JP2009050234A - 加熱耐性に優れた揚げ物用油脂組成物の製造方法 - Google Patents
加熱耐性に優れた揚げ物用油脂組成物の製造方法 Download PDFInfo
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- JP2009050234A JP2009050234A JP2007222166A JP2007222166A JP2009050234A JP 2009050234 A JP2009050234 A JP 2009050234A JP 2007222166 A JP2007222166 A JP 2007222166A JP 2007222166 A JP2007222166 A JP 2007222166A JP 2009050234 A JP2009050234 A JP 2009050234A
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- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
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- MNNHAPBLZZVQHP-UHFFFAOYSA-N diammonium hydrogen phosphate Chemical compound [NH4+].[NH4+].OP([O-])([O-])=O MNNHAPBLZZVQHP-UHFFFAOYSA-N 0.000 description 1
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- 235000019820 disodium diphosphate Nutrition 0.000 description 1
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- GVALZJMUIHGIMD-UHFFFAOYSA-H magnesium phosphate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O GVALZJMUIHGIMD-UHFFFAOYSA-H 0.000 description 1
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- 230000035772 mutation Effects 0.000 description 1
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- 239000004006 olive oil Substances 0.000 description 1
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- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
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- 229940074545 sodium dihydrogen phosphate dihydrate Drugs 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000011121 sodium hydroxide Nutrition 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
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- 239000002600 sunflower oil Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 238000005809 transesterification reaction Methods 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000404 tripotassium phosphate Inorganic materials 0.000 description 1
- 235000019798 tripotassium phosphate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
- A23D9/013—Other fatty acid esters, e.g. phosphatides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11C—FATTY ACIDS FROM FATS, OILS OR WAXES; CANDLES; FATS, OILS OR FATTY ACIDS BY CHEMICAL MODIFICATION OF FATS, OILS, OR FATTY ACIDS OBTAINED THEREFROM
- C11C3/00—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom
- C11C3/04—Fats, oils, or fatty acids by chemical modification of fats, oils, or fatty acids obtained therefrom by esterification of fats or fatty oils
- C11C3/10—Ester interchange
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/64—Fats; Fatty oils; Ester-type waxes; Higher fatty acids, i.e. having at least seven carbon atoms in an unbroken chain bound to a carboxyl group; Oxidised oils or fats
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Organic Chemistry (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Biotechnology (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Edible Oils And Fats (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Cosmetics (AREA)
Abstract
