JP5209148B1 - Oil and fat composition and method for producing the same - Google Patents

Abstract

An object of the present invention is to provide an oil / fat composition containing lecithin, an oil / fat composition excellent in preservability while having sufficient releasability, and a method for producing the same.
An oil composition comprising lecithin and having an acid value of greater than 0.1 and 8 or less. In addition, one or more of fats and oils, sesame oil, olive oil, and peanut oil in which a part of the fatty acid or the refining process is omitted so that the acid value is greater than 0.1 and 8 or less are converted into fats and oils. It is a manufacturing method of a lecithin containing oil-fat composition characterized by adding and obtaining a fat composition containing lecithin.

Description

  The present invention relates to an oil and fat composition excellent in preservability and releasability and a method for producing the same.

  Patent Document 1 (Japanese Patent Application Laid-Open No. 7-170910) discloses a predetermined amount of lecithin, monoglyceride, organic acid monoglyceride, sorbitan fatty acid with respect to polyglycerin medium chain fatty acid ester and medium chain fatty acid triglyceride, or polyglycerin medium chain fatty acid ester. A release oil comprising one or more dispersants selected from esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and polyglycerin fatty acid esters is disclosed.

  Patent Document 2 (Japanese Patent Application Laid-Open No. 6-253737) discloses fats and oils rich in monoenoic acid, medium-chain saturated triglycerides, polyglycerin fatty acid esters having an HLB of 7 or less, and sucrose fatty acid esters having an HLB of 7 or less. And a release oil composition obtained by mixing and dissolving lecithin or lysolecithin.

  Patent Document 3 (Japanese Patent Application Laid-Open No. 5-209187) discloses that a vegetable oil having a ratio of saturated fatty acid content to unsaturated fatty acid content of 0.13 or less and a trans fatty acid content of 5% or less A cold-resistant vegetable oil obtained by adding glycerin fatty acid ester, sucrose fatty acid ester, and lecithin is disclosed.

  However, none of them is focused on the problem of storage stability of fats and oils containing lecithin, and no means for solving them is described.

JP-A-7-170910 JP-A-6-2553738 JP-A-5-209187

  An object of the present invention is to provide an oil / fat composition containing lecithin, an oil / fat composition excellent in preservability while having sufficient releasability, and a method for producing the same.

  Conventionally, the acid value has been an indicator of the deterioration of fats and oils, and the fats and oils have been purified so as to reduce the acid value. However, as a result of intensive studies to solve the above problems, the present inventors dared to set the acid value of the oil and fat composition to a predetermined value, so that even a fat and oil composition containing lecithin can be sufficiently released. The present invention was completed by finding that an oil and fat composition excellent in storage stability can be obtained.

That is, the present invention is an oil and fat composition comprising fractionated lecithin and having an acid value of more than 0.1 and 8 or less.

  In the oil and fat composition of the present invention, the lecithin content is preferably 0.05% by weight or more and 4% by weight or less.

  Moreover, it is preferable to contain an emulsifier 0.01 to 5 weight%.

  Moreover, it is preferable that the said emulsifier is polyglycerol condensed ricinoleic acid ester and / or sucrose fatty acid ester.

  Moreover, this invention adds the fatty acid to fats and oils so that an acid value may be larger than 0.1 and 8 or less, and obtains the fats and oils composition containing lecithin, The manufacture of the lecithin containing fats and oils composition characterized by the above-mentioned. Provide a method.

In addition, the present invention provides any one of crude oil, oils and fats, sesame oil, olive oil, and peanut oil in which at least deoxidation treatment is omitted in the refining step so that the acid value is greater than 0.1 and 8 or less, A method for producing a lecithin-containing oil / fat composition, characterized in that two or more are added to the oil / fat that has undergone the steps of degumming treatment, deoxidation treatment, and deodorization treatment to obtain an oil / fat composition containing lecithin. provide.

  Moreover, this invention provides the foodstuff cooked with the said oil-fat composition.

  Further, the present invention provides a method for preventing lecithin sedimentation of a lecithin-containing fat composition, wherein a fatty acid is added so that the acid value of the fat composition containing lecithin is greater than 0.1 and equal to or less than 8. To do.

In addition, the present invention provides a crude oil, an oil and fat that omits at least a deoxidation treatment in a refining step, sesame oil, olive oil, and so that the acid value of an oil and fat composition containing lecithin is greater than 0.1 and 8 or less. Provided is a method for preventing lecithin sedimentation of a lecithin-containing fat composition, wherein any one or more of peanut oil is added to fats and oils that have undergone degumming, deoxidation, and deodorization. To do.

  According to the present invention, it is possible to obtain an oil and fat composition containing lecithin that has sufficient releasability and excellent storage stability.

