Oil-and-fat composition for heat cooking

Abstract

The purpose of the present invention is to provide a method for suppressing any increase in acid value associated with deterioration of oils and fats in an oil-and-fat composition used during heat cooking. This oil-and-fat composition for heat cooking contains an edible oil and fat and an emulsifier, wherein the emulsifier has an acid value of 8 or less, oleic acid is contained in a constituent fatty acid, the alkali metal content is 400 ppm or greater, and the emulsifier content of the oil-and-fat composition for heat cooking is 0.01-5 mass%.

Description

Oil composition for cooking by heating

[0001] The present invention relates to a method for suppressing deterioration of fats and oils in an oil composition used during cooking by heating.

[0002] Regarding the technology for suppressing deterioration of fats and oils in an oil composition, Patent Documents 1 to 4 can be cited.

[0003] Patent Document 1 discloses an oil composition for cooking by heating, which contains fats and oils, fatty acid monoglycerides, and an alkali metal, wherein the content of the fatty acid monoglycerides is 0.01 to 1.0% by mass and the content of the alkali metal is 0.1 to 5.0 ppm by mass.

[0004] Patent Document 2 discloses that in an oil composition for heating, a total of 1 to 5 ppm of silicone oil having a kinematic viscosity at 25°C of 500 to 3000 mm ２ / s and a total of 0.2 to 0.5% by mass of polyglycerol fatty acid esters are contained, and the polyglycerol fatty acid esters have an average degree of polymerization of polyglycerol of 3 to 7 and an average esterification degree of 45 to 80%, and suppress an increase in acid value and / or an increase in the amount of polymers. An oil composition for heating is disclosed.

[0005] Patent Document 3 discloses a method for producing an oil composition for cooking by heating, which includes a step of mixing refined fats and oils and an emulsifier so that the content of refined fats and oils in the oil composition for cooking by heating is 93% by mass or more and the content of the emulsifier is 0.02 to 0.09% by mass, the acid value of the refined fats and oils is 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, glycerin monosuccinate oleate, glycerin monocitrate oleate, polyoxyethylene sorbitan monooleate, and monoglyceride fatty acids in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids.

[0006] Patent Document 4 discloses a method for producing a cooking oil composition, which includes the step of adding an alkali metal and an emulsifier, and / or an alkali metal-containing emulsifier, to the refined oil, such that the refined oil has an acid value of 0.03 or less is present in an amount of 93% by mass or more, and the alkali metal is present in an amount of 0.02 to 5.0 ppm by mass.

[0007] Japanese Patent Publication No. 2018-50560, Japanese Patent Publication No. 2018-57389, Japanese Patent Publication No. 2020-162577, Japanese Patent Publication No. 2021-10361

[0008] This invention provides a technology to suppress the rise in acid value associated with the deterioration of oils and fats in oil and fat compositions used during cooking.

[0009] Edible oils such as soybean oil, rapeseed oil, and palm oil are used individually or in blends of several types as cooking oils for deep-frying, tempura, and other fried foods. In deep-frying, which involves adding ingredients to edible oils heated to high temperatures, various forms of deterioration occur due to the effects of oxygen, heat, moisture, and components leached from the ingredients. When oils are heated, reactions such as thermal oxidation, thermal decomposition, thermal polymerization, and hydrolysis progress, making them unsuitable for long-term use. Acid value, which can be easily measured, is widely used as an indicator for determining the deterioration of oils, and there is a desire for the development of oils in which the increase in this value is suppressed.

[0010] The inventors have found that a fat and oil composition obtained by adding a specific emulsifier selected under multiple conditions to a fat and oil can more effectively suppress the increase in acid value than the fat and oil compositions described in Patent Documents 1 to 4.

