Acid value increase inhibitor and method for suppressing increase in acid value

Abstract

Provided are: an acid value increase inhibitor for oil and fat; and a method for suppressing an increase in the acid value of oil and fat.　The acid value increase inhibitor for oil and fat contains a polyglycerol condensed ricinoleic acid ester as an active ingredient, and the method for suppressing an increase in the acid value of oil and fat comprises a step for adding the polyglycerol condensed ricinoleic acid ester to oil and fat. The oil and fat is preferably in a solid state.

Description

Acid value increase inhibitor and method for inhibiting acid value increase

[0001] The present invention relates to an acid value increase inhibitor and a method for inhibiting an acid value increase.

[0002] Fats and oils are used in a variety of foods, including deep-frying, confectionery, bread, and soups. They tend to deteriorate easily during storage due to oxidation and hydrolysis. For example, it is known that when palm kernel oil, coconut oil, and other oils rich in lauric acid are hydrolyzed, they tend to produce a soapy odor due to free fatty acids.

[0003] As a method for suppressing the generation of soapy odor, Patent Document 1 discloses a powdered oil and fat in which a powdered base material is coated on an oil and fat, the oil and fat containing interesterified oil and fat of palm kernel oil and palm-based oil, in which the total amount of disaturated triglycerides containing two saturated fatty acids (S) and one unsaturated fatty acid (U) as constituent fatty acids and trisaturated triglycerides containing three saturated fatty acids (S) as constituent fatty acids is 15 to 85% by mass, and the amount of lauric acid in all constituent fatty acids is 15.0% by mass or less. Such powdered oil and fat is said to be less likely to generate unpleasant odors such as soapy odors because the amount of lauric acid in the oil and fat as a whole is low.

[0004] Japanese Patent Application Laid-Open No. 2015-146754

[0005] Patent Document 1 has a problem that it is difficult to apply to all solid fats and oils because there is an upper limit to the amount of lauric acid in the fat and oil. Moreover, it does not disclose or suggest that the acid value of the fat and oil can be reduced.

[0006] Therefore, the present invention provides an agent for suppressing an increase in the acid value of fats and oils, and a method for suppressing an increase in the acid value.

[0007] The present inventors have found that adding a polyglycerol-condensed ricinoleic acid ester to a fat or oil can suppress an increase in acid value, and have thus completed the present invention. Specifically, the present invention is as follows: [1] An inhibitor of an acid value increase in fat or oil, comprising a polyglycerol-condensed ricinoleic acid ester as an active ingredient. [2] The inhibitor of an acid value increase according to [1], wherein the fat or oil is solid fat or oil. [3] The inhibitor of an acid value increase according to [1] or [2], wherein the fat or oil has a solid fat content of 20% to 100% at 30°C. [4] The inhibitor of an acid value increase according to any one of [1] to [3], wherein the fat or oil has a content of fatty acids having 4 to 14 carbon atoms in its constituent fatty acids of 1% by mass to 80% by mass. [5] A method for suppressing an increase in the acid value of fat or oil, comprising adding a polyglycerol-condensed ricinoleic acid ester to the fat or oil. [6] The method according to [5], wherein the increase in the acid value of the fat or oil is an increase in the acid value of the fat or oil in a solid state. [7] The method according to [5] or [6], wherein the amount of the polyglycerin condensed ricinoleic acid ester added is 0.01 parts by mass or more and 5 parts by mass or less per 100 parts by mass of the fat or oil.

[0008] The acid value increase inhibitor of the present invention can suppress an increase in the acid value of fats and oils, preferably in a solid state.

[0009] Specific embodiments of the inhibitor for an increase in the acid value of fats and oils and the method for inhibiting an increase in the acid value of the present invention are described below. Note that, when the upper and lower limits of a numerical range are shown in this specification, the upper and lower limits can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0010] The agent for suppressing an increase in the acid value of fats and oils of the present invention contains polyglycerol condensed ricinoleate as an active ingredient.

[0011] (Polyglycerol Condensed Ricinoleate Ester) The polyglycerol condensed ricinoleate ester is an emulsifier obtained by esterifying condensed ricinoleic acid, a condensate of ricinoleic acid, to polyglycerin, a polymer of glycerin. The polyglycerol condensed ricinoleate ester used in the inhibitor of acid value increase in fats and oils of the present invention can be any commercially available product without any particular limitation. Examples of commercially available products include PR-400 (manufactured by Riken Vitamin Co., Ltd.), CR-ED (manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.), and 818JC (manufactured by Taiyo Kagaku Co., Ltd.). Furthermore, the average degree of polymerization of the polyglycerin in the polyglycerol condensed ricinoleate ester is not limited, and may be, for example, 2 or more and 10 or less, 2 or more and 8 or less, or 3 or more and 6 or less.

