JP7541846B2 - Oil and fat composition for cooking, its production method, and method for inhibiting deterioration caused by cooking with oil and fat composition - Google Patents

Description

The present invention relates to an oil and fat composition for cooking that can be used for a certain period of time without replacing the oil, by adding oil absorbed by the fried ingredients after frying is completed, instead of discarding it after a single use, a method for producing the same, and a method for suppressing deterioration associated with cooking.

Cooking oils and fats used in restaurants, supermarket backrooms, delicatessens, and other food service and ready-meal services, as well as in the food manufacturing industry, are used for long periods of time to cook large quantities of fried foods, with new oil being added over time. During cooking, the effects of heat, oxygen, moisture in the fried foods, and components eluted from the fried foods cause a complex of reactions such as thermal oxidation, thermal polymerization, thermal decomposition, and hydrolysis, which produce substances such as polymers and free fatty acids, resulting in the deterioration of the oils and fats, as indicated by phenomena such as coloring, cooked odor, increased viscosity, and increased acid value. Repeated use of deteriorated oils and fats has a negative impact on the flavor and appearance of foods after cooking. Cooking oils and fats change and deteriorate with each use, so they are usually discarded and replaced periodically, but discarding and replacing them in a short period of time is economically and environmentally burdensome, and technology to suppress the deterioration of cooking oils and fats is needed. In other words, there is a need to reduce the costs of purchasing and disposing of cooking oils and fats, and to reduce the environmental burden caused by waste oil.

The acid value of fats and oils is used as an indicator of the deterioration of fats and oils. For example, hygiene standards for boxed lunches and prepared foods stipulate an acid value of 2.5 as one of the indicators for replacing fats and oils during the frying process. In businesses that use long frying times, the acid value is the indicator that increases the fastest among indicators of fat and oil deterioration, so the timing of disposal of frying oil is controlled using the acid value as an indicator. In light of this situation, the applicant has already developed a technology (Patent Document 1) that suppresses the increase in the acid value of fats and oils and suppresses the deterioration of fats and oils by adding an additive containing sodium or potassium to the fats and oils.

Patent No. 5732100

The present inventors have focused on the fact that not only the acid value but also the polymers are important indicators of deterioration of fats and oils. That is, the present invention aims to provide a cooking fat and oil composition that can be used for a long period of time by suppressing the increase in the acid value and the increase in the polymers due to high-temperature oxidation in a well-balanced manner.
The object of the present invention is to suppress the deterioration of cooking oils and fats when used at approximately 140 to 200°C, thereby reducing the consumption of the oils and fats, and to maintain the usable condition of the oils and fats for a long period of time without deteriorating the quality of the products when producing processed foods such as fried foods using cooking oils and fats.

The present invention relates to the following cooking fat and oil compositions (1) to (6).
(1) A cooking fat or oil composition containing silicone and a sodium salt, the fat or oil composition having an acid value of 2.1 or less and a polymer content of 8.0% or less after 70 hours of continuous frying at a heating temperature of 180°C, and the sodium salt is selected from sodium carbonate, sodium bicarbonate, trisodium citrate, and disodium malate .
(2) A cooking fat or oil composition comprising 0.7 to 2.5 ppm of silicone and 0.5 to 2.0 ppm of a sodium salt , the sodium salt being selected from sodium carbonate, sodium bicarbonate, trisodium citrate, and disodium malate .
(3) The oil/fat composition for heating and cooking according to (1) or (2) above, which is a composition that is not discarded after one use, but can be used for a certain period of time without replacing the oil by adding oil that has been absorbed by the fried ingredients after the frying operation is completed.
(4) The cooking oil and fat composition according to any one of (1) to (3) above, which contains the silicone in an amount of 1.0 to 2.0 ppm.

The present invention relates to the following ( 5 ) method for producing a cooking oil and fat composition.
( 5 ) A method for producing the cooking oil composition according to any one of (1) to ( 4 ) above, characterized in that the content of silicone and sodium salt in the cooking oil composition is adjusted so as to suppress in a balanced manner the increase in acid value and the increase in polymers that accompany cooking.

