WO2021172034A1 - 油っぽさ低減剤、食用油脂組成物、油っぽさ低減剤の製造方法及び食品の油っぽさ低減方法 - Google Patents
油っぽさ低減剤、食用油脂組成物、油っぽさ低減剤の製造方法及び食品の油っぽさ低減方法 Download PDFInfo
- Publication number
- WO2021172034A1 WO2021172034A1 PCT/JP2021/005158 JP2021005158W WO2021172034A1 WO 2021172034 A1 WO2021172034 A1 WO 2021172034A1 JP 2021005158 W JP2021005158 W JP 2021005158W WO 2021172034 A1 WO2021172034 A1 WO 2021172034A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- oiliness
- fat
- crude
- overheated
- Prior art date
Links
- 239000003921 oil Substances 0.000 title claims abstract description 225
- 235000013305 food Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 20
- 239000008157 edible vegetable oil Substances 0.000 title claims description 74
- 239000000203 mixture Substances 0.000 title claims description 73
- 238000004519 manufacturing process Methods 0.000 title claims description 19
- 239000003795 chemical substances by application Substances 0.000 title abstract description 6
- 239000010779 crude oil Substances 0.000 claims abstract description 53
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 230000001603 reducing effect Effects 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims description 57
- 239000003638 chemical reducing agent Substances 0.000 claims description 39
- 238000007670 refining Methods 0.000 claims description 25
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 239000004480 active ingredient Substances 0.000 claims description 6
- 241000209149 Zea Species 0.000 claims 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 description 197
- 239000003925 fat Substances 0.000 description 116
- 235000019197 fats Nutrition 0.000 description 115
- 238000011156 evaluation Methods 0.000 description 59
- 238000013021 overheating Methods 0.000 description 27
- 235000005687 corn oil Nutrition 0.000 description 16
- 239000002285 corn oil Substances 0.000 description 16
- 238000012360 testing method Methods 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 235000019484 Rapeseed oil Nutrition 0.000 description 13
- 230000001877 deodorizing effect Effects 0.000 description 12
- 240000007594 Oryza sativa Species 0.000 description 11
- 235000007164 Oryza sativa Nutrition 0.000 description 11
- 235000013339 cereals Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 235000009566 rice Nutrition 0.000 description 11
- 238000012545 processing Methods 0.000 description 10
- 240000008042 Zea mays Species 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 235000012424 soybean oil Nutrition 0.000 description 7
- 239000003549 soybean oil Substances 0.000 description 7
- 238000004042 decolorization Methods 0.000 description 6
- 235000014593 oils and fats Nutrition 0.000 description 6
- 238000000746 purification Methods 0.000 description 5
- 240000002791 Brassica napus Species 0.000 description 4
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 4
- 239000007864 aqueous solution Substances 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000442132 Lactarius lactarius Species 0.000 description 3
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000021588 free fatty acids Nutrition 0.000 description 3
- 230000000873 masking effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 239000000344 soap Substances 0.000 description 3
- 235000020712 soy bean extract Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 240000004244 Cucurbita moschata Species 0.000 description 2
- 235000009854 Cucurbita moschata Nutrition 0.000 description 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 239000004927 clay Substances 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000015136 pumpkin Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 241001133760 Acoelorraphe Species 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000282472 Canis lupus familiaris Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 244000060011 Cocos nucifera Species 0.000 description 1
- 235000013162 Cocos nucifera Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000004426 flaxseed Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 150000004667 medium chain fatty acids 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
- 239000010466 nut oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- NHDHVHZZCFYRSB-UHFFFAOYSA-N pyriproxyfen Chemical compound C=1C=CC=NC=1OC(C)COC(C=C1)=CC=C1OC1=CC=CC=C1 NHDHVHZZCFYRSB-UHFFFAOYSA-N 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Images
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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- C11B3/006—Refining fats or fatty oils by extraction
-
- 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
Definitions
- the present invention provides, for example, the production of an oiliness reducing agent, an edible oil / fat composition, and an oiliness reducing agent capable of reducing the oiliness felt when a human eats an oiled food.
- the present invention relates to a method and a method for reducing the oiliness of food.
- Patent Document 1 discloses an oil and fat composition for stir-frying cooking of starch-based foodstuffs, which contains an emulsifier (a) having an HLB of 4.7 to 8 and edible oils and fats.
- the present invention has been made in view of the above problems, and is an oiliness reducing agent, an edible oil / fat composition, and an oiliness that can reduce the oiliness that humans feel when eating foods. It is an object of the present invention to provide a method for producing a reducing agent and a method for reducing the oiliness of food.
- the oiliness reducing agent of the present invention is a crude oil containing either a pressed oil of a fat or oil raw material or an extracted oil of the fat or oil raw material, or a degumming step, a deoxidizing step or a decoloring step in the refining step of the crude crude oil. It is characterized by containing, as an active ingredient, heated oil which has been heat-treated at 120 ° C. or higher with respect to the aged oil and fat.
