Oil and fat composition and method for producing the same

Abstract

The present invention provides a technology capable of suppressing heat discoloration of an oil or fat composition. The present invention relates to an oil or fat composition containing 93% by mass or more of deodorized oil or fat, wherein the silicone oil content in the oil or fat composition is 0.5 to 10 ppm by mass, and 50 to 100% by mass of the deodorized oil or fat in the oil or fat composition is deodorized oil A and / or deodorized oil B, where deodorized oil A has a total tocopherol content of 900 ppm or less and an acid value of 0.03 or less and is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and deodorized oil B is deodorized rapeseed oil having a total tocopherol content of 550 ppm or less and an acid value of 0.03 or less.

Description

Technical Field

[0001] The present invention relates to an oil and fat composition, a method for producing the oil and fat composition, and a method for suppressing heat coloring in the oil and fat composition.

Background Art

[0002] In recent years, consumers' interest in food quality has been increasing. The objects of interest also extend to edible oils and fats used for the production of processed foods (such as fried foods).

[0003] It is known that oils and fats deteriorate when exposed to heat, light, etc. When oils and fats are exposed to heat or light, hydrolysis deterioration occurs if moisture is present, and oxidation deterioration occurs if oxygen is present. As a result of the deterioration, the acid value of the oil and fat increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (such as fries, tempura, and deep-fried foods), since heat cooking is performed using oils and fats heated to around 180°C, the oils and fats used for fried foods (hereinafter also referred to as "fry oils") are required to suppress deterioration due to heating.

[0004] For example, "Standards for Foods, Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)" stipulates that instant noodles (corresponding to fried noodles) must not have an acid value of the oil and fat contained in the noodles exceeding 3 or a peroxide value exceeding 30.

[0005] In addition, there may also occur a problem that the color tone of the fry oil becomes darker due to deterioration of the fry oil by heat or the like. When the color tone of the fry oil becomes darker, the fried foods produced using the oil and fat are also colored, and the appearance is impaired.

[0006] For example, Patent Document 1 discloses a technique for providing an oil and fat with good frying stability by purifying a raw material oil and fat having a specific fatty acid composition and iodine value.

[0007] Also, it is known that the more double bonds the fatty acids constituting fats and oils have, the more easily they undergo oxidative deterioration. For example, in Patent Document 1, when the weight ratio of the amount of monounsaturated fatty acids to the amount of polyunsaturated fatty acids is less than 2.0, the stability of fats and oils against heating is said to be poor.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

Summary of the Invention

[0009] On the other hand, there is a need for a technology that can suppress deterioration due to heating for a wider range of raw material fats and oils.

[0010] The present invention has been made in view of the above situation, and an object thereof is to provide a technology capable of suppressing heat coloring of a fat and oil composition.

[0011] The inventors of the present invention have found that the above problems can be solved by combining deodorized oil having a specific degree of purification with silicone oil, and have completed the present invention. Specifically, the present invention provides the following.

[0012] (1) A fat and oil composition containing 93% by mass or more of deodorized oil, wherein the silicone oil content in the fat and oil composition is 0.5 to 10 ppm by mass, and 50 to 100% by mass of the deodorized oil in the fat and oil composition is the following deodorized oil A and / or deodorized oil B. Deodorized oil A: The total tocopherol content in deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and it is a deodorized oil selected from one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less. (2) The fat and oil composition according to (1), wherein the total tocopherol content in the fat and oil composition is 900 ppm or less. An oil and fat composition according to (1) or (2), wherein 10 to 90% by mass of the deodorized oil and fat is the deodorized oil A and 90 to 10% by mass is the deodorized oil B. (4) An oil and fat composition according to any one of (1) to (3) for cooking by heating. (5) A method for producing an oil and fat composition containing 93% by mass or more of deodorized oil and fat, comprising a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, and sunflower oil so that the total tocopherol content in the oil and fat is 900 ppm or less and the acid value is 0.03 or less, and a step of adding silicone oil so that the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, wherein 50 to 100% by mass of the deodorized oil and fat has a total tocopherol content in the oil and fat of 900 ppm or less and an acid value of 0.03 or less and is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. (6) A method for producing an oil and fat composition containing 93% by mass or more of deodorized oil and fat, comprising a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so as to satisfy the following deodorized oil A and / or deodorized oil B, and a step of adding silicone oil so that the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, wherein 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil A and / or deodorized oil B. Deodorized oil A: A deodorized oil and fat in which the total tocopherol content in the deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and it is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil B: A rapeseed deodorized oil in which the total tocopherol content in the deodorized oil B is 550 ppm or less and the acid value is 0.03 or less. (7) A method for suppressing heat coloring in an oil and fat composition containing 93% by mass or more of deodorized oil and fat, comprising subjecting one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil to deodorization so as to satisfy the following deodorized oil A and / or deodorized oil B, adding silicone oil so that the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, and making 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition deodorized oil A and / or deodorized oil B. Deodorized oil A: The total tocopherol content in deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and it is one or more deodorized oils and fats selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less.

