WO2020130037A1 - Oil-and-fat composition and method for producing same - Google Patents

Oil-and-fat composition and method for producing same Download PDF

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Publication number
WO2020130037A1
WO2020130037A1 PCT/JP2019/049598 JP2019049598W WO2020130037A1 WO 2020130037 A1 WO2020130037 A1 WO 2020130037A1 JP 2019049598 W JP2019049598 W JP 2019049598W WO 2020130037 A1 WO2020130037 A1 WO 2020130037A1
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WO
WIPO (PCT)
Prior art keywords
oil
deodorized
fat
fat composition
ppm
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PCT/JP2019/049598
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French (fr)
Japanese (ja)
Inventor
豊島　尊
寛司 青柳
祥伍 辻野
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日清オイリオグループ株式会社
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Priority to JP2020561491A priority Critical patent/JPWO2020130037A1/en
Publication of WO2020130037A1 publication Critical patent/WO2020130037A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • 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
    • C11B3/00—Refining fats or fatty oils
    • C11B3/12—Refining fats or fatty oils by distillation
    • C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam

Definitions

  • the present invention relates to an oil/fat composition, a method for producing an oil/fat composition, and a method for suppressing heat coloring in an oil/fat composition.
  • oils and oils deteriorate when exposed to heat and light.
  • the presence of water causes hydrolytic degradation, and the presence of oxygen causes oxidative degradation.
  • the acid value of the oil/fat increases, and the flavor and color tone deteriorate.
  • fried oils and fats since the oils and fats heated to around 180° C. are used for cooking, the oils and fats used for fried foods (hereinafter, “fried oils and fats”) It is also required to suppress deterioration due to heating.
  • Patent Document 1 discloses a technique for providing an oil and fat having good frying stability by refining a raw material oil and fat having a specific fatty acid composition and iodine value.
  • Patent Document 1 the weight of the amount of monounsaturated fatty acid relative to the amount of polyunsaturated fatty acid is known. When the ratio is less than 2.0, the stability of the oil/fat against heating is inferior.
  • the present invention has been made in view of the above situation, and an object of the present invention is to provide a technique capable of suppressing heat coloring of an oil or fat composition.
  • the present inventors have found that the above problems can be solved by combining a deodorized oil/fat having a specific degree of purification with a silicone oil, and have completed the present invention. Specifically, the present invention provides the following.
  • An oil/fat composition containing 93% by mass or more of deodorized oil/fat wherein the content of silicone oil in the oil/fat composition is 0.5 to 10 ppm by mass, and 50 to 100% of the deodorized oil/fat in the oil/fat composition.
  • Deodorized oil A Deodorized oil A having a total tocopherol content of 900 ppm or less in the deodorized oil A, an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.
  • Deodorized oil B A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid value of 0.03 or less.
  • a method for producing an oil/fat composition containing 93% by mass or more of deodorized oil/fat wherein at least one kind of oil/fat selected from soybean oil, corn oil, cottonseed oil, and sunflower oil is contained in the total amount of tocopherols in the oil/fat.
  • oil/fat selected from soybean oil, corn oil, cottonseed oil, and sunflower oil
  • an acid value of 0.03 or less
  • including a step of deodorizing, and a step of adding silicone oil so that the content of the silicone oil in the fat composition is 0.5 to 10 mass ppm 50 to 100% by mass of the deodorized oil and fat has a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.
  • a method for producing an oil/fat composition containing 93% by mass or more of deodorized oil/fat wherein one or more kinds of oil/fat selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil And/or a step of deodorizing so as to satisfy the deodorized oil B, and a step of adding silicone oil so that the content of the silicone oil in the oil/fat composition is 0.5 to 10 mass ppm.
  • the method for producing an oil and fat composition wherein 50 to 100% by mass of the deodorized oil and fat is a deodorized oil A and/or a deodorized oil B.
  • Deodorized oil A Deodorized oil A having a total tocopherol content of 900 ppm or less in deodorized oil A, an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.
  • Deodorized oil B A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid value of 0.03 or less.
  • a method for suppressing heating coloring in an oil composition containing 93% by mass or more of deodorized oil wherein one or more kinds of oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are: Deodorize so as to satisfy the deodorized oil A and/or the deodorized oil B, and add the silicone oil so that the content of the silicone oil in the oil/fat composition becomes 0.5 to 10 mass ppm, and deodorize in the oil/fat composition
  • Deodorized oil A Deodorized oil A having a total tocopherol content of 900 ppm or less in deodorized oil A, an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.
  • Deodorized oil B A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid value of 0.03 or less.
  • a (numerical value) to B (numerical value) means “A or more and B or less”, and a ratio means a mass ratio.
  • the oil/fat composition of the present invention is an oil/fat composition containing 93% by mass or more of deodorized oil/fat, and the silicone oil content in the oil/fat composition is 0.5 to 10 ppm by mass.
  • Deodorized oil A and/or deodorized oil B below account for 50 to 100% by mass of the fats and oils.
  • Deodorized oil A The total tocopherol content in the deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.
  • Deodorized Oil/Fat Deodorized Oil B A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in the deodorized oil B.
  • the oil/fat composition of the present invention contains 93% by mass or more of deodorized oil/fat. When it is 93% by mass or more, the oil and fat composition used for heating can have a sufficient function.
  • the deodorized oil/fat contained in the oil/fat composition is preferably 97% by mass or more, more preferably 99% by mass or more, and it is particularly preferable that all the oil/fat contained in the oil/fat composition is a deodorized oil/fat.
  • the deodorized oil/fat means an oil/fat from which the odor of the oil/fat raw material is removed, for example, an oil/fat from which odorous components such as aldehydes and ketones are removed by a deodorizing step such as steam distillation.
  • deodorized oil A is at least one selected from soybean oil, corn oil, cottonseed oil, and sunflower oil
  • deodorized oil B is rapeseed oil.
  • soybean oil can be obtained as a deodorized oil/fat containing about 1000 ppm of all tocopherols and an acid value of about 0.1 through a refining step including a general deodorizing step.
  • the total tocopherol content of the deodorized oil A is 850 ppm or less or 900 ppm or less, and the acid value is 0.03 or less, as a guideline that has passed through the advanced refining process.
  • rapeseed oil a deodorized oil/fat containing about 650 ppm of all tocopherols and an acid value of about 0.1 can be obtained by going through a refining step including a general deodorizing step.
  • the total tocopherol content of the deodorized oil B is 550 ppm or less and the acid value is 0.03 or less, as a guideline for the advanced refining process.
  • the use of these deodorized oils and fats can reduce heat coloring due to a synergistic effect with silicone oil.
  • the total tocopherol content is the total content ratio (mass ratio) of ⁇ -tocopherol, ⁇ -tocopherol, ⁇ -tocopherol, and ⁇ -tocopherol in the deodorized oil and fat.
  • the total content accounts for 50 to 100 mass% of the deodorized oil and fat.
  • the total content of the deodorized oil A and the deodorized oil B is more preferably 80 to 100% by mass of the deodorized oil and fat, and further preferably 90 to 100% by mass of the deodorized oil and fat.
  • the deodorized oil A or the deodorized oil B may be used alone or as a mixture of both.
  • 10 to 90% by mass of the deodorized oil and fat is preferably deodorized oil A and 90 to 10% by mass is deodorized oil B.
  • 20 to 80% by mass of the deodorized oil and fat is the deodorized oil A and 80 to 20% by mass is the deodorized oil B. That is, the mass ratio of deodorized oil A:deodorized oil B is preferably 10:90 to 90:10, and more preferably 20:80 to 80:20.
  • the deodorized oil A has a total tocopherol content of 850 ppm or less or 900 ppm or less in the deodorized oil A, an acid value of 0.03 or less, and is at least one selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. It is a deodorized oil and fat. Soybean oil and corn oil having a fatty acid composition similar to that of soybean oil are preferable.
  • the iodine value of fats and oils is a value that reflects the constituent fatty acids of fats and oils, and is also an index of susceptibility to deterioration.
  • the iodine value of the deodorized oil A is preferably 100 to 145, more preferably 120 to 140.
  • the total tocopherol content in the deodorized oil A is preferably 100 to 900 ppm, more preferably 100 to 850 ppm, or 100 to 800 ppm.
  • the total tocopherol content in the deodorized oil A is more preferably 100 to 600 ppm, further preferably 150 to 550 ppm, further preferably 200 to 460 ppm, and most preferably 200 to 400 ppm.
  • the ⁇ -tocopherol in the deodorized oil A is preferably 50 to 600 ppm, more preferably 50 to 550 ppm, still more preferably 50 to 480 ppm, and most preferably 80 to 350 ppm.
  • the acid value of the deodorized oil A is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.
  • Deodorized oil B is a rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less.
  • rapeseed oil it is possible to use an oil collected from a raw material that is cultivated and distributed as rapeseed.
  • canola and/or high oleic acid canola can be used.
  • the iodine value of rapeseed oil is preferably 90 to 130, more preferably 95 to 120.
  • the total tocopherol content of the deodorized oil B is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, further preferably 150 to 500 ppm, still more preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Is. Further, the ⁇ -tocopherol in the defatted oil B is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, still more preferably 100 to 350 ppm.
  • the deodorized oil B has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.
  • the deodorized oil/fat contained in the oil/fat composition of the present invention can contain less than 50% by mass, and preferably less than 30% by mass, of the deodorized oil/fat other than the above deodorized oil A and deodorized oil B.
  • Examples thereof include rice oil, sesame oil, safflower oil, peanut oil, olive oil, grape seed oil, linseed oil, perilla oil, coconut oil, palm oil, and oils and fats obtained by fractionating these oils and fats.
  • soybean oil, corn oil, cottonseed oil, and sunflower oil having a total tocopherol content of oils and fats of more than 850 ppm or more than 900 ppm or an acid value of more than 0.03 can be mentioned.
  • rapeseed oil such as canola oil
  • rapeseed oil whose total tocopherol content in the oil/fat exceeds 550 ppm or whose acid value exceeds 0.03 can be mentioned. You may use these fats and oils individually by 1 type or in combination of 2 or more types.
  • vegetable oils and fats including deodorized oil A and deodorized oil B, and their transesterified oils and fractionated oils are usually 95% by mass or more of triglycerides.
  • the oils and fats other than the deodorized oil A and the deodorized oil B are also highly refined. Therefore, the total tocopherol content in the oil/fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and further preferably 550 ppm or less.
  • the oil/fat composition of the present invention contains 0.5 to 10 mass ppm of silicone oil.
  • the silicone oil preferably has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm 2 /s at 25°C.
  • the kinematic viscosity of the silicone oil is more preferably 500 to 2000 mm 2 /s, further preferably 800 to 1100 mm 2 /s, and most preferably 900 to 1100 mm 2 /s.
  • silicone oil those commercially available for food use can be used.
  • the term "kinematic viscosity" used herein refers to a value measured according to JIS K 2283 (2000).
  • As the silicone oil it is preferable to use one containing fine particle silica in addition to the silicone oil.
  • the silicone oil content (mass ratio) in the oil/fat composition of the present invention is 0.5 to 10 mass ppm, more preferably 0.5 to 6 mass ppm, and further preferably 1 to 4 mass in the oil/fat composition. ppm, most preferably 2-3 mass ppm.
  • the total content of silicone oil is 0.5 ppm or more, the effect of suppressing foaming during cooking can be sufficiently obtained, and when it is 10 ppm or less, foaming during cooking does not increase too much.
  • the content of each fatty acid (eg, oleic acid) in the fatty acids that compose the glyceride is determined by the Japan Oil Chemists' Society “Standard oil and fat analysis test method 2.4.2.3-2013 fatty acid composition (capillary gas chromatography method).
