Oil and fat composition for cooking
A cooking oil composition with polyglycerin fatty acid ester effectively addresses the issue of acid value increase during high-temperature cooking by using specific properties, ensuring prolonged oil usability and quality.
Patent Information
- Authority / Receiving Office
- WO · WO
- Patent Type
- Applications
- Current Assignee / Owner
- J OIL MILLS INC
- Filing Date
- 2025-12-10
- Publication Date
- 2026-07-02
Smart Images
Figure JPOXMLDOC01-APPB-T000001 
Figure JPOXMLDOC01-APPB-T000002
Abstract
Description
Oil composition for cooking
[0001] The present invention relates to a method for suppressing deterioration of fats and oils in an oil composition used for cooking.
[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, 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 silicone oil having a kinematic viscosity at 25°C of 500 to 3000 mm ２ / s is contained in a total amount of 1 to 5 ppm, and a polyglycerol fatty acid ester is contained in a total amount of 0.2 to 0.5% by mass. The polyglycerol fatty acid ester has an average degree of polymerization of polyglycerol of 3 to 7 and an average esterification degree of 45 to 80%, and is characterized by suppressing an increase in acid value and / or an increase in the amount of polymers.
[0005] Patent Document 3 discloses a method for producing an oil composition for cooking, 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 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, glycerol monosuccinate oleate, glycerol 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 a method for suppressing the rise in acid value of the following cooking oil compositions and a method for producing cooking oil compositions. [1] A cooking oil composition comprising edible oil and a polyglycerin fatty acid ester, wherein the polyglycerin fatty acid ester has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester 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 polyglycerin fatty acid ester is polyglycerin condensed ricinoleic acid ester. [4] A method for producing a cooking oil composition, comprising the step of adding a polyglycerin fatty acid ester to an edible oil, wherein the polyglycerin fatty acid ester has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester in the cooking oil composition is 0.01 to 5% by mass. [5] The method for producing the cooking oil composition according to [4], wherein the polyglycerin fatty acid ester is a polyglycerin condensed ricinoleic acid ester. [6] A method for suppressing an increase in the acid value of a cooking oil composition, wherein the polyglycerin fatty acid ester is added to an edible oil, the method comprising: the polyglycerin fatty acid ester having an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester in the cooking oil composition being 0.01 to 5% by mass. [7] The method for suppressing an increase in the acid value of a cooking oil composition according to [6], wherein the polyglycerin fatty acid ester is polyglycerin condensed ricinoleic acid ester.
[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 comprises edible oil and a polyglycerin fatty acid ester, wherein the polyglycerin fatty acid ester has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester in the cooking oil composition is 0.01 to 5% by mass. 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 prepared oils and emulsifiers should not exceed 100% by mass.
[0017] <Polyglycerin fatty acid ester> The cooking oil composition of the present invention comprises edible oil and a polyglycerin fatty acid ester, wherein the polyglycerin fatty acid ester has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester in the cooking oil composition is 0.01 to 5% by mass. The polyglycerin fatty acid ester is a compound in which various fatty acids are ester-bonded to polyglycerins with different degrees of polymerization.
[0018] The acid value of the polyglycerin fatty acid ester is not particularly limited as long as it is 7 or less, but from the viewpoint of providing a higher effect in suppressing the rise in acid value, it is preferably 0.1 or more, more preferably 0.2 or more, even more preferably 0.3 or more, and even more preferably 1 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 3 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.
[0019] The alkali metal content in the polyglycerin fatty acid ester is not particularly limited as long as it is 500 ppm or more, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 510 ppm or more, more preferably 520 ppm or more, and even more preferably 530 ppm or more. Also from the same viewpoint, the alkali metal content in the polyglycerin fatty acid ester is 1500 ppm or less, more preferably 1000 ppm or less, even more preferably 900 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.
[0020] The average degree of polymerization of the polyglycerin constituting the polyglycerin fatty acid ester is not particularly limited as long as it is 2 or more, but is preferably 3 or more. Furthermore, from the viewpoint of providing a higher acid value increase suppression effect, the upper limit of the average degree of polymerization of the polyglycerin is preferably 10 or less, more preferably 8 or less, even more preferably 7 or less, and even more preferably 6 or less.
[0021] The iodine value of the polyglycerin fatty acid ester is not particularly limited as long as it is 70 or higher, but from the viewpoint of providing a higher acid value increase suppression effect, it is preferably 72 or higher, more preferably 75 or higher, even more preferably 78 or higher, and even more preferably 80 or higher. 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 88 or less, and even more preferably 86 or less. The iodine value of edible oils and fats in this invention can be measured using 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 Oils and Fats (The Japan Oil Chemists' Society).
