KR20210033256A - Oil and fat composition for deep frying and method for manufacturing the same - Google Patents

Abstract

The present invention relates to an oil and fat composition for high-temperature frying, comprising one type of Hippophae rhamnoides fruit extract selected from among Hippophae rhamnoides fruit powder, Hippophae rhamnoides fruit extracted powder, Hippophae rhamnoides fruit juiced concentrate or Hippophae rhamnoides fruit juice, an emulsifier, and fat and oil, and to a manufacturing method thereof. When the Hippophae rhamnoides fruit extract is emulsified and mixed, an oil and fat composition for high-temperature frying with excellent acid value and color value increase rate is obtained.

Description

Oil and fat composition for deep frying and method for manufacturing the same}

The present invention relates to an oil composition for high temperature frying and a method of manufacturing the same, wherein the vitamin tree fruit powder, the vitamin tree fruit extract powder, the vitamin tree fruit juice concentrate or the vitamin tree fruit juice are solubilized and mixed in refined cooking oil for high temperature frying. It relates to a fat or oil composition and a method of manufacturing the same.

In general, food cooking establishments that cook fried foods use refined cooking oil to heat it at high temperatures (150~200℃) for frying. Here, meat, fish, vegetables, etc. are covered with a fry coat, put in heated frying oil, and fried to make tempura.In general, refined vegetable oil used in businesses is usually used repeatedly many times, so it is derived from fried food. Ingredients other than cooking oil continue to leak and contaminate the oil.

In addition, if the fried food is repeatedly fried, the moisture, metal components, fats and fats derived from the fried food, and various other compounds in the fried food continue to accumulate in the fried milk, which accelerates the rancidity of the fried milk. As a result, the frying oil must be discarded and replaced with new cooking oil after a certain period of use, as it has many adverse effects on the fried water.

At this time, the higher the content of the unsaturated fatty acid, the faster the oxidation rate of fatty acid increases, and the vegetable edible oil having a higher content of unsaturated fatty acids deteriorates the oxidation stability compared to oils with high saturation. Recently, most of the fried food cooking establishments use vegetable oil for frying, so they are vulnerable to rancidity, but efforts have been made to delay rancidity by adding antioxidants for delaying rancidity in advance during maintenance.

Antioxidants mean all substances that can inhibit fatty acidization, and the types of antioxidants can be classified according to their mechanism. The antioxidant mechanisms of food-derived substances can be divided into five types: hydrogen donation, metal ion chelating, that is, a mechanism that limits the activity of metal ions, removal of singlet oxygen, oxygen scavenging, and antioxidant enzymes. The most common and most common field of antioxidants is the hydrogen donation mechanism. The characteristic of hydrogen-donating antioxidants is that they have a ring structure with one or more hydroxyl groups (-OH), and have a non-polar group, that is, a methyl group or a non-polar hydrocarbon chain structure, which can increase the solubility in oil-soluble substances. These characteristics include butylated hydroxy anisole (BHA), butylated hydroxytoluene (BHT), and propyl gallate (PG), which are most synthetic antioxidants. Tertiary-butyl hydroquinone (TBHQ), etc. are mentioned. Naturally derived antioxidants include Tocopherol and Sesamol, and most are polyphenols.

Synthetic antioxidants have been widely used because of their excellent effect and economical efficiency, but safety issues have been studied and results of studies that are harmful to the human body continue to be revealed. In addition to this day, it is rarely used in general frying establishments. Accordingly, attempts to separate and use substances with antioxidant effects from plants that have been safely consumed by humans for a long time are actively being made.

Polyphenols compounds collectively refer to flavonoids, anthocyanins, tannins, catechins, isoflavones, resveratrols, etc., and are widely distributed in the plant world. It is contained in large amounts in fruits and leafy vegetables. Many hydroxyl groups (-OH) present in polyphenols have the property of being easily bonded to various compounds, so they have excellent antioxidant effects, anticancer, and anti-inflammatory effects. Flavonoids are components belonging to polyphenols, and are a generic term for phenolic compounds that have yellow to pale yellow color with C6-C3-C6 of flavonoids as their basic skeleton, and are widely distributed in nature. Like polyphenols, the leaves of vegetables and plants , Flowers, fruits, stems, and roots, etc. It is known to be abundantly contained in grains and fruits as well as in almost all parts. Flavonoids are known to have high antioxidant activity by effectively removing reactive oxygen species. Like polyphenols, they are known to have antiviral, anti-inflammatory, and anti-cancer effects.

