TW202037273A - Oil and fat composition for heating and cooking - Google Patents

Abstract

The present invention provides an oil and fat composition for heating and cooking that has excellent effects for suppressing negative effects of using oil and fat for heating and cooking, and an edible material for suppressing the aforementioned negative effects.

The oil and fat composition for heating and cooking contains n-3 series edible fats and oils in which the content of n-3 series fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, and base oils and fats composed of edible oils and fats other than the aforementioned n-3 series edible fats and oils; the oil and fat composition contains 0.01% or more and less than 1% by mass of the aforementioned n-3 edible fats and oils.

Description

Fatty composition for heating and cooking

The present invention relates to a cooking oil composition used for heating cooking.

Frying cooking, frying cooking and other heating cooking systems use edible oils such as rapeseed oil, soybean oil, corn oil, and sesame oil. If the food is heated and cooked with edible fat, the unique flavor derived from the edible fat can improve the taste of the food. On the other hand, the flavor of the oil after heating and cooking will turn into an unpleasant smell, and there will be oil when eating. Some negative effects such as increased aftertaste remaining in the mouth.

Regarding such problems, in the past, in order to reduce the oily odor of fats and oils or foods using the fats and oils, spices and flavor oils were also added to the fats and oils. For example, in order to alleviate the oily smell of fats containing ω3 polyunsaturated fatty acids such as docosahexaenoic acid and eicosapentaenoic acid, it has been proposed to add laurel oil-soluble extracts and peppermint oil (patent Literature 1, 2). In addition, it has been proposed to add a tea extract concentrate in order to reduce the oily odor of a vegetable-containing fried food using a fish-meat kneaded processed product as a raw material, and to add wine dregs to mask the oily odor of fried instant noodles (Patent Document 3, 4).

On the other hand, Patent Document 5 describes that linseed oil, sesame oil, perilla oil, etc. can be used to impart a suitable flavor/mellow taste to foods that have been heated and cooked (see paragraph 0011 of Patent Document 5).

[Prior Technical Literature]

[Patent Literature]

[Patent Document 1] Japanese Patent Application Publication No. 08-242767

[Patent Document 2] JP 06-133707 A

[Patent Document 3] JP 2008-212003 A

[Patent Document 4] JP 2007-244217 A

[Patent Document 5] Japanese Patent Application Publication No. 2018-7572

However, the method of adding an auxiliary agent having a strong flavor as in Patent Documents 1 to 4 may affect the flavor of the food. In addition, the purpose of the technique described in Patent Document 5 is to impart a suitable flavor/mellow taste to fried foods, and is not a means to suppress the negative effects caused by the use of edible fats and oils in heating cooking such as frying.

Therefore, the object of the present invention is to provide an oil and fat composition for heating cooking which is excellent in the effect of suppressing the negative effects caused by the use of edible fats and oils for heating cooking, and an edible material for suppressing the aforementioned negative effects.

In its first aspect, the present invention provides an oil and fat composition for heating and cooking, the oil and fat composition comprising: the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass The following n-3 series edible fats and oils are composed of edible fats other than the aforementioned n-3 series edible fats and oils In the oil and fat composition, the n-3 edible oil and fat are contained at 0.01% by mass or more and less than 1% by mass.

In the above-mentioned heating and cooking oil composition, the n-3 series edible oil is preferably selected from the group consisting of sesame oil, linseed oil, perilla oil, oil containing DHA (docosahexaenoic acid), and containing EPA (Eicosapentaenoic acid) one or more of the group of fats and oils.

In addition, in the above-mentioned heating and cooking oil composition, the base oil preferably contains one or two selected from the group consisting of rapeseed oil, corn oil, soybean oil, and soft palm oil (palm olein). More than species.

In addition, in the above-mentioned oil and fat composition for heating and cooking, the heating and cooking is preferably frying or frying.

On the other hand, in its second aspect, the present invention provides a method for producing a heating and cooking fat composition, which comprises the following steps: the content of n-3 fatty acids mixed in the total amount of constituent fatty acids is 30 mass The step of n-3 edible fats and oils of not less than 80 mass% and base fats composed of edible fats other than n-3 edible fats and oils; the heating and cooking oil composition contains 0.01 mass% The n-3 series edible fats and oils above and less than 1% by mass.

In addition, in its third aspect, the present invention provides a method for producing heat-cooked food, which includes the step of heat-cooking the food with the above-mentioned fat composition for heat-cooking.

In addition, in its fourth aspect, the present invention provides a method for reducing the greasy feeling of heat-cooked food, which is to heat-cook the food using the above-mentioned heat-cooking fat composition.

In addition, in the fifth aspect of the present invention, a method for reducing the odor of heated cooking food is provided by heating and cooking the food using the above-mentioned heating and cooking fat composition.

Furthermore, in the sixth aspect of the present invention, there is provided a greasy feeling reducing agent for heated cooking foods, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass The following n-3 series edible fats and oils are used as effective ingredients.

In addition, in the above-mentioned greasy feeling reducing agent for heat-cooked food, when the heat-cooked food is cooked with an unheated heat-cooking fat composition, it is preferable that the greasy feeling reducer is relative to the unheated The effective addition amount of the aforementioned n-3 edible oil and fat of the oil and fat composition for heating and cooking is used so that the concentration in the oil and fat composition becomes 0.01% by mass or more and less than 1% by mass.

In addition, in the above-mentioned greasy feeling reducing agent for heating and cooking food, when the heating and cooking oil composition is used to cook the heating and cooking food, it is preferable that the greasy feeling reducing agent is relative to the heated The effective addition amount of the said n-3 type edible fat and oil of the fat composition for heating cooking is used so that the concentration in the fat composition will become 0.01 mass% or more and less than 10 mass %.