[0011] The present invention provides the following cooking oil compositions, a method for suppressing the rise in acid value of cooking oil compositions, and a method for producing cooking oil compositions. [1] A cooking oil composition comprising edible oil and an emulsifier, wherein the emulsifier has an acid value of 8 or less, contains oleic acid in its constituent fatty acids, has an alkali metal content of 400 ppm or more, and the content of the emulsifier in the cooking oil composition is 0.01 to 5% by mass. [2] The cooking oil composition according to [1], wherein the edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil. [3] The cooking oil composition according to [1] or [2], wherein the emulsifier is one or more selected from polyglycerin fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. [4] The cooking oil composition according to [1] to [3], wherein the HLB of the emulsifier is 1 or more and 15 or less. [5] A method for producing a cooking oil composition, comprising the step of adding an emulsifier to an edible oil, wherein the emulsifier has an acid value of 8 or less, contains oleic acid in its constituent fatty acids, has an alkali metal content of 400 ppm or more, and the content of the emulsifier in the cooking oil composition is 0.01 to 5% by mass. [6] The method for producing a cooking oil composition according to [5], wherein the emulsifier is one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters. [7] A method for suppressing an increase in the acid value of a cooking oil composition by adding an emulsifier to an edible oil, wherein the emulsifier has an acid value of 8 or less, contains oleic acid in its constituent fatty acids, has an alkali metal content of 400 ppm or more, and the content of the emulsifier in the cooking oil composition is 0.01 to 5% by mass. [8] The method according to [7], wherein the emulsifier is one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters.

[0012] According to the present invention, a cooking oil composition that effectively suppresses an increase in acid value can be provided by containing a specific emulsifier selected by multiple conditions.

[0013] The embodiments of the present invention will be described below with specific examples of each component. In this specification, unless otherwise specified, "A to B" indicating a numerical range means A or greater and B or less. Furthermore, when upper and lower limits of a numerical range are indicated in this specification, the upper and lower limits may be combined as appropriate, and the numerical range obtained by such combination is also disclosed.

[0014] <Cooking Oil Composition> The cooking oil composition of the present invention contains edible oil and fat, and 0.01 to 5% by mass of an emulsifier having an acid value of 8 or less, containing oleic acid among its constituent fatty acids, and having an alkali metal content of 400 ppm or more. In this invention, the alkali metal refers to sodium.

[0015] <Edible Oils and Fats> Edible oils and fats are usually refined oils. Examples of the aforementioned edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, palm oil, palm kernel oil, corn oil, sunflower oil, olive oil, cottonseed oil, safflower oil, linseed oil, sesame oil, rice oil, peanut oil, and coconut oil; animal oils such as lard, beef tallow, chicken tallow, and milk fat; medium-chain triglycerides; and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. These edible oils and fats may be used individually or in combination of two or more. The edible oil is preferably at least one selected from soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, grapeseed oil, cottonseed oil, rice oil, and safflower oil, and more preferably at least one selected from soybean oil, rapeseed oil, corn oil, and palm oil, and even more preferably at least one selected from soybean oil, rapeseed oil, corn oil, and palm oil. Here, palm oil refers to palm oil and processed palm oil. Furthermore, while rapeseed oil, sunflower oil, and other edible oils each have high-oleic acid varieties, the edible oil referred to here encompasses all of these high-oleic acid varieties. The edible oils and fats preferably contain a total of 60% to 100% by mass of soybean oil, rapeseed oil, palm oil, corn oil, sunflower oil, olive oil, cottonseed oil, rice oil, and safflower oil, more preferably 75% to 100% by mass, even more preferably 90% to 100% by mass or less, and particularly preferably 100% by mass. The edible oils and fats preferably have a melting point of 10°C or lower, more preferably 0°C or lower. In this specification, the melting point refers to the rising melting point. The rising melting point can be measured in accordance with the standard oil and fat analysis test method 2.2.4.2-1996.

[0016] The content of the edible oil in the cooking oil composition is usually 80% by mass or more, preferably 85% by mass or more, and particularly preferably 88% by mass or more. There is no particular upper limit to the content of edible oil, but the total amount of edible oil and additives such as emulsifiers should not exceed 100% by mass.

[0017] <Emulsifier> The cooking oil composition of the present invention contains 0.01 to 5% by mass of an emulsifier having an acid value of 8 or less, containing oleic acid among its constituent fatty acids, and having an alkali metal content of 400 ppm or more.

