WO2019151009A1 - フライ調理用油脂組成物の安定化方法 - Google Patents
フライ調理用油脂組成物の安定化方法 Download PDFInfo
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- WO2019151009A1 WO2019151009A1 PCT/JP2019/001619 JP2019001619W WO2019151009A1 WO 2019151009 A1 WO2019151009 A1 WO 2019151009A1 JP 2019001619 W JP2019001619 W JP 2019001619W WO 2019151009 A1 WO2019151009 A1 WO 2019151009A1
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- Prior art keywords
- oil
- chlorophyll
- frying
- chlorophylls
- fat
- Prior art date
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/46—Addition of dyes or pigments, e.g. in combination with optical brighteners using dyes or pigments of microbial or algal origin
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B5/00—Preserving by using additives, e.g. anti-oxidants
- C11B5/0085—Substances of natural origin of unknown constitution, f.i. plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/202—Algae extracts
Definitions
- the present invention relates to a method for stabilizing an oil composition for frying, and more specifically, coloring of the oil composition, increasing anisidine value and decreasing tocopherols when frying food with a frying oil composition.
- the present invention relates to a method for stabilizing and stabilizing an oil composition.
- patent document 1 is fried by adding phosphorus origin components, such as pressing oil and / or extraction oil, degummed oil, to refined edible fats and oils.
- phosphorus origin components such as pressing oil and / or extraction oil, degummed oil
- Patent Document 1 it is possible to suppress the heat stability of the oil and fat composition for fried food, in particular, the heat coloring and the heat odor.
- Anisidine value is a numerical value that represents the content of aldehyde that is generated when the oxidation of fats and oils proceeds, and is one of the indicators of fat and oil deterioration. Suppressing the rise of the anisidine value of fats and oils during frying is considered to be effective in suppressing deterioration of the fat and oil composition for frying.
- tocopherols in the refined oil and fat disappear by heating and the like. Since tocopherols have an antioxidant effect on edible fats and oils, suppressing tocopherols in edible fats and oils during frying is considered to be effective in suppressing deterioration of the fat and oil composition for frying. .
- JP 2009-050234 A Metal for producing an oil and fat composition for deep-fried food having excellent heat resistance
- An object of the present invention is to provide a method for suppressing coloring of an oil composition for frying during frying, by a method different from the method using the phosphorus content of Patent Document 1.
- Patent Document 1 is not directed to suppression of anisidine value increase or reduction of tocopherols. Therefore, an object of the present invention is also to provide a method for suppressing an increase in anisidine value and / or a decrease in tocopherols in a frying oil composition at the time of frying.
- the present inventors have found that the addition of chlorophylls to edible oils and fats is effective in suppressing coloring of edible oils and fats during frying and completed the present invention. . That is, the present invention provides a method for suppressing the coloration of a frying oil composition, wherein 0.05 to 2 mass ppm of chlorophyll is added to the edible oil.
- chlorophylls as a chlorophyll concentrated liquid having a chlorophyll concentration of 1 to 1,000 ppm by mass.
- the edible oil / fat preferably contains at least one selected from, for example, soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil and safflower oil.
- the chlorophyll preferably contains at least one selected from chlorophyll a, pheophytin a, and pyropheophytin a.
- the chlorophyll preferably contains chlorophyll a and pheophytin a.
- the mass ratio of the pheophytin a to the chlorophyll a is preferably 0.3 or more and 1.5 or less.
- the chlorophylls are derived from algae, for example.
- the present invention is also a method for suppressing an anisidine value increase in an oil / fat composition for frying, wherein the chlorophyll is added to an edible oil / fat in an amount of 0.05 mass ppm to 2 mass ppm. I will provide a.
- the present invention is also a method for suppressing the reduction of tocopherols in an oil and fat composition for frying, characterized in that chlorophylls are added to edible oils and fats so as to be 0.05 mass ppm to 2 mass ppm.
- the suppression method is provided.
- the tocopherols mean ⁇ , ⁇ , ⁇ and ⁇ -tocopherol and ⁇ , ⁇ , ⁇ and ⁇ -tocotrienol.
- the present invention also provides a method for producing an oil / fat composition for frying, comprising a step of adding alga-derived chlorophyll to an edible oil / fat so as to be 0.05 mass ppm to 2 mass ppm.
- chlorophylls as a chlorophyll concentrated liquid having a chlorophyll concentration of 1 to 1,000 ppm by mass.
- the chlorophyll preferably contains chlorophyll a and pheophytin a.
- the mass ratio of the pheophytin a to the chlorophyll a is preferably 0.3 or more and 1.5 or less.
- the present invention also provides a method for producing fried food, which includes a step of frying food with the oil composition for frying obtained by the above production method.
- the present invention also provides a stabilizer for a frying oil composition containing chlorophylls as an active ingredient.
- the stabilizer is particularly used for suppressing coloring of the oil composition for frying.
