WO2012035901A1

WO2012035901A1 - Production method for fat and oil composition

Info

Publication number: WO2012035901A1
Application number: PCT/JP2011/067580
Authority: WO
Inventors: 則子土倉; 貴稔山下; 貴士佐野; 直子稲葉; 尋士白砂
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2010-09-14
Filing date: 2011-08-01
Publication date: 2012-03-22
Also published as: JP4931095B1; JPWO2012035901A1; TW201210511A

Abstract

[Problem] To provide a production method for a fat and oil composition that suppresses the odor of palm despite using a palm-based fat or oil , and to provide fried food using same. [Solution] The production method provided by the present invention is characterized by adding to the fat and oil composition containing 10 wt% or more palm-based fat or oil with an iodine value of 10 to less than 81, phosphorous at 0.07-1 ppm to the palm-based fat or oil.

Description

Method for producing oil and fat composition

The present invention relates to a method for producing an oil / fat composition, and more particularly to a method for producing an oil / fat composition that contains palm-based oil / fat and suppresses its specific odor.

Palm oil is a vegetable oil obtained by pressure-steaming the pulp of the palm of a plant belonging to the palm family (Elaeis guineensis Jacq.). Palm oil is a semi-solid / semi-liquid oil at room temperature, and is rich in oleic acid, stearic acid, palmitic acid and the like. Conventionally, palm oil and its processed fats and oils have been used as industrial raw materials and soap raw materials. However, in recent years, there is a demand for use as edible fats and oils used in fried foods and fried foods because of its high oxidation stability. It is increasing.

On the other hand, palm oil has a unique odor (hereinafter referred to as “palm odor”) different from other fats and oils. Some consumers tend to hate this palm odor. Moreover, palm odor worsens the environment where an oil-fat composition is used, and may give a worker discomfort.

Patent Documents

1 and 2 disclose an oil / fat composition capable of producing a cooked food with good smell by mixing palm olein with corn oil or rapeseed oil. However, there is no description about palm odor.

Patent Document 3 discloses a edible oil containing rapeseed oil and palm oil that has improved oxidative stability and a low heating odor. This document refers to the reduction of the heating odor of rapeseed oil, and there is no description about the palm odor.

Patent Document 4 includes adding at least one phosphorus-derived component selected from crude oil and intermediate fats and oils to refined edible fats and oils so that the phosphorus content is 0.1 to 5.0 ppm. The manufacturing method of the oil-fat composition for deep-fried foods excellent in the heat tolerance in is disclosed. However, patent document 4 aims at improving the heat tolerance of the fat and oil composition for deep-fried foods, and is not described at all about palm odor.

Japanese Patent Application Laid-Open No. 2009-100735 Japanese Patent Application No. 2008-34867 JP 2000-282080 A Japanese Patent No. 4159102

As described above, palm oil and an oil-and-fat composition containing the same desirably improve the commercial value by suppressing palm odor because palm odor deteriorates the working environment and gives an unpleasant feeling to the worker. However, there is no report about suppression of palm odor. Then, the objective of this invention is providing the manufacturing method of the fats and oils composition with few palm odors and high commercial value in spite of containing palm type fats and oils.

As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that palm odor can be suppressed by containing a predetermined amount of phosphorus in edible fats and oils containing palm-based fats and oils. That is, the present invention relates to an oil or fat comprising adding 0.07 ppm to 1 ppm of phosphorus to an oil or fat composition containing 10% by weight or more of a palm oil and fat having an iodine value of 10 or more and less than 81. A method for producing the composition is provided.

It is preferable that the palm oil is a processed oil of palm oil.

The phosphorus-derived component is at least one selected from, for example, crude oils other than palm oils and intermediate oils. In the present specification, the term “phosphorus-derived component” is used in the meaning of a component containing phosphorus and serving as a raw material of the oil and fat composition. The said crude oil means the fats and oils obtained from the oil raw material by the pressing method, extraction method, extraction method, etc. The said intermediate fats and oils means the crude refined oil which omitted some oil refinement processes, such as degumming and deoxidation.

The present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition.

According to the method for producing an oil and fat composition of the present invention including a predetermined amount of phosphorus content with respect to the palm oil and fat having a specific range of iodine value, the oil and fat composition containing palm oil and fat and suppressing palm odor, It can be easily manufactured. Moreover, the foodstuff obtained by frying foodstuffs using the manufacturing method of the oil-fat composition of this invention can suppress palm odor, without changing flavor.

