Black substance generation reducing agent, method for producing fat composition containing the same, and method for reducing black substance generation

Abstract

To reduce generation of a black substance derived from lecithin and to provide a heat-cooked food product with excellent appearance.SOLUTION: Provided is a black substance generation reducing agent contained in a heat-cooking fat composition containing lecithin, comprising, as an active ingredient, one or more emulsifiers (A) selected from the group consisting of a glycerin fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid ester, and a sucrose fatty acid ester.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for cooking containing lecithin.

Background Art

[0002] Conventionally, in the food processing industry, for the purpose of preventing adhesion between food materials during and after cooking and cooking utensils, molds, griddles, etc., and imparting flavor to food materials, a fat and oil composition for cooking has been used. In particular, in recent years, in the food processing industry, frying and other cooking methods have been carried out using high-temperature cooking machines, etc., to efficiently produce a large amount of fried food at high temperatures, and such a fat and oil composition for cooking is also used at that time.

[0003] In addition, in order to prevent adhesion to cooking utensils, molds, griddles, etc. of food, lecithin may be blended in the fat and oil composition for cooking. Lecithin is a natural emulsifier mainly composed of phospholipids and has excellent emulsifying properties. Types of lecithin include crude lecithin (also called crude or paste lecithin), deoiled lecithin (also called powder lecithin), fractionated lecithin (also called purified lecithin), enzymatically decomposed lecithin, fractionated enzymatically decomposed lecithin treated with both fractionation and enzymatic decomposition, de-sugared lecithin, etc. Since various lecithins are natural emulsifiers, they are widely used in food applications. However, a fat and oil composition for cooking using lecithin also has a drawback that coloring is likely to occur due to heating. Patent Document 1 discloses a heating coloring inhibitor for lecithin composed of polyglycerol condensed ricinoleic acid ester, and it is said that this can suppress the heating coloring of lecithin.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, when a fat and oil composition for heat cooking containing lecithin is subjected to heat cooking under conditions such as high temperature, long time, and continuous use as in the case of using the above-mentioned high-temperature heat cooking machine, black substances derived from lecithin are generated instead of the burning of food materials, and the black substances adhere to the finished heat-cooked food, resulting in damage to the appearance.

Means for Solving the Problems

[0006] As a result of intensive research, the present inventors have found that by including a predetermined amount of an emulsifier in a fat and oil composition for heat cooking containing lecithin, the generation of black substances derived from lecithin is reduced, and the present invention has been completed.

[0007] That is, according to the present invention, there are provided the following black substance generation reducing agent, a method for producing a fat and oil composition containing the black substance generation reducing agent, and a black substance generation reducing method. [1] A black substance generation reducing agent for a fat and oil composition for heat cooking containing lecithin, which has the following emulsifier (A) as an active ingredient. Emulsifier (A): One or more selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters [2] The black substance generation reducing agent according to [1], wherein the black substance is generated at a heating temperature of 160°C or higher. [3] The black substance generation reducing agent according to [1] or [2], wherein the black substance is generated after reaching the temperature for 1 minute or more. [4] The black substance generation reducing agent according to [1] to [3], wherein the black substance is a substance derived from lecithin. [5] The black substance generation reducing agent according to [1] to [4], wherein the content of lecithin in the fat and oil composition for heat cooking is 0.5% by mass or more and 10% by mass or less. [6] The black substance generation reducing agent according to [1] to [5], wherein the content of the emulsifier (A) with respect to the content of the lecithin is 0.05 or more and 1.0 or less by mass ratio. [7] The black substance generation reducing agent according to any one of [1] to [6], wherein the emulsifier (A) is one or more selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters. [8] A method for producing a cooked food by heating an oil and fat composition for cooking containing the black substance generation reducing agent according to any one of [1] to [7], and cooking the food by heating. [9] The production method according to [8], wherein the cooking is one selected from stir-frying, teppanyaki, and grilling.

[10] A method for reducing black substance adhesion in a cooked food, which comprises cooking the food with an oil and fat composition containing the black substance generation reducing agent according to any one of [1] to [7].

[11] The black substance adhesion reduction method according to

[10] , wherein the cooked food is one selected from stir-fried foods, teppanyaki, and grilled foods.

