Method for producing prepared oil

Abstract

Provided is a technique for suppressing coloration and an increase in the acid value of a fat / oil composition resulting from use thereof in cooking fried foods or the like. This method for producing a prepared oil includes one or more of steps A to E, and uses one or more of partially refined fat / oil A to E such that the content ratio, in terms of mass, of a partially refined fat / oil component derived from pressed oil to a partially refined fat / oil component derived from extracted oil is 1:99 to 95:5. Step A: a step of obtaining a partially refined fat / oil A by subjecting a decolorized fat / oil a to deodorization treatment, the decolorized fat / oil a being obtained by subjecting degummed fat / oil a, obtained by subjecting pressed oil to degumming treatment, to decolorization treatment; step B: a step of obtaining a partially refined fat / oil B by subjecting a decolorized fat / oil b to deodorization treatment, the decolorized fat / oil b being obtained by subjecting a degummed fat / oil b, obtained by subjecting extracted oil to degumming treatment, to decolorization treatment; step C: a step of obtaining a partially refined fat / oil C by subjecting a decolorized fat / oil c to deodorization treatment, the decolorized fat / oil c being obtained by subjecting degummed fat / oil c, obtained by subjecting a mixture of pressed oil and extracted oil to degumming treatment, to decolorization treatment; step D: a step of obtaining a partially refined fat / oil D by subjecting a decolorized fat / oil d to deodorization treatment, the decolorized fat / oil d being obtained by subjecting a mixture of two or more selected from the degummed fat / oil a, the degummed fat / oil b, and the degummed fat / oil c to decolorization treatment; and step E: a step of obtaining a partially refined fat / oil E by subjecting a mixture of two or more selected from the decolorized fat / oil a, the decolorized fat / oil b, the decolorized fat / oil c, and the decolorized fat / oil d to deodorization treatment.

Description

Method for producing prepared oil

[0001] The present invention relates to a technique for improving the heat resistance of an oil and fat composition when used for cooking such as fried food.

[0002] When frying food materials using an oil and fat composition such as soybean oil or rapeseed oil, coloring of the oil and fat composition and an increase in acid value occur due to the influence of heating, the food material and other factors. When coloring progresses or the acid value increases, the quality of the fried food deteriorates, which necessitates replacement or disposal of the oil and fat composition. Therefore, suppressing coloring and suppressing the increase in acid value are extremely important issues from an economic perspective.

[0003] In relation to such problems, for example, Patent Document 1 (Japanese Unexamined Patent Publication No. 2009-050234) discloses a frying oil and fat composition excellent in heat resistance that contains edible oil and fat and 0.1 to 10.0 ppm of phosphorus content. According to this frying oil and fat composition, by allowing the edible oil and fat to contain phosphorus content derived from crude rapeseed oil or degummed rapeseed oil, it is stated that the stability of the oil and fat during cooking by heating, particularly heating-induced coloring and heating odor, can be suppressed.

[0004] Further, for example, Patent Document 2 (International Publication No. WO 2025 / 004462) discloses a method for suppressing an increase in acid value of a frying oil and fat composition, the method comprising a step of producing the frying oil and fat composition, wherein the step of producing the frying oil and fat composition includes a step of preparing a prepared oil, and a step of adding the prepared oil to edible oil and fat to obtain the frying oil and fat composition, and the step of preparing the prepared oil includes a refining step of subjecting crude oil obtained from a first oil raw material to a degumming step, a decolorization step and a deodorization step in this order without passing through a deacidification step to obtain the prepared oil, and in the step of obtaining the frying oil and fat composition, the addition amount of the prepared oil is 0.1 parts by mass or more and 5.0 parts by mass or less relative to 100 parts by mass of the edible oil and fat. According to this method, by allowing the frying oil and fat composition to contain the prepared oil obtained by subjecting crude oil to a degumming step, a decolorization step and a deodorization step in this order without passing through a deacidification step, it is stated that an increase in the acid value of the frying oil and fat composition during frying can be suppressed.

[0005] Japanese Patent Publication No. 2009-050234, International Publication No. 2025 / 004462

[0006] However, Patent Documents 1 and 2 only describe the use of crude oil and degummed oil obtained from oilseed raw materials as components to be included in the oil composition, and there was room for improvement in terms of the effect of suppressing discoloration and suppressing the rise in acid value.

[0007] Therefore, the present inventors conducted extensive research to achieve the above objective and discovered that by using partially refined oils derived from pressed oil and partially refined oils derived from extracted oil in a predetermined ratio, the heat resistance properties of an oil composition containing both of these partially refined oils are improved, thus completing the present invention.

