WO2011121865A1 - 加熱調理用油脂及びその製造方法 - Google Patents
加熱調理用油脂及びその製造方法 Download PDFInfo
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- WO2011121865A1 WO2011121865A1 PCT/JP2010/073516 JP2010073516W WO2011121865A1 WO 2011121865 A1 WO2011121865 A1 WO 2011121865A1 JP 2010073516 W JP2010073516 W JP 2010073516W WO 2011121865 A1 WO2011121865 A1 WO 2011121865A1
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- Prior art keywords
- oil
- fat
- cooking
- sodium
- acid value
- Prior art date
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- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 2
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- 238000006116 polymerization reaction Methods 0.000 description 2
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- 239000011755 sodium-L-ascorbate Substances 0.000 description 2
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
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- 238000005809 transesterification reaction Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- VQNBUJAEBQLLKU-UHFFFAOYSA-H tricalcium;diphosphate;hydrate Chemical compound O.[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O VQNBUJAEBQLLKU-UHFFFAOYSA-H 0.000 description 1
- 235000015870 tripotassium citrate Nutrition 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/06—Preservation of finished products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a cooking oil and fat in which an increase in acid value due to heating is suppressed and a method for producing the same.
- Oils and fats have excellent properties as heat media, and cooking oils and fats such as frying oil and spray oil are used for cooking such as “baking”, “sautéing”, and “frying” in food cooking.
- Oils and fats used for cooking by heating may be exposed to a high temperature during the heating process in food preparation, whereby the acid value may increase over time.
- the acid value of frying oil is 2.5 or less. There are some examples.
- the frying oil can be used for a longer time, and the frequency of changing the frying oil can be reduced.
- Patent Document 1 discloses HLB9 for suppressing acid value increase and coloring when fried dough added with egg yolk components.
- An oil composition for frying containing 0.0 or more polyglycerin fatty acid ester has been proposed, but this method is a method for suppressing the deterioration of frying oil when fried dough added with egg yolk components.
- Patent Document 2 proposes an oil composition for frying containing a polyglycerin fatty acid ester having a specific esterification rate and a fatty acid composition as an oil composition for frying in which deterioration after heating is suppressed.
- this uses a polyglycerin fatty acid ester having a high polymerization degree of 6 to 10 for fats and oils having specific physical properties.
- Patent Document 3 proposes an oil and fat composition containing a polyglycerin fatty acid ester having an average degree of polymerization of 6 to 30 and an average degree of substitution of 4 to 32. This is achieved by suppressing foaming, This is a method for prolonging the lifetime during frying.
- Non-Patent Document 1 describes the prevention of deterioration of safflower oil by various surfactants such as soaps, but the addition amount is considerably large, and these surfactants were added and heated.
- the oil is also said to be colored.
- JP 2001-149010 A Japanese Patent Laid-Open No. 9-299027 Japanese Patent Laid-Open No. 2003-313583
- the objective of this invention is providing the fats and oils for cooking which suppressed the raise of the acid value by the heating of the fats and oils used for heat cooking uses, such as frying oil, by the simple method.
- the present inventors have included one or more components selected from sodium, potassium, magnesium, and calcium in the fat and oil in an amount of 0.1 to 1 ⁇ mol / g, so that the acid value of the fat and oil by heating is increased. As a result, the present inventors have found the knowledge that the increase in the temperature can be suppressed and have completed the present invention.
- the present invention is characterized in that “1.
- One or more components selected from sodium, potassium, magnesium, and calcium are contained in an oil and fat in an amount of 0.1 to 1 ⁇ mol / g, and an increase in acid value due to heating is suppressed.
- Cooking oils and fats 2.
- One or more aqueous solutions selected from metal salts of sodium, potassium, magnesium, or calcium and fats and oils are mixed and then dehydrated to contain sodium, potassium, magnesium, and calcium in a total amount of 0.1 to 1 ⁇ mol / g.
- the manufacturing method of the fats and oils for cooking by which the acid value raise by heating was suppressed. 4).
- 1. One or more components selected from sodium, potassium, magnesium, or calcium metal salts, and an acid value increase inhibitor for cooking oils and fats. 5. Inhibition of increase in acid value for cooking oils and fats, characterized in that it is a water-in-oil emulsion composition containing one or more aqueous solutions selected from metal salts of sodium, potassium, magnesium, or calcium, a substrate and an emulsifier. Agent. 6).
