FAT COMPOSITION FOR FRYING AND METHOD FOR INHIBITING DISCOLORATION THEREOF

Abstract

Provided are a novel coloration-suppressing method for suppressing the coloration of an oil / fat composition for frying, and an oil / fat composition for frying which suppresses coloration.　The coloration of an oil / fat composition for frying is suppressed by adding a citrate to the oil / fat composition for frying. It is preferable for the citrate to be selected from isopropyl citrate, triethyl citrate and monoglyceride citrate.

Description

[Technical field]

[0001] The present invention relates to a method for inhibiting discoloration of an oil or fat composition for deep-frying, and more particularly to a method for inhibiting discoloration of an oil or fat composition for deep-frying that is suitable for applications requiring long-term use. [Background technology]

[0002] When food ingredients are fried using edible oils and fats such as rapeseed oil and soybean oil, the edible oils and fats become discolored due to the effects of oxygen, heat, moisture in the food ingredients, components eluted from the food ingredients, etc. As the discoloration of the edible oils and fats progresses, the quality of the fried food deteriorates, and the edible oils and fats cannot be used for long periods of time.

[0003] As a prior art for suppressing heat discoloration when cooking fried foods using edible oils and fats, Patent Document 1 discloses an oil and fat composition for deep frying in which phosphorus-derived components such as compressed oil and / or extracted oil, degummed oil, etc. are added to refined edible oils and fats. According to the invention of Patent Document 1, the heat resistance of the oil and fat composition for deep frying is improved, and in particular, heat discoloration and heat odor can be suppressed.

[0004] Patent Document 2 discloses a fat and oil composition for cooking containing an organic acid monoglyceride and an alkali metal. According to the invention of Patent Document 2, by containing an organic acid monoglyceride and an alkali metal in the fat and oil, it is possible to suppress an increase in acid value, coloring, and the formation of fat and oil polymers due to heating in a well-balanced manner. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2009-050234 A [Patent Document 2] JP 2017-051145 A Summary of the Invention [Problem to be solved by the invention]

[0006] Thus, various developments have been made with respect to suppressing the coloring of fat and oil compositions for deep frying, but there is still room for improvement.

[0007] An object of the present invention is to provide a novel method for inhibiting discoloration of an oil or fat composition for deep-frying, which can inhibit discoloration of the oil or fat composition for deep-frying, and to provide an oil or fat composition for deep-frying in which discoloration is inhibited. [Means for solving the problem]

[0008] As a result of extensive investigations, the present inventors have found that citrate esters are effective in solving the above problems.

[0009] That is, the present invention provides a method for suppressing discoloration of an oil and fat composition for deep-frying containing an edible oil and fat, comprising adding a citric acid ester to the oil and fat composition.

[0010] The citrate ester is preferably one or two selected from isopropyl citrate and triethyl citrate. In this case, the citrate ester is preferably added so that the content of the citrate ester in the oil composition is 0.2 ppm by mass or more and 15 ppm by mass or less.

[0011] The citrate ester is preferably a monoglyceride citrate. In this case, the monoglyceride citrate is preferably added so that the content of the monoglyceride citrate in the oil composition is 0.5 ppm by mass or more and less than 100 ppm by mass.

[0012] The edible oils and fats preferably include one or more of rapeseed oil, soybean oil, and palm-based oils and fats.

[0013] The present invention also provides an oil and fat composition for deep-frying containing edible oils and fats, the oil and fat composition for deep-frying containing 0.2 ppm by mass or more and 15 ppm by mass or less of one or two selected from isopropyl citrate and triethyl citrate.

[0014] The present invention further provides an oil and fat composition for deep frying containing an edible oil and fat, the oil and fat composition for deep frying containing 0.5 ppm by mass or more and less than 100 ppm by mass of citric acid monoglyceride.

[0015] In the fat and oil composition for deep frying of the present invention, the edible fat and oil preferably contains one or more of rapeseed oil, soybean oil and palm-based fat and oil.

[0016] Furthermore, the present invention provides a coloration inhibitor for a fat or oil composition for deep-frying, which contains a citric acid ester as an active ingredient.

