Method for manufacturing oil / fat composition for frying and method for preventing acid value increase in oil / fat composition for frying

Abstract

This method for manufacturing an oil / fat composition for frying containing a frying oil / fat includes a step for manufacturing a frying oil / fat, said step comprising: a deodorizing step for obtaining deodorized oil by blowing steam into a raw oil / fat in a heated environment and vacuum environment; and a citric acid addition step for adding citric acid to the deodorized oil. The citric acid addition step includes a step for adding more than 0 mass ppm and less than 10 mass ppm of citric acid to the deodorized oil.

Description

Method for producing oil and fat composition for frying and method for suppressing increase in acid value of oil and fat composition for frying

[0001] The present invention relates to a method for producing a fat or oil composition for frying and a method for suppressing an increase in the acid value of the fat or oil composition for frying.

[0002] Patent Documents 1 and 2 disclose fat and oil compositions for frying that inhibit an increase in acid value.

[0003] Patent Document 1 discloses an oil and fat composition that contains at least free fatty acids and glycerides and satisfies any one of conditions 1 to 3 regarding the mass proportions of oleic acid, linoleic acid, and linolenic acid in the constituent fatty acids of the glycerides. It is described that this oil and fat composition can suppress increases in the acid value and color tone of oils and fats due to heating.

[0004] Patent Document 2 discloses a method for producing an oil / fat composition for cooking, which includes a step of mixing a refined oil / fat with an emulsifier so that the refined oil / fat content in the oil / fat composition for cooking is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass, wherein the refined oil / fat 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, 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. It is described that this method for producing an oil / fat composition for cooking can reduce the oil content remaining in food to be cooked after cooking, suppress an increase in the acid value and / or discoloration of the oil / fat composition for cooking during cooking, and improve flavor stability.

[0005] JP 2019-170366 A JP 2020-162577 A

[0006] The present invention provides a method for producing a fat or oil composition for frying, which can suppress an increase in acid value.

[0007] The present inventors have found that a production process for producing a frying oil / fat in a production method for a frying oil / fat composition containing a frying oil / fat includes a deodorization step of blowing steam into a raw material oil / fat in a heated environment and a vacuum environment to obtain a deodorized oil, and a citric acid addition step of adding citric acid to the deodorized oil, and that the citric acid addition step includes a step of adding more than 0 ppm by mass and less than 10 ppm by mass of citric acid to the deodorized oil, thereby making it possible to suppress an increase in the acid value of the frying oil / fat composition.

[0008] The present invention provides the following method for producing a fat or oil composition for frying and method for suppressing an increase in the acid value of a fat or oil composition for frying.

[0009] [1] A method for producing an oil / fat composition for frying containing an oil / fat for frying, comprising: a step of producing an oil / fat for frying, the step of producing the oil / fat for frying comprising: a deodorization step of blowing steam into a raw oil / fat under a heated environment and a vacuum environment to obtain a deodorized oil; and a citric acid addition step of adding citric acid to the deodorized oil, the citric acid addition step comprising adding more than 0 ppm by mass and less than 10 ppm by mass of citric acid to the deodorized oil. [2] The method for producing the oil / fat composition for frying according to [1], wherein the iodine value of the oil / fat composition for frying measured in accordance with Standard Methods for Analysis of Fats, Oils, and Related Materials 2.3.4.1-2013 is 70 or more. [3] The method for producing an oil or fat composition for frying according to [1] or [2], wherein the step of producing an oil or fat for frying further comprises the steps of preparing a modified oil and adding the modified oil to the deodorized oil after the citric acid addition step, and the step of preparing the modified oil comprises a refining step of subjecting crude oil obtained from an oil feed material to a degumming step, a bleaching step, and a deodorizing step in this order to obtain the modified oil without a deacidification step. [4] The method for producing an oil or fat composition for frying according to [3], wherein in the step of adding the modified oil, the modified oil is added in an amount of 0.1% by mass or more and 5.0% by mass or less to the deodorized oil after the citric acid addition step. [5] The method for producing an oil or fat composition for frying according to any one of [1] to [4], wherein the deodorized oil after the citric acid addition step has an acid value of 0.01 or more and 0.1 or less, as measured in accordance with Standard Methods for Analysis of Fats, Oils, and Related Materials 2.3.1-2013. [6] The method for producing an oil / fat composition for frying according to any one of [1] to [5], wherein in the deodorizing step, the temperature of the raw oil / fat is set to 210°C or higher and 300°C or lower, and deodorization is performed in a vacuum environment of 2.0 torr or higher and 5.0 torr or lower. [7] The method for producing an oil / fat composition for frying according to any one of [1] to [6], wherein in the deodorizing step, deodorization is performed by blowing the steam into the raw oil / fat in an amount of 0.1% by mass or higher and 10.0% by mass or lower.[8] A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising the step of producing an oil or fat for frying, the step of producing the oil or fat for frying comprising: a deodorization step of blowing steam into a raw oil or fat under a heated environment and a vacuum environment to obtain a deodorized oil, and a citric acid addition step of adding citric acid to the deodorized oil, the citric acid addition step comprising adding more than 0 ppm by mass and less than 10 ppm by mass of citric acid to the deodorized oil. [9] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [8], wherein the iodine value of the oil or fat composition for frying measured in accordance with Standard Fats, Oils, and Related Materials Analysis Test Method 2.3.4.1-2013 is 70 or more.