- the stabilizer is particularly used for suppressing an anisidine value increase in the oil composition for frying.
- the stabilizer is used to suppress a decrease in tocopherols in the oil composition for frying.
- the oil and fat composition can be used even if the food is fried for a long time such as 20 hours using the oil and fat composition for frying.
- the coloration of the product is significantly suppressed compared to the control oil without the addition of chlorophylls. This suppression of coloring greatly contributes to the life extension of the oil and fat composition.
- the oil-fat composition for frying cooking of the present invention and the method for suppressing the rise of the anisidine value, the oil-fat to which chlorophylls are added even if the food is fried for a long time using the oil-fat composition for frying
- the anisidine value of the composition is significantly suppressed compared to the anisidine value of the control oil without the addition of chlorophylls. Since suppression of anisidine value rise means suppression of the production
- chlorophylls are added even if the food is fried for a long time using the frying oil composition.
- the reduction of tocopherols in the obtained oil and fat composition is significantly suppressed as compared with the control oil to which chlorophylls are not added.
- the method for suppressing the coloring of the frying oil composition of the present invention requires that chlorophylls be added to the edible oil.
- the edible fat / oil serves as a base oil for a frying oil / fat composition.
- Edible fats and oils are usually refined oils.
- Examples of the edible oils and fats are vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, coconut oil, Examples include animal fats and oils such as pork fat, beef tallow, chicken fat and milk fat, medium chain fatty acid triglycerides, and processed fats and oils subjected to fractionation, hydrogenation, transesterification and the like.
- the edible fat / oil is preferably at least one selected from soybean oil, rapeseed oil, palm oil / fat, corn oil, sunflower oil, olive oil, cottonseed oil, and safflower oil. These edible fats and oils may be used alone or in combination of two or more. Palm oil and fat here means palm oil and processed oil of palm oil.
- the edible oil / fat preferably has a melting point of 10 ° C. or lower, more preferably 0 ° C. or lower.
- the melting point means an ascending melting point.
- the rising melting point can be measured in accordance with the standard oil and fat analysis test method 2.2.4.2-1996.
- the content of the edible oil / fat with respect to the frying oil / fat composition is usually 70% by mass or more, preferably 85% by mass or more, and particularly preferably 95% by mass or more. Although there is no upper limit of content of edible oil and fat, the sum total of edible oil and fat and chlorophyll is 100 mass% or less.
- Chlorophyll is an organic complex in which a tetrapyrrole ring is coordinated to magnesium.
- chlorophyll there are many types of chlorophyll, such as chlorophyll a and chlorophyll b, depending on the type of tetrapyrrole ring and the substituents bonded thereto.
- Pheophytin is obtained by removing the metal of chlorophyll and replacing it with two hydrogen atoms.
- pyropheophytin is a product obtained by modifying chlorophyll by thermal decomposition.
- the chlorophylls may be used alone or in combination of two or more.
- the amount of the chlorophyll added to the oil or fat composition is 0.05 mass ppm to 2 mass ppm, preferably 0.07 mass ppm to 1.5 mass ppm, more preferably 0.1 mass. It is ppm or more and 1 mass ppm or less. If the chlorophyll addition amount is less than 0.05 mass ppm, the effect of the present invention cannot be obtained. On the contrary, when the addition amount of chlorophylls exceeds 2 mass ppm, the appearance of fats and oils is deteriorated.
- the chlorophyll concentration can be measured by an absorptiometric method, a fluorometric method, or an HPLC method.
- the chlorophyll preferably contains at least one selected from chlorophyll a, pheophytin a, and pyropheophytin a.
- the chlorophylls particularly preferably contain chlorophyll a and pheophytin a.
- the mass ratio of the pheophytin a to the chlorophyll a is usually 0.1 or more and 2 or less, preferably 0.3 or more and 1.5 or less, and particularly preferably 0.5 or more and 1 or less.
- the origin of the chlorophylls is not particularly limited. Naturally, it is obtained from photosynthetic bacteria such as green algae (eg, Chlorella, Euglena), cyanobacterium, red algae, diatom, brown algae, etc., higher plants such as green and yellow vegetables, green bacteria, red bacteria (eg, Rb. Sphaeroides), etc. Can do. Preferable are chlorophylls derived from algae.
- chlorophylls commercially available products and reagents containing chlorophylls may be used.
- a product name “Nitinoh Color G-AO” derived from Chlorella, manufactured by Nikko Chemical Industry Co., Ltd.
- the method for adding the chlorophylls to the edible fat is not particularly limited. It is preferable to add chlorophylls in the form of concentrated chlorophylls in which chlorophylls are preliminarily dissolved in that chlorophylls are easily added to the edible fats and homogenized with edible fats and oils.
- the solvent of the chlorophyll concentrated liquid is not particularly limited as long as the chlorophyll dissolves.
