WO2020066708A1

WO2020066708A1 - Method for producing fats and oils composition, agent for reducing oiliness, agent for suppressing heat odor, method for producing edible fats and oils for cooking, method for reducing oiliness, method for suppressing heat odor, and method for manufacturing foods

Info

Publication number: WO2020066708A1
Application number: PCT/JP2019/036177
Authority: WO
Inventors: 竹彦関口; 伸介小薗; 郁人 ▲高▼嵜; 綾子前田
Original assignee: 株式会社Ｊ－オイルミルズ
Priority date: 2018-09-25
Filing date: 2019-09-13
Publication date: 2020-04-02
Also published as: TW202027608A; JP7352562B2; SG11202102519SA; JPWO2020066708A1

Abstract

Provided is a fats and oils composition capable of reducing oiliness imparted to foods cooked using fats and oils, the composition being versatile and applicable to various edible fats and oils. The fats and oils composition is produced by an adding step for adding at least one selected from among oil raw materials and processed oil raw materials to fats and oils, and a heating step for heating the resultant mixture under conditions of a heating temperature of higher than 100°C and no higher than 220°C and a heating time of 5-240 minutes, and satisfying expression (1) below. Edible fats and oils for cooking can be obtained by adding this fats and oils composition to edible fats and oils. (1) 85-6000÷(270-T)<t<240 (In expression (1), T: heating temperature (°C), t: heating time (minutes). 85-6000÷(270-T) is assigned a value of "5" when the calculated value thereof is negative.)

Description

Method for producing oil / fat composition, agent for reducing oiliness, agent for suppressing heating odor, method for producing edible oil / fat for cooking, method for reducing oiliness, method for suppressing heating odor, method for producing food

The present invention relates to an oil / fat composition capable of reducing the oiliness imparted to food by heating cooking of grease or the like, and suppressing the heating odor of the oil / fat generated during heating cooking.

Edible oils such as rapeseed oil, soybean oil, corn oil, sesame oil, etc. are used for deep-fried foods such as tempura and fried chicken, but they want to reduce the oiliness of foods cooked using these edible oils. There was a request. In addition, edible fats and oils generate a stimulating heating odor when heated for a long time, and there is also a problem that the heating odor is avoided by workers and the like.

To solve such a problem, for example, Patent Document 1 discloses that a palm-based fat or oil having an iodine value of 35 to 58, a fractionated palm oil having an iodine value of 25 to 35, and a liquid oil having an iodine value of 100 to 130 have a mass ratio of 80. : A transesterified fat obtained by transesterifying a mixed fat containing 20 to 100: 0, and a polyglycerin fatty acid ester containing stearic acid and / or behenic acid as a constituent fatty acid in a specific blending amount. An oil / fat composition is disclosed, and it is described that foods such as donut, fried bread, fried potato, and fried chicken cooked using the oil / fat composition have reduced oiliness and oil stains on paper.

Patent Document 2 discloses an oil / fat composition containing a palm-based partially hydrogenated oil / fat, a hard fractionated palm oil having an iodine value of 26 to 46, and palm oil in specific amounts. It is described that foods such as donut, fried bread, french fries, and fried chicken cooked using the oil / fat composition have reduced oiliness and oil stains on paper.

Patent Literature 3 discloses that, in the whole oil and fat composition for frying, the liquid oil and fat is 10% by weight or less, the fractionated refined palm oil is 75 to 88% by weight, and the palm fractionated oil having an iodine value of 58 to 70 is 10 to 24% by weight. %, At least one type of extremely hardened oil selected from the group consisting of rapeseed oil, soybean oil and corn oil is disclosed, and the frying oil composition is used. It is described that the fried food cooked without sacrificing the flavor of the food material to be fried and having no oiliness or stickiness.

JP 2012-19700 A JP 2013-243958 A JP 2016-029920 A

However, in the above Patent Documents 1 to 3, the base composition of the fats and oils has to be changed, and it is not a technique that can be directly applied to edible fats and oils such as ordinary corn oil, rapeseed oil and soybean oil.

Accordingly, an object of the present invention is to provide an oil / fat composition capable of reducing the oiliness imparted to foods cooked using the oil / fat and suppressing the heating odor of the oil / fat generated during cooking. An object of the present invention is to provide a versatile product applicable to various edible fats and oils.

