Cooking oil and fat composition and method for producing the same

Abstract

To provide sweetness and flavor sustainability to fried food product and to conveniently provide a heat cooking fat composition that does no give harshness.SOLUTION: A method for producing a palm-based fat to be used as a fat composition for heating and cooking, wherein decolorization is performed using 1.8 mass% or less of white clay relative to the mass of the raw palm-based fat, followed by performing deodorization treatment, the palm-based fat with a beta-carotene concentration of 0.7 ppm or more and 30 ppm or less and a peroxide value of 0.3 or less is produced. It is possible to obtain a heat-cooked food which has sweetness and flavor sustainability and does not have harshness.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a cooking oil and fat composition used when cooking fried foods such as fried foods. [Background technology]

[0002] In order to control the flavor of fried foods, methods for treating oil and fat compositions used in cooking fried foods have been proposed. Patent Document 1 describes a method for controlling the flavor of fats and oils by performing an oxidation treatment so that the peroxide value is between 3 and 250. However, the lipid peroxides produced by the oxidation treatment may have adverse effects on the body and also impart a harsh taste to the flavor, which is undesirable. Patent Document 2 discloses a method for reducing the amount of aldehydes in fats and oils, reducing the odor of fats and oils exposed to light, and improving the flavor, which includes a deodorizing step performed by contacting the fats and oils with water vapor under specific conditions. Patent Document 3 describes a method of performing a degumming step and a deodorizing step to suppress coloration of an oil or fat composition for deep frying, but does not describe the effect of such refining on flavor. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2020 / 090609 [Patent Document 2] Japanese Patent Application Laid-Open No. 2015-193776 [Patent Document 3] International Publication No. 2019 / 151007 Summary of the Invention [Problem to be solved by the invention]

[0004] To provide an oil and fat composition for cooking that provides a food fried with oil with a sweetness and a long-lasting flavor and does not impart a harsh taste, which has not been known up until now, and which can be easily provided with an oil and fat composition for cooking that provides a food fried with oil with a sweetness and a long-lasting flavor and does not impart a harsh taste. [Means for solving the problem]

[0005] The present inventors have found that by devising a method for refining palm-based oils and fats, it is possible to obtain oils and fats that are sweet, have a long-lasting flavor, and are not harsh. Analysis of the refined oils and fats revealed that the color tone of the oils and fats is related to the above-mentioned effects, and further that the β-carotene concentration and peroxide value in the refined oils and fats are particularly related to the above-mentioned effects, leading to the completion of the present invention. The present invention provides the following: [1] A method for producing palm-based oil and fat for use as a cooking oil and fat composition, The above method includes carrying out a decolorization treatment using white clay in an amount of 1.8% by mass or less relative to the mass of the palm-based oil as a raw material, followed by a deodorization treatment, thereby producing palm-based oil having a beta-carotene concentration of 0.7 ppm or more and 30 ppm or less and a peroxide value of 0.3 or less. [2] The method according to [1] above, wherein the deodorizing treatment is carried out at a temperature in the range of 150 to 270°C. [3] The method according to [2] above, wherein the deodorizing treatment is carried out for 30 to 120 minutes. [4] The method according to any one of [1] to [3] above, wherein the decolorization treatment is carried out at a temperature of 110°C or less. [5] The method according to any one of [1] to [4] above, wherein the palm-based oil or fat is an oil or fat selected from palm oil or soft fractionated palm oil. [6] A palm-based oil and fat for use as an oil and fat composition for cooking, having a beta-carotene concentration of 0.7 ppm or more and 30 ppm or less, a peroxide value of 0.3 or less, and having been bleached and deodorized. [Effects of the Invention]

[0006] By using the palm-based oil and fat of the present invention as an oil and fat composition for cooking, it is possible to obtain cooked foods that have a sweet taste, a long-lasting flavor, and are not harsh. In addition, for foods with a spicy taste, such as nuggets, the composition provides a long-lasting sweet taste and flavor without impairing the spicy taste. Furthermore, the production method of the present invention makes it possible to easily produce palm-based oils and fats having the above-mentioned characteristics for use as oil and fat compositions for cooking. DETAILED DESCRIPTION OF THE INVENTION