(1) Registered Patent No. 10-0684642 (Registration Date: 2007.02.13) [Patent Document 0001], DHA and DPA 45-95% by weight, EPA 0.001 ~ 13% by weight, C _{16 bonded to positions 1, 3} -C ₁₈ saturated fatty acid 0.001 to 5% by weight, DHA/DPA weight ratio of 0.5 to 8.0, DHA/EPA weight ratio of 3.5 to 1.5 fish oil-derived glyceride oil composition and its preparation method are introduced. BHA (butyl hydro xyanisole), BHT (butylated hydroxy toluene), TBHQ (tert-butylhydroquinone), catechin, ascorbic acid (vitamin C), and tocopherol (vitamin E) is used selectively from the group consisting of.

(2) Registered Patent No. 10-0984013 (Registration Date: 2010.09.17) [Patent Document 0002] introduces a method for preparing edible oil containing green tea by heating after adding green tea leaves (catechin and tocopherol) to edible oil. .

(3) Registered Patent No. 10-1510712 (Registration Date: 2015.04.03) [Patent Document 0003] introduces a method of preparing a frying oil composition having excellent heat resistance by adding a phosphorus component to edible oil and fat.

(4) Registered Patent No. 10-1691084 (Registration Date: 2016.12.23) [Patent Document 0004], the extract containing an antioxidant selected from molasses extract, raw sugar ion resin regenerated water extract, lecithin and edible oil is mixed with antioxidant emulsification Oil, and edible oil in which emulsified oil is added to soybean oil, and a method for producing the same are introduced.

(5) Registered Patent No. 10-1843423 (Registration Date: 2018.03.23) [Patent Document 0005], an extract containing a water-soluble antioxidant component, an emulsifier for food, and a composition for antioxidant of fats and oils containing tocopherol, and animal oil or vegetable oil As cooking oil containing,

The water-soluble antioxidant-containing extract is at least one of grape skin extract, onion skin extract, acai berry extract, Clove extract, Sage extract, olive-derived extract, black rice rice bran extract, sugar cane extract, or purple sweet potato extract,

Based on the total weight of the composition, the content of the water-soluble antioxidant-containing extract is 1 to 29% by weight, the content of tocopherol is 1 to 29% by weight, and the content of the food emulsifier is 70 to 98% by weight,

An edible oil is introduced in which the edible oil has a color value change rate of 4500% or less in Equation 1 after heating at 200°C for 48 hours.

[Equation 1]

(T1-T0)/T0 X 100

In Equation 1, T0 is the initially measured color value of edible oil, and T1 is the color value measured after heating the edible oil at 200° C. for 48 hours.

(6) Registered Patent No. 10-1899365 (Registration Date: 2018.09.11) [Patent Document 0006] is a frying oil composition with improved oxidation stability, based on 1000 parts by weight of purified soybean oil, lecithin containing phosphorus (Phosphorus) 0.1 to 0.5 parts by weight; And 0.2 to 0.5 parts by weight of polyglycerin fatty acid ester, wherein the phosphorus (Phosphorus) has a content of 15 to 2% in the lecithin, and is derived from soybean or egg yolk, and the polyglycerol fatty acid ester has an average degree of polymerization of 2 to 10, HLB value 7, viscosity 2500 ~ 4000 cps, surface tension 30 ~ 50 dyne / cm for frying oil composition is introduced.

However, the above conventional methods have poor antioxidant activity depending on the type of antioxidant, and there are still points to be improved such as maintenance stability, acid value, coloring and heating odor.

