Oiliness-reducing agent, edible oil and fat composition, method for producing oiliness-reducing agent, and method for reducing oiliness of food

Abstract

Provided is an oiliness reduction agent capable of reducing oiliness people feel when eating food.　The oiliness reduction agent is characterized by containing, as an active component thereof: a crude oil that includes a pressed oil of an oil / fat raw material or an extracted oil of the oil / fat raw material; or a heated oil that is an oil / fat that has been heated to at least 120°C and has undergone a degumming process, a deoxidation process, or a decoloration process during a refinement process for the crude oil.

Description

[Technical field]

[0001] The present invention relates to an oiliness reducer capable of reducing the oiliness felt by humans when eating fried foods, for example, an edible oil and fat composition, a method for producing the oiliness reducer, and a method for reducing the oiliness of foods. [Background technology]

[0002] For example, edible fats and oils are used when cooking foods such as stir-fried foods, fried foods, etc. As such edible fats and oils, for example, Patent Document 1 discloses an oil and fat composition for stir-frying starch-based ingredients, which contains an emulsifier (a) having an HLB value of 4.7 to 8 and edible fats and oils. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2019-150068 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, one of the issues with stir-fried and fried foods is that they tend to taste oily when eaten, as they require a lot of edible oils and fats during cooking.

[0005] The present invention has been made in consideration of the above problems, and aims to provide an oiliness reducer capable of reducing the oiliness felt by humans when eating food, an edible oil and fat composition, a method for producing the oiliness reducer, and a method for reducing the oiliness of food. [Means for solving the problem]

[0006] The oiliness reducer of the present invention is characterized by containing as an active ingredient a crude oil containing either compressed oil from a fat or oil raw material or extracted oil from the fat or oil raw material, or a heated oil obtained by subjecting fats or oils that have been subjected to a degumming process, deacidification process or decolorization process in the refining process of the crude oil to a heat treatment at 120°C or higher.

[0007] According to the oiliness-reducing agent of the present invention, it is possible to reduce the oiliness of a food by, for example, adding it to a food containing edible oil, such as a stir-fried or fried food, or by adding the oiliness-reducing agent and cooking the food.

[0008] In addition, the description "crude oil containing either pressed oil from fat raw material or extracted oil from the fat raw material, or heated oil obtained by subjecting fats and oils that have been subjected to a degumming process, deacidification process or decolorization process in the refining process of the crude oil to a heat treatment of 120°C or higher" uses a manufacturing method expression to identify "heated oil". However, it is extremely difficult to analyze the changes in components caused by the heating and express them as a composition, and it is also difficult to identify them by their physical properties, so the manufacturing method description is unavoidable.

[0009] In the greasiness reducer of the present invention, the active ingredient may be the heated oil obtained by subjecting the crude oil, or oils and fats that have been subjected to a degumming process, a deacidification process or a decolorization process in the refining process of the crude oil, to a heat treatment at 120°C or higher and then to a further refining process.

[0010] In the oiliness-reducing agent of the present invention, the oil and fat raw material is preferably corn germ.

[0011] The edible fat and oil composition of the present invention is characterized by containing the above-mentioned oiliness-reducing agent.

[0012] According to the edible oil and fat composition of the present invention, for example, by adding the composition to foods containing edible oil, such as stir-fried or fried foods, or by adding an oiliness-reducing agent and cooking the food, it is possible to reduce the oiliness of the food.

[0013] The method for producing an oiliness-reducing agent of the present invention is characterized by comprising a step of subjecting a crude oil containing either compressed oil from a fat or oil raw material or extracted oil from the fat or oil raw material, or a fat or oil that has been subjected to a degumming step, a deacidification step or a decolorization step in the refining step of the crude oil, to a heat treatment at 120°C or higher to obtain a heated oil.

[0014] In the method for producing the oiliness-reducing agent of the present invention, the heat treatment is preferably carried out under conditions determined by the following formula: 35≦(T-100)×t 0.2 <=270 where T is the heating temperature and t is the time (min).

[0015] In the method for producing an oiliness-reducing agent of the present invention, it is preferable that the heat treatment is carried out on the crude oil or the oil that has undergone a degumming process, a deacidification process, or a decolorization process in the refining process of the crude oil until the temperature reaches 140°C or higher.