- the food is added to a food containing edible oil such as stir-fried food or fried food, or the food is cooked by adding the oiliness reducing agent. It is possible to reduce the oiliness of the food.
- the crude oil or the fat or oil that has undergone the degumming step, the deoxidizing step or the decoloring step in the refining step of the crude crude oil is further heat-treated at 120 ° C. or higher.
- the heated oil that has been subjected to a refining step may be used as an active ingredient.
- the fat and oil raw material is preferably corn germ.
- the edible oil / fat composition of the present invention is characterized by containing the oiliness reducing agent.
- the edible oil / fat composition of the present invention for example, by adding to a food containing edible oil such as stir-fried food or fried food, or by adding an oiliness reducing agent to cook the food, the food can be prepared. It is possible to reduce the oiliness.
- the method for producing the oiliness reducing agent of the present invention is a crude crude oil containing either a pressed oil of a fat or oil raw material or an extracted oil of the fat or oil raw material, or a degumming step, a deoxidizing step or a deoxidizing step in a refining step of the crude crude oil.
- the oil and fat that have undergone the decolorization step are heat-treated at 120 ° C. or higher to obtain heated oil.
- the heat treatment is performed under the conditions obtained by the following formula. 35 ⁇ (T-100) x t 0.2 ⁇ 270
- T is the heating temperature
- t is the time (minutes).
- the heat treatment is 140 for the crude oil or the fat or oil that has undergone a degumming step, a deoxidizing step, or a decoloring step in the refining step of the crude crude oil. It is preferably carried out until the temperature reaches °C or higher.
- the method for reducing the oiliness of foods of the present invention is characterized by using the oiliness reducing agent when producing foods.
- the method for reducing the oiliness of foods of the present invention is characterized by using the edible oil / fat composition when producing foods.
- the oiliness reducing agent of the present invention is a crude oil containing either pressed oil of a fat or oil raw material or an extracted oil of a fat or oil raw material, or a fat or oil that has undergone a degumming step, a deoxidizing step or a decoloring step in a crude crude oil refining step. It contains a heated oil that has been heat-treated at 120 ° C. or higher as an active ingredient.
- Oil and fat raw materials are not particularly limited, but are plant raw materials such as soybean, palm (coconut), palm, rapeseed, rice, corn germ, cottonseed, safflower, sunflower, olive, flaxseed, peanut, sesame, perilla, pumpkin, and almond. And so on.
- the fat and oil raw material is preferably corn germ from the viewpoint of further reducing the oiliness of the food.
- the crude crude oil for example, the pressed oil obtained by squeezing the fat and oil raw material may be used, or the extracted oil obtained by extracting the fat and oil raw material may be used. Further, as the crude crude oil, for example, a mixture of pressed oil and extracted oil may be used.
- the squeezing is not particularly limited, and can be performed using, for example, an expeller type squeezing machine composed of a cylindrically formed casing and a screw rotatably provided inside the casing.
- Extraction is performed by contacting a solvent with the residue after squeezing or squeezing the fat and oil raw material, and distilling off the solvent from the solution obtained by extracting the solvent to obtain the oil content.
- the solvent used for extraction include hexane and the like.
- the refining process is a process of removing impurities and the like contained in crude crude oil.
- the purification step includes, for example, a degumming step, a deoxidizing step, a decoloring step, a deodorizing step and the like.
- the degumming step is a step of hydrating and removing gum containing phospholipid as a main component contained in oil. Specifically, in the degumming step, steam or water is added to the crude crude oil and stirred.
- the degumming step may be carried out by adding a degumming agent.
- a degumming agent for example, one consisting of an aqueous solution of an organic acid such as oxalic acid, citric acid, or phosphoric acid may be used.
- the deoxidizing step is a step of removing free fatty acids contained in crude crude oil as soap.
- the deoxidizing step is performed by treating crude crude oil with an aqueous solution in which an alkaline substance such as sodium carbonate or caustic soda is dissolved in water, for example.
- Free fatty acids contained in crude oil are hydrolyzed by the above alkaline aqueous solution to become soap. By removing soap from crude oil, free fatty acids are removed from crude oil.
- the deoxidizing step is not limited to treating crude crude oil with an alkaline aqueous solution, and may be performed by, for example, a physical refining method.
- a physical refining method examples include a steam distillation method and a molecular distillation method.
- the decolorization step is a step of removing the pigment contained in the crude oil.
- the decolorization step is performed by, for example, adsorbing a dye on activated clay, activated carbon, or the like. Activated clay or the like to which the pigment is attached is removed by, for example, vacuum filtration or the like.
- the deodorizing process is a process of removing odorous components contained in crude oil.
- the deodorizing step is performed, for example, by steam distillation or the like under reduced pressure.
- the fat and oil that has undergone the degumming step is the fat and oil that has undergone the degumming step with respect to the crude crude oil.
- the fats and oils that have undergone the deoxidizing step are fats and oils that have undergone a degumming step and a deoxidizing step on crude crude oil.
