Heat-prepared oil composition

Abstract

The objective is to provide a method for suppressing discoloration caused by the deterioration of oils and fats in oil and fat compositions used during cooking. [Solution] The process includes adding a prepared oil to edible oils and fats, The aforementioned edible oil has a peroxide value of 10 or less. The prepared oil is characterized in that it is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process. A method for suppressing discoloration of a cooking oil composition.

Description

Technical Field

[0001] The present invention relates to a method for suppressing coloring associated with deterioration of fats and oils in a fat and oil composition used during cooking.

Background Art

[0002] Regarding the technology for suppressing coloring associated with deterioration of fats and oils in a fat and oil composition, Patent Documents 1 and 2 can be cited.

[0003] Patent Document 1 discloses a deep-frying oil composition that has excellent heat resistance during cooking and particularly significantly suppresses the generation of polar compounds, heat coloring, and heat odor during heating. As the deep-frying oil, at least one phosphorus-derived component selected from the group consisting of crude edible oil, intermediate edible oil, lecithin, phosphoric acid, and phosphate is added to refined edible oil for deep-frying at a phosphorus content of 0.1 to 10 ppm, and polydimethylsiloxane is added at 0.1 to 10 ppm. A fat and oil composition produced by a process including this step is disclosed.

[0004] Patent Document 2 discloses a deep-frying oil composition that has excellent heat resistance during cooking and particularly suppresses heat coloring, suppresses an increase in acid value, and suppresses heat odor. The deep-frying oil composition is characterized by containing 0.1 ppm or more and 10 ppm or less of phosphorus content, and 2 ppm or more and 130 ppm or less of ascorbic acid and / or ascorbic acid derivative as ascorbic acid equivalent.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] This invention provides a technology to suppress discoloration that occurs in oil and fat compositions used during cooking due to the deterioration of oils and fats.

[0007] Edible oils such as soybean oil, rapeseed oil, and palm oil are used individually or in blends of several types as cooking oil for deep-frying, tempura, and other fried foods. In deep-frying, which involves adding ingredients to edible oil heated to high temperatures, various forms of deterioration occur due to the effects of oxygen, heat, moisture, and components leached from the ingredients. When oils are heated, reactions such as thermal oxidation, thermal decomposition, thermal polymerization, and hydrolysis progress, causing discoloration and degrading the quality of the fried food, making them unsuitable for long-term use.

[0008] As described in Patent Document 1, the peroxide value is generally lower when heated to high temperatures, making it unsuitable as an indicator of degradation during heating. Therefore, the peroxide value has not been considered until now from the perspective of technologies to suppress the degradation of oils and fats. However, the inventors have discovered that by adding a prepared oil, obtained by performing a degumming process, a decolorization process, and a deodorization process in that order on crude oil obtained from oilseed raw materials without going through a deacidification process, to edible oils and fats with a low peroxide value, it is possible to obtain an oil and fat composition that suppresses discoloration even more effectively than the oil and fat compositions described in Patent Documents 1 and 2. [Means for solving the problem]

[0009] The present invention provides the following cooking oil composition, a method for producing the cooking oil composition, and a method for suppressing discoloration of the cooking oil composition. [1] A cooking oil composition for heating, comprising an edible oil with a peroxide value of 10 or less, containing a prepared oil. The aforementioned prepared oil is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process, wherein the cooking oil composition is described above. [2] The cooking oil composition according to [1], wherein the edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil. [3] The cooking oil composition according to [1] or [2], wherein the content of the prepared oil contained in 100 parts by mass of the cooking oil composition is 0.1 parts by mass or more and 5 parts by mass or less. [4] The process includes adding 0.1 parts by mass or more and 5 parts by mass or less of a prepared oil to an edible oil with a peroxide value of 10 or less. A method for producing a cooking oil composition, characterized in that the prepared oil is obtained without performing a deoxidation step in the refining process of crude oil obtained from oilseed raw materials. [5] A method for suppressing discoloration of cooking oil compositions containing edible oils, The process includes adding a prepared oil to the edible oil, The aforementioned edible oil has a peroxide value of 10 or less. The prepared oil is characterized in that it is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process. A method for suppressing discoloration of the aforementioned cooking oil composition. [6] A cooking oil composition containing edible oils and prepared oils, having a peroxide value of 10 or less, The aforementioned prepared oil is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process, wherein the cooking oil composition is described above. [7] The cooking oil composition according to [6], wherein the edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil. [8] The cooking oil composition according to [6] or [7], wherein the content of the prepared oil contained in 100 parts by mass of the cooking oil composition is 0.1 parts by mass or more and 5 parts by mass or less. [9] The process includes adding 0.1 parts by mass or more and 5 parts by mass of prepared oil to edible oils and fats, followed by measuring that the peroxide value is 10 or less. A method for producing a cooking oil composition, characterized in that the prepared oil is obtained without performing a deoxidation step in the refining process of crude oil obtained from oilseed raw materials.

