WO2019003930A1 - Oil-and-fat composition, method for producing food using oil-and-fat composition, and method for improving flavor of food - Google Patents

Oil-and-fat composition, method for producing food using oil-and-fat composition, and method for improving flavor of food Download PDF

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Publication number
WO2019003930A1
WO2019003930A1 PCT/JP2018/022677 JP2018022677W WO2019003930A1 WO 2019003930 A1 WO2019003930 A1 WO 2019003930A1 JP 2018022677 W JP2018022677 W JP 2018022677W WO 2019003930 A1 WO2019003930 A1 WO 2019003930A1
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Prior art keywords
oil
fat
food
fat composition
mass
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PCT/JP2018/022677
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French (fr)
Japanese (ja)
Inventor
玲子 清原
英記 藤原
茂雄 竹内
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株式会社Ｊ－オイルミルズ
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Priority to JP2019526789A priority Critical patent/JPWO2019003930A1/en
Publication of WO2019003930A1 publication Critical patent/WO2019003930A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products

Definitions

  • the present invention relates to, for example, a fat and oil composition suitably used for producing fried food, fried food, cooked rice, or bakery food, a method for producing fried food, fried food, cooked rice, or bakery food using the fat and oil composition,
  • the present invention relates to a method for improving the flavor of foods that improves the lightness of fried foods, fried foods, cooked rice, or bakery foods using a fat and oil composition.
  • edible fats and oils such as soybean oil, rapeseed oil and palm oil are used alone or as a blend of several kinds.
  • the cooking is carried out by heating the edible oil and fat to a high temperature of about 160 ° C. or higher and then, if necessary, introducing a food.
  • various oil deterioration occurs due to the effects of oxygen, heat, moisture of the food, components eluted from the food, and the like. That is, food fats and oils proceed thermally in a complex manner such as thermal oxidation, thermal decomposition, thermal polymerization, hydrolysis, etc.
  • a deterioration flavor such as an irritating odor is produced, which may impair the taste of cooked food. is there.
  • Patent Document 1 discloses an oil- and fat-insoluble organic acid for the purpose of providing a fat and oil for frying which improves the heat-deteriorated smell of fry products, and a good fat and oil for frying which has no burnt and is excellent in releasability.
  • a method for producing fats and oils is described which is added to fats and oils in the form of an aqueous solution and subjected to dehydration treatment under reduced pressure conditions.
  • olive oil has been increasing due to its unique rich flavor and good image for health.
  • extra virgin olive oil which is particularly unrefined, is considerably richer in content of phenols having antioxidative action than ordinary refined olive oil.
  • unrefined olive oil is preferably used because of the expectation for such effects and the good smell of olives, but refined olive oil may also be used.
  • Patent Document 2 describes a refined olive oil containing a predetermined amount of oleic acid and a predetermined amount of unsaponifiable matter, and having a smoke point of 190 to 240.degree.
  • Patent Document 1 In the method for producing fat and oil described in Patent Document 1, it is necessary to prepare an aqueous solution of an organic acid in advance, and it is necessary to carry out dehydration treatment, so the production process becomes complicated, and the content of organic acid in fat and oil There is a problem that it is difficult to raise it.
  • the purified olive oil described in Patent Document 2 has both improved heating stability, oxidation stability and storage stability, and exhibits excellent frying oil suitability, and suppresses the irritating odor generated by heating. It is unclear if we can do it.
  • an object of the present invention is to use a fat and oil composition capable of suppressing the irritating odor generated with the deterioration of fat and oil due to heating, a method for producing food using the fat and oil composition, and the fat and oil composition It is to provide a method for improving the taste of food.
  • the inventors of the present invention conducted intensive studies on the above problems, and as a result, the oil and fat composition obtained by blending refined olive oil and other refined edible fats and oils at a predetermined mass ratio is heated It is possible to suppress the pungent odor generated with the deterioration of fats and oils due to heat treatment, and further, by cooking the foodstuff using the fat and oil composition, it is possible to suppress the off-flavor and the deterioration odor derived from fats and oils.
  • the inventors have found that it is possible to make the most of flavors, impart flavor to food obtained, and improve the mildness of food, and have completed the present invention.
  • the present invention contains refined olive oil and refined other edible fats and oils, the total content of refined fats and oils is 90% by mass or more, and the content of refined olive oil in the refined oils and fats is 5% by mass or greater It is 90 mass% or less, and provides the oil-fat composition characterized by the above-mentioned.
  • the oil and fat composition of the present invention it is possible to suppress the pungent odor generated with the deterioration of the oil and fat due to heating.
  • the oil and fat composition of the present invention by cooking the food material using the oil and fat composition of the present invention, it is possible to suppress the off-flavor and deterioration odor derived from the oil, so that the flavor of the food material can be utilized, imparting spice to the obtained food Can improve the lightness of food.
  • another edible oil and fat is an edible oil and fat whose iodine value is 35 or more and 140 or less. According to this aspect, it is possible to suppress the deterioration odor even when used for cooking, and to obtain an advantage that the casual feeling of the cooked food can be improved.
  • other edible fats and oils are 1 type, or 2 or more types chosen from rapeseed oil, corn oil, soybean oil, palm oil, and palm fractionated oil. According to this aspect, the flavor of the oil and fat composition itself becomes good.
  • the content of the refined olive oil in the said refined fats and oils is 20 to 90 mass%. According to this aspect, it is possible to further favorably suppress the pungent odor generated with the deterioration of the fats and oils due to heating, thereby making good use of the flavor of the food, imparting fragrantness to the obtained food, and a mild feeling of food The improvement effect can be further enhanced.
  • the said invention it is preferable that it is for fried foods.
  • the oil and fat composition of the present invention for fried food, it is possible to improve crispness and give a crispy feeling while imparting fragrantness to fried food.
  • the oil and fat composition of the present invention as a stir-fry, it is possible to enhance the flavor of the material while improving the natural feeling of the stir-fry.
  • the oil and fat composition of the present invention it is possible to improve the graininess of cooked rice as well as the easy feeling of cooked rice.
  • the said invention it is preferable that it is for bakery foodstuffs.
  • the oil and fat composition of the present invention for bakery foods such as baked confectionery, it is possible to enhance the flavor of the material and to improve the casual feeling of the baked confectionery and the like.
  • the present invention provides a method for producing a fried food characterized by producing a fried food using the above-mentioned oil and fat composition. According to this, while improving the flavor of a fried material, a flavor and a crisp feeling can be provided and a plain feeling can be improved favorable.
  • the present invention provides a method for producing a stir-fry which is characterized by producing a stir-fry using the above-mentioned oil and fat composition. According to this, while improving the flavor of a raw material, a casual feeling can be improved favorable.
  • the present invention provides a method for producing cooked rice, which comprises cooking using the above-mentioned oil and fat composition. According to this, the graininess of cooked rice can be enhanced, and at the same time, the casual feeling can be favorably improved.
  • the present invention provides a method for producing a bakery food, which comprises producing a bakery food using the above-mentioned oil and fat composition. According to this, it is possible to provide bakery foods such as baked confectionery in which the flavor of the material is enhanced, and to improve the casual feeling of the baked confectionery and the like.
  • the present invention provides a method for improving flavor characterized by using the above-described oil and fat composition to improve the flavour of fried food, fried food, cooked rice, or bakery food. According to this, the easy feeling of fried food, fried food, cooked rice, or bakery food can be improved.
  • the oil and fat composition of the present invention it is possible to suppress the pungent odor generated with the deterioration of the oil and fat due to heating.
  • the oil and fat composition of the present invention by cooking the food material using the oil and fat composition of the present invention, it is possible to suppress the off-flavor and deterioration odor derived from the oil, so that the flavor of the food material can be utilized, and the flavor of the obtained food is enhanced. Can improve the lightness of food.
  • the method for producing the fried food of the present invention while enhancing the flavor of the fried food, it is possible to impart a flavor and a crisp feeling, and favorably improve the casual feeling.
  • the flavor of the fried product can be enhanced, and at the same time, the natural feeling can be favorably improved.
  • the graininess of cooked rice can be enhanced, and at the same time, the easy feeling can be favorably improved.
  • ADVANTAGE OF THE INVENTION According to the manufacturing method of the bakery food of this invention, while being able to provide bakery foods, such as baked confectionery in which the flavor of the raw material improved, a moderate feeling, such as baked confectionery etc., can be improved.
  • the method for improving the flavor of the food of the present invention it is possible to improve the delicacy of fried food, fried food, cooked rice, or bakery food.
  • the oil and fat composition of the present invention contains refined olive oil and other refined edible oils and fats.
  • the refined olive oil used in the present invention is obtained by crushing extracted / sorted olive fruits and centrifuging or squeezing to obtain crude oil by press extraction and / or solvent extraction to separate crude oil and pomace. It can be obtained by further refining crude oil.
  • the olive fruit used as a raw material can be used also by any kind, and also it can be used whether it is domestic production or foreign origin, such as Europe.
  • the refined other edible fats and oils used in the present invention can be obtained from the raw materials by obtaining crude oil by press extraction and / or solvent extraction, and further purifying the crude oil.
  • the processed olive oil is preferably processed olive oil, more preferably purified olive oil subjected to decoloring treatment and deodorizing treatment, and most preferably purified olive oil subjected to deacidification treatment, decoloring treatment and deodorizing treatment.
  • the acid value of the purified olive oil is preferably 0 or more and 0.5 or less, and more preferably 0 or more and 0.2 or less.
  • the color (Y) of the purified olive oil is preferably 0 or more and 40 or less, and more preferably 0 or more and 20 or less.
  • the color (Y) of fats and oils can be measured with a 133.4 mm cell according to the standard fat and oil analysis test method “2.2.1.1-2013 color (Lovibond method)” (established by the Japan Oil Chemistry Association).