In addition, in its seventh aspect, the present invention provides a deodorant for heating and cooking food, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less The n-3 series of edible fats and oils are used as effective ingredients.

Furthermore, in the above-mentioned heat-cooked food deodorant, when the heat-cooked food is cooked with the unheated heat-cooking fat composition, it is preferable that the deodorant is relative to the unheated heat-cooking The effective addition amount of the aforementioned n-3 series edible fats and oils in the fat composition is used so that the concentration in the fat composition becomes 0.01% by mass or more and less than 1% by mass.

In addition, in the above-mentioned heat-cooked food deodorant, when the heat-cooked food is cooked with the heated cooking fat composition, it is preferable that the deodorant is relative to the The effective addition amount of the aforementioned n-3 edible oil and fat in the heated cooking oil and fat composition is used so that the concentration in the oil and fat composition becomes 0.01% by mass or more and less than 10% by mass.

According to the present invention, it is possible to provide an oil and fat composition for heating and cooking which is excellent in the effect of suppressing the negative effects caused by the use of edible fats and oils in heating cooking, and an edible material for suppressing the aforementioned negative effects. In particular, it is excellent in the effect of reducing the greasiness and odor of the heat-cooked food obtained by heating cooking such as frying or frying.

The n-3 series of edible fats and oils used in the present invention refer to edible fats containing high content of n-3 series (OMEGA 3) fatty acids. The n-3 series (OMEGA 3) fatty acids are derived from the n-terminal The third and fourth carbon chains from the methyl group have unsaturated bonds. More specifically, the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass to 80% by mass, preferably 35% by mass to 75% by mass, and more preferably 40% by mass or more 70% by mass or less. If the content is within the above range, the greasy feeling of the heated cooking food can be effectively reduced, and the odor can be reduced.

In addition, the "greasy feeling" in the present invention is a combination of the aftertaste feeling as if the oil is left in the mouth felt during eating and the unpleasant flavor of the oil after heating and cooking. In addition, the "odor" in the present invention refers to a strange flavor in a heated cooking food.

For example, the n-3 series of edible fats and oils mentioned above can include linseed oil, sesame oil, perilla oil, fats containing DHA (docosahexaenoic acid) (fish oil), containing EPA (eicosapentaene) Acid) oil (fish oil), chia seed oil, algae oil, microbial oil, etc. Among them, n-3 food As for fats and oils, it is preferable to use one or more kinds selected from the group consisting of sesame oil, linseed oil, perilla oil, DHA-containing fats, and EPA-containing fats. The content of n-3 fatty acids in the total amount of constituent fatty acids can be measured, for example, in accordance with the Japan Oil Chemistries Association, "Standard Fatty Oil Analysis and Testing Method 2.4.1.4-2013". In addition, the n-3 fatty acids contained in the n-3 edible fats and oils include, for example, α-linolenic acid, DHA (docosahexaenoic acid), and EPA (eicosahexaenoic acid). Pentaenoic acid), DPA (docosapentaenoic acid), stearidonic acid, etc. are usually composed of plural kinds. Therefore, the content of n-3 fatty acids refers to the total content of these n-3 fatty acids.

As for the edible oils other than the n-3 series edible oils used in the present invention, examples include rapeseed oil, corn oil, soybean oil, soft palm oil, sesame oil, peanut oil, safflower oil, sunflower oil, and cottonseed. Oil, grape seed oil, macadamia nuts oil, hazelnut oil, walnut oil, pumpkin seed oil, Japanese camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, Coconut oil, cocoa butter, tallow, lard, chicken fat, milk fat and transesterified oil, hydrogenated oil, fractionated oil, etc. of these fats. Among them, the edible oils other than the n-3 series edible oils used in the present invention preferably contain one or more selected from the group consisting of rapeseed oil, corn oil, soybean oil, and soft palm oil .

The fat and oil composition for heating and cooking of the present invention can be produced by mixing the above-mentioned n-3 series edible fat and oil with the above-mentioned base fat and oil composed of edible fat and oil other than the n-3 series edible fat and oil. Here, the fat composition contains n-3 edible fats and oils of 0.01% by mass or more and less than 1% by mass, preferably 0.02% by mass or more and 0.8% by mass or less, and more preferably 0.04% by mass or more and 0.8% by mass %the following. If the content is less than the above range, the effects of the present invention cannot be sufficiently obtained, and if it exceeds the above range, the flavor derived from n-3 edible fats and oils tends to be highlighted instead, which is unfavorable.

The fat and oil composition for heating and cooking obtained in the above-mentioned manner can produce a heating and cooking food by using the fat and oil composition for heating and cooking to heat and cook food materials. Here, the so-called heating cooking system includes: frying (oil cooking, frying), frying, grilling, steaming or boiling, etc., preferably frying or frying.

The heat-cooked food obtained by such heating and cooking is not particularly limited, but examples include pork cutlet, fried food, fried fish, tempura, croquette, fried potato, chicken nuggets, donuts, Potato cakes, American fried hot dogs, fried tofu, fried bread, croutons, garland sugar, fried rice crackers, snacks, instant noodles and other fried foods. In addition, there are fried and cooked foods such as fried vegetables, fried pork liver, fried leeks, fried bean sprouts, and fried rice; and grilled cooked foods such as hamburger meat, dumplings, and poached eggs.

The fat composition for heating and cooking obtained in this way can reduce the greasy feeling of the heating and cooking food by using the heating and cooking fat composition for heating cooking. That is, the above-mentioned oil and fat composition system for heating and cooking can be used as a method for reducing the greasiness of heating and cooking foods.