[0007] A first embodiment of the present invention is a method for producing palm-based oil for use as a cooking oil composition, which comprises carrying out a decolorization treatment using clay in an amount of 1.8% by mass or less relative to the mass of the raw palm-based oil, followed by a deodorization treatment, thereby producing palm-based oil having a β-carotene concentration of 0.7 ppm or more and 30 ppm or less and a peroxide value of 0.3 or less. A second embodiment of the present invention is a palm-based oil and fat for use as an oil and fat composition for cooking, which has a β-carotene concentration of 0.7 ppm or more and 30 ppm or less, a peroxide value of 0.3 or less, and has been bleached and deodorized.

[0008] <Palm-based oils and fats> As used herein, "palm-based fats and oils" refers to fats and oils selected from palm oil and its fractionated oils. Specific examples include palm oil, soft palm fractionated oil, hard palm fractionated oil, and palm fractionated mid-melting point fat. Soft palm fractionated oil is a low-melting point fraction of fat and oil obtained by fractionating palm oil, and its iodine value is usually selected from a range exceeding 50 (e.g., 55 or higher). Hard palm fractionated oil is a high-melting point fraction of fat and oil obtained by fractionating palm oil, and its iodine value is usually selected from a range of less than 40 (e.g., 10 to 40). Palm fractionated mid-melting point fat and oil is a high-melting point fraction of fat and oil obtained by further fractionating palm, and its iodine value is usually selected from a range of 30 to 50.

[0009] The raw material, palm oil, is usually crude oil (oil obtained by pressing plants) that has been deodorized using physical refining methods ("Characteristics and Applications of Fats and Oils," edited by Toya Yoichiro, published by Saiwai Shobo on January 30, 2012). The palm-based oil and fat used in the present invention may also contain RBD oil. Palm-based oil and fat is produced by subjecting crude oil to a refining process called physical refining (RBD: Refined Bleached Deodorized) in the producing area, and the resulting RBD oil is exported to consuming countries such as Japan. Typically, RBD oil is often subjected to further refining processes in consuming countries, including deacidification (if necessary), bleaching, and deodorization, before being used (re-refined RBD oil). Among the palm-based fats and oils used as raw materials in the present invention, for example, the analytical values ​​of "palm oil" are an iodine value of about 50 to 55, a color tone of about 50 to 80, a β-carotene content of about 1 to 40 ppm, and a peroxide value of about 30 or less. The analytical values ​​of "soft palm fractionated oil" are an iodine value of 55 or more, preferably 60 to 67, a color tone of about 50 to 90, a β-carotene content of about 1 to 40, and a peroxide value of about 1 to 30.

[0010] <Oil and fat composition for cooking> The palm-based oil and fat of the present invention is an oil and fat for use as an oil and fat composition for cooking. In the present invention, the term "oil and fat composition for cooking" refers to an oil and fat composition used for cooking by stir-frying, baking, deep-frying, etc. Foods can be cooked by known methods using the oil and fat composition for cooking of the present invention. Examples of foods to be cooked include fried foods such as chicken nuggets, fried chicken, and french fries, tempura, fried chicken, donuts, and snacks. In the present invention, the cooking oil / fat composition may consist solely of the palm-based oil / fat of the present invention (palm-based oil / fat produced by the production method of the present invention or palm-based oil / fat that has been bleached and deodorized and has a specified β-carotene content and peroxide value of the present invention), or may contain other oils / fat in addition to the palm-based oil / fat of the present invention to an extent that does not impair the effects of the present invention. For example, the other oils / fat may be contained in an amount of up to about 20% by mass, more preferably 10% by mass or less, based on the mass of the entire oil / fat composition.

