Edible oil and fat composition, method for suppressing off-flavors, off-flavor suppressant, and method for producing fried food

Abstract

The present invention reduces an unpleasant taste of food products prepared using an edible oil / fat composition containing chlorophylls. The edible oil / fat composition comprises: (A) chlorophylls including one or more types selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) a heat-processed oil / fat including one or more types selected from the group consisting of a first heated oil (b1), a roasted oil (b2), and a second heated oil (b3); and (C) an edible oil / fat. The first heated oil (b1) is obtained by subjecting, to a heating treatment, crude oil including one or more types selected from the group consisting of pressed oils from an oil / fat raw feedstock and extracted oils from the oil / fat raw feedstock, or an oil / fat that has been subjected to one or more processes during the process of refining the crude oil, the one or more processes being selected from the group consisting of a degumming process, a deoxidation process, and a decolorization process. The roasted oil (b2) is obtained by pressing or extracting oil from the roasted oil / fat feedstock, and the second heated oil (b3) is heated oil obtained by subjecting the oil / fat raw feedstock, or an oil / fat including a processed product of the oil / fat raw feedstock, to a heating treatment.

Description

Technical Field

[0001] The present invention relates to, for example, an edible oil composition used for frying food, a method for suppressing off-flavors, an off-flavor suppressant, and a method for producing fried food.

Background Art

[0002] When frying food using edible oils such as soybean oil and rapeseed oil (hereinafter also referred to as deep-frying), the color tone of the edible oil changes due to heating operations, the influence of oxygen and moisture in the food and the atmosphere, etc. When the color tone of the edible oil changes, there is a problem of affecting the appearance of the fried food.

[0003] Patent Document 1 discloses an oil composition for frying that can suppress coloring due to deep-frying and an increase in anisidine value, and can also suppress a decrease in tocopherols by adding 0.05 mass ppm or more and 2 mass ppm or less of chlorophylls to the edible oil.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, for example, when frying food with an edible oil containing chlorophylls and then storing the fried food in a hot showcase (also called a hot case), an off-flavor derived from chlorophylls may occur in the fried food after a long time has passed since deep-frying.

[0006] The present invention has been made in view of the above problems, and aims to provide an edible oil composition, a method for suppressing off-flavors, an off-flavor suppressant, and a method for producing fried food that can reduce off-flavors in food cooked using an edible oil composition containing chlorophyll. [Means for solving the problem]

[0007] In a first aspect of the present invention, the present invention provides an edible oil composition comprising: (A) chlorophylls comprising one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a; (B) crude oil comprising one or more selected from the group consisting of pressed oil of oil raw materials and extracted oil of the oil raw materials, or (b1) first heated oil obtained by heat-treating oil and fat that has undergone one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in the refining process of the crude oil, (b2) roasted oil obtained by pressing or extracting the roasted oil raw materials, and (b3) second heated oil obtained by heat-treating oil and fat containing the oil raw materials and / or processed products thereof; and (C) edible oil.

[0008] According to the edible oil and fat composition of the present invention, even if the edible oil and fat composition contains chlorophyll, by including the above-mentioned heat-processed oil and fat, it is possible to suppress off-flavors that occur in food cooked with the edible oil and fat composition, for example, fried food made by deep-frying with the edible oil and fat composition, when stored in a warming state using a hotter or the like.

[0009] In the edible oil and fat composition of the present invention, it is preferable that the composition contains (A) chlorophyll in an amount of 0.05 ppm by mass or more and (B) heat-processed oil and fat in an amount of 0.05% by mass or more and 10.0% by mass or less.

[0010] In the edible oil and fat composition of the present invention, it is preferable that the mass ratio of (B) heat-processed oil and fat to (A) chlorophyll is 1:200 to 1:250000.

[0011] In the edible oil and fat composition of the present invention, the oil and fat raw material of (B) heat-processed oil and fat preferably contains one or more selected from the group consisting of corn, soybeans, and rapeseed.

[0012] In the edible oil composition of the present invention, it is preferable that the (C) edible oil contains one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, and palm olein.

