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

Abstract

Provided is a method for suppressing the increase in an acid value of an oil / fat composition for frying, the method including a step for producing an oil / fat composition for frying. The step for producing an oil / fat composition for frying includes: a step for preparing a preparation oil; and a step for adding the preparation oil to an edible oil / fat to obtain the oil / fat composition for frying. The step for preparing a preparation oil includes a purification step for obtaining a preparation oil, in which a crude oil obtained from a first oil feedstock is subjected to a degumming process, a decolorization process, and a deodorization process in this order without subjecting the crude oil to a deoxidation process. In the step for producing an oil / fat composition for frying, the amount of the preparation oil added is 0.1-5.0 parts by mass per 100 parts by mass of the edible oil / fat.

Description

Method for inhibiting increase in acid value of oil / fat composition for frying, method for producing oil / fat composition for frying, and method for producing inhibitor of increase in acid value of oil / fat composition for frying

[0001] The present invention relates to a method for suppressing an increase in the acid value of an oil or fat composition for frying, a method for producing an oil or fat composition for frying, and a method for producing an agent for suppressing an increase in the acid value of an oil or fat 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 a fat or oil composition for cooking containing a fat or oil, an organic acid monoglyceride, and an alkali metal, wherein the content of the organic acid monoglyceride in the fat or oil composition for cooking is 0.01 to 1.0 mass % and the content of the alkali metal in the fat or oil composition for cooking is 0.1 to 5.0 mass ppm. It is described that this fat or oil composition for cooking can suppress or reduce, in a balanced manner, an increase in acid value, coloration, and polymerization product formation 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 2017-051145 A JP 2020-162577 A

[0006] The present invention provides a technique for suppressing an increase in the acid value of a fat or oil composition for frying.

[0007] The present inventors have found that in the method for suppressing an increase in the acid value of an oil or fat composition for frying, in the step of producing the oil or fat composition for frying, an increase in the acid value of the oil or fat composition for frying can be suppressed by adding, to crude oil obtained from an oil feed material, 0.1 parts by mass or more and 5.0 parts by mass or less of a prepared oil obtained by performing a degumming step, a bleaching step, and a deodorizing step in this order without going through a deacidification step, in an amount relative to 100 parts by mass of edible oil or fat.

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

[0009] [1] 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 composition for frying, wherein the step of producing the oil or fat composition for frying comprises the steps of: preparing a modified oil; and adding the modified oil to edible oil or fat to obtain the oil or fat composition for frying, wherein the step of preparing the modified oil comprises a refining step of subjecting crude oil obtained from a first 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, and wherein in the step of obtaining the oil or fat composition for frying, the amount of the modified oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil or fat. [2] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [1], further comprising a step of obtaining the edible oil or fat, wherein the step of obtaining the edible oil or fat comprises a refining step of subjecting crude oil obtained from a second oil seed material to a degumming step, a deoxidizing step, a bleaching step, and a deodorizing step in this order to obtain the edible oil or fat, wherein the deodorizing step involves deodorizing the bleached oil obtained in the bleaching step at a temperature of 210°C to 300°C under a vacuum of 3.3 Torr or less with an amount of steam blown into the bleached oil at a rate of 1.0 mass% or more. [3] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [1] or [2], wherein the edible oil or fat comprises one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof. [4] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to any one of [1] to [3], wherein the acid value of the oil or fat composition for frying measured in accordance with Standard Fats, Oils, and Related Materials Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less. [5] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to any one of [1] to [4], further comprising a step of frying the fried ingredients at a temperature of 160°C or more and 220°C or less.[6] A method for producing a frying fat composition containing a frying fat, the method comprising the steps of: preparing a modified oil; and adding the modified oil to an edible oil to obtain a frying fat composition, wherein the step of preparing the modified oil comprises a refining step of subjecting crude oil obtained from a first 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; wherein in the step of obtaining the frying fat composition, the amount of the modified oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil; and wherein the acid value of the frying fat composition measured in accordance with Standard Fats, Oils, and Related Materials Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less. [7] A method for producing an inhibitor of an acid value increase in an oil or fat composition for frying, comprising a refining step of carrying out a degumming step, a bleaching step, and a deodorizing step in this order on crude oil obtained from an oil seed raw material, without a deacidification step.

