TW201210511A - Process for producing fat and oil composition and food prepared using the same - Google Patents

Abstract

A process for producing fat and oil composition and food prepared using the same is capable of decreasing undesirable odors caused by palm oil in spite of using palm oil. The producing process of the present invention is characterized in adding phosphor-containing content ranging from 0.07ppm to 1ppm relative to palm oil into fat and oil composition containing palm oil which is greater than 10wt% and having iodine value ranging from 10 to 81.

Description

201210511 六、發明說明： 【發明所屬之技術領域】 本發明係關於油脂組成物製造方法，尤其是關於抑制棕櫚系油脂特 有臭味之含棕櫊系油脂之油脂組成物製造方法。 【先前技術】 棕櫚油，是指將棕櫚科(ElaeisguineensisJacq.)植物之棕橺果肉加壓 瘵煮後，經由壓搾所得到之植物油。棕櫚油於常溫下為半固態、半液 狀油脂，含有豐富的油酸、硬脂酸、以及軟脂酸等。傳統上，棕搁油 及工油脂會被利用作為工業原料及肥t原料。近年來，因為其具 有同氧化安定性的特性，而被作為油炸食物及油煎食物相途的食用 油脂’因此其需要量持續增大。 另-方面’棕櫚油具有不同於其他油脂之獨特臭味(以下，稱為「枚 =」）。部分消費者具有討厭該棕橺臭之傾向 ^ 油脂組成物的使„縣化，目峨得健者產衫雜^覺曰導致 專利文獻1及2記載：混合棕櫚油及玉米 、、且成物可用以製造味道良好之力口熱調理食 有關於棕櫚臭味的任何記載。 糠油或菜籽油可得到油脂 品。然而，上述文獻並沒 化安定性^及籽油及標橺油之調合食用油可具有之氧 油的加熱料，峡對獻討論到減少菜籽 在精物法，其藉由 來源成份，以含有n丨〜'巾間机所選取之至少-種之含罐 加熱雜。·，此可㈣_供優良的 熱耐性為目的，炸食細油敝成物之加 201210511 【專利文獻1】特開2GG9_1GG735號公報 【專利文獻2】日本特願2008-34867號公報 【專利文獻3】日本特開2〇〇〇_282〇8〇號公報 【專利文獻4】日本特許第4]5雙 【發明内容】 么報 會導，時，棕櫚臭味 由抑制標橺臭味來提高商品價值。然而，此期望能藉 相關報告。所以，本發明之目的在於提供—^有,制棕掷臭味的 其可在含有細祕脂的油巾 U㈣製造方法， H掠櫚臭味，以增加其商品價值。 案發明者為了達成上述課題而不斷進行 由含有標櫚系油脂之食用油脂具有特定量 成果發現藉 有嶋⑽上，且_=G 方二其藉由於含 力口相對棕櫚系油脂0.07ppm〜lppm你偷:前述中匕： 用於棕櫚油之加工油脂。 q糸油月曰，適 前述麵麵錄是縣自_ L以狀職及 匕-種。於本說明書中，含碟來源成份之用語，其意義為含碟“ 油月曰組成物原料的成份。前述原油，係指油糧原料經由壓 : 去、壓抽法等所得狀油脂。前述巾間油脂，係指省略了 精製製程(例如脫膠、去氧等)的粗精製油。 刀/曰 此外，本發明尚包括利用上述製造方法之油脂組成物油炸食材而得 到之食品。 依據本發明之油脂組成物製造方法，藉由使具有特定範圍之碘價之 掠櫚系油脂含有航4之含魏份，即可鮮製造雜含有综搁=油 脂，但可抑制棕櫚臭味之油脂組成物。此外，利用本發明製造方法所 得到的油脂組成物油炸食材所得到之食品，可抑制棕櫚臭味並且風味 201210511 不變。 本發明上述及其他態樣、特性及優勢可由附圖及實施例之說明而可 更加了解。 【實施方式】 本發明所使用之棕櫚系油脂，除了從棕搁得到之棕櫚油以外，尚包 含經過棕搁油分餾、酯交換、加氫者等在内。分餾油之具體實施例， 例如為硬質棕櫚油(Palm stearin)、中分餾棕櫚油(pahn mid加也如 PMF)、及棕櫚油。 ’ 彳示櫚系油脂之峨價(i〇dine vaiue，iv)之下限為1〇以上，以15以上 為佳，30以上更佳’最好為32以上。上限則為81以下，以7〇以下為 佳67以下更佳。使用峨價以上之棕櫚系油脂抑制效果減少，日月 顯有棕櫚臭味殘留。峨價之分析係於日本油化學會以威伊斯 method)㈣算，亦相較的近紅外分躲來求取，上述方法於 = =S::9(1999)得到非常高之相關性。本實施例 用逹戶 之標搁系油脂以外之食用油脂’並無特別限制，只要 用途為食用油者即可。具體實施例例如為 橄欖油、芝麻油、红mm 丄祕'由玉未糠油、 櫚核油、椰子油等之植物、米糠油、花生油、棕 種或二種以上混合g讀理之加⑼脂。上述的食用油脂為單獨- «==之壓—溶_取得 脂其中油脂。壓搾析出適合於* 糧種子進行壓扁或壓搾析出後之殘渣 析出’再_之溶液除去溶劑而得到油脂。麵 之含油量較少之原料。溶劑則使用己院等。 斤出適5如大豆 201210511 精製手段可適用於植物油之一般精製 (析出油)原油—脫勝氧 "㈣般而吕’係依 上述之操作「脫膠處理」、「去氧處之順序來除去雜質， 製程則採用-般之脫膠處理去 =理、、=」、「脫臭處理」之 簡理脫色處理、脫臭處理等。 質的除要成份之膠 W所以脫膠油係指以脫躍製程除去原油之膠質的油脂。 製程 矣化ί=去處理，_情含有之_脂肪酸 脫色處理’碰油脂中所含有之色素吸附於活性白土以除去色素之 份的ΐί處除去油脂中所含臭味成 搾析出及/或溶劑析出之原油，直接面；，經祕 即供做食用。 按謂絲㈣彳了鮮之水洗處理 已為純含非_分触及_分触。上述方法 已為Α知技術。例如，為了提供本專 2_職載之方法做為參考，特開 成之三酸甘油s旨之彿點可分成高軸成份、中沸 二==含=:份含有硬f_、中彿點成份含 知方ί精製之棕櫚油或其分細實細旨交換之方法，也可適度地採用公 前之含量應為10,重量百分比)以上，30wt%以上 ί=:=等含量時，棕搁_亦 為 上的情形’則如第1 _示’標櫚臭味的抑制效果增 201210511 含量並無上限， 大，尤其是，50wt%以上更為顯著。此外，棕櫚系油脂之 只要適度決定對應油脂組成物之用途即可。 用以Ϊΐί碟來源成份’並無特別限制。上述含鱗來源成份之例，係使 /、析H隸法等所得到之原油、脫職、粗精製油等 之中間油脂(掠⑽油脂除外）、以及至少—輔化合物是選取由_ 月旨、破、嶙_之所構成之群組。原油及中間油脂之條件為非栋櫊 系油脂’其種類不受限制。抑卩，也可以使錄礎之伽油脂以外者。 如後所述’以油脂組成物之加歸色之角度而言，以原油、中間油脂、 及構酸為佳’尤其財間油脂為較佳，最佳者為脫膠油。 、，上述印磷脂’可以使用植物卵碌脂之大豆印碟脂、菜籽印顧、玉 米脂、紅花卵磷脂等、或使用動物卵磷脂之卵黃卵磷脂等。上述 卵从知係天然來源之未精製卵麟脂(天然卵碳脂）、從天然卵峨脂以一 般方法除去中性脂質、脂肪酸、碳水化物、蛋白質、無機鹽、膽固醇、 色素等雜質而得到之高純度精製卵磷脂(精製卵磷脂)之任一。此外，亦 可以為經由分餾卵磷脂中之磷脂醯膽鹼所得到之分餾卵磷脂、經由溶 化處理卵磷脂之所得到之溶解卵磷脂、經過酵素分解處理之酵素卵磷 脂之改質卵磷脂。考量臭味等方面因素，則以精製卵磷脂為佳。 上述磷酸鹽，例如為磷酸三鉀、磷酸三鈣、磷酸三鎂、磷酸氫二銨、 磷酸二氫銨、磷酸氫二鉀、磷酸二氫鉀、磷酸一氫鈣、磷酸二氫鈣、 磷酸氫二鈉'磷酸二氫鈉、磷酸三鈉、焦磷酸四鉀、焦磷酸二氫鈣、 焦填酸二氫二鈉、焦磷酸四鈉、聚磷酸鉀、聚磷酸鈉、偏磷酸鉀、偏 鱗酸鈉及其水合物等。 本發明之油脂組成物的含填成份，相對於棕櫚系油脂為0 07ppm〜 lppm ’以〇.2ppm〜ippm為佳，最佳者為〇·2〜〇.7ppm。當含鱗成份小 於〇.〇7ppm時，則無法充份達成抑制棕櫊臭味之效果。相反的，超過 lppm時’可能產生含磷來源成份之臭氣及分離，而有損油脂組成物之 商品性。 於油脂組成物中添加含磷成份的方法並無特別限制。上述方法例如 201210511 為將已添加含特定量之含鱗來源成伤的棕櫚系油脂與棕搁系油脂以外 之食用油脂進行混合、於混合有棕櫚系油脂與棕櫚系油脂以外之食用 油脂者添加特定量之含磷來源成份、於已添加特定量之含磷來源成份 之才示搁系以外之油脂混合棕櫚系油脂、以及將棕搁系油脂與適度精製 度並殘存著特定量含磷成份之傳統食用油脂進行混合等。^十，就便 於管理油脂組成物之含磷成份之角度而言，將已添加特定量之含磷來 源成份的棕櫚系油脂與棕櫚系油脂以外之食用油脂進行混合之方法為 較佳。 α ' 匕亦可以於前述油脂組成物，在不妨礙本發明效果之範圍内，於食用 油脂添加公知的添加劑。添加劑之實例，例如為維生素Ε等之抗氧化 劑、乳化劑、矽樹脂等之消泡劑、香料、著色劑。 & 所得到之油脂組成物之形狀，可以為液狀、糊狀、固能狀之任一 形狀之調整可藉由適度選擇包括仙油脂仙之必要賴：及其份 即可輕易達成。 本發明尚包括利用上述油脂組成物製造方法所得的油脂组成物油 炸食材所得之食品。依據本發明，可提供抑制標櫚臭味但無損食品思 味之食品。油炸食材之溫度及時間，只要依上述食材之常用方式二。 前述食品之例，例如為油炸肉丸、炸豬排、炸雞、天婦羅 油炸豆腐、油炸来餅、炸馬餘薯片f零食、甜甜圈、泡鮮。…、、 【實施例】 一以下列舉實施例及比較例，以對本發鴨行詳細說明。然而 之貫施例並非用以限制本發明。此外，「百分比」係代表重量百分比 以下所示之各油脂，係使用已添加3ppm之销脂之油脂。 (棕櫚系油脂） LLS股份有限公司製， PALM DOUBLE STEARIM(IV15)(J-0IL Ml 未能檢測到含磷成份） 201210511 硬質棕橺油(IV32)(J-OIL MILLS股份有限公司製，未能檢測到含碟 成份） 精製棕橺油(IV55)(J-OIL MILLS股份有限公司製，含磷成 份:0.6ppm> PMF(IV46)(J-OILMILLS股份有限公司製，含磷成份:〇ppm) 棕橺油(IV67)(J-OILMILLS股份有限公司製，含磷成份:0ppm) PALM SUPER OLEIN(IV8l)(J-OIL MILLS 股份有限公司社内調製 品’含鱗成份:〇.2ppm) 將用以固定Lipozyme TL IM(Novozymes公司)之管柱(約4kg充填 之直徑10cm之管柱)浸潰於流速1.3kg/小時之棕橺油(IV67)，進行酯交 換。將所得到之酯交換油脂l〇kg以70°C之溫度完全溶解後，急速降溫 至 18°C。其次，依 18°C-60 分、14。〇90 分、1TC-90 分、8。〇120 分、 5°C-120分、4°C-60分、3°C-60分之順序進行晶化操作。此外，加快各 溫度間之轉換進行。晶化後之漿體以濾網-加壓(壓力:12bar)過濾。將過 濾完成之液體進行分餾，得到IV81之PALM SUPER OLEIN。 (棕櫚系油脂以外之食用油脂） 精製大豆油(J-OIL MILLS股份有限公司製，含填成份:〇ppm) 精製菜籽油(J-OILMILLS股份有限公司製，含磷成份:0ppm) 精製玉米糠油(J-OILMILLS股份有限公司製，含麟成份:〇ppm) (含磷來源成份） 菜籽原油(J-OIL MILLS股份有限公司製，含破成份:390ppm) 菜籽·脫膠油(J-OIL MILLS股份有限公司製，含填成份:l〇5ppm) 菜籽脫膠油經脫色脫臭之油脂(J-OIL MILLS股份有限公司製，含 磷成份:65ppm) 大豆脫膠油經脫色脫臭之油脂(J-OIL MILLS股份有限公司製，含 201210511 磷成份:198ppm) 碟酸(85°/。水溶液)(Wako Pure Chemical Industries, Ltd 製） 精製卵磷脂(Benecort BMI-40L，花王股份有限公司製，含磷成 份:16,641ppm) (含鱗成份之分析） 使用電漿發射分光法(產品名ICP，型號iCAP6000，Thermo Fisher Scientific製)來測定油脂中之含磷成份。從測定值求取相對於油脂組成 物中之標櫚系油脂之碟之重量百分比例。 (碘價之分析） 近紅外分析計（製品名稱近紅外分析計，型號㈨， NIRECO CORPORATION 製)來測定蛾價。 (加熱臭味之評估） 肘油舳組成物i〇g置入玻璃瓶内以18(rc進行加熱 依以下之基準以官能進行「棕櫚臭味強度」之評估。… 3點:無掠搁臭味 2點:少許棕櫚臭味 1點:標摘臭味 0點:棕櫚臭味強 由4名檢測人員之評點計算 成份之含量’棕櫚臭味受到抑制，且平均:二之判斷，相對於含磷 對可獲得標橺臭味之抑制效果。 ° ° .5之油脂組成物，絕 〔實施例1〜4〕菜舰職之添加試驗 於棕嶋(IV67) ’以含喊份如表 源成份的菜籽脫職。所得 7式’分獅加含碟 櫊臭味及異臭。其結果如表丨所^、，且成細崎進行加熱，評估棕 201210511 【表1】 比較例1 比較例2 實施例1 5^iT] 督竑4丨比較例3 _ 油種 才不搁油(Jy ^ " 含磷來源成份 % 。籽脫膠油 含磷成份 (ppm) 0 0.02 0.07 0.2 0.7 1 1.5 ^標櫊臭味評 估點 0.3 1.0 2.0 2.8 2.8 _ — 2.5 2.5 異臭 無 無 無 -—一. _ 無 少許 強 如表1所示，含磷成份為0.07ppm以上，可確認棕櫚臭味之抑制效 果。此外’含磷成份1PPm時’發生少許異臭，其次，含磷成份i.5ppm 時，發生強烈異臭。因此，由棕櫚臭之抑制效果及異臭之觀點而言， 相對於棕櫚油系油脂之含磷成份’必須為〇.〇7〜lppm，〇.2〜lppm更 佳，最佳者為0.2〜〇.7ppm。 〔實施例5〜8〕磷酸之添加試驗 於棕櫊油(IV67)，以含磷成份如表2所示之方式，添加含磷來源成 份的磷酸。所得到之油脂組成物之棕櫚臭味評估，以與實施例丨相同 步驟為之。其結果如表2所示。 【表2】 比較例1 比較例4 實施例5 實施例6 實施例7 實施例8 比較例5 油種 丄 棕櫚油(IV67) 含填 來源 成份 磷酸 含填 成份 (ppm) 0 0.02 0.07 0.2 0.7 1 1.5 棕櫊 臭味 評估 點 0.3 1.0 1.8 —---- 2.8 1.8 1.8 1.5 如表2所示，含磷成份0.07〜ippm時，有棕櫚臭味之抑制效果， 尤其疋0.2ppm時，效果特別高。此外，含構成份1 5ppm時，長時間 201210511 放置後有時會發生與水份分離之情形 〔實施例3、11〜15〕棕搁系油脂之不同 調製表3A及3B所示之油脂組成物。實施例以相对於 ^才聞·由月旨 【表3A】 為0.2ppm之方式添加菜籽脫膠油之含磷成份。油脂組成物之棕櫚臭 味，以與實施例1相同之步驟進行呷估其結果如表3A、3B所示。 栋摘系油 脂 比較 例6 實施 例9 硬質棕櫊 油(IV15) 100 wt% 100 wt% 硬質棕櫊 油(IV32) PMF(IV46) 精製棕櫚 油(IV55) 才宗搁油 (IV67) PALM SUPER OLEIN(IV 81) 含填成份 (ppm) 0 0.2 棕櫚臭味 評估點 2.0 2.3 100 wt%201210511 SUMMARY OF THE INVENTION PROBLEMS TO BE SOLVED BY THE INVENTION The present invention relates to a method for producing a fat or oil composition, and more particularly to a method for producing a fat or oil composition containing palmitic oils and fats which inhibits the odor of palm oil. [Prior Art] Palm oil refers to a vegetable oil obtained by pressing and pressing the palm kernel of the plant of the family Elaeisguineensis Jacq. Palm oil is a semi-solid, semi-liquid fat at room temperature, rich in oleic acid, stearic acid, and palmitic acid. Traditionally, palm oil and oils and fats have been used as industrial raw materials and fertilizers. In recent years, because of its characteristic of oxidation stability, it has been used as a food fat for fried foods and fried foods. Therefore, the demand thereof continues to increase. Another aspect is that palm oil has a unique odor different from other oils (hereinafter referred to as "pieces"). Some consumers have a tendency to hate the brown odor. The composition of the oil and fat is made in the prefecture, and the results are shown in Patent Documents 1 and 2: mixed palm oil and corn, and It can be used to make a good taste of the mouth to regulate any of the palm odors. The oyster sauce or rapeseed oil can be obtained as a fat product. However, the above documents do not have stability and the blending of seed oil and standard oil. The oil may have a heating material for the oxy-oil, and the gorge is discussed to reduce the rapeseed in the essence method, which is heated by the source component to contain at least one of the selected ones selected from the machine. (4) _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ 3] Japanese Patent Publication No. 2 〇 〇 〇 〇 〇 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 专利 特许 