WO2001096506A1

WO2001096506A1 - Process for producing fat

Info

Publication number: WO2001096506A1
Application number: PCT/JP2001/004880
Authority: WO
Inventors: Junichi Tamura; Atsushi Nago; Hideki Komai
Original assignee: Fuji Oil Company, Limited
Priority date: 2000-06-12
Filing date: 2001-06-08
Publication date: 2001-12-20
Also published as: JP5168749B2; CN1298825C; CN1446253A

Abstract

A process in which an organic acid sparingly soluble in fats, such as ascorbic acid, is easily incorporated into a fat; a fat for deep frying which is reduced in odor emission upon heating and in the odor of fried foods caused by thermal deterioration; and a fat for stir-frying which is free from scorching and has excellent release properties and a satisfactory flavor. An organic acid in an aqueous solution form is added to a fat and this mixture is dehydrated at 50 to 180°C and a reduced pressure of 0.5 to 100 Torr. A lecithin is further added thereto. Thus, a fat for stir-frying is obtained which is free from the lecithin odor.

Description

Description Method of manufacturing fats and oils Technical field

The present invention relates to a method for producing fats and oils, and more particularly to frying fats and oils having improved heat odor and heat deterioration odor and frying fats and oils having improved lecithin odor. Background art

If frying fats are used for a long time, thermal oxidative decomposition products are generated by contact with oxygen at high temperature, and a deterioration odor appears. In particular, liquid oils such as soybean oil and rapeseed oil are susceptible to thermal oxidation because they contain a large amount of polyunsaturated acids as constituent fatty acids. Frying products using thermally oxidized frying fats have a strong deterioration odor due to the flavor of the fats and oils. In Japanese Patent Application Laid-Open No. Hei 4-66052, an attempt has been made to improve the flavor of fats and oils by transesterification, but this does not improve the heating odor. It is an attempt to reduce the flavor of this. In Japanese Patent Application Laid-Open No. 7-135972, the degradation of lipid peroxide is slowed down by heating to improve the palatability of fats and oils. There is no mention of the heated odor generated and no mention of improving the atmosphere of the kitchen. As described above, none of the conventional techniques can be said to be sufficiently effective in reducing the heating odor. As described above, there is no effective means for improving the deterioration odor of fried products, The developed frying oil had to be replaced with new oil even if the acid value was low.

It is generally recognized that ascorbic acid is a synergist with excellent antioxidant properties. Meanwhile, '' New Food Industry 'Vol.27, No.11 (1985) P.68 describes ascorbic acid as follows: "Ascorbic acid is mentioned above. Judging from the poor solubility in oil, the tendency to cause thermal decomposition, and the fact that little chelating effect can be expected for metals, it is not suitable for preventing the oxidation of frying oil in liquid vegetable oils and the like. Care must be taken in such cases, as they may act as pro-oxidants. "

As described above, it is recognized that it is difficult to contain ascorbic acid in fats and oils, and ascorbic acid palmitate has been improved in oil solubility, and has been used as an antioxidant for fats and oils. Was. Therefore, ascorbic acid itself has not been used as an antioxidant in frying oil, and has reached the present day.

In addition, when frying foods, oils for frying are used to improve flavor and texture and to prevent scorching, but salad oil itself does not have sufficient release properties, and only lecithin is specifically effective. is there. However, lecithin has a unique flavor, which increases the flavor applied when heated and adversely affects the flavor of the product, limiting its use. To improve this, lecithin can be treated with enzymes or purified to high purity. There have been proposals such as separation and fractionation, but in all cases, the cost will be significantly higher than that of crude lecithin. Disclosure of the invention

SUMMARY OF THE INVENTION An object of the present invention is to make a fat and oil easily contain an oil or fat insoluble organic acid such as ascorbic acid, to improve the heating odor of the frying fat, and to improve the heat deterioration odor of the frying product. Another object of the present invention is to provide a stir-fat with improved lecithin odor.

