Frying oil and fat composition

Abstract

To provide an oil and fat composition for frying that is less prone to degradation even when used for a long time.SOLUTION: An oil and fat composition for frying contains 3-75 ppm of phospholipids. In the phospholipids, the total content of phosphatidylcholine and phosphatidylethanolamine is 20 mass% or less.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] Fats and oils are used to fry food. However, when frying is continued at high temperatures for a long period of time, reactions such as thermal oxidation, thermal decomposition, thermal polymerization, and hydrolysis progress, causing deterioration of the fats and oils, such as discoloration, increased acid value, increased viscosity, and the appearance of rancid odor.

[0003] Generally, frying oils and fats are replaced periodically, but discarding and replacing them in a short period of time places a heavy burden both economically and environmentally, and there is a demand for technology to suppress the deterioration of frying oils and fats.

[0004] Regarding the thermal deterioration of oils and fats for frying, it is known that adding phosphorus to the oils and fats suppresses discoloration and cooked odor, and it has been proposed to use phosphates such as calcium phosphate and sodium phosphate, lecithin, and oils that are not completely refined (crude oil, degummed oil, etc.) as phosphorus-containing raw materials (Patent Documents 1 to 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2015-084719 A [Patent Document 2] JP 2009-055897 A [Patent Document 3] JP 2009-050234 A Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an oil and fat composition for frying which is resistant to thermal deterioration even when heated for a long period of time for frying. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the present inventors discovered that the thermal deterioration of a frying oil composition can be effectively suppressed by incorporating a small amount of a phospholipid having a total content of phosphatidylcholine and phosphatidylethanolamine of 20 mass% or less into the oil composition, and thus completed the present invention.

[0008] The present invention includes, but is not limited to, the following aspects. [1] A fat or oil composition for frying containing 3 to 75 ppm of phospholipid, wherein the total content of phosphatidylcholine and phosphatidylethanolamine in the phospholipid is 20 mass% or less of the phospholipid. [2] The oil composition according to [1], wherein the lyso-conversion rate of the phospholipid is 50% or more. [3] The oil composition according to [1] or [2], wherein the phospholipid is derived from enzymatically decomposed lecithin. [4] The oil and fat composition according to any one of [1] to [3], which contains rapeseed oil. [5] A method for producing the oil and fat composition for frying according to any one of [1] to [4], comprising blending a phospholipid having a total content of phosphatidylcholine and phosphatidylethanolamine of 20 mass% or less at a concentration of 3 to 75 ppm. [6] A method for producing a food, comprising frying the food using the oil or fat composition according to any one of [1] to [4]. Effect of the Invention

[0009] According to the present invention, there is provided an oil and fat composition for frying that is resistant to thermal deterioration even when heated for a long period of time for frying. The oil and fat composition for frying of the present invention suppresses coloration, an increase in oil and fat polymers, and deterioration of cooked odor even when heated for a long period of time for frying. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention relates to an oil and fat composition for frying containing a phospholipid, and the oil and fat composition for frying according to the present invention is resistant to thermal deterioration even when heated for a long period of time for frying. Frying oil composition (frying oil) The oil and fat composition according to the present invention is an oil and fat composition used for frying. In the present invention, frying refers to a heating cooking method using a relatively large amount of edible oil and fat as a heat medium, and is widely used in daily life. The oil and fat composition according to the present invention can be used not only for frying with batter, but also for deep frying without batter. Examples of fried foods include tempura, deep-fried chicken, pork cutlet, croquette, satsumaage, instant noodles, fried rice crackers, karinto, french fries, fried chicken, and donuts. Places where frying is performed include many places, including not only ordinary homes, but also the backyards of stores such as supermarkets, and large-scale food factories. When the oil and fat composition according to the present invention is used continuously in food factories, it can be used while adding oil that has been absorbed by the fried food and lost after the frying operation is completed (this operation is called "adding oil", "adding oil", etc.).