  • the edible oil and fat which passed through the deodorization process at least as a refinement
  • the acid value of the other refined edible oil and fat is preferably 0 or more and 0.5 or less, and more preferably 0 or more and 0.2 or less. It is preferable that it is 0 or more and 40 or less, and it is more preferable that it is 0 or more and 30 or less of color (Y) of the refine
  • the above-mentioned degumming treatment is a step of hydrating and removing the gum mainly composed of phospholipid contained in the oil.
  • the deoxidation treatment is a chemical deoxidation step of removing free fatty acids contained in the oil as a soap component by treating with alkaline water, or physical deoxidation of removing free fatty acids without using alkaline water by distillation or the like. It is an acid process.
  • the decoloring treatment is a step of adsorbing the pigment contained in the oil to activated clay and removing it.
  • Deodorizing treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
  • the other edible oil and fat that has been purified is preferably an edible oil and fat having an iodine value of 35 or more and 140 or less, and more preferably 50 or more and 140 or less.
  • the adjustment of the iodine value of other refined edible fats and oils may be made by selecting one having an iodine value in the above range, and by mixing a plurality of fats and oils in a predetermined ratio, the above range can be obtained. You may adjust.
  • edible fats and oils are vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, palm oil, sesame oil, safflower oil, sunflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil Animal fats such as beef tallow and pork fat, and processed fats and oils obtained by subjecting them to fractionation, hydrogenation, transesterification and the like.
  • the other edible fats and oils that have been refined may be used alone or in combination of two or more of the above-described edible fats and oils.
  • rapeseed oil, corn oil, soybean oil, palm oil, fats and oils containing one or more types of palm fractionated oil are preferable, and more preferably rapeseed oil, corn oil, soybean oil, palm oil, palm olein alone or It is a fat and oil containing two or more types.
  • the total content of the refined oil and fat which consists of refined olive oil and other refined edible fats and oils is 90 mass% or more, when the oil and fat composition of the present invention makes the whole fats and oils composition 100 mass%. 94 mass% or more is further preferable, and 96 mass% or more is most preferable. There is no particular upper limit, but it is, for example, 100% by mass. If the total content is less than 90% by mass, deterioration odor can not be suppressed even when used in cooking, and it tends to be impossible to take advantage of the flavor of the food.
  • the content of the refined olive oil in the refined oil and fat is 5% by mass to 90% by mass, preferably 15% by mass to 90% by mass, and 20% by mass to 90% by mass. % Or less is more preferable, and 20% by mass or more and 81% by mass or less is most preferable.
  • the content of the refined olive oil is less than 5% by mass, the irritating odor generated with the deterioration of fats and oils due to heating can not be sufficiently suppressed, and the deterioration odor can not be suppressed even when used during cooking, so There is a tendency that the flavor can not be utilized, and if it is more than 90% by mass, the off-flavor derived from refined olive oil tends to be strong when used for cooking.
  • An unrefined edible oil and fat may be added to the oil and fat composition according to the present invention in addition to the refined olive oil and other refined edible oil and fat as long as the effect of the present invention is not impaired.
  • other additives may be added, for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol
  • An emulsifier such as fatty acid ester, a flavor, a coloring agent, an antioxidant, an antifoamer such as silicone, and the like can be added.
  • the oil and fat composition in the present invention preferably has a water content of 1% by mass or less. If it is a predetermined
  • the oil and fat composition according to the present invention can be suitably used, for example, for frying, cooking, cooking, and bakery food.
  • the present invention also provides a method for producing fried food, fried food, cooked rice, or bakery food using the above-mentioned oil and fat composition.
  • the present invention provides a method for improving the taste of food by using the above-mentioned oil and fat composition in the production of fried food, fried food, cooked rice, or bakery food.
  • the term "light feeling” means that when the fried food, the fried food, the cooked rice, or the bakery food is eaten, it feels less oily feeling remaining in the mouth.
  • the fried food includes, for example, donuts, fried breads, fried fried rice fields, tempuras, fried foods, spring rolls, fried foods, deep fried foods, deep fried foods, fried rice cakes, fried noodles, fried sweets and the like.
  • the oil and fat composition of the present invention may be used as fried oil.
  • the oil and fat composition of the present invention may be used as a stir-fry oil.
  • the oil and fat composition of the present invention it is possible to improve the natural feeling of the stir-fry and to enhance the flavor of the material.
  • the addition amount of the oil composition is preferably 0.1 parts by mass or more and 10 parts by mass or less, and 0.3 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the rice raw material to which water is not added. More preferable.
  • the dough composition may be added simultaneously with dough materials other than the fat composition of the present invention regardless of the order of adding the fat composition of the present invention during dough preparation. It may be added after the addition of other dough ingredients.
  • the content of the oil and fat composition of the present invention in the bakery food dough is preferably 1% by mass to 50% by mass, and more preferably 10% by mass to 30% by mass.
  • Comparative Example 1 with 100% by mass of rapeseed oil
  • Comparative Example 4 with 100% by mass of palm oil
  • Comparative Example 3 with 10% by mass of extra virgin olive oil
  • Comparative Example 5 with 50% by mass of extra virgin olive oil It was accompanied by an irritating odor.
  • Comparative Example 2 in which 100% by mass of purified olive oil did not have any irritating odor due to heating, but as described later, it was unsatisfactory in the taste of croquettes.
  • oil and fat compositions of Examples 2 to 4 containing 20 to 80% by mass of refined olive oil and rapeseed oil, and 30% by mass of refined olive oil and corn oil or palm olein
  • the oil composition of Example 8 containing 50% by mass of the oil composition of the present invention and 50% by mass of refined olive oil and palm oil was satisfactory in all evaluations and sufficiently satisfactory.
  • Comparative Example 1 with 100% by mass of rapeseed oil
  • Comparative Example 4 with 100% by mass of palm oil
  • Comparative Example 3 with 10% by mass of extra virgin olive oil
  • Comparative Example 5 with 50% by mass of extra virgin olive oil Evaluations such as deteriorated taste, light feeling, and flavor of the material were not good.
  • Fried food (donut) evaluation test> (1) Production of fried food (donuts) Hot cake mix (product name: Style One hot cake mix, manufactured by Morinaga Seika Co., Ltd.) 300 g, whole egg 100 g, butter (product name: Hokkaido butter, manufactured by Meiji Corporation) 40 g, The dough mixed with 20 g of sugar was stretched to a thickness of 1 cm, extracted with a ring having a diameter of 7.8 cm (inner diameter: 3.6 cm), and used as a fried seed. In a stainless pan ( ⁇ 17 cm), 500 g of the test fat and oil was stuck, and heated to 180 ° C., and fried for 3 minutes in total of 1.5 minutes on one side per piece. After deep-frying, the oil was drained with a vat, and stored as it is at room temperature (15 to 20 ° C.) for 4 hours. As test fats and oils, the test fats and oils shown in Table 6 mentioned later were used.
  • Rice evaluation test> (1) Production of cooked rice 400 g of raw rice was washed, placed in a rice cooker, and water was added so that the total weight of rice and water was 972 g. 8 g of test fat and oil was added thereto, and the rice cooker was set in a rice cooker (pressure IH rice cooker NP-NT10 type, manufactured by Zojirushi Mahobin Co., Ltd.). After starting cooking in the non-washed rice mode and keeping warm for 1 hour after completion of cooking, all amount was taken out from the kettle, and the whole was mixed to obtain rice. As test fats and oils, the test fats and oils of the combination shown in Table 10 mentioned later were used.
  • A-173 is polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd.)
  • CRS-75 is polyglycerin condensed ricinoleic acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
  • O-170 is sucrose fatty acid Ester (made by Mitsubishi Chemical Foods Co., Ltd.) is shown.
  • Bakery food (pound cake) evaluation test> (1) Preparation of bakery food (pound cake) 100 g of whole eggs, 60 g of sugar and 60 g of test fats and oils were put in a bowl and thoroughly mixed, then 100 g of weak flour and 4 g of baking powder were added and further mixed. The dough was poured into a 19.8 cm ⁇ 9.7 cm ⁇ 5.3 cm pound mold and baked at 190 ° C. for 25 minutes in an oven function of an oven oven. After baking, it was removed from the mold and air-cooled on a net, and stored as it is at room temperature (15 to 20 ° C.) for 4 hours. In addition, as test fats and oils, the test fats and oils of the combination shown to Table 12 mentioned later were used.
  • Example 12 As shown in Table 12, in the oil and fat composition (Example 12) containing 50% by mass of refined olive oil and 50% by mass of rapeseed oil, the taste and taste of the pound cake do not feel different taste and degraded taste, and the lightness feeling is very strong. The taste of the material was evaluated as feeling, and the overall evaluation was ⁇ .

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Edible Oils And Fats (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Provided are: an oil-and-fat composition in which pungent odors generated by thermal deterioration of oil and fat can be suppressed; a method for producing a food using the oil-and-fat composition; and a method for improving the flavors of foods by using the oil-and-fat composition. According to the present invention, an oil-and-fat composition containing a refined olive oil and other refined edible oils and fats is used in the production of fried foods, stir-fried foods, cooked rice, or bakery foods to improve the flavor of the foods, wherein the total content of refined oil and fat is at least 90 mass%, and the content of the refined olive oil in the refined oil and fat is 5-90 mass%.

