JP3735776B2 - Oil composition - Google Patents
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- JP3735776B2 JP3735776B2 JP2001364345A JP2001364345A JP3735776B2 JP 3735776 B2 JP3735776 B2 JP 3735776B2 JP 2001364345 A JP2001364345 A JP 2001364345A JP 2001364345 A JP2001364345 A JP 2001364345A JP 3735776 B2 JP3735776 B2 JP 3735776B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、フライ調理作業中に生ずる食用油脂由来の刺激臭、不快臭が少なく、かつ健康を維持するのにバランスのよい油脂組成物に関するものである。
【０００２】
【従来の技術】
人および他の哺乳動物にとって油脂は重要なエネルギー源であると共に、生体に不可欠な必須脂肪酸の供給源であり、栄養学の点から見て、飽和脂肪酸、一価不飽和脂肪酸、多価不飽和脂肪酸の各脂肪酸をバランスよく摂取することが大事である。
【０００３】
ところで一般家庭や、惣菜店、レストラン等の飲食サービス店、調理食品製造工場において、大豆油や菜種油を加熱してフライを行うと、食欲を誘う特有の香ばしいにおいを生ずるが、使用する油脂の状態により目や喉を刺激するようなにおいや、気分の悪くなるような不快なにおいも生ずることがある。これは加熱による酸化反応により様々な二次生成物が生成し空気中に揮発拡散されるのが主要因である。そのため、長時間フライ調理を行うとにおいのために調理場の作業環境が悪くなるばかりか、調理排気が長期間屋外に排出された場合、住民からの悪臭苦情にも繋がり兼ねない。
【０００４】
油脂と空気が高温で接触すると、激しい酸化反応が起こり、油脂中の脂肪酸分解物が揮発し、刺激臭や不快臭を生ずることが知られている。脂肪酸の酸化及び分解は構成脂肪酸により異なり、植物油の主要脂肪酸であるオレイン酸、リノール酸、リノレン酸の酸化速度は、不飽和度の高いリノレン酸、リノール酸、オレイン酸の順に早い。酸化安定性を高めるために交配、突然変異、遺伝子組替等によりリノレン酸含量を低下させた油糧種子が開発され、この種子から得られた油脂は酸化安定性が向上しており、加熱しても刺激臭や不快臭が従来品種より低減することが確認されている。ただし、リノレン酸は健康維持のために食品から摂取しなければならない必須脂肪酸であり、摂取量が少なすぎる場合、必須脂肪酸欠乏症を引き起こす可能性がある。
【０００５】
更に、加熱時の刺激臭や不快臭を改善するために、様々な方法が試みられている。例えば、改善された酸化安定性を備え、かつ加熱臭の少ない菜種油を提供する方法がある（特開２０００−２６２２１４号公報）。この方法は菜種油の全脂肪酸組成がリノレン酸を０．５〜５重量％含み、オレイン酸を７０〜８５重量％含むものである。
【０００６】
この方法はリノレン酸量を低減させて、かつオレイン酸量を７０〜８５重量％と多く含むことに特徴がある。これは、該公開公報第３頁［００１４］に、「オレイン酸含量が７０重量％より小さくなると、加熱時の油脂の安定性の低下傾向が顕著になり、また、リノレン酸含量が５重量％より大きくなると、加熱臭の発生が強くなることによる。」と記載されているように、一般にオレイン酸含量が多いほど加熱時の油脂の安定性が増し、また、リノレン酸含量が少ないほど、加熱臭が発生しない傾向にあるためである。しかし、従来の低リノレン酸菜種種子から得られた油脂と比較して、加熱時の刺激臭や不快臭の減少効果は十分なものではなかった。