[Patent Document 0001] Korean Patent Registration No. 10-0684642 [Patent Document 0002] Korean Patent Registration No. 10-0984013 [Patent Document 0003] Korean Patent Registration No. 10-1510712 [Patent Document 0004] Korean Patent Registration No. 10-1691084 [Patent Document 0005] Korean Patent Registration No. 10-1843423 [Patent Document 0006] Korean Patent Registration No. 10-1899365

While studying a method for prolonging the heating and oxidation stability of oil and fat compositions, the present inventors paid attention to the fruit of the vitamin tree (mountain tree, seabuckthorn, seabuckthorn, hippohae rhamnoides L.) as natural materials. Vitamin tree fruit contains L-ascorbic acid (vitamin C) and various polyphenols, and contains a large amount of substances that affect the improvement of the oxidation stability of edible oils and fats. It was confirmed that it can exhibit an effect on improving stability.

Vitamin tree fruit, a natural material used in the present invention, contains organic acids such as malic acid, lactic acid, and acetic acid, and various substances such as polyphenol compounds and vitamins.

In the present invention, attention is paid to a method of increasing the antioxidant activity of oils and fats by the aqueous vitamin C (L-ascorbic acid) and polyphenolic compounds contained in the vitamin tree fruit extract. It was confirmed that there was an increase. Accordingly, the present invention was completed by preparing an antioxidant oil composition in which the extract was effectively dispersed in oil and fat.

According to the present invention, as an oil-fat composition for frying that can be used at high temperatures, the acid value and color value can be maintained for a long period of time.

In the present invention, the oils and fats that can be used as a fat or oil composition are not particularly limited, and for example, soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, rice bran oil, palm oil, palm oil, olive oil, grapeseed oil , It can be edible oils and fats such as fish oil, and processed oils or fats that have been subjected to fractionation, hydrogenation, or transesterification processes can be used in combination of one or two or more.

In order to effectively solubilize the components of the vitamin tree fruit for maintenance, a vitamin tree fruit extract prepared by the following four methods was prepared and used in the experiment (see Table 1).

(A): Vitamin tree fruit powder

(B): Vitamin tree fruit extract powder

(C): Vitamin tree fruit juice concentrate

(D): Vitamin tree fruit juice

division A B C D manufacturer Shaanxi Honghao Bio-tech Co.,Ltd. Shaanxi Sciphar Natural Products Co.,Ltd. Sanddorn GbR Sanddorn GbR Manufacturing method Raw material sorting/washing
↓
cut
↓
Hot air drying (60~80℃)
↓
smash Raw material sorting/washing
↓
cut
↓
Hot water extraction
(1st: 65℃)
(2nd: 65℃)
(3rd: 75℃)
↓
Low temperature spray drying Raw material sorting/washing
↓
thaw
↓
smash
↓
Whole juice
↓
Degreasing (centrifugation)
↓
Sterilization (80℃, 30s)
↓
Cooling (4℃)
↓
percolation
↓
concentration Raw material sorting/washing
↓
thaw
↓
smash
↓
Whole juice
↓
Degreasing (centrifugation)
↓
Sterilization (80℃, 30s)
↓
Cooling (4℃)
↓
percolation Appearance Yellow powder Yellow powder Dark brown consistency
Liquid Orange opaque
Liquid Solid content (%) 96.1 95.1 60.0 6.2

The amount of the vitamin tree fruit extract (A to D) in the fat or oil composition may be 0.01 to 0.4 parts by weight based on 1,000 parts by weight of fat, but is not limited thereto. However, when the amount is less than 0.01 parts by weight, the effect of increasing the oxidation stability of fats and oils is insignificant, and when mixing more than 0.4 parts by weight, the emulsion stability is poor and it is difficult to effectively disperse.

The maximum extraction temperature of the extract is preferably extracted at 60° C. or higher and 80° C. or lower in a range that does not destroy the active ingredient. Below the above temperature range, there is a concern that the active ingredient may not be completely extracted, and above the above temperature range, the active ingredient may be destroyed, so it is important to perform the extraction under an appropriate temperature condition.

The fat or oil composition of the present invention, based on 1,000 parts by weight of fat and oil, the vitamin tree fruit extract (including one of the above A to D) 0.01 to 0.4 parts by weight, the content of the emulsifying aid is 0.01 to 0.4 parts by weight, the primary emulsifier As an emulsifier having an HLB value in the range of 10 to 16, 0.002 to 0.1 parts by weight, and the secondary emulsifier is an emulsifier having an HLB value in the range of 0 to 6, providing a fat or oil composition comprising 0.01 to 0.7 parts by weight.