The present invention relates to a method for suppressing in a well-balanced manner an increase in acid value and an increase in polymers that occur during cooking of a cooking fat or oil composition ( 6 ) described below.
( 6 ) A method for suppressing in a balanced manner the increase in acid value and the increase in polymers that accompany cooking of a cooking oil composition, the method comprising adjusting the content of silicone and sodium salt in the cooking oil composition described in any one of (1) to ( 4 ) above.

The present invention can provide a new cooking oil composition that has the function of preventing deterioration of cooking oil or extending its usable period. The oxidation and deterioration of cooking oil during use at approximately 140 to 200°C can be suppressed, and the consumption of the oil can be reduced. In the production of processed foods such as fried foods using cooking oil, the usable state of the oil can be maintained for a long time without deteriorating the quality of the product. A new cooking oil composition that has the function of preventing deterioration of the oil or extending its usable period can be provided as cooking oil used in the restaurant and ready-meal industries and the food manufacturing industry. The present invention can provide a cooking oil composition that can suppress the increase in acid value and the increase in polymers during cooking in a well-balanced manner, a method for producing the same, and a method for suppressing deterioration associated with cooking.

The present invention relates to a cooking oil composition that can suppress the increase in acid value and the increase in polymers during cooking in a well-balanced manner. Specifically, the cooking oil composition of the present invention suppresses the increase in acid value and the increase in polymers during cooking in a well-balanced manner, and is defined as having an acid value of 2.1 or less and a polymer content of 8.0% or less after 70 hours of continuous frying at a heating temperature of 180°C. The amount of polymers is defined as 8.0% or less because persistent foaming of the oil is observed when the polymer content exceeds 8.0% (for example, Ota Shizuyuki, "Research on the Deterioration of Edible Oils and Fats and Its Prevention," Oil Chemistry, Vol. 38, No. 9, p. 678, 1989).

The oil and fat composition for cooking according to the present invention is not particularly limited as long as it is an oil and fat composition for cooking, and can be used for frying, baking, stir-frying, steaming, stewing, etc., but is particularly suitable for frying for a long time in which the acid value of the oil and fat is likely to increase and the amount of polymerized matter is likely to increase. Frying for a long time refers to cooking in which, for example, frying oil is not discarded after one use, but the oil that has been absorbed by the fried ingredients and lost is added after the end of frying work for the day (this operation is called "adding oil" or "adding oil"), and the oil is used for a certain period of time until the acid value reaches a predetermined acid value, such as 2.5, without replacing it.

The raw oils and fats that can be used to obtain the oil and fat composition for cooking according to the present invention are not particularly limited, and may be any oil or fat that is used for cooking. Examples include soybean oil, rapeseed oil, corn oil, safflower oil, sunflower oil, cottonseed oil, palm oil, rice oil, wheat germ oil, olive oil, sesame oil, and the like, as well as their high oleic oils, their fractionated oils, hardened oils, and interesterified oils. One or more selected from these may be mixed. Furthermore, among these oils and fats, those that are highly refined and do not contain phospholipids or free fatty acids are preferred, and oils and fats that are suitable for frying, which is usually performed at temperatures of about 140 to 200°C, are preferred.

The cooking oil composition according to the present invention is characterized in that it contains silicone in the oil. The silicone can be any commercially available silicone for food applications, such as silicone oil having a dimethylpolysiloxane structure. The kinetic viscosity of the silicone oil is preferably 500 to 2000 mm ² /s, more preferably 600 to 1500 mm ² /s, and even more preferably 800 to 1100 mm ² /s. The cooking oil composition according to the present invention is characterized in that it contains silicone in an amount of 0.7 ppm or more, more preferably 1.0 ppm or more, and even more preferably 1.2 ppm or more, and in a range of 2.5 ppm or less, more preferably 2.0 ppm or less. Silicone is also added as an antifoaming agent to general frying oils and fats, but the amount added is 3.0 ppm or more, whereas the amount added in the cooking oil composition according to the present invention is adjusted to be at most 2.5 ppm or less.

The inventors discovered through research into the present invention that the lower the silicone content, the more the acid value tends to be suppressed while the amount of polymerized products tends to increase. They then discovered that by adding a sodium salt to the oil and adjusting the silicone content to 0.7 to 2.5 ppm, it is possible to obtain an oil and fat composition for cooking that can suppress the increase in acid value and the increase in polymerized products in a well-balanced manner.

