TWI837250B - 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

Heating cooking fat composition

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

Frying, stir-frying and other heating cooking methods use edible oils such as rapeseed oil, soybean oil, corn oil, and sesame oil. If food is heated and cooked with edible oils, the unique flavor of the edible oils can increase the food's liking. On the other hand, there are some negative effects such as the flavor of the oil after heating and cooking becomes unpleasant and the aftertaste of oil residue in the mouth increases when eating.

In order to reduce the oily smell of oil or food using the oil, spices and flavor oils have been added to oil in the past. For example, in order to alleviate the oily smell of oil containing ω3 polyunsaturated fatty acids such as docosahexaenoic acid and eicosapentaenoic acid, it has been proposed to add laurel oil-soluble extract and peppermint oil (patent documents 1, 2). In addition, it has been proposed to add tea extract concentrate to reduce the oily smell of fried food containing green vegetables using fish and meat mixture as raw materials, and to add sake lees to mask the oily smell of fried instant noodles (patent documents 3, 4).

On the other hand, Patent Document 5 states that flax seed oil, sesame oil, perilla oil, etc. can be used to give the food that has been heated and cooked a suitable flavor./fragrant taste (refer to paragraph 0011 of Patent Document 5).

[Prior Art Literature]

[Patent Literature]

[Patent document 1] Japanese Patent Publication No. 08-242767

[Patent Document 2] Japanese Patent Publication No. 06-133707

[Patent Document 3] Japanese Patent Publication No. 2008-212003

[Patent Document 4] Japanese Patent Publication No. 2007-244217

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

However, the method of adding an additive with a strong flavor as in Patent Documents 1 to 4 may affect the flavor of the food. In addition, the purpose of the technology described in Patent Document 5 is to give fried food a suitable flavor/mellow taste, rather than a means to suppress the negative effects caused by using edible oils for frying and other heating cooking.

Therefore, the purpose of the present invention is to provide a fat composition for heating cooking that is excellent in suppressing the negative effects caused by using edible fats for heating cooking, and an edible material for suppressing the aforementioned negative effects.

The present invention, in its first aspect, provides a fat composition for heating and cooking, the fat composition comprising: n-3 edible fat in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and a base fat composed of edible fats other than the aforementioned n-3 edible fats; the aforementioned fat composition contains 0.01 mass % or more and less than 1 mass % of the aforementioned n-3 edible fat.

In the above-mentioned heating cooking fat composition, the aforementioned n-3 edible fat is preferably selected from the group consisting of sesame oil, flax seed oil, perilla oil, fat containing DHA (docosahexaenoic acid), and fat containing EPA (eicosapentaenoic acid) One or more kinds of fats.

Furthermore, in the above-mentioned heating cooking fat composition, the above-mentioned base fat preferably contains one or more of the group consisting of rapeseed oil, corn oil, soybean oil, and soft palm oil (palm olein).

Furthermore, in the above-mentioned oil composition for heating cooking, the above-mentioned heating cooking is preferably frying or stir-frying.

On the other hand, the present invention provides a method for producing a heating cooking fat composition in its second aspect, comprising the following steps: mixing n-3 edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and base fats and oils composed of edible fats and oils other than the aforementioned n-3 edible fats and oils; in the aforementioned heating cooking fat composition, the aforementioned n-3 edible fats and oils are contained in an amount of 0.01 mass % or more and less than 1 mass %.

Furthermore, the present invention provides a method for producing heated and cooked food in its third aspect, which includes: using the above-mentioned heated and cooked fat composition to heat and cook the food.

Furthermore, the present invention provides a method for reducing the greasy feeling of heated and cooked food in its fourth aspect, which is to heat and cook the food with the above-mentioned heating and cooking fat composition.

Furthermore, the present invention provides a method for reducing the odor of heated and cooked food in its fifth aspect, wherein the food is heated and cooked using the above-mentioned heating and cooking fat composition.

Furthermore, the present invention provides, in its sixth aspect, a greasy taste reducing agent for heated and cooked food, which uses n-3 edible oils and fats as active ingredients, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less.

Furthermore, in the above-mentioned greasiness reducing agent for heat-cooked food, when the heat-cooked food is cooked with an unheated heat-cooked fat composition, it is preferred that the greasiness reducing agent is used in a manner such that the effective addition amount of the above-mentioned n-3 edible fat relative to the unheated heat-cooked fat composition is 0.01 mass % or more and less than 1 mass % in terms of the concentration in the fat composition.

Furthermore, in the above-mentioned greasiness reducing agent for heated cooking food, when the heated cooking fat composition is used to cook the aforementioned heated cooking food, it is preferred that the greasiness reducing agent is used in a manner such that the effective addition amount of the aforementioned n-3 edible fat relative to the heated cooking fat composition is 0.01 mass % or more and less than 10 mass % in terms of the concentration in the fat composition.