  • the content of tocopherol contained in the oil/fat composition is determined by the Japan Oil Chemists' Society “Standard oil/fat analysis test method 2.4.10-2013 tocopherol (fluorescence detector-high-speed liquid). Chromatographic method)”.
  • iodine value can be measured in accordance with “Standard Iodine Analysis Test Method 2.3.4.1-2013” established by Japan Oil Chemists' Society, iodine value (Wyeth-cyclohexane method).
  • antioxidant ingredients In the oil and fat composition for heating and cooking, other components can be added to the extent that the effects of the present invention are not impaired, and the types and amounts of the components to be blended are appropriately set according to the effects to be obtained, etc. it can.
  • these components are, for example, components (food additives and the like) used for general fats and oils.
  • antioxidants and emulsifiers which are preferably added after deodorization and before filling.
  • the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fuky acid, gossypol, sesamol, terpenes and the like.
  • coloring component examples include carotene and astaxanthin.
  • the emulsifier is appropriately selected from polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, diacylglycerol, waxes, sterol esters, phospholipids and the like.
  • the oil and fat composition of the present invention has a property that heat coloring of the oil and fat composition is suppressed even when heated by satisfying the above conditions.
  • the heating and coloring of oils and fats can be evaluated by the method shown in the examples.
  • "the increase in heating and coloring of fats and oils is suppressed" means that when the fat and oil composition of the present invention is heated, the difference between the color tone before heating and the color tone after heating is the fat and oil composition of the present invention.
  • the oil/fat composition of the present invention can be preferably used for applications requiring heating (for example, heating at 160°C or higher).
  • the oil/fat composition of the present invention can be preferably used for heating cooking (frying, etc.), and can be particularly preferably used as frying oil/fat.
  • the oil and fat composition of the present invention can suppress the heating and coloring of the oil and fat even if heating (for example, heating at 160° C. or higher) is repeated.
  • “repeatedly heating” means heating the oil or fat composition of the present invention twice or more in total (preferably four times or more in total) with a period for cooling the oil or fat.
  • the upper limit of the number of times of heating is not particularly limited, but may be 20 times or less.
  • the heating time for each heating may be 0.1 to 24 hours.
  • the term "period for cooling fats and oils” means a period for maintaining the oil temperature lower than the heating temperature (for example, 1 to 300 hours).
  • the method for producing an oil/fat composition of the present invention is a method for producing an oil/fat composition containing 93% by mass or more of deodorized oil and fat, and one or more selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil.
  • the deodorized oil A and/or the deodorized oil B accounts for 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition including the step of adding.
  • Deodorized oil A The total tocopherol content in the deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil.
  • Deodorized Oil/Fat Deodorized Oil B A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in the deodorized oil B.
  • Deodorized oils and fats, oils and fats, total tocopherols, silicone oils, etc. are as described in the above ⁇ oil and fat composition>.
  • a step of deodorizing and a step of adding silicone oil are essential, but any method and apparatus used for producing edible oil/fat or the like can be used.
  • the oil/fat composition of the present invention may contain undeodorized oil/fat or deodorized oil/fat as a raw material.
  • chemical refining chemical refining
  • physical refining physical refining
  • chemical refining is a refining method that includes the step of removing free fatty acids using alkali in the deoxidation step.
  • crude oil that is pressed and extracted from raw materials is degummed.
  • the oil and fat composition of the present invention contains deodorized oil and fat that has been subjected to deodorization treatment after being subjected to alkaline deoxidation treatment and decolorization treatment.
  • any one or more of soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil is used as the deodorizing oil and fat.
  • a plurality of fats and oils are mixed and used, they may be mixed at any stage of purification, but it is preferable to mix them after the deodorizing treatment.
  • oils and fats other than soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil it is preferable to mix them after the deodorization treatment is completed.
  • alkaline deoxidation process Although the acid value of fats and oils is reduced in the deodorizing step, it is also preferable to reduce it in alkaline deoxidation.
  • oil/fat used for alkaline deoxidation crude oil containing water degummed oil, oil/fat added with phosphoric acid, or degummed oil obtained by removing the gum substance by centrifugation after adding phosphoric acid can be used.
  • an alkaline deoxidizing method a sodium hydroxide aqueous solution having a concentration of 5 to 15% is added in an amount equal to 0.8 to 1.8 times the amount of acid calculated from the acid value of fats and oils, and then fatty acid soap or the like is centrifuged. Is preferably removed.
  • the aqueous sodium hydroxide solution has a concentration of 8 to 13% and is added in an amount of 1.0 to 1.5 times the free fatty acid amount. Further, it is more preferable to perform the addition/separation treatment of the aqueous sodium hydroxide solution twice or more.
  • the step after the sodium hydroxide treatment is a decolorization step, but it is more preferable to perform the decolorization step by washing with water after the sodium hydroxide treatment.
  • a Zenith process may be used in which oil droplets are added from a lower portion of the alkaline solution to a dilute alkaline solution (sodium hydroxide aqueous solution, etc.) and neutralized while the oil droplets rise. ..
  • the total tocopherol content in the oil and fat and the acid value include a step of deodorizing so as to satisfy the requirements of the deodorizing oil A and/or the deodorizing oil B, but these perform the deodorizing step under excessive conditions. That can be achieved.
  • the deodorization conditions use a reduced pressure steam distillation apparatus, but the deodorization can be carried out at a higher temperature, under a higher vacuum, a higher amount of steam, or a longer period of time than the usual conditions of the reduced pressure steam distillation.
  • the deodorizing temperature is 200 to 280° C.
  • the degree of vacuum is 100 to 500 Pa
  • the amount of water vapor is 1 to 8% by mass (to fats and oils)
  • the deodorizing time is 30 to 120 minutes
  • the deodorizing temperature is 235° C. or higher and the degree of vacuum is It is preferable to satisfy two or more conditions selected from 500 Pa or less, a water vapor amount of 2.0% by mass or more (to oils and fats), and a deodorizing time of 50 minutes or more, and more preferable to satisfy three conditions.
  • the deodorization temperature is more preferably 245°C or higher or 248°C or higher, and further preferably 250°C or higher.
  • the degree of vacuum is more preferably 400 Pa or less, further preferably 280 Pa or less, and further preferably 260 Pa or less.
  • the amount of water vapor is more preferably 2.4% by mass or more (to oils and fats), and further preferably 3% by mass or more (to oils and fats).
  • the deodorizing time is more preferably 60 minutes or more, further preferably 70 minutes or more.
  • Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized oil and fat. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as a 5 to 20 mass% aqueous solution.
  • the present invention includes the step of adding silicone oil so that the content of the silicone oil in the oil/fat composition is 0.5 to 10 mass ppm.
  • the silicone oil may be added directly to the fat or oil, or may be added and stirred after being diluted with the fat or oil.
  • the oil/fat for diluting the silicone oil and/or the oil/fat for adding the silicone oil may be the deodorized oil/fat, but may be another oil/fat.
  • the silicone oil and fat composition is a blend of a plurality of oils and fats containing the deodorized oil and fat
  • the silicone oil may be blended after being added to the oil and fat before blending, or the silicone oil may be blended after the oil and fat are blended. You may add.
  • the method for suppressing heating coloring in the oil and fat composition of the present invention is a method for suppressing heating coloring in an oil and fat composition containing 93% by mass or more of deodorized oil and fat, from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil.
  • One or more kinds of fats and oils selected are deodorized so as to satisfy the deodorized oil A and/or the deodorized oil B, and the silicone oil is added so that the content of the silicone oil in the oil and fat composition becomes 0.5 to 10 mass ppm. 50 to 100% by mass of the deodorized oil/fat in the oil/fat composition is used as deodorized oil A and/or deodorized oil B.
  • Total tocopherol content As for the total tocopherol content, ⁇ -tocopherol, ⁇ -tocopherol, ⁇ -tocopherol, and ⁇ -tocopherol in deodorized oils and fats were established by the Japan Oil Chemists' Society "Standard oil and fat analysis test method 2.4.10-2013 tocopherol (fluorescence detector- High Performance Liquid Chromatography method)" and the total content (ratio) was calculated.
  • the acid value was measured according to "Standard oil and fat analysis test method 2.3.1-2013 Acid value" established by Japan Oil Chemists' Society.
  • the acid value indicates the amount of free fatty acid contained in fats and oils, and is represented by mg of potassium hydroxide required to neutralize 1 g of sample oil.
  • the fatty acid composition of oils and fats was measured according to the "Standard oil and fat analysis test method 2.4.2.3-2013 fatty acid composition" established by Japan Oil Chemists' Society (capillary gas chromatograph method). Specifically, the mass ratios of palmitic acid, oleic acid, linoleic acid, and linolenic acid were calculated.
  • the color tone reduction rate in each fried test is the difference in color tone before and after frying compared to the reference fats and oils (Comparative Example 1 and Comparative Example 5).
  • Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized soybean oils 1 to 3 at 3 ppm with respect to fats and oils.
  • a frying test was conducted under the following conditions using deodorized soybean oils 1 to 3 and fats and oils obtained by adding silicone oil to deodorized soybean oils 1 to 3 (Comparative Examples 1 to 4, Examples 1 and 2).
  • Examples 1 and 2 have suppressed coloring due to heating, as compared with Comparative Examples 1 to 4. That is, there is no difference between the deodorized soybean oils 1 to 3 containing no silicone oil (Comparative Examples 1, 3 and 4), and the addition of the silicone oil to the deodorized soybean oil 1 has no effect (Comparative Example 2). On the other hand, when silicone oil is added to the deodorized soybean oils 2 and 3, heat coloring is suppressed (Examples 1 and 2).
  • Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorant rapeseed oils 1 to 6 at 3 ppm with respect to the oil and fat. Fry tests were conducted under the following conditions using deodorized rapeseed oils 1 to 6 and fats and oils obtained by adding silicone oils to deodorized rapeseed oils 1 to 6 under the following conditions (Comparative Examples 5 to 11 and Examples 3 to 7).
  • Examples 3 to 7 have suppressed coloring due to heating, as compared with Comparative Examples 5 to 11. That is, the deodorizing rapeseed oils 1 to 6 containing no silicone oil showed no difference in effect (Comparative Examples 5 and 7 to 11), and the addition of the silicone oil to the deodorizing rapeseed oil 1 had no effect (Comparative Example 6). .. On the other hand, when silicone oil is added to the deodorized rapeseed oils 2 to 6, heat coloring is suppressed (Examples 3 to 7).
  • rapeseed degummed oil (acid value 1.2, iodine value 113), and after stirring, the precipitate was removed by a centrifuge.
  • 1% of activated clay was added to oil, and decolorization was performed at 110° C. for 20 minutes. The activated clay was filtered off to obtain a decolorized rapeseed oil.
  • the decolorized rapeseed oil was deodorized under the conditions shown in Table 6, and when the temperature of the deodorization was lowered, 30 ppm of citric acid was added to the oil at 150°C to obtain deodorized rapeseed oils 7 and 8.
  • Table 6 shows the total tocopherol content (total tocopherol amount) and the acid value in the deodorized fats and oils of the obtained deodorized rapeseed oils 7 and 8.
  • Deodorized soybean oils 4 and 5 and deodorized rapeseed oils 7 and 8 were blended as shown in Table 7 to obtain mixed oils 1 to 3.
  • Table 7 shows the total tocopherol oil content (total tocopherol amount) in the fats and oils of the mixed oil and the acid value.
  • Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the mixed oils 1 to 3 in an amount of 3 ppm based on the oil and fat.

