WO2020166422A1 - フライ調理用油脂組成物の着色抑制方法、フライ調理用油脂組成物の製造方法及び着色抑制剤 - Google Patents
フライ調理用油脂組成物の着色抑制方法、フライ調理用油脂組成物の製造方法及び着色抑制剤 Download PDFInfo
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- WO2020166422A1 WO2020166422A1 PCT/JP2020/004033 JP2020004033W WO2020166422A1 WO 2020166422 A1 WO2020166422 A1 WO 2020166422A1 JP 2020004033 W JP2020004033 W JP 2020004033W WO 2020166422 A1 WO2020166422 A1 WO 2020166422A1
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- 239000000203 mixture Substances 0.000 title claims abstract description 67
- 238000000034 method Methods 0.000 title claims abstract description 41
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 238000002845 discoloration Methods 0.000 title abstract 3
- 239000003921 oil Substances 0.000 claims abstract description 217
- 238000002835 absorbance Methods 0.000 claims abstract description 53
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 42
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 41
- NHTMVDHEPJAVLT-UHFFFAOYSA-N Isooctane Chemical compound CC(C)CC(C)(C)C NHTMVDHEPJAVLT-UHFFFAOYSA-N 0.000 claims abstract description 11
- JVSWJIKNEAIKJW-UHFFFAOYSA-N dimethyl-hexane Natural products CCCCCC(C)C JVSWJIKNEAIKJW-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019198 oils Nutrition 0.000 claims description 206
- 238000004040 coloring Methods 0.000 claims description 36
- 239000010779 crude oil Substances 0.000 claims description 23
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 15
- 238000004042 decolorization Methods 0.000 claims description 14
- 239000003112 inhibitor Substances 0.000 claims description 14
- 230000001629 suppression Effects 0.000 claims description 14
- 240000007817 Olea europaea Species 0.000 claims description 13
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 11
- 229910052698 phosphorus Inorganic materials 0.000 claims description 11
- 239000011574 phosphorus Substances 0.000 claims description 11
- 238000007670 refining Methods 0.000 claims description 11
- 239000004927 clay Substances 0.000 claims description 10
- 235000012424 soybean oil Nutrition 0.000 claims description 10
- 239000003549 soybean oil Substances 0.000 claims description 10
- 238000004061 bleaching Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 9
- 241000207836 Olea <angiosperm> Species 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 239000003925 fat Substances 0.000 description 68
- 235000019197 fats Nutrition 0.000 description 68
- 230000000052 comparative effect Effects 0.000 description 21
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 17
- 235000013305 food Nutrition 0.000 description 17
- 239000010462 extra virgin olive oil Substances 0.000 description 13
- 235000021010 extra-virgin olive oil Nutrition 0.000 description 13
- 238000012360 testing method Methods 0.000 description 13
- 238000010411 cooking Methods 0.000 description 12
- 230000000694 effects Effects 0.000 description 11
- 239000002199 base oil Substances 0.000 description 10
- 238000002474 experimental method Methods 0.000 description 10
- 238000005259 measurement Methods 0.000 description 10
- 235000014593 oils and fats Nutrition 0.000 description 9
- 238000002844 melting Methods 0.000 description 7
- 230000008018 melting Effects 0.000 description 7
- 235000019482 Palm oil Nutrition 0.000 description 6
- 238000004332 deodorization Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 6
- 239000002540 palm oil Substances 0.000 description 6
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 5
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 5
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 3
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 3
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 3
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 235000008390 olive oil Nutrition 0.000 description 3
- 239000004006 olive oil Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000010463 virgin olive oil Substances 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000012813 breadcrumbs Nutrition 0.000 description 2
- 238000004364 calculation method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 229920001296 polysiloxane Polymers 0.000 description 2
- 239000010453 quartz Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N silicon dioxide Inorganic materials O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 1
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- CTQNGGLPUBDAKN-UHFFFAOYSA-N O-Xylene Chemical compound CC1=CC=CC=C1C CTQNGGLPUBDAKN-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- -1 medium chain fatty acid triglycerides Chemical class 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 238000004611 spectroscopical analysis Methods 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- 238000000870 ultraviolet spectroscopy Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008096 xylene Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- 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
- C11B3/02—Refining fats or fatty oils by chemical reaction
- C11B3/06—Refining fats or fatty oils by chemical reaction with bases
-
- 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
- C11B3/10—Refining fats or fatty oils by adsorption
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a method for suppressing coloring of an oil/fat composition when food materials are fried with the oil/fat composition.
- Patent Document 1 discloses that refined edible oils and fats are derived from phosphorus such as pressed oil and/or extracted oil and degummed oil. A method for adding a component to obtain a fat and oil composition for deep-fried food and thereby improving heat resistance is described. According to this oil and fat composition for deep-fried food, it is said that the heating stability is improved, and in particular, heating coloring and heating odor can be suppressed.
