Liquid oil composition

Abstract

To provide a liquid oil composition which is excellent in cool tolerance with no generation of white turbidness and a crystal substance in its oil phase portion under low temperature, without damaging a flavor and a health effect derived from a raw material edible liquid oil and without addition of an additive such as an emulsifier and special purification / processing treatment, and also to provide food containing the liquid oil composition.SOLUTION: A liquid oil composition comprises an oil-soluble oats extract in an edible liquid oil. According to the present invention, there is provided the liquid oil composition with no generation of white turbidness and a crystal substance in its oil phase under low temperature, without special purification treatment and separation and sorting treatment, without deteriorating a flavor and a health effect derived from a raw material liquid oil, and without using a food additive such as an emulsifier. There is also provided food containing the liquid oil composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid oil composition that is edible and does not crystallize or lose its fluidity even at low temperatures, and has an excellent flavor, and to foods containing the liquid oil composition. [Background technology]

[0002] Edible liquid oils are used in a wide range of food applications, and recent research has highlighted the various health benefits of certain edible liquid oils containing essential fatty acids. However, these edible liquid oils tend to become cloudy, solidify, or precipitate crystals when stored at low temperatures, and when used in food products, it is necessary to design products that take into account the impact of these properties on the food. For example, while extra virgin olive oil is typically stored at room temperature, many consumers choose to store it in the refrigerator to prevent flavor deterioration and oxidation. However, storing it at low temperatures, such as in a refrigerator, can cause cloudiness and crystals to form on the walls and bottom of the container, damaging its commercial value. Furthermore, reducing the amount of edible liquid oil used to avoid this problem can result in the loss of its distinctive flavor and health benefits, making it difficult to enhance its commercial value. By subjecting edible liquid oil to special refining and fractionation processes, it is possible to turn it into salad oil that is less likely to become cloudy or solidify. However, this requires a new refining process, and in many cases flavor components and components beneficial to health are also removed, making it difficult to take advantage of the unique flavor and health benefits derived from the edible liquid oil's raw materials. These issues exist not only for edible oils and cooking oils, which are commercial products made of liquid edible oils themselves, but also for liquid seasoning products such as dressings. As a method for solving the above-mentioned problem, i.e., for suppressing clouding and crystallization of edible liquid oil, a method for obtaining olive oil that does not become cloudy at low temperatures by blending unrefined olive oil with high oleic acid, low linolenic acid rapeseed oil (Patent Document 1) has been disclosed. This technology simply dilutes unrefined olive oil with a liquid oil that does not cause clouding, making it less likely to become cloudy, and the oil combinations that can be used are limited, making it a technology with little versatility. Furthermore, technologies for suppressing the crystallization of fats and oils have been disclosed, including a method of adding a polyglycerol fatty acid ester characterized by having a content of saturated fatty acids having 14 or less carbon atoms of 20 to 80% by weight and a content of saturated fatty acids having 16 or more carbon atoms of 20 to 80% by weight (Patent Document 2), and a method of blending a polyglycerol fatty acid ester having an HLB of 2 to 6, and having, among its constituent fatty acids, 60% by weight or less of saturated fatty acids having 10 to 16 carbon atoms and 40% by weight or more of unsaturated fatty acids having 18 to 22 carbon atoms (Patent Document 3). However, these methods have an unpleasant flavor derived from the emulsifier and do not meet the preferences of consumers who avoid unnecessary additives. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-254707 [Patent Document 2] Japanese Patent Application Publication No. 11-279115 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-93298 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention has been made in view of the above circumstances, and aims to provide a liquid oil composition that has excellent cold resistance, which does not impair the flavor or health benefits inherent in the raw materials of the edible liquid oil, and which does not become cloudy or produce crystals in the oil phase at low temperatures even without the addition of additives such as emulsifiers or special refining or processing treatments, and a food product containing the liquid oil composition. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to solve the above problems and have found that by adding an oil-soluble oat extract to an edible liquid oil, the flavor inherent in the raw materials of the edible liquid oil is not impaired and no cloudiness or crystals are formed in the oil phase at low temperatures, which led to the completion of the present invention. That is, the present invention is as follows [1] and [2]. [1] A liquid oil composition comprising an oil-soluble oat extract in an edible liquid oil. [2] A food product containing the liquid oil composition described in [1]. [Effects of the Invention]

