JP3681269B2 - Method for producing oil and fat with reduced heating odor - Google Patents

Description

【０００１】
【発明の属する技術分野】
本発明は、食用に適する植物性油脂に脂質分解酵素を分散させることにより、加熱臭の改善された植物性油脂の製造方法に関する。
【０００２】
【従来の技術】
植物性油脂は日本でなじみのある食用油脂として、天ぷら、フライ、炒め物、ドレッシング、マヨネーズ等に広く利用されている。この中で、特に天ぷら、フライ等の加熱調理については、調理中に種々の揮発性成分が発生し、加熱臭の原因となる。加熱臭が多くなると不快感やいわゆる「油酔い」をひき起こすとともに、調理している部屋全体に臭いが充満し汚染される。
これら植物性油脂の加熱臭を改善するためには、精製工程での工夫がなされてきた。例えば、脱色時の脱色剤の増量で油脂中に混入している微量成分をより吸着する方法あげられるが、これは収量低下やろ過速度の低下をまねく。水蒸気蒸留（脱臭）をより高温下、長時間行う方法では、保存性の低下、着色等のデメリットがある。また、これらの方法では加熱臭を低減する効果も十分ではない。一方、分別、水素添加、ケミカルエステル交換等の油脂の加工法によっても試みられているが、植物性油脂の加熱臭について十分に検討を行ったものはみられない。また、酵素による食用油脂の加工に関するものとしては、例えば、特開昭５４−８０４６２にみられる加水分解による特別なフレーバー（バターフレーバー）の強化、特開平４−６６０５２ではエステル交換により油脂の風味の改善を試みているが、加熱臭を改善するものではなく、また実質的にパーム油や水添脂の独特の風味を少なくしようとしたものである。さらに特開平７−１３５９７２では過酸化脂質を分解することにより、油脂劣化を遅くし、油脂の嗜好性の改善を図っているが、加熱により生成する加熱臭には言及がなく、調理場の雰囲気の改善についても記載がない。このように従来の技術には加熱臭の低減に効果が十分と言えるものはなく、ましてや本発明のごとく、植物性油脂全般の加熱臭の原因を脂質分解酵素によって低減することにより、加熱調理時の加熱臭を改善できることは知られていなかった。
【０００３】
【発明が解決しようとする課題】
したがって、本発明の目的は、植物性油脂の加熱臭を改善し、さらには調理場の雰囲気を改善できる、より加熱調理に適した植物性油脂を提供することにある。
【０００４】
【課題を解決するための手段】
本発明者らはかかる実情に鑑み、植物性油脂加工に関する検討を重ねた結果、加熱時に不快な臭いのする植物性油脂に脂質分解酵素を粉末のまま分散させることにより、植物性油脂の加熱調理時の加熱臭を抑えられることを見い出し、本発明に至ったものである。
すなわち本発明によれば、加熱時に不快な臭いを発生する植物性油脂に脂質分解酵素を分散させることにより、植物性油脂そのものの加熱臭を低減させ、さらには調理場の雰囲気を改善できる、加熱調理に適する植物性油脂を提供する。
【０００５】
【発明の実施の形態】
本発明に用いる植物性油脂原料としては、例えばナタネ油、大豆油、コーン油、綿実油、サフラワー油、ヒマワリ油、ゴマ油、米油、パーム油、ヤシ油、これらの分別油またはこれらの中の２種以上の混合物があげられるが、液体油が望ましい。これら植物性油脂は、未精製品（原油）、半精製品、および既に精製を終えたもののいずれでもよく、また、油脂の劣化の度合いによらず、すなわち過酸化物価や酸化等によらず効果が得られる。植物性油脂中の水分は、植物性油脂に溶解している程度、すなわち５〜２０００ｐｐｍ程度で行うことができ、エステル交換やエステル合成のような厳密な制御は必要としない。
【０００６】
脂質分解酵素としては、アルカリゲネス属由来、キャンディダ属由来、リゾープス属由来、ムコール属由来、シュードモナス属由来のリパーゼや膵臓由来のホスホリパーゼＡ等があげられるが、特にアルカリゲネス属由来、キャンディダ属由来のリパーゼが好ましい。これら脂質分解酵素は乾燥した粉末状のままで使用するのが好ましい。分散させる脂質分解酵素の量は、植物性油脂原料の０．００５〜１０％で行うことができる。
【０００７】
植物性油脂への脂質分解酵素の分散は、適当な攪拌のできるバッチ式容器等で行うが、脂質分解酵素を粉末のままで使用するため、カラムによる方法は実質上不可能である。分散させる温度は脂質分解酵素の種類や植物性油脂原料によるが、３０〜１３０℃で行うことができ、特に８１〜１３０℃が好ましい。
【０００８】
反応時間は他の条件にもよるが、１〜７２ｈｒ、特に２〜４８ｈｒが好ましい。加熱臭を改善する効果は基本的には長時間分散させるほど大きくなるが、過度に長時間の処理を行うことは、エネルギーコストの増大等のデメリットにつながる。加熱臭の改善の程度はエステル交換やエステル合成の程度とは相関せず、例えばエステル交換反応が進行していない場合でも加熱臭は改善され、逆にエステル交換が完了して平衡に達している場合でも脂質分解酵素の分散を続けることによって加熱臭の改善が進む。
