Edible oil and fat, container-packaged edible oil and fat, production method of container-packaged edible oil and fat, preserving method of edible oil and fat, and method for reduction of oiliness of food containing oil and fat

Abstract

To provide: an edible oil and fat having an improved preserving property and / or an edible oil and fat which enables a food containing oil and fat to have reduced oiliness; a container-packaged edible oil and fat having an improved preserving property and a production method thereof, and / or a container-packaged edible oil and fat which enables a food containing oil and fat to have reduced oiliness and a production method thereof; and a preserving method of an edible oil and fat which is prevented from deteriorating, and / or a method for reduction of oiliness of a food containing oil and fat.SOLUTION: An edible oil and fat contains 10,000,000 / ml or more of bubbles of an inert gas having a particle size smaller than 0.6 μm. In the bubbles of the inert gas, the number of the bubbles having a particle size of 0.4 μm or larger and smaller than 0.6 μm is preferably 0.05 times or less that of the bubbles having a particle size of 0.2 μm or more and smaller than 0.4 μm.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to edible oils and fats, edible oils and fats packed in containers, a method for producing edible oils and fats packed in containers, a method for storing edible oils and fats, and a method for reducing the greasiness of foods containing oils and fats.

Background Art

[0002] In recent years, in the food industry, efforts have been demanded to reduce the amount of food waste due to expiration of the shelf life by suppressing quality deterioration and the like. It is known that edible oils and fats come into contact with oxygen in the air and cause quality deterioration (oxidation of oils and fats). Therefore, oxygen is removed from edible oils and fats with an inert gas such as nitrogen to enhance the storage stability of edible oils and fats in sealed containers. For example, as a method for producing edible oils and fats from which oxygen is removed, there is a method of injecting (dispersing) bubbles of an inert gas into edible oils and fats (see Patent Documents 1 and 2). In this method for producing edible oils and fats, by injecting bubbles of an inert gas into edible oils and fats to remove dissolved oxygen in the oils and fats, it has become possible to suppress a decrease in the quality of edible oils and fats.

[0003] In addition, although edible oils and fats are used as food ingredients, due to their characteristics, they have a "greasy" flavor. In some cases, there has been a problem that the "greasiness" is shunned by consumers. In response to this problem, using specific monoglyceride fatty acid esters, adding oilseed raw materials or the like to oils and fats and heating them, etc. have been proposed (see Patent Documents 3 and 4).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, in the edible oil produced by injecting a conventional inert gas, although the quality deterioration can be suppressed to a certain extent, there is a demand for an edible oil with further suppressed quality deterioration.

[0006] In addition, regarding the "greasiness", when adding solids or liquids, the addition process becomes complicated. Therefore, a simpler method has been demanded.

[0007] Therefore, an object of the present invention is to provide an edible oil with improved storability and / or an edible oil capable of reducing the greasiness of foods containing oil. Another object of the present invention is to provide a packaged edible oil with improved storability and its manufacturing method, and / or a packaged edible oil capable of reducing the greasiness of foods containing oil and its manufacturing method. Another object of the present invention is to provide a method for storing edible oil in which the deterioration of the edible oil is suppressed, and / or a method for reducing the greasiness of foods containing oil.

Means for Solving the Problems

[0008] As a result of intensive studies, the present inventors have found that by controlling the content of inert gas bubbles with a specific particle size, the storability of edible oil can be improved and / or the greasiness of foods containing oil can be reduced, and thus completed the present invention.