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Abstract

The present invention addresses the problem of providing a technology capable of suppressing heat coloration of an oil-and-fat composition. The present invention relates to an oil-and-fat composition containing 93 mass% or more of a deodorized oil and fat, wherein: a silicone oil content in the oil-and-fat composition is 0.5-10 mass ppm; 50-100 mass% of the deodorized oil-and-fat in the oil-and-fat composition is a deodorized oil A and/or a deodorized oil B; the deodorized oil A has a total tocopherol content of 900 ppm or less in the deodorized oil A and an acid number of 0.03 or less, and is at least one deodorized oil-and-fat selected from among soybean oil, corn oil, sunflower oil, and cotton seed oil; and the deodorized oil B has a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid number of 0.03 or less, and is a rapeseed deodorized oil.

Description

油脂組成物及びその製造方法Oil and fat composition and method for producing the same
　本発明は、油脂組成物、油脂組成物の製造方法、並びに油脂組成物における加熱着色の抑制方法に関する。 The present invention relates to an oil/fat composition, a method for producing an oil/fat composition, and a method for suppressing heat coloring in an oil/fat composition.
　近年、食品の品質に対する消費者の関心がますます高まりつつある。関心の対象は、加工食品（揚げ物等）の製造のために使用される食用油脂等にも及ぶ。 In recent years, consumers have become more and more interested in the quality of food. The subject of interest also extends to edible fats and oils used for the production of processed foods (fried foods, etc.).
　油脂は、熱や光等に暴露されることにより劣化することが知られる。油脂が熱や光に暴露される際に、水分が存在していると加水分解劣化が生じ、酸素が存在していると酸化劣化が生じる。劣化の結果、油脂の酸価が上昇し、風味や色調が劣化する。特に、フライ調理品（フライ、天ぷら、から揚げ等）の製造においては、１８０℃前後に加熱された油脂を用いて加熱調理を行うので、フライ調理品に用いられる油脂（以下、「フライ油脂」ともいう。）に対しては、加熱による劣化の抑制が要求される。 It is known that fats and oils deteriorate when exposed to heat and light. When oils and fats are exposed to heat and light, the presence of water causes hydrolytic degradation, and the presence of oxygen causes oxidative degradation. As a result of the deterioration, the acid value of the oil/fat increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (fried foods, tempura, fried chicken, etc.), since the oils and fats heated to around 180° C. are used for cooking, the oils and fats used for fried foods (hereinafter, “fried oils and fats”) It is also required to suppress deterioration due to heating.
　例えば、「食品、添加物等の規格基準（昭和３４年厚生省告示第３７０号）」には、即席めん類（フライに相当する。）は、めんに含まれる油脂の酸価が３を超え、又は過酸化物価が３０を超えるものであってはならないことが規定されている。 For example, in “Standards for foods, additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)”, instant noodles (corresponding to fries) have an acid value of fats and oils contained in noodles exceeding 3, or It is specified that the peroxide value should not exceed 30.
　また、熱等によるフライ油脂の劣化によって、フライ油脂の色調が濃くなってしまうという問題も生じ得る。フライ油脂の色調が濃くなると、該油脂を用いて製造されるフライ調理品も着色し、外観が損なわれてしまう。 ▽Furthermore, deterioration of frying fats and oils due to heat etc. may cause a problem that the color tone of frying fats and oils becomes dark. When the color tone of frying fats and oils becomes dark, the fried foods produced using the fats and oils also become colored, and the appearance is impaired.
　例えば、特許文献１には、特定の脂肪酸組成及びヨウ素価を有する原料油脂を精製することにより、フライ安定性の良い油脂を提供する技術が開示されている。 For example, Patent Document 1 discloses a technique for providing an oil and fat having good frying stability by refining a raw material oil and fat having a specific fatty acid composition and iodine value.
　また、油脂を構成する脂肪酸は二重結合の多いものほど、酸化劣化を受けやすいことが知られており、例えば、特許文献１では、多価不飽和脂肪酸量に対する１価不飽和脂肪酸量の重量比が２．０より小さい場合は、油脂の加熱に対する安定性が劣るとされている。 Further, it is known that the more fatty acids constituting fats and oils have more double bonds, the more easily they are susceptible to oxidative deterioration. For example, in Patent Document 1, the weight of the amount of monounsaturated fatty acid relative to the amount of polyunsaturated fatty acid is known. When the ratio is less than 2.0, the stability of the oil/fat against heating is inferior.
日本特許第４３９２７７０号明細書Japanese Patent No. 4392770
　他方、より幅広い原料油脂について、加熱による劣化を抑制できる技術に対するニーズがある。 On the other hand, there is a need for a technology that can suppress deterioration of a wider range of raw material fats and oils by heating.
　本発明は、上記の状況に鑑みてなされたものであり、油脂組成物の加熱着色を抑制できる技術を提供することを目的とする。 The present invention has been made in view of the above situation, and an object of the present invention is to provide a technique capable of suppressing heat coloring of an oil or fat composition.
　本発明者らは、特定の精製度を有する脱臭油脂とシリコーンオイルを組み合わせることによって上記課題を解決できる点を見出し、本発明を完成するに至った。具体的には、本発明は以下のものを提供する。 The present inventors have found that the above problems can be solved by combining a deodorized oil/fat having a specific degree of purification with a silicone oil, and have completed the present invention. Specifically, the present invention provides the following.
　（１）　脱臭油脂を９３質量％以上含有する油脂組成物であって、油脂組成物中のシリコーンオイル含有量が０．５～１０質量ｐｐｍであり、油脂組成物中の脱臭油脂の５０～１００質量％が、以下の脱臭油Ａ及び／又は脱臭油Ｂである、油脂組成物。脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂。脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油。
　（２）　油脂組成物中の全トコフェロール含有量が９００ｐｐｍ以下である、（１）の油脂組成物。
　（３）　脱臭油脂の１０～９０質量％が前記脱臭油Ａで、９０～１０質量％が前記脱臭油Ｂである、（１）又は（２）の油脂組成物。
　（４）　加熱調理用である、（１）～（３）のいずれかの油脂組成物。
　（５）　脱臭油脂を９３質量％以上含有する油脂組成物の製造方法であって、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上の油脂を、油脂中の全トコフェロール含有量が９００ｐｐｍ以下、酸価０．０３以下となるように脱臭する工程を含み、油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加する工程を含む、前記脱臭油脂の５０～１００質量％が、油脂中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である、油脂組成物の製造方法。
　（６）　脱臭油脂を９３質量％以上含有する油脂組成物の製造方法であって、大豆油、コーン油、綿実油、及びヒマワリ油、菜種油から選ばれる１種以上の油脂を、以下の脱臭油Ａ及び／又は脱臭油Ｂを満たすように脱臭する工程を含み、油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加する工程を含む、油脂組成物中の脱臭油脂の５０～１００質量％が、脱臭油Ａ及び／又は脱臭油Ｂである、油脂組成物の製造方法。脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂。脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油。
　（７）　脱臭油脂を９３質量％以上含有する油脂組成物における加熱着色の抑制方法であって、大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油から選ばれる１種以上の油脂を、以下の脱臭油Ａ及び／又は脱臭油Ｂを満たすように脱臭し、油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加し、油脂組成物中の脱臭油脂の５０～１００質量％を、脱臭油Ａ及び／又は脱臭油Ｂとする、油脂組成物における加熱着色の抑制方法。脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂。脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油。 (1) An oil/fat composition containing 93% by mass or more of deodorized oil/fat, wherein the content of silicone oil in the oil/fat composition is 0.5 to 10 ppm by mass, and 50 to 100% of the deodorized oil/fat in the oil/fat composition. An oil and fat composition whose mass% is the following deodorized oil A and/or deodorized oil B. Deodorized oil A: Deodorized oil A having a total tocopherol content of 900 ppm or less in the deodorized oil A, an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil B: A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid value of 0.03 or less.
(2) The oil and fat composition according to (1), wherein the total tocopherol content in the oil and fat composition is 900 ppm or less.
(3) The oil or fat composition according to (1) or (2), wherein 10 to 90% by mass of the deodorized oil and fat is the deodorized oil A, and 90 to 10% by mass is the deodorized oil B.
(4) The oil and fat composition according to any one of (1) to (3), which is for cooking with heat.
(5) A method for producing an oil/fat composition containing 93% by mass or more of deodorized oil/fat, wherein at least one kind of oil/fat selected from soybean oil, corn oil, cottonseed oil, and sunflower oil is contained in the total amount of tocopherols in the oil/fat. Of 900 ppm or less and an acid value of 0.03 or less, including a step of deodorizing, and a step of adding silicone oil so that the content of the silicone oil in the fat composition is 0.5 to 10 mass ppm 50 to 100% by mass of the deodorized oil and fat has a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Which is a method for producing an oil and fat composition.
(6) A method for producing an oil/fat composition containing 93% by mass or more of deodorized oil/fat, wherein one or more kinds of oil/fat selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil And/or a step of deodorizing so as to satisfy the deodorized oil B, and a step of adding silicone oil so that the content of the silicone oil in the oil/fat composition is 0.5 to 10 mass ppm. The method for producing an oil and fat composition, wherein 50 to 100% by mass of the deodorized oil and fat is a deodorized oil A and/or a deodorized oil B. Deodorized oil A: Deodorized oil A having a total tocopherol content of 900 ppm or less in deodorized oil A, an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil B: A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid value of 0.03 or less.
(7) A method for suppressing heating coloring in an oil composition containing 93% by mass or more of deodorized oil, wherein one or more kinds of oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are: Deodorize so as to satisfy the deodorized oil A and/or the deodorized oil B, and add the silicone oil so that the content of the silicone oil in the oil/fat composition becomes 0.5 to 10 mass ppm, and deodorize in the oil/fat composition A method for suppressing heat coloring in an oil or fat composition, wherein 50 to 100% by mass of the oil or fat is deodorized oil A and/or deodorized oil B. Deodorized oil A: Deodorized oil A having a total tocopherol content of 900 ppm or less in deodorized oil A, an acid value of 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil B: A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less in the deodorized oil B and an acid value of 0.03 or less.
　本発明によれば、油脂組成物の加熱着色を抑制できる技術が提供される。 According to the present invention, there is provided a technique capable of suppressing heat coloring of an oil or fat composition.
　以下、本発明の実施形態について詳細に説明する。なお、本発明は以下の実施形態に限定されない。また、本明細書において、「Ａ（数値）～Ｂ（数値）」は「Ａ以上Ｂ以下」を意味し、割合は質量割合を意味する。 Hereinafter, embodiments of the present invention will be described in detail. The present invention is not limited to the embodiments below. Further, in the present specification, “A (numerical value) to B (numerical value)” means “A or more and B or less”, and a ratio means a mass ratio.
＜油脂組成物＞
　本発明の油脂組成物は、脱臭油脂を９３質量％以上含有する油脂組成物であって、油脂組成物中のシリコーンオイル含有量が０．５～１０質量ｐｐｍであり、油脂組成物中の脱臭油脂の５０～１００質量％が、以下の脱臭油Ａ及び／又は脱臭油Ｂである。
　脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が８５０ｐｐｍ以下又は９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂
　脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油 <Fat composition>
The oil/fat composition of the present invention is an oil/fat composition containing 93% by mass or more of deodorized oil/fat, and the silicone oil content in the oil/fat composition is 0.5 to 10 ppm by mass. Deodorized oil A and/or deodorized oil B below account for 50 to 100% by mass of the fats and oils.
Deodorized oil A: The total tocopherol content in the deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized Oil/Fat Deodorized Oil B: A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in the deodorized oil B.
