JPH0475591A - Usage for edible fatty oil - Google Patents

Abstract

PURPOSE:To obtain a stable, low-melting fatty oil giving relatively low level of oily flavor to foods by selective ester interchange reaction of a fatty oil mixture using a 1,3-site-specific lipase. CONSTITUTION:Firstly, a 1,3-site-specific lipase of Rhizopus origin to be used in the reaction, together with an enzyme activator such as lecithin, is dissolved in water and then immobilized on a carrier such as an ion exchange resin followed by drying, thus preparing an immobilized enzyme. Thence, a column is packed with this immobilized enzyme, and continuously charged with a mixed fatty oil (substrate) such as (A) a liquid oil dried to a moisture content of ca. <=200ppm (fractionated oil, vegetable oil such as coconut oil, or animal oil) and another liquid oil, (B) a solid fat (hydrogenated oil, animal fat such as tallow, or vegetable fat) and another solid fat or (C) a liquid oil and a solid oil, to carry out a selective ion exchange reaction, and from a reaction product, the objective low-melting, purified fatty oil excellent in storage stability can be obtained. For the present fatty oil, as its oily flavor is plain, it is possible to make the most of the taste inherent in food materials to be used.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to enzyme-modified fats and oils for frying, tempura, stir-fried foods, fried sweets, and fried snacks, and fats and oils for stewing in roux, side dishes, vacuum cooking, etc. , oils and fats for coating rice crackers, snacks, noodles, seasonings, frozen foods, etc., and for flavorings and sprays.
For use as base oils such as baking oil, mold release oil, dipping oil, soup oils, etc. [Prior art and problems] When using oils with a high melting point such as solid fats at room temperature, stability is good, but the dissolution work is difficult. This has the disadvantage that it is necessary and the operation is complicated. Fractionation, which is performed to obtain oils and fats with good stability and a low melting point, also has the drawback of being costly.

Furthermore, for example, when hydrogenated fat is used, a characteristic odor remains, making it impossible to bring out the full flavor of the food.

[Problems to be Solved by the Invention] The problem of the present invention is to develop oils and fats that are stable, have a low melting point, and are easy to work with, which can minimize the amount of oil added to foods and make the most of the original flavor of the ingredients. It is to obtain fats and oils.

[Means for solving the problem] In order to achieve the above problem, liquid oil (fractionated oil, vegetable oil, animal oil), liquid oil, solid fat (hydrogenated oil, animal fat, vegetable oil) and solid fat, liquid oil and solid A mixture of fats could be obtained by modifying fats and oils by transesterification using a 1°3-regiospecific lipase. In other words, the water content in fats and oils is 2oop
By carrying out a selective transesterification reaction using a 1,3-regiospecific lipase in a microhydric system with a water content below pm, it was possible to obtain an edible fat and oil having physical properties superior to those of the raw material mixture.

By changing the type and blending ratio of the raw material oils and fats, it is possible to obtain oils and fats with good flavor and melting points and physical properties that suit the purpose.

As the lipase used in the present invention, Rhizobus sp.
zopus), Aspergillus
us), Mucor, Humicola (
Humicola), Penicillium (P enic
Specifically, the following lipases sold by Amano Pharmaceutical Co., Ltd. can be used. Namely, Rhizopus
"Lipase DJ" (product name,
Same hereafter) "Lipase F-AP15 J" derived from Rhizopus javanicus, Rhizopus javanicus
"Lipase APJ, MucOr" derived from niger
"Lipase M-APJ," derived from jaVanicls.
Hua+1cola lanugfnosa derived from “
Lipase CEJ, P enicillium roq
ueforti-derived "Lipase R-20" and the like.

In addition, the oils and fats that can be used in the present invention include animal fats such as head and lard, all kinds of vegetable oils and fats such as coconut oil, palm oil, palm kernel oil, soybean oil, rapeseed oil, rice oil, and cottonseed oil, and various oils and fats such as these. Hydrogenated fats, fractionated fats, mixed fats containing these, etc. can be used.

The selective transesterification reaction of the present invention is carried out as follows. The lipase used in the reaction is dissolved in water together with an enzyme activator such as lecithin, immobilized on a carrier such as Celite or ion exchange resin, and dried to purify the immobilized enzyme. This immobilized enzyme agent is packed into a column, and the mixed fat and oil is dried to a moisture content of 200 ppm or less, preferably 1100 ppm or less (
The reaction is carried out by continuously flowing the substrate (substrate) through the column at 30-60°C. Note that this reaction may be carried out not in a continuous manner but in a patch manner.

Example 1 2% by weight of activated clay was added to the passed reaction product to
°Cl2O min 20 mmHg, blown steam distillation 2
．． Refined oil was obtained by vacuum steam distillation (deodorization) at 6% by weight.