【０００９】
バッチ式装置等にて脂質分解酵素の分散を行った後、脂質分解酵素はろ過等により回収して再利用することができる。脂質分解酵素を回収した植物性油脂は、必要に応じて通常の精製を行い、目的とする加熱臭の改善された植物性油脂を得る。
【００１０】
【実施例】
［加熱試験の方法］
サンプル油脂３０ｍｌを入れた１００ｍｌ三角フラスコに、２つの穴を開けて一方に内径約５ｍｍ、長さ約５ｃｍのガラス管を、他方にアクロレイン検知管を付けた栓をはめる。アクロレイン検知管は吸引ポンプに接続する。三角フラスコを加熱してサンプル油脂が１８０℃になった時点でポンプによる吸引を開始しするとともに、サンプル油脂の温度は１８０℃に保つ。検知管の適当な目盛りに達するまでの時間を測定する。例えば検知管としてＧＡＳＴＥＣ社Ｎｏ．９３を使用し、流速１００ｍｌ／ｍｉｎで吸引し、目盛り１００ｐｐｍに達するまでの時間を測定する。
本願による処理を行っていない対照油脂サンプルの測定時間に対する本願による処理を行った油脂サンプルの測定時間の比を加熱試験の値とする。
【００１１】
実施例１
精製大豆油（精製後室温６ヶ月保管、過酸化物価２．０）２Ｋｇを攪拌機付き容器に入れ、９０℃に保ちながらアルカリゲネス属（Ａｌｃａｌｉｇｅｎｅｓｓｐ．）由来の脂質分解酵素（名糖産業製）１０ｇを加えて、２００ｒｐｍにて１２ｈｒまたは２４ｈｒ攪拌して分散させ、ろ過にて脂質分解酵素を除去した。得られた油脂（過酸化物価はそれぞれ２．５，２．７）をそれぞれ再度精製して加熱試験を行った。また、精製後の油脂をそれぞれフライヤーに１Ｋｇいれて１８０℃に加熱し、揚げ玉（天ぷら粉：水＝６０：１２０を１回につき１０ｇ）揚げた際のフライヤーから出る臭いをパネルによる官能評価を行った。（表１）
【００１２】
比較例１
実施例１の精製大豆油をそのまま、実施例１と同様に再度精製後、加熱試験を行った。また、実施例１と同様にフライヤーを用いた官能評価を行った。（表１）
【００１３】
【表１】

【００１４】
実施例２
ナタネ油（脱ガム品、過酸化物価１１．４）２Ｋｇに実施例１と同様に脂質分解酵素を分散させた。ただし、脂質分解酵素としてキャンディダ・シリンドラセ（Ｃａｎｄｉｄａ・ｃｙｌｉｎｄｒａｃｅａ）由来の脂質分解酵素（リパーゼＯＦ、名糖産業製）２０ｇを用い、９０℃にて１８ｈｒまたは７０℃にて１２ｈｒ攪拌した後にろ過にて脂質分解酵素を除去した。得られた油脂（過酸化物はそれぞれ１５．８，１３．２）を精製後に加熱試験を行った。また、実施例１と同様にフライヤーを用いた官能評価を行った。（表２）
【００１５】
比較例２
実施例２のナタネ油に実施例２と同様に脂質分解酵素を分散、接触させた。ただし、２０℃にて０．５ｈｒ攪拌した後にろ過にて脂質分解酵素を除去した。得られた油脂（過酸化物価１１．２）を精製後、加熱試験を行った。また、フライヤーを用いた官能評価を行った。（表２）
【００１６】
比較例３
実施例２のナタネ油をそのまま、実施例２と同様に精製後、加熱試験を行った。また、フライヤーを用いた官能評価を行った。（表２）
【００１７】
【表２】

【００１８】
実施例３
精製コーン油（過酸化物価０．４）油２Ｋｇに実施例１と同様に脂質分解酵素を分散させた。ただし、脂質分解酵素としてリゾープス・ジャバニカス（Ｒｈｉｚｏｐｕｓ・ｊａｖａｎｉｃｕｓ）由来の脂質分解酵素（リパーゼＦ−ＡＰ１５、天野製薬製）２０ｇを用い、８１℃にて１８ｈｒ攪拌した後にろ過にて脂質分解酵素を除去した。得られた油脂（過酸化物価１．０）を再精製後、フライヤーによる官能評価を行ったところ、加熱臭が少なく、臭いは良好であった。
【００１９】
【発明の効果】
本発明によれば、植物性油脂に脂質分解酵素を粉末のまま、８１〜１３０℃で一定時間分散させることにより、加熱臭を低減させた植物性油脂を提供できる。脂質分解酵素は、アルカリゲネス属由来および／またはキャンディダ属由来のリパーゼを粉末のまま使用し、本発明記載の加熱値が１．２以上となるように制御すればよい。本発明で得られる加熱臭を低減させた植物性油脂は、通常の植物油脂として調理一般に使用でき、特に、天ぷら、フライ等の加熱調理において、加熱臭が原因となり引き起こされる「油酔い」もきわめて少なくなり、調理場の雰囲気も改善できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing vegetable oils and fats having improved heating odor by dispersing lipolytic enzymes in vegetable oils and fats suitable for food.