The emulsifying aid is used to help the formation of nanoparticles to maintain the appropriately dispersed state of the aqueous solution of vitamin tree fruit extract, and glycerol (Glycerol), propylene glycol (Propylene glycol), sorbitol (Sorbitol), etc. Can be used.

In order to provide the fat or oil composition, first, an emulsified composition is prepared so that the water-soluble extract can be solubilized in fats and oils. In order to prepare this emulsified composition, the extract is prepared in an aqueous solution state, and then an emulsifier having an HLB value in the range of 10 to 16, an emulsifying aid, and oil and fat are mixed and solubilized. Here, to further solubilize in oil and fat, an emulsifier having an HLB value in the range of 0 to 6 is further mixed to prepare an emulsified composition that can be uniformly dispersed in edible oils and oils.

The steps of preparing an emulsified composition for solubilizing a specific vitamin tree extract are as follows.

First, for the first emulsification, 30 to 200 parts by weight of an emulsifying aid and 20 to 50 parts by weight of the first emulsifier are mixed with respect to 100 parts by weight of the aqueous solution of the vitamin tree extract, followed by heating at a temperature of 40 to 60° C. and stirring and dissolving.

As the primary emulsifier, as an emulsifier having an HLB value in the range of 10 to 16, polysorbate 80, polysorbate 60, polysorbate 85, etc. can be used, but limited thereto. It is not.

Next, a second emulsifier is mixed with 50 to 100 parts by weight and 100 to 200 parts by weight per 100 parts by weight of the first emulsifying solution, followed by secondary emulsification. After mixing the solution, it may be solubilized by mixing using a Homo mixer, or preferably homogenizing using a high pressure homogenizer.

As a secondary emulsifier, an emulsifier having an HLB value in the range of 0 to 6 is added to solubilize the emulsified composition so that it can be uniformly dispersed in a W/O emulsification system, polyglycerol fatty acid ester, lecithin, sorbitan fatty acid ester, Polyglycerol polyricinolate (PGPR), glycerin monostearate, glycerin monooleate, glycerin monolaurate, and the like may be added, and two and three or more emulsifiers among the emulsifiers may be mixed and used, limited thereto. It is not.

In the present invention, in order to further increase the oxidation stability of the fat or oil composition, a fat-soluble antioxidant such as Tocopherol, Ascorbyl palmitate, and Ascorbyl Stearate may be additionally added. . In this case, the content of the fat-soluble antioxidant is preferably mixed so that the antioxidant is 0.001 to 0.5 parts by weight per 1,000 parts by weight of the final fat or oil composition.

The fat or oil composition according to the present invention is a fat or oil composition containing 0.5 to 250 ppm of a vitamin tree fruit extract component (solid content), and the content of water-soluble ascorbic acid in the composition is about 0.1 to 16.0 ppm, The content is a fat or oil composition having a content of 0.4 to 70.0 ppm.

The fat or oil composition according to the present invention shows an improvement in oxidation stability induction period of about 1 to 5%, and when cooked for a long time in a high-temperature heat-frying cooking condition (50 to 200°C), the color value of the oil is 5% and the acid value is 6 It is suitable as oil with improved oxidation stability showing the effect of% improvement.

Hereinafter, examples and experiments of the present invention will be described in detail.

Example

<Preparation of solubilized vitamin tree extract>

Preparation Example 1: Vitamin tree fruit powder emulsion composition

After adding 30 parts by weight of vitamin tree fruit powder (manufactured by Shaanxi Honghao Bio-tech, made in China), 80 parts by weight of purified water and uniformly mixing, 40 parts by weight of glycerin and 30 parts by weight of polysorbate 80 were added and stirred at a temperature of 60°C. And mixed. Accordingly, an emulsifier mixed with 10 parts by weight of glycerin monostearate (manufactured by Ilshin Wells, ALMAX-1000, HLB 4.3) and 50 parts by weight of polyglycerin polyricinolate (manufactured by Taiyo Kagaku, SUNSOFT No.818R, HLB less than 1) is usually mixed with an emulsifier. After mixing 100 parts by weight of soybean oil (manufactured by Sajo Daelim), which had undergone the purification process of, the mixture was stirred with a homomixer at 6,000 RPM for 30 minutes at 60° C. to obtain an emulsified composition A.