[0013] In the edible oil composition of the present invention, it is preferable that the (b1) first heated oil is subjected to the heat treatment at 120°C or higher, the (b2) roasted oil is subjected to the roasting treatment at 90°C or higher and 180°C or lower, and the (b3) second heated oil is subjected to the heat treatment at a temperature greater than 100°C and 220°C or lower, for a heating time of 5 minutes or more and 240 minutes or less, and further satisfying the following formula (1). 85 - 6000 ÷ (270 - T) <t<240 ···(1) (However, in formula (1) above, T: heating temperature (°C), t: heating time (minutes). If 85-6000÷(270-T) is a negative value, use "5".)

[0014] In a second aspect of the present invention, the present invention provides a method for suppressing off-flavors in food cooked with an edible oil composition containing chlorophyll, characterized by adding and mixing (b) a first heated oil, which is obtained by heat-treating an oil that has undergone one or more processes selected from the group consisting of a degumming process, a deacidification process, and a decolorization process in the refining process of the crude oil, (b1) a first heated oil, (b2) a roasted oil obtained by pressing or extracting the roasted oil raw material, and (b3) a second heated oil, which is obtained by heat-treating an oil containing chlorophyll, which is obtained by heat-treating an oil that has undergone one or more processes selected from the group consisting of a degumming process, a deacidification process, and a decolorization process in the refining process of the crude oil, (b2) a roasted oil obtained by pressing or extracting the roasted oil raw material, and (b3) a second heated oil, which is obtained by heat-treating an oil containing the oil raw material and / or its processed products.

[0015] According to the method for suppressing off-flavors of the present invention, even in edible oil and fat compositions containing chlorophyll, by adding and mixing the above-mentioned heat-processed oil and fat, it is possible to suppress off-flavors of food that occur when food cooked with the edible oil and fat composition, such as fried food prepared by deep-frying with the edible oil and fat composition, is stored in a warming state using a hotter or the like.

[0016] In a third aspect of the present invention, the present invention provides a heat-processed oil containing chlorophyll as an active ingredient, comprising (b1) a first heated oil obtained by heat-treating an oil that has undergone one or more steps selected from the group consisting of (B) pressed oil and extracted oil of the oil raw material, or (b2) roasted oil obtained by pressing or extracting the roasted oil raw material, and (b3) a second heated oil obtained by heat-treating an oil containing chlorophyll as an active ingredient.

[0017] According to the off-flavor suppressant of the present invention, by adding it to an edible oil and fat composition containing chlorophyll, it is possible to suppress off-flavors in food that are cooked with the edible oil and fat, such as fried food prepared by deep-frying with the edible oil and fat, when stored in a warming state using a hotter or the like.

[0018] In a fourth aspect of the present invention, the present invention provides a method for producing fried food, characterized by deep-frying food ingredients using the above-mentioned edible oil composition.

[0019] According to the method for producing fried food of the present invention, by frying ingredients in an edible oil composition containing chlorophyll and further containing the above-mentioned heat-processed oil, it is possible to suppress off-flavors that occur when the resulting fried food is stored in a hotter or the like. [Modes for carrying out the invention]

[0020] Preferred embodiments of the present invention will be described in detail below. The edible oil composition of the present invention comprises (A) chlorophyll, (B) heat-processed oil, and (C) edible oil.

[0021] (A) Chlorophylls include one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a. Chlorophyll is an organic complex in which a tetrapyrrole ring is coordinated to a metal such as magnesium, copper, or zinc. Chlorophyll exists in many forms, such as chlorophyll a and chlorophyll b, depending on the type of tetrapyrrole ring and the substituent to which it is attached.

[0022] Furthermore, pheophytin is obtained by substituting the metal in chlorophyll with hydrogen. Also, pyropheophytin is obtained by thermal decomposition of chlorophyll. In the present invention, (A) chlorophylls may be one selected from chlorophyll a, pheophytin a, and pyropheophytin a, used alone, or two or more may be used in combination.

[0023] The edible oil composition of the present invention preferably contains (A) chlorophylls at 0.05 mass ppm or more and 2.00 mass ppm or less, more preferably 0.1 mass ppm or more and 2.0 mass ppm or less, still more preferably 0.3 mass ppm or more and 1.8 mass ppm or less, and even more preferably 0.3 mass ppm or more and 1.6 ppm or less.