Effects of the Invention

[0013] According to the present invention, a technique for suppressing heat coloring of an oil and fat composition is provided.

Modes for Carrying Out the Invention

[0014] Hereinafter, embodiments of the present invention will be described in detail. Note that the present invention is not limited to the following embodiments. Also, in this specification, "A (numerical value) to B (numerical value)" means "A or more and B or less", and the ratio means the mass ratio.

[0015] <Oil and Fat Composition> The oil and fat composition of the present invention is an oil and fat composition containing 93% by mass or more of deodorized oil and fat, wherein the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass, and 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition is the following deodorized oil A and / or deodorized oil B. Deodorized oil A: The total tocopherol content in deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and it is one or more deodorized oils and fats selected from soybean oil, corn oil, cottonseed oil, and sunflower oil Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less

[0016] (Deodorized oil) The oil composition of the present invention contains 93% by mass or more of deodorized oil. If it is 93% by mass or more, it can have sufficient functions as an oil composition used for heating purposes. The deodorized oil contained in the oil composition is preferably 97% by mass or more, more preferably 99% by mass or more, and it is particularly preferable that all the oils contained in the oil composition are deodorized oils. Here, the deodorized oil refers to an oil from which the odor of the oil raw material has been removed. For example, it refers to an oil from which odorous components such as aldehydes and ketones have been removed by a deodorization process such as steam distillation.

[0017] Also, 50 to 100% by mass of the deodorized oil contained in the oil composition of the present invention is deodorized oil A and / or deodorized oil B. Deodorized oil A is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and deodorized oil B is rapeseed oil. As deodorized oil A and deodorized oil B, those subjected to advanced purification described in the <Method for Producing Oil Composition> described later can be used. For example, in soybean oil, by undergoing a purification process including a general deodorization process, a deodorized oil containing about 1000 ppm of total tocopherols and having an acid value of about 0.1 can be obtained. The effect of suppressing heat coloring of the present invention is exhibited by using an oil that has undergone an advanced purification process, but the component that suppresses heat coloring is unknown. Therefore, in the present invention, as a guideline for an advanced purification process, the total tocopherol content of deodorized oil A is 850 ppm or less or 900 ppm or less, and the acid value is 0.03 or less. Similarly, in rapeseed oil, by undergoing a purification process including a general deodorization process, a deodorized oil containing about 650 ppm of total tocopherols and having an acid value of about 0.1 can be obtained. Therefore, in the present invention, as a guideline for an advanced purification process, the total tocopherol content of deodorized oil B is 550 ppm or less, and the acid value is 0.03 or less. By using these deodorized oils, the heat coloring can be reduced due to a synergistic effect with silicone oil. The total tocopherol content is the total content ratio (mass ratio) of α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil.

[0018] When the content of deodorized oil A and / or deodorized oil B in the deodorized oil is reduced and the content of other oils is increased, the effect of suppressing the heat coloring of the oil composition is weakened. Therefore, the total content of deodorized oil A and deodorized oil B accounts for 50 to 100% by mass of the deodorized oil. It is more preferable that the total content of deodorized oil A and deodorized oil B accounts for 80 to 100% by mass of the deodorized oil, and it is even more preferable that it accounts for 90 to 100% by mass of the deodorized oil.

[0019] In the present invention, deodorized oil A or deodorized oil B may be used alone or in combination. When used in combination, it is preferable that 10 to 90% by mass of the deodorized oil is deodorized oil A and 90 to 10% by mass is deodorized oil B. More preferably, 20 to 80% by mass of the deodorized oil is deodorized oil A and 80 to 20% by mass is deodorized oil B. That is, the mass ratio of deodorized oil A: deodorized oil B is preferably 10:90 to 90:10, and more preferably 20:80 to 80:20.

[0020] [Deodorized oil A] Deodorized oil A is a deodorized oil in which the total tocopherol content in deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and it is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil. Preferably, soybean oil and corn oil with a fatty acid composition similar to that of soybean oil are preferred. The iodine value of an oil is a value that reflects the constituent fatty acids of the oil and also serves as an index of susceptibility to deterioration. The iodine value of deodorized oil A is preferably 100 to 145, and more preferably 120 to 140.

