Method for producing oil composition for heat cooking, and oil composition for heat cooking

Abstract

To provide a technique that can reduce oil content residual in a subject to be cooked after heat cooking, and can suppress rise of an acid value and / or coloration in heat cooking of an oil composition for heat cooking.SOLUTION: A method for producing an oil composition for heat cooking includes a process of mixing refined oil and emulsifier such that the refined oil content in the oil composition for heat cooking becomes 93 mass% or more, and the emulsifier content becomes 0.02 TO 0.09 mass%, where the refined oil contains one or more kinds selected from the following deodorized oil A, deodorized oil B and deodorized oil C, acid value is 0.03 or less, and the emulsifier is one or more kinds selected from polyglyceryl fatty acid ester being unsaturated fatty acid having an HLB value of 3.5 or less, sucrose fatty acid ester, mono-oleic acid glycerine succinate, mono-oleic acid glycerine citrate, polyoxyethylene sorbitan monooleate having an HLB value of 3 or less, and fatty acid monoglyceride in which 47 mass% or more of constituent fatty acid is polyunsaturated fatty acid.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] With the recent trend of consumers' health consciousness, reducing the amount of oil and fat in foods has been regarded as one of the issues. For example, Patent Documents 1 and 2 disclose that an oil and fat for cooking containing a small amount of an emulsifier such as polyglycerol fatty acid ester can reduce the oil remaining in the object to be cooked after cooking.

[0004] On the other hand, it is known that oils and fats 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.

[0005] 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.

[0006] In addition, there may also be 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 are also colored, and the appearance is impaired.

[0007] Patent Document 3 discloses cooking oil containing 0.1 to 1 μmol / g of sodium or potassium (2.2 to 22.98 mg / kg as sodium) in oil and fat, which shows an effect of suppressing the increase in acid value due to heating. On the other hand, Patent Document 4 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.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Summary of the Invention

Problems to be Solved by the Invention

[0009] However, most of the alkali metal compounds such as sodium that suppress the increase in acid value of oil and fat due to heating are hydrophilic compounds. To disperse or dissolve these alkali metal compounds in oil and fat over a long period of time, a large amount of emulsifier is required. For example, in Patent Documents 3 and 4, polyglycerol condensed ricinoleic acid ester is mentioned. On the other hand, polyglycerol fatty acid ester contains alkali metal, and its content must be considered. Furthermore, if the amount of emulsifier is increased to enhance sodium, the function of reducing the oil content remaining in the cooked object after cooking may be reduced.

[0010] The present invention has been made in view of the above situation, and an object thereof is to provide a technique capable of reducing the oil content remaining in the cooked object after cooking and suppressing the increase in acid value and / or coloring during cooking of the cooking oil composition.

Means for Solving the Problems

[0011] The inventors of the present invention have found that the above problems can be solved by including a step of mixing a specific refined oil and a specific emulsifier so that the content of the refined oil in the oil and fat composition for cooking by heating is 93% by mass or more and the content of the polyglycerol fatty acid ester is 0.02 to 0.09% by mass, and thus the present invention has been completed. The specific refined oil has an acid value of 0.03 or less, and the specific emulsifier is at least one selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol monosuccinate monooleate, glycerol monocitrate monooleate, polyoxyethylene sorbitan monooleate, and monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. Specifically, the present invention provides the following.

[0012] (1) A method for producing an oil and fat composition for cooking by heating, which includes a step of mixing a refined oil and an emulsifier so that the content of the refined oil in the oil and fat composition for cooking by heating is 93% by mass or more and the content of the emulsifier is 0.02 to 0.09% by mass, the acid value of the refined oil is 0.03 or less, and the emulsifier is at least one selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol monosuccinate monooleate, glycerol monocitrate monooleate, polyoxyethylene sorbitan monooleate, and monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. (2) The oil and fat composition for cooking by heating according to (1), wherein the refined oil is a refined oil containing at least one selected from the following adsorption-treated oil, deodorized oil A, deodorized oil B, and deodorized oil C. Adsorption-treated oil: An adsorption-treated oil that has undergone an adsorption step in which an oil 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 a palm-based deodorized oil that has been subjected to a deodorization step so that the content of γ-tocotrienol 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 that is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and is subjected to 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 that is subjected to 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. (3) A method for producing a cooking oil composition according to (2), wherein the acid value of the adsorbed oil is 0.00 to 0.01. (4) A method for producing a cooking oil composition according to any one of (1) to (3), wherein the refined oil passes through a step of contacting the oil with ozone before the deodorization step. (5) A method for producing a cooking oil composition according to any one of (1) to (4), further adding silicone oil to the cooking oil composition so as to be 0.5 to 5 ppm. (6) A cooking oil composition, wherein the content of the refined oil in the cooking oil composition is 93% by mass or more, the emulsifier content is 0.02 to 0.09% by mass, the acid value of the refined oil is 0.03 or less, and 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 fatty acid monoglycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. (7) A cooking oil composition according to (6), further containing 0.5 to 5 ppm of silicone oil in the cooking oil composition. (8) A cooking oil composition according to (6) or (7), obtained by the production method according to any one of (1) to (5). (9) A cooking oil composition according to any one of (6) to (8), characterized in that the cooking oil composition reduces the oil content remaining in the object to be cooked after cooking.