Furthermore, the present invention provides a deodorant for heating and cooking food in its seventh aspect, which uses n-3 edible oils and fats as active ingredients, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less.

Furthermore, in the above-mentioned deodorant for heat-cooked food, when the heat-cooked food is cooked with an unheated heat-cooked fat composition, it is preferred that the deodorant is used in a manner such that the effective addition amount of the above-mentioned n-3 edible fat relative to the unheated heat-cooked fat composition is 0.01 mass % or more and less than 1 mass % in terms of the concentration in the fat composition.

Furthermore, in the above-mentioned deodorant for heat-cooked food, when the heat-cooked food is cooked with a heated heat-cooked fat composition, it is preferred that the deodorant is used in a manner such that the effective addition amount of the aforementioned n-3 edible fat relative to the already heated heat-cooked fat composition is 0.01 mass % or more and less than 10 mass % in terms of the concentration in the fat composition.

According to the present invention, a cooking fat composition having excellent effect of suppressing the negative effects caused by using edible fats for cooking, and an edible material for suppressing the aforementioned negative effects can be provided. In particular, the effect of reducing the greasy feeling and odor of the cooked food obtained by cooking by frying or stir-frying is excellent.

The n-3 edible oil used in the present invention refers to an edible oil containing a high content of n-3 (OMEGA 3) fatty acids, which have unsaturated bonds in the third and fourth carbon chains from the methyl group at the n-terminus of the fatty acid constituting the oil. More specifically, the content of n-3 fatty acids in the total amount of the constituent fatty acids is 30% by mass or more and 80% by mass or less, preferably 35% by mass or more and 75% by mass or less, and more preferably 40% by mass or more and 70% by mass or less. If its content is within the above range, it can effectively reduce the greasy feeling of heated and cooked food, and can also reduce the odor.

In addition, the "greasy feeling" in the present invention is the feeling of the aftertaste of oil residue in the mouth when eating, and the unpleasant smell of oil after heating and cooking. In addition, the "smell" in the present invention is the strange smell in the heated and cooked food.

As mentioned above, n-3 edible oils include, for example, flax seed oil, sesame oil, perilla oil, oils (fish oil) containing DHA (docosahexaenoic acid), oils (fish oil) containing EPA (eicosapentaenoic acid), chia seed oil, algae oil, microbial oil, etc. Among them, as for n-3 edible oils, it is preferred to use one or more selected from the group consisting of sesame oil, flax seed oil, perilla oil, oils containing DHA, and oils containing EPA. The content of n-3 fatty acids in the total amount of fatty acids can be determined, for example, according to the Japan Oil Chemical Association, "Standard Oil Analysis Test Method 2.4.1.4-2013". In addition, as for the n-3 fatty acids contained in n-3 edible oils, examples include α-linolenic acid, DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid), stearidonic acid, etc., which are usually composed of multiple types. 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 edible oils used in the present invention, for example, there can be cited: rapeseed oil, corn oil, soybean oil, soft palm oil, sesame oil, peanut oil, safflower oil, sunflower oil, 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, beef tallow, lard, chicken fat, milk fat, and ester exchange oils, hydrogenated oils, and fractionated oils of these oils. Among them, the edible oils other than the n-3 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 oil composition for heating and cooking of the present invention can be produced by mixing the above-mentioned n-3 edible oil with the above-mentioned base oil composed of edible oils other than n-3 edible oils. Here, the oil composition contains 0.01 mass% or more and less than 1 mass% of n-3 edible oil, preferably 0.02 mass% or more and 0.8 mass% or less, and more preferably 0.04 mass% or more and 0.8 mass% or less. If the content does not reach the above range, the effect of the present invention cannot be fully obtained. If it exceeds the above range, the flavor derived from the n-3 edible oil tends to be prominent, which is not good.

The cooking fat composition obtained in the above manner can be used to prepare cooking food by cooking food with the cooking fat composition. Here, the so-called cooking includes frying (oil cooking, deep frying), stir-frying, grilling, steaming or boiling, etc., preferably frying or stir-frying.

The food cooked by heating and cooking in this way is not particularly limited, but examples thereof include fried pork chops, fried foods, fried fish, tempura, croquettes, fried potatoes, chicken nuggets, donuts, potato cakes, American-style fried hot dogs, fried tofu, fried bread, crispy bread cubes, karinto, fried rice cakes, snacks, instant noodles, etc. In addition, examples thereof include fried vegetables, fried pork liver, fried leeks, fried bean sprouts, fried rice, etc.; and grilled foods such as hamburgers, dumplings, and poached eggs.

The cooking fat composition obtained in this way can reduce the greasy feeling of the cooked food by using the cooking fat composition to cook the food. That is, the cooking fat composition can be used in a method for reducing the greasy feeling of the cooked food.

Furthermore, the cooking fat composition obtained in the above manner can reduce the odor of the food being cooked by heating it. That is, the cooking fat composition can be used in a method for reducing the odor of the food being cooked by heating it.