[0010] According to the present invention, a technique for suppressing an increase in the acid value of a fat or oil composition for frying 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] 1. Method for suppressing an increase in the acid value of an oil or fat composition for frying The method for suppressing an increase in the acid value of an oil or fat composition for frying of this embodiment includes a step of producing an oil or fat composition for frying, which step includes a step of preparing a modified oil and a step of adding the modified oil to an edible oil or fat to obtain the oil or fat composition for frying. The step of preparing the modified oil includes a refining step in which crude oil obtained from a first oil feed material is subjected to a degumming step, a bleaching step, and a deodorizing step in this order to obtain the modified oil without undergoing a deacidification step. In the step of obtaining the oil or fat composition for frying, the amount of modified oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil or fat.

[0013] In the method for suppressing an increase in the acid value of a fat or oil composition for frying according to this embodiment, the process for preparing the prepared oil involves subjecting crude oil obtained from a first oil feedstock to a degumming process, a bleaching process, and a deodorizing process in this order, without a deacidification process. In the fat or oil refining process described in Patent Document 1, crude oil obtained from the oil feedstock is subjected to a degumming process, a deacidification process (i.e., a process for removing free fatty acids and some phospholipids contained in the crude oil), a bleaching process, and a deodorizing process, in this order. However, the present inventors have discovered that, in the prepared oil of this embodiment, the degumming process, the bleaching process, and the deodorizing process are performed in this order without a deacidification process, thereby suppressing an increase in the acid value of a fat or oil composition for frying obtained by adding a predetermined amount of the prepared oil to edible fat or oil. The degumming process, deacidification process, bleaching process, and deodorizing process will be described below in the section on the process for obtaining edible fat or oil. Hereinafter, in this embodiment, the oil raw material used for the prepared oil will be referred to as the first oil raw material, and the oil raw material used for the edible oil or fat will be referred to as the second oil raw material.

[0014] In the present embodiment, the method for suppressing an increase in the acid value of a fat or oil composition for frying is preferably a method for suppressing an increase in the acid value of the fat or oil composition for frying when the fat or oil composition for frying is used for frying.

[0015] In the process of obtaining a fat or oil composition for frying, the amount of prepared oil added is 0.1 parts by mass or more, preferably 0.2 parts by mass or more, more preferably 0.3 parts by mass or more, even more preferably 0.4 parts by mass or more, and 5.0 parts by mass or less, preferably 4.5 parts by mass or less, more preferably 4.0 parts by mass or less, even more preferably 3.5 parts by mass or less, even more preferably 3.0 parts by mass or less, and even more preferably 2.5 parts by mass or less, per 100 parts by mass of edible fat or oil. When the amount of prepared oil added is equal to or greater than the above-mentioned lower limit, an increase in the acid value of the fat or oil composition for frying can be suppressed. When the amount of prepared oil added is equal to or less than the above-mentioned upper limit, an increase in the acid value of the fat or oil composition for frying can be suppressed, and the balance between flavor and color of the fat or oil composition for frying can be further improved.

[0016] <Process for Preparing Prepared Oil> Each process and condition in the process for preparing the prepared oil will be described below. The process for preparing the prepared oil of this embodiment includes a refining process in which crude oil obtained from a first oil seed feedstock is subjected to a degumming process, a bleaching process, and a deodorizing process in this order to obtain the prepared oil, without passing through a deacidification process. The process for preparing the prepared oil may further include an extraction process in which crude oil is extracted from the first oil seed feedstock. The extraction process can be performed before the degumming process. The extraction process, degumming process, bleaching process, and deodorizing process can be performed by any known method, for example, as follows.

[0017] (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.

[0018] (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 can be, for example, about 3% by mass relative to the crude oil. Heating and stirring conditions can be, for example, at a temperature of 60°C to 90°C and at 300 rpm for about 30 minutes. Centrifugation conditions can be, for example, at 25°C and at 3000 rpm for about 5 minutes.

