Method for producing heating / cooking oil / fat composition, and heating / cooking oil / fat composition

Abstract

To provide a technology that can suppress the increase in an acid value and / or coloration of a heating / cooking oil / fat composition during heating / cooking.SOLUTION: A method for producing a heating / cooking oil / fat composition comprises a step of adding an alkali metal and an emulsifier, and / or an alkali metal-containing emulsifier to a refined oil / fat so that the heating / cooking oil / fat composition contains 93 mass% or more of the refined oil / fat having an acid value of 0.03 or less, and the heating / cooking oil / fat composition contains 0.02 to 5.0 mass ppm of the alkali metal.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing a fat or oil composition for cooking with heat, and to a fat or oil composition for cooking with heat. [Background technology]

[0002] In recent years, consumers have become increasingly concerned about food quality, including edible oils and fats used in the production of processed foods (fried foods, etc.).

[0003] It is known that fats and oils deteriorate when exposed to heat, light, and the like. When fats and oils are exposed to heat or light, hydrolysis occurs if moisture is present, and oxidation occurs if oxygen is present. As a result of the deterioration, the acid value of the fats and oils increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (fries, tempura, deep-fried foods, etc.), cooking is performed using fats and oils heated to about 180°C, so that the fats and oils used in fried foods (hereinafter also referred to as "frying fats and oils") must be prevented from deteriorating due to heating.

[0004] For example, the "Standards for Foods, Additives, etc. (Ministry of Health and Welfare Notification No. 370, 1959)" stipulates that for instant noodles (equivalent to fries), the acid value of the oil contained in the noodles must not exceed 3, nor the peroxide value must not exceed 30.

[0005] Another problem may occur in that the color of the frying oil becomes darker due to deterioration of the frying oil caused by heat, etc. When the color of the frying oil becomes darker, the fried food produced using the oil also becomes discolored, impairing the appearance.

[0006] For example, Patent Document 1 discloses oils and fats for cooking that contain 0.1 to 1 μmol / g of sodium or potassium (2.2 to 22.98 mg / kg as sodium) in the oil and fat, and shows an effect of suppressing an increase in acid value due to heating, while Patent Document 2 discloses frying oils and fats that contain 0.5 to 2.0 mg / kg of sodium or potassium and suppress an increase in acid value during frying, and shows examples in Comparative Example 1 (Na content 3.7 mg / kg) and Comparative Example 2 (5.8 mg / kg) that are inferior in the effect of suppressing an increase in acid value and in heat discoloration. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent No. 4798310 [Patent Document 2] JP 2013-252129 A Summary of the Invention [Problem to be solved by the invention]

[0008] Thus, although the cooking oil containing an alkali metal is expected to suppress the increase in acid value and the coloring during cooking, the effect was not necessarily expected. Furthermore, the higher the effect of suppressing the increase in acid value and the effect of suppressing coloring during cooking of the cooking oil composition, the longer cooking can be performed with the cooking oil composition, so further improvement of these effects has been required.

[0009] The present invention has been made in view of the above circumstances, and aims to provide a technique capable of suppressing an increase in acid value and / or suppressing discoloration of a cooking oil or fat composition during cooking. [Means for solving the problem]

[0010] The present inventors have found that the above problems can be solved by adding an alkali metal and an emulsifier, and / or an emulsifier containing an alkali metal, to a refined oil or fat so that the refined oil or fat composition for cooking contains 93 mass% or more of a refined oil or fat having an acid value of 0.03 or less and contains an alkali metal in an amount of 0.02 to 5 mass ppm in the oil or fat composition for cooking, and have completed the present invention. Specifically, the present invention provides the following.

[0011] (1) The method includes adding an alkali metal and an emulsifier, and / or an emulsifier containing an alkali metal, to a refined oil or fat so that the refined oil or fat having an acid value of 0.03 or less is present in the cooking oil or fat composition at 93% by mass or more, and the alkali metal is present in the cooking oil or fat composition at 0.02 to 5.0 ppm by mass. A method for producing a cooking oil and fat composition. (2) The method for producing a cooking fat and oil composition according to (1), wherein the emulsifier is one or more selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleate, organic acid monoglycerides, and mono fatty acid glycerides. (3) The method for producing a fat or oil composition for cooking according to (1) or (2), wherein the emulsifier is contained in the fat or oil composition for cooking at 0.02 to 5.00 mass %. (4) The method for producing an oil or fat composition for cooking according to any one of (1) to (3), wherein the emulsifier is one or more selected from the group consisting of polyglycerol fatty acid esters with an HLB value of 3.5 or less, sucrose fatty acid esters with an HLB value of 3 or less, glycerol monooleate succinate, glycerol monooleate citrate, polyoxyethylene sorbitan monooleate, and mono fatty acid glycerides in which 47% by mass or more of the fatty acids constituting the mono fatty acid glyceride are polyunsaturated fatty acids. (5) The cooking oil composition according to any one of (1) to (4), wherein the refined oil is a refined oil containing one or more selected from the following adsorption-treated oil, deodorized oil A, deodorized oil B, and deodorized oil C. Adsorption-treated oils and fats: Oils and fats that have been through a deodorizing process and have been through an adsorption process in which they are brought into contact with a silica-magnesia-based preparation in a liquid state at less than 80°C. Deodorized oil A: Re-deodorized palm-based deodorized oil that has been subjected to a deodorization process so that the gamma-tocotrienol content in the deodorized oil is 250 mass ppm or less and the acid value is 0.03 or less. Deodorized oil B: Deodorized oil that has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less, and is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Rapeseed deodorized oil that has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 550 mass ppm or less and the acid value is 0.03 or less. (6) The method for producing a cooking fat or oil composition according to (5), wherein the refined fat or oil has an acid value of 0.00 to 0.01. (7) The method for producing a cooking oil / fat composition according to any one of (1) to (6), wherein the refined oil / fat is a refined oil / fat that has been subjected to a step of contacting the oil / fat with ozone prior to the deodorization step. (8) The method for producing a fat or oil composition for cooking according to any one of (1) to (7), further comprising adding silicone oil to the fat or oil composition for cooking in an amount of 0.5 to 10 ppm by mass. (9) A cooking oil / fat composition, comprising: an alkali metal content of 0.02 to 5 ppm by mass; and 93% by mass or more of refined oil / fat having an acid value of 0.03 or less. (10) The cooking fat or oil composition according to (9), further comprising 0.5 to 10 ppm by mass of silicone oil in the cooking fat or oil composition. (11) The cooking fat and oil composition according to (9) or (10), which is produced by any one of the production methods (1) to (7). (12) The cooking fat or oil composition according to any one of (9) to (11), characterized in that the cooking fat or oil composition inhibits an increase in acid value and / or inhibits coloring after cooking. Effect of the Invention

[0012] According to the present invention, a technique is provided that can suppress an increase in acid value and / or coloring of a cooking oil / fat composition during cooking. Furthermore, flavor stability is improved by passing through a step of contacting the oil / fat with ozone. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] Hereinafter, the embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. In addition, in this specification, "A (numerical value) to B (numerical value)" means "A or more and B or less", and the ratio means the mass ratio.