[0021] The total tocopherol content in deodorized oil A is preferably 100 to 900 ppm, more preferably 100 to 850 ppm, or 100 to 800 ppm. The total tocopherol content in deodorized oil A is more preferably 100 to 600 ppm, still more preferably 150 to 550 ppm, even more preferably 200 to 460 ppm, and most preferably 200 to 400 ppm. Further, γ-tocopherol in deodorized oil A is preferably 50 to 600 ppm, more preferably 50 to 550 ppm, still more preferably 50 to 480 ppm, and most preferably 80 to 350 ppm.

[0022] Also, the acid value of the above deodorized oil A is 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0023] [Deodorized oil B] Deodorized oil B is a rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less. As the rapeseed oil, that obtained by extracting oil from raw materials cultivated and distributed as rapeseed can be used. As the rapeseed variety, canola and / or high oleic acid canola can be used. The iodine value of the rapeseed oil is preferably 90 to 130, and more preferably 95 to 120.

[0024] The total tocopherol content of deodorized oil B is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, still more preferably 150 to 500 ppm, even more preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Further, γ-tocopherol in defatted oil B is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, and still more preferably 100 to 350 ppm.

[0025] Also, the above deodorized oil B has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0026] [Other deodorized oils] The deodorized oil contained in the oil composition of the present invention can contain less than 50% by mass of deodorized oils other than the above deodorized oil A and deodorized oil B, preferably less than 30% by mass. For example, in addition to rice oil, sesame oil, safflower oil, peanut oil, olive oil, grape seed oil, linseed oil, perilla oil, palm oil, oils obtained by fractionating these oils can be mentioned. Further, soybean oil, corn oil, cottonseed oil, and sunflower oil in which the total tocopherol content in the oil exceeds 850 ppm or exceeds 900 ppm, or the acid value exceeds 0.03 can be mentioned. Further, rapeseed oil (such as canola oil) in which the total tocopherol content in the oil exceeds 550 ppm, or the acid value exceeds 0.03 can be mentioned. These oils may be used alone or in combination of two or more. In addition, vegetable oils including deodorized oil A and deodorized oil B, as well as their transesterified oils and fractionated oils, etc., usually have 95% by mass or more of triglycerides.

[0027] In the present invention, oils other than deodorized oil A and deodorized oil B preferably have a higher degree of purification. Therefore, the total tocopherol content in the oil composition is preferably 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[0028] (Silicone oil) The oil composition of the present invention contains 0.5 to 10 mass ppm of silicone oil. As the silicone oil, those having a dimethylpolysiloxane structure and a kinematic viscosity of 100 to 5000 mm at 25°C 2 / s are preferred. The kinematic viscosity of the silicone oil is more preferably 500 to 2000 mm 2 / s, even more preferably 800 to 1100 mm 2 / s, and most preferably 900 to 1100 mm 2It is most preferably / s. As the silicone oil, those commercially available for food use can be used. Here, the "kinematic viscosity" refers to the value measured in accordance with JIS K 2283 (2000). It is also preferable to use a silicone oil containing fine particle silica in addition to the silicone oil.

[0029] The content (mass ratio) of silicone oil in the oil and fat composition of the present invention is 0.5 to 10 mass ppm, more preferably 0.5 to 6 mass ppm, still more preferably 1 to 4 mass ppm, and most preferably 2 to 3 mass ppm in the oil and fat composition. If the total content of the silicone oil is 0.5 ppm or more, the effect of suppressing foaming during cooking can be sufficiently obtained, and if it is 10 ppm or less, the foaming during cooking will not become excessive.

[0030] In the present invention, the content of each fatty acid in the fatty acids constituting the glyceride (for example, oleic acid) can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society. Also, the tocopherol content contained in the oil and fat composition can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.4.10-2013 Tocopherol (Fluorescence Detector-High Performance Liquid Chromatography Method)" established by the Japan Oil Chemists' Society. Also, the iodine value can be measured in accordance with the "Standard Oil and Fat Analysis Test Method 2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" established by the Japan Oil Chemists' Society.

[0031] (Other components) In the oil and fat composition for heat cooking, other components can be added to the extent that the effects of the present invention are not impaired, and the types and amounts of the components to be blended can be appropriately set according to the effects to be obtained and the like. These components are, for example, components (such as food additives) used in general oils and fats. Examples of these components include antioxidants, emulsifiers, etc., and it is preferable to add them after deodorization and before filling. Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and their esters, fukiic acid, gossypol, sesamol, terpenes, and the like. Examples of coloring components include carotenes, astaxanthin, and the like. As the emulsifier, it is appropriately selected from polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polysorbates, propylene glycol fatty acid esters, polyglycerol condensed ricinoleates, diacylglycerols, waxes, sterol esters, phospholipids, and the like.

