JP6301080B2 - Partially hydrogenated oil and fat, oil and fat composition containing the same, and method for producing the same - Google Patents

Description

  The present invention relates to an oil and fat composition used for foods and a method for producing the same. More specifically, the present invention relates to a partially hydrogenated fat and oil used in an oil and fat composition capable of producing a food having a preferred flavor derived from hydrogenated fat and oil, a method for producing the same, and an oil and fat composition containing the partially hydrogenated fat and oil.

Conventionally, hardened oils in which unsaturated fatty acids are reduced by hydrogenating (hardening) fats and oils have been used for the purpose of adjusting the plasticity and melting point of the fats and oils and improving the oxidation stability. In recent years, the relationship between the intake of trans-fatty acids produced by hydrogenation and the risk of heart disease has been clarified, and there has been a demand for fats and oils with the trans-fatty acid content reduced as much as possible.
However, the hardened oil has a unique sweetness and a rich taste called hardened oil flavor, and is a part of the taste of the food. If the amount of hardened oil used is reduced to reduce trans fatty acids, there is a problem that the hardened oil flavor such as sweetness and richness is reduced and the taste of the food is also reduced.
On the other hand, various methods have been tried to add a flavor derived from hydrogenated fats (or hardened oil flavor). For example, imparting a hardened oil flavor by adding vanillin, ethyl vanillin or the like has been reported (see Patent Document 1). However, the flavor quality is different from the original hardened oil flavor. In addition, a method for producing a flavor derived from hydrogenated fat while reducing the content of trans fatty acid by using 50% by mass or more of the fractionated hard oil of palm oil has been reported (see Patent Document 2). The amount of reduction is insufficient.
A method of producing a hydrogenated fat flavor while reducing the trans fatty acid content by adding lard or hardened oil to palm oil has been reported (see Patent Document 3), but the quality of the flavor is inherently hardened. It is different from oil flavor.
There is a method for enhancing the hydrogenated fat and oil flavor of low trans fatty acid fats and oils by using partially hydrogenated fats and oils having a peroxide value of 0.4 to 7 (see Patent Document 4), but the oxidatively deteriorated flavor becomes a problem.
There is a method (see Patent Document 5) for producing a hydrogenated fat flavor while reducing the trans fatty acid content by using distilled and refined palm oil, but the strength of the hardened oil flavor is insufficient.
An oil / fat composition containing 25 to 65% by mass of a palm fractionated soft oil having an iodine value of 54 to 70 and 17% by mass or more and less than 50% by mass of a palm fractionated hard oil having an iodine value of 10 to 55 is used as an oil for cooking. Thus, even when the trans fatty acid content is reduced, a cooking oil / fat composition having a flavor of hydrogenation odor has also been reported (see Patent Document 6), but the strength of the cured oil flavor is still insufficient.
Flavor is produced by refluxing a mixture of animal and vegetable oils and water under heating conditions of 100 to 130 ° C. in the presence of oxygen, and the flavor mixture propagating to the exhausted oxygen and volatilizing is collected in a fatty acid triglyceride solution. Although a method for producing a flavor imparting agent characterized by the above has been reported (see Patent Document 7), the flavor deteriorated by oxidation is a problem. There is also a problem that there is no sustainability of flavor during heating.

International Publication No. 2008/032852 Pamphlet JP 2008-271818 A JP 2009-5681 A JP 2009-89684 A JP 2009-240220 A Special table 2010-504753 Japanese Patent No. 3344522

  An object of the present invention is to provide a hardened oil flavor-enhancing oil and fat used in an oil and fat composition having a reduced trans fatty acid content, which strongly causes a preferred flavor (also referred to as a hardened oil flavor) derived from hardened oil (hydrogenated fat and oil) in food The manufacturing method is provided.

As a result of intensive studies to achieve the above object, the present inventors have conducted heat oxidation of partially hydrogenated oil and fat while blowing air at a temperature of 100 ° C. to 240 ° C., and then vacuum steam distillation at 220 ° C. or lower. The hardened oil flavor of the fats and oils obtained in this way was found to be particularly enhanced, and the present invention was completed.
In addition, the inventors of the present invention have a partially hydrogenated oil and fat with a particularly enhanced hardened oil flavor obtained by the above-described production method, having a so-called Totox value higher than a predetermined value and a peroxide value lower than a predetermined value. And the present invention was completed.

