JP7012466B2 - Oil-and-fat composition for cooking, manufacturing method of oil-and-fat composition for cooking, manufacturing method of cooked food, and oiliness reducing agent for cooked food - Google Patents

Description

The present invention relates to an oil / fat composition for cooking used for cooking foods such as tempura and fried foods. The present invention also relates to a method for producing an oil / fat composition for cooking, a method for producing a cooking food, an agent for reducing the oiliness of the cooking food, and the like.

Edible oils and fats such as soybean oil, rapeseed oil, and corn oil are used for fried foods such as tempura and fried foods. Since cooked foods cooked using these edible oils and fats contain oil, there is a problem that the oiliness is avoided by consumers in some cases.

To solve such problems, for example, in Patent Document 1, palm-based oils and fats having an iodine value of 35 to 58, palm fractionated oils having an iodine value of 25 to 35, and liquid oils having an iodine value of 100 to 130 have a mass ratio of 80. It is composed of a specific blending amount of an ester-exchanged oil and fat obtained by ester-exchanged a mixed oil and fat contained in a ratio of 20 to 100: 0 and a polyglycerin fatty acid ester containing stearic acid and / or behenic acid as a constituent fatty acid. The oil and fat composition is disclosed, and foods such as donuts, fried breads, fried potatoes, and fried chicken cooked using the oil and fat composition are said to reduce oiliness and oil stain on paper.

Further, Patent Document 2 discloses an oil / fat composition containing palm-based partially hydrogenated oil / fat, a hard portion of palm fractionated oil having an iodine value of 26 to 46, and palm oil in a specific blending amount. .. Foods such as donuts, fried bread, french fries, and fried chicken cooked using the oil and fat composition are said to reduce oiliness and oil stain on paper.

In recent years, interest in olive oil has increased due to its unique rich flavor and good image of health. Among olive oils, unrefined olive oils such as extra virgin olive oils are rich in phenols having an antioxidant effect, and their aroma and flavor are not excluded from the natural components contained in olive fruits. Since it is good, it is particularly preferably used. However, in general, unrefined olive oil has problems such as poor flavor stability and white turbidity in cold temperatures.

To solve such a problem, for example, Patent Document 3 describes that the flavor stability of unrefined olive oil is enhanced by mixing an oxidation-stable oil obtained by refining and processing vegetable oil such as rapeseed oil. Has been done.

Further, Patent Document 4 discloses an edible oil containing 45 to 70% by mass of unrefined olive oil and 55 to 30% by mass of high oleic acid and low linolenic acid rapeseed oil. It is stated that white turbidity does not easily occur even at low temperatures, excellent cold resistance, and that the good flavor of olive oil can be maintained.

Japanese Unexamined Patent Publication No. 2012-19700 Japanese Unexamined Patent Publication No. 2013-243958 Japanese Unexamined Patent Publication No. 4-1138 Japanese Unexamined Patent Publication No. 2011-254707

However, in Patent Documents 1 and 2, in order to reduce the oiliness of donuts and the like, hydrogenated fats and oils and emulsifiers are used, and the possibility of contamination with substances that adversely affect health such as trans fatty acids is also excluded. There was something I couldn't do.

Further, although Patent Documents 3 and 4 disclose an oil / fat composition mainly composed of unrefined olive oil, which makes the best use of the aroma and flavor of unrefined olive oil, it is not a technique for reducing oiliness. ..

An object of the present invention is to provide a cooking oil / fat composition capable of reducing the oiliness of cooked cooked foods in view of the above-mentioned prior art. Another object of the present invention is to provide a method for producing an oil / fat composition for cooking, a method for producing a cooking food, an agent for reducing the oiliness of the cooking food, and the like.

As a result of diligent research to achieve the above object, the present inventors have obtained unrefined olive oil having a specific composition as an oil of a cooked food obtained by using an oil composition for cooking. We have found that it has an action and effect of reducing the sensation, and have completed the present invention.

That is, the present invention is an unrefined olive oil in which the mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate to the content of tyrosol 1 is 0.5 or more. It is an object of the present invention to provide an olive oil composition for cooking, which is characterized by having a content of% by mass or more and 25% by mass or less.

In the oil and fat composition for cooking of the present invention, the mass ratio of the total content of the p-coumaric acid and the hydroxytyrosol acetate to the content 1 of the tyrosol is preferably 0.5 or more and 10 or less. ..

Further, in the oil / fat composition for cooking of the present invention, the content of the tyrosol contained in the unrefined olive oil is preferably 11 mg / kg or less.

Further, in the oil / fat composition for cooking of the present invention, the content of the p-coumaric acid contained in the unrefined olive oil is preferably 2.3 mg / kg or more and 15 mg / kg or less.

Further, in the oil / fat composition for cooking of the present invention, the mass ratio of the content of p-coumaric acid to the content of 1 of the tyrosol is preferably 0.2 or more and 5 or less.

