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 an oil and fat composition for cooking and an oil and fat composition for cooking.

Background Art

[0002] In recent years, consumers' interest in food quality has been increasing. The objects of interest also extend to edible oils and fats used for the production of processed foods (such as fried foods).

[0003] Oils and fats are known to deteriorate when exposed to heat, light, etc. When oils and fats are exposed to heat or light, hydrolysis deterioration occurs if moisture is present, and oxidation deterioration occurs if oxygen is present. As a result of the deterioration, the acid value of the oil and fat increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (such as fried chicken, tempura, and deep-fried foods), since cooking is performed using oils and fats heated to around 180°C, the oils and fats used for fried foods (hereinafter also referred to as "frying oils") are required to suppress deterioration due to heating.

[0004] For example, in the "Standards for Foods, Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)", it is stipulated that instant noodles (corresponding to fried noodles) must not have an acid value of the oil and fat contained in the noodles exceeding 3 or a peroxide value exceeding 30.

[0005] In addition, there may also occur a problem that the color tone of the frying oil becomes darker due to deterioration of the frying oil by heat or the like. When the color tone of the frying oil becomes darker, the fried foods produced using the oil and fat are also colored, and the appearance is impaired.

[0006] For example, Patent Document 1 discloses cooking oil containing 0.1 to 1 μmol / g of sodium or potassium in the oil and fat (2.2 to 22.98 mg / kg as sodium), which shows an effect of suppressing the increase in acid value during heating. On the other hand, Patent Document 2 discloses frying oil in which the increase in acid value during frying containing 0.5 to 2.0 mg / kg of sodium or potassium is suppressed. In Comparative Example 1 (Na content 3.7 mg / kg) and Comparative Example 2 (5.8 mg / kg), examples are also shown where the effect of suppressing the increase in acid value and heat coloring is inferior.

Prior Art Documents

Patent Documents

[0007]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0008] As described above, although cooking oil containing an alkali metal can be expected to suppress the increase in acid value and coloring during cooking, the effect is not always as expected. Also, the higher the effect of suppressing the increase in acid value and coloring during cooking of the cooking oil composition, the more it can be used for long - time cooking, so further improvement of these effects has been demanded.

[0009] The present invention has been made in view of the above - mentioned situation, and an object thereof is to provide a technique capable of suppressing the increase in acid value and / or coloring during cooking of a cooking oil composition.

Means for Solving the Problems

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

[0011] (1) A method for producing an oil and fat composition for cooking and heating, comprising a step of adding an alkali metal, an emulsifier, and / or an emulsifier containing an alkali metal to refined oil and fat so that the refined oil and fat with an acid value of 0.03 or less is 93% by mass or more in the oil and fat composition for cooking and heating, and the alkali metal is 0.02 to 5.0 ppm by mass in the oil and fat composition for cooking and heating. A method for producing an oil and fat composition for cooking and heating. (2) The method for producing an oil and fat composition for cooking and heating according to (1), wherein the emulsifier is at least one selected from polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleate, organic acid monoglycerides, and monoglycerol fatty acid esters. (3) The method for producing an oil and fat composition for cooking and heating according to (1) or (2), wherein the emulsifier is contained in the oil and fat composition for cooking and heating in an amount of 0.02 to 5.00% by mass. (4) The method for producing an oil and fat composition for cooking and heating according to any one of (1) to (3), wherein the emulsifier is at least one selected from 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 monosuccinate monooleate, glycerol monocitrate monooleate, polyoxyethylene sorbitan monooleate, and monoglycerol fatty acid esters in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. (5) The oil and fat composition for cooking and heating according to any one of (1) to (4), wherein the refined oil and fat contains at least one selected from the following adsorption-treated oil and fat, deodorized oil A, deodorized oil B, and deodorized oil C. Adsorption-treated oil and fat: Adsorption-treated oil and fat that has undergone an adsorption step in which oil and fat that has undergone a deodorization step is brought into contact with a silica-magnesia-based preparation in a liquid state and at a temperature of less than 80°C. Deodorized oil A: A re-deodorized oil of palm-based deodorized oil obtained by performing a deodorization process such 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: A deodorized oil selected from one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil, obtained by performing a deodorization process such that the total tocopherol content in the deodorized oil is 900 ppm by mass or less and the acid value is 0.03 or less. Deodorized oil C: A rapeseed deodorized oil obtained by performing a deodorization process such 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) A method for producing the cooking oil composition according to (5), wherein the acid value of the refined oil is 0.00 to 0.01. (7) A method for producing the cooking oil composition according to any one of (1) to (6), wherein the refined oil has undergone a step of contacting the oil with ozone before the deodorization step. (8) A method for producing the cooking oil composition according to any one of (1) to (7), further comprising adding silicone oil to the cooking oil composition so that the content is 0.5 to 10 ppm by mass. (9) A cooking oil composition containing 93% by mass or more of a refined oil having an alkali metal content of 0.02 to 5 ppm by mass and an acid value of 0.03 or less. (10) The cooking oil composition according to (9), further containing 0.5 to 10 ppm by mass of silicone oil in the cooking oil composition. (11) The cooking oil composition according to (9) or (10), obtained by the production method according to any one of (1) to (7). (12) The cooking oil composition according to any one of (9) to (11), characterized in that the cooking oil composition suppresses an increase in acid value and / or coloring during cooking after heating. [Advantages of the Invention]

[0012] According to the present invention, there is provided a technique capable of suppressing an increase in acid value and / or coloring during cooking of a cooking oil composition. Further, by passing through a step of contacting the oil with ozone, the flavor stability is also improved.

Mode for Carrying Out the Invention

[0013] Hereinafter, 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 the "Standard Oil and Fat Analysis Test Method 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 fat, and is represented by the number of milligrams of potassium hydroxide required to neutralize 1 g of the sample oil. In addition, the content of alkali metals can be quantified by atomic absorption spectrometry. Further, the content of each fatty acid in the fatty acids constituting the emulsifier (for example, oleic acid) can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society. In addition, the γ-tocotrienol content and the tocopherol content contained in the oil and fat composition can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.10-2013 Tocopherol (Fluorescence Detector-High Performance Liquid Chromatography Method)" established by the Japan Oil Chemists' Society. In addition, the iodine value can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The color tone is obtained by measuring the chromaticity of the test oil, the yellow chromaticity (Y value) and the red chromaticity (R value) using the Lovibond colorimetric method (0.5-inch cell), and calculating "Y + 10R".