[0019] (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 degummed oil, stirred under heating conditions, and then filtered using a filter cloth or filter paper to remove the activated clay, yielding a bleached oil. Heating and stirring conditions include a temperature of 70°C to 100°C, a reduced pressure of 50 torr, and 300 rpm for approximately 30 minutes. 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, based on the degummed oil. When using filter paper to remove the activated clay, for example, one with a particle size retention of approximately 4 to 6 μm can be used. Commercially available products such as Qualitative Filter Paper No. 2 manufactured by Advantec Toyo Co., Ltd. can be used.

[0020] (Deodorization Process) The deodorization process is a process in which odorous and volatile components contained in the oil are removed by steam distillation. The bleached oil is heated while being reduced in pressure, and steam is blown in at high temperature under vacuum. After that, the heating and steam blowing are terminated, and the pressure is returned to normal to obtain the deodorized oil. Citric acid can also be added to the deodorized oil while the oil temperature is being lowered. The deodorization temperature is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, even more preferably 240°C or higher, and preferably 300°C or lower, more preferably 290°C or lower, even more preferably 270°C or lower, and even more preferably 250°C or lower. The amount of steam blown in is preferably 0.1% by mass or higher, more preferably 0.5% by mass or higher, even more preferably 1.0% by mass or higher, even more preferably 1.5% by mass or higher, even more preferably 1.8% by mass or higher, and preferably 10.0% by mass or lower, more preferably 8.0% by mass or lower, even more preferably 5.0% by mass or lower, and even more preferably 3.0% by mass or lower, based on the bleached oil. The degree of vacuum in the deodorization reaction system is preferably 2.0 torr or more, more preferably 2.5 torr or more, even more preferably 3.0 torr or more, and preferably 8.0 torr or less, more preferably 7.0 torr or less, even more preferably 6.0 torr or less, and even more preferably 4.0 torr or less. The deodorization time is preferably 10 minutes or more, more preferably 20 minutes or more, even more preferably 30 minutes or more, even more preferably 40 minutes or more, and preferably 200 minutes or less, more preferably 160 minutes or less, even more preferably 140 minutes or less, and even more preferably 120 minutes or less. Here, the deodorization time refers to the period during which the temperature of the oil or fat is maintained within the above temperature range and vacuum degree, and the amount of steam injected is preferably adjusted so that the total amount injected during the deodorization time is within the above range. Furthermore, when citric acid is added, it can be added to the deodorized oil at a concentration of, for example, 10 ppm by mass or more and 30 ppm by mass or less.

[0021] The first oily material used in the step of preparing the modified oil, i.e., the oily material that can be used for 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 or oil composition for frying.

[0022] <Step of Obtaining Edible Oil / Fat> The method for suppressing an increase in the acid value of an oil / fat composition for frying of this embodiment may further include a step of obtaining an edible oil / fat. The step of obtaining an edible oil / fat preferably includes a refining step in which a degumming step, a deacidification step, a bleaching step, and a deodorization step are performed in this order on crude oil obtained from the second oil seed material. The step of obtaining an edible oil / fat may further include an extraction step in which crude oil is extracted from the second oil seed material. The extraction step can be performed before the degumming step. The extraction step, degumming step, deacidification step, bleaching step, and deodorization step can be performed by any known method.

[0023] (Extraction process and degumming process) The extraction process and degumming process can be carried out in the same manner as the process for preparing the prepared oil. The details and conditions of each process are omitted here because they are described above in the section on the process for preparing the prepared oil.

[0024] (Deacidification Process) The deacidification process is a process in which free fatty acids contained in 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. In the process of obtaining edible fats and oils, the deacidification process can be performed on degummed oil that has undergone the degumming process. An alkali such as sodium hydroxide and phosphoric acid are added to the degummed oil and stirred under heated conditions to transfer 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 can be added 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 can be added so as to satisfy the following formula (ii): Formula (ii): 75% (w / w) aqueous phosphoric acid solution (ml) = fats and oils (g) × 0.0006 / 1.685. In formula (ii), 1.685 represents the specific gravity of phosphoric acid. In formulas (i) and (ii), "fat and oil" refers to degummed oil. Heating and stirring conditions include, for example, a temperature of 70°C to 90°C at 300 rpm for approximately 30 minutes. Centrifugation conditions include, for example, 25°C, 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. Centrifugation conditions include, for example, 25°C, 3000 rpm for approximately 5 minutes.