In addition, the heating and cooking oil and fat composition obtained in the above-mentioned manner can reduce the odor of the heating and cooking food by heating and cooking the food using the heating and cooking fat and oil composition. That is, the above-mentioned fat and oil composition for heating and cooking can be used as a method for reducing the odor of heating and cooking food.

In addition, the aforementioned n-3 series edible fats and oils exert an effect of reducing the greasy feeling of cooked foods during heating and cooking. That is, the above-mentioned n-3 edible fats and oils can be used as an effective ingredient of a greasy feeling reducing agent for heated cooking foods.

In addition, the above-mentioned n-3 series edible fats and oils exert an effect of reducing the odor of cooked foods during heating and cooking. That is, the aforementioned n-3 series edible fats and oils can be used as effective ingredients of deodorants for heated cooking foods.

At this time, the above-mentioned odor is produced by one or more kinds selected from the following: those derived from meat, fish, vegetable protein and other food materials; derived from emulsifiers, pH adjusters, preserving agents ) And additives such as antibacterial agents.

In the above-mentioned greasy feeling reducer or deodorant, the content of n-3 edible fats and oils is preferably 15% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and still more preferably More than 50% by mass. The upper limit of the content is not particularly limited, but is 100% by mass or less. If it is within this range, the effect of this greasy feeling reducer or deodorant can be obtained.

In addition, the aforementioned greasy feeling reducing agent or deodorant may contain edible fats other than the aforementioned n-3 edible fats, preferably selected from rapeseed oil, corn oil, soybean oil, soft palm oil, sesame oil, and safflower One or more of oil, sunflower oil, cottonseed oil, olive oil, and rice bran oil, more preferably one or more of rapeseed oil, corn oil, and soybean oil. The content of the edible fats and oils in the greasy feel reducer and deodorant is not particularly limited, but it is sufficient if the n-3 series edible fats and oils and edible fats other than the n-3 series edible fats and oils are combined to 100% by mass or less.

Such a greasy feeling reducer or deodorant uses unheated edible fats and oils (hereinafter also referred to as "unused oils") as the basic fats composed of edible fats other than the n-3 series edible fats and oils, and When adding a greasy feeling reducer or deodorant to it, and when using heated edible fats and oils (hereinafter, also referred to as "degraded oils") as edible fats other than the above-mentioned n-3 series edible fats and oils In the case where the base oil and fat of the composition are used by adding a greasy feeling reducer or deodorant to it, there are cases where the preferred use mode is different. In addition, the unheated edible fats and oils and the heated edible fats and oils include one or two or more kinds selected from edible fats and oils other than the aforementioned n-3 series edible fats and oils. Also, unheated edible fats and oils and heated edible fats and oils are in addition to the n-3 series edible fats and oils mentioned above In addition to the edible fats and oils, it can also be a heating and cooking fat composition containing n-3 series edible fats and oils, emulsifiers, antioxidants, silicone oils, colorants, etc.

In addition, in the normal frying cooking operation, in the frying cooking space, it is possible to add unused heating cooking fat composition to the heating cooking fat composition that is reduced due to frying cooking, and perform The so-called "come on". Generally speaking, relative to 100 parts by mass of edible fats and oils for heating and cooking that have been heated, the amount of oil added is preferably from 0 parts by mass to 50 parts by mass, more preferably from 0 parts by mass to 40 parts by mass, and 0 parts by mass Part or more and 30 parts by mass or less is still more preferable. In this specification, the heating and cooking oil and fat composition after this "adding oil" is used as the heated edible oil and fat.

In the present invention, when unheated edible fats and oils are used, it is preferable that the content of n-3 edible fats and oils in the resulting heated cooking fat composition is 0.01% by mass or more and less than 1% by mass It is more preferably used in such a manner that the content is 0.02% by mass or more and 0.8% by mass or less, and even more preferably is used in such a manner that the content is 0.04% by mass or more and 0.8% by mass or less.

On the other hand, when using heated edible fats and oils, it is preferable to use them so that the content of n-3 edible fats and oils in the resulting heating and cooking fat composition is 0.01% by mass to 10% by mass. More preferably, it is used in such a way that the content is 0.02% by mass or more and 8% by mass or less, and it is more preferably used in a manner that the content is 0.02% by mass or more and 6% by mass or less, and still more preferably the content is 0.04% by mass or more and 6% by mass Use in the following way.

In addition, in this specification, the so-called "heated" edible fats and oils or "degraded oils" are edible fats that are heated at a temperature of 80°C or more and 200°C or less, and have an acid value of 0.2 or more and 10 or less. In addition, the so-called "unheated" edible fats and oils or "unused oil" are unheated and Edible fats and oils with an acid value of 0.2 or less. The so-called acid value here is measured in accordance with the standard oil and fat analysis test method (2.3.1-2013 acid value) established by the Japan Petrochemical Society.

The above-mentioned heating cooking oil composition, greasy feeling reducer, and deodorant are not particularly limited in the manner in which they are used in heating cooking. The method of heating and cooking food suitable for the application is carried out in a desired state Just cook. For example, when heating cooking is performed using the fat composition for heating and cooking obtained in the present invention, it is typically heated to 80°C to 200°C, more typically heated to 100°C to 190°C Next, the ingredients can be heated and cooked such as frying or frying.

The above-mentioned heating and cooking oil composition, greasy feeling reducing agent, and deodorant are within the range that does not hinder the effect of the present invention, they can be further formulated as appropriate: antioxidants, emulsifiers, spices, and spices Additives such as extracts and defoamers. Specifically, examples include ascorbic acid fatty acid esters, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone, pigments, fatty acids, and the like.

[Example]

Hereinafter, examples are given to explain the present invention more specifically, but these examples do not limit the present invention in any way.