Description

油脂組成物、該油脂組成物を用いた食品の製造方法及び食品の風味改善方法Oil composition, method of producing food using the oil composition, and method of improving flavor of food
　本発明は、例えば、揚げ物、炒め物、米飯、又はベーカリー食品の製造に際して好適に用いられる油脂組成物、該油脂組成物を用いて揚げ物、炒め物、米飯、又はベーカリー食品を製造する方法、該油脂組成物を用いて、揚げ物、炒め物、米飯、又はベーカリー食品のあっさり感を向上させる食品の風味改善方法に関する。 The present invention relates to, for example, a fat and oil composition suitably used for producing fried food, fried food, cooked rice, or bakery food, a method for producing fried food, fried food, cooked rice, or bakery food using the fat and oil composition, The present invention relates to a method for improving the flavor of foods that improves the lightness of fried foods, fried foods, cooked rice, or bakery foods using a fat and oil composition.
　フライ、天ぷら等の揚げ物や野菜炒め等の炒め物を調理するための油として、大豆油、菜種油、パーム油等の食用油脂が単独又は数種類ブレンドして使用されている。これらの調理は、食用油脂を約１６０℃又はそれ以上の高温度に加熱した後、そこに、適宜、食材を投入することにより行なわれる。加熱調理時には、酸素、熱、食材の水分、食材から溶出する成分等の影響によって、様々な油劣化が起きる。すなわち、食用油脂は、加熱によって、熱酸化、熱分解、熱重合、加水分解等の反応が複合的に進み、その結果、刺激臭などの劣化風味を生じ、調理食品のおいしさを損なう場合がある。 As an oil for cooking fried foods such as fried foods and tempura and fried foods such as fried vegetables, edible fats and oils such as soybean oil, rapeseed oil and palm oil are used alone or as a blend of several kinds. The cooking is carried out by heating the edible oil and fat to a high temperature of about 160 ° C. or higher and then, if necessary, introducing a food. During cooking, various oil deterioration occurs due to the effects of oxygen, heat, moisture of the food, components eluted from the food, and the like. That is, food fats and oils proceed thermally in a complex manner such as thermal oxidation, thermal decomposition, thermal polymerization, hydrolysis, etc. As a result, a deterioration flavor such as an irritating odor is produced, which may impair the taste of cooked food. is there.
　特許文献１には、フライ品の加熱劣化臭を改善したフライ用油脂、並びに焦げつきがなく離型性に優れた風味の良好な炒め用油脂を提供することを目的に、油脂難溶性の有機酸を水溶液の状態で油脂中に添加し、減圧条件下で、脱水処理する油脂の製造方法が記載されている。 Patent Document 1 discloses an oil- and fat-insoluble organic acid for the purpose of providing a fat and oil for frying which improves the heat-deteriorated smell of fry products, and a good fat and oil for frying which has no burnt and is excellent in releasability. A method for producing fats and oils is described which is added to fats and oils in the form of an aqueous solution and subjected to dehydration treatment under reduced pressure conditions.
　一方、近年、その独特な豊かな風味と健康に対する良好なイメージから、オリーブ油への関心が高まってきている。オリーブ油のうち、特に未精製であるエキストラバージンオリーブ油は抗酸化作用を有するフェノール類の含有量が、通常の精製オリーブ油よりかなり豊富であることが知られている。このような効果に対する期待と、オリーブの香りが良好であることから、一般には未精製のオリーブ油が好ましく用いられているが、精製オリーブ油も用いられることがある。 On the other hand, in recent years, interest in olive oil has been increasing due to its unique rich flavor and good image for health. Among olive oils, it is known that extra virgin olive oil, which is particularly unrefined, is considerably richer in content of phenols having antioxidative action than ordinary refined olive oil. Generally, unrefined olive oil is preferably used because of the expectation for such effects and the good smell of olives, but refined olive oil may also be used.
　このような精製オリーブ油として、特許文献２には、所定量のオレイン酸と所定量の不ケン化物を含み、かつ１９０～２４０℃の発煙点を有する精製オリーブ油が記載されている。 As such a refined olive oil, Patent Document 2 describes a refined olive oil containing a predetermined amount of oleic acid and a predetermined amount of unsaponifiable matter, and having a smoke point of 190 to 240.degree.
国際公開第０１／０９６５０６号International Publication No. 01/096506 特開２０００－９６０７７号公報JP 2000-96077 A
　しかしながら、特許文献１に記載の油脂の製造方法では、予め有機酸の水溶液を調製する必要があり、脱水処理を行う必要があるため、製造工程が煩雑となり、また油脂中の有機酸含有量を高くすることが困難であるという問題がある。 However, in the method for producing fat and oil described in Patent Document 1, it is necessary to prepare an aqueous solution of an organic acid in advance, and it is necessary to carry out dehydration treatment, so the production process becomes complicated, and the content of organic acid in fat and oil There is a problem that it is difficult to raise it.
　また、特許文献２に記載の精製オリーブ油は、改善された加熱安定性、酸化安定性及び保存安定性を兼ね備え、かつ優れたフライ油適性を発現するものであり、加熱によって生じる刺激臭を抑制することができるかは不明である。 In addition, the purified olive oil described in Patent Document 2 has both improved heating stability, oxidation stability and storage stability, and exhibits excellent frying oil suitability, and suppresses the irritating odor generated by heating. It is unclear if we can do it.
　よって、本発明の目的は、加熱による油脂の劣化に伴い発生する刺激臭を抑制することができる油脂組成物、該油脂組成物を用いた食品の製造方法、及び該油脂組成物を用いて、食品の風味を改善する方法を提供することにある。 Therefore, an object of the present invention is to use a fat and oil composition capable of suppressing the irritating odor generated with the deterioration of fat and oil due to heating, a method for producing food using the fat and oil composition, and the fat and oil composition It is to provide a method for improving the taste of food.
　本発明者らは、上記の課題に対して鋭意研究を重ねた結果、精製オリーブ油と、精製された他の食用油脂とを所定の質量比で配合することで得られた油脂組成物が、加熱による油脂の劣化に伴い発生する刺激臭を抑制することができること、更には、該油脂組成物を用いて食材を加熱調理することで、油脂由来の異風味や劣化臭が抑えられるので、食材の風味を生かすことができ、得られる食品に香ばしさの付与や、食品のあっさり感を向上させることができることを見出し、本発明を完成させるに至った。 The inventors of the present invention conducted intensive studies on the above problems, and as a result, the oil and fat composition obtained by blending refined olive oil and other refined edible fats and oils at a predetermined mass ratio is heated It is possible to suppress the pungent odor generated with the deterioration of fats and oils due to heat treatment, and further, by cooking the foodstuff using the fat and oil composition, it is possible to suppress the off-flavor and the deterioration odor derived from fats and oils. The inventors have found that it is possible to make the most of flavors, impart flavor to food obtained, and improve the mildness of food, and have completed the present invention.
　すなわち、本発明は、精製オリーブ油と、精製された他の食用油脂とを含有し、精製油脂の合計含量が９０質量％以上であり、前記精製油脂中の前記精製オリーブ油の含量が５質量％以上９０質量％以下であることを特徴とする油脂組成物を提供するものである。 That is, the present invention contains refined olive oil and refined other edible fats and oils, the total content of refined fats and oils is 90% by mass or more, and the content of refined olive oil in the refined oils and fats is 5% by mass or greater It is 90 mass% or less, and provides the oil-fat composition characterized by the above-mentioned.
　本発明の油脂組成物によれば、加熱による油脂の劣化に伴い発生する刺激臭を抑制することができる。また、本発明の油脂組成物を用いて食材を加熱調理することで、油脂由来の異風味や劣化臭が抑えられるので、食材の風味を生かすことができ、得られる食品に香ばしさの付与や、食品のあっさり感を向上させることができる。 According to the oil and fat composition of the present invention, it is possible to suppress the pungent odor generated with the deterioration of the oil and fat due to heating. In addition, by cooking the food material using the oil and fat composition of the present invention, it is possible to suppress the off-flavor and deterioration odor derived from the oil, so that the flavor of the food material can be utilized, imparting spice to the obtained food Can improve the lightness of food.
　上記発明においては、他の食用油脂は、ヨウ素価が３５以上１４０以下の食用油脂であることが好ましい。この態様によれば、加熱調理に用いても劣化臭が抑えられ、加熱調理した食品のあっさり感を向上させることができるという利点が得られる。 In the said invention, it is preferable that another edible oil and fat is an edible oil and fat whose iodine value is 35 or more and 140 or less. According to this aspect, it is possible to suppress the deterioration odor even when used for cooking, and to obtain an advantage that the casual feeling of the cooked food can be improved.
　上記発明においては、他の食用油脂は、菜種油、コーン油、大豆油、パーム油、及びパーム分別油から選ばれた１種又は２種以上であることが好ましい。この態様によれば、油脂組成物自体の風味が良好なものとなる。 In the said invention, it is preferable that other edible fats and oils are 1 type, or 2 or more types chosen from rapeseed oil, corn oil, soybean oil, palm oil, and palm fractionated oil. According to this aspect, the flavor of the oil and fat composition itself becomes good.
　上記発明においては、前記精製油脂中の精製オリーブ油の含量が２０質量％以上９０質量％以下であることが好ましい。この態様によれば、加熱による油脂の劣化に伴い発生する刺激臭を更に良好に抑制することができ、それによって食材の風味を生かし、得られる食品に香ばしさの付与や、食品のあっさり感を向上させる効果を更に高めることができる。 In the said invention, it is preferable that the content of the refined olive oil in the said refined fats and oils is 20 to 90 mass%. According to this aspect, it is possible to further favorably suppress the pungent odor generated with the deterioration of the fats and oils due to heating, thereby making good use of the flavor of the food, imparting fragrantness to the obtained food, and a mild feeling of food The improvement effect can be further enhanced.
　上記発明においては、揚げ物用であることが好ましい。本発明の油脂組成物を揚げ物に用いることにより、揚げ物に香ばしさを付与しつつ、あっさり感を向上させると共に、サクサク感を付与することができる。 In the said invention, it is preferable that it is for fried foods. By using the oil and fat composition of the present invention for fried food, it is possible to improve crispness and give a crispy feeling while imparting fragrantness to fried food.