Furthermore, the n-3 edible oil mentioned above has the effect of reducing the greasiness of cooked food during heating and cooking. That is, the n-3 edible oil mentioned above can be used as an effective ingredient of a greasiness reducing agent for heating and cooking food.

Furthermore, the n-3 edible oil mentioned above has the effect of reducing the odor of cooked food during heating and cooking. That is, the n-3 edible oil mentioned above can be used as an effective ingredient of a deodorant for heating and cooking food.

At this time, the above-mentioned odor is produced by one or more of the following: from food materials such as meat, fish, and plant protein; from additives such as emulsifiers, pH adjusters, preservatives, and bacteriostatic agents.

In the above-mentioned grease-reducing agent or deodorant, the content of n-3 edible oil is preferably 15% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and even more preferably 50% by mass or more. 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 the grease-reducing agent or deodorant can be obtained.

Furthermore, the above-mentioned grease-reducing agent or deodorant may contain edible oils other than the above-mentioned n-3 edible oils, preferably one or more selected from rapeseed oil, corn oil, soybean oil, soft palm oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, olive oil, and rice bran oil, and more preferably one or more selected from rapeseed oil, corn oil, and soybean oil. The content of the edible oil in the grease-reducing agent and deodorant is not particularly limited, but it can be used as long as the combined amount of n-3 edible oils and edible oils other than n-3 edible oils is less than 100% by mass.

Such a greasiness reducing agent or deodorant has different preferable usage modes when using unheated edible fat (hereinafter also referred to as "unused oil") as the base fat composed of edible fats other than the above-mentioned n-3 series edible fats and fats and adding the greasiness reducing agent or deodorant thereto and using it, and when using heated edible fat (hereinafter also referred to as "degraded oil") as the base fat composed of edible fats other than the above-mentioned n-3 series edible fats and fats and adding the greasiness reducing agent or deodorant thereto and using it. In addition, the unheated edible fat and the heated edible fat include one or more edible fats other than the above-mentioned n-3 series edible fats and fats. Furthermore, the unheated edible oil and the heated edible oil are edible oils other than the above-mentioned n-3 edible oils, and may also be a heated cooking oil composition containing n-3 edible oils, emulsifiers, antioxidants, silicone oils, colorants, etc.

Furthermore, in the normal frying and cooking operation, during the frying and cooking interval, the unused heating cooking fat composition can be added to the heating cooking fat composition that has been reduced due to frying and cooking, and the so-called "adding oil" is performed. Generally speaking, relative to 100 parts by mass of the heated edible oil for heating and cooking, the amount of oil added is preferably 0 parts by mass to 50 parts by mass, more preferably 0 parts by mass to 40 parts by mass, and even more preferably 0 parts by mass to 30 parts by mass. In this specification, the heating cooking fat composition after the "adding oil" is set as the heated edible oil.

In the present invention, when unheated edible oil is used, it is preferred to use it in a manner that the content of n-3 edible oil in the obtained heated cooking oil composition is 0.01 mass% or more and less than 1 mass%, more preferably to use it in a manner that the content is 0.02 mass% or more and less than 0.8 mass%, and even more preferably to use it in a manner that the content is 0.04 mass% or more and less than 0.8 mass%.

On the other hand, when using heated edible oils and fats, it is preferred to use the n-3 edible oils and fats in the obtained heated cooking oil and fat composition in a manner that the content is 0.01 mass% or more and 10 mass% or less, more preferably in a manner that the content is 0.02 mass% or more and 8 mass% or less, still more preferably in a manner that the content is 0.02 mass% or more and 6 mass% or less, and still more preferably in a manner that the content is 0.04 mass% or more and 6 mass% or less.

In addition, in this manual, the so-called "heated" edible oil or "deteriorated oil" is edible oil that has been heated at a temperature of 80°C to 200°C and has an acid value of 0.2 to 10. In addition, the so-called "unheated" edible oil or "unused oil" is edible oil that has not been heated after production and has an acid value of 0.2 or less. The acid value here is measured in accordance with the standard oil analysis test method (2.3.1-2013 acid value) established by the Japan Oil Chemical Society.

There is no particular limitation on the manner in which the above-mentioned cooking fat composition, grease-reducing agent, and deodorant are used for cooking. Cooking can be performed in a desired manner using a method suitable for the food to be cooked. For example, when the cooking fat composition obtained in the present invention is used for cooking, the food is typically heated to 80°C to 200°C, more typically heated to 100°C to 190°C, and the food is fried or stir-fried.

The above-mentioned cooking oil composition, grease-reducing agent, and deodorant can be further formulated with additives such as antioxidants, emulsifiers, spices, spice extracts, and defoamers as long as they do not hinder the effects of the present invention. Specifically, examples include ascorbic acid fatty acid esters, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone, pigments, fatty acids, etc.

[Implementation example]

The following examples are given to more specifically illustrate the present invention, but these examples do not limit the present invention in any way.

