Method for suppressing increase in acid value of frying oil and fat composition

Abstract

To provide a method for suppressing an increase in acid value of a frying oil and fat composition.SOLUTION: A method for suppressing an increase in acid value of a frying oil and fat composition, the method comprising adding to an edible oil and fat at least one emulsifier selected from the group consisting of polyglycerin-condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester, wherein further addition of a conditioned oil enables further suppression of the increase in acid value.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an agent for suppressing an increase in acid value in an oil or fat composition used during frying, and a method for suppressing an increase in acid value. [Background technology]

[0002] Patent Documents 1, 2 and 3 include fat and oil compositions for deep frying that inhibit an increase in acid value.

[0003] Patent Document 1 discloses an oil and fat composition for cooking containing an oil, an organic acid monoglyceride, and an alkali metal, in which the content of the organic acid monoglyceride in the oil and fat composition for cooking is 0.01 to 1.0 mass % and the content of the alkali metal is 0.1 to 5.0 mass ppm. It is described that the cooking fat and oil composition can suppress or reduce, in a balanced manner, the increase in acid value, coloration, and polymer formation caused by heating.

[0004] Patent Document 2 discloses a method for producing an oil or fat composition for heating and cooking, which includes a step of mixing refined oil or fat with an emulsifier so that the refined oil or fat content in the oil or fat composition for heating and cooking is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass, wherein the refined oil or fat 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, succinic acid monooleate glycerin, citrate monooleate glycerin, polyoxyethylene sorbitan monooleate, and mono-fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. It is described that the method for producing the oil and fat composition for heat cooking can reduce the oil content remaining in the food to be cooked after heat cooking, can suppress an increase in the acid value and / or discoloration of the oil and fat composition for heat cooking during heat cooking, and improves flavor stability.

[0005] Patent Document 3 discloses an oil and fat composition for deep-frying, in which a prepared oil is added to the oil and fat composition so that the prepared oil concentration is 0.05% by mass or more and 20% by mass or less, and the prepared oil has been subjected to a degumming step, an implemented or unimplemented deacidification step, an implemented or unimplemented bleaching step, and an implemented or unimplemented deodorization step in that order in a refining process of crude oil obtained from an oil seed raw material. It is described that the fat and oil composition for deep frying can suppress an increase in the anisidine value, which is one of the indicators of fat and oil deterioration, during deep frying. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2017-051145 [Patent Document 2] Japanese Patent Publication No. 2020-162577 [Patent Document 3] International Publication No. 2019 / 151008(WO,A1) Summary of the Invention [Problem to be solved by the invention]

[0007] The present invention provides a technique for suppressing an increase in the acid value of a fat or oil composition for frying.

[0008] The present inventors have found that in the process for producing an oil / fat composition for deep-frying in a method for suppressing an increase in the acid value of an oil / fat composition for deep-frying, the increase in the acid value can be suppressed more than in an oil / fat composition for deep-frying containing only an emulsifier by adding a prepared oil obtained by subjecting crude oil obtained from an oily material to a degumming process, a bleaching process, and a deodorizing process in this order without a deacidification process to the prepared oil in combination with an emulsifier to edible oil / fat. Patent Documents 1, 2, and 3 do not disclose any knowledge about additives that can enhance the effect of suppressing an increase in the acid value of a fat or oil composition for deep-frying compared to when an emulsifier is used alone, and there is room for improvement. [Means for solving the problem]

[0009] The present invention provides the following method for suppressing an increase in the acid value of a fat or oil composition for frying and a method for producing a fat or oil composition for frying. [1] A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising: The method includes a step of adding at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester to edible oil and fat, A method for suppressing an increase in the acid value of an oil or fat composition for frying. [2] The method further comprises adding a modified oil to the edible oil and fat, The prepared oil includes a refining process in which crude oil obtained from an oil seed raw material is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the prepared oil without undergoing a deacidification process. [1] A method for suppressing an increase in the acid value of the fat or oil composition for frying. [3] The method for suppressing an increase in the acid value of a fat or oil composition for frying according to any one of [1] to [3], wherein the amount of the emulsifier added is 0.001 parts by mass or more and 10 parts by mass or less per 100 parts by mass of the edible fat or oil. [4] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [2] or [3], wherein the amount of the prepared oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil or fat. [5] The crude oil is obtained from at least one oilseed material selected from the group consisting of soybean, rapeseed, corn, olive, sesame, safflower, sunflower, cottonseed, rice, peanut, palm kernel, coconut and linseed; [2] to [4] A method for suppressing an increase in the acid value of the fat or oil composition for frying according to any one of [2] to [4]. [6] A method for producing an oil and fat composition for frying, comprising: The method for producing the oil and fat composition for deep frying includes a step of adding at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters to edible oil and fat. [7] A method for producing an oil and fat composition for frying, comprising: The method further comprises adding a modified oil to the edible oil and fat, The prepared oil includes a refining process in which crude oil obtained from an oil seed raw material is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the prepared oil without undergoing a deacidification process. [6] A method for producing the fat and oil composition for frying described in [6]. [Effects of the Invention]