[0025] (Bleaching step) In the process for obtaining edible oils and fats, a bleaching step can be carried out on the deacidified oil that has been subjected to the deacidification step. The amount of activated clay added in the bleaching step in the process for obtaining edible oils and fats is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and preferably 3% by mass or less, more preferably 2.5% by mass or less, relative to the deacidified oil. This can improve the color tone of the edible oils and fats, and ultimately improve the color tone of the oil and fat composition for frying. Other conditions in the bleaching step in the process for obtaining edible oils and fats can be the same as those in the process for preparing the prepared oil.

[0026] (Deodorization step) The deodorization temperature during the step of obtaining edible fats and oils 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 within the deodorization reaction system is preferably 2.0 torr or higher, more preferably 2.5 torr or higher, even more preferably 3.0 torr or higher, and preferably 8.0 torr or lower, more preferably 7.0 torr or lower, even more preferably 6.0 torr or lower, and still more preferably 4.0 torr or lower. The amount of steam blown is preferably 0.1 mass% or more, more preferably 0.3 mass% or more, even more preferably 0.5 mass% or more, still more preferably 0.8 mass% or more, based on the bleached oil, and is preferably 10.0 mass% or less, more preferably 8.0 mass% or less, even more preferably 5.0 mass% or less, still more preferably 3.0 mass% or less, even more preferably 2.0 mass% or less, and still more preferably 1.5 mass% or less.

[0027] Furthermore, deodorization can be performed under stricter conditions by setting the deodorization temperature, degree of vacuum, and amount of steam injected in the deodorization step in the process for obtaining edible fats and oils as follows. The deodorization temperature 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 deodorization reaction system is preferably 1.0 torr or higher, more preferably 1.3 torr or higher, even more preferably 1.5 torr or higher, still more preferably 1.8 torr or higher, and preferably 3.3 torr or lower, more preferably 3.1 torr or lower, and still more preferably 2.9 torr or lower. The amount of steam injected is preferably 1.0% by mass or more, more preferably 1.1% by mass or more, even more preferably 1.2% by mass or more, and preferably 10.0% by mass or less, more preferably 8.0% 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 2.5% by mass or less, based on the bleached oil. The deodorization time in the deodorization step in the process of obtaining edible oils and fats can be the same as the deodorization time in the deodorization step in the process of preparing the modified oil. By setting the deodorization temperature, degree of vacuum, amount of steam injected, and deodorization time in the deodorization step in the process of obtaining edible oils and fats within the above ranges, an increase in the acid value of the frying oil and fat composition can be further suppressed.

[0028] The second oilseed material in the step of obtaining edible oils and fats, i.e., the oilseed material usable for edible oils and fats, is preferably one selected from the group consisting of rapeseed, soybean, palm, sunflower, rice, corn, cottonseed, safflower, linseed, perilla, peanut, olive, and sesame. The edible oils and fats obtained from the second oilseed material preferably include one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof.

[0029] Furthermore, the first oil feedstock and the second oil feedstock may be the same or different.

[0030] The method for suppressing an increase in the acid value of a fat or oil for frying according to this embodiment may further include a step of adding components other than the edible fat or oil and the modified oil, as long as the effects of the present invention are not inhibited. Examples of the components that may be added include additives that are generally used in edible oils, such as antioxidants (e.g., silicones and tocopherols), flavorings, and emulsifiers. These components may be added simultaneously with the addition of the modified oil to the edible fat or oil, or may be added separately from the modified oil.