- One or more components selected from metal salts of sodium, potassium, magnesium, or calcium are contained.
- 7 One or more components selected from sodium, potassium, magnesium, or calcium metal salts are contained. " It is.
- the increase in the acid value of the fat due to heating can be suppressed, so the frequency of changing the frying oil is reduced and the frying time is longer. Oil can be used, leading to a reduction in the cost of using frying oil, a reduction in the amount of used waste oil, and the burden on the environment can be reduced.
- the cooking oil / fat of the present invention contains one or more components selected from sodium, potassium, magnesium, and calcium in the oil / fat, and specifically, the carbonate, chloride salt, organic It can be obtained by adding an acid salt or the like into the oil.
- Examples of the metal salt to be used include the following, regardless of water solubility or oil solubility. L-calcium ascorbate, sodium L-ascorbate, sodium erythorbate, sodium caseinate, monopotassium citrate and tripotassium citrate, calcium citrate, trisodium citrate, potassium L-glutamate, calcium L-glutamate, L- Sodium glutamate, magnesium L-glutamate, monosodium succinate, disodium succinate, DL-potassium hydrogen tartrate, potassium L-tartrate, DL-sodium tartrate, sodium L-tartrate, potassium carbonate, calcium carbonate, sodium bicarbonate, Sodium carbonate, magnesium carbonate, DL-sodium malate, tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, monohydrate phosphate Calcium, calcium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen
- sodium hydrogen, sodium carbonate, magnesium carbonate is preferred.
- the temperature can be 50 to 180 ° C. and the degree of vacuum can be 0.5 to 100 Torr, but it is preferably as low as possible.
- the oil and fat for cooking according to the present invention contains one or more components selected from sodium, potassium, magnesium and calcium in the oil and fat. Among these, the oil and fat by heating when sodium is contained in the oil and fat. The effect of suppressing the increase in the acid value is high and preferable.
- the cooking oil / fat of the present invention is characterized in that the total of one or more components selected from sodium, potassium, magnesium, and calcium is 0.1 to 1 ⁇ mol / g, and these are contained in a small amount in the fat / oil. Thereby, the raise of the acid value of fats and oils by heating can be suppressed.
- the total content of these components is too low, it may be difficult to obtain an effect of suppressing an increase in acid value due to heating.
- the effect which suppresses a raise of an acid value becomes difficult to be acquired.
- this invention produces the acid value raise inhibitor for fats and oils for heating cooking which increased content of 1 or more components chosen from each metal salt of sodium, potassium, magnesium, and calcium, and this acid value rise inhibitor is used.
- this acid value rise inhibitor is used.
- the present invention is a water-in-oil emulsion composition by mixing an aqueous solution of one or more metal salts selected from sodium, potassium, magnesium, and calcium, a substrate (for example, oil such as palm olein), and an emulsifier.
- a substrate for example, oil such as palm olein
- an acid value increase inhibitor for cooking oils and fats can be obtained, and by adding a small amount of this acid value increase inhibitor to frying oil, an increase in acid value due to heating of the frying oil can be suppressed.
- polyglycerin condensed ricinoleic acid ester For example, to 65 parts by weight of palm olein heated to 70 ° C., 5 parts by weight of polyglycerin condensed ricinoleic acid ester (PGPR) is added as a dispersion medium (emulsifier), and then 30 parts by weight of 30% by weight aqueous sodium carbonate solution may be added. It stirs and can obtain the acid value raise inhibitor for oils and fats for cooking which contains sodium carbonate 9weight%.
- the polyglycerin condensed ricinoleic acid ester to be used is not particularly limited, and commercially available emulsifiers such as Poem PR-100 and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. can be used.
- the acid value raise suppression powder formulation for fats and oils for cooking in this invention is characterized by containing 1 or more metal salts chosen from sodium, potassium, magnesium, and calcium.
- This powder formulation is prepared by mixing an aqueous solution of one or more metal salts selected from sodium, potassium, magnesium, and calcium, a substrate, and an emulsifier, and drying and powdering the resulting mixture by a method known per se. There is no particular limitation. By adding this powder formulation to fats and oils, the effect of suppressing an increase in acid value can be obtained.