[10] A method for suppressing discoloration of cooking oil compositions containing edible oils, The process includes adding a prepared oil to the edible oil, The aforementioned prepared oil is characterized in that it is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process. The peroxide value of the aforementioned cooking oil composition is 10 or less. A method for suppressing discoloration of the aforementioned cooking oil composition. [Modes for carrying out the invention]

[0010] The embodiments of the present invention will be described below with specific examples of each component. In this specification, unless otherwise specified, "A to B" indicating a numerical range means A or greater and B or less. Furthermore, when upper and lower limits of a numerical range are indicated in this specification, the upper and lower limits may be combined as appropriate, and the numerical range obtained by such combination is also disclosed.

[0011] <Edible fats and oils> Edible oils and fats are usually refined oils. Examples of the aforementioned 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 such as lard, beef tallow, chicken tallow, and milk fat; medium-chain triglycerides; and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. These edible oils and fats may be used individually or in combination of two or more. Preferably, the edible oil is at least one selected from soybean oil, rapeseed oil, palm-based oils, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, rice oil, and safflower oil, and it is preferable to use at least one selected from soybean oil, rapeseed oil, and palm-based oils. In this context, palm oils and related fats refer to palm oil and processed palm oils. The edible oil preferably has a total content of soybean oil, rapeseed oil, palm-based oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice bran oil, and safflower oil 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 oil preferably has a melting point of 10°C or lower, more preferably 0°C or lower. In this specification, the melting point means the rising melting point. The rising melting point can be measured in accordance with Standard Oil Analysis Test Method 2.2.4.2-1996.

[0012] The content of the edible oil in the oil composition for heat cooking 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, but the total of the edible oil and additives such as preparation oil and emulsifier is 100% by mass or less.

[0013] The peroxide value (hereinafter sometimes referred to as "POV") of the edible oil can be measured in accordance with "Standard Oil Analysis Test Method 2.5.2 Peroxide Value" (Japan Oil Chemists' Society). In one aspect, the peroxide value of the edible oil used in the oil composition for heat cooking is 0 to 10, preferably 0 to 6, more preferably 0 to 2, even more preferably 0 to 1, still more preferably 0 to 0.5, even more preferably 0 to 0.3, and even more preferably 0.1 or less. After confirming that the peroxide value of the edible oil is within the above range, by using it in the production of the oil composition for heat cooking, coloring associated with the deterioration of the oil in the obtained oil composition for heat cooking can be suppressed.

[0014] <Preparation oil> The step of preparing the preparation oil used in the oil composition for heat cooking of the present embodiment is to perform a degumming step, a decoloring step, and a deodorizing step in this order on the crude oil obtained from oilseed raw materials without going through a deacidification step. In a typical oil refining process, crude oil obtained from oilseed raw materials is subjected to a degumming process, a deacidification process (i.e., a process to remove free fatty acids and some phospholipids contained in the crude oil), a decolorization process, and a deodorization process in that order. However, the inventors have found that by deliberately omitting the deacidification process and performing the degumming, decolorization, and deodorization processes in that order, and then adding a predetermined amount of the prepared oil obtained together with a specific emulsifier to edible oils, the deterioration of the oil composition for frying is suppressed.