The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, at least one organic acid selected from ascorbic acid, erythorbic acid, and linoleic acid in the form of an aqueous solution. By adding it to fats and oils and dehydrating it under high temperature and high vacuum, we succeeded in incorporating it into fats and oils. Ascorbic acid is easily oxidized and thermally decomposed in water in terms of its tendency to thermally decompose, but surprisingly, it was found that ascorbic acid can stably exist in non-aqueous fats and oils. It has been confirmed that it can be used as an antioxidant. Conventional antioxidants only suppress the increase in acid value and peroxide value, and there is no effective antioxidant for suppressing the heat-deterioration odor of fats and oils. It has been found that fats and oils containing at least one organic acid selected from erythorbic acid and linoleic acid can specifically suppress the heat-induced odor of fats and oils. In addition, fats and oils to which ascorbic acid has been added to which crude lecithin has been additionally added do not easily have the unique flavor of the crude lecithin. And completed the present invention.

That is, according to the present invention, at least one organic acid selected from ascorbic acid, erythorbic acid and linoleic acid is added to oils and fats in the form of an aqueous solution at 50 to 180 ° C. A method for producing fats and oils, which is characterized by dehydration under reduced pressure of 5 to 100 Torr, and fats and oils for frying produced by the method, and further adding lecithin to the fats and oils. A method for producing fats and oils, and fats and oils for frying produced by the method. BEST MODE FOR CARRYING OUT THE INVENTION

The organic acid used in the present invention is preferably ascorbic acid, erythorbic acid, or linoleic acid.These organic acids may be those commonly used for foods and pharmaceuticals or may be used alone. However, two or more kinds may be used in combination. The amount of the organic acid is preferably 2 to 28 ppm in the fat or oil. If the amount of the organic acid is less than 2 ppm, the expected effect cannot be obtained. Also, if an attempt is made to add an amount of an organic acid exceeding 28 ppm to fats and oils, it is unfortunate that organic acid crystals precipitate and are contained in fats and oils. The oils and fats used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, safflower oil, olive oil, sesame oil, palm oil, and coconut oil. Vegetable oils such as palm kernel oil, animal fats such as beef tallow, lard, and processed oils that have been subjected to separation, hydrogenation, transesterification, etc., or in combination. It is also good, but especially in the case of soybean oil or rapeseed oil, the effect of suppressing deterioration odor is great.

As a method for producing an oil or fat containing the organic acid of the present invention, for example, in order to obtain an oil or fat containing ascorbic acid, 1% oil or fat is heated to 70 ° C. A prescribed amount of an aqueous solution of scorbic acid is added, and at 50 to 180 ° C and 0.5 to: Treatment is performed for 15 minutes to 1 hour while stirring under reduced pressure of LOOT orr to sufficiently dehydrate Thus, an oil or fat containing ascorbic acid can be obtained. The concentration of the aqueous solution of ascorbic acid can be 0.1 to 22%, preferably 1 to 10%. If the amount is less than the lower limit, the amount of water with respect to fats and oils increases, resulting in poor efficiency. If it exceeds the upper limit, crystals of ascorbic acid will precipitate and it will be difficult to include it in fats and oils. Temperatures can range from 50 ° C to 180 ° C. Below the lower limit, dehydration takes longer and is less efficient. If the upper limit is exceeded, ascorbic acid will be decomposed and its effect will be poor. The pressure can be reduced under a condition of 0.5 to 100 Torr, and the lower pressure is preferably as low as possible.

The effect of improving the heating odor of oils and fats containing at least one organic acid selected from among asconolebic acid, elisonolevic acid and lingoic acid is as follows: extracted tocopherol, ascorbic acid palmitate, It can be increased by using it in combination with other antioxidants such as catechin. These antioxidants can be easily contained in fats and oils simply by adding them to fats and oils. That is, 2 to 28 ppm of organic acid and extraction It is preferable to contain at least one of coferonore, vasconorelenoic acid norremitate, catechin, and 10 to 2000 ppm.

