Oil and fat composition for cooking and method for producing the same

Abstract

To provide an oil and fat composition for cooking, capable of suppressing increase in acid value during cooking, and a method for producing the same.SOLUTION: There is provided an oil and fat composition for cooking having a chlorophyll content of 0.05-4 mass ppm and a refined oil and fat content of 92 mass% or more, where 60-100 mass% of the refined oil and fat has an acid value of 0.03 or less, and a method for producing the same. The method comprises a step of adding a chlorophyll-containing raw material to the refined oil and fat so as to adjust the chlorophyll content to 0.05-4 mass ppm.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a fat and oil composition for cooking and a method for producing the same. [Background technology]

[0002] Reducing food waste is an important issue in the food industry, and various efforts are being made to address it. In the edible fat and oil industry, there is a demand for technology that can suppress the increase in acid value of fat and oil compositions for cooking during cooking, because the acid value of fat and oil increases when heated (see Patent Documents 1 and 2). Patent Document 1 discloses, as a technology that can suppress the increase in acid value and / or discoloration during cooking, "a method for producing a fat and oil composition for cooking, which includes a step of adding an alkali metal and an emulsifier, and / or an emulsifier containing an alkali metal, to refined fat and oil so that the refined fat and oil composition for cooking has an acid value of 0.03 or less and the alkali metal is present in an amount of 0.02 to 5.0 ppm by mass."

[0003] Patent Document 2 also discloses that "the edible oil and fat composition has characteristic 3 (containing chlorophylls at 0.05 mass ppm or more and 2 mass ppm or less), and thereby has the function of suppressing an increase in acid value during cooking with heat." [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 2021-10361 [Patent Document 2] International Publication No. 2022 / 270388 Summary of the Invention [Problem to be solved by the invention]

[0005] As described above, there is a need for a technology that can suppress an increase in the acid value of a fat or oil composition for cooking during cooking, particularly after cooking for a long period of time (e.g., 20 hours or more at 180°C).

[0006] Therefore, an object of the present invention is to provide a fat and oil composition for cooking that can suppress an increase in acid value during cooking, and a method for producing the same. [Means for solving the problem]

[0007] In order to achieve the above object, the present invention provides the following fat and oil composition for cooking, a method for producing the same, and a method for suppressing an increase in the acid value of the fat and oil composition for cooking after use for cooking.

[0008] In this specification, the expression X (numerical value) to Y (numerical value) means X or more and Y or less, unless otherwise specified. Furthermore, the preferred 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." Furthermore, the descriptions of numerical ranges are merely examples, 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 A to B or C to D is described, the combinations A to D or C to B can be used). Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0009] [1] A cooking oil and fat composition having a chlorophyll content of 0.05 to 4 mass ppm and a refined oil and fat content of 92 mass % or more, wherein 60 to 100 mass % of the refined oil and fat is a refined oil and fat with an acid value of 0.03 or less. [2] The cooking fat and oil composition according to [1], wherein the chlorophylls content is 0.1 to 3 ppm by mass. [3] The cooking fat and oil composition according to [1] or [2] above, wherein the silicone oil content is 1 to 5 ppm by mass. [4] A method for producing an oil / fat composition for heating and cooking, comprising the step of adding a raw material containing chlorophyll to refined oil / fat so that the chlorophyll content is 0.05 to 4 ppm by mass, wherein the content of the refined oil / fat in the oil / fat composition for heating and cooking is 92% by mass or more, and 60 to 100% by mass of the refined oil / fat is refined oil / fat with an acid value of 0.03 or less. [5] The method for producing a cooking oil and fat composition according to [4], wherein the refined oil and fat of 0.03 or less is refined rapeseed oil. [6] A method for suppressing an increase in the acid value of an oil / fat composition for cooking after use in cooking, by adjusting the chlorophyll content in the oil / fat composition for cooking to 0.05 to 4 ppm by mass, the oil / fat composition having a refined oil / fat content of 92% by mass, and 60 to 100% by mass of the refined oil / fat having an acid value of 0.03 or less. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a fat and oil composition for cooking that can suppress an increase in acid value during cooking with heat, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0011] [Oil and fat composition for cooking] The cooking oil / fat composition according to an embodiment of the present invention (hereinafter referred to as "this embodiment") is a cooking oil / fat composition having a chlorophyll content of 0.05 to 4 mass ppm and a refined oil / fat content of 92 mass % or more, with 60 to 100 mass % of the refined oil / fat having an acid value of 0.03 or less.

