JP4255178B2 - Edible oils and fats - Google Patents

Description

【００２３】
実施例１、２は油の飛び跳ね防止機能が十分であり、コゲつきのない目玉焼きができた。比較例２〜３は調理時の油の飛び跳ね防止機能が十分ではない。比較例１は油の飛び跳ね防止は十分であるが、発煙量がかなり多くて調理に支障があった。
【００２４】
実施例３
ＭＣＴ（日清製油（株）製）２５重量部に対し、コーンサラダ油（日清製油（株）製）７５部を混合し、固定化リパーゼ（ノボ社製、商品名リポザイム）が充填されたカラムに６０℃、空間速度０．３で通液を行い、エステル交換を行った（エステル交換後のＭＣＴ残量は４％）。得られたエステル交換油脂を常法に従って精製処理を行った。この食用油脂について、泡高試験とナスの炒めのも調理を行った。ナスの炒め物は、約１２０ｇのナスに対し、それぞれの油脂２５ｇをフライパンにとり調理した。結果を表２示す。
【００２５】
実施例４
ＭＣＴ（日清製油（株）製）３０重量部に対し、パームステアリン（日清製油（株）製）７０重量部を混合し、実施例２と同様のエステル交換、精製処理を行った（エステル交換後のＭＣＴ残量は５％）。得られたエステル交換油脂を常法に従って精製処理を行った。この食用油脂について、実施例３と同様、泡高試験とナスの炒めのも調理を行った。結果を表２示す。
【００２６】
比較例４
ＭＣＴ（日清製油（株）製）１５重量部に対し、コーンサラダ油（日清製油（株）製）８５部を混合し、実施例３と同様のエステル交換、精製処理を行った（エステル交換後のＭＣＴ残量は３％）。この食用油脂について、実施例３と同様、泡高試験とナスの炒めのも調理を行った。結果を表２示す。
【００２７】
比較例５
大豆硬化油（日清製油（株）製、融点３８℃）について、実施例３と同様のエステル交換、精製処理を行った。この食用油脂について、実施例３と同様、泡高試験とナスの炒めのも調理を行った。結果を表２示す。
【００２８】
【表２】

【００２９】
実施例３、４は油の飛び跳ね防止機能が十分であり、油の風味が活かされた炒め物ができた。泡高値が４０ｍｍに満たない比較例４、５は飛び跳ね防止が不十分であった。
【００３０】
実施例５
実施例４の油脂を油相として界面活性剤を使用しない調理用マーガリンの試作を行った。すなわち、油脂８５重量部に対して、食塩１重量部、水１４重量部の配合とし、バターフレーバーを添加して、常法に従って急冷練り合わせにより試作した。この調理用マーガリンの性状および加熱した鉄板上に置いた時の状態を観察した。結果を表３に示す。
【００３１】
比較例６
比較例５の油脂を油相として実施例５と同様に界面活性剤を使用しない調理用マーガリンの試作を行い、実施例５と同様に性状および加熱した鉄板上に置いた時の状態を観察した。結果を表３に示す。
【００３２】
【表３】

【００３３】
実施例５の食用油脂は、界面活性剤を使用しなくてもマーガリン等のＷ／Ｏ乳化組成物の生成が可能であり、練り込み用の製菓・製パン用マーガリンとしても利用できるが、特に、飛び跳ね防止機能のある食品素材の風味を活かした調理用マーガリンとして好適である。
【００３４】
【発明の効果】
本発明の食用油脂は、鉄板焼きや炒め物調理において良好な飛び跳ね防止機能を有し、界面活性剤を添加しなくてもよいので、食品素材の風味が活かせるだけでなく、界面活性剤に係わる保存安定性や風味への影響を全く心配せずに使用できる。また、乳化組成物への応用も可能であり、特に、Ｗ／Ｏ乳化組成物においては、界面活性剤を使用しなくても製造できるので、飛び跳ね防止機能を備えた調理用マーガリン等に好適に使用できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to fats and oils for fried foods. More specifically, the present invention relates to an edible fat and oil in which splashing of oil is suppressed when used for fried cooking.