The fats and oils obtained by the production method of the present invention are suitable for frying, which has a high chance of coming into contact with oxygen at high temperatures. Organic acids are uniformly dissolved and dispersed in oils and fats to prevent oxidation due to the effect of improving the heating odor of oils and fats for frying and the heat deterioration odor of frying products when the amount of organic acid is as small as 2 to 28 ppm. It is inferred that the efficiency of the effect has been enhanced.

In addition, those obtained by adding knorelecithin to the above fats and oils, especially fats and oils to which ascorbic acid has been added, have the effect of making it difficult to feel the flavor unique to the tanoleate lecithin. In addition to this, it is suitable for use as a frying fat with excellent releasability without scorching.

Lecithin may be lecithin that has been subjected to any of enzymatic treatment, hydrogenation treatment, fractionation treatment, etc., but it is particularly advantageous to use crowded lecithin because it is inexpensive. The amount of lecithin to be added is 0.05 to 5% by weight, preferably 0.2 to 3% by weight, based on the amount of fats and oils. In the present invention, other emulsifiers can be used in addition to these lecithins. Example

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention. However, the spirit of the present invention is not limited to the following examples. In the examples,% and parts mean weight basis. In the following, the ascorbic acid quantification method, the fly test method and the flavor evaluation method were performed as follows.

(Ascorbic acid determination method)

Add fats and oils to a sealable container, add a 5% aqueous solution of methanolic acid equivalent to the fats and oils, and hexane twice as much as the fats and oils, and shake. After standing, measure the absorbance at 246 nm of the aqueous phase.c Measure the absorbance at 246 nm with a separately known amount of aqueous solution of ascorbic acid, prepare a calibration curve, and use it for quantification of samples with unknown concentration. .

(Fly test method)

In a fryer, weigh 2 kg of oil for frying. Keep the oil temperature at 180 ± 5 ° C. Fry frozen croquettes once every 20 minutes for 4 minutes. This operation was repeated for 18 hours continuously, and the flavor of the croquette after 18 hours was evaluated.

(Flavor evaluation method)

Evaluate the flavor panelists for each sample according to the following criteria.

5 points: no deterioration odor

4 points: Deterioration odor is suppressed and good

3 points: Deterioration odor is suppressed but slightly felt

2 points: Deterioration smell is strongly felt

1 point: I feel very strong deterioration odor

Scores were collected for each sample, divided by the number of flavor panelists n, and the average score was calculated. The average score was comprehensively determined according to the following criteria. ◎: 4 <average point ≤ 5,

〇: 3 points mean point ≤ 4,

△: 2 <average point ≤ 3,

X: average point ≤ 2

The following antioxidants were used in the following Examples and Comparative Examples.

Ascorbic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: L-ascorbic acid, purity: 99.5%)

Eri sorbic acid (manufactured by Wako Pure Chemical Industries, Ltd., trade name: eri sorbic acid, purity: 97.0%)

Lingoic acid (Wako Pure Chemical Industries, Ltd., trade name: Lingoic acid, purity 97.0%)

Extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: E oil 805D, extracted tocopherol 70%, vegetable-oil 30%)

Ascorbic acid palmitate (manufactured by Riken Vitamin Co., Ltd., trade name: EC—100, ascorbic acid panolemitate 10%, extracted tocoffe mouth 10%, glycerin fatty acid ester 51 1) %, Food ingredients 29%)

Catechin (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sankyotoru, catechin 10%, extracted tocopherol 9%, glycerin fatty acid ester 64%, food material 17%)

Crude lecithin (Lecithin SLP base (tulin lipid 60% to 65%), manufactured by Tsurureshin Kogyo Co., Ltd.)

High purity lecithin (lecithin manufactured by Tsurureshin Kogyo Co., Ltd.