[0008] In other words, the present invention comprises the following configuration: [1] A method for producing an oil preparation, comprising one or more of steps A, B, C, D and E, wherein one or more of partially refined oils A, B, C, D and E are used to prepare the oil preparation, such that the mass content ratio of partially refined oils derived from pressed oil and partially refined oils derived from extracted oil is 1:99 to 95:5. Step A: A partially refined oil A is obtained by degumming degummed oil a, which is obtained by degumming pressed oil, and then deodorizing decolorized oil a, which is obtained by decolorizing. Step B: A partially refined oil B is obtained by degumming degummed oil b, which is obtained by degumming extracted oil, and then deodorizing decolorized oil b, which is obtained by decolorizing. Step C: A partially refined oil C is obtained by degumming degummed oil c, which is obtained by degumming a mixture of pressed oil and extracted oil, and then deodorizing decolorized oil c, which is obtained by decolorizing. Step D: A partially refined oil D is obtained by deodorizing a mixture of two or more selected from degummed oil a, degummed oil b, and degummed oil c, and then deodorizing a mixture of decolorized oil d, which is obtained by decolorizing. Step E: A partially refined oil E is obtained by deodorizing a mixture of two or more selected from decolorized oil a, decolorized oil b, decolorized oil c, and decolorized oil d. [2] A method for producing a prepared oil according to [1], wherein the total content of partially refined oils derived from the pressed oil and partially refined oils derived from the extracted oil in the prepared oil is 10% by mass or more and 100% by mass or less. [3] A method for producing a prepared oil according to [1] or [2], wherein the oilseed raw material of the extracted oil is the residue of the oilseed raw material extracted by pressing. [4] A method for producing a prepared oil according to any one of [1] to [3], wherein the pressed oil uses one or more selected from the group consisting of rapeseed, soybeans, and corn germ as its oilseed raw material, and the extracted oil uses one or more selected from the group consisting of rapeseed, soybeans, and corn germ as its oilseed raw material. [5] A method for producing an oil composition, comprising the step of combining the prepared oil obtained by the method for producing a prepared oil according to any one of [1] to [4] with edible oils other than the prepared oil. [6] The method for producing the oil and fat composition according to [5], wherein the content of the prepared oil in the oil and fat composition is 0.01% by mass or more and 10% by mass or less.[7] The method for producing an oil and fat composition according to [5] or [6], wherein the oil and fat composition is an oil and fat composition for frying. [8] The method for producing an oil and fat composition, comprising one or more of steps A, B, C, D and E, and comprising the step of combining one or more of partially refined oil and fat A, partially refined oil and fat B, partially refined oil and fat C, partially refined oil and fat D and partially refined oil and fat E with edible oil and fat, wherein the mass content ratio of partially refined oil and fat derived from pressed oil and partially refined oil and fat derived from extracted oil is 1:99 to 95:5. Step A: A partially refined oil A is obtained by degumming degummed oil a, which is obtained by degumming pressed oil, and then deodorizing decolorized oil a, which is obtained by decolorizing. Step B: A partially refined oil B is obtained by degumming degummed oil b, which is obtained by degumming extracted oil, and then deodorizing decolorized oil b, which is obtained by decolorizing. Step C: A partially refined oil C is obtained by degumming degummed oil c, which is obtained by degumming a mixture of pressed oil and extracted oil, and then deodorizing decolorized oil c, which is obtained by decolorizing. Step D: A partially refined oil D is obtained by deodorizing a mixture of two or more selected from degummed oil a, degummed oil b, and degummed oil c, and then deodorizing a mixture of decolorized oil d, which is obtained by decolorizing. Step E: A partially refined oil E is obtained by deodorizing a mixture of two or more selected from decolorized oil a, decolorized oil b, decolorized oil c, and decolorized oil d. [9] An acid value increase inhibitor for a frying oil composition, comprising partially refined oil derived from pressed oil and partially refined oil derived from extracted oil as active ingredients.

[10] A coloring inhibitor for a frying oil composition, comprising partially refined oil derived from pressed oil and partially refined oil derived from extracted oil as active ingredients.

[11] A method for inhibiting the acid value increase of a frying oil composition, comprising containing partially refined oil derived from pressed oil and partially refined oil derived from extracted oil in the frying oil composition.

[12] A method for inhibiting the coloring of a frying oil composition, comprising containing partially refined oil derived from pressed oil and partially refined oil derived from extracted oil in the frying oil composition.

[0009] According to the present invention, by using partially refined oils derived from pressed oil and partially refined oils derived from extracted oil in a predetermined ratio, it is possible to effectively suppress discoloration and an increase in acid value that occur when the oil composition containing both is used for cooking, such as frying.

[0010] The embodiments of the present invention will be described in more detail below. In this specification, when numerical ranges are indicated, the upper and lower limits may be combined as appropriate, and the resulting numerical ranges will also be disclosed.

