Method for producing oil and fat composition for cooking with heat, and oil and fat composition for cooking with heat

Abstract

To provide a technique that can reduce oil content residual in a subject to be cooked after heat cooking, and can suppress rise of an acid value and / or coloration in heat cooking of an oil composition for heat cooking.SOLUTION: A method for producing an oil composition for heat cooking includes a process of mixing refined oil and emulsifier such that the refined oil content in the oil composition for heat cooking becomes 93 mass% or more, and the emulsifier content becomes 0.02 TO 0.09 mass%, where the refined oil contains one or more kinds selected from the following deodorized oil A, deodorized oil B and deodorized oil C, acid value is 0.03 or less, and the emulsifier is one or more kinds selected from polyglyceryl fatty acid ester being unsaturated fatty acid having an HLB value of 3.5 or less, sucrose fatty acid ester, mono-oleic acid glycerine succinate, mono-oleic acid glycerine citrate, polyoxyethylene sorbitan monooleate having an HLB value of 3 or less, and fatty acid monoglyceride in which 47 mass% or more of constituent fatty acid is polyunsaturated fatty acid.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a fat or oil composition for cooking with heat, and to a fat or oil composition for cooking with heat. [Background technology]

[0002] In recent years, consumers have become increasingly concerned about the quality of food, and this concern extends to edible oils and fats used in the production of processed foods (such as fried foods).

[0003] With the recent trend of health consciousness among consumers, reducing the amount of oil and fat in foods has become one of the challenges. For example, Patent Documents 1 and 2 disclose that oils and fats for cooking containing trace amounts of emulsifiers such as polyglycerol fatty acid esters can reduce the amount of oil remaining in foods after cooking.

[0004] On the other hand, it is known that fats and oils deteriorate when exposed to heat, light, and the like. When fats and oils are exposed to heat or light, hydrolytic degradation occurs in the presence of moisture, and oxidative degradation occurs in the presence of oxygen. As a result of the deterioration, the acid value of the fats and oils increases, and the flavor and color tone deteriorate. In particular, in the production of fried foods (fries, tempura, deep-fried chicken, etc.), cooking is performed using fats and oils heated to around 180°C, so it is necessary to suppress deterioration due to heat for the fats and oils used in fried foods (hereinafter also referred to as "frying fats and oils").

[0005] For example, the "Standards for Foods, Food Additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)" stipulates that the acid value of the oil contained in instant noodles (equivalent to fried noodles) must not exceed 3, or the peroxide value must not exceed 30.

[0006] Another problem may arise in that the color of the frying oil may become darker due to deterioration of the frying oil caused by heat, etc. When the color of the frying oil becomes darker, fried foods produced using the oil may also become discolored, impairing their appearance.

[0007] Patent Document 3 discloses oils and fats for cooking containing 0.1 to 1 μmol / g of sodium or potassium (2.2 to 22.98 mg / kg as sodium) in the oil and fat, and shows an effect of suppressing an increase in acid value due to heating, while Patent Document 4 discloses frying oils and fats containing 0.5 to 2.0 mg / kg of sodium or potassium, in which an increase in acid value during frying is suppressed. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-93128 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-119665 [Patent Document 3] Patent No. 4798310 [Patent Document 4] Japanese Patent Application Laid-Open No. 2013-252129 Summary of the Invention [Problem to be solved by the invention]

[0009] However, most alkali metal compounds such as sodium that suppress the increase in the acid value of oils and fats due to heating are hydrophilic compounds. A large amount of emulsifier is required to disperse or dissolve these alkali metal compounds in oils and fats for a long period of time. For example, Patent Documents 3 and 4 mention polyglycerol condensed ricinoleic acid esters. On the other hand, polyglycerol fatty acid esters contain alkali metals, and the content must be taken into consideration. Furthermore, increasing the amount of emulsifier to enhance sodium content could potentially reduce the ability to reduce the oil remaining in the food after cooking.

[0010] The present invention has been made in view of the above circumstances, and aims to provide a technology that can reduce the oil content remaining in an object to be cooked after cooking and can suppress an increase in acid value and / or discoloration of an oil or fat composition for cooking during cooking. [Means for solving the problem]

[0011] The present inventors discovered that the above-mentioned problems can be solved by including a step of mixing a specific refined oil and a specific emulsifier so that the refined oil content in the cooking oil / fat composition is 93% by mass or more and the polyglycerol fatty acid ester content is 0.02 to 0.09% by mass, and thus completed the present invention. The specific refined oil and fat has an acid value of 0.03 or less, and the specific emulsifier is one or more selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, succinic acid glyceryl monooleate, citrate glyceryl monooleate, polyoxyethylene sorbitan monooleate, and mono-fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. Specifically, the present invention provides the following.

[0012] (1) A method for preparing a cooking oil composition, comprising the steps of: mixing a refined oil with an emulsifier so that the refined oil content in the cooking oil composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass; contains the following deodorized oil C, The acid value is 0.03 or less, The emulsifier is a polyglycerol fatty acid ester having an HLB value of 3.5 or less. Contains oil , A method for producing a fat and oil composition for cooking. Deodorized oil C: Rapeseed deodorized oil that has been deodorized so that the total tocopherol content in the deodorized oil is 652 mass ppm or less and the acid value is 0.03 or less (however, this does not include edible oil that has been subjected to a refining process using the thin-film column in which the column internal temperature is 225 to 252°C, the column internal pressure is 18 hPa or less, the liquid load value of the oil is 12 to 28 m3 / m2·hr, and the transfer unit height (HTU) of the structured packing is 1 to 7 m, and in which the tray-type apparatus in which the tray internal temperature is 210 to 247°C, the tray internal pressure is 18 hPa or less, and the refining time is 15 to 120 minutes, and the trans fatty acid content of the total constituent fatty acids is 1 mass % or less). (2) The refined oil or fat is moreover The following deodorized oil A: and / or Deodorized oils and fats B The cooking oil and fat composition according to (1), which is a refined oil and fat containing Manufacturing method . Deodorized oil A: Re-deodorized palm-based deodorized oil that has been deodorized so that the gamma-tocotrienol content in the deodorized oil is 250 mass ppm or less and the acid value is 0.03 or less. Deodorized oil B: Deodorized oil selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less. (3) 3. The method for producing an oil or fat composition for heating and cooking according to claim 1, wherein the emulsifier further contains one or more selected from the group consisting of sucrose fatty acid esters having an HLB value of 3 or less, glyceryl monooleate succinate, glyceryl monooleate citrate, polyoxyethylene sorbitan monooleate, and mono-fatty acid glycerides in which 47% by mass or more of the fatty acids constituting the mono-fatty acid glyceride are polyunsaturated fatty acids. (4) The method for producing a cooking fat and oil composition according to any one of (1) to (3), wherein the acid value of the deodorized fat and oil C is 0.02 or less. ( 5 (1) to (3), wherein the refined oil or fat is subjected to a step of contacting the oil or fat with ozone before the deodorizing step. 4 ) A method for producing any one of the oil and fat compositions for cooking. ( 6 ) Furthermore, silicone oil is added to the cooking fat and oil composition so that the content is 0.5 to 5 ppm, (1) to ( 5 ) A method for producing any one of the oil and fat compositions for cooking. [Effects of the Invention]

[0013] The present invention provides a technology that can reduce the oil content remaining in an object to be cooked after cooking and can suppress an increase in the acid value and / or coloration of an oil / fat composition for cooking during cooking. Furthermore, by subjecting the oil / fat to a step of contacting with ozone, flavor stability is improved. DETAILED DESCRIPTION OF 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. Furthermore, in this specification, "A (numerical value) to B (numerical value)" means "A or more and B or less," and "ratio" means mass ratio.