[0015] <Process for preparing the oil> The following describes each step and condition in the process of preparing the prepared oil. The process for preparing the prepared oil in this embodiment includes a refining process in which, without going through a deacidification process, a decolorization process and a deodorization process are performed in that order on the crude oil obtained from the first oilseed raw material to obtain the prepared oil. The process of preparing the prepared oil may further include an extraction step of extracting crude oil from the first oilseed raw material. The extraction step can be performed before the degumming step. The extraction, degumming, decolorization, and deodorization processes can be carried out using methods known as appropriate, but for example, they can be carried out as follows.

[0016] (extraction process) The extraction process is the process of obtaining crude oil by extracting oil components from oilseed raw materials. Crude oil can be obtained by applying pressure to the seeds or fruits of the oilseed raw materials using a press (pressing method). Alternatively, crude oil may be obtained by contacting pelletized seeds or fruits of the oilseed raw materials, or the oilseed raw materials after pressing, with a solvent such as hexane to extract the oil components, and then distilling off the solvent (extraction method). Furthermore, the pressing method and the extraction method may be used in combination.

[0017] (Degumming process) The degumming process is a process of removing gummies such as phospholipids contained in oil by transferring them to an aqueous layer. Water is added to crude oil and stirred under heating conditions to transfer the phospholipids to the aqueous layer. The upper layer (oil layer) is then recovered by centrifugation, and the resulting upper layer is used as degummed oil. Alternatively, a degumming agent (organic acid such as phosphoric acid, oxalic acid, or citric acid) may be added along with the water. The amount of water added can be, for example, about 3% by mass relative to the crude oil. The heating and stirring conditions can be, for example, a temperature of 60°C to 90°C at 300 rpm for about 30 minutes. The centrifugal separation conditions can be, for example, 25°C at 3000 rpm for about 5 minutes.

[0018] (Decolorization process) The decolorization process involves removing pigments contained in the oil by adsorbing them onto activated clay. Activated clay is added to the degummed oil, stirred under heating conditions, and then filtered using a filter cloth or filter paper to remove the clay and obtain decolorized oil. For example, heating and stirring can be performed at a temperature of 70°C to 100°C, under reduced pressure of 50 torr, and at 300 rpm for about 30 minutes. The amount of activated clay added is preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and preferably 3% by mass or less, and more preferably 2.5% by mass or less, relative to the defumerated oil. When using filter paper to remove activated clay, for example, a filter paper with a particle size of about 4-6 μm can be used. Commercially available options include qualitative filter paper No. 2 manufactured by Advantec Toyo Co., Ltd.

[0019] (Deodorization process) The deodorization process involves removing odorous and volatile components from the oil by steam distillation. The decolorized oil is heated under reduced pressure, steam is injected under high temperature and vacuum, and then the heating and steam injection are terminated, returning to atmospheric pressure 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, even 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 injected is preferably 0.1% by mass or more, more preferably 0.5% by mass or more, even more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and even more preferably 1.8% by mass or more, and preferably 10.0% by mass or less, more preferably 8.0% by mass or less, even more preferably 5.0% by mass or less, and even more preferably 3.0% by mass or less, relative to the decolorizing oil. The vacuum level 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 8.0 torr or lower, more preferably 7.0 torr or lower, even more preferably 6.0 torr or lower, and even more preferably 4.0 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, and even more preferably 120 minutes or less. Here, the deodorization time refers to the period during which the temperature of the oil is maintained within the above temperature range and vacuum level, and it is preferable to adjust the amount of steam injected so that the total amount injected during the deodorization time falls within the above range. Furthermore, when adding citric acid, it can be added to the deodorizing oil at a concentration of, for example, 10 ppm by mass or more and 30 ppm by mass or less.

[0020] In the process of preparing the prepared oil, it is preferable to use one oil selected from the group consisting of rapeseed or soybeans as the first oil raw material, i.e., the oil raw material that can be used in the prepared oil. This further suppresses discoloration that occurs due to the deterioration of the cooking oil composition.