- An object of the present invention is to provide a novel method for suppressing coloring of an oil/fat composition when a food material is fried with an oil/fat composition.
- the inventors of the present application as a result of diligent studies, have found that the above problem can be solved by adding a prepared oil obtained under the specific conditions of the refining process of crude crude oil obtained from olive to edible oil and fat.
- the present invention in its first aspect, is a method for suppressing coloring of a frying oil composition containing edible oil and fat, Including a step of adding a prepared oil to the edible oil and fat,
- the above prepared oil is In the refining process of crude crude oil obtained from olive as an oil raw material, without performing the degumming process, (1) Deoxidation step that is performed or not performed, (2) a decoloring step that has been carried out or has not been carried out, and (3) a deodorizing step that has been carried out or has not been carried out, At least one of the decoloring step (2) or the deodorizing step (3) is performed,
- the difference in absorbance obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a control is 0.05 or more.
- the decolorization step (2) it is preferable to use more than 0% by mass and less than 0.25% by mass of white clay relative to the crude crude oil after the step (1), and further 70°C or higher. It may be performed at a temperature of 120° C. or less for 5 minutes or more and 80 minutes or less, or may not be performed.
- the absorbance difference of the prepared oil is preferably 0.08 or more.
- the prepared oil so that the content of the prepared oil in the fat composition is 0.05% by mass or more and 20% by mass or less.
- the edible oil and fat contains at least one of rapeseed oil, soybean oil and palm oil and fat.
- the present invention in its second aspect, is a method for producing an oil and fat composition for frying, which comprises edible oil and fat, Including a step of adding a prepared oil to the edible oil and fat,
- the above prepared oil is In the refining process of crude crude oil obtained from olive as an oil raw material, without performing the degumming process, (1) Deoxidation step that is performed or not performed, (2) a decoloring step that has been carried out or has not been carried out, and (3) a deodorizing step that has been carried out or has not been carried out, At least one of the decoloring step (2) or the deodorizing step (3) is performed,
- the difference in absorbance obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a control is 0.05 or more.
- the present invention is a coloring inhibitor for a frying oil composition for cooking containing edible oil, which contains a prepared oil
- the prepared oil in the refining process of crude crude oil obtained from olive as an oil raw material, without performing the degumming process, in order, (1) Deoxidation step that is performed or not performed, (2) a decoloring step that has been carried out or has not been carried out, and (3) a deodorizing step that has been carried out or has not been carried out, At least one of the decoloring step (2) or the deodorizing step (3) is performed,
- the difference in absorbance obtained by subtracting the absorbance at a wavelength of 750 nm from the absorbance at a wavelength of 660 nm with isooctane as a control is 0.05 or more.
- the phosphorus content of the prepared oil is preferably 0.02 mass ppm or more and 2 mass ppm or less.
- the preparation oil is contained in the coloring inhibitor in an amount of 1% by mass or more and 100% by mass or less.
- the coloring inhibitor of the present application specifies the invention of the product by the manufacturing method, but as described below, it is impossible or almost impractical to directly specify the coloring inhibitor by its structure or characteristics. There are certain circumstances.
- the coloring suppression method of the oil composition for frying can be used for a long time such as 20 to 30 hours. Even when used for frying cooking of foodstuffs, the coloring of the oil/fat composition is significantly suppressed as compared with the coloring of the oil/fat composition to which the prepared oil is not added. This suppression of coloring greatly contributes to the extension of the usage time of the oil/fat composition.
- the coloration suppressing method and the coloration suppressing agent for a frying oil composition according to the present invention are embodied by the method for producing a frying oil composition according to the present embodiment.
- the method for producing an oil and fat composition for frying according to the present invention includes a step of adding a prepared oil to edible oil and fat.
- Edible oils and fats are the base oils of oil and fat compositions, and are usually refined oils.
- Examples of edible oils and fats are vegetable oils such as rapeseed oil, soybean oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, flaxseed oil, sesame oil, rice oil, peanut oil, and palm oil.
- Animal fats and oils such as lard, beef tallow, chicken fat and milk fat, medium chain fatty acid triglycerides and processed fats and oils obtained by subjecting these to fractionation, hydrogenation, transesterification and the like.
- the edible oil/fat may be a single type of oil or a mixed oil of two or more types.
- the edible oil/fat preferably contains at least one of rapeseed oil, soybean oil, and palm oil/fat.
- the term "palm-based oil and fat” as used herein means palm oil and processed oil and fat of palm oil.
- the edible oil/fat preferably has a total content of rapeseed oil, soybean oil, and palm-based oil/fat of 60% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, and 90% by mass. % Or more and 100% by mass or less is more preferable, and 100% by mass is particularly preferable.