[0031] When silicone is added in the production process of a fat or oil for frying, 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 can be further suppressed, and the balance of color tone, flavor, etc. can be further improved. When silicone is added to a fat or oil for frying, from the viewpoint of uniformly dispersing the silicone, for example, silicone can be added to an 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. As the edible oil, for example, refined rapeseed oil can be used.

[0032] In the method for suppressing an increase in the acid value of a fat or oil for frying according to this embodiment, the acid value of the fat or oil for frying is preferably 0.1 or less, more preferably 0.08 or less, even more preferably 0.07 or less, even more preferably 0.06 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 fat or oil for frying, but it may be, for example, 0.01 or more, or 0.02 or more. Here, the acid value of the fat or oil for frying is specifically the acid value before frying. By setting the acid value of the fat or oil for frying composition within the above range, an increase in the acid value of the fat or oil for frying composition during frying can be further suppressed, and the flavor of the fat or oil for frying and fried foods cooked using the fat or oil for frying composition 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.

[0033] The acid value of fats and oils that have been heated, such as during frying, or that have been stored can be classified into two types: a hydrolysis-derived acid value resulting from free fatty acids produced by hydrolysis of fats and oils, and an oxidation-derived acid value resulting from carboxylic acids and the like produced by oxidation (thermal oxidation) of fats and oils. In the latter case, the fats and oils are oxidized, particularly as tocopherol, a natural antioxidant in fats and oils, is lost by heating, resulting in an increase in the acid value. The method for suppressing an increase in the acid value of a fat and oil composition for frying according to this embodiment preferably suppresses the increase in the acid value derived from hydrolysis. The breakdown of the acid value of fats and oils, consisting of the hydrolysis-derived acid value and the oxidation-derived acid value, can be calculated by measuring the free fatty acid content in the target fats and oils. A method for measuring the content of free fatty acids in fats and oils is described in the Examples section.

[0034] The method for suppressing an increase in the acid value of a fat or oil for frying according to this embodiment may further include a step of frying the fried ingredients. Frying can be performed 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, and even more preferably 200°C or lower. The heating time for the fat or oil for frying within the above temperature range may be, for example, 10 minutes or longer, 30 minutes or longer, or 1 hour or longer, and may be, for example, 70 hours or shorter, or 60 hours or shorter. Here, the heating time refers to the combined time during which the fried ingredients are fried and the time during which they are not fried in the frying step. During the heating time, the fat or oil for frying composition may be cooled to room temperature and then reheated, or heating and cooling may be repeated. In this case, the heating time is calculated only for the time during which the fat or oil for frying composition maintains the above temperature.

[0035] There are no limitations on the types of 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. Only one of these may be cooked, or two or more may be cooked in sequence. The time for frying the fried ingredients depends on the type and temperature of the ingredients, but can be, for example, from 3 to 10 minutes.

[0036] 2. Method for Producing Frying Oil and Fat Composition The method for producing a frying oil and fat composition containing the frying oil and fat of this embodiment includes a step of producing a frying oil and fat, which step can include a step of preparing a modified oil and a step of adding the modified oil to an edible oil and fat to obtain a frying oil and fat composition. The step of preparing the modified oil can include a refining step in which crude oil obtained from a first oil feed material is subjected to a degumming step, a bleaching step, and a deodorizing step in this order to obtain the modified oil without undergoing a deacidification step. The amount of modified oil added is preferably 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil and fat.

[0037] In the method for producing an oil or fat composition for frying, the acid value of the oil or fat composition for frying is preferably 0.1 or less, more preferably 0.09 or less, even more preferably 0.07 or less, even more preferably 0.06 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 oil or fat composition for frying, but it may be, for example, 0.01 or more, or 0.02 or more. 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 oil or fat.

[0038] 3. Method for Producing an Acid Value Increase Inhibitor for Frying Oil and Fat Composition The method for producing an acid value increase inhibitor for frying oil and fat composition of this embodiment includes a refining step in which a degumming step, a bleaching step, and a deodorizing step are carried out in this order on crude oil obtained from an oil feedstock, without a deacidification step. The oil feedstock can be the same as the first oil feedstock used in the step of preparing the prepared oil in the method for suppressing an acid value increase for frying oil and fat composition. Furthermore, the refining step can be carried out in the same manner as the step of preparing the prepared oil in the method for suppressing an acid value increase for frying oil and fat composition. The acid value increase inhibitor obtained by the method for producing an acid value increase inhibitor for frying oil and fat composition of this embodiment can suppress the increase in the acid value of the frying oil and fat during frying.