The present inventors have conducted intensive studies to achieve the above object, and as a result, an oil or fat composition obtained by heating an oil or fat to which an oil material or a processed product thereof has been added is cooked using the oil or fat. The present inventors have found that the oiliness imparted to food can be reduced and the heating odor of fats and oils generated during heating and cooking can be suppressed, and the present invention has been completed.

That is, the present invention relates to an addition step of adding one or more kinds selected from an oil raw material and a processed product of the oil raw material to a fat or oil, a heating temperature of more than 100 ° C. and a heating time of 220 ° C. or less. An object of the present invention is to provide a method for producing an oil or fat composition, which comprises a heating step of heating for 5 minutes or more and 240 minutes or less and further satisfying the following formula (1).
85-6000 ÷ (270-T) <t <240 (1)
(However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ÷ (270-T) is a negative value, “5” is set. .)

According to the method for producing an oil or fat composition according to the present invention, edible oil is added with one or more kinds selected from oil raw materials and processed products thereof, and heated under a predetermined condition, whereby the oil or fat is added. It is possible to obtain an oil or fat composition having an effect of reducing the oiliness of foods to be cooked and suppressing a heating odor.

In the method for producing an oil / fat composition of the present invention, the oil raw material is one or two selected from the group consisting of corn germ, soybean, rapeseed, cottonseed, rice bran, sesame, olive, sunflower, sesame, and linseed. It is preferable that the processed product is one or more selected from crushed material, pomace cake, and roasted material.

In addition, the method for producing an oil / fat composition of the present invention preferably includes a removing step of removing solids after the heating step.

Furthermore, the method for producing an oil / fat composition of the present invention preferably includes a deodorizing step of deodorizing after the removing step.

Further, in the method for producing an oil / fat composition of the present invention, the mass of the oil raw material and the processed product of the oil raw material is 0.05 times or more and 1 time or less with respect to the mass of the oil or fat. It is preferable to add one or more selected from the oil raw materials and processed products of the oil raw materials.

The present invention also provides an oiliness reducing agent comprising, as an active ingredient, the oil / fat composition obtained by the above-described method for producing an oil / fat composition. ADVANTAGE OF THE INVENTION According to the oiliness reducing agent of this invention, the oiliness of the food cooked using fats and oils can be reduced.

Furthermore, the present invention provides a heated odor suppressant characterized in that the oil or fat composition obtained by the above-described method for producing an oil or fat composition is used as an active ingredient. ADVANTAGE OF THE INVENTION According to the heating odor suppressing agent of this invention, the heating odor of the fats and oils produced at the time of heating cooking can be suppressed.

Further, the present invention provides a cooking edible oil or fat, comprising adding the oil or fat composition obtained by the above-mentioned production method to the edible oil or fat in an amount of 0.01 to 10 parts by mass based on 100 parts by mass of the edible oil or fat. Is provided. ADVANTAGE OF THE INVENTION According to the manufacturing method of the cooking edible oil and fat of this invention, the oiliness of the food cooked using an oil and fat can be reduced, and the heating odor of the oil and fat which generate | occur | produces at the time of cooking by heating can be suppressed. It is possible to provide a cooking edible oil and fat that can be used.

Further, the present invention provides a method for reducing greasyness, comprising cooking food using the cooking edible fat obtained by the above-described method for producing edible fat for cooking. . ADVANTAGE OF THE INVENTION According to the oiliness reduction method of this invention, the oiliness of the food cooked using fats and oils can be reduced.

において In the oiliness reduction method of the present invention, the cooking is preferably oily.

Further, the present invention provides a method for suppressing a heated odor, which comprises cooking food using the cooking edible oil or fat obtained by the above-described method for producing edible oil or fat for cooking. ADVANTAGE OF THE INVENTION According to the heating odor suppression method of this invention, the heating odor of fats and oils generated at the time of cooking can be suppressed.

において In the heating odor suppressing method of the present invention, the cooking is preferably fried.

The present invention further provides a method for producing a food, characterized by producing a food using the edible oil for cooking obtained by the method for producing an edible oil for cooking described above. ADVANTAGE OF THE INVENTION According to the manufacturing method of the foodstuff of this invention, the oiliness in the foodstuff cooked using fats and oils can be reduced.

According to the method for producing an oil / fat composition according to the present invention, cooking is performed using an oil / fat by adding and heating one or more kinds selected from oil raw materials and processed products thereof to edible oil. It is possible to provide an oil / fat composition that can reduce the oiliness of food and can suppress the heating odor of oil / fat generated during heating and cooking.