（脱臭油脂）
　本発明の油脂組成物は、脱臭油脂を９３質量％以上含有する。９３質量％以上であれば、加熱用途に用いる油脂組成物として、十分な機能を有することができる。油脂組成物に含まれる脱臭油脂は、好ましくは９７質量％以上であり、より好ましくは９９質量％以上であり、また、油脂組成物に含まれる油脂が全て脱臭油脂であることが特に好ましい。
　ここで、脱臭油脂とは、油脂原料が有する臭いを除いた油脂をいい、例えば、アルデヒド、ケトンなどの有臭成分を水蒸気蒸留などの脱臭工程によって取り除いた油脂を言う。 (Deodorized oil and fat)
The oil/fat composition of the present invention contains 93% by mass or more of deodorized oil/fat. When it is 93% by mass or more, the oil and fat composition used for heating can have a sufficient function. The deodorized oil/fat contained in the oil/fat composition is preferably 97% by mass or more, more preferably 99% by mass or more, and it is particularly preferable that all the oil/fat contained in the oil/fat composition is a deodorized oil/fat.
Here, the deodorized oil/fat means an oil/fat from which the odor of the oil/fat raw material is removed, for example, an oil/fat from which odorous components such as aldehydes and ketones are removed by a deodorizing step such as steam distillation.
　また、本発明の油脂組成物に含まれる脱臭油脂の５０～１００質量％が、脱臭油Ａ及び／又は脱臭油Ｂである。脱臭油Ａは、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上であり、脱臭油Ｂは、菜種油である。脱臭油Ａ、脱臭油Ｂは、後述する＜油脂組成物の製造方法＞にて説明される高度な精製が行われたものを用いることができる。例えば、大豆油では一般的な脱臭工程を含む精製工程を経ることで全トコフェロールを１０００ｐｐｍ程度含有し、酸価が０．１程度の脱臭油脂を得ることができる。本発明の加熱着色を抑制する効果は、高度な精製工程を経た油脂を用いることで発現するものの、加熱着色を抑制する成分は不明である。そのため、本発明においては、高度な精製工程を経た目安として、脱臭油Ａの全トコフェロール含有量が８５０ｐｐｍ以下又は９００ｐｐｍ以下で、酸価０．０３以下とした。同様に、菜種油では一般的な脱臭工程を含む精製工程を経ることで全トコフェロールを６５０ｐｐｍ程度含有し、酸価が０．１程度の脱臭油脂を得ることができる。そのため、本発明においては、高度な精製工程を経た目安として、脱臭油Ｂの全トコフェロール含有量が５５０ｐｐｍ以下で、酸価０．０３以下とした。これらの脱臭油脂を用いることでシリコーンオイルとの相乗効果により、加熱着色を低減することができる。なお、全トコフェロール含有量は、脱臭油脂中のα-トコフェロール、β-トコフェロール、γ-トコフェロール、δ-トコフェロールの合計含有割合（質量割合）である。 Further, 50 to 100% by mass of the deodorized oil and fat contained in the oil and fat composition of the present invention is the deodorized oil A and/or the deodorized oil B. Deodorized oil A is at least one selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and deodorized oil B is rapeseed oil. As the deodorized oil A and the deodorized oil B, those that have been highly refined as described in <Method for producing oil and fat composition> described later can be used. For example, soybean oil can be obtained as a deodorized oil/fat containing about 1000 ppm of all tocopherols and an acid value of about 0.1 through a refining step including a general deodorizing step. Although the effect of suppressing heat coloring of the present invention is exhibited by using oils and fats that have undergone an advanced refining process, the component that suppresses heat coloring is unknown. Therefore, in the present invention, the total tocopherol content of the deodorized oil A is 850 ppm or less or 900 ppm or less, and the acid value is 0.03 or less, as a guideline that has passed through the advanced refining process. Similarly, with rapeseed oil, a deodorized oil/fat containing about 650 ppm of all tocopherols and an acid value of about 0.1 can be obtained by going through a refining step including a general deodorizing step. Therefore, in the present invention, the total tocopherol content of the deodorized oil B is 550 ppm or less and the acid value is 0.03 or less, as a guideline for the advanced refining process. The use of these deodorized oils and fats can reduce heat coloring due to a synergistic effect with silicone oil. The total tocopherol content is the total content ratio (mass ratio) of α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil and fat.
　脱臭油脂中の脱臭油Ａ及び／又は脱臭油Ｂの含有量が少なくなり、他の油脂の含有量が多くなると油脂組成物の加熱着色を抑える効果が弱まるため、脱臭油Ａと脱臭油Ｂの合計含有量は、脱臭油脂の５０～１００質量％を占める。脱臭油Ａと脱臭油Ｂの合計含有量は、脱臭油脂の８０～１００質量％を占めることがより好ましく、脱臭油脂の９０～１００質量％を占めることがさらに好ましい。 When the content of the deodorized oil A and/or the deodorized oil B in the deodorized oil/fat is small and the content of the other oil/fat is large, the effect of suppressing the heat coloring of the oil/fat composition is weakened. The total content accounts for 50 to 100 mass% of the deodorized oil and fat. The total content of the deodorized oil A and the deodorized oil B is more preferably 80 to 100% by mass of the deodorized oil and fat, and further preferably 90 to 100% by mass of the deodorized oil and fat.
　本発明において、脱臭油Ａ又は脱臭油Ｂは、単独で用いてもよく、また、両者を混合して用いてもよい。混合して用いる場合は、脱臭油脂の１０～９０質量％が脱臭油Ａで、９０～１０質量％が脱臭油Ｂであることが好ましい。また、脱臭油脂の２０～８０質量％が脱臭油Ａで、８０～２０質量％が脱臭油Ｂであることがより好ましい。すなわち、脱臭油Ａ：脱臭油Ｂの質量比率は、１０：９０～９０：１０であることが好ましく、より好ましくは、２０：８０～８０：２０である。 In the present invention, the deodorized oil A or the deodorized oil B may be used alone or as a mixture of both. When mixed and used, 10 to 90% by mass of the deodorized oil and fat is preferably deodorized oil A and 90 to 10% by mass is deodorized oil B. Further, it is more preferable that 20 to 80% by mass of the deodorized oil and fat is the deodorized oil A and 80 to 20% by mass is the deodorized oil B. That is, the mass ratio of deodorized oil A:deodorized oil B is preferably 10:90 to 90:10, and more preferably 20:80 to 80:20.
［脱臭油Ａ］
　脱臭油Ａは、脱臭油Ａ中の全トコフェロール含有量が８５０ｐｐｍ以下又は９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂である。好ましくは大豆油と大豆油に脂肪酸組成が類似したコーン油が好ましい。なお、油脂のヨウ素価は、油脂の構成脂肪酸を反映した値であり、劣化しやすさの指標ともなる。脱臭油Ａのヨウ素価は、１００～１４５が好ましく、１２０～１４０がより好ましい。 [Deodorized oil A]
The deodorized oil A has a total tocopherol content of 850 ppm or less or 900 ppm or less in the deodorized oil A, an acid value of 0.03 or less, and is at least one selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. It is a deodorized oil and fat. Soybean oil and corn oil having a fatty acid composition similar to that of soybean oil are preferable. The iodine value of fats and oils is a value that reflects the constituent fatty acids of fats and oils, and is also an index of susceptibility to deterioration. The iodine value of the deodorized oil A is preferably 100 to 145, more preferably 120 to 140.
　脱臭油Ａ中の全トコフェロール含有量は、好ましくは１００～９００ｐｐｍであり、１００～８５０ｐｐｍ、あるいは１００～８００ｐｐｍも好ましい。脱臭油Ａ中の全トコフェロール含有量は、より好ましくは１００～６００ｐｐｍであり、さらに好ましくは１５０～５５０ｐｐｍ、ことさらに好ましくは２００～４６０ｐｐｍであり、最も好ましくは２００～４００ｐｐｍである。さらに、脱臭油Ａ中のγ－トコフェロールは、好ましくは５０～６００ｐｐｍであり、より好ましくは５０～５５０ｐｐｍであり、さらに好ましくは５０～４８０ｐｐｍであり、最も好ましくは８０～３５０ｐｐｍである。 The total tocopherol content in the deodorized oil A is preferably 100 to 900 ppm, more preferably 100 to 850 ppm, or 100 to 800 ppm. The total tocopherol content in the deodorized oil A is more preferably 100 to 600 ppm, further preferably 150 to 550 ppm, further preferably 200 to 460 ppm, and most preferably 200 to 400 ppm. Further, the γ-tocopherol in the deodorized oil A is preferably 50 to 600 ppm, more preferably 50 to 550 ppm, still more preferably 50 to 480 ppm, and most preferably 80 to 350 ppm.
　また、上記脱臭油Ａの酸価は０．００～０．０３であり、好ましくは、０．０１～０．０３であり、より好ましくは、０．０１～０．０２である。 The acid value of the deodorized oil A is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.
［脱臭油Ｂ］
　脱臭油Ｂは、脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油である。菜種油は、菜種として栽培・流通している原料から採油されたものを用いることができる。菜種の品種としては、キャノーラ及び／又は高オレイン酸キャノーラを用いることができる。菜種油のヨウ素価は、９０～１３０が好ましく、９５～１２０がより好ましい。 [Deodorized oil B]
Deodorized oil B is a rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less. As the rapeseed oil, it is possible to use an oil collected from a raw material that is cultivated and distributed as rapeseed. As the rapeseed variety, canola and/or high oleic acid canola can be used. The iodine value of rapeseed oil is preferably 90 to 130, more preferably 95 to 120.
　脱臭油Ｂの全トコフェロール含有量は、好ましくは１００～５５０ｐｐｍであり、より好ましくは１５０～５３０ｐｐｍであり、さらに好ましくは１５０～５００ｐｐｍ、ことさらに好ましくは２００～５００ｐｐｍであり、最も好ましくは２００～４６０ｐｐｍである。さらに、脱脂油Ｂ中のγ－トコフェロールは、好ましくは５０～４００ｐｐｍであり、より好ましくは１００～４００ｐｐｍであり、さらに好ましくは１００～３５０ｐｐｍである。 The total tocopherol content of the deodorized oil B is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, further preferably 150 to 500 ppm, still more preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Is. Further, the γ-tocopherol in the defatted oil B is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, still more preferably 100 to 350 ppm.
　また、上記脱臭油Ｂは、酸価が０．００～０．０３であり、好ましくは０．０１～０．０３であり、より好ましくは０．０１～０．０２である。 The deodorized oil B has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.
［その他の脱臭油脂］
　本発明の油脂組成物に含まれる脱臭油脂は、上記の脱臭油Ａ、脱臭油Ｂ以外の脱臭油脂を５０質量％未満含有することができ、好ましくは３０質量％未満である。例えば、米油、ごま油、紅花油、落花生油、オリーブ油、グレープシード油、亜麻仁油、エゴマ油、ヤシ油、パーム油の他、これらの油脂を分別して得られる油脂が挙げられる。また、油脂中の全トコフェロール含有量が８５０ｐｐｍを超える若しくは９００ｐｐｍを超える、あるいは酸価が０．０３を超える、大豆油、コーン油、綿実油、及びヒマワリ油が挙げられる。また、油脂中の全トコフェロール含有量が５５０ｐｐｍを超える、あるいは酸価が０．０３を超える、菜種油（キャノーラ油等）が挙げられる。これらの油脂は、１種単独又は２種以上を組み合わせて用いてもよい。なお、脱臭油Ａ、脱臭油Ｂも含めた植物性油脂、並びに、そのエステル交換油及び分別油等は、通常、９５質量％以上がトリグリセリドである。 [Other deodorized oils and fats]
The deodorized oil/fat contained in the oil/fat composition of the present invention can contain less than 50% by mass, and preferably less than 30% by mass, of the deodorized oil/fat other than the above deodorized oil A and deodorized oil B. Examples thereof include rice oil, sesame oil, safflower oil, peanut oil, olive oil, grape seed oil, linseed oil, perilla oil, coconut oil, palm oil, and oils and fats obtained by fractionating these oils and fats. Further, soybean oil, corn oil, cottonseed oil, and sunflower oil having a total tocopherol content of oils and fats of more than 850 ppm or more than 900 ppm or an acid value of more than 0.03 can be mentioned. Further, rapeseed oil (such as canola oil) whose total tocopherol content in the oil/fat exceeds 550 ppm or whose acid value exceeds 0.03 can be mentioned. You may use these fats and oils individually by 1 type or in combination of 2 or more types. In addition, vegetable oils and fats including deodorized oil A and deodorized oil B, and their transesterified oils and fractionated oils are usually 95% by mass or more of triglycerides.