First, the basic fats and n-3 edible fats used in this embodiment are listed.

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

(Base grease)

大豆

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

Soybean

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 Corn Oil (Germ

Hui

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

Soft palm oil: iodine value 67, in-house blend

High oleic rapeseed oil: an in-house blend

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

Oil) (manufactured by J-OIL MILLS Co., Ltd.) deteriorated 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。 In the electric fryer FM-3HR (made by MACH Machinery Co., Ltd.), 3.4 kg of canola oil was added and heated at 180°C for 10 hours every day, for a total of 30 hours.

) (Ajinomoto Frozen Foods Co., Ltd., GX388), New Potato Croquette 60 (New

) (manufactured by Ajinomoto Frozen Food Co., Ltd., GC080), the deep-fried chicken nuggets were fried under the frying conditions of 400g/frying mass, 5 minutes/frying time, 5 times/day (cooked on the 1st to 3rd day); the New potato croquettes 60 were fried under the frying conditions of 5 pieces/frying time, 5 minutes/frying time, 2 times/day (cooked on the 1st day only). The oil after cooking was recovered and used as deteriorated rapeseed oil.

(n-3 edible oils and fats)

Sesame oil: Purified sesame oil (produced by Ohta Oil Co., Ltd.)

Flax seed oil: Purified flax seed oil (produced by Ohta Oil Co., Ltd.)

Perilla oil: virgin perilla oil (produced 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 listed in [1. Basic fats and oils and n-3 edible fats and oils], the fatty acid composition of each fat and oil was confirmed. Specifically, methyl esterification was performed according to the standard fat and oil analysis test method 2.4.1.4-2013, and the content of n-3 fatty acids (α-linolenic acid, EPA and DHA) in the total amount of fatty acids (mass %) in the fat and oil was determined. The analysis conditions were set as shown below.

(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 temperature rising conditions: refer to [Table 1]

[Table 1]

Column pressure: 79.7kPa/min

Carrier gas: _N2

Vaporization 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 content (mass%) of fats and oils, it is approximately less than 10% by mass in basic fats and oils, and approximately more than 50% by mass in n-3 edible fats and oils.

[Table 2]

[3. Ingredients and cooking methods for heated and cooked food]

The ingredients and cooking methods for heated and cooked food are set as shown below.

(1) Fried pork chop

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。 400 g of the oil composition to be tested was placed in a pot and heated at 170°C for 1 hour. Frozen fried pork chop (product name: Soft Fried Pork Chop 120 (

120), Ajinomoto Frozen Food Co., Ltd.), fried at the same temperature for 4 minutes, then flipped and fried for 4 minutes and 30 seconds. After standing on the net for 30 minutes to drain the oil, sensory evaluation was performed.

(2) Stir-fried vegetables

Put 14g of the oil composition to be tested into a frying pan, heat it over high heat for 1 minute and 30 seconds, add 150g of mixed greens (cabbage, bean sprouts and carrots), stir-fry for 2 minutes, sprinkle 1g of salt, and stir-fry for another minute. Transfer to a plate and let it sit for 10 minutes before providing sensory evaluation.

(3) Deep-fried chicken nuggets

Cut the chicken thigh into 33 to 35g pieces, marinate it with wine and leave it for 3 hours, then marinate it with soy sauce and leave it for 15 minutes, and then coat it with cornstarch as a preparation. In the same way as the above-mentioned deep-fried pork chop, put the tested fat composition into the pot, heat the pot at 170℃ for 1 hour, add the prepared ingredients, and fry at the same temperature for 7 minutes and 30 seconds. After leaving it on the net for 30 minutes to drain the oil, perform sensory evaluation.

(4) Fried horse mackerel

400 g of the oil composition to be tested was placed in a pan and heated at 170°C for 1 hour. Then, 1 frozen deep-fried horse mackerel (Yachiyo Shoji Co., Ltd.) was added and deep-fried at the same temperature for 4 minutes. After being left on a net for 30 minutes to drain the oil, sensory evaluation was performed.

(5) Fried white fish (cooking 1)

400g of the oil composition to be tested was placed in a pan and heated at 170℃ for 1 hour. Then, 1 frozen fried white fish (Yachiyo Shoji Co., Ltd.) was added and fried at the same temperature for 4 minutes. After being left on a net for 30 minutes to drain the oil, sensory evaluation was performed.

(6) Fried white fish (cooking 2)

400g of the oil composition to be tested was placed in a pot and heated to 170℃. Two frozen fried white fish (Yachiyo Shoji Co., Ltd.) were added and fried at the same temperature for 7 minutes and 30 seconds. After being placed on the net for 10 minutes, it was placed on the upper layer of the heat preservation display cabinet (72℃ to 73℃). The upper layer and the middle layer were exchanged every hour and stored for 4 hours or 6 hours. After storage, sensory evaluation was performed.