Further, in the oil / fat composition for cooking of the present invention, the total content of the p-coumaric acid and the hydroxytyrosol acetate contained in the unrefined olive oil is 4.5 mg / kg or more and 50 mg / kg or less. Is preferable.

Further, in the oil / fat composition for cooking of the present invention, it is preferable to further contain an edible oil / fat other than the unrefined olive oil in a content of 75% by mass or more and 97% by mass or less.

The present invention also comprises unrefined olive oil in which the mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate to the content of tyrosol 1 is 0.5 or more. Provided is a method for producing an oil / fat composition for cooking, which comprises edible oil / fat other than unrefined olive oil and is mixed so that the content of the unrefined olive oil is 3% by mass or more and 25% by mass or less. It is a thing.

In the method for producing an oil / fat composition for cooking of the present invention, it is preferable to mix the edible oil / fat other than the unrefined olive oil so that the content thereof is 75% by mass or more and 97% by mass or less.

The present invention further provides a method for producing a cooked food, which comprises heating and cooking a cooking material using the above-mentioned oil and fat composition for cooking.

In the method for producing a cooked food of the present invention, the cooked food is preferably fried food.

The present invention, on the other hand, is an unrefined olive oil in which the mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate to the content of tyrosol 1 is 0.5 or more. It is intended to provide an oiliness reducing agent for cooked foods, which is characterized by being an ingredient.

The present invention, on the other hand, is an unrefined olive oil in which the mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate to the content of tyrosol 1 is 0.5 or more. It provides the use for reducing the oiliness of cooked foods.

According to the present invention, the unrefined olive oil has a mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate to 0.5 or more with respect to the content of tyrosol 1. A food product cooked with an oil / fat composition containing unrefined olive oil has an effect of reducing oiliness.

The oil / fat composition for cooking according to the present invention contains unrefined olive oil.

Here, the "unrefined olive oil" in the present specification is an oil separated from olive fruits by a method such as pressing or centrifugation, and the oil is degummed, deoxidized, decolorized, and deodorized. The olive oil that has not been refined by one or more of the treatments, or has not been refined by any of the treatments. The olive oil is preferably not subjected to any of the refining treatments of degumming treatment, deoxidizing treatment, decoloring treatment and deodorizing treatment. The degumming treatment is a step of hydrating and removing the gum containing phospholipid as a main component contained in the oil. The deoxidizing treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water or the like. The decolorization treatment is a step of adsorbing and removing the pigment contained in the oil on active clay or the like. The deodorizing treatment is a step of removing odorous components contained in the oil by steam distillation or the like under reduced pressure.

The origin of the olive fruit is not particularly limited and may be domestic or foreign. The unrefined olive oil is also distributed in the market as extra virgin olive oil (extra virgin olive oil), virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil and the like. In the present invention, such a commercially available product may be used, preferably one or more selected from extra virgin olive oil and virgin olive oil, and more preferably extra virgin olive oil. The virgin olive oil is classified into four types, extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil, according to the criteria for sensory evaluation. For the standards of virgin olive oil, the standards set by the International Olive Council can be referred to as appropriate. Such unrefined olive oil is usually an extract extracted with hydrous methanol of methanol 80 / water 20 (v / v) according to the International Olive Council biophenol measurement method (COI / T. 20 / Doc No 29). The total amount of polyphenols obtained as a result of HPLC quantitative analysis using silingic acid as an internal standard substance is typically 30 mg / kg or more and 800 mg / kg or less, and 100 mg / kg or more and 500 mg / kg or less. It is even more typical to be. Further, in the present invention, the total amount of polyphenols contained in the unrefined olive oil is preferably 100 mg / kg or more and 260 mg / kg or less, and more preferably 100 mg / kg or more and 210 mg / kg or less.

In addition, the following substances are generally known as components contained in unrefined olive oil.

Tyrosol is a substance represented by the following chemical formula (1), which is also called tyrosol, 4- (2-hydroxyethyl) phenol, p-hydroxyphenethyl alcohol and the like.

p-coumaric acid is a substance represented by the following chemical formula (2), which is also called p-coumaric acid, (E) -3- (4-hydroxyphenyl) -2-propenoic acid, 4-hydroxycinnamic acid and the like.

Hydroxytyrosol acetate is also referred to as hydroxytyrosol acetate, 2- (3,4-dihydroxyphenyl) ethyl acetate, 4- [2- (acetyloxy) ethyl] -1,2-benzenediol, etc., and is represented by the following chemical formula (3). It is a substance that is used.

Hydroxytyrosol is a substance represented by the following chemical formula (4), which is also called hydroxytyrosol, 2- (3,4-dihydroxyphenyl) ethanol and the like.

All of these are syringic acid for the extract extracted by hydrous methanol of methanol 80 / water 20 (v / v) according to the above-mentioned International Olive Council biophenol measurement method (COI / T. 20 / Doc No 29). Is a polyphenol whose concentration in unrefined olive oil can be measured by HPLC quantitative analysis using the above as an internal standard substance.

