Method for producing adjusted oil, method for producing oil / fat composition, and method for suppressing coloration of frying oil / fat composition

Abstract

The present invention provides an adjusted oil that has the effect of suppressing coloration of a frying oil when frying a food. The present invention provides a method for producing said adjusted oil, said method comprising a step for preparing a raw material oil which satisfies the phospholipid composition ratio of expression (A) and a step for heat-treating the raw material oil. (A): PA / (PA+PE+PC)≥0.7 (In the expression, PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidyl ethanolamine, and PC is the mass ppm value of phosphatidyl choline.)

Description

Method for producing prepared oil, method for producing oil and fat composition, and method for suppressing coloration of oil and fat composition for frying

[0001] The present invention relates to a method for producing a modified oil, a method for producing an oil and fat composition, and a method for suppressing discoloration of an oil and fat composition for frying.

[0002] When food ingredients are deep-fried using edible oils such as rapeseed oil, repeated use over a long period of time can cause discoloration of the frying oil due to heating, the food ingredients, oxygen in the air, moisture, etc. Specifically, discoloration progresses over time in frying oil that is repeatedly used over a long period of time, affecting the color and flavor of the resulting fried products and making it impossible to maintain the quality that would be obtained if fresh frying oil were used.

[0003] Regarding such problems, for example, Patent Document 1 discloses an invention of an oil and fat composition for deep frying, which is obtained by adding a partially refined oil such as degummed oil to refined edible oil and fat to thereby contain a predetermined amount of phosphorus, and it is said that this oil and fat composition for deep frying suppresses discoloration of food materials when they are fried.

[0004] JP 2009-50234 A

[0005] However, according to the investigations of the present inventors, the method of adding phosphorus to frying oil using partially refined oil such as degummed oil as described in Patent Document 1 has the problem that components such as odors specific to the partially refined oil are transferred to the frying oil during frying and to the fried food cooked using the partially refined oil.

[0006] An object of the present invention is to provide a technique for suppressing the discoloration of frying oil when frying food materials using a method different from that of Patent Document 1.

[0007] The present inventors have conducted extensive research to solve the above problems and have discovered that a prepared oil obtained by heat-treating a raw material oil that satisfies a specific phospholipid composition ratio has the effect of suppressing the discoloration of frying oil when food ingredients are fried, thereby completing the present invention.

[0008] That is, in a first aspect, the present invention provides a method for producing a modified oil, the method comprising the steps of preparing a raw oil that satisfies the phospholipid composition ratio of the following formula (A), and heat-treating the raw oil: PA / (PA+PE+PC)≧0.7 (A) (wherein PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.)

[0009] In the above-mentioned method for producing a prepared oil, the step of preparing the feedstock oil may be carried out in a step of refining a crude oil obtained from an oil seed feedstock by sequentially passing through the following steps: (1) a degumming step; (2) a deacidification step, which may or may not be performed; and (3) a bleaching step, which may or may not be performed.

[0010] Furthermore, in the method for producing the prepared oil, in any of the above-mentioned aspects, the step of preparing the raw oil may include a step of adding a phospholipid containing at least phosphatidic acid to the base oil that constitutes the raw oil.

[0011] In addition, in the method for producing the prepared oil, in any of the above aspects, the phosphorus content in the raw oil may be 60 ppm by mass or more and 250 ppm by mass or less.

[0012] In any of the above-described aspects of the method for producing the modified oil, the phospholipid composition of the raw oil may satisfy the following formula (B): 1,000 ppm by mass ≦ ​​(PA + PE + PC) ≦ 100,000 ppm by mass (B), where PA is the ppm by mass value of phosphatidic acid, PE is the ppm by mass value of phosphatidylethanolamine, and PC is the ppm by mass value of phosphatidylcholine.

[0013] Furthermore, in any of the above-described aspects of the method for producing the prepared oil, the heat treatment step may include a deodorization step in a step of refining crude oil obtained from an oil seed feedstock, and the deodorization step may be carried out under the conditions of using 0.1 parts by mass or more and 10 parts by mass or less of steam per 100 parts by mass of the feedstock oil, a deodorization temperature of 180°C or more and 300°C or less, and a deodorization time of 10 minutes or more and 240 minutes or less.

[0014] In addition, in any of the above-described embodiments of the method for producing the prepared oil, the step (2) may be an unperformed deoxidation step.

[0015] In addition, in any of the above-described embodiments of the method for producing the prepared oil, the prepared oil may be one to be contained in a fat or oil composition for deep-frying.

[0016] On the other hand, in a second aspect, the present invention provides a method for producing an oil or fat composition, comprising a step of mixing a modified oil with an edible oil or fat other than the modified oil, wherein the modified oil is prepared by a step of preparing a stock oil that satisfies the phospholipid composition ratio of the following formula (A) and a step of heat-treating the stock oil: PA / (PA+PE+PC)≧0.7 (A) (wherein PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.)

[0017] In the method for producing the oil and fat composition, the step of preparing the raw oil may be carried out in a step of refining crude oil obtained from an oil seed raw material by sequentially performing (1) a degumming step, (2) a deacidification step which may or may not be performed, and (3) a bleaching step which may or may not be performed.

[0018] Furthermore, in the method for producing the oil or fat composition, in any of the above-mentioned aspects, the step of preparing the raw oil may include a step of adding a phospholipid containing at least phosphatidic acid to a base oil constituting the raw oil.