[0015] In the present invention, the acid value is a value measured in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 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 sample oil. The alkali metal content can be quantified by atomic absorption spectrometry. The content of each fatty acid (e.g., oleic acid) in the fatty acids constituting the glyceride emulsifier can be measured in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.2.3-2013, Fatty Acid Composition (Capillary Gas Chromatography)" established by the Japan Oil Chemists' Society. The gamma-tocotrienol content and tocopherol content in the oil and fat composition can be measured in accordance with "Standard Test Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherol (Fluorescence Detector-High Performance Liquid Chromatography)" established by the Japan Oil Chemists' Society. The iodine value can be measured in accordance with the "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2.3.4.1-2013 Iodine Value (Wyss-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The color tone was determined by measuring the yellow chromaticity (Y value) and red chromaticity (R value) of the test oil using the Lovibond colorimetric method (0.5 inch cell) and calculating "Y + 10R."

[0016] <Method of producing oil and fat composition for cooking> The production method of the present invention includes a step of mixing refined oil and an emulsifier so that the refined oil content in the cooking oil composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass, wherein the refined oil has an acid value of 0.03 or less and the emulsifier is one or more selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, succinic acid monooleate glycerin, citrate monooleate glycerin, polyoxyethylene sorbitan monooleate, and mono-fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. The method can further include a step of contacting the oil with ozone and / or a step of adding silicone oil.

[0017] Details of refined fats and oils and emulsifiers will be described later. When adding an emulsifier to fats and oils, it can be dissolved as needed and added directly to the fats and oils and stirred. Alternatively, a method can be used in which the emulsifier is diluted with a portion of the fats and oils, and the diluted solution is added to the remaining fats and oils. The fats and oils to be diluted are the fats and oils to be blended in the fat and oil composition for cooking. The addition temperature is preferably a temperature at which the emulsifier becomes liquid, preferably 0 to 70°C. When heating, there is no problem with heating only the emulsifier or the diluted solution. When adding the alkali metal and emulsifier, it is preferable to add silicone oil at the same time.

[0018] [Oils and fats] The cooking oil and fat composition contains an oil and fat. The oil and fat can be edible oil and fat. Examples of the oil and fat include animal and vegetable oils, oils synthesized from glycerin and fatty acids, and their fractionated oils, interesterified oils, and hydrogenated oils. Also included are a single oil and fat or a blend of multiple oils and fats. Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, high oleic rapeseed oil, sunflower oil, high oleic sunflower oil, olive oil, safflower oil, high oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grapeseed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, and palm kernel oil. Examples of oils and fats synthesized from glycerin and fatty acids include medium-chain triglycerides (MCTs). Fractionated oils include palm oil fractions such as palm olein, palm superolein, palm stearin, and palm midfraction. As interesterified oils, interesterified oils of palm oil or fractionated palm oil with other liquid oils or interesterified oils of MCT with vegetable oils or the like can be used. Examples of hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of interesterified oils.

[0019] [Refined fats and oils] In the present invention, refined oils and fats are oils and fats that have been subjected to at least a deodorizing step. The fats and oils contained in the fat and oil composition for cooking are refined fats and oils only, or fats and oils containing refined fats and oils. The fat and oil composition for cooking contains 93% by mass or more of refined fats and oils having an acid value of 0.03 or less. When the fat and oil composition for cooking contains 93% by mass or more of refined fats and oils having an acid value of 0.03 or less, the fat and oil composition for cooking can have sufficient functionality as a fat and oil composition for cooking used in heating applications. The refined fats and oils having an acid value of 0.03 or less contained in the fat and oil composition for cooking are preferably 97% by mass or more and 99.98% by mass or less. The refined fats and oils having an acid value of 0.03 or less contained in the fat and oil composition for cooking are more preferably 99% by mass or more and 99.97% by mass or less. The fat and oil composition for cooking can contain refined fats and oils having an acid value of more than 0.03 or unrefined oil, but it is particularly preferred that all the fats and oils contained in the fat and oil composition for cooking are refined fats and oils having an acid value of 0.03 or less.

[0020] Furthermore, fats and oils are naturally derived, and at present, components other than free fatty acids that increase the acid value, some coloring substances, and substances that promote coloring have not been identified.

[0021] Furthermore, the refined oils and fats are preferably refined oils and fats containing one or more selected from the following adsorption-treated oils and fats, deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C.

[0022] (adsorption-treated oils and fats) Adsorption-treated oils and fats are produced through an adsorption process in which oils and fats that have been deodorized are brought into contact with a silica-magnesia-based preparation in a liquid state at temperatures below 80°C. This contact removes not only the free fatty acids in the oil and fats, but also components that increase the acid value during frying (accelerating substances), coloring substances, and substances that promote coloring.

[0023] The oils and fats subjected to the deodorization step before the adsorption step can be unrefined oils and fats, semi-refined oils and fats that have undergone a step selected from a degumming step, a deacidification step, a bleaching step, a dewaxing step, etc., or refined oils and fats (deodorized oils and fats) that have undergone a step selected from a degumming step, a deacidification step, a bleaching step, a dewaxing step, etc., and a deodorization step. Furthermore, refined oils and fats that have undergone a step selected from a degumming step, a deacidification step, a bleaching step, a dewaxing step, etc., can also be used. One of the objectives of the present invention is to provide oils and fats with a sufficiently low acid value. However, since the acid value can be reduced in the deodorization step and adsorption step described below, the deacidification step is not necessarily required. Performing the deacidification step can reduce the load on the deodorization step. Furthermore, in the case of heavily colored oils and fats, it is preferable to use oils and fats that have undergone a bleaching step.

[0024] There is no particular problem with the conditions for the deodorization step prior to the adsorption step as long as they are within the range of deodorization conditions used in normal oil and fat refining, but it is preferable that the acid value of the oil and fat that has undergone the deodorization step (deodorized oil and fat) is 0.2 or less. The lower the acid value, the more effective the adsorption step is, and the more sufficiently the acid value of the refined oil and fat can be reduced. It is more preferable that the acid value of the oil and fat that has undergone the deodorization step is 0.1 or less.

[0025] The conditions for the deodorization step are not particularly limited, but preferably range from a deodorization temperature of 180 to 280°C, a vacuum degree of 100 to 800 Pa, a water vapor amount of 0.3 to 10% by mass (relative to oil and fat), and a deodorization time of 30 to 120 minutes. The deodorization temperature is more preferably 200 to 270°C, even more preferably 230 to 260°C, and most preferably 240 to 250°C. The vacuum degree is more preferably 200 to 600 Pa, and even more preferably 300 to 500 Pa. The water vapor amount is more preferably 1 to 8% by mass (relative to oil), even more preferably 1 to 5% by mass (relative to oil), and most preferably 1 to 3% by mass (relative to oil). The deodorization time is more preferably 40 to 120 minutes, and even more preferably 40 to 80 minutes.

[0026] In the deodorizing step, citric acid may be added at the end of the deodorizing treatment. The addition of citric acid increases oxidation stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferably added as a 5 to 20 mass % aqueous solution.