[0014] In the present invention, the acid value is a value measured in accordance with "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 g of sample oil. The content of alkali metals can be quantified by atomic absorption spectrometry. The content of each fatty acid (e.g., oleic acid) in the fatty acids constituting the emulsifier can be measured in accordance with "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society. The content of γ-tocotrienol and the content of tocopherol contained in the oil and fat composition can be measured in accordance with "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.4.10-2013 Tocopherol (Fluorescence Detector-High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society. The iodine value can be measured in accordance with the "Standard Test Method for the Analysis of Fats, Oils and Lubricants 2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The color tone was determined by measuring the yellow chromaticity (Y value) and red chromaticity (R value) of the test oil using the Lovibond colorimetric method (0.5 inch cell) and calculating "Y+10R".

[0015] <Method of producing cooking oil and fat composition> The production method of the present invention includes a step of adding an alkali metal and an emulsifier, and / or an emulsifier containing an alkali metal, to a refined oil or fat so that the refined oil or fat having an acid value of 0.03 or less is 93 mass% or more in the oil or fat composition for cooking, and the alkali metal is 0.02 to 5 mass ppm in the oil or fat composition for cooking. In addition, a step of contacting the oil or fat with ozone and / or a step of adding silicone oil can be further performed.

[0016] Details of refined fats and oils, alkali metals, and emulsifiers will be described later. It is difficult to disperse or dissolve an alkali alone in fats and oils, so it is preferable to add the alkali metal to the fats and oils in the presence of an emulsifier. For example, an emulsifier and an alkali metal can be added to the fats and oils at the same time, or an emulsifier containing an alkali metal can be added to the fats and oils. It is preferable to gradually dilute the alkali metal and the emulsifier. For example, a method can be used in which the alkali metal and the emulsifier are diluted with a part of the fats and oils, and the dilution is added to the remaining fats and oils. The fats and oils to be diluted are the fats and oils to be blended in the fats and oils composition for cooking. The temperature of addition is preferably a temperature at which the emulsifier becomes liquid, and is preferably 0 to 70°C. When heating, there is no problem with heating only the emulsifier or the dilution. When the alkali metal and the emulsifier are added, it is preferable to add the silicone oil at the same time.

[0017] [Oils and fats] The cooking oil and fat composition contains oil and fat. As the oil and fat, edible oil and fat can be used. For example, animal and vegetable oils and fats, oils and fats synthesized from glycerin and fatty acids, and fractionated oils thereof, transesterified oils, hydrogenated oils, etc. can be mentioned. In addition, a single oil and fat or a blend of multiple oils and fats can be mentioned. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Examples of oils and fats synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs). Examples of fractionated oils include fractionated palm oils such as palm olein, palm superolein, palm stearin, and palm midfraction. As the interesterified oil, an interesterified oil of palm oil or a fractionated palm oil with other liquid oils or fats, or an interesterified oil of MCT with vegetable oil or the like can be used. Examples of the hydrogenated oil include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of interesterified oils.

[0018] [Refined fats and oils] In the present invention, refined oils and fats are oils and fats that have been subjected to at least a deodorizing step. The fats and oils contained in the cooking oil composition are refined fats and oils only, or fats and oils containing refined fats and oils. The fats and oils contained in the cooking oil composition are 93% by mass or more of refined fats and oils having an acid value of 0.03 or less. When the fats and oils contained in the cooking oil composition are 93% by mass or more of refined fats and oils having an acid value of 0.03 or less, the fats and oils can have sufficient functions as a cooking oil composition used for heating purposes. The refined fats and oils having an acid value of 0.03 or less contained in the cooking oil composition are preferably 97% by mass or more and 99.98% by mass or less. The refined fats and oils having an acid value of 0.03 or less contained in the cooking oil composition are more preferably 99% by mass or more and 99.97% by mass or less. The cooking oil composition can contain refined fats and oils having an acid value of more than 0.03, or unrefined oils, but it is particularly preferable that all the fats and oils contained in the cooking oil composition are refined fats and oils having an acid value of 0.03 or less.

[0019] In addition, fats and oils are naturally derived, and at present, no components other than free fatty acids that increase the acid value, nor any coloring substances or substances that promote coloring have been identified.

[0020] Furthermore, the refined oil is preferably one containing one or more selected from the following adsorption-treated oil, deodorized oil A, deodorized oil B, and deodorized oil C.

[0021] (Oils and fats treated with adsorption) Adsorption-treated fats and oils are produced through an adsorption process in which fats and oils that have been through a deodorizing process are brought into contact with a silica-magnesia-based preparation in a liquid state at less than 80°C. Through this contact, it is possible to remove not only the free fatty acids in the fats and oils, but also components that increase the acid value during frying (accelerating substances), coloring substances, and substances that promote coloring.

[0022] The fats and oils to be subjected to the deodorizing step before the adsorption step may be unrefined fats and oils, or semi-refined fats and oils that have been subjected to a step selected from a degumming step, a deacidification step, a bleaching step, a dewaxing step, or refined fats and oils (deodorized fats and oils) that have been subjected to a step selected from a degumming step, a deacidification step, a bleaching step, a dewaxing step, or the like and a deodorizing step. In addition, fats and oils that have been subjected to a step selected from a degumming step, a deacidification step, a bleaching step, a dewaxing step, or the like may also be used. In addition, one of the objects of the present invention is to provide fats and oils with a sufficiently low acid value, but the acid value can be reduced in the deodorizing step and the adsorption step described later, so the deacidification step is not necessarily required. When the deacidification step is performed, the load of the deodorizing step can be reduced. In addition, in the case of significantly colored fats and oils, it is preferable to use fats and oils that have been subjected to a bleaching step.

[0023] There is no problem if the conditions of the deodorization step before the adsorption step are within the range of deodorization conditions used in normal oil refinement, but it is preferable that the acid value of the oil after the deodorization step (deodorized oil) is 0.2 or less. The lower the acid value, the higher the effect of the adsorption step, and the more sufficiently the acid value of the refined oil can be reduced. It is more preferable that the acid value of the oil after the deodorization step is 0.1 or less.

[0024] The conditions of the deodorization step are not particularly limited, but are preferably in the range of, for example, a deodorization temperature of 180 to 280°C, a degree of vacuum of 100 to 800 Pa, a water vapor amount of 0.3 to 10 mass% (relative to oil and fat), and a deodorization time of 30 to 120 minutes. The deodorization temperature is more preferably 200 to 270°C, further preferably 230 to 260°C, and most preferably 240 to 250°C. The degree of vacuum is more preferably 200 to 600 Pa, and further preferably 300 to 500 Pa. The water vapor amount is more preferably 1 to 8 mass% (relative to oil), further preferably 1 to 5 mass% (relative to oil), and most preferably 1 to 3 mass% (relative to oil). The deodorization time is more preferably 40 to 120 minutes, and further preferably 40 to 80 minutes.

[0025] In the deodorizing step, citric acid may be added at the end of the deodorizing treatment. The addition of citric acid increases the oxidation stability. Citric acid is preferably added at 10 to 50 ppm, more preferably 26 to 50 ppm, to the deodorized oil and fat. Since citric acid does not disperse or dissolve in oil as it is, it is preferably added as a 5 to 20 mass % aqueous solution.