- the edible oil/fat preferably has a melting point of 10° C. or lower, more preferably 0° C. or lower.
- a melting point means an ascending melting point.
- the melting point can be measured in accordance with the standard oil and fat analysis test method 3.2.2.2-2013 established by the Japan Oil Chemists' Society.
- the content of the edible oil/fat in the fried cooking oil/fat composition may be 80% by mass or more, preferably 88% by mass or more, more preferably 90% by mass or more, and particularly preferably 93% by mass or more.
- the upper limit of the content of edible oil and fat is not particularly limited, but the total of the edible oil and fat and the prepared oil is 100% by mass or less.
- Crude crude oil obtained from olives is used as the oil raw material for the prepared oil.
- "crude crude oil obtained from olive as an oil raw material” means an oil obtained by squeezing olive fruits by mechanical or other physical means (for example, pressing, centrifugation, filtration), or olive fruits. It means an oil extracted by reacting with an organic solvent.
- Examples of crude crude oil include extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil, crude olive pommers oil and the like. Of these, extra virgin olive oil is preferable because it does not contain the defect flavor derived from olive oil, and thus the flavor of the frying fat composition contained is not impaired.
- This prepared oil does not undergo the degumming step in the refining step of the crude crude oil obtained from the above-mentioned olive, and (1) is carried out or is not carried out, and (2) is carried out or is not carried out. And (3) the deodorizing step that has been performed or has not been performed (however, at least one of (2) and (3) is performed).
- the degumming step is a step of hydrating and removing the gum substance containing phospholipids contained in the oil as the main component, and is a step usually performed in the refining step of edible oils and fats in general. Not implemented in the invention.
- the deoxidation step is a step of removing free fatty acids contained in oil as soap content by treating with an alkaline aqueous solution such as sodium carbonate or caustic soda.
- the conditions of the deoxidation step are not particularly limited, and general conditions can be used.
- This deoxidation treatment may be carried out by a physical refining method that does not use an alkali, and the physical refining method includes a steam distillation method and a molecular distillation method.
- the oil obtained through the deoxidation step is called deoxidized oil.
- the deoxidation step is optional, but it is preferably not performed.
- the decolorization step (2) is a step of removing the dye contained in the oil by adsorbing it on activated clay, activated carbon or the like under vacuum, and is usually performed under anhydrous conditions, but is also performed in the presence of water. Good.
- the conditions of the decoloring step are, for example, using white clay, preferably activated white clay, the amount of white clay used is more than 0% by mass and 5% by mass or less with respect to the crude crude oil or deoxidized oil, and the decolorization temperature is 60° C. or higher and 120° C. or higher. And the bleaching time is 5 minutes or more and 120 minutes or less. Clay or the like to which the pigment is attached in the decolorization step is removed by filtration or the like.
- the oil obtained through the decolorization step is called decolorized oil.
- the amount of clay used is preferably more than 0 mass% and less than 0.25 mass% with respect to the crude crude oil or deoxidized oil, and is 0.01 mass% or more and 0.18 mass% or less. More preferable.
- the decolorization temperature is preferably 70°C or higher and 120°C or lower, and more preferably 70°C or higher and 110°C or lower.
- the bleaching time is preferably 5 minutes or more and 80 minutes or less, and more preferably 5 minutes or more and 60 minutes or less.
- the deodorizing step is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
- the amount of steam used is 0.1% by mass or more and 10% by mass or less
- the deodorizing temperature is 180°C or more and 300°C or less
- the degree of reduced pressure is 150Pa or more and 1000Pa or less.
- the deodorizing time can be 10 minutes or more and 240 minutes or less.
- the amount of steam used is preferably 0.3% by mass or more and 8% by mass or less, and more preferably 0.3% by mass or more and 5% by mass or less, based on the crude crude oil, deoxidized oil or decolorized oil.
- the deodorizing temperature is preferably 200°C or higher and 270°C or lower, more preferably 200°C or higher and 250°C or lower.
- the degree of pressure reduction depends on the temperature, but is preferably 200 Pa or more and 800 Pa or less.
- the deodorizing time depends on the deodorizing temperature and the degree of pressure reduction, it is preferably 20 minutes or more and 240 minutes or less, more preferably 20 minutes or more and 180 minutes or less.
- the deodorizing step without performing the decolorizing step, but both the decolorizing step and the deodorizing step may be performed. Further, it is not necessary to perform the deodorizing process by performing the decolorizing process.
- the difference in absorbance obtained by subtracting the absorbance at the wavelength of 750 nm from the absorbance at the wavelength of 660 nm using isooctane of the prepared oil as a control is 0.05 or more, preferably 0.08 or more, and more preferably 0.15 or more. ..