Advantages of the Invention

[0013] According to the present invention, there is provided a technique capable of reducing the oil content remaining in the object to be cooked after heat cooking, and suppressing an increase in acid value and / or coloring during heat cooking of the fat and oil composition for heat cooking. Further, by passing through a step of bringing the fat and oil into contact with ozone, the flavor stability is also improved.

Embodiments for Carrying Out the Invention

[0014] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. In this specification, "A (numerical value) to B (numerical value)" means "A or more and B or less", and the ratio means a mass ratio.

[0015] 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 fat and oil, and is represented by the number of mg of potassium hydroxide required to neutralize 1 g of the sample oil. Further, the content of alkali metals can be quantified by atomic absorption spectrometry. In addition, the content of each fatty acid in the fatty acids constituting the glyceride 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 fat and oil 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. The iodine value can also 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".

[0016] <Method for Producing Fat and Oil Composition for Heat Cooking> The manufacturing method of the present invention includes a step of mixing refined oil and fat and an emulsifier so that the content of refined oil and fat in the oil and fat composition for cooking by heating is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass. The acid value of the refined oil and fat is 0.03 or less, and 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, glycerin monosuccinate oleate, glycerin monocitrate oleate, polyoxyethylene sorbitan monooleate, and monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. 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.

[0017] Details of the refined oil and fat and the emulsifier will be described later. When adding an emulsifier to the oil and fat, it can be dissolved if necessary and directly added to and stirred with the oil and fat. Alternatively, a method of diluting the emulsifier with a part of the oil and fat and adding the diluted solution to the remaining oil and fat can be used. The oil and fat used for dilution is the oil and fat blended in the oil and fat 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 in heating only the emulsifier or the diluted solution. When adding an alkali metal and an emulsifier, it is preferable to add silicone oil at the same time.

[0018] [Oil and Fat] The oil and fat composition for cooking by heating contains oil and fat. As the oil and fat, edible oil and fat can be used. For example, animal and vegetable oils and fats, oils and fats synthesized from glycerin and fatty acids and their fractionated oils, transesterified oils, hydrogenated oils, etc. can be mentioned. In addition, single oil and fat or a blend of a plurality of oils and fats can also be mentioned. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, high-oleic rapeseed oil, sunflower oil, high-oleic sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grape seed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. Examples of fats and oils synthesized from glycerin and fatty acids include medium-chain fatty acid triglycerides (MCT). Examples of fractionated oils include fractionated palm oils 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 palm oil and other liquid fats and oils, or a transesterified oil of MCT and vegetable oil can be used. Examples of hydrogenated oils include hydrogenated animal and vegetable oils, hydrogenated fractionated animal and vegetable oils, and hydrogenated transesterified oils.

[0019] [Refined fats and oils] In the present invention, the refined fat and oil is a fat and oil that has undergone at least a deodorization process. The fat and oil contained in the fat and oil composition for heat cooking is only a refined fat and oil or a fat and oil containing a refined fat and oil. The fat and oil composition for heat cooking contains 93% by mass or more of a refined fat and oil having an acid value of 0.03 or less. When the fat and oil composition for heat cooking contains 93% by mass or more of a refined fat and oil having an acid value of 0.03 or less, it can have sufficient functions as a fat and oil composition for heat cooking used for heating purposes. The refined fat and oil having an acid value of 0.03 or less contained in the fat and oil composition for heat cooking is preferably 97% by mass or more and 99.98% by mass or less. The refined fat and oil having an acid value of 0.03 or less contained in the fat and oil composition for heat cooking is more preferably 99% by mass or more and 99.97% by mass or less. Although the fat and oil composition for heat cooking can contain a refined fat and oil having an acid value exceeding 0.03 or an unrefined oil, it is particularly preferable that all the fats and oils contained in the fat and oil composition for heat cooking are refined fats and oils having an acid value of 0.03 or less.

[0020] Note that the fat and oil 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.

[0021] Furthermore, it is preferable that the refined fat and oil is a refined fat and oil containing one or more selected from the following adsorption-treated oils, deodorized oils A, deodorized oils B, and deodorized oils C.

[0022] (Adsorbed processed oil and fat) The adsorbed processed oil and fat is produced through an adsorption process in which the oil and fat that has undergone a deodorization process is brought into contact with a silica-magnesia-based preparation in a liquid state and at a temperature of less than 80°C. Through this contact, in addition to free fatty acids in the oil and fat, components that increase the acid value during frying (substances that promote it), coloring substances, or substances that promote coloring can be removed.