The cooking oil and fat composition according to the present invention is also characterized by containing a sodium salt in the oil and fat. The sodium salt is not particularly limited as long as it can be used as a food additive, and examples of the sodium salt that can be used include sodium bicarbonate, sodium carbonate, disodium malate, trisodium citrate, sodium L-ascorbate, sodium erythorbate, sodium L-glutamate, sodium succinate, sodium caseinate, sodium DL-tartrate, sodium stearoyl lactylate, and sodium oleate. Among these, sodium bicarbonate, sodium carbonate, trisodium citrate, and disodium malate are preferred, sodium carbonate and disodium malate are more preferred, and disodium malate is even more preferred from the standpoint of flavor.

The amount of sodium salt contained is not particularly limited, but is preferably 0.5 to 2.0 ppm, more preferably 1.0 to 2.0 ppm, and even more preferably 1.5 to 2.0 ppm in the cooking oil composition. The method of incorporating sodium salt into the oil is also not particularly limited, and known methods such as dissolving or uniformly dispersing the sodium salt in combination with an emulsifier or dehydration treatment can be used.

The sodium content in fats and oils can be controlled, for example, by the following analytical method. That is, a sample is prepared by the dry ashing method, and the sodium content in the fats and oils can be quantified by ICP emission spectrometry. The quantification is performed with a lower limit of 0.5 mg/kg. For details of the test method, please refer to "2.1.1.21 Dry Decomposition 2.1.1.3 Simultaneous Analysis, Hygienic Test Methods/Commentary, 2010 Edition, Edited by the Pharmaceutical Society of Japan."
In place of ICP emission spectrometry, atomic absorption spectrometry can also be used for quantification. When performing atomic absorption spectrometry, refer to "2.1.1.21 Dry Decomposition 2.1.1.4 Individual Tests, Hygienic Test Methods and Commentary, 2010 Edition, Edited by the Pharmaceutical Society of Japan."

If necessary, edible emulsifiers, antioxidants, antifoaming agents other than silicone, etc. can also be added to the cooking oil and fat composition according to the present invention.

Details of the samples used in this example are as follows.
Edible oils and fats: Canola oil (silicone-free) (Showa Sangyo)
Silicone: KF96ADF-1000 (Shin-Etsu Chemical Co., Ltd.)
Sodium carbonate: Special grade sodium carbonate (anhydrous) (FUJIFILM Wako Pure Chemical Industries, Ltd.)
Disodium malate: Special grade disodium malate hydrate (Tokyo Chemical Industry Co., Ltd.)
Emulsifier: Sunsoft No. 818R (polyglycerin condensed ricinoleic acid ester preparation) (Taiyo Chemical)

(Preparation of cooking oil and fat composition)
As shown in Tables 1 and 2 below, silicone was added to canola oil to give a concentration of 0.5 to 3.0 ppm to prepare cooking fat and oil compositions for each of test plots 1 to 10. In addition, in test plots 2, 4, 6, 8, and 10, an aqueous solution of disodium malate was prepared and added to canola oil together with an emulsifier to prepare cooking fat and oil compositions. The sodium content was quantified using ICP emission spectrometry.

(Continuous fly test)
A continuous frying test was carried out using the cooking oil and fat composition (hereinafter, test oil). Specifically, 3.5 kg of the test oil was charged into a Mach fryer (FM-3H, manufactured by Mach Machinery Co., Ltd.), the oil temperature was heated to 180°C ± 5°C, and five frozen croquettes (frozen Hokkaido Danshaku Croquettes, Sanmarco Foods) weighing about 55 g each were fried for 5 minutes every hour. In the continuous frying test, the fried debris was removed every 10 hours, and the test oil (about 400 g) was added to compensate for the amount of test oil that was absorbed by the fried ingredients and fried debris during the frying process, and frying was carried out for a total of 80 hours. Then, unused test oil before the continuous frying test and test oil after frying at each elapsed time were collected, and the acid value and the amount of polymer were measured.

The acid value and amount of polymerized substances were measured according to the Standard Methods for Analysis of Fats, Oils and Related Materials (Standard Methods for Analysis of Fats, Oils and Related Materials 2013 Edition, established by the Japan Oil Chemists' Society, Acid Value 2.3.1-2013, Polymerized Substances of Fats, Oils and Related Materials 2.5.7-2013).