[0019] In the method for producing an oil or fat composition, in any of the above-described aspects, the phosphorus content in the raw oil may be 60 ppm by mass or more and 250 ppm by mass or less.

[0020] In any of the above-described aspects of the method for producing an oil or fat composition, the phospholipid composition in the raw oil may satisfy the following formula (B): 1,000 ppm by mass ≦ ​​(PA + PE + PC) ≦ 100,000 ppm by mass (B) (wherein PA is the ppm by mass value of phosphatidic acid, PE is the ppm by mass value of phosphatidylethanolamine, and PC is the ppm by mass value of phosphatidylcholine).

[0021] In addition, in any of the above-described aspects of the method for producing an oil or fat composition, the heat treatment step may include a deodorization step in a step of refining crude oil obtained from an oil seed raw material, and the deodorization step may be carried out under the conditions of using 0.1 parts by mass or more and 10 parts by mass or less of steam per 100 parts by mass of the raw material oil, a deodorization temperature of 180°C or more and 300°C or less, and a deodorization time of 10 minutes or more and 240 minutes or less.

[0022] In addition, in any of the above-described aspects of the method for producing an oil or fat composition, the step (2) may be an unperformed deacidification step.

[0023] In addition, in any of the above-described aspects of the method for producing an oil or fat composition, the content of the modified oil in the oil or fat composition may be 0.05% by mass or more and 20% by mass or less.

[0024] Furthermore, in the method for producing the oil and fat composition, in any of the above-described aspects, the content of the prepared oil in the oil and fat composition may be 0.05% by mass or more and 20% by mass or less, and the content of the edible oil and fat in the oil and fat composition may be 80% by mass or more and 99.95% by mass or less.

[0025] In addition, in any of the above-described aspects of the method for producing an oil or fat composition, the content of phosphorus derived from the prepared oil in the oil or fat composition may be 0.01 ppm by mass or more and 10 ppm by mass or less.

[0026] In addition, in any of the above-described aspects of the method for producing an oil and fat composition, the edible oil and fat may include one or more selected from the group consisting of rapeseed oil, soybean oil, and palm-based oil and fat.

[0027] In addition, in any of the above-described aspects of the method for producing an oil or fat composition, the oil or fat composition may be a fat or oil composition for frying.

[0028] On the other hand, in a third aspect, the present invention provides a method for suppressing discoloration of an oil-and-fat composition for frying during frying of food materials, the method comprising the step of mixing a modified oil with an edible oil-and-fat other than the modified oil to obtain the oil-and-fat composition for frying, the modified oil being prepared by a step of preparing a stock oil having a phospholipid composition ratio represented by the following formula (A) and a step of heat-treating the stock oil: PA / (PA+PE+PC)≧0.7 (A) (where PA is the ppm by mass value of phosphatidic acid, PE is the ppm by mass value of phosphatidylethanolamine, and PC is the ppm by mass value of phosphatidylcholine.)

[0029] In the method for suppressing coloration of a fat or oil composition for deep-frying, the phosphorus content in the raw oil may be 60 ppm by mass or more and 250 ppm by mass or less.

[0030] In the method for suppressing coloration of a fat or oil composition for deep-frying, in any of the above-described embodiments, the phospholipid composition in the raw oil may satisfy the following formula (B): 1000 ppm by mass≦(PA+PE+PC)≦100,000 ppm by mass (B) (wherein PA is the ppm by mass value of phosphatidic acid, PE is the ppm by mass value of phosphatidylethanolamine, and PC is the ppm by mass value of phosphatidylcholine).

[0031] Furthermore, in the method for suppressing coloration of the oil and fat composition for deep-frying, the prepared oil or the oil and fat composition for deep-frying containing the prepared oil may be prepared by appropriately adopting any one or more of the various aspects applicable to the above-mentioned method for producing the prepared oil or the various aspects applicable to the above-mentioned method for producing the oil and fat composition.

[0032] [Existence of Impossible / Imractical Circumstances] The present invention provides a modified oil obtained by heat-treating a raw material oil satisfying a specific phospholipid composition ratio. Generally, heat-treated phospholipids and fats for food use are compositions composed of an extremely large number of chemical substances, and it is impossible or impractical to examine and identify each of the contained chemical substances because it requires extremely excessive economic expenditure and time.

[0033] According to the present invention, there is provided a prepared oil obtained by heat-treating a raw material oil satisfying a specific phospholipid composition ratio, or an oil and fat composition containing the same. The prepared oil provided by the present invention, or an oil and fat composition containing the same, can suppress discoloration of frying oil when frying food ingredients. More specifically, frying oil containing the prepared oil provided by the present invention, or an oil and fat composition containing the same, suppresses the progression of discoloration even when used repeatedly over a long period of time, making it easier to maintain the quality when producing fried products.

[0034] The method for producing a modified oil according to the present invention includes the steps of preparing a raw oil having a phospholipid composition ratio as shown in the following formula (A), and heat-treating the raw oil: PA / (PA+PE+PC)≧0.7 (A), where PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.

[0035] In this specification, the "heat treatment" refers to any treatment for chemically decomposing phospholipids, such as phosphatidic acid, phosphatidylethanolamine, and phosphatidylcholine, contained in the raw material oil before the heat treatment. This heat treatment can produce components that are effective in suppressing the discoloration of frying oil when frying food materials.