Lipase from Rhizopus delemer (
Amano Pharmaceutical Co., Ltd. trade name: 266 g of Lipase DJ and 80 g of purified powdered soybean lecithin were dissolved in 600 ml of water, added to 9000 g of cation exchange resin rWK-13J (manufactured by Mitsubishi Kasei Corporation) as a carrier, and stirred well for about 30 minutes. , a resin with lipase uniformly coated on the surface of the carrier was used as immobilized lipase without drying.This immobilized lipase contained approximately 6.6% water.Palm oil and rapeseed oil were used as reaction substrates. were mixed at a ratio of 1:3 and dried under reduced pressure to adjust the water content to 50 ppm.The entire column with an inner diameter of 10 cm and a length of 50 cm containing 300 grams of immobilized lipase was kept at 60 °C.The above mixed raw material fats and oils were 60°C
5 g per minute was quantitatively poured into the column using a pump.
Enzyme reactions were performed continuously at 60°C. Comparative Example 1 The column was mixed with palm oil and rapeseed oil in the same oil and fat ratio as the raw materials in Example 1 (
Oils and fats mixed at a ratio of 1:3) were obtained.

Test Example 1 Using the rA-produced fats and oils in Example 1 and Comparative Example 1, shrimp tempura was prototyped in a conventional manner, and a taste test was conducted. The test results are shown in Table-1.

As is clear from Table 1, Example 1 was highly evaluated in terms of flavor, and it seems that the most difference is seen in how the original flavor and umami of the seeds are perceived, and the texture even after cooling down over time. The result was that the texture was good.

The present invention provides a substitute for oils and fats that have workability equivalent to that of salad oil, good flavor, and stability.

Table 1 Table 1-1 Taste evaluation results of shrimp tempura Immediately after frying Taste evaluation method The scores for each item are 0 as normal, and a relative evaluation of good or bad within the range of ±2, and the average of the scores. took the value. Comprehensive evaluation was performed on a 10-point scale, and the average score was taken. The number of panelists was 18.

Table 1-2 5 hours after frying Example 2 Palm olein and rapeseed oil were blended at a ratio of 1:1 and modified in the same manner as in Example 1 to obtain a refined fat or oil.

Comparative Example 2 A blended fat and oil containing palm olein and rapeseed oil in a ratio of 1:1 was obtained.

Test Example 2 Using Example 2 and Comparative Example 2, frozen croquettes were fried in a conventional manner and taste evaluation was performed. Frying temperature and time are the same as in Table 2. The results are shown in Table 2-1. Croquettes prepared in the same manner were stored in a warmer for 5 hours, and the taste was evaluated. The results are shown in Table 2-2.

From Table 2-1, Example 2 had less oily flavor, so the aroma immediately after frying was not pleasant, but the flavor was excellent. After being stored in a warmer, the overall quality, texture, and flavor of the fried food using the oil and fat of Example 2 were clearly evaluated as being better.

We measured the acid value, viscosity increase rate, foam height, and color when frying tests were conducted on a large scale similar to those used in stores, school lunches, industry, and commercial use. The frying conditions are shown in Table 2. The results are shown in Table 2-
Shown in 3.

Tables 2-1 to 2-3 show that even when stored in Example 2, oils and fats with good flavor and stability were obtained.

Croquette taste evaluation results Table 2-1 Immediately after frying Table 2-2 5 hours after frying Table 2-3 Fat and oil analysis method after frying test 2-3 (
Yabuya) Oil and fat analysis method Acid value (AV); Viscosity according to standard oil and fat analysis method; E-type viscometer (40°C 1100rpIIl)
Foam height: Based on our method. Using a 2.5cm diameter test tube, soak potatoes cut into 1x1.5cm cubes in cold water. The height of bubbles was measured when one lightly drained piece was placed in oil at 150°C.

Color: Frying conditions using Lovibond 1-inch cell - Frying temperature; Frying time; Oil amount; Frying amount; Example 3 Using a 3kg electric fryer 185-195℃ for 5 minutes kg Frozen croquettes 5 pieces/time Palm olein and rapeseed oil at 3:1 The oils and fats were blended in the same ratio as in Example 1 and modified in the same manner as in Example 1 to obtain purified fats and oils.

Comparative Example 3 Balm olein and rapeseed oil were mixed at a ratio of 3=1 to obtain a blended fat and oil.

Test Example 3 Using the fats and oils of Example 3 and Comparative Example 3 as frying oil, potato chips were experimentally produced. Potato chips immediately after trial production
The samples were stored at 30°C for 0.75 months, 1.5 months, and 3 months, and taste evaluation and AV and pov measurements were performed.

The results are shown in Table 3.

The results show that there is a clear difference in flavor from the stage immediately after trial production. The difference became even clearer after storage. The present invention has provided an oil and fat for snacks that does not runny, has a slow deterioration rate, and has excellent flavor.