SLP white (more than 95% phospholipids) Example 1

The 7 0 ° 1% § scan Colvin acid solution to warm soybean oil 1 0 0 part by weight to C 0. 2 parts by weight were added and mixed, under a reduced pressure of ^{7 0 e C, 4 0 T} orr, Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through TOYON o.5C filter paper (corresponding to 1 μm) to obtain ascorbic acid-containing fats and oils. It was 10.4 ppm as determined by the ascorbic acid assay. A frying test of this fat was performed. The flavor of the croquette of the fried product was evaluated, and the average evaluation score was 4.2, indicating that the flavor was good.

Example 2

To 100 parts by weight of soybean oil heated to 70 ° C, 0.03 parts by weight of a 1% aqueous solution of ascorbic acid was added and mixed, and the mixture was mixed at 70 ° C and a reduced pressure of 40 Torr. A dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through TYONO. 5C filter paper (corresponding to 1 m) to obtain ascorbic acid-containing oil and fat. It was 2.9 ppm as determined by the ascorbic acid assay. A frying test of this fat was performed. When the flavor of the croquette of the fried product was evaluated, the evaluation average score was 3.1 and the flavor was good.

Example 3

To 100 parts by weight of soybean oil heated to 70 ° C, 0.1% by weight of a 1% aqueous solution of scorbic acid was added and mixed, and the mixture was mixed at 70 ° C and a reduced pressure of 40 Torr. Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through TOYON o.5C filter paper (corresponding to 1 μm) to obtain ascorbic acid-containing fats and oils. It was 7.6 ppm as determined by the ascorbic acid determination method. A frying test of this fat was performed. When the flavor of the fried croquettes was evaluated, the average score was 3.

At 4 the flavor was good.

Example 4

7 0. To 100 parts by weight of the soybean oil heated in C, 0.25 parts by weight of a 1% aqueous solution of ascorbic acid was added and mixed, followed by stirring at 70 ° C and a reduced pressure of 40 Torr. Dewatering was performed for 20 minutes. Thereafter, the mixture was filtered through a TYONO.5C filter paper (corresponding to 1 μm) to obtain an ascorbic acid-containing oil and fat. It was 14.5 ppm when measured by ascorbic acid assay. A frying test of this fat was performed. When the flavor of the fried product was evaluated, the average score was 4.3 and the flavor was good.

Table 1 summarizes the flavor evaluation of the fats and oils for frying of Examples 1 to 4.

Example 1 Example 2 Example 3 Example 4 Soybean oil 100 parts 100 parts 100 parts 100 parts ascorbic acid 10.4 ppm 2.9 ppm 7.6 ppm 14.5 ppm Average score 4.2 3.1 3 4 4.3 Overall judgment ◎ 〇〇 ◎ Comparative Example 1

The same frying test as in Example 1 was performed with only 100 parts by weight of soybean oil and no addition. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.2 and the flavor felt a very deteriorating odor.

Comparative Example 2

To 100 parts by weight of soybean oil was added 0.1 parts by weight of extracted tocohue jar (trade name: E-oil 805D, manufactured by Riken Vitamin Co., Ltd.) to extract the extracted tocofunirole-containing fat and oil. They were fabricated and fly-tested. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.3 and the flavor felt a very deteriorating odor.

Comparative Example 3

To 100 parts by weight of soybean oil, ascorbic acid palmitate was added with 0.1 part by weight of extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: EC-100). Extracted tocohull-containing fats and oils were prepared and subjected to a frying test. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.3 and the flavor felt a very deteriorating odor.

Comparative Example 4

To 100 parts by weight of soybean oil, 0.1 part by weight of catechin 'extracted tocopher oil (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sun Power Toll) was added to add 0.1 parts by weight of catechin-extracted tocopherol-containing oil. They were fabricated and fly-tested. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.5. 01 04880

12 The flavor was very degraded.

Table 2 summarizes the flavor evaluation of the frying fats of Comparative Examples 1 to 4.

