WO2013114711A1 - Composition d'huile contenant de l'huile de soja - Google Patents

Composition d'huile contenant de l'huile de soja Download PDF

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Publication number
WO2013114711A1
WO2013114711A1 PCT/JP2012/080275 JP2012080275W WO2013114711A1 WO 2013114711 A1 WO2013114711 A1 WO 2013114711A1 JP 2012080275 W JP2012080275 W JP 2012080275W WO 2013114711 A1 WO2013114711 A1 WO 2013114711A1
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WO
WIPO (PCT)
Prior art keywords
oil
long
fatty acid
unsaturated fatty
fat composition
Prior art date
Application number
PCT/JP2012/080275
Other languages
English (en)
Japanese (ja)
Inventor
雅典 川原
隆宏 徳地
仁美 小崎
竜一郎 野上
祐三 山田
Original Assignee
株式会社Ｊ－オイルミルズ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社Ｊ－オイルミルズ filed Critical 株式会社Ｊ－オイルミルズ
Priority to JP2013556207A priority Critical patent/JP6175003B2/ja
Publication of WO2013114711A1 publication Critical patent/WO2013114711A1/fr

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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

Definitions

  • the present invention relates to soybean oil-containing fats and oils in which odors of edible fats and oils containing soybean oil are preserved in the bright place (soybean odor of soybean oil) and heated odors during cooking, in particular, irritating odors derived from soybean oil are suppressed.
  • the present invention relates to a method for suppressing a bright place odor of a composition and a soybean oil-containing fat composition.
  • Patent Document 1 As a prior art that suppresses the bright odor of soybean oil, there is a technique of blending palm olein having a predetermined iodine value into soybean oil (Patent Document 1). However, although there is an effect, there is room for improvement as shown in a comparative example described later.
  • Patent Documents 2 and 3 attempts have been made to improve the container.
  • this technique does not improve the problem that light causes an unpleasant light odor peculiar to soybean oil.
  • Patent Document 4 an invention relating to a rich taste improving agent comprising an n-6 long-chain highly unsaturated fatty acid and / or an ester thereof has been disclosed (Patent Document 4).
  • Patent Document 4 the document does not describe or disclose that n-6 long-chain highly unsaturated fatty acids and / or esters thereof suppress the light odor of soybean oil.
  • the present invention suppresses the odor of edible fats and oils containing soybean oil at the time of photopreservation (hereinafter referred to as “the odor of soybean oil”) and the heating odor during cooking, especially the irritating odor derived from soybean oil. It is in providing the photopic odor control method of a bean oil containing oil-fat composition and a soybean oil containing oil-fat composition.
  • the present inventors have obtained a predetermined amount of an n-6 long-chain highly unsaturated fatty acid and / or ester thereof or an oil composition containing soybean oil. It has been found that the bright smell of soybean oil can be suppressed by containing the oxidized product, and the present invention has been completed.
  • the present invention relates to a soybean oil-containing oil / fat composition containing soybean oil in an amount of 25% by weight to 90% by weight, wherein an n-6 long-chain highly unsaturated fatty acid and / or its ester is converted to n-6. It is the said oil-and-fat composition characterized by containing 0.1 to 5 weight% as long-chain highly unsaturated fatty acid of a type
  • the n-6 long-chain highly unsaturated fatty acid is preferably arachidonic acid.
  • the present invention also includes soybean oil in an amount of 25 wt% or more and 90 wt% or less, and an n-6 long-chain highly unsaturated fatty acid and / or an ester thereof as an n-6 long-chain highly unsaturated fatty acid. It is a food cooked with a soybean oil-containing oil and fat composition containing 0.1 wt% or more and 5 wt% or less.