【０００７】
また、液体油および／または固体脂に水素添加油脂を加えた後、脂質分解酵素を分散させ、接触させることにより、加熱時に発生する不快な臭いを低減させ、かつ保存時に生成する戻り臭を抑制する方法も提供されている（特開２０００−５０８９３号公報）。
【０００８】
しかしながら、この方法は水素添加油脂を用い、これに脂質分解酵素を作用させることが必須要件となるので天然油脂よりもコストが高くなり、また天然志向に沿わないという欠点がある。
【０００９】
【発明が解決しようとする課題】
本発明は、加熱したときの刺激臭や不快臭が、従来の油脂と比較して低減できて、健康を維持するのにバランスのよい油脂組成物を提供することを目的とする。
【００１０】
【課題を解決するための手段】
本発明者は、食用油脂を加熱したときの刺激臭や不快臭を減少させる方法について研究した結果、食用油脂中に最適な構成脂肪酸組成があり、特に食用油脂の主要な構成脂肪酸であるリノレン酸、リノール酸、オレイン酸夫々の含量と加熱したときの刺激臭や不快臭との関係では、酸化安定性が低いリノレン酸含量は低い方が加熱したときの刺激臭や不快臭は少なく、また、酸化安定性が低いとされるリノール酸は意外にも含量の低い方が加熱したときの刺激臭や不快臭が強くなることを見出した。最も酸化安定性の高いオレイン酸は含量が高くなっても加熱したときの刺激臭や不快臭が少なくなる傾向は示さなかった。
【００１１】
リノレン酸含量は低い方が好ましいが、リノール酸含量及びオレイン酸含量は最適なバランス比が存在することが分かった。本発明によれば、油脂組成物を構成する全脂肪酸組成に含まれるオレイン酸の割合が４２〜６５重量％、リノール酸の割合が２４〜４４重量％、リノレン酸の割合が１．０〜４．０重量％の範囲に、さらにオレイン酸／リノール酸の比率が１．０〜２．７の範囲になるように、 ( Ａ ) 全脂肪酸組成に含まれるリノレン酸の割合が６．０重量％以下である菜種油を３５〜９５重量％と ( Ｂ ) コーン油、米油、高リノール酸種紅花油及び高リノール酸種ひまわり油のうちの１種類以上からなる油脂を５〜６５重量％の比率で混合して調製することにより加熱したときの刺激臭や不快臭が抑制できる油脂組成物を得ることができる。
【００１２】
本発明は、油脂組成物を構成する全脂肪酸組成に含まれるオレイン酸の割合が４２〜６５重量％、リノール酸の割合が２４〜４４重量％、リノレン酸の割合が１．０〜４．０重量％の範囲に、かつオレイン酸／リノール酸の比率が１．０〜２．７の範囲になるように、 ( Ａ ) 全脂肪酸組成に含まれるリノレン酸の割合が６．０重量％以下である菜種油を３５〜９５重量％と５〜６５重量％の比率で混合して調製された油脂組成物からなる食用油脂である。
【００１３】
【発明の実施の形態】
以下、本発明について詳細に説明する。
本発明の食用油脂に使用される植物性油脂は、( Ａ ) 全脂肪酸組成に含まれるリノレン酸の割合が６．０重量％以下である低リノレン酸菜種油を必須とし、これと所定割合で混合する ( Ｂ ) コーン油、米油、高リノール酸種紅花油及び高リノール酸種ひまわり油から選ばれる１種類以上からなる油脂が挙げられる。
【００１４】
本発明の食用油脂は、液体油であり、取り扱い易く、調理適性に合致したものである。
【００１６】
リノレン酸量が７．０重量％の大豆油や１０．０重量％の菜種油を加熱すると刺激臭や不快臭が発現するが、品種改良によりリノレン酸量を１．０〜４．０重量％まで低減させた菜種から得られた油脂を加熱すると刺激臭、不快臭の発現は低減する。更に、加熱時の刺激臭、不快臭を減らすには、リノレン酸量を低減させる方法は有効であるが、それに加えてオレイン酸／リノール酸の割合をも制御することが重要である。