Table 2

Example 5

To 100 parts by weight of soybean oil heated to 70 ° C, 0.1 part by weight of a 1% aqueous solution of ascorbic acid was added and mixed. Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the solution was filtered through a TYONO.5C filter paper (corresponding to 1 μm) to obtain an ascorbic acid-containing oil and fat. To this oil and fat, add ascorbic acid 'extracted tocopherol

0.015 parts by weight (product name: E-oil 805D, manufactured by Riken Vitamin Co., Ltd.) was added to prepare ascorbic acid 'extracted tocopherol-containing oils and fats, and subjected to frying test. When the flavor of the fried croquettes was evaluated, the evaluation average point was 3.6 and the flavor was good. Example 6

To 100 parts by weight of soybean oil heated to 70 C, 0.1 part by weight of a 1% aqueous solution of ascorbic acid was added and mixed, followed by stirring at 70 ° C and a reduced pressure of 40 Torr. Dewatering was performed for 20 minutes. Thereafter, the mixture was filtered through TOY No. 5C filter paper (corresponding to 1 μm) to obtain ascorbic acid-containing fats and oils. To this oil and fat, extract asconolevic acid and extract tocopherol

0.15 parts by weight (product name: E oil 8005D, manufactured by Riken Vitamin Co., Ltd.) was added to prepare an ascorbic acid 'extracted tocopherol-containing oil and fat, and subjected to a frying test. When the flavor of the croquette was evaluated, the average score was 4.7 and the flavor was good.

Example Ί

0.1 parts by weight of a 1% aqueous scorbic acid solution was added to 10 parts by weight of soybean oil heated to 70 ° C and mixed, and the mixture was mixed at 70 ° C and a reduced pressure of 40 Torr. Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through TOYON o.5C filter paper (corresponding to 1 μm) to obtain an ascorbic acid-containing oil and fat. To this oil and fat, 0.015 parts by weight of ascorbic acid / ascorbic acid palmitate 'extracted tocophere' (trade name: EC-100, manufactured by Riken Vitamin Co., Ltd.) was added. Ascorbic acid 'ascorbic acid palmitate' extracted tocopherol-containing fats and oils were prepared and subjected to frying test. The flavor of the fried croquettes was evaluated, and the average evaluation score was 3.7, indicating that the flavor was good. Example 8

To 100 parts by weight of soybean oil heated to 70 ° C, 0.1 part by weight of a 1% aqueous solution of ascorbic acid was added and mixed, and the mixture was mixed at 70 ° C and a reduced pressure of 40 Torr. Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the solution was filtered through a TYONO.5C filter paper (corresponding to 1 μm) to obtain an ascorbic acid-containing oil and fat. To this oil and fat, 0.15 parts by weight of ascorbic acid ■ ascorbic acid palmitate 'extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: EC-100) is added, and asconolevic acid is added. 'Ascorbic acid panolemitate' extracted tocopherol-containing fats and oils were prepared and subjected to frying test. When the flavor of the frozen product was evaluated, the average evaluation score was 4.4 and the flavor was good.

Example 9

To 100 parts by weight of soybean oil heated to 70 ° C, 0.1 part by weight of 1% ascorbic acid aqueous solution was added and mixed, and the mixture was mixed at 70 ° C and a reduced pressure of 40 Torr. Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through TOYON o.5C filter paper (corresponding to 1 μm) to obtain an ascorbic acid-containing oil and fat. To this oil and fat, 0.015 parts by weight of ascorbic acid / catechin 'extracted tocopherol (manufactured by Taiyo Kagaku Co., Ltd., trade name: Sun Power Toll) was added, and ascorbic acid'catechin' extracted tocopherol was added. Oil-containing fats and oils were prepared and subjected to a frying test. When the flavor of the croquette of the fried product was evaluated, the average evaluation score was 3.8 and the flavor was good. Example 1 o

The 7 0 ° 1% § scan Colvin acid solution to warm soybean oil 1 0 0 part by weight to C 0. 1 part by weight were added and mixed, under a reduced pressure of ^{7 0 P C, 4 0 T} orr, Dewatering treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through a T〇Y〇No. 5C filter paper (corresponding to 1 μin) to obtain an ascorbic acid-containing fat or oil. To this oil and fat, 0.15 parts by weight of tocopherol (trade name, manufactured by Taiyo Chemical Co., Ltd., trade name: Sun Power Toll) extracted with ascorbic acid 'force techin' was added, and ascorbic acid 'catechin' was extracted. Tocopherol-containing fats and oils were prepared and subjected to a frying test. When the flavor of the fried product was evaluated, the average evaluation score was 4.2 and the flavor was good.