[0026] The adsorption-treated oils and fats have an adsorption step after the deodorization step, but another step can be performed between the deodorization step and the adsorption step. The step following the deodorization step is preferably the adsorption step. Since the adsorption step is performed at less than 80°C, the adsorption step may be performed after cooling, storage, etc., as necessary. The silica-magnesia-based preparation used in the adsorption step is a preparation of silica (silicon dioxide) and magnesia (magnesium oxide), in which silica particles and magnesia particles are dispersed and mixed. For example, the mass ratio of silica:magnesia is preferably 1:5 to 3:1. In addition, as the silica-magnesia-based preparation, a preparation consisting of a combination of silicon dioxide, magnesium oxide, and water can be used, and for example, a composition of 30 to 80 mass% silicon dioxide, 10 to 50 mass% magnesium oxide, and 5 to 20 mass% water is preferable. These silica-magnesia-based preparations can be obtained by, for example, dispersing silica and magnesia particles in water as nano-order unit particles that do not dissolve, mixing them uniformly, and combining them to form a tight complex without forming chemical bonds that involve the exchange or recombination of atoms between particles. In addition, a commercially available product (Mizuka Life, manufactured by Mizusawa Industrial Chemicals Co., Ltd.) can also be used.

[0027] If the oil is in a liquid state, it can be contacted with the silica-magnesia-based preparation with sufficient efficiency. In addition, if the contact temperature is 80°C or higher, the silica-magnesia-based preparation will cause the minor components of the oil to change in quality, resulting in the generation of an unpleasant odor, making a deodorization process (steam distillation) essential. However, if the deodorization process is performed after the adsorption process, slight hydrolysis will occur, making it difficult to obtain refined oils with a low acid value. Therefore, the contact temperature is preferably in the range of -10 to 79°C, -5 to 75°C, 0 to 60°C, 5 to 60°C, or 5 to 50°C, more preferably 5 to 40°C, and most preferably 10 to 30°C.

[0028] The contact between the oil and the silica-magnesia-based preparation can be carried out by adding the silica-magnesia-based preparation to the oil and fat, stirring, and then filtering or centrifuging. In addition, a method of passing the liquid oil through a container filled with the silica-magnesia-based preparation is simple and preferable. For example, the silica-magnesia-based preparation can be filled into a filter (single-plate filter, filter press, leaf filter, etc.), column, etc., and the oil and fat can be passed through the preparation to contact the oil and fat. In particular, it is more preferable to pass the oil through a cartridge-type filter filled with the silica-magnesia-based preparation.

[0029] Since the amount of impurities adsorbed by the silica-magnesia-based preparation such as free fatty acids in the fats and oils that have been deodorized is small, a short contact such as filtration or the use of a very small amount of the silica-magnesia-based preparation is sufficient. Therefore, the contact time between the fats and oils and the silica-magnesia-based preparation and the amount of the silica-magnesia-based preparation used are not particularly limited. The contact time between the fats and oils and the silica-magnesia-based preparation is preferably 0.5 minutes or more, more preferably 5 minutes or more, even more preferably 15 minutes or more, and most preferably 30 minutes to 3 hours. In addition, the amount of the silica-magnesia-based preparation used is preferably 0.05 parts by mass or more per 100 parts by mass of the fats and oils, more preferably 0.1 to 5 parts by mass per 100 parts by mass of the fats and oils, and even more preferably 0.5 to 3 parts by mass per 100 parts by mass of the fats and oils.

[0030] The purification process for the adsorption-treated oils and fats is completed with the above-mentioned adsorption process, but if necessary, an additional purification process, a fractionation process, a mixing process (addition process), etc. may be performed. However, if a process of contacting the oil and fat with steam at 140°C or higher is performed, such as a deodorization process, a slight amount of hydrolysis of the oil and fat occurs, while the free fatty acids are removed by distillation, and the equilibrium state of the amount of free fatty acids in the oil and fat is in a range where the acid value of the oil and fat exceeds 0.01, so it is preferable not to perform this process.

[0031] The acid value of the adsorption-treated oil is 0.00 to 0.03, and preferably 0.00 to 0.01. The acid value of 0.00 to 0.01 is a range that cannot be achieved by ordinary deoxidation or deodorization processes alone. The acid value of the adsorption-treated oil is more preferably 0.001 to 0.008.

[0032] (Deodorized oil A) The deodorized oil A is a re-deodorized palm-based deodorized oil that has been subjected to a deodorization process so that the γ-tocotrienol content in the deodorized oil is 250 mass ppm or less and the acid value is 0.03 or less. The palm-based deodorized oil is a deodorized oil that has been subjected to a physical refining process or a chemical refining process, and is preferably a palm-based deodorized oil that has been subjected to a physical refining process (RBD palm-based oil). The palm-based deodorized oil is palm oil or a fractionated oil of palm oil. Examples of the fractionated oil of palm oil include palm olein, palm midfraction, and palm stearin. From the viewpoint of the workability of the oil composition of the present invention, it is preferable that the deodorized oil is liquid at about 10 to 20°C, and in that case, it is preferable that the melting point of the deodorized oil A is low. Therefore, it is preferable to use palm oil and / or palm olein. More preferably, it is preferable to use RBD palm oil and / or RBD palm olein. Palm olein is a fraction with a high iodine value obtained by fractionating palm oil once or multiple times, and one with a particularly high iodine value is sometimes called palm superolein. As the iodine value becomes higher, the fat becomes more difficult to solidify, so palm olein preferably has an iodine value of 56 or more, more preferably an iodine value of 60 or more, and even more preferably an iodine value of 65 or more. The upper limit of the iodine value of palm olein is not particularly limited, but is preferably 72 or less, more preferably 70 or less.

[0033] The γ-tocotrienol content in the deodorized oil A is preferably 50 to 250 ppm by mass or less, more preferably 50 to 230 ppm by mass, further preferably 50 to 200 ppm by mass, and most preferably 50 to 150 ppm by mass.

[0034] The acid value of the deodorized oil A is from 0.00 to 0.03, preferably from 0.01 to 0.03, more preferably from 0.02 or less, and most preferably from 0.01 to 0.02.

[0035] The deodorized oil A is obtained by using palm-based deodorized oil that has been deodorized once as a raw material and deodorizing it again. The palm-based deodorized oil can be one that has been subjected to chemical refining including an alkaline deoxidation step (NBD palm-based oil) or physical refining without an alkaline step (RBD palm-based oil). Since RBD palm-based oil is widely distributed, it is preferable to use RBD palm-based oil. In the present invention, this palm-based deodorized oil is re-refined including deodorization and used as the deodorized oil A. The re-refining step may be only a deodorization step, but it is possible to perform chemical refining or physical refining. Since the acid value of the palm-based deodorized oil as the raw material is reduced in the initial refining, an alkaline deoxidation step for the purpose of reducing the acid value is not essential. From the viewpoint of flavor, physical refining that performs a bleaching step, a deodorizing step, or a water washing step, a bleaching step, and a deodorizing step is preferable. It is also preferable to use chemical refining which includes a deacidification step, a decolorization step, and a deodorization step.

[0036] For the steps other than deodorization, general refining conditions for oils and fats can be used.

[0037] The production of deodorized oil A involves a deodorization process so that the γ-tocotrienol content and acid value in the deodorized oil satisfy the requirements, and these requirements can be achieved by carrying out the deodorization process under excessive conditions. The deodorization conditions are carried out using a reduced pressure steam distillation apparatus, and can be carried out at a higher temperature, under a higher vacuum, with a higher amount of steam, or for a longer period of time than the usual conditions for reduced pressure steam distillation. For example, when the deodorization is carried out at a deodorization temperature of 200 to 280°C, a vacuum degree of 100 to 500 Pa, a steam amount of 1 to 8 mass% (relative to oil) and a deodorization time of 30 to 120 minutes, it is preferable to satisfy two or more conditions selected from a deodorization temperature of 235°C or higher, a vacuum degree of 500 Pa or lower, a steam amount of 2.0 mass% or higher (relative to oil) and a deodorization time of 50 minutes or longer, and more preferably to satisfy three conditions. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and even more preferably 260 Pa or less. The amount of water vapor is more preferably 2.4 mass% or more (relative to oil and fat), and even more preferably 3 mass% (relative to oil and fat). The deodorization time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0038] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at this time. The addition of citric acid further increases the oxidation stability. Citric acid is preferably added at 1 to 50 ppm, and more preferably at 1 to 30 ppm, to the deodorized oil and fat. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as a 5 to 20 mass % aqueous solution.