Preparation Example 2: Vitamin tree fruit extract powder emulsion composition

Vitamin tree fruit extract powder (manufactured by Shaanxi Sciphar Natural Products, made in China) 30 parts by weight, 40 parts by weight of purified water were added and uniformly mixed, 50 parts by weight of glycerin and 10 parts by weight of polysorbate 80 were added, followed by stirring at a temperature of 60°C. And mixed. Thus, 10 parts by weight of glycerin monostearate (manufactured by Ilshin Wells, ALMAX-1000, HLB 4.3) and 50 parts by weight of polyglycerin polyricinolate (manufactured by Taiyo Kagaku, SUNSOFT No.818R, HLB less than 1) were mixed with an emulsifier and a conventional emulsifier. After mixing 100 parts by weight of soybean oil (manufactured by Sajo Daelim) that had undergone a purification process, the mixture was stirred with a homomixer at 6,000 RPM for 30 minutes at 60° C. to obtain an emulsified composition B.

Preparation Example 3: Vitamin tree fruit juice concentrate emulsion composition

To 50 parts by weight of a vitamin tree fruit juice concentrate (manufactured by Sanddorn GbR, made in Germany), 50 parts by weight of glycerin and 10 parts by weight of polysorbate 80 were added, followed by stirring at a temperature of 60°C. Polyglycerin polyricinolate (manufactured by Taiyo Kagaku, SUNSOFT No.818R, HLB less than 1) 50 parts by weight of an emulsifier and 100 parts by weight of soybean oil (manufactured by Sajo Daelim) that have undergone a conventional purification process are mixed, and then 6,000 RPM conditions with a homomixer. The mixture was stirred at 60° C. for 30 minutes to obtain an emulsified composition C.

Preparation Example 4: Vitamin tree fruit juice emulsion composition

To 50 parts by weight of a vitamin tree fruit juice (manufactured by Sanddorn GbR, produced in Germany), 50 parts by weight of glycerin and 10 parts by weight of polysorbate 80 were added, followed by stirring at a temperature of 60° C. and mixed. After mixing 50 parts by weight of polyglycerin polyricinolate (manufactured by Taiyo Kagaku, SUNSOFT No.818R, HLB less than 1) and 100 parts by weight of soybean oil (manufactured by Sajo Daelim) that has undergone a conventional refining process, The mixture was stirred at 60° C. for 30 minutes to obtain an emulsified composition D.

<Preparation of oil and fat composition>

Example 1

0.5 parts by weight (w/w) of the emulsified composition (A) of Preparation Example 1 was added to 1,000 parts by weight (w/w) of soybean oil (manufactured by Sajo Daelim) that had undergone a conventional refining process, and used a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for 15 minutes under 6,000 RPM conditions.

Example 2

0.5 parts by weight (w/w) of the emulsified composition (B) of Preparation Example 2 was added to 1,000 parts by weight (w/w) of soybean oil (manufactured by Sajo Daelim) that had undergone a conventional refining process, and used a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for 15 minutes under 6,000 RPM conditions.

Example 3

0.5 parts by weight (w/w) of the emulsified composition (C) of Preparation Example 3 was added to 1,000 parts by weight (w/w) of soybean oil (manufactured by Sajo Daelim) that had undergone a conventional refining process, and used a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for 15 minutes under 6,000 RPM conditions.

Example 4

0.5 parts by weight (w/w) of the emulsified composition (D) of Preparation Example 4 was added to 1,000 parts by weight (w/w) of soybean oil (manufactured by Sajo Daelim) that had undergone a conventional refining process, and used a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for 15 minutes under 6,000 RPM conditions.

Example 5

1.0 parts by weight (w/w) of the emulsified composition (A) was added to 1,000 parts by weight (w/w) of canola oil (manufactured by Sajo Daelim) that had undergone a conventional purification process, and at 6,000 RPM conditions with a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for 15 minutes.

Example 6

1.0 parts by weight (w/w) of the emulsified composition (B) was added to 1,000 parts by weight (w/w) of canola oil (manufactured by Sajo Daelim) that had undergone a conventional purification process, and at 6,000 RPM conditions with a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for 15 minutes.