[0015] <Method for Producing Oil and Fat Composition for Cooking> The production method of the present invention includes a step of adding an alkali metal, an emulsifier, and / or an emulsifier containing an alkali metal to refined oil and fat having an acid value of 0.03 or less so that the content in the oil and fat composition for cooking is 93% by mass or more and the alkali metal in the oil and fat composition for cooking is 0.02 to 5 ppm by mass. Further, a step of bringing the oil and fat into contact with ozone and / or a step of adding silicone oil can be further performed.

[0016] Details of the refined oil, alkali metal, and emulsifier will be described later. Since it is difficult to disperse or dissolve an alkali alone in the oil, it is preferable to add the alkali metal to the oil in coexistence with an emulsifier. For example, an emulsifier and an alkali metal can be added to the oil simultaneously, or an emulsifier containing an alkali metal can be added to the oil. It is preferable to dilute the alkali metal and the emulsifier gradually. For example, a method of diluting the alkali metal and the emulsifier with a part of the oil and adding the diluted solution to the remaining oil can be used. Note that the oil used for dilution is the oil blended in the oil composition for cooking by heating. The addition temperature is preferably the temperature at which the emulsifier becomes liquid, and preferably 0 to 70°C. When heating, there is no problem even if only the emulsifier or the diluted solution is heated. In addition, when adding an alkali metal and an emulsifier, it is preferable to add silicone oil simultaneously.

[0017] [Oil] The oil composition for cooking by heating contains oil. As the oil, edible oil can be used. For example, animal and vegetable oils, oils synthesized from glycerin and fatty acids and their fractionated oils, transesterified oils, hydrogenated oils, etc. can be mentioned. In addition, a single oil or a blend of a plurality of oils can also be mentioned. Examples of animal and vegetable oils 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, grape seed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. Examples of oils synthesized from glycerin and fatty acids include medium-chain fatty acid triglycerides (MCT). Examples of fractionated oils include fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm mid fraction. As the transesterified oil, a transesterified oil of palm oil or a fractionated oil of palm oil and other liquid oils, or a transesterified oil of MCT and vegetable oil, etc. can be used. Hydrogenated oils include hydrogenated oils of animal and vegetable oils, separated oils of animal and vegetable oils, and hydrogenated oils of transesterified oils.

[0018] [Refined oils and fats] In the present invention, the refined oils and fats are oils and fats that have undergone at least a deodorization process. The oils and fats contained in the oil and fat composition for heat cooking are only refined oils and fats, or oils and fats containing refined oils and fats. The oil and fat composition for heat cooking contains 93% by mass or more of refined oils and fats with an acid value of 0.03 or less. When the oil and fat composition for heat cooking contains 93% by mass or more of refined oils and fats with an acid value of 0.03 or less, it can have sufficient functions as an oil and fat composition for heat cooking used for heating purposes. The refined oils and fats with an acid value of 0.03 or less contained in the oil and fat composition for heat cooking are preferably 97% by mass or more and 99.98% by mass or less. The refined oils and fats with an acid value of 0.03 or less contained in the oil and fat composition for heat cooking are more preferably 99% by mass or more and 99.97% by mass or less. Although the oil and fat composition for heat cooking can contain refined oils and fats with an acid value exceeding 0.03 or unrefined oils, it is particularly preferred that all the oils and fats contained in the oil and fat composition for heat cooking are refined oils and fats with an acid value of 0.03 or less.

[0019] Note that the oils and fats are of natural origin, and at present, components that increase the acid value other than free fatty acids, some coloring substances, or substances that promote coloring have not been specified.

[0020] Furthermore, it is preferable that the refined oils and fats are refined oils and fats containing one or more selected from the following adsorbed treatment oils, deodorized oils A, deodorized oils B, and deodorized oils C.

[0021] (Adsorbed treatment oils) The adsorbed treatment oils are produced through an adsorption process in which oils and fats that have undergone a deodorization process are brought into contact with a silica-magnesia-based preparation in a liquid state and at a temperature below 80°C. Through this contact, in addition to free fatty acids in the oils and fats, components (substances that promote) that increase the acid value during frying, coloring substances, or substances that promote coloring can be removed.

[0022] The fats and oils used in the deodorization process before the adsorption process can be unrefined fats and oils, semi-refined fats and oils that have undergone processes selected from processes such as a degumming process, a deacidification process, a decolorization process, and a dewaxing process, or refined fats and oils (deodorized fats and oils) that have undergone processes selected from processes such as a degumming process, a deacidification process, a decolorization process, and a dewaxing process and a deodorization process. Further, fats and oils obtained by subjecting refined fats and oils to a process selected from processes such as a degumming process, a deacidification process, a decolorization process, and a dewaxing process can also be used. In the present invention, one of the purposes is to provide fats and oils with a sufficiently low acid value. However, since the acid value can be reduced in the deodorization process and the adsorption process described later, the deacidification process is not necessarily essential. When the deacidification process is performed, the load on the deodorization process can be reduced. Further, in the case of fats and oils that are significantly colored, it is preferable to use fats and oils that have undergone a decolorization process.

[0023] The conditions of the deodorization process before the adsorption process are not particularly problematic as long as they are within the range of the deodorization conditions usually used for the refining of fats and oils. However, it is preferable that the acid value of the fats and oils (deodorized fats and oils) that have undergone the deodorization process is 0.2 or less. The lower the acid value, the higher the effect of the adsorption process, and the acid value of the refined fats and oils can be sufficiently reduced. More preferably, the acid value of the fats and oils that have undergone the deodorization process is 0.1 or less.

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

[0025] In addition, in the deodorization process, citric acid may be added at the end of the deodorization treatment. By adding citric acid, the oxidation stability is enhanced. It is preferable to add citric acid to the deodorized oil at 10 to 50 ppm, and more preferably at 26 to 50 ppm. Since citric acid does not disperse or dissolve in oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.