[0010] According to the present invention, a technique for suppressing an increase in the acid value of a fat or oil composition for frying can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0011] Hereinafter, embodiments of the present invention will be described with specific examples of each component. In this specification, "A to B" indicating a numerical range means A or more and B or less unless otherwise specified. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] <Edible fats and oils> Edible oils and fats are usually refined oils. Examples of the edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, and coconut oil; animal oils and fats such as lard, beef tallow, chicken fat, and milk fat; medium-chain fatty acid triglycerides; and processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or the like. These edible oils and fats may be used alone or in combination. The edible oil and fat is preferably at least one selected from soybean oil, rapeseed oil, palm-based oils and fats, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, rice oil, and safflower oil, and preferably at least one selected from soybean oil, rapeseed oil, and palm-based oils and fats. The palm-based fats and oils referred to here include palm oil and processed palm oil. The edible oils and fats preferably contain soybean oil, rapeseed oil, palm-based oils and fats, corn oil, sunflower oil, olive oil, cottonseed oil, rice bran oil, and safflower oil in a total content of 60% to 100% by mass, more preferably 75% to 100% by mass, even more preferably 90% to 100% by mass, and particularly preferably 100% by mass. The edible oils and fats preferably have a melting point of 10°C or lower, more preferably 0°C or lower. In this specification, melting point refers to the slip melting point. The slip melting point can be measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.2.4.2-1996.

[0013] The content of the edible oil and fat in the oil and fat composition for frying is usually 80% by mass or more, preferably 85% by mass or more, and particularly preferably 88% by mass or more. There is no particular upper limit to the content of the edible oil and fat, but the total of the edible oil and fat and additives such as modified oils and emulsifiers is 100% by mass or less.

[0014] <Polyglycerin condensed ricinoleate> Polyglycerol condensed ricinoleate is an emulsifier obtained by esterifying condensed ricinoleic acid, a condensation product of ricinoleic acid, to polyglycerin, a polymer of glycerin. The polyglycerol condensed ricinoleate used in the inhibitor of acid value increase in fats and oils of the present invention can be any commercially available product without particular limitation. Examples of commercially available products include CRS-75 (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.), PR-400 (manufactured by Riken Vitamin Co., Ltd.), CR-ED (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.), and 818JC (manufactured by Taiyo Kagaku Co., Ltd.).

[0015] <Polyglycerin fatty acid ester> The polyglycerol fatty acid ester used in the inhibitor of an increase in the acid value of fats and oils of the present invention can be used without any particular limitation, and commercially available products can be used, but the constituent fatty acids thereof are preferably myristic acid, palmitic acid, stearic acid, oleic acid, behenic acid, etc. Examples of commercially available products include PO-5S (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.), Q-177S (manufactured by Taiyo Kagaku Co., Ltd.), DO-100V (manufactured by Riken Vitamin Co., Ltd.), and A-171E (manufactured by Taiyo Kagaku Co., Ltd.).

[0016] <Sucrose fatty acid ester> The sucrose fatty acid ester used in the inhibitor for the increase in the acid value of fats and oils of the present invention can be used without any particular limitation, and commercially available products can be used. The constituent fatty acids of the sucrose fatty acid ester are preferably palmitic acid, erucic acid, stearic acid, oleic acid, etc. Examples of commercially available products include POS-135 (manufactured by Mitsubishi Chemical Corporation), S-270 (manufactured by Mitsubishi Chemical Corporation), O-170 (manufactured by Mitsubishi Chemical Corporation), and ER-290 (manufactured by Mitsubishi Chemical Corporation).

