JP2020022425A - Fat composition for cooking and method for producing the same - Google Patents

Abstract

To provide an oil and fat composition for cooking capable of suppressing acid value rise by heating, and a manufacturing method therefor.SOLUTION: There is provided an oil and fat composition for cooking containing oil and fat and alkali metal, in which the oil and fat contains 4 to 20 mass% of saturated fatty acid having 6 to 10 carbon atoms in constitutional fatty acids of the oil and fat, and content of the alkali metal is 0.1 to 5.0 mass.ppm. There is provided a manufacturing method of the oil and fat composition for cooking, containing purified oil and fat containing 4 to 20 mass% of the saturated fatty acid having 6 to 10 carbon atoms, and the alkali metal in the constitutional fatty acids of the oil and fat, including a process for adding a component containing the alkali metal so that content of the alkali metal in the oil and fat composition for cooking is 0.1 to 5.0 mass.ppm.SELECTED DRAWING: None

Description

  The present invention relates to an oil and fat composition for cooking and a method for producing the same.

  Commercial cooking oils and fats used in supermarkets, restaurants, restaurants, etc. are often used to heat large quantities of fried foods at high temperatures over a long period of time. It also has an adverse effect on the flavor and appearance of fried foods. For this reason, they must be discarded and replaced in a short period of time. However, since the burden on the economy and the environment is great, a technology for suppressing the deterioration of the cooking oil is required.

  As one of the indicators of the deterioration of cooking fats and oils due to heating, "acid value" which indirectly indicates the amount of free fatty acids generated by hydrolysis or oxidation of fats and oils is mentioned. A technique is disclosed in which one or more components selected from potassium and potassium are contained in fats and oils in an amount of 0.1 to 1 μmol / g to suppress an increase in the acid value of the fats and oils due to heating.

  On the other hand, fats and oils containing fatty acids having 6 to 10 carbon atoms are disclosed in Patent Document 2 as fats and oils having an effect of preventing body fat accumulation.

Japanese Patent No. 4798310 JP 2000-309794 A

  However, although the acid value increase suppression effect of Patent Document 1 has a certain effect, the higher the acid value increase suppression effect, the longer the cooking oil can be used. Therefore, from the viewpoints of cost, reduction of the amount of waste oil, and the like, fats and oils for heating cooking having an effect of suppressing an increase in acid value have been demanded.

  Therefore, an object of the present invention is to provide a cooking oil / fat composition capable of suppressing an increase in the acid value during heating and a method for producing the same.

  The gist configuration of the present invention for solving the above problems is as follows.

Contains oils and fats and alkali metals,
The fat or oil contains 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fat or oil, and the content of the alkali metal is 0.1 to 5.0% by mass. The oil and fat composition for cooking.
Such an oil and fat composition for cooking according to the present invention can suppress an increase in the acid value due to heating.

  In the oil-and-fat composition for cooking according to the present invention, it is preferable that the amount of triglyceride composed of only a saturated fatty acid having 6 to 10 carbon atoms in the oil or fat is 2.5% by mass or less.

  The cooking oil and fat composition of the present invention is a fat and oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the oil and fat, is a transesterified oil and / or directly esterified oil and fat, It is preferable that the fat or oil composition contains the fat or fat in an amount of 50% by mass or more.

  The oil and fat composition for cooking of the present invention is preferable for frying.

  The oil-and-fat composition for cooking of the present invention is preferred as a frying agent that can suppress an increase in acid value due to heating.

The method for producing an oil / fat composition for cooking according to the present invention is a method for cooking oil / fat containing a purified oil / fat containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the oil / fat, and an alkali metal. A method for producing an oil / fat composition, wherein the refined oil / fat contains the alkali metal-containing component in a cooking fat / oil composition, wherein the content of the alkali metal is 0.1 to 5.0 mass ppm. Characterized by including a step of adding so that
According to the method for producing a cooking oil / fat composition of the present invention, a heating cooking oil / fat composition capable of suppressing an increase in acid value due to heating can be produced.