[0026] The adsorbed oil has an adsorption step after the deodorization step, but another step can also be performed between the deodorization step and the adsorption step. It is preferable that the step following the deodorization step is the adsorption step. Since the adsorption step is carried out at a temperature below 80°C, the adsorption step may be carried out 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), and is a dispersion and mixture of silica particles and magnesia particles. For example, the mass ratio of silica:magnesia is preferably 1:5 to 3:1. Also, as the silica-magnesia-based preparation, a preparation composed of a combination of silicon dioxide, magnesium oxide, and water can be used. For example, a composition having 30 to 80% by mass of silicon dioxide, 10 to 50% by mass of magnesium oxide, and 5 to 20% by mass of water is preferable. These silica-magnesia-based preparations can be obtained, for example, by dispersing each particle of silica and magnesia in water as unit particles on the nano-order scale without dissolution, uniformly mixing them, and combining them tightly to form a composite without generating chemical bonds involving atomic exchange or recombination between the particles. Also, a commercially available product (manufactured by Mizusawa Chemical Industry Co., Ltd., "Mizukalife") can be used.

[0027] If the oil or fat is in a liquid state, sufficient contact efficiency with the silica-magnesia-based preparation can be obtained. Also, when the contact temperature is 80°C or higher, trace components of the oil or fat are altered by the silica-magnesia-based preparation, generating an off-odor, so a deodorization process (steam distillation) becomes essential. However, if the deodorization process is carried out after the adsorption process, slight hydrolysis occurs, making it difficult to obtain refined oil or fat with a low acid value. Therefore, the contact temperature is preferably in any of the ranges of -10 to 79°C, -5 to 75°C, 0 to 60°C, 5 to 60°C, 5 to 50°C, more preferably 5 to 40°C, and most preferably 10 to 30°C.

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

[0029] The oil or fat that has undergone the deodorization process has a small amount of impurities adsorbed by the silica-magnesia-based preparation such as free fatty acids, so even a short-time contact such as filtration or the use of a very small amount of the silica-magnesia-based preparation has a sufficient effect. Therefore, the contact time between the oil or fat 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 oil or fat and the silica-magnesia-based preparation is preferably 0.5 minutes or more, more preferably 5 minutes or more, still more preferably 15 minutes or more, and most preferably 30 minutes to 3 hours. Also, 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 oil or fat, more preferably 0.1 to 5 parts by mass per 100 parts by mass of the oil or fat, and still more preferably 0.5 to 3 parts by mass per 100 parts by mass of the oil or fat.

[0030] The adsorbed processed oil and fat is purified in the above-mentioned adsorption process. However, if necessary, additional purification processes, separation processes, mixing processes (addition processes), etc. may be performed. However, if a process of contacting with steam at 140°C or higher, such as a deodorization process, is performed, the oil and fat will undergo a small amount of hydrolysis. On the other hand, since free fatty acids are removed by distillation, the equilibrium state of the amount of free fatty acids in the oil and fat will be in a range where the acid value of the oil and fat exceeds 0.01. Therefore, it is preferable not to perform the same process.

[0031] In addition, the acid value of the above-mentioned adsorbed processed oil and fat is 0.00 - 0.03, preferably 0.00 - 0.01. Note that the acid value of 0.00 - 0.01 is a range that cannot be reached only by normal deacidification processes and deodorization processes. The acid value of the adsorbed processed oil and fat is more preferably 0.001 - 0.008.

[0032] (Deodorized oil A) The deodorized oil A is a re-deodorized oil of palm-based deodorized oil obtained by performing a deodorization process such 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 undergone a physical refining process or a chemical refining process, and is preferably a palm-based deodorized oil (RBD palm-based oil) that has undergone a physical refining process. Further, 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 mid-fraction, palm stearin, and the like. From the viewpoint of the workability of the oil and fat composition of the present invention, it is preferably liquid at around 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 a plurality of times, and in particular, those with a high iodine value may be called palm super olein. As the iodine value increases, it becomes difficult for the oil and fat to solidify. Therefore, the iodine value of palm olein is preferably 56 or more, more preferably 60 or more, and even more preferably 65 or more. The upper limit of the iodine value of palm olein is not particularly limited, but is preferably 72 or less, and more preferably 70 or less.

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

[0034] Further, the acid value of the deodorized oil A 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.

[0035] The deodorized oil A is obtained by re-deodorizing palm-based deodorized oil that has undergone a deodorization process once, using it as a raw material. As the palm-based deodorized oil, it is possible to use one that has undergone chemical refining (NBD palm-based oil) including an alkali deacidification process or physical refining (RBD palm-based oil) not including an alkali process. Since the circulation volume of RBD palm-based oil is large, it is preferable to use RBD palm-based oil. In the present invention, this palm-based deodorized oil that has been re-refined including deodorization is used as the deodorized oil A. The re-refining process may be only the deodorization process, but it is also possible to perform chemical refining or physical refining. Since the acid value of the palm-based deodorized oil as the raw material oil has been reduced in the first refining, the alkali deacidification process for the purpose of reducing the acid value is not essential. From the viewpoint of flavor, physical refining that performs a decolorization process, a deodorization process, or a water washing process, a decolorization process, and a deodorization process is preferable. Also, it is preferable to use chemical refining that performs a deacidification process, a decolorization process, and a deodorization process.

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

[0037] The production of deodorized oil A involves a deodorization process such that the γ-tocotrienol content and acid value in the deodorized oil meet the requirements. These requirements can be achieved by conducting the deodorization process under excessive conditions. The deodorization conditions use a vacuum steam distillation apparatus and can be carried out at higher temperatures, under higher vacuums, with a larger amount of steam, or for a longer time than the normal conditions of vacuum steam distillation. For example, when carried out within any range of deodorization temperature of 200 - 280°C, vacuum of 100 - 500 Pa, steam amount of 1 - 8 mass% (based on the oil), and deodorization time of 30 - 120 minutes, it is preferable to satisfy two or more conditions selected from a deodorization temperature of 235°C or higher, a vacuum of 500 Pa or lower, a steam amount of 2.0 mass% or higher (based on the 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 vacuum is more preferably 400 Pa or lower, even more preferably 280 Pa or lower, and even more preferably 260 Pa or lower. The steam amount is more preferably 2.4 mass% or higher (based on the oil), and even more preferably 3 mass% (based on the oil). The deodorization time is more preferably 60 minutes or longer, and even more preferably 70 minutes or longer.