[0011] (Oilseed Raw Materials) In this specification, "oilseed raw materials" have the same meaning as is generally understood by those skilled in the art. That is, they are not particularly limited as long as they are raw materials for edible oils and fats. Examples include rapeseed, soybeans, palm pulp, corn germ, olives, sesame, safflower, sunflower, cottonseed, rice bran, peanuts, palm kernels, coconut, linseed, etc. The oilseed raw material is preferably at least one selected from the group consisting of rapeseed, soybeans, and corn germ, more preferably at least one selected from rapeseed and soybeans, and even more preferably rapeseed. By using a predetermined oilseed raw material, a higher effect that is in line with the objectives of the present invention can be obtained.

[0012] Furthermore, the origin of the pressed oil and extracted oil described later may be derived from one type of oilseed raw material alone, or from multiple types of oilseed raw materials. Also, the pressed oil and extracted oil may be derived from the same type of oilseed raw material, or from different types of oilseed raw materials. Moreover, pressed oil prepared using multiple types of oilseed raw materials may be used, and similarly, extracted oil prepared using multiple types of oilseed raw materials may be used.

[0013] (Extraction Process) In this specification, "extraction process" is synonymous with the meaning as generally understood by those skilled in the art. That is, it is a process of extracting oil components from oilseed raw materials. For example, pressed oil can be obtained by applying pressure to the oilseed raw materials using a press and extracting by pressing. Alternatively, extracted oil can be obtained by contacting the oilseed raw materials with a solvent such as hexane to extract the oil components, and then distilling off the solvent. The form of the oilseed raw materials to be subjected to the extraction process may be in their raw state, such as seeds or fruits collected from plants, or in dried or pelletized form. Although not limited, it is preferable to use the residue of the oilseed raw materials remaining after pressing and extracting pressed oil as the oilseed raw material for the extracted oil. By using pressed and extracted oilseed raw materials, resources can be utilized effectively, and a higher effect that is in line with the objectives of the present invention can be obtained.

[0014] (Degumming Treatment) In this specification, "degumming treatment" is synonymous with the meaning as generally understood by those skilled in the art. That is, it is a treatment to remove gummies such as phospholipids contained in oil by transferring them to an aqueous layer. Water is added to the oil and stirred while heating, transferring the phospholipids to the aqueous layer, and then the upper layer (oil layer) is recovered by centrifugation. The resulting upper layer is degummed oil. Organic acids such as phosphoric acid, oxalic acid, and citric acid may also be added along with the water.

[0015] The amount of water added may be, for example, 1.5% by mass or more and 5% by mass or less relative to the oil, preferably 1.5% by mass or more and 3% by mass or less. The heating conditions may be, for example, 40°C or more and 95°C or less, preferably 60°C or more and 90°C or less. The stirring time may be, for example, 1 minute or more and 60 minutes or less. The stirring conditions may be, for example, 100 rpm or more and 500 rpm or less, preferably 200 rpm or more and 400 rpm or less. The centrifugal separation conditions may be, for example, 25°C, 3000 rpm, and about 5 minutes.

[0016] (Deacidification Treatment) In this specification, "deacidification treatment" is synonymous with the meaning as generally understood by those skilled in the art. That is, it is a treatment in which free fatty acids contained in oil are removed as soap by treatment with an aqueous solution of alkali such as sodium carbonate or caustic soda. The conditions for the deacidification treatment are not particularly limited, and general conditions can be used. For example, an aqueous solution of alkali with an alkali concentration of 3% by mass or more and 40% by mass or less may be added to the oil in an amount of 0.1% by mass or more and 5% by mass or less, preferably 0.5% by mass or more and 3% by mass or less. The temperature may usually be 20°C or more and 120°C or less, preferably 35°C or more and 95°C or less. The soap that is insoluble in oil may be separated by a centrifuge or the like.

[0017] (Decolorization Treatment) In this specification, "decolorization treatment" is synonymous with the meaning as generally understood by those skilled in the art. That is, it is a treatment to remove pigments contained in oil by adsorption onto activated clay or activated carbon. Activated clay is added to the degummed oil, stirred while heating, and then filtered using a filter cloth or the like to remove the activated clay and obtain decolorized oil. The heating conditions may be, for example, 60°C to 120°C, and preferably 70°C to 100°C. The decolorization treatment is usually carried out in anhydrous conditions, but may also be carried out in the presence of water. The time may usually be 5 minutes to 120 minutes, and preferably 10 minutes to 80 minutes. The amount of activated clay added is not particularly limited, but for example, it may be 0.05% to 5% by mass relative to the oil, preferably 0.1% to 3% by mass, and more preferably 0.3% to 2.5% by mass. Activated carbon may also be used in combination with activated clay.