- the fats and oils that have undergone the deoxidizing step are, for example, fats and oils that have undergone the deoxidizing step after the degumming step has been performed on the crude crude oil.
- the fats and oils that have undergone the decolorization step are the fats and oils that have undergone the degumming step, the deoxidizing step and the decoloring step on the crude crude oil.
- the fats and oils that have undergone the decolorization step are, for example, fats and oils in which each step is performed on crude crude oil in the order of a degumming step, a deoxidizing step, and a decoloring step.
- the crude crude oil or the fat or oil that has undergone the degumming step, the deoxidizing step or the decoloring step in the crude crude oil refining step is 120 ° C. or higher, preferably 130 ° C. or higher and 220 ° C. or lower, more preferably 130 ° C. or higher.
- Heat treatment at 190 ° C. or lower is performed. This heat treatment is performed in a higher temperature range than, for example, a heat treatment at around 100 ° C. performed in a refining step for refining crude crude oil.
- the heat treatment at 120 ° C. or higher is described as a heating (overheating) treatment. Further, the heated oil that has been subjected to the heating (overheating) treatment is described as overheated oil.
- the oiliness reducing agent is obtained by subjecting the crude oil or the fat or oil that has undergone the degumming step, the deoxidizing step or the decoloring step in the refining step of the crude crude oil to a heat treatment at 120 ° C. or higher, and then further performing a refining step.
- the overheated oil may be used as an active ingredient.
- this purification step among the above-mentioned purification steps, there may be a step that has not been carried out.
- the oiliness reducing agent may be composed of only the above-mentioned overheated oil, or may be composed of a mixture of edible oil and fat and the above-mentioned overheated oil.
- the oiliness reducing agent may contain food additives according to the intended use and purpose.
- the edible oil and fat is not particularly limited, and for example, rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, red flower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, peach oil, pumpkin. Seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, palm oil, cacao oil and other vegetable oils, beef oil, pork oil, chicken oil, milk fat, fish oil and other animal oils and fats. , Synthetic oils and fats such as medium chain fatty acid triglyceride.
- one or more processed fats and oils selected from hardening, fractionation and transesterification of the above-mentioned vegetable fats and oils, animal fats and oils, or synthetic fats and oils. Moreover, one kind or two or more kinds of these edible fats and oils can be used.
- the edible oil / fat composition of the present invention preferably contains an oiliness reducing agent (superheated oil) in an amount of 0.03 part by mass or more, and further preferably 0.1 part by mass or more, based on 100 parts by mass of the edible oil / fat. preferable.
- Such foods include, for example, tempura, french fries, hashed potatoes, croquettes, fried pork cutlets, fried fish, American dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice cakes, snacks, instant ramen, etc.
- Examples thereof include fried foods, fried noodles, chinjaolose, hoikorou, eight treasure vegetables, stir-fried rice, stir-fried vegetables, and the like, and fried foods are preferable.
- the oiliness reducing agent and the edible oil / fat composition of the present invention by containing the overheated oil as an active ingredient, for example, stir-fried foods and fried foods cooked using the overheated oil can be used. It is possible to reduce the oiliness of foods that humans feel when they eat them.
- the method for producing the oiliness reducing agent described above will be described.
- the method for producing the oiliness reducing agent is crude crude oil containing either pressed oil of the fat or oil raw material or extracted oil of the fat or oil raw material, or fat or oil that has undergone a degumming step, a deoxidizing step or a decoloring step in the crude crude oil refining step.
- a step of heat-treating the oil at 120 ° C. or higher, preferably 130 ° C. or higher and 220 ° C. or lower, more preferably 130 ° C. or higher and 190 ° C. or lower to obtain superheated oil is included.
- the heating (overheating) treatment may be performed under the conditions obtained by the following formula (1). 35 ⁇ (T-100) x t 0.2 ⁇ 270 (1) However, T is the heating (overheating) temperature, and t is the time (minutes) of the treatment.
- the heat treatment may be performed until the temperature reaches at least that temperature. In that case, t may be as close to 0 as possible. It is not necessary to meet the condition of (1).
- the treatment time is the time during which the fats and oils were substantially maintained at that temperature after the fats and oils were heated and reached the temperature of the treatment.
- the method for producing the oiliness reducing agent may include a refining step for further refining the overheated oil.
- the heated (overheated) oil of sample A-1 (hereinafter referred to as overheated oil) is an overheated pressed oil obtained by heating (overheating) the pressed oil which is a crude crude oil.
- the overheated oil of sample A-2 is a degumming oil obtained by subjecting the overheated oil of sample A-1 to a degumming step.
- the overheated oil of sample A-3 is a deoxidized oil obtained by subjecting the overheated oil of sample A-2 to a deoxidizing step.
- the overheated oil of sample A-4 is a decolorized oil obtained by subjecting the overheated oil of sample A-3 to a decolorization step.
- the overheated oil of sample A-5 is a deodorizing oil obtained by deodorizing the overheated oil of sample A-4.
- the overheated oil of sample B-6 is an overheated degumming oil obtained by heating (overheating) an oil or fat that has undergone a degumming step on crude crude oil.
