JP6865538B2 - Oil composition - Google Patents
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Description
本発明は油脂組成物、特に加熱調理に適した油脂組成物に関する。 The present invention relates to oil and fat compositions, particularly oil and fat compositions suitable for cooking.
食用油脂の主な用途は、揚げ物、炒め物などの加熱調理である。加熱調理の際に生じる臭気の抑制は、家庭用業務用を問わず、作業環境改善の面で求められている。また、消費者の嗜好は、あっさりとした風味が好まれる傾向にある。そのため、加熱調理に使用される油脂は、精製により、雑味が極力取り除かれている。また、近年では、酸化安定性に強く加熱臭の少ない高オレイン酸系の植物油脂が市場に浸透している。
一方で、揚げ物があっさりとした風味であるために、物足りなさを感じる消費者もいる。そのため、程よい風味・コク味が求められているのも事実である。
The main use of edible fats and oils is for cooking fried foods and stir-fried foods. Suppression of the odor generated during cooking is required in terms of improving the working environment, regardless of whether it is used for home or business use. In addition, consumers tend to prefer a light flavor. Therefore, the fats and oils used for cooking are refined to remove unpleasant taste as much as possible. Further, in recent years, high oleic acid-based vegetable oils and fats having strong oxidative stability and less heating odor have permeated the market.
On the other hand, some consumers find the fried food to be unsatisfactory due to its light flavor. Therefore, it is a fact that a moderate flavor and richness are required.
加熱調理に使用する風味・コク味が調整された食用油脂としては、例えば、ラード及び／又は融点２０〜４０℃の硬化油を添加した加熱調理用油脂（特許文献１）や、微量の酸化した長鎖高度不飽和脂肪酸を含有した植物油脂組成物（特許文献２）が提案されている。 Examples of edible oils and fats used for cooking with adjusted flavor and richness include lard and / or hydrogenated oils and fats having a melting point of 20 to 40 ° C. (Patent Document 1) and a small amount of oxidized fats and oils. A vegetable oil composition containing a long-chain highly unsaturated fatty acid (Patent Document 2) has been proposed.
しかしながら、特許文献１の加熱調理用油脂は、水素添加臭を特徴とするので、獣肉類のフライ物には比較的風味が合うが、葉物や海産物の揚げ物には風味が合わない。また、特許文献２の植物油脂組成物は、海産物の揚げ物には比較的風味が合うが、獣肉類のフライ物には風味が合わない。したがって、加熱調理の対象を問わずに適用できる、あっさりとした風味の中にも、程よい風味・コク味がある加熱調理食品が得られる、油脂組成物が求められている。 However, since the oil and fat for cooking in Patent Document 1 is characterized by a hydrogenated odor, the flavor is relatively suitable for fried meat, but not for fried leafy vegetables and seafood. Further, the vegetable oil / fat composition of Patent Document 2 has a relatively good flavor to fried seafood, but does not have a good flavor to fried meat. Therefore, there is a demand for an oil / fat composition that can be applied to any subject of cooking and can obtain a cooked food having a moderate flavor and richness even in a light flavor.
本発明の課題は、あっさりとした風味の中にも、程よい風味・コク味がある加熱調理食品が得られる、油脂組成物を開発することである。 An object of the present invention is to develop an oil / fat composition capable of obtaining a cooked food having a moderate flavor and richness even in a light flavor.
本発明者らは、上記課題を解決するために鋭意検討を重ねた。その結果、構成脂肪酸中に少量のリノレン酸（Ｘ）を有し、かつ、極少量のＸＸＸを含有する油脂組成物を使用して加熱調理することにより、あっさりとした風味の中にも、程よい風味・コク味がある加熱調理食品が得られることを見出した。これにより、本発明は完成された。 The present inventors have made extensive studies to solve the above problems. As a result, by cooking using an oil / fat composition having a small amount of linolenic acid (X) in the constituent fatty acids and containing a very small amount of XXX, the flavor is moderate even in a light flavor. We have found that cooked foods with flavor and richness can be obtained. Thereby, the present invention was completed.
