JP4159102B1 - Method for producing deep-fried oil composition with excellent heat resistance - Google Patents

Abstract

Disclosed is a method for producing an oil and fat composition for deep-fried foods, which suppresses coloring and heating odor occurring during heating over a long period of time and has an excellent flavor.
In the production method of the present invention, at least one phosphorus-derived component selected from crude oil and intermediate fat is added to refined edible fat so that the phosphorus content is 0.1 to 10.0 ppm. It is characterized by.
[Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to a novel method for producing a fat composition for deep-fried foods, and more specifically, an oil / fat composition for deep-fried foods that suppresses deterioration of fats and oils during cooking, particularly coloring and heating odor, and improves the texture of fried foods. It relates to the manufacturing method.

  Liquid oils such as soybean oil and rapeseed oil are used as oils for cooking fried foods such as fries and tempura. Although these liquid oils are inexpensive and easy to handle (handle), they produce coloring, increased viscosity, heated odor, etc. during cooking. When the deterioration of the liquid oil proceeds, the quality of the deep-fried food deteriorates, so that the liquid oil cannot be used for a long time.

  As a prior art that suppresses heat coloring when cooking fried foods with liquid oil, refining conditions have been enhanced to remove as much as possible phospholipids, Fe, etc., which are known to promote the deterioration of fats and oils during heating. The technique to take is taken. However, the current refining conditions for liquid oil have been considerably strengthened, and further refining strengthening may conversely damage the fats and oils.

  In order to improve the heat stability of fats and oils, it has been proposed to make an arbitrary fatty acid composition by a technique of blending an emulsifier and the like, a transesterification technique, a mating of oil seeds, a mutation, a genetic recombination technique, and the like. However, such a technique is expensive, and there is a possibility that a new obligation to display such as additives.

  As a method for leaving a certain amount of phosphorus-derived components in fats and oils, Japanese Patent Application Laid-Open No. 2006-121990 (Patent Document 1) discloses a method of purifying crude oil by degassing / dehydrating under reduced pressure without subjecting it to degumming. Has been proposed. On the other hand, in Japanese Patent Laid-Open No. 58-194994 (Patent Document 2), crude oil is not subjected to conventional degumming treatment, but an ultrafiltration membrane is used to remove impurities such as phospholipids without using chemicals. In the method of removing, and further in JP-A-9-157687 (Patent Document 3), a low-purity oil composition having a radical scavenging ability by deodorizing soybean, rapeseed or corn oil as it is and deodorizing the oil as it is The method of obtaining is proposed. These are methods that have been tried for completely different purposes.

  Although the method of patent document 1 can leave many phospholipids which are phosphorus origin components, the use is a fat processed food. Since it is generally clear that fats and oils (browning) occur vigorously during cooking when the phospholipid is very high at several percent, this method cannot be used for fried foods. The relationship between the phospholipid content and the phospholipid content will be described. Oil seeds generally contain a phospholipid having a molecular weight of about 750 to 800. Since the atomic weight of phosphorus is 31, approximately 25 times the phosphorus content corresponds to phospholipids.

In the method of Patent Document 2, a certain amount of phosphorus-derived phospholipid remains, but the cost is high and is not suitable for low-cost mass production. Moreover, in the functionality in heating cooking, the improvement of quality is not recognized especially with respect to the conventional product as shown in the Examples. The method of Patent Document 3 omits the decolorization step for the purification of fats and oils, so that many phosphorus-derived components remain, but many components such as chlorophyll, which is known as a factor that promotes photooxidation, are likely to remain. May adversely affect storage stability. Thus, the method of a prior art cannot suppress the heating coloring of the oil-fat composition for fried foods.
JP 2006-121990 A JP 58-194994 A JP-A-9-157687

  Accordingly, an object of the present invention is to provide a fat and oil that gives a good texture to food cooked with oil and can withstand long-term use by suppressing heat coloring, which is a conventional problem in fats and oils for fried foods. It is in providing the manufacturing method of a composition.

