein (palm ace N, iodine value: 67, manufactured by Fuji Heavy Industries Ltd.) at a temperature of 70 ° C and emulsified with an emulsifier PR-100) was added, and dehydration treatment was carried out at a temperature of 70 degrees and a degree of vacuum of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 120 ppm. A stability test of this oil composition was carried out. As the maintenance stabilization test, an automatic maintenance stability test apparatus (trade name: Rancimat 743, manufactured by Metrom Inc., Switzerland) was used. The principle is to blow air into heated grease and continuously blow it into pure water. Volatile secondary products are generated by oxidation of the oil. The secondary product material is carried by the air bubbled into the holding layer and transferred to the water layer. This changes the conductivity of the water. The inflection point of the curve obtained by plotting the conductivity with respect to time is obtained, and this time is used as the induction time (induction time). The longer the induction time, the higher the oxidation stability.

The determination of the stability of the holding is performed by comparing the length of the induction time by the extension of the induction time with the increase of the stability of the holding. The measurement conditions were a heating temperature of 120 deg., An air flow rate of 20 L / h, and a sample amount of 3.0 g. The unit of the number in the induction time is time (hr). The induction time was 22.0 hours.

[Example 2]

A 50% aqueous solution of potassium carbonate was added to the edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and dehydrated for 15 minutes at a temperature of 70 ° C. and a degree of vacuum of 10 Torr. To obtain a fat composition having a content of 60 ppm. The induction time was 15.6 hours.

[Example 3]

An aqueous solution of 50% potassium carbonate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 ° C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 180 ppm. The induction time was 26.2 hours.

[Example 4]

An aqueous solution of 50% potassium carbonate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 ° C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 360 ppm. The induction time was 33.0 hours.

[Example 5]

An aqueous solution of 50% potassium carbonate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 ° C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 720 ppm. The induction time was 41.3 hours.

[Example 6]

An aqueous solution of 50% potassium carbonate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 DEG C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 1000 ppm. The induction time was 45.5 hours.

[Example 7]

An aqueous solution of 50% potassium lactate was added to an edible palm olein (product name: Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., The mixture was dehydrated at a temperature of 70 ° C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium lactate content of 360 ppm. The induction time was 19.0 hours.

(Comparative Example 1)

The edible palm olein (product name: Palm Ace N, iodine value: 67) was used. The induction time was 11.2 hours.

(Comparative Example 2)

500 ppm of extracted tocopherol (product of Riken Vitamin Co., Ltd., E oil 805-D, tocopherol content: 70%) was added to edible palm olein (product name: Palm Ace N, iodine value: 67) The induction time was 12.7 hours.

[Example 8]

An aqueous solution of 50% potassium carbonate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 ° C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 30 ppm. The induction time was 12.3 hours.

(Comparative Example 3)

A 20% potassium chloride aqueous solution was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Heavy Industries Ltd.) at a temperature of 70 ° C, 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin KK) 70 deg. C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium chloride content of 240 ppm. The induction time was 11.6 hours.

(Comparative Example 4)

A 20% aqueous solution of potassium phosphate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 DEG C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a potassium phosphate content of 240 ppm. The induction time was 11.7 hours.

(Comparative Example 5)

A 40% sodium carbonate aqueous solution was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Ltd.) 70 deg. C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a sodium carbonate content of 240 ppm. The induction time was 11.6 hours.

(Comparative Example 6)

A 30% aqueous solution of magnesium sulfate was added to edible palm olein (Palm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C. and 100 ppm of an emulsifier (PM PR-100 manufactured by Riken Vitamin Co., Dehydration treatment was carried out at a temperature of 70 ° C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a magnesium sulfate content of 240 ppm. The induction time was 11.6 hours.

(Comparative Example 7)

50% sulfuric acid aqueous solution was added to edible palm olein (Pharm Ace N, iodine value: 67, manufactured by Fuji Seiyaku Co., Ltd.) having a temperature of 70 degrees, 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin Co., Ltd.) 70 deg. C and a vacuum degree of 10 Torr for 15 minutes to obtain a fat composition having a lactic acid content of 240 ppm. The induction time was 11.6 hours.

Additive type Additive Content [ppm] CDM [hr] Example 1 Potassium carbonate 120 22.0 Example 2 Potassium carbonate 60 15.6 Example 3 Potassium carbonate 180 26.2 Example 4 Potassium carbonate 360 33.0 Example 5 Potassium carbonate 720 41.3 Example 6 Potassium carbonate 1000 45.5 Example 7 Potassium lactate 360 19.0 Comparative Example 1 No additives 0 11.2 Comparative Example 2 Tocopherol 500 12.7 Example 8 Potassium carbonate 30 12.3 Comparative Example 3 Potassium chloride 240 11.6 Comparative Example 4 Potassium phosphate 240 11.7 Comparative Example 5 Sodium carbonate 240 11.6 Comparative Example 6 Magnesium sulfate 240 11.6 Comparative Example 7 Legacy 240 11.6

The above results are summarized in Table 1. From Table 1, it has become clear that the oxidation stability of the edible palm olein increases as the concentration of the potassium salt of the weak acid increases. Example 8 in which 30 ppm of potassium carbonate was added exhibited oxidation stability comparable to Comparative Example 2 in which 500 ppm of tocopherol, which is a known antioxidant, was added, so that a potassium salt of a weak acid was much smaller in amount than a conventional antioxidant It is clear that it is exercising.