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈 棕榈Commodity value. However, this expectation can be borrowed from relevant reports. Therefore, the object of the present invention is to provide a method for producing a scent of oily towel U (4) containing fine secrets, and to increase the commercial value of the scent. The problem is that the edible oil containing the standard palm oil has a certain amount of results. It is found that the 嶋(10) is used, and _=G is the second one. Because of the force port, the palm oil is 0.07ppm~lppm. You steal: the aforementioned lieutenant : For the processing of oils and fats of palm oil. q 糸 曰 曰 曰 适 适 适 适 适 适 适 适 适 适 适 适 适 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 前述 。 。 。 。 。 "Ingredients for the ingredients of the oily moon 曰 composition. The aforementioned crude oil refers to the oily fat obtained by pressing the oil grain raw material through pressure, degassing and the like. The above-mentioned inter-panel grease refers to a crude refined oil in which a purification process (e.g., degumming, deoxidation, etc.) is omitted. Knife/曰 In addition, the present invention also includes a food obtained by frying the food material using the fat or oil composition of the above production method. According to the method for producing a fat or oil composition of the present invention, by making a pupa palm oil having a specific range of iodine value containing a Wei part of aeronautical 4, it is possible to freshly produce a miscellaneous compound containing a fat and oil, but suppressing palm odor. Grease composition. Further, the food obtained by frying the food and fat composition obtained by the production method of the present invention can suppress the palm odor and the flavor 201210511 does not change. The above and other aspects, features and advantages of the present invention will become more apparent from the description of the appended claims. [Embodiment] The palm oil and fat used in the present invention includes palm oil obtained from palm rest, and includes palm oil fractionation, transesterification, and hydrogenation. Specific examples of fractionated oils are, for example, palm stearin, medium fractionated palm oil (pahn mid plus also PMF), and palm oil. The lower limit of the price of the palm oil (i〇dine vaiue, iv) is 1〇 or more, preferably 15 or more, more preferably 30 or more, and most preferably 32 or more. The upper limit is 81 or less, and the lower limit is preferably 67 or less. Palm-based oils with a price above the valence are less effective, and palm odor remains in the sun and the moon. The analysis of the price of cesium is based on the Uyghur method (4), and it is also compared to the near-infrared. The above method has a very high correlation at ==S::9 (1999). In the present embodiment, there is no particular limitation on the use of the edible fats and oils other than the grease of the households, as long as the use is edible oil. Specific examples are, for example, olive oil, sesame oil, red mm ' secret 'plants of eucalyptus oil, palm kernel oil, coconut oil, etc., rice bran oil, peanut oil, brown seed or a mixture of two or more kinds of (9) fat. The above edible fats and oils are separate - «==pressure-dissolved_ obtains fats and fats. Pressing and precipitating is suitable for the residue of the grain seed to be crushed or pressed, and the residue is removed to remove the solvent to obtain a fat. Raw materials with less oil content. The solvent is used in a hospital or the like.斤出适5, such as soybean 201210511, the refining method can be applied to the general refining of vegetable oil (precipitating oil) crude oil - degassing oxygen " (four) general and Lu's according to the above operation "degumming treatment", "deoxidation order to remove Impurities, the process is based on the general degumming treatment = rational, = ", "deodorization treatment" simple decolorization treatment, deodorization treatment. The degumming oil refers to the oil which removes the gelatin of the crude oil by the escape process. Process ί = 处理 _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ The crude oil that is precipitated is directly surfaced; According to the silk (4), the fresh water washing treatment has been treated as a pure non-point touch _ tap. The above method has been known as a technique. For example, in order to provide the method of this special 2_ job as a reference, the special triglyceride s can be divided into high-axis components, medium boiling two == containing =: parts containing hard f_, medium Buddha points The method of exchanging palm oil with its refined palm oil or its fine details can also be moderately used. The content of the public before should be 10% by weight or more, 30% by weight or more ί=:=, etc. _ is also the case of the situation, as the first _ shows 'the palm odor suppression effect increased 201210511 content has no upper limit, large, especially, 50wt% or more is more significant. In addition, the palm oil and fat may be used as appropriate for the use of the oil composition. There is no particular limitation on the use of the source component of the disc. Examples of the above-mentioned scaly-derived component are intermediate oils (excluding grazing (10) oils and fats) obtained from the crude oil, decommissioned, crude refined oil, etc. obtained by the method of analyzing the H-form, and at least the auxiliary compound is selected from , broken, 嶙 _ formed by the group. The conditions for crude oil and intermediate oils are non-contained oils and fats, and their types are not limited. Depression, you can also make the base of the gluten. As described later, in terms of the coloring of the oil and fat composition, it is preferable to use crude oil, intermediate fats, and acid acids, and it is preferable that the oil is preferably a degreased oil. Further, the above-mentioned printed phospholipids may be soybean egg fat, vegetable seed, corn, safflower lecithin or the like, or egg yolk lecithin using animal lecithin. The above-mentioned eggs are obtained by extracting impurities such as unrefined egg yolk (natural egg fat) from natural sources, and removing natural lipids, fatty acids, carbohydrates, proteins, inorganic salts, cholesterol, pigments and the like from natural egg yolk by a general method. Any of the high-purity refined lecithin (refined lecithin). Further, it may be a fractionated lecithin obtained by fractionating lecithin in lecithin, a dissolved lecithin obtained by melting lecithin, and an activated lecithin which is decomposed by an enzyme. When considering factors such as odor, refined lecithin is preferred. The above phosphates are, for example, tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, hydrogen phosphate. Disodium sodium dihydrogen phosphate, trisodium phosphate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen diphosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, scaly Sodium and its hydrates, etc. The filling composition of the oil and fat composition of the present invention is preferably 0. 0 ppm to 1 ppm with respect to palm oil and fat, preferably 2 ppm to 1 ppm, and most preferably 〇 2 to 〇. 7 ppm. When the scaly component is less than 〇.〇7ppm, the effect of suppressing the brown odor is not fully achieved. Conversely, when it exceeds 1 ppm, odor and separation of the phosphorus-containing component may occur, and the commercial composition of the fat composition may be impaired. The method of adding the phosphorus-containing component to the oil and fat composition is not particularly limited. In the above-mentioned method, for example, 201210511, a palm oil which has been added with a specific amount of the scaly source and a fat or oil other than the palm oil is mixed, and the edible fat or oil other than the palm oil and the palm oil is added. The amount of the phosphorus-containing component, the addition of a specific amount of the phosphorus-containing source component, the addition of the palm oil and fat other than the shelf, and the tradition of retaining the specific amount of phosphorus in the brown shelf oil and the moderately refined system. Edible fats and oils are mixed. Further, in order to manage the phosphorus-containing component of the oil-and-fat composition, it is preferred to mix a palm-based fat having a specific amount of a phosphorus-containing component with an