  Examples of the fats and oils used in the present invention include palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, kabok oil, 1 or 2 selected from sesame oil, evening primrose oil, cocoa butter, shea fat, monkey fat, beef fat, milk fat, pork fat, fish oil, whale oil and other vegetable oils and animal fats, and hydrogenation, fractionation and transesterification The processed fats and oils which performed the above process are mentioned. In this invention, 1 type, or 2 or more types selected from these fats and oils can be used.

  The lecithin used in the present invention is a generic term for lecithin conventionally used in the field of food or food additives, and is used for refining vegetable oil such as soybean, rapeseed, corn, sunflower, palm, peanut and the like. Pasty lecithin prepared from raw materials such as by-products (for example, hydrates generated in the degumming process) and egg yolk, fractionated lecithin obtained by separating this raw material with a solvent, and this crude material as an enzyme treatment It is a lecithin composed of a mixture containing phospholipid as a main component, such as enzymatically decomposed lecithin obtained in the above manner. The phospholipid refers to phosphatidylcholine (hereinafter sometimes abbreviated as “PC”), phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid, and acylglycero-type phospholipids containing these lysates.

  In the present invention, the acid value is a value measured according to the Japan Oil Chemists' Society established standard oil and fat analysis test method (2.3.1-1996 acid value). The acid value is an index of the content of free fatty acids in the oil and fat composition.

  The acid value of the oil and fat composition of the present invention is greater than 0.1 and 8 or less. Preferably, it is 0.2 or more and 5 or less, more preferably 0.5 or more and 3 or less, and most preferably 0.6 or more and 1.8 or less. If the acid value is less than the above range, there may be a case where sufficient effect of preventing sedimentation cannot be obtained. Moreover, if it exceeds the above range, problems such as smoke may occur.

As a method for adjusting the acid value of the oil and fat composition of the present invention, for example, a predetermined amount of a fatty acid is added to refined oil and fat (which is an example of a base oil that undergoes acid value adjustment). If the fatty acid to add is an edible thing, it can be used. Preferred are oleic acid, linoleic acid and linolenic acid. By adding these fatty acids, it is possible to suppress the influence such as deterioration of the oil and fat composition.
The addition amount of fatty acids such as oleic acid, linoleic acid, and linolenic acid, which are added to adjust the acid value of the oil and fat composition, to the oil and fat composition is preferably 0.05% by weight or more and 4% by weight or less. More preferably, it is 0.25 wt% or more and 1.2 wt% or less. If the content exceeds this range, problems such as smoke generation may occur.

  In addition, as another method for adjusting the acid value of the oil and fat composition, crude oil (referred to as extracted oil before the refining process), intermediate oil and fat, sesame oil, olive oil, and peanuts that omits a part of the refining process Adding oil etc. is mentioned. Preferably, crude oil, intermediate oil or fat without the deoxidation treatment process, or sesame oil, olive oil or peanut oil, more preferably intermediate oil or fat without the deoxidation treatment process, or sesame oil, olive oil or peanut oil. More preferably, it is an intermediate oil or fat without a deoxidation treatment step, or peanut oil, and most preferably an intermediate oil or fat without a deoxidation treatment step.

  Exemplifying the oil refining process, impurities are generally removed in the order of (extracted oil) crude oil → degummed oil → deoxidized oil → decolorized oil → deodorized oil (refined oil). The steps of “degumming treatment”, “deoxidation treatment”, “decolorization treatment”, and “deodorization treatment”, which are operations between each of them, are general degumming treatment, deoxidation treatment, and deodorization treatment. Etc. are adopted.

  The degumming treatment is a step of hydrating and removing the gums mainly composed of phospholipids contained in the oil. A deoxidation process is a process of removing the free fatty acid contained in oil as soap by processing with alkaline water.

  The decoloring treatment is a step of removing the pigment contained in the oil by adsorbing it on the activated clay.

The deodorizing treatment is a step of removing volatile odorous components contained in the oil by steam distillation under reduced pressure.
And as said intermediate | middle fats and oils, the fats and oils which excluded the deoxidation process process at least among said processes can be used.

  Oil composition for adjusting the acid value of an oil or fat composition, one or more of crude oil, intermediate oil or fat without some refining steps, sesame oil, olive oil, and peanut oil The amount added to is preferably 2% by weight or more and 30% by weight or less. More preferably, it is 2 to 25% by weight. If the content exceeds this range, a problem may occur in the odor of the oil and fat composition when fried.

  The content of lecithin used in the present invention in the oil or fat composition is preferably 0.05% by weight or more and 4% by weight or less. More preferably, it is 0.08 to 3 weight%, More preferably, it is 0.1 to 2 weight%, Most preferably, it is 0.2 to 1 weight%. If the amount is too small, sufficient releasability may not be obtained. If the amount is too large, problems such as coloring and smoke generation may occur.