[0016] The method for producing an oiliness-reducing agent of the present invention preferably includes a refining step of refining the heated oil.

[0017] In the method for producing an oiliness-reducing agent of the present invention, it is preferable to use corn germ as the oil raw material.

[0018] The method for reducing the greasiness of food of the present invention is characterized in that the greasiness-reducing agent is used in producing food.

[0019] The method for reducing the oiliness of food of the present invention is characterized by using the edible fat and oil composition when producing food. [Brief description of the drawings]

[0020] [Figure 1] 1 is a graph showing the intensity of cooked odors of samples A-1 to D-14. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0021] Preferred embodiments of the present invention will now be described in detail.

[0022] The greasiness reducer of the present invention contains as an active ingredient a crude oil containing either compressed oil from a fat or oil raw material or extracted oil from a fat or oil raw material, or a heated oil obtained by subjecting fats or oils that have been subjected to a degumming process, deacidification process or decolorization process in the refining process of the crude oil to a heat treatment at 120°C or higher.

[0023] The fat and oil raw material is not particularly limited, but examples thereof include plant raw materials such as soybean, coconut, palm, rapeseed, rice, corn germ, cottonseed, safflower, sunflower, olive, linseed, peanut, sesame, perilla, pumpkin, almond, etc. The fat and oil raw material is preferably corn germ from the viewpoint of further reducing the oiliness of the food.

[0024] The crude oil may be, for example, a pressed oil obtained by pressing a fat or oil raw material, or an extracted oil obtained by extracting a fat or oil raw material. In addition, the crude oil may be, for example, a mixture of pressed oil and extracted oil.

[0025] The pressing method is not particularly limited, and may be, for example, an expeller type press comprising a cylindrical casing and a rotatable screw provided inside the casing.

[0026] The extraction is carried out by contacting a solvent with the residue obtained after pressing or squeezing the oil / fat raw material, and then distilling off the solvent from the solution obtained by extracting the oil / fat raw material to obtain an oil content. Examples of the solvent used for extraction include hexane.

[0027] The refining process is a process for removing impurities contained in crude oil. The refining process includes, for example, a degumming process, a deacidification process, a decolorization process, and a deodorization process.

[0028] The degumming process is a process for hydrating and removing gums, the main component of which is phospholipids, contained in the oil. Specifically, in the degumming process, steam or water is added to the crude oil and the mixture is stirred.

[0029] As a result, the gums contained in the crude oil are hydrated and transferred to the aqueous layer. Therefore, by removing the aqueous layer, the gums are removed from the crude oil. The degumming step may be performed by adding a degumming agent. The degumming agent may be, for example, an aqueous solution of an organic acid such as oxalic acid, citric acid, or phosphoric acid.

[0030] The deacidification process is a process for removing free fatty acids contained in the crude oil as soap components. The deacidification process is carried out, for example, by treating the crude oil with an aqueous solution of an alkaline substance such as sodium carbonate or caustic soda dissolved in water.

[0031] The free fatty acids contained in the crude oil are hydrolyzed by the alkaline aqueous solution to form soaps. By removing the soaps from the crude oil, the free fatty acids are removed from the crude oil.

[0032] The deacidification step is not limited to treating the crude oil with an aqueous alkali solution, but may be performed by, for example, a physical refining method such as steam distillation or molecular distillation.

[0033] The decolorization process is a process for removing pigments contained in the crude oil. The decolorization process is carried out, for example, by adsorbing the pigments to activated clay, activated carbon, etc. The activated clay with the pigments attached thereto is removed, for example, by filtration under reduced pressure.

[0034] The deodorization step is a step of removing odorous components contained in the crude oil, and is carried out, for example, by steam distillation under reduced pressure.

[0035] Here, the fats and oils that have been subjected to a degumming process are fats and oils that have been subjected to a degumming process on crude oil.Further, the fats and oils that have been subjected to a deoxidation process are fats and oils that have been subjected to a degumming process and a deoxidation process on crude oil.Fat and oils that have been subjected to a deoxidation process are fats and oils that have been subjected to a degumming process and a deoxidation process on crude oil, for example.