すなわち本発明は以下のようなものを提供する。
[１]ＸＸＸの含有量が０．３〜３質量％であり、かつ、構成脂肪酸全量に占めるＸの含有量が１０質量％未満である、油脂組成物。
ただし、ＸおよびＸＸＸは、以下を意味する。
Ｘ：リノレン酸
ＸＸＸ：グリセロールに３つのＸがエステル結合したトリアシルグリセロール
[２]構成脂肪酸全量に占める飽和脂肪酸の含有量が２５質量％以下である、[１]の油脂組成物。
[３]構成脂肪酸全量に占めるＯおよびＬの含有量が６５〜９０質量％である、[１]または[２]の油脂組成物。
ただし、ＯおよびＬは、以下を意味する。
Ｏ：オレイン酸
Ｌ：リノール酸
[４]構成脂肪酸として炭素数２０以上の高度不飽和脂肪酸を実質的に含有しない、[１]〜[３]の何れか１つの油脂組成物。
[５]あまに油、えごま油、しそ油およびチアシードオイルから選択される１種以上を含む、[１]〜[４]の何れか１つの油脂組成物。
[６]パーム系油脂を含む、[１]〜[５]の何れか１つの油脂組成物。
[７]米ぬか由来の不けん化物を含む、[１]〜[６]の何れか１つの油脂組成物。
[８]加熱調理用である、[１]〜[７]の何れか１つの油脂組成物。
[９][１]〜[７]の何れか１つの油脂組成物を含む、加熱調理された状態にある食品。
[１０]あまに油、えごま油、しそ油およびチアシードオイルから選択される１種以上を使用して、ＸＸＸの含有量が０．３〜３質量％であり、かつ、構成脂肪酸全量に占めるＸの含有量が１０質量％未満であるように調整する、[１]〜[８]の何れか１つの油脂組成物の製造方法。
That is, the present invention provides the following.
[1] An oil / fat composition having a content of XXX of 0.3 to 3% by mass and a content of X in the total amount of constituent fatty acids of less than 10% by mass.
However, X and XXX mean the following.
X: Linolenic acid XXX: Triacylglycerol in which three Xs are ester-bonded to glycerol.
[2] The oil / fat composition of [1], wherein the content of saturated fatty acids in the total amount of constituent fatty acids is 25% by mass or less.
[3] The fat or oil composition according to [1] or [2], wherein the content of O and L in the total amount of constituent fatty acids is 65 to 90% by mass.
However, O and L mean the following.
O: Oleic acid L: Linoleic acid
[4] The oil / fat composition according to any one of [1] to [3], which does not substantially contain highly unsaturated fatty acids having 20 or more carbon atoms as constituent fatty acids.
[5] An oil / fat composition according to any one of [1] to [4], which comprises one or more selected from flax oil, sesame oil, perilla oil and chia seed oil.
[6] The oil / fat composition according to any one of [1] to [5], which contains a palm-based oil / fat.
[7] An oil / fat composition according to any one of [1] to [6], which comprises an unsaponifiable matter derived from rice bran.
[8] An oil / fat composition according to any one of [1] to [7], which is used for cooking.
[9] A food product in a cooked state, which comprises the oil / fat composition according to any one of [1] to [7].
[10] Using one or more selected from flax oil, sesame oil, perilla oil and chia seed oil, the content of XXX is 0.3 to 3% by mass, and X accounts for the total amount of constituent fatty acids. A method for producing an oil / fat composition according to any one of [1] to [8], wherein the content of the oil and fat composition is adjusted to be less than 10% by mass.
本発明によれば、加熱調理に適した油脂組成物が提供できる。また、該油脂組成物を使用した、あっさりとした風味の中にも、程よい風味・コク味がある加熱調理食品が提供できる。 According to the present invention, it is possible to provide an oil / fat composition suitable for cooking. Further, it is possible to provide a cooked food having a moderate flavor and richness even in a light flavor using the oil / fat composition.
以下、本発明について詳細に説明する。
本発明の油脂組成物は、ＸＸＸの含有量が０．３〜３質量％であり、かつ、構成脂肪酸全量に占めるＸの含有量が１０質量％未満である。ここで、Ｘはリノレン酸であり、ＸＸＸはグリセロールに３つのＸがエステル結合したトリアシルグリセロールである。Ｘは、好ましくはα−リノレン酸であり、ＸＸＸは、好ましくはトリリノレニンである。ＸＸＸの含有量は、好ましくは０．４〜２．０質量％であり、より好ましくは、０．５〜１．７質量％であり、さらに好ましくは０．６〜１．５質量％である。また、構成脂肪酸全量に占めるＸの含有量は、好ましくは７質量％以下であり、より好ましくは０．５〜５．０質量％であり、さらに好ましくは、１．３〜４．０質量％である。油脂組成物に占めるＸＸＸの含有量、および、構成脂肪酸全量に占めるＸの含有量が上記範囲内にあると、加熱調理した食品に程よい風味・コク味が付与できる。
Hereinafter, the present invention will be described in detail.
The fat and oil composition of the present invention has a content of XXX of 0.3 to 3% by mass, and the content of X in the total amount of constituent fatty acids is less than 10% by mass. Here, X is linolenic acid, and XXX is triacylglycerol in which three Xs are ester-bonded to glycerol. X is preferably α-linolenic acid, and XXX is preferably trilinolenic acid. The content of XXX is preferably 0.4 to 2.0% by mass, more preferably 0.5 to 1.7% by mass, and further preferably 0.6 to 1.5% by mass. .. The content of X in the total amount of the constituent fatty acids is preferably 7% by mass or less, more preferably 0.5 to 5.0% by mass, and further preferably 1.3 to 4.0% by mass. Is. When the content of XXX in the fat and oil composition and the content of X in the total amount of constituent fatty acids are within the above ranges, it is possible to impart an appropriate flavor and richness to the cooked food.