- the upper limit of the difference in absorbance is 2.0 or less, preferably 1.5 or less, and more preferably 1.0 or less.
- the absorbance difference of the prepared oil when performing the deodorizing step without performing the decolorizing step, means the absorbance difference after the deodorizing step, when performing the decolorizing step and not performing the deodorizing step, after the decolorizing step When the decoloring step and the deodorizing step are performed, it means the absorbance difference after the deodorizing step.
- the coloring inhibitor containing the above-mentioned prepared oil is added to the edible oil and fat.
- the phosphorus content of the prepared oil is preferably 0.02 mass ppm or more and 2 mass ppm or less, more preferably 0.08 mass ppm or more and 1.5 mass ppm or less, and further preferably 0.1 mass ppm or more. It is 1 mass ppm or less, and even more preferably 0.1 mass ppm or more and 0.8 mass ppm or less.
- the coloring inhibitor of the present invention preferably contains a prepared oil in an amount of 1% by mass or more and 100% by mass or less, more preferably 10% by mass or more and 100% by mass or less, and further preferably 20% by mass or more and 100% by mass or less.
- the coloring inhibitor may be diluted with, for example, the above-mentioned edible oil and fat (that is, the base oil of the oil and fat composition), and other materials such as an antioxidant, an antifoaming agent, an emulsifier, a fragrance, and a physiologically active substance may be used. You may contain suitably.
- the amount of the coloring inhibitor added to the frying oil composition is preferably 0.05% by mass or more and 20% by mass or less, more preferably 1% by mass or more and 15% by mass or less, in the prepared oil contained in the oil/fat composition. So that
- a general-purpose auxiliary agent added to edible oils and fats can be added to the above frying oil and fat composition as long as the effects of the present invention are not impaired.
- auxiliaries include antioxidants such as silicone and tocopherol, fragrances, colorants, emulsifiers and the like.
- the frying oil composition according to the present invention preferably contains silicone.
- the above oil composition for frying can be used for frying at a temperature of 140° C. or higher and 230° C. or lower, depending on the food material and the cooking method.
- fried foods include fried foods, fried foods with bread crumbs such as croquette and cutlet, tempura, fried vegetables and seafood, fritters, fried confectionery or fried bread, fried noodles, and fried foods.
- it is fried food with fried chicken or bread crumbs.
- the coloring suppression effect according to the present invention can be evaluated, for example, by the following method.
- the crude oil obtained from olives was subjected to the degumming step without the degumming step, and the deoxidation/decolorization/deodorization step was selectively performed to prepare the prepared oil, thereby isooctane was used as a control.
- a prepared oil having an absorbance difference of 0.05 or more obtained by subtracting the absorbance at the wavelength of 750 nm from the absorbance at the wavelength of 660 nm can be artificially produced.
- the oil/fat composition containing the prepared oil is more suppressed in coloring during frying than the conventional oil/fat composition containing no prepared oil. Therefore, the appearance of the fried food cooked with the oil/fat composition can be improved, and the oil/fat composition can be used for a longer period of time.
- Experiment 1 (Preparation of Preparation Oil 1) Extra virgin olive oil (Lot 1) was prepared as crude crude oil, and the extra virgin olive oil was deodorized at a temperature of 250° C. for 45 minutes under the condition of a reduced pressure of 400 Pa and a steam reduction amount of 2 mass %. Prepared oil 1 was obtained.
- the absorbance difference obtained by subtracting the absorbance at the wavelength of 750 nm from the absorbance at the wavelength of 660 nm using isooctane as a control was measured by the following method. First, put isooctane (spectroscopic analysis reagent, manufactured by Wako Pure Chemical Industries, Ltd.) in a control and measurement quartz cell (1 cm), and put an ultraviolet-visible spectrophotometer (product name “SHIMADZU UV-2450”, Shimadzu Corporation). Baseline correction was carried out in the range of 600 to 750 nm using a product manufactured by Seisakusho. Next, the prepared oil 1 was put into a quartz cell for measurement, the absorbance was measured, and the absorbance at 660 nm when the absorbance at 750 nm was set to zero was determined as the absorbance difference.
- isooctane spectroscopic analysis reagent, manufactured by Wako Pure Chemical Industries, Ltd.
- an ultraviolet-visible spectrophotometer product name “SHIMADZU UV
- the prepared oil 1 thus obtained was diluted with xylene and the concentration of phosphorus was measured using an ICP emission spectrophotometer (manufactured by Hitachi High-Tech Science Co., Ltd.). For the quantification, CONOSTAN (registered trademark) Oil Analysis Standard (manufactured by SCP SCIENCE) was used.
- Example 1-1 Preparation of oil and fat composition for frying
- a refined rapeseed oil was prepared as an edible oil and fat (base oil), and the prepared oil 1 was added so as to be 2.7% by mass to prepare an oil and fat composition for frying (test oil of Example 1-1).