Example 7

1.0 parts by weight (w/w) of the composition (C) was added to 1,000 parts by weight (w/w) of canola oil (manufactured by Sajo Daelim) that had undergone a conventional purification process, and 15 at 6,000 RPM conditions with a Homo mixer. An oil-fat composition was prepared by heating and stirring at a temperature of 50° C. for a minute.

Comparative Example 1

Tocopherol (manufactured by Danisco, tocopherol (α, β, γ, δ total 70% or more), Denmark) 0.5 parts by weight (w/w) to 1,000 parts by weight (w/w) of soybean oil (manufactured by Sajo Daelim) through a conventional purification process ) Was added, heated to a temperature of 50° C. for 15 minutes with a Homo mixer, and stirred to prepare an oil-fat composition.

Comparative Example 2

Soybean oil (manufactured by Sajo Daelim) through the usual refining process

Comparative Example 3

Canola oil (manufactured by Sajo Daelim) through the usual refining process

Experimental Example 1: Oxidation stability experiment

The oxidation stability test of the fat or oil compositions of Examples 1 to 4 and Comparative Examples 1 to 2 was performed. For the oxidation stability test, an automatic maintenance stability test apparatus (Metrohm, 892 Professional Rancimat, Switzerland) was used. The test principle is that the heated oil is continuously blown with air, and the air that has passed through the oil is continuously blown into the ultrapure water in the reaction vessel. Volatile secondary substances are generated by the oxidation of oils and fats, and the conductivity of water changes as the secondary substances are transferred to ultrapure water in the reaction vessel by air continuously blown and bubbling during oils and fats. It is done. The inflection point is obtained from the conductivity change curve over time, and the time to this inflection point is taken as the induction time. The higher the induction period, the higher the oxidation stability. The comparison of the oxidation safety of fats and oils can be expressed by comparing the degree of change in the induction period, and in order to compare the relative degree, it was compared with the numerical value expressed by the following equation. 3.0 g of samples of the above Examples and Comparative Examples were taken in a heating tube, 60 mL of ultrapure water was added to the reaction vessel, connected to a Rancimat device, and heated to 100° C. to calculate the induction period.

Antioxidant Activity Protection Factor = Induction period of Example (hr) ÷ (Comparative Example 2: No addition control) Induction period (hr)

1) Oxidation stability test for soybean oil (refer to Table 2)

division Example 1 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Induction period
(hr) 13.7 13.2 13.3 13.8 13.1 Antioxidant activity
Protection factor 1.05 1.01 1.02 1.05

2) Oxidation stability test for canola oil (see Table 3)

division Example 5 Example 6 Example 7 Comparative Example 3 Induction period
(hr) 18.2 18.1 18.3 17.8 Antioxidant activity
Protection factor 1.02 1.02 1.03

Through the Experimental Example 1. 1), it was confirmed that the induction period of the fat or oil compositions prepared in Examples 1 and 3 to 4 improved oxidation stability by about 1 to 5% compared to Comparative Example 2 (control). In the case of Example 1 compared to Comparative Example 1 (antioxidant protection coefficient = 1.05) in which tocopherol was added, the same level of improvement in the induction period as in the control group to which tocopherol was added was confirmed. It was confirmed that the overall oxidation stability of the fat or oil composition in which the vitamin tree fruit extract was mixed was increased.

Through the Experimental Example 1. 2), it was confirmed that the induction period of the fat or oil composition prepared in Examples 5, 6, and 7 had an improvement in oxidation stability of 2 to 3% compared to Comparative Example 2 (control). .

Experimental Example 2: Acid value and color value change experiment during heating

30 g of the fat and oil compositions prepared in Examples 1 to 4 and Comparative Examples 1 to 2 were put in a test tube and heated on a plate at 150° C. for 3 days (72 hr) to measure changes in acid value and color value. (See Table 4)

1. Acid value measurement

It was measured based on the acid value analysis method of the food code test method (the number of mg of potassium hydroxide required to neutralize the free fatty acid contained in 1 g of oil), and the acid value before heating and the acid value after heating were measured to confirm the acid value increase rate.