That is, it has been found that the hydrogenated fats and oils are heated and oxidized while blowing air at a temperature of 100 ° C. to 240 ° C., and then the oils and fats left by vacuum steam distillation at 220 ° C. or less have a particularly enhanced hardened oil flavor. It was.
Moreover, the oil for fat-hardened oil flavor enhancement oil which is Tox value represented by the following formula | equation (1) is 24.5 or more, and a peroxide value is 8 or less: (POV * 2 + AnV) ( 1) It was found that the hydrogenated oil flavor of POV (wherein POV represents the peroxide value and AnV represents the anisidine value) was particularly enhanced.
This enhanced hardened oil flavor generally enhances the original hardened oil flavor, and in particular has an effect of imparting sweetness and richness peculiar to the hardened oil. In addition, when the fats and oils are used for heating applications such as frying, the strength of the hardened oil flavor hardly changes over time, and it has a long-lasting and excellent effect.

The present invention provides the following items 1 to 7.
<1> Step (1) of partially oxidizing hydrogenated oil by heating and oxidizing air at a temperature of 100 ° C. to 240 ° C.,
A step (2) of subjecting the heat-oxidized partially hydrogenated oil obtained in the step (1) to vacuum steam distillation at 220 ° C. or lower;
The manufacturing method of fats and oils for hardening oil flavor reinforcement | strengthening containing.
<2> The method for producing a hardened oil flavor-enhancing fat according to <1>, wherein the step (1) is performed for at least 1 hour.
<3> The method for producing a fat for enhancing a cured oil flavor according to the above <1> or <2>, wherein the iodine value of the partially hydrogenated fat is 50 to 100.
<4> Fats and oils for enhancing hardened oil flavor, wherein the Totox value represented by the following formula (1) is 24.5 or more and the peroxide value (POV) is a partially hydrogenated oil or fat:
(POV × 2 + AnV) (1)
In the formula, POV represents a peroxide value, and AnV represents an anisidine value.
<5> The fat and oil for hardening flavor enhancement according to the above <4>, wherein the acid value is 0.1 or more.
<6> Edible oil composition having a hardened oil flavor, containing 0.1 to 10% by mass of the oil and fat according to <4> or <5>, and having a trans fatty acid content of 3% by mass or less in all constituent fatty acids. object.
<7> A food with an enhanced cured oil flavor produced using the edible oil / fat composition having the cured oil flavor described in <6> above.

  By using the oil and fat for hardening oil flavor enhancement of the present invention, it is possible to provide an edible oil and fat composition and food having a strong flavor derived from hydrogenated oil and fat, strong oxidation stability, and further reduced trans fatty acid content. it can.

(Hard oil for enhancing flavor of hardened oil)
The oil and fat for hardening oil flavor enhancement of the present invention is a partially hydrogenated oil and fat having a Totox value represented by the following formula (1) of 24.5 or more and a peroxide value (POV) of 8 or less:
POV × 2 + AnV (1)
In the formula, POV represents a peroxide value, and AnV represents an anisidine value.
The Totox value (also referred to as Totox Value, TV) is an evaluation method created in consideration of the presence of a specific aldehyde compound, which is a secondary product generated by decomposition of a peroxide generated by oxidation of fats and oils ( Journal of the American Oil Chemistry Society, Vol 51, pp17-21 (1974)). Conventionally, it is often used for quality judgment such as fat and oil degradation, but the present inventors experimentally confirmed that the hydrogenated oil flavor in partially hydrogenated fats and oils has a certain relationship between the Totox value and the peroxide value. As a result, the present invention has been completed.
In the present invention, the Totox value is 24.5 or more. More preferably, it is 27 or more and 80 or less, More preferably, it is 29 or more and 55 or less.