[0027] Adsorption-treated oils and fats have an adsorption step after a deodorization step, but another step can also be performed between the deodorization and adsorption steps. The adsorption step is preferably the step following the deodorization step. Since the adsorption step is performed at temperatures below 80°C, the adsorption step may be performed after cooling or storage, if necessary. The silica-magnesia-based preparation used in the adsorption step is a preparation of silica (silicon dioxide) and magnesia (magnesium oxide), in which silica particles and magnesia particles are dispersed and mixed. For example, a silica:magnesia mass ratio of 1:5 to 3:1 is preferred. Furthermore, a preparation consisting of a combination of silicon dioxide, magnesium oxide, and water can be used as the silica-magnesia-based preparation; for example, a composition of 30 to 80% by mass of silicon dioxide, 10 to 50% by mass of magnesium oxide, and 5 to 20% by mass of water is preferred. These silica-magnesia formulations can be obtained by, for example, dispersing silica and magnesia particles in water as nano-order unit particles that do not dissolve, mixing them uniformly, and combining them to form a tightly integrated complex without forming chemical bonds that involve the exchange or recombination of atoms between the particles. Alternatively, a commercially available product (Mizuka Life, manufactured by Mizusawa Industrial Chemicals Co., Ltd.) can also be used.

[0028] When fats and oils are in a liquid state, they can be brought into contact with the silica-magnesia preparation with sufficient efficiency. Furthermore, contact temperatures above 80°C cause the silica-magnesia preparation to alter trace components of the fats and oils, resulting in the generation of unpleasant odors, making a deodorization process (steam distillation) essential. However, if the deodorization process is performed after the adsorption process, slight hydrolysis occurs, making it difficult to obtain refined fats and oils with a low acid value. Therefore, the contact temperature is preferably in the range of -10 to 79°C, -5 to 75°C, 0 to 60°C, 5 to 60°C, or 5 to 50°C, with 5 to 40°C being more preferred, and 10 to 30°C being most preferred.

[0029] Contact between the oil and the silica-magnesia preparation can be achieved by adding the silica-magnesia preparation to the oil, stirring, and then filtering or centrifuging. Another convenient and preferred method is to pass the liquid oil through a container filled with the silica-magnesia preparation. For example, the silica-magnesia preparation can be filled into a filter (single-plate filter, filter press, leaf filter, etc.) or column, and the oil can be passed through to contact the oil. It is particularly preferable to pass the oil through a cartridge-type filter filled with the silica-magnesia preparation.

[0030] Because the amount of impurities adsorbed by silica-magnesia-based preparations in oils and fats that have undergone a deodorizing process is small, even short contact periods such as filtration or the use of very small amounts of silica-magnesia-based preparations are sufficient. Therefore, the contact time between the oil and fat and the silica-magnesia-based preparation and the amount of silica-magnesia-based preparation used are not particularly limited. The contact time between the oil and fat and the silica-magnesia-based preparation is preferably 0.5 minutes or more, more preferably 5 minutes or more, even more preferably 15 minutes or more, and most preferably 30 minutes to 3 hours. Furthermore, the amount of silica-magnesia-based preparation used is preferably 0.05 parts by mass or more per 100 parts by mass of oil and fat, more preferably 0.1 to 5 parts by mass per 100 parts by mass of oil and fat, and even more preferably 0.5 to 3 parts by mass per 100 parts by mass of oil and fat.

[0031] The purification process for adsorption-treated oils and fats is completed with the above-mentioned adsorption process, but if necessary, additional purification processes, fractionation processes, mixing processes (addition processes), etc. may be carried out. However, if a process of contacting the oil and fat with steam at 140°C or higher is carried out, such as a deodorization process, a slight amount of hydrolysis of the oil and fat occurs, while the free fatty acids are removed by distillation, and the equilibrium state of the amount of free fatty acids in the oil and fat is such that the acid value of the oil and fat exceeds 0.01, so it is preferable not to carry out this process.

[0032] The acid value of the adsorption-treated oils and fats is 0.00 to 0.03, and preferably 0.00 to 0.01. An acid value of 0.00 to 0.01 is a range that cannot be achieved by ordinary deoxidation and deodorization processes alone. The acid value of the adsorption-treated oils and fats is more preferably 0.001 to 0.008.

[0033] (Deodorized Oil A) Deodorized oil A is a re-deodorized palm-based deodorized oil that has been subjected to a deodorization process so that the γ-tocotrienol content in the deodorized oil is 250 ppm by mass or less and the acid value is 0.03 or less. The palm-based deodorized oil is deodorized oil that has undergone a physical refining process or a chemical refining process, and is preferably palm-based deodorized oil that has undergone a physical refining process (RBD palm-based oil). The palm-based deodorized oil is palm oil or a fractionated palm oil. Examples of fractionated palm oil include palm olein, palm midfraction, and palm stearin. From the viewpoint of workability of the oil composition of the present invention, it is preferable that the oil composition be liquid at around 10 to 20°C, and in this case, it is preferable that the melting point of deodorized oil A is low. Therefore, palm oil and / or palm olein are preferably used. More preferably, RBD palm oil and / or RBD palm olein are used. Palm olein is a fraction with a high iodine value obtained by fractionating palm oil once or multiple times, and palm olein with a particularly high iodine value is sometimes called palm superolein. As the iodine value becomes higher, the oil becomes more difficult to solidify, so palm olein preferably has an iodine value of 56 or higher, more preferably an iodine value of 60 or higher, and even more preferably an iodine value of 65 or higher. There is no particular upper limit for the iodine value of palm olein, but it is preferably 72 or lower, more preferably 70 or lower.

[0034] The γ-tocotrienol content in the deodorized oil A is preferably 50 to 250 ppm by mass or less, more preferably 50 to 230 ppm by mass, even more preferably 50 to 200 ppm by mass, and most preferably 50 to 150 ppm by mass.

[0035] The acid value of the deodorized oil and fat A is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0.02.

[0036] Deodorized oil A is obtained by re-deodorizing palm-based deodorized oil that has already been deodorized. The palm-based deodorized oil can be one that has undergone chemical refining, including an alkaline deoxidation step (NBD palm-based oil), or physical refining, without an alkaline step (RBD palm-based oil). Because RBD palm-based oil is widely distributed, it is preferable to use RBD palm-based oil. In the present invention, this palm-based deodorized oil is re-refined, including deodorization, and used as deodorized oil A. While the re-refining step can involve only the deodorization step, chemical refining or physical refining is also possible. Since the acid value of the palm-based deodorized oil used as the raw material is reduced in the initial refining, an alkaline deoxidation step for the purpose of reducing the acid value is not essential. From the viewpoint of flavor, physical refining, which involves a bleaching step, a deodorizing step, or a water-washing step, a bleaching step, and a deodorizing step, is preferred. It is also preferable to use chemical refining which includes a deoxidizing step, a decolorizing step, and a deodorizing step.

[0037] For the steps other than deodorization, general refining conditions for oils and fats can be used.

[0038] The production of deodorized oil A involves a deodorization process so that the γ-tocotrienol content and acid value of the deodorized oil meet certain requirements. These requirements can be achieved by performing the deodorization process under extreme conditions. The deodorization process uses a reduced-pressure steam distillation apparatus, and can be performed under higher temperatures, higher vacuums, higher amounts of steam, or longer times than typical reduced-pressure steam distillation conditions. For example, when the deodorization process is performed at a temperature of 200 to 280°C, a vacuum of 100 to 500 Pa, a steam amount of 1 to 8% by mass (relative to the oil), and a deodorization time of 30 to 120 minutes, it is preferable to satisfy at least two, and more preferably three, of the following conditions: a deodorization temperature of 235°C or higher, a vacuum of 500 Pa or lower, a steam amount of 2.0% by mass or higher (relative to the oil), and a deodorization time of 50 minutes or longer. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and especially preferably 260 Pa or less. The amount of water vapor is more preferably 2.4 mass % or more (relative to oils and fats), and even more preferably 3 mass % (relative to oils and fats). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0039] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at this time. The addition of citric acid further increases oxidation stability. Citric acid is preferably added in an amount of 1 to 50 ppm, more preferably 1 to 30 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferable to add it as a 5 to 20 mass % aqueous solution.