　上記発明においては、炒め物用であることが好ましい。本発明の油脂組成物を炒め物に用いることにより、炒め物のあっさり感を向上させつつ、素材の風味を高めることができる。 In the said invention, it is preferable that it is for stir-fry. By using the oil and fat composition of the present invention as a stir-fry, it is possible to enhance the flavor of the material while improving the natural feeling of the stir-fry.
　上記発明においては、炊飯用であることが好ましい。本発明の油脂組成物を利用して米飯を調理することで、米飯の粒感と共に、米飯のあっさり感を向上させることができる。 In the said invention, it is preferable that it is for rice cooking. By cooking cooked rice using the oil and fat composition of the present invention, it is possible to improve the graininess of cooked rice as well as the easy feeling of cooked rice.
　上記発明においては、ベーカリー食品用であることが好ましい。本発明の油脂組成物を利用して焼き菓子等のベーカリー食品に使用することで、素材の風味を高めると共に焼き菓子等のあっさり感を向上させることができる。 In the said invention, it is preferable that it is for bakery foodstuffs. By using the oil and fat composition of the present invention for bakery foods such as baked confectionery, it is possible to enhance the flavor of the material and to improve the casual feeling of the baked confectionery and the like.
　また、本発明は上記油脂組成物を用いて、揚げ物を製造することを特徴とする揚げ物の製造方法を提供するものである。これによれば、揚げ物の風味を高めると共に、香ばしさやサクサク感を付与し、あっさり感を良好に向上させることができる。 Further, the present invention provides a method for producing a fried food characterized by producing a fried food using the above-mentioned oil and fat composition. According to this, while improving the flavor of a fried material, a flavor and a crisp feeling can be provided and a plain feeling can be improved favorable.
　本発明は上記油脂組成物を用いて、炒め物を製造することを特徴とする炒め物の製造方法を提供するものである。これによれば、素材の風味を高めると共に、あっさり感を良好に向上させることができる。 The present invention provides a method for producing a stir-fry which is characterized by producing a stir-fry using the above-mentioned oil and fat composition. According to this, while improving the flavor of a raw material, a casual feeling can be improved favorable.
　本発明は上記油脂組成物を用いて、炊飯することを特徴とする米飯の製造方法を提供するものである。これによれば、米飯の粒感を高めると共に、あっさり感を良好に向上させることができる。 The present invention provides a method for producing cooked rice, which comprises cooking using the above-mentioned oil and fat composition. According to this, the graininess of cooked rice can be enhanced, and at the same time, the casual feeling can be favorably improved.
　本発明は上記油脂組成物を用いて、ベーカリー食品を製造することを特徴とするベーカリー食品の製造方法を提供するものである。これによれば、素材の風味が高まった焼き菓子等のベーカリー食品を提供できると共に、焼き菓子等のあっさり感を向上させることができる。 The present invention provides a method for producing a bakery food, which comprises producing a bakery food using the above-mentioned oil and fat composition. According to this, it is possible to provide bakery foods such as baked confectionery in which the flavor of the material is enhanced, and to improve the casual feeling of the baked confectionery and the like.
　更に、本発明は上記記載の油脂組成物を用いて、揚げ物、炒め物、米飯、又はベーカリー食品のあっさり感を向上させることを特徴とする風味改善方法を提供するものである。これによれば、揚げ物、炒め物、米飯、又はベーカリー食品のあっさり感を向上させることができる。 Furthermore, the present invention provides a method for improving flavor characterized by using the above-described oil and fat composition to improve the flavour of fried food, fried food, cooked rice, or bakery food. According to this, the easy feeling of fried food, fried food, cooked rice, or bakery food can be improved.
　本発明の油脂組成物によれば、加熱による油脂の劣化に伴い発生する刺激臭を抑制することができる。また、本発明の油脂組成物を用いて食材を加熱調理することで、油脂由来の異風味や劣化臭が抑えられるので、食材の風味を生かすことができ、得られる食品の香ばしさを高めると共に、食品のあっさり感を向上させることができる。 According to the oil and fat composition of the present invention, it is possible to suppress the pungent odor generated with the deterioration of the oil and fat due to heating. In addition, by cooking the food material using the oil and fat composition of the present invention, it is possible to suppress the off-flavor and deterioration odor derived from the oil, so that the flavor of the food material can be utilized, and the flavor of the obtained food is enhanced. Can improve the lightness of food.
　また、本発明の揚げ物の製造方法によれば、揚げ物の風味を高めると共に、香ばしさやサクサク感を付与し、あっさり感を良好に向上させることができる。 Moreover, according to the method for producing the fried food of the present invention, while enhancing the flavor of the fried food, it is possible to impart a flavor and a crisp feeling, and favorably improve the casual feeling.
　本発明の炒め物の製造方法によれば、炒め物の風味を高めると共に、あっさり感を良好に向上させることができる。 According to the method for producing a fried product of the present invention, the flavor of the fried product can be enhanced, and at the same time, the natural feeling can be favorably improved.
　本発明の米飯の製造方法によれば、米飯の粒感を高めると共に、あっさり感を良好に向上させることができる。 According to the method for producing cooked rice of the present invention, the graininess of cooked rice can be enhanced, and at the same time, the easy feeling can be favorably improved.
　本発明のベーカリー食品の製造方法によれば、素材の風味が高まった焼き菓子等のベーカリー食品を提供できると共に、焼き菓子等のあっさり感を向上させることができる。 ADVANTAGE OF THE INVENTION According to the manufacturing method of the bakery food of this invention, while being able to provide bakery foods, such as baked confectionery in which the flavor of the raw material improved, a moderate feeling, such as baked confectionery etc., can be improved.
　更に、本発明の食品の風味改善方法によれば、揚げ物、炒め物、米飯、又はベーカリー食品のあっさり感を向上させることができる。 Furthermore, according to the method for improving the flavor of the food of the present invention, it is possible to improve the delicacy of fried food, fried food, cooked rice, or bakery food.
　本発明の油脂組成物は、精製オリーブ油と、精製された他の食用油脂を含有する。 The oil and fat composition of the present invention contains refined olive oil and other refined edible oils and fats.
　本発明に用いる精製オリーブ油は、選別・洗浄されたオリーブ果実を粉砕し、遠心分離又は圧搾することで、原油と搾り粕を分離する圧搾抽出、及び／又は、溶剤抽出により原油を得て、その原油を更に精製することにより得ることができる。 The refined olive oil used in the present invention is obtained by crushing extracted / sorted olive fruits and centrifuging or squeezing to obtain crude oil by press extraction and / or solvent extraction to separate crude oil and pomace. It can be obtained by further refining crude oil.
　原料に用いるオリーブ果実はいずれの品種でも用いることができ、また、国産であっても欧州等の外国産であっても用いることができる。 The olive fruit used as a raw material can be used also by any kind, and also it can be used whether it is domestic production or foreign origin, such as Europe.
　本発明に用いる精製された他の食用油脂は、その原料から、圧搾抽出及び／又は溶剤抽出により原油を得て、その原油を更に精製することにより得ることができる。 The refined other edible fats and oils used in the present invention can be obtained from the raw materials by obtaining crude oil by press extraction and / or solvent extraction, and further purifying the crude oil.
　食用油脂の精製手段は、脱ガム処理、脱酸処理、脱色処理、及び脱臭処理の順で操作が行われるのが一般的であるが、本発明に用いる精製オリーブ油は、精製手段として、少なくとも脱臭処理を経た精製オリーブ油であることが好ましく、脱色処理と脱臭処理を経た精製オリーブ油であることが更に好ましく、脱酸処理、脱色処理、及び脱臭処理を経た精製オリーブ油であることが最も好ましい。精製オリーブ油の酸価は、０以上０．５以下であることが好ましく、０以上０．２以下であることがより好ましい。精製オリーブ油の色（Ｙ）は、０以上４０以下であることが好ましく、０以上２０以下であることがより好ましい。油脂の色（Ｙ）は、基準油脂分析試験法「２．２．１．１－２０１３ 色（ロビボンド法）」（日本油化学会制定）に従って１３３．４ｍｍセルによって測定できる。 Although the means for refining edible fats and oils is generally operated in the order of degumming, deacidifying, decolorizing and deodorizing, the refined olive oil used in the present invention is at least deodorized as a refining means. The processed olive oil is preferably processed olive oil, more preferably purified olive oil subjected to decoloring treatment and deodorizing treatment, and most preferably purified olive oil subjected to deacidification treatment, decoloring treatment and deodorizing treatment. The acid value of the purified olive oil is preferably 0 or more and 0.5 or less, and more preferably 0 or more and 0.2 or less. The color (Y) of the purified olive oil is preferably 0 or more and 40 or less, and more preferably 0 or more and 20 or less. The color (Y) of fats and oils can be measured with a 133.4 mm cell according to the standard fat and oil analysis test method “2.2.1.1-2013 color (Lovibond method)” (established by the Japan Oil Chemistry Association).
　また、本発明に用いる精製された他の食用油脂は、精製手段として、少なくとも脱臭処理を経た食用油脂であることが好ましく、脱色処理と脱臭処理を経た食用油脂であることがより好ましく、脱酸処理、脱色処理及び脱臭処理を経た食用油脂であることが更に好ましい。精製された他の食用油脂の酸価は、０以上０．５以下であることが好ましく、０以上０．２以下であることがより好ましい。精製された他の食用油脂の色（Ｙ）は、０以上４０以下であることが好ましく、０以上３０以下であることがより好ましい。 Moreover, it is preferable that it is the edible oil and fat which passed through the deodorization process at least as a refinement | purification other edible oil and fat used for this invention, It is more preferable that it is an edible oil and fat which passed decolorization process and the deodorizing process, It is more preferable that it is an edible oil and fat which passed through a process, a decoloring process, and a deodorizing process. The acid value of the other refined edible oil and fat is preferably 0 or more and 0.5 or less, and more preferably 0 or more and 0.2 or less. It is preferable that it is 0 or more and 40 or less, and it is more preferable that it is 0 or more and 30 or less of color (Y) of the refine | purified other edible oil and fat.
