JPWO2012035901A1 - 油脂組成物の製造方法 - Google Patents
油脂組成物の製造方法 Download PDFInfo
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- JPWO2012035901A1 JPWO2012035901A1 JP2011549363A JP2011549363A JPWO2012035901A1 JP WO2012035901 A1 JPWO2012035901 A1 JP WO2012035901A1 JP 2011549363 A JP2011549363 A JP 2011549363A JP 2011549363 A JP2011549363 A JP 2011549363A JP WO2012035901 A1 JPWO2012035901 A1 JP WO2012035901A1
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- 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
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- A—HUMAN NECESSITIES
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- 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
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- C—CHEMISTRY; METALLURGY
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- 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
- C11B3/02—Refining fats or fatty oils by chemical reaction
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- Life Sciences & Earth Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
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- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
(パーム系油脂)
パームダブルステアリン(IV15)(株式会社J−オイルミルズ製、リン分測定できず)
パームステアリン(IV32)(株式会社J−オイルミルズ製、リン分測定できず)
精製パーム油(IV55)(株式会社J−オイルミルズ製、リン分:0.6ppm)
PMF(IV46)(株式会社J−オイルミルズ製、リン分:0ppm)
パームオレイン(IV67)(株式会社J−オイルミルズ製、リン分:0ppm)
パームオレイン(IV67)を、Lipozyme TL IM(ノボザイムズ社)を固定化したカラム(約4kg充填した直径10cmのカラム)に流速1.3kg/時間で通液してエステル交換を行った。得られたエステル交換油脂10kgを温度70℃で完全溶解後、18℃まで急冷した。次いで、18℃で60分、14℃で90分、11℃で90分、8℃で120分、5℃で120分、4℃で60分、3℃で60分の順で晶析操作を行った。なお、各温度間の遷移は速やかに行った。晶析後のスラリーをフィルタープレス(圧力:12bar)でろ過した。ろ別した液状画分からIV81のパームスーパーオレインを得た。
精製大豆油(株式会社J−オイルミルズ製、リン分:0ppm)
精製菜種油(株式会社J−オイルミルズ製、リン分:0ppm)
精製コーン油(株式会社J−オイルミルズ製、リン分:0ppm)
菜種原油(株式会社J−オイルミルズ製、リン分:390ppm)
菜種脱ガム油(株式会社J−オイルミルズ製、リン分:105ppm)
菜種脱ガム油を脱色脱臭した油脂(株式会社J−オイルミルズ製、リン分:65ppm)
大豆脱ガム油を脱色脱臭した油脂(株式会社J−オイルミルズ製、リン分:198ppm)
リン酸(85%水溶液)(株式会社和光純薬工業製)
精製レシチン(ベネコートBMI−40L、花王株式会社製、リン分:16,641ppm)
油脂中のリン分を、高周波プラズマ発光分光法(製品名ICP、型番iCAP6000、サーモフィッシャーサイエンティフィック製)を用いて測定した。測定値から、油脂組成物中のパーム系油脂に対するリンの重量割合を求めた。
近赤外分析計(製品名 近赤外分析計、型番 Model5000、株式会社ニレコ製)を用いてヨウ素価を測定した。
ガラス瓶に油脂組成物10gを入れて180℃に加熱した。4名の評価者が「パーム臭の強さ」を以下の基準で官能的に評価した。
3点:パーム臭がしない
2点:パーム臭がわずかにする
1点:パーム臭がする
0点:パーム臭が強い
4名の採点から平均点を算出した。相対的にリン分の含有によってパーム臭が抑制され、かつ絶対的に平均点が1.5を超える油脂組成物を、パーム臭の抑制効果ありと判断した。
パームオレイン(IV67)にリン分の由来成分としての菜種脱ガム油をリン分が表1になるようにそれぞれ添加した。得られた油脂組成物を180℃に加熱して、パーム臭及び異臭を評価した。その結果を表1に示す。
パームオレイン(IV67)にリン分の由来成分としてリン酸をリン分が表2になるように添加した。得られた油脂組成物のパーム臭を、実施例1と同様の手順でした。その結果を表2に示す。
表3A及びBに示す油脂組成物を調製した。実施例では、菜種脱ガム油のリン分がパーム系油脂に対して0.2ppmになるように添加した。油脂組成物のパーム臭を、実施例1と同様の手順で評価した。その結果を表3A,Bに示す。
パームオレイン(IV67)に表4に示す各種リン分の由来成分をリン分が0.2ppmになるように添加した。得られた油脂組成物のパーム臭を、実施例1と同様の手順で評価した。その結果を表4に示す。
実施例2、6及び19の油脂組成物、並びに比較例1の油脂組成物(リン分無添加)の加熱着色試験を実施した。加熱着色試験は、ステンレス容器(直径5cm)に10gの油脂組成物を張り込み、180℃で34時間加熱した。加熱後の油の色調を、ロビボンド比色計(1/2インチセル)を用いて測定した。その結果を10R+Y値で表5に示す。
パームオレイン(IV67)に菜種脱ガム油をリン分が0.2ppmとなるよう添加した。この混合物に、さらに、表6に示す食用油脂を混合した。得られた油脂組成物のパーム臭を、実施例1と同様の手順で評価した。その結果を表6A〜Cに示す。
PMFにリン分の由来成分としての菜種脱ガム油をリン分が0.2ppmになるように添加することにより、油脂組成物を調製した。この油脂組成物を用いて、ポテトを180℃×3分間揚げた。得られたポテトフライのパーム臭と風味を評価した。その結果を表7に示す。
Claims (4)
- ヨウ素価が10以上81未満のパーム系油脂を10重量%以上含有する油脂組成物に、リン分をパーム系油脂に対して0.07ppm〜1ppm添加することを含む、油脂組成物の製造方法。
- 前記パーム系油脂がパーム油の加工油脂である、請求項1に記載の油脂組成物の製造方法。
- 前記リン分の由来成分が、パーム系油脂以外の原油及び中間的油脂から選ばれる少なくとも一種である、請求項1に記載の油脂組成物の製造方法。
- 請求項1に記載の油脂組成物の製造方法を用いて食材を揚げることにより得られる食品。
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