[0018] (Deodorization Treatment) In this specification, "deodorization treatment" is synonymous with the meaning as generally understood by those skilled in the art. That is, it is a treatment to remove odorous components contained in oil by steam distillation under reduced pressure. The conditions for the deodorization treatment are not particularly limited, and general conditions can be used. The amount of steam used may be 0.1% by mass or more and 10% by mass or less, and preferably 0.3% by mass or more and 8% by mass or less, relative to the raw oil. The temperature of steam distillation may be 200°C or more and 260°C or less, and preferably 220°C or more and 250°C or less. The degree of reduced pressure depends on the temperature, but may be 150 Pa or more and 1000 Pa or less, and preferably 200 Pa or more and 800 Pa or less. The distillation time also depends on the temperature and the degree of reduced pressure, but may be 10 minutes or more and 180 minutes or less, and preferably 20 minutes or more and 120 minutes or less.

[0019] Here, the deodorization time refers to the time while the oil temperature is maintained within the above temperature range and vacuum level, and the amount of steam used is the total amount blown in during the deodorization time.

[0020] Furthermore, citric acid may be added to the deodorized oil while it is returning to room temperature after heating or other processes are complete. When adding citric acid, it may be added to the deodorized oil at a concentration of, for example, 1 ppm by mass or more and 40 ppm by mass or less, 3 ppm by mass or more and 35 ppm by mass or less, or 10 ppm by mass or more and 30 ppm by mass or less.

[0021] (Partially Refined Oils and Fats) In this specification, "partially refined oils and fats" refers to oils and fats that have not undergone at least the deacidification process, whereas ordinary edible oils and fats are refined from oilseed raw materials through extraction, degumming, deacidification, decolorization, and deodorization processes in that order.

[0022] Therefore, the partially refined oils used in the present invention are in any of the forms of partially refined oils A, B, C, D, and E (hereinafter also referred to as "partially refined oils A to E") obtained in any of the following steps A, B, C, D, and E (hereinafter also referred to as "steps A to E").

[0023] Step A: A process to obtain partially refined oil A by deodorizing degummed oil a obtained by degumming pressed oil, and decolorized oil a obtained by decolorizing. Step B: A process to obtain partially refined oil B by deodorizing decolorized oil b obtained by degumming extracted oil, and decolorized oil b obtained by decolorizing. Step C: A process to obtain partially refined oil C by deodorizing decolorized oil c obtained by degumming a mixture of pressed oil and extracted oil, and decolorized oil c obtained by decolorizing. Step D: A process to obtain partially refined oil D by deodorizing decolorized oil d obtained by decolorizing a mixture of two or more selected from degummed oil a, degummed oil b, and degummed oil c. Step E: A process to obtain partially refined oil E by deodorizing a mixture of two or more selected from decolorized oil a, decolorized oil b, decolorized oil c, and decolorized oil d.

[0024] These partially refined oils A to E differ in that, during the partial refining of pressed or extracted oils, components derived from pressed oil and components derived from extracted oil are mixed at different processing stages (see Table 1).

[0025] It is believed that some component contained in the partially refined oil derived from the pressed oil and the partially refined oil derived from the extracted oil contributes to the effects of the present invention, and that the content of this component differs between the partially refined oil derived from the pressed oil and the partially refined oil derived from the extracted oil. Therefore, in the present invention, it is important to have the pressed oil and the extracted oil in a predetermined ratio, and it is believed that the remaining rate of the active ingredient does not change depending on the mixing order or method of the pressed oil and the extracted oil. Thus, it is believed that the effects of the invention depend on the content ratio of the partially refined oil derived from the pressed oil and the partially refined oil derived from the extracted oil, regardless of which stage of the refining process the mixing takes place. However, it is preferable to include one or more selected from the defuminated oil a, the defuminated oil b, and the defuminated oil c, more preferably to include one or two selected from the defuminated oil a and the defuminated oil b, and even more preferably to include the defuminated oil a.

[0026]

[0027] (Edible Oils and Fats) In this specification, "edible oils and fats" is synonymous with the meaning as generally understood by those skilled in the art. That is, examples of edible oils and fats include vegetable oils such as soybean oil, rapeseed oil, corn oil, linseed oil, palm oils and fats, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, grape seed oil, and perilla oil; animal oils such as beef tallow, lard, chicken fat, milk fat, and fish oil; synthetic oils and fats such as medium-chain triglycerides; and processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc. Palm oils and fats refer to any oils and fats obtained from the pulp of the oil palm, such as palm oil, palm olein, palm stearin, and palm midfraction. These edible oils and fats can be used individually or in combination of two or more, preferably comprising at least one selected from the group consisting of soybean oil, rapeseed oil, corn oil, and palm oil, more preferably comprising at least one selected from the group consisting of soybean oil, rapeseed oil, and palm oil, and even more preferably comprising at least one selected from the group consisting of soybean oil and rapeseed oil.

[0028] As mentioned above, ordinary edible oils and fats are refined from oilseed raw materials through extraction, degumming, deacidification, decolorization, and deodorization processes in that order. However, the partially refined oils and fats described above differ from ordinary edible oils and fats in that they are obtained without undergoing at least the deacidification process.