  As a result of intensive studies to achieve the above object, the present inventors have found that one of the substances that suppress coloring when cooking edible oil is heated is phosphorus, and a small amount of this component is added to edible oil. It has been found that the heating stability is improved by allowing it to remain. That is, the present invention includes adding at least one phosphorus-derived component selected from crude oil and intermediate fats and oils to refined edible fats and oils so that the phosphorus content is 0.1 to 5.0 ppm. The manufacturing method of the oil-fat composition for deep-fried foods which was excellent in the heat tolerance in. Since it was conventionally thought that phospholipids, which are components derived from phosphorus, cause deterioration of fats and oils during heating, it is quite surprising that heating coloring can be suppressed by adding a very small amount of phosphorus in the present invention. It is a thing.

  In the present specification, the crude oil means crude oil obtained from an oil raw material by a pressing method, an extraction method, an extraction method, or the like. In the present specification, the intermediate oil / fat means a degummed oil, a roughly refined oil in which only a deoxidizing step is omitted, and the like.

  In the present specification, the term “phosphorus-derived component” includes phosphorus, and is used in the meaning of a component that is a raw material of the fat composition for fried food of the present invention.

  According to the oil and fat composition obtained by the present invention, the edible oil and fat contains 0.1 to 10.0 ppm of phosphorus, so that the oil and fat stability during cooking, which has been considered as a problem in the past, in particular, heating and coloring. And suppresses heating odor. This effect lasts much longer than conventional oil and fat compositions. Therefore, the oil / fat composition obtained by the present invention is optimal for a fried oil / fat composition that requires long-term heat resistance.

  The oil and fat composition for deep-fried food obtained by the present invention has the effect of improving the appearance of the deep-fried food cooked using the composition and imparting a crunchy texture.

  The manufacturing method of this invention manufactures the oil-fat composition for deep-fried foods which produces the said effect cheaply and easily by adding a phosphorus origin component to the refined edible oil-fat.

  The edible fat used in the present invention is a base oil. There is no particular limitation on the type, and any type can be used as long as it is used as an edible oil. Specific examples include vegetable oils such as rapeseed oil, soybean oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, coconut oil, and palm oil. Edible fats and oils may be used alone or in combination of two or more. Among these, rapeseed oil and soybean oil are preferable, and rapeseed oil or rapeseed oil-containing fat is particularly preferable.

  The edible oil can be produced by obtaining crude oil from the oil raw material by compression extraction and / or solvent extraction, and further extracting and refining the crude oil.

  The compression extraction is performed by applying high pressure to the raw material to squeeze out the oil in the cells. Squeezed extraction is suitable for plant materials with relatively high oil content such as sesame.

  Solvent extraction is performed by bringing oil seeds as raw materials into contact with the residue after pressing or squeezing and extracting the oil as a solvent solution, and distilling off the solvent from the resulting solution to obtain the oil. Solvent extraction is suitable for raw materials with low oil content such as soybean. Hexane is used as the solvent.

  As a refining means, a general refining process of vegetable oil can be applied. That is, in general, impurities are removed in the order of (extracted oil) crude oil → degummed oil → deoxidized oil → decolorized oil → deodorized oil (refined oil), and operations between them are “degumming treatment” and “deacidification”. In general, degumming treatment, deoxidizing treatment, deodorizing treatment and the like are adopted as the steps of “treatment”, “decoloring treatment” and “deodorizing treatment”.

  The degumming treatment is a step of hydrating and removing the gums mainly composed of phospholipids contained in the oil. A deoxidation process is a process of removing the free fatty acid contained in oil as soap by processing with alkaline water.

  The decoloring treatment is a step of removing the pigment contained in the oil by adsorbing it on the activated clay.

  The deodorizing treatment is a step of removing volatile odorous components contained in the oil by steam distillation under reduced pressure. For olives, sesame seeds, safflowers and sunflowers, crude oils that have been extracted by extraction and / or solvent extraction may be used as they are, or those that have been subjected to a simple water washing treatment may be used for food.