- the oil-fat preparation for cooking oils and fats for heating and cooking in the present invention is prepared by mixing one or more metal salts selected from sodium, potassium, magnesium and calcium, fats and oils and, if necessary, emulsifiers, and obtained mixed fats and oils. It can be obtained by pulverizing the composition by a method known per se.
- the oil and fat used as the powdered oil and fat preparation of the present invention is not particularly limited as long as it is an edible oil. Examples thereof include palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, rice bran oil, coconut oil, palm kernel oil, and the like, and hardened oils, transesterified oils, fractionated oils, and the like. Of these fats and oils, those having a melting point of 45 to 75 ° C, more preferably 50 to 65 ° C are preferable.
- the obtained mixed oil / fat is obtained by mixing at least one metal salt selected from sodium, potassium, magnesium and calcium, an oil / fat and, if necessary, an emulsifier.
- Spray cooling method in which the composition is sprayed into a cooling tower (chiller) to pulverize, drum flake method in which the mixed fat composition is poured onto a cooled drum, solidified and scraped, spray drying method, etc.
- this acid value increase-suppressing powdered oil preparation to frying oil, it is possible to suppress an increase in acid value due to heating of the frying oil.
- the polyglycerin condensed ricinoleic acid ester to be used is not particularly limited, and commercially available emulsifiers such as Poem PR-100 and Poem PR-300 manufactured by Riken Vitamin Co., Ltd. can be used.
- the fats and oils that can be used as the cooking oils and fats of the present invention are not particularly limited, but soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, cottonseed oil, rice oil, olive oil, palm oil, coconut oil, palm kernel oil It is possible to use edible fats and oils such as sesame oil, beef tallow, pork tallow and fish oil, and processed fats and oils subjected to separation, hydrogenation or transesterification, etc., alone or in combination.
- the present invention can be preferably applied particularly to palm oils and fats.
- palm oils and fats purified palm oils obtained by refining natural palm oil and having an iodine value of 50 or more and less than 60, solvents or non-oils. Fraction fraction obtained by fractionating with a solvent fractionation method and having a iodine melting point of 40 or more and less than 50, palm olein which is a low melting point fraction, and further, iodine value obtained by fractionating palm olein in one or two stages.
- the above edible palm olein is mentioned.
- the present invention can be preferably applied to edible palm olein having an iodine value of 55 or more, which is used as a general frying fat and oil that is liquid at room temperature and has good workability among the palm-based fats and oils.
- the cooking oil according to the present invention may be added with edible emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, fragrance, pigment, antioxidant, silicone, etc. can do.
- edible emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, fragrance, pigment, antioxidant, silicone, etc. can do.
- natural and synthesized antioxidants can be used, for example, various tocopherols, and tocopherol preparations, mixed tocopherols, or tocopherols in which ⁇ , ⁇ , ⁇ and the like are concentrated are used.
- Tocotrienols having an equivalent function can also be used.
- Vitamin C can also be used as a water-soluble antioxidant, but because it is water-soluble, it is difficult to disperse it in oils and fats, so it is desirable to use ascorbic acid palmitic acid ester modified to be oil-soluble as palmitic acid ester .
- the antioxidant which can be used as an antioxidant for fats and oils such as tea extract can be used without being limited to the above examples.
- the acid value of fats and oils was measured according to the standard fat analysis method (2.3.1-Acid value, standard fat analysis test method (I), Japan Oil Chemists 'Society established, 1996 edition, Japan Oil Chemists' Society). . (Acid value increase suppression effect)
- the acid value when a fat test that does not contain sodium, potassium, magnesium, and calcium is fly tested is A
- the acid value when a fat test that contains sodium, potassium, magnesium, and calcium is the same fat is B.
- (AB) / A was defined as the acid value increase inhibitory effect (%).
- Example 1 0.3 parts by weight of a 1% by weight aqueous sodium carbonate solution was added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., and the mixture was stirred for 20 minutes at a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was performed to obtain an oil containing 13 ppm sodium. After dilution and concentration adjustment with palm olein (iodine value: 67), the sodium content was analyzed and found to be 3.2 ppm (0.14 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.68, and the acid value increase inhibitory effect compared to the cooking oil / fat of Comparative Example 1 was 9.2%.