[0002]
[Prior art]
As a method to prevent intense splashing of oil (sputtering phenomenon) that occurs when ingredients such as meat and vegetables are baked or fried on an iron plate, frying pan, etc. using cooking oils and fats, and to prevent the ingredients from becoming burnt on cooking utensils Conventionally, a method of adding lecithin obtained from soybean, egg yolk or the like to fats and oils has been employed. However, fats and oils in which lecithin is dissolved have high hygroscopicity, and the absorbed water easily binds to lecithin and the lecithin becomes insoluble in fats and oils, resulting in turbidity and precipitation. Furthermore, when cooking is performed using fats and oils in which lecithin is dissolved, oil coloring and generation of burnt odor are observed. That is, when the temperature of the oil rises above 150 to 160 ° C., the color of the oil gradually occurs and changes to yellowish brown, and eventually changes to black due to browning. Caramel-like burnt odor is generated.
[0003]
In order to overcome these disadvantages, for example, in order to suppress lecithin insolubilization of lecithin due to moisture absorption, sorbitan fatty acid ester (Japanese Patent Publication No. Sho 60-50421), propylene glycol fatty acid ester (Japanese Patent Laid-Open Publication No. Sho 54-103405). ), A method of adding a surfactant such as polyglycerin fatty acid ester (Japanese Patent Publication No. 1-60221) has been disclosed, and in order to prevent browning, coloring and burnt odor during heating, A method of treating lecithin with water-containing ethanol (Japanese Patent Laid-Open No. 3-15342) and a method of prescribing a lecithin derivative (Japanese Patent Laid-Open No. 2-27943) are disclosed. However, the addition of these lecithin and other surfactants not only complicates the manufacturing process, but the bitterness and sashimi unique to the surfactant may impair the flavor of the cooked product. The development of edible fats and oils that have a function to prevent jumping without containing any agent is desired.
[0004]
[Problems to be solved by the invention]
An object of the present invention is to provide an edible oil and fat for a stir-fried food having a good flavor with less oil splashing and suppressed kogation.
[0005]
[Means for Solving the Invention]
As a result of intensive research, the present inventors have found that glycerides containing medium-chain fatty acids are contained in edible oils and fats in a specific ratio, which is closely related to prevention of oil splashing and kogation in stir-fry cooking. The present invention has been completed.
That is, the present invention relates to edible fats and oils that are less susceptible to oiliness, characterized in that glycerides containing medium chain fatty acids are 5% by weight or more in fats and oils, and the foam height test value described in the text is 40 mm or more. . The medium chain fatty acid is preferably a saturated fatty acid having 6 to 12 carbon atoms. Moreover, it is preferable that the glyceride containing a medium chain fatty acid is a triglyceride in which at least one medium chain fatty acid is ester-bonded to glycerin, and among the constituent fatty acids, the medium chain fatty acid is 20% by weight or more. Moreover, it is preferable that the glyceride containing a medium chain fatty acid is triglyceride which three medium chain fatty acids ester-bonded to glycerol, and it is contained 5 to 50weight%.
Moreover, this invention relates to the emulsification composition for cooking containing such an edible fat and oil with little oil splash and a kogation.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The present invention will be described in detail below.