【００１７】
つまり、リノレン酸量を１．０〜４．０重量％にし、かつオレイン酸量の割合が４２〜６５重量％、リノール酸量の割合が２４〜４４重量％の範囲に、かつオレイン酸／リノール酸の重量比率を１．０〜２．７の範囲になるように調製することで、加熱したときの刺激臭や不快臭が抑制できる油脂組成物を得ることができるのである。
【００１８】
その際、 ( Ａ )リノレン酸の割合が６．０％以下である低リノレン酸種菜種油を３５〜９５重量％と(Ｂ)コーン油、米油、高リノール酸種紅花油及び高リノール酸種ひまわり油のうちの１種類以上からなる油脂を５〜６５重量％の比率で混合してリノレン酸、オレイン酸、リノール酸の夫々の量を上記範囲に、かつオレイン酸／リノール酸の重量比率を上記範囲になるように調製した食用油脂を用いると、加熱時の刺激臭、不快臭が低減する。
【００１９】
ここで高リノール酸種紅花油は一般のものであれば特に限定はないが、ヨウ素価が１４０〜１５０のもの、同様に、高リノール酸種ひまわり油は、ヨウ素価が１２０〜１４２のものが好ましい。
【００２０】
油脂の酸化安定性向上、加熱安定性向上、機能性付与等の点から、トコフェロール、アスコルビン酸パルミテート、ローズマリー抽出物、茶抽出物、甘草抽出物等の酸化防止剤や、クエン酸やリンゴ酸等の金属キレート剤、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等の乳化剤やシリコーン等の消泡剤も適宜任意に添加できる。
【００２１】
本発明の油脂組成物の用途は、フライ用、炒め用、生食用の何れにも使用できるが、特にフライ調理においてその効果が著しい。一般家庭における調理、弁当惣菜店等の中食産業、天ぷら店やとんかつ店等の外食産業、調理冷凍食品等の調理食品製造工場においてもその効果が発揮される。また、冷凍食品や油脂含有調味料等を喫食時に再加熱する際にもその効果が発揮される。
【００２２】
【実施例】
以下、実施例により本発明を具体的に説明する。尚、本発明はこれらの実施例に限定されるものではない。
【００２３】
実施例１
におい評価は、油脂を６００ｇ磁性皿にとり、温度コントローラー付きの加熱機（理化学工業社製，「ＬＡＢＯＸ−１１５」）で１８０℃まで加熱し、全体の強度並びに具体的なにおい特性として、刺激臭（ツンとしたにおい）、酸敗臭（劣化したにおい）、青臭さ、金属様のにおい、魚様のにおい、好ましい甘いにおいの６項目についてトレーニングを積んだパネル７名にて６段階で評価をおこない平均点を算出した。点数は以下の定義づけとした。
０点：無臭
１点：やっと感知できるにおい
２点：弱いにおい
３点：楽に感知できるにおい
４点：強いにおい
５点：強烈なにおい
【００２４】
下記組成物をサンプルとして用いた。
比較品１：
レギュラーキャノーラ油（Ｒｅｇｕｌａｒ Ｃａｎｏｌａ ｏｉｌ 以下、「Ｒ．Ｃ．」と略記する）
通常カナダ産菜種を搾油し、精製を施したもので、脂肪酸組成が下記に該当する油脂
オレイン酸５８．６％
リノール酸２２．２％
リノレン酸９．９％
【００２５】
比較例２：
低リノレン酸種キャノーラ油（Ｌｏｗ Ｌｉｎｏｌｅｎｉｃ Ｃａｎｏｌａ ｏｉｌ 以下、「Ｌ.Ｌ.Ｃ.」と略記する）
低リノレン酸種カナダ産菜種を搾油し、精製を施したもので、脂肪酸組成が下記に該当する油脂
オレイン酸６６．２％
リノール酸２２．４％
リノレン酸３．２％
【００２６】
比較例３：
高オレイン酸低リノレン酸種キャノーラ油（Ｈｉｇｈ Ｏｌｅｉｃ Ｌｏｗ Ｌｉｎｏｌｅｎｉｃ Ｃａｎｏｌａ ｏｉｌ 以下、「Ｈ.Ｏ.Ｌ.Ｌ.Ｃ．」と略記する）
高オレイン酸低リノレン酸種カナダ産菜種を搾油し、精製を施したもので、脂肪酸組成が下記に該当する油脂
