201230964 40366pif 六、發明說明： 【發明所屬之技術領域】 本發明有關於一種具有優異的加熱烹飪時的酸值上升 抑制的力口熱烹飪用油脂組成物及其製造方法、以及加埶亨 飪用油脂組成物用酸值上升抑制劑。 ' 【先前技術】 雍年來’對於食品品質的關^麟越提高，關於實際 二匕^油炸食品等加工食品中的食用油脂亦不例外。食用 般情况下由於熱與先而劣化。此時，由於水分的存 劣化’或―存在而産生氧化劣化，風 卜碉亦劣化。水解主要對酸值的值造成影響，氧化劣 用作魏化值的值造絲響，目此或軌化值被 二用油脂的劣化指標。特別是油煎、天婦羅、乾炸 行品含有較多的水分’因此在用180。。前後的油進 w加熱'重要的是抑制水解。 ㈣ 脂多飯館、餐應等中使用的商業用油煎油 此例如力，烹飪大量的油烹烹飪品，因 顆戟.^根據齩值而判斷可否使用。總之存在如下的門 财久性ϊϊ由於轉劣化_造鎌值上升迅速，則油的 ,,,方面，聚甘油脂肪酸酯亦使用於油煎油脂等中， 樣;細9:171987號公報中所記載那 合，1右 疋的爿曰肪酸組成比的棕櫚分提軟質油龟 油烹時的酸值感等的功能，但並未進行抑制 201230964 40366pif 【發明内容】 因此，本發明提供可經長時間地減低大量的加熱烹飪 中的油脂組成物的酸值上升的加熱烹㈣油脂組成物及其 製造方法、以及加熱烹飪用油脂組成物用酸值上升抑制劑。 本發明的加熱烹飪用油脂組成物的特徵在於：相對於 油脂，包含0.01〜2 f量％的聚甘油脂肪酸醋，構成所述 聚甘油脂肪酸酯的聚甘油的平均聚合度為12〜40，羥值 180以下。 工 此處’所謂聚甘油脂肪酸酯是指聚甘油與脂肪酸的酯。 於此種加熱烹飪用油脂組成物中，更優選於所述聚甘 油脂肪酸酯中’將構成脂肪酸中的碳數為16〜18的不飽和 脂肪酸的比例設為50〜90質量％。 而且，優選所述油脂是構成脂肪酸中的飽和脂肪酸的 比例為15質量％以下的植物油脂，優選所述植物油脂是 芬花軒油。 於製造上述加熱烹飪用油脂組成物時，優選包含如下 步驟：相對於油脂，添加聚甘油的平均聚合度為12〜4〇、 羥值為180以下的聚甘油脂肪酸酯以使其成為〇〇1〜 量％。 貝 /本發明的加熱烹飪用油脂組成物的酸值上升抑制劑的 特徵在於：包含構成聚甘油脂肪酸酯的聚甘油的平均聚合 度為12〜40、羥值為180以下的聚甘油脂肪酸酯。 於此種加熱烹飪用油脂組成物的酸值上升抑制劑中， 更優選於所述聚甘油脂肪酸酯中，將構成脂肪酸中二碳數 為16〜18的不飽和脂肪酸的比例設為50〜90質量％。 201230964 40366pif [發明的效果] 本發明的加熱烹飪用油脂组成物包含特定量的特定聚 甘油脂肪酸酯，因此特別是可抑制大量的加熱烹無中的油 脂的酸值上升，可進行較先前更長時間的加熱烹飪，並且 可有效地減低隨著酸值的上升而産生的加熱臭（c〇〇ked odor)等油脂的劣化。 由於此種優點，本發明的加熱烹飪用油脂組成物可適 用於食品的油炸用，特別是天婦羅用、乾炸(如印也 等 油炸用中。 且，加熱烹飪用油脂組成物的酸值上升抑制劑包含 特疋1的特疋t甘油脂肪酸醋，因此特別是可抑制大量的 加熱f飪中的油脂的酸值上升，可進行較先前更長時間的 加熱烹餒，並且可有效地減低隨著酸值的上升而産生的加 熱臭專油脂的劣化。 【實施方式】 、t 本發明的加熱烹飪用油脂組成物的特徵在於：相對於 油月曰，包含0.01〜2質量％的聚甘油脂肪酸g旨，構成所述 聚甘油脂賊_聚甘油的平均聚合度為12〜4G，羥值為 180以下。 本心月的加熱3、包用油脂組成物包含聚甘油脂肪酸 自旨’該聚甘油脂肪_旨是乳化_—種，可在氫氧化納等 化劑的存在下’使甘油或縮水甘油、表氯醇等縮合而所 传的聚甘油與特定脂肪_旨化而製造。 而且，本發明的加熱烹佐用油脂組成物的酸值上升抑 的特徵在於.包含構成聚甘油脂肪酸S旨的聚甘油的平 201230964 40366pif 均聚合度為12〜40、羥值為180以下的聚甘油脂肪酸g旨。 本發明的加熱烹隹用油脂組成物的酸值上升抑制劑優 選包含聚甘油脂肪酸酯，於粘度高的情况時，亦可使用利 用油爿a加以稀釋而成者。油脂的稀釋倍率優選相對於聚甘 油脂肪酸酯而言為0.3〜4質量倍。 、Λ 聚甘油脂肪酸酯相對於油脂而言為含001〜2質量 %，優選為含0.01〜0.8質量。/〇。 $ 若聚甘油脂肪酸酯（Α)不足〇.〇1質量％，則無法充 分抑制酸值上升，另一方面，若超過2質量％，則 脂著色的擔憂。 ' 而且，於本發明中’構成聚甘油脂肪酸酿的聚甘 平均聚合度為12〜40，優選為15〜3()，更優選為16〜25。 而且，？炎甘油脂肪酸醋的經值為18〇以下 〜170 ’更優選為40〜160。 霞k局川 此處，經值可使用日本油化學 Chemists，S〇Ciety ))所制定 1 011 (2,3,6,2-溯醜（岭㈣^奉…日分析試驗法 作為平均聚合度，若將成二：=。 度設為n ,將平均分子量設為’，…4的聚甘/由的平均聚合 設為OHV，則具有如下的關係：’將原料的聚甘油的羥值 74n+18 OHV=56110 (n + 2) /m 201230964 40366pif 而實際測定成為原料的聚 算出聚甘油的平均聚合度 可依照上述標準油脂分析法 甘油的羥值，根據上述關係式而 與平均分子量。 -方合度不足12，㈣絲分抑繼值上升，另 甘油脂肪_。 ㈣減w ’ k付難以製造聚 ^值超過⑽’則無法充分抑制酸值上升，且 於洛解於油脂中的方面而言欠佳。 77且 物m力1熱叉任用油脂組成物及加熱烹隹用油脂組成 Λ 2抑制劑中’更優選聚甘油脂肪酸醋包含碳數 ί二的不飽和脂肪酸作為細的脂肪酸。碳數為 6〜=的不飽和麟酸可列舉棕櫊㈣、油酸、亞麻油 人，麻油酸及該些酸的反式異構物、及該些化合物的 合物專。 於聚甘油脂肪酸醋中，上述不飽和脂肪酸的比例為5〇 〜9〇質量％，優選為60〜90質量％，更優選為65〜8 量％。 貝 優 上述含量對充分抑制酸值上升、溶解於油脂而言 選含量。 構成聚甘油脂肪酸酯的脂肪酸的剩餘部分可包含其他 月曰肪酸，例如可包含碳數為8〜24的飽和脂肪酸、碳數為 20〜24的不飽和脂肪酸。 聚甘油脂肪酸酯的皂化值並無特別限定，優選為1〇〇 〜200 ’更優選為120〜18〇。皂化值可使用J0CS所制定 的標準油脂分析試驗法（2.3.2.1-1996皂化值（其一））而 201230964 40366pif 測定。 這些聚甘油脂肪酸酯例如可利用以下方法而製造，作 並不限定於此。 ~ 將甘油與氫氧化鈉加以混合’一面除去水一面於2〇〇 〜270°C下進行縮合反應，從而獲得聚甘油。將該聚甘油以 水加以稀釋，通過活性碳處理或離子交換樹脂進行純化， 進一步進行脫水，由此可作為本發明的聚甘油脂肪酸酯 原料而使用。另外，為了獲得平均聚合度更高的聚甘油，' 亦可於上述反應後通過分子蒸餾或凝膠過濾將所得的聚 油的低分子部分除去。 將該聚甘油與不飽和脂肪酸及飽和脂肪酸以適當的比 率^入至反應容器中，於氫氧化鈉等催化劑的存在下、 200 C以上氮氣流下，一面進行脫水一面使其反應，可製 聚甘油脂肪酸醋。 於本發明的加熱烹备用油脂組成物中，除了上述聚甘 油f肪酸®旨以外，亦可包含植物油脂。具體而言，例如可 檀：、椰子油、標搁油、菜軒油、玉米油、大 ::::由it、紅化油、棉軒油、蔡花籽油、小麥胚芽油、 :上，和=、亞麻籽油等植物油脂的-種、或者2種 j 而成的油、這些油的分提油、硬化油、酯交換、 等。這些植物油脂優撰Α 更化，由酗又換油 料油脂自身於2^下^在體2=^狀形態。即使是原 並用，使油脂整體為ί二,可:優其他原料油脂 肪酸的比例為15= 選構成脂肪酸的飽和脂 植物油脂。最優選為更優選為1()質量％以下的 201230964 40366pif 至於本發明的加熱烹飪用油脂組成物中的聚 ===脂的含量’優選為構成加嶋用:脂 本發明的加熱烹飪用油脂組成物與通常的 將由植物的種子或者果實而榨出的粗油用作起始=樣= 過如下步驟的純化而製造：順次視需要經過脫膠步驟、= :::驟脫色步驟，進，步視需要經過脫蠟步驟後，經過 ^旲乂驟。