　上記、脱ガム処理は、油分中に含まれるリン脂質を主成分とするガム質を水和除去する工程である。脱酸処理は、アルカリ水で処理することにより、油分中に含まれる遊離脂肪酸をセッケン分として除去する化学脱酸工程、もしくは、蒸留等により、アルカリ水を使用しないで遊離脂肪酸を除去する物理脱酸工程である。脱色処理は、油分中に含まれる色素を活性白土などに吸着させて除去する工程である。脱臭処理は、減圧下で水蒸気蒸留することによって油分中に含まれる有臭成分を除去する工程である。 The above-mentioned degumming treatment is a step of hydrating and removing the gum mainly composed of phospholipid contained in the oil. The deoxidation treatment is a chemical deoxidation step of removing free fatty acids contained in the oil as a soap component by treating with alkaline water, or physical deoxidation of removing free fatty acids without using alkaline water by distillation or the like. It is an acid process. The decoloring treatment is a step of adsorbing the pigment contained in the oil to activated clay and removing it. Deodorizing treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
　精製された他の食用油脂としては、ヨウ素価が３５以上１４０以下の食用油脂であることが好ましく、５０以上１４０以下の食用油脂であることが更に好ましい。所定の範囲であることで、加熱調理に用いても劣化臭が抑えられ、加熱調理した食品のあっさり感を向上させることができる。精製された他の食用油脂のヨウ素価の調整は、ヨウ素価が上記範囲となるものを選択して用いてもよく、複数の油脂を所定の割合で混合することにより、上記範囲となるように調整してもよい。 The other edible oil and fat that has been purified is preferably an edible oil and fat having an iodine value of 35 or more and 140 or less, and more preferably 50 or more and 140 or less. By using the predetermined range, the deterioration odor can be suppressed even when used for cooking, and the casual feeling of the cooked food can be improved. The adjustment of the iodine value of other refined edible fats and oils may be made by selecting one having an iodine value in the above range, and by mixing a plurality of fats and oils in a predetermined ratio, the above range can be obtained. You may adjust.
　上記精製された他の食用油脂の具体例として、菜種油、コーン油、大豆油、パーム油、ゴマ油、紅花油、ひまわり油、綿実油、米油、落花生油、パーム核油、ヤシ油等の植物油脂、牛脂、豚脂等の動物脂、並びに、これらを分別、水素添加、エステル交換等を施した加工油脂が挙げられる。 Specific examples of the above-mentioned other edible fats and oils are vegetable fats and oils such as rapeseed oil, corn oil, soybean oil, palm oil, sesame oil, safflower oil, sunflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil Animal fats such as beef tallow and pork fat, and processed fats and oils obtained by subjecting them to fractionation, hydrogenation, transesterification and the like.
　精製された他の食用油脂は、上記の食用油脂の一種単独でもよく、あるいは二種以上のブレンドでもよい。好ましくは、菜種油、コーン油、大豆油、パーム油、パーム分別油を一種単独あるいは二種以上含む油脂であり、より好ましくは、菜種油、コーン油、大豆油、パーム油、パームオレインを一種単独あるいは二種以上含む油脂である。 The other edible fats and oils that have been refined may be used alone or in combination of two or more of the above-described edible fats and oils. Preferably, rapeseed oil, corn oil, soybean oil, palm oil, fats and oils containing one or more types of palm fractionated oil are preferable, and more preferably rapeseed oil, corn oil, soybean oil, palm oil, palm olein alone or It is a fat and oil containing two or more types.
　本発明の油脂組成物は、油脂組成物全体を１００質量％としたときに、精製オリーブ油と、精製された他の食用油脂とからなる精製油脂の合計含量が９０質量％以上であることが好ましく、９４質量％以上であることが更に好ましく、９６質量％以上であることが最も好ましい。上限は特にないが、例えば１００質量％である。合計含量が９０質量％より少ないと、加熱調理の際に用いても劣化臭が抑制しきれず、食材の風味を生かすことができなくなる傾向がある。 It is preferable that the total content of the refined oil and fat which consists of refined olive oil and other refined edible fats and oils is 90 mass% or more, when the oil and fat composition of the present invention makes the whole fats and oils composition 100 mass%. 94 mass% or more is further preferable, and 96 mass% or more is most preferable. There is no particular upper limit, but it is, for example, 100% by mass. If the total content is less than 90% by mass, deterioration odor can not be suppressed even when used in cooking, and it tends to be impossible to take advantage of the flavor of the food.
　また、本発明の油脂組成物は、精製油脂中の精製オリーブ油の含量が５質量％以上９０質量％以下であり、１５質量％以上９０質量％以下であることが好ましく、２０質量％以上９０質量％以下であることがより好ましく、２０質量％以上８１質量％以下であることが最も好ましい。精製オリーブ油の含量が５質量％よりも少ないと、加熱による油脂の劣化に伴い発生する刺激臭を十分に抑制できず、また、加熱調理の際に用いても劣化臭が抑えられなくなるので食材の風味を生かすことができなくなる傾向があり、９０質量％よりも多いと、加熱調理に用いた際に精製オリーブ油由来の異風味が強くなる傾向がある。 Moreover, in the oil and fat composition of the present invention, the content of the refined olive oil in the refined oil and fat is 5% by mass to 90% by mass, preferably 15% by mass to 90% by mass, and 20% by mass to 90% by mass. % Or less is more preferable, and 20% by mass or more and 81% by mass or less is most preferable. If the content of the refined olive oil is less than 5% by mass, the irritating odor generated with the deterioration of fats and oils due to heating can not be sufficiently suppressed, and the deterioration odor can not be suppressed even when used during cooking, so There is a tendency that the flavor can not be utilized, and if it is more than 90% by mass, the off-flavor derived from refined olive oil tends to be strong when used for cooking.
　本発明における油脂組成物には、本発明の作用効果を損なわない範囲であれば、上記精製オリーブ油と、精製された他の食用油脂以外に、未精製の食用油脂を添加してもよい。また、他の添加物を添加してもよく、例えば、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ポリグリセリン縮合リシノレイン酸エステル、有機酸モノグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステルなどの乳化剤、香料、着色料、酸化防止剤、シリコーンなどの消泡剤などを添加することができる。 An unrefined edible oil and fat may be added to the oil and fat composition according to the present invention in addition to the refined olive oil and other refined edible oil and fat as long as the effect of the present invention is not impaired. In addition, other additives may be added, for example, monoglycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, organic acid monoglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol An emulsifier such as fatty acid ester, a flavor, a coloring agent, an antioxidant, an antifoamer such as silicone, and the like can be added.
　本発明における油脂組成物は、水分含量が１質量％以下であることが好ましい。所定の範囲であれば、２０℃程度の室温でも保存安定性に優れるため、異風味の発生を安定して抑制できる。 The oil and fat composition in the present invention preferably has a water content of 1% by mass or less. If it is a predetermined | prescribed range, since it is excellent in storage stability also at room temperature of about 20 degreeC, generation | occurrence | production of a different flavor can be suppressed stably.
　本発明における油脂組成物は、例えば揚げ物用、炒め物用、炊飯用、ベーカリー食品用として好適に用いることができる。 The oil and fat composition according to the present invention can be suitably used, for example, for frying, cooking, cooking, and bakery food.
　また、本発明は、上記油脂組成物を用いる、揚げ物、炒め物、米飯、又はベーカリー食品の製造方法を提供するものである。 The present invention also provides a method for producing fried food, fried food, cooked rice, or bakery food using the above-mentioned oil and fat composition.
　更に、本発明は、揚げ物、炒め物、米飯、又はベーカリー食品の製造に際して、上記油脂組成物を用いることにより、あっさり感を向上させる食品の風味改善方法を提供するものである。 Furthermore, the present invention provides a method for improving the taste of food by using the above-mentioned oil and fat composition in the production of fried food, fried food, cooked rice, or bakery food.
　なお、本発明において、「あっさり感」とは、揚げ物、炒め物、米飯、又はベーカリー食品を食したときに、口中に残る油感を少なく感じることを意味している。 In the present invention, the term "light feeling" means that when the fried food, the fried food, the cooked rice, or the bakery food is eaten, it feels less oily feeling remaining in the mouth.
　本発明において、揚げ物としては、例えば、ドーナツ、揚げパン、から揚げ竜田揚げ、天ぷら、フライ、春巻き、油揚げ、厚揚げ、揚げ蒲鉾、フライ麺、揚げ菓子などが挙げられる。揚げ物の製造に際しては、本発明の油脂組成物を揚げ油として用いればよい。本発明の油脂組成物を揚げ物に用いることにより、揚げ物のあっさり感を向上させ、素材の風味を高めると共に、香ばしさやサクサク感を良好に付与することができる。 In the present invention, the fried food includes, for example, donuts, fried breads, fried fried rice fields, tempuras, fried foods, spring rolls, fried foods, deep fried foods, deep fried foods, fried rice cakes, fried noodles, fried sweets and the like. When producing fried food, the oil and fat composition of the present invention may be used as fried oil. By using the oil and fat composition of the present invention for fried foods, it is possible to improve the fresh feeling of fried foods, to improve the flavor of the material, and to favorably impart aroma and crispiness.