[0038] In addition, in the deodorization process, at the end of the deodorization treatment, the temperature is lowered, and at this time, it is preferable to add citric acid. By adding citric acid, the oxidation stability is further enhanced. Citric acid is preferably added at 1 - 50 ppm based on the deodorized oil, and more preferably at 1 - 30 ppm. Since citric acid does not disperse and dissolve in the oil as it is, it is preferably added as a 5 - 20 mass% aqueous solution.

[0039] (Deodorized oil B) Deodorized oil B is a deodorized oil selected from one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil, which has undergone a deodorization process such that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less. Preferably, soybean oil and corn oil with a fatty acid composition similar to that of soybean oil are preferred. The iodine value of the oil is a value that reflects the constituent fatty acids of the oil and also serves as an indicator of the ease of deterioration. The iodine value of deodorized oil B is preferably 100 - 145, and more preferably 120 - 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, still more preferably 150 to 550 ppm by mass, even more preferably 200 to 460 ppm by mass, and most preferably 200 to 400 ppm by mass. Further, γ-tocopherol in the deodorized oil B is preferably 50 to 600 ppm by mass, more preferably 50 to 550 ppm by mass, still more preferably 50 to 480 ppm by mass, and most preferably 80 to 350 ppm by mass.

[0041] Also, the acid value of the above 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 oil B can be produced by chemical refining (chemical refining) including an alkali deacidification step or physical refining not including an alkali deacidification step, and the one that has undergone a deodorization step can be used. From the viewpoint of flavor, it is preferable to use chemical refining (chemical refining). Chemical refining is a refining method including a step of removing free fatty acids using an alkali in the deacidification step. For example, it is a method of refining crude oil extracted by pressing and extraction from raw materials by subjecting it to degumming treatment, alkali deacidification treatment, decolorization treatment, dewaxing treatment, and deodorization treatment. In the deodorized oil B, general refining conditions for oils and fats can be used for steps other than deodorization.

[0043] From the viewpoint that the effects of the present invention are easily achieved, the deodorized oil B is preferably a deodorized oil that has been subjected to deodorization treatment after being subjected to alkali deacidification treatment and decolorization treatment.

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

[0045] The acid value of the deodorized oil B is reduced in the deodorization process, but it is preferably also reduced in alkali deacidification. As the oil and fat used for alkali deacidification, a crude oil containing water-degummed oil, an oil and fat added with phosphoric acid, or a degummed oil obtained by removing gum substances by centrifugation or the like after adding phosphoric acid can be used. As the alkali deacidification method, it is preferable to add an aqueous sodium hydroxide solution with a concentration of 5 to 15% in an amount equivalent to 0.8 to 1.8 times the amount of acid calculated from the acid value of the oil and fat, and remove fatty acid soaps or the like by centrifugation or the like. The aqueous sodium hydroxide solution preferably has a concentration of 8 to 13% and is added in an amount equivalent to 1.0 to 1.5 times the amount of free fatty acids. Further, it is more preferable to perform the addition and separation treatment of the aqueous sodium hydroxide solution two or more times. The subsequent process of the sodium hydroxide treatment is the decolorization process, but it is more preferable to perform water washing after the sodium hydroxide treatment and then perform the decolorization process.

[0046] Also, as an alkali deacidification method, a Zenith process may be used in which oil droplets are added from the lower part of an alkaline solution (such as an aqueous sodium hydroxide solution) into a dilute alkaline solution, and neutralization is performed while the oil droplets rise.

[0047] In the production of deodorized oil B, a deodorization step is included such that the total tocopherol content and acid value in the deodorized oil meet the requirements, and these can be achieved by performing the deodorization step under excessive conditions. The deodorization conditions use a vacuum steam distillation apparatus, and can be carried out at a higher temperature, under a higher vacuum, with a larger amount of steam, or for a longer time than the normal conditions of vacuum steam distillation. For example, when carried out within any range of a deodorization temperature of 200 - 280°C, a vacuum degree of 100 - 500 Pa, a steam amount of 1 - 8% by mass (based on the oil), and a deodorization time of 30 - 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% by mass or higher (based on the 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 vacuum degree is more preferably 400 Pa or lower, even more preferably 280 Pa or lower, and still more preferably 260 Pa or lower. The steam amount is more preferably 2.4% by mass or higher (based on the oil), and even more preferably 3% by mass (based on the oil). The deodorization time is more preferably 60 minutes or longer, and even more preferably 70 minutes or longer.

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

[0049] (Deodorized oil C) Deodorized oil C is rapeseed deodorized oil with a total tocopherol content in the deodorized oil of 550 ppm or less and an acid value of 0.03 or less. As the rapeseed oil, that obtained by extracting oil from raw materials cultivated and distributed as rapeseed can be used. As the rapeseed variety, canola and / or high oleic acid canola can be used. The iodine value of the rapeseed oil is preferably 90 - 130, and more preferably 95 - 120.

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

[0051] Also, the above 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 above deodorized oil C can be obtained by the same operations (manufacturing conditions) as the aforementioned deodorized oil B.

[0053] (Other oils and fats) The oils and fats in the oil and fat composition for heat cooking can contain oils and fats other than the above adsorption-treated oil, deodorized oil A, deodorized oil B, and deodorized oil C. There is no problem even if the oils and fats contained are refined oils, partially refined oils that have not undergone a deodorization process, or unrefined oils. In the case of refined oils, it is preferable that the acid value of the composition obtained by mixing all the refined oils is 0.03 or less. Also, the partially refined oils and unrefined oils that have not undergone a deodorization process are preferably 0 to 6.9% by mass in the oil and fat composition for heat cooking, and more preferably not contained.