(7) Potato Croquettes

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。 400 g of the oil composition to be tested was placed in a pot and heated to 170°C. Two New Potato Croquettes 60 (New

60) (GC080 manufactured by Ajinomoto Frozen Foods Co., Ltd.), fried at the same temperature for 9 minutes and 30 seconds. After being kept on the net for 10 minutes, it was placed in the middle layer of the heat preservation display cabinet with the fried white fish on the upper layer. The middle layer and the upper layer were exchanged every hour and stored for 4 hours or 6 hours. After storage, sensory evaluation was performed.

[Test Example 1] (Review of the amount of sesame oil added to fried pork chops)

Soybean oil was used as the base oil, and sesame oil belonging to the n-3 series edible oil was added to the base oil in the manner of the content (mass %) shown in the following Table 5, or sesame oil belonging to the n-3 series edible oil was not added to prepare the heating cooking fat composition of each embodiment or comparative example. Then, the heating cooking fat composition of each embodiment or comparative example was used to cook fried pork chops by the above cooking method.

The fried pork cutlets that were cooked and left to rest for 30 minutes were tasted by 4 professional testers for sensory evaluation of the refreshing taste and negative oil flavor. In the sensory evaluation, the situation without adding n-3 edible oils was used as the "baseline", and the scores were scored according to the 7 levels of evaluation standards shown in Table 3 below. The average score was calculated, and then the average score was graded according to the level shown in Table 4 below, and set as the final evaluation. In addition, in order to evaluate the greasy feeling in the sensory evaluation, the aftertaste of oil left in the mouth after eating was set as the "refreshing taste" item, and the unpleasant oil flavor after heating and cooking was set as the "negative oil flavor" item.

[table 3]

[Table 4]

[table 5]

The results are shown in Table 5. The samples with 0.01 to 0.8% by mass of sesame oil added (Examples 1-1 to 1-6) were evaluated to be better than the sample without sesame oil added (Comparative Example 1-1) in terms of improving the refreshing taste and suppressing the negative taste of the oil. On the other hand, the sample with 3% by mass of sesame oil added (Comparative Example 1-2) had an unpleasant fishy smell, and was evaluated to be worse than the sample without sesame oil added (Comparative Example 1-1) in terms of suppressing the negative taste of the oil.

From the above, it can be seen that by using sesame oil in a specific amount, the refreshing taste of fried and cooked foods can be enhanced and the negative flavor of oil can be suppressed, thereby reducing the greasy feeling of fried and cooked foods.

[Test Example 2] (Review of the amount of sesame oil added to stir-fried greens)

Using soybean oil as the base oil, sesame oil belonging to the n-3 series edible oils was added to the base oil in the manner shown in the following Table 6 (mass %) or sesame oil belonging to the n-3 series edible oils was not added to prepare the heating cooking fat composition of each embodiment or comparative example. Then, the heating cooking fat composition of each embodiment or comparative example was used to cook stir-fried vegetables by the above cooking method.

After cooking, the stir-fried vegetables were left to stand for 10 minutes and tasted by 4 professional testers. The sensory evaluation of the refreshing taste and the negative taste of oil was conducted using the same evaluation criteria as in Test Example 1.

[Table 6]

The results are shown in Table 6. Even when stir-frying vegetables with the same operation as that of cooking fried pork chops in Test Example 1, the ones with sesame oil added in an amount of 0.3 to 0.8 mass % (Examples 2-1 to 2-2) were evaluated as being better in terms of improving the refreshing taste or suppressing the negative flavor of oil compared to the ones without sesame oil added (Comparison Example 2-1).

From the above, it can be seen that regardless of the type of food and the form of cooking, the use of sesame oil in a specific amount can enhance the refreshing taste of heated cooked food and suppress the negative flavor of oil, and the result is that the greasy feeling of heated cooked food can be reduced.

[Test Example 3] (Examination of the types of base fats used in deep-fried pork chops)

Using various edible oils shown in Table 7 as base oils, sesame oil belonging to n-3 edible oils was added to the base oils in the manner of the content (mass %) shown in Table 7 below, or sesame oil belonging to n-3 edible oils was not added, and the heating cooking fat composition of each embodiment or comparative example was prepared. Except for using the fat composition, the sensory evaluation of the refreshing taste of fried pork chops during cooking and the negative taste of oil was carried out in the same manner as in Test Example 1.

[Table 7]

The results are shown in Table 7. In terms of improving the refreshing taste and suppressing the negative flavor of oil, compared with the one without adding sesame oil (Comparative Example 3-1 or Comparative Example 3-2 or Comparative Example 3-3), any one of the ones 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 better.

From the above, it can be seen that the effect of sesame oil can be achieved regardless of the type of edible oil used as the base oil.