Table 3 summarizes the flavor evaluations of the fats and oils for frying of Examples 5 to 10.

Three

Example 8 Example 9 Example 10 Soybean oil 100 parts 100 parts 100 parts Ascorbic acid 7.4 ppm 7.5 ppm 7.6 ppm Tocopherol extracted 150 ppm 14 ppm 135 ppm Ascorbic acid palmitate 150 ppm

Catechin 15 ppm 150 ppm Evaluation average point '4. 4 3.8 4.2 Overall judgment. Example 1 1

To 100 parts by weight of soybean oil heated to 70 ° C, 0.2 parts by weight of a 1% erythorbic acid aqueous solution was added and mixed, and the mixture was mixed under a reduced pressure condition of 70 ° (: 40 Torr). After dewatering for 20 minutes with stirring, the mixture was filtered through a TOYON o.5C filter paper (equivalent to 1 m) to obtain an erythorbic acid-containing oil and fat. Sorbic acid '' Extract Tocopherol

0.1 parts by weight (manufactured by Riken Vitamin Co., Ltd., trade name: E-oil 805D) was added to prepare an erythorbic acid 'extracted tocopherol-containing oil and fat, and subjected to a frying test. When the flavor of the brown croquette was evaluated, the average evaluation score was 3.1 and the flavor was good.

Example 1 2

To 100 parts by weight of soybean oil heated to 70 ° C, 0.2 part by weight of a 1% aqueous solution of linoleic acid was added and mixed, and the mixture was reduced at 70 ° C and a reduced pressure of 40 Torr. Dehydration treatment was performed for 20 minutes while stirring. Thereafter, the mixture was filtered through a T O YON o. 5C filter paper (equivalent to 1 μm) to obtain a linoleic acid-containing fat. 0.1 parts by weight of linoleic acid-extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: E-oil 805D) was added to this oil and fat to add the linoleic acid-extracted tocopherol-containing oil and fat. It was prepared and subjected to a frit test. The flavor of the fried croquettes was evaluated, and the average evaluation score was 3.2, indicating that the flavor was good. Example 13

To 100 parts by weight of rapeseed oil heated to 70 ° C, 0.1 part by weight of a 1% aqueous scorbic acid solution was added and mixed, and Under a reduced pressure of 40 Torr, the water was removed for 20 minutes while stirring. Thereafter, the mixture was filtered through TOYON o.5C filter paper (corresponding to 1 μm) to obtain an ascorbic acid-containing oil and fat. To this oil and fat, 0.015 parts by weight of ascorbic acid-extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: E-oil 805D) is added, and 0.015 parts by weight of ascorbic acid-extracted tocopherol is added. Oil-containing fats and oils were prepared and subjected to a fly test. The flavor of the croquette of the fried product was evaluated, and the evaluation average point was 3.4, indicating that the flavor was good.

Example 14

To 100 parts by weight of rapeseed oil heated to 70 ° C, 0.1% by weight of a 1% aqueous scorbic acid solution was added and mixed, followed by stirring at 70 ° C and a reduced pressure of 40 Torr. Dewatering was performed for 20 minutes. Thereafter, the mixture was filtered through TOY No. 5C filter paper (corresponding to 1 μm) to obtain ascorbic acid-containing fats and oils. To this oil or fat, 0 to 15 parts by weight of ascorbic acid-extracted tocopherol (manufactured by Riken Vitamin Co., Ltd., trade name: E-oil 805D) is added, and ascorbic acid-extracted tocophere is added. Roll-containing fats and oils were prepared and subjected to a frying test. When the flavor of the frozen product was evaluated, the average rating was 4.7 and the flavor was good.