  • the present invention also provides an oil-and-fat composition containing soybean oil in an amount of 25% by weight to 90% by weight and containing an n-6 long-chain highly unsaturated fatty acid and / or an ester thereof in an n-6 series. It is a method for suppressing a bright odor of a soybean oil-containing oil composition characterized by containing 0.1 to 5% by weight as a long-chain highly unsaturated fatty acid.
  • the present invention also relates to a soybean oil-containing oil and fat composition containing soybean oil in an amount of 25 wt% to 90 wt%, which is an oxidized product of an n-6 long-chain highly unsaturated fatty acid and / or ester thereof.
  • a fat-and-oil composition characterized by containing 0.0005 wt% or more and 0.3 wt% or less as an n-6 long-chain highly unsaturated fatty acid before oxidation treatment.
  • the n-6 long-chain highly unsaturated fatty acid is preferably arachidonic acid.
  • the present invention also provides an n-6 series of soybean oil containing 25% by weight or more and 90% by weight or less of the n-6 series long-chain highly unsaturated fatty acid and / or an ester-treated product thereof before the oxidation treatment. It is the food cooked with the soybean oil containing oil-fat composition which contains 0.0005 weight% or more and 0.3 weight% or less as long-chain highly unsaturated fatty acid.
  • the present invention also provides an oil-and-fat composition containing soybean oil in an amount of 25% by weight to 90% by weight and oxidizing an oxidized product of an n-6 long-chain highly unsaturated fatty acid and / or ester thereof. It is a light odor control method for a soybean oil-containing oil composition characterized by containing 0.0005 wt% or more and 0.3 wt% or less as an n-6 long-chain highly unsaturated fatty acid before treatment.
  • the oil and fat composition of the present invention suppresses unpleasant light odor peculiar to soybean oil, and suppresses a heated odor during cooking, particularly an irritating odor derived from soybean oil. can do.
  • the lower limit of the content of soybean oil in the oil and fat composition of the present invention is 25% by weight or more, preferably 30% by weight, more preferably 33% by weight or more. .
  • an upper limit is 90 weight% or less, Preferably it is 85 weight% or less, More preferably, it is 75 weight% or less.
  • the edible oil and fat other than soybean oil used in the present invention is not particularly limited as long as it is used as an edible oil.
  • Specific examples include vegetable oils such as rapeseed oil, palm oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, raw fresh oil, palm kernel oil, coconut oil, and animal fats such as beef tallow and pork fat.
  • a single processed oil or fat that has been subjected to separation, hydrogenation, transesterification, or the like, or a blend of two or more of these may be used.
  • the lower limit of the content of any one or more edible oils and fats of corn oil, cottonseed oil, and palm olein having an iodine value of 57 to 80 is preferably 10% by weight or more, and 15% by weight or more. More preferred is 25% by weight or more.
  • the upper limit is preferably 75% by weight or less, more preferably 70% by weight or less, and still more preferably 68% by weight or less.
  • the weight ratio of corn oil and cottonseed oil is preferably 20:80 to 80:20, more preferably 20:80 to 70:30, and 25: More preferably, it is 75 to 70:30.
  • n-6 long-chain highly unsaturated fatty acid means a fatty acid having 18 or more carbon atoms and 3 or more double bonds.
  • long-chain highly unsaturated fatty acids having 20 to 24 carbon atoms and 4 to 6 double bonds are preferred.
  • Examples of n-6 long-chain highly unsaturated fatty acids include arachidonic acid (AA) and docosatetraenoic acid (DTA), and arachidonic acid is particularly preferred.
  • n-6 long-chain highly unsaturated fatty acid used in the present invention such as arachidonic acid and its ester
  • those obtained from various animals, plants, microorganisms, algae, etc. are commercially available.
  • those known to those skilled in the art can be appropriately used.
  • edible fats and oils derived from microorganisms containing abundant arachidonic acid in the form of triglycerides described in JP-A-10-70992 and JP-A-10-191886 can be used.