[0012] (chlorophylls) The cooking fat and oil composition according to this embodiment has a chlorophyll content of 0.05 to 4 ppm by mass. The lower limit of the chlorophyll content is preferably 0.1 ppm by mass, more preferably 0.5 ppm by mass, more preferably 1.0 ppm by mass, more preferably 1.5 ppm by mass, even more preferably 2.0 ppm by mass, and most preferably 2.5 ppm by mass. The upper limit of the chlorophyll content is preferably 3.5 ppm by mass, more preferably 3.3 ppm by mass, more preferably 3.2 ppm by mass, even more preferably 3.1 ppm by mass, and most preferably 3.0 ppm by mass. The above-mentioned preferred lower and upper limits can be arbitrarily combined; for example, the chlorophyll content is preferably 0.1 to 3 ppm by mass. The chlorophyll content can be measured by absorptiometry, fluorometry, HPLC, or the like.

[0013] The chlorophylls added to the cooking fat and oil composition according to this embodiment are not particularly limited, and examples thereof include chlorophyll a, chlorophyll b, chlorophyll c1, chlorophyll c2, chlorophyll d, chlorophyll e, chlorophyll f, and chlorophyll g. Chlorophyll may be decomposition products of chlorophyll, such as pheophytin a, pheophytin b, and pyropheophytin a. Chlorophyll a, chlorophyll b, and chlorophyll g are preferred, and chlorophyll a and chlorophyll g are more preferred. Chlorophyll may be used alone or in combination of two or more types.

[0014] Note that most of the chlorophylls in unrefined oils and fats are removed by refining. In this embodiment, the chlorophylls can be those in unrefined oils and fats, or those in oils and fats that have been refined while retaining the chlorophylls. However, it is preferable that some or all of the chlorophylls have been added. The source of the chlorophylls to be added is not particularly limited, and examples include organisms that perform photosynthesis, such as plants, algae, and photosynthetic bacteria. Examples of algae include green algae (such as chlorella and euglena), red (red) algae, brown algae, blue-green algae, and diatoms. Examples of photosynthetic bacteria include blue bacteria, green bacteria, and red bacteria, and specific examples include cyanobacteria.

[0015] Commercially available chlorophylls can be used. Examples of commercially available chlorophylls include "Chlorophyll a" (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd., product code 034-2136), Examples include the product "Nichino Color G-AO" (manufactured by Nihon Noh Chemical Industry Co., Ltd., derived from chlorella).

[0016] (Refined fats and oils) The oil and fat composition for cooking according to this embodiment has a refined oil and fat content of 92% by mass or more. The refined oil and fat content is preferably 95% by mass or more, more preferably 96% by mass or more, more preferably 97% by mass or more, more preferably 98% by mass or more, even more preferably 99% by mass or more, and most preferably 99.5% by mass or more. The oil and fat contained in the oil and fat composition for cooking can include partially refined oil and fat that have not undergone a deodorizing process and unrefined oil and fat, but it is preferable that only refined oil and fat are used. The partially refined oil and fat that have not undergone a deodorizing process and unrefined oil and fat are preferably contained in an amount of 0 to 6.9% by mass in the oil and fat composition for cooking, and more preferably are not contained at all.

[0017] In this embodiment, 60 to 100% by mass of the refined oil or fat is refined oil or fat with an acid value of 0.03 or less. The oil or fat composition for cooking may contain refined oil or fat with an acid value of more than 0.03, but the content of refined oil or fat with an acid value of 0.03 or less is preferably 70 to 100% by mass, more preferably 80 to 100% by mass, more preferably 85 to 100% by mass, more preferably 90 to 100% by mass, even more preferably 95 to 100% by mass, and most preferably 100% by mass.