[0011] <Bleaching treatment> The decolorization treatment using white clay in the present invention is characterized by using 1.8% by mass or less of white clay relative to the mass of the palm-based oil and fat as the raw material. In a conventional decolorization process, activated clay is added in an amount of usually 2 to 3% by mass, heated to approximately 100°C under reduced pressure, and allowed to come into contact with the oil for a certain period of time to adsorb and remove pigment components and other components from the oil. However, in the present invention, it has been discovered that by limiting the amount of activated clay to 1.8% by mass or less, it is possible to obtain oils containing 0.7 ppm or more of β-carotene. The lower limit of the amount of clay is preferably 0.1% by mass or more, and the upper limit is preferably 1.5% by mass or less, more preferably 1.2% by mass or less, even more preferably 0.9% by mass or less, even more preferably 0.7% by mass or less, and even more preferably 0.5% by mass or less. The temperature for the decolorization treatment using white clay in the present invention is preferably 110°C or lower, more preferably 60 to 100°C, and even more preferably 70 to 90°C. The time for decolorization treatment using white clay can be determined as appropriate, for example, about 10 to 60 minutes, and further, for example, about 20 to 50 minutes. It is known that the decolorization ability of white clay reaches its peak in 10 to 20 minutes if it is in sufficient contact with oil, and the color of the oil remains roughly the same between 10 and 60 minutes (see: Tadahisa Nakazawa, "Adsorbents in the Oil Chemical Industry," Oil Chemistry, Vol. 12, No. 9, pp. 483-490 (1963), published by the Japan Oil Chemists' Society). Therefore, it is believed that decolorization for, for example, about 30 minutes will be sufficient to achieve the desired decolorization effect.

[0012] <Deodorization treatment> The deodorization treatment in the present invention is carried out, for example, by blowing steam into oils and fats heated to high temperatures under high vacuum, and distilling off odorous components and volatile components such as fatty acids and unsaponifiable matter, based on the principle of steam distillation. Deodorizing apparatuses include batch, semi-continuous, and continuous types, and any of these may be used. The amount of steam used may be any conventional amount, for example, in the range of 1.0 to 3.0% by mass of the oil or fat. Conventional deodorization treatment is carried out at a temperature of 230°C or higher, at a degree of vacuum of approximately 200 to 800 Pa, for 0.3 to 2.5 hours. In the present invention, when combined with the above-mentioned decolorization treatment, the treatment is carried out under conditions such that the β-carotene concentration in the resulting oil or fat is 0.7 ppm or higher and the peroxide value is 0.3 or less. More specifically, the treatment is preferably carried out at a temperature of 150 to 270°C, more preferably 160 to 230°C, even more preferably 165 to 210°C, and even more preferably 170 to 190°C. At the above temperatures, the deodorization treatment is preferably carried out for approximately 30 to 120 minutes, more preferably approximately 40 to 90 minutes. The degree of vacuum is preferably 200 to 800 Pa.

[0013] <β-carotene concentration> Beta-carotene is one of the photosynthetic pigments biosynthesized by plants. The β-carotene concentration of the palm-based oil or fat to be used as the oil or fat composition for cooking of the present invention is 0.7 ppm or more and 30 ppm or less. This range ensures good sweetness and flavor retention in deep-fried foods. Furthermore, as the β-carotene concentration increases, the grassy flavor of the β-carotene itself tends to become stronger, so the β-carotene concentration is 30 ppm or less. It is more preferably 0.8 to 20 ppm, and even more preferably 0.9 to 1.5 ppm. The β-carotene concentration was calculated according to the method described in "MPOB Test Method p2.6:2004" (Malaysian Palm Oil Board). The absorbance at 446 nm was measured using a 1 cm thick PMMA cell with a "Double Beam Spectrophotometer UH-5300" (Hitachi High-Tech Science), and the value was calculated according to the formula: 383 × absorbance ÷ 90. If the absorbance exceeded 1, the sample was diluted with isooctane, measured, and calculated.