　本発明においては、脱臭油Ａ、脱臭油Ｂ以外の油脂も、精製度が高いほうが好ましい。そのため、油脂組成物中の全トコフェロール含有量が９００ｐｐｍ以下であることが好ましく、８５０ｐｐｍ以下であることがより好ましく、５５０ｐｐｍ以下であることがさらに好ましい。 In the present invention, it is preferable that the oils and fats other than the deodorized oil A and the deodorized oil B are also highly refined. Therefore, the total tocopherol content in the oil/fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and further preferably 550 ppm or less.
（シリコーンオイル）
　本発明の油脂組成物は、シリコーンオイルを０．５～１０質量ｐｐｍ含有する。シリコーンオイルとしては、ジメチルポリシロキサン構造を持ち、動粘度が２５℃で１００～５０００ｍｍ2／ｓのものが好ましい。シリコーンオイルの動粘度は、５００～２０００ｍｍ2／ｓがより好ましく、８００～１１００ｍｍ2／ｓであることがさらに好ましく、９００～１１００ｍｍ2／ｓであることが最も好ましい。シリコーンオイルは、食品用途として市販されているものを用いることができる。なお、ここでいう「動粘度」とは、ＪＩＳ Ｋ ２２８３（２０００）に準拠して測定される値を指すものとする。シリコーンオイルは、シリコーンオイル以外に微粒子シリカを含むものを用いるのも好ましい。 (Silicone oil)
The oil/fat composition of the present invention contains 0.5 to 10 mass ppm of silicone oil. The silicone oil preferably has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm 2 /s at 25°C. The kinematic viscosity of the silicone oil is more preferably 500 to 2000 mm 2 /s, further preferably 800 to 1100 mm 2 /s, and most preferably 900 to 1100 mm 2 /s. As the silicone oil, those commercially available for food use can be used. The term "kinematic viscosity" used herein refers to a value measured according to JIS K 2283 (2000). As the silicone oil, it is preferable to use one containing fine particle silica in addition to the silicone oil.
　本発明の油脂組成物中のシリコーンオイル含有量（質量割合）は、油脂組成物中に、０．５～１０質量ｐｐｍ、より好ましくは０．５～６質量ｐｐｍ、さらに好ましくは１～４質量ｐｐｍ、最も好ましくは２～３質量ｐｐｍである。シリコーンオイルの合計含有量が０．５ｐｐｍ以上であれば、調理時の泡立ちを抑制する効果が十分に得られ、また、１０ｐｐｍ以下であれば、調理の泡立ちが多くなりすぎることもない。 The silicone oil content (mass ratio) in the oil/fat composition of the present invention is 0.5 to 10 mass ppm, more preferably 0.5 to 6 mass ppm, and further preferably 1 to 4 mass in the oil/fat composition. ppm, most preferably 2-3 mass ppm. When the total content of silicone oil is 0.5 ppm or more, the effect of suppressing foaming during cooking can be sufficiently obtained, and when it is 10 ppm or less, foaming during cooking does not increase too much.
　本発明において、グリセリドを構成する脂肪酸中の各脂肪酸含有量（例えば、オレイン酸）は、日本油化学会制定「基準油脂分析試験法　２．４．２．３－２０１３　脂肪酸組成（キャピラリーガスクロマトグラフ法）に準拠して測定することができる。また、油脂組成物に含まれるトコフェロール含有量は、日本油化学会制定「基準油脂分析試験法　２．４．１０－２０１３　トコフェロール（蛍光検出器－高速液体クロマトグラフ法）」に準拠して測定することができる。また、ヨウ素価は、日本油化学会制定「基準油脂分析試験法　２．３．４．１－２０１３　ヨウ素価（ウィイス－シクロヘキサン法）に準拠して測定できる。 In the present invention, the content of each fatty acid (eg, oleic acid) in the fatty acids that compose the glyceride is determined by the Japan Oil Chemists' Society “Standard oil and fat analysis test method 2.4.2.3-2013 fatty acid composition (capillary gas chromatography method). In addition, the content of tocopherol contained in the oil/fat composition is determined by the Japan Oil Chemists' Society “Standard oil/fat analysis test method 2.4.10-2013 tocopherol (fluorescence detector-high-speed liquid). Chromatographic method)”. In addition, the iodine value can be measured in accordance with “Standard Iodine Analysis Test Method 2.3.4.1-2013” established by Japan Oil Chemists' Society, iodine value (Wyeth-cyclohexane method).
（その他の成分）
　加熱調理用油脂組成物中には、本発明の効果を損ねない程度に、その他の成分を加えることができ、配合される成分の種類や量は、得ようとする効果等に応じて適宜設定できる。これらの成分とは、例えば、一般的な油脂に用いられる成分（食品添加物など）である。これらの成分としては、例えば、酸化防止剤、乳化剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。
　酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。着色成分としては、例えば、カロテン、アスタキサンチン等が挙げられる。乳化剤としては、ポリ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、ポリソルベート、プロピレングリコール脂肪酸エステル、ポリグリセリン縮合リシノレート、ジアシルグリセロール、ワックス類、ステロールエステル類、リン脂質等から適宜選択される。 (Other ingredients)
In the oil and fat composition for heating and cooking, other components can be added to the extent that the effects of the present invention are not impaired, and the types and amounts of the components to be blended are appropriately set according to the effects to be obtained, etc. it can. These components are, for example, components (food additives and the like) used for general fats and oils. Examples of these components include antioxidants and emulsifiers, which are preferably added after deodorization and before filling.
Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fuky acid, gossypol, sesamol, terpenes and the like. Examples of the coloring component include carotene and astaxanthin. The emulsifier is appropriately selected from polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, polyglycerin condensed ricinoleate, diacylglycerol, waxes, sterol esters, phospholipids and the like.
＜本発明の油脂組成物の用途＞
　本発明の油脂組成物は、上記条件を満たすことにより、加熱を行っても、油脂組成物の加熱着色が抑制されているという性質を有する。油脂の加熱着色は、実施例に示した方法で評価できる。なお、本発明において「油脂の加熱着色上昇が抑制される」とは、本発明の油脂組成物を加熱した場合、加熱前の色調と加熱後の色調との差が、本発明の油脂組成物中の脱臭油Ａ及び脱臭油Ｂを、同じ油糧種子原料から得られた脱臭油であるが脱臭油Ａ及び脱臭油Ｂの要件を満たさない脱臭油脂に置換えた油脂組成物、あるいは、油脂配合は同じもののシリコーンオイルを含まない油脂組成物に比べて、小さいことを意味する。 <Use of the oil and fat composition of the present invention>
The oil and fat composition of the present invention has a property that heat coloring of the oil and fat composition is suppressed even when heated by satisfying the above conditions. The heating and coloring of oils and fats can be evaluated by the method shown in the examples. In the present invention, "the increase in heating and coloring of fats and oils is suppressed" means that when the fat and oil composition of the present invention is heated, the difference between the color tone before heating and the color tone after heating is the fat and oil composition of the present invention. A degreasing oil obtained by replacing the deodorizing oil A and the deodorizing oil B in the same with a deodorizing oil obtained from the same oil seed raw material but not satisfying the requirements of the deodorizing oil A and the deodorizing oil B, or an oil blend. Means smaller than the same oil/fat composition containing no silicone oil.
　本発明の油脂組成物は、上記の性質を有するので、加熱（例えば、１６０℃以上の加熱）を要する用途に好ましく用いることができる。具体的には、本発明の油脂組成物は、加熱調理（フライ調理等）に好ましく用いることができ、フライ油脂として特に好ましく用いることができる。 Since the oil/fat composition of the present invention has the above-mentioned properties, it can be preferably used for applications requiring heating (for example, heating at 160°C or higher). Specifically, the oil/fat composition of the present invention can be preferably used for heating cooking (frying, etc.), and can be particularly preferably used as frying oil/fat.
　また、本発明の油脂組成物は、加熱（例えば、１６０℃以上の加熱）を繰り返し行っても、油脂の加熱着色が抑制され得る。本発明において「繰り返し加熱する」とは、本発明の油脂組成物を、油脂を冷却する期間をはさんで合計２回以上（好ましくは合計４回以上）加熱することを意味する。加熱回数の上限は、特に限定されないが、２０回以下であってもよい。１回ごとの加熱時間は０．１時間～２４時間であってもよい。なお、「油脂を冷却する期間」とは、加熱温度よりも油温が低い状態を維持する期間（例えば、１～３００時間）を意味する。 Further, the oil and fat composition of the present invention can suppress the heating and coloring of the oil and fat even if heating (for example, heating at 160° C. or higher) is repeated. In the present invention, “repeatedly heating” means heating the oil or fat composition of the present invention twice or more in total (preferably four times or more in total) with a period for cooling the oil or fat. The upper limit of the number of times of heating is not particularly limited, but may be 20 times or less. The heating time for each heating may be 0.1 to 24 hours. The term "period for cooling fats and oils" means a period for maintaining the oil temperature lower than the heating temperature (for example, 1 to 300 hours).
＜油脂組成物の製造方法＞
　本発明の油脂組成物の製造方法は、脱臭油脂を９３質量％以上含有する油脂組成物の製造方法であって、大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油から選ばれる１種以上の油脂を、以下の脱臭油Ａ及び／又は脱臭油Ｂの条件を満たすように脱臭する工程を含み、油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加する工程を含む、油脂組成物中の脱臭油脂の５０～１００質量％が、脱臭油Ａ及び／又は脱臭油Ｂである。
　脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が８５０ｐｐｍ以下又は９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂
　脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油 <Method for producing oil and fat composition>
The method for producing an oil/fat composition of the present invention is a method for producing an oil/fat composition containing 93% by mass or more of deodorized oil and fat, and one or more selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil. Silicone oil containing a step of deodorizing oils and fats so that the following conditions of deodorizing oil A and/or deodorizing oil B are satisfied, and the content of silicone oil in the oil and fat composition is 0.5 to 10 mass ppm. The deodorized oil A and/or the deodorized oil B accounts for 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition including the step of adding.
Deodorized oil A: The total tocopherol content in the deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized Oil/Fat Deodorized Oil B: A rapeseed deodorized oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in the deodorized oil B.
　脱臭油脂、油脂、全トコフェロール、シリコーンオイル等については、前述の＜油脂組成物＞に記載のとおりである。油脂組成物の製造においては、脱臭する工程とシリコーンオイルを添加する工程を必須とするが、食用油脂等の製造に用いられる任意の方法及び装置等を使用できる。 Deodorized oils and fats, oils and fats, total tocopherols, silicone oils, etc. are as described in the above <oil and fat composition>. In the production of the oil/fat composition, a step of deodorizing and a step of adding silicone oil are essential, but any method and apparatus used for producing edible oil/fat or the like can be used.
　例えば、本発明の油脂組成物には、原料として未脱臭油脂や脱臭油脂が含まれていてもよい。油脂の精製方法としては、ケミカル精製（ケミカルリファイニング）あるいはフィジカル精製（フィジカルリファイニング）を用いることができ、風味の点から、ケミカル精製を用いることが好ましい。アルカリを用いないフィジカル精製に対して、ケミカル精製は、脱酸工程でアルカリを用いて遊離の脂肪酸を除去する工程を含む精製方法であり、例えば、原料から圧搾及び抽出した原油を、脱ガム処理、アルカリ脱酸処理、脱色処理、脱ろう処理、脱臭処理に供することで精製する方法である。 For example, the oil/fat composition of the present invention may contain undeodorized oil/fat or deodorized oil/fat as a raw material. As a method for refining fats and oils, chemical refining (chemical refining) or physical refining (physical refining) can be used, and from the viewpoint of flavor, it is preferable to use chemical refining. In contrast to physical refining that does not use alkali, chemical refining is a refining method that includes the step of removing free fatty acids using alkali in the deoxidation step.For example, crude oil that is pressed and extracted from raw materials is degummed. , An alkaline deoxidizing treatment, a decolorizing treatment, a dewaxing treatment, and a deodorizing treatment.