However, as the unrefined olive oil contained in the oil / fat composition for cooking according to the present invention, the mass ratio of the total content of p-coumaric acid and hydroxytyrosol acetate to the content 1 of tyrosol is 0.5 or more. You need to use something. That is, as shown in Examples described later, only unrefined olive oil having a specific component composition has an effect of reducing the oiliness of cooked foods. The variation in the composition of unrefined olive oil is due to the origin of the raw material of the olive fruit (soil, geology, sunshine conditions, temperature difference, precipitation), variety, harvest time (maturity), and the fruit after harvesting. It is considered that this is due to factors such as the storage method and the blend ratio of multiple raw materials, but for those skilled in the art, the above-mentioned range of unrefined olive oil that can be obtained or prepared is selected by the International Olive Council mentioned above. It can be appropriately selected or tested by a biophenol measurement method (COI / T. 20 / Doc No 29) or the like. Of course, the component composition of unrefined olive oil may be analyzed by a method other than the above-mentioned method for measuring biophenols of the International Olive Council (COI / T. 20 / Doc No 29).

In the present invention, as the unrefined olive oil, the total amount of p-kumalic acid and hydroxytyrosol acetate with respect to the content of tyrosol 1 is obtained from the viewpoint of obtaining the action and effect of reducing the oiliness of the cooked food more remarkably. It is preferable to use one having a mass ratio of content of 0.5 or more and 10 or less, more preferably one having 0.6 or more and 10 or less, and one having 0.6 or more and 8 or less. It is even more preferable to use one having a value of 0.6 or more and 6 or less.

The content of tyrosol contained in unrefined olive oil is preferably 11 mg / kg or less, more preferably 10 mg / kg or less, and the lower limit is not particularly limited, but is, for example, 0 mg / kg or more. It is preferably 1 mg / kg or more.

Further, the content of p-kumalic acid contained in the unrefined olive oil is preferably 2.3 mg / kg or more and 15 mg / kg or less, and more preferably 2.9 mg / kg or more and 15 mg / kg or less. It is more preferably 9.9 mg / kg or more and 13 mg / kg or less, further preferably 4.8 mg / kg or more and 13 mg / kg or less, and particularly preferably 5 mg / kg or more and 12 mg / kg or less.

Further, it is preferable to use one having a mass ratio of p-coumaric acid content of 0.2 or more and 5 or less with respect to one of tyrosol content 1, and more preferably one having 0.2 or more and 4 or less. , 0.3 or more and 4 or less are more preferable, those of 0.3 or more and 3 or less are further preferable, and those of 1.2 or more and 3 or less are particularly preferable.

Further, it is preferable to use one in which the total content of p-kumalic acid and hydroxytyrosol acetate contained in the unrefined olive oil is 4.5 mg / kg or more and 50 mg / kg or less, and 4.5 mg / kg or more and 30 mg / kg. It is more preferable to use the following, more preferably 7 mg / kg or more and 25 mg / kg or less, and even more preferably 10 mg / kg or more and 25 mg / kg or less.

Further, the content of hydroxytyrosol contained in the unrefined olive oil is preferably 15 mg / kg or less, more preferably 14 mg / kg or less, and the lower limit is not particularly limited, but for example, 0 mg / kg or more. It is preferably 1 mg / kg or more.

Further, the content of hydroxytyrosol acetate contained in the unrefined olive oil is preferably 2.5 mg / kg or more and 20 mg / kg or less, more preferably 4 mg / kg or more and 15 mg / kg or less, and 6.5 mg or less. It is more preferably / kg or more and 12 mg / kg or less.

Further, it is preferable to use one in which the mass ratio of the content of hydroxytyrosol acetate to the content of tyrosol 1 is 0.3 or more and 5 or less, and more preferably 0.3 or more and 4 or less. , 0.6 or more and 3.5 or less, and even more preferably 0.8 or more and 3.5 or less.

In the oil and fat composition for cooking according to the present invention, the content of unrefined olive oil having a specific component composition as described above (when two or more kinds are used, the total content thereof) is 3% by mass. It is necessary to be% or more and 25% by mass or less. If it is less than that range, the effect of reducing the oiliness of cooked foods is not remarkable, while if it exceeds that range, the fried food may have a strong aroma and flavor peculiar to olives. It cannot meet the demand when the aroma and flavor are not desired. The content of the above-mentioned unrefined olive oil (when two or more kinds are used, the total content) is preferably 3% by mass or more and 20% by mass or less, and is preferably 3% by mass or more and 18% by mass or less. More preferably, it is more preferably 4% by mass or more and 18% by mass or less, and even more preferably 5% by mass or more and 15% by mass or less.