According to the oiliness reducing agent of the present invention, it is possible to reduce the oiliness of foods cooked using fats and oils.

According to the heating odor suppressant of the present invention, the heating odor of fats and oils generated during cooking can be suppressed.

According to the method for producing edible oils for cooking of the present invention, the edible oils for cooking obtained thereby reduces the oiliness of foods cooked using the oils and fats, and the oils and fats generated during heating and cooking. Edible fats and oils for cooking that can suppress the heating odor of the food.

According to the oiliness reduction method of the present invention, it is possible to reduce the oiliness of foods cooked using fats and oils.

According to the heating odor suppressing method of the present invention, the heating odor of fats and oils generated during cooking can be suppressed.

According to the method for producing food of the present invention, the oiliness of food prepared using fats and oils can be reduced.

油 The fat (base fat) used in the method for producing the fat composition of the present invention is not particularly limited, and may be any fat or oil used as an edible oil. Specific examples are corn oil, soybean oil, rapeseed oil (canola oil), cottonseed oil, rice oil, sesame oil, olive oil, sunflower oil, sesame oil, linseed oil, peanut oil, safflower oil, palm oil, palm kernel oil, and palm hard oil. Vegetable oils such as oil, coconut oil, cocoa butter; animal oils such as fish oil, beef tallow, lard, chicken fat; and one or more kinds of processing selected from separation, hydrogenation, transesterification, etc. Processed oils and fats, and preferably vegetable oils such as corn oil, rapeseed oil, soybean oil, palm oil and the like. The base oil used may be one of the above-mentioned one kind alone, or may be a blend of two or more kinds.

油 There is no particular limitation on the oil raw material used in the method for producing an oil / fat composition of the present invention, and any material that can collect edible oil can be used. Specifically, corn germ (corn wet germ, corn dry germ), soybeans, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, sesame, linseed, pumpkin, almond, peanut, safflower, oil palm, palm and the like And preferably corn germ, soybeans, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, sesame, and linseed, and more preferably corn wet germ, rapeseed, cottonseed, sesame, and linseed. . The oil feedstock used may be one of the above-mentioned one kind alone, or may be a blend of two or more kinds.

加工 Examples of the processed oil raw material used in the method for producing an oil / fat composition of the present invention include crushed material (cracking), pomace cake, and roasted material (roast) of the above oil raw material. Specific examples of the processed product of the oil raw material preferably include soybean cracking, rapeseed pomace, cottonseed pomace, olive pomace, and roasted linseed. The processed product of the oil feedstock used may be one of the above-mentioned one type alone, or may be a blend of two or more types. In addition, the "residue cake" refers to a solid residue obtained after squeezing fats and oils from an oil material.

In the method for producing an oil / fat composition of the present invention, first, one or two or more kinds selected from oil raw materials and processed oil raw materials (hereinafter referred to as “oil raw materials and / or processing thereof”) are used for the base oil and fat. ) May be added. At this time, the total mass of the oil raw material and / or the processed product thereof is preferably 0.05 times or more and 1 time or less, more preferably 0.1 times or more and 1 time or less with respect to the mass of the base fat or oil. The oil raw material and / or a processed product thereof is added so as to be at most 0.4 times, more preferably at least 0.4 times and at most 1 time. By setting the total mass of the oil raw material and / or the processed product thereof to the mass of the base fat / oil within the above range, an excellent oiliness reduction effect and an excellent heating odor suppression effect can be obtained.

Next, the fat or oil to which the oil raw material and / or the processed product is added is heated under a condition that the heating temperature is higher than 100 ° C. and 220 ° C. or less, the heating time is 5 minutes or more and 240 minutes or less, and the following formula (1) is satisfied. A heating step is performed.
85-6000 ÷ (270-T) <t <240 (1)
(However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ÷ (270-T) is a negative value, “5” is set. .)

加熱 Here, the heating time in the present specification means a time in a state in which the temperature has exceeded 100 ° C. and has reached 220 ° C. or less. The temperature during the heating time may be within the above range, and need not be kept constant. Further, the heating temperature in this specification means an average temperature in a state where the temperature has exceeded 100 ° C. and reached 220 ° C. or less. The heating temperature is more than 100 ° C and 220 ° C or less, preferably more than 110 ° C and 210 ° C or less, more preferably more than 130 ° C and 200 ° C or less. The heating time is from 5 minutes to 240 minutes, preferably from 15 minutes to 200 minutes, more preferably from 20 minutes to 120 minutes. By heating the oil raw material and / or its processed product under the above heating conditions, the oiliness of foods cooked using the fats and oils can be reduced, and the heating odor of the fats and oils generated at the time of heating and cooking can be reduced. Can be produced.