[0021] <Process for obtaining edible oils and fats> The cooking oil composition of this embodiment may further include a step of obtaining edible oil. The step of obtaining edible oil preferably includes a refining step of performing a degumming step, a deacidifying step, a decolorizing step, and a deodorizing step in that order on the crude oil obtained from the second oilseed raw material. The step of obtaining edible oil may further include an extraction step of extracting crude oil from the second oilseed raw material. The extraction step can be performed before the degumming step. The extraction step, degumming step, deacidifying step, decolorizing step, and deodorizing step can be performed by methods known as appropriate.

[0022] (Extraction process and degumming process) The extraction and degumming processes can be carried out in the same manner as the preparation of the prepared oil. The details and conditions of each process are described above in the section on the preparation of the prepared oil and are therefore omitted here.

[0023] (Deoxidation process) The deacidification process is a step in which free fatty acids and phospholipids that could not be removed in the degumming process contained in the oil are neutralized with an alkali to form soap, which is then transferred to the aqueous layer for removal. In the process of obtaining edible oils and fats, the deacidification process can be performed on the degummed oil that has undergone the degumming process. Alkali such as sodium hydroxide and phosphoric acid are added to the degummed oil and stirred under heating conditions to transfer free fatty acids, phospholipids, etc. to the aqueous layer, and after centrifugation, the upper layer (oil layer) is recovered. Sodium hydroxide can be added as an aqueous sodium hydroxide solution, for example, a 15% (w / v) concentration aqueous sodium hydroxide solution satisfying the following formula (i) It can be added in a balanced way. Formula (i): 15% (w / v) sodium hydroxide aqueous solution (ml) / per 1 kg of oil / fat = (acid value of oil / fat + 0.6) × 1.5 × 4.3 Phosphoric acid can be added as an aqueous solution of phosphoric acid; for example, a 75% (w / w) aqueous solution of phosphoric acid can be added in such a way that it satisfies the following formula (ii). Formula (ii): 75% (w / w) phosphoric acid aqueous solution (ml) = fat / oil (g) × 0.0006 / 1.685 In equation (ii), 1.685 represents the specific gravity of phosphoric acid. Furthermore, in formulas (i) and (ii), "oil and fat" refers to degummed oil. Heating and stirring conditions can be, for example, a temperature of 70°C to 90°C at 300 rpm for about 30 minutes. Centrifugal separation conditions can be, for example, 25°C at 3000 rpm for about 5 minutes. Hot water is added to the recovered upper layer (oil layer) to a concentration of about 15% by mass relative to the oil and stirred to transfer the soap to the water layer. The upper layer (oil layer) is then recovered by centrifugation to remove the soap, and the resulting upper layer (oil layer) is used as deoxidized oil. Centrifugal separation conditions can be, for example, 25°C at 3000 rpm for about 5 minutes.

[0024] (Decolorization process) In the process of obtaining edible oils and fats, a decolorization step can be performed on the deacidified oil after the deacidification step. The amount of activated clay added in the decolorization step during the process of obtaining edible oils and fats is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and preferably 3% by mass or less, and more preferably 2.5% by mass or less, relative to the deacidified oil. This makes it possible to improve the color tone of the edible oils and fats, and consequently, the color tone of the cooking oil composition. Other conditions in the decolorization step during the process of obtaining edible oils and fats can be carried out in the same way as in the process of preparing the prepared oil.

[0025] (Deodorization process) The deodorization temperature during the process of obtaining edible oils and fats is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, even more preferably 240°C or higher, and preferably 300°C or lower, more preferably 280°C or lower, even more preferably 260°C or lower, and even more preferably 250°C or lower. The vacuum level 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 8.0 torr or lower, more preferably 7.0 torr or lower, even more preferably 6.0 torr or lower, and even more preferably 4.0 torr or lower. The amount of steam injected is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, even more preferably 0.8% by mass or more, and preferably 10.0% by mass or less, more preferably 8.0% by mass or less, even more preferably 5.0% by mass or less, even more preferably 3.0% by mass or less, even more preferably 2.0% by mass or less, and even more preferably 1.5% by mass or less, relative to the decolorizing oil.