オレイン酸７６．４％
リノール酸１３．７％
リノレン酸１．９％
【００２７】
本発明品１：
低リノレン酸種キャノーラ精製油７０部にコーン精製油を３０部混合した油脂で、脂肪酸組成が下記に該当する。
オレイン酸５５．０％
リノール酸３３．１％
リノレン酸２．３％
【００２８】
本発明品２：
低リノレン酸種キャノーラ精製油５０部にコーン精製油を５０部混合した油脂で、脂肪酸組成が下記に該当する。
オレイン酸４７．９％
リノール酸３９．６％
リノレン酸２．０％
各種の脂肪酸組成、及び得られた評価結果は下表の通りであった。
【００２９】
【表１】
【表２】
上記結果より、比較例１と比較してリノレン酸含量の低い４品は共に、刺激臭、酸敗臭、青臭さ、金属様のにおい、魚様のにおい、全体のにおい強度が低減されることが明らかとなった。またオレイン酸／リノール酸の比率が１．０〜２．７の範囲である、本発明品１、本発明品２はともに比較例１、比較例２、比較例３と比較して、刺激臭、青臭さ、魚様のにおい、全体のにおい強度、等のにおいが弱く、好ましい甘いにおいが増加することが示された。
【００３２】
実施例２
におい評価は、油脂を６００ｇ磁性皿にとり、温度コントローラー付きの加熱機（理化学工業社製，「ＬＡＢＯＸ−１１５」）で１８０℃まで加熱し、刺激臭や不快臭の強さについてトレーニングを積んだパネル１０名にて評価をおこなった。評価結果は以下の定義づけとした。
◎：弱いにおい
○：楽に感知できるにおい
△：強いにおい
×：強烈なにおい
各種サンプルの脂肪酸組成、及び得られた評価結果は下表の通りであった。
【００３３】
【表３】
ＨＬＳ（High Linoleic Safflower oil） 高リノール酸種紅花油
ＣＮ（Corn oil） コーン油
ＬＬＣ（Low Linolenic Canola oil） 低リノレン酸種菜種油
ＨＬＳｕ（High Linoleic Sunfower oil） 高リノール酸種ひまわり油
ＲＢＯ (Rice Bran oil) 米油
ＨＯＳ（High Oleic Safflower oil） 高オレイン酸種紅花油
【００３４】
リノレン酸量が３．２％以下の実験系で、オレイン酸／リノール酸比と加熱時の刺激臭や不快臭の強さの関係を調べると、オレイン酸／リノール酸比１．０〜２．７の範囲で弱くなり、この比より高い範囲及び低い範囲ともに外れれば外れるほど強くなることが示され、オレイン酸／リノール酸比に最適な比があることが明らかとなった。
【００３５】
【発明の効果】
本発明によれば、油脂組成物を構成する全脂肪酸組成に含まれるリノレン酸の割合が１．０〜４．０重量％、オレイン酸の割合が４２〜６５重量％、リノール酸の割合が２４〜４４重量％の範囲に、かつオレイン酸／リノール酸の比率が１．０〜２．７の範囲になるように、 ( Ａ ) 全脂肪酸組成に含まれるリノレン酸の割合が６．０重量％以下である菜種油を３５〜９５重量％と ( Ｂ ) コーン油、米油、高リノール酸種紅花油及び高リノール酸種ひまわり油のうちの１種類以上からなる油脂を５〜６５重量％の比率で混合して調製された油脂組成物は、健康を維持するのにバランスがよく、フライ加熱調理する際に、油脂由来の刺激臭、不快臭を低減し、調理場の環境及び調理排気改善に寄与する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to an oil / fat composition that is less likely to cause irritating odors and unpleasant odors derived from edible fats and oils during frying and is well balanced.