Acid value increase rate (%) = measured value of acid value after heating ÷ measured value of acid value before heating ×100

2. Color value measurement

AOCS RY values were measured with a 0.5 inch cell using a Lovibond Spectrocolorimeter PFXi-995, and the measured R and Y values expressed as 10R+Y were compared as color values. The color value before heating and the color value after heating were measured to confirm the color value increase rate.

Color value increase rate (%) = color value measured after heating ÷ color value measured before heating ×100

Analysis item division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Acid
(mg/g) Before heating 0.063 0.062 0.063 0.062 0.062 0.058 After heating 0.972 1.025 0.907 0.922 0.917 1.048 Acid price increase rate 1543% 1653% 1440% 1487% 1479% 1807% Color
(AOCS RY,
10R+Y,
0.5inch cell) Before heating 0.5 0.5 0.6 0.5 0.5 0.5 After heating 14.8 17.8 17.2 17.2 18.4 18.9 Color price increase rate 2960% 3560% 2867% 3440% 3680% 3780%

From the results of the experimental example, in the case of Example 3, compared to Comparative Example 2 (control), the acid value increase rate was about 20% and the color value increase rate was about 24%, so it can be seen that the effect of suppressing the increase in acid value and color value is excellent. In the case of tocopherol (Comparative Example 1), the acid value increase rate was about 20% lower than that of Comparative Example 2, and the acid value increase rate was relatively good, but in terms of the color value increase rate, the improvement effect of about 3% compared to the control was insignificant.

Experimental Example 3: Fried experiment (1)

A frying experiment was conducted using the fat or oil composition according to Examples 1 to 4 and Comparative Example 2. In the frying experiment, 3 kg of each of the fat and oil compositions of Examples 1 to 4 and Comparative Example 2 were prepared, placed in a fryer (Delki DK-205) and heated to 180°C. Raw chicken (manufactured by Harim Co., Ltd., for chicken stir-fry, domestic) was used, and a batter solution was prepared by mixing water and flour in a ratio of 1:1 to 1.2:1. Chickens dipped in batter solution in one oil and fat were fried for 10 minutes each 300 g. The acid value and color value were measured by taking a sample of frying oil every 4 times of frying, and the acid value and color value were compared after 12 times a day, 8 hours a day, a total of 24 times for 2 days, and after heating and frying for 16 hours. (See Table 5)

division Count Fried quantity (kg) Example 1 Example 2 Example 3 Example 4 Comparative Example 2 Acid
(mg/g) 0 0.0 0.046 0.043 0.067 0.043 0.053 4 1.2 0.099 0.093 0.082 0.070 0.098 8 2.4 0.122 0.129 0.110 0.111 0.139 12 3.6 0.197 0.182 0.165 0.156 0.239 16 4.8 0.265 0.250 0.266 0.217 0.280 20 6.0 0.341 0.305 0.304 0.300 0.320 24 7.2 0.386 0.332 0.411 0.332 0.436 Acid price increase rate (%) 839 772 613 772 823 Color
(AOCS RY,
10R+Y,
0.5inchcell) 0 0.0 1.5 1.5 1.5 1.5 1.4 4 1.2 5.6 5.6 4.4 4.4 3.2 8 2.4 10.7 10.6 7.4 7.2 7.3 12 3.6 15.0 14.8 12.5 12.3 12.7 16 4.8 26.5 24.5 15.4 20.7 16.6 20 6.0 37.0 31.4 26.5 28.7 26.5 24 7.2 44.0 40.0 40.0 35.0 42.0 Color price increase rate (%) 2,933 2,667 2,667 2,333 3,000

Table 6 below is a numerical value showing the acid value and the color value increase rate of Examples 1 to 4 relatively when the acid value and color value increase rate of Comparative Example 2 is set to 100.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 2 Acid 102 94 75 94 100 Color 98 89 89 78 100

Through the results of Experimental Example 3, it was confirmed the effect of improving the acid value and the color value increase rate in the mixed fat and oil compositions of Examples 1 to 4. From the results of Examples 3 and 4, it was confirmed that the acid value and the color value increase rate were more excellent, and the extract prepared in a liquid form compared to the method of using a powdery raw material when emulsifying and mixing the vitamin tree extract (Examples 1 to 2). It was confirmed that it is more preferable to use raw materials (Examples 3 to 4).