[0009] That is, the present invention provides the following [1] to [9]. [1] An edible oil containing 10,000,000 or more bubbles / ml of an inert gas with a particle size of less than 0.6 μm in the oil. [2] The edible oil according to [1], wherein in the bubbles of the inert gas, the number of bubbles with a size of 0.4 μm or more and less than 0.6 μm is 0.05 times or less the number of bubbles with a size of 0.2 μm or more and less than 0.4 μm. [3] The edible oil according to [1] or [2], which contains 100,000,000 or more bubbles of an inert gas having a particle size of less than 0.4 μm per ml in the oil. [4] The edible oil according to any one of [1] to [3], wherein the inert gas is one or more gases selected from nitrogen gas, carbon gas, argon gas, helium, and nitrous oxide gas. [5] The edible oil according to any one of [1] to [4], wherein the edible oil contains bubbles of an inert gas having a particle size of less than 0.6 μm for 4 weeks or more. [6] Packaged edible oil obtained by filling a container with the edible oil according to any one of [1] to [4]. [7] The packaged edible oil according to [6], wherein the container is a sealed container. [8] A method for producing packaged edible oil, which comprises filling a container with the edible oil according to any one of [1] to [4]. [9] A method for storing edible oil, which comprises filling a container with the edible oil according to any one of [1] to [4].

[10] A method for reducing the greasiness of a food containing oil, which uses the edible oil according to any one of [1] to [4].

Advantages of the Invention

[0010] According to the present invention, an edible oil having excellent storage stability can be provided. In particular, the deterioration of the edible oil involving oxygen can be suppressed, the expiration date can be extended, and the reduction of food waste due to the expiration of the expiration date can be achieved.

[0011] Furthermore, the edible oil of the present invention can also reduce the greasiness of a food containing the edible oil. If the greasiness is strong, it may mask other flavors. Therefore, according to the present invention, it is possible to strongly feel the flavors of other ingredients in the food. As a result, it is possible to reduce the amount of the ingredient or increase the amount of the edible oil, etc., and the degree of freedom in formulating the food increases.

Embodiments for Carrying Out the Invention

[0012] Hereinafter, the present invention will be described in detail with examples. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Also, the preferred embodiments and more preferred embodiments exemplified below can be used in appropriate combinations with each other regardless of expressions such as "for example", "preferred", and "more preferred". In addition, the description of the numerical range is illustrative, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values of the examples can also be preferably used (for example, when described as A~B and C~D, combinations of A~D or C~B can be used). Furthermore, terms such as "containing" or "including" may be read as "consisting essentially of" or "consisting only of".

[0013] [Edible oil and fat] The edible oil and fat of the present invention contains 10,000,000 or more bubbles of inert gas with a particle size of less than 0.6 μm per milliliter in the edible oil and fat. Within this range, the storage stability of the edible oil and fat can be improved and / or the greasiness of foods containing the edible oil and fat can be reduced.

[0014] (Oil and fat) The oil and fat used in the present invention can be used alone or in combination, such as animal and vegetable oils and fats, microbial oils and fats, oils and fats synthesized from glycerin and fatty acids, and their fractionated oils and fats, interesterified oils and fats, hydrogenated oils and fats, etc. Also, those that are liquid at 5°C are preferred. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, sunflower oil, olive oil, 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. Also, these fractionated oils and fats (for example, fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, palm mid fraction, etc.) can also be used. In addition, among vegetable oils and fats, vegetable oils and fats obtained from plant varieties with a high specific fatty acid content or a low specific fatty acid content (for example, canola oil, high oleic canola oil, high oleic soybean oil, vegetable oils and fats rich in n-3 fatty acids, high oleic acid palm oil, etc.) may also be used. Microbial oils include oils produced from microorganisms such as yeast and algae. Examples of oils synthesized from glycerin and fatty acids include oils containing linear saturated fatty acids with 6 to 12 carbon atoms, preferably 8 to 10 carbon atoms, such as medium-chain fatty acid triglycerides (MCT) with 8 to 10 carbon atoms. Transesterified oils are oils that have undergone transesterification using oils as raw materials. For example, transesterified oils of palm oil or fractionated palm oil and other liquid oils, or transesterified oils of MCT and vegetable oils can be used. Hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated animal and vegetable oils, as well as hydrogenated oils of transesterified oils.