[0014] <Peroxide value> The peroxide value of the palm-based oil and fat used in the cooking oil and fat composition of the present invention is 0.3 or less. When the peroxide value is in this range, fried foods do not have a harsh taste and can have a good flavor. The peroxide value is more preferably 0.2 or less. The peroxide value can be adjusted to a preferred range by adjusting the deodorization temperature and time in addition to the predetermined decolorization treatment conditions. The peroxide value was measured by the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.5.2 Peroxide Value" (Japan Oil Chemists' Society).

[0015] <Acid value> The acid value of the palm-based oil and fat used in the oil and fat composition for cooking of the present invention is preferably 0.2 or less, which prevents the food from having a harsh taste when fried and allows the food to have a good flavor. The acid value can be adjusted to fall within a preferred range by adjusting the deodorizing temperature and time in addition to the predetermined decolorizing treatment conditions. The acid value was measured by the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.3.1 Acid Value" (Japan Oil Chemists' Society).

[0016] <color tone> From the viewpoint of the appearance of fried foods, the color tone (10R+Y) of the palm-based oil and fat used in the oil and fat composition for cooking of the present invention is preferably not more than 70. When the color tone is in this range, the fried foods do not have a harsh taste and can have a good flavor. The color tone was measured using a 133.4 mm thick glass cell according to the method described in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2.2.1.1 Color (Lovibond Method)" (Japan Oil Chemists' Society), and the value was calculated according to the formula 10R+Y. [Example]

[0017] <Oil and fat production> Ingredients: Palm fractionated soft oil 1 Acid value: 0.16 Peroxide value: 9 ·Color tone (10R+Y):64 β-carotene content: 1.2 ppm Iodine value: 64 Ingredients: Palm fractionated soft oil 2 Acid value: 0.14 Peroxide value: 12 ·Color tone (10R+Y):68 β-carotene content: 1.2 ppm Iodine value: 64 Ingredients: Palm oil Acid value: 0.17 Peroxide value: 13 ·Color tone (10R+Y):62 β-carotene content: 1.1 ppm Iodine value: 53

[0018] The raw soft fractionated palm oils 1 and 2 or palm oil were bleached and deodorized under the conditions shown in Table 1. In Example 9, 0.5 ppm of β-carotene was added to the oil bleached and deodorized by the method of Comparative Example 2, changing the β-carotene concentration to 0.9 ppm. In Example 10, 20 ppm of β-carotene was added to the oil bleached and deodorized by the method of Comparative Example 2, changing the β-carotene concentration to 20.4 ppm. In Comparative Example 5, 40 ppm of β-carotene was added to the oil bleached and deodorized by the method of Comparative Example 2, changing the β-carotene concentration to 40.4 ppm. Note that the soft fractionated palm oil 1 was used as the raw material for Examples 1 to 3, 5 and Comparative Examples 1 to 3, and the soft fractionated palm oil 2 was used as the raw material for Examples 6 to 8 and Comparative Example 4. The bleaching and deodorizing steps of a typical example 1 are as follows. 16 kg of raw soft fractionated palm oil was heated to 70°C under vacuum, and activated clay (Galleon Earth V2, Mizusawa Industrial Chemicals) was added at 0.3% by mass relative to the mass of the raw soft fractionated palm oil. The mixture was stirred for 30 minutes and then filtered to obtain a bleached oil. The resulting bleached oil was deodorized for 60 minutes under conditions of a vacuum of 200 Pa, a water vapor amount of 2.0% by mass, and a bleaching temperature of 170°C to obtain the oil of Example 1.

[0019] <Method for measuring β-carotene concentration> The β-carotene concentration was calculated according to the method described in "MPOB Test Method p2.6:2004" (Malaysian Palm Oil Board). The absorbance at 446 nm was measured using a 1 cm thick PMMA cell with a "Double Beam Spectrophotometer UH-5300" (Hitachi High-Tech Science), and the value was calculated according to the formula: 383 × absorbance ÷ 90. If the absorbance exceeded 1, the sample was diluted with isooctane, measured, and calculated.