The oil / fat composition for cooking according to the present invention can be prepared by adding, for example, unrefined olive oil having a specific component composition as described above to a predetermined edible oil / fat and mixing them. However, the scope of the present invention is not particularly limited to the oil / fat composition for cooking obtained by the method. That is, regardless of the preparation mode, any oil / fat composition for cooking that contains unrefined olive oil having a specific composition as described above in a specific content as described above is within the scope of the present invention. Can be included.

As the edible oil and fat other than the unrefined olive oil used in the oil and fat composition for cooking according to the present invention, edible oils and fats can be appropriately used, for example, soybean oil, rapeseed oil, palm oil, coconut oil and olive oil (unrefined). Olive oil is not included.), Sesame oil, red flower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, palm oil and other vegetable oils, beef oil, pork oil, chicken oil and other animal fats, medium-chain fatty acid triglyceride. Alternatively, processed oils and fats obtained by subjecting these oils and fats to separation, hydrogenation, ester exchange and the like can be mentioned. As for edible oils and fats other than unrefined olive oil, one type may be used alone, or two or more types may be used. In particular, in terms of workability during manufacturing, one or more selected from oils and fats having an iodine value of 50 or more, such as soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil, are blended in an amount of 60% by mass or more. Edible oils and fats containing 80% by mass or more are preferable, and edible oils and fats containing 80% by mass or more are more preferable. The edible oil (other than unrefined olive oil) is one of degumming, deoxidizing, decolorizing, and deodorizing from crude oil obtained by squeezing and extracting oil from oil raw materials. It is preferably one that has been subjected to two or more kinds of purification treatments, and more preferably one that has been subjected to all the purification treatments of degumming treatment, deoxidizing treatment, decolorization treatment and deodorizing treatment. By such a refining treatment, the aroma, flavor, pigment and the like of the raw material are removed, and it is possible to meet the demand when such properties derived from the raw material are not preferred. The significance of refining treatments such as degumming treatment, deoxidizing treatment, decolorizing treatment, and deodorizing treatment is as described above in the description of unrefined olive oil.

The content of the above edible fats and oils (other than unrefined olive oil) (the total content when two or more kinds are used) is 75% by mass or more and 97% by mass in the cooking fats and oils composition according to the present invention. % Or more, more preferably 80% by mass or more and 97% by mass or less, further preferably 82% by mass or more and 97% by mass or less, and 82% by mass or more and 96% by mass or less. Even more preferably, it is particularly preferably 85% by mass or more and 95% by mass or less. Further, the water content of the oil / fat composition for cooking of the present invention is preferably less than 1% by mass.

Further, additive materials such as an antioxidant, an emulsifier, and a fragrance may be further blended as long as the action and effect according to the present invention are not impaired. Specific examples thereof include ascorbic acid fatty acid ester, lignan, coenzyme Q, γ-oryzanol, tocopherol and the like.

The oil and fat composition for cooking according to the present invention includes, for example, tempura, french fries, hashed potatoes, croquettes, fried foods, tonkatsu, fried fish, corn dogs, chicken nuggets, fried tofu, donuts, fried bread, fried rice cakes, snack foods, etc. It can be suitably used for cooked foods consisting of fried foods such as instant ramen. In particular, it can be suitably used for cooked foods that use batters such as tempura and cooked foods that use bread crumbs such as croquettes. The mode for producing the cooked food is not particularly limited, and the oil / fat composition for cooking according to the present invention is used in a method suitable for the cooked food according to the type of each cooked food. The desired cooked food may be produced as appropriate. That is, using the oil / fat composition for cooking according to the present invention, the temperature of the cooking material of a predetermined cooked food is typically 150 to 210 ° C, more typically 160 to 200 ° C. Cooking such as frying in a state may be performed.

As described above, the present invention has the effect that the unrefined olive oil having a specific component composition has the effect of reducing the oiliness of the cooked food obtained by using the oil and fat composition for cooking. Therefore, the unrefined olive oil is added to the oil / fat composition for cooking in a specific content, and the cooked food obtained by cooking using the oil / fat composition is oily. It is said that the reduction effect is brought about. In that sense, in the present invention, the unrefined olive oil can be considered to constitute an active ingredient of an oiliness reducing agent for cooked foods. Further, the unrefined olive oil can be considered to be used for reducing the oiliness of cooked foods. In the present invention, "greasyness" does not differ from the meaning of a term generally understood by consumers and those skilled in the art, and more specifically, when a cooked food is eaten, it is said to be in the mouth. It means the stickiness of the oil remaining inside and the rest after feeling the oil in the mouth forever after eating.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. The edible oils and fats and unrefined olive oil used in the examples are as follows.

<Edible oils and fats>
HOLL: High oleic acid Low linolenic acid rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Canola oil (manufactured by J-Oil Mills Co., Ltd.)
IV67: Palm olein (iodine value 67) (manufactured by J-Oil Mills Co., Ltd.)
High oleic sunflower oil (manufactured by J-Oil Mills Co., Ltd.)