[10] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [8] or [9], wherein the step of producing an oil or fat for frying further comprises a step of preparing a modified oil, and a step of adding the modified oil to the deodorized oil after the citric acid addition step, and the step of preparing the modified oil comprises a refining step of subjecting crude oil obtained from an oil seed material to a degumming step, a bleaching step, and a deodorizing step in this order to obtain the modified oil, without a deacidification step.

[11] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to

[10] , wherein in the step of adding the modified oil, the modified oil is added in an amount of 0.1% by mass or more and 5.0% by mass or less to the deodorized oil after the citric acid addition step.

[12] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to any one of [8] to

[11] , wherein the deodorized oil after the citric acid addition step has an acid value of 0.01 or more and 0.1 or less, as measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials, 2.3.1-2013.

[13] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to any one of [8] to

[12] , comprising a step of frying ingredients at a temperature of 160°C or more and 220°C or less.

[0010] According to the present invention, a method for producing a fat or oil composition for frying that can suppress an increase in acid value can be provided.

[0011] Hereinafter, embodiments of the present invention will be described with specific examples of each component. In this specification, "A to B" indicating a numerical range means A or more and B or less unless otherwise specified. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] (Method for producing an oil and fat composition for frying) A method for producing an oil and fat composition for frying containing an oil and fat according to this embodiment includes a step of producing an oil and fat for frying, the step including a deodorization step of blowing steam into a raw oil and fat under a heated environment and a vacuum environment to obtain a deodorized oil, and a citric acid addition step of adding citric acid to the deodorized oil, wherein the citric acid addition step includes a step of adding more than 0 ppm by mass and less than 10 ppm by mass of citric acid to the deodorized oil.

[0013] In the citric acid addition step, the amount of citric acid added is greater than 0 ppm by mass, preferably 1 ppm by mass or more, more preferably 1.5 ppm by mass or more, even more preferably 2 ppm by mass or more, still more preferably 3 ppm by mass or more, even more preferably 4 ppm by mass or more, still more preferably 5 ppm by mass or more, and less than 10 ppm by mass, preferably 9.5 ppm by mass or less. Also, in the citric acid addition step, the amount of citric acid added is greater than 0 ppm by mass, preferably 0.1 ppm by mass or more, more preferably 0.3 ppm by mass or more, and less than 10 ppm by mass, preferably 9.5 ppm by mass or less, more preferably 8 ppm by mass or less, even more preferably 5 ppm by mass or less, even more preferably 4 ppm by mass or less, even more preferably 3 ppm by mass or less, and even more preferably 1 ppm by mass or less. Furthermore, when the raw material oil and fat described below is bleached rapeseed oil, the amount of citric acid added in the citric acid addition step is greater than 0 ppm by mass, preferably 0.1 ppm by mass or more, more preferably 0.3 ppm by mass or more, and less than 10 ppm by mass, preferably 9.5 ppm by mass or less, more preferably 8 ppm by mass or less, even more preferably 5 ppm by mass or less, even more preferably 4 ppm by mass or less, even more preferably 3 ppm by mass or less, and even more preferably 1 ppm by mass or less. Furthermore, when the raw material oil and fat described below is bleached soybean oil, the amount of citric acid added in the citric acid addition step is greater than 0 ppm by mass, preferably 0.1 ppm by mass or more, more preferably 0.3 ppm by mass or more, and less than 10 ppm by mass, preferably 8 ppm by mass or less, more preferably 5 ppm by mass or less, even more preferably 3 ppm by mass or less, and even more preferably 1 ppm by mass or less, relative to the deodorized oil. The unit of the amount of citric acid added to the deodorized oil (ppm by mass) represents the amount of citric acid added per 1 kg of deodorized oil (mg), that is, mg / kg.

[0014] The present inventors have found that in the method for producing a fat or oil composition for frying of the present embodiment, an increase in the acid value of the fat or oil composition for frying can be suppressed by setting the amount of citric acid added within a predetermined range in the citric acid addition step of adding citric acid to deodorized oil.

[0015] The deodorizing step in the method for producing a frying fat composition of this embodiment is a step of blowing steam into a raw fat or oil under a heated and vacuum environment to obtain a deodorized oil. The temperature of the raw fat or oil in the deodorizing step is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, still more preferably 240°C or higher, and preferably 300°C or lower, more preferably 280°C or lower, even more preferably 260°C or lower, and still more preferably 250°C or lower. The degree of vacuum in the deodorizing reaction system in the deodorizing step is preferably 2.0 torr or higher, more preferably 2.1 torr or higher, even more preferably 2.3 torr or higher, even more preferably 2.4 torr or higher, and preferably 5.0 torr or lower, more preferably 4.5 torr or lower, even more preferably 4.0 torr or lower, and still more preferably 3.5 torr or lower. The degree of vacuum in the deodorization reaction system in the deodorization step is preferably 2.0 torr or more, more preferably 2.1 torr or more, even more preferably 2.3 torr or more, still more preferably 2.4 torr or more, and preferably 5.0 torr or less, more preferably 4.5 torr or less, even more preferably 4.0 torr or less, still more preferably 3.5 torr or less, still more preferably 3.0 torr or less, and even more preferably 2.8 torr or less. By setting the degree of vacuum in the deodorization reaction system in the deodorization step to the above upper limit or less, an increase in the acid value of the fat or oil for frying composition can be more stably suppressed.