- the overheated oil of sample B-7 is a deoxidized oil obtained by deoxidizing the overheated oil of sample B-6.
- the overheated oil of sample B-8 is a decolorized oil obtained by decolorizing the overheated oil of sample B-7.
- the overheated oil of sample B-9 is a deodorizing oil obtained by deodorizing the overheated oil of sample B-8.
- the overheated oil of sample C-10 is an overheated deoxidized oil obtained by heating (overheating) the crude crude oil after performing a degumming step and a deoxidizing step.
- the overheated oil of sample C-11 is a decolorized oil obtained by decolorizing the overheated oil of sample C-10.
- the overheated oil of sample C-12 is a deodorizing oil obtained by deodorizing the overheated oil of sample C-11.
- the overheated oil of sample D-13 is an overheated decolorized oil obtained by heating (overheating) the crude oil that has undergone the degumming step, the deoxidizing step, and the decoloring step.
- the overheated oil of sample D-14 is a deodorizing oil obtained by deodorizing the overheated oil of sample D-13.
- the fats and oils were heated from room temperature and maintained at that temperature for 60 minutes after reaching 180 ° C. Further, the oil and fat compositions of the respective samples A-1 to D-14 were prepared so as to contain 0.5% by mass of the above overheated oil with respect to the refined rapeseed oil.
- a batter solution was prepared by mixing 160 g of water with 100 g of tempura flour (product name, manufactured by Nisshin Foods Inc.) that does not require knack.
- the fried balls prepared by four panelists were eaten and their oiliness, burnt odor (burnt flavor) and grain odor were evaluated.
- the evaluation was performed based on the criteria shown in Tables 2 and 3. That is, the fried balls cooked with the above-mentioned edible oil-free composition and the fried balls cooked with the respective edible oil-and-fat compositions containing the overheated oils of Samples A-1 to D-14 were compared and evaluated.
- Tables 4 and 5 show the average value of the evaluation by the panelists.
- the refined rapeseed oil in Table 4 is an edible oil / fat composition that does not contain the above-mentioned overheated oil, and is heated (overheated) by performing a degumming step, a deoxidizing step, a decoloring step, and a deodorizing step on the crude crude oil. It has not been processed.
- the treatment was performed by setting the temperature of the treatment to 120 ° C, 140 ° C, 160 ° C or 180 ° C. Further, the processing was performed by setting the processing time to 0 minutes, 5 minutes, 10 minutes, 30 minutes, 60 minutes, 90 minutes or 120 minutes.
- the treatment time is the time during which the fat and oil is substantially maintained at the temperature after the temperature of the fat and oil reaches the temperature of the treatment. For example, when the treatment time is 0 minutes, it means that the fats and oils are heated from room temperature and the treatment is completed when the temperature of the treatment is reached.
- An edible oil / fat composition containing 0.5% of the overheated oil of the corn oil sample A-1 subjected to the above heating (overheating) treatment with respect to the refined rapeseed oil was prepared.
- evaluation of flavor A fried ball was prepared using the edible oil / fat composition prepared in the same manner as in Test Example 1, and the oiliness, burnt odor (burnt flavor), and grain odor of the fried ball were evaluated.
- the average values evaluated by the panelists are shown in Tables 8, 10 and 11. Since the evaluation method and evaluation criteria are the same as those in Test Example 1, the description thereof will be omitted.
- the edible oil / fat composition containing the overheated oil for which the treatment time is 0 to 10 minutes has the effect of reducing the oiliness.
- the edible oil / fat composition containing the overheated oil having the treatment time of 30 to 120 minutes showed an effect of reducing the oiliness.
- the edible oil / fat composition containing the overheated oil showed the effect of reducing the oiliness regardless of the treatment time.
- the temperature of the treatment was 140 ° C. or higher, the effect of reducing oiliness was observed even if the treatment time was 0 minutes.
- Table 9 shows the numerical values of the relationship between the heating temperature and the heating time shown in Table 8 using the following equation. (T-100) x t0.2 However, T is the heating temperature and t is the time (minutes).
- the evaluation points were 3 points when the treatment time was 0 minutes and 5 minutes. Further, after the processing time was 10 minutes or later, the evaluation points were 4 points.
- the evaluation points were 4 points when the treatment time was 0 to 10 minutes. Further, after the processing time was 30 minutes or later, the evaluation score was 5 points.
- the evaluation points were 4 points when the treatment time was 0 to 5 minutes. Further, after the processing time was 10 minutes or later, the evaluation score was 5 points.
- the evaluation points were 4 points when the treatment time was 0 minutes. Moreover, when the processing time was 5 minutes or later, the evaluation score was 5 points.
- the grain odor tends to be less noticeable. Further, as the heating (overheating) treatment time increases, the grain odor becomes less noticeable.
- the evaluation score was 5 points when the treatment time was 0 to 10 minutes. Further, after the processing time was 30 minutes or later, the evaluation points were 4 points.