[0054] Oils and fats other than the above-mentioned adsorbed oil and fat, deodorized oil A, deodorized oil B, and deodorized oil C preferably contain less than 50% by mass of other refined oils and fats, more preferably less than 30% by mass. Examples include rice oil, sesame oil, safflower oil, peanut oil, olive oil, grape seed oil, linseed oil, perilla oil, palm oil, and oils and fats obtained by fractionating these oils and fats. Also included are RBD palm-based oils and fats with a γ-tocotrienol content in the oil and fat exceeding 250 ppm or an acid value exceeding 0.03. Further included are soybean oil, corn oil, cottonseed oil, and sunflower oil with a total tocopherol content in the oil and fat exceeding 850 ppm or an acid value exceeding 0.03. Further included is rapeseed oil (such as canola oil) with a total tocopherol content in the oil and fat exceeding 550 ppm or an acid value exceeding 0.03. These oils and fats may be used alone or in combination of two or more. Note that vegetable oils and fats, including the adsorbed oil and fat, deodorized oil A, deodorized oil B, and deodorized oil C, as well as their transesterified oils and fractionated oils, etc., usually have triglycerides accounting for 95% by mass or more.

[0055] In the present invention, oils and fats other than the adsorbed oil and fat, deodorized oil A, deodorized oil B, and deodorized oil C are preferably of higher purity. Therefore, the γ-tocotrienol content in the oil and fat composition is preferably 250 ppm or less. Also, the total tocopherol content in the oil and fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[0056] [Alkali metal] The oil and fat composition for cooking contains an alkali metal. The alkali metal is not particularly limited, but it is preferably at least one selected from the group consisting of sodium and potassium. These alkali metals can be added as components containing the alkali metal. Further, an emulsifier containing an alkali metal produced using an alkali catalyst can be used. As the emulsifier, for example, polyglycerol fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan monooleate, organic acid monoglyceride, monoglyceride fatty acid, etc. can be used. When using an emulsifier containing an alkali metal, the alkali metal concentration in the emulsifier is preferably 10 to 50000 mass ppm. More preferably, it is 500 to 2000 mass ppm, and even more preferably 600 to 1000 mass ppm. These alkali metal concentrations can be adjusted by adjusting the amount of catalyst during the esterification reaction to adjust the alkali metal concentration, or by appropriately adding an emulsifier not containing an alkali metal to adjust the alkali metal concentration. In the oil and fat composition for cooking of the present invention, it is preferable that the emulsifier and the component containing an alkali metal are 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 that can be used as a food additive, for example, a sodium salt, a potassium salt, etc. can be used. The sodium salt and potassium salt are not particularly limited, but examples 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, potassium fatty acid, etc. More preferably, it is a sodium fatty acid such as sodium oleate.

[0058] The content of alkali metal in the oil and fat composition for cooking by heating of the present invention is 0.02 to 5.0 mass ppm. If the content of alkali metal is 0.02 to 5.00 mass ppm, by combining with the above-mentioned refined oil and fat, the effects of suppressing the increase in acid value and / or suppressing coloring during cooking by heating can be exerted. In addition, the content of alkali metal is preferably 0.1 to 3.0 mass ppm, and more preferably 0.1 to 2.5 mass ppm.

[0059] [Emulsifier] Alkali metals other than fatty acid soaps are poorly soluble in oils and fats, so it is preferable to mix and add them with an emulsifier. Alternatively, as described for the above-mentioned alkali metals, it is preferably added as a component in the emulsifier. As the emulsifier, for example, one or more selected from polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleate, organic acid monoglycerides, and monoglycerol monofatty acids are preferable.

[0060] The amount of emulsifier is preferably 0.02 to 5.00 mass% in the oil and fat composition for cooking by heating in order to contain alkali metal in the oil and fat composition for cooking by heating. The content of the emulsifier is more preferably 0.02 to 0.09 mass%, further preferably 0.03 to 0.09 mass%, and most preferably 0.04 to 0.08 mass%.

[0061] In addition, it is preferable that the emulsifier has an HLB of 7 or less because the solubility of the emulsifier in oil and fat is high. Note that HLB is an abbreviation for Hydrophile Lipophile Balance, which 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 calculation method of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is HLB = 20×(1 - S / A) S: Saponification value A: Neutralization value of fatty acids in esters refers to the method of calculating the HLB value from the above.

[0062] In addition, as the emulsifier, using one or more selected from 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 monosuccinate oleate, glycerol monocitrate oleate, polyoxyethylene sorbitan monooleate, and monoglyceride fatty acids in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids is preferable in terms of suppressing oil absorption of the cooked product during heat cooking such as frying, in addition to the effect of suppressing the increase in acid value and / or coloring during heat cooking of the present application.

[0063] When suppressing the oil absorption of the cooked product during heat cooking, the blending amount of the emulsifier is 0.02 to 0.09% by mass, preferably 0.03 to 0.08% by mass, more preferably 0.04 to 0.07% by mass, based on the oil and fat composition for heat cooking of the present invention.

[0064] A more preferable HLB value of the polyglycerol fatty acid ester is 3 or less, and the most preferable HLB value is 1 to 3. Also, it is preferable in terms of reducing the oil absorption amount of the cooked object during heat cooking that the unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids of the polyglycerol fatty acid ester are 5 to 50% by mass. More preferably, the unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids of the polyglycerol fatty acid ester are 20 to 30% by mass. 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] Sucrose fatty acid esters with an HLB value of 3 or less are preferably those with an HLB value of 1.5 to 3.0, and particularly preferably those with an HLB value of 1.8 to 2.5. When the HLB value of the sucrose fatty acid ester is 1.5 or more, the oil absorption amount of the cooked product after heat cooking can be efficiently suppressed. On the other hand, if the HLB value of the sucrose fatty acid ester is 3.0 or less, the possibility of separation due to moisture absorption during storage is low. As the sucrose fatty acid ester, sucrose erucic acid ester is preferable.