In the method for producing a cooking oil and fat composition of the present invention,
A method for producing a cooking oil / fat composition containing a purified oil / fat containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in a constituent fatty acid of the oil / fat, and an alkali metal,
A step of adding a component containing the alkali metal to the purified fat or oil so that the content of the alkali metal in the cooking fat or oil composition becomes 0.1 to 5.0 mass ppm. Is preferred.

  In the method for producing a cooking oil / fat composition of the present invention, it is also preferable that the component containing an alkali metal is an emulsifier containing an alkali metal.

  ADVANTAGE OF THE INVENTION According to this invention, the fat-and-oil composition for cooking which can suppress the acid value rise by heating, and its manufacturing method can be provided.

The present inventors use a fat or oil containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in a constituent fatty acid of the fat or oil, and a fat or oil composition containing 0.1 to 5.0 ppm by mass of an alkali metal. However, it has been found that the acid value increase due to heating can be suppressed even under severe conditions of high temperature and long time such as fats and oils for commercial frying. Based on this finding, they have completed the oil and fat composition for heating and cooking of the present invention.
Hereinafter, the oil-and-fat composition for cooking according to the present invention and the method for producing the same will be described in detail based on its embodiments. In the embodiments of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.

<Fat and oil composition for cooking>
(Oil)
The fat and oil composition of the present invention contains 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fat and oil.

  In the present invention, when the constituent fatty acids of the fats and oils contain a certain amount or more of the saturated fatty acids having 6 to 10 carbon atoms, an effect of suppressing an increase in the acid value due to heating can be obtained. On the other hand, when the content of the saturated fatty acid having 6 to 10 carbon atoms increases, foaming becomes severe. Therefore, the saturated fatty acid having 6 to 10 carbon atoms is contained in the fatty acid constituting fatty acid in an amount of 4 to 20% by mass. The saturated fatty acid having 6 to 10 carbon atoms is preferably contained in the fatty acid constituting the fat or oil in an amount of 8 to 20% by mass, more preferably 10 to 16% by mass. The saturated fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid, and examples thereof include caproic acid, caprylic acid, and capric acid. These can use fatty acids derived from coconut oil and palm kernel oil, and can be used alone or in combination. For example, caprylic acid / capric acid = 80 / 20-0 / 100 (mass ratio), preferably caprylic acid / capric acid = 60 / 40-75 / 25 (mass ratio) can be used.

  In addition, the fat and oil composition of the present invention contains 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fat and oil, so that foaming during frying becomes more intense as compared with ordinary vegetable oils. . However, by containing oleic acid in an amount of 57% by mass or more in the constituent fatty acids of the fats and oils, foaming due to the inclusion of saturated fatty acids having 6 to 10 carbon atoms can be suppressed. The higher the oleic acid content, the more the foaming is suppressed. Considering that the purity of commercially available oleic acid is 98 to 99%, when 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms is used, the upper limit of oleic acid is 90% by mass. Therefore, it is preferable that oleic acid is 57 to 90% by mass in the constituent fatty acids of the fats and oils. More preferably, it is 60 to 95% by mass, still more preferably 62 to 75% by mass. Most preferably, oleic acid is contained in the constituent fatty acids of the fats and oils in an amount of 65 to 75% by mass.

  In the present invention, the content of triglycerides composed of only saturated fatty acids having 6 to 10 carbon atoms in fats and oils is preferably 2.5% by mass or less. When the amount of the triglyceride consisting of only a saturated fatty acid having 6 to 10 carbon atoms is more than 2.5% by mass, foaming at the time of frying increases, which is not preferable. More preferably, the amount of triglyceride consisting of only saturated fatty acids having 6 to 10 carbon atoms in the fat or oil is 2.0% by mass or less, further preferably 0 to 1.6% by mass, and most preferably 0 to 1% by mass. 0.0% by mass.