- the solvent is preferably an edible oil or fat.
- the edible fats and oils may be used alone or in combination of two or more.
- the solvent of the chlorophyll concentrate may be the same as or different from the base oil of the frying oil composition.
- the lower limit of the chlorophyll concentration in the concentrated chlorophyll solution is usually 1 ppm by mass or more, preferably 3 ppm by mass or more, and particularly preferably 5 ppm by mass or more.
- the upper limit of the chlorophyll concentration of the chlorophyll concentrated liquid is usually 1,100 ppm by mass or less, preferably 1,000 ppm by mass or less, and particularly preferably 900 ppm by mass or less. If the chlorophyll concentration is too lower than the lower limit, a large amount of the chlorophyll concentrate is required to obtain the effects of the present invention. Conversely, if the chlorophyll concentration is too higher than the upper limit, it becomes difficult to manage the chlorophyll concentration during preparation of the frying oil composition.
- the amount of chlorophyll concentrate added to the frying oil composition depends on the chlorophyll concentration of the chlorophyll concentrated oil, but may be usually 1% by mass or more and 50% by mass or less, preferably 5% by mass or more. 30% by mass or less.
- auxiliaries added to edible fats and oils can be added to the frying oil composition for frying as long as the effects of the present invention are not impaired.
- auxiliaries include silicones; antioxidants such as tocopherols; fragrances and the like.
- the effect of suppressing coloring according to the present invention can be evaluated, for example, by the following method.
- Measurement of color tone According to AOCS Cc13j-97, the chromaticity of the test oil or the control oil placed in the Robibond cell is measured at room temperature using a Robibond automatic colorimeter. A color tone (Y + 10R) is obtained from the obtained chromaticity Y value and R value.
- the coloration inhibition rate based on the reference oil containing no chlorophylls varies depending on the chlorophyll concentration and food, but is usually 3 to 50%. This suppression effect prolongs the use time of the oil composition for frying cooking by about 6 to 100%.
- the present invention also provides an anisidine value increase of an oil and fat composition for frying, characterized in that the oil or fat composition is added to edible oil and fat so that chlorophyll is 0.05 mass ppm to 2 mass ppm. Provide a suppression method.
- the edible fats and chlorophylls used in the method for suppressing the rise of the anisidine value are the same as the method for suppressing coloring.
- the addition amount of the chlorophylls is preferably 0.07 mass ppm or more and 1.5 mass ppm or less, more preferably 0.1 mass ppm or more and 1.0 mass ppm or less, from the viewpoint of suppression of the anisidine value increase. It is.
- the inhibitory effect of the anisidine value increase according to the present invention can be evaluated by, for example, the following method.
- the anisidine value may be referred to as AnV. 1.
- Measurement of Anisidine Value (AnV) AnV is defined as 100 times the extinction coefficient E 1% 1 cm at 350 nm when a carbonyl compound in a sample and p-anisidine are allowed to act.
- the AnV of the test oil after the fry cooking test is measured using a spectrophotometer according to the standard fat and oil analysis test method 2.5.3-2013.
- the AnV increase suppression rate based on the reference oil containing no chlorophylls varies depending on the chlorophyll concentration, ingredients, fry cooking temperature, etc., but is usually 2-30%.
- the present invention also provides a method for suppressing the reduction of tocopherols in a frying oil composition, wherein chlorophylls are added to the edible oil so as to have a content of 0.05 mass ppm to 2 mass ppm. .
- Edible fats and chlorophylls used in the method for suppressing the reduction of tocopherols are the same as the method for suppressing coloring.
- the addition amount of the chlorophylls is preferably 0.07 mass ppm or more and 1.5 mass ppm or less, more preferably 0.1 mass ppm or more and 1.0 mass ppm, from the viewpoint of suppressing the reduction of the tocopherols. It is as follows.
- tocopherols may be referred to as Toc. 1. Measurement of tocopherols (Toc) Dissolved in test oil with internal standard substance (2,2,5,7,8-pentamethyl-6-hydroxychroman, for example, manufactured by Wako Pure Chemical Industries, Ltd.) and analyzed in hexane A sample. Analytical sample tocopherols are analyzed by HPLC.
- Tocopherol in the test oil is applied by applying the mass ratio of the internal standard substance and each tocopherol to a calibration curve prepared in advance using a standard reagent for vitamin E determination (for example, manufactured by Wako Pure Chemical Industries, Ltd.). Quantify the species. Detailed measurement conditions will be described in the following examples.
- the Toc decrease suppression rate based on the control oil to which no chlorophylls are added varies depending on the chlorophyll concentration, ingredients, fry cooking temperature, etc., but is usually 0.5 to 50%.
- the present invention also provides a method for producing an oil / fat composition for frying, comprising a step of adding chlorophyll to an edible oil / fat so as to be 0.05 ppm by mass or more and 2 ppm by mass or less.