【解決手段】本発明の油脂組成物は、食用油脂および0.1〜10.0ppmのリン分を含有する。所定のリン分は、圧搾油および/または抽出油、脱ガム油、レシチン、リン酸および/またはリン酸塩のようなリン由来成分の添加により達成される。本発明の油脂組成物の製造方法は、精製された食用油脂にリン由来成分を添加することからなる。
【選択図】なし
Description
通常の精製工程を経て製造した精製菜種油(製品名:菜種白絞油、(株)J−オイルミルズ製、リン分0.0ppm、クロロフィル0.0ppm)に、リン由来成分である菜種原油(圧搾抽出及び溶剤抽出を施して得られた原油)または菜種脱ガム油(圧搾抽出油に水を添加し、リン脂質を主成分とするガム質を水和除去した油)を表1に示す割合で添加することにより、揚げ物用油脂組成物を調製した。表1中のリン分は、上記リン由来成分の添加により得られた油脂組成物を分析した結果である。リン分の分析には、高周波プラズマ発光分光法を使用し、クロロフィルの分析には吸光光度法(基準油脂分析試験法)を使用した。
評点 5.0 : 非常に強い臭い
4.0 : 強い臭い
3.0 : 並みの臭い
2.0 : かすかな臭い
1.0 : わずかな臭い
0.0 : 無臭
実施例1において精製菜種油のみを用いた以外は、実施例1と同様の手順で加熱試験を行った。その結果を表1に示す。また、加熱臭の測定を実施例3と同様の手順で行った。結果を表1に示す。
実施例2において、菜種脱ガム油の添加量を変更した以外は、同様の手順により揚げ物用脂組成物を調製した。加熱試験は、ステンレス容器(直径5cm)に10gの組成物を張り込み、180℃で7.5時間加熱した後の油の色調を測定した。色調は、ロビボンド比色計により、1インチセルを用いて測定し、10R+Y値で示した。
実施例1で用いた精製菜種油にリン由来成分である大豆レシチン(製品名:レシチンCL、(株)J−オイルミルズ製)、リン酸(85%溶液、和光純薬工業(株)製)、または、リン酸二水素ナトリウム二水和物(和光純薬工業(株)製)を添加することにより、表3に示すリン分の揚げ物用油脂組成物を調製した。
本発明の揚げ物用油脂組成物を用いて揚げ物を実際に調理するフライ試験を行った。油脂組成物には、実施例2において、菜種脱ガム油の添加量を変更した以外は、同様の手順により作製した揚げ物用油脂組成物を用いた。また、比較例として、比較例1の油脂組成物を用いた。
通常の精製工程を経て製造した精製大豆油(リン分0.0ppm、クロロフィル0.0ppm)と精製菜種油(製品名:さらさらキャノーラ油、(株)J−オイルミルズ製 リン分0.0ppm、クロロフィル0.0ppm)とを重量比60:40で配合し、この混合物97.5重量部に菜種脱ガム油(圧搾抽出油に水を添加し、リン脂質を主成分とするガム質を水和除去した油)を2.5重量部配合することにより、揚げ物用油脂組成物を調製した。この組成物のリン分は、2.0ppmであった。
実施例11において、菜種脱ガム油を添加しない以外は、同様の手順で油脂組成物を調製した。この組成物のリン分は0ppmであった。この油脂組成物の官能評価を実施例11と同じ手順で行った。その結果を表5に示す。
◎: 良好、
○: 普通、
×: 不良
Claims (7)
- 食用油脂および0.1〜10.0ppmのリン分を含有する加熱耐性に優れた揚げ物用油脂組成物。
- 前記リン分として、圧搾油および/または抽出油が添加されていることを特徴とする、請求項1に記載の加熱耐性に優れた揚げ物用油脂組成物。
- 前記リン分として、脱ガム油が添加されていることを特徴とする、請求項1に記載の加熱耐性に優れた揚げ物用油脂組成物。
- 前記リン分として、レシチンが添加されていることを特徴とする、請求項1に記載の加熱耐性に優れた揚げ物用油脂組成物。
- 前記リン分として、リン酸および/またはリン酸塩が添加されていることを特徴とする、請求項1に記載の加熱耐性に優れた揚げ物用油脂組成物。
- 精製された食用油脂にリン由来成分をリン分が0.1〜10.0ppmとなるように添加することを含む、加熱耐性に優れた揚げ物用油脂組成物の製造方法。
- 前記リン由来成分は、圧搾油および/または抽出油、脱ガム油、レシチン、もしくはリン酸および/またはリン酸塩であることを特徴とする、請求項6に記載の加熱耐性に優れた揚げ物用油脂組成物の製造方法。
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EP08828152A EP2183978A1 (en) | 2007-08-29 | 2008-08-27 | Method for producing fat and oil composition for deep frying having excellent heating resistance |
US12/674,931 US8241695B2 (en) | 2007-08-29 | 2008-08-27 | Process for producing fat and oil composition for deep-frying with superior heat stability |
KR1020107006735A KR101510712B1 (ko) | 2007-08-29 | 2008-08-27 | 가열내성이 우수한 튀김용 유지 조성물의 제조방법 |
CN200880104876.3A CN101854807B (zh) | 2007-08-29 | 2008-08-27 | 制备具有良好热稳定性油炸用油脂组合物的方法 |
CA2697975A CA2697975A1 (en) | 2007-08-29 | 2008-08-27 | Process for producing fat and oil composition for deep-frying with superior heat stability |
PCT/JP2008/002316 WO2009028175A1 (ja) | 2007-08-29 | 2008-08-27 | 加熱耐性に優れた揚げ物用油脂組成物の製造方法 |
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JP4095111B1 (ja) | 2008-06-04 |
CN101854807A (zh) | 2010-10-06 |
US20110059222A1 (en) | 2011-03-10 |
CA2697975A1 (en) | 2009-03-05 |
EP2183978A1 (en) | 2010-05-12 |
WO2009028175A1 (ja) | 2009-03-05 |
US8241695B2 (en) | 2012-08-14 |
CN101854807B (zh) | 2015-05-13 |
KR20100057076A (ko) | 2010-05-28 |
KR101510712B1 (ko) | 2015-04-10 |
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