　また、本発明において、炒め物としては、例えば、肉野菜炒め、野菜炒め、焼きそば、チャーハン、ソテー、ムニエルなどが挙げられる。炒め物の製造に際しては、本発明の油脂組成物を炒め油として用いればよい。本発明の油脂組成物を炒め物に用いることにより、炒め物のあっさり感を向上させ、素材の風味を高めることができる。 Further, in the present invention, as the fried food, for example, fried meat and vegetables, fried vegetables, fried noodles, fried rice, saute, muniere and the like can be mentioned. In the production of a stir-fry, the oil and fat composition of the present invention may be used as a stir-fry oil. By using the oil and fat composition of the present invention as a stir-fry, it is possible to improve the natural feeling of the stir-fry and to enhance the flavor of the material.
　また、本発明の油脂組成物を、炊飯に用いる場合には、米等の炊飯原料に本発明の油脂組成物を添加すればよい。この場合、油脂組成物の添加量は、水を添加していない炊飯原料１００質量部に対して、０．１質量部以上１０質量部以下が好ましく、０．３質量部以上５質量部以下がより好ましい。本発明の油脂組成物を炊飯に用いることにより、米飯の粒感を高めると共に、米飯のあっさり感を向上させることができる。 Moreover, what is necessary is just to add the oil-fat composition of this invention to raw materials, such as rice, when using the oil-fat composition of this invention for rice cooking. In this case, the addition amount of the oil composition is preferably 0.1 parts by mass or more and 10 parts by mass or less, and 0.3 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the rice raw material to which water is not added. More preferable. By using the oil and fat composition of the present invention for cooking, the graininess of cooked rice can be enhanced, and the easy feeling of cooked rice can be improved.
　更に、ベーカリー食品としては、例えば、パウンドケーキ、バターケーキ等のケーキ類；食パン、菓子パン、ペイストリー等のパン類；ピザ；パイ；ワッフル、シュー、ビスケット、クッキー、タイ焼き、どら焼き、今川焼等の焼き菓子類などが挙げられる。ベーカリー食品の製造に際しては、生地作製に際して、本発明の油脂組成物を添加する順序は問わず、本発明の油脂組成物以外の生地原料と同時に添加してもよいし、本発明の油脂組成物以外の生地原料添加後に添加してもよい。この場合、ベーカリー食品生地中の本発明の油脂組成物の含量は、１質量％以上５０質量％以下が好ましく、１０質量％以上３０質量％以下が更に好ましい。また、焼き菓子等のベーカリー食品に使用することで、素材の風味を高めると共に、焼き菓子等のあっさり感を向上させることができる。 Furthermore, as bakery food, for example, cakes such as pound cake and butter cake; Breads such as bread, confectionery bread, pastry, etc .; Pizza; pie; waffle, shoe, biscuit, cookie, Thai grill, dorayaki, Imagawa grill And baked sweets. In the production of a bakery food, the dough composition may be added simultaneously with dough materials other than the fat composition of the present invention regardless of the order of adding the fat composition of the present invention during dough preparation. It may be added after the addition of other dough ingredients. In this case, the content of the oil and fat composition of the present invention in the bakery food dough is preferably 1% by mass to 50% by mass, and more preferably 10% by mass to 30% by mass. Moreover, while using it for bakery foodstuffs, such as baked confectionery, while improving the flavor of a raw material, the casual feeling of baked confectionery etc. can be improved.
　以下に実施例及び比較例を示して本発明について更に詳しく説明するが、本発明はこれらに限定されるものではない。なお、以下の実施例及び比較例で使用した原料油脂は、下記表１に示したものであり、いずれも水分含量が１質量％未満であった。 Hereinafter, the present invention will be described in more detail by way of examples and comparative examples, but the present invention is not limited thereto. In addition, the raw material fats and oils used by the following Example and the comparative example were shown in following Table 1, and as for all, water content was less than 1 mass%.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　＜１．揚げ物（コロッケ）評価試験＞
　（１）油脂の加熱臭の評価
　試験油脂として、後述する表４に示した配合の試験油脂を用いて、揚げ物（コロッケ）を製造するにあたり、それぞれの試験油脂の加熱臭について、下記方法によって試験した。 <1. Fried food (croquette) evaluation test>
(1) Evaluation of heating odor of fats and oils When producing fried food (croquettes) using test fats and oils of the composition shown in Table 4 described later as test fats and oils, the heat odor of each test fat and oil is tested by the following method did.
　すなわち、磁性皿に表４に示した配合の各試験油脂６００ｇを張り込み加熱し、１８０℃達温後すぐに、油面から１５ｃｍの高さの臭いをかいだ。専門パネラー３名により行い、合議の上、刺激臭の強さを表２に示す評価基準で評価した。 That is, 600 g of each test fat of the formulation shown in Table 4 was put into a magnetic dish and heated, and immediately after reaching 180 ° C., a smell of 15 cm high from the oil surface was smelled. Conducted by three expert panelists, the intensity of the pungent odor was evaluated according to the evaluation criteria shown in Table 2 after discussion.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　この結果を後述する表４に示した。 The results are shown in Table 4 below.
　（２）揚げ物（コロッケ）の製造
　ステンレス鍋（φ１４．５ｃｍ）に試験油脂５００ｇを張り込み加熱し、１８０℃で、冷凍ポテトコロッケ（商品名「NEWポテトコロッケ６０」、味の素冷凍食品株式会社製）を１個あたり片面２．５分ずつ計５分間揚げた。揚げ終わった後、バットで油切りして、そのままの状態で室温（１５～２０℃）にて４時間保存した。なお、試験油脂としては、後述する表４に示した配合の油脂を用いた。 (2) Production of fried food (croquette) 500 g of test fat and oil was put in a stainless steel pan (φ 14.5 cm) and heated, and frozen potato croquette (trade name "NEW potato croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.) at 180 ° C. Each piece was fried for 2.5 minutes on one side for a total of 5 minutes. After deep-frying, the oil was drained with a vat, and stored as it is at room temperature (15 to 20 ° C.) for 4 hours. In addition, as test fats and oils, the fats and oils of the mixing | blending shown to Table 4 mentioned later were used.
　（３）得られた揚げ物（コロッケ）の食味評価
　上記で得られたコロッケを室温保存後、専門パネラー３名で、コロッケを食して、合議の上、異風味、劣化味、サクサク感、香ばしさ、あっさり感、素材の風味、及び総合評価を表３に示す評価基準で評価した。 (3) Taste evaluation of the obtained fried food (croquette) After storing the croquette obtained above at room temperature, the croquette is eaten by three expert panelists, and after the meeting, the different flavor, the deterioration taste, the crispy feeling, the fragrant feeling The lightness, the flavor of the material, and the overall evaluation were evaluated according to the evaluation criteria shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　（４）評価の結果
　以上の評価の結果を表４に示す。 (4) Results of evaluation Table 4 shows the results of the above evaluation.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４に基づいて、まず、油脂の加熱臭の抑制効果について説明すると、精製オリーブ油を１０～８０質量％と、その他の精製油とを含有する、実施例１～８の油脂組成物は、いずれも加熱に伴う刺激臭が少なかった。特に、精製オリーブ油２０～８０質量％含有する実施例２～８の油脂組成物は、加熱に伴う刺激臭がほとんどしない、又は全くしなかった。 First, the effect of suppressing the heating odor of fats and oils will be described based on Table 4. The fat and oil compositions of Examples 1 to 8 containing 10 to 80% by mass of refined olive oil and other refined oils There were also few pungent odors associated with heating. In particular, the oil and fat compositions of Examples 2 to 8 containing 20 to 80% by mass of refined olive oil have little or no irritating odor associated with heating.
　一方、菜種油１００質量％の比較例１、パーム油１００質量％の比較例４、エキストラバージンオリーブ油を１０質量％含有する比較例３、エキストラバージンオリーブ油を５０質量％含有する比較例５では、加熱に伴う刺激臭がした。 On the other hand, Comparative Example 1 with 100% by mass of rapeseed oil, Comparative Example 4 with 100% by mass of palm oil, Comparative Example 3 with 10% by mass of extra virgin olive oil, and Comparative Example 5 with 50% by mass of extra virgin olive oil It was accompanied by an irritating odor.
　また、精製オリーブ油１００質量％の比較例２は、加熱に伴う刺激臭が全くしなかったが、後述するように、コロッケの食味において、満足できないものであった。 In addition, Comparative Example 2 in which 100% by mass of purified olive oil did not have any irritating odor due to heating, but as described later, it was unsatisfactory in the taste of croquettes.
　次に、表４の結果に基づいて、コロッケの食味の評価結果について説明すると、精製オリーブ油を１０～８０質量％と、その他の精製油とを含有する、実施例１～８の油脂組成物は、いずれの評価も比較的良好であり、満足できるものであった。 Next, the evaluation results of the taste of croquettes will be described based on the results of Table 4. The oil and fat compositions of Examples 1 to 8 containing 10 to 80% by mass of refined olive oil and other refined oils Both evaluations were relatively good and satisfactory.
　特に、精製オリーブ油を２０～８０質量％と、菜種油とを含有する実施例２～４の油脂組成物、及び精製オリーブ油を３０質量％と、コーン油又はパームオレインとを含有する実施例５，６の油脂組成物、精製オリーブ油を５０質量％と、パーム油とを含有する実施例８の油脂組成物は、いずれの評価も良好であり、十分満足できるものであった。 In particular, the oil and fat compositions of Examples 2 to 4 containing 20 to 80% by mass of refined olive oil and rapeseed oil, and 30% by mass of refined olive oil and corn oil or palm olein The oil composition of Example 8 containing 50% by mass of the oil composition of the present invention and 50% by mass of refined olive oil and palm oil was satisfactory in all evaluations and sufficiently satisfactory.