[0023] The oil and fat to be subjected to the deodorization process before the adsorption process can be unrefined oil and fat, or semi-refined oil and fat that has undergone a process selected from processes such as a degumming process, a deacidification process, a decolorization process, a dewaxing process, etc., or refined oil and fat (deodorized oil and fat) that has undergone a process selected from processes such as a degumming process, a deacidification process, a decolorization process, a dewaxing process, etc. and a deodorization process. Also, oil and fat obtained by subjecting refined oil and fat to a process selected from processes such as a degumming process, a deacidification process, a decolorization process, a dewaxing process, etc. can be used. In the present invention, one of the purposes is to provide oil and fat 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. Also, in the case of significantly colored oil and fat, it is preferable to use oil and fat that has undergone a decolorization process.

[0024] 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 normally used for the refining of oil and fat. However, it is preferable that the acid value of the oil and fat (deodorized oil and fat) that has 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 oil and fat can be sufficiently reduced. More preferably, the acid value of the oil and fat that has undergone the deodorization process is 0.1 or less.

[0025] The conditions of the deodorization process are not particularly limited. For example, the deodorization temperature in the range of 180 to 280°C, the degree of vacuum of 100 to 800 Pa, the amount of steam of 0.3 to 10% by mass (based on the oil), and the deodorization time of 30 to 120 minutes are preferred. 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, and still more preferably 300 to 500 Pa. The amount of steam is more preferably 1 to 8% by mass (based on the oil), still more preferably 1 to 5% by mass (based on the oil), and most preferably 1 to 3% by mass (based on the oil). The deodorization time is more preferably 40 to 120 minutes, and still more preferably 40 to 80 minutes.

[0026] 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. Citric acid is preferably added in an amount of 10 to 50 ppm based on the deodorized oil, and more preferably 26 to 50 ppm. Since citric acid does not disperse and dissolve in oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.

[0027] The adsorbed processed oil and fat has an adsorption step after the deodorization step, but another step can also be carried out between the deodorization step and the adsorption step. It is preferable that the step following the deodorization step is the adsorption step. In addition, since the adsorption step is carried out at a temperature below 80°C, the adsorption step may be carried out through 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. Further, 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 nano-order unit particles without dissolution, uniformly mixing them, and combining them tightly to form a composite without generating a chemical bond accompanied by atom exchange or recombination between the particles. Also, a commercially available product (manufactured by Mizusawa Chemical Industry Co., Ltd., "Mizukarife") can be used.

[0028] If the oil and fat is in a liquid state, sufficient contact efficiency can be obtained with the silica-magnesia-based preparation. Also, when the contact temperature is 80°C or higher, trace components of the oil and fat are deteriorated by the silica-magnesia-based preparation, and an off-odor is generated, so the deodorization step (steam distillation) becomes essential. However, if the deodorization step is carried out after the adsorption step, slight hydrolysis occurs, and it becomes difficult to obtain refined oil and fat with a low acid value. Therefore, the contact temperature is preferably in any range 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.

[0029] The contact between the oil and fat and the silica-magnesia-based preparation can be carried out by adding the silica-magnesia-based preparation to the oil and fat, and then filtering or centrifuging after stirring. Also, a method of passing the liquid-state oil and 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 into a filter (single-plate filter, filter press, leaf filter, etc.), a column, etc., and the oil and fat can be brought into contact by passing the liquid through. In particular, it is more preferable to pass the liquid through a cartridge-type filter filled with the silica-magnesia-based preparation.

[0030] The oil and 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. Therefore, 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 and 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 and 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 based on 100 parts by mass of the oil and fat, more preferably 0.1 to 5 parts by mass based on 100 parts by mass of the oil and fat, and still more preferably 0.5 to 3 parts by mass based on 100 parts by mass of the oil and fat.

[0031] The adsorbed and treated oil and fat is completed in the purification process in the above-mentioned adsorption process, but if necessary, an additional purification process, a separation process, a mixing process (addition process), etc. may be carried out. However, when a process of contacting with water vapor at 140°C or higher such as the deodorization process is carried out, the oil and fat undergoes a small amount of hydrolysis, and on the other hand, since the free fatty acids are removed by distillation, the equilibrium state of the amount of free fatty acids in the oil and fat is in a range where the acid value of the oil and fat exceeds 0.01. Therefore, it is preferable not to carry out the same process.

[0032] Also, the acid value of the adsorbed and treated oil and fat is 0.00 to 0.03, preferably 0.00 to 0.01. Note that an acid value of 0.00 to 0.01 is a range that cannot be achieved only by normal deacidification and deodorization processes. The acid value of the adsorbed and treated oil and fat is more preferably 0.001 to 0.008.