[0036] In order to ensure that components for inhibiting discoloration are sufficiently produced, the phosphorus content in the feedstock oil is not limited, but is preferably, for example, 60 ppm by mass to 250 ppm by mass. In this case, the phosphorus content in the feedstock oil may be, for example, 60 ppm by mass to 240 ppm by mass, 80 ppm by mass to 230 ppm by mass, or 100 ppm by mass to 200 ppm by mass.

[0037] Furthermore, the phospholipid composition in the raw oil is not limited, but preferably satisfies, for example, the following formula (B): 1000 ppm by mass ≦ ​​(PA + PE + PC) ≦ 100000 ppm by mass (B).

[0038] In this case, the value of "(PA + PE + PC)" expressed as the phospholipid composition in the above formula (B) is not limited, but may be, for example, 1200 mass ppm or more and 80,000 mass ppm or less, 1500 mass ppm or more and 50,000 mass ppm or less, 2000 mass ppm or more and 10,000 mass ppm or less, 2200 mass ppm or more and 8,000 mass ppm or less, or 2400 mass ppm or more and 5,000 mass ppm or less.

[0039] In one embodiment, the "heat treatment" may specifically include, but is not limited to, a deodorization step in the process of refining crude oil obtained from an oilseed material. This allows the chemical decomposition of phospholipids contained in the raw oil to be carried out using equipment for refining crude oil obtained from an oilseed material in a typical edible oil production process.

[0040] Here, the term "deodorization process" as used herein has the same meaning as understood by those skilled in the art, and refers to a process for removing odorous components contained in oil. This process is not limited to, but may be carried out by, for example, steam distillation under reduced pressure. The treatment conditions for steam distillation may be the same as those generally used in the production of ordinary edible oils and fats. Specifically, the amount of steam used is typically 0.1 to 10 parts by mass, preferably 0.2 to 5 parts by mass, per 100 parts by mass of raw oil. The deodorization temperature is typically 180°C to 300°C, preferably 200°C to 280°C. The deodorization time is typically 10 to 240 minutes, preferably 20 to 180 minutes.

[0041] In this specification, the above-mentioned "raw material oil satisfying the phospholipid composition ratio of formula (A)" means, as inherently represented by formula (A) itself, that the composition ratio of phospholipids consisting of phosphatidic acid, phosphatidylethanolamine, phosphatidylcholine, etc. contained in the raw material oil before heat treatment is such that the ratio of phosphatidic acid is relatively high and the ratios of phosphatidylethanolamine and phosphatidylcholine are relatively low. As shown in the test examples described later, the prepared oil obtained by heat treatment of the raw material oil containing phosphatidic acid among the above phospholipids is particularly effective in inhibiting coloration, while the prepared oil obtained by heat treatment of the raw material oil containing phosphatidylethanolamine or phosphatidylcholine among the above phospholipids tends to be black in color tone, which is undesirable.

[0042] Therefore, by having the value of "PA / (PA+PE+PC)" expressed as the phospholipid composition ratio on the left side of the above formula (A) be 0.7 or more, such disadvantages can be avoided while enjoying the effect of suppressing the discoloration of frying oil when frying ingredients. The value of "PA / (PA+PE+PC)" expressed as the phospholipid composition ratio on the left side of the above formula (A) is not limited, and may be, for example, 0.725 or more, 0.75 or more, 0.775 or more, 0.8 or more, 0.825 or more, 0.85 or more, 0.875 or more, or 0.9 or more. On the other hand, the upper limit of the value of "PA / (PA+PE+PC)" expressed as the phospholipid composition ratio on the left side of the above formula (A) may be "1" when the raw material oil contains phosphatidic acid but does not contain phosphatidylethanolamine or phosphatidylcholine.

[0043] (Phosphorus Content) In this specification, the "phosphorus content" can be measured by a method known to those skilled in the art. For example, it can be measured as follows. The test oil is diluted with xylene and analyzed using an ICP optical emission spectrometer (manufactured by Hitachi High-Tech Science Corporation). For quantification based on a calibration curve using a standard product of known concentration, for example, "CONOSTAN (registered trademark) Oil Analysis Standard" (manufactured by SCP SCIENCE), which is a standard reagent for analyzing phosphorus elements, can be used.

[0044] (Phospholipid composition ratio) In this specification, the "phospholipid composition ratio" can be determined by a method well known to those skilled in the art. For example, it can be determined as follows.

[0045] (Method-I) This can be achieved by quantifying each phospholipid component contained in the test oil using a high performance liquid chromatograph-corona charged aerosol detector (HPLC-CAD) under the conditions shown below, and then substituting the measured value into the left side of the above formula (A). Note that if the value is below the detection limit in the measurement, the value can be calculated as "0". In particular, if the value "PA" corresponding to phosphatidic acid, the value "PE" corresponding to phosphatidylethanolamine, and the value "PC" corresponding to phosphatidylcholine are all "0", then the above formula (A) is not satisfied.