- the edible fat used in this production method is the same as the coloring suppression method for the frying oil composition.
- the present invention also provides a method for producing fried food, which includes a step of frying food with the oil composition for frying obtained by the above production method.
- the frying temperature is usually 140 ° C. or higher and 200 ° C. or lower, although it depends on the ingredients and the cooking method.
- Examples of the fried food include fried chicken, croquettes, tempura, deep-fried vegetables and seafood, cutlet, fritter, fried confectionery or fried bread, fried noodles, and the like.
- the present invention also provides a stabilizer for a frying oil composition containing chlorophylls as an active ingredient.
- the stabilizer is preferably used to suppress coloring of the oil composition for frying, increasing the anisidine value, and / or reducing tocopherols. Specific examples and origins of the frying oil composition and chlorophylls are as described above.
- the carrier (diluent) of chlorophylls in the stabilizer is the same as the solvent exemplified in the preparation of the chlorophyll concentrate.
- auxiliary agents such as an antioxidant, an antifoaming agent, an emulsifier, and a fragrance may be appropriately added.
- the content of chlorophylls in the stabilizer is the same as the amount of chlorophyll added to the chlorophyll concentrate.
- chlorophylls may be referred to as Chl.
- Examples 1-2 Chlorophyll compound addition test Preparation of oil composition for frying cooking As a refined rapeseed oil used as a base oil for oil composition for frying, product name “J canola oil” (chlorophyll (Chl) concentration 0 (mass ppm), phosphorus content 0 (mass ppm) , Manufactured by J-Oil Mills Co., Ltd.).
- a chlorophyll reagent (product names “chlorophyll a”, “chlorophyll b”, “pheophytin a” or “pheophytin b” (both phosphorus content 0 (mass ppm), manufactured by Wako Pure Chemical Industries, Ltd.)) was added to prepare a chlorophyll concentrate.
- An oil and fat composition for frying cooking was prepared by adding the chlorophyll concentrate to purified rapeseed oil so that the Chl concentration shown in Table 1 was achieved.
- the base oil alone is sometimes referred to as a control oil
- the oil composition obtained by adding chlorophylls to the base oil is sometimes referred to as a test oil.
- Deep-fried chicken Product name “Fried chicken (GX388)” (Ajinomoto Frozen Foods Co., Ltd.)
- Potato croquette A product name “NEW potato croquette 60 (GC080)” (about 60 g / piece, manufactured by Ajinomoto Frozen Foods Co., Ltd.) was prepared.
- An electric fryer (product name: FM-3HR, manufactured by Mach Instruments Co., Ltd.) was charged with 3.4 kg of test oil or control oil, and the temperature was raised to a frying temperature of 180 ° C. After raising the temperature, fried chicken or potato croquettes were added to the electric fryer in the following manner, and fried cooking was performed for 10 hours per day for a total of 30 hours.
- Deep-fried food Deep-fried mass 400g / time, deep-fried time 5 minutes / time, deep-fried 1 time / 2 hours (1st to 3rd day)
- Potato croquette 5 fries / time, 5 minutes / time, 2 times / day (only on the first day)
- Toc reduction suppression rate of oil composition after fried cooking 1. Measurement of Toc Add about 0.2 g of fat and oil to a 10 mL volumetric flask and add 1 mL of internal standard substance (2,2,5,7,8-pentethyl-6-hydroxychroman (for example, manufactured by Wako Pure Chemical Industries, Ltd.)) and hexane. The sample was made up with a sample and used as a sample. The analytical sample Toc was analyzed by HPLC. The HPLC conditions are shown below.
- Toc in the separated sample was quantified by fitting the weight ratio of the internal standard substance and each tocopherol to a calibration curve prepared using a standard reagent for vitamin E determination (manufactured by Wako Pure Chemical Industries, Ltd.). Since the tocotrienol standard reagent was difficult to obtain, the quantitative value of tocotrienol was calculated using the tocopherol standard reagent.
- the color tone (Y + 10R) after subjecting the control oil to a 30-hour fry cooking test was 62 as shown in Table 1 (Comparative Example 1).
- the color tone of the test oil obtained by adding 0.209 mass ppm or 0.255 mass ppm of chlorophylls to the same control oil was within 52 and 50 after the frying cooking test (Examples 1 and 2).
- the frying color of the test oil was suppressed by 16.1% or 19.4% relative to the control oil. From the above, it has been found that the chlorophylls added to the test oil have an effect of suppressing coloring when the oil composition is used for frying.
- AnV after the control oil was subjected to the 30-hour fry cooking test was 68.8 (Comparative Example 1).
- the AnV of the test oil obtained by adding chlorophylls to the same control oil was 63.5 and 64.2 after the frying cooking test.
- the increase in AnV when the test oil was fried was suppressed by 7.6% and 6.7% relative to the control oil. It has been found that the chlorophylls added to the test oil have an action of suppressing an increase in AnV when the fat composition is used for frying.