[0040] (Deodorized Oil B) Deodorized oil B is one or more oils selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which have been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less. Soybean oil and corn oil, which has 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 the likelihood of deterioration. The iodine value of deodorized oil B is preferably 100 to 145, more preferably 120 to 140.

[0041] The total tocopherol content in deodorized oil B is preferably 100 to 850 ppm by mass, or 100 to 800 ppm by mass, more preferably 100 to 600 ppm by mass, even more preferably 150 to 550 ppm by mass, particularly preferably 200 to 460 ppm by mass, and most preferably 200 to 400 ppm by mass. Furthermore, the γ-tocopherol content in deodorized oil B is preferably 50 to 600 ppm by mass, more preferably 50 to 550 ppm by mass, even more preferably 50 to 480 ppm by mass, and most preferably 80 to 350 ppm by mass.

[0042] The acid value of the deodorized fat and oil B is 0.00 to 0.03, preferably 0.01 to 0.03, more preferably 0.02 or less, and most preferably 0.01 to 0.02.

[0043] The deodorized fats and oils B can be produced by chemical refining including an alkaline deoxidation step, or by physical refining without an alkaline deoxidation step, followed by a deodorization step. 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 a deoxidation step, and is, for example, a method of refining crude oil that has been pressed and extracted from a raw material by subjecting it to degumming treatment, alkaline deoxidation treatment, bleaching treatment, dewaxing treatment, and deodorization treatment. In the deodorized fats and oils B, general refining conditions for fats and oils can be used for the steps other than deodorization.

[0044] From the viewpoint of facilitating the exertion of the effects of the present invention, the deodorized oil B is preferably a deodorized oil that has been subjected to an alkali deoxidation treatment and a bleaching treatment and then a deodorization treatment.

[0045] In the present invention, one or more of soybean oil, corn oil, cottonseed oil, and sunflower oil are used as deodorized fat B. When a mixture of multiple fats and oils is used, they may be mixed at any stage of refining, but are preferably mixed after the deodorization treatment. Also, when blending fats and oils other than deodorized fat B, they are preferably mixed after the deodorization treatment.

[0046] The acid value of deodorized oil B is reduced during the deodorization process, but it is also preferable to reduce it during alkaline deoxidation. The oils and fats used for alkaline deoxidation can be crude oils including water-degummed oils, oils and fats to which phosphoric acid has been added, or degummed oils to which phosphoric acid has been added and then degummed by centrifugation or other methods. The alkaline deoxidation method preferably involves adding a 5-15% aqueous sodium hydroxide solution in an amount equivalent to 0.8-1.8 times the amount of acid calculated from the acid value of the oil and fat, and then removing fatty acid soaps and the like by centrifugation or other methods. It is more preferable to add an 8-13% aqueous sodium hydroxide solution in an amount equivalent to 1.0-1.5 times the amount of free fatty acids. It is also more preferable to perform the addition and separation process of the aqueous sodium hydroxide solution two or more times. The process following the sodium hydroxide treatment is a decolorization process, and it is more preferable to perform the decolorization process after the sodium hydroxide treatment by washing with water.

[0047] Alternatively, the Zenith process may be used as an alkaline deoxidation method, in which oil droplets are added from the bottom of a dilute alkaline solution (such as an aqueous sodium hydroxide solution) and neutralized while the oil droplets rise.

[0048] The production of deodorized oil B includes a deodorization step so that the total tocopherol content and acid value of the deodorized oil satisfy the required conditions. These can be achieved by performing the deodorization step under extreme conditions. The deodorization is performed using a reduced-pressure steam distillation apparatus under conditions that are higher in temperature, higher in vacuum, with a higher amount of steam, or for a longer period of time than is typically the case for reduced-pressure steam distillation. For example, when the deodorization is performed at a temperature of 200 to 280°C, a degree of vacuum of 100 to 500 Pa, a steam amount of 1 to 8% by mass (relative to the oil), and a deodorization time of 30 to 120 minutes, it is preferable to satisfy at least two, and more preferably three, of the following conditions: a deodorization temperature of 235°C or higher, a degree of vacuum of 500 Pa or lower, a steam amount of 2.0% by mass or higher (relative to the oil), and a deodorization time of 50 minutes or longer. The deodorization temperature is more preferably 245°C or higher, and even more preferably 250°C or higher. The degree of vacuum is more preferably 400 Pa or less, even more preferably 280 Pa or less, and especially preferably 260 Pa or less. The amount of water vapor is more preferably 2.4 mass % or more (relative to oils and fats), and even more preferably 3 mass % (relative to oils and fats). The deodorizing time is more preferably 60 minutes or more, and even more preferably 70 minutes or more.

[0049] In the deodorizing step, the temperature is lowered at the end of the deodorizing treatment, and it is preferable to add citric acid at this time. The addition of citric acid further increases oxidation stability. Citric acid is preferably added in an amount of 10 to 50 ppm, more preferably 26 to 50 ppm, relative to the deodorized oil or fat. Since citric acid does not disperse or dissolve in oil as is, it is preferably added as a 5 to 20 mass % aqueous solution.

[0050] (Deodorized Oil C) Deodorized oil C has a total tocopherol content of 100%. 652 The deodorized rapeseed oil has an iodine value of 0.03 or less ppm and an acid value of 0.03 or less. The rapeseed oil can be extracted from rapeseed cultivated and distributed as a raw material. Canola and / or high oleic acid canola can be used as the rapeseed variety. The iodine value of the rapeseed oil is preferably 90 to 130, more preferably 95 to 120.

[0051] The total tocopherol content in deodorized fat / oil C is preferably 100 to 550 ppm, more preferably 150 to 530 ppm, even more preferably 150 to 500 ppm, particularly preferably 200 to 500 ppm, and most preferably 200 to 460 ppm. Furthermore, the γ-tocopherol content in deodorized fat / oil C is preferably 50 to 400 ppm, more preferably 100 to 400 ppm, and even more preferably 100 to 350 ppm.

[0052] The deodorized fat and oil C has an acid value of 0.00 to 0.03, preferably 0.01 to 0.03, and more preferably 0.01 to 0.02.

[0053] The deodorized fat C can be obtained by the same procedure (production conditions) as for the deodorized fat B described above.

[0054] (Other fats and oils) The fats and oils in the fat and oil composition for cooking may contain fats and oils other than the adsorption-treated fats and oils, deodorized fats and oils A, deodorized fats and oils B, and deodorized fats and oils C, preferably in an amount of less than 50% by mass or less than 30% by mass. The fats and oils contained may be refined fats, partially refined fats that have not undergone a deodorizing process, or unrefined fats and oils. In the case of refined fats and oils, it is preferable that the acid value of the composition containing all the refined fats and oils is 0.03 or less. In addition, the amount of partially refined fats and oils that have not undergone a deodorizing process in the fat and oil composition for cooking is preferably 0 to 6.9% by mass, and more preferably, no fats or oils are contained.