[0015] The oils used in the present invention can be unrefined oils or refined oils. As the refined oil, those that have undergone one or more refining processes such as a degumming process, a deacidification process, a decolorization process, a deodorization process, and a dewaxing process can be used. After the deodorization process, those that have not undergone the degumming process, the deacidification process, and the decolorization process are preferred. Unrefined oils are oils that have not undergone the above-mentioned refining processes. As unrefined oils, in addition to virgin oils characterized by flavors derived from raw materials such as olive oil and camellia oil, roasted sesame oil, roasted rapeseed oil, roasted peanut oil, and other roasted oils characterized by roasted flavors can be used. Note that as unrefined oils, those that have undergone one or more processes selected from a process of removing solids by filtration, static separation, centrifugal separation, etc., a water washing process, and a drying process can also be used.

[0016] (Inert gas) The inert gas used in the edible oil of the present invention is a gas that does not undergo a chemical reaction with the oil, and in particular, a gas that does not undergo an oxidation reaction. For example, the inert gas includes one or more gases selected from nitrogen gas, carbon gas (carbon dioxide gas), argon gas, helium, and nitrous oxide gas. From the perspective of easy availability, nitrogen gas and / or carbon dioxide gas are preferred, and from the perspective of easy handling, nitrogen gas is more preferred.

[0017] The edible oil of the present invention preferably contains 100,000,000 or more bubbles of inert gas with a particle size of less than 0.6 μm in the oil, more preferably 500,000,000 or more or 700,000,000 or more bubbles per ml. Even more preferably, it contains 1,000,000,000 or more or 1,400,000,000 or more bubbles per ml. For improving the storage stability, the more inert gas, the better. There is no particular upper limit for the content of the bubbles, but in the oil, the bubbles of inert gas with a particle size of less than 0.6 μm may have any content of 5,000,000,000 or less, 3,000,000,000 or less, or 1,800,000,000 or less bubbles per ml.

[0018] In the edible oil of the present invention, the bubbles of inert gas with a particle size of less than 0.6 μm can exist over a long period as the particle size is smaller, so the storage stability is improved, which is preferable. Also, although the inert gas has no flavor, the more the small-sized ones, the more the greasiness derived from the edible oil can be reduced.

[0019] Therefore, in the bubbles of inert gas contained in the oil, it is preferable that the number of bubbles with a particle size of 0.4 μm or more and less than 0.6 μm is 0.05 times or less the number of bubbles with a particle size of 0.2 μm or more and less than 0.4 μm. More preferably, in the bubbles of inert gas contained in the oil, the number of bubbles with a particle size of 0.4 μm or more and less than 0.6 μm is 0.01 times or less the number of bubbles with a particle size of 0.2 μm or more and less than 0.4 μm.

[0020] Further, it is preferable that the oil and fat contains 100,000,000 or more bubbles of an inert gas having a particle size of less than 0.4 μm per ml. More preferably, the oil and fat contains 200,000,000 or more bubbles of an inert gas having a particle size of less than 0.4 μm per ml, still more preferably 500,000,000 or more, or 700,000,000 or more bubbles per ml, and most preferably 1,000,000,000 or more bubbles per ml. Although there is no particular upper limit to the content of the bubbles, the oil and fat may contain bubbles of an inert gas having a particle size of less than 0.4 μm at any content of 5,000,000,000 or less, 3,000,000,000 or less, or 1,800,000,000 or less bubbles per ml.

[0021] Further, it is preferable that the oil and fat contains 100,000,000 or more bubbles of an inert gas having a particle size of less than 0.2 μm per ml. More preferably, the oil and fat contains 200,000,000 or more bubbles of an inert gas having a particle size of less than 0.2 μm per ml, still more preferably 500,000,000 or more, or 700,000,000 or more bubbles per ml, and most preferably 1,000,000,000 or more bubbles per ml. Although there is no particular upper limit to the content of the bubbles, the oil and fat may contain bubbles of an inert gas having a particle size of 0.4 μm or less at any content of 5,000,000,000 or less, 3,000,000,000 or less, or 1,800,000,000 or less bubbles per ml.