[0026] Furthermore, the deodorization temperature, vacuum level, and steam injection volume in the deodorization process during the process of obtaining edible oils and fats can be set as follows, allowing for deodorization under stricter conditions. The deodorization temperature is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, even more preferably 240°C or higher, and preferably 300°C or lower, more preferably 280°C or lower, even more preferably 260°C or lower, and even more preferably 250°C or lower. The vacuum level in the deodorization reaction system is preferably 1.0 torr or higher, more preferably 1.3 torr or higher, even more preferably 1.5 torr or higher, even more preferably 1.8 torr or higher, and preferably 3.3 torr or lower, more preferably 3.1 torr or lower, and even more preferably 2.9 torr or lower. The amount of steam injected is preferably 1.0% by mass or more, more preferably 1.1% by mass or more, even more preferably 1.2% by mass or more, and preferably 10.0% by mass or less, more preferably 8.0% by mass or less, even more preferably 5.0% by mass or less, even more preferably 3.0% by mass or less, and even more preferably 2.5% by mass or less, relative to the decolorizing oil. The deodorization time in the deodorization step during the process of obtaining edible oils and fats can be the same as the deodorization time in the deodorization step during the process of preparing the prepared oil. By keeping the deodorization temperature, vacuum level, steam injection amount, and deodorization time within the above range during the deodorization step during the process of obtaining edible oils and fats, discoloration of the cooking oil composition can be further suppressed.

[0027] In the process of obtaining edible oils and fats, the second oilseed raw material, that is, the oilseed raw material that can be used for edible oils and fats, is preferably one selected from the group consisting of rapeseed, soybean, palm, sunflower, rice, corn, cottonseed, safflower, flaxseed, perilla, peanut, olive, and sesame. Furthermore, the edible oils and fats obtained from the above-mentioned second oilseed raw material preferably contain one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice oil, corn oil, cottonseed oil, safflower oil, flaxseed oil, perilla oil, peanut oil, olive oil, sesame oil, and transesterified oils thereof.

[0028] Furthermore, the first oilseed raw material and the second oilseed raw material may be the same or different.

[0029] In this embodiment, the method for suppressing discoloration due to deterioration of the oil in the cooking oil composition is preferably a method for suppressing discoloration when frying using the cooking oil composition.

[0030] In the process of obtaining a cooking oil composition, the amount of prepared oil added is preferably 0.1 parts by mass or more per 100 parts by mass of edible oil, more preferably 0.2 parts by mass or more, even more preferably 0.3 parts by mass or more, even more preferably 0.4 parts 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 even more preferably 2.5 parts by mass or less. By ensuring that the amount of prepared oil added is above the above lower limit, discoloration due to the deterioration of the oil in the cooking oil composition can be suppressed.

[0031] <Other additives> Furthermore, the cooking oil composition may also contain emulsifiers such as polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin, and propylene glycol fatty acid ester. Furthermore, it may contain additives that can be commonly used in edible oils, such as antioxidants like tocopherol, defoaming agents like silicone, fragrances, flavor enhancers, colorants, and physiologically active substances.

[0032] <Heat cooking> The cooking oil composition of the present invention can be used for cooking methods such as deep-frying, stir-frying, and grilling. In particular, it can be suitably used for deep-frying tempura, french fries, hash browns, croquettes, karaage (Japanese fried chicken), tonkatsu (pork cutlet), fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice crackers, snack foods, and instant ramen. There are no particular restrictions on the manner in which the cooked food is manufactured; the cooking oil composition of the present invention can be used to manufacture the desired cooked food in a manner suitable for each type of cooked food.

