JP7623803B2 - Oil and fat composition for deep frying containing carboxymethyl cellulose - Google Patents
Oil and fat composition for deep frying containing carboxymethyl cellulose Download PDFInfo
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- JP7623803B2 JP7623803B2 JP2020139692A JP2020139692A JP7623803B2 JP 7623803 B2 JP7623803 B2 JP 7623803B2 JP 2020139692 A JP2020139692 A JP 2020139692A JP 2020139692 A JP2020139692 A JP 2020139692A JP 7623803 B2 JP7623803 B2 JP 7623803B2
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- 239000000203 mixture Substances 0.000 title claims description 34
- 229920002134 Carboxymethyl cellulose Polymers 0.000 title claims description 23
- 239000001768 carboxy methyl cellulose Substances 0.000 title claims description 23
- 235000010948 carboxy methyl cellulose Nutrition 0.000 title claims description 23
- 239000008112 carboxymethyl-cellulose Substances 0.000 title claims description 22
- 239000003921 oil Substances 0.000 claims description 53
- 239000000126 substance Substances 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 230000002401 inhibitory effect Effects 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 description 47
- 239000003925 fat Substances 0.000 description 13
- 235000019197 fats Nutrition 0.000 description 12
- 238000007254 oxidation reaction Methods 0.000 description 8
- 235000014593 oils and fats Nutrition 0.000 description 7
- 230000003647 oxidation Effects 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 5
- 229920000642 polymer Polymers 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 239000000828 canola oil Substances 0.000 description 4
- 235000019519 canola oil Nutrition 0.000 description 4
- 125000005456 glyceride group Chemical group 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 3
- 240000005856 Lyophyllum decastes Species 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- -1 butylyl hydroxyl anisole Chemical compound 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 150000002978 peroxides Chemical class 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 244000188595 Brassica sinapistrum Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 239000011203 carbon fibre reinforced carbon Substances 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- 150000001982 diacylglycerols Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 125000004185 ester group Chemical group 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 235000012020 french fries Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 150000002759 monoacylglycerols Chemical class 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000010898 silica gel chromatography Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- WJCNZQLZVWNLKY-UHFFFAOYSA-N thiabendazole Chemical compound S1C=NC(C=2NC3=CC=CC=C3N=2)=C1 WJCNZQLZVWNLKY-UHFFFAOYSA-N 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 239000013638 trimer Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Edible Oils And Fats (AREA)
Description
本発明は、カルボキシメチルセルロースを含有する揚げ物用油脂組成物に関する。 The present invention relates to an oil composition for deep frying that contains carboxymethyl cellulose.
揚げ物用油脂組成物を用いて種物を油ちょうする際に、揚げ物の品質を好適にすること、および使用する揚げ物用油脂組成物の熱酸化による劣化を抑制し、揚げ物の栄養価値を高めることは重要である。 When deep-frying foods using a fat or oil composition for deep-frying, it is important to improve the quality of the deep-fried food, suppress deterioration of the fat or oil composition for deep-frying used due to thermal oxidation, and increase the nutritional value of the deep-fried food.
揚げ物用油脂組成物の加熱時の変化は、高温で反応が進むため、その反応速度が高く、モノアシルグリセロール、ジアシルグリセロール、遊離脂肪酸、過酸化物が瞬間的に生成する。また、過酸化物が分解して各種ラジカルが生成し、当該ラジカル同士が結合して重合物などが生成する。これらを総称して、極性物質という。このうち、前記重合物は、常温で進行する酸化反応である自動酸化反応により生成する重合物のように酸素を含んだものでなく、炭素－炭素結合によるグリセリド二量体やグリセリド三量体が主として生ずる。特にグリセリド二量体は、消化管内での加水分解によるグリセリド間の結合の切断が難しく、そのままの状態で体内に吸収されると健康に悪影響を及ぼすと考えられている。よって、健康の観点から、なんらかの手段で極性物質を減らすことが望ましい。 When the oil composition for deep frying is heated, the reaction proceeds at high temperatures, and the reaction rate is high, resulting in the instantaneous production of monoacylglycerol, diacylglycerol, free fatty acids, and peroxides. In addition, the peroxides decompose to produce various radicals, which then bond to each other to produce polymers and the like. These are collectively called polar substances. Among these, the polymers do not contain oxygen, unlike the polymers produced by autoxidation, an oxidation reaction that proceeds at room temperature, and mainly glyceride dimers and glyceride trimers formed by carbon-carbon bonds are produced. In particular, it is difficult for the bonds between glycerides to be broken by hydrolysis in the digestive tract, and it is believed that glyceride dimers have adverse health effects if absorbed into the body in their original state. Therefore, from a health perspective, it is desirable to reduce polar substances by some means.
