Method for suppressing heating odor of oil and fat compositions

Abstract

To provide a method for suppressing cooked odor of an oil and fat composition containing oil and fat with a high α-linoleic acid content at 30-80 wt.% based on the total content of constituent fatty acid.SOLUTION: A method for suppressing cooked odor of an oil and fat composition containing oil and fat with a high α-linoleic acid content is to have the oil and fat composition contain edible oil and fat A at 50-80 wt.%. The content of α-linoleic acid in the oil and fat with a high α-linoleic acid is 30-80 wt.% based on the total content of constituent fatty acid, and the edible oil and fat A is one chosen between corn oil and rice oil, or both of them.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for suppressing the heating odor of an oil and fat composition, and more specifically, to a method for suppressing the heating odor of an oil and fat composition containing an α-linolenic acid-rich edible oil in which the content of α-linolenic acid in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less.

Background Art

[0002] α-Linolenic acid is a fatty acid that cannot be synthesized in the living body, and it is known that dermatitis and the like develop when it is lacking.

[0003] Also, in a meta-analysis of observational studies published in 2012, it is estimated that an increase in the intake of 1 g of α-linolenic acid per day reduces the death due to myocardial infarction by 10%.

[0004] Thus, the health benefits of ingesting α-linolenic acid have been shown, and by incorporating perilla oil or linseed oil, which contains a large amount of α-linolenic acid, into the diet, the intake of α-linolenic acid can be easily increased.

[0005] However, α-linolenic acid is easily oxidized and has problems such as generating a unique heating odor during heating and a unique deterioration odor during long-term storage.

[0006] Therefore, Patent Document 1 describes that in order to provide an edible oil containing a large amount of linolenic acid excellent in flavor stability and oxidation stability, after mixing perilla seeds, flax seeds, etc. with sesame seeds, oil is extracted and filtered.

[0007] Also, Patent Document 2 discloses a method for effectively masking the deterioration odor of perilla oil or linseed oil with a specific sesame oil.

Prior Art Documents

Patent Documents

[0008]

Patent Document 1

[0009] However, the manufacturing method described in Patent Document 1 required the pre-mixing of two types of oil raw materials, making the manufacturing process complicated. Furthermore, the method described in Patent Document 2 disclosed the effects of a specific type of sesame oil. In both cases, sesame seeds or sesame oil were essential.

[0010] Therefore, the present invention aims to provide a method for suppressing the heating odor of an oil and fat composition containing edible oils and fats with a high alpha-linolenic acid content, wherein the alpha-linolenic acid content in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. [Means for solving the problem]

[0011] As a result of diligent research to achieve the above objective, the present inventors have discovered that by blending corn oil or rice oil with an edible oil composition containing 30% to 80% by mass of α-linolenic acid as a percentage of the total amount of constituent fatty acids, the heating odor of the oil composition is suppressed, thus completing the present invention.

[0012] In other words, the present invention relates to a method for suppressing the heating odor of an oil and fat composition containing 50% by mass or more and 80% by mass or less of edible oil A, wherein the oil and fat composition contains edible oil and fat with a high α-linolenic acid content, The edible oil with a high α-linolenic acid content has an α-linolenic acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids. The method is characterized in that the edible oil A is one or two selected from corn oil and rice oil.

[0013] It is preferable that the content of the edible oil with a high α-linolenic acid content is 20% by mass or more and 50% by mass or less.

[0014] The edible oil with a high α-linolenic acid content is preferably one or two selected from the group consisting of perilla oil and linseed oil.

[0015] It is preferable that the mass ratio of edible oil A to the edible oil with a high α-linolenic acid content is 1 or more and 4 or less.

[0016] The oil and fat composition is preferably intended for use in cooking. [Effects of the Invention]

[0017] By adding a specific amount of corn oil or rice oil to an oil and fat composition containing edible oils and fats with a high alpha-linolenic acid content, where alpha-linolenic acid accounts for 30% to 80% by mass of the total amount of constituent fatty acids, the heating odor of the oil and fat composition can be suppressed. [Modes for carrying out the invention]

[0018] The edible oil with a high α-linolenic acid content of the present invention refers to an edible oil in which the α-linolenic acid content as a percentage of the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less. The content of α-linolenic acid is preferably 35% by mass or more and 75% by mass or less, more preferably 40% by mass or more and 70% by mass or less, even more preferably 45% by mass or more and 65% by mass or less, and even more preferably 45% by mass or more and 58% by mass or less.

[0019] Examples of edible oils and fats with a high α-linolenic acid content include linseed oil, perilla oil, shiso oil, chia seed oil, algal oil, and microbial oil. It is preferable to use one or two selected from the group consisting of perilla oil and linseed oil, with linseed oil being more preferable.

[0020] The content of α-linolenic acid in the total amount of constituent fatty acids can be measured, for example, in accordance with the Japan Oil Chemists' Society, "Standard Oil Analysis Test Method 2.4.1.4-2013".