[0032] <Use of the oil and fat composition of the present invention> By satisfying the above conditions, the oil and fat composition of the present invention has the property that even when heated, the heat coloring of the oil and fat composition is suppressed. The heat coloring of the oil and fat can be evaluated by the method shown in the examples. In the present invention, "the increase in heat coloring of the oil and fat is suppressed" means that when the oil and fat composition of the present invention is heated, the difference between the color tone before heating and the color tone after heating is smaller than that of an oil and fat composition in which deodorized oil A and deodorized oil B in the oil and fat composition of the present invention are replaced with deodorized oils obtained from the same oilseed raw material but not satisfying the requirements of deodorized oil A and deodorized oil B, or an oil and fat composition that does not contain silicone oil but has the same oil and fat formulation.

[0033] Since the oil and fat composition of the present invention has the above properties, it can be preferably used for applications that require heating (for example, heating at 160 °C or higher). Specifically, the oil and fat composition of the present invention can be preferably used for heat cooking (such as frying), and particularly preferably used as frying oil.

[0034] Moreover, the oil and fat composition of the present invention can suppress heat coloring of the oil and fat even when heating (for example, heating at 160°C or higher) is repeated. In the present invention, "repeated heating" means heating the oil and fat composition of the present invention a total of two or more times (preferably four or more times) with a period of cooling the oil and fat in between. The upper limit of the number of heating times is not particularly limited, but it may be 20 times or less. The heating time for each time may be from 0.1 hour to 24 hours. Note that the "period of cooling the oil and fat" means a period (for example, 1 to 300 hours) during which the oil temperature is maintained lower than the heating temperature.

[0035] <Method for producing oil and fat composition> The method for producing the oil and fat composition of the present invention is a method for producing an oil and fat composition containing 93% by mass or more of deodorized oil and fat, and includes a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so as to satisfy the conditions of the following deodorized oil A and / or deodorized oil B, and a step of adding silicone oil so that the content of silicone oil in the oil and fat composition becomes 0.5 to 10 ppm by mass. 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition is deodorized oil A and / or deodorized oil B. Deodorized oil A: The total tocopherol content in deodorized oil A is 850 ppm or less or 900 ppm or less, the acid value is 0.03 or less, and it is a deodorized oil and fat selected from one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less

[0036] Regarding deodorized oil and fat, oil and fat, total tocopherol, silicone oil, etc., they are as described in the aforementioned <Oil and fat composition>. In the production of the oil and fat composition, the steps of deodorizing and adding silicone oil are essential, but any methods and apparatuses used in the production of edible oil and fat, etc. can be used.

[0037] For example, the oil and fat composition of the present invention may contain un-deodorized oil and fat or deodorized oil and fat as raw materials. As a method for refining oil and fat, chemical refining (chemical refining) or physical refining (physical refining) can be used, and from the viewpoint of flavor, it is preferable to use chemical refining. Chemical refining is a refining method that includes a step of removing free fatty acids using an alkali in the deacidification step, and for example, it is a method of refining crude oil obtained by pressing and extraction from raw materials by subjecting it to degumming treatment, alkali deacidification treatment, decolorization treatment, dewaxing treatment, and deodorization treatment.

[0038] From the viewpoint that the effects of the present invention are easily achieved, the oil and fat composition of the present invention preferably contains deodorized oil and fat that has been subjected to deodorization treatment after being subjected to alkali deacidification treatment and decolorization treatment.

[0039] For steps other than the deodorization step, general refining conditions for oil and fat can be used.

[0040] In the present invention, as the deodorized oil and fat, any one or more of soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are used. When using a mixture of a plurality of oils and fats, they may be mixed at any stage of refining, but it is preferable to mix them after the deodorization treatment. Also, when blending oils and fats other than soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil, it is preferable to mix them after the deodorization treatment is completed.