  In the present invention, triglycerides other than glycerides consisting of only saturated fatty acids having 6 to 10 carbon atoms in fats and oils are not particularly limited. For example, when a transesterified fat or oil described below or an esterified fat or oil is used, the amount of triglyceride containing two saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids is preferably 1 to 25% by mass, The content is more preferably 5 to 25% by mass, and even more preferably 6 to 15% by mass. Further, the amount of the triglyceride containing one saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acid is preferably 10 to 50% by mass, more preferably 20 to 50% by mass, and more preferably 25 to 40% by mass. More preferably, In addition, the amount of triglyceride containing no saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids is preferably 30 to 85% by mass, more preferably 30 to 65% by mass, and more preferably 45 to 65% by mass. More preferably, The constituent fatty acids other than the saturated fatty acids having 6 to 10 carbon atoms are preferably fatty acids having 16 to 22 carbon atoms present in the vegetable oil.

  Fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils can be obtained by transesterification or esterification. Therefore, these fats and oils are preferably transesterified fats and / or directly esterified fats and oils. These fats and oils are preferably contained in the fat and oil composition in an amount of 50% by mass or more, and more preferably 80 to 100% by mass of the total fats and oils are transesterified fats and / or directly esterified fats and oils. Most preferably, 95 to 100% by mass of the total fat is transesterified fat and / or directly esterified fat. In the future, it is expected that instead of transesterified fats and / or directly esterified fats and oils, fats and oils obtained from plants obtained by breeding will be used.

  As described above, in the present invention, transesterified fats and / or directly esterified fats and oils can be used as fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils. As fats and oils to be blended in addition to these fats and oils, fats and oils which do not contain fatty acids having 12 or less carbon atoms in the constituent fatty acids of the fats and oils are preferable because they do not deteriorate foaming during frying. Fats and oils which do not contain fatty acids having 12 or less carbon atoms in the constituent fatty acids of the fats and oils include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, and corn oil , Cottonseed oil, rice oil, sesame oil, grape seed oil, peanut oil, palm oil, and fractionated oils thereof. Those which solidify at room temperature need to be dissolved by heating at the time of use, so that those which are liquid at 20 ° C. are preferred. It is preferable that the fat or oil containing no fatty acid having 12 or less carbon atoms in the constituent fatty acids of the fat or oil is contained in the fat or oil composition in an amount of 0% by mass or more. The content is more preferably 0 to 20% by mass, and most preferably 0 to 5% by mass.

(Transesterified fats and oils)
The oil / fat composition of the present invention comprises at least one selected from glycerides of saturated fatty acids having 6 to 10 carbon atoms, lower alcohol esters of saturated fatty acids having 6 to 10 carbon atoms, and saturated fatty acids having 6 to 10 carbon atoms, It can be obtained by transesterifying a constituent fatty acid with a fat or oil not containing a fatty acid having 12 or less carbon atoms. Alternatively, it is obtained by transesterifying one or more selected from plant-derived fatty acids having 14 to 22 carbon atoms and lower alcohol esters of plant-derived fatty acids having 14 to 22 carbon atoms and glycerides of saturated fatty acids having 6 to 10 carbon atoms. be able to.
As the glyceride of a saturated fatty acid having 6 to 10 carbon atoms, triglyceride is preferable. For example, commercially available medium-chain fatty acid triglycerides can be used.
As the fats and oils which do not contain fatty acids having 12 or less carbon atoms in the constituent fatty acids of the fats and oils, those described above can be used. In addition, as fats and oils which do not contain fatty acids having 12 or less carbon atoms in the constituent fatty acids of the fats and oils, fats and oils of high oleic acid are preferred because frothing during frying is good. For example, fats and oils in which the content of oleic acid in the constituent fatty acids is 68% by mass or more are preferable, fats and oils in which the oleic acid in the constituent fatty acids is 70% by mass or more are more preferable, and oleic acid in the constituent fatty acids is 75% by mass or more. Fats and oils are more preferable, and fats and oils in which oleic acid in the constituent fatty acids is 80% by mass or more are most preferable. As these oils and fats, high oleic rapeseed oil, high oleic sunflower oil, high oleic safflower oil, olive oil and the like can be used.
Further, lower alcohol esters of saturated fatty acids having 6 to 10 carbon atoms, saturated fatty acids having 6 to 10 carbon atoms, plant-derived fatty acids having 14 to 22 carbon atoms, and lower alcohol esters of plant-derived fatty acids having 14 to 22 carbon atoms are commercially available. Can be used. Examples of the plant-derived fatty acid having 14 to 22 carbon atoms include myristic acid, palmitic acid, palmitooleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid, and behenic acid. Further, a mixed fatty acid of these fatty acids may be used, or a mixed fatty acid derived from palm oil, rapeseed oil, safflower oil, soybean oil and the like may be used. The lower alcohol of the lower alcohol ester is preferably a lower alcohol having 1 to 3 carbon atoms such as methyl alcohol, ethyl alcohol, 1-propanol, and 2-propanol since alcohol as a by-product is easily removed.