edible fat other than palm-based fat. α ' 匕 may also add a known additive to the edible fat or oil in the above-mentioned fat or oil composition, within a range not inhibiting the effects of the present invention. Examples of the additive are, for example, antioxidants such as vitamins, emulsifiers, antifoaming agents such as enamel resins, perfumes, and colorants. & The shape of the resulting oil-and-fat composition can be adjusted in any form of liquid, paste or solid state, which can be easily achieved by moderately selecting the essentials including: The present invention also includes a food obtained by using the oil-and-fat composition oil-frying material obtained by the above-described method for producing a fat or oil composition. According to the present invention, it is possible to provide a food which suppresses the odor of the palm bud but does not impair the taste of the food. The temperature and time of the fried ingredients are as long as the usual methods of the above ingredients. Examples of the aforementioned foods are fried meatballs, fried pork chops, fried chicken, tempura fried tofu, fried cakes, fried horses potato chips f snacks, doughnuts, and fresh food. [Examples] The following examples and comparative examples are given to illustrate the present invention. However, the examples are not intended to limit the invention. In addition, the "percentage" is a percentage by weight of each of the oils and fats shown below, and a grease containing 3 ppm of the sold fat is used. (Palm oil) manufactured by LLS Co., Ltd., PALM DOUBLE STEARIM (IV15) (J-0IL Ml failed to detect phosphorus content) 201210511 Hard palm oil (IV32) (manufactured by J-OIL MILLS Co., Ltd., failed Manufactured with the disc component) Refined palm oil (IV55) (manufactured by J-OIL MILLS Co., Ltd., phosphorus content: 0.6ppm) PMF (IV46) (manufactured by J-OILMILLS Co., Ltd., phosphorus content: 〇ppm) Palm oil (IV67) (manufactured by J-OILMILLS Co., Ltd., phosphorus content: 0ppm) PALM SUPER OLEIN (IV8l) (J-OIL MILLS Co., Ltd. internal product "scaled component: 〇.2ppm) will be used The column of the fixed Lipozyme TL IM (Novozymes) (about 4 kg filled column of 10 cm in diameter) was immersed in palm oil (IV67) at a flow rate of 1.3 kg/hr for transesterification. The obtained transesterified fat was obtained. 〇kg is completely dissolved at 70 ° C, and then rapidly cooled to 18 ° C. Second, according to 18 ° C -60 minutes, 14. 〇 90 points, 1TC-90 minutes, 8. 〇 120 minutes, 5 ° C - The crystallization operation is carried out in the order of 120 minutes, 4 ° C - 60 minutes, and 3 ° C - 60 minutes. In addition, the conversion between the temperatures is accelerated. The crystallization after the slurry is filtered-plus (Pressure: 12 bar) Filtration. Fractional liquid was fractionated to obtain PALM SUPER OLEIN of IV81. (Food fats and oils other than palm oil) Refined soybean oil (manufactured by J-OIL MILLS Co., Ltd., containing ingredients: 〇ppm Refined rapeseed oil (manufactured by J-OILMILLS Co., Ltd., phosphorus content: 0ppm) Refined corn oyster sauce (manufactured by J-OILMILLS Co., Ltd., containing lining: 〇ppm) (including phosphorus source) Rapeseed crude oil (J -OIL MILLS Co., Ltd., containing: 390ppm) Rapeseed and degummed oil (manufactured by J-OIL MILLS Co., Ltd., containing ingredients: l〇5ppm) Degreased and deodorized oil of rapeseed degummed oil (J- OIL MILLS Co., Ltd., phosphorus-containing component: 65ppm) Soybean degummed oil by decolorization and deodorization (J-OIL MILLS Co., Ltd., containing 201210511 Phosphorus: 198ppm) Dish acid (85 ° / aqueous solution) (Wako Pure Chemical Industries, Ltd.) Refined lecithin (Benecort BMI-40L, manufactured by Kao Co., Ltd., phosphorus content: 16,641 ppm) (analysis of scaly components) Using plasma emission spectrometry (product name ICP, model iCAP6000, Thermo Fisher Scientific) The phosphorus content in the oil is measured. An example of the weight percentage of the dish of the standard palm-based fat in the oil-and-fat composition is determined from the measured value. (analysis of iodine price) A near-infrared analyzer (product name near-infrared analyzer, model (nine), manufactured by NIRECO CORPORATION) was used to determine moth price. (Evaluation of heating odor) The elbow oil 舳 composition i〇g was placed in a glass bottle and evaluated by 18 (rc heating) based on the following criteria: "Palm odor intensity" was evaluated.... 