[0041] (Alkali deacidification step) The acid value of the oil or fat is reduced even in the deodorization process, but it is preferably reduced also in alkali deacidification. As the oil or fat used for alkali deacidification, a crude oil containing water degummed oil, an oil or fat added with phosphoric acid, or a degummed oil obtained by removing gum substances by centrifugation or the like after adding phosphoric acid can be used. As the alkali deacidification method, it is preferable to add an aqueous sodium hydroxide solution having a concentration of 5 to 15% in an amount equivalent to 0.8 to 1.8 times the amount of acid calculated from the acid value of the oil or fat, and remove fatty acid soaps or the like by centrifugation or the like. The aqueous sodium hydroxide solution has a concentration of 8 to 13%, and it is more preferable to add an amount equivalent to 1.0 to 1.5 times the amount of free fatty acids. Further, it is more preferable to perform the addition and separation treatment of the aqueous sodium hydroxide solution two or more times. The subsequent step of the sodium hydroxide treatment is the decolorization step, but it is more preferable to perform water washing after the sodium hydroxide treatment and then perform the decolorization step.

[0042] Further, as the alkali deacidification method, a Zenith process may be used in which oil droplets are added from the lower part of an alkali solution (such as an aqueous sodium hydroxide solution) in a dilute alkali solution, and neutralization is carried out while the oil droplets are rising.

[0043] (Deodorization process) In the present invention, it includes a deodorizing step such that the total tocopherol content and acid value in the oil and fat meet the requirements of deodorized oil A and / or deodorized oil B, and these can be achieved by performing the deodorizing step under excessive conditions. The deodorizing conditions use a vacuum steam distillation apparatus, and can be performed at a higher temperature, under a higher vacuum, with a larger amount of steam, or for a longer time than the normal conditions of vacuum steam distillation. For example, when performing within any range of a deodorizing temperature of 200 to 280°C, a vacuum degree of 100 to 500 Pa, a steam amount of 1 to 8% by mass (based on the oil and fat), and a deodorizing time of 30 to 120 minutes, it is preferable to satisfy two or more conditions selected from a deodorizing temperature of 235°C or higher, a vacuum degree of 500 Pa or lower, a steam amount of 2.0% by mass or more (based on the oil and fat), and a deodorizing time of 50 minutes or more, and it is more preferable to satisfy three conditions. The deodorizing temperature is more preferably 245°C or higher or 248°C or higher, and further preferably 250°C or higher. The vacuum degree is more preferably 400 Pa or lower, further preferably 280 Pa or lower, and even more preferably 260 Pa or lower. The steam amount is more preferably 2.4% by mass or more (based on the oil and fat), and further preferably 3% by mass or more (based on the oil and fat). The deodorizing time is more preferably 60 minutes or more, and further preferably 70 minutes or more.

[0044] In addition, in the deodorizing step, at the end of the deodorizing treatment, the temperature is lowered, and at that time, it is preferable to add citric acid. By adding citric acid, the oxidation stability is enhanced. Citric acid is preferably added at 10 to 50 ppm with respect to the deodorized oil, and more preferably added at 26 to 50 ppm. In addition, since citric acid does not disperse and dissolve in the oil as it is, it is preferably added as an aqueous solution of 5 to 20% by mass.

[0045] (Addition step) In the present invention, it includes a step of adding silicone oil so that the content of silicone oil in the oil and fat composition becomes 0.5 to 10 mass ppm. Although not particularly limited, the silicone oil can be directly added to the oil and fat, or added and stirred after being diluted with the oil and fat. The oil and fat for diluting the silicone oil and / or the oil and fat to which the silicone oil is added may be the deodorized oil and fat, but may also be other oil and fat. For example, when the oil and fat composition is a blend of a plurality of oil and fat including the deodorized oil and fat, the silicone oil may be added to the oil and fat before blending and then blended, or the silicone oil may be added after blending the oil and fat.

[0046] <Method for suppressing heat coloring in oil and fat composition> The method for suppressing heat coloring in the oil and fat composition of the present invention is a method for suppressing heat coloring in an oil and fat composition containing 93 mass% or more of deodorized oil and fat, wherein one or more kinds of oil and fat selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil are deodorized so as to satisfy deodorized oil A and / or deodorized oil B, silicone oil is added so that the content of silicone oil in the oil and fat composition becomes 0.5 to 10 mass ppm, and 50 to 100 mass% of the deodorized oil and fat in the oil and fat composition is deodorized oil A and / or deodorized oil B. Details are as described in the foregoing <Oil and fat composition><Method for producing oil and fat composition>. By using the oil and fat composition prepared by this suppression method, even when the oil and fat composition is repeatedly heated, coloring of the oil and fat composition due to heating can be suppressed.

Examples

[0047] Hereinafter, examples will be shown to specifically explain the present invention, but the present invention is not limited to these examples.

[0048] <Analysis method> The analysis in each test was carried out according to the following method.