[0033] (Deodorized oil A) Deodorized oil A is a re-deodorized oil of palm-based deodorized oil obtained by performing a deodorization process so that the γ-tocotrienol content in the deodorized oil is 250 ppm by mass or less and the acid value is 0.03 or less. 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. Also, 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, etc. 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 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 those with particularly high iodine values are sometimes called palm super olein. As the iodine value increases, it becomes difficult for the oil and fat to solidify, so the iodine value of palm olein is preferably 56 or more, more preferably 60 or more, and even more preferably 65 or more. Note that the upper limit of the iodine value of palm olein is not particularly limited, but it is preferably 72 or less, and more preferably 70 or less.

[0034] The γ-tocotrienol content in deodorized oil A is preferably 50 to 250 ppm by mass or less, more preferably 50 to 230 ppm by mass, even more preferably 50 to 200 ppm by mass, and most preferably 50 to 150 ppm by mass.

[0035] 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.

[0036] The deodorized oil A is obtained by re-deodorizing using palm-based deodorized oil that has undergone a deodorization process once as a raw material. As the palm-based deodorized oil, those obtained by performing chemical refining (NBD palm-based oil) including an alkali deacidification process or physical refining (RBD palm-based oil) not including an alkali process can be used. 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 only be a 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 is 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. Further, it is preferable to use chemical refining that performs a deacidification process, a decolorization process, and a deodorization process.

[0037] For processes other than deodorization, general refining conditions for oils and fats can be used.

[0038] 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, and these requirements can be achieved by performing the deodorization process under excessive conditions. The deodorization conditions use a vacuum steam distillation apparatus, and can be carried out under any of high temperature, high vacuum, high steam volume, and long time compared to the normal conditions of vacuum steam distillation. For example, when carried out within any range of deodorization temperature of 200 - 280°C, vacuum degree of 100 - 500 Pa, steam volume of 1 - 8 mass% (based on the oil), and deodorization time of 30 - 120 minutes, it is preferably 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 volume 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 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 volume 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.

[0039] In addition, in the deodorization process, at the end of the deodorization treatment, the temperature is decreased, 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 added 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.

[0040] (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 reflecting the constituent fatty acids of the oil and also serves as an index of susceptibility to deterioration. The iodine value of deodorized oil B is preferably 100 - 145, and more preferably 120 - 140.

[0041] 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.

[0042] Also, the acid value of the deodorized oil B is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0.02.

[0043] The deodorized oil B can be produced by chemical refining (chemical refining) including an alkali deacidification step or physical refining without an alkali deacidification step, and those that have 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.

[0044] 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.

[0045] 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 used in combination, they may be mixed at any stage of refining, 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.

[0046] 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 to which phosphoric acid has been added, 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 soap and 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. More preferably, the addition and separation treatment of the aqueous sodium hydroxide solution is performed 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.

[0047] Also, as the 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.

[0048] In the production of deodorized oil B, a deodorizing step is included so that the total tocopherol content and acid value in the deodorized oil meet the requirements, and these can be achieved by performing the deodorizing step under excessive conditions. The deodorizing conditions use a vacuum steam distillation apparatus, but can be carried out at a higher temperature, under a higher vacuum, with a higher steam amount, or for a longer time than the normal conditions of vacuum steam distillation. For example, when carried out within any range of a deodorizing temperature of 200 to 280 °C, a vacuum degree of 100 to 500 Pa, a steam amount of 1 to 8% by mass (based on the oil), and a deodorizing time of 30 to 120 minutes, it is preferable to satisfy two or more conditions selected from a deodorizing temperature of 235 °C or higher, a vacuum degree of 500 Pa or lower, a steam amount of 2.0% by mass or more (based on the oil), and a deodorizing time of 50 minutes or more, and more preferably to satisfy three conditions. The deodorizing temperature is more preferably 245 °C or higher, and even more preferably 250 °C or higher. The 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 more (based on the oil), and even more preferably 3% by mass (based on the oil). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0049] In addition, in the deodorizing step, at the end of the deodorizing 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 10 to 50 ppm with respect to the deodorized oil, and more preferably at 26 to 50 ppm. Since citric acid does not disperse and dissolve in the oil as it is, it is preferably added as a 5 to 20% by mass aqueous solution.

[0050] (Deodorized oil C) Deodorized oil C is rapeseed deodorized oil in which the total tocopherol content in the deodorized oil is 550 ppm or less and the acid value is 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 to 130, and more preferably 95 to 120.

[0051] 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, 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.

[0052] Also, the deodorized oil C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0053] The deodorized oil C can be obtained by the same operations (manufacturing conditions) as the aforementioned deodorized oil B.

[0054] (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-mentioned adsorbed treated oil, deodorized oil A, deodorized oil B, and deodorized oil C. For example, it is preferably contained in a range of less than 50% by mass, or in a range of less than 30% by mass. The oils and fats to be contained can be refined oils, partially refined oils that have not undergone a deodorization process, or unrefined oils without any problem. 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.