[0022] The polyglycerol fatty acid ester is preferably a polyglycerol condensed ricinoleic acid ester. A polyglycerol condensed ricinoleic acid ester is formed by an ester bond between polyglycerol and condensed ricinoleic acid. It is more preferable that the polyglycerol condensed ricinoleic acid ester is composed of one type selected and used alone, but it may also be composed of two or more types in combination.
[0023] The amount of polyglycerin fatty acid ester 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. In addition, the cooking oil composition may be used in combination with an emulsifier other than polyglycerin fatty acid ester, which has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, and an alkali metal content of 500 ppm or more. Examples of emulsifiers other than polyglycerin fatty acid ester include sucrose fatty acid ester, sorbitan fatty acid ester, monoglycerin fatty acid ester, organic acid monoglycerin fatty acid ester, lecithin, and propylene glycol fatty acid ester.
[0024] <Other Additives> In addition, it may contain additives that can be commonly used in edible oils, such as antioxidants like tocopherol, defoaming agents like silicone, fragrances, flavor enhancers, colorants, and physiologically active substances.
[0025] <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.
[0026] 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.
[0027] <Method for Producing a Cooking Oil Composition> The method for producing the cooking oil composition of the present invention includes the step of adding a polyglycerin fatty acid ester to an edible oil. Preferably, the method further includes the step of mixing the edible oil and the polyglycerin fatty acid ester. 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 polyglycerin fatty acid ester in the cooking oil composition is as described above.
[0028] 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.
[0029] <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.
[0030] <Emulsifiers> Table 1 summarizes the emulsifiers used in the following tests. Acid value was measured according to the method described in "44. Test Methods for Fats and Oils" of "B. General Test Methods" in the 10th edition of the Japanese Food Additives Compendium. Alkali metal content was measured using an ICP emission spectrometer (SPECTRO ARCOS, manufactured by Hitachi High-Tech Science Corporation). Iodine value was measured using an emulsifier as a sample according to "2.3.4.1-1996 Iodine Value (Wiiss-Cyclohexane Method)" of the Standard Test Methods for Analysis of Fats and Oils (The Japan Oil Chemists' Society).
[0031]
[0032] <Preparation of cooking oil compositions> Edible oils were mixed with a predetermined amount of emulsifier to obtain the oil compositions used in each example, so as shown in Table 2.
[0033] <Frying> 3.4 kg of each example of the oil composition was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.) and heated until the oil temperature reached 185°C. The oil was then heated for 7 hours per day for 5 days (a total of 35 hours). During this time, beef croquettes were fried according to the following (frying conditions), and the acid value of the oil composition after frying was measured in accordance with the "Standard Oil Analysis Test Methods, 2013 Edition," established by the Japan Oil Chemists' Society. (Frying conditions) ・Beef croquettes (product name: NEW Delica Croquette 65, manufactured by Ajinomoto Frozen Foods Co., Ltd.): 5 croquettes per frying, 7 frying cycles per day. If the amount of oil composition inside the electric fryer decreased during the test period due to oil absorption by the beef croquettes, etc., additional oil was added using the same oil composition before starting the heating of the oil composition each day during each test period, so that the oil volume reached 3.4 kg.
[0034] The acid value of each example oil composition shown in Table 2 was measured before and after frying. The rate of suppression of acid value increase for the examples and comparative examples was calculated using the following formula (in the case of comparative examples, replace "example" with "comparative example"). The results are shown together in Table 2. (Formula): 100 × (Acid value of the control example after frying - Acid value of the example after frying) / Acid value of the control example after frying
[0035]
[0036] As shown in Table 2, the oil and fat composition of the present invention showed a superior effect in suppressing the rise in acid value compared to the control and comparative examples.
Claims
1. A cooking oil composition comprising edible oil and a polyglycerin fatty acid ester, wherein the polyglycerin fatty acid ester has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester 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 polyglycerin fatty acid ester is a polyglycerin condensed ricinoleic acid ester.
4. A method for producing a cooking oil composition, comprising the step of adding a polyglycerin fatty acid ester to an edible oil, wherein the polyglycerin fatty acid ester has an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester in the cooking oil composition is 0.01 to 5% by mass.
5. The manufacturing method according to claim 4, wherein the polyglycerin fatty acid ester is a polyglycerin condensed ricinoleic acid ester.
6. A method for suppressing an increase in the acid value of a cooking oil composition, wherein the polyglycerin fatty acid ester is added to an edible oil, the method comprising: the polyglycerin fatty acid ester having an acid value of 7 or less, an average degree of polymerization of the constituent polyglycerins of 2 or more, an iodine value of 70 or more, an alkali metal content of 500 ppm or more, and the content of the polyglycerin fatty acid ester in the cooking oil composition being 0.01 to 5% by mass.
7. A method for suppressing an increase in the acid value of a heating oil composition according to claim 6, wherein the polyglycerin fatty acid ester is a polyglycerin condensed ricinoleic acid ester.