[0039] (Deodorized oil B) The deodorized fat B is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has been subjected to a deodorization process so that the total tocopherol content in the deodorized fat is 900 mass ppm or less and the acid value is 0.03 or less. Soybean oil and corn oil having a fatty acid composition similar to that of soybean oil are preferred. The iodine value of the fat is a value that reflects the constituent fatty acids of the fat, and is also an index of the ease of deterioration. The iodine value of the deodorized fat B is preferably 100 to 145, more preferably 120 to 140.

[0040] The total tocopherol content in the deodorized oil B is preferably 100 to 850 ppm by mass, or 100 to 800 ppm by mass, more preferably 100 to 600 ppm by mass, even more preferably 150 to 550 ppm by mass, particularly preferably 200 to 460 ppm by mass, and most preferably 200 to 400 ppm by mass. Furthermore, the γ-tocopherol content in the deodorized oil B is preferably 50 to 600 ppm by mass, more preferably 50 to 550 ppm by mass, even more preferably 50 to 480 ppm by mass, and most preferably 80 to 350 ppm by mass.

[0041] The acid value of the deodorized oil B is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0.02.

[0042] The deodorized fats and oils B can be produced by chemical refining including an alkaline deoxidation step, or by physical refining not including an alkaline deoxidation step, and then subjected to a deodorization step. From the viewpoint of flavor, it is preferable to use chemical refining. Chemical refining is a refining method including a step of removing free fatty acids using an alkali in a deoxidation step, and is, for example, a method of refining crude oil pressed and extracted from a raw material by subjecting it to degumming, alkaline deoxidation, decolorization, dewaxing, and deodorization. In the deodorized fats and oils B, general refining conditions for fats and oils can be used for the steps other than deodorization.

[0043] From the viewpoint of easily achieving the effects of the present invention, the deodorized oil B is preferably a deodorized oil that has been subjected to an alkali deoxidation treatment and a decolorization treatment and then a deodorization treatment.

[0044] In the present invention, one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil are used as the deodorized fat B. When a mixture of multiple fats and oils is used, they may be mixed at any stage of refining, but it is preferable to mix them after the deodorization treatment. Also, when blending fats and oils other than the deodorized fat B, it is preferable to mix them after the deodorization treatment.

[0045] The acid value of the deodorized fat B is reduced in the deodorization process, but it is preferable to reduce it in the alkaline deoxidation process. The fats and oils used in the alkaline deoxidation can be crude oils including water-degummed oils, fats and oils to which phosphoric acid has been added, or degummed oils to which phosphoric acid has been added and then the gums have been removed by centrifugation or the like. As the alkaline deoxidation method, it is preferable to add a 5-15% concentration aqueous sodium hydroxide solution in an amount equivalent to 0.8-1.8 times the amount of acid calculated from the acid value of the fats and oils, and remove fatty acid soaps and the like by centrifugation or the like. It is more preferable to add an 8-13% concentration aqueous sodium hydroxide solution in an amount equivalent to 1.0-1.5 times the amount of free fatty acid. It is also more preferable to perform the addition and separation process of the aqueous sodium hydroxide solution two or more times. The process following the sodium hydroxide treatment is a decolorization process, and it is more preferable to perform the decolorization process by washing with water after the sodium hydroxide treatment.

[0046] Alternatively, as an alkaline deoxidation method, the Zenith process may be used in which oil droplets are added from the bottom of a dilute alkaline solution (such as an aqueous sodium hydroxide solution) and neutralized while the oil droplets rise.

[0047] The production of deodorized oil B includes a deodorizing step so that the total tocopherol content and acid value in the deodorized oil satisfy the requirements, but these can be achieved by carrying out the deodorizing step under excessive conditions. The deodorizing conditions are carried out using a reduced pressure steam distillation apparatus, and can be carried out at a higher temperature, under a higher vacuum, with a higher amount of steam, or for a longer period of time than the usual conditions for reduced pressure steam distillation. For example, when the deodorizing temperature is 200 to 280°C, the degree of vacuum is 100 to 500 Pa, the amount of steam is 1 to 8 mass% (relative to oil and fat), and the deodorizing time is 30 to 120 minutes, it is preferable to satisfy two or more conditions selected from a deodorizing temperature of 235°C or higher, a degree of vacuum of 500 Pa or lower, an amount of steam of 2.0 mass% or higher (relative to oil and fat), and a deodorizing time of 50 minutes or longer, and more preferably to satisfy three conditions. The deodorizing temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and even more preferably 260 Pa or less. The amount of water vapor is more preferably 2.4 mass% or more (relative to oil and fat), and even more preferably 3 mass% (relative to oil and fat). The deodorization time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0048] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at this time. The addition of citric acid further increases the oxidation stability. Citric acid is preferably added at 10 to 50 ppm, and more preferably at 26 to 50 ppm, to the deodorized oil and fat. Since citric acid does not disperse or dissolve in oil as it is, it is preferable to add it as a 5 to 20 mass % aqueous solution.

[0049] (Deodorized Oil C) The deodorized oil C is a rapeseed deodorized oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less. The rapeseed oil may be extracted from a raw material cultivated and distributed as rapeseed. As the rapeseed variety, canola and / or high oleic acid canola may be used. The iodine value of the rapeseed oil is preferably 90 to 130, more preferably 95 to 120.

[0050] The total tocopherol content in the deodorized oil C is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, even more preferably 150 to 500 ppm, particularly preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Furthermore, the γ-tocopherol content in the deodorized oil C is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, and even more preferably 100 to 350 ppm.

[0051] The deodorized oil C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0052] The deodorized oil C can be obtained by the same operation (production conditions) as the deodorized oil B described above.

[0053] (Other fats and oils) The fats and oils in the cooking fat composition may contain fats and oils other than the adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C. The fats and oils contained may be refined fats and oils, partially refined fats and oils that have not been subjected to a deodorizing process, or unrefined fats and oils. In the case of refined fats and oils, it is preferable that the acid value of the composition in which all refined fats and oils are mixed is 0.03 or less. In addition, it is preferable that the partially refined fats and oils that have not been subjected to a deodorizing process and unrefined fats and oils are not contained in the cooking fat composition, and it is more preferable that they are not contained.

[0054] The oils and fats other than the adsorption-treated oils and fats, the deodorized oils and fats A, the deodorized oils and fats B, and the deodorized oils and fats C preferably contain less than 50% by mass of other refined oils and fats, more preferably less than 30% by mass. For example, rice oil, sesame oil, safflower oil, peanut oil, olive oil, grapeseed oil, linseed oil, perilla oil, coconut oil, and oils and fats obtained by fractionating these oils and fats can be mentioned. In addition, RBD palm oils and fats having a γ-tocotrienol content of more than 250 ppm or an acid value of more than 0.03 can be mentioned. In addition, soybean oil, corn oil, cottonseed oil, and sunflower oil having a total tocopherol content of more than 850 ppm or an acid value of more than 0.03 can be mentioned. In addition, rapeseed oil (canola oil, etc.) having a total tocopherol content of more than 550 ppm or an acid value of more than 0.03 can be mentioned. These oils and fats may be used alone or in combination of two or more. Note that the vegetable oils and fats including the adsorption-treated oils and fats, the deodorized oils and fats A, the deodorized oils and fats B, and the deodorized oils and fats C, as well as the interesterified oils and fractionated oils thereof, are usually 95% by mass or more triglycerides.