All of these edible oils and fats are subjected to all the refining treatments of degumming treatment, deoxidizing treatment, decolorizing treatment and deodorizing treatment. Moreover, the content of water is less than 1% by mass.

<Unrefined olive oil>
FeliOli Extra Virgin Olive Oil California, manufactured by J-Oil Mills Co., Ltd.
Fruitia (AJINOMOTO Olive Oil Extra Virgin FRUTIA PREMIUM, manufactured by J-Oil Mills Co., Ltd.)
Arbequina (Arbequina extra virgin olive oil, ACITES DEL SUR-COOSUR, SA)
Picual (Picual Extra Virgin Olive Oil, ACITES DEL SUR-COOSUR, SA)
Ajinomoto EV (AJINOMOTO Olive Oil Extra Virgin, manufactured by J-Oil Mills Co., Ltd.)
Verio EV (FILIPPO BERIO Extra Virgin Olive Oil, manufactured by J-Oil Mills Co., Ltd.)
Commercial product A (commercially available extra virgin olive oil)

All of these unrefined olive oils are extra virgin olive oils, and have not been refined by any of the degumming treatment, deoxidizing treatment, decolorizing treatment, and deodorizing treatment. Moreover, the content of water is less than 1% by mass.

[Test Example 1]
An edible oil and fat and unrefined olive oil were mixed with the formulation shown in Table 1 below to prepare an oil and fat composition. This was used as tempura oil, a batter was made from tempura powder, attached to chikuwa, and fried at 170 ° C to obtain chikuwa tempura.

Four people ate the obtained chikuwa tempura, and after discussion, evaluated it according to the following evaluation criteria. The oiliness was evaluated in a freshly fried state (slightly warm state) and in a cold state.

<Evaluation of oiliness>
◎: Not oily ○: Slightly oily △: Slightly oily ×: Oily

In addition, the strength of the odor when eating cold chikuwa tempura was evaluated according to the following evaluation criteria after discussions by four people.

<Evaluation of odor>
⊚: No odor of olive oil ○: Almost no odor of olive oil Δ: Slight odor of olive oil ×: Smell of olive oil The results are shown in Table 1 below.

As a result, the following became clear.

(1) In the oil and fat composition of Example 1, which is prepared by blending 10 parts by mass of fruitia, which is unrefined olive oil, with 90 parts by mass of refined edible oil and fat, this is obtained by cooking as tempura oil. The tempura of our chikuwa had less oiliness. Also, there was no smell of olive oil.

(2) Example 2 in which 2 parts by mass of fruitia, which is unrefined olive oil, and 8 parts by mass of Ajinomoto EV, which is unrefined olive oil, are mixed with 90 parts by mass of refined edible oil and fat. In the oil and fat composition, the tempura of Tachikuwa obtained by cooking this as tempura oil had a slight oiliness, but the oiliness was reduced. Also, there was almost no odor of olive oil.

[Test Example 2]
An edible fat or oil or an edible fat or oil and unrefined olive oil were mixed to prepare an edible fat or oil composition according to the formulation shown in Table 2 below. This was used as tempura oil, a batter was made from tempura powder, attached to shrimp, and fried at 170 ° C to obtain shrimp tempura.

The obtained shrimp tempura was eaten by four people, and after discussion, it was evaluated according to the following evaluation criteria. The oiliness was evaluated in a freshly fried state (slightly warm state) and in a cold state.

<Evaluation of oiliness>
◎: Not oily ○: Slightly oily △: Slightly oily ×: Oily

The results are shown in Table 2 below.

As a result, the following became clear.

(1) In the oil / fat composition of Comparative Example 1 in which only refined edible oil / fat was blended, the shrimp tempura obtained by cooking this as tempura oil became oily.

(2) In the fat and oil composition of Example 3, which is prepared by blending 5 parts by mass of fruitia, which is unrefined olive oil, with 95 parts by mass of refined edible fat and oil, this is obtained by cooking as tempura oil. The shrimp tempura that was made had less oiliness. Further, the tempura oil is also used in the oil and fat compositions of Examples 4 and 5 in which the blending amount of fruitia, which is an unrefined olive oil, is increased to 10 parts by mass or 15 parts by mass, and the amount of edible oil and fat is reduced by that amount. The shrimp tempura obtained by cooking as a dish had less oiliness.

(3) In the oil and fat composition of Example 6, which is prepared by blending 10 parts by mass of Ajinomoto EV, which is an unrefined olive oil, with 90 parts by mass of refined edible oil and fat, this is obtained by cooking as tempura oil. The shrimp tempura that was made had a slight oiliness, but the oiliness was reduced.

(4) In the oil / fat composition of Comparative Example 2 in which 10 parts by mass of commercially available product A, which is unrefined olive oil, is blended with 90 parts by mass of the refined edible oil / fat, this is cooked as tempura oil. The obtained shrimp tempura became a little oily.