[0055] Oils and fats other than the above-mentioned adsorption-treated oils and fats, deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C preferably contain less than 50% by mass of other refined oils and fats. Examples include rice bran oil, sesame oil, safflower oil, peanut oil, olive oil, grapeseed oil, linseed oil, perilla oil, and coconut oil, as well as oils and fats obtained by fractionating these oils and fats. Other examples include RBD palm oils containing more than 250 ppm of γ-tocotrienol or more than 0.03 in terms of γ-tocotrienol content or acid value. Other examples include soybean oil, corn oil, cottonseed oil, and sunflower oil containing more than 850 ppm of total tocopherols or more than 0.03 in terms of total tocopherol content or acid value. Other examples include rapeseed oil (e.g., canola oil) containing more than 550 ppm of total tocopherols or more than 0.03 in terms of total tocopherol content or acid value. These oils and fats may be used alone or in combination. Vegetable oils and fats including adsorption-treated oils and fats, deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C, as well as interesterified oils and fractionated oils thereof, usually contain 95 mass % or more of triglycerides.

[0056] In the present invention, it is preferable that the degree of purification of oils and fats other than the adsorption-treated oils and fats, deodorized oils and fats A, deodorized oils and fats B, and deodorized oils and fats C is high. Therefore, the γ-tocotrienol content in the oil and fat composition is preferably 250 ppm or less. Furthermore, the total tocopherol content in the oil and fat composition is preferably 900 ppm or less, more preferably 850 ppm or less, and even more preferably 550 ppm or less.

[0057] [emulsifier] The effect of emulsifiers during the preparation of fried foods such as tempura is as follows. For example, when preparing tempura, ingredients and batter (a mixture of tempura flour and water) are heated in high-temperature oil (160-200°C). When the batter comes into contact with the hot oil, the water rapidly evaporates and disappears at the contact surface with the oil, and at the same time, the solids in the batter, which is primarily composed of wheat flour, are baked and solidified. This process is repeated, gradually removing water from the batter, forming a mesh-like batter in which the wheat flour is baked and solidified with gaps. Emulsifiers affect the interfacial tension between air and liquid or liquid and liquid. Some emulsifiers alter the interfacial tension between "oil and solid," "oil and water," or "oil and gas (water vapor)" during the formation of the batter, thereby changing the properties of the batter (shape, ingredients, physical characteristics). Therefore, in the present invention, the effect of reducing the oil content remaining in the food item after heat cooking is achieved by the emulsifier, regardless of the oil and fat components, and this effect is shown in JP 2015-119665 A or JP 2016-93128 A.

[0058] Among various emulsifiers, emulsifiers that can be added to the cooking fat and oil composition of the present invention are polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol monooleate succinate, glycerol monooleate citrate, polyoxyethylene sorbitan monooleate, and mono-fatty acid glycerides in which 47% by mass or more of the fatty acids constituting the composition are polyunsaturated fatty acids. These emulsifier components may be used alone or in combination.

[0059] As these emulsifier components, commercially available food additives can be used as appropriate. Examples of polyglycerol fatty acid esters with an HLB value of 3.5 or less include "THL-15" (manufactured by Sakamoto Pharmaceutical Co., Ltd.); examples of glycerol succinate monooleate include "Sunsoft 683CB" (manufactured by Taiyo Kagaku Co., Ltd.); examples of glycerol citrate monooleate include "Sunsoft Plus F" (manufactured by Taiyo Kagaku Co., Ltd.); examples of polyoxyethylene sorbitan monooleate include "Emersol O-120V" (manufactured by Kao Corporation); examples of sucrose fatty acid esters with an HLB value of 3 or less include "Ryoto Sugar Ester ER-290" (manufactured by Mitsubishi-Kagaku Foods Corporation); and examples of mono-fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids include "Emulgy MO(M)" (manufactured by Riken Vitamin Co., Ltd., fatty acid composition (mass ratio): palmitic acid 24%, oleic acid 21%, linoleic acid 49%, others 6%).

[0060] The amount of emulsifier to be added is 0.02 to 0.09% by mass, preferably 0.03 to 0.08% by mass, and more preferably 0.04 to 0.07% by mass, relative to the fat or oil composition for cooking of the present invention. As will be described later, the emulsifier used in the present invention has the characteristic that, by adding the emulsifier to the fat or oil composition for cooking in an amount of 0.02 to 0.09% by mass, the amount of oil absorption of the food to be cooked after cooking can be minimized.

[0061] Furthermore, it is preferable that the emulsifier has an HLB value of 7 or less, since this will result in high solubility of the emulsifier in oils and fats. HLB is an abbreviation for Hydrophile Lipophile Balance, and is an index for determining whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the HLB value is calculated using the Atlas method. The Atlas method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acids in esters This refers to the method for calculating the HLB value.

[0062] When a polyglycerol fatty acid ester is used as an emulsifier, a polyglycerol fatty acid ester with an HLB value of 3.5 or less is used. The HLB value of the polyglycerol fatty acid ester is more preferably 3 or less, and most preferably 1 to 3. Furthermore, it is preferable that the constituent fatty acids of the polyglycerol fatty acid ester contain 5 to 50 mass% unsaturated fatty acids having 8 to 22 carbon atoms, in terms of a low melting point of the emulsifier and a reduced oil absorption of the cooked food. More preferably, the constituent fatty acids of the polyglycerol fatty acid ester contain 20 to 30 mass% unsaturated fatty acids having 8 to 22 carbon atoms. Examples of unsaturated fatty acids having 8 to 22 carbon atoms that can be used to constitute the polyglycerol fatty acid ester include oleic acid and erucic acid. The constituent fatty acids other than the unsaturated fatty acids are saturated fatty acids having 8 to 22 carbon atoms. Examples of saturated fatty acids that can be used include lauric acid, myristic acid, palmitic acid, stearic acid, and behenic acid.

[0063] Sucrose fatty acid esters with an HLB value of 3 or less preferably have an HLB value of 1.5 to 3.0, and more preferably 1.8 to 2.5. If the sucrose fatty acid ester has an HLB value of 1.5 or more, the amount of oil absorbed by cooked foods after cooking can be efficiently reduced. On the other hand, if the sucrose fatty acid ester has an HLB value of 3.0 or less, separation due to moisture absorption during storage is less likely to occur. Note that sucrose erucate ester is preferred as the sucrose fatty acid ester.

[0064] In the case of mono-fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids, it is preferable that 66% by mass or more of the constituent fatty acids are unsaturated fatty acids. Examples of unsaturated fatty acids include oleic acid, linoleic acid, and linolenic acid, with oleic acid and linoleic acid being particularly preferable. Furthermore, among the constituent fatty acids, saturated fatty acids are preferably 30% by mass or less, more preferably 10 to 30% by mass. Palmitic acid is preferable as the saturated fatty acid. As such, many unsaturated fatty acids, especially By using mono-fatty acid glycerides composed of a large amount of polyunsaturated fatty acids, the effect of reducing the amount of oil absorbed by the object to be cooked can be further ensured.

[0065] [Alkali metals] By including a certain amount of alkali metal in the oil / fat composition for cooking, the effect of suppressing an increase in acid value and / or suppressing discoloration during cooking can be further enhanced. In this case, the content of alkali metal in the oil / fat composition for cooking is preferably 0.02 to 5.0 ppm by mass. When the content of alkali metal is 0.02 to 5.00 ppm by mass, the effect of suppressing an increase in acid value and / or suppressing discoloration during cooking can be exhibited by combining with the above-mentioned refined oil / fat. The content of alkali metal is more preferably 0.1 to 3.0 ppm by mass, and even more preferably 0.1 to 2.5 ppm by mass.