[0024] When the content of (A) chlorophylls is less than 0.05 mass ppm, the effects of suppressing coloring by oil pastes, etc., suppressing the increase in anisidine value, and suppressing the decrease in tocopherols tend to be difficult to obtain sufficiently. When the content of chlorophylls exceeds 2.00 mass ppm, the effect of suppressing the abnormal flavor of the aforementioned foods by adding (B) heat-processed oil tends to be difficult to obtain.

[0025] (A) Chlorophylls can be quantified in accordance with the analysis method "chlorophyll-derived substances" used by the Japan Vegetable Oil Association, a general incorporated association. Specifically, the amount of chlorophylls in the oil can be calculated by the following formula using the maximum wavelength near 680 nm and the absorbance at ±40 nm of the target oil.

[0026]

Equation

[0027] (B) It contains one or more selected from the group consisting of crude oil containing one or two or more selected from the group consisting of pressed oil of the oil raw material and extracted oil of the oil raw material, or oil that has undergone one or two or more processes selected from the group consisting of a degumming process, a deacidification process, and a decolorization process in the refining process of the crude oil, and has been heat-treated, (b1) first heated oil, (b2) roasted oil obtained by pressing or extracting the roasted oil raw material, and (b3) second heated oil obtained by heat-treating oil containing the oil raw material and / or its processed product, and contains one or more selected from the group consisting of these.

[0028] (B) The raw materials for the heat-processed oils are not particularly limited, but examples include plant-based raw materials such as soybeans, coconuts, palm, rapeseed, rice, corn (corn germ), cottonseed, safflower, sunflower, olives, flaxseed, peanuts, sesame, perilla, pumpkin, and almonds. In particular, it is preferable to include one or more selected from the group consisting of corn (corn germ), soybeans, and rapeseed.

[0029] (b1) The crude oil of the first heating oil may be, for example, pressed oil obtained by pressing oil and fat raw materials, or extracted oil obtained by extracting oil and fat raw materials. Alternatively, the crude oil may be a mixture of pressed oil and extracted oil.

[0030] The compression is not particularly limited and can be carried out using, for example, an expeller-type press consisting of a cylindrical casing and a screw rotatably mounted inside it.

[0031] Extraction can be carried out by crushing, flattening, or pressing the oil and fat raw material, contacting the residue with a solvent, and then distilling off the solvent from the resulting solution to obtain the oil. Examples of solvents used for extraction include hexane.

[0032] The refining process is the process of removing impurities and other substances contained in crude oil. Examples of refining processes include degumming, deacidification, decolorization, and deodorization.

[0033] The degumming process is a process of hydrating and removing the gum-like substance, mainly composed of phospholipids, contained in crude oil. Specifically, in the degumming process, steam or water is added to the crude oil and stirred.

[0034] As a result, the gums contained in the crude oil are hydrated and move to the aqueous layer. Therefore, by removing this aqueous layer, the gums are removed from the crude oil. The degumming process may also be carried out by adding a degumming agent. The degumming agent may be an aqueous solution of an organic acid such as oxalic acid, citric acid, or phosphoric acid.

[0035] The deoxidation process is a process that removes free fatty acids contained in crude oil as soap components. The deoxidation process can be carried out, for example, by treating the crude oil with an aqueous solution of an alkaline substance such as sodium carbonate or caustic soda dissolved in water.

[0036] The free fatty acids contained in crude oil are converted into soap by the alkaline aqueous solution described above. By removing the soap from the crude oil, the free fatty acids are removed from the crude oil.

[0037] Furthermore, the deoxidation process is not limited to treating crude oil with an alkaline aqueous solution; it may also be carried out by physical refining methods, for example. Examples of physical refining methods include steam distillation and molecular distillation.

[0038] The decolorization process is a process to remove pigments contained in crude oil. This can be carried out, for example, by adsorbing the pigments onto activated clay, activated carbon, etc. The activated clay, etc., to which the pigments have adhered is then removed, for example, by vacuum filtration.

[0039] The deodorization process is a process of removing odorous components contained in crude oil. The deodorization process can be carried out, for example, by steam distillation under reduced pressure.