[0017] <Sorbitan fatty acid ester> The sorbitan fatty acid ester used in the inhibitor for the increase in the acid value of fats and oils of the present invention can be used without any particular limitation, and commercially available products can be used. The constituent fatty acids of the sorbitan fatty acid ester are not particularly limited, but are preferably fatty acids having 12 to 22 carbon atoms, more preferably fatty acids having 18 to 22 carbon atoms, even more preferably fatty acids having 18 carbon atoms, and even more preferably oleic acid. Examples of commercially available products include O-80V (manufactured by Riken Vitamin Co., Ltd.), S-65V (manufactured by Riken Vitamin Co., Ltd.), 81S (manufactured by Taiyo Kagaku Co., Ltd.), and O-10V (manufactured by Kao Corporation).

[0018] <Other emulsifiers> Furthermore, the fat and oil composition for deep frying may contain an emulsifier other than polyglycerol condensed ricinoleate, polyglycerol fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester. Examples include monoglycerol fatty acid ester, organic acid monoglycerol fatty acid ester, lecithin, and propylene glycol fatty acid ester. When lecithin is added, soybean lecithin is preferred.

[0019] The HLB value is a value calculated based on the balance of hydrophilicity / lipophilicity between the hydrophilic and lipophilic regions of the molecules constituting an emulsifier. The HLB value is 0 when there are no hydrophilic groups in the hydrophilic region, and 20 when there are no lipophilic groups in the lipophilic region. The HLB value is a value specific to the emulsifier, proportionally divided within the range of 0 to 20. The HLB value is an indicator of the properties of an emulsifier, well known to those skilled in the art. The HLB value can be determined by conventional methods. Examples of methods for calculating the HLB value include the Atlas method, the Griffin method, the Davis method, and the Kawakami method. The method for calculating the HLB value can be appropriately selected depending on various conditions, such as the type of emulsifier. Alternatively, since many emulsifiers are distributed with their HLB values, the HLB value of the emulsifier used in the present invention may be determined by such indications of the distribution process. Furthermore, in the case of a mixture of multiple components, the HLB value of the entire emulsifier is determined as a weighted average of the HLB values ​​of each component, and therefore the HLB value of the emulsifier used in the present invention may be a value calculated by such a weighted average of the HLB values ​​of each component.

[0020] The HLB of the polyglycerol fatty acid ester used in the present invention is preferably 0-10, more preferably 1-9, and even more preferably 2-8.

[0021] The amount of the at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleate esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters to be added to the edible oils and fats is not particularly limited, but the total amount of the at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleate esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters to be added is preferably 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, even more preferably 0.008 parts by mass or more, still more preferably 0.01 parts by mass or more, and preferably 10 parts by mass or less, more preferably 8.0 parts by mass or less, even more preferably 5.0 parts by mass or less, even more preferably 3.0 parts by mass or less, even more preferably 2.0 parts by mass or less, and particularly preferably 1.5 parts by mass or less, relative to 100 parts by mass of the edible oils and fats.

[0022] <Prepared oil> In the method for suppressing an increase in the acid value of a fat or oil composition for deep-frying according to the present embodiment, the step of preparing the prepared oil involves subjecting crude oil obtained from an oil seed raw material to a degumming step, a bleaching step, and a deodorizing step in this order, without a deacidification step. In a typical oil and fat refining process, crude oil obtained from an oil seed material is subjected to a degumming process, a deacidification process (i.e., a process for removing free fatty acids and some phospholipids contained in the crude oil), a bleaching process, and a deodorization process, in that order. However, the present inventors have discovered that by intentionally omitting the deacidification process and instead performing the degumming process, a prepared oil obtained by performing the deacidification process, the bleaching process, and the deodorization process in that order is added in a predetermined amount to edible oils and fats together with a specific emulsifier, and this prevents an increase in the acid value of the oil and fat composition for frying. The degumming, deoxidizing, bleaching and deodorizing steps will be described later in the section on the steps for obtaining edible fats and oils.

[0023] In the present embodiment, the method for suppressing an increase in the acid value of a fat or oil composition for deep-frying is preferably a method for suppressing an increase in the acid value when deep-frying is performed using the fat or oil composition for deep-frying.