[0012] (Fats and Oils) The fats and oils to which the inhibitor of the present invention for increasing the acid value of fats and oils is applied are preferably edible fats and oils used for food. Raw fats and oils for the fats and oils can be used without any particular restrictions. Examples of such raw fats and oils include vegetable fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, rice bran oil, sunflower oil, safflower oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, and perilla oil; animal fats and oils such as fish oil, lard, beef tallow, and milk fat; and processed fats obtained by subjecting these to one or more processes selected from the group consisting of interesterification, hydrogenation, and fractionation. These may be used alone or in combination of two or more. Vegetable fats and oils include fats and oils derived from oil crops bred to have a higher oleic acid content, such as high-oleic-acid rapeseed oil, high-oleic-acid soybean oil, high-oleic-acid sunflower oil, and high-oleic-acid safflower oil. The oil or fat preferably contains at least one selected from the group consisting of palm oil, palm kernel oil, coconut oil, and processed oils or fats thereof.

[0013] The oil or fat is preferably a solid oil or fat, which means an oil or fat that does not have fluidity at 25°C.

[0014] The solid fat content of the oil or fat at 30°C is preferably 20% to 100% inclusive, more preferably 25% to 90% inclusive, even more preferably 30% to 85% inclusive, and even more preferably 35% to 80% inclusive. The solid fat content of the oil or fat at 20°C is preferably 40% to 100% inclusive, more preferably 50% to 98% inclusive, and even more preferably 60% to 95% inclusive. The solid fat content of the oil or fat at 35°C is preferably 5% to 80% inclusive, more preferably 8% to 70% inclusive, and even more preferably 12% to 60% inclusive. The solid fat content of the oil or fat is a value measured in accordance with METHOD I described in AOCS Official Method Cd 16b-93.

[0015] The content of fatty acids having 4 to 14 carbon atoms in the constituent fatty acids of the oil or fat is preferably 1% by mass or more and 80% by mass or less, more preferably more than 15% by mass or more and 75% by mass or less, even more preferably 20% by mass or more and 70% by mass or less, and even more preferably 30% by mass or more and 70% by mass or less. The content of constituent fatty acids in the oil or fat can be measured according to "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" of the Standard Methods for Analysis of Fats, Oils, and Related Materials.

[0016] The fats and oils containing the acid value increase inhibitor of the present invention can be used without any particular limitation. For example, they are suitable for use as plastic fats and oils that need to be stored in a solid state, such as margarine, fat spreads, and shortening. The fats and oils containing the acid value increase inhibitor are preferably edible, and examples of such fats and oils include those for frying, confectionery and bread making, cream, and soup.

[0017] (Method for suppressing an increase in the acid value of fats and oils) The method for suppressing an increase in the acid value of fats and oils of the present invention includes a step of adding a polyglycerol-condensed ricinoleate to fats and oils. There are no limitations on the step of addition, but it is preferable to add the polyglycerol-condensed ricinoleate to melted fats and oils.

[0018] The method for suppressing an increase in the acid value of fats and oils of the present invention is preferably a method for suppressing an increase in the acid value of fats and oils in a solid state. Here, solid fats and oils refer to fats and oils in a state in which they are not fluid. There are no particular limitations on the method for solidifying fats and oils, and examples include natural cooling from a molten state and rapid cooling and kneading. The temperature at which the fats and oils become solid varies depending on the fats and oils used, but it is preferably a temperature at which the solid fat content of the fats and oils is 5% or more and 100% or less.

[0019] The method for suppressing an increase in the acid value of fats and oils of the present invention is effective even under high humidity conditions where hydrolysis of fats and oils is likely to occur. The high humidity is, for example, a relative humidity of 50% to 100%, preferably 60% to 100%, more preferably 70% to 100%, even more preferably 80% to 100%, and even more preferably 90% to 100%.

[0020] There are no particular restrictions on the amount of the polyglycerol-condensed ricinoleate ester added to the oil or fat, but the amount of the polyglycerol-condensed ricinoleate ester added is preferably 0.01 parts by mass or more and 5 parts by mass or less, more preferably 0.04 parts by mass or more and 3 parts by mass or less, even more preferably 0.06 parts by mass or more and 1.5 parts by mass or less, and even more preferably 0.1 parts by mass or more and 1.2 parts by mass or less, relative to 100 parts by mass of the oil or fat.