- the evaluation points were 5 points when the treatment time was 0 minutes and 5 minutes.
- the processing time was 10 minutes and 30 minutes, the evaluation points were 4 points.
- the evaluation points were 3 points.
- the evaluation points were 4 points when the treatment time was 0 to 10 minutes. After the processing time was 30 minutes or later, the evaluation points were 3 points.
- the edible oil / fat composition containing the overheated oil of corn pressed oil, soybean extract oil, and rapeseed pressed oil has a less oily effect than the edible oil / fat composition containing no overheated oil.
- the edible oil / fat composition containing the overheated oil of corn oil is more effective in reducing the oiliness than the edible oil / fat composition containing the overheated oil of soybean oil and the edible oil / fat composition containing the overheated oil of rapeseed oil. It turned out.
- the heated odor of the above edible oil and fat composition was evaluated. To evaluate the heating odor, 600 g of each edible oil / fat composition is placed in a magnetic dish, heated at 180 ° C. for 30 hours, and then 15 panelists sniff each edible oil / fat composition (after heating for 30 hours). Went by. The average value of 15 panelists is shown in Table 13.
- the heated odor is an odor derived from refined rapeseed oil. Furthermore, the evaluation by the panelists was performed based on the criteria shown in Table 14.
- the heated odor of the edible oil / fat composition containing the overheated oil is the edible oil / fat not containing the overheated oil, except for the edible oil / fat composition containing the samples B-6 and B-7. It was found to be reduced compared to the composition.
- it is an edible mixture of refined soybean oil containing no overheated oil, refined soybean oil, and overheated oil of sample A-5 of corn oil or overheated oil of sample C-12 of corn oil at a ratio of 50:50.
- An edible oil / fat composition composed only of the oil / fat composition and the overheated oil of sample A-5 of corn oil or the overheated oil of sample C-12 of corn oil was prepared.
- a dressing was prepared by mixing 18 g of an edible oil / fat composition, 1 g of vinegar (product name: grain vinegar, manufactured by Mitsukan Co., Ltd.), and 0.2 g of salt (product name: salt, Salt Industry Center of Japan).
- the fried white fish was oil-conditioned, and the above-mentioned dressing was applied to evaluate the masking effect of oiliness and fishy odor.
- Table 15 shows the average value of the evaluation by the panelists. Since the evaluation method and the criteria for evaluating the oiliness are the same as those in Test Example 1, the description thereof will be omitted.
- Table 16 shows the criteria for the masking effect of fishy odor.
- the fish odor is an odor derived from fish, which is a raw material for fried white fish.