上述脫膠步驟、脫酸步驟、及脫蠟步驟根 =於所榨油之前的油料原料而變動的粗油品質而^宜地 於此種製造方法中，本發明的製造方法包含：於 中添加上述範圍量的聚甘油脂肪酸酯的步驟。理神’曰二 純化步驟後進行這些添加步驟。 、疋； 通古過此難造綠，可料賴碰值上升抑制 和，、冋且利用價值高的加熱烹飪用油脂組成物。 於加熱无飪用油脂組成物中，可以在不損及本發 果的程度上添加其他成分。這些成分為如—般的油脂中^ 使用的成分（食品添加。㈣成分可聽如抗氧化 劑^结晶婦劑、食狀良_，優選的是於脫臭後至填 充月u之間添加。 、 抗氧化劑例如可列舉生育盼類、抗壞血酸類、黃嗣衍 生物、触、沒食子酸衍生物、兒茶素及錢、蜂Η酸ffuknc 棉紛、之麻驗、祐烯類等。其他的乳化劑例如可列 舉庶糖脂肪酸_、山梨糖醇_旨肪酸、聚山梨醇醋、聚 甘油縮合纽舰自旨HS旨、_、輯自旨類等。著 201230964 40366pif 色成分例如可列舉胡蘿蔔素、蝦青素等。若為溶解或分散 於油脂中者’則可於不損及上述聚甘油脂肪酸酯的作用的 範圍内添加其他成分。 [實例] 以下’基於實例對本發明加以具體的說明，但本發明 並不限定於這些實例。 [聚甘油脂肪酸酯的調製] 將甘油與氫氧化鈉加以混合，加熱至9yc而進行減壓 乾燥。接著，加熱至200〜270°C，進行攪拌使其反應後加 以過濾，獲得聚甘油。聚甘油的聚合度可測定羥值，根據 聚甘油的理論羥值而算出。將該聚甘油與下述脂肪酸加以 混合，添加氫氧化鈉作為催化劑，於氮氣氣流下、200T：下 使其反應，獲得如表丨所示那樣使各個規格變化的樣品工 〜6。另外，表1的脂肪酸量設為於構成脂肪酸中的質量百 11 201230964 40366pif [表l] 脂肪酸（％) 〔碳數：雙鍵數) 樣品 1 樣品 2 樣品 3 樣品 4 樣品 5 才策品 6 18 ： 1 51 80 90 49 90 0 18 ： 2 9 2 2 2 2 0 C8-12飽和脂肪 酸 13 4 0 2 0 0 C14-24飽和脂 肪酸 28 5 8 43 8 100 C16-18不名包和 脂肪酸 67 82 92 55 92 0 平均聚合度 20 20 10 20 10 10 皂化值 170 145 130 170 160 165 經值 90 150 200 50 70 80 〈油煎試驗> 於電炸锅（electric fryer )中分別加入4 kg的油量，加 溫至180°C，以表2之順序進行油煎試驗。另外，番薯天 婦羅、可樂餅、乾炸的油煎内容依照表3而每天進行8小 時。另外，於每天油煎後對油進行補充使油量成為4 kg。201230964 40366pif VI. [Technical Field] The present invention relates to a grease composition for hot mouth cooking having excellent suppression of an increase in acid value during heating cooking, a method for producing the same, and a method for producing the same The oil composition is an acid value rising inhibitor. '[Prior Art] In the following years, the quality of food is improved, and the edible oils in processed foods such as fried foods are no exception. In general, it is degraded by heat and first. At this time, oxidative degradation occurs due to the presence or absence of moisture, and the wind enthalpy is also deteriorated. The hydrolysis mainly affects the value of the acid value, and the oxidation is used as the value of the Weihua value, and the target or the orbital value is used as the deterioration index of the grease. In particular, fried, tempura, and dry fried products contain more water, so 180 is used. . Before and after the oil into the w heating 'important is to inhibit hydrolysis. (4) Commercial fried oil used in restaurants, meals, etc. This is, for example, a force to cook a large amount of oil for cooking, because it is judged according to the devaluation. In short, there is the following long-term profitability. Due to the deterioration of the _ 镰 镰 上升 , , 镰 镰 镰 镰 镰 镰 镰 镰 镰 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 油 9 9 9 9 In the case of the combination of the right fatty acid composition of the right sputum, the palm acid fraction of the soft scorpion oil of the right sputum has a function of acid value, but does not inhibit 201230964 40366pif. [Invention] Accordingly, the present invention provides The heating and cooking (four) oil-and-fat composition which raises the acid value of the oil-and-fat composition in the heating process for a long time, the manufacturing method of it, and the acid value increase inhibitor of the oil composition for heating cooking. The oil-and-fat composition for heating cooking according to the present invention is characterized in that it contains 0.01 to 2 μg of polyglycerin fatty acid vinegar with respect to the fat and oil, and the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is 12 to 40. The hydroxyl value is 180 or less. Here, the term "polyglycerol fatty