前記重合物は、ヘキサン・ジエチルエーテルを移動相としたシリカゲルカラムクロマログラフィーにより、高極性分画として分離することができる。また、オイルテスター等でも簡易に測定できる。前記重合物を含む極性物質の量は、たとえばヨーロッパ諸国においては公的な揚げ物用油脂組成物の劣化指標として、よく使用されている。 The polymer can be separated as a highly polar fraction by silica gel column chromatography using hexane/diethyl ether as the mobile phase. It can also be easily measured using an oil tester. The amount of polar substances, including the polymer, is often used as an official indicator of deterioration of oil compositions for deep frying in European countries, for example.
たとえば、特許文献１では、合成抗酸化剤のＢｕｔｙｙｌ ｈｙｄｒｏｘｙｌ ａｎｉｓｏｌや天然抗酸化剤のトコフェロール等に極性物質の生成を抑制する効果があると報告されている。 For example, Patent Document 1 reports that the synthetic antioxidant butylyl hydroxyl anisole and the natural antioxidant tocopherol have the effect of suppressing the production of polar substances.
しかしながら、従来の揚げ物用油脂組成物では、種物を油ちょうする際の熱酸化による極性物質の生成抑制において、十分に満足できるものとは言えなかった。 However, conventional oil and fat compositions for deep frying have not been fully satisfactory in terms of suppressing the production of polar substances due to thermal oxidation when deep frying ingredients.
従って、本発明の目的は、種物を油ちょうする際に、熱酸化による極性物質の生成が抑制される揚げ物用油脂組成物を提供することである。 Therefore, the object of the present invention is to provide an oil composition for deep frying that suppresses the production of polar substances due to thermal oxidation when deep frying food.
本発明者らは、上記課題を解決するために鋭意検討した結果、熱酸化による極性物質の生成が抑制される揚げ物用油脂組成物を見出し、本発明を完成した。すなわち、本発明は以下の通りである。
[１]
カルボキシメチルセルロースを含有する揚げ物用油脂組成物。
[２]
前記カルボキシメチルセルロースの濃度が、１質量ｐｐｍ以上１００質量ｐｐｍ以下である[１]に記載の前記揚げ物用油脂組成物。
[３]
[１]又は[２]に記載の前記揚げ物油脂組成物を用いた揚げ物。
[４]
揚げ物用油脂組成物を用いて種物を油ちょうする際に、前記油脂組成物がカルボキシメチルセルロースを含有していることを特徴とする前記油脂組成物中の極性物質の生成を抑制する方法。
As a result of intensive research aimed at solving the above problems, the present inventors have found an oil and fat composition for deep-frying that suppresses the production of polar substances due to thermal oxidation, and have completed the present invention.
[1]
An oil and fat composition for deep frying containing carboxymethyl cellulose.
[2]
The oil and fat composition for deep frying according to [1], wherein the concentration of the carboxymethyl cellulose is 1 ppm by mass or more and 100 ppm by mass or less.
[3]
Fried food using the frying oil composition according to [1] or [2].
[4]
A method for inhibiting the production of polar substances in an oil composition for deep frying, when frying foods with the oil composition, characterized in that the oil composition contains carboxymethylcellulose.
本発明は、熱酸化による極性物質の生成が抑制される揚げ物用油脂組成物を提供する。当該揚げ物用油脂組成物はカルボキシメチルセルロースを含むことを特徴とする。 The present invention provides an oil composition for deep-frying that suppresses the generation of polar substances due to thermal oxidation. The oil composition for deep-frying is characterized by containing carboxymethylcellulose.
本発明は、前記揚げ物用油脂組成物で油ちょうすることで、極性物質の生成が抑制された揚げ物を提供する。 The present invention provides fried foods in which the production of polar substances is suppressed by frying with the oil and fat composition for deep frying.
このような極性物質の抑制効果は、たとえば、オイルテスター等、定量性の担保された極性物質の分析試験法などによって、客観的に判定し得る。実務的にはフライ油テスターにより簡便に極性物質の濃度を測定し、極性物質の抑制効果を客観的に判定し得る。 The inhibitory effect of such polar substances can be objectively determined, for example, by an analytical test method for polar substances that ensures quantitativeness, such as an oil tester. In practice, the concentration of polar substances can be easily measured using a frying oil tester, and the inhibitory effect of polar substances can be objectively determined.
本発明は、熱酸化による極性物質の生成が抑制される油脂組成物であって、前記油脂組成物はカルボキシメチルセルロースを含むことを特徴とする、揚げ物用油脂組成物である。 The present invention is an oil composition for deep-frying that inhibits the generation of polar substances due to thermal oxidation, and is characterized in that the oil composition contains carboxymethylcellulose.