[0016] The amount of steam injected in the deodorizing step is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, even more preferably 0.8% by mass or more, and even more preferably 1.0% by mass or more, and is preferably 10.0% by mass or less, more preferably 9.0% by mass or less, even more preferably 7.0% by mass or less, even more preferably 5.0% by mass or less, even more preferably 3.0% by mass or less, and even more preferably 2.0% by mass or less, based on the raw material oil or fat.

[0017] The deodorization time in the deodorization step is preferably 30 minutes or more, more preferably 35 minutes or more, even more preferably 40 minutes or more, and preferably 120 minutes or less, more preferably 100 minutes or less, even more preferably 90 minutes or less, and even more preferably 80 minutes or less. The deodorization time in the deodorization step is preferably 30 minutes or more, more preferably 35 minutes or more, even more preferably 40 minutes or more, even more preferably 50 minutes or more, and preferably 120 minutes or less, more preferably 100 minutes or less, even more preferably 90 minutes or less, and even more preferably 80 minutes or less. By ensuring that the deodorization time in the deodorization step is equal to or greater than the above-mentioned lower limit, an increase in the acid value of the fat or oil for frying composition can be more stably suppressed.

[0018] By setting the temperature of the raw material oil and fat, the degree of vacuum in the deodorization reaction system, the amount of steam injected, and the deodorization time in the deodorization step within the above ranges, it is possible to further suppress an increase in the acid value of the oil and fat composition for frying and to further improve the balance of the odor, taste, color tone, flavor, storage stability, etc. of the oil and fat composition for frying.

[0019] The deodorizing step and the citric acid adding step in the method for producing a frying fat composition of this embodiment can be performed, for example, by the following method. The raw oil and fat are heated while the pressure is reduced, and after the degree of vacuum in the system reaches the set value, steam injection is initiated before the oil temperature reaches the set value, for example, when it reaches approximately 100°C. The deodorizing time then begins when the oil temperature reaches the set value, and the temperature and vacuum are maintained at the set values ​​for a predetermined time. The amount of steam injected (relative to the oil) is adjusted so that a predetermined amount of steam is injected between the start of the deodorizing time and the end of the deodorizing time. After the predetermined deodorizing time has elapsed, heating is stopped, and the raw oil and fat, i.e., the deodorized oil, is cooled. The deodorizing step is the period from the start of heating and depressurizing the raw oil and fat to the end of the deodorizing time. The deodorizing time described above is the period from when the oil temperature reaches the set value until heating is stopped. Next, when the oil temperature drops to a range of 105 to 180°C, citric acid is added (citric acid adding step). After the oil temperature reaches approximately 100°C, the steam injection is stopped. After the oil temperature drops to approximately 60°C, the vacuum in the system is released and the pressure is returned to normal. When citric acid is added, the citric acid can be added as an aqueous solution. The concentration of the aqueous citric acid solution can be, for example, 0.1% by mass or more and 25% by mass or less.

[0020] In addition, the raw oil or fat in the deodorization process is preferably a bleached oil that has undergone the decolorization process, which is one of the degumming process, deoxidation process, and bleaching process that precede the deodorization process in the oil or fat refining process described below.

[0021] The method for producing a fat or oil composition for frying according to the present embodiment may further include an extraction step, a degumming step, a deoxidation step, and a bleaching step from an oily raw material. These steps are preferably carried out before the deodorization step. It is also preferable to carry out the deodorization step after carrying out all of the extraction step, degumming step, deoxidation step, and bleaching step in this order.

[0022] The extraction step, degumming step, deacidification step and decolorization step can be carried out by any known method, for example, as follows.

[0023] (Extraction process) The extraction process is a process of extracting oil and fat components from an oilseed material to obtain crude oil. Crude oil can be obtained by squeezing the seeds or fruits of the oilseed material under pressure using a press (compression method). Alternatively, pelletized seeds or fruits of the oilseed material or the compressed oilseed material may be contacted with a solvent such as hexane to extract the oil and fat components, and the solvent may then be distilled off to obtain crude oil (extraction method). Alternatively, the compression method and the extraction method may be used in combination.