[0011] The oil and fat composition for frying according to the present invention contains edible oil and fat. The edible oil and fat used in the present invention is not particularly limited, and may be derived from plants, animals, or synthetic products. According to the present invention, one type of oil and fat may be used, or multiple types of oil and fat may be used. As edible oil and fat, for example, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, sesame oil, perilla oil, linseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal fat, algae oil, etc. may be used alone or in combination. In addition, hydrogenated oils and fats, esterified oils of glycerin and fatty acids, transesterified oils, fractionated oils and fats can be used as appropriate. Furthermore, they may be extracted from plants that have been bred using recombinant technology. For example, in the case of rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., oils and fats obtained from high oleic acid varieties with an increased oleic acid content can be used. Preferred edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, olive oil, and sesame oil. In particular, it is more preferable to use rapeseed oil as the main component, and for example, the content of rapeseed oil in the edible oil can be 50% by mass or more or 80% by mass or more. Note that, since the use of palm-derived oils and fats may promote coloration, in one embodiment, the content of palm-derived oils and fats such as refined palm oil, palm stearin, palm double stearin, palm olein, palm mid-melting oil (PMF) in the edible oils and fats is preferably less than 50% by mass, more preferably less than 20%, even more preferably less than 10% by mass, and even more preferably not used at all.

[0012] The edible fats and oils according to the present invention may contain additives that are commonly used as necessary, and are intended to improve storage stability, oxidation stability, and thermal stability, and to inhibit crystallization at low temperatures, and examples of such additives include emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and polysorbates, antioxidants such as tocopherol, ascorbic acid fatty acid esters, lignans, tea extracts, coenzyme Q, and oryzanol, organic acid salts such as sodium malate and sodium citrate, pigments such as β-carotene, flavorings, and silicones.

[0013] The edible oils and fats according to the present invention can be produced by a general process, for example, a process of extracting oil from raw materials such as seeds by squeezing and / or solvent extraction (when squeezing and / or solvent extraction is performed, the oils and fats obtained in each oil extraction process may be mixed), and a process of degumming, deacidifying, decolorizing, etc., of the obtained oils and fats.

[0014] Phospholipids The term "phospholipid" in the present invention refers to one or more selected from phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), lysophosphatidylcholine (LPC), and lysophosphatidylethanolamine (LPE). In the present invention, the concentration of phospholipid means the total concentration of phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidic acid, lysophosphatidylcholine, and lysophosphatidylethanolamine. The oil and fat composition for frying according to the present invention contains 3 to 75 ppm of phospholipid. The amount of phospholipid is preferably 5 to 65 ppm, more preferably 6 to 55 ppm, and even more preferably 7 to 40 ppm. If the amount of phospholipid is too large, it may adversely affect the flavor of the oil and fat composition, while if the amount of phospholipid is too small, the effect of the present invention may not be fully enjoyed.

[0015] In the present invention, a phospholipid is used in which the ratio of phosphatidylcholine and phosphatidylethanolamine in the phospholipid is 20% by mass or less. In the present invention, the ratio (% by mass) of phosphatidylcholine and phosphatidylethanolamine in the phospholipid can be calculated by the formula "(PC+PE) / (PC+PE+PI+PA+LPC+LPE)×100". The ratio of phosphatidylcholine and phosphatidylethanolamine in the phospholipid is preferably 0.1 to 18% by mass, more preferably 0.5 to 16% by mass, and even more preferably 1.0 to 14% by mass. It can also be 3.0% by mass or more, 4.0% by mass or more. By setting the ratio of phosphatidylcholine and phosphatidylethanolamine in the above range, it is possible to effectively suppress the increase of oil and fat polymers, coloration, and deterioration of cooked odor in the oil and fat composition for frying.