[0049] (Total tocopherol content) The total tocopherol content was measured by measuring α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol in the deodorized oil in accordance with the "Standard Oil Analysis Test Method 2.4.10-2013 Tocopherol (Fluorescence Detector - High Performance Liquid Chromatography Method)" established by the Japan Oil Chemists' Society, and the total content (ratio) was calculated.

[0050] (Acid value) The acid value was measured in accordance with the "Standard Oil Analysis Test Method 2.3.1-2013 Acid Value" established by the Japan Oil Chemists' Society. The acid value indicates the amount of free fatty acids contained in the oil and is expressed as the number of milligrams of potassium hydroxide required to neutralize 1 g of the sample oil.

[0051] (Iodine value) The iodine value of the oil was measured in accordance with the "Standard Oil Analysis Test Method 2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The larger the iodine value, the more double bonds there are.

[0052] (Fatty acid composition of triglyceride) The fatty acid composition of the oil was measured in accordance with the "Standard Oil Analysis Test Method 2.4.2.3-2013 Fatty Acid Composition" (capillary gas chromatography method) established by the Japan Oil Chemists' Society. Specifically, the mass ratios of palmitic acid, oleic acid, linoleic acid, and linolenic acid were calculated.

[0053] (Color tone) The color tone of the test oil was measured using a Lovibond colorimeter (product name "Lovibond PFX995", manufactured by The Tintometer Limited) with a 0.5-inch cell to measure the yellow color tone (Y value) and the red color tone (R value). Based on these results, "Y + 10R" was calculated and evaluated. The smaller the value of Y + 10R, the lighter the color tone, and the larger the value of Y + 10R, the darker the color tone.

[0054] Also, the color tone reduction rate in each frying test is based on the difference in color tone before and after frying compared to the reference oils (Comparative Example 1, Comparative Example 5).

[0055] <Preparation 1 of Oil and Fat Composition> Approximately 1.2 times the equivalent amount of a 15% aqueous sodium hydroxide solution was added to defatted soy oil (acid value 1.0, iodine value 132), and after stirring, the precipitate was removed with a centrifuge. Activated clay was added at 1% based on the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain decolorized soy oil. The decolorized soy oil was deodorized under the conditions shown in Table 1. When the temperature was lowered during deodorization, citric acid was added at 30 ppm based on the oil at 150°C to obtain deodorized soy oils 1 to 3. The total tocopherol content (total tocopherol amount) and acid value in the oils and fats of the obtained deodorized soy oils 1 to 3 are shown in Table 1.

[0056] Table 1 TIFF0007702061000001.tif51155

[0057] Silicone oil (“KF-96ADF-1,000CS” manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized soy oils 1 to 3 at 3 ppm based on the oil and fat. Using deodorized soy oils 1 to 3 and the oils and fats obtained by adding silicone oil to deodorized soy oils 1 to 3 as test oils, a frying test was conducted under the following conditions (Comparative Examples 1 to 4, Examples 1 and 2).

[0058] <Frying Test 1> 4 L of each test oil was placed in a fryer, and frying cooking was carried out for 8 days (8 hours / day). The frying cooking was carried out in the following order: sweet potato tempura (2 days), croquettes (2 days), and deep-fried foods (4 days). The color tone of the oil and fat composition before and after frying and the reduction rate of the color tone with respect to Comparative Example 1 are shown in Table 2. [Sweet Potato Tempura] Every hour, 8 slices of sweet potato sliced to a thickness of 1 cm were coated with batter (tempura flour (product name “Nissin Delicious Tempura Flour” manufactured by Nissin Foods Holdings Co., Ltd.): water = 1:1.6) and fried at 180°C for 3.5 minutes. [Croquettes] Every hour, 4 pieces of 70 g of croquettes (product name “Nichirei Crispy Croquettes (Vegetables)” manufactured by Nichirei Foods Co., Ltd.) were fried at 180°C for 4.5 minutes. [Deep-Fried Foods] Every hour, about 35 g of chicken thigh meat (6 pieces) was coated with batter (tempura powder (product name: "Tempura Base No. 1", manufactured by Nippon Food Research Co., Ltd.): water = 1:1) and fried at 180°C for 4 minutes.

[0059] Table 2 TIFF0007702061000002.tif51155

[0060] As shown in Table 2, it can be seen that in Examples 1 and 2, coloring due to heating is suppressed compared to Comparative Examples 1 to 4. That is, there is no difference in deodorized soybean oil 1 to 3 that does not contain silicone oil (Comparative Examples 1, 3, and 4), and simply adding silicone oil to deodorized soybean oil 1 has no effect (Comparative Example 2). On the other hand, when silicone oil is added to deodorized soybean oil 2 and 3, heating coloring is suppressed (Examples 1 and 2).