  The phosphorus-derived component contained in the oil and fat composition of the present invention is an oil and fat containing a large amount of various phosphorus components such as crude oil and degummed oil, as will be described later. There are no particular restrictions on the type of oil or fat of crude oil or degummed oil, and it is possible to use other than the edible oil and fat as a base.

  The phosphorus content of the present invention is 0.1 to 10.0 ppm, preferably 0.1 to 5.0 ppm. If the phosphorus content is less than 0.1 ppm, the effect of suppressing heating coloring is insufficient, and if it is more than 10 ppm, heating coloring is accelerated.

  In the oil and fat composition of the present invention, it is essential that the phosphorus content is 0.1 to 10 ppm. Therefore, the refined edible oil and fat (that is, deodorized and free of phosphorus content) contains phosphorus-derived components. Added. The method of adding a phosphorus-derived component to the refined edible fat is preferable in terms of easy adjustment of a trace amount of phosphorus.

  The phosphorus-derived component is at least one selected from the group consisting of crude oil obtained by pressing method, extraction method, squeezing method, etc., and intermediate oil and fat such as degummed oil and crude refined oil that omits only the deoxidation step Can be used. The phosphorus-derived component is preferably pressed and / or extracted oil or degummed oil.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the following examples do not limit the present invention. “Parts” means parts by weight.

[Examples 1-3]
Refined rapeseed oil (product name: rapeseed white squeezed oil, manufactured by J-Oil Mills Co., Ltd., phosphorus content 0.0 ppm, chlorophyll 0.0 ppm) and rapeseed crude oil (compressed), which is a phosphorus-derived component, produced through a normal refining process Table 1 shows the ratio of the crude oil obtained by extraction and solvent extraction) or rapeseed degummed oil (oil obtained by adding water to the press-extracted oil and hydrating and removing the gums mainly composed of phospholipids). By adding, the oil-fat composition for fried foods was prepared. The phosphorus content in Table 1 is the result of analyzing the oil and fat composition obtained by adding the phosphorus-derived component. For analysis of phosphorus content, high-frequency plasma emission spectroscopy was used, and for analysis of chlorophyll, absorptiometry (standard oil analysis test method) was used.

  The following heat test was done about the said oil-fat composition. 600 g of fats and oils were put on a magnetic dish and heated at 180 ° C. for 80 hours. After 20, 40, 60, and 80 hours from the start of heating, the oil was sampled and the color of the oil was measured. At this time, the color tone of the oil was measured using a 1 inch cell with a Robibond colorimeter and indicated as 10R + Y value.

In Example 3, the measurement of the heated odor was carried out by twelve panelists who functionally evaluated the odor of oils heated at 180 ° C. for 80 hours. The evaluation was performed according to the following criteria: the overall odor intensity, the irritating odor intensity, and the deteriorated odor intensity.
Rating 5.0: Very strong odor
4.0: Strong smell
3.0: average odor
2.0: Slight smell
1.0: Slight odor
0.0: Odorless

[Comparative Example 1]
A heating test was performed in the same procedure as in Example 1 except that only refined rapeseed oil was used in Example 1. The results are shown in Table 1. Moreover, the measurement of the heating odor was performed in the same procedure as in Example 3. The results are shown in Table 1.

  In Table 1, when comparing the sensory evaluations of Comparative Example 1 and Example 3, the oil / fat composition of the present invention is superior in the overall odor after heating, the irritating odor, and the strength of the deteriorated odor. I understand that.

[Examples 4 and 5, Comparative Examples 2 to 4]
In Example 2, a fat composition for fried food was prepared by the same procedure except that the amount of rapeseed degummed oil was changed. In the heating test, 10 g of the composition was put in a stainless steel container (diameter 5 cm), and the color tone of the oil after heating at 180 ° C. for 7.5 hours was measured. The color tone was measured with a Robibond colorimeter using a 1 inch cell and indicated by a 10R + Y value.