[0024] In the process of obtaining an oil and fat composition for frying, the amount of prepared oil added is preferably 0.1 part by mass or more, more preferably 0.2 part by mass or more, even more preferably 0.3 part by mass or more, even more preferably 0.4 part by mass or more, and preferably 5.0 parts by mass or less, more preferably 4.5 parts by mass or less, even more preferably 4.0 parts by mass or less, even more preferably 3.5 parts by mass or less, even more preferably 3.0 parts by mass or less, and particularly preferably 2.5 parts by mass or less, per 100 parts by mass of edible oil and fat. When the amount of the prepared oil added is equal to or greater than the above lower limit, an increase in the acid value of the oil-and-fat composition for deep-frying can be suppressed. When the amount of the prepared oil added is equal to or less than the above upper limit, an increase in the acid value of the oil-and-fat composition for deep-frying can be suppressed, and the balance between flavor and color of the oil-and-fat composition for deep-frying can be further improved.

[0025] <Process for preparing the prepared oil> The following describes each step and the conditions for preparing the prepared oil. The process for preparing the prepared oil of this embodiment includes a refining process in which crude oil obtained from an oilseed feedstock is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the prepared oil, without going through a deacidification process. The process of preparing the modified oil may further comprise an extraction step of extracting crude oil from the oil feedstock. The extraction step may be carried out before the degumming step. The extraction step, degumming step, bleaching step and deodorizing step can be carried out by any known method, for example, as follows.

[0026] (extraction process) The extraction process is a process in which oil and fat components are extracted from oilseed raw materials to obtain crude oil. Crude oil can be obtained by squeezing the seeds or fruits of the oilseed raw material under pressure using a press (pressing method). Alternatively, pelletized seeds or fruits of the oilseed raw material or the pressed oilseed raw material can be contacted with a solvent such as hexane to extract the oil and fat components, and the solvent can then be distilled off to obtain crude oil (extraction method). The pressing method and extraction method can also be used in combination.

[0027] (Degumming process) The degumming process involves transferring and removing gums, such as phospholipids, contained in oil to the aqueous layer. Water is added to the crude oil and stirred under heated conditions to transfer the phospholipids to the aqueous layer. The mixture is then centrifuged to recover the upper layer (oil layer), which is then used as the degummed oil. A degumming agent (an organic acid such as phosphoric acid, oxalic acid, or citric acid) may also be added along with the water. The amount of water added can be, for example, about 3% by mass of the crude oil. Heating and stirring can be performed, for example, at a temperature of 60°C to 90°C at 300 rpm for about 30 minutes. Centrifugation can be performed, for example, at 25°C at 3000 rpm for about 5 minutes.

[0028] (Decolorization process) The decolorization process involves removing the pigments contained in the oil by adsorption onto activated clay. Activated clay is added to the degummed oil, and the mixture is stirred under heated conditions. The mixture is then filtered using a filter cloth or filter paper to remove the clay, yielding a decolorized oil. Heating and stirring conditions include a temperature of 70° C. to 100° C., a reduced pressure of 50 torr, and stirring at 300 rpm for about 30 minutes. The amount of activated clay added is, for example, preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and preferably 3% by mass or less, more preferably 2.5% by mass or less, based on the degummed oil. When using filter paper to remove activated clay, for example, one with a particle size retention capacity of about 4 to 6 μm can be used, and a commercially available product such as Qualitative Filter Paper No. 2 manufactured by Advantec Toyo Co., Ltd. can be used.

[0029] (Deodorization process) The deodorizing process involves removing odorous and volatile components from the oil by steam distillation. The bleached oil is heated and depressurized, and steam is blown into it at high temperature under vacuum. The heating and steam blowing are then stopped, and the pressure is returned to normal to obtain the deodorized oil. Citric acid can also be added while the oil temperature is being lowered. The deodorization temperature is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, still more preferably 240°C or higher, and preferably 300°C or lower, more preferably 290°C or lower, even more preferably 270°C or lower, and even more preferably 250°C or lower. The amount of steam blown in is preferably 0.1% by mass or higher, more preferably 0.5% by mass or higher, even more preferably 1.0% by mass or higher, even more preferably 1.5% by mass or higher, even more preferably 1.8% by mass or higher, and preferably 10.0% by mass or lower, more preferably 8.0% by mass or lower, even more preferably 5.0% by mass or lower, and even more preferably 3.0% by mass or lower, based on the bleached oil. The degree of vacuum in the deodorization reaction system is preferably 2.0 torr or higher, more preferably 2.5 torr or higher, even more preferably 3.0 torr or higher, and preferably 5.0 torr or lower, more preferably 4.0 torr or lower, even more preferably 3.5 torr or lower, and even more preferably 3.0 torr or lower. The deodorization time is preferably 10 minutes or more, more preferably 20 minutes or more, even more preferably 30 minutes or more, even more preferably 40 minutes or more, and preferably 200 minutes or less, more preferably 160 minutes or less, even more preferably 140 minutes or less, even more preferably 120 minutes or less. Here, the deodorization time refers to the period during which the temperature of the oil and fat is maintained within the above temperature range and vacuum degree, and the amount of steam injected is preferably adjusted so that the total amount injected during the deodorization time is within the above range. When citric acid is added, it can be added to the deodorized oil at a concentration of, for example, 10 ppm by mass or more and 30 ppm by mass or less.