上記ＸＸＸは、合成されても構わない。しかし、好ましくは、あまに油、えごま油、しそ油およびチアシードオイルなどのＸを豊富に含む油脂（以下、Ｘ油脂とも表す）から供給される。Ｘ油脂は１種または２種以上が使用されてもよい。Ｘ油脂は、油脂組成物中に、好ましくは１〜１０質量％、より好ましくは１〜６．０質量％、さらに好ましくは２〜５．５質量％、最も好ましくは２〜５．０質量％含まれる。ＸＸＸ含有量は、Journal of Oleo Science, 60(9) 451-456 (2011)など、従来公知の方法に従って測定できる。 The above XXX may be synthesized. However, it is preferably supplied from flax oil, sesame oil, perilla oil, chia seed oil and other X-rich fats and oils (hereinafter, also referred to as X fats and oils). One kind or two or more kinds of X fats and oils may be used. The fat and oil X is preferably 1 to 10% by mass, more preferably 1 to 6.0% by mass, still more preferably 2 to 5.5% by mass, and most preferably 2 to 5.0% by mass in the fat and oil composition. included. The XXX content can be measured according to a conventionally known method such as Journal of Oleo Science, 60 (9) 451-456 (2011).
本発明の油脂組成物は、構成脂肪酸全量に占める飽和脂肪酸の含有量が、好ましくは２５質量％以下であり、より好ましくは８〜２０質量％であり、さらに好ましくは、１２．０〜１８質量％である。ここで、飽和脂肪酸は、炭素数が１４〜２２の直鎖の脂肪酸である。本発明の油脂組成物は、また、好ましくは、構成脂肪酸として炭素数１２以下の脂肪酸を実質的に含有しない。ここで、実質的に含有しないとは、構成脂肪酸全量に占める含有量が５質量％以下のことであり、好ましくは０〜２質量％、より好ましくは０〜１質量％、さらに好ましくは０〜０．５質量％のことである。本発明の油脂組成物の構成脂肪酸全量に占める飽和脂肪酸の含有量が、上記範囲内にあると、加熱調理した食品に、適度な風味・コク味を付与しやすい。 In the fat and oil composition of the present invention, the content of saturated fatty acids in the total amount of constituent fatty acids is preferably 25% by mass or less, more preferably 8 to 20% by mass, and further preferably 12.0 to 18% by mass. %. Here, the saturated fatty acid is a linear fatty acid having 14 to 22 carbon atoms. The fat and oil composition of the present invention also preferably contains substantially no fatty acid having 12 or less carbon atoms as a constituent fatty acid. Here, substantially not contained means that the content in the total amount of the constituent fatty acids is 5% by mass or less, preferably 0 to 2% by mass, more preferably 0 to 1% by mass, and further preferably 0 to 0. It is 0.5% by mass. When the content of saturated fatty acids in the total amount of constituent fatty acids of the fat and oil composition of the present invention is within the above range, it is easy to impart an appropriate flavor and richness to the cooked food.
本発明の油脂組成物は、構成脂肪酸全量に占める飽和脂肪酸の含有量を調整するために、パーム系油脂を含んでもよい。本発明の油脂組成物に占めるパーム系油脂の含有量は、好ましくは８〜３３質量％であり、より好ましくは１０〜２５質量％であり、さらに好ましくは１２〜２０質量％である。ここでパーム系油脂とは、パーム油由来の油脂である。具体的には、パーム油、パーム油の分別油及びそれらの加工油（硬化、エステル交換及び分別のうち１以上の処理がなされたもの）が例示できる。より具体的には、１段分別油であるパームオレインおよびパームステアリン、パームオレインの２段分別油であるパームオレイン（パームスーパーオレイン）およびパームミッドフラクション、パームステアリンの２段分別油であるパームオレイン（ソフトパーム）およびパームステアリン（ハードステアリン）などが例示できる。また、それらの１種以上とパーム系油脂以外の油脂との混合油脂のエステル交換油脂や硬化油の場合、原料油脂（混合油脂）に占めるパーム系油脂割合に応じた量をパーム系油脂の量として扱う。 The fat and oil composition of the present invention may contain palm-based fat and oil in order to adjust the content of saturated fatty acids in the total amount of constituent fatty acids. The content of palm-based fats and oils in the fats and oils composition of the present invention is preferably 8 to 33% by mass, more preferably 10 to 25% by mass, and even more preferably 12 to 20% by mass. Here, the palm-based fat and oil is a fat and oil derived from palm oil. Specifically, palm oil, a fractionated oil of palm oil, and their processing oil (hydrogenated, transesterified, and fractionated one or more treatments) can be exemplified. More specifically, palm olein and palm stearin, which are one-stage fractionated oils, palm olein (palm super olein), which is a two-stage fractionated oil of palm olein, and palm mid fraction, and palm olein, which is a two-stage fractionated oil of palm stearin. (Soft palm) and palm stearin (hard stearin) can be exemplified. In the case of transesterified oils and hydrogenated oils of mixed oils and fats of one or more of them and oils and fats other than palm-based oils and fats, the amount of palm-based oils and fats is the amount according to the ratio of palm-based oils and fats to the raw material oils and fats (mixed oils and fats). Treat as.
