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 reduction in tocopherol content and / or suppressing increase in polymer content during cooking, and a method for producing the same.SOLUTION: There is provided an oil and fat composition for cooking having a phosphorus content of 0.05-10 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 phosphorus-containing raw material to the refined oil and fat so as to adjust the phosphorus content to 0.05-10 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] Because tocopherols in fats and oils disappear when heated, there is a demand for a technology that can suppress the reduction in tocopherols in fat and oil compositions for cooking with heat during cooking with heat (see Patent Document 1). Patent Document 1 discloses "a method for suppressing the reduction in tocopherols in fat and oil compositions for deep-frying by adding chlorophylls to edible fats and oils in an amount of 0.05 ppm by mass or more and 2 ppm by mass or less."

[0003] Furthermore, in the food industry, reducing food waste is an important issue, and various efforts are being made to address this. Because fats and oils discolor and their acid values ​​increase when heated, there is a demand for technologies that can suppress discoloration and an increase in acid value during cooking in fat and oil compositions for long-term cooking (see Patent Document 2). Patent Document 2 discloses that "an edible fat and oil composition has characteristic 1 (containing 0.01 to 10 ppm by mass of phosphorus), thereby having the function of suppressing heat discoloration and an increase in acid value during cooking." Patent Document 3 also discloses that a similar characteristic can suppress heat discoloration during cooking. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2019 / 151009 [Patent Document 2] International Publication No. 2022 / 270388 [Patent Document 3] Patent No. 4095111 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 a decrease in the tocopherol content in fat and oil compositions for cooking.

[0006] Furthermore, in fat and oil compositions for cooking, the amount of polymer increases upon heating, and therefore there is a need for a technology that can suppress the increase in the polymer content during cooking.

[0007] Therefore, an object of the present invention is to provide a fat and oil composition for cooking that can suppress a decrease in tocopherol content and / or a rise in polymer content during cooking, and a method for producing the same. [Means for solving the problem]

[0008] In order to achieve the above-mentioned object, the present invention provides the following fat and oil composition for cooking, a method for producing the same, and a method for suppressing a decrease in the tocopherol content and / or a method for suppressing an increase in the polymer content of the fat and oil composition for cooking after use for cooking.

[0009] 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."

[0010] [1] A cooking oil and fat composition having a phosphorus content of 0.05 to 10 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 refined oil and fat having an acid value of 0.03 or less. [2] The cooking fat and oil composition according to [1], wherein the phosphorus content is 0.1 to 4 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] The cooking fat and oil composition according to any one of the above [1] to [3], wherein the content of chlorophylls is 0.05 to 4 ppm by mass. [5] A method for producing an oil / fat composition for heating and cooking, comprising the step of adding a phosphorus-containing raw material to refined oil / fat so that the phosphorus content is 0.05 to 10 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. [6] The method for producing a cooking oil and fat composition according to [5], wherein the refined oil and fat of 0.03 or less is refined rapeseed oil. [7] A method for suppressing a decrease in the tocopherol content of an oil-and-fat composition for cooking after use for cooking with heat, by adjusting the phosphorus content in the oil-and-fat composition for cooking to 0.05 to 10 ppm by mass, the oil-and-fat composition having a refined oil content of 92% by mass or more, and 60 to 100% by mass of the refined oils and fats having an acid value of 0.03 or less. [8] A method for suppressing a decrease in the tocopherol content of the oil-and-fat composition for cooking with heat according to [7] above, by adjusting the chlorophylls content in the oil-and-fat composition for cooking with heat to 0.05 to 4 ppm by mass, further suppressing an increase in the acid value of the oil-and-fat composition for cooking with heat. [9] A method for suppressing an increase in the polymer content of an oil / fat composition for cooking after use in cooking, by adjusting the phosphorus content in the oil / fat composition for cooking to 0.05 to 10 ppm by mass, the oil / fat composition having a refined oil / fat content of 92% by mass or more, and 60 to 100% by mass of the refined oil / fat having an acid value of 0.03 or less.

[10] A method for suppressing an increase in the polymer content of the oil / fat composition for cooking described in [9] above after use for cooking, by adjusting the chlorophylls content in the oil / fat composition for cooking to 0.05 to 4 mass ppm, further suppressing an increase in the acid value of the oil / fat composition for cooking after use for cooking. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide a fat and oil composition for cooking that can suppress a decrease in the tocopherol content during cooking and an increase in the polymer content, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0012] [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 phosphorus content of 0.05 to 10 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.