  • monohydric and polyhydric alcohol which can comprise this, monohydric and polyhydric alcohol can be used.
  • glycerol is preferable from the viewpoint of safety and cost.
  • triglyceride, diglyceride and monoglyceride are constituted as ester bodies.
  • Fatty acids other than the long-chain highly unsaturated fatty acids of the present invention may be contained in the fatty acids constituting these ester bodies.
  • n-6 long-chain highly unsaturated fatty acid and / or ester thereof in the oil and fat composition of the present invention is contained in an amount of 0.1 to 5% by weight as an n-6 long-chain highly unsaturated fatty acid. It is essential to do. Preferably they are 0.1 to 3 weight%, More preferably, they are 0.18 to 3 weight%. If the content of n-6 long-chain highly unsaturated fatty acids and / or esters thereof is low, the effect of suppressing the light odor of soybean oil may not be sufficient. There may be a characteristic odor derived from saturated fatty acids.
  • the oxidized product of n-6 long-chain highly unsaturated fatty acid and its ester used in the present invention is an oxidation of n-6 long-chain highly unsaturated fatty acid and its ester. It is what has been processed.
  • the content of the n-6 long-chain highly unsaturated fatty acid in this oxidized product is defined by the content before the oxidation treatment.
  • Heat processing is mention
  • the heat treatment method there is no particular limitation on the heat treatment method, but there is usually a method of heating at 40 ° C. to 200 ° C. for 0.1 hour to 240 hours, preferably heating at 80 ° C. to 180 ° C. for 0.5 hour to 72 hours. There is a way.
  • the oxidized product of the n-6 long-chain highly unsaturated fatty acid and / or ester thereof in the oil and fat composition of the present invention is 0.0005 as the n-6 long-chain highly unsaturated fatty acid before the oxidation treatment. It is essential that the content is not less than 0.3% and not more than 0.3% by weight. Preferably it is 0.0008 weight% or more and 0.3 weight% or less, More preferably, it is 0.001 weight% or more and 0.08 weight% or less. If the content of n-6 long-chain highly unsaturated fatty acids and / or esters thereof is low, the effect of suppressing the light odor of soybean oil may not be sufficient. There may be a characteristic odor derived from saturated fatty acids.
  • oil and fat composition of the present invention may be added with an antioxidant, an emulsifier, a fragrance, silicon or the like as long as it does not interfere with the effects of the present invention.
  • the food of the present invention includes, for example, tempura, croquettes, tonkatsu, fried chicken, fried fish, fried potatoes, fried tofu, fried rice crackers, snack confectionery, donuts, and instant noodles.
  • Soybean oil (manufactured by J-Oil Mills, soybean white oil) Rapeseed oil (J-oil mills, rapeseed white oil) Palm olein (manufactured by J-Oil Mills, iodine value 67) Corn oil (manufactured by J-Oil Mills Co., Ltd.) Cottonseed oil (manufactured by J-Oil Mills Co., Ltd.) Arachidonic acid-containing fats and oils ("SUNTGA40S” manufactured by Nihon Suisan Co., Ltd., derived from microorganisms, 40% by weight as arachidonic acid)
  • soybean oil content was effective when the content was 40 wt% or more and 80 wt% or less.
  • the inhibitory effect could be further enhanced by containing both corn oil and cottonseed oil.
  • soybean oil was effective even at 30% by weight or more.
  • an effect of suppressing blue odor and irritating odor was obtained when the content of arachidonic acid was 0.001 to 0.1% by weight.
  • the effect was particularly high when the content was 0.05% by weight or more and 0.1% by weight or less, but when the content was 0.1% by weight, a characteristic odor derived from arachidonic acid was generated.
  • the effect of suppressing blue odor and irritating odor was obtained when the content of arachidonic acid was 0.2 to 2% by weight.
  • the content of arachidonic acid was 0.4% by weight or more, a characteristic odor derived from the oil containing arachidonic acid was generated.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Oils And Fats (AREA)