では In the method for producing an oil / fat composition of the present invention, following the heating step, a removing step of removing solids in the oil / fat composition produced in the above heating step may be performed. The removal method is a method used in a general edible oil refining process, and is not particularly limited as long as unnecessary solids can be removed. For example, filtration (pressurization, decompression, suction, natural, centrifugation) Etc.).

Further, following the removing step, a deodorizing step of deodorizing the oil or fat composition produced in the heating step and the removing step may be performed. The method of deodorization is not particularly limited as long as it is a means used in a general edible oil refining step. For example, a method of removing volatile odor components contained in oil by steam distillation under reduced pressure may be used. No. Specifically, steam is blown under reduced pressure to the fat and oil composition obtained through the heating step and the removing step to remove volatile odorous components, thereby obtaining deodorized oil. As the processing conditions of the deodorizing step, it is possible to adopt the conditions used in a general production process of refined fats and oils. For example, it is preferable to employ the processing conditions that satisfy the following (1) to (4). .
(1) Use amount of steam: 0.1% by mass or more and 10% by mass or less, preferably 0.3% by mass or more and 8% by mass or less, more preferably 0.3% by mass or more and 5% by mass or less based on fats and oils ( 2) Deodorization temperature: 180 ° C to 300 ° C, preferably 200 ° C to 300 ° C, more preferably 230 ° C to 300 ° C, more preferably 240 ° C to 280 ° C (3) Deodorizing time: 10 minutes to 240 Min., Preferably 20 min. To 240 min. (4) Decompression degree: 150 Pa to 1,000 Pa, preferably 200 Pa to 800 Pa

Before performing the deodorizing step, the fat and oil composition produced in the heating step and the removing step may be subjected to a degumming step for degumming, a deoxidizing step for deoxidizing, a decolorizing step, and the like. . In this case, for the method of degumming, deacidification, decolorization, etc., means and conditions used in a general edible oil refining process can be adopted.

油 By using the thus prepared oil / fat composition in addition to the cooking oil / fat of food, the oiliness imparted to the food to be cooked can be reduced. Therefore, the above-mentioned oil-and-fat composition can be used as an oiliness reducing agent for foods cooked using the oil-and-fat. Moreover, the said fats-and-oils composition can suppress the heating odor of the fats and oils produced at the time of heating cooking. Therefore, the above-mentioned oil-and-fat composition can also be used as a heating odor-suppressing agent for oils and fats generated during heating and cooking.

油 The oiliness reducing agent and the heated odor suppressing agent of the present invention contain the oil or fat composition obtained by the above-mentioned production method as an active ingredient. As described above, this oil / fat composition is obtained by heating an oil / fat to which an oil material and / or a processed product thereof has been added. Since the effects of the present invention are not seen in those obtained by simply heating oils and fats or those obtained by immersing oily raw materials in oils and fats, they may be changed by heating the oily raw materials and their processed products in oils and fats. It is speculated that some of the generated components may be related to the effect of the present invention. Here, components that change or are produced by heating are extremely large, and among such components, there are substances whose amounts are below the detection limit of the analytical instrument. Therefore, among the very large number of components constituting the oiliness reducing agent of the present invention and the heating odor suppressing agent, it is impractical to analyze and specify which substance contributes to the effect of the present invention. There are aspects.

In addition, "oiliness" does not differ from the meaning of the term generally understood by consumers and those skilled in the art, and specifically, the sticky oil remaining in the mouth when eating, After the oil lingers in the mouth forever, it means the rest. In addition, the term “heating odor” does not differ from the meaning of a term generally understood by consumers and those skilled in the art, and specifically means a pungent irritating odor of fats and oils generated during cooking.

調理 Furthermore, the edible oil / fat for cooking of the present invention can be manufactured by adding the oil / fat composition manufactured as described above to the edible oil / fat. In this case, the fat and oil composition is preferably added in an amount of 0.01 to 10 parts by mass, more preferably 0.15 to 5 parts by mass, based on 100 parts by mass of the edible oil and fat, Even more preferably, it is added in an amount of from 15 parts by mass to 3 parts by mass.