Fig. 1 shows the composition of palm oil and fat and other edible oils and fats (soybean oil, rapeseed oil and corn oil). The horizontal axis represents the ratio of palm oil and fat, and the vertical axis represents the evaluation of palm odor. It is a graph. A triangle mark is a system of a comparative example that does not contain a phosphorus content, and a circle mark is a system of an example that contains a phosphorus content (derived component is rapeseed degummed oil) in an amount of 0.2 ppm relative to palm oil.

The palm oil used in the present invention includes not only palm oil obtained from palm but also palm oil separated, transesterified, hydrogenated and the like. Specific examples of fractionated oils include palm stearin, palm mid fraction (PMF) and palm olein.

The lower limit of the iodine value (IV) of palm oil is 10 or more, preferably 15 or more, more preferably 30 or more, and further preferably 32 or more. The upper limit is less than 81, preferably 70 or less, more preferably 67 or less. When palm oil fat having an iodine value of 81 or more is used, the inhibitory effect is small, and the palm odor clearly remains. The iodine value analysis is calculated by the Wyeth method at the Japan Oil Chemists' Society, but it can also be obtained by a simple near infrared analysis method. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In this example, calculation was performed by a near infrared analysis method. *

Edible fats and oils other than palm-based fats and oils used in the present invention are not particularly limited as long as they are used as edible oils. Specific examples include vegetable oils such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, fresh raw oil, palm kernel oil, coconut oil, and animal fats such as beef tallow and pork fat. And processed oils and fats that have been subjected to treatment such as fractionation, hydrogenation, and transesterification. This edible oil / fat may be a single type or a blend of two or more types.

The above edible fats and oils can be produced by obtaining crude oil from the oil raw material by compression extraction and / or solvent extraction, and further extracting and refining the crude oil.

Compressed extraction is performed by applying high pressure to the raw material to squeeze out the oil in the cells. Squeezed extraction is suitable for oily raw materials with relatively high oil content such as sesame. Solvent extraction is performed by bringing oil seeds as raw materials into contact with the residue after pressing or squeezing and extracting the oil as a solvent solution, and distilling off the solvent from the resulting solution to obtain the oil. Solvent extraction is suitable for raw materials with low oil content such as soybean. Hexane or the like is used as the solvent.

As a purification means, a general purification process of vegetable oil can be applied. That is, in general, impurities are removed in the order of (extracted oil) crude oil → degummed oil → deoxidized oil → decolorized oil → deodorized oil (refined oil), and operations between them are “degumming treatment” and “deacidification”. In general, degumming treatment, deoxidation treatment, decolorization treatment, deodorization treatment and the like are adopted as the steps of “treatment”, “decolorization treatment” and “deodorization treatment”.

The degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Therefore, degummed oil means fats and oils obtained by removing gum from crude oil in the degumming step.

Deoxidation treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water.

The decolorization treatment is a process of removing the pigment contained in the oil by adsorbing it on the activated clay.

Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure. For olives, sesame seeds, safflowers, and sunflowers, crude oils that have been extracted by extraction and / or solvent extraction may be used as they are, or those that have been subjected to a simple water washing treatment may be used for food.

There are two methods for fractionating refined palm oil: non-solvent fractionation and solvent fractionation. These methods are known. For example, the method described in Japanese Patent Application Laid-Open No. 2009-51973 disclosed by the present applicant is incorporated herein by reference.

The fractionated oil is classified into a high melting point component, a medium melting point component, and a low melting point component based on the melting point of the triglyceride constituting it. The high melting point component includes palm stearin, the medium melting point component includes PMF, and the low melting point component includes palm olein.

As a method of transesterifying the refined palm oil or its fractionated oil, a known method can be appropriately employed.

The content of the palm oil or fat is 10% by weight or more, preferably 30% by weight or more, and particularly preferably 50% by weight or more. In the calculation of the content of palm oil and fat, processed oil and fat subjected to transesterification and hydrogen exchange are also included in the palm oil and fat. If the palm oil content is less than 10% by weight, the palm odor of the oil and fat composition is hardly a problem. As shown in FIG. 1, when the palm-based fat / oil is 30% by weight or more, the palm odor suppression effect is large, particularly at 50% by weight or more. In addition, there is no upper limit of content of palm-type fats and oils, and what is necessary is just to determine suitably according to the use of an oil-fat composition.