[0029] (Prepared Oil) The prepared oil provided by the present invention can be prepared by combining partially refined oil and fat derived from pressed oil and partially refined oil and fat derived from extracted oil, such that the mass content ratio of these is 1:99 to 95:5. Specifically, for example, it can be prepared using one or more of the partially refined oils A to E obtained in steps A to E described below.

[0030] Step A: A process to obtain partially refined oil A by deodorizing degummed oil a obtained by degumming pressed oil, and decolorized oil a obtained by decolorizing. Step B: A process to obtain partially refined oil B by deodorizing decolorized oil b obtained by degumming extracted oil, and decolorized oil b obtained by decolorizing. Step C: A process to obtain partially refined oil C by deodorizing decolorized oil c obtained by degumming a mixture of pressed oil and extracted oil, and decolorized oil c obtained by decolorizing. Step D: A process to obtain partially refined oil D by deodorizing decolorized oil d obtained by decolorizing a mixture of two or more selected from degummed oil a, degummed oil b, and degummed oil c. Step E: A process to obtain partially refined oil E by deodorizing a mixture of two or more selected from decolorized oil a, decolorized oil b, decolorized oil c, and decolorized oil d.

[0031] While not limited to these, the mass-based content ratio of the partially refined oil derived from the pressed oil to the partially refined oil derived from the extracted oil is preferably 2:98 to 93:7, more preferably 3:97 to 91:9, even more preferably 4:96 to 90:10, even more preferably 5:95 to 85:15, and even more preferably 10:90 to 80:20. Furthermore, the mass-based content ratio of the partially refined oil derived from the pressed oil to the partially refined oil derived from the extracted oil may be, for example, 15:85 to 95:5, 20:80 to 95:5, 30:70 to 95:5, 40:60 to 95:5, 50:50 to 95:5, etc. If the pressed oil or extracted oil is mixed before or during the partial refining process, the above content ratio can be calculated based on the mixing ratio.

[0032] Furthermore, the total content of partially refined oils derived from the pressed oil and partially refined oils derived from the extracted oil in the resulting prepared oil is not particularly limited, but is, for example, 10% by mass or more and 100% by mass or less, preferably 15% by mass or more and 100% by mass or less, and more preferably 20% by mass or more and 100% by mass or less. By including a predetermined amount, a higher effect that is in line with the objectives of the present invention can be obtained.

[0033] (Oil and Fat Composition) The oil and fat composition provided by the present invention can be prepared by a step of combining the above-mentioned prepared oil with edible oils and fats other than the prepared oil. In this case, the content of the prepared oil may be 0.01% by mass or more and 10% by mass or less, preferably 0.05% by mass or more and 9% by mass or less, more preferably 0.1% by mass or more and 8% by mass or less, even more preferably 0.2% by mass or more and 6% by mass or less, even more preferably 0.5% by mass or more and 5.5% by mass or less, and even more preferably 1% by mass or more and 5% by mass or less. By including a predetermined amount, a higher effect that is in line with the objectives of the present invention can be obtained. Alternatively, the oil and fat composition can be prepared by a step of combining the partially refined oil contained in the prepared oil with edible oils and fats without pre-mixing the partially refined oil contained in the prepared oil. In this case, the content of the partially refined oil is the same as when it can be included in the oil and fat composition as the prepared oil.

[0034] The content of edible oils in the oil composition is not particularly limited, but is preferably 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, even more preferably 88% by mass or more, and even more preferably 90% by mass or more. There is no particular upper limit, but for example, it is less than or equal to the value at which the total of edible oils and fats contained in the oil composition and other components is 100% by mass.

[0035] Furthermore, the above-mentioned oil and fat composition may contain components commonly used in oil and fat compositions for heating (emulsifiers, silicones, etc.), and the water content is not particularly limited, but is, for example, 3% by mass or less, and preferably less than 1% by mass.

[0036] Furthermore, it is preferable that the oil and fat composition is an oil and fat composition for frying.

[0037] (Acid value increase inhibitor for oil and fat compositions for frying) In one view, the present invention provides an acid value increase inhibitor for oil and fat compositions for frying, comprising partially refined oil and fat components derived from pressed oil and partially refined oil and fat components derived from extracted oil as active ingredients. In this case, a control oil and fat composition for frying is prepared in the same manner except that it does not contain the above active ingredients, and the effect as an acid value increase inhibitor can be objectively determined by examining the rate of suppression of acid value increase after frying, etc., when the oil and fat composition for frying provided by the present invention is used under the same conditions for both.

[0038] (Coloring inhibitor for oil and fat compositions for frying) In another view, the present invention provides a coloring inhibitor for oil and fat compositions for frying, comprising, as an active ingredient, a partially refined oil and fat component derived from pressed oil and a partially refined oil and fat component derived from extracted oil. In this case, a control oil and fat composition for frying is prepared in the same manner except that it does not contain the above active ingredients, and the effect as a coloring inhibitor can be objectively determined by examining the coloring inhibition rate after frying, etc., when the oil and fat composition for frying provided by the present invention is used under the same conditions for both.