[0013] (Rin) The cooking fat or oil composition according to this embodiment has a phosphorus content of 0.05 to 10 ppm by mass. The lower limit of the phosphorus 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 phosphorus content is preferably 5 ppm by mass, more preferably 4.5 ppm by mass, more preferably 4.2 ppm by mass, even more preferably 4.1 ppm by mass, and most preferably 4.0 ppm by mass. The above-mentioned preferred lower and upper limits can be arbitrarily combined; for example, the phosphorus content is preferably 0.1 to 4 ppm by mass. The phosphorus content can be quantified by optical emission spectroscopy (ICP optical emission spectrometer) using high-frequency inductively coupled plasma (ICP) as a light source.

[0014] The phosphorus added to the oil / fat composition for cooking according to this embodiment can be an organic phosphorus compound or an inorganic phosphorus compound. Phospholipids, which are organic phosphorus compounds, are preferred. Egg yolk lecithin or plant-derived lecithin can be used as the phospholipid, with plant-derived lecithin being preferred. Examples of raw materials for plant-derived lecithin include crude oil obtained by squeezing and / or extracting oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame, and linseed; soapstock obtained by injecting water or steam into the crude oil to form a precipitate; crude lecithin obtained by drying the separated soapstock; mixed lecithin obtained by removing neutral fats and oils from the crude lecithin using a known method such as solvent fractionation; and concentrated or high-purity lecithin obtained by concentrating or fractionating specific phospholipids from the mixed lecithin. In this embodiment, lecithin obtained by desugaring such raw materials is preferred from the viewpoint of coloring. To obtain desugared lecithin, for example, in the case of soapstock, the water-containing soapstock is filtered as needed to remove impurities and then dried to obtain crude lecithin. This crude lecithin typically contains neutral fats and oils, primarily triglycerides, the various phospholipids mentioned above, and various carbohydrate components. The crude lecithin is then treated with, for example, acetone to obtain a mixed lecithin that does not contain fats and oils (neutral oils) as an acetone-insoluble fraction. The mixed lecithin is then fractionated with aqueous ethanol (preferably about 30% or more), and the aqueous ethanol-soluble fraction (carbohydrate components containing almost no phospholipid components) is removed to obtain desugared lecithin. The carbohydrate components are a mixture of various carbohydrates, such as galactose, sucrose, stachyose, raffinose, mannose, and arabinose, present in free and / or combined with phosphatides or other lipid components, or as glycosides or sterol glycosides. The lecithin obtained by the above-described fractionation with aqueous alcohol, i.e., the lecithin from which most of the sugar components have been removed, can be further fractionated with absolute alcohol to remove the sugar components. To obtain this component from crude oil, the sugar components can be adsorbed and removed by column treatment using an adsorbent such as silica gel, but desugared lecithin using absolute alcohol is more preferred.

[0015] (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.

[0016] 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.

[0017] 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.

[0018] 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.

[0019] 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.

[0020] (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.

[0021] 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.

[0022] 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.

[0023] 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.

[0024] (chlorophylls) Chlorophylls may be added to the fat and oil composition for cooking according to this embodiment, thereby enhancing the effect of suppressing the reduction in tocopherol content during cooking.

[0025] Furthermore, the inclusion of chlorophylls can suppress an increase in the acid value of the cooking oil / fat composition after cooking. The chlorophylls content is preferably 0.05 to 4 ppm by mass. The lower limit of the chlorophylls 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 chlorophylls 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 chlorophylls content is preferably 0.1 to 3 ppm by mass. The chlorophylls content can be measured by absorptiometry, fluorometry, HPLC, or the like.

[0026] 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.

[0027] 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.

[0028] 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).

[0029] (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.

[0030] [Method for producing oil and fat composition for cooking] The method for producing a fat or oil composition for cooking according to this embodiment includes a step of adding a phosphorus-containing raw material to refined fat or oil so that the phosphorus content is 0.05 to 10 ppm by mass, and the content of the refined fat or oil in the fat or oil composition for cooking is 92% by mass or more, and 60 to 100% by mass of the refined fat or oil is refined fat or oil with an acid value of 0.03 or less. Specifically, the fat or oil composition for cooking can be produced, for example, by the method described in the Examples below.

[0031] 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.