[0030] The oilseed raw material used in the step of preparing the modified oil, i.e., the oilseed raw material usable for the modified oil, is preferably at least one selected from the group consisting of soybean, rapeseed, corn, olive, sesame, safflower, sunflower, cottonseed, rice, peanut, palm kernel, coconut, and linseed, more preferably at least one selected from the group consisting of soybean, rapeseed, and corn, and even more preferably at least one selected from the group consisting of soybean and rapeseed. This further suppresses an increase in the acid value of the oil or fat composition for frying.

[0031] By adding silicone in the process of producing the fat or oil composition for deep-frying, an increase in the acid value of the fat or oil composition for deep-frying can be further suppressed, and the balance of color tone, flavor, and the like can be further improved. When silicone is added to the oil and fat composition for deep frying, in order to disperse the silicone uniformly, for example, silicone can be added to edible oil to prepare a silicone-containing oil of about 0.1 mass %, and then added and mixed with the oil and fat composition for deep frying so that the silicone concentration falls within the above range. As the edible oil, for example, rapeseed refined oil can be used.

[0032] <Acid value> In the method for suppressing an increase in the acid value of an oil or fat composition for deep-frying according to this embodiment, the acid value of the oil or fat composition for deep-frying is preferably 0.1 or less, more preferably 0.08 or less, even more preferably 0.07 or less, still more preferably 0.06 or less, even more preferably 0.05 or less, and particularly preferably 0.04 or less. There is no lower limit for the acid value of the oil or fat composition for deep-frying, but it may be, for example, 0.01 or more, or 0.02 or more. Here, the acid value of the fat or oil composition for frying is specifically the acid value before frying. By setting the acid value of the oil / fat composition for frying within the above range, it is possible to further suppress an increase in the acid value of the oil / fat composition for frying during frying, and to further improve the flavor of the oil / fat composition for frying and fried foods cooked using the oil / fat composition for frying. The acid value is measured in accordance with Standard Methods for the Analysis of Fats, Oils and Related Materials 2.3.1-2013, and is expressed in mgKOH / g of fats and oils.

[0033] <Frying> The method for suppressing an increase in the acid value of a fat or oil composition for deep-frying according to this embodiment may further include a step of deep-frying the ingredients. The deep-frying may be carried out at a temperature of preferably 160°C or higher, more preferably 170°C or higher, and preferably 220°C or lower, more preferably 210°C or lower, and even more preferably 200°C or lower. The time for heating the oil / fat composition for deep-frying within the above temperature range may be, for example, 10 minutes or more, 30 minutes or more, or 1 hour or more, and may be, for example, 70 hours or less, or 60 hours or less. Here, the heating time refers to the total time during the deep-frying process, during which the deep-fry ingredients are fried and not fried. During the heating time, the oil / fat composition for deep-frying may be cooled to room temperature and reheated, or heating and cooling may be repeated. In this case, the heating time is calculated only for the time during which the oil / fat composition for deep-frying maintains the above temperature.

[0034] There are no limitations on the fried ingredients that can be used for frying, but examples include one or more selected from the group consisting of fried chicken, fried chicken, croquettes, minced meat cutlets, fried shrimp, French fries, tempura, donuts, and fried bread. Only one of these may be cooked, or two or more may be cooked in sequence. The time for frying the fried ingredients depends on the type of ingredients and the temperature, but can be, for example, from 3 minutes to 10 minutes.