[0039] (Method for suppressing the rise in acid value of a frying oil composition) In another view, the present invention provides a method for suppressing the rise in acid value of a frying oil composition, wherein the frying oil composition contains a partially refined oil component derived from pressed oil and a partially refined oil component derived from extracted oil. In this case, a control frying oil composition is prepared in the same manner except that it does not contain the partially refined oil component derived from pressed oil and the partially refined oil component derived from extracted oil. By examining the rate of suppression of the rise in acid value after frying, etc., when the frying oil composition provided by the present invention is used under the same conditions, the effectiveness of the method for suppressing the rise in acid value can be objectively determined.

[0040] (Method for suppressing discoloration of a frying oil composition) From another perspective, the present invention provides a method for suppressing discoloration of a frying oil composition, wherein the frying oil composition contains a partially refined oil component derived from pressed oil and a partially refined oil component derived from extracted oil. In this case, a control frying oil composition is prepared in the same manner except that it does not contain the partially refined oil component derived from pressed oil and the partially refined oil component derived from extracted oil. By examining the discoloration suppression rate after frying, etc., when the frying oil composition provided by the present invention is used under the same conditions, the effectiveness of the discoloration suppression method can be objectively determined.

[0041] (Frying) The oil composition for frying provided by the present invention can be used in the same manner as in normal frying, and there are no particular restrictions. For example, frying can be carried out at a temperature of preferably 160°C or higher, more preferably 170°C or higher, preferably 220°C or lower, more preferably 210°C or lower, and even more preferably 200°C or lower.

[0042] Further, regarding the time for heating the frying oil / fat composition within the above temperature range, for example, it may be 10 minutes or longer, 30 minutes or longer, 1 hour or longer, and for example, it may be 70 hours or shorter, 60 hours or shorter. Here, the heating time refers to the total of the time during which batter / dough is fried and the time during which no frying is performed in the frying process. Further, during the above heating time, the frying oil / fat composition may be cooled to room temperature halfway and then heated again, or heating and cooling may be repeated. In such a case, the heating time is calculated only for the period during which the frying oil / fat composition maintains the above temperature.

[0043] There is no limitation on the batter / dough that can be used for frying, and examples include one or more selected from the group consisting of fried chicken, croquettes, minced meat cutlets, fried shrimp, French fries, tempura, donuts and fried bread. Only one of these may be cooked, or two or more of these may be cooked sequentially.

[0044] Further, although the frying time for the batter / dough depends on the type and temperature of the batter / dough, it can be, for example, 3 minutes or more and 10 minutes or less.

[0045] (Measurement of Acid Value) In the present specification, the acid value of an oil / fat composition can be evaluated, for example, by measuring the acid value (mgKOH / g oil / fat) in accordance with Standard Method for the Analysis of Fats and Oils 2.3.1-2013.

[0046] (Measurement of Color Tone) In the present specification, the coloration of an oil / fat composition is measured, for example, in accordance with AOCS Cc13j-97 using a Lovibond automatic colorimeter (Lovibond (registered trademark) PFXi-880, manufactured by TheTintometer (registered trademark) Ltd.). The oil / fat composition placed in a Lovibond cell (W600 / OG / 1inch) is measured at room temperature, and evaluation can be performed by obtaining the color tone (Y+10R) from the obtained chromaticity Y value and R value. As coloration progresses, the color tone value increases.

[0047] The present invention will be described more specifically with reference to the following examples. However, these examples do not limit the scope of the present invention.

[0048] [Test Example 1] <Preparation of Partially Refined Oils and Fats> Partially refined oils and fats were prepared by the following procedure. (1) Extraction Treatment Using rapeseed (seeds) as the oilseed raw material, pressed oil and extracted oil were prepared by a conventional method. Specifically, pressed oil was obtained by applying pressure to rapeseed (seeds) using a press and extracting the oil. In addition, the oil components were extracted by contacting the residue of the oilseed raw material after pressing with hexane, and then the solvent was removed by distillation to obtain extracted oil. (2) Degumming Treatment The pressed oil and extracted oil obtained in (1) were subjected to degumming treatment separately. Specifically, water was added to each oil to a ratio of 2.5% by mass relative to the oil, and stirred at 70-80°C and 250 rpm for 20 minutes. After that, the upper layer (oil layer) was recovered by centrifugation (3000 rpm, 5 minutes) to obtain degummed oil derived from pressed oil and degummed oil derived from extracted oil. (3) Decolorization Treatment The defugnated oils derived from the pressed oil and the defugnated oils derived from the extracted oil obtained in (2) were subjected to separate decolorization treatments. Specifically, each defugnated oil was heated to 80°C, activated clay was added to a concentration of 1% by mass (relative to oil), and the mixture was stirred under reduced pressure (vacuum level: 50 torr) at 80°C and 400 rpm for 30 minutes. After that, the activated clay was removed by filtration at 25°C using filter paper (Advantec Toyo Co., Ltd., No. 2) to obtain the defugnated oils derived from the pressed oil and the defugnated oils derived from the extracted oil. (4) Deodorization Treatment The defugnated oils derived from the pressed oil and the defugnated oils derived from the extracted oil obtained in (3) were subjected to separate deodorization treatments. Specifically, each defugnated oil was heated to 245°C, and steam was blown in under reduced pressure (vacuum level 2-4 torr) to a concentration of 2% by mass (relative to oil) for 45 minutes. After heating was complete, when the oil temperature reached 50-60°C, a 2.5% by mass citric acid aqueous solution was added so that the citric acid concentration was 20 ppm by mass relative to the deodorized oil, thereby obtaining deodorized oil derived from pressed oil (moisture content less than 1% by mass) and deodorized oil derived from extracted oil (moisture content less than 1% by mass).