[0033] The cooking oil composition in this embodiment can be used, for example, for frying, and frying can be carried out at a temperature preferably of 160°C or higher, more preferably of 170°C or higher, preferably of 220°C or lower, more preferably of 210°C or lower, and even more preferably of 200°C or lower. Furthermore, the time for heating the cooking oil composition within the above temperature range may be, for example, 10 minutes or more, 30 minutes or more, 1 hour or more, or, for example, 70 hours or less, or 60 hours or less. Here, the heating time is the sum of the time the fried food is being fried and the time it is not being fried during the frying process. Also, during the above heating time, the cooking oil composition may be cooled to room temperature and then reheated, or the heating and cooling process may be repeated. In that case, only the time during which the cooking oil composition maintains the above temperature is calculated as the heating time. Furthermore, the frying time for the ingredients can vary depending on the type of ingredients and the temperature, but it can be, for example, between 3 and 10 minutes.

[0034] <Method for producing a cooking oil composition> The cooking oil of this embodiment may include the steps of preparing a prepared oil and adding the prepared oil to edible oil to obtain a cooking oil composition. The above steps for preparing the oil are as described above. The amount of prepared oil added to edible oils and fats is preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, more preferably 0.3 parts by mass or more, even more preferably 0.4 parts by mass or more, and 5.0 parts by mass or less, preferably 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, and 2.5 parts by mass or less, per 100 parts by mass of edible oils and fats.

[0035] In one embodiment of the cooking oil composition of the present invention, as described above, the peroxide value of the edible oil is 0 to 10, preferably 0 to 6, more preferably 0 to 2, even more preferably 0 to 1, even more preferably 0 to 0.5, even more preferably 0 to 0.3, and even more preferably 0.1 or less. In another embodiment, the peroxide value of the cooking oil composition of the present invention is 0 to 10, preferably 0 to 6, more preferably 0 to 2, even more preferably 0 to 1, even more preferably 0 to 0.5, even more preferably 0 to 0.3, and even more preferably 0.1 or less. Here, the peroxide value of the cooking oil composition is specifically the value measured before cooking. By keeping the peroxide value of the cooking oil composition within the above range, discoloration due to deterioration of the cooking oil composition during cooking can be suppressed. The peroxide value is measured in accordance with the "Standard Method for Analyzing Oils and Fats 2.5.2 Peroxide Value" (Japan Oil Chemists' Society), similar to the method used for edible oils and fats. It is preferable to quickly fill a container such as a 18-liter can with the cooking oil composition after confirming that its peroxide value falls within the above range. Ensuring that the peroxide value remains within the above range when filling the container with the cooking oil composition enhances the effect of suppressing discoloration due to deterioration. [Examples]

[0036] The present invention will now be described in more detail with reference to examples, but the present invention is not limited in any way to these examples. In the following examples, unless otherwise specified, the unit of measurement is parts by mass.

[0037] <Manufacturing of edible oils and fats> The "rapeseed oil" used in Tables 1-3 refers to the following products. Refined rapeseed oil: J-Canola Oil, manufactured by J-Oil Mills Co., Ltd.

[0038] <Manufacturing of prepared oils> The prepared oil was obtained by refining crude oil obtained from oilseed raw materials, without going through a deacidification process, and instead following the following steps in order: (1) degumming, (2) decolorization, and (3) deodorization.

[0039] 98 parts by mass of edible oil and fat were mixed with 2 parts by mass of prepared oil and thoroughly combined to obtain the oil and fat composition used in each example.

[0040] <Adjustment of Peroxide Value (POV)> While the peroxide value of oils and fats increases due to deterioration over time, we prepared various examples, comparative examples, and control cases with different peroxide values ​​(POV) by adjusting factors such as storage period. The peroxide value was measured in accordance with "Standard Methods for Analysis of Fats and Oils 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

[0041] <Deep frying> 3.4 kg of each example of oil composition, whose peroxide 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. The mixture was then heated for 8 hours per day for 7 days (a total of 56 hours). During this time, potato croquettes and fried chicken were prepared according to the frying conditions described below, and the color of the oil composition after frying was measured. (Frying conditions) • Potato croquettes (NEW Potato Croquette 60, manufactured by Ajinomoto Frozen Foods Co., Ltd.): 5 croquettes were fried per batch, twice a day, and fried on days 1 and 4. • Fried chicken (young chicken karaage, manufactured by Ajinomoto Frozen Foods): 400g fried per batch, fried four times a day, every day. The experiment was concluded when the frying and heating process was completed on the seventh day after the start of the frying process.