  The “peroxide value” represents the amount of peroxide, which is a primary product generated in the early stage of fat auto-oxidation. It can be measured by reacting potassium iodide with a sample and titrating iodine liberated from potassium iodide with hydroperoxide in the oil. In more detail, it can be measured according to the method described in “2.5.2.1” (provisional 4-2000) of “Reference Oil and Fat Test Analysis Method” (1996) edited by Japan Oil Chemists' Society. In the present invention, the peroxide value is 8 or less within a range satisfying the formula (1). It is more preferably 6 or less, and still more preferably 4 or less.

  The “anisidine value” is a value represented by the absorbance of a yellow dye produced by reaction with p-methoxyaniline (p-anisidine) in the presence of acetic acid. The presence of a specific aldehyde compound is indicated. The measuring method can be measured by the method described in “2.5.3 Anisidine value” of “Standard oil and fat test analysis method” (1996) edited by Japan Oil Chemists' Society. In the present invention, the anisidine value is preferably 10 or more, more preferably 20 or more, still more preferably 24.5 or more and 60 or less, within the range satisfying the above formula (1). Most preferably, it is 53 or less.

  “Acid value” refers to the number of mg of potassium hydroxide required to neutralize free fatty acids contained in 1 g of a sample. The acid value can be measured according to the method described in “2.3.1 Acid value” of “Standard oil and fat test analysis method” (1996) edited by Japan Oil Chemists' Society. In the present invention, the acid value is preferably 0.1 or more. More preferably, it is 0.1 or more and 0.6 or less.

  The amount of C18-1 (trans isomer + cis isomer) fatty acid in the oil for enhancing a cured oil flavor of the present invention is preferably 45% by mass or more, and preferably 50 to 78% by mass with respect to the total fatty acid amount. More preferred. The amount of C18-2 (trans isomer + cis isomer) fatty acid is preferably less than 10% by mass and more preferably 7% by mass or less based on the total amount of fatty acids.

  Edible fats and oils for producing partially hydrogenated fats and oils that are raw materials for obtaining the fats and oils for enhancing the hardened oil flavor of the present invention include, for example, corn oil, soybean oil, rapeseed oil, safflower oil, rice oil, cottonseed oil, sunflower oil Examples thereof include flower oil, fish oil, palm oil, palm oil fractionated soft oil, or a mixture of two or more thereof.

  In addition, decoloring oil and refined oil can be used for these raw material fats and oils. Decolorized oil is oil that has been subjected to degumming, deoxidation, and decolorization processes after oil extraction, and refined oil is oil that has been subjected to deodorization process after decolorization. For these steps, for example, methods commonly used by those skilled in the art are applied, such as the method described in “3 Practice of purification steps” in “Actual production of edible fats and oils” (issued on July 5, 1988). May be.

In the present specification, the “partially hydrogenated fats and oils” used as the raw material fats and oils for enhancing the hardened oil flavor means fats and oils obtained by performing “partial hydrogenation treatment” on edible fats and oils or two or more of the mixed fats and oils.
The “partial hydrogenation treatment” can be performed by a method known in the art, but the hydrogen pressure is 0.05 to 2.0 MPa, the nickel content in the catalyst is 0.005 to 0.3%, and the reaction start temperature is 120. It can carry out on the conditions of -200 degreeC. For example, it can be carried out at a hydrogen pressure of 0.5 MPa, a nickel content in the catalyst of 0.04%, and a reaction start temperature of 150 ° C. In the present specification, the “partial hydrogenation treatment” means a hydrogenation treatment that is not a complete hydrogenation treatment or a hydrogenation treatment that is performed so that unsaturated bonds remain.
In the present invention, it is possible to use a partially hydrogenated oil or fat obtained by subjecting an edible oil or fat or a mixture of two or more thereof to a partial hydrogenation treatment until preferably in the range of 50 to 100, more preferably 65 to 80. preferable.