  The fat and oil composition of the present invention is a fat and oil that does not contain a fatty acid having 12 or less carbon atoms in the constituent fatty acids of the fat and oil, and is a transesterified fat and oil of a triglyceride of a saturated fatty acid having 6 to 10 carbon atoms in the process of transesterification. This is preferable because lower alcohols and water are not produced as by-products.

  The transesterification can be performed using an alkali catalyst such as sodium methylate or an enzyme such as lipase. The ratio of the raw materials used is adjusted so that the final produced fat or oil contains 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids.

  For example, when performing a transesterification reaction using sodium methylate as a catalyst, the raw materials are mixed, and the mixture is heated to 80 to 100 ° C. under reduced pressure of 100 mmHg or less to remove gas components and moisture contained in the raw material mixture. To this, 0.02 to 0.5% by mass of sodium methylate is added, and the ester exchange reaction is carried out by stirring at 80 to 100 ° C. for 10 to 60 minutes under normal pressure and nitrogen stream or under reduced pressure of 10 mmHg or less. . The completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Thereafter, washing is carried out sufficiently to remove the catalyst and excess acid, and after drying, the reaction product is decolorized and deodorized by a conventional method.

When a transesterification reaction is carried out using lipase, the raw materials are mixed, and the temperature is adjusted to a range of 40 to 100 ° C., which is a reaction temperature at which the activity of lipase is sufficiently exhibited. Thereafter, lipase is added at a ratio of 0.005 to 10% by mass relative to the raw material mixture, and a transesterification reaction is performed for a period of 2 to 48 hours. This reaction is desirably carried out in a nitrogen stream at normal pressure. The completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then decolorized and deodorized by a conventional method. When a medium-chain fatty acid is used, free fatty acids are removed by a thin-film evaporator after the reaction is stopped.
If the transesterification reaction using lipase is insufficient, the proportion of triglycerides having three medium-chain fatty acid residues in the molecule will increase. An oil / fat composition having a high ratio of triglycerides having three medium-chain fatty acid residues in the molecule is not preferable because smoke and foaming become intense during continuous frying.
Examples of the lipase include lipases derived from the genera Alcaligenes, Candida, Rhizopus, Mucor and Pseudomonas, and phospholipase A derived from the liver, and lipases derived from the genus Candida or Rhizopus are particularly preferred.

(Direct esterified fats and oils)
The oil / fat composition of the present invention is obtained by mixing a saturated fatty acid having 6 to 10 carbon atoms, a plant-derived fatty acid having 14 to 22 carbon atoms, and glycerin, and performing esterification by heating without a catalyst or in an alkali, or by esterification with a lipase. Obtainable. In the esterification reaction, since water is by-produced and it is necessary to remove the water in order to proceed with the reaction, esterification by heating is preferable. The ratio of the raw materials to be used is adjusted so that the final produced fat or oil has 4 to 20% by mass of the saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids.