First, list the basic fats and oils and n-3 edible fats used in this example.

[1. Basic oils and fats and n-3 series edible oils]

(Basic Grease)

大豆

油)(J-OIL MILLS股份有限公司製) Soybean oil: AJINOMOTO's thick and mellow soybean oil (

Soybeans

Oil) (made by J-OIL MILLS Co., Ltd.)

油)(J-OIL MILLS股份有限公司製) Rapeseed oil: AJINOMOTO refreshing canola oil (

Oil) (made by J-OIL MILLS Co., Ltd.)

恵

油)(J-OIL MILLS股份有限公司製) Corn oil: AJINOMOTO germ of the blessing corn oil (germ

恵

Oil) (made by J-OIL MILLS Co., Ltd.)

Soft palm oil: iodine price 67, internal adjustment products

High oleic rapeseed oil: in-house blending products

油)(J-OIL MILLS股份有限公司製)之劣化油、酸價0.424 Deteriorated rapeseed oil: J canola oil prepared by the following method (J

Oil) (made by J-OIL MILLS Co., Ltd.) degraded oil, acid value 0.424

)(味之素冷凍食品股份有限公司製，GX388)、New馬鈴薯可樂餅60(New

)(味之素冷凍食品股份有限公司製，GC080)，該酥炸嫩雞塊係以油炸質量400g/次、油炸時間5分鐘/次、油炸次數5次/日(第1至3日烹調)之煎炸條件烹調過者；該New馬鈴薯可樂餅60係以油炸個數5個/次、油炸時間5分鐘/次、油炸次數2次/日(僅第1日烹調))之煎炸條件烹調過者。回收該烹調後之油，而作為劣化菜籽油使用。 Put 3.4 kg of J canola oil in the electric fryer FM-3HR (manufactured by MACH Machinery Co., Ltd.) and heat it at 180°C for 10 hours per day for a total of 30 hours. In terms of ingredients, we use deep-fried tender chicken nuggets (若鶏唐扬

) (Manufactured by Ajinomoto Frozen Food Co., Ltd., GX388), New Potato Croque 60 (New

) (Manufactured by Ajinomoto Frozen Food Co., Ltd., GC080), the deep-fried tender chicken nuggets are fried with a quality of 400g/time, a deep-frying time of 5 minutes/time, and a deep-frying frequency of 5 times/day (1st to 3rd Those who have been cooked under the frying conditions of Japanese cooking); the New Potato Coke 60 series has 5 pieces/time, 5 minutes/time, and 2 times/day (only cooking on the first day) ) The frying conditions have been cooked. The cooking oil is recovered and used as degraded rapeseed oil.

(n-3 series edible fats and oils)

Fern sesame oil: Purified sesame oil (manufactured by Ota Oil Co., Ltd.)

Linseed oil: purified linseed oil (manufactured by Ota Oil Co., Ltd.)

Perilla oil: virgin perilla oil (manufactured by Honghua Food Co., Ltd.)

Composition with high content of DHA/EPA: stabilized DHA (manufactured by Fuji Oil Co., Ltd.)

[2. Fatty acid composition analysis]

For the fats and oils shown in [1. Basic fats and oils and n-3 edible fats and oils], confirm the fatty acid composition of each fat. Specifically, the methyl esterification was carried out in accordance with the benchmark oil analysis test method 2.4.1.4-2013, and the The content of n-3 fatty acids (α-linolenic acid, EPA and DHA) in the total fatty acids (mass%) of fat. The analysis conditions are as follows.

(Analysis conditions)

Machine name: GC-2010 plus (manufactured by Shimadzu Corporation)

Column: TC-70 (length 30m, inner diameter 0.25mm, liquid film thickness 0.25μm) manufactured by GL Sciences Co., Ltd.

Column heating conditions: refer to [Table 1]

[Table 1]

String pressure: 79.7kPa/min

Carrier gas: N ₂

Gasification chamber temperature: 230℃

FID temperature: 240℃

Split ratio: 1:50

Injection volume: 1μL

The results are shown in Table 2. In terms of the content of n-3 fatty acids (α-linolenic acid, EPA, and DHA) in the total fatty acid composition (mass%) of the oil, It is about 10% by mass or less, and it is about 50% by mass or more for n-3 edible fats and oils.

[Table 2]

[3. Ingredients and cooking methods for heating and cooking food]

The ingredients and cooking method of heating and cooking food are as follows.

(1) Tonkatsu

120)、味之素冷凍食品股份有限公司製)，以同溫度油炸4分鐘，再翻面油炸4分鐘30秒。在網上靜置30分鐘而進行瀝油後，進行官能評估。 Put 400g of the fat and oil composition to be tested into the pot, heat the pot at 170°C for 1 hour, then add the frozen pork cutlet (product name: soft pork cutlet 120(

120), Ajinomoto Frozen Food Co., Ltd.), fry at the same temperature for 4 minutes, then turn over and deep fry for 4 minutes and 30 seconds. After being left on the net for 30 minutes to drain the oil, a sensory evaluation was performed.

(2) Stir-fried vegetables

Put 14g of the oil and fat composition to be tested into a frying pan, heat the pan on high heat for 1 minute and 30 seconds, add 150g of mixed vegetables (cabs, bean sprouts and carrots), fry for 2 minutes, sprinkle Add 1g of salt and fry for another minute. After moving to a dish and letting it stand for 10 minutes, it was used for sensory evaluation.

(3) Crispy fried chicken nuggets

Cut the chicken thigh into 33 to 35g, marinate it with wine and let it stand for 3 hours, then grab the soy sauce and let it stand for 15 minutes, then coat it with cornstarch as a preparation. In the same way as the cooking of pork cutlet described above, put the test fat composition into the pan, heat the pan at 170°C for 1 hour, add the prepared ingredients, and fry at the same temperature for 7 minutes and 30 seconds. After being left on the net for 30 minutes to drain the oil, a sensory evaluation was performed.