- the Toc content of the control oil was 714.4 ppm by mass, and after the 30-hour fry cooking test, it was reduced to 533.4 ppm by mass (Comparative Example 1).
- the contents of Toc after the frying test of the test oil in which chlorophylls were added to the same control oil were 558.1 mass ppm and 563.0 mass ppm, respectively.
- the decrease in test oil Toc during frying was suppressed by 12.3% and 13.3% relative to the control oil. It has been found that the chlorophylls added to the test oil have the effect of suppressing the decrease in Toc content when fats and oils are used for frying.
- Example 3 to 4 Chlorophyll concentrated liquid addition test Preparation of oil composition for frying cooking
- the chlorophyll compound added to the control oil was changed to a commercially available pigment.
- Two types of lots of commercially available dyes (product name “Nitinoh Color G-AO”, manufactured by Nichino Kagaku Kogyo Co., Ltd.) were prepared (hereinafter, each lot is referred to as dye (1) and dye (2)). It was 8,386 mass ppm when the phosphorus content of the pigment
- the above pigment (1) or (2) was added to the base oil (the refined rapeseed oil) to prepare a chlorophyll concentrated solution.
- the Chl concentration of this chlorophyll concentrated oil was measured by the following method. The results are shown in Table 3.
- an oil / fat composition for frying cooking was prepared by adding a chlorophyll concentrate to purified rapeseed oil.
- the Chl concentration and phosphorus content of the frying oil composition were calculated from the content in the chlorophyll concentrate and the amount added to the base oil.
- Chl concentration of chlorophyll concentrate was measured by HPLC.
- a calibration curve was prepared for quantification of chlorophylls. Chlorophyll a and b and pheophytin a and b were used for the calibration curve (both manufactured by Wako Pure Chemical Industries, Ltd.). Since it is difficult to obtain a standard product of pyropheophytin, a calibration curve was prepared using pheophytin a and b instead of pyropheophytin a and b, respectively.
- an internal standard solution was prepared by dissolving phthalocyanine zinc (manufactured by Wako Pure Chemical Industries, Ltd.) as an internal standard substance in tetrahydrofuran to 0.75 mg / mL.
- a predetermined amount of chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b was dissolved in acetone, and then diluted with purified rapeseed oil to prepare a sample for calibration curve measurement.
- a 0.2-g sample for calibration curve measurement and 100 ⁇ L of the internal standard solution were mixed with 2 mL of acetone to prepare an HPLC analysis sample.
- a calibration curve was prepared by HPLC analysis of the HPLC analysis sample under the following conditions.
- a sample obtained by mixing 0.2 g of a chlorophyll concentrated solution obtained by diluting a commercially available pigment in purified rapeseed oil and 100 ⁇ L of an internal standard solution in 2 mL of acetone was subjected to HPLC analysis under the above conditions.
- the chlorophyll concentrated liquids of the dye (1) and the dye (2) were prepared by diluting 0.0699 g and 0.0665 g of the dye to 200.7 g and 202.17 g of purified rapeseed oil, respectively.
- the Chl concentration of the chlorophyll concentrate was determined by fitting the measurement results of the chlorophyll concentrate to a calibration curve. In Table 3, the concentration (mass ppm) of chlorophylls is expressed as “0” when the concentration is less than the measurement limit.
- the dye (1) was composed of a form of chlorophylls, while the dye (2) was a mixture of a form and b form of chlorophylls. Further, the mass ratio of pheophytin a to chlorophyll a was higher in the dye (1) than in the dye (2).
- An electric fryer (product name: FM-3HR, manufactured by Mach Instruments Co., Ltd.) was charged with 3.4 kg of test oil or control oil, and the temperature was raised to a frying temperature of 180 ° C. After raising the temperature, fried chicken or potato croquettes were added to the electric fryer in the following manner, and fried cooking was performed for 8 hours a day for a total of 40 hours.
- Deep-fried food Deep-fried mass 400g / time, deep-fried time 5 minutes / time, deep-fry 5 times / day (1st to 5th day)
- Potato croquettes fried quantity 5 pieces / time, fried time 5 minutes / time, number of times fried twice / day (implemented on the 1st and 4th day)
- Example 5 to 8 Change test of Chl concentration added to oil and fat composition
- a concentrated chlorophyll solution having Chl concentrations shown in Table 5 was prepared using Dye (1).
- an oil and fat composition was prepared in the same procedure as in Example 3 except that the chlorophyll concentrate used and the amount added were changed.
- Example 3 Using these oil and fat compositions, a fry cooking test and evaluation were performed in the same procedure as in Example 3. The results are shown in Table 5. Even when the Chl concentration is as small as about 0.07 mass ppm, the coloration inhibition rate and the Toc reduction inhibition rate of the test oil after frying are 20% or more. In order to make the AnV increase suppression rate 10% or more, a Chl concentration of 0.2 mass ppm or more is required.