acid ester" means an ester of polyglycerol and a fatty acid. In the oil composition for heating and cooking, it is more preferable that the ratio of the unsaturated fatty acid having a carbon number of 16 to 18 in the constituent fatty acid is 50 to 90% by mass in the polyglycerin fatty acid ester. Furthermore, it is preferable that the fat or oil is a vegetable fat or oil constituting a ratio of a saturated fatty acid in the fatty acid of 15% by mass or less, and preferably the vegetable fat or oil is fenthrox oil. In the case of producing the above-described fat composition for heating and cooking, it is preferable to include a step of adding a polyglycerin fatty acid ester having an average degree of polymerization of polyglycerol of 12 to 4 Å and a hydroxyl value of 180 or less to the fat or oil to make it into a crucible. 1~ quantity %. The acid value increase inhibitor of the oil-and-fat composition for heating cooking of the present invention is characterized in that the polyglycerol constituting the polyglycerin fatty acid ester has a polyglycerol fatty acid having an average degree of polymerization of 12 to 40 and a hydroxyl value of 180 or less. ester. In the acid value increase inhibitor of the oil composition for heating cooking, it is more preferable that the ratio of the unsaturated fatty acid having a carbon number of 16 to 18 in the constituent fatty acid is 50 to 50 in the polyglycerin fatty acid ester. 90% by mass. 201230964 40366pif [Effects of the Invention] The oil-and-fat composition for heating cooking of the present invention contains a specific amount of a specific polyglycerin fatty acid ester, and therefore, it is possible to suppress an increase in the acid value of a large amount of fats and oils which are heated and cooked, and can be carried out more than before. The cooking is performed for a long period of time, and deterioration of fats and oils such as heating odor due to an increase in acid value can be effectively reduced. Because of such an advantage, the fat composition for heating cooking of the present invention can be suitably used for frying foods, particularly for tempura, dry frying (such as printing and the like), and heating the cooking fat composition. The acid value-increasing inhibitor contains the special t-glycerol fatty acid vinegar of the special one, so that the acid value of the fat in the heating f-cooking can be suppressed, and the cooking time can be performed for a longer period of time, and can be performed. The oil-and-fat composition for heating cooking of the present invention is characterized in that the oil-and-fat composition for heating cooking of the present invention is characterized in that it contains 0.01 to 2% by mass based on the oily sputum. The polyglycerol fatty acid g is constituting the polyglycerin thief-polyglycerin, and the average degree of polymerization is 12 to 4 G, and the hydroxyl value is 180 or less. The heating of the heart 3, the fat composition for the package includes the polyglycerin fatty acid. 