- the edible oil / fat composition composed of the overheated oil or the edible oil / fat composition containing the overheated oil has a reduced fishy odor as compared with the edible oil / fat composition containing no overheated oil. It turned out.
- the surface of the frying pan was heated to 220 ° C., and 15 g of the edible oil / fat composition was put into the frying pan. Thirty seconds after the edible oil / fat composition was added, the rice heated by the microwave oven for a specified heating time was put into a frying pan and fried while mixing the rice for 2 minutes. 1.5 g of salt was put into a frying pan, mixed with rice for 1 minute and fried to obtain fried rice.
- the edible oil / fat composition composed of the overheated oil of sample C-12 has a slightly higher effect of reducing oiliness than the edible oil / fat composition composed of the overheated oil of sample A-5. I found out.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
35≦(T-100)×t0.2≦270
ただし、Tは加熱温度、tは時間(分)である。
35≦(T-100)×t0.2≦270 (1)
ただし、Tは加熱(過加熱)温度、tは当該処理の時間(分)である。
(食用油脂組成物の作製)
表1に示す態様で試料A-1~D-14の食用油脂組成物を作製した。試料A-1~D-14の食用油脂組成物は、精製菜種油(株式会社J-オイルミルズ製)に対して表1に示す試料A-1~D-14のうちのいずれかの過加熱油を0.5質量%含むものとする。尚、表1の圧搾油には、コーン油(太田油脂株式会社製)を用いた。
コツのいらないてんぷら粉(製品名、日清フーズ株式会社製)100gに対して160gの水を混合してバッター液を作製した。
4名のパネラーが作製した揚げ玉を食して、その油っぽさ、焦げ臭(焦げ風味)及び穀物臭について評価した。評価は、表2及び表3に示す基準に基づいて行った。すなわち、上記の過加熱油を含まない食用油脂組成物で調理した揚げ玉と、試料A-1~D-14の過加熱油を含む各々の食用油脂組成物で調理した揚げ玉とを比較評価した。
表4及び表5に示すように、試料A-1~D-14の過加熱油を含む食用油脂組成物は、これらの過加熱油を含まない精製菜種油と比較して、油っぽさの低減効果を有することが分かった。
表4及び表5に示すように、試料A-1~D-14の過加熱油を含む食用油脂組成物は、これらの過加熱油を含まない精製菜種油と比較して、揚げ玉を食した際に感じる焦げ臭(焦げ風味)がほとんど変わらないことが分かった。
表4及び表5に示すように、試料A-1~D-14の過加熱油を含む食用油脂組成物は、これらの過加熱油を含まない精製菜種油と比較して、揚げ玉を食した際に感じる穀物臭がほとんど変わらないことが分かった。
(食用油脂組成物の作製)
精製菜種油と、コーン油の試料A-5の過加熱油と、を表6に示す比率で混合して試料1及び試料16~24の食用油脂組成物を作製した。
試験例1と同様に試料1及び試料16~24の食用油脂組成物を用いて揚げ玉を作製し、その揚げ玉の油っぽさ、焦げ臭(焦げ風味)、穀物臭の風味を評価した。パネラーによる評価の平均値を表7に示す。尚、評価方法及び評価基準は試験例1と同一であるので説明を省略する。
表7に示すように、試料16及び17については、試料1と比較して油っぽさの低減効果はあまり得られなかった。一方で、試料18~24については、油っぽさの低減効果が得られた。
表7に示すように、焦げ臭(焦げ風味)については、試料18~20は、試料1よりも評価点がわずかに低かった。試料21~24は、試料1よりも評価点がわずかに低く、かつ試料18~20よりも評価点が高かった。
表7に示すように、穀物臭については、試料16~20については、試料1と同じ評価点であり、評価1との差異がなかった。
試料A-1の過加熱油を用いて、加熱(過加熱)処理の温度及びその処理の時間が与える風味への変化を比較評価した。
コーン油の試料A-1を作製する際の加熱(過加熱)処理において、当該処理の温度及び当該処理の時間を変えて複数の過加熱油を作製した。
(風味の評価)
試験例1と同様に作製した食用油脂組成物を用いて揚げ玉を作製し、その揚げ玉の油っぽさ、焦げ臭(焦げ風味)、穀物臭の風味を評価した。パネラーによる評価の平均値を表8、10及び11に示す。尚、評価方法及び評価基準は試験例1と同一であるので説明を省略する。
(T-100)×t0.2
ただし、Tは加熱温度、tは時間(分)である。
35≦(T-100)×t0.2≦270
ただし、Tは加熱温度、tは時間(分)である。
(穀物臭の評価)
(食用油脂組成物の作製)
コーン圧搾油、大豆抽出油、菜種圧搾油で試料A-1の過加熱油を作製した。精製菜種油に対してコーン圧搾油、大豆抽出油、菜種圧搾油の過加熱油を0.5質量%含む食用油脂組成物を作製した。尚、上記の過加熱油は、加熱(過加熱)処理が180℃において60分間なされたものである。
試験例1と同様に作製した食用油脂組成物を用いて揚げ玉を作製し、揚げ玉の油っぽさを評価した。パネラーによる評価平均値を表12に示す。
表12に示すように、コーン圧搾油、大豆抽出油、菜種圧搾油の過加熱油を含む食用油脂組成物は、過加熱油を含まない食用油脂組成物よりも、油っぽさの低減効果を有することが分かった。コーン油の過加熱油を含む食用油脂組成物は、大豆油の過加熱油を含む食用油脂組成物及び菜種油の過加熱油を含む食用油脂組成物よりも油っぽさを低減する効果が高いことが分かった。
(食用油脂組成物の作製)
コーン油の試料A-1~D-14の過加熱油のうち、いずれかの過加熱油を精製菜種油に対して0.5質量%含む食用油脂組成物を作製した。試料A-1~D-14の過加熱油は、加熱(過加熱)処理が180℃において60分間なされたものである。
上記の食用油脂組成物の加熱臭を評価した。加熱臭の評価は、磁性皿に各食用油脂組成物を600g入れ、180℃にて30時間加熱をした後、15名のパネラーが各々の(30時間加熱後の)食用油脂組成物を嗅ぐことによって行った。15名のパネラーの平均値を表13に示す。尚、加熱臭は、精製菜種油に由来する臭いである。さらに、パネラーによる評価は、表14に示す基準に基づいて行った。