[0040] Here, fats and oils that have undergone a degumming process are those that have been subjected to a degumming process from crude oil. Furthermore, fats and oils that have undergone a deacidification process are those that have been subjected to both a degumming process and a deacidification process from crude oil. More typically, fats and oils that have undergone a deacidification process are, for example, those that have been subjected to a degumming process from crude oil followed by a deacidification process.

[0041] Furthermore, oils and fats that have undergone a decolorization process are those that have been subjected to a degumming process, a deacidification process, and a decolorization process from crude oil. More typically, oils and fats that have undergone a decolorization process are those that have been subjected to a degumming process, a deacidification process, and a decolorization process in that order from crude oil.

[0042] (b1) In the first heated oil, crude oil or oils and fats that have undergone one or more steps selected from the group consisting of a degumming step, a deacidifying step, and a decolorizing step in the crude oil refining process are subjected to heat treatment. This heat treatment is performed at a higher temperature range than, for example, the heat treatment at around 100°C performed in the refining process for crude oil. For example, the heat treatment is performed under conditions of 120°C or higher. The temperature conditions for the heat treatment are preferably 130°C to 220°C, more preferably 130°C to 190°C. By heating under the above heating conditions, off-flavors in food cooked using the edible oil composition containing the obtained (b1) first heated oil can be suppressed.

[0043] In any non-limiting embodiment of the present invention, (b1) the first heated oil may be used after heating crude oil or oils and fats that have undergone one or more steps selected from the group consisting of a degumming step, a deacidifying step, and a decolorizing step in the crude oil refining process, and then undergoing a further refining step. In this case, the same process as the crude oil refining process described above may be performed, and some of these steps may not have been performed.

[0044] (b2) Roasted oil is obtained by pressing or extracting roasted oil raw materials. The roasted oil can be any general roasted oil that is suitable for food use, and there are no particular restrictions.

[0045] (b2) As oil raw materials used for roasted oil, it is preferable to use, for example, corn (corn germ), soybeans, sesame, rapeseed, cottonseed, etc. from among the oil raw materials mentioned above. Roasted oil may be obtained by using one of these oil raw materials alone, or by using two or more in combination.

[0046] The oil and fat raw materials can be roasted using conventional roasting methods, such as a roasting apparatus equipped with heating means like electric heating, hot air, burners, or microwaves.

[0047] The roasting conditions can be set appropriately depending on the method of implementation, but for example, it is preferable to roast at 90°C to 180°C, more preferably at 110°C to 180°C, even more preferably at 120°C to 180°C, even more preferably at 140°C to 180°C, and particularly preferably at 140°C to 165°C.

[0048] Furthermore, the holding time during roasting may be, for example, terminated when the set temperature is reached. Preferably, it is 90 minutes or less after reaching the set temperature, more preferably more than 0 minutes and 90 minutes or less after reaching the set temperature, even more preferably 3 minutes or more and 90 minutes or less after reaching the set temperature, even more preferably 5 minutes or more and 90 minutes or less after reaching the set temperature, and particularly preferably 5 minutes or more and 60 minutes or less after reaching the set temperature. If the roasting conditions are too lenient, the effect of suppressing off-flavors in the food tends not to be sufficiently obtained, on the other hand, if the roasting conditions are too excessive, it tends to cause a burnt smell.

[0049] After roasting, oily raw materials can be removed, for example, by vacuum filtration.

[0050] In any non-limiting embodiment of the present invention, (b2) the roasted oil may be used after pressing or extracting the roasted oil raw material and then subjecting it to a further refining process. In this case, the same process as the crude oil refining process described above may be performed, and some of these processes may be included but not performed.

[0051] (b3) The second heated oil is an oil obtained by adding one or more types (hereinafter also referred to as "oil raw materials and / or processed products thereof") selected from the group consisting of the above oil raw materials and processed products thereof to a base oil and heating it under predetermined conditions. Examples of processed products of oil raw materials include crushed oil raw materials (cracking), press cake, heat-treated products, etc. Preferably, the processed products of oil raw materials are soybean cracking, rapeseed press cake, cottonseed press cake, olive press cake, etc. The processed products of oil raw materials used may be one type alone or a blend of two or more types. Note that "press cake" refers to the solid residue obtained after pressing oil from oil raw materials.