'The polyglycerol fat is an emulsified type, and can be produced by condensing polyglycerol and specific fat which are condensed by glycerin, glycidol or epichlorohydrin in the presence of a sodium hydroxide or the like. And, this The increase in the acid value of the oil-and-fat composition for heating and cooking is characterized by a polyglycerol fatty acid g having a homopolymerization degree of 12 to 40 and a hydroxyl value of 180 or less. The acid value increase inhibitor of the oil-and-fat composition for heating and cooking of the present invention preferably contains a polyglycerin fatty acid ester, and when the viscosity is high, it may be diluted with oil 爿 a. The dilution ratio of the oil and fat is preferably It is 0.3 to 4 times by mass with respect to the polyglycerin fatty acid ester. The glycerol fatty acid ester is 001 to 2% by mass, preferably 0.01 to 0.8% by mass, based on the fat or oil. When the glycerin fatty acid ester (Α) is less than 〇1% by mass, the increase in the acid value cannot be sufficiently suppressed. On the other hand, if it exceeds 2% by mass, the coloring of the fat may be caused. Further, in the present invention, the polyglycerol is formed. The average degree of polymerization of the polyglycerol produced by the fatty acid is from 12 to 40, preferably from 15 to 3 (), more preferably from 16 to 25. Moreover, the value of the inflammatory glycerin fatty acid vinegar is 18 〇 or less ~ 170 ' more preferably 40 〜 160. Xia k Bureau Sichuan here The value can be determined by the Japanese oil chemistry Chemists, S〇Ciety)) 1 011 (2,3,6,2- ugly (ridge) test method as the average degree of polymerization, if it will become two: = When the degree is set to n and the average molecular weight is set to ', 4, the average polymerization of polyglycol/yield is OHV, and the relationship is as follows: 'The hydroxyl value of the polyglycerol of the raw material is 74n+18 OHV=56110 (n) + 2) /m 201230964 40366pif The average degree of polymerization of the polyglycerol which is actually measured as a raw material can be determined according to the above formula and the average molecular weight according to the hydroxyl value of the above-mentioned standard oil and fat analysis method. - The squareness is less than 12, (4) the silk value is increased, and the glycerin fat is _. (4) If it is difficult to produce a poly-value of more than (10)', it is not possible to sufficiently suppress an increase in the acid value, and it is not preferable in terms of being dissolved in fats and oils. 77. The composition of the oil and the composition of the oil and the composition of the oil for heating and cooking Λ 2 inhibitors, more preferably, the polyglycerol fatty acid vinegar contains a carbon number of unsaturated fatty acids as a fine fatty acid. Examples of the unsaturated linonic acid having a carbon number of 6 to = include palm ruthenium (iv), oleic acid, linseed oil, ricinoleic acid, and trans isomers of the acids, and compounds of these compounds. In the polyglycerin fatty acid vinegar, the ratio of the above unsaturated fatty acid is 5 Torr to 9 9% by mass, preferably 60 to 90% by mass, and more preferably 65 to 8% by mass. Beyyou The above content is sufficient to suppress the increase in acid value and dissolve in fats and oils. The remainder of the fatty acid constituting the polyglycerin fatty acid ester may contain other lauric fatty acid, and for example, may contain a saturated fatty acid having a carbon number of 8 to 24 and an unsaturated fatty acid having a carbon number of 20 to 24. The saponification value of the polyglycerin fatty acid ester is not particularly limited, but is preferably from 1 〇〇 to 200 Å, and more preferably