[0061] From the above results, it was found that by adjusting deodorized soybean oil and silicone oil with total tocopherol content and acid value within a specific range to meet the conditions of the present invention, heating coloring of the oil and fat composition can be suppressed.

[0062] <Preparation of Oil and Fat Composition 2> Approximately 1.2 times the equivalent amount of a 15% aqueous sodium hydroxide solution was added to rapeseed degummed oil (acid value 1.0, iodine value 113), and after stirring, the precipitate was removed with a centrifuge. Activated clay was added at 1% based on the oil, and decolorization was carried out at 110°C for 20 minutes. The activated clay was filtered off to obtain rapeseed decolorized oil. The rapeseed decolorized oil was deodorized under the conditions shown in Table 3, and when the temperature was lowered during deodorization, citric acid was added at 30 ppm based on the oil at 150°C to obtain deodorized rapeseed oils 1 to 6. The total tocopherol content (total tocopherol amount) and acid value in the deodorized oils of the obtained deodorized rapeseed oils 1 to 6 are shown in Table 3.

[0063] Table 3 TIFF0007702061000003.tif56160

[0064] Silicone oil ("KF-96ADF-1,000CS" manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized rapeseed oils 1 to 6 at 3 ppm based on the oil and fat. Using deodorized rapeseed oils 1 to 6 and the oils and fats obtained by adding silicone oil to deodorized rapeseed oils 1 to 6 as test oils, a frying test was conducted under the following conditions (Comparative Examples 5 to 11, Examples 3 to 7).

[0065] <Frying Test 2> Each test oil was subjected to a frying test in the same manner as in the above-described Frying Test 1. Table 4 and Table 5 show the color tone of the oil and fat composition before and after frying and the reduction rate of the color tone with respect to Comparative Example 5.

[0066] Table 4 TIFF0007702061000004.tif51155

[0067] Table 5 TIFF0007702061000005.tif51155

[0068] As shown in Tables 4 and 5, it can be seen that in Examples 3 to 7, coloring due to heating is suppressed as compared with Comparative Examples 5 to 11. That is, there is no difference in the effect among deodorized rapeseed oils 1 to 6 that do not contain silicone oil (Comparative Examples 5 and 7 to 11), and there is no effect even when silicone oil is added only to deodorized rapeseed oil 1 (Comparative Example 6). On the other hand, when silicone oil is added to deodorized rapeseed oils 2 to 6, heating coloring is suppressed (Examples 3 to 7).

[0069] From the above results, it was found that by adjusting the deodorized oil having a total tocopherol content and an acid value within a specific range and silicone oil so as to satisfy the conditions in the present invention, heating coloring of the oil and fat composition can be suppressed.

[0070] <Preparation of Oil and Fat Composition 4> Approximately 1.2 times the equivalent amount of a 15% sodium hydroxide aqueous solution was added to defumigated soybean oil (acid value 1.1, iodine value 132), and after stirring, the precipitate was removed by a centrifuge. 1% of activated clay was added based on the oil, and decolorization was carried out at 110 °C for 20 minutes. The activated clay was filtered off to obtain decolorized soybean oil. The decolorized soybean oil was deodorized under the conditions shown in Table 6. During the cooling stage of deodorization, citric acid was added at 150 °C at 30 ppm based on the oil to obtain deodorized soybean oils 4 and 5. The total tocopherol content (total tocopherol amount) and acid value in the oils and fats of the obtained deodorized soybean oils 4 and 5 are shown in Table 6.

[0071] Approximately 1.2 times the equivalent amount of a 15% sodium hydroxide aqueous solution was added to defumigated rapeseed oil (acid value 1.2, iodine value 113), and after stirring, the precipitate was removed by a centrifuge. 1% of activated clay was added based on the oil, and decolorization was carried out at 110 °C for 20 minutes. The activated clay was filtered off to obtain decolorized rapeseed oil. The decolorized rapeseed oil was deodorized under the conditions shown in Table 6. During the cooling stage of deodorization, citric acid was added at 150 °C at 30 ppm based on the oil to obtain deodorized rapeseed oils 7 and 8. The total tocopherol content (total tocopherol amount) and acid value in the deodorized oils and fats of the obtained deodorized rapeseed oils 7 and 8 are shown in Table 6.

