Oil and fat composition for deep frying containing carboxymethyl cellulose

Abstract

To provide a method for suppressing the formation of polar substance due to thermal oxidation when oil-cooking a material, by an oil / fat composition for deep-fried food.SOLUTION: Provided is an oil / fat composition for deep-fried food that suppresses the formation of polar substance due to thermal oxidation when oil-cooking a material. The oil / fat composition for deep-fried food is an oil / fat composition characterized by containing carboxymethyl cellulose. The concentration of carboxymethyl cellulose contained in the oil / fat composition for deep-fried food preferably is 1 mass ppm or more and 100 mass ppm or less. The deep-fried food oil-cooked using the oil / fat composition for deep-fried food is suitably used as a food since the formation of polar substance due to thermal oxidation is suppressed.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an oil and fat composition for deep frying, which contains carboxymethyl cellulose. [Background technology]

[0002] When deep-frying foods using a fat or oil composition for deep-frying, it is important to improve the quality of the deep-frying food, to suppress deterioration due to thermal oxidation of the fat or oil composition for deep-frying used, and to increase the nutritional value of the deep-frying food.

[0003] The change of the oil and fat composition for deep frying during heating is high because the reaction proceeds at high temperatures, and the reaction rate is high, and monoacylglycerol, diacylglycerol, free fatty acid, and peroxide are instantaneously generated. In addition, the peroxide decomposes to generate various radicals, and the radicals combine with each other to generate polymers and the like. These are collectively called polar substances. Among them, the polymers do not contain oxygen like the polymers generated by autoxidation, which is an oxidation reaction that proceeds at room temperature, and mainly glyceride dimers and glyceride trimers are generated by carbon-carbon bonds. In particular, it is difficult for the glyceride dimers to break the bonds between glycerides by hydrolysis in the digestive tract, and it is believed that if they are absorbed into the body in their original state, they will have a negative effect on health. Therefore, from the viewpoint of health, it is desirable to reduce polar substances by some means.

[0004] The polymer can be separated as a highly polar fraction by silica gel column chromatography using hexane-diethyl ether as a mobile phase. It can also be easily measured using an oil tester. The amount of polar substances including the polymer is often used as an official deterioration index of oil compositions for deep frying in European countries, for example.

[0005] For example, Patent Document 1 reports that the synthetic antioxidant butylyl hydroxyl anisol and the natural antioxidant tocopherol have the effect of suppressing the production of polar substances. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Shun Wada, Material Life, 5[3], 52-6 (1993) Summary of the Invention [Problem to be solved by the invention]

[0007] However, conventional oil and fat compositions for deep frying have not been fully satisfactory in terms of inhibiting the production of polar substances due to thermal oxidation when deep frying ingredients.

[0008] Accordingly, an object of the present invention is to provide an oil and fat composition for deep frying which suppresses the production of polar substances due to thermal oxidation when deep frying food. [Means for solving the problem]

[0009] As a result of intensive research aimed at solving the above problems, the present inventors have found an oil and fat composition for deep-frying that suppresses the production of polar substances due to thermal oxidation, and have completed the present invention. [1] An oil and fat composition for deep frying containing carboxymethyl cellulose. [2] The oil and fat composition for deep frying according to [1], wherein the concentration of the carboxymethyl cellulose is 1 ppm by mass or more and 100 ppm by mass or less. [3] Fried food using the frying oil composition according to [1] or [2]. [4] A method for inhibiting the production of polar substances in an oil composition for deep frying, when frying foods with the oil composition, characterized in that the oil composition contains carboxymethylcellulose. Effect of the Invention

[0010] The present invention provides an oil and fat composition for deep-frying, which is capable of suppressing the production of polar substances due to thermal oxidation, and which is characterized by containing carboxymethyl cellulose.

[0011] The present invention provides fried foods in which production of polar substances is suppressed by frying with the oil and fat composition for deep-frying.

[0012] The suppression effect of such polar substances can be objectively determined, for example, by an analytical test method for polar substances that ensures quantitativeness, such as an oil tester. In practice, the concentration of polar substances can be easily measured using a frying oil tester, and the suppression effect of polar substances can be objectively determined. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The present invention relates to an oil composition for deep-frying, which is capable of suppressing the generation of polar substances due to thermal oxidation, and is characterized in that the oil composition contains carboxymethyl cellulose.

[0014] The oil and fat composition contains edible oils and fats as a main component, and examples of the edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm kernel oil, coconut oil, rice germ oil, etc., animal oils and fats such as beef tallow, lard, chicken fat, fish oil, milk fat, etc., medium-chain fatty acid triglycerides, and processed oils and fats obtained by subjecting these oils and fats to one or more processing steps such as fractionation, hardening, and ester exchange, etc. One type of these edible oils and fats may be used alone, or two or more types may be used in combination.