[Reference Examples 6 to 9]
Soy lecithin (product name: lecithin CL, manufactured by J-Oil Mills), phosphoric acid (85% solution, manufactured by Wako Pure Chemical Industries, Ltd.), which is a phosphorus-derived component in the refined rapeseed oil used in Example 1, Alternatively, by adding sodium dihydrogen phosphate dihydrate (manufactured by Wako Pure Chemical Industries, Ltd.), an oil and fat composition for fried foods for phosphorus shown in Table 3 was prepared.

  In the heating test, 10 g of the composition was put in a stainless steel container (diameter 5 cm), and the color tone of the oil after heating at 180 ° C. for 7.5 hours was measured. The color tone was measured with a Robibond colorimeter using a 1 inch cell and indicated by a 10R + Y value.

  From the results of Tables 1 to 3, it is understood that the oil and fat composition is suppressed from being colored during heating by adding a phosphorus-derived component.

[Example 10] (Fly test)
The frying test which actually cooks deep-fried food using the oil-fat composition for deep-fried food obtained by this invention was done. The fat and oil composition for fried foods produced in the same procedure as Example 2 except having changed the addition amount of rapeseed degummed oil in Example 2 was used for the fat and oil composition. Moreover, the oil-fat composition of the comparative example 1 was used as a comparative example.

  A frying test of frozen chicken fried (trade name: Japanese-style fried chicken, manufactured by Ajinomoto Frozen Foods Co., Ltd.) was performed using the above oil and fat composition. 16.5 kg of fats and oils were put on a 20 L fryer, heated at 180 ° C. for 10 hours per day, and 10 kg of fried chicken was fried. The same operation was performed for 6 days. After 10, 20, 30, 40, 50, and 60 hours from the start of frying, oil and fat were sampled and the color tone of the oil was measured. At this time, the color tone of the oil was measured using a 1 inch cell with a Robibond colorimeter and indicated as 10R + Y value. The results are shown in Table 4.

  In Table 4, the fat color tone exhibited after 50 hours by fried chicken fried with the conventional fat composition is equivalent to the color tone after 60 hours of the fat composition of the present invention. Therefore, it can be said that the oil and fat composition of the present invention suppresses the heat and coloring of the oil and fat over a longer period of time than before. Such maintenance of heat resistance over a long period of time is extremely advantageous for both fats and oils compositions for business use and household use.

[Example 11] (Food texture test)
Refined soybean oil (phosphorus content 0.0ppm, chlorophyll 0.0ppm) and refined rapeseed oil (product name: Sarasara Canola Oil, manufactured by J-Oil Mills Co., Ltd.) Phosphorus content 0.0ppm, chlorophyll 0 0.0ppm) was mixed at a weight ratio of 60:40, and rapeseed degummed oil (water was added to the squeezed extracted oil to 97.5 parts by weight of the mixture to hydrate and remove the phospholipid-based gum. An oil composition for fried foods was prepared by blending 2.5 parts by weight of (oil). The phosphorus content of this composition was 2.0 ppm.

  The sensory evaluation in the tempura cooking test of the said fats and oils composition was performed. For sensory evaluation with tempura, put 600g of oil and fat composition in a stainless steel pan, and put the sweet potato cut into 5mm thickness into batter liquid (product name: Nisshin Foods 100g, Nisshin Flower 100g, egg 60g and cold water 150g). Pickled and fried at 180 ° C for 3 minutes. Evaluation was carried out sensuously by 13 panelists. The results are shown in Table 5.

[Comparative Example 5]
In Example 11, an oil and fat composition was prepared in the same procedure except that rapeseed degummed oil was not added. The phosphorus content of this composition was 0 ppm. Sensory evaluation of this oil and fat composition was performed in the same procedure as in Example 11. The results are shown in Table 5.

Evaluation standard ◎: Good,
○: Normal,
×: Defect

  From the results of Table 5, it can be seen that the fried food fat composition obtained by the present invention improves the appearance of tempura and provides a crunchy texture.

Claims (1)

  Excellent heat resistance at 180 ° C., including adding to the refined edible oil / fat at least one phosphorus-derived component selected from crude oil and intermediate oil / fat so that the phosphorus content is 0.1 to 5.0 ppm. The manufacturing method of the fats and oils composition for deep-fried food.