[0016] In a preferred embodiment, the phospholipid according to the present invention has a lyso-conversion rate of 50% by mass or more, and may have a lyso-conversion rate of 60% by mass or more or 70% by mass or more. When the lyso-conversion rate is 50% by mass or more, it is possible to effectively suppress an increase in oil and fat polymers and a deterioration in cooking odor. The lyso-conversion rate (% by mass) in the present invention is the ratio of lysophosphatidylcholine and lysophosphatidylethanolamine to the total content of phosphatidylcholine, phosphatidylethanolamine, lysophosphatidylcholine, and lysophosphatidylethanolamine, and can be calculated by the formula "(LPC+LPE) / (PC+PE+LPC+LPE)×100".

[0017] In the present invention, the raw material containing phospholipids is not particularly limited, and for example, lecithin can be used. As the lecithin, for example, vegetable lecithin such as soybean lecithin, rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithin such as egg yolk lecithin can be used. The lecithin may be any of naturally derived unpurified lecithin (crude lecithin) and highly purified lecithin (purified lecithin) obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from crude lecithin by a conventional method. Furthermore, it may be a fractionated lecithin obtained by fractionating a specific component in lecithin, a lysolecithin obtained by lyso-processing lecithin, and a modified lecithin such as enzymatically decomposed lecithin obtained by enzymatic decomposition. Enzymatically decomposed lecithin is preferable.

[0018] The phospholipids having a specific composition as specified in the present invention can be prepared by enzymatic treatment or fractionation of lecithin.For example, natural lecithin is used as a raw material, and the treatment methods include enzymatic decomposition of phosphatidylcholine and phosphatidylethanolamine, solvent fractionation, fractionation by ion exchange column or silicic acid column, and electrodialysis.In particular, the method of selectively decomposing phosphatidylcholine and phosphatidylethanolamine in soybean lecithin and egg yolk lecithin using phospholipase D is the most convenient and effective method.

[0019] The oil and fat composition according to the present invention can be produced by stirring and mixing the raw materials. The mixing and stirring may be carried out while the oil and fat are heated. The mixing and stirring may be carried out under increased pressure, reduced pressure, or normal pressure, and in one embodiment, the mixing is carried out under normal pressure.

[0020] The apparatus for producing the oil and fat composition according to the present invention is not particularly limited, and for example, a stirrer, a heatable stirring tank equipped with a heating jacket, or a normal stirring and mixing apparatus equipped with a baffle plate, etc. can be used. The stirring conditions such as the rotation speed and stirring time are not particularly limited as long as the raw materials are mixed uniformly. The shape of the stirring blades in the stirrer is not particularly limited, and can be, for example, a propeller type, a paddle cross type, a fan turbine type, a disk turbine type, or an anchor type.

[0021] In one aspect, the present invention is a method for producing a food product, comprising frying the food product using the above-mentioned oil and fat composition for frying. In another aspect, the present invention is a food product cooked using the oil and fat composition for frying. EXAMPLES

[0022] The present invention will be described in more detail based on specific examples, but the present invention is not limited to the following examples. In this specification, concentrations and the like are based on mass, and numerical ranges are described including their endpoints, unless otherwise specified.

[0023] material Lecithin was selected as a raw material containing phospholipids. The following materials were used in the following experiments: Rapeseed oil (Showa Sangyo, Showa Canola Oil) Lecithin A (Tsuji Oil, SLP-Paste Lyso, Enzymatically Decomposed Soy Lecithin) Lecithin B (Tsuji Oil, SLP-White Lyso, Enzymatically Decomposed Soy Lecithin) Lecithin C (Kao, Benecoat BMI-40, enzymatically hydrolyzed soy lecithin) Lecithin D (Tsuji Oil, SLP-Paste, refined soy lecithin) Lecithin E (Tsuji Oil, SLP-White, refined soy lecithin) The lecithin used was quantitatively analyzed for phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidic acid (PA), lysophosphatidylcholine (LPC), and lysophosphatidylethanolamine (LPE) in accordance with the "Standard Method for Analysis of Fats, Oils, and Related Materials 4.3.3.1-2013 Thin Layer Chromatography Method." The composition ratios of the six components, with the total taken as 100, are shown in Table 1. The lyso content (mass%) was calculated using the formula "(LPC+LPE) / (PC+PE+LPC+LPE)×100."