[0022] Moreover, it is preferable that the oil and fat contains 30,000,000 or more bubbles of inert gas with a particle size of 0.2 μm or more and less than 0.4 μm per milliliter. It is preferably that the oil and fat contains 50,000,000 or more bubbles of inert gas with a particle size of 0.2 μm or more and less than 0.4 μm per milliliter, more preferably 100,000,000 or more, and most preferably 120,000,000 or more. Although there is no particular upper limit to the content of the bubbles, the oil and fat may contain bubbles of inert gas with a particle size of 0.2 μm or more and 0.4 μm or less at any content of 500,000,000 or less, 300,000,000 or less, or 150,000,000 or less per milliliter.

[0023] In the present invention, the particle size of the bubbles of inert gas indicates the size of the particles of the bubbles of inert gas and can be measured using the laser diffraction / scattering method. As the method, for example, a nanoparticle size distribution measuring device "SALD-7500nano" (manufactured by Shimadzu Corporation) can be used.

[0024] (Dispersion of inert gas) The edible oil and fat of the present invention can be produced by dispersing bubbles of inert gas with a size of less than 0.6 μm in the oil and fat. The method of dispersing the bubbles is not particularly limited. For example, a line mixer may be installed in the middle of the pipe to disperse the bubbles in the edible oil and fat moving in the pipe, or a pipe with fine holes through which inert gas jets may be installed at the bottom of a container (such as a tank) containing the oil and fat for dispersion. In the present invention, it is preferable to disperse fine bubbles. In that case, a microbubble generator such as a swirling liquid flow type, a static mixer type, a fine pore type, an ejector type, a venturi type, a pressure dissolution type (pressure reduction precipitation type), or an ultrafine bubble generator such as a swirling liquid flow type, a static mixer type, or a pressure dissolution type can be used. The particle diameter (diameter) of the bubbles of the inert gas can include those of 0.6 μm or more, but those of 1 μm or less are preferably more numerous, those of less than 0.8 μm are preferably more numerous, those of less than 0.4 μm are more preferably included, and those of 0.2 μm or less are even more preferably included. Furthermore, it is more preferable to apply pressure after dispersing the bubbles. The pressure applied in the pressurization step is indicated by the pressure (gauge pressure) based on atmospheric pressure (0 MPa). The higher the pressure of pressurization, the better. For example, in the pressurization step, it is preferable to apply a pressure 0.01 MPa or higher than atmospheric pressure to the edible oil in which the bubbles are dispersed. If the pressure of pressurization is too high, the apparatus becomes complicated. Therefore, in the pressurization step, it is more preferable to apply a pressure 0.03 MPa or higher and 0.15 MPa or lower than atmospheric pressure to the edible oil in which the bubbles are dispersed, and it is even more preferable to apply a pressure 0.03 MPa or higher and 0.1 MPa or lower than atmospheric pressure. Since it is considered that part of the bubbles of the inert gas instantaneously dissolves in the edible oil by pressurization, the time for which pressure is applied to the edible oil in which the bubbles are dispersed in the pressurization step is not particularly limited. For example, it may be 1 second or more, preferably 10 seconds or more, more preferably 15 seconds or more, and even more preferably 20 seconds or more. If it is 1 second or more, it is considered that the dissolution equilibrium of the inert gas in the edible oil has been reached, so there is no particular upper limit, but it is preferably 120 minutes or less, more preferably within 10 minutes, and particularly preferably within 1 minute.

[0025] The edible oil of the present invention is preferable because the dissolved oxygen in the edible oil hardly increases because the bubbles of the inert gas with a particle size of less than 0.6 μm hardly disappear even after long-term storage. Also, by storing for a long time, the inert gas in the bubbles of the inert gas with a particle size of less than 0.6 μm is replaced with the dissolved oxygen in the edible oil, and the deterioration of the edible oil is suppressed, which is preferable. For example, an edible oil containing bubbles of the inert gas with a particle size of less than 0.6 μm for 4 weeks or more is preferable, and an edible oil containing bubbles of the inert gas with a particle size of less than 0.6 μm for 8 weeks or more is more preferable.