In the present invention, the medium chain fatty acid means a fatty acid having 6 to 12 carbon atoms, particularly a saturated fatty acid. Examples include caproic acid, caprylic acid, capric acid and lauric acid, and saturated fatty acids having 8 to 10 carbon atoms, particularly caprylic acid and capric acid are preferred. Moreover, the glyceride containing a medium chain fatty acid in the present invention refers to a glyceride in which at least one medium chain fatty acid is ester-bonded to glycerin. Examples include triglycerides in which at least one medium chain fatty acid is ester-bonded to glycerin, diglycerides in which at least one medium-chain fatty acid is ester-bonded to glycerin, and monoglycerides in which one medium-chain fatty acid is ester-bonded to glycerin. From the viewpoint of heat stability, triglyceride is preferable. Examples of triglycerides in which at least one medium chain fatty acid is ester-bonded to glycerin include triglycerides in which three medium-chain fatty acids are ester-bonded to glycerin, and triglycerides in which one or two medium-chain fatty acids are ester-bonded to glycerin. Examples of the fatty acid other than the medium chain fatty acid of triglyceride in which at least one medium chain fatty acid is ester-bonded to glycerin include a long chain fatty acid having 14 or more carbon atoms and a short chain fatty acid having 4 or less carbon atoms. However, the above-mentioned triglyceride containing a short-chain fatty acid is remarkably fuming during cooking, and is not suitable for iron plate oil or fried oil. Therefore, triglycerides in which long-chain fatty acids having 14 or more carbon atoms are ester-bonded other than medium-chain fatty acids are preferred. The long chain fatty acid having 14 or more carbon atoms is preferably a saturated or unsaturated fatty acid having 14 to 22 carbon atoms. For example, long chain saturated fatty acids such as myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, serotic acid, myristoleic acid, pentadecenoic acid, palmitoleic acid, hexadecatrienoic acid, heptadecenoic acid, oleic acid, Linoleic acid, linolenic acid, γ-linolenic acid, octadecatetraenoic acid, icosenoic acid, icosadienoic acid, icosatrienoic acid, icosatetraenoic acid, arachidonic acid, icosapentaenoic acid, docosenoic acid, docosadienoic acid, docosapentaenoic acid, docosahexaenoic acid, etc. Long chain unsaturated fatty acids.
[0007]
Triglycerides in which three medium-chain fatty acids are ester-bonded to glycerin are obtained by ester synthesis of glycerin and medium-chain fatty acids. Ester synthesis can be performed even if a lipolytic enzyme is allowed to act in a system in which moisture is reduced as much as possible, but is generally non-catalytic, for example, 3 mol or more of medium chain fatty acid per 1 mol of glycerin. The mixture is heated and stirred at 200 to 260 ° C. in a nitrogen atmosphere, moisture generated by ester synthesis is removed from the system, and the reaction is performed for 10 to 40 hours while refluxing the fatty acid. Excess fatty acid after completion of the reaction is removed by distillation.
[0008]
As the triglyceride in which three medium chain fatty acids are ester-bonded to glycerin, a triglyceride obtained by subjecting the medium chain fatty acid and glycerin to an esterification reaction by a conventional method can be used, but generally MCT (Medium Chain Triglycerides) is used. ), Which is a monoacid group or a mixed acid group triglyceride composed of a saturated fatty acid having 8 to 10 carbon atoms such as coconut oil-decomposed fatty acid, for example, caprylic acid / capric acid = 60 to 75/25 to 40 ( (Weight ratio) of triglycerides can be preferably used.
[0009]
Triglycerides in which one or two medium-chain fatty acids are ester-bonded to glycerin can be similarly achieved by ester synthesis of glycerin and fatty acids, but it is easier to transesterify by mixing MCT and ordinary edible fats and oils. Yes and economical. Examples of normal edible oils and fats used for transesterification with MCT include soybean oil, rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, and high oleic safflower oil. Sunflower oil, high oleic sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, olive oil, rice bran oil, wheat germ oil, Palm oil, palm kernel oil, palm oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algae oil, these oils and fats that have been low-saturated by breeding and their hydrogenated oils, fractionated oils and fats Etc.