The phosphorus-derived component is not particularly limited. Examples of the phosphorus-derived component include intermediate oils and fats (excluding palm oils) such as crude oil, degummed oil, and crude refined oil obtained by pressing, extraction, and extraction methods, as well as lecithin and phosphorus. At least one selected from the group consisting of phosphorus compounds such as acids and phosphates can be used. Crude oil and intermediate fats and oils are not limited in kind as long as they are other than palm oils. That is, other than edible fats and oils as a base can be used. As will be described later, crude oil, intermediate oil and fat, and phosphoric acid are preferable from the viewpoint of heating and coloring of the oil and fat composition, intermediate oil and fat are particularly preferable, and degummed oil is more preferable.

As the lecithin, plant lecithin such as soybean lecithin, rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithin such as egg yolk lecithin are used. The above lecithin is purified to a high purity obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from natural unpurified lecithin (crude lecithin) and crude lecithin. Any of the prepared lecithins (purified lecithins) may be used. Furthermore, it may be a modified lecithin such as fractionated lecithin obtained by fractionating phosphatidylcholine in lecithin, lysolecithin obtained by lysing lecithin, or enzyme lecithin obtained by enzymatic degradation. In terms of odor and the like, purified lecithin is preferable.

The phosphates include tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, monohydrogen phosphate. Calcium, calcium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, polyphosphoric acid Examples include potassium, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, and hydrates thereof.

The phosphorus content of the oil and fat composition of the present invention is 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm, based on palm oil. When the phosphorus content is less than 0.07 ppm, a sufficient palm odor suppression effect cannot be obtained. On the other hand, if it exceeds 1 ppm, the odor and separation of the phosphorus-derived component may occur, and the commercial properties of the oil and fat composition may be impaired.

There is no particular limitation on the method for adding phosphorus to the oil and fat composition. For example, a method in which a component derived from a predetermined amount of phosphorus is added to palm oil and a method of mixing edible oil and fat other than palm oil, and a mixture of palm oil and edible oil other than palm oil and fat A method of adding a predetermined amount of phosphorus-derived component, a method of adding a predetermined amount of phosphorus-derived component to a non-palm-based fat and oil, a palm-based fat and oil, and a conventional edible fat / oil Examples thereof include a method of mixing with edible fats and oils with a predetermined degree of purification and mild phosphorus content remaining. Among these, a method of mixing a palm-based fat and oil with a predetermined amount of phosphorus-derived component and a refined edible fat and oil other than palm-based fat and oil is easy to manage the phosphorus content of the fat and oil composition. This is preferable.

In the oil and fat composition, known additives may be added to the edible oil and fat within a range that does not interfere with the effects of the present invention. Examples of additives include antioxidants such as tocopherol, emulsifiers, antifoaming agents such as silicone resins, fragrances, and coloring agents.

The shape of the obtained oil and fat composition may be liquid, paste, or solid. The shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.

The present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition. ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which does not change the flavor of a foodstuff can be provided, suppressing palm smell. The temperature and time at which the ingredients are fried may be those commonly used in the ingredients.

Examples of the food include, for example, croquettes, tonkatsu, fried chicken, tempura, fried fish, fried tofu, fried rice crackers, snacks such as potato chips, donuts, and instant noodles.

Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the following examples do not limit the present invention. “Parts” means parts by weight.

What added 3 ppm of silicone resins to each fats and oils shown below was used.
(Palm oil and fat)
Palm double stearin (IV15) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured)
Palm stearin (IV32) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured)
Refined palm oil (IV55) (manufactured by J-Oil Mills, Inc., phosphorus content: 0.6 ppm)
PMF (IV46) (manufactured by J-Oil Mills Co., Ltd., phosphorus content: 0 ppm)
Palm olein (IV67) (manufactured by J-Oil Mills, phosphorus content: 0 ppm)