[0002]
[Prior art]
Vegetable fats and oils are widely used as edible fats and oils that are familiar in Japan, such as tempura, fries, fried foods, dressings, and mayonnaise. Among these, especially for cooking such as tempura and fried food, various volatile components are generated during cooking, causing a heated odor. When heating odor increases, it causes discomfort and so-called “oil sickness”, and the whole cooking room is filled with odor and contaminated.
In order to improve the heating odor of these vegetable oils and fats, a device has been devised in the purification process. For example, there is a method of adsorbing trace components mixed in fats and oils by increasing the amount of the decoloring agent at the time of decolorization, but this leads to a decrease in yield and a decrease in filtration rate. The method of performing steam distillation (deodorization) at a higher temperature for a longer time has disadvantages such as a decrease in storage stability and coloring. Further, these methods are not sufficient in reducing the heating odor. On the other hand, although attempts have been made by oil and fat processing methods such as fractionation, hydrogenation, and chemical transesterification, no investigation has been made on the heated odor of vegetable oils. As for the processing of edible fats and oils with enzymes, for example, the special flavor (butter flavor) is strengthened by hydrolysis found in JP-A-54-80462, and the flavor of fats and oils is changed by transesterification in JP-A-4-66052. Although it is trying to improve, it does not improve the heated odor, and substantially reduces the unique flavor of palm oil or hydrogenated fat. Furthermore, in JP-A-7-135972, fat degradation is slowed down by decomposing lipid peroxide to improve the preference of fats and oils, but there is no mention of heated odors generated by heating, and the atmosphere of the kitchen There is no mention of improvement. As described above, there is nothing that can be said to be sufficient for reducing the heating odor in the conventional technology, and moreover, as in the present invention, by reducing the cause of the heating odor of all vegetable oils and fats by lipolytic enzymes, It has not been known that the heating odor of can be improved.
[0003]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a vegetable oil and fat suitable for cooking by heating, which can improve the heating odor of the vegetable oil and fat, and further improve the atmosphere of the cooking place.
[0004]
[Means for Solving the Problems]
In view of such circumstances, the present inventors have repeatedly studied on processing of vegetable oils and fats. As a result, the lipolytic enzyme is dispersed in powder form in vegetable oils and fats that have an unpleasant odor during heating, whereby cooking of vegetable oils and fats is performed. It has been found that the heated odor at the time can be suppressed, and the present invention has been achieved.
That is, according to the present invention, by dispersing a lipolytic enzyme in a vegetable oil that generates an unpleasant odor upon heating, the heating odor of the vegetable oil itself can be reduced, and further the atmosphere of the kitchen can be improved. A vegetable oil suitable for cooking is provided.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Examples of vegetable oil materials used in the present invention include rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, sunflower oil, sesame oil, rice oil, palm oil, coconut oil, fractionated oils thereof, A mixture of two or more types can be mentioned, but liquid oil is desirable. These vegetable oils and fats may be unrefined products (crude oil), semi-refined products, or products that have already been refined, and are effective regardless of the degree of deterioration of the oils and fats, that is, regardless of peroxide value, oxidation, etc. Is obtained. Moisture in the vegetable oil can be carried out to the extent that it is dissolved in the vegetable oil, that is, about 5 to 2000 ppm, and strict control such as transesterification and ester synthesis is not required.