[0036] Furthermore, the term "oils and fats that have been subjected to a decolorizing process" refers to oils and fats that have been subjected to a degumming process, a deacidification process, and a decolorizing process on crude oil. For example, the term "oils and fats that have been subjected to a degumming process, a deacidification process, and a decolorizing process on crude oil" refers to oils and fats that have been subjected to the respective processes in this order on crude oil.

[0037] In the present invention, a heat treatment is performed at 120°C or higher, preferably 130°C to 220°C, more preferably 130°C to 190°C, on crude oil or oils and fats that have been subjected to a degumming step, a deacidification step, or a decolorization step in a refining process of crude oil. This heat treatment is performed in a higher temperature range than, for example, a heat treatment at about 100°C performed in a refining process for refining crude oil. In this specification, the heat treatment at 120°C or higher is referred to as a heat (overheat) treatment in order to distinguish between the heat treatment performed in a refining process or the like and the heat treatment at 120°C or higher. The heated oil that has been subjected to the heat (overheat) treatment is referred to as a superheated oil.

[0038] The oiliness reducer may contain as its active ingredient superheated oil obtained by subjecting crude oil or oils and fats that have been subjected to a degumming step, a deacidification step, or a decolorization step in the refining process of crude oil to a heat treatment at 120°C or higher and then further to a refining step. In this refining step, some of the above refining steps may not be performed.

[0039] The oiliness-reducing agent may be composed of only the above-mentioned superheated oil, or may be composed of a mixture of edible oils and fats and the above-mentioned superheated oil. The oiliness-reducing agent may also contain food additives according to the application or purpose.

[0040] The edible oils and fats are not particularly limited, and examples thereof include vegetable oils and fats such as rapeseed oil, corn oil, soybean oil, palm olein, sesame oil, peanut oil, safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, walnut oil, pumpkin seed oil, camellia oil, tea seed oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, and cacao butter; animal oils and fats such as beef tallow, lard, chicken oil, milk fat, and fish oil; and synthetic oils and fats such as medium-chain fatty acid triglycerides.

[0041] In addition, the above-mentioned vegetable oils, animal oils, or synthetic oils may be used as processed oils or fats that have been subjected to one or more treatments selected from hydrogenation, fractionation, and interesterification. In addition, these edible oils and fats may be used alone or in combination.

[0042] In addition, an edible oil composition can be prepared by adding an oiliness reducer to the edible oil. The edible oil composition of the present invention preferably contains 0.03 parts by mass or more, more preferably 0.1 parts by mass or more, of the oiliness reducer (overheated oil) per 100 parts by mass of the edible oil.

[0043] When such an edible fat and oil composition or oiliness reducer is used to produce a food, the oiliness of the food can be reduced. Examples of such foods include deep-fried foods such as tempura, French fries, hash browns, croquettes, deep-fried chicken, pork cutlets, fried fish, corn dogs, chicken nuggets, deep-fried tofu, donuts, deep-fried bread, deep-fried rice crackers, snacks, and instant noodles, and stir-fried foods such as yakisoba, chinjaorousu, hoikorou, eight treasure vegetables, fried rice, and stir-fried vegetables, and preferably deep-fried foods.

[0044] As described above, the greasiness reducer and edible oil composition of the present invention contain superheated oil as an active ingredient, and thereby it is possible to reduce the greasiness of food that people feel when eating foods such as stir-fried or deep-fried foods cooked using the agent.

[0045] The method for producing the oiliness-reducing agent described above will be described. The method for producing the oiliness-reducing agent includes a step of subjecting a crude oil containing either a compressed oil from a fat or oil raw material or an extracted oil from a fat or oil raw material, or a fat or oil that has been subjected to a degumming step, a deacidification step, or a decolorization step in a refining step of the crude oil, to a heat treatment at 120°C or higher, preferably 130°C to 220°C, more preferably 130°C to 190°C, to obtain a superheated oil.

[0046] In the step of obtaining the superheated oil, the heating (superheating) treatment is preferably carried out under the conditions required by the following formula (1). 35≦(T-100)×t 0.2 <=270 (1) where T is the heating (overheating) temperature and t is the time (min) of the treatment.