[0052] (b3) The base oil of the second heating oil is not particularly limited and can be any oil used as an edible oil. (b3) Specific examples of base oils for the second heating oil include vegetable oils such as corn oil, soybean oil, rapeseed oil (canola oil), cottonseed oil, rice oil, sesame oil, olive oil, sunflower oil, perilla oil, linseed oil, peanut oil, safflower oil, palm oil, palm kernel oil, hard palm oil, coconut oil, and cocoa butter; animal oils such as fish oil, beef tallow, lard, and chicken fat; and synthetic oils such as medium-chain triglycerides. Processed oils are also available, which are obtained by subjecting the vegetable oils, animal oils, and synthetic oils to one or more processes selected from fractionation, hydrogenation, transesterification, etc. Preferred base oils for the second heating oil include vegetable oils such as corn oil, rapeseed oil, soybean oil, and palm oil. (b3) The base oil of the second heating oil may be one of the above types alone, or two or more types may be used in combination.

[0053] The total mass of the oil and fat raw materials and / or their processed products is preferably 0.05 to 1 times, more preferably 0.1 to 1 time, and even more preferably 0.4 to 1 time, relative to the mass of the base oil.

[0054] The heating conditions are that the temperature is between 100°C and 220°C, the heating time is between 5 minutes and 240 minutes, and the following equation (1) is also satisfied. 85 - 6000 ÷ (270 - T) <t<240 ···(1) (However, in formula (1) above, T: heating temperature (°C), t: heating time (minutes). If 85-6000÷(270-T) is a negative value, use "5".)

[0055] Here, the above heating time refers to the time during which the temperature reaches a state of being greater than 100°C and 220°C or less. The temperature during the heating time only needs to be within the above range and does not need to be kept constant. Also, the above heating temperature refers to the average temperature during which the temperature reaches a state of being greater than 100°C and 220°C or less. The heating temperature is greater than 100°C and 220°C or less, preferably greater than 110°C and 210°C or less, and more preferably greater than 130°C and 200°C or less. The heating time is 5 minutes or more and 240 minutes or less, preferably 15 minutes or more and 200 minutes or less, and more preferably 20 minutes or more and 120 minutes or less. By heating the oil and fat raw material and / or its processed product under the above heating conditions, off-flavors in food cooked using the obtained (b3) second heated oil composition can be suppressed.

[0056] After heating under the heating conditions described above, the oil and fat raw materials and / or their processed products can be removed, for example, by vacuum filtration.

[0057] In any non-limiting embodiment of the present invention, (b3) the second heating oil may be used after a further refining process has been performed on the heating oil obtained by the above-described heating treatment. In this case, the same process as the refining process for crude oil described above may be performed, and some of these processes may be not performed.

[0058] There are no particular restrictions on the edible oils and fats in (C), but specific examples include vegetable oils such as corn oil, soybean oil, rapeseed oil (canola oil), cottonseed oil, rice oil, sesame oil, olive oil, sunflower oil, perilla oil, flaxseed oil, peanut oil, safflower oil, palm oil, palm kernel oil, hard palm oil, coconut oil, and cocoa butter; animal oils such as fish oil, beef tallow, lard, and chicken fat; and synthetic oils such as medium-chain triglycerides. Furthermore, processed oils obtained by subjecting the aforementioned vegetable oils and fats, animal oils and fats, and synthetic oils to one or more processing methods selected from fractionation, hydrogenation, transesterification, etc. are also included. It is preferable that the edible oils and fats include one or more selected from rapeseed oil, soybean oil, corn oil, and palm olein.

[0059] The edible oil and fat composition of the present invention preferably contains (B) heat-processed oil and fat in an amount of 0.05% to 10.0% by mass, more preferably 0.05% to 8.0% by mass, more preferably 0.1% to 8% by mass, even more preferably 0.3% to 5.0% by mass, and most preferably 0.3% to 4.0% by mass.

[0060] Furthermore, the mass ratio of (B) heat-processed oils and fats to (A) chlorophylls is preferably 1:200 to 1:250000, more preferably 1:300 to 1:100000, more preferably 1:300 to 1:50000, even more preferably 1:500 to 1:50000, and especially preferably 1:600 ​​to 1:40000.

