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oil composition
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An oil composition and oil technology, applied in the direction of edible oil/fat, food science, application, etc., can solve the problems of limited silicone oil effect, excessive foaming, and inability to suppress foaming, and achieve good shape retention and improved foaming Effect
Active Publication Date: 2022-08-02
THE NISSHIN OILLIO GRP LTD
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Problems solved by technology
Although silicone oil is added as a method of suppressing bubbles when cooking these fried foods, the effect of silicone oil is limited, and its use has tended to be avoided in recent years due to its poor biodegradability
[0003] In addition, the mixed oil of coconut oil and soybean oil, medium-chain fatty acid triglycerides and transesterified oils such as rapeseed oil have more foaming. These fatty acid components include fatty acids with 6-10 carbon atoms and fatty acids with 14-22 carbon atoms. The triglycerides of these two cannot suppress foaming even if silicone is added
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Embodiment 1
[0059] (Example 1: Sample Preparation)
[0060] HOLL rapeseed decolorized oil (oleic acid in high-oleic acid rapeseed decolorized oil fatty acid component: 73.4% by mass Nisshin OiliO Group, Ltd., manufactured by Nisshin OiliO Group, Ltd.), and the fatty acid component were MCT of caprylic acid:capric acid=75:25 in mass ratio (Medium-chain fatty acid triglyceride Nisshin OilliO Group, Ltd., product) was mixed with the formula (mass ratio) in Table 1. To 100 parts by mass of this mixture, 0.3 part by mass of lipase QLM (manufactured by Meisu Sangyo Co., Ltd.) was added, and the transesterification reaction was performed at 45° C. for 16 hours with stirring. The enzyme was filtered off from the reaction product, and the filtrate was subjected to deacidification, decolorization, and deodorization (250° C., 3 Torr, 60 minutes) to obtain a composition (Example 1).
[0061] The saturated fatty acid having 6 to 10 carbon atoms in the composition was 13.7%, and the oleic acid was 63....
Embodiment 2～5、 comparative example 1
[0062] (Examples 2 to 5, Comparative Example 1: sample preparation)
[0063] Decolorized rapeseed oil (oleic acid in fatty acid component: 61.4% by mass, manufactured by Nisshin OilliO Group, Ltd.), HOLL decolorized rapeseed oil (oleic acid in high oleic acid rapeseed decolorized oil fatty acid component: 73.4% by mass) Nisshin OilliO Group, Ltd., manufactured), high oleic sunflower decolorized oil (oleic acid in fatty acid component: 81.8% by mass, manufactured by Nisshin OilliO Group, Ltd., manufactured by Nisshin OilliO Group, Ltd.), and the fatty acid component is caprylic acid in mass ratio: capric acid=75 : 25 MCT (Medium Chain Fatty Acid Triglyceride Nisshin OilliO Group, Ltd., manufactured by Nisshin OilliO Group, Ltd.) was mixed with the formula (mass ratio) in Table 1. To 100 parts by mass of this mixture, 0.3 part by mass of lipase QLM (manufactured by Meisu Sangyo Co., Ltd.) was added, and the transesterification reaction was performed at 45° C. for 16 hours with s...
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Abstract
The present invention provides an oil and fat composition that suppresses foaming in the cooking of fried foods. Moreover, the oil-fat composition which suppresses foaming in deep-fried food cooking and can prepare a good mayonnaise is provided. An oil and fat composition comprising 8 to 20 mass % of saturated fatty acids having 6 to 10 carbon atoms and 57 to 90 mass % of oleic acid in the fatty acid component of fats and oils, wherein the fats and oils only consist of saturated fatty acids having 6 to 10 carbon atoms. The triglyceride composed of fatty acid is 2.5 mass % or less. Preferably, the fat and oil containing 8 to 20 mass % of saturated fatty acids having 6 to 10 carbon atoms and 70 to 90 mass % of oleic acid in the fatty acid component of fats and oils are transesterified fats and oils and / or esterified fats and oils. 50-100 mass % of this fats and oils are contained in a composition.
Description
technical field [0001] The present invention relates to oil and fat compositions. Background technique [0002] Conventionally, edible fats and oils have been used for fried food cooking, stir-fry cooking, and the like as the main use. Generally, when frying food is cooked using fat and oil, steam is generated from the fried food to generate foam, but by repeated cooking of the fried food, the foaming becomes intense due to the deterioration of the fat and oil and the influence of the eluted component from the fried food. In the case of severe foaming, not only the fried food cannot be seen due to the foaming, but also the work safety such as overflowing from the container deteriorates. Therefore, it is impossible to cook fried foods in excess of a certain amount, especially when cooking fried foods containing eggs and meat, the oil and fat will deteriorate rapidly. Although silicone oil is added as a means of suppressing bubbles in the cooking of these fried foods, the ef...
Claims
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