[0024] (Degumming Process) The degumming process is a process in which gums such as phospholipids contained in oil are transferred to the aqueous layer and removed. Water is added to the crude oil and stirred under heating conditions to transfer the phospholipids to the aqueous layer, and then the mixture is centrifuged to recover the upper layer (oil layer), which is used as degummed oil. A degumming agent (an organic acid such as phosphoric acid, oxalic acid, or citric acid) may also be added along with the water. The amount of water added may be, for example, about 3% by mass relative to the crude oil. Heating and stirring conditions may be, for example, at a temperature of 70°C to 100°C and at 300 rpm for about 30 minutes. Centrifugation conditions may be, for example, at room temperature (25°C) and at 3000 rpm for about 5 minutes.

[0025] (Deacidification Process) The deacidification process is a process in which free fatty acids contained in the oil and phospholipids that could not be removed in the degumming process are neutralized with alkali to form soap, which is then transferred to the aqueous layer for removal. An alkali such as sodium hydroxide and phosphoric acid are added to the degummed oil and stirred under heated conditions to transfer the free fatty acids, phospholipids, etc. to the aqueous layer. After centrifugation, the upper layer (oil layer) is recovered. Sodium hydroxide can be added as an aqueous sodium hydroxide solution, for example, a 15% (w / v) aqueous sodium hydroxide solution, so as to satisfy the following formula (i): Formula (i): 15% (w / v) aqueous sodium hydroxide solution (ml) = {oil (g) × acid value of oil + 0.6 + 0.5 (excess amount)} × 4.3 Phosphoric acid can be added as an aqueous phosphoric acid solution, for example, a 75% (w / w) aqueous phosphoric acid solution, so as to satisfy the following formula (ii): Formula (ii): 75% (w / w) aqueous phosphoric acid solution (ml) = fat (g) × 0.0006 / 1.685. In formula (ii), 1.685 represents the specific gravity of phosphoric acid. In formulas (i) and (ii), "fat" refers to degummed oil. Heating and stirring conditions include a temperature of 40°C to 90°C at 300 rpm for approximately 30 minutes. Centrifugation conditions include room temperature (25°C) at 3000 rpm for approximately 5 minutes. Hot water is added to the recovered upper layer (oil layer) to a ratio of approximately 15% by mass of oil, and the mixture is stirred to transfer the soap content to the water layer. The upper layer (oil layer) is then recovered by centrifugation and the soap content is removed. The resulting upper layer (oil layer) is designated as deoxidized oil.

[0026] (Bleaching Process) The bleaching process is a process in which the pigments contained in the oil are removed by adsorption onto activated clay. Activated clay is added to the deacidified oil, stirred under heating conditions, and then filtered using a filter cloth or filter paper to remove the clay, yielding a bleached oil. Heating and stirring conditions include, for example, a temperature of 70°C to 100°C, a reduced pressure of 50 torr, and 300 rpm for approximately 30 minutes. Commercially available activated clay products include Galleon Earth GSF and Galleon Earth V2R manufactured by Mizusawa Industrial Chemicals, Ltd., and SA-90 manufactured by Japan Activated Clay Co., Ltd. The amount of activated clay added is, for example, preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and preferably 3% by mass or less, more preferably 2.5% by mass or less, relative to the deacidified oil. When using filter paper to remove activated clay, one with a particle size retention of approximately 4 to 6 μm can be used. Commercially available products include Qualitative Filter Paper No. 2 manufactured by Advantec Toyo Co., Ltd. In the method for producing an oil or fat composition for frying of the present embodiment, for example, the bleached oil obtained as described above is subjected to the deodorizing step and the citric acid adding step of the present embodiment, thereby producing an oil or fat composition for frying.

[0027] Examples of oil raw materials that can be used in the method for producing a frying fat composition of this embodiment include vegetable oil raw materials such as soybean, rapeseed, corn, rice, cottonseed, safflower, sunflower, linseed, perilla, peanut, olive, and sesame, and preferably one selected from soybean and rapeseed. The frying fat composition of this embodiment may be prepared by mixing two or more types of frying fats obtained in processes for producing frying fats using different oil raw materials.

[0028] In this embodiment, the iodine value of the oil or fat composition for frying is preferably 70 or more, more preferably 80 or more, even more preferably 90 or more, even more preferably 100 or more, and even more preferably 110 or more. There is no upper limit to the iodine value of the oil or fat composition for frying, but it may be, for example, 160 or less, 150 or less, or 140 or less. By producing the oil or fat composition for frying using the above-mentioned oil feed raw material, the iodine value of the oil or fat composition for frying can be set within the above range. The iodine value is measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.3.4.1-2013, and is expressed in units of gI ２ / 100g oil and fat.

[0029] In the method for producing a fat or oil composition for frying according to this embodiment, the acid value of the deodorized oil after the citric acid addition step is preferably 0.1 or less, more preferably 0.09 or less, even more preferably 0.07 or less, even more preferably 0.05 or less, and even more preferably 0.04 or less. There is no lower limit for the acid value of the deodorized oil after the citric acid addition step, but it may be, for example, 0.01 or more, or 0.02 or more. By ensuring that the acid value of the deodorized oil after the citric acid addition step falls within the above range, an increase in the acid value of the fat or oil composition for frying can be further suppressed, and the flavor of the fat or oil composition for frying and fried foods cooked using the fat or oil composition for frying can be further improved. The acid value is measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.3.1-2013, and is expressed in mgKOH / g fat or oil.