- Example 1-1 a refined rapeseed oil as a base oil was prepared as a control oil.
- a frying oil composition was prepared in the same manner as in Example 1-1, except that the extra virgin olive oil was not deodorized (test oil of Comparative Example 1-2; crude crude oil was added). was prepared.
- Deep-fried chicken Product name "young chicken deep-fried chicken GX388” (manufactured by Ajinomoto Frozen Foods Co., Inc., stored at -20°C)
- Potato croquette Product name "NEW potato croquette 60 (GC080)” (about 60 g/piece, Ajinomoto Frozen Foods Co., Inc. store at -20°C)
- test oil or control oil was added to an electric fryer (product name: FM-3HR, manufactured by Mach Equipment Co., Ltd.), the temperature was raised to a frying temperature of 180° C., and then the above fried chicken or potato croquette was added to the electric fryer. It was put into the frozen state under the following conditions, and fried cooking was carried out for 10 hours per day for 3 days for a total of 30 hours. At that time, the test oil and the control oil after 20 hours and 30 hours were sampled, respectively.
- FM-3HR manufactured by Mach Equipment Co., Ltd.
- Deep-fried food Fried weight 400 g/time, fried time 5 minutes/time, fried frequency 5 times/day (1st to 3rd days), Potato croquette: fried quantity 5 pieces/time, fried time 5 minutes/time, fried frequency 2 times/day (1st day only)
- the concentration of phosphorus in the oil/fat composition is a value calculated from the concentration of phosphorus in the prepared oil and the content of the prepared oil in the oil/fat composition.
- Example 1-1 in which the deodorizing step was performed and the Preparation Oil 1 having the difference in absorbance according to the present invention was added, was Comparative Example 1-1 containing no preparation oil and Deoxidation/Decolorization/ The color tone after 20 hours and 30 hours was suppressed more than in Comparative Example 1-2 in which extra virgin olive oil (crude crude oil) in which no deodorizing step was performed was added. That is, the coloring of the oil/fat composition during fried cooking was suppressed.
- the phosphorus content in the oil/fat composition of Example 1-1 was extremely low at 0.0054 mass ppm, and it was found that the coloring-suppressing effect of Example 1-1 was not due to the phosphorus-derived component.
- Example 2-1 is the same as Example 1-1 except that the content of the prepared oil in the frying oil composition was 3% by mass, and otherwise the prepared oil 2 and the frying oil composition were prepared in the same manner as in Example 1-1.
- the product was prepared and the same measurement as in Example 1-1 was performed.
- Example 2-2 was prepared in the same manner as in Example 2-1, except that the extra virgin olive oil was decolorized and not deodorized, thereby preparing a prepared oil 3 and a frying oil composition. , Measurement was performed.
- the decolorization treatment was performed under the conditions of an activated clay (V2R, manufactured by Mizusawa Chemical Co., Ltd.) in an amount of 0.1% by mass at 80° C. for 30 minutes with respect to the extra virgin olive oil.
- V2R activated clay
- Example 2-3 a prepared oil 4 and a frying oil composition for frying were prepared in the same manner as in Example 2-1, except that the extra virgin olive oil was decolorized and then deodorized. Then, the measurement was performed. The decolorizing treatment was performed under the same conditions as in Example 2-2, and the deodorizing treatment was performed under the same conditions as in Example 2-1. In Experiment 2, lot 2 was used as the extra virgin olive oil.
- Example 2-3 Comparative Example 2-2 with respect to Example 2-3, except that the amount of the activated clay used was 0.25% by mass, the other operations were performed in the same manner as in Example 2-3, and the prepared oil 5 and frying food were prepared.
- the oil and fat composition was prepared and measured.
- Table 2 shows the results obtained for Examples 2-1 to 3 and Comparative Examples 2-1 and 2-1.
- Example 2-1 in which the deodorizing step was carried out and the prepared oil 2 having the difference in absorbance according to the present invention was added, and the decoloring step was carried out to prepare the prepared oil 3 having the difference in absorbance according to the present invention.
- Example 2-3 with the addition of deodorizing and decolorizing steps and the addition of the modified oil 4 according to the invention with the difference in absorbance according to the invention is compared with the comparative example 2-1 which does not contain the modified oil. It was found that the coloring of the oil and fat composition during frying was suppressed. Further, from Comparative Example 2-2, the prepared oil 5 having no absorbance difference according to the present invention does not suppress the coloring of the oil and fat composition during frying, even when the deodorizing step and the decoloring step are performed.
- Example 3 the deodorization temperature was 200°C (Example 3-1), 230°C (Example 3-2), 250°C (Example 3-3) or 270°C (Example 3-4).