  For example, when performing an esterification reaction without a catalyst, the raw materials are mixed, and the mixture is heated to 200 ° C. or higher at room temperature or under a reduced pressure of 100 mmHg or lower to perform esterification for 3 to 20 hours. At this time, it is preferable to perform the reaction under a nitrogen stream in order to prevent coloring. Completion of the reaction is confirmed by measuring the amount of free fatty acid by acid value. The reaction product is deacidified, decolorized and deodorized by a conventional method. When the residual fatty acid is large, it is preferable to remove the fatty acid from the reaction product using a thin film evaporator or the like.

When the esterification reaction is carried out using lipase, the raw materials are mixed and the temperature is adjusted to a range of 40 to 100 ° C., which is a reaction temperature at which the activity of lipase is sufficiently exhibited. Thereafter, lipase is added at a ratio of 0.005 to 10% by mass relative to the raw material mixture, and the esterification reaction is performed for a period of 5 to 200 hours. This reaction is preferably carried out under a normal pressure in a nitrogen stream or under a slight reduced pressure. Completion of the reaction is confirmed by measuring the amount of free fatty acid by acid value. The reaction is stopped by removing the enzyme by filtration. The reaction product is washed with water, dried, and then deacidified, decolorized, and deodorized by a conventional method. When the residual fatty acid is large, it is preferable to remove the fatty acid from the reaction product using a thin film evaporator or the like.
Examples of the lipase include lipases derived from the genera Alcaligenes, Candida, Rhizopus, Mucor and Pseudomonas, and phospholipase A derived from the liver, and lipases derived from the genus Candida or Rhizopus are particularly preferred.

(Alkali metal)
The cooking oil / fat composition of the present invention contains an alkali metal. The alkali metal is not particularly limited, but is preferably at least one selected from the group consisting of sodium and potassium. These alkali metals can be added as a component containing an alkali metal.

  As the component containing an alkali metal, a water-soluble or oil-soluble salt that can be used as a food additive can be used, in addition to hydroxides such as sodium hydroxide and potassium hydroxide. As the water-soluble or oil-soluble salt, a sodium salt of an organic acid and a potassium salt of an organic acid are preferable from the viewpoint of dispersibility in a fat composition. Salts of organic acids include sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium malate, sodium citrate, potassium citrate, sodium L-ascorbate, sodium erysorbate, sodium L-glutamate, succinic acid Examples include sodium, potassium sorbate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactate, sodium fatty acid, and fatty acid potassium. More preferred are sodium fatty acids such as sodium oleate.

Further, as the component containing an alkali metal, for example, an emulsifier containing an alkali metal can be used. By using an emulsifier, an alkali metal can be dissolved or dispersed in fats and oils. The emulsifier to be used is not particularly limited as long as it can be dissolved in fats and oils. From the viewpoint of dissolution in fats and oils, an emulsifier having an HLB value of 10 or less is preferable, an emulsifier having an HLB value of 1 to 9 is more preferable, an emulsifier having an HLB value of 7 or less is more preferable, and an emulsifier having an HLB value of 6 or less is most preferable. preferable.
HLB is an abbreviation of Hydrophilic Lipophile Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is
HLB = 20 × (1-S / A)
S: Saponification value
A: A method for calculating the HLB value from the neutralization value of the fatty acid in the ester.

  Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin and the like. In some of these emulsifiers, the alkali catalyst used at the time of synthesis of the emulsifier remains as sodium fatty acid. The emulsifier containing the sodium fatty acid may be used as it is or as the alkali metal hydroxide and / or Or what added a salt may be used. In addition, as an emulsifier in which an alkali catalyst remains as fatty acid sodium, the alkali metal concentration in the emulsifier is preferably 10 to 50,000 mass ppm. More preferably, it is 500 to 2000 ppm by mass, and still more preferably 600 to 1000 ppm by mass. These alkali metal concentrations can be adjusted by adjusting the amount of catalyst during the synthesis reaction of the emulsifier.