[0061] In addition to (A) chlorophylls, (B) heat-processed oils and fats, and (C) edible oils and fats, other additives may be added to the edible oil and fat composition in the present invention, as long as they do not impair the effects of the present invention. For example, seasonings, flavors, spices, colorants, emulsifiers, antioxidants, silicones, etc., may be added to the edible oil and fat composition. Examples of antioxidants include tocopherol.

[0062] On the other hand, from another perspective, the present invention provides a method for suppressing off-flavors in food cooked with an edible oil composition containing chlorophyll, comprising the step of adding and mixing (B) heat-processed oil to an oil containing (A) chlorophyll and (C) edible oil. According to this method, even with an edible oil composition containing chlorophyll, it is possible to effectively suppress off-flavors in food that occur when food cooked using the edible oil composition, such as deep-fried food, is stored in a warming state using a hotter or the like.

[0063] Furthermore, from yet another perspective, the present invention provides an off-flavor suppressant for foods cooked with an edible oil composition containing chlorophyll, which includes (B) heat-processed oil as an active ingredient. With this agent, even if the edible oil composition contains chlorophyll, it is possible to effectively suppress off-flavors in the food that occur when food cooked using the edible oil composition, such as deep-fried food, is stored in a warming state using a hotter or the like.

[0064] Furthermore, from another perspective, the present invention provides a method for producing fried food using the above-mentioned edible oil composition comprising (A) chlorophyll, (B) heat-processed oil, and (C) edible oil. That is, fried food obtained by the method for producing fried food of the present invention can suppress off-flavors that occur in food when stored in a warming state using a hotter or the like. Examples of foods to which this method for producing fried food is applicable include tempura, french fries, hash browns, croquettes, karaage (Japanese fried chicken), tonkatsu (pork cutlet), fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice crackers, snack foods, instant ramen, and other fried foods. [Examples]

[0065] [Test Example 1] Edible oil and fat compositions were prepared according to the formulations shown in Table 1.

[0066] [Table 1]

[0067] As for edible oils, we used deodorized rapeseed oil (manufactured by J-Oil Mills Co., Ltd.), which is produced by using rapeseed as an oil raw material and undergoing degumming, deacidification, decolorization, and deodorization processes. As the chlorophyll compounds, Nichinon Color G-AO (manufactured by Nichino Chemical Industry Co., Ltd.), which contains a total of approximately 5% by mass of chlorophyll a, pheophytin a, and pyropheophytin a, was used. As the heat-processed oil, heat-processed oil A was used, which was obtained by using corn (corn germ) as the oil raw material, going through a degumming process and a deacidification process, then heat-treating the deacidified oil at 120°C for 2 hours, followed by a decolorization process and a deodorization process.

[0068] (Time-dependent test of croquettes) NEW Potato Croquette 60 (manufactured by Ajinomoto Frozen Foods Co., Ltd.) was deep-fried in 500g of any of the edible oil and fat compositions.

[0069] The hot display case (model PRO-6WSE; Ankichi Co., Ltd.) was set to 85°C, and the internal temperature was set to 66°C. Deep-fried potato croquettes were stored in this hot display case for 6 hours.

[0070] (evaluation) Five panelists conducted a sensory evaluation of potato croquettes that had been deep-fried in a hot display case and stored for six hours. The evaluation criteria included off-flavors, spoiled flavors, and richness of flavor when the potato croquettes were eaten. Off-flavors, spoiled flavors, and richness of flavor were evaluated according to the following criteria, and the average score was used as the evaluation value. The results are shown in Table 2.

[0071] Off-flavor: A flavor in food (potato croquettes) that originates from the light degradation of edible oils and fats. 5: No off-flavors 4: A slight off-flavor is detected. 3: I detect an unusual flavor. 2: I feel a slightly strong off-flavor. 1: I strongly sense an unusual flavor.

[0072] Degraded flavor: The flavor of food (potato croquettes) derived from edible oils that have deteriorated due to light, oxidation, etc. 5: No spoiled taste 4: Slightly noticeable spoilage flavor 3: It has a slightly spoiled taste. 2: I feel the spoiled flavor is somewhat strong. 1: I strongly sense a spoiled taste.