Comparative Example 5

A fly test similar to that of Example 11 was performed without adding anything in only 100 parts by weight of rapeseed oil. When the flavor of the fried croquettes was evaluated, the average evaluation score was 1.2 and the flavor felt a very deteriorating odor. Table 4 summarizes the flavor evaluations of the fats and oils for fly of Examples 11 to 14 and Comparative Example 5.

Table 4.

Example 14 Comparative Example 5 Soybean oil

Rapeseed oil 100 parts 100 parts

Ascorbic acid 7.6 ppm

Erisorbic acid

Lingoic acid

Extracted tocoprole 1050 ppra Rating average iffi 4.7.1.2.

Overall judgment ◎ X 油 Fats for stir-fry (Examples 15 to 17, Comparative Examples 6 to 9)

5 g of test oil was put in an iron frying pan, heated by an induction cooker, poured 40 g of melted eggs, and the number of thinly baked eggs continuously burned without being scorched was compared. At the same time, the flavor was evaluated during heating of the fat.

The contents of the test fats and oils are shown in Table 5, and the fats and oils containing ascorbic acid were obtained by the methods of Examples 1 and 2. The presence or absence of ascorbic acid and the presence or absence of lecithin were examined.

Flavor evaluation: ◎: No lecithin odor, Δ: Almost no lecithin odor, Δ: Feel lecithin odor, X: Lecithin odor strongly felt,

Table 5 summarizes the results of Examples 15 to 17 and Comparative Examples 6 to 9.

Table 5

A acid: ascorbic acid

As a result, when the amount of lecithin added was increased, the demolding effect was improved, but the lecithin odor increased and the flavor tended to deteriorate (Comparative Example 69). On the other hand, in the case where ascorbic acid was added, the flavor did not deteriorate even when lecithin was added (Example 15 17) 油 Fats for stir-fry (Examples 18 to 20; Comparative examples 10 to 13)

Examples 15 to 17 and Comparative Examples 6 to 9 were subjected to a stir-fry test using the same fats and oils.

7.5 g of test oil was put in an iron frying pan, heated in an electromagnetic cooker, and 250 g of cooked rice was added and fried for 3 minutes. Evaluation of rice looseness:: extremely good, 極めて: good, △: slightly poor, X: poor

Table 6 summarizes the results of Examples 18 to 20 and Comparative Examples 10 to 13.

Table 6

As a result, in each of the comparative examples, the flavor was bad or the texture of the fried rice was bad, whereas in each of the examples, the flavor was good and the texture was good. Industrial applicability

Advantageous Effects of Invention According to the present invention, there are provided a fat and oil for frying which improves the heating odor of the fat and oil for frying and the heat-deteriorating odor of the frying product, and a good-tasting fat and oil which is non-burnt and excellent in releasability. I can do it.

Claims

Scope of Claim At least one organic acid selected from ascorbic acid, erythorbic acid, and linoleic acid is added to fats and oils in the form of an aqueous solution at 50 to 180 ° C, A method for producing fats and oils, characterized by dehydration under a reduced pressure of 0.5 to 100 Torr.

2. The production method according to claim 1, wherein the organic acid is added so that the amount of the organic acid is 2 to 28 ppm in the fat or oil.

3 In addition, one or more selected from the group consisting of tocopherone, vasconolevic acid panolemitate, and catechin are contained in oils and fats in an amount of 10 to 200 ppm. The production method according to claim 1 or 2, wherein the additive is so added.

4. The method according to any one of claims 1 to 3, further comprising adding lecithin.

5. The production method according to claim 4, wherein ascorbic acid and lecithin are used in combination.

6 A fat and oil for frying obtained by the production method according to any one of claims 1 to 3.

7. An oil for frying obtained by the production method according to claim 4 or 5.