[0006]
Examples of the lipolytic enzyme include Alkaligenes genus, Candida genus, Rhizopus genus, Mucor genus, Pseudomonas genus lipase, pancreatic phospholipase A, and the like. Lipase is preferred. These lipolytic enzymes are preferably used in the form of a dry powder. The amount of the lipolytic enzyme to be dispersed can be 0.005 to 10% of the vegetable oil raw material.
[0007]
Although the lipolytic enzyme is dispersed in the vegetable oil / fat in a batch-type container or the like that can be appropriately stirred, since the lipolytic enzyme is used in the form of powder, a column method is practically impossible. Although the temperature to disperse | distributes depends on the kind of lipolytic enzyme and vegetable oil raw material, it can carry out at 30-130 degreeC, and 81-130 degreeC is especially preferable.
[0008]
Although the reaction time depends on other conditions, it is preferably 1 to 72 hours, particularly preferably 2 to 48 hours. The effect of improving the heating odor is basically increased as the dispersion is performed for a long time. However, excessively long processing results in disadvantages such as an increase in energy cost. The degree of improvement of the heated odor does not correlate with the degree of transesterification or ester synthesis. For example, even when the transesterification reaction is not progressing, the heated odor is improved, and conversely, the transesterification is completed and the equilibrium is reached. Even in this case, the heating odor is improved by continuing to disperse the lipolytic enzyme.
[0009]
After the lipolytic enzyme is dispersed using a batch apparatus or the like, the lipolytic enzyme can be recovered by filtration or the like and reused. The vegetable oil from which the lipolytic enzyme is recovered is subjected to normal purification as necessary to obtain the desired vegetable oil with improved heating odor.
[0010]
【Example】
[Method of heating test]
A 100 ml Erlenmeyer flask containing 30 ml of sample fat is drilled with two holes and a stopper with a glass tube having an inner diameter of about 5 mm and a length of about 5 cm on one side and an acrolein detection tube on the other side. The acrolein detector tube is connected to a suction pump. When the Erlenmeyer flask is heated and the sample oil reaches 180 ° C., suction by the pump is started and the temperature of the sample oil is maintained at 180 ° C. Measure the time to reach the appropriate scale on the detector tube. For example, GASTEC No. No. 93 is used, suction is performed at a flow rate of 100 ml / min, and the time until the scale reaches 100 ppm is measured.
The ratio of the measurement time of the oil / fat sample treated according to the present application to the measurement time of the control oil / fat sample not subjected to treatment according to the present application is taken as the value of the heating test.
[0011]
Example 1
2 kg of refined soybean oil (stored at room temperature for 6 months after purification, peroxide value 2.0) in a container equipped with a stirrer, and 10 g of a lipolytic enzyme (manufactured by Meishi Sangyo) derived from the genus Alcaligenessp. In addition, the mixture was stirred and dispersed at 200 rpm for 12 hr or 24 hr, and the lipolytic enzyme was removed by filtration. The obtained fats and oils (peroxide values were 2.5 and 2.7, respectively) were purified again and subjected to a heating test. In addition, 1Kg of each refined oil is put into a fryer, heated to 180 ° C, and the sensory evaluation of the odor from the fryer when fried balls (tempura flour: water = 60: 120 per fry) are fried. It was. (Table 1)
[0012]
Comparative Example 1
The refined soybean oil of Example 1 was directly purified in the same manner as in Example 1 and then subjected to a heating test. Further, sensory evaluation using a fryer was performed in the same manner as in Example 1. (Table 1)
[0013]
[Table 1]

[0014]
Example 2
Lipidase was dispersed in the same manner as in Example 1 in 2 kg of rapeseed oil (degummed product, peroxide value 11.4). However, 20 g of a lipolytic enzyme derived from Candida cylindracea (lipase OF, manufactured by Meito Sangyo) was used as a lipolytic enzyme, and the mixture was stirred for 18 hours at 90 ° C. or 12 hours at 70 ° C. and then filtered. Lipidase was removed. The obtained fats and oils (peroxides were 15.8 and 13.2 respectively) were subjected to a heating test after purification. Further, sensory evaluation using a fryer was performed in the same manner as in Example 1. (Table 2)
[0015]
Comparative Example 2
Lipidase was dispersed and brought into contact with rapeseed oil of Example 2 in the same manner as in Example 2. However, the lipid degrading enzyme was removed by filtration after stirring at 20 ° C. for 0.5 hr. The obtained oil (peroxide value 11.2) was purified and then subjected to a heating test. Moreover, sensory evaluation using a fryer was performed. (Table 2)
[0016]
Comparative Example 3
The rapeseed oil of Example 2 was purified as it was in Example 2 and subjected to a heating test. Moreover, sensory evaluation using a fryer was performed. (Table 2)
[0017]
[Table 2]

[0018]
Example 3
The lipolytic enzyme was dispersed in the same manner as in Example 1 in 2 kg of purified corn oil (peroxide value 0.4). However, 20 g of a lipolytic enzyme derived from Rhizopus javanicus (lipase F-AP15, manufactured by Amano Pharmaceutical) was used as a lipolytic enzyme, and the lipolytic enzyme was removed by filtration after stirring at 81 ° C. for 18 hours. . When the obtained oil (peroxide value 1.0) was re-purified and subjected to sensory evaluation with a fryer, the heating odor was small and the odor was good.