[0006] According to the present invention, it is possible to provide a liquid oil composition that does not generate turbidity or crystals in the oil phase at low temperatures, or a food product containing said liquid oil composition, without requiring any special refining or fractionation treatment, without reducing the flavor or health benefits inherent in the raw materials of the edible liquid oil, and without using food additives such as emulsifiers. DETAILED DESCRIPTION OF THE INVENTION

[0007] Hereinafter, embodiments of the liquid oil composition according to the present invention and foods containing the liquid oil composition will be described in detail.

[0008] [Liquid oil composition] The liquid oil composition of the present invention contains (A) an edible liquid oil and (B) an oil-soluble oat extract. The oil-soluble oat extract contained in the present invention inhibits the crystallization or accumulation of saturated fatty acids, waxes, and other components that tend to crystallize, aggregate, or precipitate at low temperatures, and can improve the occurrence of cloudiness and crystals in the oil phase at low temperatures.

[0009] The use of the liquid oil composition is not particularly limited as long as the effects of the present invention are achieved. Examples of uses of the liquid oil composition include liquid oil for raw consumption, liquid oil for heated cooking (cooking oil), frying oil, mold release oil, liquid oil for confectionery and bread making, etc. The use of the liquid oil composition is preferably liquid oil for raw consumption from the viewpoint of excellent transparency in appearance, and particularly preferably salad oil and dressing oil from the viewpoint of excellent stability during refrigerated storage.

[0010] The liquid oil composition of the present invention is also characterized by its excellent stability when heated. The liquid oil composition of the present invention is less likely to foam even when subjected to repeated frying, making it suitable for use as a frying oil.

[0011] The state of the liquid oil composition of the present invention is a transparent or slightly cloudy liquid when the state of the oil phase after storage at 0°C for 5 hours and 30 minutes is evaluated visually in accordance with the cooling test method and salad oil standards stipulated by the Japanese Agricultural Standards (JAS) to determine whether or not there is turbidity or crystallization, and to determine fluidity according to predetermined standards.

[0012] (A) Edible liquid oil The edible liquid oil is not particularly limited as long as it is a liquid oil suitable for eating. Examples of the edible liquid oil include natural animal and vegetable oils such as rapeseed oil, soybean oil, rice oil, corn oil, cottonseed oil, sesame oil, olive oil, avocado oil, argan oil, camellia oil, safflower oil, camellia oil, grapeseed oil, perilla oil, perilla oil, linseed oil, MCT, peanut oil, almond oil, Argania spinosa kernel oil (argan oil), milk thistle seed oil, kukui nut oil, sunflower oil, safflower oil, almond oil, avocado oil, walnut oil, borage seed oil, macadamia nut oil, fish oil, liver oil, and whale oil, as well as fractionated oils, hardened oils, or refined or processed oils thereof. Alternatively, liquid oils obtained by fractionating, refining, or processing palm oil, coconut oil, palm kernel oil, milk fat, cacao butter, lard, beef tallow, etc., which are solid or semi-solid at room temperature, may also be used. Furthermore, these edible liquid oils may be used alone or in combination of two or more. The edible liquid oil is preferably extra virgin olive oil, soybean oil, palm double olein oil or refined rapeseed oil, and these may be used alone or in combination of two or more kinds.

[0013] (B) Oil-soluble oat extract The oil-soluble oat extract used in the present invention is a lipid extracted from oats and is also called oat oil. It is a natural product containing, as its main components, neutral lipid triacylglycerol, polar lipids phospholipids, glycolipids, and the like. The method of extraction from oats is not particularly limited as long as it is edible, but it is preferable to use an extract containing 40% by weight or more of polar lipids. An example of a commercially available oil-soluble oat extract is the product name "SWEOAT OIL PL-40 FG" manufactured by Swedish Oat Fiber AB.