  Moreover, as a lecithin used for the oil-fat composition of this invention, a paste-form lecithin and a fraction lecithin are preferable at the point of mold release property, and a fraction lecithin is more preferable when the point of flavor is added. Fractionated lecithin can be prepared according to a usual method.

  The fractionated lecithin has an increased phosphatidylcholine content, but preferably has a phosphatidylcholine content of 25% by weight or more, more preferably 28% by weight or more, and even more preferably 30% by weight. % Or more. By increasing the content of phosphatidylcholine, it is possible to improve the releasability during frying, suppress the coloring of fats and oils, and improve the cold resistance of the fats and oils composition.

  Furthermore, in this invention, it is preferable to contain an emulsifier in the oil-fat composition. The content of the emulsifier is preferably 0.01% by weight to 5% by weight, more preferably 0.1% by weight to 3% by weight, and further preferably 0.3% by weight to 2% by weight. It is. By adding an emulsifier, the prevention of lecithin sedimentation can be further improved.

  The emulsifier is preferably a polyglycerin condensed ricinoleic acid ester and / or a sucrose fatty acid ester, and more preferably a sucrose fatty acid ester. By adding these emulsifiers, prevention of sedimentation of lecithin can be further improved.

  The food that can be used for the oil and fat composition according to the present invention may be any food that uses oil and fat, and is not particularly limited. Therefore, it is preferable. Examples thereof include dishes such as fried noodles, hoikorou, happo vegetables, and fried rice, fried foods using general meats, vegetables, seafood, eggs and the like, grilled meat, and dumplings.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

In the following, the following oils and fats were used.
Soybean oil (manufactured by J-Oil Mills, acid value: 0.05)
Rapeseed oil (manufactured by J-Oil Mills, acid value: 0.05)
Sesame oil (manufactured by J-Oil Mills Co., Ltd., trade name: sesame oil that likes sesame oil, acid value: 1.5)
Olive oil (manufactured by J-Oil Mills Co., Ltd., trade name: olive oil extra virgin olive, acid value: 0.5)
Peanut oil (Ota Oil & Fat Co., Ltd., acid value: 0.8)
Palm olein (manufactured by J-Oil Mills, Inc., iodine value 67, acid value: 0.05)
Soybean crude oil (manufactured by J-Oil Mills, Inc., acid value: 1.2)
Soybean deoxidized oil (manufactured by J-Oil Mills, acid value: 0.2)
Soybean decolorizing oil (manufactured by J-Oil Mills, acid value: 0.1)

Moreover, the following were used for lecithin.
Pasty lecithin (trade name: AY lecithin, manufactured by J-Oil Mills Co., Ltd.)
Acid value: 25, PC content: 20% by weight
Fractionated lecithin (trade name: PC-35, manufactured by Sakai Oil Co., Ltd.)
Acid value: 18, PC content: 35% by weight
Enzymatically decomposed lecithin (trade name: Benecoat manufactured by Kao Corporation)
Acid value: 50, PC content: 10% by weight
Sucrose fatty acid ester (trade name: Ryoto Sugar Ester ER-290, manufactured by Mitsubishi Chemical Foods, Inc.)
Polyglycerin-condensed ricinoleic acid ester (trade name: SY Glyster CR-ED, manufactured by Sakamoto Pharmaceutical Co., Ltd.)
Oleic acid (Wako Pure Chemical Industries, Ltd.)
Linoleic acid (manufactured by SIGMA)
Linolenic acid (manufactured by SIGMA)

[Method of measuring acid value]
It was measured according to the Japan Oil Chemists' Society established standard oil and fat analysis test method (2.3.1-1996 acid value).

[Measurement method of phosphatidylcholine (PC)]
It was measured according to the Japan Oil Chemists' Society established standard oil and fat analysis test method (4.3.3.2-1996 phospholipid composition).

[Test Example 1]
Soybean oil with a moisture content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 1 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the following tests were done after measuring an acid value.

[Storage test under high humidity conditions]
In a 100 ml glass container, 50 g of the oil / fat composition was placed, and stored in an open state at a temperature of 18 ° C. and a humidity of 90%. The appearance was observed over time, and the occurrence of cloudiness and precipitation was evaluated according to the following evaluation criteria.
(Evaluation criteria)
5: More than 10 days cloudy / no precipitation 4: Cloudy / precipitation after 7 days 3: Cloudy / precipitation after 5 days 2: Cloudy / precipitation after 3 days 1: Cloudy / precipitation after 1: 1 days

[Evaluation of releasability]
The wok was heated to 200 ° C., 20 g of the fat and oil composition after storage for 10 days under high humidity conditions was added, and fried for 2 minutes in the order of 80 g pork, 50 g bean sprouts, 200 g noodles, 1 g salt, and 1 g pepper. The releasability was evaluated according to the following evaluation criteria based on the amount of ingredients stuck to the wok after fried cooking.
(Evaluation criteria)
4: Very good 3: Good 2: Slightly good 1: Bad