[0042] <Color tone of oils and fats> The above oil and fat composition was sampled, and the color of the oil was measured. The color of the oil was measured using a Robibond colorimeter with a 1 / 2-inch cell, and is expressed as a 10R+Y value.

[0043] For each example of the oil composition shown in Tables 1-3, the peroxide value before frying and the color tone before and after frying were measured. Regarding the color suppression rate, the color suppression rate was calculated using the following formula based on the increase in color suppression due to frying for Example 1 (Control Example 1), Comparative Example 1 (Control Example 2), Example 2 (Control Example 3), Example 3 (Control Example 4), Example 4 (Control Example 5), Example 5 (Control Example 6), and Example 6 (Control Example 7). (Formula): 100 × (Color tone of the control example after frying - Color tone of the example after frying) / Color tone after frying (comparison example)

[0044] As shown in Table 1, Example 1, which was an oil composition with a peroxide value of 0.5 after the addition of the prepared oil, showed a discoloration-inhibiting effect. On the other hand, Comparative Example 1, which had a peroxide value of 12.3, did not show a discoloration-inhibiting effect.

[0045] Table 1 JPEG2026069477000001.jpg49169

[0046] Tables 2 and 3 show that Examples 2 to 6, with peroxide values ​​ranging from 0.1 to 8.5, demonstrated a color-inhibiting effect.

[0047] Table 2 JPEG2026069477000002.jpg48169

[0048] Table 3 JPEG2026069477000003.jpg63169

Claims

1. A cooking oil composition for heating, comprising an edible oil with a peroxide value of 10 or less, containing a prepared oil. The aforementioned prepared oil is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process, wherein the cooking oil composition is described above.

2. The cooking oil composition for heating according to claim 1, wherein the edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil.

3. The cooking oil composition according to claim 1 or 2, wherein the content of the prepared oil contained in 100 parts by mass of the cooking oil composition is 0.1 parts by mass or more and 5 parts by mass or less.

4. The process includes adding 0.1 parts by mass or more and 5 parts by mass or less of a prepared oil to an edible oil with a peroxide value of 10 or less. A method for producing a cooking oil composition, characterized in that the prepared oil is obtained without performing a deoxidation step in the refining process of crude oil obtained from oilseed raw materials.

5. A method for suppressing discoloration of cooking oil compositions containing edible oils, The process includes adding a prepared oil to the edible oil, The edible oils and fats have a peroxide value of 10 or less. The prepared oil is characterized in that it is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process. A method for suppressing discoloration of the aforementioned cooking oil composition.

6. A cooking oil composition containing edible oils and prepared oils, having a peroxide value of 10 or less, The aforementioned prepared oil is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process, wherein the cooking oil composition is described above.

7. The cooking oil composition for heating according to claim 6, wherein the edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil.

8. The cooking oil composition according to claim 6 or 7, wherein the content of the prepared oil contained in 100 parts by mass of the cooking oil composition is 0.1 parts by mass or more and 5 parts by mass or less.

9. The process includes adding 0.1 parts by mass or more and 5 parts by mass of prepared oil to edible oils and fats, followed by measuring that the peroxide value is 10 or less. A method for producing a cooking oil composition, characterized in that the prepared oil is obtained without performing a deoxidation step in the refining process of crude oil obtained from oilseed raw materials.

10. A method for suppressing discoloration of cooking oil compositions containing edible oils, The process includes adding a prepared oil to the edible oil, The aforementioned prepared oil is characterized in that it is obtained in the refining process of crude oil obtained from oilseed raw materials without carrying out a deoxidation process. The peroxide value of the aforementioned cooking oil composition is 10 or less. A method for suppressing discoloration of the aforementioned cooking oil composition.

Images