[0055] In the present invention, it is preferable that the degree of purification of oils and fats other than the adsorption-treated oils and fats, the deodorized oils and fats A, the deodorized oils and fats B, and the deodorized oils and fats C is high. Therefore, it is preferable that the gamma-tocotrienol content in the oil and fat composition is 250 ppm or less. In addition, it is preferable that the total tocopherol content in the oil and fat composition is 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[0056] [Alkali metals] The cooking oil and fat composition contains an alkali metal. The alkali metal is not particularly limited, but is preferably at least one selected from the group consisting of sodium and potassium. These alkali metals can be added as a component containing an alkali metal. In addition, an emulsifier containing an alkali metal produced using an alkali catalyst can be used. As the emulsifier, for example, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan monooleate, organic acid monoglyceride, mono fatty acid glyceride, etc. can be used. When an emulsifier containing an alkali metal is used, the alkali metal concentration in the emulsifier is preferably 10 to 50,000 ppm by mass. More preferably, it is 500 to 2,000 ppm by mass, and more preferably, it is 600 to 1,000 ppm by mass. The alkali metal concentration can be adjusted by a method of adjusting the alkali metal concentration by adjusting the amount of catalyst during the esterification reaction, or by appropriately adding an emulsifier that does not contain an alkali metal. In the cooking fat and oil composition of the present invention, the emulsifier and the component containing an alkali metal are preferably contained as a fatty acid monoglyceride containing an alkali metal.

[0057] Alternatively, as the component containing an alkali metal, a water-soluble or oil-soluble salt usable as a food additive, such as a sodium salt or a potassium salt, can be used. The sodium salt and potassium salt are not particularly limited, but examples thereof include sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, potassium hydrogen carbonate, sodium malate, sodium citrate, potassium citrate, sodium L-ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactate, sodium fatty acid, and potassium fatty acid. More preferably, it is a sodium fatty acid such as sodium oleate.

[0058] The content of the alkali metal in the cooking oil and fat composition of the present invention is 0.02 to 5.0 ppm by mass. When the content of the alkali metal is 0.02 to 5.00 ppm by mass, it is possible to exert the effect of suppressing the increase in acid value and / or suppressing coloring during cooking by combining with the above-mentioned refined oil and fat. The content of the alkali metal is preferably 0.1 to 3.0 ppm by mass, more preferably 0.1 to 2.5 ppm by mass.

[0059] [emulsifier] Alkali metals other than fatty acid soaps are poorly soluble in fats and oils, so they are preferably mixed with an emulsifier and added. Alternatively, as described above for alkali metals, they are preferably added as a component of the emulsifier. As the emulsifier, for example, one or more selected from polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleates, organic acid monoglycerides, and mono fatty acid glycerides are preferred.

[0060] The amount of the emulsifier contained in the oil / fat composition for heating and cooking is preferably 0.02 to 5.00% by mass in order to incorporate an alkali metal into the oil / fat composition for heating and cooking, more preferably 0.02 to 0.09% by mass, even more preferably 0.03 to 0.09% by mass, and most preferably 0.04 to 0.08% by mass.

[0061] Moreover, it is preferable that the emulsifier has an HLB value of 7 or less, since the emulsifier has high solubility in oils and fats. In addition, HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester This describes the method for calculating the HLB value.

[0062] In addition, the use of one or more emulsifiers selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol monooleate succinate, glycerol monooleate citrate, polyoxyethylene sorbitan monooleate, and mono fatty acid glycerides in which 47% by mass or more of the fatty acids constituting the glycerol monooleate are polyunsaturated fatty acids is preferred from the viewpoint of suppressing oil absorption by cooked foods during cooking such as frying, in addition to the effect of suppressing the increase in acid value and / or coloring during cooking according to the present application.

[0063] The amount of emulsifier to be added in the case of suppressing oil absorption by cooked foods during cooking is 0.02 to 0.09 mass %, preferably 0.03 to 0.08 mass %, and more preferably 0.04 to 0.07 mass %, relative to the cooking fat and oil composition of the present invention.

[0064] The HLB value of the polyglycerol fatty acid ester is more preferably 3 or less, and most preferably 1 to 3. In addition, it is preferable that the constituent fatty acids of the polyglycerol fatty acid ester contain 5 to 50 mass% of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids, in order to reduce the amount of oil absorbed by the object to be cooked by heating. More preferably, the constituent fatty acids of the polyglycerol fatty acid ester contain 20 to 30 mass% of unsaturated fatty acids having 8 to 22 carbon atoms. As the unsaturated fatty acids having 8 to 22 carbon atoms constituting the polyglycerol fatty acid ester, oleic acid, erucic acid, etc. can be used. The constituent fatty acids other than the unsaturated fatty acids are saturated fatty acids having 8 to 22 carbon atoms. As the saturated fatty acids, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, etc. can be used.

[0065] The sucrose fatty acid ester having an HLB value of 3 or less is preferably one having an HLB value of 1.5 to 3.0, and more preferably one having an HLB value of 1.8 to 2.5. If the sucrose fatty acid ester has an HLB value of 1.5 or more, the amount of oil absorbed by the cooked food after cooking can be efficiently suppressed. On the other hand, if the sucrose fatty acid ester has an HLB value of 3.0 or less, there is a low possibility that separation will occur due to moisture absorption during storage. As the sucrose fatty acid ester, sucrose erucate ester is preferred.

[0066] In the case of mono fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids, it is preferable that 66% by mass or more of the constituent fatty acids are unsaturated fatty acids. Examples of unsaturated fatty acids include oleic acid, linoleic acid, linolenic acid, etc., and in particular, oleic acid and linoleic acid are preferable. In addition, among the constituent fatty acids, saturated fatty acids are preferably 30% by mass or less, more preferably 10 to 30% by mass. As the saturated fatty acid, palmitic acid is preferable. Thus, many unsaturated fatty acids, especially By using mono-fatty acid glycerides that are composed of a large amount of polyunsaturated fatty acids, the effect of reducing the amount of oil absorbed by the food to be cooked can be more reliably achieved.

[0067] The action of emulsifiers during cooking of fried foods such as tempura is as follows. For example, when cooking tempura, ingredients and batter (a mixture of tempura flour and water) are heated in high-temperature oil (160-200°C). When the batter comes into contact with the high-temperature oil, the water rapidly evaporates and disappears at the contact surface with the oil, and at the same time, the solid content in the batter, which is mainly composed of wheat flour, is baked and hardened. This phenomenon is repeated, and the water in the batter is gradually removed, forming a batter with a mesh structure in which the wheat flour is baked and hardened in a shape with gaps. Emulsifiers affect the interfacial tension between gas and liquid or liquid and liquid, and some emulsifiers change the interfacial tension between "oil and solid," "oil and water," or "oil and gas (water vapor)" during the formation of the batter, thereby changing the properties of the batter (shape, ingredients, physical properties). Therefore, in the present invention, the effect of reducing the oil remaining in the food item after heat cooking is achieved by the emulsifier, regardless of the oil and fat components, and this effect is shown in JP 2015-119665 A or JP 2016-93128 A.