(4) Fried mackerel

Put 400 g of the oil and fat composition to be tested into the pan, heat the pan at 170°C for 1 hour, add 1 frozen fried mackerel (Yachiyo Shoji Co., Ltd.), and fry at the same temperature for 4 minutes. After being left on the net for 30 minutes to drain the oil, a sensory evaluation was performed.

(5) Fried white fish (cooking 1)

Put 400 g of the fat and oil composition to be tested in the pan, heat the pan at 170°C for 1 hour, add 1 frozen fried white fish (Yachiyo Shoji Co., Ltd.), and fry at the same temperature for 4 minutes. After being left on the net for 30 minutes to drain the oil, a sensory evaluation was performed.

(6) Fried white fish (cooking 2)

After putting 400 g of the fat and oil composition to be tested into a pot and heating it to 170°C, two frozen fried white fish (Yachiyo Shoji Co., Ltd.) were added and fried at the same temperature for 7 minutes and 30 seconds. After standing on the net for 10 minutes, place it in the upper layer of the heat preservation display cabinet (72°C to 73°C). The upper layer and the middle layer of the placement position are exchanged every 1 hour and stored for 4 hours or 6 hours. After storage, perform a sensory evaluation.

(7) Potato croquette

60)(味之素冷凍食品股份有限公 司製GC080)，在相同溫度下油炸9分鐘30秒。在網上靜置10分鐘之後，置入於上層已放置有上述之炸白肉魚的保溫展示櫃之中層，每1小時將放置位置之中層與上層互換，保管4小時或6小時。保管後，進行官能評估。 Put 400g of the fat and oil composition to be tested into the pot and heat it to 170°C, then add 2 pieces of New Potato Coke 60 (New

60) (GC080 manufactured by Ajinomoto Frozen Food Co., Ltd.), fried at the same temperature for 9 minutes and 30 seconds. After standing on the net for 10 minutes, place it in the middle layer of the heat preservation display cabinet where the above-mentioned fried white meat fish has been placed on the upper layer. The middle layer and the upper layer are exchanged every hour for 4 hours or 6 hours. After storage, perform a sensory evaluation.

[Experimental example 1] (Review on the amount of pork cutlet and sesame oil added)

Soybean oil is used as the base oil, and the base oil is added with the n-3 type edible oil and sesame oil, which is the n-3 type edible oil, or not added, the n-3 type edible oil, so that the content (mass%) shown in the following table 5 The sesame oil of fat and oil was used to prepare the fat and oil composition for heating and cooking of each example or comparative example. Then, using the fat and oil composition for heating and cooking of each Example or Comparative Example, tonkatsu was cooked by the above-mentioned cooking method.

After cooking, the tonkatsu, which was left to stand for 30 minutes, was tasted by 4 professional reviewers, and the refreshing texture and the negative flavor of the oil were evaluated. In the sensory evaluation, the case where n-3 series edible fats and oils are not added is used as the "standard", and the 7 levels of evaluation standards shown in the following table 3 are used to calculate the average score, and then the following table 4 The level shown will rank the average score and set it as the final evaluation. Furthermore, in the sensory evaluation, in order to evaluate the greasiness, the aftertaste of the oil remaining in the mouth after eating is set as the item of "freshness", and the unpleasant oil flavor after heating and cooking is set as the "oil of oil". Negative flavor" item.

[table 3]

[Table 4]

[table 5]

The result is as shown in Table 5, in terms of adding sesame oil (Examples 1-1 to 1-6) so that the content becomes 0.01 to 0.8% by mass, in terms of improving the refreshing taste and suppressing the negative flavor of the oil , It is estimated to be better than those without adding sesame oil (Comparative Example 1-1). On the other hand, when the sesame oil was added so that the content became 3% by mass (Comparative Example 1-2), an unpleasant flavor such as fishy taste was felt, and consequently, the negative flavor of the oil was suppressed. In other words, it is estimated that it has become worse than the one not adding sesame oil (Comparative Example 1-1).

From the above, it can be understood that by using sesame oil in a specific amount, the effects of enhancing the refreshing taste of fried food and inhibiting the negative flavor of oil can be obtained, and the greasy feeling of fried food can be reduced.

[Experimental Example 2] (Review of the addition amount of stir-fried vegetables and sesame oil)

Soybean oil is used as the base oil, and the base oil is added with the n-3 series edible oil or not including the n-3 series edible oil at the content (mass%) shown in Table 6 below. , And prepare the fat and oil composition for heating and cooking of each embodiment or comparative example. Then, using the fat and oil composition for heating and cooking of each of the Examples or Comparative Examples, the stir-fried vegetables were cooked by the above-mentioned cooking method.

After cooking, the stir-fried green vegetables that had been allowed to stand for 10 minutes were tasted by 4 professional reviewers, and the refreshing texture and the negative flavor of the oil were sensorily evaluated using the same evaluation criteria as in Test Example 1.

[Table 6]

The result is as shown in Table 6. Even if it is fried greens with the same operation as when cooking tonkatsu in Test Example 1, in terms of improving the refreshing texture or suppressing the negative flavor of the oil, it is compared to the point of not adding sesame oil. For those (Comparative Example 2-1), the ones that added sesame oil (Examples 2-1 to 2-2) so that the content became 0.3 to 0.8% by mass were evaluated as better.

From the above, it can be understood that regardless of the type of food and the cooking form, by using the sesame oil in a specific amount, the effect of improving the refreshing taste of heated cooking food and suppressing the negative flavor of the oil can be obtained, and the result is that heating cooking can be reduced The greasy feeling of food.