　これに対して、菜種油１００質量％の比較例１、パーム油１００質量％の比較例４、エキストラバージンオリーブ油を１０質量％含有する比較例３、エキストラバージンオリーブ油を５０質量％含有する比較例５では、劣化味、あっさり感、素材の風味などの評価がよくなかった。 In contrast, Comparative Example 1 with 100% by mass of rapeseed oil, Comparative Example 4 with 100% by mass of palm oil, Comparative Example 3 with 10% by mass of extra virgin olive oil, and Comparative Example 5 with 50% by mass of extra virgin olive oil Evaluations such as deteriorated taste, light feeling, and flavor of the material were not good.
　また、精製オリーブ油１００質量％の比較例２は、異風味が感じられる点で問題があった。 Moreover, the comparative example 2 of 100 mass% of refinement | purification olive oils had a problem by the point in which a different flavor was felt.
　＜２．揚げ物（ドーナツ）評価試験＞
　（１）揚げ物（ドーナツ）の製造
　ホットケーキミックス（製品名：Style Oneホットケーキミックス、森永製菓株式会社製)３００g、全卵１００ｇ、バター（製品名：北海道バター、株式会社明治社製）４０g、砂糖２０gを混ぜ合わせた生地を、厚み１ｃｍに伸ばし、φ７．８ｃｍ（内φ３．６ｃｍ）のリング型で抜き、揚げダネとした。これを、ステンレス鍋（φ１７ｃｍ）に試験油脂５００ｇを張り込み１８０℃まで加熱し、１個あたり片面１．５分ずつ計３分揚げた。揚げ終わった後、バットで油切りして、そのままの状態で室温（１５～２０℃）にて４時間保存した。試験油脂としては、後述する表６に示した試験油脂を用いた。 <2. Fried food (donut) evaluation test>
(1) Production of fried food (donuts) Hot cake mix (product name: Style One hot cake mix, manufactured by Morinaga Seika Co., Ltd.) 300 g, whole egg 100 g, butter (product name: Hokkaido butter, manufactured by Meiji Corporation) 40 g, The dough mixed with 20 g of sugar was stretched to a thickness of 1 cm, extracted with a ring having a diameter of 7.8 cm (inner diameter: 3.6 cm), and used as a fried seed. In a stainless pan (φ 17 cm), 500 g of the test fat and oil was stuck, and heated to 180 ° C., and fried for 3 minutes in total of 1.5 minutes on one side per piece. After deep-frying, the oil was drained with a vat, and stored as it is at room temperature (15 to 20 ° C.) for 4 hours. As test fats and oils, the test fats and oils shown in Table 6 mentioned later were used.
　（２）得られた揚げ物（ドーナツ）の食味評価
　上記で得られたドーナツを室温保存後、専門パネラー３名で、ドーナツを食して、合議の上、異風味、劣化味、あっさり感、素材の風味、及び総合評価を表５に示す評価基準で評価した。 (2) Taste evaluation of the obtained fried food (donuts) After storing the donuts obtained above at room temperature, the donuts are eaten by three expert panelists, and the tastes of different flavors, deterioration tastes, lightness, materials The flavor and the overall evaluation were evaluated based on the evaluation criteria shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　（３）評価の結果
　上記食味評価の結果を表６に示す。 (3) Results of Evaluation The results of the above-mentioned taste evaluation are shown in Table 6.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６に示すように、精製オリーブ油を５０質量％、パーム油を５０質量％含む油脂組成物（実施例９）では、ドーナツの食味として、異風味と劣化味は感じない、あっさり感は非常に強い、素材の風味は感じるという評価であり、総合評価は◎であった。 As shown in Table 6, in the fat and oil composition (Example 9) containing 50% by mass of refined olive oil and 50% by mass of palm oil, the taste and taste of donut are not felt as taste of donut, and the lightness feeling is very high. It is an evaluation that the flavor of the material is strong, and the overall evaluation is ◎.
　一方、パーム油を１００質量％含む油脂組成物（比較例６）では、異風味は感じない、あっさり感はやや強い、素材の風味は非常に感じるという評価であったが、劣化味は感じるという評価であり、総合評価は×であった。また、パーム油を５０質量％、エキストラバージンオリーブ油を５０質量％含む油脂組成物（比較例７）では、劣化味はあまり感じないという評価であったが、異風味は感じる、あっさり感が弱い、素材の風味は感じないという評価であり、総合評価は×であった。 On the other hand, in the oil and fat composition containing 100% by mass of palm oil (Comparative Example 6), it was an evaluation that no off-flavor is felt, a mild feeling is a little strong, and the flavor of the material is very felt. It is evaluation, and comprehensive evaluation was x. Moreover, in the fat and oil composition (comparative example 7) containing 50 mass% of palm oil and 50 mass% of extra virgin olive oil, it was an evaluation that the deterioration taste is not felt so much, but the different flavor is felt, the lightness is weak, It was an evaluation that the flavor of the material was not felt, and the overall evaluation was x.
　＜３．炒め物（野菜炒め）評価試験＞
　（１）炒め物（野菜炒め）の製造
　フッ素樹脂フライパン（φ２５ｃｍ）を電磁加熱調理機にて２００℃まで加熱し、試験油脂２０ｇとカット野菜（製品名：もやしミックス、成田食品株式会社製）１００ｇと塩０．７５ｇとコショウ０．０７５ｇを投入後、２分炒めて、野菜炒めを製造した。試験油脂としては、後述する表８に示した配合の試験油脂を用いた。 <3. Stir product (fried vegetables) evaluation test>
(1) Production of stir-frozen (fried vegetables) A fluorine resin frying pan (25 cm in diameter) is heated to 200 ° C with an electromagnetic heating cooker, 20 g of test fat and oil and cut vegetables (product name: bean sprout mix, made by Narita Foods Co., Ltd.) 100 g After adding 0.75 g of salt, 0.075 g of pepper and stirring for 2 minutes, a vegetable stir-fry was produced. As test fats and oils, the test fats and oils of the combination shown in Table 8 mentioned later were used.
　（２）食味評価
　上記で得た野菜炒めを皿に移し、温かい状態ですぐに専門パネラー３名で食し、合議の上、異風味、あっさり感、シャキシャキ感、素材の風味、及び総合評価を表７に示す評価基準で評価した。 (2) Taste evaluation Transfer the vegetable stir fry obtained in the above into a plate, eat immediately in a warm state with three expert panelists, and after consultation, create a table of unusual flavor, quick feeling, crisp feeling, flavor of material, and overall evaluation. It evaluated by the evaluation criteria shown in 7.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　（３）評価の結果
　上記評価の結果を表８に示す。 (3) Results of Evaluation Table 8 shows the results of the above evaluation.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表８に示すように、精製オリーブ油を３０質量％、菜種油を７０質量％含む油脂組成物（実施例１０）では、野菜炒めの食味として、異風味は感じない、あっさり感が非常に強い、シャキシャキ感は非常に感じる、素材の風味は非常に感じるという評価であり、総合評価は◎であった。 As shown in Table 8, in the fat and oil composition (Example 10) containing 30% by mass of refined olive oil and 70% by mass of rapeseed oil, no off-flavor is felt as the taste of stir-frying vegetables, and the crispness is very strong. The feeling was extremely felt, the taste of the material was very felt, and the overall evaluation was ◎.
　一方、菜種油を１００質量％含む油脂組成物（比較例８）では、異風味は感じない、シャキシャキ感はやや感じるという評価であったが、あっさり感が弱い、素材の風味は感じないという評価であり、総合評価は×であった。また、菜種油を７０質量％、エキストラバージンオリーブ油を３０質量％含む油脂組成物（比較例９）では、シャキシャキ感は感じる、素材の風味はやや感じるという評価であったが、異風味は感じる、あっさり感は弱いという評価であり、総合評価は×であった。 On the other hand, in the oil composition containing 100% by mass of rapeseed oil (comparative example 8), it was an evaluation that no strange taste was felt and a crisp feeling was felt somewhat, but it is an evaluation that a mild feeling is weak and a flavor of the material is not felt. Yes, the overall rating was x. In addition, in the oil and fat composition containing 70% by mass of rapeseed oil and 30% by mass of extra virgin olive oil (Comparative Example 9), it was an evaluation that the crispness was felt and the flavor of the material was slightly felt. The feeling was evaluated as weak, and the overall evaluation was x.
　＜４．米飯評価試験＞
　（１）米飯の製造
　生米４００ｇを洗米し、炊飯釜に入れ、米と水の合計重量が９７２ｇとなるように水を加えた。そこに試験油脂８ｇを加え、炊飯釜を炊飯器（圧力IH炊飯ジャーNP-NT10型、象印マホービン株式会社製）にセットした。無洗米モードで炊飯スタートし、炊飯完了後1時間保温した後、釜から全量出し、全体を混ぜてご飯を得た。試験油脂としては、後述する表１０に示した配合の試験油脂を用いた。なお、表中、Ａ－１７３は、ポリグリセリン脂肪酸エステル（太陽化学株式会社製）、ＣＲＳ－７５は、ポリグリセリン縮合リシノレイン酸エステル（阪本薬品工業株式会社製）、Ｏ－１７０は、ショ糖脂肪酸エステル（三菱化学フーズ株式会社製）を示す。 <4. Rice evaluation test>
(1) Production of cooked rice 400 g of raw rice was washed, placed in a rice cooker, and water was added so that the total weight of rice and water was 972 g. 8 g of test fat and oil was added thereto, and the rice cooker was set in a rice cooker (pressure IH rice cooker NP-NT10 type, manufactured by Zojirushi Mahobin Co., Ltd.). After starting cooking in the non-washed rice mode and keeping warm for 1 hour after completion of cooking, all amount was taken out from the kettle, and the whole was mixed to obtain rice. As test fats and oils, the test fats and oils of the combination shown in Table 10 mentioned later were used. In the table, A-173 is polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd.), CRS-75 is polyglycerin condensed ricinoleic acid ester (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.), O-170 is sucrose fatty acid Ester (made by Mitsubishi Chemical Foods Co., Ltd.) is shown.