[0066] The alkali metal is not particularly limited, but is preferably at least one selected from the group consisting of sodium and potassium. These alkali metals can be added as a component containing an alkali metal. Alternatively, an emulsifier containing an alkali metal produced using an alkali catalyst can be used. Examples of emulsifiers that can be used include polyglycerol fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, organic acid monoglycerides, and monoglycerides. When an emulsifier containing an alkali metal is used, the alkali metal concentration in the emulsifier is preferably 10 to 50,000 ppm by mass, more preferably 500 to 2,000 ppm by mass, and even more preferably 600 to 1,000 ppm by mass. The alkali metal concentration can be adjusted by adjusting the amount of catalyst used during the esterification reaction, or by appropriately adding an emulsifier that does not contain an alkali metal. In the cooking fat or oil composition of the present invention, the emulsifier and the component containing an alkali metal are preferably contained as a fatty acid monoglyceride containing an alkali metal.

[0067] Alternatively, the alkali metal-containing component may be a water-soluble or oil-soluble salt that can be used as a food additive, such as a sodium salt or potassium salt. Examples of sodium salts and potassium salts include, but are not limited to, sodium hydroxide, potassium hydroxide, sodium carbonate, potassium carbonate, sodium bicarbonate, potassium bicarbonate, sodium malate, sodium citrate, potassium citrate, sodium L-ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, potassium sorbate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactylate, sodium fatty acid salts, and potassium fatty acid salts. Fatty acid sodium salts such as sodium oleate are more preferred.

[0068] [Step of contacting oils and fats with ozone] In the present invention, the flavor stability of the refined oil or fat is improved by using a refined oil or fat that has been subjected to a process of contacting the oil or fat with ozone and then a deodorizing process. In particular, flavor deterioration due to exposure to light (light-exposure odor) can be suppressed. It is believed that the process of contacting the oil or fat with ozone decomposes substances that cause the light-exposure odor or converts them into compounds that are easily decomposed by distillation. Ozone is a gas composed of three oxygen atoms, and can be contacted by contacting ozone gas with the oil or fat, or by stirring water containing ozone with the oil or fat. Since there is no need to remove components other than ozone after contact with ozone, contacting ozone gas with the oil or fat is preferred. Methods for contacting ozone gas with the oil or fat include contacting degassed oil or fat with ozone gas, contacting ozone gas by bubbling ozone gas into the oil or fat, and contacting with water containing ozone. The ozone generator is not particularly limited, but may be one that generates ozone by irradiating ultraviolet light in the air or by colliding high-energy electrons with oxygen molecules, such as by silent discharge in oxygen. Also, commercially available ozone generators used for sterilizing, deodorizing, and decolorizing water and food may be used.

[0069] The longer the contact time between the fats and oils and ozone, the greater the effect of improving the odor caused by exposure to light; preferably, 1 minute or more, and more preferably, 2 minutes to 24 hours. It is even more preferable to contact the fats and oils with ozone for 3 minutes to 6 hours, and particularly preferably, 10 minutes to 2 hours. The contact temperature may be any temperature at which the fats and oils are in a liquid state, and is preferably -10°C or higher, and more preferably 5°C or higher. A higher contact temperature accelerates the oxidation reaction of the fats and oils, making it difficult to control the reaction. Therefore, the contact temperature is preferably 180°C or lower, and more preferably 100°C or lower. The contact temperature is more preferably 10 to 60°C, and most preferably 10 to 40°C.

[0070] The amount of ozone may be any amount as long as ozone is dissolved in the oil or fat, and is preferably 0.0002% by mass or more of ozone supplied to the oil or fat during the contact time, or preferably 0.0004% by mass or more of ozone supplied to the oil or fat during the contact time, more preferably 0.0022% by mass or more of ozone supplied to the oil or fat during the contact time, even more preferably 0.006% by mass or more of ozone supplied to the oil or fat, particularly preferably 0.005 to 0.65% by mass of ozone supplied to the oil or fat, and most preferably 0.006 to 0.65% by mass of ozone supplied to the oil or fat.

[0071] [Other ingredients] Other ingredients can be added to the cooking fat and oil composition to the extent that the effects of the present invention are not impaired, and the types and amounts of the ingredients to be added can be appropriately determined depending on the effects to be obtained. These ingredients include, for example, ingredients used in general fats and oils (food additives, etc.). These ingredients include, for example, antioxidants, antifoaming agents, crystallization inhibitors, etc., and are preferably added after deodorization and before filling. Examples of antioxidants include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechin and its esters, butterbur, gossypol, sesamol, terpenes, etc. Examples of coloring components include carotene, astaxanthin, etc. Examples of antifoaming agents include silicone oil.

[0072] In the present invention, it is preferable to add silicone oil to the cooking fat or oil composition so that the content is 0.5 to 10 ppm by mass. The content (mass ratio) of silicone oil in the fat or oil composition is preferably 1 to 5 ppm by mass, more preferably 2 to 3 ppm by mass. When the total content of silicone oil is 0.5 ppm or more, the effect of suppressing foaming during cooking is sufficiently obtained. On the other hand, when it exceeds 10 ppm, foaming during cooking increases.

[0073] Silicone oil has a dimethylpolysiloxane structure and a dynamic viscosity of 100 to 5000 mm at 25°C. 2 The kinematic viscosity of the silicone oil is preferably 500 to 2000 mm / s. 2 / s is more preferable, 800 to 1100 mm 2 / s is more preferable, and 900 to 1100 mm 2 / s is most preferable. Silicone oils commercially available for food applications can be used. The "kinematic viscosity" referred to here refers to the value measured in accordance with JIS K 2283 (2000). It is also preferable to use silicone oils that contain fine silica particles in addition to silicone oil.

[0074] <Oil and fat composition for cooking> The cooking oil / fat composition of the present invention has a refined oil / fat content of 93% by mass or more, an emulsifier content of 0.02 to 0.09% by mass, an acid value of the refined oil / fat of 0.03 or less, and the emulsifier is one or more selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less and in which 5 to 50% by mass of the constituent fatty acids are unsaturated fatty acids having 8 to 22 carbon atoms, glycerol monooleate succinate, glycerol monooleate citrate, polyoxyethylene sorbitan monooleate, sucrose erucate, and fatty acid monoglycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids. The emulsifier, refined oil / fat, etc. are as described in the method for producing the cooking oil / fat composition described above. The fats and oils are naturally derived, and at present, components other than free fatty acids that increase the acid value, as well as some coloring substances or substances that promote coloring, have not been identified. Therefore, the acid value was used as an indicator to identify refined fats and oils that have the effect of suppressing the increase in acid value during frying and / or heat coloring, which is the effect of the present invention. [Example]

[0075] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples.

[0076] <Analysis method> The analysis in each test was carried out according to the following method.

[0077] (γ-tocotrienol content and total tocopherol content) The gamma-tocotrienol content was measured according to the Japan Oil Chemists' Society's "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherols (Fluorescence Detector-High Performance Liquid Chromatography)" and the gamma-tocotrienol content was calculated. The total tocopherol content was calculated by measuring the alpha-tocopherol, beta-tocopherol, gamma-tocopherol, and delta-tocopherol content in the deodorized oils according to the Japan Oil Chemists' Society's "Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.4.10-2013, Tocopherols (Fluorescence Detector-High Performance Liquid Chromatography)."

[0078] (acid number) The acid value was measured in accordance with the "Standard Test Method for the Analysis of Fats, Oils and Related Materials, 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 sample oil.

[0079] (iodine value) The iodine value of fats and oils was measured in accordance with the "Standard Methods for Analysis of Fats, Oils and Oils 2.3.4.1-2013 Iodine Value (Wijs-Cyclohexane Method)" established by the Japan Oil Chemists' Society. The higher the iodine value, the more double bonds there are.