[Test Example 3] (Review of the types of basic fats and oils for tonkatsu)

Use the various edible fats and oils shown in Table 7 as the base fats and oils, and add sesame oil which belongs to the n-3 series edible fats and oils or not add them to the base fats so that the content (mass%) shown in the following table 7 n-3 is the sesame oil of edible fat, and the cooking fat group of each embodiment or comparative example is prepared As for the finished product, except for using the oil and fat composition, sensory evaluation was carried out in the same manner as in Test Example 1 regarding the refreshing texture of the pork cutlet when cooked and the negative flavor of the oil.

[Table 7]

The results are as shown in Table 7. In terms of enhancing the refreshing taste and suppressing the negative flavor of the oil, compared to those without added sesame oil (Comparative Example 3-1 or Comparative Example 3-2 or Comparative Example 3- 3) Any of those using rapeseed oil, corn oil, and soft palm oil as the base oil and adding sesame oil (Example 3-1 or Example 3-2 or Example 3-3) is evaluated as more good.

From the above, it is clear that the effects of sesame oil can be obtained regardless of the type of edible oil used as the base oil.

[Test Example 4] (Review of the types of fat added to pork cutlet)

Use various n-3 series edible oils and fats shown in Table 8 as the added oil, and add the added oil or not add the added oil to soybean oil so that the content (mass%) shown in Table 8 below , And the preparation of the fat composition for heating and cooking of each embodiment or comparative example, except that the fat composition was used, the rest was carried out in the same way as the test example 1 for the refreshing taste of the tonkatsu or the negative effect of the oil. Sensory evaluation of flavor.

[Table 8]

The results are as shown in Table 8. In terms of improving the refreshing taste and suppressing the negative flavor of the oil, compared to those without n-3 edible oils (Comparative Example 4-1), soybean oil was used as the base oil In addition, various n-3 edible fats and oils were added as the added fats and oils (Examples 4-1 to 4-4), and any one was evaluated as better.

It can be understood from the above that by using n-3 edible fats and oils in a specific amount, the effects of enhancing the refreshing taste of heated cooking foods and inhibiting the negative flavor of oil can be obtained, and the greasy feeling of heated cooking foods can be reduced.

[Test Example 5] (Review of the type of basic fat and the amount of added fat for fried pork cutlet)

The basic fat, added fat, and content (% by mass) shown in Table 9 were used to prepare the heating and cooking fat composition of each example and comparative example. Except for using the fat composition, the rest was the same as in Test Example 1. To carry out a sensory evaluation on the refreshing taste of tonkatsu or the negative flavor of the oil when cooked.

[Table 9]

The results are as shown in Table 9. In terms of enhancing the refreshing taste and suppressing the negative flavor of the oil, compared with the case where sesame oil and linseed oil were not added (Comparative Example 5-1), the ratio of 3:7 was used. The ratio contains a blended oil of high oleic rapeseed oil and corn oil as the base oil, and the sesame oil or linseed oil belonging to the n-3 series of edible oils is added in a content of 0.1% by mass (Example Either 5-1 or Example 5-2) was evaluated as better. On the other hand, those who added sesame oil or linseed oil (Comparative Example 5-2 or Comparative Example 5-3) so that the content became 3% by mass, felt unpleasant flavor like fishy smell, and subsequently In terms of the point of suppressing the negative flavor of the oil, it was evaluated as being worse than the one without adding sesame oil and linseed oil (Comparative Example 5-1).

From the above, it is clear that in order to obtain the effect of heating-cooked food caused by sesame oil and linseed oil to enhance the refreshing taste and inhibit the negative flavor of the oil, that is, "the effect of reducing greasiness", it is very important to combine the sesame oil with The content of linseed oil is set to be less than 3% by mass. In addition, although the oil and fat composition of Comparative Example 5-3 is very similar to the oil and fat composition described in Example 6 of JP 2018-7572 A, it cannot be regarded as the fat and oil composition of the present invention. That is, it can be seen that the present invention is different from the fat and oil composition system disclosed in the gazette that can obtain heated cooking foods with appropriate flavor/mellow. The present invention can improve the refreshing taste of heated cooking foods and It has the unique effect of suppressing the negative flavor of oil, that is, reducing the greasy feeling.

[Test Example 6] (Review of the effect of sesame oil on reducing the odor of food ingredients)

Soybean oil is used as the base oil, and the sesame oil, which is n-3 series edible oil, or the sesame oil, which is n-3 series edible oil, is added to the base oil so that the content becomes 0.3% by mass. Example or comparative example of the fat and oil composition for heating and cooking. Then, using the fat and oil composition for heating and cooking of each Example or Comparative Example, tonkatsu, deep-fried chicken nuggets, or fried mackerel was cooked by the above-mentioned cooking method.

After cooking, let it stand for 30 minutes, and then 4 professional reviewers will test it. Sensory evaluation of the odor of various ingredients such as fried pork cutlet, fried chicken nuggets, or fried mackerel. In the sensory evaluation, the case of not adding n-3 edible fats and oils is used as the "standard", and the 7 levels of evaluation standards shown in Table 10 below are used to calculate the average score, and then the average score is based on The levels shown in Table 11 below are evaluated and set as the final evaluation.

[Table 10]

[Table 11]

[Table 12]

The results are as shown in Table 12. In terms of reducing the odor of individual food ingredients, compared to those without adding sesame oil (Comparative Example 6-1 or Comparative Example 6-2 or Comparative Example 6-3), Any one of the sesame oil (Example 6-1 or Example 6-2 or Example 6-3) added so that the content becomes 0.3% by mass was evaluated as better.