The partial hydrogenation treatment is performed so that the trans fatty acid content of the partially hydrogenated fat / oil is preferably 10 to 60% by mass, more preferably 20 to 55% by mass with respect to the total mass of the constituent fatty acids of the partially hydrogenated fat / oil. It is preferable. Partially hydrogenated fats and oils having a constant trans fatty acid content are subjected to hydrogenation treatment so that the iodine value is 50 to 100, preferably 65 to 80, and the trans fatty acid content is measured. It can be obtained by selecting a certain amount of fats and oils.
The trans fatty acid content can be determined by, for example, “trans fatty acid content (capillary gas chromatograph method)” described in “Oil and Fat Test Analysis Method” (2007) edited by Japan Oil Chemists' Society.

(Method for producing fats and oils for enhancing hardened oil flavor)
The oil for enhancing the flavor of hydrogenated oil according to the present invention can be obtained by subjecting the above-mentioned partially hydrogenated oil and fat to heat oxidation while blowing air at a temperature of 100 ° C to 240 ° C, followed by vacuum steam distillation at 220 ° C or lower. .
The thermal oxidation is preferably performed at a temperature of 100 ° C to 240 ° C. More preferably, it heats at 150 to 200 degreeC, More preferably, it heats at 170 to 190 degreeC.
While heating at the above temperature, it is preferable to carry out heat oxidation at a rate of blowing air of 100 to 1000 ml / min for at least 1 hour. The heating oxidation time is more preferably 1 to 15 hours, further preferably 2 to 12 hours, and most preferably 2 to 10 hours.
The air blowing method may be a conventionally known method, and for example, a method of discharging a certain amount of air into the oil or fat using an air pump while stirring the oil or fat.

Vacuum steam distillation is a “deodorization process” normally performed in the field of edible fats and oils. Steam is blown into fats and oils heated to high temperature under high vacuum, and volatile components such as odorous components, fatty acids, and unsaponifiable substances. Is a method of distilling.
The vacuum steam distillation apparatus includes a batch type, a semi-continuous type, and a continuous type, and any apparatus may be used.

  The temperature of the vacuum steam distillation is preferably performed at 220 ° C. or lower. More preferably, it is 120 degreeC-220 degreeC, More preferably, it is 150-210 degreeC. The degree of vacuum is preferably 800 Pa or less, more preferably 600 Pa or less, and still more preferably 133 to 600 Pa. Depending on the equipment used, it may be performed at 500 Pa or less. The time for vacuum steam distillation is preferably 0.5 to 2 hours, more preferably 1 hour.

In the present invention, in order to produce a hardened oil flavor-enhancing fat, it is preferable to further perform a decolorization treatment after the partial hydrogenation and before or after the steam distillation treatment, preferably before the steam distillation treatment.
The decoloring process generally means a process of decolorizing the pigment in the oil by adsorption or the like. Although a well-known method can be used, for example, about 0.1-4 mass% activated clay is added to fats and oils with respect to fats and oils total weight, and fats and oils are 60-120 under normal pressure or pressure reduction. It can carry out by heating at 5 degreeC for about 5 to 60 minutes. Thereafter, the activated clay is removed by filtration.

(Oil composition to which oil for enhancing hardened oil flavor is added)
The hardened oil flavor-enhancing fats and oils can be mixed with other fats and oils to produce an edible fat composition with enhanced hardened oil flavor.
For example, the fat and oil for enhancing the hardened oil flavor is preferably 0.1 to 10% by mass, preferably 0.5 to 7% by mass, based on the total mass of the oil and fat, with respect to the oil and fat having low trans fatty acid (for example, palm oil-based oil and fat) More preferably, by adding in an amount of 1 to 5% by mass, a hardened oil flavor can be imparted without increasing the amount of trans fatty acid.
The imparting of the hardened oil flavor imparts the entire hardened oil flavor, and is particularly effective in imparting the sweetness and richness peculiar to the hardened oil. In addition, there is persistence when heated for applications such as frying.

  The “polyunsaturated fatty acid” in other oils and fats to be mixed with the oil for enhancing hardened oil flavor is preferably 20% by mass or less. When polyunsaturated fatty acid exceeds 20 mass%, the flavor derived from hydrogenated fats and oils may become weak. Examples of fats and oils having a polyunsaturated fatty acid of 20% by mass or less include (i) palm-based fats and oils, (ii) lauric fats and oils or (iii) a combination of palm-based fats and lauric fats and oils, and (v) transesterification of lauric fats and oils. It is preferable that it is fat and oil containing at least one selected from fats and oils and (vi) the transesterified fats and oils of the mixture of palm fats and lauric fats and oils.