[0066] Regarding the monoglyceride fatty acid 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 the unsaturated fatty acids include oleic acid, linoleic acid, linolenic acid, etc., and particularly preferably oleic acid and linoleic acid. Further, among the constituent fatty acids, it is preferable that the saturated fatty acid is 30% by mass or less, more preferably 10 to 30% by mass. As the saturated fatty acid, palmitic acid is preferable. Thus, by using a monoglyceride fatty acid composed of many unsaturated fatty acids, particularly many polyunsaturated fatty acids, the effect of reducing the oil absorption amount of the cooking object can be made more certain. By using a monoglyceride fatty acid composed of many unsaturated fatty acids, particularly many polyunsaturated fatty acids, the effect of reducing the oil absorption amount of the cooking object can be made more certain.

[0067] The actions of the emulsifier during the cooking of fried foods such as tempura are as follows. For example, when cooking tempura, the ingredients and batter (a mixture of tempura flour and water) are heated in hot oil (160 - 200°C). When the batter comes into contact with the hot 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 mainly composed of wheat flour is baked. Repeating this phenomenon, the removal of moisture in the batter gradually progresses, and a net-like structure coat in which the wheat flour is baked in a shape with gaps is formed. An emulsifier affects the interfacial tension between gas-liquid or liquid-liquid. Certain emulsifiers change the interfacial tension of "oil and solid", "oil and water", or "oil and gas (water vapor)" during the formation of the coat, thereby changing the properties (shape, composition, physical properties) of the coat. Therefore, in the present invention, the effect of reducing the oil content remaining in the cooking object after heat cooking is achieved by the emulsifier regardless of the components of the oil and fat, and the effect is shown in JP-A-2015-119665 or JP-A-2016-93128.

[0068] [Step of contacting the oil and fat with ozone] In the present invention, the refined oil and fat is refined oil and fat that has undergone a deodorization process through a process of bringing the oil and fat into contact with ozone, thereby improving the flavor stability of the refined oil and fat. In particular, flavor deterioration due to exposure (exposure odor) can be suppressed. It is considered that the process of bringing the oil and fat into contact with ozone causes the causative substance of the exposure odor to decompose or change into a compound that is easily decomposed by distillation. Ozone is a gas composed of three oxygen atoms, and it can also be brought into contact by bringing ozone gas into contact with the oil and fat, or by stirring water containing ozone with the oil and fat. Since it is not necessary to remove components other than ozone after bringing ozone into contact, it is preferable to bring ozone gas into contact with the oil and fat. As a method of bringing ozone gas into contact with the oil and fat, a method of bringing degassed oil and fat into contact with ozone gas, a method of bringing ozone gas into contact by bubbling it into the oil and fat, a method of bringing it into contact with water containing ozone, etc. can be used. The ozone generator is not particularly limited, but those generated by the collision of electrons with high energy such as ultraviolet irradiation in air or silent discharge in oxygen can be used. Also, those used for sterilization, deodorization, and decolorization of commercially available water, foods, etc. can be used.

[0069] The longer the contact between the oil and fat and ozone, the higher the effect of improving the exposure odor. It is preferably 1 minute or more, and more preferably 2 minutes to 24 hours. It is even more preferable to bring the oil and fat into contact with ozone for 3 minutes to 6 hours, and even more preferably for 10 minutes to 2 hours. Also, the contact temperature may be any temperature at which the oil and fat is in a liquid state in order to bring ozone into contact with the oil and fat. It is preferably -10°C or higher, and more preferably 5°C or higher. Also, as the contact temperature increases, the oxidation reaction of the oil and fat is promoted and it becomes difficult to control the reaction. Therefore, the contact temperature is preferably 180°C or lower, and more preferably 100°C or lower. The contact temperature is even more preferably 10 to 60°C, and most preferably 10 to 40°C.

[0070] The amount of ozone only needs to be dissolved in the oil and fat. It is preferably that ozone is supplied to the oil and fat in an amount of 0.0022% by mass or more during the contact time, more preferably that ozone is supplied to the oil and fat in an amount of 0.006% by mass or more, still more preferably that ozone is supplied to the oil and fat in an amount of 0.005 to 0.65% by mass, and most preferably that ozone is supplied to the oil and fat in an amount of 0.006 to 0.65% by mass.

[0071] Although substances proposed as the causative agents of the exposure odor include fatty acids such as linoleic acid and furan acids, they are still unknown. However, since all of them are thought to change into compounds that can be decomposed by reaction with ozone or in the deodorization process, deodorization is carried out under conditions where these can be removed by distillation after the step of bringing the oil or fat into contact with ozone. Since the peroxides of oil or fat decompose at frying temperatures, deodorization may be carried out at 160°C or higher. Also, in the case of vacuum distillation or steam distillation, since the boiling point decreases, deodorization can also be carried out at 120°C or higher. It is preferable to perform vacuum steam distillation, which is used for refining oil or fat, for deodorization. On the other hand, since oil or fat 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, since the effect of improving the exposure odor is also synergistically exerted by performing the deodorization at a low temperature, 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 still 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 lower, more preferably 8,000 Pa or lower, and even more preferably 800 Pa or lower. Although there is no particular lower limit since the reduced pressure conditions are better the closer to vacuum, it is often carried out at 10 Pa or higher due to steam injection or equipment constraints. The pressure is preferably 10 to 1000 Pa, more preferably 100 to 800 Pa, and even more preferably 200 to 600 Pa. The amount of steam during deodorization is preferably 0.5 to 10% by mass based on the amount of oil or fat, and more preferably 1 to 5% by mass. The deodorization time is sufficient if it is carried out for 15 minutes or more, preferably 15 to 180 minutes, and more preferably 30 to 120 minutes.

[0072] [Other components] In the oil and fat composition for cooking, other components can be added to such an extent that the effects of the present invention are not impaired, and the types and amounts of the components to be blended can be appropriately set according to the effects to be obtained and the like. These components are, for example, components (such as food additives) used in general oils and fats. Examples of these components include antioxidants, antifoaming agents, crystal inhibitors, etc., and it is preferable to add them after deodorization and before filling. Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and their esters, fukiic acid, gossypol, sesamol, terpenes, etc. Examples of the coloring component include carotenes, astaxanthin, etc. Examples of the antifoaming agent include silicone oil.