　本発明の効果が奏されやすいという観点から、本発明の油脂組成物は、アルカリ脱酸処理及び脱色処理に供された後に脱臭処理に供された脱臭油脂を含むことが好ましい。 From the viewpoint that the effects of the present invention are easily exhibited, it is preferable that the oil and fat composition of the present invention contains deodorized oil and fat that has been subjected to deodorization treatment after being subjected to alkaline deoxidation treatment and decolorization treatment.
　脱臭工程以外の工程は、油脂の一般的な精製条件を用いることができる。 For the processes other than the deodorizing process, general conditions for refining fats and oils can be used.
　本発明において、脱臭油脂として、大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油のいずれか１種以上が用いられる。複数の油脂を混合して用いる場合は、精製のどの段階で混合してもよいが、脱臭処理後に混合することが好ましい。また、大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油以外の油脂をブレンドする場合も、脱臭処理が終了した後に混合することが好ましい。 In the present invention, any one or more of soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil is used as the deodorizing oil and fat. When a plurality of fats and oils are mixed and used, they may be mixed at any stage of purification, but it is preferable to mix them after the deodorizing treatment. Also, when blending oils and fats other than soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil, it is preferable to mix them after the deodorization treatment is completed.
（アルカリ脱酸工程）
　油脂の酸価は、脱臭工程でも低減されるが、アルカリ脱酸においても低減することが好ましい。アルカリ脱酸に用いる油脂は、水脱ガム油を含む粗油、リン酸を添加した油脂、あるいはリン酸を添加した後に遠心分離等でガム質を除去した脱ガム油を用いることができる。アルカリ脱酸方法としては、５～１５％濃度の水酸化ナトリウム水溶液を、油脂の酸価から算出される酸量の０．８～１．８倍等量添加し、遠心分離等で脂肪酸石鹸等を除去することが好ましい。水酸化ナトリウム水溶液は８～１３％濃度で、遊離脂肪酸量の１．０～１．５倍等量添加することがより好ましい。また、水酸化ナトリウム水溶液の添加・分離処理を２回以上行うことがより好ましい。水酸化ナトリウム処理の後工程は、脱色工程であるが、水酸化ナトリウム処理の後に水洗を行い、脱色工程を行うことがより好ましい。 (Alkaline deoxidation process)
Although the acid value of fats and oils is reduced in the deodorizing step, it is also preferable to reduce it in alkaline deoxidation. As the oil/fat used for alkaline deoxidation, crude oil containing water degummed oil, oil/fat added with phosphoric acid, or degummed oil obtained by removing the gum substance by centrifugation after adding phosphoric acid can be used. As an alkaline deoxidizing method, a sodium hydroxide aqueous solution having a concentration of 5 to 15% is added in an amount equal to 0.8 to 1.8 times the amount of acid calculated from the acid value of fats and oils, and then fatty acid soap or the like is centrifuged. Is preferably removed. It is more preferable that the aqueous sodium hydroxide solution has a concentration of 8 to 13% and is added in an amount of 1.0 to 1.5 times the free fatty acid amount. Further, it is more preferable to perform the addition/separation treatment of the aqueous sodium hydroxide solution twice or more. The step after the sodium hydroxide treatment is a decolorization step, but it is more preferable to perform the decolorization step by washing with water after the sodium hydroxide treatment.
　また、アルカリ脱酸方法として、希薄なアルカリ溶液（水酸化ナトリウム水溶液等）中に、アルカリ溶液の下部から油滴を添加し、油滴が上昇する間に中和させるゼニスプロセスを用いてもよい。 Further, as the alkaline deoxidizing method, a Zenith process may be used in which oil droplets are added from a lower portion of the alkaline solution to a dilute alkaline solution (sodium hydroxide aqueous solution, etc.) and neutralized while the oil droplets rise. ..
（脱臭工程）
　本発明において、油脂中の全トコフェロール含有量と酸価が、脱臭油Ａ及び／又は脱臭油Ｂの要件を満たすように脱臭する工程を含むが、これらは、脱臭する工程を過度な条件で行うことで達成することができる。脱臭条件は、減圧水蒸気蒸留装置を用いるが、減圧水蒸気蒸留の通常の条件より、高温、高真空下、高水蒸気量、長時間のいずれかで行うことができる。例えば、脱臭温度２００～２８０℃、真空度１００～５００Ｐａ、水蒸気量１～８質量％（対油脂）、脱臭時間３０～１２０分のいずれかの範囲で行う場合、脱臭温度２３５℃以上、真空度５００Ｐａ以下、水蒸気量２．０質量％以上（対油脂）、脱臭時間５０分以上から選ばれる２条件以上を満たすことが好ましく、３条件を満たすことがより好ましい。脱臭温度は２４５℃以上又は２４８℃以上がより好ましく、２５０℃以上がさらに好ましい。真空度は４００Ｐａ以下であることがより好ましく、２８０Ｐａ以下がさらに好ましく、２６０Ｐａ以下がことさらに好ましい。水蒸気量は２．４質量％以上（対油脂）であることがより好ましく、３質量％又はそれ以上（対油脂）であることがさらに好ましい。脱臭時間は６０分以上がより好ましく、７０分以上がさらに好ましい。 (Deodorizing process)
In the present invention, the total tocopherol content in the oil and fat and the acid value include a step of deodorizing so as to satisfy the requirements of the deodorizing oil A and/or the deodorizing oil B, but these perform the deodorizing step under excessive conditions. That can be achieved. The deodorization conditions use a reduced pressure steam distillation apparatus, but the deodorization can be carried out at a higher temperature, under a higher vacuum, a higher amount of steam, or a longer period of time than the usual conditions of the reduced pressure steam distillation. For example, when the deodorizing temperature is 200 to 280° C., the degree of vacuum is 100 to 500 Pa, the amount of water vapor is 1 to 8% by mass (to fats and oils), and the deodorizing time is 30 to 120 minutes, the deodorizing temperature is 235° C. or higher and the degree of vacuum is It is preferable to satisfy two or more conditions selected from 500 Pa or less, a water vapor amount of 2.0% by mass or more (to oils and fats), and a deodorizing time of 50 minutes or more, and more preferable to satisfy three conditions. The deodorization temperature is more preferably 245°C or higher or 248°C or higher, and further preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, further preferably 280 Pa or less, and further preferably 260 Pa or less. The amount of water vapor is more preferably 2.4% by mass or more (to oils and fats), and further preferably 3% by mass or more (to oils and fats). The deodorizing time is more preferably 60 minutes or more, further preferably 70 minutes or more.
　なお、脱臭工程において、脱臭処理の終了時に、温度を降温するが、その際にクエン酸を添加することが好ましい。クエン酸を添加することで、酸化安定性が高まる。クエン酸は、脱臭油脂に対して１０～５０ｐｐｍ添加することが好ましく、２６～５０ｐｐｍ添加することがより好ましい。なお、クエン酸はそのままでは油中に分散・溶解しないので、５～２０質量％の水溶液として添加することが好ましい。 In the deodorizing process, the temperature is lowered at the end of the deodorizing process, and it is preferable to add citric acid at that time. Addition of citric acid increases oxidative stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, based on the deodorized oil and fat. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as a 5 to 20 mass% aqueous solution.
（添加工程）
　本発明において、油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加する工程を含む。特に限定するものではないが、油脂にシリコーンオイルを直接、あるいは油脂で希釈した後に添加、撹拌することができる。シリコーンオイルを希釈する油脂、及び／又はシリコーンオイルを添加する油脂は前記脱臭油脂でもよいが他の油脂でもよい。例えば、油脂組成物が前記脱臭油脂を含む複数の油脂をブレンドしたものである場合、シリコーンオイルは、ブレンド前の油脂に添加した後にブレンドしてもよく、また、油脂をブレンドした後にシリコーンオイルを添加してもよい。 (Addition process)
The present invention includes the step of adding silicone oil so that the content of the silicone oil in the oil/fat composition is 0.5 to 10 mass ppm. Although not particularly limited, the silicone oil may be added directly to the fat or oil, or may be added and stirred after being diluted with the fat or oil. The oil/fat for diluting the silicone oil and/or the oil/fat for adding the silicone oil may be the deodorized oil/fat, but may be another oil/fat. For example, when the oil and fat composition is a blend of a plurality of oils and fats containing the deodorized oil and fat, the silicone oil may be blended after being added to the oil and fat before blending, or the silicone oil may be blended after the oil and fat are blended. You may add.
＜油脂組成物における加熱着色の抑制方法＞
　本発明の油脂組成物における加熱着色の抑制方法は、脱臭油脂を９３質量％以上含有する油脂組成物における加熱着色の抑制方法であって、大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油から選ばれる１種以上の油脂を、脱臭油Ａ及び／又は脱臭油Ｂを満たすように脱臭し、油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加し、油脂組成物中の脱臭油脂の５０～１００質量％を、脱臭油Ａ及び／又は脱臭油Ｂとする。詳細は、前述の＜油脂組成物＞＜油脂組成物の製造方法＞に記載のとおりである。該抑制方法により準備された油脂組成物を使用することにより、油脂組成物が繰り返し加熱された場合であっても、加熱による当該油脂組成物の着色を抑えることができる。 <Method for suppressing heat coloring in oil and fat composition>
The method for suppressing heating coloring in the oil and fat composition of the present invention is a method for suppressing heating coloring in an oil and fat composition containing 93% by mass or more of deodorized oil and fat, from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil. One or more kinds of fats and oils selected are deodorized so as to satisfy the deodorized oil A and/or the deodorized oil B, and the silicone oil is added so that the content of the silicone oil in the oil and fat composition becomes 0.5 to 10 mass ppm. 50 to 100% by mass of the deodorized oil/fat in the oil/fat composition is used as deodorized oil A and/or deodorized oil B. The details are as described in the above <oil and fat composition><method for producing oil and fat composition>. By using the oil/fat composition prepared by the suppressing method, coloring of the oil/fat composition due to heating can be suppressed even when the oil/fat composition is repeatedly heated.
　以下、実施例を示し、本発明を具体的に説明するが、本発明はこれらの実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.
＜分析方法＞
　各試験における分析は、以下の方法にしたがって実施した。 <Analysis method>
The analysis in each test was performed according to the following method.
（全トコフェロール含有量）
　全トコフェロール含有量は、脱臭油脂中のα-トコフェロール、β-トコフェロール、γ-トコフェロール、δ-トコフェロールを日本油化学会制定「基準油脂分析試験法　２．４．１０－２０１３　トコフェロール（蛍光検出器－高速液体クロマトグラフ法）」に準拠して測定し、合計含有量（割合）を算出した。 (Total tocopherol content)
As for the total tocopherol content, α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in deodorized oils and fats were established by the Japan Oil Chemists' Society "Standard oil and fat analysis test method 2.4.10-2013 tocopherol (fluorescence detector- High Performance Liquid Chromatography method)" and the total content (ratio) was calculated.
（酸価）
　酸価を、日本油化学会制定「基準油脂分析試験法　２．３．１－２０１３　酸価」に準拠して測定した。酸価は、油脂中に含まれる遊離脂肪酸の量を示し、サンプル油１ｇを中和するのに必要な水酸化カリウムのｍｇ数で表わされる。 (Acid value)
The acid value was measured according to "Standard oil and fat analysis test method 2.3.1-2013 Acid value" established by Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acid contained in fats and oils, and is represented by mg of potassium hydroxide required to neutralize 1 g of sample oil.