[0026] [Edible oil filled in a container, preservation method] The edible oil of the present invention is preferably an edible oil filled in a container, and more preferably the container is a sealed container. The edible oil to be filled may be any one that contains 10,000,000 or more bubbles of an inert gas with a particle size of less than 0.6 μm in the above-mentioned oil, and it is more preferable that the edible oil after filling contains 10,000,000 or more bubbles of an inert gas with a particle size of less than 0.6 μm. Examples of the container include a tank, a pillow container, a bottle, a container, etc. In addition, the preservation method of the edible oil of the present invention is to fill and preserve it in a container using the above-mentioned edible oil. It is preferable to replace the headspace of the container with an inert gas during filling, and it is preferable to be in a sealed state after filling.

[0027] [Method for reducing the greasiness of food] The method for reducing the greasiness of a food containing the oil of the present invention uses the above-mentioned edible oil. By having bubbles of an inert gas with a particle size of less than 0.6 μm in the edible oil, the greasiness of the edible oil can be reduced, and the flavors of other ingredients in the food can be enhanced.

Examples

[0028] Next, examples and comparative examples will be given to explain this embodiment in more detail, but the present invention is not limited to these. Also. In the following, “%” indicates mass% unless otherwise specified.

[0029] <Comparative Example 1 and Example 1> The following edible oils 1 and 2 were prepared, the particle size and chromaticity of the nitrogen gas in each edible oil were measured, and the flavor (Flavor 1) was evaluated. The results are shown in Table 1. In addition, after the following exposure tests were performed on edible oils 1 and 2, the particle size and chromaticity of the nitrogen gas were measured, and the flavor (Flavor 1) was evaluated. The results are shown in Table 1. (Edible oil 1) The refined rapeseed oil immediately after the deodorization process was used as Edible Oil 1. (Edible oil 2) A static mixer type line mixer capable of generating bubbles with a diameter of 1 μm or less, in which nitrogen gas bubbles are dispersed in an amount 0.3 times the volume of the edible oil, and then pressurized at a pressure 0.1 MPa higher than atmospheric pressure (gauge pressure 0.1 MPa) to obtain edible oil 2.

[0030] (Exposure test) Each edible oil was filled into an 800 g plastic bottle, the headspace of the plastic bottle was replaced with nitrogen, sealed, and then exposed at 7000 Lux (25 °C) for 2 days.

[0031] (Particle size: particle size of nitrogen gas) The particle size of the edible oil was measured by the laser diffraction / scattering method. The device used was a nanoparticle size distribution measuring device ("SALD-7500nano" manufactured by Shimadzu Corporation: the cell used was a batch cell ("SALD-BC75").

[0032] (Colority) The colority of the edible oil was measured for the colority (Y value, R value) of the edible oil based on the Lovibond method (Japan Oil Chemists' Society, Standard Oil Analysis Test Method 2.2.1.1). The Lovibond colorimeter used was Lovibond PFX995 (manufactured by The Tintometer Limited) (cell length: 5.25 inches).

[0033] (Flavor 1) The flavor of the edible oil was evaluated by 5 professional panelists, each of whom put the edible oil in their mouth and evaluated the flavor on a scale of 1.0 to 5.0 points (in 0.1 point increments) based on the following evaluation criteria. The average value of the evaluation results of the 5 professional panelists was used as the evaluation value. As shown below, the refined rapeseed oil (edible oil 1) immediately after the deodorization process was used as the reference sample, and the flavor of the reference sample was evaluated as 5.0 points. 《Flavor evaluation criteria》 5.0 points: It has a good flavor equivalent to the reference sample (edible oil 1 before filling treatment). 4.0 points: The flavor is slightly inferior to the reference sample, but it is edible. 3.0 points: The flavor is inferior to the reference sample, but it is edible. 2.0 points: The flavor is significantly inferior to that of the reference sample and is near the expiration date. 1.0 point: The flavor is very significantly inferior to that of the reference sample and is not acceptable for consumption.