[0030] The method for producing a fat or oil composition for frying of this embodiment may further include a step of preparing a modified oil and a step of adding the modified oil to the deodorized oil after the citric acid addition step. The step of preparing the modified oil may include a refining step in which a degumming step, a bleaching step, and a deodorizing step are performed in this order on crude oil obtained from an oilseed feedstock without a deacidification step. The degumming step, the bleaching step, and the deodorizing step may be performed using the known methods described above. By adding the modified oil obtained by performing the degumming step, the bleaching step, and the deodorizing step in this order without a deacidification step to the deodorized oil, an increase in the acid value of the fat or oil composition for frying can be further suppressed. Furthermore, the step of preparing the modified oil may further include a step of adding citric acid, which can be performed after the deodorizing step in the step of preparing the modified oil.

[0031] The oil raw material used in the production of the modified oil is preferably one selected from the group consisting of rapeseed and soybean, which can further suppress an increase in the acid value of the fat and oil composition for frying when the modified oil is added.

[0032] In the step of adding the prepared oil, the amount of the prepared oil added is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, even more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and even more preferably 1.8% by mass or more, and is preferably 5.0% by mass or less, more preferably 4.5% by mass or less, even more preferably 4.0% by mass or less, even more preferably 3.5% by mass or less, even more preferably 3.0% by mass or less, and even more preferably 2.5% by mass or less, relative to the deodorized oil after the step of adding citric acid. When the amount of the prepared oil added is equal to or greater than the above-mentioned lower limit, the increase in the acid value of the oil / fat composition for frying can be further suppressed. Furthermore, when the amount of the prepared oil added is equal to or less than the above-mentioned upper limit, the increase in the acid value of the oil / fat composition for frying can be further suppressed, and the balance of the flavor and color tone of the obtained oil / fat composition for frying can be further improved.

[0033] In the method for producing a fat or oil composition for frying according to this embodiment, components other than the prepared oil described above can be further added within a range that does not inhibit the effects of the present invention. Examples of further components that can be added include additives that are generally used in edible oils, such as antioxidants (e.g., silicones and tocopherols), flavorings, emulsifiers, and nutritional components (e.g., fat-soluble vitamins). These components can be added to the deodorized oil after the citric acid addition step, and may be added simultaneously with the prepared oil or separately.

[0034] When silicone is added in the method for producing a fat or oil for frying of this embodiment, the amount of silicone added is preferably 0.5 ppm by mass or more, more preferably 1 ppm by mass or more, and preferably 10 ppm by mass or less, more preferably 8 ppm by mass or less, even more preferably 5 ppm by mass or less, and even more preferably 4 ppm by mass or less, based on the total amount of the fat or oil for frying. By adding silicone within the above range, the increase in the acid value of the fat or oil for frying composition can be further suppressed, and the balance of color tone, flavor, etc. can be further improved. When silicone is added to the fat or oil for frying composition, from the viewpoint of uniformly dispersing the silicone, for example, silicone can be added to edible oil to prepare a silicone-containing oil of about 0.1% by mass, and then added to and mixed with the fat or oil for frying so that the silicone concentration is within the above range. The edible oil can be, for example, refined rapeseed oil.

[0035] (Method for suppressing an increase in acid value of an oil / fat composition for frying) The method for suppressing an increase in acid value of an oil / fat composition for frying of this embodiment includes a step of producing an oil / fat for frying, which step includes a deodorization step of blowing steam into a raw oil / fat in a heated environment and a vacuum environment to obtain a deodorized oil, and a citric acid addition step of adding citric acid to the deodorized oil, wherein the citric acid addition step includes a step of adding more than 0 ppm by mass and less than 10 ppm by mass of citric acid to the deodorized oil. According to the method for suppressing an increase in acid value of an oil / fat composition for frying of this embodiment, it is possible to suppress an increase in the acid value of the oil / fat composition for frying. Furthermore, in this embodiment, the method for suppressing an increase in acid value of an oil / fat composition for frying is preferably a method of suppressing an increase in acid value when the oil / fat composition for frying is used for frying cooking. Frying cooking will be described later. The production step of producing an oil / fat for frying has been described above in the section on the method for producing an oil / fat composition for frying, and therefore will not be described here.

[0036] The process for producing a fat or oil for frying may further include a step of preparing a modified oil and a step of adding the modified oil to the deodorized oil after the citric acid addition step. The step of preparing the modified oil may include a refining step of performing a degumming step, a bleaching step, and a deodorizing step in this order on crude oil obtained from an oilseed feedstock, without a deacidification step, to obtain the modified oil. By adding the modified oil obtained by performing the degumming step, the bleaching step, and the deodorizing step in this order without a deacidification step to the deodorized oil, an increase in the acid value of the fat or oil for frying composition can be further suppressed.