[0017] Furthermore, the present invention provides a method for producing food by cooking using the fat and oil composition for frying of the present invention. Effect of the Invention

[0018] According to the oil-and-fat composition for deep-frying, the method for inhibiting discoloration thereof, the color inhibitor, and the method for producing food of the present invention, even when the oil-and-fat composition for deep-frying is used for frying food materials for a long period of time, such as 20 to 30 hours, the discoloration of the oil-and-fat composition for deep-frying is inhibited more significantly than that of an oil-and-fat composition for deep-frying to which a citric acid ester is not added. This inhibition of discoloration greatly contributes to extending the use time of the oil-and-fat composition. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Hereinafter, an embodiment of the oil and fat composition for deep frying, a coloration inhibitor therefor, a method for inhibiting coloration, and a method for producing food according to the present invention will be described.

[0020] The coloring suppression method of the present embodiment is a method for suppressing coloring of an oil and fat composition for deep frying that contains edible oil and fat, and includes adding a citric acid ester to the oil and fat composition.

[0021] The edible oils and fats are base oils for the oil and fat composition for deep frying, and are usually refined oils. Examples of edible oils and fats include vegetable oils and fats such as rapeseed oil, soybean oil, palm-based oils and fats, palm kernel oil, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, coconut oil, etc., animal oils and fats such as lard, beef tallow, chicken fat, milk fat, and medium-chain fatty acid triglycerides, and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc., of these. The edible oils and fats preferably include one or more of rapeseed oil, soybean oil, and palm-based oils and fats, more preferably include one or two of rapeseed oil and soybean oil, and even more preferably include rapeseed oil. The edible oils and fats may be a single type or a blended oil in which two or more types are used in combination. The term "palm-based fats and oils" used herein means palm oil and processed palm oil. The total content of rapeseed oil, soybean oil and palm-based fats and oils in the edible fats and oils is preferably 60% by mass or more and 100% by mass or less, more preferably 75% by mass or more and 100% by mass or less, even more preferably 80% by mass or more and 100% by mass or less, even more preferably 90% by mass or more and 100% by mass or less, and particularly preferably 100% by mass.

[0022] The edible oils and fats preferably have a melting point of 10° C. or lower, more preferably 0° C. or lower. In this specification, the melting point means the slip melting point. The slip melting point can be measured in accordance with the Standard Method for Analysis of Fats, Oils and Fat, 3.2.2.2-2013.

[0023] Examples of the citrate ester include isopropyl citrate, monoethyl citrate, diethyl citrate, triethyl citrate, trimethyl citrate, tributyl citrate, tripropyl citrate, acetyl triethyl citrate, acetyl tributyl citrate, and monoglyceride citrate. Among these, isopropyl citrate, triethyl citrate, and monoglyceride citrate are preferred because they are approved and recognized as food additives and are generally confirmed to be safe for consumption. The citrate ester may be a single type or a mixture of two or more types. When two or more types are used, the citrate ester content in the oil and fat composition is the total content of the two or more citrate esters.

[0024] The fatty acid constituting the citric acid monoglyceride is preferably an unsaturated fatty acid from the viewpoint of solubility in fats and oils. Examples of the unsaturated fatty acid include oleic acid, linoleic acid, linolenic acid, and mixtures thereof, and oleic acid is particularly preferred.

[0025] The coloring inhibitor of the present embodiment contains the above-mentioned citric acid ester as an active ingredient, and preferably contains the above-mentioned citric acid ester in an amount of 0.001% by mass to 100% by mass, more preferably 0.005% by mass to 100% by mass, and even more preferably 0.01% by mass to 100% by mass. The coloring inhibitor may be diluted with, for example, the above-mentioned edible fats and oils, and may appropriately contain auxiliary agents such as antioxidants, antifoaming agents, emulsifiers, flavorings, and physiologically active substances.

[0026] The amount of the color inhibitor added to the oil / fat composition for deep frying in this embodiment is not particularly limited, but when isopropyl citrate or trimethyl citrate is used as the citric acid ester, the citric acid ester is preferably contained in the oil / fat composition in an amount of 0.2 ppm by mass to 15 ppm by mass, more preferably 0.2 ppm by mass to 12 ppm by mass, even more preferably 0.3 ppm by mass to 12 ppm by mass, and even more preferably 0.4 ppm by mass to 12 ppm by mass.