Palm super olein (IV81) (J-Oil Mills in-house preparation, phosphorus content: 0.2 ppm)
Transesterification was performed by passing palm olein (IV67) through a column (column having a diameter of 10 cm packed with about 4 kg) on which Lipozyme TL IM (Novozymes) was immobilized at a flow rate of 1.3 kg / hour. 10 kg of the obtained transesterified fat / oil was completely dissolved at a temperature of 70 ° C. and then rapidly cooled to 18 ° C. Next, the crystallization operation was performed in the order of 60 minutes at 18 ° C, 90 minutes at 14 ° C, 90 minutes at 11 ° C, 120 minutes at 8 ° C, 120 minutes at 5 ° C, 60 minutes at 4 ° C, 60 minutes at 3 ° C. went. In addition, the transition between each temperature was performed rapidly. The slurry after crystallization was filtered with a filter press (pressure: 12 bar). IV81 palm super olein was obtained from the filtered liquid fraction.

(Edible fats and oils other than palm-based fats and oils)
Refined soybean oil (manufactured by J-Oil Mills, Inc., phosphorus content: 0 ppm)
Refined rapeseed oil (manufactured by J-Oil Mills, phosphorus content: 0 ppm)
Refined corn oil (manufactured by J-Oil Mills Co., Ltd., phosphorus content: 0 ppm)

(Phosphorus component)
Rapeseed crude oil (manufactured by J-Oil Mills, Inc., phosphorus content: 390 ppm)
Rapeseed degummed oil (manufactured by J-Oil Mills, phosphorus content: 105 ppm)
Oil and fat decolorized and deodorized from rapeseed degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 65 ppm)
Deodorized and deodorized soybean degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 198 ppm)
Phosphoric acid (85% aqueous solution) (manufactured by Wako Pure Chemical Industries, Ltd.)
Purified lecithin (Benecoat BMI-40L, manufactured by Kao Corporation, phosphorus content: 16,641 ppm)

(Analysis of phosphorus content)
The phosphorus content in the oil and fat was measured using high-frequency plasma emission spectroscopy (product name ICP, model number iCAP6000, manufactured by Thermo Fisher Scientific). From the measured value, the weight ratio of phosphorus to the palm-based fats and oils in the fat and oil composition was determined.

(Iodine value analysis)
The iodine value was measured using a near-infrared analyzer (product name: near-infrared analyzer, model number Model 5000, manufactured by Nireco Corporation).

(Evaluation of heated odor)
10 g of the oil and fat composition was placed in a glass bottle and heated to 180 ° C. Four evaluators evaluated "the strength of palm odor" sensorially according to the following criteria.
3 points: No palm odor 2 points: Palm odor slightly 1 point: Palm odor 0 points: Palm odor is strong An average score was calculated from the scores of 4 people. The oil and fat composition in which the palm odor was relatively suppressed by the inclusion of the phosphorus content and the average score absolutely exceeded 1.5 was judged to have a palm odor suppression effect.

[Examples 1 to 4] Addition test of rapeseed degummed oil Rapeseed degummed oil as a component derived from phosphorus was added to palm olein (IV67) so that the phosphorus content was as shown in Table 1. The obtained oil and fat composition was heated to 180 ° C. to evaluate palm odor and off-flavor. The results are shown in Table 1.

As shown in Table 1, the phosphorous content was 0.07 ppm or more, and the effect of suppressing palm odor was confirmed. Further, a slightly off-flavor was produced at a phosphorus content of 1 ppm, and a strong off-flavor was produced at a phosphorus content of 1.5 ppm. Therefore, from the viewpoint of palm odor suppression effect and off-flavor, the phosphorus content of palm oil-based fats and oils needs to be 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm. It turns out that.

[Examples 5 to 8] Phosphoric acid addition test Phosphoric acid was added to palm olein (IV67) so that the phosphorus content was as shown in Table 2. The palm odor of the obtained oil and fat composition was the same procedure as in Example 1. The results are shown in Table 2.

As shown in Table 2, the phosphorous content was 0.07 to 1 ppm, and the palm odor was suppressed, and the effect was particularly high at 0.2 ppm. In addition, when the phosphorus content is 1.5 ppm, water may be separated when left for a long time.

[Examples 3 and 11 to 15] Difference in palm oil and fat The oil and fat compositions shown in Tables 3A and 3B were prepared. In Examples, the rapeseed degummed oil was added so that the phosphorus content was 0.2 ppm with respect to the palm oil. The palm odor of the oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Tables 3A and 3B.