- Example 9 Base oil change test (1) Refined soybean oil (product name “J soybean white squeezed oil” (Chl concentration 0 mass ppm, phosphorus content 0 mass ppm, J-Oil Mills Co., Ltd.) using pigment (1) to achieve the Chl concentration shown in Table 6 A concentrated solution of chlorophylls was prepared using As described in Table 6, an oil and fat composition was prepared in the same procedure as in Example 3, except that the amount of chlorophyll concentrate used and the base oil were changed to purified soybean oil. Using these oil and fat compositions, a fry cooking test and evaluation were performed in the same procedure as in Example 3 except that a 1-inch cell was used as the Robibond cell. The results are shown in Table 6.
- Example 10 Base oil change test (2) Purified palm olein (product name “Fly Oil J” (palm olein, iodine number 67, Chl concentration 0 mass ppm, phosphorus content 0 mass ppm, stock) using the dye (1) to achieve the Chl concentration shown in Table 7 Chlorophyll concentrates were prepared using the company J-Oil Mills, except that the amount of chlorophyll concentrate used and the base oil was changed to refined palm olein as shown in Table 7. An oil and fat composition was prepared in the same procedure as in Example 3.
- Purified palm olein product name “Fly Oil J” (palm olein, iodine number 67, Chl concentration 0 mass ppm, phosphorus content 0 mass ppm, stock) using the dye (1) to achieve the Chl concentration shown in Table 7
- Chlorophyll concentrates were prepared using the company J-Oil Mills, except that the amount of chlorophyll concentrate used and the base oil was changed to refined palm o
- An electric fryer (product name: FM-3HR, manufactured by Mach Instruments Co., Ltd.) was charged with 3.4 kg of test oil or control oil, and the temperature was raised to a frying temperature of 180 ° C. After raising the temperature, fried chicken or potato croquettes were added to the electric fryer in the following manner, and fried cooking was performed for 8 hours a day for a total of 24 hours.
- Deep-fried food fried mass 400g / time, deep-fried time 5 minutes / time, deep-fried 5 times / day (1st to 3rd day)
- Potato croquette 5 fries / time, 5 minutes / time, 2 times / day (only on the first day)
- Base oil is preferably rapeseed oil and soybean oil, and more preferably soybean oil in terms of AnV increase suppression rate.
- the base oil is preferably rapeseed oil and soybean oil, more preferably rapeseed oil, from the viewpoint of the Toc reduction suppression rate.
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Abstract
