JPH0732674B2 - Fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (a) Field of Industrial Application The present invention relates to a phospholipid-containing oil and fat composition for cooking, which reduces browning, coloring, and offensive odor of phospholipid due to heating.

(B) Conventional technology When food materials such as meat and vegetables are baked with oils and fats on an iron plate, a frying pan, etc., or fried, the fats and oils fly off due to the water content of these ingredients (spattering phenomenon) and , Burning of food materials to cooking utensils is likely to occur. These phenomena were extremely inconvenient for the cook, not only causing burns but also causing stains on the kitchen, cooking utensils and the like.

Sputtering phenomenon in these oil cooking, and various methods have been studied for preventing burnt foods, but the most effective of them is soybean, a method of adding lecithin obtained from egg yolk, etc. to fats and oils. Met. These lecithins are inexpensive and easily available, and those dissolved in fats and oils show the above-mentioned sputtering prevention effect and the sticking prevention effect remarkably, so that they can be used as commercially available iron plate baking oil, confectionery, release oil for baking, etc. Widely used. Other food-grade emulsifiers and methods such as using them in combination with lecithin have also been investigated (JP-A-54-103405,
No. 60-50421, No. 58-15597, No. 59-6843), and no one having an effect exceeding lecithin has been found so far.

However, when lecithin is added to fats and oils and cooked in this manner, coloring of the fats and oils and generation of dark smell are observed. That is, when the temperature of the fats and oils rises above 150 to 160 ° C., the fats and oils gradually become colored and turn yellowish brown, and finally turn brown and almost black.
Further, with this coloring, a caramel-like dark odor is generated. For the purpose of preventing these problems, a method of adding an organic acid and the like (Japanese Patent Laid-Open Nos. 54-112825 and 54-124009) have been reported, but their effects are not sufficient.

(C) Problems to be Solved by the Invention An object of the present invention is to provide a fat and oil composition to which phospholipids are added for the purpose of release, prevention of oil splashing, etc.
It is intended to prevent the generation of coloring and dark smell.

(D) Means for Solving the Problems As a result of intensive studies by the present inventors, the addition of lecithin washed with a certain solvent to fats and oils has a releasability,
It has been discovered that the anti-sputtering effect is as excellent as that of conventional lecithin, and that browning, coloring, and burning odor are remarkably suppressed during heating.

The present invention has been completed based on such findings, and a phospholipid fraction obtained by mixing a lecithin-containing raw material and hydrous ethanol containing 20 to 80% by weight of ethanol and removing a water-ethanol phase is edible. An oil and fat composition comprising 0.05 to 20% by weight of oil and fat.

The phospholipids in the above phospholipid category are acylglycero-type phospholipids such as phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, phosphatidic acid and their lyso forms.

The raw material for the phospholipids category used in the present invention refers to one containing lecithin, and includes oil syrup (soybean oil syrup, rapeseed oil syrup, etc.) or egg yolk, etc. generated during vegetable oil refining, and a paste obtained from these. Or lecithin obtained by solvent fractionation may be used. Lecithin as used herein is a generic term for a mixture of phospholipids obtained from the above raw materials as a main component, which is commonly used in the field of food additives and the like, and refers to the chemical name phosphatidylcholine. Not a thing. Water-containing ethanol containing 20 to 80% by weight of ethanol is added to these raw materials, and a washing process is performed by a stirring operation. If the ethanol concentration of hydrous ethanol is less than 20%, emulsification occurs during the treatment, which is not preferable. On the other hand, if it exceeds 80%, the phospholipid composition of lecithin after treatment is changed and the effect of preventing coloring and burning odor is deteriorated, which is not suitable. The ethanol concentration of the hydrous ethanol is more preferably 45 to 80%. The amount of hydrous ethanol added may be approximately equal to 10 times the amount of the raw material to be treated,
The stirring operation may be any of blade stirring, homomixer and line mixer. Then, the supernatant ethanol aqueous phase is discarded by decantation by standing or centrifugation. In addition, this operation can obtain the phospholipid segment that can achieve the object of the present invention once, but if it is performed twice or more, a more excellent phospholipid segment can be obtained.

The water-ethanol remaining after the washing operation is removed. This can be easily performed as it is under reduced pressure or by forming a thin film. It is desirable to carry out this operation at a temperature as low as possible, for example, 60 ° C or lower.

The phospholipid category thus obtained is 0.05 to edible oils and fats.
The target phospholipid-containing oil / fat composition can be obtained by adding 20% by weight and stirring to dissolve in oil / fat. The edible oil or fat to be used may be vegetable or animal, and examples thereof include soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, sesame oil, palm oil, lard, head and the like. It does not matter if two or more of these are blended.