[0080] (color tone) The chromaticity of the test oil was measured using a Lovibond colorimeter (trade name "Lovibond PFX995", manufactured by The Tintometer Limited) with a 0.5-inch cell to measure the yellow chromaticity (Y value) and red chromaticity (R value). Based on these results, "Y+10R" was calculated and evaluated. The smaller the Y+10R value, the lighter the color tone, and the larger the Y+10R value, the darker the color tone.

[0081] <Fly test> Fry test 1 and fry test 2 in each test were carried out according to the following method.

[0082] (Fly Test 1) Four liters of each test oil was placed in a fryer and fried for eight days (8 hours per day). The frying was carried out in the following order: potato tempura (2 days), croquettes (2 days), and fried chicken (4 days). Sweet potato tempura: Every hour, eight 1cm thick slices of sweet potato were dipped in batter (tempura flour (product name "Nissin Oishii Tempura Flour" manufactured by Nissin Foods Inc.):water = 1:1.6) and deep-fried at 180°C for 3.5 minutes. Croquettes: Every hour, four 70g croquettes (product name "Nichirei Crispy Croquettes (Vegetables)" manufactured by Nichirei Foods Inc.) were deep-fried at 180°C for 4.5 minutes. Deep-frying: Every hour, six pieces of chicken thigh meat (approximately 35g each) were dipped in batter (deep-frying powder (product name "Deep-frying No. 1", manufactured by Nippon Shokken Co., Ltd.):water = 1:1) and deep-fried at 180°C for 4 minutes.

[0083] (Fly Test 2) 18 L of each test oil was placed in a fryer and fried. The potato tempura was cooked using the following method, and the oil content of the potato tempura was extracted using the Soxhlet extraction method and the percentage of oil contained in the potato tempura was calculated. Sweet potato tempura: Every hour, eight 1cm-thick slices of sweet potato (approximately 5.5cm in diameter) were dipped in batter (tempura flour (product name "Nissin Oishii Tempura Flour" manufactured by Nissin Foods Inc.):water = 1:1.6) and deep-fried at 180°C for 3.5 minutes.

[0084] <Emulsifier> The emulsifiers 1 to 4 used are as follows. Emulsifier 1: Polyglycerol fatty acid ester (trade name "THL-15", manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 2.9, content of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids: 26.5% by mass) Emulsifier 2: Decaglycerin oleate (trade name "Ryoto Polyglycerol O-50D", manufactured by Mitsubishi Chemical Foods Corporation, HLB7) Emulsifier 3: Decaglycerin decaoleate (trade name "DAO-7S" Sakamoto Pharmaceutical Co., Ltd. (HLB 3.5) Emulsifier 4: Diglycerin oleate (mono-diester, product name "Sunsoft Q-17B", HLB 6.5)

[0085] <Example 1: Preparation of test oil and frying tests 1 and 2> (Oils and fats 1) Bleached rapeseed oil (canola variety, iodine value 113) was deodorized at 250°C, 667 Pa, with a steam volume of 3.0% relative to the oil for 80 minutes to obtain Deodorized Oil 1 (acid value 0.04). Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to Deodorized Oil 1 at a concentration of 3 ppm relative to Deodorized Oil 1 to obtain Oil 1.

[0086] (Oils and fats 2) Bleached rapeseed oil (canola variety, iodine value 113) was deodorized at 250°C, 467 Pa, with a steam volume of 3.0% relative to the oil for 80 minutes to obtain deodorized oil 2 (acid value 0.02). Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oil 2 at 3 ppm relative to deodorized oil 2 to obtain oil 2.

[0087] [Table 1]

[0088] (Test oils 1, 2, 2-6) Oil 1 was designated as test oil 1, and oil 2 was designated as test oil 2. Furthermore, emulsifiers were added to oil 2 as shown in Table 2 to obtain test oil 2-1. However, emulsifier 1 was as follows. Emulsifier 1: Polyglycerol fatty acid ester (trade name "THL-15", manufactured by Sakamoto Pharmaceutical Co., Ltd., HLB 2.9, content of unsaturated fatty acids having 8 to 22 carbon atoms in the constituent fatty acids: 26.5% by mass)

[0089] (Fly Test 1) Frying test 1 was carried out with each test oil, and the acid value and color of the test oil before and after frying are shown in Table 2.

[0090] [Table 2]

[0091] As shown in Table 2, Test Oil 2-1 had a reduced acid value after the heating test compared to Test Oils 1 and 2. Heat discoloration was also suppressed.

[0092] (Test oil 1, 2, 1-1 to 3, 2-1) Oil 1 used in Tests 1 and 2 was designated as Test Oil 1, and Oil 2 was designated as Test Oil 2. Furthermore, emulsifiers were added to Oil 1 and Oil 2 as shown in Table 3 to obtain Test Oils 1-1 to 3 and 2-1 (Test Oil 2-1 was the same as that used in Frying Test 1).

[0093] (Fly Test 2) Frying test 2 was carried out using each test oil, and the oil content of the potato tempura was calculated. The results are shown in Table 3. [Potato tempura] Every hour, eight slices of sweet potato (approximately 5.5 cm in diameter) were sliced ​​to a thickness of 1 cm and dipped in batter (tempura flour (product name "Nissin Oishii Tempura Flour" manufactured by Nissin Foods Inc.):water = 1:1.6) and fried at 180°C for 3.5 minutes.

[0094] [Table 3]

[0095] As shown in Table 3, test oils 1-1 and 2-1 inhibit oil absorption in fried foods, but test oil 1-3, which contains a large amount of emulsifier, loses this ability. Test oils 1-1 and 1-2 demonstrate that the ability to reduce the amount of oil remaining in foods after cooking is achieved by the emulsifier, regardless of the oil components, so refined oils other than oil 2 with an acid value of 0.03 or less can also inhibit oil absorption in fried foods.

[0096] <Reference Example 1: Preparation of test oil containing sodium and heating test> (Test oil 1, 2, 1-4 to 8, 2-2 to 6) Oil 1 was designated as test oil 1, and oil 2 was designated as test oil 2. Furthermore, emulsifiers were added to oil 1 and oil 2 as shown in Table 4 to obtain test oils 1-4 to 8 and 2-2 to 6.

[0097] (heating test) 50 g of the test oil was placed in a beaker (IWAKI Pyrex 200 mL beaker) and heated at 185°C for 8 hours. The acid value was measured before and after the heating test. The results are shown in Table 4. The beaker used was a new one that had been thoroughly washed with detergent and then with ion-exchanged water.

[0098] [Table 4]

[0099] As shown in Table 4, test oils 1-4 to 1-8 had a more suppressed increase in acid value after the heating test than test oil 1. Test oils 2-2 to 2-6 also had a more suppressed increase in acid value after the heating test than test oils 1 and 2. Test oils 2-2 to 2-6 also had a more suppressed increase in acid value after the heating test than test oils 1-4 to 1-8.

[0100] <Reference Example 2: Effect of inhibiting increase in acid value and / or coloring of adsorption-treated oils and fats> (Preparation of refined oil 1) To refined canola oil (acid value 0.04), a silica-magnesia formulation (Mizusawa Industrial Chemicals, "Mizuka Life F-2G": approximately 55% silica, approximately 32% magnesia, approximately 13% water), silicon dioxide (Fujifilm Wako Pure Chemical Industries, Ltd.), and magnesium oxide (Fujifilm Wako Pure Chemical Industries, Ltd.) were added at 1% by mass relative to the refined canola oil. The mixture was stirred at room temperature for 6 hours and then filtered to obtain each refined oil. The acid values ​​of each refined oil are shown in Table 5.