Specifically, 10 g of the sampled test oil was weighed into an Erlenmeyer flask and titrated with a 0.1 mol/L potassium hydroxide solution. The point at which the indicator changed color for 30 seconds was defined as the end point of neutralization, and the acid value was calculated using the following formula (1).
Acid value = (5.611 x A x F) / B ... (1)
In the above formula (1), A, F, and B are as follows:
A: Amount of 0.1 mol/L potassium hydroxide solution added (mL)
F: Factor of 0.1 mol/L potassium hydroxide solution B: Sample amount (g)

The polymer was measured by gel permeation chromatography (GPC) in the standard method for the analysis of fats and oils. Specifically, the collected test oil was dissolved in tetrahydrofuran to prepare a 0.5 g/100 mL solution, which was then filtered through a membrane filter to prepare a solution for measurement. A gel permeation chromatography column was connected to a high performance liquid chromatograph, and the solution for measurement was poured into the column to calculate the polymer by the following formula (2).
Polymer (%)=C/D×100 (2)
In the above formula (2), C and D are as follows:
C: Peak area of the entire polymer D: Peak area of the entire sample

The measurement results of the acid value and polymers of each test oil are shown in Tables 1 and 2. Table 1 shows the measurement results of the acid value of the test oils, and Table 2 shows the measurement results of the polymers of the test oils. As shown in Tables 1 and 2 below, in test plots 1 to 10, the silicone content was adjusted to 0.5 ppm, 1.0 ppm, 1.5 ppm, 2.0 ppm, and 3.0 ppm, respectively. Test plots 1, 3, 5, 7, and 9 were test oils to which only silicone was added, while test plots 2, 4, 6, 8, and 10 were test oils to which 2.0 ppm (as sodium) of disodium malate was added together with silicone.
In Tables 1 and 2, the elapsed time of 0 hours means unused test oil before continuous frying.

As a result of the measurements, it was found that, as shown in Table 1, the smaller the amount of silicone added, the more the increase in acid value could be suppressed. It was also found that the increase in acid value could be further suppressed by adding 2.0 ppm of sodium salt in terms of sodium. As for the polymer, it was found that, as shown in Table 2, the greater the amount of silicone added, the more the increase in polymer could be suppressed. It was also found that when 2.0 ppm of sodium salt was added, the increase in polymer was promoted compared to when no sodium salt was added.

In this example, a cooking oil composition was searched for that can suppress the increase in acid value and the increase in polymers during cooking in a well-balanced manner, and can suppress the acid value to 2.1 or less and the polymers to 8.0% or less even when continuously fried for 70 hours at a heating temperature of 180°C. As a result, as shown in Table 1, among the test oils after 70 hours of frying, the acid value was 2.1 or less in the test oils of test groups 4 and 6 to 10, and as shown in Table 2, among the test oils after 70 hours of frying, the polymers were 8.0% or less in the test oils of test groups 1 to 6 and 8.

This suggests that the test oils in test plots 4, 6, and 8, i.e., the test oils containing 0.7 ppm to 2.0 ppm of silicone and 2.0 ppm of sodium salt, are oil and fat compositions for cooking that can keep the acid value to 2.1 or less and the polymer content to 8.0% or less even after 70 hours of continuous frying testing, and can suppress the increase in acid value and polymer content during cooking in a well-balanced manner.

Furthermore, in order to confirm the effect of suppressing the acid value and polymerization of fats and oils according to the content of sodium salt, the acid value and the amount of polymerization of the test oil were measured by changing only the content of disodium malate without changing the content of silicone. Specifically, as shown in Tables 3 and 4 below, the test oils of Test Area 6-1 and 6-2 were prepared with the test oil of Test Area 6 described above as a reference and the content of disodium malate being lower than that of Test Area 6. More specifically, in Test Area 6-1, the test oil was prepared so as to contain 1.0 ppm of disodium malate as sodium, and in Test Area 6-2, the test oil was prepared so as to contain 0.5 ppm of disodium malate as sodium. Then, for Test Oils 6-1 and 6-2, unused test oils before the continuous frying test and test oils after frying at each elapsed time were collected, and the acid value and the amount of polymerization were measured, and the measurement results are shown in Tables 3 and 4 together with the measurement results of Test Oil 6. Table 3 shows the results of measuring the acid value of the test oils, and Table 4 shows the results of measuring the polymers of the test oils.