本発明の油脂組成物は、構成脂肪酸全量に占めるＯおよびＬの含有量が６５〜９０質量％である。ここで、Ｏはオレイン酸であり、Ｌはリノール酸である。構成脂肪酸全量に占めるＯおよびＬの含有量は、好ましくは７０〜８５質量％であり、より好ましくは７２〜８３質量％である。また、ＯとＬは、Ｌの含有量に対するＯの含有量の比（Ｏ／Ｌ）が、好ましくは０．９〜１０．０であり、より好ましくは１．１〜６．０であり、さらに好ましくは１．３〜３．０であり、最も好ましくは１．４〜２．２である。本発明の油脂組成物の構成脂肪酸全量に占めるＯおよびＬの含有量が、上記範囲内にあると、加熱調理した食品に、適度な風味・コク味を付与しやすい。 The fat and oil composition of the present invention contains 65 to 90% by mass of O and L in the total amount of constituent fatty acids. Here, O is oleic acid and L is linoleic acid. The content of O and L in the total amount of the constituent fatty acids is preferably 70 to 85% by mass, and more preferably 72 to 83% by mass. Further, for O and L, the ratio (O / L) of the content of O to the content of L is preferably 0.9 to 10.0, more preferably 1.1 to 6.0. It is more preferably 1.3 to 3.0, and most preferably 1.4 to 2.2. When the contents of O and L in the total amount of the constituent fatty acids of the fat and oil composition of the present invention are within the above ranges, it is easy to impart an appropriate flavor and richness to the cooked food.
本発明の油脂組成物は、構成脂肪酸全量に占めるＯおよびＬの含有量を調整するために、構成脂肪酸全量に占めるＯおよびＬの含有量が７５質量％以上である液体油を含んでもよい。本発明の油脂組成物に占める液体油の含有量は、好ましくは５７〜９９質量％であり、より好ましくは、６９〜９１質量％であり、さらに好ましくは、７５〜８６質量％である。上記液体油としては、例として、菜種油、高オレイン酸菜種油、大豆油、高オレイン酸大豆油、コーン油、綿実油、紅花油、高オレイン酸紅花油、オリーブ油、ひまわり油、高オレイン酸ひまわり油、米油、胡麻油、ぶどう油、マカデミアナッツ油、ヘーゼルナッツ油、椿油、茶油などが挙げられる。本発明の好ましい実施の態様によれば、液体油は、構成脂肪酸全量に占めるオレイン酸の含有量が５６質量％以上である液体油と、構成脂肪酸全量に占めるリノール酸の含有量が４５質量％以上である液体油が、併用される。 The oil and fat composition of the present invention may contain a liquid oil in which the content of O and L in the total amount of constituent fatty acids is 75% by mass or more in order to adjust the content of O and L in the total amount of constituent fatty acids. The content of the liquid oil in the fat and oil composition of the present invention is preferably 57 to 99% by mass, more preferably 69 to 91% by mass, and further preferably 75 to 86% by mass. Examples of the liquid oil include rapeseed oil, high oleic acid rapeseed oil, soybean oil, high oleic acid soybean oil, corn oil, cottonseed oil, red flower oil, high oleic acid red flower oil, olive oil, sunflower oil, high oleic acid sunflower oil, and the like. Examples include rice oil, sesame oil, grape oil, macadamia nut oil, hazelnut oil, camellia oil and tea oil. According to a preferred embodiment of the present invention, the liquid oil contains oleic acid in an amount of 56% by mass or more in the total amount of constituent fatty acids and linoleic acid in an amount of 45% by mass in the total amount of constituent fatty acids. The above liquid oil is used in combination.