[Test Example 4] (Review of the types of fats added to fried pork chops)

Using various n-3 edible oils shown in Table 8 as additive oils, and adding or not adding the additive oils to soybean oil in the manner of the contents (mass %) shown in Table 8 below, the fat compositions for heating and cooking of each embodiment or comparative example were prepared. Except for using the fat compositions, the sensory evaluation of the refreshing taste of fried pork chops during cooking or the negative flavor of oil was conducted in the same manner as in Test Example 1.

[Table 8]

The results are shown in Table 8. In terms of improving the refreshing taste and suppressing the negative flavor of oil, compared with the case without adding n-3 edible oil (Comparison Example 4-1), the case using soybean oil as the base oil and adding various n-3 edible oils as added oil (Examples 4-1 to 4-4) was evaluated as better.

From the above, it can be seen that by using n-3 edible oils in a specific amount, the refreshing taste of heated and cooked foods can be enhanced and the negative flavor of oil can be suppressed, and the greasy feeling of heated and cooked foods can be reduced.

[Test Example 5] (Examination of the type of base fat and the amount of added fat for fried pork chops)

The base fat, added fat and their content (mass %) shown in Table 9 were used to prepare the heating cooking fat composition of each embodiment and comparative example. Except for using the fat composition, the sensory evaluation of the refreshing taste of the fried pork chop during cooking or the negative flavor of the oil was carried out in the same manner as in Test Example 1.

[Table 9]

The results are shown in Table 9. In terms of enhancing the refreshing feeling and suppressing the negative flavor of the oil, compared with the one without adding sesame oil and flax seed oil (Comparison Example 5-1), the one using a blended oil containing high oleic rapeseed oil and corn oil in a ratio of 3:7 as the base oil and adding sesame oil or flax seed oil belonging to the n-3 edible oil in a content of 0.1 mass % (Example 5-1 or Example 5-2) was evaluated as better. On the other hand, the samples to which sesame oil or linseed oil was added at a content of 3% by mass (Comparative Example 5-2 or Comparative Example 5-3) had an unpleasant fishy smell, and thus, in terms of the suppression of the negative smell of the oil, were evaluated to be worse than the samples to which sesame oil and linseed oil were not added (Comparative Example 5-1).

From the above, it can be seen that in order to obtain the effect of enhancing the refreshing taste of heated cooked food caused by sesame oil and linseed oil and suppressing the negative flavor of oil, that is, "reducing the greasy feeling", it is very important to set the content of sesame oil and linseed oil to less than 3% by mass. In addition, although the oil composition of Comparative Example 5-3 is very similar to the oil composition described in Example 6 of Japanese Patent Publication No. 2018-7572, it cannot be regarded as the oil composition implemented by the present invention. That is, it can be seen that the present invention is different from the oil composition disclosed in the publication that can obtain heated cooked food with appropriate flavor/mellow taste. The present invention can play a unique effect of enhancing the refreshing taste of heated cooked food and suppressing the negative flavor of oil, that is, reducing the greasy feeling.

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

Using soybean oil as a base oil, sesame oil belonging to the n-3 edible oil is added to the base oil in a content of 0.3 mass %, or sesame oil belonging to the n-3 edible oil is not added, and the heating cooking fat composition of each embodiment or comparative example is prepared. Then, the heating cooking fat composition of each embodiment or comparative example is used to cook fried pork chops, fried chicken nuggets or fried horse mackerel by the above cooking method.

After cooking, the food was left to stand for 30 minutes, and then four professional judges tasted it and evaluated the smell of each ingredient, including fried pork chop, fried chicken, or fried horse mackerel. In the sensory evaluation, the situation without adding n-3 edible oils was used as the "benchmark", and the scores were scored according to the 7 levels of evaluation criteria shown in Table 10 below. The average score was calculated, and then the average score was rated according to the level shown in Table 11 below, which was set as the final evaluation.

[Table 10]

[Table 11]

[Table 12]

The results are shown in Table 12. In terms of reducing the odor of each food, compared with the one without adding sesame oil (Comparative Example 6-1 or Comparative Example 6-2 or Comparative Example 6-3), any one of the ones with sesame oil added in a content of 0.3 mass% (Example 6-1 or Example 6-2 or Example 6-3) was evaluated as better.

From the above, we can see that regardless of the type of food and the form of cooking, the odor of heated and cooked food can be reduced by using sesame oil, especially the odor originating from the food.

[Test Example 7] (Review of the use of grease-reducing agent)

First, a greasiness reducing agent for heating and cooking food was prepared by using the formulation shown in Table 13 below. Second, deteriorated rapeseed oil was used as the base oil, and the above-mentioned greasiness reducing agent was added to the base oil in a manner such that the content of sesame oil belonging to the n-3 edible oil was as shown in Table 13 below, and the heating and cooking fat compositions of each embodiment and comparative example were prepared, and fried pork chops and fried white fish were cooked by the above-mentioned cooking method (fried white fish was cooked according to Cooking 1).