（ヨウ素価）
　油脂のヨウ素価は、日本油化学会制定「基準油脂分析試験法　２．３．４．１－２０１３　ヨウ素価（ウィイス－シクロヘキサン法）に準拠して測定した。ヨウ素価の値が大きいほど、二重結合が多い。 (Iodine value)
The iodine value of fats and oils was measured in accordance with the “Standard Oil and Fat Analysis Test Method 2.3.4.1-2013 Iodine Number (Wies-Cyclohexane Method)” established by the Japan Oil Chemists' Society. There are many heavy bonds.
（トリグリセリドの脂肪酸組成）
　油脂の脂肪酸組成を、日本油化学会制定「基準油脂分析試験法　２．４．２．３－２０１３　脂肪酸組成」（キャピラリーガスクロマトグラフ法）に準拠して測定した。具体的には、パルミチン酸、オレイン酸、リノール酸、リノレン酸の各質量割合を算出した。 (Fatty acid composition of triglyceride)
The fatty acid composition of oils and fats was measured according to the "Standard oil and fat analysis test method 2.4.2.3-2013 fatty acid composition" established by Japan Oil Chemists' Society (capillary gas chromatograph method). Specifically, the mass ratios of palmitic acid, oleic acid, linoleic acid, and linolenic acid were calculated.
（色調）
　試験油の色度を、ロビボンド比色計（商品名「Ｌｏｖｉｂｏｎｄ　ＰＦＸ９９５」、Ｔｈｅ　Ｔｉｎｔｏｍｅｔｅｒ　Ｌｉｍｉｔｅｄ社製）で、０．５インチセルを使用して、黄の色度（Ｙ値）、赤の色度（Ｒ値）を測定した。これらの結果に基づき、「Ｙ＋１０Ｒ」を算出して評価した。Ｙ＋１０Ｒの数値が小さい程、色調が淡く、Ｙ＋１０Ｒ数値が大きい程、色調が濃いことを意味する。 (Color tone)
The chromaticity of the test oil was measured with a Lovibond colorimeter (trade name "Lovibond PFX995", manufactured by The Tintometer Limited) using a 0.5 inch cell to obtain yellow chromaticity (Y value) and red chromaticity ( R value) was measured. Based on these results, "Y+10R" was calculated and evaluated. The smaller the value of Y+10R, the lighter the color tone, and the larger the value of Y+10R, the darker the color tone.
　また、各フライ試験における色調低減率は、フライ前後の色調の差について、基準となる油脂（比較例１、比較例５）と比べたものである。 Also, the color tone reduction rate in each fried test is the difference in color tone before and after frying compared to the reference fats and oils (Comparative Example 1 and Comparative Example 5).
＜油脂組成物の調製１＞
　大豆脱ガム油（酸価１．０、ヨウ素価１３２）に約１５％の水酸化ナトリウム水溶液を１．２倍等量添加し、撹拌した後に遠心分離機で沈殿物を除去した。活性白土を対油１％添加し、１１０℃で２０分脱色を行った。活性白土を濾別し、大豆脱色油を得た。大豆脱色油を表１の条件で脱臭を行い、脱臭の降温時、１５０℃でクエン酸を対油３０ｐｐｍ添加し、脱臭大豆油１～３を得た。得られた脱臭大豆油１～３の油脂中の全トコフェロール含有量（全トコフェロール量）、酸価を表１に示した。 <Preparation 1 of oil and fat composition>
Soybean degummed oil (acid value 1.0, iodine value 132) was added with a 1.2 times equivalent amount of a 15% aqueous sodium hydroxide solution, and after stirring, the precipitate was removed by a centrifuge. 1% of activated clay was added to oil, and decolorization was performed at 110° C. for 20 minutes. The activated clay was filtered off to obtain soybean decolorized oil. The soybean decolorized oil was deodorized under the conditions shown in Table 1, and when the temperature of the deodorization was lowered, 30 ppm of citric acid was added to the oil at 150°C to obtain deodorized soybean oils 1 to 3. Table 1 shows the total tocopherol content (total tocopherol amount) and the acid value in the obtained deodorized soybean oils 1 to 3.
　　表１
Figure JPOXMLDOC01-appb-I000001
Table 1
Figure JPOXMLDOC01-appb-I000001
　脱臭大豆油１～３にシリコーンオイル（「KF-96ADF-1,000CS」信越化学工業株式会社製）を油脂に対して３ｐｐｍ添加した。脱臭大豆油１～３、及び脱臭大豆油1～３にシリコーンオイルを添加した油脂を試験油として以下の条件でフライ試験を行った（比較例１～４、実施例１及び２）。 Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized soybean oils 1 to 3 at 3 ppm with respect to fats and oils. A frying test was conducted under the following conditions using deodorized soybean oils 1 to 3 and fats and oils obtained by adding silicone oil to deodorized soybean oils 1 to 3 (Comparative Examples 1 to 4, Examples 1 and 2).
＜フライ試験１＞
　各試験油４Lをフライヤーに入れ、８日間（８時間／日）フライ調理を行った。フライ調理は、以下の方法で、イモ天（２日間）、コロッケ（２日間）、から揚げ（４日間）の調理を順に行った。フライ前後の油脂組成物の色調及び比較例１に対する色調の低減率を表２に示した。
［イモ天］
　１時間ごとに、サツマイモを１ｃｍの厚さにスライスした８枚を、バッター（天ぷら粉（商品名「日清おいしい天ぷら粉」、日清フーズ株式会社製）：水＝１：１．６）をつけ、１８０℃で３．５分間揚げた。
［コロッケ］
　１時間ごとに、コロッケ（商品名「ニチレイ衣がサクサクのコロッケ（野菜）」、株式会社ニチレイフーズ製）７０ｇを４個、１８０℃で４．５分間揚げた。
［から揚げ］
　１時間ごとに、鶏モモ肉約３５ｇを６個、バッター（から揚げ粉（商品名「から揚げの素Ｎｏ．１」、日本食研株式会社製）：水＝１：１）をつけ、１８０℃で４分間揚げた。 <Fly test 1>
4 L of each test oil was put in a fryer and fried for 8 days (8 hours/day). Fry cooking was carried out in the following manner by cooking potatoes (2 days), croquette (2 days) and fried (4 days) in order. Table 2 shows the color tone of the oil and fat composition before and after frying and the reduction rate of the color tone with respect to Comparative Example 1.
[Potato]
Eight slices of sweet potato sliced to a thickness of 1 cm every hour, batter (tempura flour (trade name "Nissin Delicious Tempura flour", made by Nisshin Foods Inc.): water = 1:1.6) And fried at 180°C for 3.5 minutes.
[croquette]
Every hour, four 70 g of croquettes (trade name "Nichirei croquette with crispy crispy vegetables", manufactured by Nichirei Foods Co., Ltd.) were fried at 180°C for 4.5 minutes.
[fried]
Every hour, add about 35 g of chicken thigh meat to 6 pieces and batter (fried chicken powder (trade name "karaage no moto No. 1", manufactured by Nippon Shokubai Co., Ltd.): water = 1:1) and put it at 180°C. Fried for 4 minutes.
　　表２
Figure JPOXMLDOC01-appb-I000002
Table 2
Figure JPOXMLDOC01-appb-I000002
　表２に示されるとおり、実施例１及び２は比較例１～４と比較して、加熱による着色が抑えられていることがわかる。即ち、シリコーンオイルを含まない脱臭大豆油１～３に差異はなく（比較例１、３、及び４）、脱臭大豆油１にシリコーンオイルを添加しただけでは、効果がない（比較例２）。一方、脱臭大豆油２及び３にシリコーンオイルを添加すると、加熱着色が抑えられている（実施例１及び２）。 As shown in Table 2, it can be seen that Examples 1 and 2 have suppressed coloring due to heating, as compared with Comparative Examples 1 to 4. That is, there is no difference between the deodorized soybean oils 1 to 3 containing no silicone oil (Comparative Examples 1, 3 and 4), and the addition of the silicone oil to the deodorized soybean oil 1 has no effect (Comparative Example 2). On the other hand, when silicone oil is added to the deodorized soybean oils 2 and 3, heat coloring is suppressed (Examples 1 and 2).
　以上の結果から、全トコフェロール含有量と酸価が特定範囲の脱臭大豆油とシリコーンオイルを本発明における条件を満たすように調整することで、油脂組成物の加熱着色を抑制できることが見出された。 From the above results, it was found that the heating and coloring of the oil and fat composition can be suppressed by adjusting the total tocopherol content and the acid value of the deodorized soybean oil and silicone oil in the specific range so as to satisfy the conditions in the present invention. ..
＜油脂組成物の調製２＞
　菜種脱ガム油（酸価１．０、ヨウ素価１１３）に約１５％の水酸化ナトリウム水溶液を１．２倍等量添加し、撹拌した後に遠心分離機で沈殿物を除去した。活性白土を対油１％添加し、１１０℃で２０分脱色を行った。活性白土を濾別し、菜種脱色油を得た。菜種脱色油を表３の条件で脱臭を行い、脱臭の降温時、１５０℃でクエン酸を対油３０ｐｐｍ添加し、脱臭菜種油１～６を得た。得られた脱臭菜種油１～６の脱臭油脂中の全トコフェロール含有量（全トコフェロール量）、酸価を表３に示した。 <Preparation 2 of oil and fat composition>
To the rapeseed degummed oil (acid value 1.0, iodine value 113), 1.2 times equivalent amount of about 15% aqueous sodium hydroxide solution was added, and after stirring, the precipitate was removed by a centrifuge. 1% of activated clay was added to oil, and decolorization was performed at 110° C. for 20 minutes. The activated clay was filtered off to obtain a decolorized rapeseed oil. Deodorized rapeseed decolorized oil was deodorized under the conditions shown in Table 3, and at the time of temperature reduction of deodorization, 30 ppm of citric acid was added to the oil at 150°C to obtain deodorized rapeseed oils 1 to 6. Table 3 shows the total tocopherol content (total tocopherol amount) and the acid value in the deodorized fats and oils of the obtained deodorized rapeseed oils 1 to 6.
　　表３
Figure JPOXMLDOC01-appb-I000003
Table 3
Figure JPOXMLDOC01-appb-I000003
　脱臭菜種油１～６にシリコーンオイル（「KF-96ADF-1,000CS」信越化学工業株式会社製）を油脂に対して３ｐｐｍ添加した。脱臭菜種油１～６、及び脱臭菜種油１～６にシリコーンオイルを添加した油脂を試験油として以下の条件でフライ試験を行った（比較例５～１１、実施例３～７）。 Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorant rapeseed oils 1 to 6 at 3 ppm with respect to the oil and fat. Fry tests were conducted under the following conditions using deodorized rapeseed oils 1 to 6 and fats and oils obtained by adding silicone oils to deodorized rapeseed oils 1 to 6 under the following conditions (Comparative Examples 5 to 11 and Examples 3 to 7).
＜フライ試験２＞
　各試験油を前述のフライ試験１と同様にフライ試験を行った。フライ前後の油脂組成物の色調及び比較例５に対する色調の低減率を表４及び５に示した。 <Fly test 2>
Each test oil was subjected to a fly test in the same manner as the above-mentioned fly test 1. Tables 4 and 5 show the color tone of the oil and fat composition before and after frying and the reduction rate of the color tone with respect to Comparative Example 5.