本発明の油脂組成物は、好ましくは、構成脂肪酸として炭素数２０以上の高度不飽和脂肪酸を実質的に含有しない。ここで、高度不飽和脂肪酸とは、一分子に二重結合を３つ以上有する脂肪酸である。ここで、実質的に含有しないとは、構成脂肪酸全量に占める含有量が５質量％以下のことであり、好ましくは０〜２質量％、より好ましくは０〜１質量％、さらに好ましくは０〜０．５質量％のことである。本発明の油脂組成物の構成脂肪酸が、炭素数２０以上の高度不飽和脂肪酸を実質的に含有しないと、加熱調理した食品に、適度な風味・コク味を付与しやすい。
なお、油脂組成物の構成脂肪酸は、例えば、AOCS Official Method Ｃｅ １ｆ−９６（ＧＬＣ法）に準じて測定できる。
The fat and oil composition of the present invention preferably does not substantially contain highly unsaturated fatty acids having 20 or more carbon atoms as constituent fatty acids. Here, the polyunsaturated fatty acid is a fatty acid having three or more double bonds in one molecule. Here, substantially not contained means that the content in the total amount of the constituent fatty acids is 5% by mass or less, preferably 0 to 2% by mass, more preferably 0 to 1% by mass, and further preferably 0 to 0. It is 0.5% by mass. If the constituent fatty acids of the fat and oil composition of the present invention do not substantially contain highly unsaturated fatty acids having 20 or more carbon atoms, it is easy to impart an appropriate flavor and richness to the cooked food.
The constituent fatty acids of the fat and oil composition can be measured according to, for example, AOCS Official Method Ce 1f-96 (GLC method).
本発明の油脂組成物は、米ぬか由来の不けん化物を含んでもよい。米ぬか由来の不けん化物は、米ぬかから抽出された米ぬか油（米ぬか粗油）を精製する際に副生する、ソーダ油滓や脱臭スカムから得られる不けん化物の濃縮物である。米ぬか由来の不けん化物の製造方法は、特に制限されない。米ぬか由来の不けん化物は、アルカリ脱酸工程で副生するソーダ油滓または脱臭工程で副生する脱臭スカムから、例えば、溶剤抽出、クロマト分離、蒸溜、その他の方法により回収される。より具体的には、米ぬか由来の不けん化物は、アルカリ液により更にけん化されたソーダ油滓から、溶剤により抽出できる。また、米ぬか由来の不けん化物は、アルカリ脱酸により遊離脂肪酸が除去された脱臭スカムから、溶剤により抽出できる。溶剤は、ヘキサン、アセトン、及びエタノールから選ばれる１種以上を使用してもよい。溶剤は、好ましくはヘキサンである。溶剤抽出され、脱溶剤された米ぬか由来の不けん化物は、脱色・脱臭等により精製されてもよい。米ぬか由来の不けん化物は、好ましくは、脱臭スカムを原料として得られる。なお、脱ガム油滓から得られるレシチンは、米ぬか由来の不けん化物には含まれない。 The fat and oil composition of the present invention may contain an unsaponifiable matter derived from rice bran. The unsaponifiable matter derived from rice bran is a concentrate of unsaponifiable matter obtained from soda oil residue and deodorized scum, which is produced as a by-product when refining rice bran oil (crude oil of rice bran) extracted from rice bran. The method for producing an unsaponifiable matter derived from rice bran is not particularly limited. The unsaponifiable matter derived from rice bran is recovered from soda oil residue by-produced in the alkaline deoxidation step or deodorized scum by-produced in the deodorizing step by, for example, solvent extraction, chromatographic separation, distillation, or other methods. More specifically, the unsaponified product derived from rice bran can be extracted with a solvent from the soda oil residue further saponified by the alkaline solution. In addition, the unsaponifiable matter derived from rice bran can be extracted with a solvent from the deodorized scum from which free fatty acids have been removed by alkaline deoxidation. As the solvent, one or more selected from hexane, acetone, and ethanol may be used. The solvent is preferably hexane. The solvent-extracted and desolvated rice bran-derived unsaponifiable matter may be purified by decolorization, deodorization, or the like. The unsaponifiable matter derived from rice bran is preferably obtained from deodorized scum as a raw material. The lecithin obtained from the degummed oil residue is not included in the unsaponifiable matter derived from rice bran.
上記米ぬか由来の不けん化物は、ステロール類を合計で、好ましくは２０質量％以上含有し、より好ましくは２５〜５０質量％含有する。上記ステロール類は、コレステロールまたはコレスタノールに類似した化合物の総称である。具体例としては、β−シトステロール、カンペステロール、スティグマステロール等のステロール、シクロアルテノール、２４−メチレンシクロアルタノール等のトリテルペンアルコール、及びそれらの脂肪酸エステルが挙げられる。しかし、その成分および含有量は限定されない。米ぬか由来の不けん化物は、また、トコフェロール類及びトコトリエノール類を合計で、好ましくは１質量％以上、より好ましくは３〜１０質量％、さらに好ましくは４〜８質量％含有してもよい。トコフェロール類は、α−、β−、γ−、δ−の各トコフェロールの総称であり、トコトリエノール類は、α−、β−、γ−、δ−の各トコトリエノールの総称である。米ぬか由来の不けん化物は、また、γ−オリザノールを、好ましくは１０質量％以上、より好ましくは２０質量％以上含有してもよい。 The unsaponifiable matter derived from rice bran contains sterols in a total amount of preferably 20% by mass or more, and more preferably 25 to 50% by mass. The sterols are a general term for compounds similar to cholesterol or cholestanol. Specific examples include sterols such as β-sitosterol, campesterol and stigmasterol, triterpene alcohols such as cycloartenol and 24-methylenecycloalterol, and fatty acid esters thereof. However, its components and contents are not limited. The unsaponifiable matter derived from rice bran may also contain tocopherols and tocotrienols in total, preferably 1% by mass or more, more preferably 3 to 10% by mass, and further preferably 4 to 8% by mass. Tocopherols are a general term for α-, β-, γ-, and δ- tocopherols, and tocotrienols are a general term for α-, β-, γ-, and δ- tocotrienols. The unsaponifiable matter derived from rice bran may also contain γ-oryzanol in an amount of preferably 10% by mass or more, more preferably 20% by mass or more.