[0055] Oils and fats other than the above adsorption-treated 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. For example, in addition to rice oil, sesame oil, safflower oil, peanut oil, olive oil, grape seed oil, linseed oil, perilla oil, and palm oil, oils and fats obtained by separating these oils and fats are included. Further, RBD palm-based oils and fats having a γ-tocotrienol content in the oil and fat exceeding 250 ppm or an acid value exceeding 0.03 are included. Furthermore, soybean oil, corn oil, cottonseed oil, and sunflower oil having a total tocopherol content in the oil and fat exceeding 850 ppm or an acid value exceeding 0.03 are included. Furthermore, rapeseed oil (such as canola oil) having a total tocopherol content in the oil and fat exceeding 550 ppm or an acid value exceeding 0.03 is included. These oils and fats may be used alone or in combination of two or more. Note that vegetable oils and fats including the adsorption-treated 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 95% by mass or more of triglyceride.

[0056] In the present invention, oils and fats other than the adsorption-treated oil and fat, deodorized oil A, deodorized oil B, and deodorized oil C are preferably of higher purification degree. 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.

[0057] [Emulsifier] The action of the emulsifier during the cooking of fried foods such as tempura is as follows. For example, when cooking tempura, the ingredients and batter (a mixture of tempura flour and water) are heated in high-temperature oil (160 - 200 °C). When the batter comes into contact with the high-temperature oil, the water rapidly evaporates and disappears at the oil-water interface, and at the same time, the solid content in the batter mainly composed of wheat flour is baked. Repeating this phenomenon, the removal of water in the batter gradually progresses, and a net-like 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 cooked 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.

[0058] Among various emulsifiers, the emulsifiers that can be added to the oil and fat composition for heat cooking of the present invention are 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, glycerin monosuccinate monooleate, glycerin monocitrate monooleate, polyoxyethylene sorbitan monooleate, and monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. These emulsifier components may be used alone or in combination.

[0059] These emulsifier components can be appropriately used by commercially available products as food additives. As the polyglycerol fatty acid ester with an HLB value of 3.5 or less, for example, "THL-15" (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) can be used. As the glycerol monostearate succinate, for example, "Sansoft 683CB" (manufactured by Taiyo Kagaku Co., Ltd.) can be used. As the glycerol monooleate citrate, for example, "Sansoft Plus F" (manufactured by Taiyo Kagaku Co., Ltd.) can be used. As the polyoxyethylene sorbitan monooleate, for example, "Emazol O-120V" (manufactured by Kao Corporation) can be used. As the sucrose fatty acid ester fatty acid with an HLB value of 3 or less, for example, "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi Chemical Foods Co., Ltd.) can be used. As the monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids, for example, "Emulzy MO(M)" (manufactured by Riken Vitamin Co., Ltd., fatty acid composition (mass ratio): palmitic acid 24%, oleic acid 21%, linoleic acid 49%, others 6%) can be used respectively.

[0060] 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 heat-cooking oil composition of the present invention. As described later, the emulsifier used in the present invention has the characteristic that by adding it to the heat-cooking oil composition in a blending amount of 0.02 to 0.09% by mass, the oil absorption amount of the heat-cooked object to be cooked can be made to be a minimum value.

[0061] In addition, it is preferable that the emulsifier has an HLB value of 7 or less because the solubility of the emulsifier in oil 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 the ester A method for calculating the HLB value is described.

[0062] When using polyglycerol fatty acid ester as an emulsifier, a polyglycerol fatty acid ester with an HLB value of 3.5 or less is used. 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, regarding the constituent fatty acids of the polyglycerol fatty acid ester, it is preferable that the unsaturated fatty acids having 8 to 22 carbon atoms in the amount of the constituent fatty acids are 5 to 50% by mass in terms of reducing the melting point of the emulsifier and the oil absorption amount of the cooked food object subjected to heat cooking. 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. Incidentally, as the saturated fatty acids, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, etc. can be used.

[0063] Regarding sucrose fatty acid esters with an HLB value of 3 or less, those with an HLB value of 1.5 to 3.0 are preferable, and particularly those with an HLB value of 1.8 to 2.5 are preferably used. When the HLB value of the sucrose fatty acid ester is 1.5 or more, the oil absorption amount of the cooked food 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. Incidentally, as the sucrose fatty acid ester, sucrose erucic acid ester is preferable.

[0064] Regarding monoglyceride fatty acids 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 oleic acid and linoleic acid are preferable. Also, among the constituent fatty acids, it is preferable that the saturated fatty acids are 30% by mass or less, and more preferably 10 to 30% by mass. As the saturated fatty acid, palmitic acid is preferable. Thus, many unsaturated fatty acids, especially By using a monoglyceride composed of many polyunsaturated fatty acids, it is possible to ensure a more effective reduction in the oil absorption of the object to be cooked.