  The content of the alkali metal in the oil-and-fat composition for cooking of the present invention is 0.1 to 5.0 ppm by mass. When the content of the alkali metal is 0.1 to 5.0 mass ppm, the effect of suppressing an increase in the acid value can be exerted by combining with the above fatty acid monoglyceride. In addition, the content of the alkali metal is preferably 0.1 to 3.0 ppm by mass, and more preferably 0.1 to 2.5 ppm by mass. The content of the alkali metal can be determined by atomic absorption spectrophotometry in a state where the above-mentioned component containing an alkali metal is contained in the oil-and-fat composition for cooking.

(Other components)
Components other than fats and oils can be added to the fat and oil composition of the present invention to such an extent that the effects of the present invention are not impaired. These components are, for example, components used in general fats and oils (such as food additives). These components include, for example, antioxidants, emulsifiers, silicone oils, crystal modifiers, texture modifiers, and the like, and are preferably added after deodorization and before filling.

  Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, fuchic acid, gossypol, sesamol, terpenes and the like.

  Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester, polysorbate, propylene glycol fatty acid ester, lecithin and the like. As described above, the emulsifier is preferably contained in order to contain an alkali metal. In addition, by containing a part of emulsifier, frying suitability, especially suppression of foaming can be further improved. In addition, crystallization of fats and oils can be suppressed. The amount added to the fat or oil composition is preferably 2% by mass or less as a total emulsifier, and more preferably 1% by mass or less.

As the silicone oil, there can be used those commercially available in the food applications, but are not limited to, for example, has a dimethyl polysiloxane structure, a kinematic viscosity include those 800~5000mm ² / s at 25 ° C. . The kinematic viscosity of the silicone oil is particularly 800~2000mm ² / s, preferably a further 900~1100mm ² / s. Here, “kinematic viscosity” refers to a value measured in accordance with JIS K 2283 (2000). The silicone oil may contain fine-particle silica in addition to the silicone oil.

<Uses of cooking oil and fat composition>
The cooking oil / fat composition of the present invention can be used for all cooking applications, but it can be used for frying because it can suppress an increase in acid value due to heating and can effectively suppress deterioration due to heating. That is, it is preferable to use as frying fat. It is more preferable to use it repeatedly or as a long-time (for example, 30 hours or more) frying fat. Fats and oils for frying are often used under severe conditions such as high temperature and long-time heating and repeated use compared to other heating and cooking applications, and it is particularly necessary to suppress deterioration of the heating and cooking fat and oil composition by heating. It is because it is.
In addition, the oil-and-fat composition for heating cooking of this invention can also be used for stir-fry cooking, rice cooking, mayonnaise, dressing, and the like.

<Method for producing oil and fat composition for cooking>
As the fat used in the method for producing the cooking fat composition of the present invention, a fat containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in constituent fatty acids of the fat or oil is used. The details are as described in (Fats and fats) (Transesterified fats and oils) (Directly esterified fats and oils). It is preferable to use purified fats and oils containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils after the steps of transesterification and / or esterification.

  In the production method of the present invention, the above-mentioned component containing an alkali metal in the fat or oil is added so that the content of the alkali metal in the cooking fat or oil composition becomes 0.1 to 5.0 mass ppm. Process. After the addition, fractionation, if a purification process of fats and oils other than filtration is performed, the alkali metal is removed, or the fats and oils may be deteriorated by the alkali metal, so that at least the deoxidized, decolorized, deodorized fats and oils contain the alkali metal. It is preferred to add components.

  In the production method of the present invention, as the component containing an alkali metal, those shown in the above (alkali metal) can be used.

  As the addition of the component containing an alkali metal, there is a method in which a component containing an alkali metal is added as an aqueous solution and mixed. Further, there is a method of adding and mixing an aqueous solution of a component containing an alkali metal and an emulsifier. In these methods, since the water in the fat or oil composition increases, it is preferable to perform the method while evaporating the water. Therefore, it is preferable to perform the treatment under reduced pressure and to heat (for example, 70 to 110 ° C.) as necessary.