[0018] The emulsifier is not particularly limited as long as it has an acid value of 8 or less, contains oleic acid in its constituent fatty acids, and has an alkali metal content of 400 ppm or more. However, it is preferable to include one or more selected from polyglycerin fatty acid esters such as SY Glister MO-7S and Sunsoft Q-177S, sorbitan fatty acid esters such as Poem O-80V, and sucrose fatty acid esters such as Ryoto Sugar Ester POS-135. The total content of the emulsifier contained in the cooking oil composition is 0.01% by mass or more and 5% by mass or less, preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.05% by mass or more and 3% by mass or less, even more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less.

[0019] <Polyglycerin fatty acid esters> The cooking oil composition of the present invention preferably contains polyglycerin fatty acid esters as emulsifiers. Polyglycerin fatty acid esters are formed by esterifying various fatty acids to polyglycerin with different degrees of polymerization. The constituent fatty acids of the polyglycerin fatty acid ester are not particularly limited as long as they contain oleic acid, but from the viewpoint of providing a higher acid value increase suppression effect, it is more preferable that they consist of oleic acid and one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, and behenic acid, and even more preferable that they consist of oleic acid and one or two selected from the group consisting of palmitic acid and stearic acid. Furthermore, from the viewpoint of providing a higher acid value increase suppression effect, the content of oleic acid in the constituent fatty acids of the polyglycerin fatty acid ester is, for example, 20% by mass or more, preferably 30% by mass or more, and even more preferably 40% by mass or more. From a similar viewpoint, the upper limit is 100% by mass or less, may be 99% by mass or less, or 90% by mass or less.

[0020] Furthermore, while the hydrophilic-lipophilic balance (HLB) of the polyglycerin fatty acid ester is not particularly limited, from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 1 or more, more preferably 3 or more, and even more preferably 4 or more. Also, from the same viewpoint, the hydrophilic-lipophilic balance (HLB) of the polyglycerin fatty acid ester is preferably 15 or less, more preferably 10 or less, and even more preferably 5 or less. The HLB of the polyglycerin fatty acid ester can be determined by conventional methods, and examples of methods for calculating HLB include the Atlas method, Griffin method, Davis method, Kawakami method, emulsification method, etc., but in this specification, the Atlas method is used.

[0021] The acid value of the polyglycerin fatty acid ester is not particularly limited as long as it is 8 or less, but from the viewpoint of providing a higher effect in suppressing the rise in acid value, it is preferably 0.01 or more, more preferably 0.1 or more, even more preferably 0.2 or more, and even more preferably 0.3 or more. Also from the same viewpoint, the acid value of the polyglycerin fatty acid ester is preferably 6 or less, more preferably 5 or less, even more preferably 4 or less, and even more preferably 1 or less. The acid value refers to the number of milligrams of potassium hydroxide required to neutralize 1 g of the esterified product, and the number of milligrams of potassium hydroxide can be measured in accordance with the method described in "44. Test Methods for Oils and Fats" of "B General Test Methods" in the 10th edition of the Japanese Food Additives Compendium.

[0022] The alkali metal content in the polyglycerin fatty acid ester is not particularly limited as long as it is 400 ppm or more, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 410 ppm or more, more preferably 420 ppm or more, even more preferably 430 ppm or more, and even more preferably 450 ppm or more. Similarly, from the same viewpoint, the alkali metal content in the polyglycerin fatty acid ester is preferably 1500 ppm or less, more preferably 1200 ppm or less, even more preferably 1000 ppm or less, and even more preferably 800 ppm or less. The alkali metal content in the polyglycerin fatty acid ester can be quantified by ICP emission spectrometry.

[0023] The average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is not particularly limited, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 3 or more, more preferably 4 or more, even more preferably 5 or more, and even more preferably 6 or more. Also from a similar viewpoint, the average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is preferably 15 or less, more preferably 12 or less, even more preferably 11 or less, and even more preferably 10 or less.