- Example 2 0.3 parts by weight of a 1% by weight aqueous sodium carbonate solution was added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., and the mixture was stirred for 20 minutes at a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was performed to obtain an oil containing 13 ppm sodium. When the sodium content was analyzed, it was 8.3 ppm (0.36 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.56, and the acid value increase inhibitory effect compared with the cooking oil / fat of Comparative Example 1 was 15.7%.
- Example 3 0.75 parts by weight of a 1% by weight sodium carbonate aqueous solution is added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., and the mixture is stirred for 20 minutes under the conditions of a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was performed to obtain a fat containing 32.3 ppm sodium. When the sodium content was analyzed, it was 18.6 ppm (0.81 micromol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.64, and the acid value increase inhibitory effect compared with the cooking oil / fat of Comparative Example 1 was 11.4%.
- Example 4 To 100 parts by weight of soybean white oil (iodine value: 131) heated to 70 ° C., 0.3 part by weight of a 1% by weight aqueous sodium carbonate solution was added and stirred at a temperature of 70 ° C. and a vacuum of 40 Torr. Dehydration was performed for 20 minutes to obtain an oil containing 13 ppm of sodium. When the sodium content was analyzed, it was 9.6 ppm (0.42 micromol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.02, and the acid value increase inhibiting effect compared with the cooking oil / fat of Comparative Example 4 was 27.1%.
- Example 5 0.3 parts by weight of 1% by weight aqueous sodium carbonate solution was added to 50 parts by weight of palm olein (iodine value: 67) heated to 70 ° C and 50 parts by weight of soybean white oil (iodine number: 131). Under the conditions of a temperature of 70 ° C. and a degree of vacuum of 40 Torr, dehydration was performed for 20 minutes with stirring to obtain a fat containing 13 ppm of sodium. When the sodium content was analyzed, it was 9.1 ppm (0.4 ⁇ mol / g).
- Example 6 0.3 parts by weight of a 1% by weight aqueous sodium carbonate solution was added to 100 parts by weight of refined palm oil (iodine value: 52) heated to 70 ° C., and the mixture was stirred at a temperature of 70 ° C. and a vacuum of 40 Torr while stirring. Dehydration was performed for a minute to obtain an oil containing 13 ppm sodium. When the sodium content was analyzed, it was 7.8 ppm (0.34 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.53, and the acid value increase inhibitory effect compared to the cooking oil / fat of Comparative Example 6 was 18.2%.
- Example 7 0.5 parts by weight of a 1% by weight aqueous potassium carbonate solution is added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., and is stirred for 20 minutes under the conditions of a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was performed to obtain a cooking oil / fat containing 29 ppm of potassium. When the potassium content was analyzed, it was 19.2 ppm (0.49 micromol / g). The acid value analysis value after the frying test of this cooking oil / fat was 1.6, and the acid value increase inhibitory effect compared to the cooking oil / fat of Comparative Example 1 was 13.51%.
- Example 8 0.5 parts by weight of a 1% by weight calcium chloride aqueous solution is added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., and is stirred for 20 minutes under the conditions of a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was performed to obtain a cooking oil / fat containing 14 ppm of calcium. When the calcium content was analyzed, it was 8.4 ppm (0.21 ⁇ mol / g). The acid value analysis value after the frying test of this cooking oil / fat was 1.75, and the acid value increase inhibitory effect compared to the cooking oil / fat of Comparative Example 1 was 5.41%.
- Example 9 One part by weight of a 1% by weight magnesium chloride aqueous solution is added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C. and dehydrated for 20 minutes with stirring at a temperature of 70 ° C. and a vacuum degree of 40 Torr. It performed and obtained the fats and oils for heating cooking containing 24 ppm of magnesium. When the magnesium content was analyzed, it was 16.3 ppm (0.67 ⁇ mol / g). The acid value analysis value after the frying test of this cooking oil / fat was 1.61, and the acid value increase suppressing effect compared to the cooking oil / fat of Comparative Example 1 was 12.97%.