  It is more preferable to use an emulsifier containing an alkali metal for the addition of a component containing an alkali metal because the alkali metal is easily dispersed.

  The production method of the present invention may include a step of adding other additives as necessary. The step of adding the other additives is desirably after the step of refining the fat and oil, and the conditions such as the temperature of the fat and oil at the time of the addition are desirably changed depending on the type and purpose of the additive.

  Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples.

<Analysis>
(Fatty acids, triglycerides)
The analysis of fatty acids in fats and oils was measured by gas chromatography according to AOCS Official Method Ce 1f-96. The amount of triglycerides consisting of only saturated fatty acids having 6 to 10 carbon atoms in fats and oils was measured according to a gas chromatography method (JAOCS, Vol. 70, no. 11, 1111-1114 (1993)).
Analysis of fats and oils 1 to 3 and oil and fat compositions (Comparative Examples 1 to 4 and Examples 1 to 3) [Amount of saturated fatty acid having 6 to 10 carbon atoms (mass ratio) in constituent fatty acids of fat and oil, constituent fatty acids of fat and oil Tables 1 and 2 show the amount of oleic acid (mass ratio) and the amount of triglyceride composed of only saturated fatty acids having 6 to 10 carbon atoms (mass ratio).

(Alkali metal)
The alkali metal (sodium, potassium) content was measured by an atomic absorption spectrophotometer (Z2310 manufactured by Hitachi High-Technologies Corporation).

(Acid value)
It was measured in accordance with the standard method for analysis of fats and oils "2.3.1-2013 Acid Value" (established by the Japan Society of Fats and Oils). The acid value indicates the amount of free fatty acids contained in fats and oils, and is expressed in mg of potassium hydroxide necessary to neutralize 1 g of sample oil. The smaller the value of the acid value, the smaller the amount of free acid, which means that the increase in the acid value is suppressed.

<Sample preparation>
(Oil 1)
Rapeseed decolorized oil (oleic acid in the constituent fatty acids: 61.4% by mass, manufactured by Nisshin Oillio Group Co., Ltd.) was deoxidized, decolorized, and deodorized (250 ° C., 3 Torr, 60 minutes) to obtain Fat 1.
(Fats 2, 3)
Rapeseed decolorized oil (oleic acid in constituent fatty acids: 61.4% by mass, manufactured by Nisshin Oillio Group Co., Ltd.), HOLL rapeseed decolorized oil (high oleic rapeseed decolorized oil, oleic acid in constituent fatty acids: 73.4% by mass) MCT (medium chain fatty acid triglyceride, manufactured by Nisshin Oillio Group Co., Ltd.) whose constituent fatty acids are caprylic acid: capric acid = 75: 25 by mass ratio are mixed in the composition (mass ratio) shown in Table 1. did. To 100 parts by mass of this mixture, 0.3 parts by mass of Lipase QLM (manufactured by Meito Sangyo Co., Ltd.) was added, and a transesterification reaction was carried out at 45 ° C. for 16 hours with stirring. The enzyme was filtered off from the reaction product, and the filtrate was deacidified, decolorized and deodorized (250 ° C., 3 Torr, 60 minutes) to obtain fats 2 and 3.

(Oil composition)
Fats 1 to 3, polyglycerin fatty acid ester 1 (glycerin polymerization degree 8 or more, oleic acid about 80 mass%, Na content 5 mass ppm), polyglycerin fatty acid ester 2 (glycerin polymerization degree 8 or more, oleic acid about 80 mass %, Na content of 159 mass ppm), sodium oleate and potassium oleate were mixed in the proportions (parts by mass) shown in Table 2 to obtain oil and fat compositions of Comparative Examples 1 to 4 and Examples 1 to 3.