[Test Example 3]
An edible oil and fat and unrefined olive oil were mixed with the composition shown in Table 3 below to prepare an oil and fat composition. This oil / fat composition or edible oil / fat to which unrefined olive oil was not added was used as tempura oil, a batter was prepared from tempura powder, and the batter was fried at 170 ° C. to obtain tenkasu.

The obtained tenkasu was eaten by four people, and after discussion, it was evaluated according to the following evaluation criteria. The oiliness was evaluated in a cold state.

<Evaluation of oiliness>
◎: Not oily ○: Slightly oily △: Slightly oily ×: Oily

The results are shown in Table 3 below.

As a result, the following became clear.

(1) In Comparative Example 3, which is a refined edible oil and fat, the tenkasu obtained by cooking this as tempura oil became oily.

(2) In the oil and fat composition of Example 7, which is prepared by blending 10 parts by mass of fruitia, which is unrefined olive oil, with 90 parts by mass of refined edible oil and fat, this is obtained by cooking as tempura oil. The tempura that was made had less oiliness.

(3) In the oil and fat composition of Example 8 in which 10 parts by mass of Ajinomoto EV, which is an unrefined olive oil, is blended with 90 parts by mass of the refined edible oil and fat, this is obtained by cooking as tempura oil. The tempura that was made had a slight oiliness, but the oiliness was reduced.

(4) In the fat and oil composition of Comparative Example 4, which is prepared by blending 10 parts by mass of belio EV, which is an unrefined olive oil, with 90 parts by mass of refined edible fat and oil, this is obtained by cooking as tempura oil. The tempura that was made became oily.

(5) In the oil / fat composition of Comparative Example 5, which is prepared by blending 10 parts by mass of the commercial product A, which is unrefined olive oil, with 90 parts by mass of the refined edible oil / fat, this is cooked as tempura oil. The obtained tempura became a little oily.

(6) Considering the results of Test Examples 1 to 3 together, it can be seen that the oiliness of the fried food can be reduced by blending a predetermined amount of a predetermined amount of unrefined olive oil regardless of the type of edible oil or fat.

[Test Example 4]
An edible fat or oil or an edible fat or oil and unrefined olive oil were mixed to prepare an edible fat or oil composition according to the formulation shown in Table 4 below. This was used as tempura oil, a batter was made from tempura powder, attached to chikuwa, and fried at 170 ° C to obtain chikuwa tempura.

Four people ate the obtained chikuwa tempura, and after discussion, evaluated it according to the following evaluation criteria. The oiliness was evaluated in a cold state.

<Evaluation of oiliness>
◎: Not oily ○: Slightly oily △: Slightly oily ×: Oily

The results are shown in Table 4 below.

As a result, the following became clear.

(1) In the oil / fat composition of Comparative Example 6 containing only refined edible oil / fat, the chikuwa tempura obtained by cooking this as tempura oil became oily.

(2) In the oil and fat composition of Example 9, which is prepared by blending 10 parts by mass of fruitia, which is unrefined olive oil, with 90 parts by mass of refined edible oil and fat, this is obtained by cooking as tempura oil. The tempura of our chikuwa had less oiliness.

(3) With respect to 90 parts by mass of refined edible oil and fat, 2 parts by mass of fruitia, which is unrefined olive oil, 7 parts by mass of albequina, which is unrefined olive oil, and 1 part by mass of picual, which is unrefined olive oil. In the oil and fat composition of Example 10, which was prepared by blending the above, the oiliness of the Tachikuwa tempura obtained by cooking this as tempura oil was reduced.

(4) The oil / fat composition of Example 11 in which 8 parts by mass of albequina, which is unrefined olive oil, and 2 parts by mass of picual, which is unrefined olive oil, are mixed with 90 parts by mass of the refined edible oil / fat. As for the food, the tempura of Tachikuwa obtained by cooking this as tempura oil had a slight oiliness, but the oiliness was reduced.

(5) In the oil and fat composition of Example 12, which is prepared by blending 10 parts by mass of albequina, which is an unrefined olive oil, with 90 parts by mass of refined edible oil and fat, this is obtained by cooking as tempura oil. Tachikuwa's tempura was slightly oily, but the oiliness was reduced.

(6) In the oil / fat composition of Comparative Example 7, which is prepared by blending 10 parts by mass of commercially available product A, which is unrefined olive oil, with 90 parts by mass of refined edible oil / fat, this is cooked as tempura oil. The obtained chikuwa tempura has become a little oily.

(7) In the oil / fat composition of Comparative Example 8 in which 10 parts by mass of Verio EV, which is an unrefined olive oil, is blended with 90 parts by mass of the refined edible oil / fat, this is obtained by cooking as tempura oil. Our chikuwa tempura has become a little oily.