食 The edible oil / fat used in the method for producing edible oil / fat for cooking of the present invention is not particularly limited, and may be any oil / fat used as an edible oil. Specific examples include corn oil, soybean oil, rapeseed oil (canola oil), cottonseed oil, rice oil, sesame oil, olive oil, sunflower oil, sesame oil, linseed oil, peanut oil, safflower oil, palm oil, palm kernel oil, and palm hard oil. Vegetable oils such as oil, coconut oil, cocoa butter; animal oils such as fish oil, beef tallow, lard, chicken fat; and one or more kinds of these selected from separation, hydrogenation, transesterification, etc. Processed oils and fats, and preferably vegetable oils such as corn oil, rapeseed oil, soybean oil, palm oil and the like. The edible oils and fats used may be one of the above-mentioned one kind alone, or a blend of two or more kinds.

The cooking edible oil / fat prepared in this manner can reduce the oiliness of the food to be cooked by cooking the food using the edible oil / fat, and can also reduce the heating odor of the oil / fat generated during heating and cooking. Can be suppressed. In the present invention, “to cook” is not limited to heating such as frying (friing), frying, baking, roasting, boiling, boiling, etc., but applying, mixing, mixing, kneading, soaking, exposing, etc. And non-cooked cooking, preferably fried.

Edible fats and oils for cooking obtained by the present invention include, for example, tempura, fried, tonkatsu, croquette, potato fries, fried fish, chicken nuggets, donuts, hashed potatoes, American dog, fried tofu, fried bread, croutons, karinto, fried rice It is preferably applied to foods cooked by frying, such as confections, snacks, and instant noodles. Further, the present invention can be preferably applied to foods cooked by stir fry such as vegetable stir fry, liver stir fry, chive stir fry, sprouts stir fry, and foods cooked by baking such as hamburger, gyoza and fried egg. Furthermore, it can be preferably applied to seasonings such as dressings and mayonnaise which are used by mixing or mixing with food. Most preferred are foods cooked with frying.

Particularly, deep-fried oils are often used for long-time cooking not only for home use but also for business use, and the oil and fat composition and edible oil for cooking obtained by the present invention can be more preferably applied. There is no particular limitation on the mode of cooking, and the cooking may be appropriately performed in a desired mode using a fat or oil composition or edible fat or oil for cooking by a method suitable for the food. For example, in the case of performing heating and cooking using the fat or oil composition or edible fat for cooking obtained by the present invention, a cooking material for a predetermined food is added to the fat or oil composition or edible fat for cooking of the present invention. Heating such as frying, frying, and baking may be performed at a temperature of typically 140 ° C. to 200 ° C., more typically 150 ° C. to 190 ° C.

The oil / fat composition, oiliness reducing agent, heating odor suppressant, edible cooking oil / fat obtained by the production method of the present invention is an antioxidant, an emulsifier, and a fragrance as long as the effects of the present invention are not impaired. Further, an additive material such as an antifoaming agent may be further blended. Specifically, for example, ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol, silicone and the like can be mentioned.

Hereinafter, the present invention will be described more specifically with reference to examples, but these examples do not limit the present invention at all.

<1. Examination of base fats and oil raw materials>
In the combinations shown in Table 1, 45 parts by mass of an oil raw material or a processed product of an oil raw material was added to 55 parts by mass of the base oil and fat. This was heated at 180 ° C. for 60 minutes and then filtered to obtain a fat and oil composition. Further, 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.

A batter solution was prepared as described in the package using a good tempura powder fry (product name, Nisshin Foods Co., Ltd.) that does not require knack. This batter solution was fried for 1 minute and 30 seconds at 170 ° C. using cooking edible oil and fat, and then drained on a net to prepare fried balls.

About 30 minutes later, three expert panelists tasted the fried balls, evaluated the oiliness according to the following evaluation criteria, and decided on a score after consultation.

(Oiliness)
0 point: very strong 1 point: strong 2 points: normal 3 points: weak 4 points: very weak 5 points: do not feel at all

The results are shown in Table 1. The effect of reducing oiliness was observed in the oil / fat composition heated by adding an oil material or a processed material of the oil material to the oil / fat. Specifically, add corn wet germ, corn dry germ, soybean cracking, rapeseed No. 1 pomace, cottonseed pomace, rice bran, sesame (unroasted), olive pomace, sunflower seeds, or roasted crab. The effect of reducing the oiliness was observed in the heated oil and fat composition. Among them, particularly, a corn wet germ, rapeseed No. 1 pomace, cottonseed pomace, and sesame (unroasted) were added and heated, and the oil and fat composition was highly effective. The type of base fat used had no significant effect on the oiliness reduction effect.