[0020] <Method of measuring color tone> The color tone was measured using a 133.4 mm thick glass cell according to the method described in "Standard Test Methods for the Analysis of Fats, Oils and Related Materials, 2.2.1.1 Color (Lovibond Method)" (Japan Oil Chemists' Society), and the value was calculated according to the formula 10R+Y.

[0021] <Method for measuring peroxide value> The peroxide value was measured by the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials 2.5.2.1-2013 Peroxide Value (Acetic Acid-Isooctane Method)" (Japan Oil Chemists' Society).

[0022] <Method for measuring acid value> The acid value was measured by the method described in "Standard Methods for the Analysis of Fats, Oils and Related Materials, 2.3.1 Acid Value" (Japan Oil Chemists' Society). Phenolphthalein indicator was used as the indicator.

[0023] Using the oil and fat produced, commercially available pre-fried frozen chicken nuggets were fried at 180°C for 3 minutes and 15 seconds, and a sensory evaluation (sweetness and flavor persistence) was conducted. The sensory evaluation was conducted by five well-trained panelists using the following evaluation criteria.

[0024] <Sensory evaluation criteria> sweetness 1 point: Less sweet 2 points: slightly weak sweetness 3 points: Sweet 4 points: Strong sweetness

[0025] Long-lasting flavor 1 point: The flavor is not long-lasting and is light. 2 points: The flavor is slightly persistent but weak, and somewhat light 3 points: The flavor lasts and you can feel the richness that lingers in your mouth. 4 points: Strong, lasting flavor with a strong, rich taste that lingers in the mouth

[0026] Spicy 〇: Has a spicy feel △: A little weak but spicy ×: No spicy taste

[0027] Bitter taste / grassy smell 〇: No harsh taste or grassy smell, good flavor of nuggets △: No bitter taste, but there is a grassy smell, and the flavor of the nuggets is slightly bad ×: Strong bitter taste, nuggets have a very bad flavor

[0028] Table 1-1 TIFF0007752978000001.tif90170

[0029] Table 1-2 TIFF0007752978000002.tif103170

[0030] The amount of beta-carotene correlates with the amount of clay, and the higher the amount of clay, the lower the amount tends to be. The persistence of sweetness and flavor is roughly correlated with the amount of beta-carotene, and these were particularly highly rated when the amount of beta-carotene was 0.7 ppm or higher. It is also thought that the deodorizing conditions affect these flavors. The spiciness is somewhat correlated with the amount of beta-carotene, and the higher the amount of beta-carotene and the stronger the sweetness, the less it tends to be perceived. The acid value and peroxide value are correlated with the deodorization temperature and time, and the higher the deodorization temperature and the longer the deodorization time, the lower these values ​​tend to be. If the peroxide value exceeds 0.3, a harsh taste will emerge, reducing the value of the product.

Claims

1. A method for producing a palm-based oil for use as a cooking oil composition, comprising: The method includes carrying out a decolorization treatment using 0.1 to 0.9% by mass of white clay relative to the mass of the palm-based oil as a raw material, followed by a deodorization treatment at a temperature in the range of 150 to 230°C, thereby producing a palm-based oil having a β-carotene concentration of 0.7 ppm to 30 ppm and a peroxide value of 0.3 or less.

2. 2. The method according to claim 1, wherein the deodorizing treatment is carried out at a temperature in the range of 150 to 210°C.

3. 3. The method according to claim 2, wherein the deodorizing treatment is carried out for 30 to 120 minutes.

4. The method according to any one of claims 1 to 3, wherein the decolorization treatment is carried out at a temperature of 110°C or less.

5. The method according to any one of claims 1 to 4, wherein the palm-based oil or fat is an oil or fat selected from palm oil or soft fractionated palm oil.

6. A palm-based oil and fat for use as an oil and fat composition for cooking, which has a beta-carotene concentration of 0.7 ppm or more and 30 ppm or less, a peroxide value of 0.3 or less, and has been bleached and deodorized.

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