[0073] Richness of flavor: The richness of the flavor derived from edible oils and fats (potato croquettes). 5: Rich flavor 4: Slightly strong in body flavor 3: Rich in flavor 2: The richness is a little weak. 1: Weak in body

[0074] [Table 2]

[0075] (Evaluation of off-flavors) As shown in Table 2, it was found that potato croquettes fried in edible oil compositions prepared with the formulations of Examples 1-1 to 1-5 had less off-flavor than potato croquettes fried in edible oil compositions prepared with the formulation of Comparative Example 1. In other words, it was found that the examples in which heat-processed oils were added had less off-flavor than the comparative examples.

[0076] (Evaluation of deteriorated flavor) As shown in Table 2, it was found that potato croquettes fried in edible oil compositions prepared with the formulations of Examples 1-1 to 1-5 exhibited less deterioration in flavor than potato croquettes fried in edible oil compositions prepared with the formulation of Comparative Example 1.

[0077] (Evaluation of richness) As shown in Table 2, it was found that potato croquettes fried in edible oil compositions prepared with the formulations of Examples 1-1 to 1-5 had a richer flavor than potato croquettes fried in edible oil compositions prepared with the formulation of Comparative Example 1.

[0078] [Test Example 2] Edible oil and fat compositions were prepared according to the formulations shown in Table 3.

[0079] [Table 3]

[0080] Furthermore, as the heat-processed oil, we used heat-processed oil B, which was obtained by roasting corn (corn germ) as the oil raw material, roasting it at 150°C for 30 minutes, pressing it to obtain roasted corn oil, and then further processing it through a degumming process, deacidification process, decolorization process, and deodorization process.

[0081] A time-dependent test of the croquettes was conducted in the same manner as in Test Example 1.

[0082] [Table 4]

[0083] As a result, the same results as in Test Example 1 were obtained when roasted corn oil was used as the heat-processed oil.

[0084] [Test Example 3] Edible oil and fat compositions were prepared according to the formulations shown in Table 5.

[0085] [Table 5]

[0086] A time-dependent test of croquettes (only for evaluating off-flavors) was conducted in the same manner as in Test Example 1.

[0087] [Table 6]

[0088] As a result, even in an edible oil composition with a chlorophyll content of 0.25 ppm by mass, the addition of heat-processed oil showed the same effect as in Test Example 1 in suppressing off-flavors.

[0089] [Test Example 4] Edible oil and fat compositions were prepared according to the formulations shown in Table 7.

[0090] [Table 7]

[0091] A time-dependent test of croquettes (only for evaluating off-flavors) was conducted in the same manner as in Test Example 1.

[0092] [Table 8]

[0093] As a result, even when the amount of heat-processed oil B added was 0.4% by mass, the effect of suppressing off-flavors was observed, similar to when the amount of heat-processed oil A added was 0.4% by mass.

[0094] [Test Example 5] Edible oil and fat compositions were prepared according to the formulations shown in Table 9.

[0095] [Table 9]

[0096] For the heat-processed oil, heat-processed oil A used in Test Example 1 was used. In addition, instead of deodorized rapeseed oil, deodorized soybean oil (manufactured by J-Oil Mills Co., Ltd.), deodorized corn oil (manufactured by J-Oil Mills Co., Ltd.), or deodorized palm olein oil (manufactured by J-Oil Mills Co., Ltd.) were used as the edible oil.

[0097] A time-dependent test of croquettes (only for evaluating off-flavors) was conducted in the same manner as in Test Example 1.

[0098] [Table 10]

[0099] As a result, in edible oil compositions using deodorized soybean oil, deodorized corn oil, or deodorized palm olein oil, the addition of heat-processed oils showed the same effect as in Test Example 1 in suppressing off-flavors.

[0100] [Test Example 6] Edible oil and fat compositions were prepared according to the formulations shown in Table 11.

[0101] [Table 11]

[0102] For the heat-processed oil, heat-processed oil B used in Test Example 2 was used. In addition, instead of deodorized rapeseed oil, deodorized soybean oil (manufactured by J-Oil Mills Co., Ltd.), deodorized corn oil (manufactured by J-Oil Mills Co., Ltd.), or deodorized palm olein oil (manufactured by J-Oil Mills Co., Ltd.) were used as the edible oil.