[0046] (HPLC-CAD) Column: LiChrospher 100 DIOL (5 μm), inner diameter 4.0 mm, length 125 mm (Merck) Column temperature: 55° C. Mobile phase A: n-hexane: 2-propanol: acetic acid: triethylamine = 814.2: 170: 15: 0.8 (v: v: v: v) Mobile phase B: 2-propanol: water: acetic acid: triethylamine = 844.2: 140: 15: 0.8 (v: v: v: v) Gradient conditions A / B = 95 / 5 (v / v%) (0 min) → A / B = 80 / 20 (v / v%) (5 min) → A / B = 60 / 40 (v / v%) (8.5 min) → A / B = 0 / 100 (v / v%) (15 min) → A / B = 0 / 100 (v / v%) (17.5 min) CAD nebulizer gas: nitrogen, nebulizer temperature: High, uptake rate: 2 Hz

[0047] (Method-II) When the test oil is prepared by adding a known amount of phospholipid to a base oil containing a known amount of phospholipid such as phosphatidic acid, phosphatidylethanolamine, or phosphatidylcholine, the content can be calculated by adding the amount of the phospholipid added to the known amount of base oil.

[0048] (Method-III) When the test oil is prepared by adding a known amount of phospholipid to a base oil in which phospholipids such as phosphatidic acid, phosphatidylethanolamine, and phosphatidylcholine have been quantified by applying the above-mentioned Method-I, the amount of phospholipid can be calculated by adding the amount of the added substance to the quantified value of the base oil.

[0049] In one embodiment, the "step of preparing a feedstock oil" can be carried out, for example, in a step of refining crude oil obtained from an oil feedstock, by sequentially going through the following steps (1) to (3): (1) a degumming step, (2) a deacidification step (which may or may not be performed), and (3) a bleaching step (which may or may not be performed).

[0050] According to this, the raw material oil to be used as the raw material for the above-mentioned prepared oil can be prepared using equipment for refining crude oil obtained from oily raw materials in the normal production process of edible oils and fats.

[0051] Here, in this specification, the term "oilseed raw material" is not particularly limited as long as it is one that is used in the production of ordinary edible oils and fats. Examples include rapeseed, soybean, palm pulp, corn, olive, grapeseed, sesame, safflower, sunflower, cottonseed, rice, peanut, palm kernel, coconut, and linseed. One type of oilseed raw material may be used alone, or two or more types may be used in combination. In particular, the oilseed raw material is preferably at least one type selected from the group consisting of rapeseed, soybean, and palm pulp, more preferably at least one type selected from the group consisting of soybean and rapeseed, and even more preferably rapeseed.

[0052] Furthermore, in this specification, "crude oil obtained from an oilseed material" is not particularly limited as long as it is used in the production of ordinary edible oils and fats, just like the above-mentioned oilseed material. For example, it can be prepared by subjecting the above-mentioned oilseed material to compression extraction and / or solvent extraction. Compression extraction is performed by applying high pressure to the oilseed material to squeeze out the oil in the cells. Compression extraction is suitable for, but not limited to, oilseed materials with a relatively high oil content, such as sesame. Solvent extraction is performed by contacting a compressed oilseed material or the residue after compression extraction with a solvent, extracting the oil as a solvent solution, and distilling the solvent off the resulting solution to obtain the oil. Solvent extraction is suitable for, but not limited to, oilseed materials with a low oil content, such as soybeans. An organic solvent such as hexane can be used as the solvent.

[0053] Furthermore, in this specification, the term "degumming process" has the same meaning as understood by those skilled in the art, and refers to a process for hydrating and removing gums contained in oil, the main component of which is phospholipids. By adding steam or water to crude oil and stirring, the gums hydrate, become water-soluble, and migrate to the aqueous layer. In this case, a degumming aid consisting of an aqueous solution of an acid such as oxalic acid, citric acid, or phosphoric acid may be added as appropriate. The processing conditions for the degumming process may be those commonly used in the production of ordinary edible oils and fats. Specifically, for example, the amount of water used is typically 0.5% by mass to 5% by mass, preferably 1% by mass to 3% by mass, relative to the crude oil. The degumming temperature is typically 40°C to 95°C, preferably 60°C to 95°C. The stirring time is typically 1 minute to 60 minutes, preferably 5 minutes to 50 minutes. The aqueous layer after the process is separated and removed using a centrifuge or the like to obtain degummed oil.

[0054] Furthermore, in this specification, the term "deacidification process" has the same meaning as understood by those skilled in the art, and refers to a process for removing free fatty acids contained in oil. This process is not limited to, but can be carried out by treating with an aqueous solution of an alkaline agent such as sodium carbonate or caustic soda. The conditions for the treatment with an aqueous solution of an alkaline agent may be the same as those commonly used in the production of ordinary edible oils and fats. Specifically, the concentration of the aqueous solution of the alkaline agent is typically 3% by mass to 40% by mass, preferably 5% by mass to 30% by mass. The amount of the aqueous solution of the alkaline agent added is typically 0.1 parts by mass to 5 parts by mass, preferably 0.5 parts by mass to 3 parts by mass, per 100 parts by mass of the oil to be treated (e.g., degummed oil). The deacidification temperature is typically 20°C to 120°C, preferably 35°C to 95°C. The soap components insoluble in the oil resulting from the treatment are separated and removed using a centrifuge or the like to obtain a deacidified oil. The deacidification step can also be carried out by a physical refining method such as steam distillation or molecular distillation, instead of using an aqueous solution of an alkaline agent.