[0021] The oil and fat composition of the present invention contains the above-mentioned α-linolenic acid-rich edible oil. The content of the α-linolenic acid-rich edible oil is preferably 20% by mass or more and 50% by mass or less, more preferably 20% by mass or more and 45% by mass or less, still more preferably 20% by mass or more and 40% by mass or less, and even more preferably 25% by mass or more and 35% by mass or less.

[0022] The edible oil A used in the present invention is one or two selected from corn oil and rice oil. Preferably, it is corn oil, or corn oil and rice oil.

[0023] The above-mentioned edible oil A is contained in the oil and fat composition at 50% by mass or more and 80% by mass or less. Preferably, it is contained at 55% by mass or more and 80% by mass or less, more preferably at 55% by mass or more and 75% by mass or less, and still more preferably at 60% by mass or more and 75% by mass or less. By containing a specific amount, a higher effect can be obtained.

[0024] The above-mentioned corn oil and rice oil are not particularly limited. Usually, corn oil is obtained from corn germ, and rice oil is obtained from rice bran or rice germ.

[0025] When the edible oil A is the above-mentioned corn oil, it is contained in the oil and fat composition at 50% by mass or more and 80% by mass or less. Preferably, it is contained at 55% by mass or more and 80% by mass or less, more preferably at 55% by mass or more and 75% by mass or less, and still more preferably at 60% by mass or more and 75% by mass or less. By containing a specific amount, a higher effect can be obtained.

[0026] Furthermore, the mass ratio of edible oil A to the edible oil with high α-linolenic acid content is preferably 1 to 4, more preferably 1.2 to 4, even more preferably 1.5 to 4, even more preferably 2 to 4, and particularly preferably 2.2 to 4. A higher effect can be obtained by using an appropriate mass ratio.

[0027] The oil and fat composition in the present invention may also contain edible oils other than the α-linolenic acid-rich edible oil and edible oil A. The edible oils can be any edible oil as appropriate, and examples include vegetable oils such as soybean oil, rapeseed oil, palm oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm kernel oil, and coconut oil; animal fats such as beef tallow, lard, and chicken tallow; medium-chain triglyceride; or processed oils obtained by fractionation, hydrogenation, transesterification, etc. of these oils. The edible oils may be used individually or in combination of two or more types. In particular, from the standpoint of ease of use, it is preferable to include one or more selected from soybean oil, rapeseed oil, palm oil, and olive oil, and more preferable to include one or two selected from soybean oil and rapeseed oil.

[0028] The edible oils and fats described in the present invention (including the α-linolenic acid-rich edible oils and edible oil A) are preferably obtained by further refining crude oil, which is obtained by pressing, extracting, etc., from oilseed raw materials, and then undergoing one or more of the following refining treatments: degumming, deacidification, decolorization, and deodorization. It is more preferable that all of the refining treatments, including degumming, deacidification, decolorization, and deodorization, are performed. Such refining treatments remove the aroma, flavor, and pigment of the raw materials, thereby meeting the demand when such raw material-derived properties are undesirable.

[0029] Furthermore, the oil and fat composition may contain additional additives such as antioxidants, emulsifiers, and fragrances, as long as they do not impair the effects of the present invention. Specifically, examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, and tocopherol. The water content of the oil and fat composition is preferably less than 1% by mass.

[0030] Furthermore, the use of the oil and fat composition is not particularly limited, but it is preferably for cooking, more preferably for frying or stir-frying, and even more preferably for stir-frying. [Examples]

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. The edible oils and fats used in the examples are as follows.

[0032] <Edible fats and oils> Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.) Soybean oil (manufactured by J-Oil Mills Co., Ltd.) <Edible oil / fat A> Rice bran oil (manufactured by J-Oil Mills Co., Ltd.) Corn oil (manufactured by J-Oil Mills Co., Ltd.) <Edible fats and oils with high α-linolenic acid content> Flaxseed oil (manufactured by J-Oil Mills Co., Ltd., α-linolenic acid content as a percentage of total constituent fatty acids: 52.1% by mass) Perilla oil (manufactured by J-Oil Mills Co., Ltd., alpha-linolenic acid content as a percentage of total constituent fatty acids: 59.6% by mass)

[0033] Furthermore, the edible oils and fats, edible oils and fats A, and edible oils and fats with high alpha-linolenic acid content described above have all undergone refining treatments including degumming, deacidification, decolorization, and deodorization. In addition, the water content is less than 1% by mass.

[0034] [Test Example 1] Evaluation of the effect of suppressing heating odor 1 The odor-suppressing effect of the oil and fat compositions listed in Table 1 was evaluated. 10 g of the oil and fat composition was placed in a stainless steel petri dish with an inner diameter of 5.0 cm. The petri dish containing the oil and fat composition was placed on a hot plate (AS ONE Corporation, EC-1200N) set to 210°C and heated for 10 minutes (the oil temperature at the end of heating was approximately 190°C). After heating, it was left at room temperature for 1 minute, and three trained professional evaluators smelled the odor derived from α-linolenic acid decomposition products generated from the oil and fat composition in the petri dish and evaluated it according to the following evaluation criteria. The average value was calculated and is shown in Table 1.