[0065] [Alkali metal] The oil and fat composition for heat cooking can further enhance the effect of suppressing the increase in acid value and / or suppressing coloring during heat cooking by containing a certain amount of alkali metal. In that case, the content of alkali metal in the oil and fat composition for heat cooking is preferably 0.02 to 5.0 mass ppm. If the content of alkali metal is 0.02 to 5.00 mass ppm, the effect of suppressing the increase in acid value and / or suppressing coloring during heat cooking can be exerted by combining with the above-mentioned refined oil and fat. In addition, the content of alkali metal is more preferably 0.1 to 3.0 mass ppm, and even more preferably 0.1 to 2.5 mass ppm.

[0066] 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 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, organic acid monoglyceride, monoglyceride, 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, and also by appropriately adding an emulsifier not containing an alkali metal to adjust the alkali metal concentration. In the oil and fat composition for heat 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.

[0067] Alternatively, as the component containing an alkali metal, a water-soluble or oil-soluble salt that can be used as a food additive, such as a sodium salt, a potassium salt, etc., can be used. The sodium salt and potassium salt are not particularly limited, and 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, fatty acid sodium, fatty acid potassium, etc. More preferably, it is a fatty acid sodium such as sodium oleate.

[0068] [Step of bringing the oil and fat into contact with ozone] In the present invention, the refined oil and fat is a refined oil and fat that has undergone a deodorization step through a step of bringing the oil and fat into contact with ozone, whereby the flavor stability of the refined oil and fat is improved. In particular, it is possible to suppress flavor deterioration (exposure odor) due to exposure. It is considered that the causative substance of the exposure odor is decomposed or changed into a compound that is easily decomposed by distillation by the step of bringing the oil and fat into contact with ozone. 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 the 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 time between the oil and fat and ozone, the higher the effect of improving the exposure odor. It is preferably 1 minute or longer, more preferably 2 minutes to 24 hours. It is even more preferably 3 minutes to 6 hours, and still more preferably 10 minutes to 2 hours. Also, the contact temperature may be any temperature at which the oil and fat is in a liquid state for contacting ozone with the oil and fat. It is preferably -10°C or higher, 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, 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 such that ozone can dissolve in the oil and fat. It is preferably that 0.0002% by mass or more of ozone is supplied to the oil and fat during the contact time, or preferably that 0.0004% by mass or more of ozone is supplied to the oil and fat during the contact time. It is more preferably that 0.0022% by mass or more of ozone is supplied to the oil and fat during the contact time, even more preferably that 0.006% by mass or more of ozone is supplied to the oil and fat, still more preferably that 0.005 to 0.65% by mass of ozone is supplied to the oil and fat, and most preferably that 0.006 to 0.65% by mass of ozone is supplied to the oil and fat.

[0071] [Other components] In the oil and fat composition for heat cooking, other components can be added to the 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 antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and their esters, fukinolic acid, gossypol, sesamol, terpenes, and the like. Examples of coloring components include carotenes, astaxanthin, and the like. Examples of antifoaming agents include silicone oil.

[0072] In the present invention, it is preferable to add silicone oil to the oil and fat composition for heat cooking so that the content 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. On the other hand, when it exceeds 10 ppm, foaming during cooking increases.

[0073] 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, commercially available products 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.

[0074] <Oil and Fat Composition for Heat Cooking> The oil and fat composition for cooking by heating of the present invention has a refined oil and fat content of 93% by mass or more and an emulsifier content of 0.02 to 0.09% by mass in the oil and fat composition for cooking by heating, the acid value of the refined oil and fat is 0.03 or less, and the emulsifier has an HLB value of 3.5 or less and 5 to 50% by mass of the constituent fatty acids are unsaturated fatty acids having 8 to 22 carbon atoms, such as polyglycerol fatty acid ester, glycerol monosuccinate monooleate, glycerol monocitrate monooleate, polyoxyethylene sorbitan monooleate, sucrose erucate, and fatty acid monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids, and is at least one selected from the above. The emulsifier, refined oil and fat, etc. are as described in the above-mentioned method for producing an oil and fat composition for cooking by heating. The oil and fat is of natural origin. At present, since components that increase the acid value other than free fatty acids, some coloring substances, or substances that promote coloring have not been specified, 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

[0075] Hereinafter, examples will be shown to specifically explain the present invention, but the present invention is not limited to these examples.

[0076] <Analysis method> The analysis in each test was carried out according to the following method.

[0077] (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. The total tocopherol content was measured for α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil and fat 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, and the total content (ratio) was calculated.

[0078] (Acid value) The acid value was 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 expressed as the number of milligrams of potassium hydroxide required to neutralize 1 g of the sample oil.

[0079] (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.

[0080] (Color tone) The color tone 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 color tone (Y value) and the red color tone (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.

[0081] <Fry test> Fry test 1 and fry test 2 in each test were carried out according to the following method.