[0049] Through the above process, partially refined oil A1 (partially refined oil content derived from pressed oil, 100% by mass) was obtained by degumming pressed oil and decolorizing the decolorized oil obtained by decolorizing the pressed oil, and partially refined oil B1 (partially refined oil content derived from extracted oil, 100% by mass) was obtained by degumming extracted oil and decolorizing the decolorized oil obtained by decolorizing the extracted oil.

[0050] <Preparation of Frying Oil Compositions> Frying oil compositions were prepared by adding partially refined oil A1 and partially refined oil B1 to refined rapeseed oil (J-canola oil, manufactured by J-Oil Mills Co., Ltd., with a moisture content of less than 1% by mass) according to the formulations shown in the upper part of Table 2. Each oil composition was formulated to contain 3 ppm of silicone.

[0051] <Fly Test> The fly test was conducted as follows.

[0052] 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 180°C. The oil was then heated for 8 hours per day for 6 days. During this time, fried chicken and potato croquettes were prepared according to the frying conditions and cooking schedule described below, and the color and acid value of the oil composition after frying were measured using the method shown below.

[0053] (Frying conditions) The fried chicken and potato croquettes were placed in the electric fryer while still frozen.

[0054] Fried chicken (young chicken karaage, manufactured by Ajinomoto Frozen Foods Co., Ltd.): Frying weight 400g / batch, frying time 5 minutes / batch Potato croquettes (NEW potato croquettes, manufactured by Ajinomoto Frozen Foods Co., Ltd.): Quantity fried 5 pieces / batch, frying time 5 minutes / batch

[0055] (Frying Schedule) Day 1: Fry potato croquettes twice, then fry chicken four times (every two hours) Day 2: Fry chicken four times (every two hours) Day 3: Fry chicken four times (every two hours) Day 4: Fry potato croquettes twice, then fry chicken four times (every two hours) Day 5: Fry chicken four times (every two hours) Day 6: Fry chicken four times (every two hours)

[0056] <Color Tone Measurement> In accordance with AOCS Cc13j-97, the oil composition placed in a Lovibond cell (W600 / OG / 1 inch) was measured at room temperature using a Lovibond automatic colorimeter (Lovivond® PFXi-880, manufactured by TheTintomete® Ltd.). The color tone (Y + 10R) was determined from the obtained chromaticity Y and R values. The color tone value increases as the coloration progresses.

[0057] <Measurement of Acid Value> The acid value (mg KOH / g fat) was measured in accordance with the Standard Method for Analysis of Fats and Oils 2.3.1-2013.

[0058] Using the color tone and acid value values ​​after frying with refined rapeseed oil (Control Example 1) as a baseline, the color suppression rate and acid value increase suppression rate were calculated from the color tone and acid value values ​​of the oil composition in each example using the following formula. The results are shown in the lower part of Table 2.

[0059] Color suppression rate (%) = {(Color value of refined rapeseed oil used as control example 1 - Color value of the oil composition in each example) / Color value of refined rapeseed oil used as control example 1} × 100

[0060] Acid value increase suppression rate (%) = {(Acid value of refined rapeseed oil used as control example 1 - Acid value of the oil composition in each example) / Acid value of refined rapeseed oil used as control example 1} × 100

[0061]

[0062] As shown in the lower part of Table 2, it was confirmed that by including partially refined oil derived from pressed oil and partially refined oil derived from extracted oil in a frying oil composition, in a mass-based content ratio of 75:25 to 10:90, both the effect of suppressing discoloration after frying and the effect of suppressing the rise in acid value in the frying oil composition were obtained. On the other hand, Comparative Examples 1 and 2, which did not contain either partially refined oil derived from pressed oil or partially refined oil derived from extracted oil, showed poor results in suppressing the rise in acid value.