from 120 to 18 Å. The saponification value can be determined by the standard oil analysis test method (2.3.2.1-1996 saponification value (1)) established by J0CS and 201230964 40366pif. These polyglycerin fatty acid esters can be produced, for example, by the following methods, and are not limited thereto. ~ Mixing glycerin and sodium hydroxide. The condensation reaction was carried out at 2 to 270 ° C while removing water to obtain polyglycerin. The polyglycerol is diluted with water, purified by activated carbon treatment or ion exchange resin, and further dehydrated, whereby it can be used as a raw material of the polyglycerin fatty acid ester of the present invention. Further, in order to obtain a polyglycerin having a higher average degree of polymerization, the low molecular portion of the obtained poly oil may be removed by molecular distillation or gel filtration after the above reaction. The polyglycerol, the unsaturated fatty acid, and the saturated fatty acid are introduced into the reaction vessel at an appropriate ratio, and dehydrated and reacted in the presence of a catalyst such as sodium hydroxide under a nitrogen flow of 200 C or more to obtain a polyglycerol. Fatty acid vinegar. The heat-fusible oil-and-fat composition of the present invention may contain vegetable oils and fats in addition to the above-mentioned polyglycerin fatty acid. Specifically, for example, Tan:, coconut oil, standard oil, vegetable oil, corn oil, large:::: by it, red oil, cotton oil, seed oil, wheat germ oil, on: , and =, linseed oil and other vegetable oils and fats, or two kinds of j oil, oil extraction, hardening oil, transesterification, and so on. These vegetable oils and fats are better written, and the oils and oils themselves are replaced by 2^^^ in the form of body 2=^. Even if it is used in combination, the whole oil and fat is ί2, but the ratio of fatty acid to other raw materials is 15 = the saturated fat of the fatty acids. Most preferably, it is more preferably 1 ()% by mass or less of 201230964 40366pif. The content of poly===fat in the oil-and-fat composition for heating cooking of the present invention is preferably a composition for twisting: the fat of the cooking cooking oil of the present invention And the crude oil which is usually extracted from the seeds or fruits of the plant is used as the starting = sample = purified by the following steps: sequential degumming step, =::: decolorization step, step, step After the dewaxing step, it is necessary to pass the step. The degumming step, the deacidification step, and the dewaxing step root = the quality of the crude oil which varies depending on the oil raw material before the oil is pressed, and preferably in the manufacturing method, the manufacturing method of the present invention comprises: adding the above A range of steps for the step of polyglycerol fatty acid esters. These addition steps are carried out after the purification step.