[0009]
When performing transesterification using sodium methylate as a catalyst, the oil and fat raw material and MCT are mixed and the mixture is heated to 80 to 120 ° C. under a reduced pressure of 100 mmHg or less to remove gas components and moisture contained in the raw material mixture. To do. To this, 0.02 to 0.5% by weight of sodium methylate is added, and transesterification is carried out by stirring at 80 to 120 ° C. for 10 to 60 minutes under normal pressure / nitrogen stream or reduced pressure of 10 mmHg or less. . Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. Thereafter, sufficient water washing is performed to remove the catalyst and excess acid, and after drying, the reaction oil is decolored and deodorized by a conventional method.
[0010]
When transesterification is performed using a lipolytic enzyme, it is convenient to use an immobilized enzyme in which the lipolytic enzyme is immobilized on an ion exchange resin or the like. The fat and oil raw material and MCT are mixed, and the temperature is adjusted to a range of 40 to 80 ° C., which is a reaction temperature at which the activity of the lipolytic enzyme is sufficiently exhibited. This is passed through the immobilized enzyme packed in the column at a space velocity of 0.1 to 10 for transesterification. Completion of the reaction is confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction product remaining after the reaction is decolorized and deodorized by a conventional method.
[0011]
Examples of the lipolytic enzyme include lipases derived from Alkaligenes, Candida, Rhizopus, Mucor and Pseudomonas, and phospholipase A derived from the liver, and lipases derived from Mucor and Alkagenes are particularly preferable.
[0012]
The fats and oils obtained by the ester synthesis reaction or transesterification reaction are refined to edible grade by ordinary purification steps such as washing, decolorization, deodorization and the like. The edible oil / fat of the present invention is prepared by mixing the glyceride containing the medium chain fatty acid prepared as described above as it is, or the above edible oil / fat and the glyceride containing the medium chain fatty acid are 5% by weight or more. It is obtained by doing. If it is less than 5% by weight, the foam height value described later cannot be obtained, and a sufficient function of preventing jumping cannot be obtained. When glycerides containing medium chain fatty acids are triglycerides in which three medium chain fatty acids represented by MCT are ester-bonded to glycerin, if more than 50% by weight is blended in the desired edible oil, smoke generation becomes remarkable, which is not preferable. 5 to 50% by weight is suitable. When the main component is triglyceride in which one or two medium chain fatty acids are ester-bonded to glycerin, the smoke generation during cooking is significantly improved and more than 50% by weight can be added. If the medium chain fatty acid content is not more than 20% by weight, the foam height value described later cannot be obtained, and a sufficient function of preventing jumping cannot be obtained.
[0013]
In order to achieve the object of the present invention, the edible oil / fat of the present invention needs to exhibit a foam height of 40 mm or more in the following foam height test. When the foam height is less than 40 mm, a sufficient function of preventing oil jumping cannot be obtained in cooking such as teppanyaki and fried foods. The bubble height test in the present invention is performed according to the following procedure. That is, 20 g of oil is weighed in a test tube for AOM test (reference oil analysis method 2.5.1.1 (1996)) and heated to 160 ° C. When the oil temperature reaches 160 ± 1 ° C., the position of the oil surface is confirmed, and one potato molded into 1 cubic centimeter is added. The highest position of the foam surface that occurs after charging is recorded, and the difference to the first oil surface position is expressed in mm to give the foam height value. In addition, potatoes should be exposed to water after molding and wiped off moisture just before use. When the bubble height value thus measured is 40 mm or more, a good jump prevention function is obtained.
[0014]
The edible oil / fat of the present invention can be suitably used not only for fat and oil itself for teppanyaki and fried foods, but also for the same use as an O / W type or W / O type emulsified composition. In particular, in the case of a triglyceride in which at least one medium chain fatty acid is ester-bonded to glycerin and other than the medium chain fatty acid is a long chain saturated fatty acid having 14 or more carbon atoms, it is solid at ordinary temperature, and this is the oil phase. If so, a margarine-like W / O emulsion composition can be produced by a conventional rapid kneading method without adding a surfactant such as lecithin or monoglyceride. If an appropriate flavor or the like is added during production, it can be suitably used as a margarine for cooking.