[0024] The iodine value of the polyglycerin fatty acid ester is not particularly limited, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 10 or more, more preferably 20 or more, even more preferably 25 or more, and even more preferably 30 or more. Also from a similar viewpoint, the iodine value of the polyglycerin fatty acid ester is preferably 100 or less, more preferably 90 or less, even more preferably 80 or less, and even more preferably 70 or less. The iodine value of the polyglycerin fatty acid ester in the present invention can be measured using the polyglycerin fatty acid ester as a sample, according to "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the Standard Method for Analysis of Fats and Oils (The Japan Oil Chemists' Society).

[0025] The polyglycerin fatty acid ester used in the present invention may be composed of one type selected and used alone, or two or more types may be used in combination, or it may be used in combination with an emulsifier other than the polyglycerin fatty acid ester. The total content of the polyglycerin fatty acid ester contained in the cooking oil composition is preferably 0.01% by mass or more and 5% by mass or less, preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.05% by mass or more and 3% by mass or less, even more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less.

[0026] <Sorbitan Fatty Acid Ester> The cooking oil composition of the present invention preferably contains a sorbitan fatty acid ester as an emulsifier. A sorbitan fatty acid ester is a fatty acid ester formed by ester bonding of a fatty acid to sorbitan. The constituent fatty acids of the sorbitan fatty acid ester are not particularly limited as long as they contain oleic acid, but from the viewpoint of providing a higher acid value increase suppression effect, it is more preferable that it is composed of oleic acid and one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, and behenic acid, and even more preferable that it is composed of oleic acid and one or two selected from the group consisting of palmitic acid and stearic acid. Furthermore, from the viewpoint of providing a higher acid value increase suppression effect, the content of oleic acid in the constituent fatty acids of the sorbitan fatty acid ester is, for example, 20% by mass or more, preferably 30% by mass or more, and even more preferably 40% by mass or more. From a similar viewpoint, the upper limit is 100% by mass or less, may be 99% by mass or less, or 90% by mass or less.

[0027] Furthermore, while the hydrophilic-lipophilic balance (HLB) of the sorbitan fatty acid ester is not particularly limited, from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 1 or more, more preferably 3 or more, and even more preferably 4 or more. Also, from the same viewpoint, the hydrophilic-lipophilic balance (HLB) of the sorbitan fatty acid ester is preferably 15 or less, more preferably 14 or less, and even more preferably 12 or less. The HLB of the sorbitan fatty acid ester can be determined by conventional methods, and examples of methods for calculating HLB include the Atlas method, Griffin method, Davis method, Kawakami method, emulsification method, etc., but in this specification, the Atlas method is used.

[0028] The acid value of the sorbitan fatty acid ester is not particularly limited as long as it is 8 or less, but from the viewpoint of providing a higher effect in suppressing the rise in acid value, it is preferably 1 or more, more preferably 2 or more, even more preferably 3 or more, and even more preferably 4 or more. Also, from the same viewpoint, the acid value of the sorbitan fatty acid ester is preferably 7 or less. The acid value can be measured in accordance with the method described in "44. Test Methods for Oils and Fats" of "B General Test Methods" in the 10th edition of the Compendium of Food Additives, similar to polyglycerin fatty acid esters.

[0029] The alkali metal content in the sorbitan fatty acid ester is not particularly limited as long as it is 400 ppm or more, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 420 ppm or more, more preferably 440 ppm or more, even more preferably 460 ppm or more, and even more preferably 480 ppm or more. Also from a similar viewpoint, the alkali metal content in the sorbitan fatty acid ester is preferably 1500 ppm or less, more preferably 1200 ppm or less, even more preferably 1000 ppm or less, and even more preferably 800 ppm or less. The alkali metal content in the sorbitan fatty acid ester can be quantified by ICP emission spectrometry, similar to polyglycerol fatty acid esters.

[0030] The iodine value of the sorbitan fatty acid ester is not particularly limited, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 10 or more, more preferably 20 or more, and even more preferably 30 or more. Also from a similar viewpoint, the iodine value of the sorbitan fatty acid ester is preferably 100 or less, more preferably 90 or less, even more preferably 80 or less, and even more preferably 70 or less. The iodine value of the sorbitan fatty acid ester in the invention can be measured using sorbitan fatty acid ester as a sample, in accordance with "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the Standard Method for Analysis of Fats and Oils (The Japan Oil Chemists' Society), similar to polyglycerin fatty acid esters.