[0014] The content of polar lipids in lipids can be measured, for example, by the following method. <Method for measuring polar lipid content> Oil-soluble oat extract 0.5g ↓ + chloroform 49.5 ml Fixed volume 50ml ↓ Preparative 2ml ↓ Column chromatography ↓ Silica cartridge column ↓ Elute with 20 ml of chloroform ↓ Elute with 5 ml of a mixture of chloroform and methanol (49:1) ↓ → Combined as non-polar lipid fraction ↓ ↓ Elute with 30 ml of methanol ↓ → Polar lipid fraction Solvent distillation ↓ Weigh each fraction The content of polar lipids in the oil-soluble oat extract is calculated using the following formula. Polar lipid content (wt%) = weight of polar lipid fraction (g) × 100 / 0.5g

[0015] Furthermore, the proportion of polar lipids in the oil-soluble oat extract relative to 100 parts by mass of the liquid oil composition of the present invention is not particularly limited, but for example, the proportion of polar lipids in the oil-soluble oat extract relative to 100 parts by mass of the liquid oil composition is preferably 0.02 to 1.5 parts by mass, more preferably 0.02 to 0.3 parts by mass.

[0016] The content of the oil-soluble oat extract relative to the edible liquid oil is not particularly limited. The content of the oil-soluble oat extract is, for example, 0.01 parts by mass or more, preferably 0.05 to 3.0 parts by mass, and more preferably 0.05 to 0.5 parts by mass, relative to 100 parts by mass of the edible liquid oil. Since the degree of the effect of the present invention relative to the content of the oil-soluble oat extract may vary depending on the type of edible liquid oil, the content can be appropriately adjusted depending on the degree of the desired effect and the intended use. When the content of the oil-soluble oat extract is 0.01 parts by mass or more relative to 100 parts by mass of the edible liquid oil, the effect of inhibiting the crystallization or accumulation of saturated fatty acids, waxes, and other components that are prone to crystallization, aggregation, and precipitation derived from the edible liquid oil can be obtained, and the occurrence of cloudiness and crystals in the oil phase at low temperatures can be sufficiently improved.Furthermore, when the content is 3.0 parts by mass or less, the flavor of the oil-soluble oat extract is not affected, and the flavor of the liquid oil composition is also good.

[0017] The method for producing the liquid oil composition of the present invention is not particularly limited, and it can be produced by mixing an edible liquid oil and an oil-soluble oat extract using a known mixing method. For example, the liquid oil composition can be produced by heating the edible liquid oil as needed, adding the oil-soluble oat extract, and dissolving it in a mixer. The mixer is not particularly limited, and examples thereof include a propeller agitator, a homomixer, and a homogenizer. If the edible liquid oil to be used already contains crystals, precipitates, or cloudiness, it is desirable to heat it to a completely transparent state. If the edible liquid oil to be used does not contain crystals, precipitates, or cloudiness, heating is not essential, but dissolution can be accelerated by adding the oil-soluble oat extract to the edible liquid oil and then heating to 50°C to 70°C. After dissolving the oil-soluble oat extract in a mixer, it may also be rapidly cooled and kneaded using a heat exchanger or a cooling mixer such as a combinator, perfector, or votator.

[0018] [Food containing liquid oil composition] The food product containing the liquid oil composition of the present invention is a food product that contains (A) an edible liquid oil and (B) a liquid oil composition containing an oil-soluble oat extract. The form of food containing the liquid oil composition of the present invention is not particularly limited as long as the effects of the present invention are achieved. Examples of the form of food containing the liquid oil composition include seasoning products such as dressings and sauces containing water-soluble liquids such as spices, vinegar, and sugars, as well as confectioneries, breads, baked foods, stir-fried foods, fried foods, simmered foods, cooked rice dishes, and steamed foods that use the liquid oil composition of the present invention or foods containing the liquid oil composition of the present invention. The amount of the liquid oil composition blended in foods containing the liquid oil composition is not particularly limited. By blending the liquid oil composition of the present invention into foods containing a liquid oil composition, it is possible to improve the occurrence of cloudiness and crystallization in the oil phase of foods containing the liquid oil composition at low temperatures. [Example]

[0019] Hereinafter, examples of the present invention will be described, but the present invention is not limited to these examples, and various modifications are possible within the technical concept of the present invention.