<2. Examination of heating conditions>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil material, the mixture was heated under the conditions shown in Table 2 and then filtered to obtain a fat and oil composition. Further, 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.

The above <1. Examination of Base Fats and Oil Raw Materials> In the same manner as described above, the batter solution was fried with each cooking edible fat, and the oiliness of the fried balls was evaluated.

The results are shown in Table 2. The oil and fat composition obtained by heating the corn wet germ at a high temperature for a long time had a higher effect of reducing the oiliness.

<3. Examining the ratio of base fats and oil raw materials>
Corn oil was used as the base oil and fat, and corn wet germ was used as the oil raw material in the parts by mass shown in Table 3, heated at 180 ° C. for 60 minutes, and then filtered to obtain the oil and fat composition. Further, 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.

The above <1. Study of Base Fats and Oil Raw Materials> In the same manner as described above, the batter was fried with edible fat for cooking and the oiliness of the fried balls was evaluated.

The results are shown in Table 3. The higher the weight ratio of the corn wet germ, the higher the oiliness reduction effect was.

<4. Examination of deodorization process>
The above <1. Examination of Base Fat and Oil and Oil Raw Material> All of the fat and oil compositions produced a burnt smell. Then, after heating at 180 ° C. for 60 minutes using 55 parts by mass of the base fats and oils and 45 parts by mass of the oil raw material or the processed oil raw material in the combination described in Table 4, the oil and fat composition was obtained by filtration. Was. Further, this oil / fat composition was subjected to a deodorizing step.

(3) Three expert panelists smelled the smell of the oil and fat composition subjected to the deodorizing step, evaluated the burnt smell according to the following evaluation criteria, and determined the score after discussion.

(Burnt smell)
0 points: Burning smell is intense. 1 point: Burning smell is strongly felt. 2 points: Burning smell can be easily detected. 3 points: Burning smell is weak. 4 points: Burning smell can be finally detected. Absent

The results are shown in Table 4. When the oil and fat composition having a burning smell was further subjected to a deodorizing step, it was possible to reduce the burning smell to such an extent that almost no burning smell was felt.

<5. Evaluation of Deodorized Oil and Fat Composition (Fried Balls)>
The mixture was heated at 180 ° C. for 60 minutes using 55 parts by mass of the base fats and oils and 45 parts by mass of the oil raw material or the processed oil raw material described in Table 5, and then filtered to obtain an oil and fat composition. Further, this oil / fat composition was subjected to a deodorizing step. 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking.

The above <1. Examination of Base Fats and Oil Raw Materials> In the same manner as described above, the batter solution was fried with each cooking edible fat, and the oiliness of the fried balls was evaluated. In addition, the expert panelists evaluated by four people and decided the score after consultation.

The results are shown in Table 5. The above <1. Examination of Base Fat and Oil and Oil Raw Material> (see Table 1), there was no difference in the oiliness reduction effect before and after deodorization.

<6. Evaluation of edible cooking fats and oils (fried balls)>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil raw material, the mixture was heated at 180 ° C. for 60 minutes, and then filtered to obtain a fat and oil composition. Further, this oil / fat composition was subjected to a deodorizing step. 0.5 parts by mass of this oil / fat composition was added to 100 parts by mass of canola oil to obtain an edible oil / fat for cooking. Further, the cooking edible fat was heated in a magnetic dish at 180 ° C. for 48 hours to be deteriorated.

対照 As a control, a canola oil to which no oil composition was added was similarly heated and degraded at 180 ° C. for 48 hours in a magnetic dish.

The above <1. Investigation of Base Fats and Oil Raw Materials> In the same manner as described above, the batter solution was fried with edible cooking fat or oil or canola oil, and the oiliness of the fried balls was evaluated. In addition, the expert panelists evaluated by four people, calculated the average, and made it the score.

The results are shown in Table 6. The cooking edible fat to which the fat and oil composition of the present invention was added exhibited an effect of reducing oiliness even in a deteriorated state.

<7. Evaluation of edible oils and fats for cooking (pork cutlet) (1)>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil raw material, the mixture was heated at 180 ° C. for 60 minutes, and then filtered to obtain a fat and oil composition. Further, this oil / fat composition was subjected to a deodorizing step. 0.4 parts by mass of this oil and fat composition was added to 100 parts by mass of canola oil to obtain an edible oil and fat for cooking.