[0031] The sorbitan fatty acid ester used in the present invention may be composed of one type selected and used alone, or two or more types may be used in combination, or it may be used in combination with an emulsifier other than the sorbitan fatty acid ester. The total content of the sorbitan fatty acid ester contained in the cooking oil composition is preferably 0.01% by mass or more and 5% by mass or less, preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.05% by mass or more and 3% by mass or less, even more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less.

[0032] <Sucrose Fatty Acid Ester> The cooking oil composition of the present invention preferably contains a sucrose fatty acid ester as an emulsifier. A sucrose fatty acid ester is a fatty acid bonded to sucrose by an ester bond. The constituent fatty acids of the sucrose fatty acid ester are not particularly limited as long as they contain oleic acid, but from the viewpoint of providing a higher acid value increase suppression effect, it is more preferable that it is composed of oleic acid and one or more selected from the group consisting of myristic acid, palmitic acid, stearic acid, and behenic acid, and even more preferable that it is composed of oleic acid and one or two selected from the group consisting of palmitic acid and stearic acid. Furthermore, from the viewpoint of providing a higher acid value increase suppression effect, the oleic acid content in the constituent fatty acids of the sucrose fatty acid ester is, for example, 20% by mass or more, preferably 30% by mass or more, and even more preferably 40% by mass or more. From a similar viewpoint, the upper limit is 100% by mass or less, may be 99% by mass or less, or 90% by mass or less.

[0033] Furthermore, while the hydrophilic-lipophilic balance (HLB) of the sucrose fatty acid ester is not particularly limited, it is preferably 1 or higher from the viewpoint of providing a higher acid value increase suppression effect. Also, from the same viewpoint, the hydrophilic-lipophilic balance (HLB) of the sucrose fatty acid ester is 10 or less, more preferably 8 or less, even more preferably 5 or less, and even more preferably 2.5 or less. The HLB of the sucrose fatty acid ester can be determined by conventional methods, and examples of HLB calculation methods include the Atlas method, Griffin method, Davis method, Kawakami method, and emulsification method, but in this specification, the emulsification method is used. Specifically, the measurement of HLB by the emulsification method can be performed by combining an emulsifier with a known HLB and an emulsifier with an unknown HLB, emulsifying the required HLB known oil and water, selecting the mixing ratio that provides the best emulsification state, and calculating it from the following formula. {(Wu × HLBu) + (Wa × HLBa)} / (Wu + Wa) = HLBo Wu: Weight fraction of emulsifier with unknown HLB Wa: Weight fraction of emulsifier with known HLB HLBu: HLB of emulsifier with unknown HLB (HLB of the emulsifier to be sought) HLBa: HLB of emulsifier with known HLB HLBo: Required HLB of oil and fat

[0034] The acid value of the sucrose fatty acid ester is not particularly limited as long as it is 8 or less, but from the viewpoint of providing a higher effect in suppressing the rise in acid value, it is preferably 1 or more, more preferably 1.5 or more, and even more preferably 2 or more. Also from the same viewpoint, the acid value of the sucrose fatty acid ester is preferably 7 or less, and more preferably 5 or less. The acid value of the sucrose fatty acid ester can be measured in accordance with the method described in "44. Test Methods for Oils and Fats" of "B. General Test Methods" in the 10th edition of the Compendium of Food Additives, similar to the method for polyglycerol fatty acid esters.

[0035] The alkali metal content in the sucrose fatty acid ester is not particularly limited as long as it is 400 ppm or more, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 420 ppm or more, and more preferably 450 ppm or more. Also from the same viewpoint, the alkali metal content in the sucrose fatty acid ester is preferably 1500 ppm or less, more preferably 1200 ppm or less, even more preferably 1000 ppm or less, and even more preferably 800 ppm or less. The alkali metal content in the sucrose fatty acid ester can be quantified by ICP emission spectrometry, similar to polyglycerol fatty acid esters.