Description
1.色調の測定
AOCS Cc13j-97に準じて、ロビボンド自動比色計を用いて、ロビボンドセルに入れた試験油又は対照油の色度を室温下で測定する。得られた色度Y値とR値から色調(Y+10R)を求める。
1.アニシジン価(AnV)の測定
AnVは、試料中のカルボニル化合物とp-アニシジンとを作用させた時の350nmの吸光係数E1% 1cmを100倍したものとして定義される。フライ調理試験後の試験油のAnVを基準油脂分析試験法2.5.3-2013に準じて、分光光度計を用いて測定する。
1.トコフェロール類(Toc)の測定
試験油に内部標準物質(2,2,5,7,8-pentamethyl-6-hydroxychroman、例えば和光純薬工業株式会社製)を加えたものをヘキサンに溶解して分析サンプルとする。分析サンプルのトコフェロール類をHPLCで分析する。予めビタミンE定量用標準試薬(例えば和光純薬工業株式会社製)を用いて作成しておいた検量線に、内部標準物質と各トコフェロール類との質量比を当てはめることにより、試験油中のトコフェロール類を定量する。詳細な測定条件は以降の実施例にて説明する。
〔実施例1~2〕クロロフィル化合物添加試験
1.フライ調理用油脂組成物の調製
フライ調理用油脂組成物のベース油となる精製菜種油として、製品名「J キャノーラ油」(クロロフィル類(Chl)濃度0(質量ppm)、リン分0(質量ppm)、株式会社J-オイルミルズ製)を用意した。このベース油に、クロロフィル試薬(製品名「クロロフィルa」、「クロロフィルb」、「フェオフィチンa」又は「フェオフィチンb」(いずれも、リン分0(質量ppm)、和光純薬工業株式会社製))を添加しクロロフィル類濃厚液を調製した。表1に記載のChl濃度になるように精製菜種油に前記クロロフィル類濃厚液を添加することにより、フライ調理用油脂組成物を調製した。以降、ベース油単独を対照油、そしてベース油にクロロフィル類を添加した油脂組成物を試験油ということがある。
試料をキシレンで希釈し、ICP発光分光分析装置(株式会社日立ハイテクサイエンス社製)で分析した。また、定量にあたっては、CONOSTAN(登録商標) Oil Analysis Standard(SCP SCIENCE社製)を使用した。
上記フライ調理用油脂組成物のフライ調理試験を行い、対照油でのフライ調理試験結果を基準とした試験油のフライ安定性を評価した。フライ安定性の評価は、フライ調理試験後の試験油及び対照油をサンプリングして、フライ調理後の着色抑制率、アニシジン価上昇抑制率及びトコフェロール類減少抑制率について行った。結果を表1に示す。
まず、フライ調理試験の揚げ種として、以下の加工食品:
唐揚げ:製品名「若鶏唐揚げ(GX388)」(味の素冷凍食品株式会社製)、
ポテトコロッケ:製品名「NEWポテトコロッケ60(GC080)」(約60g/個、味の素冷凍食品株式会社製)を用意した。
〔フライ条件〕
唐揚げ:揚げ質量400g/回、揚げ時間5分/回、揚げ回数1回/2時間(1~3日目)
ポテトコロッケ:揚げ数量5個/回、揚げ時間5分/回、揚げ回数2回/日(1日目のみ実施)
1.色調の測定
AOCS Cc13j-97に準じて、ロビボンド自動比色計(Lovibond(登録商標)PFXi-880、The Tintometer Ltd.製)を用いて、ロビボンドセル(W600/OG/、1インチ)に入れた試験油又は対照油の色度を室温下で測定した。得られた色度Y値とR値から、色調(Y+10R)を求めた。
1.AnVの測定
上記フライ調理試験後の試験油のAnVを基準油脂分析試験法2.5.3-2013に準じて、可視紫外分光光度計(製品名SHIMADZU UV-2450、株式会社島津製作所製)を用いて測定した。
1.Tocの測定
10mLメスフラスコに油脂を約0.2g、内部標準物質(2,2,5,7,8-pentamethyl-6-hydroxychroman、(例えば和光純薬工業株式会社製))を1mL加え、ヘキサンでメスアップしたものをサンプルとした。分析サンプルのTocをHPLCで分析した。HPLC条件を以下に示す。
カラム:InertSil(登録商標)NH2(2.1mm×250mm、5μm)
カラム温度:60℃
検出器:SHIMADZU蛍光検出器RF-10AXL
検出波長:Ex295nm、Em325nm
移動相:ヘキサン98容量%:2-プロパノール2容量%
(トコトリエノールの分析時にはヘキサン99容量%:2-プロパノール1容量%)
注入量:2μL
流速:0.5mL/分
1.フライ調理用油脂組成物の調製
実施例1において、対照油に添加するクロロフィル類化合物を市販の色素に変更した。市販の色素(製品名「ニチノーカラーG-AO」、日農化学工業株式会社製)の二種類のロットを用意した(以下、各ロットを色素(1)及び色素(2)という)。色素(1)のリン分をICP発光分析法で測定したところ、8,386質量ppmであった。
クロロフィル類濃厚液のChl濃度をHPLCで測定した。クロロフィル類の定量のために検量線を作成した。検量線にはクロロフィルa及びb、ならびにフェオフィチンa及びbを用いた(いずれも和光純薬工業株式会社製)。なお、ピロフェオフィチンの標準品は入手困難なため、フェオフィチンa及びbをそれぞれピロフェオフィチンa及びbの代わりに用いて検量線を作成した。
検出器:蛍光検出器RF-20A XS
カラム:SHISEIDO CAPCELL PAK C18(4.6mm×250mm,5μm)
カラム温度:40℃
移動相A:アセトン
移動相B:メタノール:水=87:13(v:v)
グラジエント条件:表2に記載
注入量:10μL
流速:1.0mL/分
クロロフィル類のa体及びb体を感度よく測定するために、以下の2種類の励起波長(Ex)及び測定波長(Em)の組み合わせを採用した。
チャンネル1:Ex404nm、Em670nm、
チャンネル2:Ex440nm、Em650nm