Examples of palm oils and fats include palm oil, fractionated palm oil, and oils and fats obtained by transesterifying one or more of these.
In addition, examples of lauric fats and oils include palm kernel oil, palm oil, palm kernel fractionated oil, and these completely hydrogenated oils, and fats and oils obtained by transesterifying one or more of these.
Moreover, it is also possible to use what mixed palm-type fats and oils and lauric-type fats, or the fats and oils which transesterified the mixture.
Fractionated palm oil means oils and fats obtained by fractionating palm oil and obtained, a high melting point fraction, a middle melting point fraction or a low melting point fraction. Moreover, what further fractionated the obtained fraction can also be used.

  It is preferable that the trans fatty acid content of the oil / fat composition of the present invention obtained by adding the oil / fat for enhancing the hardened oil flavor of the present invention is 3% by mass or less.

  The oil and fat composition of the present invention includes, for example, oily foods such as French fries and donuts, cooked foods such as bread, cookies, biscuits and pies, or creams such as whipped cream, coffee cream and ice cream Use for foods containing oils and fats. In addition, it can also be used for chilled desserts such as puddings and cakes using chocolate and the above foods.

<Examples 1-12 and Comparative Examples 1-7>
Partially hydrogenated fat (corn oil 70% by mass + soybean oil 30% by mass) (iodination: 75, trans fatty acid (C18-1 + 18-2) 34% by mass, C18-1 (trans isomer + cis isomer): 71% by mass , C18-2 (trans isomer + cis isomer): 6% by mass), heated at a predetermined temperature shown in Tables 1 to 3 while blowing air at 500 ml / min, and further subjected to vacuum steam distillation at a predetermined temperature. And the oil-fat composition of Examples 1-12 and Comparative Examples 1-4 was obtained. At this time, the degree of vacuum was 500 to 600 Pa.
In the same manner as in Example 3, heating was performed while blowing air at 500 ml / min, and vacuum steam distillation was not performed.
Comparative Example 5 was obtained by heating at 134 ° C. for 1.5 hours while blowing air into soybean oil at 500 ml / min and not performing vacuum steam distillation.

About each obtained fats and oils, the peroxide value (POV), the acid value (AV), the anisidine value (AnV), and the amount of trans fatty acids were measured by the following method.
<Measurement of peroxide value (POV)>
Weigh correctly 0.5-5 g of sample into Erlenmeyer flask with stopper. Add 50 ml of solvent mixed with acetic acid: 2,2,4-trimethylpentane (isooctane = 3: 2 (vol%), and gently shake to dissolve the sample.Air in the flask is gently replaced with nitrogen gas Add 0.1 ml of saturated potassium iodide solution while passing nitrogen gas, immediately plug and shake for 1 minute in a circle, add 30 ml of water, plug and vigorously for 5-10 seconds. Titrate with 1 mol volume burette with 0.01 mol / L sodium thiosulfate standard solution.If the measuring solution shows a slight yellow color, add about 0.5 ml of starch solution and continue titration. When the disappearance ends, perform a blank test in advance, add starch solution to confirm that no color develops, and calculate the peroxide value by the following formula.
Peroxide value (meq / kg) = (0.01 mol / L sodium thiosulfate standard solution usage (ml) × 0.01 mol / L sodium thiosulfate standard solution factor × 10) / sample amount (g)

<Measurement of acid value (AV)>
Weigh correctly 0.1-20.0 g of sample into Erlenmeyer flask. Add 100 ml of neutral solvent mixed in isopropyl alcohol: diethyl ether = 1: 1 and neutralize to dissolve the sample. Titrate with a 0.1 mol / L potassium hydroxide standard solution using a 10 ml volume burette, and measure when the phenolphthalein indicator shows a slight red color and lasts for 30 seconds as the end point of neutralization. Calculate the acid value by the following formula.
Acid value = (5.611 × 0.1 mol / L potassium hydroxide standard solution used (ml) × 0.1 mol / L potassium hydroxide standard solution factor) / sample amount (g)