If it is liquid, the edible fat of this invention can be used for the same use as normal salad oil, such as dressing, mayonnaise, spray oil. However, it cannot be used for deep-fried foods because the foaming is intense when seeds are added.
[0015]
The edible oil / fat of the present invention can provide a good anti-jumping function without adding a surfactant, but enhances the function by adding a small amount of surfactant to such an extent that the flavor and storage stability are not impaired. Of course it is possible. In addition, vitamin E, carotene, lignan, coenzyme Q, ascorbic acid fatty acid ester, oryzanol, etc. may be added in anticipation of adult disease prevention effect, lifestyle-related disease prevention effect, in vivo oxidation inhibition effect, obesity prevention effect Good. Unlike long-chain fatty acids, medium-chain fatty acids are mainly consumed as energy in the body and are unlikely to accumulate as fat (Japan Food Science and Technology Journal Vol 43, No. 11, 1163-1169 (1996)). The edible oil / fat of the present invention meets the consumption preference of modern people who refrain from fat content.
[0016]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited thereto. Unless otherwise noted, parts and% mean weight basis.
[0017]
Example 1
93 parts by weight of rapeseed salad oil (Nisshin Oil Co., Ltd.) was mixed with 7 parts by weight of MCT (Nisshin Oil Co., Ltd., trade name ODO) consisting of medium chain fatty acids (caprylic acid and capric acid). About this edible fat and oil, the foam height test and the fried egg cooking test were done. Fried egg was cooked by taking 5 g of edible oil and fat in a frying pan. The results are shown in Table 1.
[0018]
Example 2
60 parts by weight of rapeseed salad oil (Nisshin Oil Co., Ltd.) was mixed with 40 parts by weight of MCT (Nisshin Oil Co., Ltd.). About this edible oil and fat, the foam height test and the fried egg cooking test were done like Example 1. The results are shown in Table 1.
[0019]
Comparative Example 1
45 parts by weight of rapeseed salad oil (Nisshin Oil Co., Ltd.) was mixed with 55 parts by weight of MCT (Nisshin Oil Co., Ltd., trade name ODO). About this edible oil and fat, the foam height test and the fried egg cooking test were done like Example 1. The results are shown in Table 1.
[0020]
Comparative Example 2
97 parts by weight of rapeseed salad oil (Nisshin Oil Co., Ltd.) was mixed with 3 parts by weight of MCT (Nisshin Oil Co., Ltd., trade name ODO). About this edible oil and fat, the foam height test and the fried egg cooking test were done like Example 1. The results are shown in Table 1.
[0021]
Comparative Example 3
About the rapeseed salad oil (Nisshin Oil Co., Ltd. product), the foam height test and the fried egg cooking test were done like Example 1. The results are shown in Table 1.
[0022]
[Table 1]

[0023]
In Examples 1 and 2, the function of preventing the oil from jumping was sufficient, and a fried egg with no kogation was achieved. In Comparative Examples 2 to 3, the function of preventing oil jumping during cooking is not sufficient. Although Comparative Example 1 was sufficient to prevent the oil from jumping, the amount of fuming was considerably large, which hindered cooking.
[0024]
Example 3
Column in which 75 parts of corn salad oil (Nisshin Oil Co., Ltd.) is mixed with 25 parts by weight of MCT (Nisshin Oil Co., Ltd.) and packed with immobilized lipase (Novo Corporation, trade name Lipozyme) The solution was passed through the mixture at 60 ° C. and a space velocity of 0.3 to perform transesterification (the remaining amount of MCT after the transesterification was 4%). The obtained transesterified oil and fat was purified according to a conventional method. This edible oil and fat was also cooked with a foam height test and eggplant stir-fry. The eggplant stir-fry was prepared by taking 25 g of each oil and fat in a frying pan for about 120 g of eggplant. The results are shown in Table 2.