[0036] The iodine value of the sucrose fatty acid ester is not particularly limited, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 10 or more, more preferably 20 or more, even more preferably 30 or more, and even more preferably 40 or more. Also, from the same viewpoint, the iodine value of the sucrose fatty acid ester is preferably 100 or less, more preferably 90 or less, even more preferably 80 or less, and even more preferably 70 or less. The iodine value of the sucrose fatty acid ester in the invention can be measured using the sucrose fatty acid ester as a sample, in accordance with "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the Standard Method for Analysis of Fats and Oils (Japan Oil Chemists' Society), similar to the polyglycerol fatty acid ester.

[0037] The sucrose fatty acid ester used in the present invention may be composed of one type selected and used alone, or two or more types may be used in combination, or it may be used in combination with an emulsifier other than the sucrose fatty acid ester. The total content of the sucrose fatty acid ester contained in the cooking oil composition is preferably 0.01% by mass or more and 5% by mass or less, preferably 0.03% by mass or more and 4% by mass or less, more preferably 0.05% by mass or more and 3% by mass or less, even more preferably 0.08% by mass or more and 2% by mass or less, and even more preferably 0.1% by mass or more and 1% by mass or less.

[0038] <Other Additives> Furthermore, the cooking oil composition may also contain emulsifiers other than those with an acid value of 8 or less, containing oleic acid in its constituent fatty acids, and having an alkali metal content of 400 ppm or more, such as polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, polyglycerin condensed ricinoleic acid esters, monoglycerin fatty acid esters, organic acid monoglycerin fatty acid esters, lecithin, and propylene glycol fatty acid esters. It may also contain additives that can be commonly used in edible oils, such as antioxidants like tocopherol, defoaming agents like silicone, fragrances, flavoring agents, pigments, and physiologically active substances.

[0039] <Cooking> The cooking oil composition of the present invention can be used for cooking methods such as deep-frying, stir-frying, and grilling. In particular, it can be suitably used for deep-frying tempura, french fries, hash browns, croquettes, karaage (Japanese fried chicken), tonkatsu (pork cutlet), fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice crackers, snack foods, and instant ramen. There are no particular restrictions on the manner in which the cooked food is manufactured, and the cooking oil composition of the present invention can be used to manufacture the desired cooked food in a manner suitable for each type of cooked food.

[0040] The cooking oil composition in this embodiment can be used, for example, for frying, and frying can be carried out at a temperature preferably of 160°C or higher, more preferably of 170°C or higher, preferably of 220°C or lower, more preferably of 210°C or lower, and even more preferably of 200°C or lower. In another embodiment, it can be carried out at a temperature preferably of 200°C or higher, more preferably of 210°C or higher, preferably of 280°C or lower, more preferably of 270°C or lower, and even more preferably of 260°C or lower. The time for heating the cooking oil composition within the above temperature range may be, for example, 10 minutes or more, 30 minutes or more, 1 hour or more, or for example, 70 hours or less, or 60 hours or less. Here, the heating time is the sum of the time the fried food is being fried and the time it is not being fried during the frying process. Furthermore, during the above heating time, the cooking oil composition may be cooled to room temperature and reheated, or the heating and cooling may be repeated. In that case, only the time during which the cooking oil composition maintains the above temperature is calculated as the heating time. Furthermore, the frying time for the ingredients can be between 3 and 10 minutes, depending on the type of ingredients and the temperature.

[0041] <Method for Producing a Cooking Oil Composition> The method for producing the cooking oil composition of the present invention includes the step of adding an emulsifier to an edible oil. Preferably, the method further includes the step of mixing the edible oil and the emulsifier. If any other components mentioned above are included, the method may further include the step of mixing those components. Any of the above steps can be carried out using well-known methods. The content of the emulsifier in the cooking oil composition is as described above.

[0042] The present invention will now be described in more detail with reference to examples, but the present invention is not limited in any way to these examples. In the following examples, unless otherwise specified, the unit of composition is parts by mass.