[0021] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples in any way.

[0022] (1) Raw materials The following raw materials were used.

[0023] (Fats and oils) Palm oil: manufactured by J-Oil Mills Co., Ltd. Extensively hydrogenated palm kernel oil: prepared in-house Extensively hydrogenated palm oil: prepared in-house Interesterified fat 1: fat obtained by the "method for producing interesterified fat 1" described below

[0024] (Method for producing interesterified oil 1) 0.3 parts by mass of sodium methoxide as a catalyst was added to a mixed oil obtained by mixing 50 parts by mass of extremely hardened palm kernel oil and 50 parts by mass of extremely hardened palm oil, and a random interesterification reaction was carried out under stirring conditions of 80°C and a vacuum degree of 2.7 kPa for 60 minutes. After the random interesterification reaction, the catalyst was removed by washing with water. After catalyst removal, the mixture was decolorized using activated clay and further deodorized to obtain interesterified oil 1.

[0025] Table 1 shows the solid fat content, the content of fatty acids having 4 to 14 carbon atoms, and the state at 25°C of the oils and fats used in the examples.

[0026] The solid fat content of the oils and fats was measured in accordance with METHOD I described in AOCS Official Method Cd 16b-93.

[0027] The content of fatty acids having 4 to 14 carbon atoms in the constituent fatty acids of fats and oils was measured in accordance with "2.4.2.3-2013 Fatty Acid Composition (Capillary Gas Chromatography)" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0028] (Polyglycerin condensed ricinoleic acid ester) PR-400: manufactured by Riken Vitamin Co., Ltd. 818JC: manufactured by Taiyo Kagaku Co., Ltd. CR-ED: manufactured by Sakamoto Pharmaceutical Industry Co., Ltd.

[0029] (2) Evaluation of Inhibition of Acid Value Increase The oil and fat compositions described in Tables 2-1 and 2-2 were prepared by heating and mixing at 60°C, and 10 g of each was filled into a 13.5 mL glass bottle. The oil and fat composition was solidified by placing it in a thermostatic bath set at 60°C for 1 hour, on ice for 5 minutes, and in a thermostatic bath set at 4°C for 3 hours. The lid of the glass bottle filled with the oil and fat composition was removed, and the bottle was placed in an airtight container containing a paper towel moistened with water, sealed, and stored in a thermostatic bath set at 25°C for 14 days. The relative humidity in the airtight container before and after storage was measured using a thermo-hygrometer (CHE-TPHU2WN, manufactured by Sanwa Supply Co., Ltd.), and both were 98%. The difference in acid value between before and after storage was calculated by subtracting the acid value of the oil and fat composition before storage from the acid value of the oil and fat composition after storage, and is shown in Tables 2-1 and 2-2. The acid value was measured in accordance with "2.3.1-2013 Acid Value" of the Standard Methods for Analysis of Fats, Oils and Related Materials (Japan Oil Chemists' Society).

[0030] As shown in Tables 2-1 and 2-2, when polyglycerol-condensed ricinoleate was added to each prepared oil, the difference in acid value between before and after storage of each prepared oil was smaller than when no polyglycerol-condensed ricinoleate was added. This demonstrates that polyglycerol-condensed ricinoleate can suppress an increase in the acid value of oils.

Claims

1. An agent for suppressing the increase in the acid value of fats and oils, containing polyglycerol condensed ricinoleic acid ester as the active ingredient.

2. The acid value increase inhibitor according to claim 1, wherein the oil is a solid oil.

3. An acid value increase inhibitor according to claim 1 or 2, wherein the solid fat content of the oil or fat at 30°C is 20% or more and 100% or less.

4. An acid value increase inhibitor as described in claim 1 or 2, wherein the content of fatty acids having 4 to 14 carbon atoms in the constituent fatty acids of the oil or fat is 1% by mass or more and 80% by mass or less.

5. A method for suppressing an increase in the acid value of fats and oils, comprising the step of adding a polyglycerol condensed ricinoleic acid ester to fats and oils.

6. The method according to claim 5, wherein the increase in the acid value of the fat or oil is an increase in the acid value of the fat or oil in a solid state.

7. The method according to claim 5 or 6, wherein the amount of the polyglycerol condensed ricinoleic acid ester added is 0.01 parts by mass or more and 5 parts by mass or less per 100 parts by mass of the oil or fat.

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