- Example 10 1.1 parts by weight of a 1% by weight sodium ascorbate aqueous solution was added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., and the mixture was stirred at 20 ° C. and a vacuum of 40 Torr while stirring. Dehydration was performed for a minute to obtain an oil containing 13 ppm sodium. The sodium content was analyzed and found to be 8.0 ppm (0.35 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.65, and the acid value increase inhibitory effect compared to the cooking oil / fat of Comparative Example 1 was 10.81%.
- Example 11 To 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., 0.6 part by weight of a 1% by weight trisodium citrate aqueous solution was added and stirred at a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was carried out for 20 minutes to obtain an oil containing 14 ppm sodium. The sodium content was analyzed and found to be 8.5 ppm (0.37 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.52, and the acid value increase inhibiting effect compared to the cooking oil / fat of Comparative Example 1 was 17.84%.
- Example 12 To 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., 0.9 part by weight of 1% by weight aqueous L-glutamate solution was added and stirred at a temperature of 70 ° C. and a vacuum of 40 Torr. Dehydration was performed for 20 minutes to obtain an oil containing 13 ppm of sodium. When the sodium content was analyzed, it was 8.2 ppm (0.36 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.71, and the acid value increase inhibitory effect compared with the cooking oil / fat of Comparative Example 1 was 7.57%.
- Example 13 7.5 parts by weight of a 1% by weight disodium succinate aqueous solution is added to 100 parts by weight of palm olein (iodine value: 67) heated to 70 ° C., with stirring at a temperature of 70 ° C. and a degree of vacuum of 40 Torr. Dehydration was performed for 20 minutes to obtain an oil containing 13 ppm of sodium. When the sodium content was analyzed, it was 8.4 ppm (0.37 ⁇ mol / g). Mix tocopherol 100 ppm was added as an antioxidant to obtain a fat for cooking. The acid value analysis value after the frying test of this cooking oil / fat was 1.58, and the acid value increase inhibitory effect compared with the cooking oil / fat of Comparative Example 1 was 14.59%.
- Example 14 After adding 5 parts by weight of polyglycerin condensed ricinoleic acid ester (PGPR) to 65 parts by weight of palm olein heated to 70 ° C., 30 parts by weight of 30% by weight aqueous sodium carbonate solution was added and stirred well, and 9% by weight of sodium carbonate. The acid-value raise inhibitor for fats and oils for heat cooking which contains was obtained.
- PGPR polyglycerin condensed ricinoleic acid ester
- Poem PR-100 manufactured by Riken Vitamin Co., Ltd. was used.
- Example 15 After adding 5 parts by weight of polyglycerin condensed ricinoleic acid ester (PGPR) to 65 parts by weight of extremely hardened oil of refined palm oil heated to 70 ° C. and completely dissolved, 30 parts by weight of 30% by weight aqueous sodium carbonate solution was added. The mixture was poured on a well-stirred and cooled drum, and the solidified fat was scraped and pulverized, and then passed through a 10-mesh sieve to obtain a powder preparation for heating and cooking oils containing an acid value of 9% by weight of sodium carbonate. As polyglycerin condensed ricinoleic acid ester, Poem PR-100 manufactured by Riken Vitamin Co., Ltd. was used.
- PGPR polyglycerin condensed ricinoleic acid ester
- Example 16 200 ppm of sodium stearoyl lactate was added to 100 parts by weight of palm olein (iodine value: 67) measured in a frying pan and heated to a frying temperature of 180 ° C.
- palm olein iodine value: 67
- the acid value analysis value after the frying test of this cooking oil / fat was 1.55, and the acid value increase inhibitory effect compared with the cooking oil / fat of Comparative Example 1 was 16.21%.