[0047] In addition, when the heating temperature is 140°C or higher, it is sufficient to perform the heat treatment at least until the temperature reaches that temperature. In that case, t may be a time that is infinitesimally close to 0, so it is not necessary to meet the condition of the above formula (1).

[0048] The treatment time is the time during which the fat or oil is substantially maintained at the treatment temperature after the fat or oil is heated to the treatment temperature.

[0049] In this way, by carrying out a heating (overheating) treatment, it is possible to obtain overheated oil that has the effect of reducing the oiliness of food.

[0050] The method for producing the oiliness-reducing agent may include a refining step for further refining the superheated oil. EXAMPLES

[0051] [Test Example 1] Examination of manufacturing conditions for oiliness reducing agent (Preparation of edible fat and oil composition) Edible fat and oil compositions of Samples A-1 to D-14 were prepared in the manner shown in Table 1. The edible fat and oil compositions of Samples A-1 to D-14 contain refined rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) and 0.5 mass% of any of the superheated oils of Samples A-1 to D-14 shown in Table 1. The compressed oil in Table 1 was corn oil (manufactured by Ohta Oil Co., Ltd.).

[0052] [Table 1]

[0053] That is, the heated (superheated) oil of sample A-1 (hereinafter referred to as superheated oil) is a superheated compressed oil obtained by heating (superheating) compressed oil, which is crude oil. The superheated oil of sample A-2 is a degummed oil obtained by subjecting the superheated oil of sample A-1 to a degumming process. The superheated oil of sample A-3 is a deoxidized oil obtained by subjecting the superheated oil of sample A-2 to a deoxidization process. The superheated oil of sample A-4 is a bleached oil obtained by subjecting the superheated oil of sample A-3 to a bleaching process. The superheated oil of sample A-5 is a deodorized oil obtained by subjecting the superheated oil of sample A-4 to a deodorization process.

[0054] The superheated oil of sample B-6 is a superheated degummed oil obtained by subjecting crude oil to a degumming process and then subjecting the oil to a heating (superheating) process. The superheated oil of sample B-7 is a deoxidized oil obtained by subjecting the superheated oil of sample B-6 to a deoxidization process. The superheated oil of sample B-8 is a bleached oil obtained by subjecting the superheated oil of sample B-7 to a bleaching process. The superheated oil of sample B-9 is a deodorized oil obtained by subjecting the superheated oil of sample B-8 to a deodorization process.

[0055] The superheated oil of sample C-10 is a superheated deoxidized oil obtained by subjecting crude oil to a degumming process and a deoxidizing process followed by a heating (superheating) treatment. The superheated oil of sample C-11 is a bleached oil obtained by subjecting the superheated oil of sample C-10 to a bleaching process. The superheated oil of sample C-12 is a deodorized oil obtained by subjecting the superheated oil of sample C-11 to a deodorizing process.

[0056] The overheated oil of sample D-13 is a decolorized oil obtained by subjecting the crude oil to a degumming process, a deacidification process, and a decolorization process, and then subjecting the oil to a heating (overheating) process. The overheated oil of sample D-14 is a deodorized oil obtained by subjecting the overheated oil of sample D-13 to a deodorization process.

[0057] The heating (overheating) treatment was carried out by heating the oil from room temperature to 180° C. and maintaining that temperature for 60 minutes. Each of the oil and fat compositions of Samples A-1 to D-14 was prepared so as to contain 0.5% by mass of the above-mentioned overheated oil relative to the refined rapeseed oil.

[0058] (Making fried tempura bits) A batter was made by mixing 100 g of "Easy-to-make Tempura Flour" (product name, manufactured by Nissin Foods Inc.) with 160 g of water.

[0059] 400 g of the edible fat and oil compositions of Samples A-1 to D-14 were heated in a saucepan, and the prepared batter was deep-fried at 170° C. for 2 minutes and 30 seconds to prepare fried dumplings.

[0060] (Flavor evaluation) Four panelists ate the prepared fried tempura balls and evaluated their oiliness, burnt odor (burnt flavor), and grain odor. The evaluation was performed based on the criteria shown in Tables 2 and 3. That is, the fried tempura balls cooked with the above-mentioned edible oil and fat composition not containing superheated oil were compared with the fried tempura balls cooked with each of the edible oil and fat compositions containing superheated oil of Samples A-1 to D-14.