[0032] [Method for suppressing reduction in tocopherol content of cooking fat or oil composition after cooking] The method for suppressing a decrease in the tocopherol content of the oil / fat composition for cooking according to this embodiment after use for cooking is a method for suppressing a decrease in the tocopherol content of the oil / fat composition for cooking after use for cooking by adjusting the phosphorus content in the oil / fat composition for cooking to 0.05 to 10 ppm by mass, the phosphorus content being 92% by mass or more and 60 to 100% by mass of the refined oil / fat having an acid value of 0.03 or less. Specifically, the decrease in the tocopherol content can be suppressed, for example, by the method described in the Examples below.

[0033] The method for suppressing a decrease in the tocopherol content of the oil / fat composition for cooking according to this embodiment after use for cooking is to set the chlorophylls content in the oil / fat composition for cooking to 0.05 to 4 mass ppm, which can also suppress an increase in the acid value of the oil / fat composition for cooking after use for cooking.

[0034] 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.

[0035] [Method for suppressing an increase in polymer content in a cooking oil / fat composition after use in cooking] The method for suppressing an increase in the polymer content of the oil / fat composition for cooking according to this embodiment after use for cooking is to suppress an increase in the polymer content of the oil / fat composition for cooking after use for cooking by adjusting the phosphorus content to 0.05 to 10 ppm by mass in the oil / fat composition for cooking, which contains 92% by mass or more of refined oil / fat, and 60 to 100% by mass of the refined oil / fat has an acid value of 0.03 or less. Specifically, the increase in the polymer content of the oil / fat composition for cooking after use for cooking can be suppressed, for example, by the method described in the Examples below.

[0036] The method for suppressing an increase in the polymer content of the oil / fat composition for cooking according to this embodiment after use for cooking is to set the chlorophylls content in the oil / fat composition for cooking to 0.05 to 4 mass ppm, which can also suppress an increase in the acid value of the oil / fat composition for cooking after use for cooking.

[0037] 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.

[0038] [Effects of this embodiment] According to the present embodiment, it is possible to provide a fat or oil composition for cooking that can suppress a decrease in the tocopherol content and an increase in the polymer content 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 a decrease in the tocopherol content and an increase in the polymer content 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.

[0039] The present invention will now be described with reference to examples, but the present invention is not limited to these examples. [Example]

[0040] [Test 1] <Production of oil and fat composition for cooking> (Raw materials used) Rapeseed oil A (refined canola oil: manufactured by Nisshin Oillio Group Co., Ltd., acid value 0.04, tocopherol content 594 mass ppm, polymer content 0.3 mass%) Rapeseed oil B (refined canola oil: manufactured by Nisshin Oillio Group Co., Ltd., acid value 0.02, tocopherol content 456 mass ppm, polymer content 0.3 mass%) Lecithin preparation (Nisshin Oillio Group Co., Ltd., phosphorus content approximately 2% by mass)

[0041] (Comparative Examples 1 and 4) Comparative Example 1 was an oil and fat composition in which rapeseed oil A 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.

[0042] (Comparative Examples 2 and 3) An oil and fat composition of Comparative Example 2 having a phosphorus content of 0.1 ppm by mass was produced by adding 5 ppm by mass of a lecithin preparation to the oil and fat composition of Comparative Example 1. Furthermore, an oil and fat composition of Comparative Example 3 having a phosphorus content of 4 ppm by mass was produced by adding 200 ppm by mass of a lecithin preparation to the oil and fat composition of Comparative Example 1.

[0043] (Examples 1 and 2) The oil and fat composition of Example 1 having a phosphorus content of 0.1 ppm by mass and the oil and fat composition of Example 2 having a phosphorus content of 4 ppm by mass 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.

[0044] (phosphorus content) The phosphorus content of the samples was measured by emission spectrometry using an inductively coupled plasma (ICP) as a light source.

[0045] <Evaluation of oil and fat compositions for cooking> (Inhibitory effect on the reduction of tocopherol and the increase of polymers after heat treatment) 150 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. After 4 days (total heating time: 32 hours), the acid value, total tocopherol amount, and polymer amount were measured. The results are shown in Table 1.

[0046] (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.

[0047] (Tocopherol content) The tocopherol content was determined by measuring α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the oils and fats in the samples in accordance with the "Standard Test Method for Analysis of Fats, Oils and Oils 2.4.10-2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society, and calculating the total content (percentage).