前記油脂組成物は、食用油脂を主成分とするが、前記食用油脂としては、大豆油、菜種油、コーン油、オリーブ油、ゴマ油、紅花油、ひまわり油、綿実油、落花生油、パーム核油、ヤシ油、米胚芽油等の植物油脂、牛脂、豚脂、鶏脂、魚油、乳脂等の動物油脂、中鎖脂肪酸トリグリセリド、あるいはこれら油脂に分別、硬化、エステル交換等の加工工程を１また２以上施した加工油脂などが挙げられる。これらの食用油脂は、１種類を単品で用いてもよく、あるいは２種類以上が混合されたものを用いてもよい。 The oil and fat composition contains edible oils and fats as its main component, and examples of the edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, peanut oil, palm kernel oil, coconut oil, and rice germ oil, animal oils and fats such as beef tallow, lard, chicken fat, fish oil, and milk fat, and medium-chain fatty acid triglycerides, as well as processed oils and fats obtained by subjecting these oils and fats to one or more processing steps such as fractionation, hardening, and ester exchange. One type of these edible oils and fats may be used alone, or two or more types may be mixed together.
前記油脂組成物に含まれるカルボキシメチルセルロースは、セルロースの誘導体であり、セルロースの骨格を構成するグルコピラノースモノマーのヒドロキシ基の一部にカルボキシメチル基を結合させたものである。 The carboxymethylcellulose contained in the oil composition is a cellulose derivative in which a carboxymethyl group is bonded to a portion of the hydroxyl group of the glucopyranose monomer that constitutes the cellulose backbone.
前記油脂組成物に含まれるカルボキシメチルセルロースの濃度は、特に制限はないが、たとえば１質量ｐｐｍ以上１００質量ｐｐｍ以下であることが好ましく、２質量ｐｐｍ以上５０質量ｐｐｍ以下であることがより好ましく、５質量ｐｐｍ以上１０質量ｐｐｍ以下であることがさらにより好ましい。 The concentration of carboxymethylcellulose contained in the oil composition is not particularly limited, but is preferably, for example, 1 ppm by mass or more and 100 ppm by mass or less, more preferably 2 ppm by mass or more and 50 ppm by mass or less, and even more preferably 5 ppm by mass or more and 10 ppm by mass or less.
本発明は、前記油脂組成物で油ちょうした揚げ物を提供する。揚げ物としては、たとえば、フライドチキン、から揚げ、コロッケ、天ぷら、とんかつ、ポテトフライ、スナック菓子などが挙げられる。そのうち、フライドチキン、から揚げ、とんかつが好ましく、フライドチキン、から揚げがより好ましい。 The present invention provides fried foods fried with the oil and fat composition. Examples of fried foods include fried chicken, deep-fried chicken, croquettes, tempura, pork cutlets, French fries, snacks, etc. Of these, fried chicken, deep-fried chicken, and pork cutlets are preferred, and fried chicken and deep-fried chicken are more preferred.
本発明は、揚げ物用油脂組成物を用いて種物を油ちょうする際に、前記油脂組成物にカルボキシメチルセルロースを含有させることを特徴とする前記油脂組成物中の極性物質の生成を抑制する方法である。 The present invention is a method for suppressing the production of polar substances in an oil composition for deep frying, which is characterized by including carboxymethylcellulose in the oil composition when deep frying a food.
前記油脂組成物による油ちょう時の加熱温度は、特に制限はなく、種物に合わせて調整すればよいが、たとえば１５０℃以上２１０℃以下が好ましく、１６０℃以上２００℃以下がより好ましく、１７０℃以上１９０℃以下がさらにより好ましい。 The heating temperature during deep frying with the oil composition is not particularly limited and may be adjusted according to the ingredients, but is preferably 150°C or higher and 210°C or lower, more preferably 160°C or higher and 200°C or lower, and even more preferably 170°C or higher and 190°C or lower.
前記油脂組成物による油ちょう時の加熱時間は、特に制限はなく、種物に合わせて調整すればよいが、たとえば１０秒以上１０時間以下であることが好ましく、１０秒以上５時間以下であることがより好ましく、１０秒以上１時間以下であることがさらにより好ましい。 The heating time when deep-frying with the oil composition is not particularly limited and may be adjusted according to the ingredients, but is preferably from 10 seconds to 10 hours, more preferably from 10 seconds to 5 hours, and even more preferably from 10 seconds to 1 hour.
以下、実施例を挙げて本発明を更に具体的に説明するが、これらの実施例は本発明を何ら限定するものではない。 The present invention will be explained in more detail below with reference to examples, but these examples are not intended to limit the present invention in any way.