[0034]

Table 1

[0035] As shown in Table 1, in Comparative Example 1, the chromaticity faded and the flavor deteriorated in the exposure test, while in the Examples, neither the chromaticity nor the flavor deteriorated.

[0036] <Comparative Example 2 and Example 2> Using the above-mentioned edible oil 1 and the following edible oil 3, a marinade was produced and the flavor (flavor 2) of the marinade was evaluated. The results are shown in Table 3.

[0037] (Edible oil 3) A static mixer type line mixer capable of generating bubbles of 1 μm or less was used to disperse nitrogen gas bubbles in an amount 0.3 times the volume of the edible oil in the edible oil 1, and further pressurized at a pressure 0.1 MPa higher than the atmospheric pressure (gauge pressure 0.1 MPa) to obtain edible oil 3. The particle size of the nitrogen gas was measured and shown in Table 3.

[0038] (Marinade) 400 parts by mass of broccoli was washed with water and heated in a microwave oven (500 W, 150 seconds) while wet. The moisture was drained and the broccoli was soaked in the marinade solution in Table 2 in a refrigerator for 1 hour to obtain the marinade.

[0039]

Table 2

[0040] (Flavor 2) For the evaluation of the marine flavor, 15 professional panelists compared the marinades made from edible oil 1 and edible oil 3 in a blind state from the perspectives of "refreshing", "not greasy", "enhancing the flavor of the ingredients (strongly feeling the flavor of broccoli)", and "tasty", and selected the one that was more suitable for the said perspectives. The values in the table are the number of people who made the selection.

[0041]

Table 3

[0042] From Table 2, it is shown that compared with Comparative Example 2, Example 2 has a refreshing, non-greasy, enhanced broccoli flavor, and is tasty in terms of the marine flavor. Therefore, it is shown that the edible oil of the present invention reduces the greasiness of foods containing oil, and as a result, it is considered that the flavor of the ingredients can be enhanced and the food can be felt delicious.

[0043] <Example 3> 800 g of the aforementioned edible oil 3 was filled into a plastic bottle, the headspace of the plastic bottle was replaced with nitrogen, and after sealing, it was stored at 20 - 25°C for 8 weeks. The particle size of the nitrogen gas after storage was measured and shown in Table 4.

[0044]

Table 4

[0045] From Table 4, it can be expected that the bubbles of the inert gas with a particle size of less than 0.6 μm will exist over a long period, so it can be expected that the effects of the present invention can be maintained over a long period.

Claims

1. An edible oil or fat containing 10,000,000 or more inert gas bubbles having a particle size of less than 0.6 μm per ml.

2. The edible oil or fat according to claim 1, wherein the number of bubbles of the inert gas having a size of 0.4 μm or more and less than 0.6 μm is 0.05 times or less than the number of bubbles of 0.2 μm or more and less than 0.4 μm.

3. 2. The edible fat or oil according to claim 1, wherein the fat or oil contains 100,000,000 or more inert gas bubbles having a particle size of less than 0.4 μm per ml.

4. The edible oil or fat according to claim 1, wherein the inert gas is one or more gases selected from nitrogen gas, carbon dioxide gas, argon gas, helium, and nitrous oxide gas.

5. The edible oil or fat according to any one of claims 1 to 4, wherein the edible oil or fat contains inert gas bubbles having a particle size of less than 0.6 µm for 4 weeks or more.

6. A container-packed edible oil or fat, wherein the edible oil or fat according to any one of claims 1 to 4 is packed in a container.

7. The container-packed edible oil and fat according to claim 6, wherein the container is a sealed container.

8. A method for producing containerized edible oils and fats, comprising filling a container with the edible oil and fat according to any one of claims 1 to 4.

9. A method for storing edible oils and fats, comprising filling a container with the edible oil and fat according to any one of claims 1 to 4.

10. A method for reducing the oiliness of a food containing fat or oil, comprising using the edible fat or oil according to any one of claims 1 to 4.

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