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

[0074] The silicone oil preferably has a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm 2 / s at 25°C. The kinematic viscosity of the silicone oil is more preferably 500 to 2000 mm 2 / s, even more preferably 800 to 1100 mm 2 / s, and most preferably 900 to 1100 mm 2 / s. As the silicone oil, those commercially available for food use can be used. Here, the "kinematic viscosity" refers to the value measured in accordance with JIS K 2283 (2000). It is also preferable to use a silicone oil containing fine particle silica in addition to the silicone oil.

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

Examples

[0076] Hereinafter, examples will be shown to specifically explain the present invention, but the present invention is not limited to these examples.

[0077] <Analysis method> The analysis in each test was carried out according to the following method.

[0078] (γ-Tocotrienol content and total tocopherol content) The γ-tocotrienol content was measured under the conditions of "Standard Oil and Fat Analysis Test Method 2.4.10 - 2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography Method)" established by the Japanese Oil Chemists' Society, and the content of the γ-tocotrienol component was calculated. Also, the total tocopherol content was measured in accordance with "Standard Oil and Fat Analysis Test Method 2.4.10 - 2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography Method)" established by the Japanese Oil Chemists' Society for α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil and fat, and the total content (ratio) was calculated.

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

[0080] (Iodine value) The iodine value of the oil and fat was measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.4.1 - 2013 Iodine Value (Wijs - Cyclohexane Method)" established by the Japan Oil Chemists' Society. The larger the iodine value, the more double bonds there are.

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

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

[0083] (Fry test 1) 4 L of each test oil was put into a fryer and fried for 8 days (8 hours per day). The frying was carried out in the following order: sweet potato tempura (2 days), croquettes (2 days), and deep - fried chicken (4 days). Sweet potato tempura: Every hour, 8 slices of sweet potato sliced to a thickness of 1 cm were coated with batter (tempura flour (product name "Nissin Delicious Tempura Flour", manufactured by Nissin Foods Co., Ltd.): water = 1:1.6) and fried at 180°C for 3.5 minutes. Croquettes: Every hour, 4 pieces of 70 - g croquettes (product name "Nichirei Crispy Croquettes (Vegetable)", manufactured by Nichirei Foods Co., Ltd.) were fried at 180°C for 4.5 minutes. Deep - fried chicken: Every hour, 6 pieces of about 35 - g chicken thighs were coated with batter (deep - frying powder (product name "Deep - Fried Chicken Base No. 1", manufactured by Nippon Shokken Co., Ltd.): water = 1:1) and fried at 180°C for 4 minutes.

[0084] (Fry test 2) 18 L of each test oil was put into a fryer and fried. The frying was carried out by cooking sweet potato tempura in the following manner. The oil content of the sweet potato tempura was extracted by the Soxhlet extraction method, and the oil content percentage in the sweet potato tempura was calculated. Sweet potato tempura: Every hour, 8 slices (about 5.5 cm in diameter) of sweet potato sliced to a thickness of 1 cm were coated with batter (tempura flour (product name: "Nissin Delicious Tempura Flour", manufactured by Nissin Foods Holdings Co., Ltd.): water = 1:1.6) and fried at 180°C for 3.5 minutes.

[0085] <Emulsifier> The emulsifiers 1 to 4 used were as follows. Emulsifier 1: Polyglycerin fatty acid ester (product name: "THL-15", manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 2.9, unsaturated fatty acid content of 26.5 mass% with 8 to 22 carbon atoms in the constituent fatty acids) Emulsifier 2: Decaglycerin oleate (product name: "Ryoto Polyglyester O-50D", manufactured by Mitsubishi Chemical Foods Co., Ltd., HLB 7) Emulsifier 3: Decaglycerin decaoleate (product name: "DAO-7S", manufactured by Sakamoto Yakuhin Kogyo (HLB 3.5) Emulsifier 4: Diglycerin oleate (mono·diester, product name: "Sansoft Q-17B", HLB 6.5)

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

[0087] (Oil and fat 2) The rapeseed decolorized oil (canola variety, iodine value 113) was deodorized at 250 °C, 467 Pa, with a steam amount: 3.0% relative to the oil, for 80 minutes to obtain deodorized oil 2 (acid value 0.02). Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the deodorized oil 2 at 3 ppm relative to the deodorized oil 2 to obtain oil 2.

[0088]

Table 1

[0089] (Test oils 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 1-1~5, 2-1~5.

[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 ion-exchanged water.

[0091]

Table 2

[0092] As shown in Table 2, for test oils 2-1~5, the increase in acid value after the heating test was suppressed compared to test oils 1 and 2. Also, compared to test oils 1-1~5, the increase in acid value after the heating test was suppressed.

[0093] <Test 2: Preparation of test oil and frying test 1> (Test oils 1, 2, 2-6) In Test 1, oil 1 used was test oil 1, and oil 2 used was test oil 2. Furthermore, emulsifiers were added to oil 2 as shown in Table 3 to obtain test oil 2-6.

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

[0095]

Table 3

[0096] As shown in Table 3, for test oils 2 - 6, compared with test oils 1 and 2, the acid value after the heating test was suppressed. Also, heat coloring was suppressed.

[0097] <Test 3: Preparation of Test Oil and Fry Test 2> (Test oils 1, 2, 1 - 5 to 7, 2 - 6) Using oil 1 used in Tests 1 and 2 as test oil 1 and oil 2 as test oil 2. Furthermore, an emulsifier was added to oil 1 and oil 2 as shown in Table 4 to obtain test oils 1 - 5 to 7, 2 - 6 (test oil 2 - 6 is the same as that used in Test 2).

[0098] (Fry Test 2) Fry test 2 was conducted with each test oil. The oil content ratio contained in the sweet potato 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 an inhibitory effect on oil absorption into the fried product, but test oil 1 - 7 with a large amount of emulsifier has lost the inhibitory effect on oil absorption into the fried product. In addition, the function of reducing the oil remaining in the cooking object after heat cooking from test oils 1 - 5 and 2 - 7 is achieved by the emulsifier regardless of the components of the oil, so even refined oils with an acid value of 0.03 or less other than oil 2 can inhibit oil absorption into the fried product.