[0101] [Table 5]

[0102] As shown in Table 5, refined oil 2 had a lower acid value than refined oils 3 and 4, and refined oils 3 and 4 were no different from refined oil 1, which had not been subjected to adsorption treatment.

[0103] (Preparation of refined oils and fats 2) The bleached canola oil was deodorized at 250°C for 60 minutes at 4.5 torr with steam of 3% by mass relative to the oil to obtain refined oil A (acid value 0.04, color tone 0.3).

[0104] Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to deodorized oil A in an amount of 3 ppm by mass relative to refined oil A to obtain refined oil A-1.

[0105] A silica-magnesia formulation (Mizuka Life F-2G, manufactured by Mizusawa Industrial Chemicals Co., Ltd.: approximately 55% silica, approximately 32% magnesia, approximately 13% water) was added to refined oil A at 1% by mass relative to refined oil A, and the mixture was stirred at 20°C for 1 hour and filtered to obtain refined oil B. Silicone oil (KF-96ADF-1,000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was added to refined oil B at 3 ppm by mass relative to refined oil B to obtain refined oil B-1.

[0106] (Fly test) Frying test 1 was performed with each test oil, and the acid value and color tone of the oils and fats after the frying test are shown in Table 6.

[0107] [Table 6]

[0108] As shown in Table 6, it was confirmed that refined oil B-1 has a lower acid value as a refined oil compared to refined oil A-1, and that an increase in acid value and heat discoloration after frying are suppressed. Because refined oil B-1 has a lower acid value than the oil used in Example 1, adding emulsifier 1 in the same manner as in Example 1 can be expected to produce effects greater than those of Example 1.

[0109] <Reference Example 3: Effect of the ozone contact step> (Preparation of refined oil O-1) 1.2 kg of bleached soybean oil (undistilled oil 1) was deodorized (255°C, 533 Pa, 60 minutes, steam amount 2.7% based on the oil) to obtain refined oil O-1. (Preparation of refined oil O-2) Ozone generated using an ozone generator (GL-3188A, manufactured by Shenzhen Guanglei Electronic Co., Ltd., ozone generation rate: 400 mg / h) was blown into 1.5 kg of bleached soybean oil (undistilled oil 1) through a glass tube with microholes for 0.25 minutes to obtain undistilled oil 2. Furthermore, 1.2 kg of the undistilled oil 2 was deodorized (255°C, 533 Pa, 60 minutes, water vapor amount 2.7% based on the oil) to obtain refined oil O-2. (Preparation of refined oil O-3) Ozone generated using an ozone generator (GL-3188A, manufactured by Shenzhen Guanglei Electronic Co., Ltd., ozone generation rate: 400 mg / h) was blown into 1.5 kg of bleached soybean oil (undistilled oil 1) through a glass tube with microholes for 3 minutes to obtain undistilled oil 3. Furthermore, 1.2 kg of the undistilled oil 3 was deodorized (255°C, 533 Pa, 60 minutes, water vapor amount 2.7% based on the oil) to obtain refined oil O-3. (Preparation of refined oil O-4) Ozone generated using an ozone generator (GL-3188A, manufactured by Shenzhen Guanglei Electronic Co., Ltd., ozone generation rate: 400 mg / h) was blown into 1.5 kg of bleached soybean oil (undistilled oil 1) through a glass tube with microholes for 15 minutes to obtain undistilled oil 4. Furthermore, 1.2 kg of the undistilled oil 4 was deodorized (255°C, 533 Pa, 60 minutes, water vapor amount 2.7% based on the oil) to obtain refined oil O-4.

[0110] (Light exposure test 1) 200 g of each of distilled fats and oils 1 to 4 was placed in a 300 ml Erlenmeyer flask and exposed to fluorescent light (1000 lux, 70 hours). The odor after exposure to light was evaluated. 40 g of the oil was placed in a 100 ml beaker, heated to 120°C, and evaluated by a panel of 15 experts, who then averaged the odor. The results are shown in Table 7. The evaluation was based on a score of 10 for the heated odor of the light-exposed distilled fat and oil 1, and a score of 0 for the unexposed distilled fat and oil 1, which had no light-exposed odor.

[0111] [Table 7] * indicates significant difference (p<0.01)

[0112] Table 7 confirms that ozone treatment improves the odor upon exposure to light. In particular, refined oils O-3 and O-4 were found to have a significant effect. This effect is due to the treatment of the oil itself, and by reducing the acid value of the oil and adding an emulsifier after ozone treatment, it is expected that the odor upon exposure to light can be improved without impairing the effects of reducing the oil content remaining in the object to be cooked after cooking, which are derived from the acid value reduction process and the emulsifier, and the effect of suppressing the increase in acid value and / or coloration of the oil and fat composition for cooking during cooking.

Claims

1. The method includes a step of contacting oils and fats with ozone, and a step of mixing refined oils and fats, including oils and fats that have been subjected to a deodorizing step, with an emulsifier so that the refined oil and fat content in the cooking oil and fat composition is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass, The refined oil contains the following deodorized oil C and has an acid value of 0.03 or less, The emulsifier contains a polyglycerol fatty acid ester having an HLB value of 3.5 or less. A method for producing a fat and oil composition for cooking. Deodorized oil C: rapeseed deodorized oil that has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 652 ppm by mass or less and the acid value is 0.03 or less (however, this does not include edible oil that has been subjected to a refining process using the thin-film column in which the column internal temperature is 225 to 252°C, the column internal pressure is 18 hPa or less, the oil liquid load value is 12 to 28 m3 / m2 hr, and the structured packing has a transfer unit height (HTU) of 1 to 7 m, and in which the tray-type apparatus is used in which the tray internal temperature is 210 to 247°C, the tray internal pressure is 18 hPa or less, and the refining time is 15 to 120 minutes, and the trans fatty acid content of the total constituent fatty acids is 1% by mass or less).

2. The method for producing a cooking oil and fat composition according to claim 1, wherein the refined oil and fat further contains the following deodorized oil and fat A and / or deodorized oil and fat B. Deodorized oil A: Re-deodorized palm-based deodorized oil that has been subjected to a deodorization process so that the γ-tocotrienol content in the deodorized oil is 250 ppm by mass or less and the acid value is 0.03 or less. Deodorized oil B: Deodorized oil selected from soybean oil, corn oil, cottonseed oil, and sunflower oil, which has been subjected to a deodorization process so that the total tocopherol content in the deodorized oil is 900 mass ppm or less and the acid value is 0.03 or less.

3. 3. The method for producing a cooking oil / fat composition according to claim 1 or 2, wherein the emulsifier further contains one or more selected from the group consisting of sucrose fatty acid esters having an HLB value of 3 or less, succinic acid monooleate glycerin, citrate monooleate glycerin, polyoxyethylene sorbitan monooleate, and mono-fatty acid glycerides in which 47% by mass or more of the fatty acids constituting the mono-fatty acid glyceride are polyunsaturated fatty acids.

4. The method for producing a cooking fat or oil composition according to any one of claims 1 to 3, wherein the deodorized fat or oil C has an acid value of 0.02 or less.

5. The method for producing a cooking fat or oil composition according to any one of claims 1 to 4, wherein the refined fat or oil is subjected to a step of contacting the fat or oil with ozone before the deodorizing step.

6. The method for producing a fat or oil composition for cooking according to any one of claims 1 to 5, further comprising adding silicone oil to the fat or oil composition for cooking so that the content of the silicone oil is 0.5 to 5 ppm.

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