[12] A method for producing an oil and fat containing a black substance generation reducing agent for reducing the generation of black substances in an oil and fat composition for cooking containing lecithin, the method comprising a step of mixing an oil and fat, lecithin, and the following emulsifier (A). Emulsifier (A): one or more selected from the group consisting of glycerol fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters [Effect of the Invention]

[0008] According to the present invention, it is possible to obtain a cooked food having excellent appearance without adhesion of black substances derived from lecithin. [Embodiments for Carrying Out the Invention]

[0009] Hereinafter, embodiments of the black substance generation reducing agent, the method for producing an oil and fat composition containing the black substance generation reducing agent, and the black substance generation reducing method of the present invention will be described. In the following description, when the upper limit value and the lower limit value of a numerical range are shown, the upper limit value and the lower limit value can be appropriately combined, and the numerical range obtained thereby is also disclosed.

[0010] In addition, the black substance generation reducing agent, the method for producing an oil and fat composition containing the black substance generation reducing agent, and the black substance generation reducing method of the present invention are not limited to the embodiments and examples described below, and various modifications are possible without impairing the features and effects of the invention. In addition, the black substance in the present invention refers to small granular or paste-like black aggregates derived from lecithin that are generated by heating an oil and fat composition containing lecithin.

[0011] (Black substance generation reducing agent) In this embodiment, the black substance generation reducing agent for the oil and fat composition for heat cooking containing lecithin contains the following emulsifier (A) as an active ingredient. Emulsifier (A): One or more selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester

[0012] (Lecithin) As the lecithin in this embodiment, those acceptable as food materials may be appropriately selected and used, and there are no particular restrictions on the type and the like. It may be either animal-derived or plant-derived. Examples of animal-derived lecithin include egg yolk lecithin. Examples of plant-derived lecithin include soybean lecithin, rapeseed lecithin, sunflower lecithin, cottonseed lecithin, corn lecithin, peanut lecithin, palm lecithin, sesame lecithin, rice lecithin, perilla lecithin, and linseed lecithin. Although not limited, in one aspect, the lecithin used in the present invention is preferably plant-derived. More preferably, it is one or more selected from the group consisting of soybean lecithin, rapeseed lecithin, and sunflower lecithin, still more preferably one or two selected from the group consisting of soybean lecithin and sunflower lecithin, and even more preferably soybean lecithin. In general, lecithin is classified into crude lecithin (also called crude or paste lecithin), deoiled lecithin (also called powder lecithin), fractionated lecithin (also called purified lecithin), enzymatically decomposed lecithin, fractionated enzymatically decomposed lecithin treated with both fractionation and enzymatic decomposition, and de-sugared lecithin, depending on the production method or the purity of phospholipids. From the perspective of the ease of black substance generation, the lecithin to which the black substance generation reducing agent of the present invention is applied is preferably one or more selected from the group consisting of crude lecithin, deoiled lecithin, fractionated lecithin, enzymatically decomposed lecithin, fractionated enzymatically decomposed lecithin, and de-sugared lecithin, more preferably one or more selected from the group consisting of crude lecithin, deoiled lecithin, fractionated lecithin, and enzymatically decomposed lecithin, still more preferably one or more selected from the group consisting of crude lecithin, deoiled lecithin, and fractionated lecithin, even more preferably one or more selected from the group consisting of crude lecithin and fractionated lecithin, and particularly preferably crude lecithin. The lecithin used in the present invention may be composed of a single type selected from various lecithins or may be composed of a combination of two or more types.

[0013] From the perspective of obtaining a sufficient mold release effect, the content of lecithin in the oil and fat composition for heat cooking in the present embodiment is preferably 0.5% by mass or more and 10% by mass or less, more preferably 1% by mass or more and 8% by mass or less, still more preferably 1.5% by mass or more and 7% by mass or less, and even more preferably 2% by mass or more and 6% by mass or less in the oil and fat composition for heat cooking.

[0014] The above emulsifier (A) is one or more selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, and can be used as long as it is acceptable as a food material. More specifically, glycerin fatty acid esters such as monoglycerin fatty acid ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester; sorbitan fatty acid ester; sucrose fatty acid ester; propylene glycol fatty acid ester can be mentioned, and one or more selected from these can be used.

[0015] In this embodiment, the emulsifier (A) is preferably one or more selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester, more preferably one or more selected from the group consisting of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, and propylene glycol fatty acid ester, and even more preferably polyglycerin condensed ricinoleic acid ester.