As shown in Table 3, in any of the palm oils IV15 to 81, improvement in palm odor due to the phosphorus content was observed. However, the palm odor evaluation score of IV81 palm super olein was as low as 1.5. From this, it has been found that the iodine value of palm-based fats and oils needs to be 10 or more and less than 81.

[Examples 2, 6, 16 to 19] Comparison of components derived from phosphorus The various components derived from phosphorus shown in Table 4 were added to palm olein (IV67) so that the phosphorus content was 0.2 ppm. The palm odor of the obtained oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Table 4.

As shown in Table 4, the effect of suppressing palm odor was confirmed when any component derived from phosphorus was used. In particular, in rapeseed crude oil or rapeseed intermediate oil and fat, phosphoric acid, and lecithin, the palm odor control effect was excellent.

[Examples 2, 6, and 19] Heating and coloring test of oil and fat compositions Heating and coloring tests of the oil and fat compositions of Examples 2, 6, and 19 and the oil and fat composition of Comparative Example 1 (without addition of phosphorus) were performed. In the heat coloring test, 10 g of an oil and fat composition was placed in a stainless steel container (diameter 5 cm) and heated at 180 ° C. for 34 hours. The color tone of the oil after heating was measured using a Robibond colorimeter (1/2 inch cell). The results are shown in Table 5 as 10R + Y values.

As shown in Table 5, the rapeseed degummed oil was able to suppress not only palm odor control but also heating coloring. Phosphoric acid was equivalent to no addition. Therefore, it turned out that it is preferable to use crude oil or intermediate | middle fats and oils and phosphoric acid from the point of the heat coloring of fats and oils.

[Examples 2, 20 to 24] Difference in blending amount of palm oil and fat Rapeseed degummed oil was added to palm olein (IV67) so that the phosphorus content was 0.2 ppm. To this mixture, edible fats and oils shown in Table 6 were further mixed. The palm odor of the obtained oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Tables 6A-C.

From the results of Tables 6A to 6C, a graph was created in which the horizontal axis represents the ratio of palm oil and fat, and the vertical axis represents palm odor evaluation. The results are shown in FIG. In FIG. 1, Δ in the graph indicates a comparative example without addition of phosphorus, and ○ indicates an example with a phosphorus content of 0.2 ppm. In the oil and fat composition (Comparative Example 20 in Table 6C) in which the ratio of the palm oil and fat is 5%, the palm odor cannot be confirmed. However, when the ratio of palm oil and fat becomes 10% or more, a palm odor appears, and the palm odor becomes stronger with an increase in the ratio of palm oil and fat. On the other hand, in Examples containing 0.2 ppm of phosphorus content, the palm odor evaluation is maintained at an average of 2.5 or more even when the ratio of the palm oil fat is 10% to 100%. This inhibitory effect does not depend on the type of edible fat / oil other than palm oil / fat. That is, the oil-and-fat composition of the present invention exerts an effect of suppressing palm odor in all systems of palm-based oils and edible oils and fats.

[Example 25] Flavor evaluation of fried food An oil and fat composition was prepared by adding rapeseed degummed oil as a phosphorus-derived component to PMF so that the phosphorus content was 0.2 ppm. Using this oil and fat composition, the potato was fried at 180 ° C. for 3 minutes. The palm odor and flavor of the obtained potato fries were evaluated. The results are shown in Table 7.

As shown in Table 7, it was confirmed that not only the palm odor of the oil and fat composition but also the palm odor of the cooked food can be suppressed by using the oil and fat composition containing phosphorus. Moreover, the phosphorus content did not change the original flavor of food.

Claims

A method for producing an oil / fat composition comprising adding 0.07 ppm to 1 ppm of a phosphorus content to an oil / fat composition containing 10% by weight or more of a palm oil / fat having an iodine value of 10 or more and less than 81.
The method for producing an oil / fat composition according to claim 1, wherein the palm-based oil / fat is a processed oil / fat of palm oil.
The method for producing an oil / fat composition according to claim 1, wherein the phosphorus-derived component is at least one selected from crude oils other than palm oils and intermediate oils.
A food obtained by frying food using the method for producing an oil and fat composition according to claim 1.