Two pieces of frozen pork cutlet (product name: Soft Tonkatsu 160, Ajinomoto Frozen Foods Co., Ltd.) were fried for 5 minutes with cooking edible oil heated to 170 ° C. This operation was performed five times every two hours a day. This operation was repeated for 6 days. During this operation, the cooking fat was not changed. The pork cutlet was evaluated using the edible oil for cooking on the first day as a new oil and the edible oil for cooking on the sixth day as a degraded oil.

The above <1. Examination of Base Fats and Oil Raw Materials> In the same manner as described above, the oiliness of the fried cutlet cutlets on day 1 and day 6 was evaluated. The body of the pork cutlet was evaluated according to the following evaluation criteria. In addition, the expert panelists performed with the number of people shown in Table 7, calculated the average, and determined the score. For each control, canola oil to which no fat composition was added was used.

(Rich)
0 point: not at all 1 point: very weak 2 points: weak 3 points: normal 4 points: strong 5 points: very strong

Furthermore, the comprehensive evaluation of the pork cutlet was evaluated according to the following evaluation criteria.
(Comprehensive evaluation)
0 point: not delicious at all 1 point: not delicious 2 points: slightly not delicious 3 points: normal 4 points: delicious 5 points: very delicious

The results are shown in Table 7. Both the new oil and the degraded oil were able to reduce the oiliness compared to the control, and were also richer and had a higher overall evaluation than the control.

<8. Evaluation of edible oils and fats for cooking (pork cutlet) (2)>
The above <7. Evaluation of Edible Oil for Cooking (Pork Cutlet) (1) In the same manner as in <1>, the pork cutlet was evaluated for oiliness, richness, and overall evaluation. In addition, the expert panelists performed by the number of people shown in Table 8, calculated the average, and determined the score. A mixed oil in which soybean oil, corn oil, and palm olein were blended at a mass ratio of 50:30:20 was used as the edible oil and fat.

The results are shown in Table 8. Even if the edible fat was a mixed oil, the oiliness of both the new oil and the deteriorated oil could be reduced as compared with the control, and the overall evaluation was higher than the control.

<9. Evaluation of heating odor>
Using 55 parts by mass of corn oil as a base fat and oil and 45 parts by mass of corn wet germ as an oil raw material, the mixture was heated at 180 ° C. for 60 minutes, and then filtered to obtain a fat and oil composition. The obtained oil and fat composition was further subjected to a deodorizing step. 0.5 parts by mass of this fat or oil composition was added to 100 parts by mass of canola oil to obtain a cooking edible fat, and the obtained cooking edible fat was heated in a magnetic dish at 180 ° C. for 1 hour or 32 hours to deteriorate. I let it.

対照 As a control, a canola oil to which the above-mentioned fat composition was not added was similarly heated and degraded at 180 ° C. for 1 hour or 32 hours in a magnetic dish.

The expert panelists of the number of persons shown in Table 9 smell the odor of the oil and fat composition subjected to the deodorization step, evaluate the heating odor (the whole odor, irritating odor) according to the following evaluation criteria, calculate the average thereof, and score the points. Were determined.

(The whole smell)
0 point: very strong 1 point: strong 2 points: normal 3 points: weak 4 points: very weak 5 points: do not feel at all (irritating odor)
0 point: very strong 1 point: strong 2 points: normal 3 points: weak 4 points: very weak 5 points: do not feel at all

The results are shown in Table 9. Under any of the heating conditions of 180 ° C. for 1 hour or 32 hours, the overall smell and pungent odor could be suppressed as compared with the control.

<10. Examination of the amount of fat composition added>
After heating at 180 ° C. for 60 minutes using 55 parts by mass of canola oil as a base oil and 45 parts by mass of corn wet germ as an oil material, the oil and fat composition was obtained by filtration. This oil / fat composition was added to canola oil in the amounts shown in Table 10 to obtain edible oil / fat for cooking.

The results are shown in Table 10. By adding 0.005 parts by mass of the fat or oil composition to 100 parts by mass of edible fat or oil, the effect of reducing oiliness was recognized. It is important that the amount of the fat or oil composition to be added is more than 0.001 part by mass with respect to 100 parts by mass of the edible fat or oil, preferably 0.01 part by mass or more, more preferably 0.3 part by mass or more, It became clear that 1 part by mass or more was more preferable.