[0025]
Example 4
70 parts by weight of palm stearin (manufactured by Nisshin Oil Co., Ltd.) was mixed with 30 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd.), and the same transesterification and purification treatment as in Example 2 was performed (ester) The remaining amount of MCT after replacement is 5%). The obtained transesterified oil and fat was purified according to a conventional method. About this edible oil and fat, the foam height test and the eggplant frying were also cooked like Example 3. The results are shown in Table 2.
[0026]
Comparative Example 4
To 15 parts by weight of MCT (manufactured by Nisshin Oil Co., Ltd.), 85 parts of corn salad oil (manufactured by Nisshin Oil Co., Ltd.) was mixed and subjected to transesterification and purification as in Example 3 (transesterification). The remaining amount of MCT is 3%). About this edible oil and fat, the foam height test and the eggplant frying were also cooked like Example 3. The results are shown in Table 2.
[0027]
Comparative Example 5
The same transesterification and purification treatment as in Example 3 was performed on the soybean hardened oil (manufactured by Nissin Oil Co., Ltd., melting point 38 ° C.). About this edible oil and fat, the foam height test and the eggplant frying were also cooked like Example 3. The results are shown in Table 2.
[0028]
[Table 2]

[0029]
In Examples 3 and 4, the function of preventing oil jumping was sufficient, and a stir-fried food in which the flavor of oil was utilized was made. In Comparative Examples 4 and 5 having a bubble height value of less than 40 mm, the splash prevention was insufficient.
[0030]
Example 5
The cooking margarine which does not use surfactant using the fats and oils of Example 4 as an oil phase was produced. That is, a test sample was prepared by rapid cooling and kneading according to a conventional method by adding 1 part by weight of sodium chloride and 14 parts by weight of water to 85 parts by weight of fats and oils, adding butter flavor. The properties of this margarine for cooking and the state when placed on a heated iron plate were observed. The results are shown in Table 3.
[0031]
Comparative Example 6
The cooking margarine which does not use surfactant like Example 5 was made by using the fats and oils of Comparative Example 5 as an oil phase, and the state when placed on a heated iron plate as in Example 5 was observed. . The results are shown in Table 3.
[0032]
[Table 3]

[0033]
The edible fat of Example 5 can produce a W / O emulsion composition such as margarine without using a surfactant, and can also be used as a margarine for confectionery and bread for kneading. It is suitable as a margarine for cooking taking advantage of the flavor of a food material having a function of preventing jumping.
[0034]
【The invention's effect】
The edible oil and fat of the present invention has a good anti-jumping function in teppanyaki and fried foods, and it is not necessary to add a surfactant, so that not only can the flavor of the food material be utilized, but also a surfactant. It can be used without worrying about the effects on storage stability and flavor. In addition, it can be applied to an emulsified composition. In particular, a W / O emulsified composition can be produced without using a surfactant, and is therefore suitable for cooking margarine having a function of preventing jumping. Can be used.

Claims (3)

Foam height test values measured in steps (a) to (c) consisting of 7 to 40 parts by weight of MCT containing no surfactant and 93 to 60 parts by weight of rapeseed salad oil containing no surfactant (hereinafter the same) ) Is 40 mm or more.
(a) 20 g of oil is weighed in a test tube for AOM test (reference oil analysis method 2.5.1.1 (1996)) and heated to 160 ° C.
(b) When the oil temperature reaches 160 ± 1 ° C., the position of the oil surface is confirmed, and a potato molded to 1 cubic centimeter (after being molded, exposed to water and wiped off immediately before use). 1 is inserted.
(c) Record the maximum position of the foam surface generated after charging, and express the difference up to the position of the first oil level in mm to obtain the foam height value. MCT25 to 30 parts by weight containing no surfactant and corn salad oil and / or palm stearin 75 to 70 parts by weight containing no surfactant are transesterified, and the foam height test value is 40 mm or more. A fat and oil for stir-fry. The emulsified composition for heat cooking containing the fats and oils for fried foods in any one of Claims 1-2.