[0072] Table 6 TIFF0007702061000006.tif56155

[0073] The deodorized soybean oils 4 and 5, and the deodorized rapeseed oils 7 and 8 were blended as shown in Table 7 to obtain blended oils 1 to 3. The total tocopherol content (total tocopherol amount) and acid value in the oils and fats of the blended oils are shown in Table 7.

[0074] Table 7 TIFF0007702061000007.tif47155

[0075] (Silicone oil addition) Silicone oil (manufactured by Shin-Etsu Chemical Co., Ltd., "KF-96ADF-1,000CS") was added to the blended oils 1 to 3 at 3 ppm based on the oil and fat. The blended oils 1 to 3 and the oils and fats obtained by adding silicone oil to the blended oils 1 to 3 were used as test oils.

[0076] <Fry test 4> Using each of the test oils 1 to 3 of the mixed oil, a frying test was conducted in the same manner as the aforementioned frying test 1. Table 8 shows the color tone of the oil and fat composition before and after frying and the reduction rate of the color tone with respect to Comparative Example 8.

[0077] Table 8 TIFF0007702061000008.tif51155

[0078] From the results in Table 8, it was found that in the mixed oil, by adjusting the deodorized oil and silicone oil with the total tocopherol content and acid value within a specific range so as to satisfy the conditions in the present invention, the heat coloring of the oil and fat composition can be suppressed.

Claims

1. An oil and fat composition for cooking by heating, containing 93% by mass or more of deodorized oil and fat, wherein the silicone oil content in the oil and fat composition for cooking by heating is 0.5 to 10 ppm by mass, 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition for cooking by heating is the following deodorized oil A and / or deodorized oil B, the total tocopherol content in the oil and fat composition for cooking by heating is 900 ppm or less, the oil and fat composition for cooking by heating contains citric acid in an amount of 30 to 50 ppm with respect to the deodorized oil and fat, An oil and fat composition for cooking by heating. Deodorized oil A: The total tocopherol content in deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and it is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and the iodine value is 120 or more (however, excluding soybean oil with an iodine value of 124.9 and an acid value of 0.02 to which 0.4 ppm of a silicone-based antifoaming agent is added). Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less.

2. The oil and fat composition for cooking by heating according to Claim 1, wherein 10 to 90% by mass of the deodorized oil and fat is the deodorized oil A and 90 to 10% by mass is the deodorized oil B.

3. A method for producing an oil and fat composition for cooking by heating, containing 93% by mass or more of deodorized oil and fat, comprising a step of deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so as to satisfy the following deodorized oil A and / or deodorized oil B, wherein the deodorizing step includes adding citric acid in an amount of 30 to 50 ppm with respect to the deodorized oil and fat, comprising a step of adding silicone oil so that the content of silicone oil in the oil and fat composition for cooking by heating becomes 0.5 to 10 ppm by mass, 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition for cooking by heating is deodorized oil A and / or deodorized oil B, A method for producing an oil and fat composition for cooking by heating, wherein the total tocopherol content in the oil and fat composition for cooking by heating is 900 ppm or less. Deodorized oil A: The total tocopherol content in deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, and it is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and the iodine value is 120 or more (however, excluding soybean oil with an iodine value of 124.9 and an acid value of 0.02 to which 0.4 ppm of a silicone-based antifoaming agent is added). Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less

4. A method for suppressing heat coloring in an oil and fat composition containing 93% by mass or more of deodorized oil and fat, comprising: Deodorizing one or more oils and fats selected from soybean oil, corn oil, cottonseed oil, sunflower oil, and rapeseed oil so as to satisfy the following deodorized oil A and / or deodorized oil B, wherein the deodorization includes adding citric acid in an amount of 30 to 50 ppm to the deodorized oil and fat; Adding silicone oil so that the content of silicone oil in the oil and fat composition is 0.5 to 10 ppm by mass; Using 50 to 100% by mass of the deodorized oil and fat in the oil and fat composition as deodorized oil A and / or deodorized oil B; A method for suppressing heat coloring in an oil and fat composition, wherein the total tocopherol content in the oil and fat composition is 900 ppm or less. Deodorized oil A: Deodorized oil and fat in which the total tocopherol content in deodorized oil A is 900 ppm or less, the acid value is 0.03 or less, it is one or more selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, and the iodine value is 120 or more (however, excluding soybean oil with an iodine value of 124.9 and an acid value of 0.02 to which 0.4 ppm of a silicone-based antifoaming agent is added). Deodorized oil B: Rapeseed deodorized oil in which the total tocopherol content in deodorized oil B is 550 ppm or less and the acid value is 0.03 or less

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