3 points: no rust 2 points of taste: 1 point of palm odor: 0 points of odor: Palm odor is calculated by the rating of 4 inspectors' content of 'palm odor is suppressed, and average: 2 judgment, relative to Phosphorus can achieve the inhibitory effect of the standard odor. ° ° .5 oil composition, absolutely [Examples 1 to 4] vegetable ship's addition test in palm 嶋 (IV67) 'to shout as a source of ingredients The rapeseed was dismissed. The resulting 7-type lion's lion was added with a dish odor and an odor. The results were as shown in the table, and it was heated to a fineness. Evaluation Brown 201210511 [Table 1] Comparative Example 1 Comparative Example 2 Example 1 5^iT] Supervisor 4丨Comparative Example 3 _ Oil type does not leave oil (Jy ^ " Phosphorus-containing source %. Seed degummed oil phosphorus content (ppm) 0 0.02 0.07 0.2 0.7 1 1.5 ^Standard Odor evaluation point 0.3 1.0 2.0 2.8 2.8 _ — 2.5 2.5 odor is no or no - one. _ No strong as shown in Table 1, phosphorus When the amount is 0.07 ppm or more, the inhibitory effect of palm odor can be confirmed. Further, when the phosphorus-containing component is 1 ppm, a slight odor is generated, and when the phosphorus-containing component is i. 5 ppm, strong odor is generated. Therefore, the palm odor suppressing effect and From the viewpoint of the odor, the phosphorus-containing component of the palm oil-based fat must be 〇. 7~lppm, more preferably 22~lppm, and most preferably 0.2~〇.7ppm. [Examples 5-8 】 Phosphoric acid addition test was carried out on palm eucalyptus oil (IV67), and phosphoric acid-containing component phosphoric acid was added in the form of phosphorus-containing components as shown in Table 2. The palm odor evaluation of the obtained oil and fat composition was carried out in the same manner as in the examples. The results are shown in Table 2. [Table 2] Comparative Example 1 Comparative Example 4 Example 5 Example 6 Example 7 Example 8 Comparative Example 5 Oil type palm oil (IV67) Filled with source ingredients Phosphoric acid containing components (ppm) 0 0.02 0.07 0.2 0.7 1 1.5 Palm odor evaluation point 0.3 1.0 1.8 —---- 2.8 1.8 1.8 1.5 As shown in Table 2, there is palm odor when the phosphorus content is 0.07~ippm The suppression effect is particularly high at 0.2 ppm, and the effect is particularly high. When the content of the component is 15 ppm, the separation with water may occur after a long time of 201210511. [Examples 3, 11 to 15] The grease composition shown in Tables 3A and 3B is prepared differently. In the example, the phosphorus-containing component of the rapeseed degumming oil was added in a manner of 0.2 ppm with respect to the product. The palm odor of the oil and fat composition was evaluated in the same manner as in Example 1 and the results are shown in Tables 3A and 3B. Building extracts and oils Comparative Example 6 Example 9 Hard palm oil (IV15) 100 wt% 100 wt% Hard palm oil (IV32) PMF (IV46) Refined palm oil (IV55) Oil oil (IV67) PALM SUPER OLEIN (IV 81) Filling Ingredients (ppm) 0 0.2 Palm Odor Evaluation Point 2.0 2.3 100 wt%

100 Wo100 Wo

實施 例11 比較 例9 實施 例12 ""Too wt% 100 wt% 100 wt% 0.2 0 0.2 2.5 1.8 2.0 【表3B】Example 11 Comparison Example 9 Example 12 ""Too wt% 100 wt% 100 wt% 0.2 0 0.2 2.5 1.8 2.0 [Table 3B]

201210511201210511

如表3所不，IV15〜81之棕櫚系油脂皆因含有含磷成份而可改善 其棕櫚臭味。然而，IV81之PALM SUPER OLEIN時，棕櫚臭味評^ 點為較低之1.5。故可得知棕櫚系油脂之碘價必須為1〇以上、幻以下。 〔實施例2、6、16〜19〕含碟來源成份之比較 於棕櫚油(IV67) ’以含磷成份成為〇.2ppm之方式，添加表4所示 之各種含罐來源錄。雜實施例1相同之步驟進行評估油脂組成物 之棕櫚臭味，其結果如表4所示。 【表4】 實施例2 實施例16 _實施例17丨實施 油種 棕櫊油(IV67) ---1---- 含磷來 源成份 菜籽脫 膠油 菜籽原油 菜籽脫膠 油* 大且脫 膠油^ 磷酸 卵磷脂 含磷成份 (ppm) 0.2 0.2 0.2 0.2 0.2 0.2 棕櫊臭味 評估點 2.8 2.8 2.8 2.3 2.8 2.8 ※※脫色脫臭之大豆脫膠油 如表4所示，使用任一含鎮來源成份時’皆可確認棕橺臭味之抑制 效果。尤其是，菜籽原油或菜籽中間油脂、碟酸、卵碟脂，皆有優良 掠櫚臭味抑制效果β 201210511 〔實施例2、6、19〕油脂組成物之加熱著色試驗 進行實施例2、6及丨9之油脂組成物、以及比較例1之油腊緩 (含磷成份無添加)之加熱著色試驗。加熱著色試驗，係將l〇g之;由 成物平舖於不鏽鋼容器(直徑5cm) ’以180°C進行34小時加熱。 之油之色調，以洛維邦得色度計(I/2 inch cell)進行測定。其妹後 10R+Y值如表5所示。 