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- Edible Oils And Fats (AREA)
Abstract
Description
さらに、環境への負荷低減の面からも、フライ油をより長く使用することで、使用済みの廃油の量を削減することが可能となるため、環境に配慮した技術の開発が望まれている。
「1.ナトリウム、カリウム、マグネシウム、カルシウムから選ばれる1以上の成分を油脂中に0.1~1μmol/g含有することを特徴とする、加熱による酸価の上昇が抑制された加熱調理用油脂。
2.油脂中にナトリウム、カリウム、マグネシウム、カルシウムから選ばれる1以上の成分を0.1~1μmol/g含有させることを特徴とする、加熱調理用油脂の加熱による酸価の上昇を抑制する方法。
3.ナトリウム、カリウム、マグネシウム又はカルシウムの各金属塩から選ばれる1以上の水溶液と油脂を混合後、脱水し、ナトリウム、カリウム、マグネシウム、及びカルシウムが合計で0.1~1μmol/g含有することを特徴とする、加熱による酸価上昇が抑制された加熱調理用油脂の製造方法。
4.ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の成分を含有することを特徴とする、加熱調理用油脂用酸価上昇抑制剤。
5.ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の水溶液、基質及び乳化剤を含有する油中水型乳化組成物であることを特徴とする、加熱調理用油脂用酸価上昇抑制剤。
6.ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の成分を含有することを特徴とする、加熱調理用油脂用酸価上昇抑制粉末製剤。
7.ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の成分を含有することを特徴とする、加熱調理用油脂用酸価上昇抑制粉末油脂製剤。」
である。
L-アスコルビン酸カルシウム、L-アスコルビン酸ナトリウム、エリソルビン酸ナトリウム、カゼインナトリウム、クエン酸一カリウム及びクエン酸三カリウム、クエン酸カルシウム、クエン酸三ナトリウム、L-グルタミン酸カリウム、L-グルタミン酸カルシウム、L-グルタミン酸ナトリウム、L-グルタミン酸マグネシウム、コハク酸一ナトリウム、コハク酸二ナトリウム、DL-酒石酸水素カリウム、L-酒石酸水素カリウム、DL-酒石酸ナトリウム、L-酒石酸ナトリウム、炭酸カリウム、炭酸カルシウム、炭酸水素ナトリウム、炭酸ナトリウム、炭酸マグネシウム、DL-リンゴ酸ナトリウム、リン酸三カリウム、リン酸三カルシウム、リン酸三マグネシウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸一水素カルシウム、リン酸二水素カルシウム、リン酸水素二ナトリウム、リン酸二水素ナトリウム、リン酸三ナトリウム、ステアロイル乳酸カルシウム、ステアロイル乳酸ナトリウム
これらの油脂のうち、融点45~75℃、さらには融点50~65℃である油脂が好ましい。
併用する酸化防止剤としては、天然及び合成された酸化防止剤が使用でき、例えば、各種トコフェロール類が挙げられ、α、β、γ、δ等が濃縮されたトコフェロール製剤やミックストコフェロール、あるいはトコフェロールと同等の機能を有するトコトリエノール類も使用できる。水溶性酸化防止剤として、ビタミンCも使用できるが、水溶性の為、油脂中への分散が困難である為、パルミチン酸エステルとして油溶性に改質されたアスコルビン酸パルミチン酸エステルの使用が望ましい。その他、茶抽出物等、油脂の酸化防止剤として使用可能な酸化防止剤は、上記例に限定すること無く使用することができる。
以下において、ナトリウム、カリウム、マグネシウム、カルシウム含量の定量法、フライテスト方法は次のように行った。
(ナトリウム、カリウム、マグネシウム、カルシウム含量の定量法)
ナトリウム、カリウム、マグネシウム、カルシウム含量は、原子吸光光度法により定量した。
(フライテスト方法)
フライ鍋に、加熱調理用油脂を2kg計量。油温を180±5℃に保ち20分毎に1回、冷凍コロッケ2個を5分30秒間揚げる。12時間連続してこの操作を繰り返し、12時間後のフライ油の酸価を分析した。
なお、油脂の酸価は、基準油脂分析法(2.3.1-酸価、基準油脂分析試験法(I)、日本油化学会制定、1996年版、社団法人日本油化学会)に従って測定した。
(酸価上昇抑制効果)
ナトリウム、カリウム、マグネシウム、カルシウムを含有しない油脂をフライテストしたときの酸価をAとし、同じ油脂でナトリウム、カリウム、マグネシウム、カルシウムを含有させた油脂をフライテストしたときの酸価をBとし、(A-B)/Aを酸価上昇抑制効果(%)とした。
パームオレイン(ヨウ素価:67)に酸化防止剤としてミックストコフェロール100ppmを加え、加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.85であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%炭酸ナトリウム水溶液を0.3重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。パームオレイン(ヨウ素価:67)で希釈、濃度調整を行った後、ナトリウム含量を分析すると1.2ppm(0.05μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.82、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は1.6%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%炭酸ナトリウム水溶液を0.3重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。パームオレイン(ヨウ素価:67)で希釈、濃度調整を行った後、ナトリウム含量を分析すると3.2ppm(0.14μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.68、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、9.2%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%炭酸ナトリウム水溶液を0.3重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると8.3ppm(0.36μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.56、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、15.7%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%炭酸ナトリウム水溶液を0.75重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム32.3ppm相当含有油脂を得た。