[0082] (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), croquette (2 days), and deep - fried food (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. Croquette: Every hour, 4 pieces of 70 - g croquettes (product name "Nichirei Crispy Croquette (Vegetable)", manufactured by Nichirei Foods Co., Ltd.) were fried at 180°C for 4.5 minutes. Deep-frying: Every hour, about 35 g of chicken thigh meat (6 pieces) was coated with batter (tempura powder (product name: "Tempura Base No. 1", manufactured by Nippon Food Research Co., Ltd.): water = 1:1) and deep-fried at 180°C for 4 minutes.

[0083] (Frying test 2) 18 L of each test oil was put into a fryer and fried food was cooked. The fried food was sweet potato tempura, which was cooked by the following method. The oil in the sweet potato tempura was extracted by the Soxhlet extraction method, and the oil content 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 powder (product name: "Nissin Delicious Tempura Powder", manufactured by Nissin Foods Holdings Co., Ltd.): water = 1:1.6) and deep-fried at 180°C for 3.5 minutes.

[0084] <Emulsifier> The emulsifiers 1 to 4 used are 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% by mass in the constituent fatty acids, carbon number 8 - 22) 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 Co., Ltd., HLB 3.5) Emulsifier 4: Diglycerin oleate (mono- and di-ester, product name: "Sunsoft Q-17B", HLB 6.5)

[0085] <Example 1: Preparation of test oil and frying tests 1 and 2> (Oil and fat 1) Rapeseed decolorized 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). 3 ppm of silicone oil ("KF-96ADF-1,000CS", manufactured by Shin-Etsu Chemical Co., Ltd.) was added to the deodorized oil and fat 1 to obtain oil and fat 1.

[0086] (Oil 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.

[0087]

Table 1

[0088] (Test oils 1, 2, 2-6) Oil 1 was used as Test oil 1 and Oil 2 was used as Test oil 2. Furthermore, an emulsifier was added to Oil 2 as shown in Table 2 to obtain Test oil 2-1. However, Emulsifier 1 is as follows. Emulsifier 1: Polyglycerin fatty acid ester (trade name “THL-15”, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., HLB 2.9, unsaturated fatty acid amount of 26.5 mass% with carbon number 8-22 in the constituent fatty acids)

[0089] (Fry test 1) Fry test 1 was carried out with each test oil, and the acid value and color tone of the test oil before and after frying are shown in Table 2.

[0090]

Table 2

[0091] As shown in Table 2, Test oil 2-1 had a suppressed acid value after the heating test compared to Test oils 1 and 2. Also, heat coloring was suppressed.

[0092] (Test oils 1, 2, 1-1~3, 2-1) For Tests 1 and 2, Oil 1 was used as Test oil 1 and Oil 2 was used as Test oil 2. Furthermore, an emulsifier was added to Oil 1 and Oil 2 as shown in Table 3 to obtain Test oils 1-1~3, 2-1 (Test oil 2-1 is the same as that used in Fry test 1).

[0093] (Fry Test 2) Fry Test 2 was conducted using each test oil, and the oil content in the sweet potato tempura was calculated. The results are shown in Table 3. [Sweet Potato Tempura] Every hour, eight 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 Co., Ltd.): water = 1:1.6) and fried at 180°C for 3.5 minutes.

[0094]

Table 3

[0095] As shown in Table 3, Test Oils 1-1 and 2-1 have an oil absorption inhibition effect on fried products, while Test Oil 1-3 with a large amount of emulsifier has lost the oil absorption inhibition effect on fried products. In addition, since the function of reducing the oil content remaining in the cooking object after heat cooking can be realized by the emulsifier regardless of the components of the oil and fat, refined oils with an acid value of 0.03 or less other than Oil and Fat 2 can also inhibit oil absorption into fried products.

[0096] <Reference Example 1: Preparation and Heating Test of Test Oils Containing Na> (Test Oils 1, 2, 1-4 to 8, 2-2 to 6) Oil and Fat 1 was used as Test Oil 1, and Oil and Fat 2 was used as Test Oil 2. Furthermore, an emulsifier was added to Oil and Fat 1 and Oil and Fat 2 as shown in Table 4 to obtain Test Oils 1-4 to 8 and 2-2 to 6.

[0097] (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 4. The beaker used was a new one that had been thoroughly washed with detergent and then ion-exchanged water.

[0098]

Table 4

[0099] As shown in Table 4, for Test Oils 1-4 to 8, the increase in acid value after the heating test was suppressed compared to Test Oil 1. Also, for Test Oils 2-2 to 6, the acid value after the heating test was suppressed compared to Test Oils 1 and 2. Further, compared to Test Oils 1-4 to 8, the increase in acid value after the heating test was suppressed.

[0100] <Reference Example 2: Acid Value Increase Suppression Effect and / or Coloration Suppression Effect of Adsorbed Processed Oils and Fats> (Preparation 1 of Refined Oil) 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 each refined oil are shown in Table 5.