[0016] The polyglycerol condensed ricinoleic acid ester is an emulsifier obtained by esterifying polyglycerol, which is a polymer of glycerol, with condensed ricinoleic acid, which is a condensate of ricinoleic acid. The polyglycerol condensed ricinoleic acid ester used in the black substance generation reducing agent of the present invention may be appropriately selected from those acceptable as food materials, and there are no particular restrictions on its type or the like. The average degree of polymerization of the glycerol part of the polyglycerol condensed ricinoleic acid ester is not limited, but for example, those with an average degree of polymerization of 3 to 6 can be used. Also, the hydrophilic-lipophilic balance (HLB) of the polyglycerol condensed ricinoleic acid ester is not particularly limited, and any one can be used. Here, HLB (Hydrophile Lipophile Balance) is a value representing the degree of affinity of a surfactant for water and oil. Here, for calculating the HLB value, the calculation method of the Atlas method can be used. The calculation method of the Atlas method refers to a method of calculating the HLB value from the following formula. The saponification value in this formula can be measured, for example, by "Standard Oil Analysis Test Method 2.3.2", and the acid value can be measured, for example, by "Standard Oil Analysis Test Method 3.3.1". HLB = 20×(1 - S / A) S: Saponification value A: Acid value of fatty acid in ester

[0017] Commercially available products can be used as the polyglycerol condensed ricinoleic acid ester. For example, "CRS-75", "CR-ED" manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., "818JC" manufactured by Sun Chemical Corporation, etc. can be mentioned.

[0018] As the polyglycerol fatty acid ester, those acceptable as food materials may be appropriately selected and used, and there are no particular restrictions on the type or the like. The average degree of polymerization of the glycerol moiety of the polyglycerol fatty acid ester is not limited, but for example, diglycerol fatty acid ester with an average degree of polymerization of 2, triglycerol fatty acid ester with an average degree of polymerization of 3, tetraglycerol fatty acid ester with an average degree of polymerization of 4, pentaglycerol fatty acid ester with an average degree of polymerization of 5, hexaglycerol fatty acid ester with an average degree of polymerization of 6, decaglycerol fatty acid ester with an average degree of polymerization of 10, etc. may be mentioned. The average degree of polymerization of the polyglycerol fatty acid ester used in the present invention is preferably 2 or more and 10 or less, more preferably 2 or more and 7 or less, and still more preferably 2 or more and 6 or less. As the constituent fatty acid of the polyglycerol fatty acid ester, it may have either a saturated fatty acid or an unsaturated fatty acid. Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc. Examples of the unsaturated fatty acid include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid, etc. Although not limited, in one aspect, the constituent fatty acid of the polyglycerol fatty acid ester used in the present invention is preferably one or more selected from palmitic acid, stearic acid, oleic acid, and behenic acid, more preferably one or more selected from stearic acid and oleic acid, and still more preferably oleic acid.

[0019] The HLB of the polyglycerol fatty acid ester used in the present invention is preferably 1.0 or more and 10.0 or less. The HLB of the polyglycerol fatty acid ester is not limited, but for example, it may be 2.0 or more and 9.0 or less, 2.5 or more and 8.5 or less, 4.0 or more and 8.0 or less. Examples of commercially available products of the polyglycerol fatty acid ester include "DO-100V" manufactured by Riken Vitamin Co., Ltd., "A-173E" manufactured by Sun Chemical Co., Ltd., and "TAISET AD", etc. The polyglycerol fatty acid ester used in the present invention may be composed of one type selected from various polyglycerol fatty acid esters and used alone, or may be composed of two or more types used in combination.

[0020] The propylene glycol fatty acid ester is a compound in which a fatty acid is ester-bonded to propylene glycol. The fatty acid of the propylene glycol fatty acid ester is not particularly limited, but is preferably one or more selected from palmitic acid, stearic acid, oleic acid, and behenic acid, more preferably one or more selected from oleic acid and behenic acid, and still more preferably oleic acid. Also, the HLB of the propylene glycol fatty acid ester is not particularly limited, but is preferably 1 or more and 6 or less, more preferably 2.5 or more and 5.5 or less, still more preferably 2.8 or more and 5 or less, and even more preferably 3 or more and 4.5 or less.

[0021] Examples of commercially available propylene glycol fatty acid esters include "PO-100V" and "PB-100" of Riken Vitamin Co., Ltd.

[0022] As the sucrose fatty acid ester, those acceptable as food materials may be appropriately selected and used, and there are no particular restrictions on the type or the like. As the constituent fatty acid of the sucrose fatty acid ester, it may have either saturated fatty acid or unsaturated fatty acid. Examples of the saturated fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid and the like. Examples of the unsaturated fatty acid include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, erucic acid and the like. Although not limited, in one aspect, the sucrose fatty acid ester used in the present invention is preferably a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of palmitic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. More preferably, it is a sucrose fatty acid ester having one or more constituent fatty acids selected from the group consisting of linoleic acid, linolenic acid, and erucic acid, and still more preferably, it is a sucrose fatty acid ester having erucic acid as the constituent fatty acid.