It can be seen from the above that regardless of the type of food material and the cooking form, the odor of heated cooking food can be reduced by using sesame oil, especially the odor derived from the food material.

[Test Example 7] (Review of Use of Greasy Feel Reducer)

First, the greasy feeling reducing agent for heat-cooked food was manufactured with the formulation shown in Table 13 below. Next, degraded rapeseed oil was used as the base oil, and the above-mentioned greasy feeling reducing agent was added to the base oil so that the content of the n-3 edible oil and sesame oil in the base oil became as shown in Table 13 below to prepare each implementation The fat composition for heating and cooking of Examples and Comparative Examples was used to cook pork cutlet and fried white fish (fried white fish is based on Cooking 1) by the above-mentioned cooking method.

After being left for 30 minutes after cooking, a professional evaluator conducted a test, and sensory evaluation was carried out in the same way as in Test Example 1 for the respective refreshing texture of tonkatsu and fried white fish and the negative flavor of oil. In addition, as for the sensory evaluation of each example, in Example 7-1, Comparative Example 7-2 was used as a benchmark, and 4 professional reviewers were used; Examples 7-2 to 7-4 were compared Example 7-1 is used as a benchmark and conducted by two professional evaluators.

[Table 13]

The results are shown in Table 13. In the case of using degraded rapeseed oil as the base oil, it is added so that the content of the n-3 series edible oil in the oil composition becomes 0.4% to 7% by mass The greasy feeling reducer (Examples 7-1 to 7-4) using the n-3 edible oil and fat as the active ingredient improves the refreshing taste of the food cooked by heating and suppresses the negative flavor of the oil. The results are confirmed To reduce the greasy feeling.

It can be seen from the above that in the case of using degraded oil as the base oil, by setting the content of the n-3 series edible oil in the oil composition to 0.4% by mass to 7% by mass, it is possible to reduce the greasiness of heated cooking foods. Sensation effect.

[Test Example 8] (Review of the use of deodorant)

First, the deodorant for heating and cooking food was prepared with the formulation shown in Table 14 below. Next, the degraded rapeseed oil was used as the base oil, and the above-mentioned deodorant was added to the base oil so that the n-3 series edible oil and sesame oil had the content (mass %) shown in Table 14 below, and The fat composition for heating and cooking of each Example and Comparative Example was prepared, and tonkatsu and fried white fish were cooked by the above-mentioned cooking method (fried white fish is based on cooking 1).

After cooking and letting it stand for 30 minutes, it was tested by a professional evaluator. The odors of tonkatsu and fried white fish were sensory evaluated in the same way as in Test Example 6. In addition, the sensory evaluation of each example was carried out by 4 professional reviewers based on Comparative Example 8-2 in Example 8-1; Comparative Example 8- in Examples 8-2 to 8-4 1 is used as a benchmark and conducted by 2 professional reviewers.

[Table 14]

The results are shown in Table 14. In the case of using degraded rapeseed oil as the base fat, the content of n-3 edible fats and oils in the fat composition becomes 0.4% to 7% by mass In this way, the deodorant (Examples 8-1 to 8-4) using the n-3 edible fats and oils as the active ingredient was added to suppress the odor of the food ingredients of the heated cooking food.

It can be seen from the above that in the case of using degraded oil as the base fat, the odor of heated cooking food can be obtained by setting the content of n-3 edible fat in the fat composition to 0.4% by mass to 7% by mass. Taste reduction effect.

[Test Example 9] (Review of Potato Coke Cake after Thermal Storage)

Use the blended oil shown in Table 15 as the base oil, and add sesame oil or linseed oil which is an n-3 series edible oil to the base oil so as to be 0.8% by mass or not add an n-3 series edible oil Sesame oil or linseed oil, and prepare the heating and cooking fat composition of each embodiment and comparative example. Then, using the fat composition for heating and cooking of each Example or Comparative Example, the potato croquette was cooked by the above-mentioned cooking method.

For potato croquettes that are left standing for 10 minutes after cooking, or potato croquettes that are stored in a heat preservation display cabinet for 4 hours or 6 hours after cooking, 5 professional reviewers will test them and compare them with the test examples. 1 The same evaluation criteria are used for sensory evaluation of refreshing taste and negative flavor of oil.

[Table 15]

The results are shown in Table 15. In terms of improving the refreshing taste or suppressing the negative taste of the oil, compared to the case where the sesame oil and linseed oil were not added (Comparative Example 9-1), the use 2: A blend of high oleic rapeseed oil, soft palm oil, and soybean oil in a ratio of 2:6 is used as the base oil, and the base oil is added to the base oil so that the content becomes 0.8% by mass. The sesame oil or linseed oil (Example 9-1 or Example 9-2) was evaluated as better after production, 4 hours, and 6 hours after storage. For example, compared to the 4-hour storage product without adding sesame oil and linseed oil (Comparative Example 9-1), the 4-hour storage product and the 6-hour storage product with 0.8% by mass of sesame oil or linseed oil added are in either The evaluation scores of the projects have all improved.

It can be seen from the above that even if it is stored in a heat preservation display cabinet for a predetermined period of time after cooking, by using a specific amount of sesame oil or linseed oil, the refreshing taste of fried food can be improved and the negative flavor of the oil can be suppressed. It can reduce the greasy feeling of fried food.

[Experiment 10] (Examination of fried white fish after keeping warm)

Use the blended oil shown in Table 16 as the base oil, and add sesame oil or linseed oil, which is an n-3 series edible oil, to the base oil so that it becomes 0.8% by mass, or do not add the n-3 series The sesame oil or linseed oil of edible fats and oils were used to prepare the heating and cooking fat and oil compositions of the respective Examples and Comparative Examples. Then, using the fat and oil composition for heating and cooking of each Example or Comparative Example, fried white fish was cooked by the above-mentioned cooking method (according to cooking 2).