[0035] <Method of manufacturing fat and oil composition for frying> The method for producing an oil-and-fat composition for frying containing the oil-and-fat of this embodiment includes a step of producing an oil-and-fat for frying, and the step includes a step of adding an emulsifier to edible oil-and-fat, a step of preparing a modified oil, and a step of adding the modified oil to the edible oil-and-fat to obtain the oil-and-fat composition for frying. In the step of adding an emulsifier to edible fats and oils, the total amount of at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters added per 100 parts by mass of edible fats and oils is preferably 0.001 parts by mass or more, more preferably 0.005 parts by mass or more, even more preferably 0.008 parts by mass or more, even more preferably 0.01 parts by mass or more, and preferably 10 parts by mass or less, more preferably 8.0 parts by mass or less, even more preferably 5.0 parts by mass or less, even more preferably 3.0 parts by mass or less, even more preferably 2.0 parts by mass or less, and particularly preferably 1.5 parts by mass or less. The process for preparing the modified oil may include a refining process in which crude oil obtained from an oilseed feedstock is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the modified oil, without a deacidification process. The amount of modified oil added to edible fats and oils is 0.1 parts by mass or more, preferably 0.2 parts by mass or more, more preferably 0.3 parts by mass or more, and even more preferably 0.4 parts by mass or more, and is preferably 5.0 parts by mass or less, 4.5 parts by mass or less, 4.0 parts by mass or less, 3.5 parts by mass or less, 3.0 parts by mass or less, or 2.5 parts by mass or less, per 100 parts by mass of edible fats and oils.

[0036] In the method for producing an oil or fat composition for deep-frying, the acid value of the oil or fat composition for deep-frying is preferably 0.1 or less, more preferably 0.09 or less, even more preferably 0.07 or less, still more preferably 0.06 or less, even more preferably 0.05 or less, and particularly preferably 0.04 or less. There is no lower limit for the acid value of the oil or fat composition for deep-frying, but it may be, for example, 0.01 or more, or 0.02 or more. The acid value is measured in accordance with Standard Methods for the Analysis of Fats, Oils and Related Materials 2.3.1-2013, and is expressed in mgKOH / g of fats and oils. [Example]

[0037] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way. In the following examples, unless otherwise specified, the units of blending are parts by mass.

[0038] <Production of edible oils and fats> The "rapeseed oil" and "soybean oil" in Tables 1 to 3 were the products shown below. Refined rapeseed oil: J Canola Oil, manufactured by J-Oil Mills Co., Ltd. Refined soybean oil: J-Oil Mills Co., Ltd.

[0039] The emulsifiers used in Tables 1 to 3 are the following products. <Polyglycerin fatty acid ester> Emulsifier 1: PO-5S (Sakamoto Pharmaceutical Co., Ltd.) Emulsifier 2: Q-177S (Taiyo Kagaku Co., Ltd.)

[0040] <Polyglycerin condensed ricinoleate> Emulsifier 3: CRS-75 (Sakamoto Pharmaceutical Co., Ltd.) Emulsifier 4: CR-500 (Sakamoto Pharmaceutical Co., Ltd.) <Sucrose fatty acid ester> Emulsifier 5: POS-135 (Mitsubishi Chemical Corporation) <Sorbitan fatty acid ester> Emulsifier 6: O-80V (Riken Vitamin Co., Ltd.)

[0041] <Production of prepared oil> The prepared oil is produced by the following steps in the refining process of crude oil obtained from oilseed raw materials without going through a deacidification process: The product used was subjected to the following processes: (1) degumming, (2) bleaching, and (3) deodorizing.

[0042] According to the descriptions in Tables 1 to 3, the prepared oil and emulsifier were added to the edible oil and fat, and the mixture was mixed well to obtain the oil and fat composition for frying of each example.

[0043] <Acid value> The acid value (mgKOH / g fat) of each fat and oil composition for deep frying was measured in accordance with Standard Fats and Oils Analysis Test Method 2.3.1-2013.

[0044] <Frying> 3.4 kg of the oil and fat composition for deep-frying of each example, whose acid value had been measured in advance, was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.), and heated until the oil temperature reached 180°C. Then, heating was continued for 7 hours per day for 5 days (35 hours in total). During this time, beef croquettes were fried according to the following (frying conditions) and (frying schedule), and the acid value of the oil and fat composition for deep-frying after frying was measured. (Frying conditions) The beef croquettes were placed in the electric fryer while still frozen. Beef Croquettes (NEW Delica Beef Croquettes, manufactured by Ajinomoto Frozen Foods Co., Inc.): 5 pieces per batch, 5 minutes 30 seconds per batch Frying was performed once per hour, seven times per day, for five consecutive days (a total of 35 hours). The test ended when frying and heating were completed on the fifth day from the start of frying.

