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Oil or fat composition

A kind of oil composition and oil technology, which is applied in the direction of edible oil/fat, food science, fatty acid oxidation, etc., can solve the problem of limited oil use range, achieve the effect of suppressing heating odor and improving flowering

Active Publication Date: 2014-01-29
J OIL MILLS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These inventions change the physical properties of oils and fats by adding emulsifiers, etc., so the range of use of oils and fats is limited

Method used

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  • Oil or fat composition
  • Oil or fat composition

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] [Example 1] Addition test of oxidized oil

[0041] The heating odor suppression effect of the oil and fat composition of this invention is exhibited for the first time by adding a small amount of oxidized fats and oils to a base oil. Experiments to verify this were carried out.

[0042] First, 250 g of fresh soybean oil with an anisidine value of 2.07 (product name: soybean white kerosene oil, manufactured by J-OIL MILLS, Inc.) was put into a stainless steel beaker with a capacity of 500 mL, and immersed in an oil bath at a temperature of 134°C. . Then, heat and stir while blowing air into the oil to oxidize the oil. By changing the heating time, two kinds of oxidation-treated soybean oils having differences in anisidine values ​​before and after oxidation treatment of 0.14 and 14.0 were obtained.

[0043] The oil and fat combination of the present invention was obtained by adding 1% by weight of oxidized oil having a difference in anisidine value of 14.0 to soybean ...

Embodiment 2～9

[0068] [Examples 2-9] Change test of oxidized oil (1)

[0069] An oil and fat composition in which oxidized oils having different degrees of oxidized treatment were blended as oxidized oils to a base oil was prepared, and the effect of suppressing heating odor was studied.

[0070] First, 250 g of the above fresh soybean oil was put into a 500-mL stainless steel beaker, immersed in an oil bath at a temperature of 134° C., and then heated and stirred while blowing air. Soybean oil was sampled at different times, resulting in poor oxidized soybean oil with the anisidine values ​​shown in Table 2. The peroxide value of oxidized soybean oil was determined. The results are shown in Table 2.

[0071] By adding 1% by weight of the above-mentioned oxidized soybean oil to palm fractionated oil soft part (iodine value 67, manufactured by J-OIL MILLS, Inc.) as base oil, fats and oils having the anisidine value added in Table 2 were obtained combination. For comparison, a composition ...

Embodiment 10～18

[0076] [Examples 10-18] Change test of oxidized oil (2)

[0077] In the same manner as in Example 2, an oil and fat composition in which an oxidized oil was blended with a base oil was prepared, and the heating odor suppression effect of this composition was verified. 250 g of the above fresh soybean oil was put into a stainless steel beaker, immersed in an oil bath at a temperature of 134° C., and then heated and stirred while blowing air. Soybean oil was sampled at different times to obtain poor oxidized soybean oil with the anisidine values ​​shown in Table 3. The peroxide value of oxidized soybean oil was determined. The results are shown in Table 3. By adding 1% by weight of these oxidized soybean oils to the above-mentioned palm fraction soft part as a base oil, an oil and fat composition having an added anisidine value shown in Table 3 was obtained.

[0078] 8 g of the above-mentioned oil and fat composition was put into the above-mentioned glass container, and heate...

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PUM

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Abstract

[Problem] An oil or fat composition capable of suppressing a cooked odor without the use of an additive such as an emulsifier is provided. [Solution] This oil or fat composition is characterized in comprising an edible oil or fat and an oil or fat in which new oil or fat has been oxidized so that the difference in anisidine values after oxidation treatment is 0.5-350, wherein the added anisidine value is 0.07-350 as calculated using the formula: added anisidine value = ((anisidine value after oxidation treatment) - (anisidine value prior to oxidation treatment)) × added amount (wt%).

Description

technical field [0001] The present invention relates to an oil composition, and more specifically, relates to an oil composition capable of suppressing heating odor generated during heating. Background technique [0002] Edible fats and oils such as soybean oil, rapeseed oil, corn oil, sesame oil, and palm oil are excellent as heat media, so they are used in cooking such as grilling, frying, deep-frying, and tempura. These fats and oils produce a characteristic pungent smell (hereinafter referred to as "heating smell") when heated and cooked. The problem of heating odor is relatively slight when heating cooking is performed in a factory or the like, but becomes a problem when cooking home-cooked food in a narrow space such as a supermarket. Recently, as seen in counter frying in convenience stores, opportunities for cooking in narrow stores are also increasing, so heating odor will gradually become a problem in the future. [0003] In order to solve the above-mentioned pro...

Claims

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Application Information

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IPC IPC(8): A23D9/00
CPCA23D9/00C11C3/006A23D9/04
Inventor 新井正博叶名尻勤山田祐三叶桐宏厚
Owner J OIL MILLS INC
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