本発明の油脂組成物は、上記米ぬか由来の不けん化物を、好ましくは０．００１〜０．１質量％含有してもよい。本発明の油脂組成物は、米ぬか由来の不けん化物を、風味がほとんど感じられない程度に極微量含有することで、加熱調理した食品に、さらに程よい風味・コク味が付与できる。本発明の油脂組成物における米ぬか由来の不けん化物の含有量は、好ましくは０．００６〜０．０６質量％であり、より好ましくは０．０１〜０．０４質量％である。 The fat and oil composition of the present invention may preferably contain 0.001 to 0.1% by mass of the unsaponifiable matter derived from rice bran. The fat and oil composition of the present invention contains an unsaponifiable matter derived from rice bran in a very small amount so that the flavor is hardly perceived, so that the cooked food can be given a more appropriate flavor and richness. The content of the unsaponifiable matter derived from rice bran in the fat and oil composition of the present invention is preferably 0.006 to 0.06% by mass, and more preferably 0.01 to 0.04% by mass.
本発明の油脂組成物は、本発明の構成および特徴を損なわない限りにおいて、必要に応じて通常の食用油脂に用いられる添加剤を適宜使用できる。添加剤の使用は、保存安定性向上、酸化安定性向上、熱安定性向上、低温下での結晶析出抑制などを目的とする。添加剤は、具体的には、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ビタミンＥ、アスコルビン酸脂肪酸エステル、リグナン、コエンザイムＱ、オリザノール、ジグリセリド、シリコーン、トコフェロール、レシチン、着色料、および香料などが挙げられる。添加剤の使用量は、油脂組成物１００質量％に対して、好ましくは３質量％以下であり、より好ましくは１質量％以下である。 In the fat and oil composition of the present invention, additives used in ordinary edible fats and oils can be appropriately used as needed, as long as the constitution and characteristics of the present invention are not impaired. The use of additives is aimed at improving storage stability, oxidative stability, thermal stability, suppressing crystal precipitation at low temperatures, and the like. Additives include, specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, tocopherol, lecithin, colorant, and Examples include fragrances. The amount of the additive used is preferably 3% by mass or less, more preferably 1% by mass or less, based on 100% by mass of the fat or oil composition.
本発明の油脂組成物は、ＸＸＸの含有量が０．３〜３質量％であり、かつ、構成脂肪酸全量に占めるＸの含有量が１０質量％未満となるように調製すればよく、その製造方法は特に制限されない。例えば、上記の、Ｘ油脂と液体油を適宜混合して調製してもよいし、上記の、Ｘ油脂、パーム系油脂および液体油を適宜混合して調製してもよい。必要に応じて、米ぬか由来の不けん化物を混合してもよい。混合は、必要に応じて、油脂が透明になる温度まで加温して行ってもよい。 The oil and fat composition of the present invention may be prepared so that the content of XXX is 0.3 to 3% by mass and the content of X in the total amount of constituent fatty acids is less than 10% by mass. The method is not particularly limited. For example, the above-mentioned X fat and oil and liquid oil may be appropriately mixed and prepared, or the above-mentioned X fat and oil, palm-based fat and oil and liquid oil may be appropriately mixed and prepared. If necessary, an unsaponifiable matter derived from rice bran may be mixed. If necessary, the mixing may be carried out by heating to a temperature at which the fats and oils become transparent.
本発明の油脂組成物を加熱調理に使用すると、あっさりとした風味の中にも、程よい風味・コク味がある加熱調理食品が得られる。本発明の油脂組成物は、例えば、素揚げ、から揚げ、フライ、フリッター、天ぷらなどの揚げ物、および炒め物などの加熱調理に好適に使用できる。本発明の油脂組成物は、また、食材の表面にコーティングしてオーブンなどで輻射乃至対流加熱する加熱調理に好適に使用できる。 When the oil and fat composition of the present invention is used for cooking, a cooked food having a moderate flavor and richness can be obtained even in a light flavor. The oil and fat composition of the present invention can be suitably used for, for example, deep-fried foods, deep-fried foods, fried foods such as fried foods, fritters, tempura, and cooked foods such as stir-fried foods. The oil and fat composition of the present invention can also be suitably used for cooking by coating the surface of a food material and radiating or convection heating in an oven or the like.