ナトリウム含量を分析すると18.6ppm(0.81μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.64、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は11.4%あった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%炭酸ナトリウム水溶液を1.5重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム64.5ppm相当含有油脂を得た。ナトリウム含量を分析すると37.2ppm(1.62μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.94、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は-4.9%であった。
大豆白絞油(ヨウ素価:131)に酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.40であった。
70℃に加温した大豆白絞油(ヨウ素価:131)100重量部に対し、1重量%炭酸ナトリウム水溶液を0.3重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると9.6ppm(0.42μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.02、比較例4の加熱調理用油脂と比較した、酸価上昇抑制効果は27.1%であった。
パームオレイン(ヨウ素価:67)50重量部、大豆白絞油(ヨウ素価:131)50重量部の調合油に、酸化防止剤としてミックストコフェロール100ppmと乳化剤(ポリグリセリン脂肪酸エステル)を500ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.41であった。
70℃に加温したパームオレイン(ヨウ素価:67)50重量部、大豆白絞油(ヨウ素価:131)50重量部の調合油に対し、1重量%炭酸ナトリウム水溶液を0.3重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると9.1ppm(0.4μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmと乳化剤(ポリグリセリン脂肪酸エステル)を500ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.11、比較例5の加熱調理用油脂と比較した、酸価上昇抑制効果は21.3%であった。
精製パーム油(ヨウ素価:52)に酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.87であった。
70℃に加温した精製パーム油(ヨウ素価:52)100重量部に対し、1重量%炭酸ナトリウム水溶液を0.3重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると7.8ppm(0.34μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.53、比較例6の加熱調理用油脂と比較した、酸価上昇抑制効果は18.2%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%炭酸カリウム水溶液を0.5重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、カリウム29ppm相当含有する加熱調理用油脂を得た。カリウム含量を分析すると19.2ppm(0.49μmol/g)であった。
この加熱調理用油脂のフライテスト後の酸価分析値は1.6、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、13.51%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%塩化カルシウム水溶液を0.5重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、カルシウム14ppm相当含有する加熱調理用油脂を得た。カルシウム含量を分析すると8.4ppm(0.21μmol/g)であった。
この加熱調理用油脂のフライテスト後の酸価分析値は1.75、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、5.41%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%塩化マグネシウム水溶液を1重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、マグネシウム24ppm含有する加熱調理用油脂を得た。マグネシウム含量を分析すると16.3ppm(0.67μmol/g)であった。
この加熱調理用油脂のフライテスト後の酸価分析値は1.61、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、12.97%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%アスコルビン酸ナトリウム水溶液を1.1重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると8.0ppm(0.35μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.65、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、10.81%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%クエン酸三ナトリウム水溶液を0.6重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム14ppm相当含有油脂を得た。