[0023] The HLB of the sucrose fatty acid ester used in the present invention is preferably 0.1 or more and 8.0 or less. The HLB of the sucrose fatty acid ester is not limited, and may be, for example, 0.5 or more and 6.0 or less, 0.8 or more and 4.0 or less, or 1.0 or more and 2.0 or less. As commercially available products of sucrose fatty acid esters, for example, “Ryoto Sugar Ester ER-290” (trade name, HLB 2.0) and “Ryoto Sugar Ester POS-135” (trade name, HLB 1.0) manufactured by Mitsubishi Chemical Corporation and the like can be mentioned.

[0024] The sucrose fatty acid ester used in the present invention may be selected from various sucrose fatty acid esters and composed of one type alone, or may be composed of two or more types used in combination.

[0025] In this embodiment, the content of the emulsifier (A) is preferably 0.025% by mass or more and 10% by mass or less, more preferably 0.05% by mass or more and 7% by mass or less, still more preferably 0.1% by mass or more and 5% by mass or less, even more preferably 0.15% by mass or more and 3% by mass or less, and particularly preferably 0.2% by mass or more and 2% by mass or less in the oil and fat composition for cooking by heating from the viewpoint of reducing the generation of black substances.

[0026] (Ratio of lecithin to emulsifier (A)) In this embodiment, the content of the emulsifier (A) relative to the content of lecithin is preferably 0.05 or more and 1.0 or less, more preferably 0.06 or more and 0.8 or less, still more preferably 0.07 or more and 0.6 or less, even more preferably 0.08 or more and 0.4 or less, and particularly preferably 0.09 or more and 0.3 or less in terms of mass ratio.

[0027] (Edible oil and fat) In this embodiment, the oil and fat used in the oil and fat composition for cooking by heating to which the black substance generation reducing agent is applied is not particularly limited as long as it is an oil and fat used for food. For example, vegetable oils such as rapeseed oil, soybean oil, corn oil, rice bran oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, grape seed oil, linseed oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, tallow, lard, chicken fat, milk fat, fish oil; animal fats such as beef tallow, pork lard, chicken fat, milk fat, fish oil; synthetic oils such as medium-chain fatty acid triglycerides, etc. can be mentioned. Further, processed oils and fats obtained by subjecting these oils and fats to one or more treatments selected from hardening, fractionation, and transesterification can be used. These oils and fats may be used by mixing one or more of them. As the oil and fat of the oil and fat composition for cooking by heating to which the black substance generation reducing agent is applied, it is preferably one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, and sunflower oil, more preferably one or more selected from the group consisting of rapeseed oil, soybean oil, and corn oil, and still more preferably one or more selected from the group consisting of rapeseed oil and soybean oil.

[0028] In this embodiment, the cooking oil composition to which the black substance generation reducing agent is applied may contain components other than edible oil and emulsifier. It is not particularly limited, and for example, it may contain components commonly used in foods such as flavors, enzyme preparations, alkali preparations, phosphates, thickeners, pigments, antioxidants, bacteriostatic agents, seasonings, etc. Further, silicone may be added for the purpose of defoaming during operation. Furthermore, in this embodiment, it is preferable that the oil and fat composition does not contain moisture. The moisture in the oil and fat composition is, for example, less than 1.0% by mass.

[0029] (Generation conditions of black substances) The black substance in this embodiment refers to small granular black aggregates derived from lecithin generated by heating the oil and fat composition containing the lecithin. The generation conditions of the black substance are affected by combinations such as heating temperature, heating time, and cooking utensils, and the generation amount also varies. The heating surface temperature at which the black substance is generated depends on the concentration and type of lecithin, but is, for example, 160 °C or higher, 180 °C or higher, 200 °C or higher, 220 °C or higher, 240 °C or higher, 250 °C or higher, 270 °C or higher. The upper limit value of the heating surface temperature is not particularly limited, but may be, for example, 300 °C or lower, 290 °C or lower. The heating time at which the black substance is generated is, for example, 1 minute or more after reaching the temperature, 1 minute 30 seconds or more after reaching the temperature, 2 minutes or more after reaching the temperature, 3 minutes or more after reaching the temperature, 5 minutes or more after reaching the temperature, 7 minutes or more after reaching the temperature, 8 minutes or more after reaching the temperature, 10 minutes or more after reaching the temperature, 15 minutes or more after reaching the temperature, 20 minutes or more after reaching the temperature. Also, the heating time at which the black substance is generated may be 30 minutes or less after reaching the temperature, 28 minutes or less after reaching the temperature. Examples of the cooking utensils in which the black substance is generated include, but are not limited to, frying pans; iron plates; iron pots; hot plates; steam convection ovens, etc. Also, large-scale and / or automated cooking machines such as high-temperature heating cooking machines; belt conveyor type heating cooking machines; rotary frying machines, etc. are included, and are particularly preferably used in frying pans; high-temperature heating cooking machines; rotary frying machines.