- the prepared oils 6 to 9 and the frying oil composition were prepared and measured in the same manner as in Example 2-1.
- lot 3 was used as the extra virgin olive oil. Therefore, Example 3-3 (prepared oil 8) having a deodorization temperature of 250° C. has the same conditions as Example 2-1 (prepared oil 2), and the lots of extra virgin olive oil are different.
- Table 3 shows the results obtained for Examples 3-1 to 4 and Comparative Example 3-1.
- Example 4 the above-mentioned prepared oil 8 was used as the prepared oil, and the content of the prepared oil 8 in the frying oil composition was 1% by mass (Example 4-1) and 5% by mass ( Oil composition for frying in the same manner as in Example 3-3, except that the content of Example 4-2) was 8% by mass (Example 4-3) or 15% by mass (Example 4-4).
- the product was prepared and measured. However, in Example 4-1, the measurement after 30 hours was not performed.
- Table 4 shows the results obtained for Examples 4-1 to 4-4 and Comparative Example 4-1.
- the effect of the present invention was confirmed in a frying oil composition containing 1% by mass or more and 15% by mass or less of the prepared oil, and the content of the prepared oil in the frying oil composition was high.
- the coloration suppressing effect was improved.
- Example 5-1 frying was performed in the same manner as in Example 2-1, except that refined soybean oil was used as the edible oil and fat in place of refined rapeseed oil, and the above-mentioned Prepared Oil 8 was used as the prepared oil. An oil and fat composition for cooking was prepared and measured.
- Example 5-2 a frying oil composition was prepared and measured in the same manner as in Example 2-1, except that refined palm olein was used as the edible oil and fat instead of the refined rapeseed oil. went.
- a refined palm olein as a base oil was prepared as a control oil in Comparative Example 5-2 with respect to Example 5-2.
- Table 5 shows the results obtained for Examples 5-1 and 5-2 and Comparative Examples 5-1 and 5-2.
Abstract
Description
上記食用油脂に調製油を添加する工程を含み、
上記調製油は、
油糧原料としてオリーブから得られる粗原油の精製工程において、脱ガム工程を実施せず、順に、
(1)実施又は未実施の脱酸工程、
(2)実施又は未実施の脱色工程、及び
(3)実施又は未実施の脱臭工程を経たものであり、
前記(2)の脱色工程又は前記(3)の脱臭工程の少なくともいずれかは実施し、
上記調製油のイソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差が、0.05以上であることを特徴としている。
上記食用油脂に調製油を添加する工程を含み、
上記調製油は、
油糧原料としてオリーブから得られる粗原油の精製工程において、脱ガム工程を実施せず、順に、
(1)実施又は未実施の脱酸工程、
(2)実施又は未実施の脱色工程、及び
(3)実施又は未実施の脱臭工程を経たものであり、
前記(2)の脱色工程又は前記(3)の脱臭工程の少なくともいずれかは実施し、
上記調製油のイソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差が、0.05以上であることを特徴としている。