For the fried white meat fish that was left standing for 10 minutes after cooking, or the fried white meat fish that was kept in the heat preservation display cabinet for 4 or 6 hours after cooking, 5 professional reviewers conducted the test and compared the test examples. 1 The same evaluation criteria are used for sensory evaluation of refreshing taste and negative flavor of oil. In addition, sensory evaluation was performed in the same manner as in Test Example 6 for the smell of the ingredients of fried white fish.

[Table 16]

The results are shown in Table 16. In terms of improving the refreshing taste, suppressing the negative flavor of the oil, or reducing the odor of the food material, compared with those without adding sesame oil and linseed oil (Comparative Example 10-1), Use a blended oil containing high oleic rapeseed oil, soft palm oil, and soybean oil in a ratio of 2:2:6 as the base oil, and add the base oil so that the content becomes 0.8% by mass, which belongs to n-3 The edible fats and oils of sesame oil or linseed oil (Example 10-1 or Example 10-2) were evaluated as better after manufacture, 4 hours, and 6 hours after storage. For example, compared to no added sesame oil and flaxseed The evaluation scores of the 4-hour storage product of the oily product (Comparative Example 10-1), the 4-hour storage product and the 6-hour storage product added with 0.8% by mass of sesame oil or linseed oil, have improved in any item.

From the above, it can be seen that, similar to the potato croquette shown in Test Example 9, fried white meat fish can also be obtained by using sesame oil or linseed oil in a specific amount for the storage items stored in the heat preservation display cabinet for a predetermined time after cooking. Obtain the effect of improving the refreshing taste of fried food and inhibiting the negative flavor of oil, and reduce the greasy feeling of fried food. Furthermore, in terms of the odor of the food material, it can be seen that the effect of reducing the odor of the food material can be obtained even for the stored items stored in the heat preservation display cabinet for a predetermined time.

Claims (14)

An oil and fat composition for heating and cooking, comprising: n-3 edible fats and oils with an n-3 fatty acid content of 30% by mass to 80% by mass in the total amount of constituent fatty acids, and It is a basic fat and oil composed of edible fats and oils other than edible fats and oils; in the fat composition, the n-3 type edible fats and oils are contained at 0.01% by mass or more and less than 1% by mass. The heating and cooking oil composition described in the first item of the patent application, wherein the n-3 series edible oil is selected from the group consisting of sesame oil, linseed oil, perilla oil, oil containing DHA, and oil containing EPA One or more types in the group. The heating and cooking fat composition according to item 1 or 2 of the scope of patent application, wherein the aforementioned base fat contains 1 selected from the group consisting of rapeseed oil, corn oil, soybean oil, and soft palm oil One or more than two. The oil and fat composition for heating cooking according to any one of items 1 to 3 in the scope of the patent application, wherein the heating cooking is frying or frying. A manufacturing method of a heating oil composition for cooking includes the following steps: n-3 edible fats and oils whose content of n-3 fatty acids in the total fatty acid content is 30% by mass to 80% by mass, And the step of mixing the base oil composed of edible fats and oils other than the n-3 series of edible fats and oils; the heating and cooking fat composition contains 0.01% by mass or more and less than 1% by mass of the n-3 Department of edible fats. A manufacturing method of heating and cooking food includes the step of heating and cooking the food with the fat composition for heating and cooking described in any one of items 1 to 4 in the scope of patent application. A method for reducing the greasiness of heated cooking foods is to heat and cook the food using the fat composition for heating cooking described in any one of items 1 to 4 in the scope of patent application. A method for reducing the odor of heated cooking food is to heat and cook the food using the fat composition for heating cooking described in any one of items 1 to 4 in the scope of patent application. A greasy feeling reducer for heated cooking foods, which uses n-3 edible fats and oils as effective ingredients. The n-3 edible fats and fats account for 30% by mass of n-3 fatty acids in the total fatty acids. Above 80% by mass or less. The greasy feeling reducing agent for heat-cooked food according to claim 9 of the scope of patent application, wherein when the heat-cooked food is cooked with an unheated heat-cooking fat composition, the greasy feeling reducing agent is relative to the unheated The effective addition amount of the aforementioned n-3 edible fat and oil of the heated cooking fat composition is used so that the concentration of the fat composition is 0.01% by mass or more and less than 1% by mass. The greasy feeling reducing agent for heat-cooked food according to claim 9 of the patent application, wherein when the heat-cooking food is cooked with the heated cooking fat composition, the greasy feeling reducing agent is relative to the The effective addition amount of the n-3 type edible fat and oil in the heated fat composition for heating and cooking is used so that the concentration in the fat composition becomes 0.01% by mass or more and less than 10% by mass. A deodorant for heating and cooking foods, using n-3 edible fats and oils with a content of 30% by mass or more and 80% by mass or less in the total amount of constituent fatty acids. As described in item 12 of the scope of patent application, the deodorant for heated cooking food, wherein when the heated cooking food is cooked with the unheated heating cooking fat composition, the deodorant is relative to the unheated Effective addition of the aforementioned n-3 series edible fats and oils in the fat composition for heating and cooking The amount is used so that the concentration in the oil and fat composition becomes 0.01% by mass or more and less than 1% by mass. The heat-cooked food deodorant described in item 12 of the scope of patent application, wherein, when the heat-cooked food is cooked with the heated cooking fat composition, the aforementioned deodorant is relative to the heated The effective addition amount of the aforementioned n-3 edible oil and fat in the oil and fat composition for heating and cooking is used so that the concentration in the oil and fat composition becomes 0.01% by mass or more and less than 10% by mass.