[0061] The average scores of the panelists' evaluations are shown in Tables 4 and 5. The refined rapeseed oil in Table 4 is an edible oil and fat composition that does not contain the above-mentioned overheated oil, and is obtained by subjecting crude oil to a degumming process, a deacidification process, a bleaching process, and a deodorization process, without performing a heating (overheating) process.

[0062] [Table 2]

[0063] [Table 3]

[0064] [Table 4]

[0065] [Table 5]

[0066] (Oily rating) As shown in Tables 4 and 5, it was found that the edible oil and fat compositions containing the superheated oils of Samples A-1 to D-14 had the effect of reducing oiliness compared to refined rapeseed oils that did not contain these superheated oils.

[0067] (Evaluation of burnt odor and burnt flavor) As shown in Tables 4 and 5, it was found that the edible oil and fat compositions containing the superheated oils of Samples A-1 to D-14 had almost the same burnt odor (burnt flavor) when eating fried tempura bits, compared to refined rapeseed oils that did not contain these superheated oils.

[0068] (Evaluation of grain odor) As shown in Tables 4 and 5, it was found that the edible oil compositions containing the superheated oils of Samples A-1 to D-14 had almost the same grain odor when eating fried tempura bits, compared to refined rapeseed oils that did not contain these superheated oils.

[0069] [Test Example 2] Additive amount test (Preparation of edible fat and oil composition) Refined rapeseed oil and the overheated corn oil (sample A-5) were mixed in the ratios shown in Table 6 to prepare edible fat and oil compositions (samples 1 and 16-24).

[0070] [Table 6]

[0071] (Flavor evaluation) As in Test Example 1, fried tempura bits were prepared using the edible oil and fat compositions of Sample 1 and Samples 16 to 24, and the fried tempura bits were evaluated for oiliness, burnt odor (burnt flavor), and grain odor. The average scores of the evaluations by the panelists are shown in Table 7. The evaluation method and evaluation criteria were the same as those in Test Example 1, so a description thereof will be omitted.

[0072] [Table 7]

[0073] (Oily rating) As shown in Table 7, Samples 16 and 17 did not achieve much of an oily feeling reduction effect compared to Sample 1. On the other hand, Samples 18 to 24 achieved an oily feeling reduction effect.

[0074] (Evaluation of burnt odor and burnt flavor) As shown in Table 7, for burnt odor (burnt flavor), samples 18 to 20 were rated slightly lower than sample 1. Samples 21 to 24 were rated slightly lower than sample 1 and higher than samples 18 to 20.

[0075] (Evaluation of grain odor) As shown in Table 7, regarding the grain odor, samples 16 to 20 were given the same evaluation score as sample 1, and there was no difference from evaluation 1.

[0076] [Test Example 3] Evaluation of heating temperature and heating time Using the overheated oil sample A-1, the changes in flavor caused by the heating (overheating) treatment temperature and the treatment time were compared and evaluated.

[0077] (Preparation of edible fat and oil composition) In the heating (overheating) treatment for producing the corn oil sample A-1, the temperature and time of the treatment were changed to produce a number of overheated oils.

[0078] Specifically, the treatment was performed at a temperature of 120° C., 140° C., 160° C., or 180° C. The treatment time was set to 0, 5, 10, 30, 60, 90, or 120 minutes.

[0079] Here, the treatment time is the time during which the temperature of the fat or oil is substantially maintained at the treatment temperature after the temperature of the fat or oil reaches the treatment temperature. For example, when the treatment time is 0 minutes, it means that the fat or oil is heated from room temperature and the treatment is completed when the temperature of the fat or oil reaches the treatment temperature.

[0080] An edible fat and oil composition was prepared containing 0.5% of the heated (overheated) corn oil sample A-1 relative to refined rapeseed oil. (Flavor evaluation) Fried dumplings were prepared using the edible oil and fat composition prepared in the same manner as in Test Example 1, and the fried dumplings were evaluated for oiliness, burnt odor (burnt flavor), and grain odor. The average scores of the evaluations by the panelists are shown in Tables 8, 10, and 11. The evaluation method and evaluation criteria were the same as those in Test Example 1, so explanations are omitted.