[0037] The method for suppressing an increase in the acid value of a fat or oil for frying according to this embodiment may include a step of frying fried ingredients. The fat or oil for frying obtained by the above-described production step can be used for frying. The frying can be carried out at a temperature of preferably 160°C or higher, more preferably 170°C or higher, and preferably 220°C or lower, more preferably 210°C or lower. The total time for heating the fat or oil for frying within the above-described temperature range, including the time during and after frying the ingredients, may be, for example, 10 minutes or longer, 30 minutes or longer, 1 hour or longer, 70 hours or shorter, or 60 hours or shorter. During this heating time, the fat or oil for frying composition may be cooled to room temperature and reheated, or heating and cooling may be repeated. In addition, in the frying step, the total time for which the oil and fat composition for frying is heated within the above temperature range, including the time when the fried ingredients are fried and the time when they are not fried, is preferably 70 hours or less, more preferably 60 hours or less, and even more preferably 50 hours or less, from the viewpoint of further suppressing an increase in the acid value of the oil and fat composition for frying after frying.

[0038] There are no limitations on the fried ingredients that can be used for frying, but examples include one or more selected from the group consisting of fried chicken, fried chicken, croquettes, minced meat cutlets, fried shrimp, French fries, tempura, donuts, and fried bread. In one frying oil / fat composition, only one of these ingredients may be cooked, or two or more may be cooked in sequence. The time for frying the ingredients varies depending on the type and temperature of the ingredients, but can be, for example, from 3 to 10 minutes.

[0039] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations may be adopted. Furthermore, the present invention is not limited to the above-described embodiments, and modifications and improvements within the scope of achieving the object of the present invention are included in the present invention.

[0040] Examples of the present invention are shown below, but the gist of the present invention is not limited to these. In the following examples, unless otherwise specified, the unit of blending is parts by mass.

[0041] The following raw oils and fats were used: Rapeseed crude oil 1: manufactured by J-Oil Mills Co., Ltd. Soybean crude oil 1: manufactured by J-Oil Mills Co., Ltd.

[0042] The following silicones were used: Silicone: KF-96-1000CS, manufactured by Shin-Etsu Chemical Co., Ltd.

[0043] <Production of oil and fat composition for frying> [Example 1] [Production of oil and fat for frying] Oil and fat for frying was produced according to the following steps. Note that the oil obtained in each step of producing the oil and fat for frying below will be referred to as, for example, degummed oil 1, and the oil obtained in each step in (production of prepared oil) described below will be referred to as, for example, degummed oil 2. (Degumming process to bleaching process) Degumming process: Water was added to the rapeseed crude oil 1 in an amount of 3% by mass relative to the oil, and the mixture was stirred at 80°C and 300 rpm for 30 minutes, followed by centrifugation (25°C, 3000 rpm, 5 minutes), and the upper layer (oil layer) was collected and named degummed oil 1. Deoxidation process: The obtained degummed oil 1 was heated to 80°C, and a 15% (w / v) aqueous sodium hydroxide solution and a 75% (w / w) aqueous phosphoric acid solution were added, and the mixture was stirred at 80°C and 300 rpm for 30 minutes, followed by centrifugation (25°C, 3000 rpm, 5 minutes), and the upper layer (oil layer) was collected. The amounts of the aqueous sodium hydroxide solution and the aqueous phosphoric acid solution added were calculated according to the following formulas (i) and (ii), respectively. In calculating the amount of aqueous sodium hydroxide solution added, the acid value of the degummed oil was measured in advance. Equation (i): 15% (w / v) aqueous sodium hydroxide solution (ml) = {degummed oil (g) × acid value of degummed oil + 0.6 + 0.5 (excess amount)} × 4.3 Equation (ii): 75% (w / w) aqueous phosphoric acid solution (ml) = degummed oil (g) × 0.0006 / 1.685 Hot water was added to the obtained upper layer (oil layer) to make a concentration of 15% by mass relative to the oil, and the mixture was stirred at 300 rpm for 5 minutes. The upper layer (oil layer) was then recovered by centrifugation (25°C, 3000 rpm, 5 minutes). This process was repeated twice, and the obtained upper layer (oil layer) was designated deacidified oil 1. Bleaching step: The obtained deacidified oil 1 was heated to 80°C, activated clay was added in an amount of 2% by mass based on the oil, and the mixture was stirred for 30 minutes under reduced pressure (vacuum degree: 50 torr) at 80°C and 300 rpm. The mixture was then filtered at 25°C using filter paper (No. 2, manufactured by Advantec Toyo Kaisha, Ltd.) to remove the activated clay, and bleached oil 1 was obtained.

[0044] (Deodorization step) 1000 g of the obtained decolorized oil 1 was filled into a 2 L Claisen flask, and the pressure inside the Claisen flask was reduced while heating with a gas burner, and the pressure was adjusted to maintain a vacuum of 2.5 torr. Steam injection was started when the oil temperature reached 150 ° C. The deodorization time was 77 minutes after the oil temperature reached 235 ° C., and the oil was further heated to 245 ° C. and maintained at 245 ° C. The amount of steam injected was adjusted so that the total amount of steam injected during the 77 minutes after the oil temperature reached 235 ° C. was 1.3 mass% relative to the oil. 77 minutes after the oil temperature reached 235 ° C., heating was terminated, and deodorized oil 1 was obtained.