[0101]

Table 5

[0102] As shown in Table 5, Refined Oil 2 had a lower acid value of the refined oil compared to Refined Oils 3 and 4, and there was no difference between Refined Oils 3 and 4 and Refined Oil 1 which had not undergone the adsorption treatment.

[0103] (Preparation 2 of Refined Oils and Fats) 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).

[0104] 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.

[0105] To refined oil A, a silica-magnesia-based preparation (manufactured by Mizusawa Chemical Industry Co., Ltd., "Mizukalife F-2G": approximately 55% silica, approximately 32% magnesia, approximately 13% water) was added at 1% by mass based on refined oil A, stirred at 20°C for 1 hour, and then filtered to obtain refined oil B. To refined oil B, silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added at 3 ppm by mass based on refined oil B to obtain refined oil B-1.

[0106] (Frying test) Frying test 1 was conducted with each test oil, and the acid value and color tone of the oil and fat after the frying test are shown in Table 6.

[0107]

Table 6

[0108] As shown in Table 6, it was confirmed that refined oil B-1 had a lower acid value as a refined oil 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 emulsifier 1 in the same manner as in Example 1, effects better than those in Example 1 can be expected.

[0109] <Reference Example 3: 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) Ozone generated by an ozone generator (GL-3188A: manufactured by Shenzhen Guanglei Electonic Co., Ltd., ozone generation amount 400 mg / h) was blown into 1.5 kg of soybean decolorized oil (undistilled oil 1) 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), 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% with respect to 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), 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, steam amount 2.7% with respect to the oil and fat) to obtain refined oil O-4.

[0110] (Exposure test 1) Into a 300 ml Erlenmeyer flask, 200 g each of distilled oils 1 to 4 were placed and exposed to light (1000 lux, 70 hours) with a fluorescent lamp. The exposure odor was evaluated. For the exposure odor, 40 g of the oil and fat was placed in a 100 ml beaker and the odor when heated to 120 °C by 15 professional panelists was evaluated, and the average score was obtained. The results are shown in Table 7. Note that 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.

[0111]

Table 7

[0112] From Table 7, it was confirmed that the exposure odor was improved by performing ozonation treatment. In particular, it was found that refined oils O-3 and 4 had significant effects. This effect is due to the treatment of the oil and fat itself. After ozonation treatment, by reducing the acid value of the oil and fat and adding an emulsifier, it is expected that the exposure odor can be improved without impairing the effect of reducing the acid value, the effect of reducing the oil content remaining in the object to be cooked after heat cooking derived from the emulsifier, and the effect of suppressing the increase in acid value and / or coloring during heat cooking of the heat cooking oil and fat composition.

Claims

1. A process for producing a fat and oil composition for heat cooking, the process including a step of mixing a refined oil and an emulsifier such that the content of the refined oil in the fat and oil composition for heat cooking is 93% by mass or more and the content of the emulsifier is 0.02 to 0.09% by mass, wherein the refined oil contains one or more selected from the following deodorized oils A, B, and C and has an acid value of 0.03 or less, and the emulsifier is one or more selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol 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. A method for producing a fat and oil composition for heat cooking. Deodorized oil A: A re-deodorized oil of a palm-based deodorized oil obtained by performing a deodorization step such that the content of γ-tocotrienol 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 step 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 step 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.

2. The method for producing a fat and oil composition for heat cooking according to claim 1, wherein the acid value of the adsorption-treated oil is 0.00 to 0.

01.

3. The method for producing a fat and oil composition for heat cooking according to claim 1 or 2, wherein the refined oil passes through a step of bringing the oil into contact with ozone before the deodorization step.

4. Furthermore, silicone oil is added to the fat and oil composition for heat cooking so as to be 0.5 to 5 ppm. The method for producing a fat and oil composition for heat cooking according to any one of claims 1 to 3.

5. In a fat and oil composition for heat cooking, the content of the refined oil is 93% by mass or more, and the content of the emulsifier is 0.02 to 0.09% by mass. The refined oil contains one or more selected from the following deodorized oils A, B, and C and has an acid value of 0.03 or less. 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, glycerin monosuccinate monooleate, glycerin monocitrate monooleate, polyoxyethylene sorbitan monooleate, and monoglyceride in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. Oil and fat composition for heat cooking. Deodorized oil A: A re-deodorized oil of palm-based deodorized oil obtained by performing a deodorization process so that the γ-tocotrienol content in the deodorized oil is 250 ppm by mass or less and the acid value is 0.03 or less. Deodorized oil B: A deodorized oil selected from one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil, obtained by performing a deodorization process so 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: Rapeseed deodorized oil obtained by performing a deodorization process so that the total tocopherol content in the deodorized oil is 550 ppm by mass or less and the acid value is 0.03 or less.

6. Furthermore, the oil and fat composition for heat cooking according to claim 5, which contains 0.5 to 5 ppm of silicone oil in the oil and fat composition for heat cooking.

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