ナトリウム含量を分析すると8.5ppm(0.37μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.52、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、17.84%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%L-グルタミン酸ナトリウム水溶液を0.9重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると8.2ppm(0.36μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.71、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、7.57%であった。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、1重量%コハク酸二ナトリウム水溶液を7.5重量部加え、温度70℃、真空度40Torrの条件で、攪拌しながら20分間脱水を行い、ナトリウム13ppm相当含有油脂を得た。ナトリウム含量を分析すると8.4ppm(0.37μmol/g)であった。酸化防止剤としてミックストコフェロール100ppmを加え加熱調理用油脂を得た。
この加熱調理用油脂のフライテスト後の酸価分析値は1.58、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、14.59%であった。
70℃に加温したパームオレイン65重量部に対し、ポリグリセリン縮合リシノレイン酸エステル(PGPR)5重量部加えた後、30重量%炭酸ナトリウム水溶液を30重量部加え良く攪拌し、炭酸ナトリウム9重量%含有する加熱調理用油脂用酸価上昇抑制剤を得た。ポリグリセリン縮合リシノレイン酸エステルとしては理研ビタミン(株)製ポエムPR-100を使用した。
70℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、作製した炭酸ナトリウム9重量%含有する加熱調理用油脂用酸価上昇抑制剤を220ppm加え、ナトリウム8.5ppm相当含有油脂を得た。ナトリウム含量を分析すると8.6ppm(0.37μmol/g)であった。
この加熱調理用油脂のフライテスト後の酸価分析値は1.50、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、18.92%であった。
70℃に加温し完全に溶解した精製パーム油の極度硬化油65重量部に対し、ポリグリセリン縮合リシノレイン酸エステル(PGPR)5重量部加えた後、30重量%炭酸ナトリウム水溶液を30重量部加え良く攪拌し冷却されたドラム上に流し、固化した油脂をかきとり粉砕した後、10メッシュの篩を通過させ、炭酸ナトリウム9重量%含有する加熱調理用油脂用酸価上昇抑制粉末製剤を得た。ポリグリセリン縮合リシノレイン酸エステルとしては理研ビタミン(株)製ポエムPR-100を使用した。
フライ鍋にてフライ温度180℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、作製した炭酸ナトリウム9重量%含有する加熱調理用油脂用酸価上昇抑制粉末製剤を220ppm加え、ナトリウム8.5ppm相当含有油脂を得た。分散後一部サンプリングしナトリウム含量を分析すると8.3ppm(0.36μmol/g)であった。
この加熱調理用油脂のフライテスト後の酸価分析値は1.57、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、15.14%であった。
フライ鍋に計量しフライ温度180℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、ステアロイル乳酸ナトリウムを200ppm加えた。分散後一部サンプリングしナトリウム含量を分析すると8.3ppm÷23(0.36μmol/g)であった。この加熱調理用油脂のフライテスト後の酸価分析値は1.55、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、16.21%であった。
フライ鍋に計量しフライ温度180℃に加温したパームオレイン(ヨウ素価:67)100重量部に対し、炭酸ナトリウムを25.5ppm加えた。分散後一部サンプリングしナトリウム含量を分析すると0.0ppm(0μmol/g)であった。
この加熱調理用油脂のフライテスト後の酸価分析値は1.81、比較例1の加熱調理用油脂と比較した、酸価上昇抑制効果は、2.16%であった。
Claims (7)
- ナトリウム、カリウム、マグネシウム、カルシウムから選ばれる1以上の成分を油脂中に0.1~1μmol/g含有することを特徴とする、加熱による酸価の上昇が抑制された加熱調理用油脂。
- 油脂中にナトリウム、カリウム、マグネシウム、カルシウムから選ばれる1以上の成分を0.1~1μmol/g含有させることを特徴とする、加熱調理用油脂の加熱による酸価の上昇を抑制する方法。
- ナトリウム、カリウム、マグネシウム又はカルシウムの各金属塩から選ばれる1以上の水溶液と油脂を混合後、脱水し、ナトリウム、カリウム、マグネシウム、及びカルシウムが合計で0.1~1μmol/g含有することを特徴とする、加熱による酸価上昇が抑制された加熱調理用油脂の製造方法。
- ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の成分を含有することを特徴とする、加熱調理用油脂用酸価上昇抑制剤。
- ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の水溶液、基質及び乳化剤を含有する油中水型乳化組成物であることを特徴とする、加熱調理用油脂用酸価上昇抑制剤。
- ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の成分を含有することを特徴とする、加熱調理用油脂用酸価上昇抑制粉末製剤。
- ナトリウム、カリウム、マグネシウム、又はカルシウムの各金属塩から選ばれる1以上の成分を含有することを特徴とする、加熱調理用油脂用酸価上昇抑制粉末油脂製剤。
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JP2010550977A JP4798310B1 (ja) | 2010-03-30 | 2010-12-27 | 加熱調理用油脂及びその製造方法 |
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