本発明の油脂組成物を加熱調理に使用した、本発明の油脂組成物を含む食品は、具体例として、素揚げ、から揚げ、竜田揚げ、カツ、コロッケ、フライ、ナゲット、フリッター、天ぷら、ドーナツ、せんべい、あられ、かりんとう、パン、ケーキ、ビスケット、クラッカー、クッキー、プレッツェル、コーンチップス、コーンパフ、コーンフレークス、ポップコーン、ポテトチップス、ナッツ、バターピーナツ、およびスナック菓子などが挙げられる。 Specific examples of foods containing the oil and fat composition of the present invention using the oil and fat composition of the present invention for cooking include fried food, deep-fried food, deep-fried Tatsuta, cutlet, croquette, fried food, nugget, fritter, tempura, and donut. , Senbei, hail, karinto, bread, cakes, biscuits, crackers, cookies, pretzels, corn chips, corn puffs, corn flakes, popcorn, potato chips, nuts, butter peanuts, and snacks.
以下、具体的な実施例に基づいて、本発明について詳しく説明する。なお、本発明は、以下に示す実施例の内容に、何ら限定されない。 Hereinafter, the present invention will be described in detail based on specific examples. The present invention is not limited to the contents of the examples shown below.
実施に際しては、以下の素材が使用された。
（Ｘ油脂）
あまに油（日清オイリオグループ（株）社内製、Ｘ（α−リノレン酸）含有量５８．４質量％、ＸＸＸ含有量２２．０質量％）
The following materials were used in the implementation.
(X fats and oils)
Flax oil (manufactured in-house by Nisshin Oillio Group Co., Ltd., X (α-linolenic acid) content 58.4% by mass, XXX content 22.0% by mass)
（液体油）
菜種油（商品名：日清キャノーラ油、日清オイリオグループ（株）製、オレイン酸含有量６１．８質量％、リノール酸含有量１９．９質量％、α−リノレン酸含有量８．２質量％）
高オレイン酸菜種油（商品名：日清キャノーラ油ヘルシーライト、日清オイリオグループ（株）製、オレイン酸含有量７３．４質量％、リノール酸含有量１５．０質量％、α−リノレン酸含有量２．１質量％）
コーン油（商品名：日清コーン油、日清オイリオグループ（株）製、オレイン酸含有量２９．０質量％、リノール酸含有量５４．７質量％、α−リノレン酸含有量１．２質量％）
(Liquid oil)
Rapeseed oil (trade name: Nissin Canola Oil, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 61.8% by mass, linoleic acid content 19.9% by mass, α-linolenic acid content 8.2% by mass )
High oleic acid rapeseed oil (trade name: Nissin Canola Oil Healthy Light, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 73.4% by mass, linoleic acid content 15.0% by mass, α-linolenic acid content 2.1% by mass)
Corn oil (trade name: Nissin Corn Oil, manufactured by Nissin Oillio Group Co., Ltd., oleic acid content 29.0% by mass, linoleic acid content 54.7% by mass, α-linolenic acid content 1.2% by mass %)
（パーム系油脂）
パームスーパーオレイン（日清オイリオグループ（株）社内製、飽和脂肪酸含有量３７．４質量％）
(Palm oils and fats)
Palm Super Olein (manufactured in-house by Nisshin Oillio Group Co., Ltd., saturated fatty acid content 37.4% by mass)
（米ぬか由来の不けん化物）
不けん化物Ａ（商品名：ライステロールエステル、築野食品工業（株）製、ステロール類含有量８０質量％以上、トコフェロール類及びトコトリエノール類含有量０．０３質量％）
不けん化物Ｂ（商品名：ライストリエノール、築野食品工業（株）製、ステロール類含有量３２．７質量％、トコフェロール類及びトコトリエノール類含有量６．９質量％）
不けん化物Ｃ（商品名：米胚芽油ガンマ３０Ｎ、築野食品工業（株）製、γ−オリザノール含有量３０質量％）
(Unsaponified substance derived from rice bran)
Unsaponifiable matter A (trade name: lysterol ester, manufactured by Tsukino Food Industry Co., Ltd., sterol content 80% by mass or more, tocopherol and tocotrienol content 0.03% by mass)
Unsaponifiable matter B (trade name: Rice Trienol, manufactured by Tsukino Food Industry Co., Ltd., sterol content 32.7% by mass, tocopherol and tocotrienol content 6.9% by mass)
Unsaponifiable matter C (trade name: rice germ oil gamma 30N, manufactured by Tsukino Food Industry Co., Ltd., γ-oryzanol content 30% by mass)
＜油脂組成物の評価１＞
比較例１〜６および実施例１〜６の油脂組成物は、表１、２の配合に従って調製された。比較例１〜６および実施例１〜６の各油脂組成物をフライ油として、フライドチキンが揚げられた。フライドチキンの風味評価（あっさり感、コク味）が、１０名の専門パネラーにより、以下の方法に基づいて行われた。結果は、表１、２に示される。
<Evaluation of fat and oil composition 1>
The oil and fat compositions of Comparative Examples 1 to 6 and Examples 1 to 6 were prepared according to the formulations shown in Tables 1 and 2. Fried chicken was fried using each of the fat and oil compositions of Comparative Examples 1 to 6 and Examples 1 to 6 as frying oil. The flavor evaluation (lightness, richness) of fried chicken was carried out by 10 professional panelists based on the following method. The results are shown in Tables 1 and 2.