表13及び図1に示すように、試料B-6及びB-7を含む食用油脂組成物を除いて、過加熱油を含む食用油脂組成物の加熱臭は、過加熱油を含まない食用油脂組成物よりも低減されたことが分かった。
(食用油脂組成物の作製)
コーン油の試料C-12の過加熱油、コーン油の試料A-5の過加熱油及び精製大豆油(株式会社J-オイルミルズ製)を用いて食用油脂組成物を作製した。この過加熱油は、加熱(過加熱)処理が180℃において60分間なされたものである。
食用油脂組成物18g、お酢(製品名:穀物酢、株式会社ミツカン製)1g、塩(製品名:食塩、公益財団法人塩事業センター)0.2gを混合してドレッシングを作製した。
白身魚のフライを油調し、作製した上記のドレッシングをかけて油っぽさ、魚臭さのマスキング効果の評価を行った。パネラーによる評価の平均値を表15に示した。評価の方法及び油っぽさの評価の基準は、試験例1と同一であるので説明を省略する。魚臭さのマスキング効果の基準については、表16に示す。
表15に示すように、過加熱油で構成された食用油脂組成物又は過加熱油を含む食用油脂組成物は、過加熱油を含まない食用油脂組成物よりも油っぽさが低減されていることが分かった。
表15に示すように、過加熱油で構成された食用油脂組成物又は過加熱油を含む食用油脂組成物は、過加熱油を含まない食用油脂組成物よりも魚臭さが低減されていることが分かった。
(食用油脂組成物の作製)
コーン油の試料C-12の過加熱油、コーン油の試料A-5の過加熱油、精製大豆油、精製コーン油(株式会社J-オイルミルズ製)を用いて食用油脂組成物を作製した。この過加熱油は、加熱(過加熱)処理が180℃において60分間なされたものである。
フライパンの表面を220℃まで加熱し、食用油脂組成物15gをフライパンに投入した。食用油脂組成物を投入してから30秒後に、電子レンジによって規定の加熱時間で加熱されたご飯をフライパンに投入し、2分間ご飯を混ぜ合わせながら炒めた。塩1.5gをフライパンに投入し、1分間ご飯と混ぜ合わせて炒めてチャーハンを得た。
作製したチャーハンの油っぽさの評価を行った。パネラーによる評価の平均値を表17に示した。評価の方法及び油っぽさの評価の基準は、試験例6と同一であるので説明を省略する。
表17に示すように、試料C-12及び試料A-5の過加熱油で構成される食用油脂組成物は、過加熱油を含まない食用油脂組成物よりも油っぽさが低減されていることが分かった。
Claims (11)
- 油脂原料の圧搾油若しくは前記油脂原料の抽出油のいずれかを含む粗原油、又は前記粗原油の精製工程において脱ガム工程、脱酸工程若しくは脱色工程を経た油脂に対して120℃以上の加熱処理が施された加熱油を有効成分として含有することを特徴とする油っぽさ低減剤。
- 前記粗原油、又は前記粗原油の精製工程において脱ガム工程、脱酸工程若しくは脱色工程を経た油脂に対して120℃以上の加熱処理を施した後さらに精製工程を施してなる前記加熱油を有効成分とする請求項1に記載の油っぽさ低減剤。
- 前記油脂原料はコーンジャームである請求項1又は2のいずれかに記載の油っぽさ低減剤。
- 請求項1乃至3のいずれかに記載の油っぽさ低減剤を含有することを特徴とする食用油脂組成物。
- 油脂原料の圧搾油若しくは前記油脂原料の抽出油のいずれかを含む粗原油、又は前記粗原油の精製工程において脱ガム工程、脱酸工程若しくは脱色工程を経た油脂に対して120℃以上の加熱処理を施して加熱油を得る工程を含むことを特徴とする油っぽさ低減剤の製造方法。
- 前記加熱処理は、下記式で求められる条件で行われる請求項5に記載の油っぽさ低減剤の製造方法。
35≦(T-100)×t0.2≦270
ただし、Tは加熱温度、tは時間(分)である。 - 前記加熱処理は、前記粗原油又は、前記粗原油の精製工程において脱ガム工程、脱酸工程若しくは、脱色工程を経た前記油脂に対して140℃以上に達するまで行われることを特徴とする請求項5又は6に記載の油っぽさ低減剤の製造方法。
- 前記加熱油を精製する精製工程を含む請求項5乃至7のいずれかに記載の油っぽさ低減剤の製造方法。
- 前記油脂原料としてコーンジャームを用いる請求項5乃至8のいずれか1項に記載の油っぽさ低減剤の製造方法。
- 食品を製造する際に請求項1乃至3のいずれか1項に記載の油っぽさ低減剤を使用することを特徴とする食品の油っぽさ低減方法。
- 食品を製造する際に請求項4に記載の食用油脂組成物を使用することを特徴とする食品の油っぽさ低減方法。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2022503256A JPWO2021172034A1 (ja) | 2020-02-28 | 2021-02-12 | |
CA3170170A CA3170170A1 (en) | 2020-02-28 | 2021-02-12 | Oiliness-reducing agent, edible oil and fat composition, method for manufacturing oiliness-reducing agent, and method for reducing oiliness of food product |
US17/798,447 US20230089540A1 (en) | 2020-02-28 | 2021-02-12 | Oiliness-reducing agent, edible oil and fat composition, method for manufacturing oiliness-reducing agent, and method for reducing oiliness of food product |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2020033484 | 2020-02-28 | ||
JP2020-033484 | 2020-02-28 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2021172034A1 true WO2021172034A1 (ja) | 2021-09-02 |
Family
ID=77491482
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2021/005158 WO2021172034A1 (ja) | 2020-02-28 | 2021-02-12 | 油っぽさ低減剤、食用油脂組成物、油っぽさ低減剤の製造方法及び食品の油っぽさ低減方法 |
Country Status (5)
Country | Link |
---|---|