[0068] [Step of contacting oils and fats with ozone] In the present invention, the flavor stability of the refined oil is improved by the refined oil being a refined oil that has been subjected to a process of contacting the oil with ozone and a deodorizing process. In particular, the flavor deterioration (light-exposed odor) caused by exposure to light can be suppressed. It is considered that the process of contacting the oil with ozone decomposes the substances causing the light-exposed odor or changes them into compounds that are easily decomposed by distillation. Ozone is a gas composed of three oxygen atoms, and can be contacted by contacting the oil with ozone gas or by stirring water containing ozone with the oil. Since it is not necessary to remove components other than ozone after contacting with ozone, it is preferable to contact the oil with ozone gas. As a method for contacting the oil with ozone gas, a method of contacting degassed oil with ozone gas, a method of contacting the oil with ozone gas by bubbling ozone gas, a method of contacting the oil with water containing ozone, etc. can be used. The ozone generator is not particularly limited, but may be one that generates ozone by irradiating ultraviolet rays in the air or by colliding high-energy electrons with oxygen molecules, such as by silent discharge in oxygen. In addition, commercially available ozone generators for sterilizing, deodorizing, and decolorizing water and food may be used.

[0069] The longer the contact between the fats and oils and ozone, the higher the effect of improving the odor caused by exposure to light. It is preferable that the contact is 1 minute or more, and more preferable that the contact is 2 minutes to 24 hours. It is more preferable that the fats and oils are contacted with ozone for 3 minutes to 6 hours, and it is particularly preferable that the fats and oils are contacted with ozone for 10 minutes to 2 hours. The contact temperature may be any temperature at which the fats and oils are in a liquid state in order to contact the fats and oils with ozone, and is preferably -10°C or higher, and more preferably 5°C or higher. If the contact temperature is high, the oxidation reaction of the fats and oils is promoted, making it difficult to control the reaction, so the contact temperature is preferably 180°C or lower, and more preferably 100°C or lower. The contact temperature is more preferably 10 to 60°C, and most preferably 10 to 40°C.

[0070] The amount of ozone may be any amount as long as ozone is dissolved in the oil or fat, and it is preferable that 0.0022 mass% or more of ozone is supplied to the oil or fat during the contact time, more preferably 0.006 mass% or more of ozone is supplied to the oil or fat, even more preferably 0.005 to 0.65 mass% of ozone is supplied to the oil or fat, and most preferably 0.006 to 0.65 mass% of ozone is supplied to the oil or fat.

[0071] Although it has been proposed that fatty acids such as linoleic acid and furan acid are the causative substances of the odor caused by exposure to light, the cause is unknown. However, it is believed that all of these react with ozone to decompose or change into compounds that are easily decomposed in the deodorizing process, so after the process of contacting the fats and oils with ozone, deodorization is performed under conditions that allow these to be removed by distillation. Since the peroxides in fats and oils decompose at the frying temperature, deodorization may be performed at 160°C or higher. In addition, if reduced pressure or steam distillation is used, the boiling point is lowered, so deodorization can be performed even at 120°C or higher. For deodorization, reduced pressure steam distillation used in refining fats and oils is preferable. On the other hand, since fats and oils may deteriorate in quality when heated to a high temperature, the upper limit of the deodorization temperature is preferably 260°C or lower. The deodorization temperature is preferably 120 to 260°C, more preferably 140 to 260°C or 160 to 260°C, and even more preferably 180 to 260°C or 200 to 260°C. In addition, by performing deodorization at a low temperature, the effect of improving the odor caused by exposure to light is also synergistically exhibited, so the deodorization temperature is preferably 120 to 230°C, more preferably 160 to 230°C or 160 to 225°C, even more preferably 180 to 230°C or 280 to 255°C, and even more preferably 200 to 255°C. The pressure during deodorization is under reduced pressure conditions, and the closer to vacuum the better. It is preferably 50,000 Pa or less, more preferably 8,000 Pa or less, and even more preferably 800 Pa or less. In addition, since the reduced pressure conditions are closer to vacuum, there is no particular lower limit, but due to steam injection or equipment restrictions, it is often performed at 10 Pa or more. The pressure is preferably 10 to 1,000 Pa, more preferably 100 to 800 Pa, and even more preferably 200 to 600 Pa. The amount of water vapor during deodorization is preferably 0.5 to 10 mass% relative to the amount of oil and fat, and more preferably 1 to 5 mass%. The deodorization time is sufficient if it is 15 minutes or more, and is preferably 15 to 180 minutes, and more preferably 30 to 120 minutes.

[0072] [Other ingredients] Other ingredients can be added to the cooking oil and fat composition to the extent that the effect of the present invention is not impaired, and the type and amount of the ingredients to be added can be appropriately set according to the effect to be obtained. These ingredients are, for example, ingredients used in general oils and fats (food additives, etc.). These ingredients include, for example, antioxidants, antifoaming agents, crystallization inhibitors, etc., and are preferably added after deodorization and before filling. Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, terpenes, etc. Examples of coloring components include carotene, astaxanthin, etc. Examples of antifoaming agents include silicone oil.

[0073] In the present invention, it is preferable to add silicone oil to the cooking oil composition so that the amount is 0.5 to 10 ppm by mass. The silicone oil content (mass ratio) in the oil composition is preferably 1 to 5 ppm by mass, more preferably 2 to 3 ppm by mass. When the total silicone oil content is 0.5 ppm or more, the effect of suppressing foaming during cooking is sufficiently obtained. On the other hand, when it exceeds 10 ppm, foaming during cooking increases.

[0074] Silicone oil has a dimethylpolysiloxane structure and a dynamic viscosity of 100 to 5000 mm at 25°C. 2 The kinetic viscosity of the silicone oil is preferably 500 to 2000 mm 2 / s is more preferable, 800 to 1100 mm 2 / s is more preferable, and 900 to 1100 mm 2 / s is the most preferable. Silicone oils commercially available for food applications can be used. The "kinetic viscosity" referred to here refers to a value measured in accordance with JIS K 2283 (2000). It is also preferable to use silicone oils that contain silica particles in addition to silicone oil.

[0075] <Oil and fat composition for cooking> The cooking oil and fat composition of the present invention contains 0.02 to 5 ppm by mass of alkali metal in the cooking oil and fat composition, and 93% by mass or more of refined oil and fat having an acid value of 0.03 or less. The alkali metal, refined oil and fat, etc. are as described in the method for producing the cooking oil and fat composition described above. Note that the oil and fat are of natural origin, and at present, components other than free fatty acids that increase the acid value, some coloring substances, or substances that promote coloring have not been identified. Therefore, the acid value was used as an index to identify refined oil and fat having the effect of suppressing the increase in acid value during frying and / or heat coloring, which is the effect of the present invention. EXAMPLES

[0076] The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0077] <Analysis method> The analyses in each test were carried out according to the following methods.

[0078] (γ-tocotrienol content and total tocopherol content) The gamma-tocotrienol content was measured under the conditions of "Standard Methods for Analysis of Fats, Oils and Related Materials 2.4.10-2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society, and the gamma-tocotrienol content was calculated. The total tocopherol content was calculated by measuring the alpha-tocopherol, beta-tocopherol, gamma-tocopherol, and delta-tocopherol in the deodorized oil according to "Standard Methods for Analysis of Fats, Oils and Related Materials 2.4.10-2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society, and calculating the total content (percentage).