[0081] (Oily rating) [Table 8]

[0082] As shown in Table 8, when the heating (overheating) temperature was 120° C., the edible fat and oil composition containing overheated oil for a treatment time of 0 to 10 minutes did not show any oiliness reducing effect. In contrast, the edible fat and oil composition containing overheated oil for a treatment time of 30 to 120 minutes showed an oiliness reducing effect.

[0083] When the heating (overheating) treatment temperature was 140° C. or higher, the edible oil and fat composition containing the overheated oil exhibited an oiliness reducing effect, regardless of the treatment time. In other words, when the treatment temperature was 140° C. or higher, the oiliness reducing effect was observed even when the treatment time was 0 minutes.

[0084] Furthermore, except when the heating (overheating) treatment temperature was 200°C, the effect of reducing oiliness tended to increase with increasing treatment time.

[0085] Regarding the relationship between the heating temperature and the heating time shown in Table 8, the values ​​converted into numerical values ​​using the following formula are shown in Table 9. (T-100)×t0.2 where T is the heating temperature and t is the time (min).

[0086] [Table 9]

[0087] Based on the average evaluation values ​​shown in Table 8, and taking into consideration the relationship between the numerical values ​​shown in Table 9 and oiliness, it can be said that oiliness is reduced when the numerical value in Table 9 is between 35 and 270. Therefore, in the heat treatment, it is desirable to satisfy the following formula. 35≦(T-100)×t0.2≦270 where T is the heating temperature and t is the time (min). (Evaluation of grain odor)

[0088] [Table 10]

[0089] As shown in Table 10, when the heating (overheating) temperature was 120°C and 140°C, the evaluation score was 3 points when the treatment time was 0 minutes and 5 minutes. In addition, the evaluation score was 4 points when the treatment time was 10 minutes or more.

[0090] When the heating (overheating) temperature was 160°C, the evaluation score was 4 points when the treatment time was 0 to 10 minutes, and 5 points when the treatment time was 30 minutes or more.

[0091] When the heating (overheating) temperature was 180°C, the evaluation score was 4 points when the treatment time was 0 to 5 minutes, and 5 points when the treatment time was 10 minutes or more.

[0092] When the heating (overheating) temperature was 200° C., the evaluation score was 4 points when the treatment time was 0 minutes, and 5 points when the treatment time was 5 minutes or more.

[0093] Thus, as the temperature of the heating (overheating) treatment increases, the grain odor tends to become less noticeable. Also, as the heating (overheating) treatment time increases, the grain odor becomes less noticeable.

[0094] (Evaluation of burnt odor) [Table 11]

[0095] As shown in Table 11, when the heating (overheating) temperature was 120°C to 160°C, the evaluation score was 5 points when the heating time was 0 to 10 minutes, and the evaluation score was 4 points when the heating time was 30 minutes or more.

[0096] When the heating (overheating) temperature was 180°C, the evaluation score was 5 points when the treatment time was 0 and 5 minutes. The evaluation score was 4 points when the treatment time was 10 and 30 minutes. The evaluation score was 3 points when the treatment time was 60 minutes or more.

[0097] When the heating (overheating) treatment temperature was 200° C., the evaluation score was 4 points when the treatment time was 0 to 10 minutes. When the treatment time was 30 minutes or more, the evaluation score was 3 points.

[0098] Thus, regardless of the temperature and time of the heating (overheating) treatment, no noticeable burnt odor was felt when cooking with the edible oil and fat composition containing the overheated oil. In addition, there was a tendency for the burnt odor to increase slightly with increasing heating (overheating) treatment time, but this was not of any practical concern.

[0099] [Test Example 4] Evaluation of the type of superheated oil (Preparation of edible fat and oil composition) The superheated oil of sample A-1 was prepared using corn compressed oil, soybean extract oil, and rapeseed compressed oil. An edible oil composition was prepared containing 0.5% by mass of superheated oil of corn compressed oil, soybean extract oil, and rapeseed compressed oil relative to refined rapeseed oil. The above superheated oil was heated (superheated) at 180°C for 60 minutes.