(8) In the fat and oil composition of Example 13, which is prepared by blending 10 parts by mass of ferriolycalfornia EV, which is an unrefined olive oil, with 90 parts by mass of refined edible fat and oil, this is cooked as tempura oil. The tempura of Tachikuwa that was obtained was slightly oily, but the oiliness was reduced.

[Test Example 5]
An edible oil and fat and unrefined olive oil were mixed with the composition shown in Table 5 below to prepare an oil and fat composition. This fat composition or edible fat without adding unrefined olive oil was used as frying oil, and frozen hashed potatoes (trade name: hashed potatoes, manufactured by Nichirei Foods Inc.) were fried at 180 ° C. to obtain hashed potatoes. ..

The obtained hashed potatoes were eaten by four people, and after discussion, they were evaluated according to the following evaluation criteria. The oiliness was evaluated in a cold state.

<Evaluation of oiliness>
◎: Not oily ○: Slightly oily △: Slightly oily ×: Oily

The results are shown in Table 5 below.

As a result, the following became clear.

(1) In the oil / fat composition of Comparative Example 9 in which only refined edible oil / fat is blended, the hashed potato obtained by cooking this as an oil / fat composition for cooking becomes oily. Oops.

(2) In the oil / fat composition of Example 14, which is prepared by blending 10 parts by mass of fruitia, which is unrefined olive oil, with respect to 90 parts by mass of the refined edible oil / fat, this is used as the oil / fat composition for cooking. The hashed potatoes obtained by cooking had less oiliness.

(3) In the oil / fat composition of Example 15, which is prepared by blending 10 parts by mass of Ajinomoto EV, which is unrefined olive oil, with 90 parts by mass of the refined edible oil / fat, this is used as the oil / fat composition for cooking. The hashed potatoes obtained by cooking had a slight oiliness, but the oiliness was reduced.

(4) In the oil / fat composition of Comparative Example 10 in which 10 parts by mass of Verio EV, which is an unrefined olive oil, is blended with 90 parts by mass of the refined edible oil / fat, this is used as the oil / fat composition for cooking. The hashed potatoes obtained by cooking have become oily.

(5) In the oil / fat composition of Comparative Example 11 in which 10 parts by mass of commercially available product A, which is unrefined olive oil, is blended with 90 parts by mass of the refined edible oil / fat, this is used as a cooking oil / fat composition. The hashed potatoes obtained by cooking as a product have become slightly oily.

[Test Example 6]
An edible oil and fat and unrefined olive oil were mixed with the formulation shown in Table 6 below to prepare an oil and fat composition. Using this fat composition or edible fat without adding unrefined olive oil as frying oil, frozen beef croquette (trade name: H beef croquette, manufactured by San Marco Foods Co., Ltd.) is fried at 180 ° C to obtain beef croquette. rice field.

The obtained beef croquette was eaten by four people, and after discussion, it was evaluated according to the following evaluation criteria. The oiliness was evaluated in a cold state.

<Evaluation of oiliness>
◎: Not oily ○: Slightly oily △: Slightly oily ×: Oily

The results are shown in Table 6 below.

As a result, the following became clear.

(1) In the oil / fat composition of Comparative Example 12 in which only refined edible oil / fat is blended, the beef croquette obtained by cooking this as an oil / fat composition for cooking becomes oily. Oops.

(2) In the fat and oil composition of Example 16 in which 10 parts by mass of fruitia, which is unrefined olive oil, is blended with 90 parts by mass of the refined edible fat and oil, this is used as the fat and oil composition for cooking. The beef croquette obtained by cooking had less oiliness.

(3) In the oil / fat composition of Example 17, which is prepared by blending 10 parts by mass of Ajinomoto EV, which is unrefined olive oil, with 90 parts by mass of the refined edible oil / fat, this is used as the oil / fat composition for cooking. The beef croquette obtained by cooking had a slight oiliness, but the oiliness was reduced.

(4) In the oil / fat composition of Comparative Example 13 in which 10 parts by mass of Verio EV, which is an unrefined olive oil, is blended with 90 parts by mass of the refined edible oil / fat, this is used as the oil / fat composition for cooking. The beef croquette obtained by cooking has become oily.

(5) In the oil / fat composition of Comparative Example 14, which is prepared by blending 10 parts by mass of commercially available product A, which is unrefined olive oil, with respect to 90 parts by mass of the refined edible oil / fat, this is used as a cooking oil / fat composition. The beef croquette obtained by cooking as a product has become slightly oily.

(6) Considering the results of Test Examples 1 to 6 together, the oil and fat composition for cooking of the present invention can be used not only in tempura using batter but also in croquettes using hashed potatoes and bread crumbs after cooking. It can be seen that the oiliness of foods can be reduced.

[Test Example 7]
The unrefined olive oil used in Test Examples 1 to 6 was extracted with hydrous methanol of 80/20 (v / v) of methanol according to the biophenol measurement method (COI / T. 20 / Doc No 29) of the International Olive Council. The extract was subjected to HPLC quantitative analysis under the following analytical conditions using silingic acid as an internal standard substance. The results of mass spectrometry were used to identify the components.