[0043] <Edible Oils and Fats> The "rapeseed oil" in Table 2 refers to the following product: Refined rapeseed oil: J-Canola Oil, manufactured by J-Oil Mills Co., Ltd.

[0044] <Emulsifier> Table 1 summarizes the emulsifiers used in the following tests. The acid value was measured according to the method described in "44. Test Methods for Oils and Fats" in "B General Test Methods" of the 10th Edition of the Japanese Pharmacopoeia of Food Additives. The alkali metal content was measured using an ICP emission spectrometer (SPECTRO ARCOS, manufactured by Hitachi High-Tech Science Corporation). The iodine value was measured using the emulsifier as a sample according to "2.3.4.1 - 1996 Iodine Value (Wijs-Cyclohexane Method)" of the Standard Oil Analysis Test Method (The Japan Oil Chemists' Society).

[0045]

[0046] <Production of Frying Oil Composition> An emulsifier in a predetermined amount was added to edible oil so as to have the composition described in Table 2, and mixed well to obtain the oil composition used in each example.

[0047] <Frying> 3.4 kg of the oil composition of each example was put into an electric fryer (product name: FM-3HR, manufactured by Machi Equipment Co., Ltd.), and heated until the oil temperature reached 185°C. Then, it was heated for 5 days (total 35 hours) at 7 hours per day. During that time, fried beef croquettes were cooked according to the following (frying conditions), and the acid value of the oil composition after frying was measured according to "Standard Oil Analysis Test Method established by The Japan Oil Chemists' Society, 2013 Edition". (Frying conditions) - Beef croquettes (product name: NEW Delica Croquette 65, manufactured by Ajinomoto Frozen Foods Co., Ltd.): 5 pieces were fried each time, and fried 7 times a day. During the test period, when the oil composition inside the electric fryer decreased due to oil absorption by the beef croquettes, etc., before starting the heating of the oil composition each day during each test period, the same oil composition was used to add oil so that the oil volume became 3.4 kg.

[0048] For the oil compositions of each example shown in Table 2, the acid values before and after frying were measured. The acid value increase inhibition rate of the examples and comparative examples was calculated by the following formula (in the case of the comparative example, read the example as the comparative example). The results are shown together in Table 2. (Formula): 100 × (acid value after frying of the control example - acid value after frying of the example) / acid value after frying of the control example

[0049]

[0050] As shown in Table 2, the oil and fat compositions of the present invention (Examples 1-4) showed superior acid value increase suppression effects compared to the control and comparative examples.

Claims

1. A cooking oil composition comprising edible oil and fat and an emulsifier, wherein the emulsifier has an acid value of 8 or less, contains oleic acid among its constituent fatty acids, has an alkali metal content of 400 ppm or more, and the content of the emulsifier in the cooking oil composition is 0.01 to 5% by mass.

2. The cooking oil composition according to claim 1, wherein the edible oil is one or more selected from rapeseed oil, soybean oil, corn oil, and palm oil.

3. The cooking oil composition according to claim 1 or 2, wherein the emulsifier is one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters.

4. The cooking oil composition according to claim 1 or 2, wherein the HLB of the emulsifier is 1 or more and 15 or less.

5. A method for producing a cooking oil composition, comprising the step of adding an emulsifier to an edible oil, wherein the emulsifier has an acid value of 8 or less, contains oleic acid in its constituent fatty acids, has an alkali metal content of 400 ppm or more, and the content of the emulsifier in the cooking oil composition is 0.01 to 5% by mass.

6. The manufacturing method according to claim 5, wherein the emulsifier is one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters.

7. A method for suppressing an increase in the acid value of a cooking oil composition by adding an emulsifier to an edible oil, wherein the emulsifier has an acid value of 8 or less, contains oleic acid in its constituent fatty acids, has an alkali metal content of 400 ppm or more, and the content of the emulsifier in the cooking oil composition is 0.01 to 5% by mass.

8. The method according to claim 7, wherein the emulsifier is one or more selected from polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters.

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