[Example 9]

A 50% aqueous solution of potassium carbonate was added to edible soybean oil (manufactured by Fuji Oil Co., Ltd., refined soybean oil, iodine value: 131) having a temperature of 70 ° C and 100 ppm of an emulsifier (POS PR-100 manufactured by Riken Vitamin Co., Ltd.) , And dehydrated at a degree of vacuum of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 120 ppm. The induction time was 6.2 hours.

(Comparative Example 8)

Edible soybean oil (manufactured by Fuji Oil Co., Ltd., refined soybean oil, iodine value: 131) was used. The induction time was 4.1 hours.

[Example 10]

An aqueous solution of 50% potassium carbonate was added to an edible rice bran oil (manufactured by Fuji Oil Co., Ltd., edible bran oil, iodine value: 103) at a temperature of 70 ° C. and 100 ppm of an emulsifier (POS PR-100 manufactured by Riken Vitamin KK) Was subjected to dehydration treatment at a degree of vacuum of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 120 ppm. The induction time was 7.1 hours.

(Comparative Example 11)

And rice bran oil (manufactured by Fuji Oil Co., Ltd., edible bran oil, iodine value: 103) was used. The induction time was 4.8 hours.

[Example 11]

An aqueous solution of 50% potassium carbonate was added to an edible seed oil (manufactured by Fuji Oil Co., Ltd., refined rapeseed oil, iodine value: 117) having a temperature of 70 ° C and 100 ppm of an emulsifier (POE PR-100 manufactured by Riken Vitamin KK) Was subjected to dehydration treatment at a degree of vacuum of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 120 ppm. The induction time was 10.5 hours.

(Comparative Example 12)

(Rapeseed oil, iodine value: 117) manufactured by Fuji Seiyaku Co., Ltd. was used. The induction time was 5.1 hours.

[Example 12]

An aqueous solution of 50% potassium carbonate was added to an edible palm mid fraction (Melber 26, iodine value: 46, manufactured by Fuji Seiyaku Co., Ltd.) at a temperature of 70 ° C and emulsifier (PRAM-PR-100 manufactured by Riken Vitamin Co., And dehydration treatment was carried out at a temperature of 70 DEG C and a degree of vacuum of 10 Torr for 15 minutes to obtain a fat composition having a potassium carbonate content of 120 ppm. The induction time was 34.5 hours.

(Comparative Example 13)

Edible palm midfraction (Melber 26, iodine value: 46, manufactured by Fuji Oil Co., Ltd.) was used. The induction time was 19.0 hours.

Maintenance type Additive Content [ppm] CDM [hr] Example 9 Edible soybean oil
120 6.2 Comparative Example 8 0 4.1 Example 10 Edible rice bran oil
120 7.1 Comparative Example 11 0 4.8 Example 11 Edible oil
120 10.5 Comparative Example 12 0 5.1 Example 12 Edible Palm Midfraction
120 34.5 Comparative Example 13 0 19.0

Table 2 summarizes the above results. It is apparent from Table 2 that the effect of improving the oxidation stability can be applied to a wide range of maintenance by adding a potassium salt of a weak acid.

(Experimental Example 1)

Using the oil composition of Example 1, the fried surface was prepared by frying the raw surface at 170 ± 5 degrees for about 1 minute. Likewise, the fried product was prepared by frying with the fat composition of Comparative Example 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. The results are shown in Table 1. TABLE 1 ______________________________________ < tb > ______________________________________ < tb > The smell of oxidation of the oil was produced and the taste was also changed.

(Experimental Example 2)

A spray snack was prepared by spraying 20 parts of the oil composition of Example 1 onto a commercially available konjac 80 part. Similarly, 20 parts of the oil composition of Comparative Example 1 was sprayed onto a commercially available konjac 80 part to prepare a spray snack control product. Each spray snack was sealed in a polyethylene bag and stored for one month in a 60 ° C thermostat and then taken out for sensory comparison. Using the oil composition of Example 1 was almost the same as that immediately after spraying, The smell of oxidation of the oil was produced and the taste was also changed.

Claims (9)

A fat composition having improved oxidation stability (oxidation stability), characterized by containing 20 to 1000 ppm of a potassium salt of a weak acid in a fat or oil.
Wherein the potassium salt of the weak acid is at least one compound selected from potassium carbonate, potassium hydrogen carbonate and potassium lactate.
A method for preparing the fat composition of claim 1, characterized by adding a potassium salt of a weak acid to the fat composition.
Wherein the aqueous solution of the potassium salt of the weak acid is dispersed in the oil composition.
A food comprising the fat composition of claim 1 or 2.
Characterized in that it contains 20 to 1000 ppm of a potassium salt of a weak acid in the oil.
An oxidation stability improving agent for a fat containing a potassium salt of a weak acid.
8. The method of claim 7,
(Oil-in-water emulsion composition) containing an aqueous solution of a potassium salt of a weak acid, an oily substance and an emulsifier.
8. The method of claim 7,
The agent for improving oxidation stability according to any one of claims 1 to 3, wherein the agent is a powdery preservative containing a potassium salt of a weak acid.