[0045] (Citric Acid Addition Step) The degree of vacuum in the Claisen flask was maintained at 2.5 torr as during the deodorization step, and while blowing in steam, 24% aqueous citric acid solution was added to the deodorized oil so that the citric acid concentration was 9 ppm by mass relative to 1 part of the deodorized oil when the temperature was reduced to 165°C by air cooling. After the oil temperature was reduced to 150°C, the blowing in of steam was terminated. After the oil temperature was reduced to 60°C, the pressure in the Claisen flask was returned to normal pressure to obtain a frying oil.

[0046] (Production of Prepared Oil) A prepared oil was obtained by carrying out the degumming, bleaching, deodorizing, and citric acid addition steps without going through the deacidification step as follows. Degumming step: Water was added to the rapeseed crude oil 1 in an amount of 3% by mass relative to the oil, and the mixture was stirred for 30 minutes at 80°C and 300 rpm. After centrifugation (25°C, 3000 rpm, 5 minutes), the upper layer (oil layer) was collected and named degummed oil 2. Bleaching step: The obtained degummed oil 2 was heated to 80°C, and activated clay was added in an amount of 0.5% by mass relative to the oil. The mixture was stirred for 30 minutes under reduced pressure (vacuum degree: 50 torr) at 80°C and 300 rpm. The activated clay was then removed by filtration at 25°C using filter paper (No. 2, manufactured by Advantec Toyo Co., Ltd.), and decolorized oil 2 was obtained. Deodorization step: 1000 g of the obtained decolorized oil 2 was filled into a 2 L Claisen flask, and the pressure inside the Claisen flask was reduced while heating with a gas burner, adjusting to maintain a vacuum of 2.5 torr. Steam injection was started when the oil temperature reached 120°C. The deodorization time was 45 minutes after the oil temperature reached 250°C, and the amount of steam injected was adjusted so that the total amount of steam injected during the 45 minutes after the oil temperature reached 250°C was 2% by mass relative to the oil. 45 minutes after the oil temperature reached 250°C, heating was terminated to obtain deodorized oil 2. Citric acid addition step: The deodorized oil in the Claisen flask was maintained at a vacuum of 2.5 torr, and while blowing steam, 24% aqueous citric acid was added to the deodorized oil 2 so that the citric acid concentration was 25 ppm by mass relative to the deodorized oil 2 when the temperature was cooled to 165°C by air cooling. After the oil temperature had dropped to 150°C, the steam injection was stopped, and after the oil temperature had dropped to 60°C, the pressure inside the Claisen flask was returned to normal pressure, and a prepared oil was obtained.

[0047] [Method of Adding Silicone] Silicone was mixed with refined rapeseed oil (AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd.) to prepare a 0.1% by mass silicone-containing oil. The silicone-containing oil was added to the fats and oils for frying obtained in each example so that the silicone concentration was 3 ppm by mass, to produce a fat and oil composition for frying.

[0048] Examples 2 and 4, Comparative Examples 1, 1-2, 2 and 4 For Examples 2 and 4 and Comparative Examples 1, 1-2, 2 and 4, the raw material oils and fats, whether or not prepared oil was added, the amount of silicone added, the amount of citric acid added, and the deodorizing conditions were the same as in Example 1, according to Table 1. When prepared oil was added, the prepared oil obtained in the above-mentioned (Production of prepared oil) was added in the amount shown in Table 1.

[0049] <Iodine Value> The iodine value (gI) of each example of the fat and oil composition for frying was measured in accordance with the Standard Method for Analysis of Fats, Oils, and Chemicals 2.3.4.1-2013. ２ / 100g oil) was measured.

[0050] <Acid Value> The acid value (mg KOH / g oil / fat) of each of the fat and oil compositions for frying was measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.3.1-2013.

[0051] <Frying> 3.4 kg of the fat and oil composition for frying of each example, whose acid value had been measured in advance, was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Machinery Co., Ltd.), and heated until the oil temperature reached 180°C. Thereafter, heating was performed for 8 hours per day for 6 or 7 days, for a total of 48 or 56 hours, as described in Table 1. During this time, fried chicken or potato croquettes were placed in the electric fryer while still frozen under the following conditions and fried, and the acid value of the fat and oil composition for frying after frying was measured. The results are shown in Table 1. (Frying conditions) Fried chicken (young chicken fried chicken, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried weight 400 g / time, frying time 5 minutes / time, 4 times / day Potato croquettes (NEW Potato Croquettes, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried quantity 5 pieces / time, frying time 5 minutes / time, 2 times / day on the 1st and 4th days after the start of heating.

[0052]

[0053] The results in Table 1 show that the increase in acid value was suppressed in Example 1 compared to Comparative Example 1 and Comparative Example 1-2. Similarly, the increase in acid value was suppressed in Example 2 compared to Comparative Example 2, and in Example 4 compared to Comparative Example 4.