[0027] Furthermore, when a citric acid monoglyceride is used as the citric acid ester, the citric acid ester is contained in the oil / fat composition in an amount of preferably 0.5 ppm by mass or more and less than 100 ppm by mass, more preferably 0.5 ppm by mass or more and 50 ppm by mass or less, even more preferably 1 ppm by mass or more and 20 ppm by mass or less, still more preferably 1 ppm by mass or more and 15 ppm by mass or less, particularly preferably 2 ppm by mass or more and 15 ppm by mass or less, and most preferably 3 ppm by mass or more and 10 ppm by mass or less.

[0028] The oil and fat composition for deep frying in this embodiment contains the edible oil and fat and the citric acid ester. The content of the edible oil and fat in the oil and fat composition is preferably 70% by mass or more, more preferably 85% by mass or more, and even more preferably 95% by mass or more, when the entire oil and fat composition is taken as 100% by mass. There is no particular upper limit to the content of the edible oil and fat, but the total of the edible oil and fat and the citric acid ester is 100% by mass or less.

[0029] The content of the citrate ester in the oil and fat composition is not particularly limited, but when isopropyl citrate or trimethyl citrate is used as the citrate ester, it is 0.2 to 15 ppm by mass. The content is preferably 0.2 to 12 ppm by mass, more preferably 0.3 to 12 ppm by mass, and even more preferably 0.4 to 12 ppm by mass.

[0030] When citric acid monoglyceride is used, it is contained in the oil composition at a concentration of 0.5 ppm by mass or more and less than 100 ppm by mass. The content of citric acid monoglyceride is preferably 0.5 ppm by mass or more and 50 ppm by mass or less, more preferably 1 ppm by mass or more and 20 ppm by mass or less, even more preferably 1 ppm by mass or more and 15 ppm by mass or less, even more preferably 2 ppm by mass or more and 15 ppm by mass or less, particularly preferably 2 ppm by mass or more and 10 ppm by mass or less, and most preferably 3 ppm by mass or more and 10 ppm by mass or less.

[0031] The above-mentioned fat and oil composition for deep-frying may contain general-purpose additives added to edible fat and oil, so long as they do not impair the effects of the present invention. Examples of such additives include silicone, antioxidants such as tocopherol, flavorings, colorants, emulsifiers, etc. The fat and oil composition for deep-frying of the present invention preferably contains silicone.

[0032] The above-mentioned oil and fat composition for deep-frying can be used for deep-frying at a temperature of, for example, 140° C. to 230° C. depending on the food material and cooking method. Examples of foods that can be cooked using the above-mentioned oil and fat composition for deep-frying include fried chicken, fried foods with breadcrumbs such as croquettes and cutlets, tempura, deep-fried vegetables and seafood, fritters, fried sweets or bread, fried noodles, and fried tofu. The foods that can be cooked using the oil and fat composition for deep-frying are preferably fried chicken or fried foods with breadcrumbs.

[0033] The coloration suppressing effect of the fat and oil composition for deep frying according to the present invention can be evaluated, for example, by the following method.

[0034] 1. Color Tone Measurement According to AOCS Cc13j-97, the color of the oil composition (hereinafter also referred to as test oil) or base oil (hereinafter also referred to as control oil) placed in a Lovibond cell is measured at room temperature using a Lovibond automatic colorimeter. The color tone (Y+10R) is calculated from the obtained chromaticity Y value and R value.

[0035] 2. Calculation of color inhibition rate The color inhibition rate of the test oil based on the color tone of the control oil is calculated using the formula shown below.

number

[0036] According to the oil and fat composition for deep frying according to the present embodiment, since the oil and fat composition contains a citric acid ester, discoloration during deep frying is suppressed compared to conventional oil and fat compositions not containing a citric acid ester, so that the appearance of fried foods cooked using the oil and fat composition can be improved and the oil and fat composition can be used for a longer period of time. EXAMPLES

[0037] The present invention will be described in more detail below by showing examples of the present invention. However, the present invention is not limited to the following examples.