[0048] (Polymer content) The polymer content was measured in accordance with the "Standard Methods for Analysis of Fats, Oils and Related Materials 2.5.7-2013: Polymers of Fats and Oils (Gel Permeation Chromatography)" established by the Japan Oil Chemists' Society.

[0049] [Table 1]

[0050] As can be seen from the table, although Examples 1 and 2 (containing rapeseed oil B) contained less tocopherol than Comparative Examples 1 to 3 (containing rapeseed oil A), the amount of tocopherol remaining after 4 days in Example 2 was greater than in Comparative Example 3 (Example 1 also had a higher residual rate than Comparative Example 2). Furthermore, Comparative Example 4 (containing rapeseed oil B), which did not contain added phosphorus, produced more polymers than Comparative Example 1 (containing rapeseed oil A). However, when phosphorus was added and the same amount was compared, it was found that Examples 1 and 2 (containing rapeseed oil B) had a higher ability to suppress the production of polymers than Comparative Examples 2 and 3 (containing rapeseed oil A).

[0051] [Reference 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)

[0052] (Reference Comparative Examples 1 and 4) An oil and fat composition in which rapeseed oil A1 contained 3 ppm of silicone oil was used as Reference Comparative Example 1, and an oil and fat composition in which rapeseed oil B contained 3 ppm of silicone oil was used as Reference Comparative Example 4.

[0053] (Reference 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 Reference 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 Reference Comparative Example 1 to produce the oil and fat composition of Reference 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 Reference Comparative Example 3 containing 3.0 ppm by mass of chlorophyll was produced.

[0054] (Reference Examples 1 and 2) The oil and fat composition of Reference Example 1 containing 0.1 ppm by mass of chlorophyll and the oil and fat composition of Reference Example 2 containing 3.0 ppm by mass of chlorophyll were produced in the same manner as in Reference Comparative Examples 2 and 3, except that the oil and fat composition of Reference Comparative Example 1 was replaced with the oil and fat composition of Reference Comparative Example 4.

[0055] (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).

[0056] (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)

[0057] <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 Reference Comparative Examples 1 to 4 and Reference 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.

[0058] (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.

[0059] [Table 2]

[0060] As shown in Table 2, Reference Examples 1 and 2 have a lower acid value after 3 days than Reference Comparative Examples 1 and 4, which do not contain chlorophyll. Furthermore, Reference Examples 1 and 2 have a lower acid value after 3 days than Reference Comparative Examples 2 and 3, which have the same chlorophyll content. Taking into account the results of the above-mentioned Test 1, when the phosphorus content is 0.05 to 10 ppm by mass and the chlorophylls content is 0.05 to 4 ppm by mass, an effect of suppressing an increase in acid value can also be expected.

Claims

1. The phosphorus content is 0.05 to 10 ppm by mass, and the refined oil / fat 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 phosphorus content is 0.1 to 4 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 cooking oil and fat composition according to claim 1, wherein the content of chlorophylls is 0.05 to 4 ppm by mass.

5. The method includes a step of adding a phosphorus-containing raw material to the refined oil or fat so that the phosphorus content is 0.05 to 10 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.

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

7. A method for suppressing a decrease in the tocopherol content of an oil / fat composition for cooking after use for cooking, the method comprising adjusting the phosphorus content in the oil / fat composition for cooking to 0.05 to 10 ppm by mass, the oil / fat composition having a refined oil / fat content of 92% by mass or more, and 60 to 100% by mass of the refined oil / fat having an acid value of 0.03 or less.

8. The method for suppressing a decrease in the tocopherol content of the oil / fat composition for cooking after use for cooking according to claim 7, wherein the content of chlorophylls in the oil / fat composition for cooking is set to 0.05 to 4 ppm by mass, thereby further suppressing an increase in the acid value of the oil / fat composition for cooking after use for cooking.

9. A method for suppressing an increase in the polymer content of an oil / fat composition for cooking after use for cooking by adjusting the phosphorus content in the oil / fat composition for cooking to 0.05 to 10 ppm by mass, the oil / fat composition having a refined oil / fat content of 92% by mass or more, and 60 to 100% by mass of the refined oil / fat having an acid value of 0.03 or less.

10. The method for suppressing an increase in the polymer content of the oil / fat composition for cooking after use for cooking according to claim 9, wherein the content of chlorophylls in the oil / fat composition for cooking is set to 0.05 to 4 ppm by mass, thereby further suppressing an increase in the acid value of the oil / fat composition for cooking after use for cooking.

Images