[0024] [Table 1]

[0025] Experiment 1: Production and evaluation of frying fat compositions Lecithin was added to 100 parts by mass of rapeseed oil to prepare a fat and oil composition for frying based on the formulation in Table 2. Next, 80 g of the prepared fat and oil composition was placed in a glass bottle (volume: 130 mL) and heated in an oil bath at 180°C for 8 hours a day, repeatedly for 10 days, for a total of 80 hours.

[0026] (Oil / fat polymer) The amount of fat polymers contained in the fat composition for frying was measured in accordance with "Standard Methods for Analysis of Fats, Oils and Related Materials 2.5.7-2013 Fat Polymers (Gel Permeation Chromatography)" compiled by Japan Oil Chemists' Association.

[0027] (hue) The color of the oil composition for frying was evaluated according to "Standard Methods for Analysis of Fats, Oils and Related Materials 2.2.1.1-2013 (Lovibond Method)" compiled by the Japan Oil Chemists' Association. Using a Lovibond colorimeter (Tintometer, 1-inch cell), the value of "Y (yellow) + R (red) x 10" was calculated based on the value of the standard color glass.

[0028] (Heating odor) When the oil and fat composition for frying had been heated at 180°C for 80 hours, a 12-trained panel evaluated the cooked odor at 180°C. The sensory evaluation was carried out by each panelist, who assigned a score to the composition, with 10 points for the strongest unpleasant odor, 1 point for the weakest, and 5 points for the evaluation of Test Example 1. The scores of each panelist were then averaged. The lower the score, the better the result.

[0029] [Table 2]

[0030] As shown in Table 2, when a phospholipid with a low total content of phosphatidylcholine and phosphatidylethanolamine was added, heat deterioration was effectively suppressed, and the effect of suppressing the deterioration of cooked odor was particularly remarkable. In addition, since the effects of lecithins A and B were high, it was suggested that the higher the lyso-conversion rate of the phospholipid, the greater the effect.

[0031] Experiment 2: Production and evaluation of frying fat compositions Based on the formulation in the table below, lecithin was added to 100 parts by mass of rapeseed oil to prepare a fat and oil composition for frying. Next, 80 g of the prepared fat and oil composition was placed in a glass bottle (volume: 130 mL) and heated in an oil bath at 210°C for 9 hours a day for two days, for a total of 18 hours.

[0032] The oil polymer and color were evaluated in the same manner as in Experiment 1. The cooked odor was evaluated in the same manner as in Experiment 1, except that the evaluation was performed at 210°C when the heating time at 210°C reached 18 hours.

[0033] [Table 3]

[0034] As shown in Table 3, Samples 2-2 to 2-7 showed excellent heat deterioration suppression effect, and Samples 2-3 to 2-5 were particularly effective. When the amount of phospholipid blended was too high, the odor derived from the phospholipid became apparent, and the evaluation of the cooked odor was slightly worse. In addition, when the amount of phospholipid blended was too high, the phospholipid itself became colored, and the evaluation of the hue was also worse.

Claims

1. A frying fat and oil composition containing 3 to 75 ppm of phospholipids, The above composition, wherein the total content of phosphatidylcholine and phosphatidylethanolamine in the phospholipid is 20 mass% or less of the phospholipid, and the lyso conversion rate of the phospholipid is 50% or more.

2. The oil composition according to claim 1 , wherein the phospholipid is derived from enzymatically decomposed lecithin.

3. The oil and fat composition according to claim 1 or 2, which contains rapeseed oil.

4. A method for producing the oil and fat composition for frying according to any one of claims 1 to 3, The above method comprises blending a phospholipid having a total content of phosphatidylcholine and phosphatidylethanolamine of 20% by mass or less and a lyso-formation rate of 50% or more at a concentration of 3 to 75 ppm.

5. A method for producing a food, comprising frying the food using the oil or fat composition according to any one of claims 1 to 3.

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