[0100] (Flavor evaluation) Fried tempura bits were prepared using the edible fat and oil composition prepared in the same manner as in Test Example 1, and the oiliness of the fried tempura bits was evaluated. The average evaluation results by the panelists are shown in Table 12.

[0101] [Table 12]

[0102] (Oily rating) As shown in Table 12, it was found that the edible oil and fat compositions containing superheated corn compressed oil, soybean extract oil, and rapeseed compressed oil have a greater effect of reducing oiliness than edible oil and fat compositions not containing superheated oil. It was found that the edible oil and fat composition containing superheated corn oil has a greater effect of reducing oiliness than the edible oil and fat composition containing superheated soybean oil and the edible oil and fat composition containing superheated rapeseed oil.

[0103] [Test Example 5] Effect of cooked odor (Preparation of edible fat and oil composition) An edible fat and oil composition was prepared containing 0.5% by mass of any of the superheated corn oils A-1 to D-14 relative to refined rapeseed oil. The superheated oils A-1 to D-14 were heated (superheated) at 180°C for 60 minutes.

[0104] (Method for evaluating cooked odor) The cooked odor of the above edible oil and fat compositions was evaluated. The cooked odor was evaluated by placing 600 g of each edible oil and fat composition on a magnetic dish, heating at 180°C for 30 hours, and then having 15 panelists smell each edible oil and fat composition (after 30 hours of heating). The average values ​​of the 15 panelists are shown in Table 13. The cooked odor is an odor derived from refined rapeseed oil. Furthermore, the panelists' evaluation was based on the criteria shown in Table 14.

[0105] [Table 13]

[0106] [Table 14]

[0107] (Evaluation of cooked odor) As shown in Table 13 and FIG. 1, it was found that the cooked odor of the edible oil and fat compositions containing superheated oil was reduced more than that of the edible oil and fat compositions not containing superheated oil, except for the edible oil and fat compositions containing samples B-6 and B-7.

[0108] [Test Example 6] Evaluation of other foods (dressing) (Preparation of edible fat and oil composition) Edible fat and oil compositions were prepared using the superheated corn oil sample C-12, the superheated corn oil sample A-5, and refined soybean oil (manufactured by J-Oil Mills Co., Ltd.) The superheated oil was heated (superheated) at 180°C for 60 minutes.

[0109] Specifically, edible oil compositions were prepared by mixing refined soybean oil without superheated oil, refined soybean oil and superheated corn oil sample A-5 or superheated corn oil sample C-12 in a 50:50 ratio, and edible oil compositions composed only of superheated corn oil sample A-5 or superheated corn oil sample C-12 were prepared.

[0110] (Preparation of dressing) A dressing was prepared by mixing 18 g of the edible oil composition, 1 g of vinegar (product name: grain vinegar, manufactured by Mizkan Co., Ltd.), and 0.2 g of salt (product name: table salt, manufactured by the Salt Business Center, Public Interest Foundation).

[0111] (Flavor evaluation of dressing) The fried white fish was fried in oil and the dressing prepared above was poured on to evaluate the oiliness and the masking effect of the fishy odor. The average scores of the panelists' evaluations are shown in Table 15. The evaluation method and the criteria for the evaluation of oiliness were the same as those in Test Example 1, so an explanation is omitted. The criteria for the masking effect of the fishy odor are shown in Table 16.

[0112] The oil used for the fried white fish was refined soybean oil. The fishy smell is the smell derived from the fish used as the raw material for the fried white fish.

[0113] [Table 15]

[0114] [Table 16]

[0115] (Oily rating) As shown in Table 15, it was found that edible oil and fat compositions composed of superheated oil or edible oil and fat compositions containing superheated oil had reduced oiliness compared to edible oil and fat compositions not containing superheated oil.

[0116] (Evaluation of masking effect) As shown in Table 15, it was found that the edible oil composition composed of superheated oil or the edible oil composition containing superheated oil had a reduced fish odor compared to the edible oil composition not containing superheated oil.