[0002]
[Prior art]
Fats and oils are an important source of energy for humans and other mammals, as well as a source of essential fatty acids essential for living organisms. From the point of view of nutrition, saturated fatty acids, monounsaturated fatty acids, polyunsaturated It is important to take each fatty acid in a balanced manner.
[0003]
By the way, when fried by heating soybean oil or rapeseed oil in general households, food service shops such as sugar beet shops, restaurants, and cooked food manufacturing factories, it produces a unique fragrant smell that invites appetite, but the state of the fats and oils used May cause odors that irritate the eyes and throat and unpleasant odors that may make you feel unwell. The main reason for this is that various secondary products are generated by the oxidation reaction by heating and are volatilized and diffused in the air. Therefore, if fried cooking is performed for a long time, not only the working environment of the kitchen is deteriorated due to the smell, but also when the cooking exhaust is discharged outdoors for a long time, it may lead to a bad smell complaint from residents.
[0004]
It is known that when fats and oils come into contact with air at high temperatures, a vigorous oxidation reaction occurs, and fatty acid decomposition products in the fats and oils volatilize to produce irritating odors and unpleasant odors. Oxidation and degradation of fatty acids differ depending on the constituent fatty acids, and the oxidation rates of oleic acid, linoleic acid, and linolenic acid, which are the main fatty acids of vegetable oil, increase in the order of linolenic acid, linoleic acid, and oleic acid, which have higher degree of unsaturation. Oil seeds with reduced linolenic acid content have been developed to improve oxidative stability by mating, mutation, genetic recombination, etc., and the fats and oils obtained from these seeds have improved oxidative stability and can be heated. However, it has been confirmed that the irritating odor and unpleasant odor are reduced from the conventional varieties. However, linolenic acid is an essential fatty acid that must be taken from food to maintain health, and if it is too low, it can cause a deficiency in essential fatty acids.
[0005]
Furthermore, various methods have been tried to improve the irritating odor and unpleasant odor during heating. For example, there is a method of providing rapeseed oil having improved oxidation stability and less heat odor (Japanese Patent Laid-Open No. 2000-262214). In this method, the total fatty acid composition of the rapeseed oil contains 0.5 to 5% by weight of linolenic acid and 70 to 85% by weight of oleic acid.
[0006]
This method is characterized in that the amount of linolenic acid is reduced and the amount of oleic acid is as high as 70 to 85% by weight. This is stated in the publication [page 3] [0014], “When the oleic acid content is less than 70% by weight, the tendency of the oil and fat stability to decrease during heating becomes significant, and the linolenic acid content is 5% by weight. As the oleic acid content increases, the stability of the oil and fat during heating increases, and as the linolenic acid content decreases, the heating increases as the oleic acid content increases. This is because no odor tends to occur. However, compared with the fats and oils obtained from the conventional low linolenic rapeseed seed, the effect of reducing the irritating odor and unpleasant odor at the time of heating was not sufficient.
[0007]
In addition, after adding hydrogenated fats to liquid oil and / or solid fats, the lipolytic enzyme is dispersed and brought into contact to reduce unpleasant odors generated during heating and to suppress return odors generated during storage A method is also provided (Japanese Patent Laid-Open No. 2000-50893).
[0008]
However, this method uses hydrogenated fats and oils, and it is essential to allow them to act on lipolytic enzymes. Therefore, the cost is higher than that of natural fats and oils, and there is a disadvantage that they are not oriented to nature.
[0009]
[Problems to be solved by the invention]
An object of the present invention is to provide a fat and oil composition that can reduce the irritating odor and unpleasant odor when heated as compared with conventional fats and oils and is well-balanced to maintain health.