[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. RBD palm fractionated soft oil 1: manufactured by J-Oil Mills Co., Ltd., iodine value 67

[0042] <Production of Edible Oils and Fats> The edible oils and fats of each example were obtained according to the steps (1) to (4) below. In Tables 2 and 3, "bleached rapeseed oil 1" or "bleached soybean oil 1" represents bleached oil obtained by subjecting crude rapeseed oil 1 or crude soybean oil 1 to the steps (1) to (3) below, respectively. The conditions for the deodorizing step (4) are shown in Tables 2 and 3. The RBD palm fractionated soft part oil was subjected to steps (3) and (4) below, without performing steps (1) and (2). (1) Degumming step: Water was added to the crude oil in an amount of 3% by mass relative to the oil, and the mixture was stirred at 70°C and 300 rpm for 30 minutes, followed by centrifugation (25°C, 3,000 rpm, 5 minutes), after which the upper layer (oil layer) was recovered and used as degummed oil. (2) Deacidification step: The degummed oil obtained in (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. The mixture was stirred at 80°C and 300 rpm for 30 minutes, and then centrifuged (25°C, 3000 rpm, 5 minutes) to recover the upper layer (oil layer). 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. The acid value of the degummed oil was measured beforehand to calculate the amount of aqueous sodium hydroxide solution added. Formula (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 Formula (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 step was repeated twice, and the obtained upper layer (oil layer) was used as deacidified oil. (3) Bleaching step: The deacidified oil or RBD palm fractionated soft part oil obtained in (2) 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 at 80°C and 300 rpm under reduced pressure (vacuum degree: 50 torr). The mixture was then filtered at 25°C using filter paper (No. 2, manufactured by Advantec Toyo Co., Ltd.) to remove the activated clay, thereby obtaining a bleached oil. (4) Deodorization step: The bleached oil obtained in (3) was heated to 245°C according to the conditions in Tables 2 and 3, and steam was blown into the mixture for 45 minutes under reduced pressure (adjusted so that the average vacuum degree was the value in Tables 2 and 3) to obtain a deodorized oil.After heating was completed and the oil temperature reached 165°C, a 24% aqueous citric acid solution was added to the deodorized oil so that the citric acid concentration was 30 ppm by mass relative to the deodorized oil, and this was used as edible oil.

[0043] <Production of Prepared Oils> Prepared oils of each example were obtained according to the conditions in Tables 2 and 3, following the steps (1) to (3) below. (1) Degumming step: Water was added to the crude oil in an amount of 3% by mass relative to the oil, and the mixture was stirred for 30 minutes at 70°C and 300 rpm. After 30 minutes of centrifugation (25°C, 3,000 rpm, 5 minutes), the upper layer (oil layer) was recovered and used as degummed oil. (2) Bleaching step: The degummed oil obtained in (1) was heated to 80°C, and activated clay was added in the amount (mass % relative to the oil) shown in Tables 2 and 3. 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.) to obtain a bleached oil. (3) Deodorization step: The bleached oil obtained in (2) was heated to 245°C, and steam was blown into the oil at a concentration of 2% by mass under reduced pressure (a vacuum of 3 to 5 torr was adjusted to 3.5 torr) for 45 minutes. The deodorization temperature, steam blowing amount (mass % relative to the oil), and deodorization time were determined in accordance with Tables 2 and 3. After heating, when the oil temperature reached 165°C, a 24% aqueous citric acid solution was added to the deodorized oil so that the citric acid concentration was 30 ppm by mass relative to the deodorized oil.

[0044] [Method of Adding Silicone] Silicone (KF-96-1000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) 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 frying oil so that the silicone concentration was 3 ppm by mass.