上記調製油は、油糧原料としてオリーブから得られる粗原油の精製工程において、脱ガム工程を実施せず、順に、
(1)実施又は未実施の脱酸工程、
(2)実施又は未実施の脱色工程、及び
(3)実施又は未実施の脱臭工程を経たものであり、
前記(2)の脱色工程又は前記(3)の脱臭工程の少なくともいずれかは実施し、
上記調製油のイソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差が、0.05以上であることを特徴としている。
後述する本発明の効果は、油糧原料としてオリーブから得られる粗原油に脱酸/脱色/脱臭工程を選択的に実施して、所定の吸光度差を有する調製油を生成することにより得られる。より具体的には、それらの工程の選択的な実施によって、着色を抑制する成分が留まり又は生成し、効果を奏すると考えられる。しかしながら、粗原油に含まれる多くの成分のうち、どの化学物質が発明の効果に寄与するのかを完全に網羅的に解析し調べ上げることは、各工程における処理条件等にも依存する中では、現実的ではない回数の実験等を要するものである。すなわち、これは、不可能であるか、又は著しく過大な経済的支出や時間を要するためおよそ実際的ではない。
AOCS(The American Oil Chemists' Society) Cc13j-97に準じて、ロビボンド自動比色計を用いてロビボンドセルに入れた油脂組成物(以下、試験油とも言う。)又はベース油(以下、対照油とも言う。)の色度を室温下で測定する。得られた色度Y値及びR値から色調(Y+10R)を求める。
エクストラバージンオリーブ油:AJINOMOTOオリーブオイルエクストラバージン,株式会社J-オイルミルズ製 ロット1~3
精製菜種油:Jキャノーラ油,株式会社J-オイルミルズ製(融点0℃以下)
精製大豆油:J大豆白絞油,株式会社J-オイルミルズ製(融点0℃以下)
精製パームオレイン:フライオイルJ(ヨウ素価67),株式会社J-オイルミルズ製(融点0℃以下)
(調製油1の調製)
粗原油としてエクストラバージンオリーブ油(ロット1)を用意し、このエクストラバージンオリーブ油に対し、水蒸気の使用量を2質量%とし、減圧度400Paの条件下、250℃の温度で45分間脱臭処理を行い、調製油1を得た。
得られた調製油1について、イソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差を以下の方法により測定した。最初に、対照用及び測定用石英セル(1cm)にイソオクタン(分光分析用試薬、和光純薬工業株式会社製)を入れ、紫外可視分光光度計(製品名「SHIMADZU UV-2450」、株式会社島津製作所製)を用いて600~750nmの範囲でベースライン補正を行った。次に、測定用石英セルに調製油1を入れ吸光度を測定し、750nmにおける吸光度をゼロとしたときの660nmにおける吸光度を求めて吸光度差とした。
また、得られた調製油1について、キシレンで希釈し、ICP発光分光分析機(日立ハイテクサイエンス社製)を用いてリン分の濃度を測定した。定量にあたっては、CONOSTAN(登録商標) Oil Analysis Standard(SCP SCIENCE社製)を使用した。
食用油脂(ベース油)として精製菜種油を用意し、調製油1を2.7質量%となるように添加することによりフライ調理用油脂組成物(実施例1-1の試験油)を調製した。
実施例1-1及び比較例1-1,1-2の試験油及び対照油について、フライ調理試験を行った。
唐揚げ:製品名「若鶏唐揚げGX388」(味の素冷凍食品株式会社製,-20℃保存)、
ポテトコロッケ:製品名「NEWポテトコロッケ60(GC080)」(約60g/個,味の素冷凍食品株式会社製,-20℃保存)
唐揚げ:揚げ重量400g/回、揚げ時間5分/回、揚げ回数5回/日(1~3日目)、
ポテトコロッケ:揚げ数量5個/回、揚げ時間5分/回、揚げ回数2回/日(1日目のみ)
サンプリングした実施例1-1及び比較例1-1,1-2の試験油及び対照油について、色調をそれぞれ測定した。具体的には、AOCS(The American Oil Chemists' Society) Cc13j-97に準じて、ロビボンド自動比色計(Lovibond(登録商標)PFXi-880、The Tintometer Ltd.製)を用いて、ロビボンドセル(W600/OG/1 inch)に入れた試験油又は対照油の色度を室温下で測定した。得られた色度Y値とR値から色調(Y+10R)を求めた。
実施例2-1は、フライ調理用油脂組成物中の調製油の含有量を3質量%としたことを除き、他は実施例1-1と同様にして調製油2及びフライ調理用油脂組成物を調製し、実施例1-1と同様の測定を行った。実施例2-2は、エクストラバージンオリーブ油に脱色処理を施し、脱臭処理を施さなかったことを除き、他は実施例2-1と同様にして調製油3及びフライ調理用油脂組成物を調製し、測定を行った。脱色処理は、エクストラバージンオリーブ油に対する活性白土(V2R、水澤化学工業株式会社製)の使用量0.1質量%、80℃、30分間の条件で行った。実施例2-3は、エクストラバージンオリーブ油に脱色処理を施し、その後、脱臭処理を施したことを除き、他は実施例2-1と同様にして調製油4及びフライ調理用油脂組成物を調製し、測定を行った。脱色処理については実施例2-2と同一の条件、脱臭処理については実施例2-1と同じ条件で行った。なお、実験2では、エクストラバージンオリーブ油としてロット2を使用した。
実施例3-1~4は、脱臭温度を200℃(実施例3-1)、230℃(実施例3-2)、250℃(実施例3-3)又は270℃(実施例3-4)としたことを除き、他は実施例2-1と同様にして調製油6~9及びフライ調理用油脂組成物を調製し、測定を行った。なお、実験3では、エクストラバージンオリーブ油としてロット3を使用した。従って、脱臭温度が250℃である実施例3-3(調製油8)は、実施例2-1(調製油2)と同じ条件であり、エクストラバージンオリーブ油のロットが異なるものである。