[0030] (Method for Producing Oil and Fat Containing Black Substance Generation Reducing Agent) The method for producing oil and fat containing a black substance generation reducing agent of the oil and fat composition for heat cooking containing lecithin of the present invention includes a step of mixing oil and fat, lecithin, and the following emulsifier (A). Emulsifier (A): One or more selected from the group consisting of glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and sucrose fatty acid ester

[0031] The step of mixing oil and fat, lecithin, and emulsifier (A) is not particularly limited. For example, the oil and fat composition may be obtained by appropriately performing heating, stirring, filtration, etc. as necessary.

[0032] (Method for Producing Heat-Cooked Food) In the present embodiment, the method for producing a heat-cooked food includes a step of heating the oil and fat composition for heat cooking containing the above-described black substance generation reducing agent, and a step of heat-cooking the food material with the heated oil and fat composition for heat cooking.

[0033] The step of heating the oil and fat composition for heat cooking containing a black substance generation reducing agent includes a step of applying the oil and fat composition for heat cooking to a frying pan or a griddle which is the contact surface with the food material of the heating appliance. This step is not limited, and for example, it may be appropriately performed according to cooking conditions such as spraying, dropping, and coating. Then, heating is performed until the cooking temperature of the food material is reached. After the step of heating the oil and fat composition for heat cooking, the step of heat-cooking the food material is performed. The step of heat-cooking the food material is not limited and may be appropriately performed according to the food material. The temperature of heat cooking is preferably 160°C or higher and 300°C or lower. The temperature of heat cooking may be, for example, 180°C or higher, 200°C or higher, 220°C or higher, 240°C or higher, 250°C or higher, 270°C or higher. Also, for example, it may be 290°C or lower, 280°C or lower. The cooking time is preferably 1 minute or more after putting in the food ingredients, and may be 1 minute 30 seconds or more, 2 minutes or more, 3 minutes or more, 5 minutes or more, 7 minutes or more, 8 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 30 minutes or more. Also, the cooking time may be 40 minutes or less, or 35 minutes or less after putting in the food ingredients. Examples of the food ingredients to be cooked include vegetables; common livestock meats and their processed products; livestock meat-like foods using alternative materials such as soy protein; eggs; seafood; noodles; cooked rice; batter for foods mainly made of cereal flour; and the like. Examples of the cooked foods obtained by cooking the food ingredients in such a process include stir-fried vegetables, grilled meat, hamburgers, omelets, dumplings, grilled fish, meunière, yakisoba, yakiudon, beef noodles, fried rice, pilaf and other grilled cooked foods; flour foods such as okonomiyaki and takoyaki; baked confectioneries such as hot cakes, pancakes, and crepes; simmered dishes such as curry and stew with a stir-frying process. The fat and oil composition for cooking containing the black substance generation reducing agent in the present embodiment can preferably be used for frying, deep-frying, stir-frying, teppanyaki, and grilling, more preferably for stir-fried dishes, teppanyaki, and grilling, and even more preferably for stir-frying and teppanyaki. Examples of the cooking utensils used for cooking include, but are not limited to, frying pans; teppan; iron pots; hot plates; steam convection ovens; and the like. Also, large-scale and / or automated cooking machines such as high-temperature cooking machines; belt conveyor-type cooking machines; rotary stir-frying machines; and the like can be mentioned, and in particular, frying pans; high-temperature cooking machines; rotary stir-frying machines; and the like are preferably used.

[0034] Further, the present invention can also provide a method for reducing black substance adhesion of cooked foods, which is characterized by cooking food ingredients with the fat and oil composition containing the above-mentioned black substance generation reducing agent. The details of the reduction method are as described in the above section (Method for manufacturing cooked foods).

Example

[0035] The following are examples to explain the present invention in more detail, but the gist of the present invention is not limited thereto.