[0055] Furthermore, in this specification, the term "bleaching process" has the same meaning as understood by those skilled in the art, and refers to a process in which pigments contained in oil are removed by adsorption onto activated clay, activated carbon, or the like. While not limited thereto, the process may be carried out, for example, under reduced pressure. Furthermore, the process is typically carried out under anhydrous conditions, but may also be carried out in the presence of water. Bleaching conditions may be appropriately selected from those commonly used in the production of ordinary edible oils and fats. Specifically, the amount of activated clay used is typically 0.05 to 5 parts by mass, preferably 0.2 to 3 parts by mass, per 100 parts by mass of the oil to be treated (e.g., degummed oil or deacidified oil). The bleaching temperature is typically 50°C to 130°C, preferably 60°C to 110°C. The bleaching time is typically 1 to 120 minutes, preferably 5 to 60 minutes. The activated clay, or the like, to which the pigments are attached, resulting from the process is removed by vacuum filtration or the like to obtain a bleached oil.

[0056] In a non-limiting embodiment of the present invention, when the process for preparing the stock oil is carried out by refining crude oil obtained from the oil feedstock, the order is preferably degumming → deacidification → decolorization, similar to the process for refining conventional edible oils and fats. The deacidification process may be omitted, or may be carried out under mild conditions. By not carrying out the deacidification process or by carrying out the deacidification process under mild conditions, it is possible to more easily prepare a stock oil having a high content of phosphatidic acid among the phospholipids, which is expected to be effective in suppressing the discoloration of frying oil when frying food ingredients. When the deacidification process is carried out under mild conditions, the milder deacidification conditions may be a reduction in the concentration or amount of alkaline agent added compared to the normal deacidification conditions, a reduction in temperature conditions, a shortened reaction time, or a reduction in the contact efficiency between the aqueous alkaline agent solution and the oil by changing the stirring conditions, etc.

[0057] In one embodiment, the "step of preparing a stock oil" specifically includes, for example, adding a phospholipid containing at least phosphatidic acid to the base oil constituting the stock oil. This makes it easier to prepare a stock oil containing a high proportion of phosphatidic acid among the phospholipids, which is expected to have the effect of suppressing the coloration of frying oil when frying ingredients. In this case, the phospholipid containing phosphatidic acid may be, but is not limited to, soybean lecithin, rapeseed lecithin, sunflower lecithin, egg yolk lecithin, enzyme-treated lecithin, enzyme-degraded lecithin, fractionated lecithin, etc. Alternatively, the material may be a highly purified material containing phosphatidic acid.

[0058] Here, in this specification, the "base oil constituting the raw material oil" may be any oil that can satisfy the above-mentioned phospholipid composition ratio by adding a phosphatidic acid-containing phospholipid. More typically, it is preferably a refined oil obtained by subjecting ordinary edible oils and fats to a refining process. Examples include, but are not limited to, vegetable oils and fats such as rapeseed oil, soybean oil, palm-based oils and fats, palm kernel oil, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, and coconut oil; animal oils and fats such as lard, beef tallow, chicken fat, and milk fat; medium-chain fatty acid triglycerides; and processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or the like. These edible oils and fats may be used alone or in combination of two or more. The edible oils and fats preferably include at least one selected from rapeseed oil, soybean oil, palm-based oils and fats, corn oil, sunflower oil, olive oil, cottonseed oil, rice bran oil, and safflower oil, more preferably at least one selected from the group consisting of rapeseed oil, soybean oil, and palm-based oils and fats, even more preferably at least one selected from the group consisting of rapeseed oil and soybean oil, and even more preferably rapeseed oil. Note that the palm-based oil and fat referred to here may be any oil and fat obtained from the pulp of oil palm, and may be fractionated. Examples of palm-based oils and fats include palm oil, palm olein, palm stearin, and palm midfraction.

[0059] Although not limited thereto, in some embodiments, the prepared oil obtained as described above can be mixed with edible oils and fats other than the prepared oil to form an oil and fat composition. Here, the edible oils and fats other than the prepared oil can be, like the "base oil constituting the feedstock oil," but include, but are not limited to, vegetable oils such as rapeseed oil, soybean oil, palm-based oils and fats, palm kernel oil, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, and coconut oil; animal oils and fats such as lard, beef tallow, chicken fat, and milk fat; medium-chain fatty acid triglycerides; and processed oils and fats obtained by fractionating, hydrogenating, transesterifying, or the like. These edible oils and fats may be used alone or in combination of two or more. The edible oils and fats preferably include at least one selected from rapeseed oil, soybean oil, palm-based oils and fats, corn oil, sunflower oil, olive oil, cottonseed oil, rice bran oil, and safflower oil, and more preferably include at least one selected from the group consisting of rapeseed oil, soybean oil, and palm-based oils and fats. The palm-based oils and fats referred to here may be any oil obtained from the pulp of oil palm, and may be fractionated. Examples of palm-based oils and fats include palm oil, palm olein, palm stearin, and palm midfraction.

[0060] When the oil or fat composition is used, the content of the modified oil in the oil or fat composition is preferably 0.05% by mass to 20% by mass, more preferably 0.1% by mass to 15% by mass, and even more preferably 0.5% by mass to 10% by mass. The content of the edible oil or fat in the oil or fat composition is preferably 80% by mass to 99.95% by mass, more preferably 85% by mass to 99.9% by mass, and even more preferably 90% by mass to 99.5% by mass. The content of phosphorus derived from the modified oil in the oil or fat composition is preferably 0.01 ppm by mass to 50 ppm by mass, more preferably 0.01 ppm by mass to 10 ppm by mass, even more preferably 0.03 ppm by mass to 10 ppm by mass, and even more preferably 0.1 ppm by mass to 8 ppm by mass.