<Measurement of anisidine value (AnV)>
Weigh accurately 0.1 to 4.0 g of sample into a 25 ml volumetric flask, dissolve completely with 2,2,4-trimethylpentane (isooctane), dilute to the marked line, and shake well to obtain a sample solution. First, the absorbance of the sample solution is measured. The sample solution is taken in an absorption cell, and the absorbance at a wavelength of 350 nm is measured using isooctane as a control (B) (Shimadzu Corporation Absorbance Meter UV-160 is used for measuring the absorbance). Next, the absorbance after reaction with p-anisidine is measured. Correctly take 5 ml of the sample solution in a 10 ml test tube, and correctly take 5 ml of isooctane for the blank test in another test tube. Correctly take 1 ml of 0.25 g / 100 ml p-anisidine-acetic acid solution, add to each tube and shake. Exactly 10 minutes later, the absorbance at a wavelength of 350 nm is measured using the blank test solution as a control (A). Calculate the anisidine value by the following formula.

Anisidine value = 25 × (1.2 × A−B) / sample amount in 25 ml of sample solution (g)

<Measurement of trans fatty acid content>
20-50 mg of sample is precisely weighed for screw mouth test. Add 1 ml of 0.5 mol / L sodium hydroxide-methanol solution. Seal and heat at 100 ° C. for 5-10 minutes until the oil droplets disappear and become a homogeneous solution. After allowing to cool, 1 ml of boron trifluoride-methanol reagent is added, sealed and heated at 100 ° C. for 5 minutes. After standing to cool, add 2 to 5 ml of hexane (sample concentration about 1%), add about 7 ml of saturated saline, seal tightly and shake well. The hexane layer is collected and dehydrated with a small amount of anhydrous sodium sulfate to obtain a sample solution. The sample solution is measured using a gas chromatograph GC-2010 manufactured by Shimadzu Corporation under the following conditions.
Column: SP-2560 manufactured by SUPELCO, Inner diameter 0.25 mm, Length 100 m, Film thickness 0.2 μm
Injection method: Split method Detector: FID
Carrier gas: helium Split ratio: 100: 1
Inlet temperature: 250 ° C
Detector temperature: 250 ° C
Injection volume: 1 μl
Column flow rate: 1 ml / min
Column temperature: constant 180 ° C. Each detected peak is integrated using a data processing system, the area is obtained to obtain area%, and further multiplied by 0.95 to be converted to g / 100 g mass%. The amount.
The “trans fatty acid amount” in Tables 1 to 3 means the total amount of 18-1 trans fatty acid and 18-2 trans fatty acid.

  1% by mass of each of the oil and fat compositions of Examples 1 to 12 and Comparative Examples 1 to 5 (the amount of trans fatty acid (C18-1 + 18-2) is about 0.3% by mass) and 99% by mass of palm oil are mixed and heated. A cooking oil / fat composition was prepared. Further, as Comparative Example 6, palm oil was used in which soybean oil that had not been partially hydrogenated was heat-treated and 1% by mass of what was not vacuum steam distilled. In Comparative Example 7, as a control, a partially hydrogenated oil of corn oil: soybean oil = 70: 30 blended oil (iodinated 75) (no steam oxidation treatment and steam distillation at normal 250 ° C.) Used was 1% by mass of palm oil. The palm oil used refined palm oil. Moreover, 100% of partially hydrogenated oil (iodinated 75) of corn oil: soybean oil = 70: 30 blended oil (trans fatty acid (C18-1 + 18-2) 34% by mass) was used as a hardened oil flavor standard product.