実施例4-1~4では、調製油として上述した調製油8を用い、フライ調理用油脂組成物中の調製油8の含有量を1質量%(実施例4-1)、5質量%(実施例4-2)、8質量%(実施例4-3)又は15質量%(実施例4-4)としたことを除き、他は実施例3-3と同様にしてフライ調理用油脂組成物を調製し、測定を行った。ただし、実施例4-1は、30時間後の測定を実施しなかった。
実施例5-1では、食用油脂として精製菜種油に代えて精製大豆油を用いたこと、調製油として上述した調製油8を用いたことを除き、他は実施例2-1と同様にしてフライ調理用油脂組成物を調製し、測定を行った。
Claims (12)
- 食用油脂を含むフライ調理用油脂組成物の着色の抑制方法であって、
前記食用油脂に調製油を添加する工程を含み、
前記調製油は、
油糧原料としてオリーブから得られる粗原油の精製工程において、脱ガム工程を実施せず、順に、
(1)実施又は未実施の脱酸工程、
(2)実施又は未実施の脱色工程、及び
(3)実施又は未実施の脱臭工程を経たものであり、
前記(2)の脱色工程又は前記(3)の脱臭工程の少なくともいずれかは実施し、
前記調製油のイソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差が、0.05以上であることを特徴とする、前記抑制方法。 - 前記(1)の脱酸工程を実施しない、請求項1に記載の抑制方法。
- 前記(2)の脱色工程は、前記(1)の工程後の粗原油に対して0質量%超0.25質量%未満の白土を用いる、請求項1又は2に記載の抑制方法。
- 前記(2)の脱色工程は、70℃以上120℃以下の温度で5分以上80分以下行う、請求項3に記載の抑制方法。
- 前記(2)の脱色工程を実施しない、請求項1又は2に記載の抑制方法。
- 前記吸光度差が0.08以上である、請求項1乃至5のいずれか1項に記載の抑制方法。
- 前記油脂組成物中における前記調製油の含有量が、0.05質量%以上20質量%以下となるように前記調製油を添加する、請求項1乃至6のいずれか1項に記載の抑制方法。
- 前記食用油脂は、菜種油、大豆油及びパーム系油脂のうちの少なくとも一種を含む、請求項1乃至7のいずれか1項に記載の抑制方法。
- 食用油脂を含むフライ調理用油脂組成物の製造方法であって、
前記食用油脂に調製油を添加する工程を含み、
前記調製油は、
油糧原料としてオリーブから得られる粗原油の精製工程において、脱ガム工程を実施せず、順に、
(1)実施又は未実施の脱酸工程、
(2)実施又は未実施の脱色工程、及び
(3)実施又は未実施の脱臭工程を経たものであり、
前記(2)の脱色工程又は前記(3)の脱臭工程の少なくともいずれかは実施し、
前記調製油のイソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差が、0.05以上であることを特徴とする、前記製造方法。 - 食用油脂を含むフライ調理用油脂組成物の着色抑制剤であって、
前記着色抑制剤は調製油を含み、
前記調製油は、油糧原料としてオリーブから得られる粗原油の精製工程において、脱ガム工程を実施せず、順に、
(1)実施又は未実施の脱酸工程、
(2)実施又は未実施の脱色工程、及び
(3)実施又は未実施の脱臭工程を経たものであり、
前記(2)の脱色工程又は前記(3)の脱臭工程の少なくともいずれかは実施し、
前記調製油のイソオクタンを対照とした波長660nmの吸光度から波長750nmの吸光度を引いた吸光度差が、0.05以上であることを特徴とする、前記着色抑制剤。 - 前記調製油のリン分が0.02質量ppm以上2質量ppm以下である、請求項10に記載の着色抑制剤。
- 前記調製油を1質量%以上100質量%以下含む、請求項10又は11に記載の着色抑制剤。
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JP2000096077A (ja) * | 1998-09-21 | 2000-04-04 | Yoshihara Oil Mill Ltd | 精製オリーブ油およびその製造方法 |
JP2009050234A (ja) * | 2007-08-29 | 2009-03-12 | J-Oil Mills Inc | 加熱耐性に優れた揚げ物用油脂組成物の製造方法 |
WO2019151007A1 (ja) * | 2018-01-31 | 2019-08-08 | 株式会社J-オイルミルズ | フライ調理用油脂組成物の着色の抑制方法 |
WO2019151008A1 (ja) * | 2018-01-31 | 2019-08-08 | 株式会社J-オイルミルズ | フライ調理用油脂組成物のアニシジン価上昇及びトコフェロール類減少の抑制方法 |
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JP2000096077A (ja) * | 1998-09-21 | 2000-04-04 | Yoshihara Oil Mill Ltd | 精製オリーブ油およびその製造方法 |
JP2009050234A (ja) * | 2007-08-29 | 2009-03-12 | J-Oil Mills Inc | 加熱耐性に優れた揚げ物用油脂組成物の製造方法 |
WO2019151007A1 (ja) * | 2018-01-31 | 2019-08-08 | 株式会社J-オイルミルズ | フライ調理用油脂組成物の着色の抑制方法 |
WO2019151008A1 (ja) * | 2018-01-31 | 2019-08-08 | 株式会社J-オイルミルズ | フライ調理用油脂組成物のアニシジン価上昇及びトコフェロール類減少の抑制方法 |
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