[0061] The oil and fat composition may contain general-purpose additives that are usually added to edible oils and fats, such as antioxidants (e.g., tocopherol), antifoaming agents, silicones, emulsifiers, flavorings, colorants, and physiologically active substances.

[0062] As described above, when the prepared oil provided by the present invention or an oil and fat composition containing the same is contained in an oil and fat composition for deep-frying, it has the effect of suppressing discoloration of the oil and fat composition for deep-frying when deep-frying is performed with the oil and fat composition.

[0063] Therefore, from one perspective, the prepared oil can serve as an edible ingredient to be incorporated into an oil-and-fat composition for deep-frying. Furthermore, the oil-and-fat composition itself can constitute such an oil-and-fat composition for deep-frying. From another perspective, by incorporating the prepared oil or an oil-and-fat composition containing the prepared oil into such an oil-and-fat composition for deep-frying, a method for suppressing discoloration of the oil-and-fat composition for deep-frying can be provided.

[0064] When used as an oil / fat composition for deep-frying, similarly to the above-described embodiment of the oil / fat composition, the content of the prepared oil in the oil / fat composition for deep-frying is preferably 0.05% by mass to 20% by mass, more preferably 0.1% by mass to 15% by mass, and even more preferably 0.5% by mass to 10% by mass. The content of the edible oil / fat in the oil / fat composition for deep-frying is preferably 80% by mass to 99.95% by mass, more preferably 85% by mass to 99.9% by mass, and even more preferably 90% by mass to 99.5% by mass. The content of phosphorus derived from the prepared oil in the oil / fat composition for deep-frying is preferably 0.01 ppm by mass to 50 ppm by mass, more preferably 0.01 ppm by mass to 10 ppm by mass, more preferably 0.03 ppm by mass to 10 ppm by mass, and even more preferably 0.1 ppm by mass to 8 ppm by mass.

[0065] The fat and oil composition for frying may contain, as in the above-described fat and oil composition, general-purpose additives that are usually added to edible fats and oils, such as antioxidants (e.g., tocopherol), antifoaming agents, silicones, emulsifiers, flavorings, colorants, and physiologically active substances.

[0066] The oil and fat composition for deep frying can be used for deep frying at a temperature of, for example, 140°C or higher and 280°C or lower, depending on the food ingredients and cooking method. It is suitable for repeated use over a long period of time, typically 1 hour or higher and 100 hours or lower, more typically 2 hours or higher and 80 hours or lower. Examples of deep-fried foods include, but are not limited to, fried chicken, croquettes, tempura, deep-fried vegetables or seafood, cutlets, fritters, deep-fried sweets or bread, and fried noodles.

[0067] The present invention will be explained in more detail below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0068] [1. Notation of Phospholipid Components] The notation of each phospholipid component may be abbreviated as shown below: PA: phosphatidic acid PE: phosphatidylethanolamine PC: phosphatidylcholine PI: phosphatidylinositol

[0069] 2. Analysis of Phospholipid Components Each phospholipid component contained in the test oil was analyzed by one of the following methods.

[0070] (Method-I) Direct quantification was performed using HPLC-CAD. Specifically, the test oil was diluted 10 to 100 times with chloroform:methanol = 2:1 (v:v), and the sample was subjected to a high-performance liquid chromatograph-corona charged particle detector (HPLC-CAD (manufactured by Thermo Fisher Scientific)) under the conditions shown below. Separately, a calibration curve of the area value and concentration of each phospholipid component was created using a phospholipid mixture of known concentration quantified by the Japan Food Analysis Center. The area value of each phospholipid when the sample was subjected to the detector was applied to the calibration curve and converted to a concentration. Note that values ​​below the detection limit were marked "0".

[0071] (HPLC-CAD) Column: LiChrospher 100 DIOL (5 μm), inner diameter 4.0 mm, length 125 mm (Merck) Column temperature: 55° C. Mobile phase A: n-hexane: 2-propanol: acetic acid: triethylamine = 814.2: 170: 15: 0.8 (v: v: v: v) Mobile phase B: 2-propanol: water: acetic acid: triethylamine = 844.2: 140: 15: 0.8 (v: v: v: v) Gradient conditions A / B = 95 / 5 (v / v%) (0 min) → A / B = 80 / 20 (v / v%) (5 min) → A / B = 60 / 40 (v / v%) (8.5 min) → A / B = 0 / 100 (v / v%) (15 min) → A / B = 0 / 100 (v / v%) (17.5 min) CAD nebulizer gas: nitrogen, nebulizer temperature: High, uptake rate: 2 Hz

[0072] (Method-II) The concentration was calculated from the amount of reagent added as a phospholipid component.

[0073] (Method-III) The phospholipids contained in the oil were previously quantified by the HPLC-CAD method of (Method-I), and the concentrations calculated from the amounts of reagents added to the oil as phospholipid components were summed up to calculate the phospholipid content.

[0074] [Preparation Example 1] Each rapeseed-derived prepared oil was prepared according to the steps shown in the right column of Table 1. The steps of "degumming," "deacidification," "bleaching," and "deodorization" were carried out under conditions similar to those used in the normal refining process of rapeseed oil.