[Smoke evaluation during fried cooking]
The wok was heated to 200 ° C. and 20 g of the fat composition after storage for 10 days under high humidity conditions was added. . The amount of smoke generated during fried cooking was evaluated according to the following evaluation criteria.
(Evaluation criteria)
4: No smoke 3: Smoke is low 2: Smoke is slightly high 1: Smoke is high

As shown in Table 1, in the oil and fat composition containing lecithin, it was revealed that the lecithin caused fogging and precipitation when stored under high humidity conditions (Comparative Example 1-2). And it became clear that generation | occurrence | production of cloudiness and precipitation will be suppressed when the acid value of an oil-fat composition is made larger than 0.1 by addition of linoleic acid ( reference example 1-1, reference example 1-2, implementation). Example 1-3, Example 1-4, Reference Example 1-5, Reference Example 1-6 ). In particular, when the acid value was adjusted to 1 or more, the effect of suppressing the occurrence of clouding and precipitation was remarkable. In addition, the oil composition with cloudiness / precipitation caused by lecithin during storage under high humidity conditions did not provide sufficient releasability, but the acid value was adjusted to suppress the occurrence of cloudiness / precipitation. As a result, sufficient releasability was exhibited. On the other hand, when linoleic acid was added too much, there was a tendency for fuming during cooking to increase.

[Test Example 2]
Soybean oil with a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 2 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.

  As shown in Table 2, in the oil and fat composition in which the acid value was adjusted to 1 by addition of linoleic acid, the effect of improving releasability was obtained by containing 0.05% by weight or more of lecithin. . In particular, by including lecithin in an amount of 0.3% by weight or more, better release properties were exhibited.

[Test Example 3]
Soybean oil with a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed with the formulation shown in Table 3 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.

  As shown in Table 3, in the oil and fat composition in which the acid value was adjusted to 1 by adding linoleic acid, when any of pasty lecithin, fractionated lecithin, and enzyme-treated lecithin was used as the lecithin, the release property was improved. It was excellent and hardly clouded or precipitated under high humidity conditions. In particular, fractionated lecithin was excellent in releasability.

[Test Example 4]
Soybean oil with a moisture content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 4 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.

  As shown in Table 4, even when any of oleic acid, linoleic acid, and linolenic acid is used as the fatty acid for adjusting the acid value of the oil / fat composition, suppression against the occurrence of cloudiness / precipitation under high humidity conditions It had an effect and sufficient releasability was obtained.

[Test Example 5]
Soybean oil with a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 5 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.

  As shown in Table 5, when any oil is used to adjust the acid value of the oil and fat composition, it has an inhibitory effect on the occurrence of fogging and precipitation under high humidity conditions, and is released from the mold. The effect of improving the property was obtained. In particular, deoxidized oil and peanut oil were excellent in terms of flavor.

[Test Example 6]
Each oil (soybean oil, rapeseed oil, or palm olein) with a water content of 100 ppm is kept at 60 ° C., and other ingredients are added and mixed in the formulation shown in Table 6 and dissolved sufficiently to obtain an oil and fat composition. Was prepared. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.

  As shown in Table 6, when any of soybean oil, rapeseed oil, and palm olein is used as the base oil, clouding and precipitation are unlikely to occur under high humidity conditions by adding lecithin and adjusting the acid value. Thus, an oil and fat composition having sufficient releasability was obtained.

[Test Example 7]
Soybean oil having a water content of 100 ppm was kept at 60 ° C., and other ingredients were added and mixed in the formulation shown in Table 7 and dissolved sufficiently to prepare an oil and fat composition. About the obtained oil-and-fat composition, the test similar to Test Example 1 was done after measuring an acid value.

  As shown in Table 7, by adding an emulsifier, it was possible to further improve the inhibitory effect on the occurrence of cloudiness and precipitation under high humidity conditions. It was found that the effect of sucrose fatty acid ester was particularly high.

[Test Example 8]
The wok was heated to 200 ° C., and 20 g of the oil / fat composition of Reference Example 1-1 was added.
I was able to eat fried noodles with little scorch and good flavor.

Claims (4)

An oil and fat composition comprising 0.1 to 2% by weight of fractional lecithin having a phosphatidylcholine content of 25% by weight or more and an acid value of 0.6 to 1.8 .   Furthermore, the oil-fat composition of Claim 1 which contains an emulsifier 0.01 to 5weight%. The fat and oil composition according to claim 2 , wherein the emulsifier is a polyglycerin condensed ricinoleic acid ester and / or a sucrose fatty acid ester. The foodstuff cooked with the oil-fat composition as described in any one of Claims 1 thru | or 3 .