[0038] The raw materials and processed food materials used in this example and comparative example are as follows. The phosphorus concentration was measured by the following ICP emission spectrometry. That is, the measurement sample was diluted with xylene and measured using an ICP emission spectrometer (manufactured by Hitachi High-Tech Science Corporation). For quantification, CONOSTAN (registered trademark) Oil Analysis Standard (manufactured by SCP Science Corporation) was used. (edible fats and oils) Rapeseed oil: J canola oil, manufactured by J-Oil Mills Co., Ltd., lots 1 to 4, melting point below 0°C, phosphorus content below detection limit Palm olein: Frying oil J (iodine value 67), manufactured by J-Oil Mills Co., Ltd., melting point below 0°C, phosphorus content below detection limit Soybean oil: J-Soybean refined oil, manufactured by J-Oil Mills Co., Ltd., melting point below 0°C, phosphorus content below detection limit Blended oil: A blend of the above rapeseed oil (Lot 4) and the above soybean oil in a ratio of 4:1 (by mass) (Citrate ester) Isopropyl citrate: Isopropyl citrate (mixture), manufactured by Tokyo Chemical Industry Co., Ltd. Phosphorus content is below the detection limit when diluted 100 times (by mass) with the above rapeseed oil (Lot 1). Triethyl citrate: Triethyl citrate, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd. The phosphorus content is 0.06 ppm by mass when diluted 100 times (by mass) with the above rapeseed oil (Lot 1). Citric acid monoglyceride 1: Sunsoft 623A, manufactured by Taiyo Kagaku Co., Ltd. Phosphorus content is 0.11 ppm by mass when diluted 100 times (by mass) with the above rapeseed oil (Lot 1) Citric acid monoglyceride 2: Poem K-37V, manufactured by Riken Vitamin Co., Ltd. The phosphorus content was below the detection limit when diluted 100 times (by mass) with the above rapeseed oil (Lot 1). (Other ingredients) Citric acid: Citric acid, Fujifilm Wako Pure Chemical Industries, Ltd. The phosphorus content was below the detection limit when diluted 100 times (by mass) with the above rapeseed oil (Lot 1) (Citric acid was dissolved in ethanol to make it 10% by mass, and then added to the above rapeseed oil to make it 100 times (by mass) diluted). (Frying ingredients for frying cooking test) Fried chicken: Fried chicken GX388, manufactured by Ajinomoto Frozen Foods Co., Ltd. (store at -20℃) Potato croquette: NEW Potato Croquette 60 (GC080), manufactured by Ajinomoto Frozen Foods Co., Ltd. (approx. 60g / piece, stored at -20℃)

[0039] [Preparation of fat and oil composition for frying] Rapeseed oil was prepared as edible fat (base oil), and isopropyl citrate was added to the base oil as a citrate ester to prepare a test oil (oil composition for deep frying) of Example 1-1 having an isopropyl citrate content of 1.5 mass ppm. As Comparative Example 1-1 for Example 1-1, rapeseed oil was prepared as a control oil.

[0040] In Examples 2-1, 3-1 to 3-4, 4-1, 5-1 to 5-2, and 5-11 to 5-12 and Comparative Examples 4-2, 5-2, and 5-11, the test oils were prepared in the same manner as in Example 1-1, except that one or more of the types of base oil, the types of citrate ester or citric acid, and the contents of citrate ester or citric acid were changed as shown in Table 1. However, only when citric acid was added in Comparative Example 4-2, citric acid was dissolved in ethanol to be 1000 mass ppm, and then added to the base oil. In Comparative Example 2-1 for Example 2-1, palm olein as a base oil was prepared as a control oil. Furthermore, in Comparative Example 3-1 for Examples 3-1 to 3-4, a blended oil of the base oil was prepared as a control oil. Furthermore, in Comparative Example 4-1 for Example 4-1, rapeseed oil as a base oil was prepared as a control oil. Furthermore, as Comparative Example 5-1 for Examples 5-1, 5-2, 5-11 and 5-12, rapeseed oil was prepared as a control oil.

[0041] [Table 1]

[0042] [Frying test and evaluation] A deep-frying test was carried out on the test oils and control oils of the above examples and comparative examples. Specifically, 3.4 kg of the test oil or control oil was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.), and the temperature was raised to a frying temperature of 180°C. Then, fried chicken or potato croquettes were placed in the electric fryer in a frozen state under the conditions shown below, and deep-frying was carried out for a total of 30 hours, 10 hours per day for three days. At that time, the test oil and control oil were sampled after 20 hours and 30 hours, respectively.