〔油脂組成物に含まれる食用油脂〕
以下に、本実施例において用いた食用油脂を挙げる。
・キャノーラ油：さらさらキャノーラ、株式会社Ｊ－オイルミルズ製
[Edible oils and fats contained in the oil and fat composition]
The edible fats and oils used in this example are listed below.
・Canola oil: smooth canola, manufactured by J-Oil Mills Co., Ltd.
〔カルボキシメチルセルロース〕
以下に、本実施例において用いたカルボキシメチルセルロースを挙げる。
・カルボキシメチルセルロースナトリウム：ＣＭＣダイセル１１４０、ダイセルミライズ株式会社製
[Carboxymethylcellulose]
The carboxymethyl cellulose used in this example is listed below.
Sodium carboxymethylcellulose: CMC Daicel 1140, manufactured by Daicel Miraize Co., Ltd.
＜試験例１＞
〔加熱試験〕
２Lの丸底三口フラスコ（以下、三口フラスコという）に、キャノーラ油に対するカルボキシメチルセルロースの濃度が１０質量ｐｐｍになるよう、キャノーラ油１０００ｇ、カルボキシメチルセルロース１０ｍｇを投入した。三口フラスコの主管に撹拌棒、側管に温度計と通気用チューブをそれぞれ取り付けた。通気用チューブはサンプル油の油面から１ｃｍ上方になるよう設定し、空気を５００ｍＬ／ｍｉｎの通気量の設定で吹き込んだ。加熱前にサンプル油を３００ｒｐｍで１分間撹拌し、カルボキシメチルセルロースを分散させた。その後、８０ｒｐｍで攪拌しながら１８０℃に加熱し、保温しながら５時間加熱攪拌し、実施例１のサンプル油とした。三口フラスコの加熱にはマントルヒーター（大科電器株式会社製）を用いた。なお、カルボキシメチルセルロースを含まないキャノーラ油１０００ｇを上記の条件で加熱したサンプル油を比較例１とした。
<Test Example 1>
[Heating test]
In a 2L round-bottom three-neck flask (hereinafter referred to as a three-neck flask), 1000 g of canola oil and 10 mg of carboxymethylcellulose were placed so that the concentration of carboxymethylcellulose in the canola oil was 10 ppm by mass. A stirring rod was attached to the main tube of the three-neck flask, and a thermometer and a vent tube were attached to the side tube. The vent tube was set to be 1 cm above the oil surface of the sample oil, and air was blown in with a setting of an aeration rate of 500 mL/min. Before heating, the sample oil was stirred at 300 rpm for 1 minute to disperse the carboxymethylcellulose. Thereafter, the sample oil was heated to 180°C while stirring at 80 rpm, and heated and stirred for 5 hours while keeping warm, to obtain the sample oil of Example 1. A mantle heater (manufactured by Ooka Electric Co., Ltd.) was used to heat the three-neck flask. The sample oil obtained by heating 1000 g of canola oil not containing carboxymethylcellulose under the above conditions was used as Comparative Example 1.
〔極性物質の測定〕
加熱して２４時間以上放置した実施例１、比較例１、未加熱のサンプル油をステンレスジョッキに移し、１００℃まで加熱した。達温後、フライ油テスターｔｅｓｔｏ２７０（株式会社テストー製）を用いて極性物質（以下、ＰＣという）を測定した。なお、未加熱のサンプル油と加熱したサンプル油のＰＣの差を、ＰＣの増加量とした。その結果、表１のようにカルボキシメチルセルロースを含まない比較例１のサンプル油と比較して、カルボキシメチルセルロースを添加した実施例１のサンプル油ではＰＣの生成が１．５％抑制された。以上の結果より、カルボキシメチルセルロースを含む試験油では熱酸化によるＰＣの生成が抑制されることが明らかとなった。
[Measurement of polar substances]
The sample oils of Example 1, Comparative Example 1, and unheated oils that had been heated and left for 24 hours or more were transferred to a stainless steel mug and heated to 100°C. After reaching the temperature, polar substances (hereinafter referred to as PC) were measured using a frying oil tester Testo 270 (manufactured by Testo Co., Ltd.). The difference in PC between the unheated sample oil and the heated sample oil was taken as the increase in PC. As a result, as shown in Table 1, the generation of PC was suppressed by 1.5% in the sample oil of Example 1 to which carboxymethylcellulose was added, compared with the sample oil of Comparative Example 1 that did not contain carboxymethylcellulose. From the above results, it was revealed that the generation of PC due to thermal oxidation was suppressed in the test oil containing carboxymethylcellulose.
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