チャンネル1は、クロロフィル類のa体に感度が高く、チャンネル2は、クロロフィル類のb体に感度が高い。
以下の点を除き、実施例1と同じ操作でフライ調理試験及び評価を行った。結果を表4に示す。
〔フライ条件〕
唐揚げ:揚げ質量400g/回、揚げ時間5分/回、揚げ回数5回/日(1~5日目)
ポテトコロッケ:揚げ数量5個/回、揚げ時間5分/回、揚げ回数2回/日(1日目と4日目に実施)
色素(1)を用いて表5に記載のChl濃度となるクロロフィル類濃厚液を調製した。表5の記載したように、使用したクロロフィル類濃厚液と添加量を変更したこと以外は、実施例3と同じ手順で油脂組成物を調製した。
色素(1)を用いて表6に記載のChl濃度となるように精製大豆油(製品名「J 大豆白絞油」(Chl濃度0質量ppm、リン分0質量ppm、株式会社J-オイルミルズ製))を用いてクロロフィル類濃厚液を調製した。表6に記載したように、使用したクロロフィル類濃厚液の添加量及びベース油を精製大豆油に変更したこと以外は、実施例3と同じ手順で油脂組成物を調製した。これらの油脂組成物を用いて、ロビボンドセルとして1インチセルを用いた以外は実施例3と同じ手順でフライ調理試験及び評価を行った。結果を表6に示す。
色素(1)を用いて表7に記載のChl濃度となるように精製パームオレイン(製品名「フライオイル J」(パームオレイン、ヨウ素価67、Chl濃度0質量ppm、リン分0質量ppm、株式会社J-オイルミルズ製)を用いてクロロフィル類濃厚液を調製した。表7に記載したように、使用したクロロフィル類濃厚液の添加量及びベース油を精製パームオレインに変更したこと以外は、実施例3と同じ手順で油脂組成物を調製した。以下に記載のフライ条件、ロビボンドセルとして1インチセルを用いたこと、及びToc減少抑制率の算出にα、β、γ及びδ-トコトリエノールの分析値を用いたこと以外は実施例3と同じ手順でフライ調理試験及び評価を行った。結果を表7に示す。
〔フライ条件〕
唐揚げ:揚げ質量400g/回、揚げ時間5分/回、揚げ回数5回/日(1~3日目)
ポテトコロッケ:揚げ数量5個/回、揚げ時間5分/回、揚げ回数2回/日(1日目のみ実施)
Claims (18)
- フライ調理用油脂組成物の着色の抑制方法であって、
食用油脂にクロロフィル類を0.05質量ppm以上2質量ppm以下添加する、前記抑制方法。 - 前記クロロフィル類を、1質量ppm以上1,000質量ppm以下のクロロフィル類濃度であるクロロフィル類濃厚液として添加することを特徴とする、請求項1に記載の抑制方法。
- 前記食用油脂は、大豆油、菜種油、パーム系油脂、コーン油、ヒマワリ油、オリーブ油、綿実油、米油及び紅花油から選ばれる少なくとも一種を含む、請求項1に記載の抑制方法。
- 前記クロロフィル類が、クロロフィルa、フェオフィチンa、及びピロフェオフィチンaから選ばれる少なくとも一種を含むことを特徴とする、請求項1に記載の抑制方法。
- 前記クロロフィル類が、クロロフィルa及びフェオフィチンaを含むことを特徴とする、請求項4に記載の抑制方法。
- 前記クロロフィルaに対する前記フェオフィチンaの質量割合が、0.3以上1.5以下である、請求項5に記載の抑制方法。
- 前記クロロフィル類が、藻類由来であることを特徴とする、請求項1に記載の抑制方法。
- フライ調理用油脂組成物のアニシジン価上昇の抑制方法であって、
食用油脂にクロロフィル類を0.05質量ppm以上2質量ppm以下添加する、前記抑制方法。 - フライ調理用油脂組成物のトコフェロール類減少の抑制方法であって、
食用油脂にクロロフィル類を0.05質量ppm以上2質量ppm以下添加する、前記抑制方法。 - 食用油脂にクロロフィル類を0.05質量ppm以上2質量ppm以下添加する工程を含む、フライ調理用油脂組成物の製造方法。
- 前記クロロフィル類を、1質量ppm以上1,000質量ppm以下のクロロフィル類濃度であるクロロフィル類濃厚液として添加する、請求項10に記載の製造方法。
- 前記クロロフィル類が、クロロフィルa及びフェオフィチンaを含むことを特徴とする、請求項10に記載の製造方法。
- 前記クロロフィルaに対する前記フェオフィチンaの質量割合が、0.3以上1.5以下である、請求項12に記載の製造方法。
- 請求項10に記載の製造方法で得られたフライ調理用油脂組成物で食材をフライ調理する工程を含む、フライ食品の製造方法。
- クロロフィル類を有効成分として含むフライ調理用油脂組成物の安定化剤。
- 前記フライ調理用油脂組成物の着色を抑制するための請求項15に記載の安定化剤。
- 前記フライ調理用油脂組成物のアニシジン価上昇を抑制するための請求項15に記載の安定化剤。
- 前記フライ調理用油脂組成物のトコフェロール類減少を抑制するための請求項15に記載の安定化剤。
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US16/964,623 US20210051971A1 (en) | 2018-01-31 | 2019-01-21 | Method for stabilizing oil or fat composition for frying use |
KR1020207020592A KR20200111689A (ko) | 2018-01-31 | 2019-01-21 | 후라이 조리용 유지 조성물의 안정화 방법 |
EP19747221.0A EP3747271A4 (en) | 2018-01-31 | 2019-01-21 | PROCESS FOR STABILIZING AN OIL OR FAT COMPOSITION USED FOR FRYING |
CN201980008639.5A CN111601510A (zh) | 2018-01-31 | 2019-01-21 | 煎炸烹调用油脂组合物的稳定化方法 |
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