[0103] A time-dependent test of croquettes (only for evaluating off-flavors) was conducted in the same manner as in Test Example 1.

[0104] [Table 12]

[0105] As a result, in edible oil compositions using deodorized soybean oil, deodorized corn oil, or deodorized palm olein oil, the addition of heat-processed oils showed the same effect as in Test Example 1 in suppressing off-flavors.

Claims

1. (A) Chlorophylls comprising one or more selected from the group consisting of chlorophyll a, pheophytin a, and pyropheophytin a, (B) A heat-processed oil comprising (b1) a first heated oil obtained by heat-treating an oil that has undergone one or more steps selected from the group consisting of pressed oil from oil raw materials and extracted oil from the oil raw materials, or an oil obtained by heat-treating an oil that has undergone one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in the refining process of the crude oil, (b2) a roasted oil obtained by pressing or extracting the roasted oil raw materials, and (b3) a second heated oil obtained by heat-treating an oil containing the oil raw materials and / or processed products thereof, (C) Edible oils and fats, An edible oil and fat composition characterized by containing, The aforementioned (B) heat-processed oil is not the aforementioned (C) edible oil, The above (A) contains 0.05 ppm by mass or more and 2.00 ppm by mass or less of chlorophyll, The above-mentioned edible oil and fat composition, which contains the above-mentioned (B) heat-processed oil and fat from 0.05% by mass to 10.0% by mass.

2. The edible oil composition according to claim 1, wherein the mass ratio of (B) heat-processed oils and fats to (A) chlorophylls is 1:200 to 1:250000.

3. The edible oil composition according to claim 1, wherein the oil raw material of the (B) heat-processed oil comprises one or more selected from the group consisting of corn, soybeans, and rapeseed.

4. The edible oil composition according to claim 1, wherein the (C) edible oil comprises one or more selected from the group consisting of rapeseed oil, soybean oil, corn oil, and palm olein.

5. The (b1) first heating oil is one that has been subjected to the heat treatment at 120°C or higher. The roasted oil (b2) described above is roasted at a temperature of 90°C to 180°C. The edible oil composition according to claim 1, wherein the (b3) second heated oil is subjected to heat treatment at a temperature greater than 100°C and 220°C or less, for a heating time of 5 minutes or more and 240 minutes or less, and further satisfies the following formula (1). 85-6000÷(270-T)<t<240...(1) (However, in formula (1) above, T: heating temperature (°C), t: heating time (minutes). If 85 - 6000 ÷ (270 - T) is a negative value, use "5".)

6. A method for suppressing off-flavors in food cooked with an edible oil composition containing chlorophyll, characterized by adding and mixing in an amount of 0.05% by mass to 10.0% by mass of (b) a first heated oil, which is obtained by heat-treating an oil that has undergone one or more processes selected from the group consisting of a degumming process, a deacidification process, and a decolorization process in the refining process of the crude oil, (b1) a first heated oil, which is obtained by heat-treating an oil that has undergone one or more processes selected from the group consisting of a degumming process, a deacidification process, and a decolorization process in the refining process of the crude oil, (b2) a roasted oil obtained by pressing or extracting the roasted oil, and (b3) a second heated oil, which is obtained by heat-treating an oil that has undergone heat-treating an oil containing the oil and fat raw materials and / or processed products thereof.

7. An edible oil composition containing chlorophyll, characterized in that it contains 0.05% by mass or more and 10.0% by mass or less as an active ingredient, which includes (b) a first heated oil obtained by heat-treating (b1) a crude oil containing one or more selected from the group consisting of pressed oil and extracted oil of the oil raw materials, or a first heated oil obtained by heat-treating (b1) a oil that has undergone one or more steps selected from the group consisting of a degumming step, a deacidification step, and a decolorization step in the refining process of the crude oil, (b2) a roasted oil obtained by pressing or extracting the roasted oil raw materials, and (b3) a second heated oil obtained by heat-treating an oil containing the oil raw materials and / or processed products thereof.

8. A method for producing fried food, characterized by deep-frying food ingredients using the edible oil and fat composition described in any one of claims 1 to 5.

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