[0018] The refined oils and fats having an acid value of 0.03 or less are preferably refined oils and fats having an acid value of 0.025 or less, and more preferably refined oils and fats having an acid value of 0.02 or less. The lower limit of the acid value is not particularly limited, but is preferably 0.005 or more, and more preferably 0.01 or more. When two or more types of refined oils and fats are used, the acid value of the mixed oil and fat composition is preferably 0.03 or less.

[0019] In this embodiment, the refined oil or fat is an oil or fat that has been subjected to at least a deodorizing process. The oils and fats may be edible oils and fats. Examples include animal and vegetable oils, oils and fats synthesized from glycerin and fatty acids, and their fractionated oils, interesterified oils, and hydrogenated oils. Also included are single oils and fats, and blends of multiple oils and fats.

[0020] Examples of animal and vegetable oils include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, coconut oil, palm oil, palm kernel oil, beef tallow, milk fat, and fish oil. Vegetable oils are preferred, and rapeseed oil is more preferred. Oils synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs). Fractionated oils include fractionated palm oils such as palm olein, palm superolein, palm stearin, and palm midfraction. Interesterified oils include interesterified oils of palm oil or fractionated palm oil with other liquid oils, or interesterified oils of MCT with vegetable oils. Examples of hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of interesterified oils.

[0021] (Other ingredients) Other ingredients can be added to the cooking oil / fat composition to the extent that they do not impair the effects of the present invention, and the types and amounts of the ingredients to be added can be appropriately determined depending on the effects to be obtained. Examples of other ingredients include ingredients used in general oils and fats (food additives, etc.). Examples include antioxidants, antifoaming agents, coloring ingredients, and crystallization inhibitors.

[0022] Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, and terpenes. Examples of antifoaming agents include silicone oil. Examples of coloring components include carotene and astaxanthin.

[0023] In this embodiment, the silicone oil is preferably added to the cooking fat or oil composition so that the content is 0.5 to 10 ppm by mass. The silicone oil content in the cooking fat or oil composition is more preferably 1 to 5 ppm by mass, and even more preferably 2 to 3 ppm by mass. When the total content of silicone oil is 0.5 ppm by mass or more, the effect of suppressing foaming during cooking is sufficiently obtained. On the other hand, when the content exceeds 10 ppm by mass, the foaming during cooking becomes excessive.

[0024] Silicone oil has a dimethylpolysiloxane structure and a dynamic viscosity of 100 to 5000 mm at 25°C. 2 The kinematic viscosity of the silicone oil is preferably 500 to 2000 mm / s. 2 / s is more preferable, 800 to 1100 mm 2 / s is more preferable, and 900 to 1100 mm 2 / s is most preferable. Silicone oils commercially available for food applications can be used. The "kinematic viscosity" referred to here refers to the value measured in accordance with JIS K 2283 (2000). It is also preferable to use silicone oils that contain fine silica particles in addition to silicone oil.

[0025] (Uses of cooking oil and fat composition) The fat or oil composition for cooking according to this embodiment can be preferably used in cooking that requires heating (for example, heating at 140°C or higher, 160°C or higher, or 180°C or higher, and / or 280°C or lower, 220°C or lower, or 200°C or lower). Specifically, it can be preferably used in cooking that requires heating, such as frying, tempura, and deep-fried chicken.

[0026] [Method for producing oil and fat composition for cooking] The method for producing an oil-and-fat composition for cooking according to this embodiment includes a step of adding a chlorophyll-containing raw material to refined oil-and-fat so that the chlorophyll content is 0.05 to 4 ppm by mass, and the content of the refined oil-and-fat in the oil-and-fat composition for cooking is 92% by mass or more, and 60 to 100% by mass of the refined oil-and-fat is refined oil-and-fat with an acid value of 0.03 or less. Specifically, the composition can be produced, for example, by the method described in the Examples below.

[0027] The definitions of each term, the type and content of each component, etc. are as explained in the section on the oil and fat composition for cooking according to this embodiment.