[0079] (Acid value) The acid value was measured in accordance with the "Standard Test Method for Analysis of Fats, Oils and Related Compounds 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 g of sample oil.

[0080] (Iodine value) The iodine value of fats and oils was measured in accordance with the "Standard Method for Analysis of Fats, Oils and Oils 2.3.4.1-2013 Iodine Value (Wiess-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The higher the iodine value, the more double bonds there are.

[0081] (color tone) The chromaticity of the test oil was measured using a Lovibond colorimeter (trade name "Lovibond PFX995", manufactured by The Tintometer Limited) with a 0.5 inch cell to measure the yellow chromaticity (Y value) and red chromaticity (R value). Based on these results, "Y+10R" was calculated and evaluated. The smaller the Y+10R value, the lighter the color tone, and the larger the Y+10R value, the darker the color tone.

[0082] <Fly test> Fry test 1 and fry test 2 in each test were carried out according to the following method.

[0083] (Fly Test 1) Four liters of each test oil was placed in a fryer and fried for eight days (8 hours / day). The frying was carried out in the following order: potato tempura (2 days), croquettes (2 days), and fried chicken (4 days). Imoten: Every hour, eight slices of sweet potato cut into 1cm slices were dipped in batter (tempura flour (product name "Nissin Oishii Tempura Flour" manufactured by Nissin Foods Inc.):water = 1:1.6) and deep fried at 180℃ for 3.5 minutes. Croquettes: Every hour, four 70g croquettes (product name "Nichirei Crispy Croquettes (Vegetables)" manufactured by Nichirei Foods Corporation) were fried at 180°C for 4.5 minutes. Deep-frying: Every hour, six pieces of chicken thigh meat (approximately 35 g each) were dipped in batter (deep-frying powder (product name "Deep-frying No. 1", manufactured by Nippon Shokken Co., Ltd.):water = 1:1) and deep-fried at 180°C for four minutes.

[0084] (Fly Test 2) 18 L of each test oil was placed in a fryer and fried. The fried potato tempura was cooked in the following manner, and the oil content of the potato tempura was extracted using the Soxhlet extraction method, and the oil content ratio in the potato tempura was calculated. Imoten: Every hour, eight slices of sweet potato (approximately 5.5 cm in diameter) were sliced ​​to a thickness of 1 cm and dipped in batter (tempura flour (product name "Nissin Oishii Tempura Flour" manufactured by Nissin Foods Inc.):water = 1:1.6) and fried at 180℃ for 3.5 minutes.

[0085] <Emulsifier> The emulsifiers 1 to 4 used are as follows. Emulsifier 1: Polyglycerol fatty acid ester (product name "THL-15", manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 2.9, amount of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids: 26.5% by mass) Emulsifier 2: Decaglycerin oleate (product name "Ryoto Polyglycerol O-50D", manufactured by Mitsubishi Chemical Foods Corporation, HLB7) Emulsifier 3: Decaglycerin decaoleate (product name "DAO-7S" Sakamoto Pharmaceutical Co., Ltd. (HLB 3.5) Emulsifier 4: Diglycerol oleate (mono-diester, product name "Sunsoft Q-17B", HLB 6.5)

[0086] <Test 1: Preparation of test oil and heating test> (Oils and fats 1) Bleached rapeseed oil (canola variety, iodine value 113) was deodorized at 250°C, 667 Pa, steam amount: 3.0% relative to oil, and for 80 minutes to obtain deodorized oil 1 (acid value 0.04). Silicone oil ("KF-96ADF-1,000CS" Shin-Etsu Chemical Co., Ltd.) was added to deodorized oil 1 at 3 ppm relative to deodorized oil 1 to obtain oil 1.

[0087] (Oils and fats 2) Bleached rapeseed oil (canola variety, iodine value 113) was deodorized at 250°C, 467 Pa, steam amount: 3.0% relative to oil, and for 80 minutes to obtain deodorized oil 2 (acid value 0.02). Silicone oil ("KF-96ADF-1,000CS" Shin-Etsu Chemical Co., Ltd.) was added to deodorized oil 2 at 3 ppm relative to deodorized oil 2 to obtain oil 2.

[0088] [Table 1]

[0089] (Test oil 1, 2, 1-1~5, 2-1~5) Oil 1 was used as test oil 1, and oil 2 was used as test oil 2. Furthermore, emulsifiers were added to oil 1 and oil 2 as shown in Table 2 to obtain test oils 1-1 to 5 and 2-1 to 5.

[0090] (Heating test) 50 g of the test oil was placed in a beaker (IWAKI Pyrex 200 mL beaker) and heated at 185°C for 8 hours. The acid value was measured before and after the heating test. The results are shown in Table 2. The beaker used was a new one that had been thoroughly washed with detergent and then with ion-exchanged water.

[0091] [Table 2]

[0092] As shown in Table 2, the test oils 2-1 to 2-5 had a more suppressed increase in acid value after the heating test than the test oils 1 and 2. Also, the test oils 2-1 to 2-5 had a more suppressed increase in acid value after the heating test than the test oils 1-1 to 1-5.

[0093] <Test 2: Preparation of test oil and frying test 1> (Test oil 1, 2, 2-6) The oil 1 used in Test 1 was designated as Test Oil 1, and the oil 2 was designated as Test Oil 2. Furthermore, an emulsifier was added to the oil 2 as shown in Table 3 to obtain Test Oil 2-6.

[0094] (Fly Test 1) Frying test 1 was carried out with each test oil. The acid value and color of the test oil before and after frying are shown in Table 3.

[0095] [Table 3]

[0096] As shown in Table 3, the acid value after the heating test of test oils 2-6 was suppressed compared to test oils 1 and 2. Heat coloring was also suppressed.

[0097] <Test 3: Preparation of test oil and frying test 2> (Test oil 1, 2, 1-5~7, 2-6) The oil 1 used in Tests 1 and 2 was designated as Test Oil 1, and the oil 2 was designated as Test Oil 2. Furthermore, emulsifiers were added to the oils 1 and 2 as shown in Table 4 to obtain Test Oils 1-5 to 7 and 2-6 (Test Oil 2-6 was the same as that used in Test 2).

[0098] (Fly Test 2) Frying test 2 was carried out with each test oil. The oil content in the potato tempura was calculated, and the results are shown in Table 4.

[0099] [Table 4]

[0100] As shown in Table 4, test oils 1-5 and 2-7 have the ability to inhibit oil absorption in fried foods, but test oil 1-7, which contains a large amount of emulsifier, loses its ability to inhibit oil absorption in fried foods. Note that test oils 1-5 and 2-7 show that the function of reducing the amount of oil remaining in foods after cooking is achieved by the emulsifier, not by the oil components, so that refined oils with an acid value of 0.03 or less other than oil 2 can also inhibit oil absorption in fried foods.

[0101] <Reference Example 1: Effect of inhibiting increase in acid value and / or coloring of adsorption-treated oils and fats> (Preparation of refined oil 1) Refined canola oil (acid value 0.04) was mixed with a silica-magnesia-based agent (Mizusawa Chemical Industry Co., Ltd., "Mizuka Life F-2G": silica approx. 55%, magnesia approx. 32%, water approx. 13%), silicon dioxide (Fujifilm Wako Pure Chemical Co., Ltd.), and magnesium oxide (Fujifilm Wako Pure Chemical Co., Ltd.) at 1% by mass relative to the refined canola oil, stirred at room temperature for 6 hours, and then filtered to obtain each refined oil. The acid value of each refined oil is shown in Table 5.