US (1) | US20230089540A1 (ja) |
JP (1) | JPWO2021172034A1 (ja) |
CA (1) | CA3170170A1 (ja) |
TW (1) | TW202139848A (ja) |
WO (1) | WO2021172034A1 (ja) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014236677A (ja) * | 2013-06-06 | 2014-12-18 | 高砂香料工業株式会社 | 呈味改善剤及び該呈味改善剤を含む香料組成物 |
JP2018157779A (ja) * | 2017-03-23 | 2018-10-11 | 日清オイリオグループ株式会社 | バッター液用粉末油脂組成物 |
WO2019031035A1 (ja) * | 2017-08-08 | 2019-02-14 | 株式会社J-オイルミルズ | 加熱調理食品の油っぽさ低減剤及び加熱調理食品の油っぽさ低減方法 |
-
2021
- 2021-02-12 CA CA3170170A patent/CA3170170A1/en active Pending
- 2021-02-12 JP JP2022503256A patent/JPWO2021172034A1/ja active Pending
- 2021-02-12 WO PCT/JP2021/005158 patent/WO2021172034A1/ja active Application Filing
- 2021-02-12 US US17/798,447 patent/US20230089540A1/en active Pending
- 2021-02-18 TW TW110105522A patent/TW202139848A/zh unknown
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2014236677A (ja) * | 2013-06-06 | 2014-12-18 | 高砂香料工業株式会社 | 呈味改善剤及び該呈味改善剤を含む香料組成物 |
JP2018157779A (ja) * | 2017-03-23 | 2018-10-11 | 日清オイリオグループ株式会社 | バッター液用粉末油脂組成物 |
WO2019031035A1 (ja) * | 2017-08-08 | 2019-02-14 | 株式会社J-オイルミルズ | 加熱調理食品の油っぽさ低減剤及び加熱調理食品の油っぽさ低減方法 |
Also Published As
Publication number | Publication date |
---|---|
CA3170170A1 (en) | 2021-09-02 |
TW202139848A (zh) | 2021-11-01 |
JPWO2021172034A1 (ja) | 2021-09-02 |
US20230089540A1 (en) | 2023-03-23 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP5688207B2 (ja) | 食用油の製造方法及び該方法により製造された食用油 | |
WO2020066708A1 (ja) | 油脂組成物の製造方法、油っぽさ低減剤、加熱臭抑制剤、調理用食用油脂の製造方法、油っぽさ低減方法、加熱臭抑制方法、食品の製造方法 | |
JP2017029044A (ja) | 食用油脂 | |
JP6125819B2 (ja) | 食用油脂 | |
JP7171577B2 (ja) | 加熱調理食品の油っぽさ低減剤及び加熱調理食品の油っぽさ低減方法 | |
JPH0728660B2 (ja) | 風味油の製造法 | |
JP7118070B2 (ja) | 加熱調理用油脂組成物の加熱臭抑制剤、加熱調理用油脂組成物の加熱臭抑制方法、及び加熱調理用油脂組成物の製造方法 | |
WO2021172034A1 (ja) | 油っぽさ低減剤、食用油脂組成物、油っぽさ低減剤の製造方法及び食品の油っぽさ低減方法 | |
WO2019003930A1 (ja) | 油脂組成物、該油脂組成物を用いた食品の製造方法及び食品の風味改善方法 | |
TW201841570A (zh) | 食用油脂組成物的製造方法及食材的嫌惡風味的遮蓋方法 | |
JP2004027091A (ja) | 圧搾大豆油及びその製造方法 | |
WO2022230737A1 (ja) | 食用油脂組成物、異風味抑制方法、異風味抑制剤、及び揚げ物の製造方法 | |
JP2020048539A (ja) | 大豆油の青臭さ低減剤及び加熱調理食品に含まれる大豆油の青臭さ低減方法 | |
WO2022163370A1 (ja) | 着色抑制剤、着色抑制剤の製造方法、食用油脂組成物、及び食品の着色抑制方法 | |
TW201934011A (zh) | 油炸調理用油脂組成物之著色的抑制方法 | |
JP7214310B2 (ja) | 加熱調理用油脂組成物およびその製造方法 | |
JP2637196B2 (ja) | 風味油の製造法 | |
JP2022046129A (ja) | フライ調理食品のサクミ感向上方法 | |
JPH01252248A (ja) | 低カロリー油脂組成物 | |
WO2022209863A1 (ja) | 食用油脂の製造方法及びその食用油脂の使用 | |
JP2022046130A (ja) | 油脂組成物 | |
CN116349739A (zh) | 一种去腥亚麻油的制备方法和应用 | |
CN114845556A (zh) | 降低了缩水甘油及缩水甘油脂肪酸酯含量的食用油脂及其制造方法 | |
JPWO2020166422A1 (ja) | 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 | |
JP2024046550A (ja) | 炒め調理用油脂組成物、及び炒め調理食品の製造方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 21761705 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 3170170 Country of ref document: CA Ref document number: 2022503256 Country of ref document: JP Kind code of ref document: A |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 21761705 Country of ref document: EP Kind code of ref document: A1 |