疋; 古 古 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过 过In the heating non-cooking grease composition, other components may be added to the extent that the present invention is not damaged. These components are ingredients used in oils and fats (foods added. (4) Ingredients such as antioxidants, crystallizing agents, and foods, preferably added between deodorization and filling month u. Examples of the antioxidant include a fertility expectorant, an ascorbic acid, a xanthine derivative, a touch, a gallic acid derivative, a catechin and a money, a bee citrate ffuknc cotton, a test, an aene, and the like. Examples of the emulsifier include sucrose fatty acid _, sorbitol _ fatty acid, poly sorbitol vinegar, polyglycerin condensing new ship, and the purpose of the coloring component of 201230964 40366pif. Astaxanthin or the like. If it is dissolved or dispersed in fats and oils, other components may be added within a range that does not impair the action of the above polyglycerin fatty acid ester. [Examples] Hereinafter, the present invention will be specifically described based on examples. However, the present invention is not limited to these examples. [Preparation of Polyglycerol Fatty Acid Ester] Glycerol and sodium hydroxide are mixed, heated to 9 yc and dried under reduced pressure, and then heated to 200 to 270 ° C for stirring. Make it reverse After that, it is filtered to obtain polyglycerin. The degree of polymerization of polyglycerol can be measured by hydroxyl value, and calculated based on the theoretical hydroxyl value of polyglycerol. The polyglycerol is mixed with the following fatty acid, and sodium hydroxide is added as a catalyst in a nitrogen gas stream. Next, 200T: The reaction was carried out, and the sample work of the various specifications was changed as shown in Table 〜. 6. In addition, the amount of the fatty acid in Table 1 was set to the mass of the constituent fatty acids. 11 201230964 40366pif [Table 1] Fatty acid (%) [Carbon number: double bond number) Sample 1 Sample 2 Sample 3 Sample 4 Sample 5 Only 6 18 : 1 51 80 90 49 90 0 18 : 2 9 2 2 2 2 0 C8-12 saturated fatty acid 13 4 0 2 0 0 C14-24 Saturated fatty acid 28 5 8 43 8 100 C16-18 Unknown package and fatty acid 67 82 92 55 92 0 Average degree of polymerization 20 20 10 20 10 10 Saponification value 170 145 130 170 160 165 Value 90 150 200 50 70 80 <Frying test> Add 4 kg of oil to an electric fryer and heat to 180 ° C. The frying test was carried out in the order of Table 2. In addition, the fried content of sweet potato tempura, cola cake, and dry fried was carried out for 8 hours per day according to Table 3. In addition, the oil was replenished after daily frying to make the oil amount 4 kg.
S 12 201230964 40366pif [表2]S 12 201230964 40366pif [Table 2]
番薯片、美味的天婦羅粉（日 清食品股份有限公司） 乾炸 6個 •5分鐘 4分鐘Sweet potato chips, delicious tempura powder (Nissin Food Co., Ltd.) Dry fried 6 • 5 minutes 4 minutes
可樂餅Cola cake
分鐘 冷凍可樂餅（裹衣鬆脆的可樂 餅日冷食品股份有限公司） ----- 鷄大腿肉方形切塊（30 g〜40 g)、乾炸粉（日本食研股份有 _限公司） 油煎試驗1 於日清荠花㈣（日清奥利友集團股份有限 構成脂肪酸中的飽和脂肪酸量為7.5質量％)中界衣以 4所示的聚甘油脂肪酸酯，進行攪拌直至變均勻添表 例1〜5及比較例1〜3，進行64小時（8小時x8天^、實 述油煎試驗，其後測定酸值及酸值抑制率，將其妗果 13 201230964 40366pif 表4中。 另外，酸值依照JOCS所制金沾描& Γ 的標準油脂分析試驗法 (2.3.^9%酸值）而測定，數值越小，則越表示由於水解 荨而仏成驗值上升並不進展而優異。酸值_率是比較 例1的酸值的值（對照油脂酸值）減去各鑛值的值（樣 品調配油脂酸值），除以比較例丨的值（對照油脂酸值）後 乘以100而所得的值（％) ({(對照油脂酸值_樣品調配油 脂酸值）/對照油脂酸值} xlOO···計算式（1))，數值越大 則越表不優異。 [表4] 實例 1 實例 2 實例 3 實例 4 實例 5 比較 例1 比較 例2 比較 例3 曰清芥花籽油 (質量份） 100 100 100 100 100 100 100 100 樣品1(質量 份） 0.05 0.10 0.20 0.40 - 0.002 - 樣品2 (質量 份） - - 0.05 - - 樣品3(質量 份） - - - - - - - 0.2 酸值 1.41 1.40 1,12 1.14 1.49 1.51 1.51 1.56 酸值抑制率 (%) 6.6 7.3 25.8 24.5 1.3 0.0 -3.3Minute Frozen Coke Cake (Wrapped Crisp Coke Cold Food Co., Ltd.) ----- Chicken thigh meat square cut (30 g~40 g), dry fried powder (Japan Food Research Co., Ltd. has limited company) Frying test 1 In the Nissin 荠花(4) (the amount of saturated fatty acids in the limited constituent fatty acids of the Nisshin Olympus Group is 7.5% by mass), the polyglycerol fatty acid ester shown in 4 is stirred until it becomes uniform. Tables 1 to 5 and Comparative Examples 1 to 3 were added for 64 hours (8 hours x 8 days ^, the actual frying test, and then the acid value and the acid value inhibition rate were measured, and the result was 13 201230964 40366pif in Table 4 In addition, the acid value is determined according to the standard grease analysis test method (2.3.^9% acid value) of the gold staining & Γ made by JOCS. The smaller the value, the more the value of the test is increased due to hydrolysis. It is excellent without progress. The acid value _ rate is the value of the acid value of Comparative Example 1 (control oil value of the oil) minus the value of each mineral value (the sample is blended with the acid value of the oil), divided by the value of the comparative example (control oleic acid) Value) is multiplied by 100 and the value obtained is (%) ({(Control oil value_sample mix fat value) / Control oil acid value} xlOO··· Calculate formula (1)), the larger the value, the worse the table is. [Table 4] Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Comparative Example 3 Canola oil (parts by mass) 100 100 100 100 100 100 100 100 Sample 1 (parts by mass) 0.05 0.10 0.20 0.40 - 0.002 - Sample 2 (parts by mass) - - 0.05 - - Sample 3 (parts by mass) - - - - - - - 0.2 Acid value 1.41 1.40 1,12 1.14 1.49 1.51 1.51 1.56 Acid inhibition rate (%) 6.6 7.3 25.8 24.5 1.3 0.0 -3.3
14 S 201230964 40366pif 根據表4的結果，可確認：相 r1〜5的酸值抑制率優異，可作為==使 油煎試驗2 其次，於棕櫚分提油（IV68. 限公司製造）：日清芬花軒油=5 ^利友集團股份有 肪酸中的飽和脂肪酸量為22 ^和油（構成脂 示的聚甘油脂肪酸—W至所6 及比較例4，於與油煎試驗 的t作實例6 其後測定酸值及酸值抑制 二二試驗， 另外’用與油煎試驗i同樣中。 =;值的值作為對照油脂酸值； [表5] 比較例4 100 1.93 _調和油 -樣品1 (jlj价) 酸值抑制率（％) 根據表5的結果’可相 可提r:，，—時==而言 其次’於_分提油（胸：日清舆财㈣股份有 201230964 40366pif 限公司製造/構成脂肪酸中的飽和脂肪酸量為36.7質量 %)中添加表6中所示的聚甘油脂肪酸酯，進行撥拌直至 變均勻，製作實例7及比較例5 ’與油煎試驗1同樣地進 行油煎試驗，其後測定酸值及酸值抑制率，將其結果示於 表6中。 另外，用與油煎試驗1同樣的方法測定酸值，將比較 例5的酸值的值作為對照油脂酸值而用計算式（I)算出酸 值抑制率。 [表6] 實例7 比較例5 棕櫚分提油（質量份） 100 100 樣品1 (質量份） 0.20 酸值 2.11 2.51 酸值抑制率（％) 16.0 - 根據表6的結果’可確認貫例7相對於比較例$而言 可提高酸值抑制率，由此可作為長時間油煎油而使用。 油煎試驗4 ' 於曰清芥花籽油：棕橺分提油（（IV67 :日清奥利友集 團股份有限公司製造）=7G:3G的調和油（構：脂肪射 的飽和脂肪酸量為16.4質量％)中添加如表7中所示的聚 甘油脂肪酸酯，進行攪拌直至變均勻，製作實例8、實例^ 及比較例6〜9,於與油煎試驗i同樣條件下進行油前試 驗，其後測定酸值及酸值抑制率，將其結果示於表7中。 201230964 40366pif 另外，用與油煎試驗i同樣的方法測定酸值，將比較 例6的酸值的值作為對照油脂酸值而用計算式（丨）算出酸 值抑制率。 [表7] -----Γ 實例8 實例9 比較例 6 比較例 7 比較例 8 比較 例9 調和油（質量 份） 100 100 100 100 100 100 樣品1 (質量 份） 0.20 - - - - 樣品4 (質量 份） - 0.20 - - - - 樣品3 (質量 份） - - 0.20 - — 樣品5 (質量 份） - - - 0.20 樣品6 (質量 份） - - _ - - 0.20 酸值 1.36 1.34 1.43 1.53 1.42 1.40 酸值抑制率 (%) 4.9 6.3 - -7.0 -0.7 -2.1 根據表7的結果，可確認實例8、實例9相對於比較例 6〜9而言可提高酸值抑制率，由此可作為長時間油煎油而 17 201230964 40366pif 使用。 根據表4〜7的結果，含有規定聚甘油脂肪酸酯的實例 1〜9可使酸值抑制率提高，特別是含有芥花籽油的實例3 可較含有棕櫚分提油的實例6〜8更能使酸值抑制率提高。 