Abstract

Le problème décrit par la présente invention est de fabriquer une composition d'huile contenant de l'huile de soja ne présentant pas l'odeur (odeur apparaissant en cas de stockage à la lumière de l'huile de soja) qui apparaît lors du stockage d'une huile comestible contenant de l'huile de soja dans un endroit bien éclairé. La solution selon l'invention porte sur une composition d'huile contenant de l'huile de soja à hauteur de 25 à 90 % en poids, bornes incluses, et caractérisée en ce qu'elle contient, à hauteur de 0,1 à 5 % en poids, bornes incluses, un acide gras polyinsaturé à longue chaîne n-6 et/ou un ester de celui-ci se présentant sous la forme d'un acide gras polyinsaturé à longue chaîne n-6.
PCT/JP2012/080275 2012-01-31 2012-11-22 Composition d'huile contenant de l'huile de soja WO2013114711A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2013556207A JP6175003B2 (ja) 2012-01-31 2012-11-22 大豆油含有油脂組成物

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2012-018982 2012-01-31
JP2012018982 2012-01-31

Publications (1)

Publication Number Publication Date
WO2013114711A1 true WO2013114711A1 (fr) 2013-08-08

Family

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Family Applications (1)

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PCT/JP2012/080275 WO2013114711A1 (fr) 2012-01-31 2012-11-22 Composition d'huile contenant de l'huile de soja

Country Status (2)

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JP (1) JP6175003B2 (fr)
WO (1) WO2013114711A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019162049A (ja) * 2018-03-19 2019-09-26 昭和産業株式会社 加熱調理用油脂組成物

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003094633A1 (fr) * 2002-05-14 2003-11-20 J-Oil Mills, Inc. Exhausteur de gout contenant un acide gras polyinsature a longue chaine et/ou un ester de cet acide gras, et composition de graisse vegetale renfermant cet exhausteur de gout
WO2008105399A1 (fr) * 2007-02-28 2008-09-04 The Nisshin Oillio Group, Ltd. Composition d'huile et de matière grasse dans un contenant
JP2009533064A (ja) * 2006-04-11 2009-09-17 マーテック バイオサイエンシーズ コーポレーション 長鎖多価不飽和脂肪酸を含む食品製品、およびそれらを調製するための方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3427490B2 (ja) * 1994-05-31 2003-07-14 味の素株式会社 明所臭の発生の少ない食用油脂製品
JP3014036B2 (ja) * 1996-02-27 2000-02-28 日本水産株式会社 高度不飽和脂肪酸を含有する焼き菓子及びその製造方法
TW200526131A (en) * 2003-11-12 2005-08-16 J Oil Mills Inc Method of application of body taste enhancer comprising long-chain highly unsaturated fatty acid and/or its ester
TWI365716B (en) * 2003-12-02 2012-06-11 Suntory Holdings Ltd Oil or fat and oil compositions containing phospholipids and a long-chain polyunsaturated fatty acid supply compound, and food using same
JP2009284859A (ja) * 2008-05-30 2009-12-10 J-Oil Mills Inc 飲食品の甘味増強剤および甘味増強方法

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003094633A1 (fr) * 2002-05-14 2003-11-20 J-Oil Mills, Inc. Exhausteur de gout contenant un acide gras polyinsature a longue chaine et/ou un ester de cet acide gras, et composition de graisse vegetale renfermant cet exhausteur de gout
JP2009533064A (ja) * 2006-04-11 2009-09-17 マーテック バイオサイエンシーズ コーポレーション 長鎖多価不飽和脂肪酸を含む食品製品、およびそれらを調製するための方法
WO2008105399A1 (fr) * 2007-02-28 2008-09-04 The Nisshin Oillio Group, Ltd. Composition d'huile et de matière grasse dans un contenant

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2019162049A (ja) * 2018-03-19 2019-09-26 昭和産業株式会社 加熱調理用油脂組成物
JP7055676B2 (ja) 2018-03-19 2022-04-18 昭和産業株式会社 加熱調理用油脂組成物

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JP6175003B2 (ja) 2017-08-02
JPWO2013114711A1 (ja) 2015-05-11

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