[0028] [Method for suppressing increase in acid value of cooking oil / fat composition after use in cooking] The method for suppressing an increase in the acid value of the oil-and-fat composition for cooking according to this embodiment after use for cooking is a method for suppressing an increase in the acid value of the oil-and-fat composition for cooking after use for cooking by adjusting the chlorophyll content in the oil-and-fat composition for cooking to 0.05 to 4 ppm by mass, the oil-and-fat composition having a refined oil-and-fat content of 92% by mass, 60 to 100% by mass of which has an acid value of 0.03 or less. Specifically, the increase in the acid value can be suppressed, for example, by the method described in the Examples below.

[0029] The definitions of each term, the type and content of each component, etc. are as explained in the section on the oil and fat composition for cooking according to this embodiment.

[0030] [Effects of this embodiment] According to the present embodiment, it is possible to provide a fat or oil composition for cooking that can suppress an increase in acid value during cooking, and a method for producing the same. According to a preferred embodiment of the present invention, it is possible to provide a fat or oil composition for cooking that can suppress an increase in acid value after cooking for a long period of time (for example, at 180°C for 20 hours or more, preferably 24 hours or more, more preferably 30 hours or more), and a method for producing the same. Furthermore, according to this embodiment, tempura with a desirable texture can be provided.

[0031] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. [Example]

[0032] [Test 1] <Production of oil and fat composition for cooking> (Raw materials used) Rapeseed oil A1 (refined canola oil: Nisshin Oillio Group, acid value 0.05) Rapeseed oil B (refined canola oil: Nisshin Oillio Group Co., Ltd., acid value 0.02) Chlorophyll (chlorophyll a: Fujifilm Wako Pure Chemical Industries, Ltd., product code 034-2136)

[0033] (Comparative Examples 1 and 4) Comparative Example 1 was an oil and fat composition in which rapeseed oil A1 contained 3 ppm of silicone oil, and Comparative Example 4 was an oil and fat composition in which rapeseed oil B contained 3 ppm of silicone oil.

[0034] (Comparative Examples 2 and 3) 2 mg of chlorophyll was dissolved in acetone and added to 20 g of the oil and fat composition of Comparative Example 1, and the acetone was removed to prepare a concentrated solution of approximately 100 ppm. The prepared concentrated solution was added to the oil and fat composition of Comparative Example 1 to produce the oil and fat composition of Comparative Example 2 containing 0.1 ppm by mass of chlorophyll (chlorophyll was added so that the absorbance after addition was 3 ppm). Similarly, the oil and fat composition of Comparative Example 3 containing 3.0 ppm by mass of chlorophyll was produced.

[0035] (Examples 1 and 2) The oil and fat composition of Example 1 containing 0.1 ppm by mass of chlorophyll and the oil and fat composition of Example 2 containing 3.0 ppm by mass of chlorophyll were produced in the same manner as in Comparative Examples 2 and 3, except that the oil and fat composition of Comparative Example 1 was replaced with the oil and fat composition of Comparative Example 4.

[0036] (chlorophyll content) The chlorophyll content was measured in accordance with the analytical method for chlorophyll-derived substances used by the Japan Vegetable Oil Association. The maximum absorption wavelength was 660 nm (fluorescence wavelength: excitation wavelength 420 nm).

[0037] (The analytical method used by the Japan Vegetable Oil Association is "chlorophyll-derived substances") The sample is placed in an absorption cell with a liquid layer length of 5 cm, and the absorbance at the maximum absorption wavelength and at ±40 nm therefrom is measured using an absorption cell containing isooctane as a reference. Chlorophyll-derived substances (ppm) = {A1 - (1 / 2 (A2 + A3))} / (0.1 x L) A1 = absorbance at the wavelength of maximum absorption A2 = maximum absorption wavelength + absorbance at 40 nm A3 = absorbance at maximum absorption wavelength - 40 nm L = thickness of the liquid layer (5 cm)

[0038] <Evaluation of oil and fat compositions for cooking> (Effect of suppressing increase in acid value after heat treatment) 50 g of each sample (oil and fat compositions of Comparative Examples 1 to 4 and Examples 1 and 2) was placed in a 200 ml beaker and heated at 180°C for 8 hours per day, and the acid value was measured after 3 days (total heating time: 24 hours). The measurement results are shown in Table 1.

[0039] (acid number) The acid value was measured in accordance with the "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2.3.1-2013, Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 gram of the oil in the sample.