[0045] [Examples 4-1 to 13-4, Comparative Examples 1-1 to 10, and Control Examples 1 to 13] According to the descriptions in Tables 2 and 3, prepared oils were added to the edible fats and oils obtained above, and then silicone was added according to the [Method of adding silicone], and they were mixed well to obtain the fat and oil composition for frying of each example.

[0046] <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.

[0047] <Free Fatty Acids, Acid Values ​​Derived from Free Fatty Acids, and Acid Values ​​Due to Thermal Oxidation> For Example 9-1 and Control Example 9, the content of free fatty acids in the fat and oil compositions for frying before and after frying was measured as follows. Furthermore, the acid values ​​derived from free fatty acids and acid values ​​due to thermal oxidation were calculated from the content of free fatty acids. Measurement Method: 1. 50 μl of an internal standard solution (undecanoic acid: 164.2 nmol / ml) was added to 50 μl of a solution prepared by diluting the test fat and oil (the fat and oil composition for frying of each example after frying) with acetone to a concentration of 15 mg / ml. 2.1. 100 μl of a 0.1% ADAM (registered trademark) (9-Anthryldiazomethane) solution was added to the mixed solution and reacted for 16 hours or more. 3.2. 800 μl of acetone was added to the reaction solution, and the mixture was subjected to HPLC analysis under the following conditions. [HPLC analysis conditions] Pump, controller, column oven, fluorescence detector: Shimadzu Corporation Column: LiChrosolve RP-8 (particle size: 5 μm, 4 mm ID × 25 cm, Merck) Column temperature: 40° C. Detection wavelength: excitation wavelength 365 nm, fluorescence wavelength 412 nm Mobile phase: water, acetonitrile gradient. The gradient conditions are shown in Table 1.

[0048]

[0049] In calculating the free fatty acid content, five fatty acids, palmitic acid, stearic acid, oleic acid, linoleic acid, and α-linolenic acid, whose retention times had been confirmed in advance, were defined as free fatty acids, and the content of free fatty acids (unit: nmol / g fat) in the test oil was calculated from the areas of these fatty acids and the area of ​​the internal standard (undecanoic acid) in the obtained HPLC chromatogram. Then, from the content of free fatty acids, the acid value derived from free fatty acids, i.e., the acid value derived from hydrolysis, was calculated using the following conversion formula: (Formula): Acid value derived from hydrolysis (mg / g fat) = Content of free fatty acids (nmol / g fat) × 56.11 / 10 ６In the above formula, 56.11 represents the formula weight of potassium hydroxide. The acid value (mg / g oil / fat) due to thermal oxidation was determined by subtracting the acid value due to hydrolysis from the acid value (mg / g) of the entire fat / oil composition after frying (the acid value measured according to the acid value measurement method described above). The results are shown in Table 4.

[0050] <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 Kiki Co., Ltd.), and heated until the oil temperature reached 180°C. Thereafter, heating was continued for 8 hours per day for 5 days or 7 days (total of 40 hours or 56 hours, respectively). During this time, fried chicken and potato croquettes were fried according to the following (frying conditions) and (frying schedule), and the acid value of the fat and oil composition for frying after frying was measured. (Frying conditions) The fried chicken and potato croquettes were placed in the electric fryer while still frozen. - Fried chicken (young chicken fried chicken, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried weight 400g / time, frying time 5 minutes / time - Potato croquette (NEW potato croquette, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried quantity 5 pieces / time, frying time 5 minutes / time (Frying cooking schedule) Day 1: fried potato croquette twice, then fried chicken 4 times (every 2 hours) Day 2: fried chicken 4 times (every 2 hours) Day 3: fried chicken 4 times (every 2 hours) Day 4: fried potato croquette twice, then fried chicken 4 times (every 2 hours) Day 5: fried chicken 4 times (every 2 hours) Day 6: fried chicken 4 times (every 2 hours) Day 7: fried chicken 4 times (every 2 hours) For samples that required frying for 5 days, the test ended when frying and heating were completed on the 5th day.