[0075]

[0076] Test Example 1 The phospholipid components of each of the prepared oils prepared in Preparation Example 1 before deodorization were analyzed. In addition, the color tone of the oil after deodorization was visually confirmed.

[0077]

[0078] The results revealed the following: (1) In Prepared Oil 1 (refined rapeseed oil), which underwent a conventional refining process, none of PA, PE, PC, or PI was detected as a phospholipid component in the oil before deodorization. (2) In Prepared Oil 2 (without deoxidation), which underwent a conventional refining process but did not undergo a deoxidation process, PA, PE, PC, and PI were all detected as phospholipid components in the oil before deodorization. PA was particularly highly concentrated in the phospholipid composition. (3) In Prepared Oil 3 (without deoxidation), which underwent a conventional refining process but did not undergo a deoxidation process (an increase of 100 ppm by mass of PA was added to the decolorized oil), PA, PE, PC, and PI were all detected as phospholipid components in the oil before deodorization. PA was particularly highly concentrated in the phospholipid composition. (4) In Prepared Oils 4 to 6, which were prepared by adding PA, PE, and PC individually as reagents to refined rapeseed oil as phospholipid components and then deodorizing the oil, distinctive color tones were observed after deodorization. Specifically, there was no visible change in color in Prepared Oil 4 (PA), but darkening was observed in Prepared Oil 5 (PE), and slight darkening was also observed in Prepared Oil 6 (PC). (5) Prepared Oil 7, which was prepared by adding PA, PE, and PC as phospholipid components to refined rapeseed oil in combination as reagents and then deodorizing, exhibited a distinctive color tone after deodorization. Specifically, unlike Prepared Oil 5 (PE) and Prepared Oil 6 (PC), which contained PE and PC before deodorization, Prepared Oil 7 (PA + PE + PC) showed a slight darkening in color tone when visually inspected, but no significant change was observed. (6) In Prepared Oils 8 and 9, which were prepared by adding soybean lecithin to refined rapeseed oil and then deodorizing, PA, PE, PC, and PI were all detected as phospholipid components in the oil before deodorization. However, the proportion of PA was relatively low compared to the other phospholipid components. Furthermore, a distinctive color tone was observed after deodorization. Specifically, blackening was observed when visually inspected. (7) In Prepared Oil 10, which was obtained by sampling crude oil from a rapeseed oil refinery and then subjecting it to deodorization, PA, PE, PC, and PI were all detected as phospholipid components in the oil before deodorization. However, the ratio of PA was relatively low compared to the other phospholipid components. Furthermore, a distinctive color tone was observed after deodorization.Specifically, blackening was observed when visually inspected.

[0079] Test Example 2 Of the prepared oils produced in Preparation Example 1, prepared oils 2 to 4 and 7, which did not show any blackening after deodorization, were used and added to base oil (rapeseed oil) to a final concentration of 2 to 3.7 w / w% to prepare test oils 1 to 4. A frying test was performed using these test oils. The base oil (rapeseed oil) used for frying as is was used as an example of a control oil.

[0080] Frying Test: Frying tests of the test oils and control oils were carried out as follows.

[0081] First, the following processed foods were prepared as fried foods for the frying test. Fried chicken: Product name "Young Chicken Karaage GX388" (manufactured by Ajinomoto Frozen Foods Co., Ltd.) (stored at -20°C) Potato croquette: Product name "NEW Potato Croquette 60 (GC080)" (manufactured by Ajinomoto Frozen Foods Co., Ltd.) (stored at -20°C, approximately 60g / piece)

[0082] 3.4 kg of the control oil or test oil was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.), and the temperature was raised to a frying temperature of 180°C. The above-mentioned fried chicken or potato croquettes were then placed in the electric fryer while still frozen under the conditions shown below, and fried for 10 hours per day for 5 days, for a total of 50 hours. Fried chicken: Fried weight 400 g / time, frying time 5 minutes / time, frying frequency 5 times / day (days 1 to 5) Potato croquettes: Fried quantity 5 pieces / time, frying time 5 minutes / time, frying frequency 2 times / day (day 1 only)

[0083] (Color Tone Measurement) The color tones of the oils sampled after 50 hours of frying were measured. Specifically, the color of the oils placed in a Lovibond cell (W600 / OG / 1 inch) was measured at room temperature using a Lovibond automatic colorimeter (Lovibond (registered trademark) PFXi-880, manufactured by The Tintometer Ltd.) in accordance with AOCS (The American Oil Chemists' Society) Cc13j-97. The color tone (Y+10R) was calculated from the obtained chromaticity Y value and R value.

[0084] (Calculation of Color Inhibition Rate) Using the color tone of the control oil as a standard, the color inhibition rate of the test oil was calculated using the following formula.

[0085]

[0086] The results are shown in Table 3.

[0087]

[0088] As a result, the following became clear. (1) As can be seen from the results of test oils 1 to 3, when prepared oils 2 to 4, which were prepared by deodorizing oils satisfying specific phospholipid composition ratios, were added to rapeseed oil and fried, discoloration was suppressed by 10.5% for prepared oil 2, 13.3% for prepared oil 3, and 5.6% for prepared oil 4, compared to the results for the control oil. (2) As can be seen from the results of test oil 4, prepared oil 7, which was prepared by deodorizing oil with a phospholipid composition ratio "PA / (PA+PE+PC)" of 0.688, did not have the effect of suppressing discoloration during frying when added to rapeseed oil.