[0045] The acid values ​​and acid value suppression rates of the fat and oil compositions for deep-frying of each example are shown in Tables 1 to 3. The acid value suppression rate of the examples was calculated by comparing the acid value of the examples after deep-frying with that of the control examples. Specifically, Examples 1 to 7 were compared with Control 1, Examples 8 to 12 with Control 2, Examples 13 and 14 with Control 3, and Examples 15 to 19 with Control 4. A fat or oil composition for deep frying with an acid value suppression rate of 5% or more before and after deep frying was judged to be acceptable.

[0046] The results in Table 1 show that in each example using rapeseed oil, Examples 1, 2, 4, and 6, in which one of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, and prepared oil was added, had a suppressed acid value after frying compared to Control Example 1, in which no emulsifier or prepared oil was added. Furthermore, Examples 3, 5, and 7, in which both an emulsifier and a prepared oil were added, showed a higher acid value suppression effect than Examples 2, 4, and 6, in which only an emulsifier was used.

[0047] Table 1 TIFF2025151612000001.tif48142

[0048] The results in Table 2 show that in each example using rapeseed oil, the acid value after frying was suppressed in Examples 8 to 12, in which one or more of polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, or prepared oil was added, compared to Control Example 2, in which no emulsifier or prepared oil was added. Furthermore, among the examples using soybean oil, Example 14, in which both an emulsifier and a modified oil were added, showed a higher acid value suppression effect than Example 13, in which only an emulsifier was used.

[0049] Table 2 TIFF2025151612000002.tif52143

[0050] The results in Table 3 show that in each example using rapeseed oil, the acid value after frying was suppressed in Examples 16 and 18, in which sucrose fatty acid ester or sorbitan fatty acid ester was added, compared to Control Example 4, in which no emulsifier or modified oil was added. Furthermore, Examples 17 and 19, in which both an emulsifier and modified oil were added, showed a higher acid value suppression effect than Examples 16 and 18, in which only an emulsifier was used.

[0051] Table 3 TIFF2025151612000003.tif41144

[0052] From the above results, it was found that by adding at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleate esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters to crude oil obtained from an oilseed feedstock, and by subjecting the crude oil obtained to a degumming process, bleaching process, and deodorizing process in this order without going through a deacidification process, and then adding the obtained prepared oil to edible oils and fats, the increase in the acid value of the oil and fat composition for frying can be suppressed more than when an emulsifier is used alone.

Claims

1. A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising: The method includes a step of adding at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid ester, polyglycerol fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester to edible oil and fat, A method for suppressing an increase in the acid value of an oil or fat composition for frying.

2. The method further comprises adding a modified oil to the edible oil and fat, The prepared oil includes a refining process in which crude oil obtained from an oil seed raw material is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the prepared oil without undergoing a deacidification process. A method for suppressing an increase in the acid value of the fat or oil composition for frying according to claim 1.

3. The method for suppressing an increase in the acid value of a fat or oil composition for frying according to claim 1 or 2, wherein the amount of the emulsifier added is 0.001 parts by mass or more and 10 parts by mass or less per 100 parts by mass of the edible fat or oil.

4. The method for suppressing an increase in the acid value of a fat or oil composition for frying according to claim 2, wherein the amount of the prepared oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible fat or oil.

5. The crude oil is obtained from at least one oilseed material selected from the group consisting of soybean, rapeseed, corn, olive, sesame, safflower, sunflower, cottonseed, rice, peanut, palm kernel, coconut and linseed; A method for suppressing an increase in the acid value of the fat or oil composition for frying according to claim 2.

6. A method for producing an oil and fat composition for frying, comprising: The method for producing the oil and fat composition for deep frying comprises the step of adding at least one emulsifier selected from the group consisting of polyglycerol condensed ricinoleic acid esters, polyglycerol fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters to edible oil and fat.

7. A method for producing an oil and fat composition for frying, comprising: The method further comprises adding a modified oil to the edible oil and fat, The prepared oil includes a refining process in which crude oil obtained from an oil seed raw material is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the prepared oil without undergoing a deacidification process. A method for producing the fat and oil composition for frying according to claim 6.

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