JP4688994B2 - How to color edible oils and fats - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for coloring edible fats and oils that can express vivid and stable green or red.
[0002]
[Prior art]
In recent years, tea has been highly evaluated for its various functions, and attempts have been made not only to drink decoction but also to apply tea leaves themselves to various foods. However, at present, no attempt has been made to apply it to edible oils such as the bright green color of green tea leaves or the deep red color of black tea.
[0003]
[Problems to be solved by the invention]
Edible fats and oils are used for cooking such as frying, frying, baking, boiling, confectionery, bread ingredients, noodle soup, butter, margarine, table oil, dressing, various sauces, mayonnaise, etc. An object of the present invention is to provide edible fats and oils that are widely used and have a bright and stable green or red color to give added value to these foods.
[0004]
[Means for Solving the Problems]
Therefore, as a result of repeated research to give edible oils a color that has no taste and olfaction problems and does not fade when mixed with other foods, its function has been highly evaluated in recent years. The present inventors have found that the extract is leached using tea, and the present invention has been completed.
[0005]
The edible oil and fat used in the present invention may be liquid at the leaching temperature. Specifically, vegetable oils such as sesame oil, cottonseed oil, olive oil, corn oil, soybean oil, rapeseed oil, peanut oil, sesame oil, safflower oil, etc. In addition to fats and oils, animal fats such as lard head can be mentioned. Moreover, 2 or more types of mixed oil chosen from these can also be used.
[0006]
The tea used in the present invention may be any of non-fermented tea, fermented tea, and semi-fermented tea, and specific examples include green tea, black tea, oolong tea, and the like. The term “green tea” as used herein includes sencha, gyokuro, bancha, kabusecha, tama green tea, stem tea, etc., which are finished teas, and also includes crude tea. Use two or more types selected from these. Can do.
[0007]
Furthermore, the leaching conditions with the edible oil / fat in the present invention may be such that the temperature of the edible oil / fat is 150 ° C. or lower, and leaching is performed at 80 ° C. or higher and 150 ° C. or lower. Further, the leaching time is about 10 to 15 minutes depending on the leaching temperature and the like, and then allowed to cool naturally.
[0008]
[Effects of the Invention]
Edible fats and oils obtained by the method of the present invention exhibits vivid colors with the various tea such as green tea or black tea, yet also has a stable tea color to the change of the color liquid (acidic or alkaline) .
In addition, since this edible fat / oil contains fat-soluble vitamins (provitamin A, vitamin E, etc.) contained in green tea leaves, vitamins are strengthened compared to the fats and oils before leaching, and they are not easily deteriorated.
[0009]
【Example】
After adding 50 g of deeply steamed tea (a type of sencha) to 1000 ml of olive oil warmed to 80 ° C., heating was continued for about 14 minutes, and the temperature of the oil was adjusted to 150 ° C. Thereafter, the heating was stopped, and the mixture was naturally cooled at room temperature to obtain 950 ml of olive oil edible fat. The edible oil / fat of olive oil had a bright green color, and this green color was stable against 2 to 3 times the amount of vinegar or caustic soda.
[0010]
【The invention's effect】
By using the edible oil and fat obtained by the method of the present invention, it is possible to provide a dish to which an active ingredient of tea is added while enjoying the color of various teas during cooking. It is also possible to produce butter, margarine, dressing, mayonnaise, etc. that have a green color or a red color, etc., and in which the active ingredients of tea are enhanced.
Furthermore , edible fats and oils obtained by the method of the present invention can be used as functional fats and oils, such as use as soap raw materials, in a variety of products. Needless to say, it is possible to add components.

Claims (4)

To edible oil in which the initial set temperature and 80 ° C., only tea added from the first train at, which was heated for 10 minutes to 15 minutes, Yuki the temperature of the edible oil increased in temperature up to 0.99 ° C., Nature release thereafter room temperature A method of coloring edible fats and oils, characterized in that the color of tea is developed by cooling and leaching the extract of tea into the edible fats and oils. The edible oil / fat is sesame oil, cottonseed oil, olive oil, corn oil, soybean oil, rapeseed oil, peanut oil, sesame oil, safflower oil, or a mixed oil of two or more selected from these colors. How to attach. The method for coloring edible fats and oils according to claim 1, wherein the edible fats and oils are lard, het or a mixed oil thereof. The method for coloring edible fats and oils according to claim 1, wherein the tea is unfermented tea, fermented tea, or semi-fermented tea.