[0054] [Examples 3, 5 to 8 and Comparative Examples 3, 5 to 8] Furthermore, for Examples 3, 5 to 8 and Comparative Examples 3, 5 to 8, the raw material oils and fats, the presence or absence of added prepared oil, the amount of silicone added, the amount of citric acid added, and the deodorizing conditions were shown in Table 2, and the food was fried in the same manner as in Example 1, and the acid values ​​were measured before and after frying. The results are shown in Table 2.

[0055]

[0056] From the results in Table 2, the increase in acid value after frying was suppressed in Example 3 compared to Comparative Example 3. Similarly, the increase in acid value after frying was suppressed in Example 5 compared to Comparative Example 5, in Example 6 compared to Comparative Example 6, in Example 7 compared to Comparative Example 7, and in Example 8 compared to Comparative Example 8.

[0057] This application claims priority based on Japanese Patent Application No. 2023-106771, filed on June 29, 2023, the disclosure of which is incorporated herein by reference in its entirety.

Claims

1. A method for producing an oil-and-fat composition for frying containing an oil-and-fat for frying, comprising: a step of producing an oil-and-fat for frying, the step of producing the oil-and-fat for frying comprising: a deodorization step of blowing steam into a raw oil-and-fat in a heated environment and a vacuum environment to obtain a deodorized oil; and a citric acid adding step of adding citric acid to the deodorized oil, the citric acid adding step comprising adding more than 0 ppm by mass and less than 10 ppm by mass of citric acid to the deodorized oil.

2. The method for producing an oil-and-fat composition for frying according to claim 1, wherein the iodine value of the oil-and-fat composition for frying measured in accordance with Standard Fats, Oils, and Related Compounds Analysis Test Method 2.3.4.1-2013 is 70 or more.

3. The method for producing an oil and fat composition for frying according to claim 1 or 2, wherein the step of producing an oil and fat for frying further comprises a step of preparing a prepared oil, and a step of adding the prepared oil to the deodorized oil after the citric acid addition step, and the step of preparing the prepared oil comprises a refining step of obtaining the prepared oil by carrying out a degumming step, a bleaching step and a deodorizing step in this order on a crude oil obtained from an oil-based raw material, without going through a deacidification step.

4. The method for producing an oil and fat composition for frying according to claim 3, wherein in the step of adding the prepared oil, the prepared oil is added in an amount of 0.1% by mass or more and 5.0% by mass or less relative to the deodorized oil after the citric acid addition step.

5. The method for producing an oil and fat composition for frying according to claim 1 or 2, wherein the deodorized oil after the citric acid addition step has an acid value of 0.01 or more and 0.1 or less, as measured in accordance with Standard Fats, Oils and Fat Analysis Test Method 2.3.1-2013.

6. The method for producing an oil and fat composition for frying according to claim 1 or 2, wherein in the deodorizing step, the temperature of the raw oil and fat is set to 210°C or higher and 300°C or lower, and deodorized in a vacuum environment of 2.0 torr or higher and 5.0 torr or lower.

7. A method for producing an oil and fat composition for frying according to claim 1 or 2, wherein in the deodorization step, the steam is blown into the raw oil and fat in an amount of 0.1 mass % or more and 10.0 mass % or less to deodorize the raw oil and fat.

8. A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising: a step of producing an oil or fat for frying, the step of producing the oil or fat for frying comprising: a deodorization step of blowing steam into a raw oil or fat under a heating environment and a vacuum environment to obtain a deodorized oil; and a citric acid adding step of adding citric acid to the deodorized oil, the citric acid adding step comprising a step of adding citric acid to the deodorized oil in an amount of more than 0 ppm by mass and less than 10 ppm by mass.

9. The method for suppressing an increase in acid value of an oil-and-fat composition for frying according to claim 8, wherein the oil-and-fat composition for frying has an iodine value of 70 or more as measured in accordance with Standard Fats, Oils, and Fat Analysis Test Method 2.3.4.1-2013.

10. A method for suppressing an increase in acid value of an oil or fat composition for frying according to claim 8 or 9, wherein the process for producing oil or fat for frying further comprises a process for preparing a prepared oil, and a process for adding the prepared oil to the deodorized oil after the citric acid addition process, and the process for preparing the prepared oil comprises a refining process for obtaining the prepared oil by subjecting crude oil obtained from an oil-based raw material to a degumming process, a bleaching process and a deodorizing process in this order without a deacidification process.

11. The method for suppressing an increase in the acid value of an oil or fat composition for frying according to claim 10, wherein in the step of adding the prepared oil, the prepared oil is added in an amount of 0.1% by mass or more and 5.0% by mass or less relative to the deodorized oil after the citric acid addition step.

12. The method for suppressing an increase in the acid value of an oil or fat composition for frying according to claim 8 or 9, wherein the deodorized oil after the citric acid addition step has an acid value of 0.01 or more and 0.1 or less, as measured in accordance with Standard Fats, Oils and Fat Analysis Test Method 2.3.1-2013.

13. A method for suppressing an increase in the acid value of the oil or fat composition for frying according to claim 8 or 9, comprising a step of frying the fried ingredients at a temperature of 160°C or higher and 220°C or lower.