[0051] For the fat and oil for frying compositions of each example, the acid value and acid value suppression rate before and after frying are shown in Tables 2 and 3. The acid value suppression rate for the Examples and Comparative Examples was calculated by comparing the acid value after frying with that of the Control Example. For example, Comparative Example 1-1 was compared with Control Example 1, and Examples 11-1 to 11-3 were each compared with Control Example 11. Fat and oil for frying compositions with an acid value suppression rate of 5% or more before and after frying were considered to be acceptable.

[0052]

[0053]

[0054] The results in Table 2 show that in the Examples, the acid value of the oil and fat composition for frying after frying was suppressed compared to the Control Example in which the edible oil and fat deodorization conditions and frying time were the same but no prepared oil was added. Also, the results in Table 3 show that in the Examples in which the edible oil and fat deodorization conditions were stricter, the acid value of the oil and fat composition for frying after frying was more suppressed compared to the Control Example in which the edible oil and fat deodorization conditions were normal and no prepared oil was added.

[0055]

[0056] From the results in Table 4, the acid values ​​derived from thermal oxidation of the fat and oil compositions for frying after frying were similar in Example 9-1 and Control Example 9, whereas the increase in the acid value derived from hydrolysis was suppressed in Example 9-1 compared to Control Example 9.

[0057] This application claims priority based on Japanese Patent Application No. 2023-106776, filed on June 29, 2023, the disclosure of which is incorporated herein in its entirety by reference.

Claims

1. A method for suppressing an increase in the acid value of an oil-and-fat composition for frying, comprising the step of producing an oil-and-fat composition for frying, the step of producing the oil-and-fat composition for frying comprising the steps of: preparing a prepared oil; and adding the prepared oil to an edible oil to obtain the oil-and-fat composition for frying, wherein the step of preparing the prepared oil comprises a refining step of obtaining the prepared oil by subjecting a crude oil obtained from a first oil feed material to a degumming step, a bleaching step and a deodorizing step in this order without a deacidification step, and wherein in the step of obtaining the oil-and-fat composition for frying, the amount of the prepared oil added is 0.1 part by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil.

2. The method for suppressing an increase in acid value of an oil or fat composition for frying according to claim 1, further comprising a step of obtaining the edible oil or fat, the step of obtaining the edible oil or fat comprising a refining step of performing a degumming step, a deacidification step, a bleaching step and a deodorization step in this order on a crude oil obtained from a second oil feed material to obtain the edible oil or fat, and in the deodorization step, the deodorization is performed in a temperature environment of 210°C or higher and 300°C or lower, under a vacuum condition of 3.3 Torr or lower, with the amount of steam blown into the bleached oil obtained in the bleaching step being 1.0 mass% or more.

3. A method for suppressing an increase in the acid value of an oil / fat composition for frying according to claim 1 or 2, wherein the edible oil comprises one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil and interesterified oils thereof.

4. The method for suppressing an increase in the acid value of an oil-and-fat composition for frying according to claim 1 or 2, wherein the acid value of the oil-and-fat composition for frying measured in accordance with Standard Fats, Oils, and Fat Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less.

5. A method for suppressing an increase in the acid value of the oil or fat composition for frying according to claim 1 or 2, further comprising a step of frying the fried ingredients at a temperature of 160°C or higher and 220°C or lower.

6. 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 comprising: a step of preparing a modified oil; and a step of adding the modified oil to an edible oil to obtain the oil-and-fat composition for frying, wherein the step of preparing the modified oil comprises a refining step of performing a degumming step, a bleaching step and a deodorizing step in this order on a crude oil obtained from a first oil feed material, without a deacidification step, to obtain the modified oil, wherein in the step of obtaining the oil-and-fat composition for frying, the amount of the modified oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil, and the acid value of the oil-and-fat composition for frying, measured in accordance with Standard Fats and Oils Analysis Test Method 2.3.1-2013, is 0.01 or more and 0.1 or less.

7. A method for producing an acid value rise inhibitor for an oil composition for frying, comprising a refining step of carrying out a degumming step, a bleaching step and a deodorizing step in this order on crude oil obtained from an oil feed material, without going through a deacidification step.

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