以 【表5】 比較例1 實施例2 實施例6 油種 棕櫚油(ΐν67Ί 含磷來源 成份 無添加 菜籽脫膠油 磷酸 含磷成份 (ppm) 0 ------ 0.2 10R+Y 182 170 ~ -—~~-- 182 —_ 著色。磷酸則與無添加時相同。所以，從油脂之加妖—坤制力口熱 iff L'i /5 dr PJ Hfe > » /+ ‘、’、點而As shown in Table 3, the palm oils of IV15 to 81 can improve the palm odor due to the phosphorus-containing component. However, when the PA81 SUPER OLEIN of IV81, the palm odor rating is 1.5. Therefore, it can be known that the iodine value of palm oils and fats must be 1 〇 or more. [Examples 2, 6, and 16 to 19] Comparison of the contents of the contents containing the discs The palm oil (IV67) was added to the various tank contents shown in Table 4 in such a manner that the phosphorus content was 〇.2 ppm. The palm odor of the oil and fat composition was evaluated in the same manner as in Example 1. The results are shown in Table 4. [Table 4] Example 2 Example 16 - Example 17 丨 Implementation of oil palm oil (IV67) ---1---- Phosphorus-derived ingredients rapeseed de-oiled rapeseed crude rapeseed degummed oil * Large and degummed Oil ^ Phospholipid Phospholipids (ppm) 0.2 0.2 0.2 0.2 0.2 0.2 Brown odor evaluation point 2.8 2.8 2.8 2.3 2.8 2.8 ※ ※ Decolorization and deodorization of soybean degumming oil as shown in Table 4, using any town source When the ingredients are used, the inhibition effect of brown odor can be confirmed. In particular, rapeseed crude oil or rapeseed intermediate oil, dish acid, and egg fat have excellent scent suppression effect β 201210511 [Examples 2, 6, 19] Heat coloring test of the oil composition Example 2 The oil-and-fat composition of 6 and 9 and the heating coloring test of the oil wax of Comparative Example 1 (the phosphorus-containing component was not added). The heating coloring test was carried out by heating the product into a stainless steel container (diameter: 5 cm) at a temperature of 180 ° C for 34 hours. The color of the oil was measured by a Bower colorimeter (I/2 inch cell). The post-sister 10R+Y values are shown in Table 5. [Table 5] Comparative Example 1 Example 2 Example 6 Oil palm oil (ΐν67Ί Phosphorus-derived component without added rapeseed degummed oil Phosphorus phosphate content (ppm) 0 ------ 0.2 10R+Y 182 170 ~ -~~~-- 182 —_ Coloring. Phosphoric acid is the same as when it is not added. Therefore, from the grease to the demon-kun force hot iff L'i /5 dr PJ Hfe > » /+ ', ' Point

如表5所示，菜抒脫膠油時，不但可抑 ，判 斷以原油或中間油脂、及磷酸為佳 〔實施例2，20〜24〕棕棚系油脂之調合量之不同As shown in Table 5, when the vegetable oil is degummed, it is not only suppressed, but also the crude oil or intermediate fat, and phosphoric acid are preferred. [Example 2, 20~24] The blending amount of the brown shed oil is different.

油 脂組成物 6A〜C 所示 【表6A】 以含磷成份成為〇.2ppm之方式將菜 (IV67)。再於該混合物混合表6所示之食用油添加於棕櫚 之棕櫊臭味，以與實施例1相同之步驟谁、曰所彳寸到之油脂組成 所示。 ，却評估。其結果如表 比較例1 lOOwt% 無添加 0.3The grease composition 6A to C is shown in the following table [Table 6A] The dish (IV67) was prepared so that the phosphorus-containing component became 〇.2 ppm. Further, the mixture was mixed with the edible oil shown in Table 6 and added to the palm odor of palm, and the same procedure as in Example 1 was used to show the composition of the oil. But evaluate. The results are shown in the table. Comparative Example 1 lOOwt% No addition 0.3

棕櫚油(IV67) 大豆油 菜籽油 玉米油 磷來源成份 含填成份※(ppm) 棕櫚臭味評估點 ※含磷成份棕櫚油之磷的-1¾¾¾ 14 201210511 【表6B】 棕櫚油(IV67) 大豆油 菜籽油 玉米油 '---------- & 比敕例16 實施例21 比較例17 實施例22 〜50wt°/〇 50wt% 40wt% 40wt% 30wt°/〇 30wt% 30wt% 30wt% ^ 20wt°/〇 20wt% 30wt% 30wt% 填來源成份 含磷成份“办口叫 棕櫊臭咮評估點 ※含填成份：相對;j 、--— - 無添加 菜籽脫膠油 無添加 ^菜籽 一_ 0.2 0 0.2 0.8 4po ' l Ά 66 番 2.8 1.3 2.5 【表6C】 棕櫊油(Ιγ67) 大旦油 莢籽油 --"ΓΤ； __歩較例18 實施例23 比較例19 實施例24 比較例20 ._3〇wt% 30wt% 10wt% 10wt% -：--- 5wt% —---— 30wt% 30wt% 95wt%~~~ _7〇wt% 70wt°/〇 30wt% 30wt% 玉米油 雄來源成份 30wt% 30wt% ___务添加 菜籽脫膠油 無添加 菜籽脫膠油 無 含磷成#Λ(ΡΡΐη) ^ 0 0.2 0 0.2 '--二_ — 0 棕櫊臭味评估點 0-3 2.5 2.0 2.3 3.0 ※含填成份：相對於棕櫚油之_重量百分比例 由表6A〜C之結果製作圖表，其中橫軸為棕櫚系油脂之比例、縱 軸為棕櫚臭之評估。結果如第1圖所示。圖表第1圖中之△記號表示 無含破成份添加之比較例，〇記號表示含磷成份〇.2ppm之實施例。棕 棚系油脂之比例為5%之油脂組成物(表6C之比較例20)時，無法測得 栋搁臭味。然而，棕櫚系油脂之比例為10%以上時，出現棕橺臭味， 且隨著棕糊系油脂之比例的增加，棕櫊臭味變強。另一方面，含磷成 份為0_2ppm之實施例，即使棕櫚系油脂之比例為1〇%〜1〇〇%，棕櫚臭 味評估平均仍維持2.5以上。此抑制效果並不因為棕櫊系油脂以外之食 用油脂之種別而受到影響。亦即，本發明之油脂組成物，對於椋櫚系 油脂及任一系之食用油脂，皆可發揮棕櫚臭味抑制效果。 〔實施例25〕油炸食品之風味評估 藉由於PMF添加含0.2ppm含磷成份之含磷來源菜籽脫膠油，來調 15 201210511 • 製油脂組成物。