[0040] [Table 1]

[0041] As shown in Table 1, Examples 1 and 2 have a lower acid value after three days than Comparative Examples 1 and 4, which do not contain chlorophyll. Furthermore, Examples 1 and 2 have a lower acid value after three days than Comparative Examples 2 and 3, which have the same chlorophyll content.

[0042] [Test 2] <Production of oil and fat composition for cooking> (Raw materials used) Rapeseed oil A2 (refined canola oil: Nisshin Oillio Group, acid value 0.04) Rapeseed oil B (refined canola oil: Nisshin Oillio Group Co., Ltd., acid value 0.02) Chlorophyll preparation (Nichino Color G-AO: manufactured by Nihon Noh Chemical Industry Co., Ltd., derived from chlorella)

[0043] (Comparative Examples 5 and 8) Comparative Example 5 was an oil and fat composition in which rapeseed oil A2 contained 3 ppm of silicone oil, and Comparative Example 8 was an oil and fat composition in which rapeseed oil B contained 3 ppm of silicone oil.

[0044] (Comparative Examples 6 and 7) 0.17 parts by mass of the chlorophyll preparation was added to 90,000 parts by mass of the oil-and-fat composition of Comparative Example 5 to produce an oil-and-fat composition of Comparative Example 6 containing 0.1 ppm by mass of chlorophyll. Similarly, 5.1 parts by mass of the chlorophyll preparation was added to produce an oil-and-fat composition of Comparative Example 7 containing 3.0 ppm by mass of chlorophyll.

[0045] (Examples 3 and 4) The oil and fat composition of Example 3 containing 0.1 ppm by mass of chlorophyll and the oil and fat composition of Example 4 containing 3.0 ppm by mass of chlorophyll were produced in the same manner as in Comparative Examples 6 and 7, except that the oil and fat composition of Comparative Example 5 was replaced with the oil and fat composition of Comparative Example 8.

[0046] <Evaluation of oil and fat compositions for cooking> (Tempura texture) Using each sample (the oil and fat compositions of Comparative Examples 5 to 8 and Examples 3 to 4), lotus root tempura was fried (180°C, 3 minutes) and evaluated by five panelists through discussion.The crispness of the batter seemed to increase in the following order: Comparative Example 5, Comparative Example 6 and Comparative Example 8 (same rank), Comparative Example 7 and Example 3 (same rank), and Example 4.

[0047] [Table 2]

[0048] As shown in Table 2, the tempura texture of Examples 3 and 4 is better than that of Comparative Examples 5 and 4, which do not contain chlorophyll. Furthermore, the tempura texture of Examples 3 and 4 is better than that of Comparative Examples 6 and 7, which have the same chlorophyll content.

Claims

1. The chlorophyll content is 0.05 to 4 ppm by mass, and the refined oil content is 92% by mass or more, The oil and fat composition for cooking, wherein 60 to 100 mass% of the refined oil and fat is a refined oil and fat having an acid value of 0.03 or less.

2. The cooking oil and fat composition according to claim 1, wherein the content of chlorophylls is 0.1 to 3 ppm by mass.

3. The cooking oil and fat composition according to claim 1, wherein the silicone oil content is 1 to 5 ppm by mass.

4. The method includes a step of adding a chlorophyll-containing raw material to the refined oil or fat so that the chlorophyll content is 0.05 to 4 ppm by mass, The content of the refined oil and fat in the cooking oil and fat composition is 92% by mass or more, and 60 to 100% by mass of the refined oil and fat is refined oil and fat having an acid value of 0.03 or less. A method for producing a fat and oil composition for cooking.

5. The method for producing a cooking oil and fat composition according to claim 4, wherein the refined oil and fat having an affinity for water of 0.03 or less is refined rapeseed oil.

6. A method for suppressing an increase in the acid value of an oil / fat composition for heat cooking after use for heat cooking, by adjusting the chlorophyll content in the oil / fat composition for heat cooking to 0.05 to 4 ppm by mass, the oil / fat composition having a refined oil / fat content of 92% by mass, and 60 to 100% by mass of the refined oil / fat having an acid value of 0.03 or less.

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