[0035] (Evaluation Criteria) 5: The heating odor is significantly less than in the control group. 4: The heating odor is significantly less than in the control group. 3: Less heating odor than the control group. 2: The heating odor was equivalent to that of the control. 1: The heated odor is more pronounced than in the control group. (Control: Rapeseed oil containing the same amount of edible oil with a high alpha-linolenic acid content)

[0036] [Table 1]

[0037] As shown in Table 1, oil and fat compositions containing one or two oils selected from corn oil and rice oil were found to suppress heating odor. Furthermore, it was confirmed that heating odor could be suppressed by adding 50% to 80% by mass of one or two oils selected from corn oil and rice oil to an oil and fat composition containing 20% ​​to 45% by mass of linseed oil. In addition, a heating odor suppression effect was confirmed when the total mass ratio of corn oil and rice oil to linseed oil was 1.2 to 4, and the effect was confirmed to be high when it was 1.7 to 4. Furthermore, comparing Examples 1-1 and 1-3, it can be seen that using corn oil is more effective in suppressing heating odors than using rice oil. Also, comparing Examples 1-4 and 1-5, it can be seen that using corn oil and rice oil in combination is more effective in suppressing heating odors than using corn oil alone. On the other hand, rapeseed oil had no effect in suppressing the heating odor, and soybean oil also had only a slight suppressive effect.

[0038] [Test Example 2] Evaluation of the effect of suppressing heating odor 2 The effect of the oil and fat compositions listed in Table 2 on suppressing heating odor was evaluated using the same method as in Test Example 1. The results are shown in Table 2.

[0039] [Table 2]

[0040] As shown in Table 2, even when perilla oil was used as an edible oil with a high α-linolenic acid content, the effect of suppressing heating odor was confirmed.

[0041] [Test Example 3] Amount of volatile components derived from α-linolenic acid hydrolysates A 24cm, non-stick frying pan was heated to 200°C on an induction heater. Then, 10g of the oil composition described in Table 3 was added and heated for 1 minute. After heating, the oil composition was collected after cooling to room temperature, and its volatile components were analyzed. The analysis was performed using gas chromatography-mass spectrometry (hereinafter sometimes referred to as GC / MS) under the following measurement conditions, measuring the amount of volatile components derived from α-linolenic acid decomposition products, which are components of the heating odor. The results are shown in Table 3. Furthermore, 2,4-heptadienal was measured as a volatile component derived from α-linolenic acid hydrolysates.

[0042] <Measurement conditions> Equipment: GCAgilent6890N / MS5975B, GERSTELHS / TDU / CIS / ODP Collection method: (1) Take a 0.01g sample of the heated linseed oil, etc., into a cup and heat it to 180°C. (2) Purge at 180°C in TDU under helium (50 mL / min x 10 min), and trap the volatile components in a CIS liner (collector: TenaxTA, manufactured by GERSTEL) (CIS internal temperature -50°C). Thermal desorption, analysis: (1) Heat the CIS to 240°C, introduce the volatile components into GC / MS, and analyze them. Column: AgilentDB-WAX UI, Length 60m x Inner Diameter 0.25mm x Film Thickness 0.25μm Injection method: Splitless Oven: 40℃ (10 min) → 2℃ / min → 100℃ → 5℃ / min → 210℃ (10 min) Analysis time: 72 min Ionization method: EI method (70 eV) Ion source: 230℃ Quadrupole: 150℃ Scan range: m / z 29~400 MS / ODP split ratio: 1 / 2

[0043] [Table 3]

[0044] As shown in Table 3, in Example 3-1, the amount of volatile components per 1% by mass of linseed oil contained in the oil composition was suppressed to 94% (=127.73 / 135.56), which was confirmed to be consistent with the results shown in Test Example 1.

[0045] The method for suppressing the heating odor of an oil composition containing edible oils and fats with a high α-linolenic acid content according to the present invention is not limited to the embodiments and examples described above, and various modifications are possible as long as the effects of the invention are not impaired.

Claims

1. A method for suppressing the heating odor of an oil composition, wherein the oil composition contains 20% by mass or more and 45% by mass or less of edible oil with a high α-linolenic acid content, and further contains 55% by mass or more and 80% by mass or less of edible oil A, The edible oil with a high α-linolenic acid content has an α-linolenic acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids. The edible oil A is corn oil. The method, wherein the oil composition optionally contains only one or two edible oils selected from soybean oil and rapeseed oil as edible oils other than the α-linolenic acid-rich edible oil and edible oil A.

2. The method according to claim 1, wherein the edible oil with a high α-linolenic acid content is one or two selected from the group consisting of perilla oil and linseed oil.

3. The method according to claim 1 or 2, wherein the mass ratio of edible oil A to the edible oil with high α-linolenic acid content is 1 or more and 4 or less.

4. The method according to any one of claims 1 to 3, wherein the oil and fat composition is for use in cooking.

Images