Depending on the amount added, it may be slightly difficult to dissolve in fats and oils. In this case, the oil phase may be heated to about 50 to 60 ° C to dissolve it. Further, in order to stabilize the dissolved state, the dissolved state can be stabilized by blending one or more kinds of glycerin, monoglyceride, diglyceride or other oil-soluble emulsifier.

In addition, flavors, seasonings and the like can be added to the phospholipid-containing oil and fat composition of the present invention as necessary.

The oil and fat composition of the present invention may be in the form of mold release oil, iron plate baking oil, top plate oil, or the like.

(E) Example Example 1 and Comparative Example 1 300 g of hydrous ethanol containing 65% by weight of ethanol was added to 100 g of soybean oil deoil (water content: 52% by weight), and TK homomixer (manufactured by Tokushu Kiki Kogyo Co., Ltd.). At 5000 rpm, stirring operation was performed for 10 minutes. After standing for 1 hour, the supernatant was discarded by decantation. 300 g of 65% hydrous ethanol was added to this precipitate, and the above operation was repeated. Spread this precipitate on a stainless steel vat to a thickness of about 5 mm and at 50 ° C.
Drying was performed under reduced pressure. By this operation, 38.5 g of phospholipid fraction was obtained. This was added to soybean salad oil to a concentration of 5% by weight, heated to 60 ° C. and dissolved, and then 10 g was placed in a test tube and heated in an oil bath at 180 ° C. for 10 minutes (Example 1). For comparison, paste-like lecithin (trade name Lecithin DX manufactured by NIPPON OIL CORPORATION) was added to soybean salad oil at a concentration of 5% by weight and dissolved (Comparative Example 1), and no-added soybean salad oil was added. Using. The results are shown in Table-1.

Example 2 and Comparative Example 2 Pasty lecithin (trade name: lecithin manufactured by NIPPON OIL FURY CO., LTD.)
100 g of DX) was taken, and the washing operation with hydrous ethanol was repeated 3 times in the same manner as in Example 1. Further, the same drying operation as in Example 1 was performed to obtain 54 g of phospholipid fraction. Add this to corn salad oil to a concentration of 2% by weight,
It melt | dissolved at 60 degreeC and the objective phospholipid containing composition was obtained (Example 2). 5 g of this product was placed in a frying pan to cook a fried egg. For comparison, the pasty lecithin used as a raw material in this treatment was added to corn salad oil to a concentration of 2% by weight and dissolved, and 5 g (Comparative Example 2) and 5 g of non-added soybean salad oil were used to cook fried eggs. did. A comparison was made between the cooking process and the cooked items in the main cooking. Table of results
2 shows.

Example 3 and Comparative Example 3 Paste-like lecithin (trade name: lecithin manufactured by NIPPON OIL FURY CO., LTD.)
DX) was taken in an amount of 1000 g, and the washing operation with hydrous ethanol was repeated 3 times in the same manner as in Example 1. Further, the same drying operation as in Example 1 was performed to obtain 640 g of phospholipid fraction.

This phospholipid fraction was added to soybean salad oil to a concentration of 0.5% by weight, 1.0% by weight of monoglyceride was added to stabilize the dissolved state, and the mixture was dissolved at 60 ° C. to obtain a target phospholipid-containing composition. (Example 3).

Using an omelet continuous device, add 2g of this product to the fried egg type (30-50g).
Of the egg solution), and cooked 50 g of egg solution.

Cooking was performed continuously using the same mold.

As a comparative example, the paste-like lecithin used as the raw material in this treatment was added to soybean salad oil to a concentration of 0.5% by weight, 1.0% by weight of monoglyceride was added, and the same was dissolved at 60 ° C. Cooking was performed (Comparative Example 3).

The results are shown in Table-3.

(F) Effect of the Invention With the releasing oil, teppanyaki oil, iron plate oil and the like according to the present invention, oil burnt, coloring and burning odor are remarkably reduced even after heating, and an oil / fat composition having excellent quality is obtained. At the same time, the appearance and flavor of foods cooked with these oil and fat compositions also become preferable.

Claims (1)

[Claims] 1. A phospholipid fraction obtained by mixing a lecithin-containing raw material with hydrous ethanol containing 20 to 80% by weight of ethanol and removing a water-ethanol phase is added to an edible oil / fat composition of 0.05%.
An oil and fat composition containing about 20% by weight.