[0117] [Test Example 7] Evaluation of other foods (fried rice) (Preparation of edible fat and oil composition) Edible fat and oil compositions were prepared using superheated corn oil sample C-12, superheated corn oil sample A-5, refined soybean oil, and refined corn oil (manufactured by J-Oil Mills Co., Ltd.) The superheated oil was heated (superheated) at 180°C for 60 minutes.

[0118] (Preparing fried rice) The surface of the frying pan was heated to 220°C, and 15 g of the edible oil composition was added to the frying pan. 30 seconds after the edible oil composition was added, rice that had been heated in a microwave oven for a specified heating time was added to the frying pan, and the rice was mixed and fried for 2 minutes. 1.5 g of salt was added to the frying pan, and the rice was mixed and fried for 1 minute to obtain fried rice.

[0119] (Fried rice flavor evaluation) The fried rice thus prepared was evaluated for oiliness. The average scores of the evaluations by the panelists are shown in Table 17. The evaluation method and the criteria for evaluating oiliness were the same as those in Test Example 6, so the explanation will be omitted.

[0120] [Table 17]

[0121] (Oily rating) As shown in Table 17, it was found that the edible oil compositions composed of the superheated oils of samples C-12 and A-5 had reduced greasiness compared to edible oil compositions not containing superheated oil.

[0122] Also, it was found that the edible oil composition composed of the superheated oil of sample C-12 had a slightly greater effect of reducing oiliness than the edible oil composition composed of the superheated oil of sample A-5.

Claims

1. A greasiness reducer comprising, as an active ingredient, a crude oil containing either a pressed oil from a fat or oil raw material or an extracted oil from the fat or oil raw material, or a heated oil (excluding roasted oil) obtained by subjecting fat or oil that has been subjected to a degumming process, a deacidification process, or a decolorization process in a refining process of the crude oil to a heat treatment at 120°C or higher, The heat treatment is carried out under the conditions required by the following formula: 35≦(T-100)×t 0.2 ≦270 where T is the heating temperature and t is the time (minutes).

2. An oiliness reducer characterized by containing as an active ingredient a crude oil containing either compressed oil from a fat or oil raw material or extracted oil from the fat or oil raw material, or a heated oil (excluding roasted oil) which has been subjected to a heat treatment until the temperature reaches 140°C or higher for fats or oils that have undergone a degumming process, deacidification process or decolorization process in the refining process of the crude oil.

3. The oiliness reducer according to claim 1 or 2, wherein the active ingredient is the heated oil (excluding roasted oil) obtained by subjecting the crude oil or the oils and fats that have been subjected to a degumming process, a deacidification process or a decolorization process in the refining process of the crude oil to the heating treatment and then to a refining process.

4. 4. The oiliness reducing agent according to claim 1, wherein the oil raw material is corn germ.

5. An edible fat or oil composition comprising the oiliness-reducing agent according to any one of claims 1 to 4.

6. A method for producing an oiliness-reducing agent, comprising the steps of: subjecting a crude oil containing a pressed oil of a fat raw material or an extracted oil of the fat raw material, or a fat that has been subjected to a degumming step, a deacidification step, or a decolorization step in a refining step of the crude oil, to a heat treatment at 120°C or higher to obtain a heated oil; The method for producing an oiliness-reducing agent, wherein the heat treatment is carried out under conditions required by the following formula: 35≦(T-100)×t 0.2 ≦270 where T is the heating temperature and t is the time (minutes).

7. A method for producing an oiliness-reducing agent, comprising a step of subjecting crude oil containing either compressed oil from a fat or oil raw material or extracted oil from the fat or oil raw material, or fat or oil that has undergone a degumming step, a deacidification step or a decolorization step in the refining process of the crude oil, to a heat treatment until a temperature of 140°C or higher is reached to obtain heated oil.

8. The method for producing an oiliness-reducing agent according to claim 6 or 7, further comprising a refining step of refining the heated oil.

9. The method for producing an oiliness-reducing agent according to any one of claims 6 to 8, wherein corn germ is used as the oil and fat raw material.

10. A method for reducing the oiliness of food, comprising using the oiliness-reducing agent according to any one of claims 1 to 4 in producing the food.

11. A method for reducing the oiliness of food, comprising using the edible fat and oil composition according to claim 5 in producing the food.

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