Claims

1. A method for producing a modified oil, comprising the steps of: preparing a raw oil that satisfies the phospholipid composition ratio of the following formula (A); and heat-treating the raw oil: PA / (PA+PE+PC)≧0.7 (A) (wherein PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.) 2. The method according to claim 1, wherein the step of preparing the feedstock oil is carried out in a process of refining crude oil obtained from an oilseed feedstock by sequentially passing through the following steps: (1) a degumming step; (2) a deacidification step, which may or may not be carried out; and (3) a bleaching step, which may or may not be carried out.

3. The method according to claim 1, wherein the step of preparing the stock oil comprises the step of adding a phospholipid containing at least phosphatidic acid to a base oil constituting the stock oil.

4. The production method described in claim 1, wherein the phosphorus content in the feedstock oil is 60 mass ppm or more and 250 mass ppm or less.

5. The production method according to claim 1, wherein the phospholipid composition in the raw oil satisfies the following formula (B): 1,000 ppm by mass ≦ ​​(PA + PE + PC) ≦ 100,000 ppm by mass (B), where PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.

6. The manufacturing method according to claim 1, wherein the heat treatment step includes a deodorization step in a process for refining crude oil obtained from an oil seed feedstock, and the deodorization step is carried out under the conditions that the amount of steam used is 0.1 to 10 parts by mass per 100 parts by mass of the feedstock oil, the deodorization temperature is 180°C to 300°C, and the deodorization time is 10 to 240 minutes.

7. The manufacturing method according to claim 2, wherein (2) is a deoxidation step that has not been carried out.

8. The method according to claim 1, wherein the prepared oil is intended to be contained in a fat and oil composition for deep frying.

9. A method for producing an oil or fat composition, comprising the step of mixing a modified oil with an edible oil or fat other than the modified oil, wherein the modified oil is prepared through the steps of: preparing a stock oil having a phospholipid composition ratio according to the following formula (A); and heat-treating the stock oil: PA / (PA+PE+PC)≧0.7 (A) (wherein PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.) 10. The method according to claim 9, wherein the step of preparing the feedstock oil is carried out in a process of refining crude oil obtained from an oilseed feedstock by sequentially undergoing the following steps: (1) a degumming step; (2) a deacidification step, which may or may not be performed; and (3) a bleaching step, which may or may not be performed.

11. The method according to claim 9, wherein the step of preparing the stock oil includes a step of adding a phospholipid containing at least phosphatidic acid to a base oil constituting the stock oil.

12. The production method described in claim 9, wherein the phosphorus content in the feedstock oil is 60 mass ppm or more and 250 mass ppm or less.

13. The production method according to claim 9, wherein the phospholipid composition in the raw oil satisfies the following formula (B): 1,000 ppm by mass≦(PA+PE+PC)≦100,000 ppm by mass (B), where PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.

14. The manufacturing method according to claim 9, wherein the heat treatment step includes a deodorization step in a process for refining crude oil obtained from an oil feedstock, and the deodorization step is carried out under the conditions that the amount of steam used is 0.1 parts by mass or more and 10 parts by mass or less per 100 parts by mass of the feedstock oil, the deodorization temperature is 180°C or more and 300°C or less, and the deodorization time is 10 minutes or more and 240 minutes or less.

15. The manufacturing method according to claim 10, wherein (2) is an unperformed deoxidation step.

16. The manufacturing method described in claim 9, wherein the content of the modified oil in the oil and fat composition is 0.05% by mass or more and 20% by mass or less.

17. A manufacturing method described in claim 9, wherein the content of the modified oil in the oil and fat composition is 0.05% by mass or more and 20% by mass or less, and the content of the edible oil and fat in the oil and fat composition is 80% by mass or more and 99.95% by mass or less.

18. The manufacturing method described in claim 9, wherein the content of phosphorus derived from the prepared oil in the oil and fat composition is 0.01 mass ppm or more and 10 mass ppm or less.

19. The method according to claim 9, wherein the edible oil or fat comprises one or more selected from the group consisting of rapeseed oil, soybean oil, and palm-based oil or fat.

20. The method according to claim 9, wherein the oil and fat composition is an oil and fat composition for deep frying.

21. A method for suppressing discoloration of an oil-and-fat composition for frying during frying of food materials, comprising the step of mixing a prepared oil with an edible oil other than the prepared oil to obtain the oil-and-fat composition for frying, the prepared oil being prepared through the steps of: preparing a stock oil having a phospholipid composition ratio as shown in the following formula (A); and heat-treating the stock oil: PA / (PA+PE+PC)≧0.7 ... (A) (wherein PA is the mass ppm value of phosphatidic acid, PE is the mass ppm value of phosphatidylethanolamine, and PC is the mass ppm value of phosphatidylcholine.) 22. The suppression method according to claim 21, wherein the phosphorus content in the feedstock oil is 60 ppm by mass or more and 250 ppm by mass or less.

23. The suppression method according to claim 21, wherein the phospholipid composition in the raw oil satisfies the following formula (B): 1,000 ppm by mass≦(PA+PE+PC)≦100,000 ppm by mass (B), where PA is the ppm by mass value of phosphatidic acid, PE is the ppm by mass value of phosphatidylethanolamine, and PC is the ppm by mass value of phosphatidylcholine.

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