[0043] Day 1: Immediately after the temperature reached 180°C, potato croquettes were added and fried. Another potato croquette was then added and fried immediately after that. Deep fried chicken was then added and fried again immediately after that. Two hours after adding the first deep fried chicken, another deep fried chicken was added. Deep fried chicken was fried three more times in the same manner, every two hours. Day 2 and Day 3: Immediately after the temperature reached 180°C, fried chicken was added. Two hours after adding this fried chicken, another fried chicken was added. In the same way, fried chicken was fried three more times every two hours. Deep-fried: 400g / time, 5min / time Potato croquettes: 5 pieces / time, 5 minutes / time

[0044] (Color Tone Measurement) The color tone of the sampled test oils and control oils was measured. Specifically, the chromaticity of the test oil or control oil placed in a Lovibond cell (W600 / OG / 1 inch) was measured at room temperature using a Lovibond automatic colorimeter (Lovibond (registered trademark) PFXi-880, manufactured by The Tintometer Ltd.) in accordance with AOCS Cc13j-97. The color tone (Y+10R) was calculated from the obtained chromaticity Y value and R value.

[0045] (Calculation of color inhibition rate) The color inhibition rate of the test oil of Example 1-1 based on the color tone of the control oil of Comparative Example 1-1 was calculated using the formula shown below.

number

[0046] Table 2 shows the results of the examples obtained using isopropyl citrate or triethyl citrate as the citrate ester, as well as the results of the corresponding comparative examples.

[0047] [Table 2]

[0048] Table 3 also shows the results of the examples in which monoglyceride citrate was used as the citrate ester, and the results of the corresponding comparative examples.

[0049] [Table 3]

[0050] As shown in Table 2, in each Example containing 0.5 mass ppm or more and 10 mass ppm or less of isopropyl citrate or triethyl citrate, the color tone after 20 hours and 30 hours was suppressed compared to the Comparative Example not containing them. That is, the coloring of the oil composition during frying was suppressed. In addition, the test oil of Comparative Example 4-2 containing 1.0 mass ppm of citric acid did not show any coloring suppression effect.

[0051] Furthermore, as shown in Table 3, in each Example containing 3 mass ppm or more and 10 mass ppm or less of citric acid monoglyceride, the coloring of the oil and fat composition during frying was suppressed more than in Comparative Example 5-1 containing no citric acid monoglyceride. In contrast, in the oil and fat compositions for frying of Comparative Examples 5-2 and 5-11 containing 100 mass ppm of citric acid monoglyceride, the coloring was promoted more than in Comparative Example 5-1 containing no citric acid monoglyceride. In addition, a comparison between Example 5-1 and Example 5-11 showed that the coloring suppression effect was greater when citric acid monoglyceride 1 was used than when citric acid monoglyceride 2 was used.

[0052] Furthermore, from the results of Example 1-1, Example 2-1 and Example 3-2, it was found that rapeseed oil and a blend of rapeseed oil and soybean oil are preferable as edible oils and fats, and rapeseed oil is more preferable. Furthermore, when the edible oils and fats are rapeseed oil or blended oils, when the contents of isopropyl citrate or triethyl citrate are 1.0, 1.5 and 5.0 mass ppm, the color inhibition rates after 20 hours and 30 hours were both higher than 10%, and had excellent effects. Furthermore, when comparing the color inhibition rates after 20 hours in Example 1-1 and Example 4-1, isopropyl citrate was higher, and it was found that isopropyl citrate is more preferable as a citrate ester than triethyl citrate.

Claims

1. A method for suppressing discoloration of an oil-and-fat composition for deep-frying, which contains an edible oil or fat, comprising adding a citric acid ester consisting of triethyl citrate to the oil-and-fat composition such that the content of the citric acid ester in the oil-and-fat composition is 0.2 ppm by mass or more and 15 ppm by mass or less.

2. The method for suppressing coloration of an oil-and-fat composition for deep-frying according to claim 1, wherein the edible oil-and-fat comprises one or more of rapeseed oil, soybean oil, and palm-based oil.

3. The oil and fat composition for deep-frying contains an edible oil and fat, and contains 0.2 ppm by mass or more and 15 ppm by mass or less of a citric acid ester consisting of triethyl citrate.

4. The oil and fat composition for deep frying according to claim 3, wherein the edible oil and fat comprises one or more of rapeseed oil, soybean oil and palm-based oil and fat.

5. A coloration inhibitor for a fat or oil composition for deep frying, comprising a citric acid ester consisting of triethyl citrate as an active ingredient.

6. A method for producing a food, comprising cooking the food with the oil and fat composition for frying according to claim 3 or 4.

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