[0019]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the vegetable oil and fat which reduced the heating odor can be provided by disperse | distributing the lipolytic enzyme to vegetable oil and fat at 81-130 degreeC for a fixed time. The lipolytic enzyme may be controlled so that the heating value described in the present invention is 1.2 or more by using a lipase derived from Alkaligenes and / or Candida as a powder. Vegetable oils and fats with reduced heating odor obtained in the present invention can be used in general cooking as ordinary vegetable oils and fats, especially in the cooking of tempura, fries, etc. Less and can improve the atmosphere of the kitchen.

Claims (4)

植物性油脂に脂質分解酵素を粉末のまま、１時間以上分散させることにより、下記（１）〜（５）の工程により得られる加熱試験の値を１．２以上とすることを特徴とする、植物性油脂を加熱したときに生成する加熱臭の低減化方法。
（１）本願による処理を行った油脂３０ｍＬを入れた１００ｍＬ三角フラスコに、２つの穴を開けて一方に内径約５ｍｍ、長さ約５ｃｍのガラス管を、他方にアクロレイン検知管を付けた栓をはめる；
（２）アクロレイン検知管は吸引ポンプに接続して、三角フラスコを加熱して当該油脂が１８０℃になった時点でポンプによる吸引を開始するとともに、当該油脂の温度は１８０℃に保つ；
（３）検知管の目盛り１００ｐｐｍに達するまでの時間（本願による処理を行った油脂の測定時間）を測定する；
（４）同様の方法により、本願による処理を行っていない対照油脂について時間（本願による処理を行っていない対照油脂の測定時間）を計測する；
（５）本願による処理を行っていない対照油脂の測定時間に対する本願による処理を行った油脂の測定時間の比を算出する。 It is characterized in that the value of the heat test obtained by the following steps (1) to (5) is set to 1.2 or more by dispersing the lipolytic enzyme in the vegetable oil and fat as a powder for 1 hour or more . A method for reducing the heating odor produced when vegetable oils are heated.
(1) A 100 mL Erlenmeyer flask containing 30 mL of fat and oil treated according to the present application has two holes, a glass tube with an inner diameter of about 5 mm and a length of about 5 cm on one side, and a stopper with an acrolein detection tube on the other side. Fit;
(2) The acrolein detector tube is connected to a suction pump, and when the oil and fat reaches 180 ° C. by heating the Erlenmeyer flask, suction by the pump is started and the temperature of the oil and fat is maintained at 180 ° C .;
(3) Measure the time required to reach 100 ppm on the detector tube (measurement time for the oil and fat subjected to the treatment according to the present application);
(4) By the same method, time (measurement time of the control fat / oil not treated by the present application) is measured for the control fat / oil not treated by the present application;
(5) The ratio of the measurement time of the oil and fat subjected to the treatment according to the present application to the measurement time of the control fat and oil not subjected to the treatment according to the present application is calculated. 前記植物性油脂が、液体油である請求項１記載の植物性油脂を加熱したときに生成する加熱臭の低減化方法。The method for reducing a heated odor generated when the vegetable oil is heated according to claim 1, wherein the vegetable oil is a liquid oil. 脂質分解酵素がアルカリゲネス属由来および／またはキャンディダ属由来のリパーゼである請求項１記載の植物性油脂を加熱したときに生成する加熱臭の低減化方法。 The method for reducing a heated odor generated when a vegetable oil or fat is heated according to claim 1, wherein the lipolytic enzyme is a lipase derived from Alkaligenes and / or Candida . 脂質分解酵素を分散させる温度が８１〜１３０℃である請求項１記載の植物性油脂を加熱したときに生成する加熱臭の低減化方法。 The method for reducing a heated odor generated when the vegetable oil is heated according to claim 1, wherein the temperature at which the lipolytic enzyme is dispersed is 81 to 130 ° C.