[0101] <Reference Example 1: Inhibitory Effect on Acid Value Increase and / or Coloration Inhibition Effect of Adsorbed Oil - treated Oil> (Preparation of Refined Oil 1) To refined canola oil (acid value 0.04), a silica-magnesia-based preparation (manufactured by Mizusawa Chemical Industry Co., Ltd., "Mizukalife F-2G": about 55% silica, about 32% magnesia, about 13% water), silicon dioxide (manufactured by Fujifilm Wako Pure Chemical Corporation), and magnesium oxide (manufactured by Fujifilm Wako Pure Chemical Corporation) were added at 1% by mass based on the refined canola oil, stirred at room temperature for 6 hours, and then filtered to obtain each refined oil. The acid values of the respective refined oils are shown in Table 5.

[0102]

Table 5

[0103] As shown in Table 5, the acid value of Refined Oil 2 was lower than those of Refined Oils 3 and 4, and there was no difference between Refined Oils 3 and 4 and Refined Oil 1 which had not undergone adsorption treatment.

[0104] (Preparation of Refined Oils and Fats 2) The canola decolorized oil was deodorized at 250 °C for 60 minutes at 4.5 torr with a steam amount of 3% by mass based on 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 the deodorized oil A at 3 ppm by mass based on the refined oil A to obtain Refined Oil A-1.

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

[0107] (Fry Test) Fry Test 1 was conducted with each test oil, and the acid values and color tones of the oils and fats after the fry test are shown in Table 6.

[0108]

Table 6

[0109] As shown in Table 6, it was confirmed that as a refined oil, refined oil B-1 had a lower acid value compared to refined oil A-1, and the increase in acid value and heat coloring after frying were suppressed. Since refined oil B-1 had a lower acid value than the oil and fat used in Example 1, by adding an alkali metal in the same manner as in Example 1, effects greater than those in Example 1 could be expected.

[0110] <Reference Example 2: Effect of the Step of Contacting with Ozone> (Preparation of Refined Oil O-1) 1.2 kg of soybean decolorized oil (undistilled oil 1) was deodorized (255 °C, 533 Pa, 60 minutes, steam amount 2.7% based on the oil and fat) to obtain refined oil O-1. (Preparation of Refined Oil O-2) To 1.5 kg of soybean decolorized oil (undistilled oil 1) at room temperature, ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) was blown in from a glass tube with micropores for 0.25 minutes to obtain undistilled oil 2. Furthermore, 1.2 kg of undistilled oil 2 was deodorized (255 °C, 533 Pa, 60 minutes, steam amount 2.7% based on the oil and fat) to obtain refined oil O-2. (Preparation of Refined Oil O-3) To 1.5 kg of soybean decolorized oil (undistilled oil 1) at room temperature, ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) was blown in from a glass tube with micropores for 3 minutes to obtain undistilled oil 3. Furthermore, 1.2 kg of undistilled oil 3 was deodorized (255 °C, 533 Pa, 60 minutes, steam amount 2.7% based on the oil and fat) to obtain refined oil O-3. (Preparation of Refined Oil O-4) To 1.5 kg of soybean decolorized oil (undistilled oil 1) at room temperature, ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) was blown in from a glass tube with micropores for 15 minutes to obtain undistilled oil 4. Furthermore, 1.2 kg of 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] (Exposure test 1) Into a 300 ml Erlenmeyer flask, 200 g each of distilled oils 1 to 4 were placed and exposed to light with a fluorescent lamp (1000 lux, 70 hours). The exposure odor was evaluated. The exposure odor was evaluated by putting 40 g of the oil and fat into a 100 ml beaker and heating it to 120 °C by 15 professional panelists, and the average score was obtained. The results are shown in Table 7. In addition, the evaluation was carried out with the heating odor of the exposed product of distilled oil 1 as 10 points and the unexposed product of distilled oil 1 without exposure odor as 0 points.

[0112]

Table 7

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

Claims

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

2. The method for producing a cooking oil composition according to claim 1, wherein the emulsifier is one or more selected from polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyoxyethylene sorbitan monooleate, organic acid monoglycerides, and monoglyceride fatty acids.

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

4. The method for producing a cooking oil composition according to any one of claims 1 to 3, wherein the emulsifier is one or more selected from 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 monosuccinate monooleate, glycerol monocitrate monooleate, polyoxyethylene sorbitan monooleate, and monoglyceride fatty acids in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids.

5. The cooking oil composition according to any one of claims 1 to 4, wherein the refined oil and fat contains one or more selected from the following adsorption-treated oil and fat, deodorized oil A, deodorized oil B, and deodorized oil C. Adsorption-treated oil and fat: Adsorption-treated oil and fat that has undergone an adsorption step in which oil and fat that has undergone a deodorization step is brought into contact with a silica-magnesia-based preparation in a liquid state and at a temperature of less than 80°C. Deodorized oil A: A re-deodorized oil of palm-based deodorized oil that has undergone a deodorization step 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. Deodorized oil B: A deodorized oil selected from one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil that has undergone a deodorization step 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. Deodorized oil C: A rapeseed deodorized oil that has undergone a deodorization step 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 oil composition according to claim 5, wherein the acid value of the refined oil and fat is 0.00 to 0.

01.

7. The method for producing an oil and fat composition for heat cooking according to any one of claims 1 to 6, wherein the refined oil and fat is a refined oil and fat that has undergone a step of bringing the oil and fat into contact with ozone before the deodorization step.

8. Furthermore, the method for producing an oil and fat composition for heat cooking according to any one of claims 1 to 7, wherein silicone oil is added to the oil and fat composition for heat cooking so as to be 0.5 to 10 mass ppm.

9. An oil and fat composition for heat cooking, comprising 93% by mass or more of a refined oil and fat in which the alkali metal in the oil and fat composition for heat cooking is 0.02 to 5 mass ppm and the acid value is 0.03 or less.

10. Furthermore, the oil and fat composition for heat cooking according to claim 9, wherein the oil and fat composition for heat cooking contains 0.5 to 10 mass ppm of silicone oil.

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

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

Images