（風味評価方法）
各パネラーが以下の評価基準に従って、評点した。各パネラーの評点の平均値が算出され、平均値により、×、△、○、◎及び◎◎で最終評価された。
評価基準（あっさり感）
非常にあっさりとしている ５点
あっさりとしている ４点
ふつう ３点
くどさ・重さが感じられる ２点
非常にくどさ・重さが感じられる １点
評価基準（コク味）
コク味がよく感じられる ５点
じわりとコク味が感じられる ４点
ふつう ３点
ややコク味が弱い ２点
異味・異臭が感じられる １点
最終評価
◎◎ 評価点の平均値が４．４点以上５点以下
◎ 評価点の平均値が３．７点以上４．４点未満
○ 評価点の平均値が３点以上３．７点未満
△ 評価点の平均値が２点以上３点未満
× 評価点の平均値が１点以上２点未満
(Flavor evaluation method)
Each panelist scored according to the following evaluation criteria. The average value of the scores of each panelist was calculated, and the final evaluation was made with ×, △, ○, ◎ and ◎◎ based on the average value.
Evaluation criteria (light feeling)
Very light 5 points Light 4 points Usually 3 points You can feel the dullness and weight 2 points You can feel the dullness and weight 1 point
Evaluation criteria (rich taste)
You can feel the richness well 5 points You can feel the richness slowly 4 points Usually 3 points The richness is slightly weak 2 points You can feel the strange taste and odor 1 point
Final evaluation ◎ ◎ Average value of evaluation points is 4.4 points or more and 5 points or less ◎ Average value of evaluation points is 3.7 points or more and less than 4.4 points ○ Average value of evaluation points is 3 points or more and less than 3.7 points △ The average value of evaluation points is 2 points or more and less than 3 points × The average value of evaluation points is 1 point or more and less than 2 points
Claims (9)
ただし、Ｘ、Ｏ、ＬおよびＸＸＸは、以下を意味する。
Ｏ：オレイン酸
Ｌ：リノール酸
Ｘ：リノレン酸
ＸＸＸ：グリセロールに３つのＸがエステル結合したトリアシルグリセロール The content of XXX is 0.6 to 1.5% by mass, the content of X is 3.8 to 5.0% by mass, and the content of saturated fatty acids is 8.9 to 8.9 to the total amount of constituent fatty acids. For fried foods, where the content of O and L is 18% by mass, the content of O and L is 72 to 85% by mass, and the ratio of the content of O to the content of L (O / L) is 1.4 to 3.0. , Oil composition.
However, X, O, L and XXX mean the following.
O: Oleic acid L: Linoleic acid X: Linolenic acid XXX: Triacylglycerol in which three Xs are ester-bonded to glycerol.
ＸＸＸの含有量が０．５〜１．５質量％であり、かつ、構成脂肪酸全量に占める、Ｘの含有量が１．３〜７質量％、飽和脂肪酸の含有量が８〜２５質量％、ＯおよびＬの含有量が６５〜９０質量％であり、Ｌの含有量に対するＯの含有量の比（Ｏ／Ｌ）が０．９〜３．０である、揚げ物用である、前記油脂組成物。The content of XXX is 0.5 to 1.5% by mass, and the content of X is 1.3 to 7% by mass and the content of saturated fatty acid is 8 to 25% by mass in the total amount of constituent fatty acids. The fat composition for deep-fried foods, wherein the contents of O and L are 65 to 90% by mass, and the ratio of the content of O to the content of L (O / L) is 0.9 to 3.0. Stuff.
ただし、Ｘ、Ｏ、ＬおよびＸＸＸは、以下を意味する。However, X, O, L and XXX mean the following.
Ｏ：オレイン酸O: Oleic acid
Ｌ：リノール酸L: Linoleic acid
Ｘ：リノレン酸X: Linolenic acid
ＸＸＸ：グリセロールに３つのＸがエステル結合したトリアシルグリセロールXXX: Triacylglycerol in which three Xs are ester-bonded to glycerol.
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