Furthermore, in the examples shown in Tables 5 and 6 below, disodium malate was replaced with sodium carbonate to prepare test oils for test plots 11, 11-1, and 11-2. Specifically, in test plot 11, sodium carbonate was added to prepare the test oil so that the sodium content was 2.0 ppm, in test plot 11-1, sodium carbonate was added to prepare the test oil so that the sodium content was 0.5 ppm, and in test plot 11-2, sodium carbonate was added to prepare the test oil so that the sodium content was 1.0 ppm. For test oils 11, 11-1, and 11-2, unused test oils before the continuous frying test and test oils after frying at each elapsed time were also collected, and the acid value and amount of polymer were measured, and the measurement results are shown in Tables 5 and 6.

The measurement results shown in Tables 3 to 6 show that, whether disodium malate or sodium carbonate was used, by adding an amount of 0.5 ppm to 2.0 ppm of sodium, the acid value could be suppressed to 2.1 or less in a 70-hour continuous frying test. In particular, when sodium carbonate was added, the acid value could be suppressed to 1.71 or less in a 70-hour continuous frying test in either case of 0.5 to 2.0 ppm of sodium, demonstrating a greater effect in suppressing an increase in the acid value than when disodium malate was added.

In addition, with regard to the increase in polymers, in both the cases of disodium malate and sodium carbonate, the amount of polymers could be suppressed to 8.0% or less even in a 70-hour continuous frying test by setting the sodium content at 0.5 ppm to 2.0 ppm. In particular, it was found that the use of disodium malate was more effective at suppressing the increase in polymers than sodium carbonate.

In this way, by adding sodium salt to the extent that the sodium content is 0.5 to 2.0 ppm, it is possible to obtain a cooking oil composition that can suppress the acid value increase and the increase in polymers in a well-balanced manner during cooking by reducing the acid value to 2.1 or less and the polymers to 8.0% or less in a 70-hour continuous frying test. In addition, it is possible to change the acid value increase suppression property and the polymer increase suppression property during cooking depending on the type and amount of sodium salt added, and it has been found that it is possible to provide a cooking oil composition that can suppress the acid value to 2.1 or less and the polymers to 8.0% or less in a 70-hour continuous frying test by adjusting the type and amount of sodium salt added. For example, when emphasis is placed on suppressing the increase in acid value, the cooking oil composition can be configured to contain sodium carbonate, and when emphasis is placed on suppressing the increase in polymers or on flavor, the cooking oil composition can be configured to contain disodium malate.

The above describes preferred embodiments of the present invention, but the technical scope of the present invention is not limited to the description of the above embodiments. Various modifications and improvements can be made to the above embodiments, and such modifications or improvements are also included in the technical scope of the present invention.

Claims (6)

A cooking oil and fat composition comprising a silicone and a sodium salt,
After 70 hours of continuous frying at a heating temperature of 180° C., the acid value is 2.1 or less and the polymer content is 8.0% or less.
The cooking oil and fat composition , wherein the sodium salt is selected from sodium carbonate, sodium bicarbonate, trisodium citrate, and disodium malate . Contains 0.7 to 2.5 ppm of silicone and 0.5 to 2.0 ppm of sodium salt ,
The cooking oil and fat composition , wherein the sodium salt is selected from sodium carbonate, sodium bicarbonate, trisodium citrate, and disodium malate . The cooking oil composition according to claim 1 or 2, which is a composition that can be used for a certain period of time without replacing the oil, by adding oil that has been absorbed by the fried ingredients after the frying process is completed, without being discarded after a single use. The cooking oil/fat composition according to any one of claims 1 to 3 , comprising the silicone in an amount of 1.0 to 2.0 ppm. A method for producing the cooking oil/fat composition according to any one of claims 1 to 4 , characterized in that the content of silicone and sodium salt in the composition is adjusted so as to suppress in a balanced manner the increase in acid value and the increase in polymers that accompany cooking. A method for suppressing in a balanced manner the increase in acid value and the increase in polymers that accompany cooking of a cooking oil composition, the method comprising adjusting the content of silicone and sodium salt in the cooking oil composition described in any one of claims 1 to 4 .