[0102] [Table 5]

[0103] As shown in Table 5, refined oil 2 had a lower acid value than refined oils 3 and 4, and refined oils 3 and 4 were no different from refined oil 1, which had not been subjected to adsorption treatment.

[0104] (Preparation of refined oils and fats 2) The bleached canola oil was deodorized at 250° C. for 60 minutes at 4.5 torr with a steam amount of 3% by mass relative to the oil to obtain refined oil A (acid value 0.04, color tone 0.3).

[0105] Silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oil A in an amount of 3 ppm by mass relative to refined oil A to obtain refined oil A-1.

[0106] A silica-magnesia based preparation (Mizusawa Chemical Industry Co., Ltd.'s "Mizuka Life F-2G": approximately 55% silica, approximately 32% magnesia, approximately 13% water) was added to refined oil A at 1% by mass, stirred at 20°C for 1 hour, and filtered to obtain refined oil B. Silicone oil (Shin-Etsu Chemical Co., Ltd.'s "KF-96ADF-1,000CS") was added to refined oil B at 3 ppm by mass to obtain refined oil B-1.

[0107] (Fly Test) Frying test 1 was performed with each test oil, and the acid value and color tone of the oils and fats after the frying test are shown in Table 6.

[0108] [Table 6]

[0109] As shown in Table 6, it was confirmed that refined oil B-1 has a lower acid value as a refined oil compared to refined oil A-1, and that the increase in acid value and heat discoloration after frying are suppressed. Since refined oil B-1 has a lower acid value than the oil and fat used in Example 1, by adding an alkali metal as in Example 1, an effect greater than that of Example 1 can be expected.

[0110] <Reference Example 2: Effect of the ozone contact process> (Preparation of refined oil O-1) 1.2 kg of bleached soybean oil (undiluted oil 1) was deodorized (255°C, 533 Pa, 60 minutes, steam amount 2.7% based on the oil) to obtain refined oil O-1. (Preparation of refined oil O-2) Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electronic Co., Ltd., ozone generation rate 400 mg / h) was blown into 1.5 kg of soybean bleached oil (undistilled oil 1) at room temperature for 0.25 minutes through a glass tube with fine holes to obtain undistilled oil 2. Furthermore, 1.2 kg of the undistilled oil 2 was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount: 2.7% based on the oil and fat) to obtain refined oil O-2. (Preparation of refined oil O-3) Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electronic Co., Ltd., ozone generation rate 400 mg / h) was blown into 1.5 kg of soybean bleached oil (undistilled oil 1) through a glass tube with fine holes at room temperature for 3 minutes to obtain undistilled oil 3. Furthermore, 1.2 kg of the undistilled oil 3 was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount 2.7% based on the oil and fat) to obtain refined oil O-3. (Preparation of refined oil O-4) Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electronic Co., Ltd., ozone generation rate 400 mg / h) was blown into 1.5 kg of soybean bleached oil (undistilled oil 1) through a glass tube with fine holes at room temperature for 15 minutes to obtain undistilled oil 4. Furthermore, 1.2 kg of the undistilled oil 4 was deodorized (255° C., 533 Pa, 60 minutes, water vapor amount 2.7% based on the oil and fat) to obtain refined oil O-4.

[0111] (Light Exposure Test 1) 200 g of each of distilled fats and oils 1 to 4 was placed in a 300 ml Erlenmeyer flask and exposed to fluorescent light (1000 lux, 70 hours). The odor of the oils and oils exposed to light was evaluated. The odor of the oils and oils exposed to light was evaluated by a panel of 15 experts when 40 g of the oils and oils were placed in a 100 ml beaker and heated to 120°C, and the average score was calculated. The results are shown in Table 7. The evaluation was performed by assigning 10 points to the heated odor of the light-exposed distilled fats and oils 1, and 0 points to the unexposed distilled fats and oils 1 that did not have a light-exposed odor.

[0112] [Table 7] * indicates significant difference (p<0.01)

[0113] From Table 7, it was confirmed that the odor of exposure to light was improved by performing ozone treatment. In particular, it was found that refined oils O-3 and 4 had a significant effect. This effect is due to the treatment of the oil and fat itself, and it is expected that the odor of exposure to light can be improved without impairing the effect of suppressing the increase in acid value and / or coloring of the cooking oil and fat composition during cooking, which is derived from the process of reducing the acid value and the alkali metal, by reducing the acid value of the oil and fat itself after ozone treatment and adding an alkali metal.

Claims

1. The method includes adding an alkali metal and an emulsifier, and / or an emulsifier containing an alkali metal, to the refined oil so that the refined oil has an acid value of 0.03 or less and the cooking oil composition contains 93% by mass or more of the refined oil and fat, and the cooking oil composition contains 0.02 to 5.0 ppm by mass of the alkali metal. A method for producing a cooking oil and fat composition.

2. The method for producing a cooking oil and fat composition according to claim 1, wherein the emulsifier is at least one selected from the group consisting of polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleates, organic acid monoglycerides, and mono fatty acid glycerides.

3. The method for producing a cooking oil / fat composition according to claim 1 or 2, wherein the emulsifier is contained in the cooking oil / fat composition in an amount of 0.02 to 5.00% by mass.

4. The method for producing a cooking oil and fat composition according to any one of claims 1 to 3, wherein the emulsifier is at least one selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol monooleate succinate, glycerol monooleate citrate, polyoxyethylene sorbitan monooleate, and mono fatty acid glycerides in which 47% by mass or more of the fatty acids constituting the mono fatty acid glyceride are polyunsaturated fatty acids.

5. The cooking oil composition according to any one of claims 1 to 4, wherein the refined oil contains one or more selected from the following adsorption-treated oils, deodorized oils A, deodorized oils B, and deodorized oils C. Adsorption-treated oils and fats: Adsorption-treated oils and fats that have been subjected to a deodorizing process and an adsorption process in which the oils and fats are brought into contact with a silica-magnesia-based preparation in a liquid state at less than 80°C. Deodorized oil A: Re-deodorized palm-based deodorized oil that has been subjected to a deodorization process so that the γ-tocotrienol content in the deodorized oil is 250 ppm by mass or less and the acid value is 0.03 or less. Deodorized oil B: Deodorized oil that has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less, and is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil C: Rapeseed deodorized oil that has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 550 ppm by mass or less and the acid value is 0.03 or less.

6. The method for producing a cooking oil and fat composition according to claim 5, wherein the refined oil and fat has an acid value of 0.00 to 0.

01.

7. The method for producing a cooking oil / fat composition according to any one of claims 1 to 6, wherein the refined oil / fat is a refined oil / fat that has been subjected to a step of contacting the oil / fat with ozone prior to the deodorizing step.

8. The method for producing a cooking oil / fat composition according to any one of claims 1 to 7, further comprising adding silicone oil to the cooking oil / fat composition so that the silicone oil is present in an amount of 0.5 to 10 ppm by mass.

9. The cooking oil / fat composition contains 0.02 to 5 ppm by mass of alkali metal and 93% by mass or more of refined oil / fat having an acid value of 0.03 or less.

10. The cooking oil composition according to claim 9, further comprising 0.5 to 10 ppm by mass of silicone oil in the cooking oil composition.

11. The cooking oil and fat composition according to claim 9 or 10, which has been produced by the method according to any one of claims 1 to 7.

12. The cooking oil / fat composition according to any one of claims 9 to 11, characterized in that the cooking oil / fat composition suppresses an increase in acid value and / or suppresses coloring after cooking.

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