[0010]
[Means for Solving the Problems]
As a result of studying a method for reducing irritating odors and unpleasant odors when heating edible fats and oils, the present inventor has an optimal constituent fatty acid composition in edible fats and oils, especially linolenic acid, which is a main constituent fatty acid of edible fats and oils In terms of the relationship between the content of each of linoleic acid and oleic acid and the irritating odor and unpleasant odor when heated, the lower the linolenic acid content, the lower the oxidative stability, the less irritating odor and unpleasant odor when heated, It was found that linoleic acid, which is considered to have low oxidative stability, unexpectedly has a stronger irritating odor and unpleasant odor when heated. Oleic acid, which has the highest oxidative stability, did not show a tendency to reduce irritating odors and unpleasant odors when heated even when the content was high.
[0011]
A low linolenic acid content is preferred, but it has been found that there is an optimal balance ratio between the linoleic acid content and the oleic acid content. According to the present invention, the proportion of oleic acid contained in the total fatty acid composition constituting the oil and fat composition is 42 to 65 wt%, the proportion of linoleic acid is 24 to 44 wt%, and the proportion of linolenic acid is 1.0 to 4 ( A ) The ratio of linolenic acid contained in the total fatty acid composition is 6.0% by weight so that the ratio of oleic acid / linoleic acid is in the range of 1.0 to 2.7 in the range of 0.0 % by weight. the in which rapeseed less 35 to 95 wt% and (B) corn oil, rice oil, the proportion of 5 to 65 wt% of the fat consisting of one or more of the high linoleic acid species safflower oil and high linoleic acid species sunflower oil It is possible to obtain an oil / fat composition capable of suppressing an irritating odor or an unpleasant odor when heated by mixing and preparing the mixture .
[0012]
In the present invention , the ratio of oleic acid contained in the total fatty acid composition constituting the oil and fat composition is 42 to 65% by weight, the ratio of linoleic acid is 24 to 44% by weight, and the ratio of linolenic acid is 1.0 to 4.0. ( A ) The ratio of linolenic acid contained in the total fatty acid composition is 6.0 wt% or less so that the ratio of oleic acid / linoleic acid is in the range of 1.0 to 2.7 in the range of wt%. It is an edible fat / oil comprising an oil / fat composition prepared by mixing a certain rapeseed oil in a ratio of 35 to 95% by weight and 5 to 65% by weight .
[0013]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The vegetable oil used in the edible oil of the present invention comprises ( A ) a low linolenic rapeseed oil in which the ratio of linolenic acid contained in the total fatty acid composition is 6.0% by weight or less, and is mixed with this at a predetermined ratio. to (B) corn oil, rice oil, and oil of one or more selected from high linoleic acid species safflower oil and high linoleic acid species sunflower oil.
[0014]
The edible oil / fat of the present invention is a liquid oil, is easy to handle and conforms to cooking ability.
[0016]
Heating soybean oil with linolenic acid content of 7.0% by weight or rapeseed oil with 10.0% by weight will cause irritating odors and unpleasant odors, but the linolenic acid content will be reduced to 1.0-4.0% by weight by improving the variety. When fats and oils obtained from reduced rapeseed are heated, the expression of irritating odors and unpleasant odors is reduced. Furthermore, in order to reduce the irritating odor and unpleasant odor during heating, the method of reducing the amount of linolenic acid is effective, but in addition to that, it is important to control the ratio of oleic acid / linoleic acid.
[0017]
That is, the amount of linolenic acid is 1.0 to 4.0% by weight, the proportion of oleic acid is 42 to 65% by weight, the proportion of linoleic acid is 24 to 44% by weight , and oleic acid / linol. to prepare a weight ratio of acid to be in the range of 1.0 to 2.7, it is possible to irritating odor or unpleasant odor when heated to obtain a fat composition can be suppressed.