<Fry test (acid value rise test)>
4 L of the oil / fat composition (Comparative Examples 1 to 4 and Examples 1 to 3) were put in a fryer and fried for 8 days (8 hours / day). Fry cooking was performed in the following manner in the order of potato heaven (2 days), croquette (2 days), and fried (4 days). Table 2 shows the results of the acid value.

(Imoten)
Eight slices of sweet potato sliced to a thickness of 1 cm every hour were put on a batter of Nissin delicious tempura flour (manufactured by Nissin Foods): water = 1: 1.6 and fried for 3.5 minutes. (180 ° C).

(croquette)
Every hour, 4 pieces of 70 g of crunchy croquettes (vegetables) (made by Nichirei Foods Co., Ltd.) were fried for 4 minutes (180 ° C.)

(fried)
Every 1 hour, 6 pieces of about 35 g of chicken thigh, 1 (Nippon Shokuken Co., Ltd.): Water = 1: 1 batter was put and fried for 4 minutes.

  In Examples 1 to 3, the increase in the acid value was able to be significantly suppressed as compared with Comparative Examples 1 to 4. In addition, the foaming of Example 3 was better than those of Comparative Examples 3 and 4 and Examples 1 and 2.

<Bubbling test>
20 ml of fats and oils 2 and 3 are put into a test tube (inner diameter 28 mm) and heated to 160 ° C. A potato piece (cube 1 cm × 1 cm × 1 cm) was put in the oil / fat composition, and the maximum reaching distance of the generated foam was measured.
In addition, when frying is performed, phospholipids and the like are eluted from the fried food, and foaming becomes severe. Therefore, 200 ppm (mass ratio) of lecithin (manufactured by Nisshin Oillio Group Co., Ltd.) was added to the fats 2 and 3, and the maximum distance of generated foam was measured as described above.
The measurement was performed three times each, and bubbling (average value of the maximum reach distance of bubbles) is shown in Table 3.

  As shown in Table 3, the fats and oils 3 had good foaming even without containing an alkali metal, and in the above-mentioned frying test, the fats and oils 3 based Example 3 was replaced with the fats and oils 2 based Comparative Examples 3 to 4 and Examples. The foaming was better than that of Nos. 1-2. This was confirmed to be due to the composition of the fat.

  The oil-and-fat composition for heating cooking of the present invention can be used in the field of food production, particularly as an oil-and-fry for use in producing fried foods. It can also be used in the production of all foods that require other cooking oils.

Claims (8)

Contains oils and fats and alkali metals,
The fats and oils contain 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in constituent fatty acids of the fats and oils,
The cooking oil or fat composition, wherein the content of the alkali metal is 0.1 to 5.0 mass ppm.   The oil-and-fat composition for cooking according to claim 1, wherein a triglyceride comprising only a saturated fatty acid having 6 to 10 carbon atoms in the oil or fat is 2.5% by mass or less.   Fats and oils containing 4 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acids of the fats and oils are transesterified fats and / or directly esterified fats and oils, and the fat and oil composition contains 50% by mass of the fat and oil. The oil-and-fat composition for cooking according to claim 1 or 2, which contains the above.   The cooking fat / oil composition according to any one of claims 1 to 3, which is used for frying.   The fat or oil composition for cooking according to any one of claims 1 to 4, which is used for frying that can suppress an increase in an acid value due to heating. A method for producing a cooking oil / fat composition containing a purified oil / fat containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in a constituent fatty acid of the oil / fat, and an alkali metal,
A step of adding a component containing the alkali metal to the purified fat or oil so that the content of the alkali metal in the cooking fat or oil composition becomes 0.1 to 5.0 mass ppm. A method for producing an oil / fat composition for heating cooking, which is characterized by the following.   The refined oil and fat containing 4 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms in the constituent fatty acids of the oil and fat has undergone a transesterification reaction and / or an esterification reaction. A method for producing an oil / fat composition for heating cooking.   The method for producing an oil and fat composition for cooking according to claim 6 or 7, wherein the component containing an alkali metal is an emulsifier containing an alkali metal.