Commercially cooked pre-fried frozen chicken nuggets were cooked at 180 ° C. for 3.5 minutes using Examples 1-12 and Comparative Examples 1-7 and the oil and fat composition for cooking prepared as described above from the cured flavor standard, and flavored. Sensory evaluation was carried out using the standard hardened oil flavor as a standard. The sensory evaluation was performed by five well-trained panelists, scored according to the following criteria, and the average value was used as the evaluation value. A score of 3 or more is considered a passing score. The results are shown in the “sensory evaluation” column of Tables 1 to 3.
Moreover, the Totox value was calculated | required with the following formula | equation.
(POV × 2 + AnV) (1) (wherein POV represents a peroxide value and AnV represents an anisidine value)

5 points with a hardened oil flavor equivalent to the standard product Slightly weaker than the standard product, but 4 points with sufficient hardened oil flavor 3 points A little hardened oil flavor than the standard product 3 points A hardened oil flavor is weaker than the standard product 2 points 1 point that the oil flavor is weaker than the standard product

As is clear from Table 3, a pre-fried frozen chicken nugget produced from an oil / fat composition containing the oil / fat for hardening oil flavor enhancement produced by the production method of the invention or the oil / fat for hardening oil flavor enhancement satisfying the predetermined parameters of the invention is used. When cooked, hardened oil flavor evaluation equivalent to a standard product was obtained (Examples 1 to 12). In particular, the flavor evaluation was good when the Totox value was 24.5 or more and the peroxide value was 8 or less.
On the other hand, in the fats and oils obtained by the method not satisfying the conditions of the production method of the present invention, the taste evaluation was low (Comparative Examples 1 to 6). In particular, when the step (1) in which the partially hydrogenated fat is heated and oxidized while blowing air at a temperature of 100 ° C. to 240 ° C. (Comparative Example 4), both the POV value and the anisidine value are low, and as a result, the Totox value is low. It became low and the flavor evaluation became low. In addition, in the case where the step (2) of vacuum steam distillation at 220 ° C. or less is not performed on the partially oxidized hydrogenated oil that has been heated and oxidized, the POV value increases regardless of the heating oxidation temperature, and the flavor evaluation is low due to a deteriorated odor. (Comparative Example 5). Oils and fats that are not subjected to the step (2) of vacuum steam distillation of heated oils and fats that have not been partially hydrogenated at 220 ° C. or less have increased POV values regardless of the heating oxidation temperature, and the flavor evaluation has been lowered due to deteriorated odors ( Comparative Example 6). Moreover, when the temperature of the heating oxidation process was low, the Totox value was low, and the flavor evaluation was low (Comparative Example 1). When vacuum steam distillation was performed at a temperature exceeding 220 ° C., the Totox value was lowered and the flavor evaluation was lowered (Comparative Examples 2 to 3).

Claims (8)

A step (1) in which the partially hydrogenated fat is heated and oxidized while blowing air at a temperature of 150 ° C. to 210 ° C .;
A step (2) of subjecting the partially oxidized hydrogenated oil obtained by the step (1) to vacuum steam distillation at 150 to 220 ° C .;
The manufacturing method of fats and oils for hardening oil flavor reinforcement | strengthening containing.   The method for producing a hardened oil flavor-enhancing fat according to claim 1, wherein the step (1) is performed for at least 2 hours.   The manufacturing method of the fats and oils for hardening oil flavor enhancement of Claim 1 or 2 whose iodine value of the partially hydrogenated fats and oils of a raw material is 50-100. Fats and oils for enhancing hardened oil flavor, wherein the Totox value represented by the following formula (1) is 24.5 or more and the peroxide value (POV) is a partially hydrogenated oil or fat:
(POV × 2 + AnV) (1)
In the formula, POV represents a peroxide value, and AnV represents an anisidine value.   The oil and fat for hardening oil flavor reinforcement | strengthening of Claim 4 whose acid value is 0.1 or more.   The oil and fat for hardening oil flavor reinforcement | strengthening of Claim 4 whose acid value is 0.6 or less. An edible oil and fat composition having a hardened oil flavor, containing 0.1 to 10% by mass of the oil and fat according to any one of claims 4 to 6 and having a trans fatty acid content of 3% by mass or less in all the constituent fatty acids. . The foodstuffs which hardened oil flavor manufactured using the edible oil-fat composition which has hardened oil flavor of Claim 7 were reinforced.