Claims (14)

A fat or oil composition for high temperature frying comprising one kind of vitamin tree fruit extract selected from vitamin tree fruit powder, vitamin tree fruit extract powder, vitamin tree fruit juice concentrate, or vitamin tree fruit juice extract, and an emulsifier and fats and oils.
The composition of claim 1, wherein the vitamin tree fruit extract comprises 0.01 to 0.4 parts by weight based on 1,000 parts by weight of fat and oil.
The method of claim 1, wherein the emulsifier comprises 0.01 to 0.4 parts by weight of an emulsifier with respect to 1,000 parts by weight of fat and oil, 0.002 to 0.1 parts by weight of a primary emulsifier showing a range of 10 to 16, and an HLB value of 0 to 6 A fat or oil composition for high temperature frying comprising 0.01 to 0.7 parts by weight of a secondary emulsifier shown.
The method of claim 3, wherein the emulsifying aid is selected from glycerol or propylene glycol, the primary emulsifying aid is selected from polysorbate 80, polysorbate 60, or polysorbate 85, and the secondary emulsifying aid is polyglycerol fatty acid ester. , Lecithin, sorbitan fatty acid ester, polyglycerol polyricinolate (PGPR), glycerin monooleate or glycerin monolaurate selected from among the oil composition for high temperature frying containing.
According to claim 3, In addition to the fat-soluble antioxidant selected from tocopherol, ascorbyl palmitate or ascorbyl stearate, containing 0.001 to 0.5 parts by weight per 1,000 parts by weight of oil and fat for high temperature frying fat and oil composition.
The method of claim 1, wherein the oil composition comprises 0.5 to 250 ppm of vitamin tree fruit extract (solid content), 0.1 to 16.0 ppm of water-soluble ascorbic acid, and 0.4 to 70.0 ppm of polyphenol. Oil and fat composition for high temperature frying.
The oil composition for high temperature frying according to claim 1, wherein the fat or oil is selected from soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, rice bran oil, palm oil, palm olein oil, palm oil, olive oil, grape seed oil, and fish oil.
One kind of vitamin tree fruit extract selected from vitamin tree fruit powder, vitamin tree fruit extract powder, vitamin tree fruit juice concentrate, or vitamin tree fruit juice is solubilized in an emulsifier to prepare an emulsified composition. Addition and heating at 50 ℃, a method for producing a fat composition for high temperature frying, characterized in that prepared by stirring.
The method of claim 8, wherein the vitamin tree fruit extract comprises 0.01 to 0.4 parts by weight based on 1,000 parts by weight of fat and oil.
The method of claim 8, wherein the emulsifier comprises 0.01 to 0.4 parts by weight of an emulsifying aid, 0.002 to 0.1 parts by weight of a primary emulsifier showing a range of 10 to 16, and an HLB value of 0 to 6 based on 1,000 parts by weight of fat and oil. A method for producing a fat or oil composition for high temperature frying comprising 0.01 to 0.7 parts by weight of a secondary emulsifier.
The method of claim 10, wherein the emulsifying aid is selected from glycerol or propylene glycol, the primary emulsifying aid is selected from polysorbate 80, polysorbate 60 or polysorbate 85, and the secondary emulsifying aid is polyglycerol fatty acid ester, Lecithin, sorbitan fatty acid ester, polyglycerol polyricinolate (PGPR), glycerin monooleate, or glycerin monolaurate.
The method of claim 10, further comprising 0.001 to 0.5 parts by weight of a fat-soluble antioxidant selected from tocopherol, ascorbyl palmitate, or ascorbyl stearate.
According to claim 8, wherein the oil composition comprises 0.5 to 250 ppm of a vitamin tree fruit extract (solid content), 0.1 to 16.0 ppm of water-soluble ascorbic acid, and a fat for high temperature frying containing 0.4 to 70.0 ppm of polyphenol Method of making the composition.
The method of claim 8, wherein the fats and oils are soybean oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, sunflower oil, peanut oil, rice bran oil, palm oil, palm olein oil, palm oil, olive oil, grapeseed oil, and fish oil. Way.