After cooking and letting it stand for 30 minutes, professional testers conducted a food tasting, and the sensory evaluation of the respective refreshing taste of fried pork chops and fried white fish and the negative taste of oil was performed in the same way as in Test Example 1. In addition, as for the sensory evaluation of each embodiment, Example 7-1 was based on Comparative Example 7-2 and was performed by 4 professional testers; Examples 7-2 to 7-4 were based on Comparative Example 7-1 and were performed by 2 professional testers.

[Table 13]

The results are shown in Table 13. When deteriorated rapeseed oil is used as the base oil, by adding a greasy feeling reducer (Examples 7-1 to 7-4) containing n-3 edible oil as an effective ingredient in an amount of 0.4 mass % to 7 mass % of n-3 edible oil in the oil composition, the refreshing feeling of the heated cooked food is improved, and the negative flavor of the oil is suppressed. The result shows that the effect of reducing the greasy feeling can be confirmed.

From the above, it can be seen that when using deteriorated oil as the base oil, by setting the content of n-3 edible oil in the oil composition to 0.4 mass% or more and 7 mass% or less, the greasy feeling of heated and cooked food can be reduced.

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

First, a deodorant for hot cooking food was prepared by the formulation shown in Table 14 below. Next, deteriorated rapeseed oil was used as the base oil, and the above-mentioned deodorant was added to the base oil in such a manner that sesame oil belonging to the n-3 edible oil became the content (mass %) shown in Table 14 below, and the hot cooking fat composition of each embodiment and comparative example was prepared, and fried pork chops and fried white fish were cooked by the above-mentioned cooking method (fried white fish was cooked according to Cooking 1).

After cooking and letting it stand for 30 minutes, professional testers conducted a food tasting. The smell of fried pork chop and fried white fish was evaluated by sensory evaluation in the same way as in Test Example 6. In addition, the sensory evaluation of each embodiment was conducted by 4 professional testers with Comparative Example 8-2 as the benchmark for Example 8-1, and by 2 professional testers with Comparative Example 8-1 as the benchmark for Examples 8-2 to 8-4.

[Table 14]

The results are shown in Table 14. When deteriorated rapeseed oil is used as the base oil, the odor of the ingredients of the heated and cooked food is suppressed by adding a deodorant containing the n-3 edible oil as an effective ingredient (Examples 8-1 to 8-4) in a manner such that the content of the n-3 edible oil in the oil composition is 0.4 mass% to 7 mass%.

From the above, it can be seen that when using deteriorated oil as the base oil, by setting the content of n-3 edible oil in the oil composition to 0.4 mass% or more and 7 mass% or less, the effect of reducing the odor of heated and cooked food can be achieved.

[Test Example 9] (Potato croquettes, inspection after heat preservation)

Using the blended oil shown in Table 15 as the base oil, 0.8 mass % of sesame oil or flax seed oil belonging to the n-3 edible oil is added to the base oil, or sesame oil or flax seed oil belonging to the n-3 edible oil is not added, and the heating cooking fat composition of each embodiment and comparative example is prepared. Then, the heating cooking fat composition of each embodiment or comparative example is used to cook potato croquettes by the above cooking method.

The potato croquettes that were left to stand for 10 minutes after cooking, or that were kept in a thermal display cabinet for 4 or 6 hours after cooking, were tasted by 5 professional testers, and sensory evaluations were conducted on the refreshing taste and negative oily flavor using the same evaluation criteria as in Test Example 1.

[Table 15]

The results are shown in Table 15. In terms of enhancing the refreshing taste or suppressing the negative taste of the oil, compared with the case without adding sesame oil and linseed oil (Comparison Example 9-1), using 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 adding sesame oil or linseed oil belonging to the n-3 edible oil to the base oil in a content of 0.8 mass % (Example 9-1 or Example 9-2) was evaluated as better any one after production, 4 hours after storage, and 6 hours later. For example, compared with the 4-hour storage products without sesame oil and linseed oil (Comparison Example 9-1), the 4-hour storage products and 6-hour storage products with 0.8% by mass of sesame oil or linseed oil added had improved evaluation scores in any item.

From the above, it can be seen that even if the food is stored in a heat preservation display cabinet for a predetermined time after cooking, by using sesame oil or flax seed oil in a specific amount, the effect of enhancing the refreshing taste of fried and cooked food and suppressing the negative flavor of oil can be achieved, thereby reducing the greasy feeling of fried and cooked food.

[Test Example 10] (Fried white fish, inspection after heat preservation)

Using the blended oil shown in Table 16 as the base oil, sesame oil or linseed oil belonging to the n-3 series edible oils was added to the base oil in a manner of 0.8 mass %, or sesame oil or linseed oil belonging to the n-3 series edible oils was not added to prepare the heating cooking fat composition of each embodiment and comparative example. Then, the heating cooking fat composition of each embodiment or comparative example was used to cook fried white fish by the above cooking method (according to cooking 2).