【圖式簡單說明】 無 【主要元件符號說明】 無14 S 201230964 40366pif According to the results in Table 4, it can be confirmed that the acid value of the phase r1 to 5 is excellent, and it can be used as == to make the frying test 2, followed by the palm oil (IV68. Manufactured by the company): Nisshin Fenhua Xuan oil = 5 ^ Liyou Group shares the amount of saturated fatty acid in the fatty acid is 22 ^ and oil (constituting the fatty polyglycerol fatty acid - W to 6 and Comparative Example 4, in the test with the frying Example 6 Thereafter, the acid value and the acid value inhibition test were measured, and 'the same as in the frying test i. =; value of the value as the control oil value; [Table 5] Comparative Example 4 100 1.93 _ blending oil - Sample 1 (jlj price) Acid value inhibition rate (%) According to the results of Table 5, it can be said that r:,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, 201230964 40366pif The amount of saturated fatty acid in the fatty acid produced by the company was 36.77% by mass.) The polyglycerol fatty acid ester shown in Table 6 was added, and the mixture was mixed until uniform, and Example 7 and Comparative Example 5 were prepared and fried. In Test 1, the frying test was carried out in the same manner, and thereafter, the acid value and the acid value inhibition rate were measured, and the results are shown in Table 6. Further, the acid value was measured in the same manner as in the frying test 1, and the acid value of Comparative Example 5 was used as the control oil value and the acid value inhibition rate was calculated by the calculation formula (I). [Table 6] Example 7 Comparison Example 5 Palm oil extraction (mass parts) 100 100 Sample 1 (parts by mass) 0.20 Acid value 2.11 2.51 Acid value inhibition rate (%) 16.0 - According to the results of Table 6, it can be confirmed that the case 7 is relative to the comparative example $ It can increase the inhibition rate of acid value, and can be used as a long-term frying oil. Frying test 4 'In the canola oil: 橺 橺 橺 ( ((IV67: Nisshin Aoliyou Group Co., Ltd. (manufacturing) = 7G: 3G blending oil (structure: fat-emitting saturated fatty acid amount: 16.4% by mass) was added to the polyglycerin fatty acid ester shown in Table 7, and stirred until uniform, and Example 8 was produced. And Comparative Examples 6 to 9, the oil pre-test was carried out under the same conditions as the frying test i, and then the acid value and the acid value inhibition rate were measured, and the results are shown in Table 7. 201230964 40366pif In addition, the frying test i. The acid value was measured in the same manner, and the value of the acid value of Comparative Example 6 was used as a pair. The acid value of the oil was calculated by the calculation formula (丨). [Table 7] -----Γ Example 8 Example 9 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 Blended oil (parts by mass) 100 100 100 100 100 100 Sample 1 (parts by mass) 0.20 - - - - Sample 4 (parts by mass) - 0.20 - - - - Sample 3 (parts by mass) - - 0.20 - — Sample 5 (parts by mass) - - - 0.20 Sample 6 (Parts by mass) - - _ - - 0.20 Acid value 1.36 1.34 1.43 1.53 1.42 1.40 Acid inhibition rate (%) 4.9 6.3 - -7.0 -0.7 -2.1 Based on the results in Table 7, it can be confirmed that Example 8 and Example 9 are compared with each other. In Examples 6 to 9, the acid value inhibition rate can be improved, and thus it can be used as a long-term frying oil and 17 201230964 40366pif. According to the results of Tables 4 to 7, Examples 1 to 9 containing the specified polyglycerin fatty acid esters can improve the acid value inhibition rate, and in particular, Example 3 containing canola oil can be compared with Examples 6 to 8 containing palm oil. It can also increase the acid value inhibition rate. [Simple diagram description] None [Main component symbol description] None
S 18S 18