[0063] [Manufacturing Example 1] Partially refined oil A1 and partially refined oil B1 were mixed to produce prepared oil 1.

[0064] [Manufacturing Example 2] Partially refined oil A1 and partially refined oil B1 were mixed to produce prepared oil 2.

[0065] [Manufacturing Example 3] Prepared oil 3 was produced by mixing 50 parts by mass of refined rapeseed oil, 2 parts by mass of partially refined oil A1, and 48 parts by mass of partially refined oil B1.

[0066] [Manufacturing Example 4] A fat and oil composition was prepared by mixing 95 parts by mass of refined rapeseed oil and 3.5 parts by mass of prepared oil.

Claims

1. A method for producing a prepared oil, comprising one or more of steps A, B, C, D, and E, and using one or more of partially refined oils A, B, C, D, and E, the ratio of partially refined oils derived from pressed oil and partially refined oils derived from extracted oil, on a mass basis, is 1:99 to 95:

5. Step A: A process to obtain partially refined oil A by deodorizing degummed oil a obtained by degumming pressed oil, and decolorized oil a obtained by decolorizing. Step B: A process to obtain partially refined oil B by deodorizing decolorized oil b obtained by degumming extracted oil, and decolorized oil b obtained by decolorizing. Step C: A process to obtain partially refined oil C by deodorizing decolorized oil c obtained by degumming a mixture of pressed oil and extracted oil, and decolorized oil c obtained by decolorizing. Step D: A process to obtain partially refined oil D by deodorizing decolorized oil d obtained by decolorizing a mixture of two or more selected from degummed oil a, degummed oil b, and degummed oil c. Step E: A process to obtain partially refined oil E by deodorizing a mixture of two or more selected from decolorized oil a, decolorized oil b, decolorized oil c, and decolorized oil d.

2. The method for producing the prepared oil according to claim 1, wherein the total content of the partially refined oil and fat derived from the pressed oil and the partially refined oil and fat derived from the extracted oil in the prepared oil is 10% by mass or more and 100% by mass or less.

3. The method for producing the prepared oil according to claim 1, wherein the oilseed raw material of the extracted oil is the residue of the oilseed raw material extracted by pressing.

4. The method for producing the prepared oil according to claim 1, wherein the pressed oil uses one or more selected from the group consisting of rapeseed, soybeans, and corn germ as its oilseed raw material, and the extracted oil uses one or more selected from the group consisting of rapeseed, soybeans, and corn germ as its oilseed raw material.

5. A method for producing an oil composition, comprising the step of combining an prepared oil obtained by the method for producing a prepared oil according to any one of claims 1 to 4 with an edible oil other than the prepared oil.

6. The method for producing the oil and fat composition according to claim 5, wherein the content of the prepared oil in the oil and fat composition is 0.01% by mass or more and 10% by mass or less.

7. The method for producing the oil and fat composition according to claim 5, wherein the oil and fat composition is an oil and fat composition for frying.

8. A method for producing an oil and fat composition, comprising one or more of steps A, B, C, D, and E, and comprising the step of combining one or more of partially refined oil and fat A, partially refined oil and fat B, partially refined oil and fat C, partially refined oil and fat D, and partially refined oil and fat E with edible oil and fat, wherein the mass content ratio of partially refined oil and fat derived from pressed oil and partially refined oil and fat derived from extracted oil is 1:99 to 95:

5. Step A: A process to obtain partially refined oil A by deodorizing degummed oil a obtained by degumming pressed oil, and decolorized oil a obtained by decolorizing. Step B: A process to obtain partially refined oil B by deodorizing decolorized oil b obtained by degumming extracted oil, and decolorized oil b obtained by decolorizing. Step C: A process to obtain partially refined oil C by deodorizing decolorized oil c obtained by degumming a mixture of pressed oil and extracted oil, and decolorized oil c obtained by decolorizing. Step D: A process to obtain partially refined oil D by deodorizing decolorized oil d obtained by decolorizing a mixture of two or more selected from degummed oil a, degummed oil b, and degummed oil c. Step E: A process to obtain partially refined oil E by deodorizing a mixture of two or more selected from decolorized oil a, decolorized oil b, decolorized oil c, and decolorized oil d.

9. An acid value increase inhibitor for a cooking oil composition for frying, comprising partially refined oils derived from pressed oil and partially refined oils derived from extracted oil as active ingredients.

10. A color inhibitor for frying oil compositions, comprising partially refined oil components derived from pressed oil and partially refined oil components derived from extracted oil as active ingredients.

11. A method for suppressing an increase in the acid value of a frying oil composition, comprising containing a partially refined oil component derived from pressed oil and a partially refined oil component derived from extracted oil in the frying oil composition.

12. A method for suppressing discoloration of a frying oil composition, comprising containing a partially refined oil component derived from pressed oil and a partially refined oil component derived from extracted oil in the frying oil composition.

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