[0018]
In that case, ( A ) 35-95% by weight of low linolenic acid rapeseed oil in which the ratio of linolenic acid is 6.0% or less and (B) corn oil, rice oil, high linoleic acid safflower oil, and high linoleic acid species Oils and fats consisting of one or more sunflower oils are mixed at a ratio of 5 to 65% by weight so that the amounts of linolenic acid, oleic acid and linoleic acid are within the above ranges , and the weight ratio of oleic acid / linoleic acid is When edible fats and oils prepared so as to be in the above range are used, the irritating odor and unpleasant odor during heating are reduced.
[0019]
Here, the high linoleic acid type safflower oil is not particularly limited as long as it is a general oil, but the iodine value is 140 to 150, and similarly, the high linoleic acid type sunflower oil has an iodine value of 120 to 142. preferable.
[0020]
Antioxidants such as tocopherol, ascorbyl palmitate, rosemary extract, tea extract, licorice extract, citric acid, malic acid, etc. A metal chelating agent such as glycerin fatty acid ester, sucrose fatty acid ester, an emulsifier such as lecithin, and an antifoaming agent such as silicone can be optionally added.
[0021]
The use of the oil and fat composition of the present invention can be used for frying, fried food, and fresh food, but the effect is particularly remarkable in frying. The effect is also exerted in cooking in general households, in the food industry such as bento side dishes stores, in the food service industry such as tempura and tonkatsu stores, and in cooking food manufacturing plants such as cooked frozen foods. Moreover, the effect is demonstrated also when frozen food, fat and oil containing seasonings, etc. are reheated at the time of eating.
[0022]
【Example】
Hereinafter, the present invention will be described specifically by way of examples. The present invention is not limited to these examples.
[0023]
Example 1
Odor evaluation takes 600g of oil and fat in a magnetic dish and heats it to 180 ° C with a heater equipped with a temperature controller ("Labbox-115", manufactured by Riken Kogyo Co., Ltd.). An average of 6 panelists who trained on 6 items: 6 smells (smelling smell), acid odor (deteriorated smell), blue odor, metal-like odor, fish-like odor and preferred sweet odor. Points were calculated. The score is defined as follows.
0 points: Odorless 1 point: Smell that can be finally detected 2 points: Smell smell 3 points: Smell that can be easily detected 4 points: Strong smell 5 points: Strong smell [0024]
The following composition was used as a sample.
Comparative product 1:
Regular canola oil (Regular Cana oil, hereinafter abbreviated as “RC”)
Usually, rapeseed from Canada is squeezed and refined. Fatty acid composition with the following fatty acid composition: 58.6%
Linoleic acid 22.2%
Linolenic acid 9.9%
[0025]
Comparative Example 2:
Low linolenic acid species canola oil (Low Linolenic Cana oil, hereinafter abbreviated as “L.L.C.”)
Low linolenic acid type Canadian rapeseed oil is squeezed and refined. Fatty acid composition of fatty acid oleic acid corresponding to the following 66.2%
Linoleic acid 22.4%
Linolenic acid 3.2%
[0026]
Comparative Example 3:
High oleic acid low linolenic acid seed canola oil (High Oleic Low Linolenic Canola oil, hereinafter abbreviated as “H.O.L.L.C.”)
High oleic acid low linolenic acid type Canadian rapeseed oil extracted and refined, Fatty acid oleic acid whose fatty acid composition corresponds to the following 76.4%
Linoleic acid 13.7%
Linolenic acid 1.9%
[0027]
Invention product 1:
Fatty acid composition in which 30 parts of corn refined oil is mixed with 70 parts of low linolenic acid type canola refined oil, and the fatty acid composition corresponds to the following.
Oleic acid 55.0%
Linoleic acid 33.1%
Linolenic acid 2.3%
[0028]
Invention product 2:
Fatty oil composition in which 50 parts of low linolenic acid species canola refined oil is mixed with 50 parts of corn refined oil, and the fatty acid composition corresponds to the following.
Oleic acid 47.9%
Linoleic acid 39.6%
Linolenic acid 2.0%
Various fatty acid compositions and the obtained evaluation results are shown in the following table.