[0036] 〔1. Emulsifier〕 The emulsifiers used are as follows. · Lecithin 1: "Lecithin CL" (soybean crude lecithin, manufactured by J-Oil Mills Co., Ltd.) · Lecithin 2: "SLP White" (soybean fractionated lecithin, manufactured by Tsujimoto Oil Co., Ltd.) · Lecithin 3: "GIRALEC PREMIUM" (sunflower lecithin, manufactured by LASENOR) · Lecithin 4: "SLP-PC35" (soybean fractionated lecithin, manufactured by Tsujimoto Oil Co., Ltd.) · Polyglycerin condensed ricinoleic acid ester 1: "CR-ED" (average degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) · Polyglycerin condensed ricinoleic acid ester 2: "CRS-75" (average degree of polymerization 6, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) · Polyglycerin condensed ricinoleic acid ester 3: "818JC" (average degree of polymerization 3, manufactured by Taiyo Kagaku Co., Ltd.) · Polyglycerin fatty acid ester 1: "DO-100V" (diglycerin monooleate, average degree of polymerization 2, HLB 7.4, manufactured by Riken Vitamin Co., Ltd.) · Polyglycerin fatty acid ester 2: "A173E" (pentaerythritol trioleate, average degree of polymerization 5, HLB 7, manufactured by Taiyo Kagaku Co., Ltd.) · Polyglycerin fatty acid ester 3: "TAISET AD" (main constituent fatty acid: stearic acid 45%; behenic acid 43%, average degree of polymerization unknown, HLB 3, manufactured by Taiyo Kagaku Co., Ltd.) · Propylene glycol fatty acid ester 1 "PO-100V" (propylene glycol monooleate, HLB 3.6, manufactured by Riken Vitamin Co., Ltd.) 〔2. Oil and fat〕 (Oil and fat) · Rapeseed oil: Manufactured by J-Oil Mills Co., Ltd. · Soybean oil: Manufactured by J-Oil Mills Co., Ltd.

[0037] 〔Preparation of Samples〕 To the fats and oils serving as the base oil, only lecithin or lecithin and each emulsifier (A) were added to the concentrations for each test and mixed to prepare a sample fat and oil composition.

[0038] 〔Evaluation 1 of the Effect of Reducing the Generation of Black Substances〕 The effect of reducing the generation of black substances derived from lecithin was evaluated by the following procedure. 1. Weighed 2.5 g of the sample fat and oil composition into a stainless steel petri dish (diameter 5 cm, depth 1.5 cm) and placed it on a block heater (EC HOTPLATE, EC-1200N, manufactured by AS ONE Corporation) preheated to 250 °C and heated it. The time taken for the sample fat and oil composition at room temperature (25 °C) to reach 250 °C was 2 minutes. 2. After heating for 10 minutes, the petri dish was lifted up to obtain an evaluation sample. 3. The amount of black substances generated was evaluated visually by one operator according to the following evaluation criteria. A score of 3 or more was considered a pass. However, during the evaluation, regardless of whether the fat and oil was colored, only the presence or absence of the generation of black substances was evaluated. The results are shown in Table 1 together. (Evaluation Criteria) 5 points: No black substances are generated at all (no black grains can be seen) 4 points: Almost no black substances are generated (black grains are generated partially) 3 points: A small amount of black substances are generated (black grains are generated about one-fourth of the bottom surface) 2 points: A large amount of black substances are generated (black grains are generated to cover about half of the bottom surface) 1 point: A considerably large amount of black substances are generated (black grains are generated to cover almost the entire bottom surface)

[0039]

Table 1

[0040] From Table 1, in Comparative Example 1 where only 5% by mass of lecithin 1 was added to the base oil, black substances derived from lecithin were generated to such an extent that they covered about half of the bottom surface. On the other hand, in Examples 1-1 to 1-4 where 1% by mass of emulsifier (A) was added together with lecithin, the generation amount of black substances after 10 minutes was reduced as compared with the comparative example. When 1% by mass of polyglycerol fatty acid ester 1 (DO-100V) or propylene glycol fatty acid ester 1 (PO-100V) was added, almost no black substances were generated. When 1% by mass of polyglycerol condensed ricinoleic acid ester 1 (CR-ED) or polyglycerol condensed ricinoleic acid ester 2 (CRS-75) was added, no black substances were generated at all.

[0041] 〔Evaluation 2 of the effect of reducing the generation of black substances〕 Among the procedures of Evaluation 1 of the effect of reducing the generation of black substances, the evaluation was carried out in the same procedure except that the sample oil and fat composition had the composition shown in Table 2 and the heating time was 15 minutes (heating time after reaching the temperature: 13 minutes). The results are shown together in Table 2.