[0015] The carboxymethyl cellulose contained in the oil composition is a cellulose derivative in which a carboxymethyl group is bonded to a portion of the hydroxyl group of the glucopyranose monomer that constitutes the cellulose skeleton.

[0016] The concentration of carboxymethylcellulose contained in the oil composition is not particularly limited, but is preferably, for example, 1 ppm by mass or more and 100 ppm by mass or less, more preferably 2 ppm by mass or more and 50 ppm by mass or less, and even more preferably 5 ppm by mass or more and 10 ppm by mass or less.

[0017] The present invention provides fried foods fried with the oil and fat composition. Examples of fried foods include fried chicken, karaage, croquettes, tempura, pork cutlets, French fries, snacks, etc. Among these, fried chicken, karaage, and pork cutlets are preferred, and fried chicken and karaage are more preferred.

[0018] The present invention relates to a method for inhibiting the production of polar substances in an oil composition for deep frying, which is characterized by including carboxymethylcellulose in the oil composition when deep frying foods with the oil composition.

[0019] The heating temperature during frying with the oil composition is not particularly limited and may be adjusted according to the ingredients, but is preferably 150°C or higher and 210°C or lower, more preferably 160°C or higher and 200°C or lower, and even more preferably 170°C or higher and 190°C or lower.

[0020] The heating time when frying with the oil composition is not particularly limited and may be adjusted according to the ingredients, but is preferably, for example, from 10 seconds to 10 hours, more preferably from 10 seconds to 5 hours, and even more preferably from 10 seconds to 1 hour. EXAMPLES

[0021] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples in any way.

[0022] [Edible oils and fats contained in the oil and fat composition] The edible fats and oils used in this example are listed below. Canola oil: smooth canola, produced by J-Oil Mills Co., Ltd.

[0023] [Carboxymethylcellulose] The carboxymethyl cellulose used in this example is listed below. Sodium carboxymethylcellulose: CMC Daicel 1140, manufactured by Daicel Miraize Co., Ltd.

[0024] <Test Example 1> [Heating test] In a 2L round-bottom three-neck flask (hereinafter referred to as a three-neck flask), 1000 g of canola oil and 10 mg of carboxymethylcellulose were placed so that the concentration of carboxymethylcellulose in the canola oil was 10 ppm by mass. A stirring rod was attached to the main tube of the three-neck flask, and a thermometer and a vent tube were attached to the side tube. The vent tube was set to be 1 cm above the oil surface of the sample oil, and air was blown in at a vent setting of 500 mL / min. Before heating, the sample oil was stirred at 300 rpm for 1 minute to disperse the carboxymethylcellulose. Thereafter, the sample oil was heated to 180°C while stirring at 80 rpm, and heated and stirred for 5 hours while keeping the temperature, to obtain the sample oil of Example 1. A mantle heater (manufactured by Ooka Electric Co., Ltd.) was used to heat the three-neck flask. The sample oil obtained by heating 1000 g of canola oil not containing carboxymethylcellulose under the above conditions was used as Comparative Example 1.

[0025] [Measurement of polar substances] The sample oils of Example 1, Comparative Example 1, and unheated oils that had been heated and left for 24 hours or more were transferred to a stainless steel mug and heated to 100°C. After reaching the temperature, polar substances (hereinafter referred to as PC) were measured using a frying oil tester testo270 (manufactured by Testo Co., Ltd.). The difference in PC between the unheated sample oil and the heated sample oil was taken as the increase in PC. As a result, as shown in Table 1, the generation of PC was suppressed by 1.5% in the sample oil of Example 1 to which carboxymethylcellulose was added, compared to the sample oil of Comparative Example 1 that did not contain carboxymethylcellulose. From the above results, it was revealed that the generation of PC due to thermal oxidation was suppressed in the test oil containing carboxymethylcellulose.

[0026] [Table 1]

Claims

1. An oil and fat composition for deep frying which contains edible oils and fats as its main component and is used for deep frying foods, said oil and fat composition containing carboxymethylcellulose, and having a concentration of said carboxymethylcellulose of 1 ppm by mass or more and 100 ppm by mass or less.

2. Fried food using the frying oil composition according to claim 1.

3. A method for inhibiting the production of polar substances in an oil composition for frying, which contains edible oil as a main component and is used for frying seeds, characterized in that the oil composition contains carboxymethylcellulose and has a concentration of 1 ppm by mass or more and 100 ppm by mass or less.

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