[0020] (Production of Liquid Oil Composition) According to the blending ratios shown in Table 1, liquid oil compositions were produced by the following method. Specifically, in Example 1, 100 g of extra virgin olive oil (trade name "OLIVE OIL EXTRA VIRGIN" (manufactured by Garcia)) was heated to 70°C, and then 0.05 g of oil-soluble oat extract (trade name "SWEOAT OIL PL-40 FG" (manufactured by Swedish Oat Fiber AB)) was added and thoroughly dissolved using a propeller stirrer. The resulting mixture was dispensed into 30 ml bottles and cooled to 20°C in a thermostatic bath. Examples 2 to 10 and Comparative Examples 1 to 6 were produced in the same manner according to the blending ratios shown in Tables 1 and 2. The contents of the edible liquid oils and polar lipids used in the examples and comparative examples are as follows. Soybean oil (product name: "Soybean Oil (White Refined Oil)" (Summit Oil Mill)) Palm double olein oil (product name "Palm Ace 10" (Fuji Oil)) Rapeseed oil (product name "Rapeseed oil (salad oil)" (Summit Oil Mills)) Egg yolk oil (product name: Egg yolk lecithin PL-30S (Kewpie, containing 33% polar lipids)) The content of polar lipids in the oil-soluble oat extract used in this example was measured by the above-mentioned method and was found to be 47.4% by mass.

[0021] (Condition evaluation method) The state of the liquid oil composition was evaluated in accordance with the cooling test method stipulated by the Japanese Agricultural Standards (JAS) and the salad oil standards. After storing the liquid oil compositions of the Examples and Comparative Examples at 0°C for 5 hours and 30 minutes, the state of the oil phase was evaluated visually for the presence or absence of turbidity or crystallization, and fluidity, according to the following criteria. ◎: Transparent (fluid) ○: Slightly cloudy (fluid) △: Severe cloudiness or crystalline precipitate (fluidity present) ×: Solidified (no fluidity)

[0022] (Flavor evaluation method) Ten expert panelists scooped approximately 5 g of the liquid oil compositions according to the Examples and Comparative Examples, which had been adjusted to 25°C, with a spoon and evaluated the aroma felt in the mouth when eaten. The evaluation was scored according to the following criteria, and the average value was used to determine whether the composition was pass or fail. (Scoring criteria) 3 points: Flavor equivalent to edible liquid oil 2 points: A slight scent derived from oil-soluble oat extract is detected 1 point: The scent comes from oil-soluble oat extract (Evaluation criteria) ◎:2.6~3.0 points ○:2.0~2.5 points △:1.0~1.9 points

[0023] Regarding the evaluation of the condition and flavor, ◎ and ○ were judged as acceptable, and △ and × were judged as unacceptable. Furthermore, the flavor was evaluated only for the liquid oil compositions that passed the condition evaluation.

[0024] [Table 1]

[0025] [Table 2]

[0026] The liquid oil compositions of Examples 1 to 10 were all rated as having good fluidity and the oil phase condition was rated as either "◎" or "◯" with no cloudiness or crystallization.Furthermore, the flavor was also rated as either "◎" or "◯" and the composition had an excellent flavor.

[0027] The liquid oil compositions according to Comparative Examples 1 to 4, which were produced using only edible liquid oil (A) and did not contain oil-soluble oat extract (B), showed poor results in the evaluation of the state of the oil phase, with Comparative Example 1 showing solidification and no fluidity, as indicated by an "x" rating. Comparative Examples 2 to 4 also showed poor results, with a "Δ" rating, showing fluidity but strong cloudiness or the occurrence of crystalline precipitation.