[0042]

Table 2

[0043] From Table 2, in the comparative example where only 5% by mass of lecithin 1 was added to the base oil, a large amount of black substances derived from lecithin were generated to cover the entire bottom surface. On the other hand, in each example where 0.5% to 1% by mass of emulsifier (A) was added together with lecithin, the generation amount of black substances after heating for 15 minutes was reduced as compared with the comparative example. When 1% by mass of polyglycerol condensed ricinoleic acid ester 3 (818JC) was added as emulsifier (A), no black substances were generated at all. When 1% by mass of polyglycerol fatty acid ester 2 (A173E) or polyglycerol fatty acid ester 2 (TAISET AD) was added, the generation of black substances was reduced. Also, even when the concentration of polyglycerol condensed ricinoleic acid ester 2 (CRS-75) was 0.5% by mass and the emulsifier (A) / lecithin mass ratio was 0.1 (Example 2-5), almost no black substance was generated. Furthermore, an effect was also observed when polyglycerol condensed ricinoleic acid ester 2 (CRS-75) and polyglycerol fatty acid ester 1 (DO-100V) were used in combination.

[0044] 〔Evaluation 3 of the effect of reducing the generation of black substances〕 Among the procedures of Evaluation 1 of the effect of reducing the generation of black substances, the evaluation was carried out in the same procedure except that the sample oil and fat composition was the composition shown in Table 3 and the heating time was 7 to 15 minutes (since the time to reach the temperature was 2 minutes for all, the heating time after reaching the temperature was 5 minutes to 13 minutes respectively). The results are shown together in Table 3.

[0045]

Table 3

[0046] From Table 3, even in the sample oil and fat composition in which the type of lecithin was changed and the base oil was changed to soybean oil, the generation of black substances was reduced in all cases by adding the emulsifier (A). Even in Comparative Example 3-1 in which only 3% by mass of lecithin 1 (lecithin CL) was added to the base oil, a large amount of black substances derived from lecithin was generated so as to cover half of the bottom surface. On the other hand, in Example 3-1 in which polyglycerol condensed ricinoleic acid ester 2 (CRS-75) was added together with lecithin so as to be 0.6% to 1% by mass as the emulsifier (A), no black substance was generated even after heating for 15 minutes (heating time after reaching the temperature: 13 minutes). When 5% of lecithin 2 (SLP white) was added, a large amount of black substances derived from lecithin was generated so as to cover half of the bottom surface even after heating for 7 minutes (heating time after reaching the temperature: 5 minutes) (Comparative Example 3-2), and a considerably large amount was generated so as to cover the entire bottom surface after heating for 10 minutes (Comparative Example 3-3). On the other hand, when 1% by mass of polyglycerol condensed ricinoleic acid ester 2 (CRS-75) was added as the emulsifier (A) to the same lecithin 2, the generation of black substances was reduced (Examples 3-2 and 3-3). Even when diglycerol condensed ricinoleic acid ester 2 was added to lecithin 3 (sunflower lecithin) and lecithin 4 (PC-35), the generation of black substances was not observed and was reduced.

[0047] [Test on Cooked Foods] Next, the black substance generation reducing agent of the present invention was used in cooked foods for evaluation. <Preparation> 1. The bean sprouts were washed with water and drained for 15 seconds using a salad spinner, 100 g each. 2. 100 g of the drained bean sprouts were placed in a No. 15 size plastic bag and mixed with 1 g of salt (1% based on the bean sprouts) for 1 minute. <Cooking> 1. 2.5 g of the oil and fat composition of Comparative Example 1-1 or Example 1-4 was spread in a frying pan, and the frying pan was placed on an IH cooking heater (manufactured by Panasonic, memory always set to strong (7)), and heated with a Handy Thermometer (manufactured by DP-350 RKC INSTRUMENT IMC.) until the surface temperature of the frying pan reached 250 °C or 270 °C. (Time until reaching the set temperature: 2 minutes at 250 °C, 2 minutes and 30 seconds at 270 °C) 2. After reaching the predetermined temperature, the bean sprouts were put into the frying pan and stir-fried for 2 minutes while stirring with cooking chopsticks. 3. The stir-fried bean sprouts were transferred to a container, and the amount of black substances on the surface of the bean sprouts was evaluated by the consensus of two panelists according to the following criteria. The results are shown in Table 4. (Evaluation Criteria) 5 points: No black substances are visible on the surface of the bean sprouts. 4 points: Almost no black substances are visible on the surface of the bean sprouts. 3 points: A little black substance is visible on the surface of the bean sprouts. 2 points: Considerable black substances are visible on the surface of the bean sprouts. 1 point: A large amount of black substances are visible on the surface of the bean sprouts.