Fat and oil analysis method Peroxide value (P○■); Based on standard fat and oil analysis method Example 4 A mixture of palm oil and corn oil at a ratio of 1=3 was modified in the same manner as in Example 1 to obtain a refined oil and fat. Ta.

Comparative Example 4 Palm oil and corn oil were mixed at a ratio of 1:3 to obtain fats and oils.

Test Example 4 Using the oils and fats obtained in Example 4 and Comparative Example 4, a standard white sauce was prepared as a prototype.

The recipe is shown below. (This time, I used only milk instead of fresh cream.) Taste tests were conducted for each of the white sauces. The results are shown in Table 4.

Table 4 Taste evaluation comments for white sauce Example 4: It has a smooth, milky flavor and a natural flavor.Also, when making roux or sauce for the school lunch industry or industry, salad oil or margarine is used instead of butter. There are many things. In that case, although it is superior to butter in terms of cost and workability, it has the disadvantage that it cannot retain the flavor of milk or fresh cream and tends to burn. On the other hand, due to recent changes in tastes, white sauces made only with butter tend to be rich, but tend not to be liked because they taste too strong.Also, since they are made only from animal fat, the balance of oil cannot be said to be good. In Example 4, a low melting point fat and oil was obtained that had the natural flavor and richness of milk or fresh cream, had good acid value stability upon heating, and could also reduce costs.

White sauce recipe - (serves 4) Example 4 Comparative example 4 Butter (tablespoon) Vegetable oil (tablespoon) Milk (cup) Bouillon (cup) Flour (cup) Example 5 Palm olein and rapeseed oil in a ratio of 1:3 Then, it was modified in the same manner as in Example 1 to obtain a refined oil or fat.

Comparative Example 5 Oil and fat were obtained by mixing palm olein and rapeseed oil at a ratio of 1:3.

Test Example 5 Rice crackers were prepared using the fats and oils of Example 6 (0.5% lecithin added) and Comparative Example 5 (1% lecithin added) as pouring oil, and storage evaluation was performed.

Fats and oils were extracted and their acid value and POv were measured. The results are shown in Table 5.

The results showed that Example 6 was different from Comparative Example 5 in terms of flavor.

The POv after storage of Example 5 is superior in terms of flavor despite the fact that the amount of lecithin added is small and the measured value is slightly higher than that of Comparative Example 5. In Example 5, an oil or fat with no peculiar flavor, good storage stability, and excellent workability was obtained.

According to the present invention, not only workability and peelability but also flavorless and stable fats and oils which do not adversely affect the flavor of foods can be obtained.

Example 6 Palm olein and corn oil were blended at a ratio of 1:3 and modified in the same manner as in Example 1 to obtain a refined fat or oil.

Example 7 Palm oil and soybean oil were blended at a ratio of 1=3 and modified in the same manner as in Example 1 to obtain n-made oil and fat.

Comparative Example 6 A mixed fat and oil was obtained using palm olein and corn oil in a ratio of 1:3.

Comparative Example 7 Palm oil and soybean oil were mixed at a ratio of 1=3 to obtain a refined fat or oil.

Test Example 6 Using the oils and fats obtained in Example 6 and Comparative Example 6 as mold release oils, cupcakes were prepared in a conventional manner and a taste test was conducted. Table 6 shows the results.

Test Example 7 Using the fats and oils obtained in Example 7 and Comparative Example 7, garlic roast oil was experimentally produced in a conventional manner. Colorless transparent bottle (300m
l) A light storage stability test was conducted under a fluorescent lamp of 1000 lux at 34°C. As a control, rapeseed oil was also subjected to a storage test at the same time.

The results are shown in Table 7-1.

Amber bottle (300 ml) at room temperature for 2 months and 4 months Table 6 Cupcake evaluation table 7-1 Garlic oil preservation evaluation We made a prototype of seafood spaghetti using the preserved product and conducted a taste evaluation. Ta.

After sautéing clam water, squid, and shrimp in garlic roasted oil, season with salt and pepper, and toss with boiled pasta. The results are shown in Table 7-2.

As shown in Table 7-1, it can be seen that Example 7 was able to obtain an oil with good storage stability and an excellent flavor from Table 7-2.

[Effects of the Invention] The fats and oils obtained by the present invention are excellent in oxidation stability and heating stability, and therefore are also excellent in storage stability and foaming properties, and are oils and fats with a low melting point and good workability. In addition, since the oil has a light flavor, it has excellent properties that allow the natural flavor of the material to be fully utilized when eaten.

Higanjin Majinomoto Co., Ltd.

Claims (1)

[Claims] (1) Selective transesterification of mixtures of liquid oils, liquid oils, solid fats (hydrogenated fats, animal fats, vegetable fats) and solid fats, and liquid oils and solid fats using 1,3-regiospecific lipase. How to use the edible fats and oils obtained by