[0029]
[Table 1]
[Table 2]
From the above results, all four products having a low linolenic acid content as compared with Comparative Example 1 have reduced pungent odor, acid odor, blue odor, metal-like odor, fish-like odor, and overall odor intensity. It became clear. In addition, the inventive product 1 and the inventive product 2 in which the ratio of oleic acid / linoleic acid is in the range of 1.0 to 2.7 are both irritating odors as compared with Comparative Example 1, Comparative Example 2 and Comparative Example 3. It was shown that the smell of blue, odor, fish-like odor, overall odor intensity, etc. was weak and the preferred sweet odor increased.
[0032]
Example 2
Odor evaluation is a panel with 600g of oil and fat taken in a magnetic dish, heated to 180 ° C with a heater equipped with a temperature controller ("Labbox-115" manufactured by RIKEN KOGYO), and trained on the intensity of irritating and unpleasant odors. Evaluation was performed by 10 people. The evaluation results are defined as follows.
◎: weak odor ○: odor that can be easily detected △: strong odor ×: intense odor The fatty acid composition of various samples and the evaluation results obtained are as shown in the table below.
[0033]
[Table 3]
HLS (High Linoleic Safflower oil) CN (Corn oil) Corn oil LLC (Low Linolenic Canola oil) Low Linolenic acid rapeseed oil HLSu (High Linoleic Sunfower oil) RBO (Rice Bran oil) ) Rice oil HOS (High Oleic Safflower oil)
When the relationship between the oleic acid / linoleic acid ratio and the intensity of the irritating odor or unpleasant odor during heating was examined in an experimental system having a linolenic acid amount of 3.2% or less, the oleic acid / linoleic acid ratio was 1.0 to 2. It became weaker in the range of 7, and it was shown that the higher the lower and higher ranges than this ratio, the stronger the difference, and it became clear that there is an optimum ratio for the oleic acid / linoleic acid ratio.
[0035]
【The invention's effect】
According to the present invention, the proportion of linolenic acid contained in the total fatty acid composition constituting the oil and fat composition is 1.0 to 4.0% by weight, the proportion of oleic acid is 42 to 65% by weight, and the proportion of linoleic acid is 24. in the range of to 44 wt%, and as the ratio of oleic acid / linoleic acid is in the range of 1.0 to 2.7, (a) the percentage of linolenic acid contained in the total fatty acid composition of 6.0 wt% the in which rapeseed less 35 to 95 wt% and (B) corn oil, rice oil, the proportion of 5 to 65 wt% of the fat consisting of one or more of the high linoleic acid species safflower oil and high linoleic acid species sunflower oil The oil / fat composition prepared by mixing in a well-balanced state to maintain health reduces the irritating odor and unpleasant odor derived from fats and oils when fried and cooked, improving the cooking environment and cooking exhaust. Contribute.
Claims (1)
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| CA2531317A1 (en) * | 2003-07-09 | 2005-01-20 | J-Oil Mills, Inc. | Antioxidant fat or oil composition containing long-chain highly unsaturated fatty acid |
| TWI356681B (en) * | 2003-11-12 | 2012-01-21 | J Oil Mills Inc | Body taste improver comprising long-chain highly u |
| JP5992611B2 (en) * | 2014-01-30 | 2016-09-14 | 株式会社Ｊ−オイルミルズ | Oil composition |
| TW201841570A (en) * | 2017-04-03 | 2018-12-01 | 日商Ｊ 制油股份有限公司 | Method for manufacturing edible fat and oil composition and method for masking unpleasant flavor of food material |
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| JPH10191885A (en) * | 1997-01-14 | 1998-07-28 | Nisshin Oil Mills Ltd:The | Soybean/rapeseed blended oil |
| JP4392770B2 (en) * | 1999-07-26 | 2010-01-06 | 日清オイリオグループ株式会社 | Oil with good stability of frying |
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