(Analysis conditions)
-HPLC system: Alliance 2695 (Waters)
・ Analysis software: MassLynx (Waters)
-Column: Kinetex C18 (5 μm, inner diameter 4.6 x length 150 mm, Phenomenex)
-Mobile phase: A; 0.2% aqueous acetic acid solution, B; acetonitrile / methanol = 50/50 (v / v)
・ Radiant: 0-30 min; B4-50%, 30-33.75 min; B50-60%, 33.75-45 min; B60-100%, 45-52.5 min; B100%, 52.5-60 min; B4%
・ Analysis time: 60 minutes ・ Detector: PDA (280 nm, 2996 PDA, Waters)
・ Temperature: 27 ℃
・ Flow velocity: 0.5 ml / min.
・ Injection amount: 20 μL

The results are shown in Table 7 below.

As a result, the following became clear.

(1) Among the unrefined olive oils, in particular, the oil of the cooked food has a mass ratio of the total content of p-coumaric acid and hydroxytyrosol acetate to 0.5 or more with respect to the content of tyrosol 1. The effect of reducing the sensation was recognized.

(2) Among the unrefined olive oils, those having a tyrosol content of 11 mg / kg or less tended to have a more remarkable effect of reducing the oiliness of cooked foods. ..

(3) Among unrefined olive oils, those having a p-coumaric acid content of 2.3 mg / kg or more and 15 mg / kg or less have the effect of reducing the oiliness of cooked foods. There was a tendency to be more prominent.

(4) Among unrefined olive oils, those in which the mass ratio of the content of p-coumaric acid to the content of tyrosol 1 is 0.2 or more and 5 or less are the oiliness of cooked foods. There was a tendency for the effect of reducing the amount to be more remarkable.

(5) Among unrefined olive oils, those having a total content of p-coumaric acid and hydroxytyrosol acetate of 4.5 mg / kg or more and 50 mg / kg or less are oily of cooked foods. There was a tendency for the effect of reducing the amount to be more remarkable.

(6) Among the unrefined olive oils, those having a hydroxytyrosol content of 15 mg / kg or less tend to have a more remarkable effect of reducing the oiliness of cooked foods. Was done.

(7) Among unrefined olive oils, those having a hydroxytyrosol acetate content of 2.5 mg / kg or more and 20 mg / kg or less have the effect of reducing the oiliness of cooked foods. There was a tendency to be more prominent.

(8) Among unrefined olive oils, those in which the mass ratio of the content of hydroxytyrosol acetate to the content of tyrosol 1 is 0.3 or more and 5 or less are the oiliness of cooked foods. It was found that the effect of reducing the amount of oil was more remarkable.

Claims (11)

The unrefined olive oil having a mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate of 0.5 or more to the content of tyrosol of 1 is 3% by mass or more and 25% by mass. An olive oil composition for cooking, which comprises the following content. The oil / fat composition for cooking according to claim 1, wherein the mass ratio of the total content of the p-coumaric acid and the hydroxytyrosol acetate to the content 1 of the tyrosol is 0.5 or more and 10 or less. The oil-and-fat composition for cooking according to claim 1 or 2, wherein the content of the tyrosol contained in the unrefined olive oil is 11 mg / kg or less. The oil / fat composition for cooking according to any one of claims 1 to 3, wherein the content of the p-coumaric acid contained in the unrefined olive oil is 2.3 mg / kg or more and 15 mg / kg or less. The oil / fat composition for cooking according to any one of claims 1 to 4, wherein the mass ratio of the p-coumaric acid content to the tyrosol content 1 is 0.2 or more and 5 or less. The heating according to any one of claims 1 to 5, wherein the total content of the p-coumaric acid and the hydroxytyrosol acetate contained in the unrefined olive oil is 4.5 mg / kg or more and 50 mg / kg or less. Oil composition for cooking. The cooking oil / fat composition according to any one of claims 1 to 6, further comprising an edible oil / fat other than the unrefined olive oil in a content of 75% by mass or more and 97% by mass or less. Unrefined olive oil in which the mass ratio of the total content of p-kumalic acid and hydroxytyrosol acetate to the content of tyrosol 1 is 0.5 or more, and edible other than the unrefined olive oil. A method for producing an oil / fat composition for cooking, which comprises an oil / fat and is mixed so that the content of the unrefined olive oil is 3% by mass or more and 25% by mass or less. The method for producing an oil / fat composition for cooking according to claim 8, wherein the edible oil / fat other than the unrefined olive oil is mixed so that the content thereof is 75% by mass or more and 97% by mass or less. A method for producing a cooked food, which comprises cooking a cooking material by using the oil / fat composition for cooking according to any one of claims 1 to 7. The method for producing a cooked food according to claim 10, wherein the cooked food is a fried food.