[0028] The liquid oil compositions according to Comparative Examples 5 and 6, which contained egg yolk oil instead of (B) oil-soluble oat extract in addition to (A) edible liquid oil, were evaluated as "△" in the oil phase state evaluation, and similar to Comparative Examples 2 to 4, although they had fluidity, they showed poor results in that they were heavily cloudy or had precipitated crystals.

[0029] All of the liquid oil compositions according to the comparative examples failed to pass the evaluation of the state of the oil phase, and the evaluation of flavor was not possible.

[0030] (Production of food containing liquid oil composition 1) French fries were produced using the liquid oil composition of Example 7 or the liquid oil composition of Comparative Example 2 by the following method. To produce the fried fries, 100 parts by mass of potatoes cut into a rectangular prism shape were fried at 190°C for 5 minutes using 3,000 parts by mass of the liquid oil composition of Example 7 or the liquid oil composition of Comparative Example 2, and then cooled at room temperature for 20 minutes. French fries were produced 10 times using the same liquid oil composition in the same manner, and of the fried fries produced the 10th time, the fried fries fried with the liquid oil composition of Example 7 were designated Example 11, and the fried fries fried with the liquid oil composition of Comparative Example 2 were designated Comparative Example 7.

[0031] (Flavor evaluation method) The fried potatoes of Example 11 and Comparative Example 7 were rated by 10 expert panelists according to the following criteria, and the average value was used for evaluation. (Scoring criteria) The flavor of the fried potatoes of Example 11 was compared with the flavor of the fried potatoes of Comparative Example 7, which used the liquid oil composition of Comparative Example 2, to which no oil-soluble oat extract was added. 3 points: Equal flavor 2 points: A slight scent derived from oil-soluble oat extract is detected 1 point: The scent comes from oil-soluble oat extract (Evaluation criteria) ◎:2.6~3.0 points ○:2.0~2.5 points △:1.0~1.9 points

[0032] (Evaluation of cooking suitability) After producing french fries 10 times, the upper surfaces of the liquid oil compositions of Example 7 and Comparative Example 2 were observed and evaluated according to the following criteria. (Evaluation criteria) No foaming: ○ Foaming is observed: × Regarding the evaluation of flavor and cooking suitability, ⊚ and ◯ were considered to be acceptable, while △ and × were considered to be unacceptable.

[0033] [Table 3]

[0034] The fried potatoes of Example 11 were rated as "Excellent" in flavor and had a good flavor without any aroma derived from the oil-soluble oat extract. Furthermore, the liquid oil composition of Example 7, after producing fried potatoes 10 times, was rated as "Good" in cooking suitability, and did not foam even after 10 uses, demonstrating excellent cooking suitability.

[0035] (Production of food containing liquid oil composition 2) As an example of a food product containing a liquid oil composition according to the blending ratio shown in Table 4, separate dressings composed of an oil-water two-phase system were produced and designated as Examples 12 to 15.

[0036] [Table 4]

[0037] In the same manner as in the evaluation method for liquid oil compositions, the dressings of Examples 12 to 15 were stored at 0°C for 5 hours and 30 minutes, and then the state and flavor of the oil phase were evaluated. No crystals or precipitates were found in the oil phase, and the flavor was also excellent.

[0038] From the above results, it was found that the liquid oil composition of the present invention and foods containing said liquid oil composition exhibit the effect of excellent cold resistance, with no cloudiness or crystallization occurring in the oil phase at low temperatures, without reducing the flavor or health benefits inherent in the raw materials of the edible liquid oil, and without the use of food additives such as emulsifiers.

Claims

1. A liquid oil composition containing an oil-soluble oat extract in an edible liquid oil, A liquid oil composition, wherein the ratio of polar lipids in the oil-soluble oat extract is 0.02 parts by mass or more and 0.3 parts by mass or less per 100 parts by mass of the liquid oil composition.

2. A method for producing a food product obtained by blending the liquid oil composition according to claim 1.

Images