[0048] [Table 4]

[0049] From Table 4, when the black substance generation reducer of the present invention was used, the appearance of the cooked food (bean sprouts) was superior compared to the case where it was not used. When the heating temperature was 250 °C, when the oil and fat composition of Comparative Example 1-1 was used, it was seen that a considerable amount of black substances derived from lecithin adhered to the surface of the bean sprouts. However, when the oil and fat composition of Example 1-4 was used, no adhesion of black substances was observed on the surface of the bean sprouts. When the heating temperature was 270 °C, when the oil and fat composition of Comparative Example 1-1 was used, it was seen that a large amount of black substances derived from lecithin adhered to the surface of the bean sprouts. However, in the case of the oil and fat composition of Example 1-4, it was hardly seen.

[0050] 〔Verification 1 of black substance generation〕 The generation conditions of black substances derived from lecithin were verified. Evaluation was carried out according to the following procedure. 1. Weighed 2.5 g of the sample oil and fat composition prepared according to Table 1 into a stainless steel petri dish (diameter 5 cm, depth 1.5 cm), and placed it on a block heater (EC HOTPLATE, EC-1200N, manufactured by AS ONE Corporation) preheated to 250 °C for heating. The time taken for the sample oil and fat composition at room temperature (25 °C) to reach 250 °C was 2 minutes. 2. For each heating time, the petri dish containing the sample oil and fat composition was pulled up to obtain an evaluation sample. 3. The amount of black substance generated was evaluated visually by one operator according to the same criteria as in 〔Evaluation 1 of the black substance generation reduction effect〕. The results are shown in Table 5.

[0051]

Table 5

[0052] From the results in Table 5, black substances derived from lecithin were significantly generated when heated at 250 °C for 10 minutes or more, but did not occur until 3 minutes of heating (1 minute of heating after reaching the temperature).

[0053] 〔Verification 2 of black substance generation〕 Verification 1 of black substance generation was to evaluate the generation of black substances while only changing the heating temperature. The time taken for the sample oil and fat composition at room temperature (25°C) to reach each temperature was 1 minute and 40 seconds at 240°C, 2 minutes at 250°C, and 2 minutes and 40 seconds at 270°C, respectively. The results are shown together in Table 6.

[0054]

Table 6

[0055] When the heating temperature was 240°C or higher, a large amount of black substances derived from lecithin were generated. On the other hand, even when heated at 150°C for 30 minutes, although the oil and fat was colored, no generation of black substances was observed.

Claims

1. A black substance generation reducing agent for a heat - cooking oil composition containing lecithin, which uses the following emulsifier (A) as an active ingredient. Emulsifier (A): One or more selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters

2. The black substance generation reducing agent according to Claim 1, wherein the black substance is generated at a heating temperature of 160°C or higher.

3. The black substance generation reducing agent according to Claim 1 or 2, wherein the black substance is generated after reaching the temperature for 1 minute or more.

4. The black substance generation reducing agent according to Claim 1 or 2, wherein the black substance is a substance derived from lecithin.

5. The black substance generation reducing agent according to Claim 1 or 2, wherein the content of lecithin in the heat - cooking oil composition is 0.5% by mass or more and 10% by mass or less.

6. The black substance generation reducing agent according to Claim 1 or 2, wherein the content of the emulsifier (A) relative to the content of the lecithin is 0.05 or more and 1.0 or less in terms of mass ratio.

7. The black substance generation reducing agent according to Claim 1 or 2, wherein the emulsifier (A) is one or more selected from the group consisting of polyglycerin condensed ricinoleic acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters.

8. A method for producing a heat - cooked food, which includes the step of heating a heat - cooking oil composition containing the black substance generation reducing agent according to Claim 1 or 2 and then heat - cooking food ingredients.

9. The production method according to Claim 8, wherein the heat - cooking is one selected from stir - frying, teppanyaki, and grilling.

10. A method for reducing black substance adhesion in a heat - cooked food, which is characterized by heat - cooking food ingredients with an oil composition containing the black substance generation reducing agent according to Claim 1 or 2.

11. The method for reducing black substance adhesion according to Claim 10, wherein the heat - cooked food is one selected from stir - fried foods, teppanyaki foods, and grilled foods.

12. A method for producing an oil containing a black substance generation reducing agent for a heat - cooking oil composition containing lecithin, the method including the step of mixing an oil, lecithin, and the following emulsifier (A). Emulsifier (A): one or more selected from the group consisting of glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters

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