The fried white-meat fish that was left to stand for 10 minutes after cooking, or that was stored in a heat preservation display cabinet for 4 or 6 hours after cooking, was tasted by 5 professional assessors, and the sensory evaluation of the refreshing taste and the negative flavor of oil was conducted using the same evaluation criteria as in Test Example 1. In addition, the sensory evaluation of the odor of the fried white-meat fish was conducted using the same method as in Test Example 6.

[Table 16]

The results are shown in Table 16. In terms of enhancing the refreshing taste or suppressing the negative flavor of oil or reducing the odor of food, compared with the one without adding sesame oil and linseed oil (Comparison Example 10-1), using 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 adding sesame oil or linseed oil belonging to the n-3 edible oil to the base oil in a content of 0.8 mass % (Example 10-1 or Example 10-2) was evaluated as better any one after production, 4 hours after storage, and 6 hours later. For example, compared with the 4-hour storage products without sesame oil and flax seed oil (Comparison Example 10-1), the 4-hour storage products and 6-hour storage products with 0.8% by mass of sesame oil or flax seed oil added had improved evaluation scores in any item.

From the above, it can be seen that, similar to the potato croquettes shown in Test Example 9, the fried white fish can also improve the refreshing taste of fried food and suppress the negative flavor of oil by using a specific amount of sesame oil or flax seed oil for the stored products stored in the thermal display cabinet for a predetermined time after cooking, and reduce the greasy feeling of fried food. Furthermore, in terms of the odor of food, it can be seen that the odor of food can also be reduced for the stored products stored in the thermal display cabinet for a predetermined time.

Claims (13)

A fat composition for heating and cooking, comprising: one or more n-3 edible fats selected from the group consisting of sesame oil, flax seed oil and perilla oil, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and a base fat composed of edible fats other than the aforementioned n-3 edible fats; in the aforementioned fat composition, the aforementioned n-3 edible fat is contained in an amount of 0.01 mass % or more and less than 1 mass %. As described in item 1 of the patent application scope, the heating cooking fat composition, wherein the aforementioned base fat contains one or more selected from the group consisting of rapeseed oil, corn oil, soybean oil, and soft palm oil. As described in item 1 or 2 of the patent application scope, the above-mentioned heating cooking is frying or stir-frying. A method for producing a fat composition for heating cooking comprises the following steps: mixing one or more n-3 edible fats selected from the group consisting of sesame oil, flax seed oil and perilla oil, wherein the content of n-3 fatty acids in the total amount of constituent fatty acids is 30 mass % or more and 80 mass % or less, and a base fat consisting of edible fats other than the aforementioned n-3 edible fats; the aforementioned fat composition for heating cooking contains 0.01 mass % or more and less than 1 mass % of the aforementioned n-3 edible fats. A method for producing heated and cooked food comprises: using a heated and cooked fat composition described in any one of items 1 to 3 of the patent application scope to heat and cook the food. A method for reducing the greasy feeling of heated cooked food, wherein the food is heated and cooked using a cooking fat composition described in any one of items 1 to 3 of the patent application scope. A method for reducing the odor of food during heating and cooking, wherein the food is heated and cooked using a cooking fat composition described in any one of items 1 to 3 of the patent application scope. A greasiness reducing agent for heated and cooked food, which uses one or more n-3 edible oils selected from the group consisting of sesame oil, flax seed oil and perilla oil as active ingredients, wherein the n-3 edible oils have a n-3 fatty acid content of 30% to 80% by mass in the total amount of fatty acids. As described in item 8 of the patent application scope, when the aforementioned heated cooking food is cooked with an unheated heated cooking fat composition, the aforementioned grease-reducing agent is used in a manner such that the effective addition amount of the aforementioned n-3 edible fat relative to the unheated heated cooking fat composition becomes 0.01 mass % or more and less than 1 mass % in terms of the concentration of the fat composition. As described in item 8 of the patent application scope, when the heated cooking food is cooked with a heated cooking fat composition, the grease-reducing agent is used in a manner such that the effective addition amount of the aforementioned n-3 edible fat in the heated cooking fat composition is 0.01 mass % or more and less than 10 mass % in terms of concentration in the fat composition. A deodorant for food to be cooked by heating, which has as an active ingredient one or more n-3 edible fats and oils selected from the group consisting of sesame oil, flax seed oil and perilla oil, in which 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. As described in item 11 of the patent application, when the above-mentioned food is cooked with an unheated oil composition for cooking, the above-mentioned deodorant is used in a manner such that the effective addition amount of the above-mentioned n-3 edible oil relative to the unheated oil composition for cooking is 0.01 mass % or more and less than 1 mass % in terms of the concentration in the oil composition. As described in item 11 of the patent application, when the heated cooking food is cooked with a heated cooking fat composition, the deodorant is used in such a manner that the effective addition amount of the n-3 edible fat mentioned above relative to the heated cooking fat composition is 0.01 mass % or more and less than 10 mass % in terms of the concentration in the fat composition.