<11. Examination of the amount of fat composition added>
400 g of corn wet germ (oil raw material) was immersed in 500 g of corn oil (base fat) for one week. Thereafter, a filtrate was obtained by filtration. 0.5 part by mass of this filtrate was added to 100 parts by mass of canola oil.

The above <1. Investigation of Base Fat and Oil and Oil Raw Material> The batter was fried in the above-mentioned filtrate-containing canola oil, and the oiliness of the fried balls was evaluated.

As a result, the score was 0, which was the same as the evaluation of the fried ball fried with canola oil itself. In other words, it has been found that an unheated oil raw material cannot obtain the effect of reducing the oiliness imparted to food by heating cooking such as frying.

<12. Evaluation of oiliness reducing agent (dressing)>
After heating at 180 ° C. for 60 minutes using 55 parts by mass of canola oil as a base oil and 45 parts by mass of corn wet germ as an oil material, the oil and fat composition was obtained by filtration. Next, a dressing 1 consisting only of this fat and oil composition and a dressing 2 consisting of 88.9 parts by weight of the fat and oil composition and 11.1 parts by weight of vinegar were prepared. In addition, what replaced the oil-and-fat composition with canola oil was used for the dressing of a control.

Aji-fry (Yachiyo Shoji) was fried at 175 ° C for 4 minutes, then drained with oil on a net, and after about 10 minutes, divided into 8 equal parts, and the above-mentioned dressing was applied at about 1 mL per piece.

(4) Four expert panelists tasted the horse mackerel and evaluated the off-flavor, masking, and oiliness according to the following evaluation criteria.

(Unusual flavor)
◎: No feeling ○: Very slight △: Slightly felt ×: Strongly felt (Masking)
◎: The smell of the food is masked strongly. 〇: The smell of the food is masked a little. △: The smell of the food is slightly masked. ×: No masking effect (oiliness).
◎: Not at all 〇: Very slight △: Slightly felt ×: Strongly felt

The results are shown in Tables 11 and 12. The dressings 1 and 2 containing the oil and fat composition were able to reduce the oiliness of horse mackerel, to suppress the off-flavor, and to mask the smell of food.

Claims

An addition step of adding one or more kinds selected from an oil raw material and a processed product of the oil raw material to a fat or oil, a heating temperature of more than 100 ° C. and 220 ° C. or less, and a heating time of 5 minutes or more and 240 minutes or less And further comprising a heating step of heating under a condition satisfying the following formula (1):
85-6000 ÷ (270-T) <t <240 (1)
(However, in the above formula (1), T: heating temperature (° C.) and t: heating time (minute). When 85-6000 ÷ (270-T) is a negative value, “5” is set. .)
The oil material is one or more selected from the group consisting of corn germ, soybean, rapeseed, cottonseed, rice bran, sesame, olives, sunflower, sesame, and linseed, and the processed product is a crushed material. The method for producing an oil and fat composition according to claim 1, wherein one or more kinds are selected from sesame, pomace, and roast.
The method for producing an oil and fat composition according to claim 1 or 2, further comprising a removing step of removing a solid content after the heating step.
The method for producing an oil and fat composition according to claim 3, further comprising a deodorizing step of deodorizing after the removing step.
The oil raw material and the processed product of the oil raw material are selected such that the mass of the oil raw material and the processed product of the oil raw material is 0.05 to 1 times the mass of the oil and fat. The method for producing an oil / fat composition according to any one of claims 1 to 4, further comprising adding one or more of the obtained fats and oils.
An oiliness reducing agent comprising, as an active ingredient, the oil / fat composition obtained by the production method according to any one of claims 1 to 5.
A heating odor suppressant comprising, as an active ingredient, the oil or fat composition obtained by the production method according to any one of claims 1 to 5.
A cooking method characterized by adding 0.01 to 10 parts by mass of the fat or oil composition obtained by the production method according to any one of claims 1 to 5 to 100 parts by mass of edible fat or oil. A method for producing edible oils and fats.
A method for reducing greasyness, comprising cooking food using the cooking edible oil / fat obtained by the production method according to claim 8.
The method for reducing greasyness according to claim 9, wherein the cooking is fried.
A method for suppressing heating odor, comprising cooking food using the cooking edible oil or fat obtained by the production method according to claim 8.
加熱 The heating odor suppressing method according to claim 11, wherein the cooking is fried.
方法 A method for producing a food, comprising using the edible oil for cooking obtained by the production method according to claim 8.