　　表４
Figure JPOXMLDOC01-appb-I000004
Table 4
Figure JPOXMLDOC01-appb-I000004
　　表５
Figure JPOXMLDOC01-appb-I000005
Table 5
Figure JPOXMLDOC01-appb-I000005
　表４及び５に示されるとおり、実施例３～７は比較例５～１１と比較して、加熱による着色が抑えられていることがわかる。即ち、シリコーンオイルを含まない脱臭菜種油１～６では効果に差異がなく（比較例５及び７～１１）、また、脱臭菜種油１にシリコーンオイルを添加しただけでは、効果がない（比較例６）。一方、脱臭菜種油２～６にシリコーンオイルを添加すると、加熱着色が抑えられている（実施例３～７）。 As shown in Tables 4 and 5, it can be seen that Examples 3 to 7 have suppressed coloring due to heating, as compared with Comparative Examples 5 to 11. That is, the deodorizing rapeseed oils 1 to 6 containing no silicone oil showed no difference in effect (Comparative Examples 5 and 7 to 11), and the addition of the silicone oil to the deodorizing rapeseed oil 1 had no effect (Comparative Example 6). .. On the other hand, when silicone oil is added to the deodorized rapeseed oils 2 to 6, heat coloring is suppressed (Examples 3 to 7).
　以上の結果から、全トコフェロール含有量と酸価が特定範囲の脱臭油とシリコーンオイルを本発明における条件を満たすように調整することで、油脂組成物の加熱着色を抑制できることが見出された。 From the above results, it was found that heat coloring of the oil and fat composition can be suppressed by adjusting the deodorizing oil and the silicone oil having the total tocopherol content and the acid value within the specific ranges so as to satisfy the conditions in the present invention.
＜油脂組成物の調製４＞
　大豆脱ガム油（酸価１．１、ヨウ素価１３２）に約１５％の水酸化ナトリウム水溶液を１．２倍等量添加し、撹拌した後に遠心分離機で沈殿物を除去した。活性白土を対油１％添加し、１１０℃で２０分脱色を行った。活性白土を濾別し、大豆脱色油を得た。大豆脱色油を表６の条件で脱臭を行い、脱臭の降温時、１５０℃でクエン酸を対油３０ｐｐｍ添加し、脱臭大豆油４、５を得た。得られた脱臭大豆油４、５の油脂中の全トコフェロール含有量（全トコフェロール量）、酸価を表６に示した。 <Preparation of oil and fat composition 4>
Soybean degummed oil (acid value 1.1, iodine value 132) was added with a 1.2 times equivalent amount of a 15% sodium hydroxide aqueous solution, and after stirring, the precipitate was removed by a centrifuge. 1% of activated clay was added to oil, and decolorization was performed at 110° C. for 20 minutes. The activated clay was filtered off to obtain soybean decolorized oil. The decolorized soybean oil was deodorized under the conditions shown in Table 6, and 30 ppm of citric acid was added to the oil at 150°C when the temperature of the deodorization was lowered to obtain deodorized soybean oils 4 and 5. Table 6 shows the total tocopherol content (total tocopherol amount) in the fats and oils of the obtained deodorized soybean oils 4 and 5, and the acid value.
　菜種脱ガム油（酸価１．２、ヨウ素価１１３）に約１５％の水酸化ナトリウム水溶液を１．２倍等量添加し、撹拌した後に遠心分離機で沈殿物を除去した。活性白土を対油１％添加し、１１０℃で２０分脱色を行った。活性白土を濾別し、菜種脱色油を得た。菜種脱色油を表６の条件で脱臭を行い、脱臭の降温時、１５０℃でクエン酸を対油３０ｐｐｍ添加し、脱臭菜種油７、８を得た。得られた脱臭菜種油７、８の脱臭油脂中の全トコフェロール含有量（全トコフェロール量）、酸価を表６に示した。 Approximately 1.2 times equivalent amount of 15% sodium hydroxide aqueous solution was added to rapeseed degummed oil (acid value 1.2, iodine value 113), and after stirring, the precipitate was removed by a centrifuge. 1% of activated clay was added to oil, and decolorization was performed at 110° C. for 20 minutes. The activated clay was filtered off to obtain a decolorized rapeseed oil. The decolorized rapeseed oil was deodorized under the conditions shown in Table 6, and when the temperature of the deodorization was lowered, 30 ppm of citric acid was added to the oil at 150°C to obtain deodorized rapeseed oils 7 and 8. Table 6 shows the total tocopherol content (total tocopherol amount) and the acid value in the deodorized fats and oils of the obtained deodorized rapeseed oils 7 and 8.
　　表６
Figure JPOXMLDOC01-appb-I000006
Table 6
Figure JPOXMLDOC01-appb-I000006
　脱臭大豆油４、５、及び脱臭菜種油７、８を表７のとおり、ブレンドし、混合油１～３を得た。混合油の油脂中の全トコフェロール含油量（全トコフェロール量）、酸価を表７に示した。 Deodorized soybean oils 4 and 5 and deodorized rapeseed oils 7 and 8 were blended as shown in Table 7 to obtain mixed oils 1 to 3. Table 7 shows the total tocopherol oil content (total tocopherol amount) in the fats and oils of the mixed oil and the acid value.
　　表７
Figure JPOXMLDOC01-appb-I000007
Table 7
Figure JPOXMLDOC01-appb-I000007
（シリコーンオイル添加）
　混合油１～３にシリコーンオイル（「KF-96ADF-1,000CS」信越化学工業株式会社製）を油脂に対して３ｐｐｍ添加した。混合油１～３、及び混合油１～３にシリコーンオイルを添加した油脂を試験油とした。 (Addition of silicone oil)
Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the mixed oils 1 to 3 in an amount of 3 ppm based on the oil and fat. The mixed oils 1 to 3 and the fats and oils obtained by adding silicone oil to the mixed oils 1 to 3 were used as test oils.
＜フライ試験４＞
　混合油１～３の各試験油を用いて、前述のフライ試験１と同様にフライ試験を行った。フライ前後の油脂組成物の色調及び比較例８に対する色調の低減率を表８に示した。 <Fly test 4>
A frying test was conducted in the same manner as the above-mentioned frying test 1 using each of the test oils of mixed oils 1 to 3. Table 8 shows the color tone of the oil and fat composition before and after frying and the reduction rate of the color tone with respect to Comparative Example 8.
　　表８
Figure JPOXMLDOC01-appb-I000008
Table 8
Figure JPOXMLDOC01-appb-I000008
　表８の結果から、混合油において、全トコフェロール含有量と酸価が特定範囲の脱臭油脂とシリコーンオイルを本発明における条件を満たすように調整することで、油脂組成物の加熱着色を抑制できることが見出された。 From the results of Table 8, it is possible to suppress the heat coloring of the oil and fat composition by adjusting the deodorized fat and oil and the silicone oil having the total tocopherol content and the acid value in the specific ranges so as to satisfy the conditions in the present invention in the mixed oil. Was found.

Claims (6)

  1. 　脱臭油脂を９３質量％以上含有する油脂組成物であって、
    　油脂組成物中のシリコーンオイル含有量が０．５～１０質量ｐｐｍであり、
    　油脂組成物中の脱臭油脂の５０～１００質量％が、以下の脱臭油Ａ及び／又は脱臭油Ｂである、油脂組成物。
    　脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂
    　脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油     An oil and fat composition containing 93 mass% or more of deodorized oil and fat,
    The content of silicone oil in the oil/fat composition is 0.5 to 10 mass ppm,
    An oil and fat composition, wherein 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition is the following deodorized oil A and/or deodorized oil B.
    Deodorized oil A: Deodorized oil/fat having a total tocopherol content of 900 ppm or less in deodorized oil A, an acid value of 0.03 or less, and at least one selected from soybean oil, corn oil, cottonseed oil, and sunflower oil Oil B: rapeseed deodorizing oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in deodorizing oil B
  2. 　油脂組成物中の全トコフェロール含有量が９００ｐｐｍ以下である、請求項１に記載の油脂組成物。 The oil/fat composition according to claim 1, wherein the total tocopherol content in the oil/fat composition is 900 ppm or less.
  3. 　脱臭油脂の１０～９０質量％が前記脱臭油Ａで、９０～１０質量％が前記脱臭油Ｂである、請求項１又は２に記載の油脂組成物。 The oil/fat composition according to claim 1 or 2, wherein 10 to 90% by mass of the deodorized oil and fat is the deodorized oil A, and 90 to 10% by mass is the deodorized oil B.
  4. 　加熱調理用である、請求項１～３のいずれか一項に記載の油脂組成物。 The oil and fat composition according to any one of claims 1 to 3, which is for heating and cooking.
  5. 　脱臭油脂を９３質量％以上含有する油脂組成物の製造方法であって、
    　大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油から選ばれる１種以上の油脂を、以下の脱臭油Ａ及び／又は脱臭油Ｂを満たすように脱臭する工程を含み、
    　油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加する工程を含む、
    　油脂組成物中の脱臭油脂の５０～１００質量％が、脱臭油Ａ及び／又は脱臭油Ｂである、油脂組成物の製造方法。
    　脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂
    　脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油     A method for producing an oil and fat composition containing 93% by mass or more of deodorized oil and fat,
    A step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so as to satisfy the following deodorized oil A and/or deodorized oil B,
    A step of adding silicone oil so that the content of the silicone oil in the oil/fat composition is 0.5 to 10 mass ppm;
    The method for producing an oil and fat composition, wherein 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition is the deodorized oil A and/or the deodorized oil B.
    Deodorized oil A: The total tocopherol content in the deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil Oil B: rapeseed deodorizing oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in deodorizing oil B
  6. 　脱臭油脂を９３質量％以上含有する油脂組成物における加熱着色の抑制方法であって、
    　大豆油、コーン油、綿実油、ヒマワリ油、及び菜種油から選ばれる１種以上の油脂を、以下の脱臭油Ａ及び／又は脱臭油Ｂを満たすように脱臭し、
    　油脂組成物中のシリコーンオイルの含有量が０．５～１０質量ｐｐｍとなるようにシリコーンオイルを添加し、
    　油脂組成物中の脱臭油脂の５０～１００質量％を、脱臭油Ａ及び／又は脱臭油Ｂとする、油脂組成物における加熱着色の抑制方法。
    　脱臭油Ａ：脱臭油Ａ中の全トコフェロール含有量が９００ｐｐｍ以下で、酸価が０．０３以下であり、大豆油、コーン油、綿実油、及びヒマワリ油から選ばれる１種以上である脱臭油脂
    　脱臭油Ｂ：脱臭油Ｂ中の全トコフェロール含有量が５５０ｐｐｍ以下で、酸価が０．０３以下である、菜種脱臭油     A method for suppressing heating coloring in an oil and fat composition containing 93% by mass or more of deodorized oil and fat,
    Deodorizing at least one oil or fat selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so as to satisfy the following deodorized oil A and/or deodorized oil B,
    Add the silicone oil so that the content of the silicone oil in the oil/fat composition is 0.5 to 10 mass ppm,
    A method for suppressing heating coloring in an oil and fat composition, wherein 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition is used as the deodorized oil A and/or the deodorized oil B.
    Deodorized oil A: The total tocopherol content in the deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and one or more kinds selected from soybean oil, corn oil, cottonseed oil, and sunflower oil Oil B: rapeseed deodorizing oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less in deodorizing oil B
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Citations (2)

* Cited by examiner, † Cited by third party
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JP2001031985A (en) * 1999-07-26 2001-02-06 Nisshin Oil Mills Ltd:The Oil and fat with high frying stability
JP2015073453A (en) * 2013-10-08 2015-04-20 辻製油株式会社 Method for producing edible fat and oil, and fat and oil

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2001031985A (en) * 1999-07-26 2001-02-06 Nisshin Oil Mills Ltd:The Oil and fat with high frying stability
JP2015073453A (en) * 2013-10-08 2015-04-20 辻製油株式会社 Method for producing edible fat and oil, and fat and oil

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