　（２）食味評価
　専門パネラー３名で、上記で得た炊き立てのご飯を食して、合議の上、異風味、あっさり感、粒感、及び総合評価を表９に示す評価基準で評価した。 (2) Evaluation of Taste Taste the freshly prepared rice obtained by the above three expert panelists, and after consultation, the off-flavor, the warm feeling, the graininess, and the overall evaluation were evaluated according to the evaluation criteria shown in Table 9.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　（３）評価の結果
　上記評価の結果を表１０に示す。 (3) Results of Evaluation The results of the above evaluation are shown in Table 10.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　表１０に示すように、精製オリーブ油を８０質量％、菜種油１９．３５質量％含む油脂組成物（実施例１１）では、ご飯の食味として、異風味は感じない、あっさり感は非常に強い、粒感は感じるという評価であり、総合評価は◎であった。 As shown in Table 10, in the oil and fat composition (Example 11) containing 80% by mass of refined olive oil and 19.35% by mass of rapeseed oil, no off-flavor is felt as taste of rice, and the quick feeling is very strong, grains The feeling was an evaluation to feel, and the overall evaluation was ◎.
　一方、菜種油を９９．３５質量％含む油脂組成物（比較例１０）では、異風味はほぼ感じないという評価であったが、あっさり感は弱い、粒感は感じないという評価であり、総合評価は×であった。また、菜種油を１９．３５質量％、エキストラバージンオリーブ油を８０質量％含む油脂組成物（比較例１１）では、あっさり感はやや強い、粒感は感じるという評価であったが、異風味は感じるという評価であり、総合評価は×であった。 On the other hand, in the oil and fat composition containing 99.35% by mass of rapeseed oil (comparative example 10), it was an evaluation that almost no off-flavor is felt, but it is an evaluation that a loose feeling is weak and no graininess is felt, comprehensive evaluation Was x. Moreover, in the oil and fat composition (Comparative Example 11) containing 19.35% by mass of rapeseed oil and 80% by mass of extra virgin olive oil, it was an evaluation that the quick feeling was somewhat strong and the granular feeling was felt, but the different flavor was felt. It is evaluation, and comprehensive evaluation was x.
　＜５．ベーカリー食品（パウンドケーキ）評価試験＞
　（１）ベーカリー食品（パウンドケーキ）の製造
　ボウルに全卵１００ｇ、砂糖６０ｇ、試験油脂６０ｇを入れて十分に混ぜた後、ふるった薄力粉１００ｇとベーキングパウダー４ｇを入れ、更に混ぜた。この生地を１９．８ｃｍ×９．７ｃｍ×５．３ｃｍのパウンド型に流し入れ、オーブンレンジのオーブン機能で１９０℃、２５分焼いた。焼きあがった後、型から外し網上で空冷し、そのままの状態で室温（１５～２０℃）にて４時間保存した。なお、試験油脂としては、後述する表１２に示した配合の試験油脂を用いた。 <5. Bakery food (pound cake) evaluation test>
(1) Preparation of bakery food (pound cake) 100 g of whole eggs, 60 g of sugar and 60 g of test fats and oils were put in a bowl and thoroughly mixed, then 100 g of weak flour and 4 g of baking powder were added and further mixed. The dough was poured into a 19.8 cm × 9.7 cm × 5.3 cm pound mold and baked at 190 ° C. for 25 minutes in an oven function of an oven oven. After baking, it was removed from the mold and air-cooled on a net, and stored as it is at room temperature (15 to 20 ° C.) for 4 hours. In addition, as test fats and oils, the test fats and oils of the combination shown to Table 12 mentioned later were used.
　（２）食味評価
　上記で得たパウンドケーキを室温保存後、専門パネラー３名で食して、合議の上、異風味、劣化味、あっさり感、素材の風味、及び総合評価を表１１に示す評価基準で評価した。 (2) Evaluation of taste After storage of the pound cake obtained above at room temperature, it is eaten by three expert panelists, and after evaluation, the off-flavor, the deterioration taste, the lightness, the flavor of the material, and the overall evaluation are shown in Table 11. It evaluated by the standard.
Figure JPOXMLDOC01-appb-T000011
Figure JPOXMLDOC01-appb-T000011
　（３）評価の結果
　上記評価の結果を表１２に示す。 (3) Results of Evaluation The results of the above evaluation are shown in Table 12.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　表１２に示すように、精製オリーブ油を５０質量％、菜種油５０質量％含む油脂組成物（実施例１２）では、パウンドケーキの食味として、異風味と劣化味は感じない、あっさり感は非常に強い、素材の風味は感じるという評価であり、総合評価は◎であった。 As shown in Table 12, in the oil and fat composition (Example 12) containing 50% by mass of refined olive oil and 50% by mass of rapeseed oil, the taste and taste of the pound cake do not feel different taste and degraded taste, and the lightness feeling is very strong. The taste of the material was evaluated as feeling, and the overall evaluation was ◎.
　一方、菜種油を１００質量％含む油脂組成物（比較例１２）では、異風味は感じない、劣化味はほぼ感じない、素材の風味は非常に感じるという評価であったが、あっさり感は弱いという評価であり、総合評価は×であった。また、菜種油を５０質量％、エキストラバージンオリーブ油を５０質量％含む油脂組成物（比較例１３）では、劣化味はほぼ感じないという評価であったが、異風味は感じる、あっさり感は弱い、素材の風味は感じないという評価であり、総合評価は×であった。 On the other hand, in the oil and fat composition containing 100% by mass of rapeseed oil (Comparative Example 12), it was an evaluation that no off-flavor is felt, no deterioration taste is felt, and the taste of the material is very felt. It is evaluation, and comprehensive evaluation was x. Moreover, in the oil and fat composition containing 50% by mass of rapeseed oil and 50% by mass of extra virgin olive oil (Comparative Example 13), it was an evaluation that almost no deterioration taste was felt, but the off-flavor is felt, the lightness is weak, material It is the evaluation that the flavor of is not felt, and the comprehensive evaluation was x.

Claims (13)

  1. 　精製オリーブ油と、精製された他の食用油脂とを含有し、精製油脂の合計含量が９０質量％以上であり、前記精製油脂中の前記精製オリーブ油の含量が５質量％以上９０質量％以下であることを特徴とする油脂組成物。 It contains refined olive oil and refined other edible fats and oils, and the total content of refined fats and oils is 90% by mass or more, and the content of refined olive oil in the refined oils and fats is 5% by mass or more and 90% by mass or less A fat and oil composition characterized by
  2. 　前記他の食用油脂は、ヨウ素価が３５以上１４０以下の油脂である、請求項１に記載の油脂組成物。 The oil and fat composition according to claim 1, wherein the other edible oil and fat is an oil having an iodine value of 35 or more and 140 or less.
  3. 　前記他の食用油脂は、菜種油、コーン油、大豆油、パーム油、及びパーム分別油から選ばれた１種又は２種以上である、請求項１又は２に記載の油脂組成物。 The oil and fat composition according to claim 1 or 2, wherein the other edible oil or fat is one or more selected from rapeseed oil, corn oil, soybean oil, palm oil, and palm fractionated oil.
  4. 　前記精製油脂中の前記精製オリーブ油の含量が２０質量％以上９０質量％以下である、請求項１～３のいずれか１項に記載の油脂組成物。 The oil and fat composition according to any one of claims 1 to 3, wherein a content of the refined olive oil in the refined oil and fat is 20% by mass or more and 90% by mass or less.
  5. 　揚げ物用である、請求項１～４のいずれか１項に記載の油脂組成物。 The oil and fat composition according to any one of claims 1 to 4, which is for frying.
  6. 　炒め物用である、請求項１～４のいずれか１項に記載の油脂組成物。 The oil and fat composition according to any one of claims 1 to 4, which is for stir-fry.
  7. 　炊飯用である、請求項１～４のいずれか１項に記載の油脂組成物。 The oil and fat composition according to any one of claims 1 to 4, which is for cooking rice.
  8. 　ベーカリー食品用である、請求項１～４のいずれか１項に記載の油脂組成物。 The oil and fat composition according to any one of claims 1 to 4, which is for bakery food.
  9. 　請求項１～５のいずれか１項に記載の油脂組成物を用いて、揚げ物を製造することを特徴とする揚げ物の製造方法。 A method for producing a fried food comprising producing a fried food using the oil and fat composition according to any one of claims 1 to 5.
  10. 　請求項１～４、及び６のいずれか１項に記載の油脂組成物を用いて、炒め物を製造することを特徴とする炒め物の製造方法。 A method for producing a stir-fry, comprising producing a stir-fry using the oil and fat composition according to any one of claims 1 to 4 and 6.
  11. 　請求項１～４、及び７のいずれか１項に記載の油脂組成物を用いて、炊飯することを特徴とする米飯の製造方法。 A method for producing cooked rice comprising cooking using the oil and fat composition according to any one of claims 1 to 4 and 7.
  12. 　請求項１～４、及び８のいずれか１項に記載の油脂組成物を用いて、ベーカリー食品を製造することを特徴とするベーカリー食品の製造方法。 A method for producing a bakery food, comprising producing a bakery food using the oil and fat composition according to any one of claims 1 to 4 and 8.
  13. 　揚げ物、炒め物、米飯、又はベーカリー食品の製造に際して、請求項１～８のいずれか１項に記載の油脂組成物を用いることにより、あっさり感を向上させることを特徴とする食品の風味改善方法。 A method for improving the flavor of food characterized by using the oil and fat composition according to any one of claims 1 to 8 in the production of fried food, fried food, cooked rice, or bakery food. .
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WO2022044888A1 (en) * 2020-08-31 2022-03-03 株式会社Ｊ－オイルミルズ Method for decreasing sulfur-containing compound included in volatile substance from fried food

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