利用該油脂組成物’以18〇tx3分鐘油炸馬# •對所得到之馬鈴薯片之棕橺臭味及風味進行評估。其結果如表^薯。針 【表7J ° 7所示。 比較例21 _ 貫施例25 —PMF 菜籽脫膠冗~' 油種 PMF 構來源成份 無添加 含磷成份(ppm) 0 0.2 棕櫚臭味評估點 0.3 2.5 風味 良好 良好 如表7所示，使用含有含磷成份之油脂組成物可確知不但可抑制油 脂組成物之棕櫚臭味，亦可抑制調理食品之棕櫊臭味。此外，含磷成 份不會變更食品原有風味。 201210511 m ； 【圖式簡單說明】 第1圖係針對混合者掠搁系油月曰及其他食用油脂（大豆油、菜抒 油、及玉米糠油)之油脂組成物，以橫軸為棕橺系油脂之比例、縱軸為 棕櫚臭味之評估的圖表。△記號係未含有含磷成份之比較例，〇記號 則是相對於棕搁系油脂含有〇2ppm之含磷成份(來源成份為菜籽脫膠 油)之實施例。 【主要元件符號說明】 17Palm oil (IV67) Soybean rapeseed oil Corn oil Phosphorus Source ingredient Filling ingredients ※(ppm) Palm odor evaluation point ※Phosphorus-containing palm oil phosphorus -13⁄43⁄4⁄4 14 201210511 [Table 6B] Palm oil (IV67) Large Beanseed oil corn oil '---------- & Comparative Example 16 Example 21 Comparative Example 17 Example 22 〜50wt°/〇50wt% 40wt% 40wt% 30wt°/〇30wt% 30wt % 30wt% ^ 20wt ° / 〇 20wt% 30wt% 30wt% Filled with ingredients containing phosphorus ingredients "Do not call brown skunk 咮 evaluation points ※ Filling ingredients: relative; j, --- - no added rapeseed degumming oil Adding rapeseed meal _ 0.2 0 0.2 0.8 4po ' l Ά 66 2.8 1.3 2.5 [Table 6C] Palm oil (Ιγ67) Large oil seed oil--"ΓΤ; __歩Comparative Example 18 Example 23 Comparative Example 19 Example 24 Comparative Example 20 ._3〇wt% 30wt% 10wt% 10wt% -:--- 5wt% —--- 30% by weight 30wt% 95wt%~~~ _7〇wt% 70wt°/〇30wt % 30wt% corn oil male source ingredient 30wt% 30wt% ___ added rapeseed degumming oil without added rapeseed degumming oil without phosphorus into #Λ(ΡΡΐη) ^ 0 0.2 0 0.2 '--二_ — 0 brown odor Taste evaluation point 0-3 2.5 2. 0 2.3 3.0 * Ingredients: 重量% by weight of palm oil. The results are shown in Tables 6A to C. The horizontal axis is the ratio of palm oil and the vertical axis is palm odor. The results are shown in Figure 1. The △ mark in the first figure of the graph indicates a comparative example in which no broken component is added, and the 〇 mark indicates an example in which the phosphorus component is 〇. 2 ppm. The ratio of the oil in the brown shed is 5% of the oil composition (Table 6C) In the case of Comparative Example 20), it was not possible to measure the odor of the building. However, when the proportion of the palm-based fat was 10% or more, brown odor was observed, and as the ratio of the brown-paste oil increased, the brown odor was On the other hand, in the case where the phosphorus-containing component is 0_2 ppm, even if the ratio of palm oil is 1% to 1%, the palm odor evaluation is maintained at an average of 2.5 or more. It is affected by the type of the edible fats and oils other than the fats and oils. That is, the fat or oil composition of the present invention can exert a palm odor suppressing effect on the palm oil and the edible oil of any of the systems. [Example 25] Oil Flavor evaluation of fried foods by PMF Tim Degummed rapeseed oil containing phosphorus source 0.2ppm phosphorus ingredient to adjust the system 15 201210511 • grease composition. The fat composition and the flavor of the obtained potato chips were evaluated by using the fat composition ' to fry horses at 18 〇t x 3 minutes. The result is as shown in Table 2. Needle [Table 7J ° 7 shown. Comparative Example 21 _ Example 25 - PMF rapeseed degumming ~ 'oil type PMF structure source component no added phosphorus content (ppm) 0 0.2 palm odor evaluation point 0.3 2.5 good flavor as shown in Table 7, use contains The oil composition containing the phosphorus component can be surely inhibited not only the palm odor of the oil and fat composition but also the brown odor of the conditioning food. In addition, the phosphorus content does not change the original flavor of the food. 201210511 m ; [Simple description of the diagram] Figure 1 is a composition of oil for the blender's slick oily sap and other edible oils (soybean oil, rapeseed oil, and corn oyster sauce). The ratio of fat to oil and the vertical axis are graphs for the evaluation of palm odor. The Δ mark is a comparative example which does not contain a phosphorus-containing component, and the 〇 mark is an example in which a phosphorus-containing component (source component is a rapeseed degummed oil) containing 〇2 ppm with respect to a brown shelf grease. [Main component symbol description] 17

Claims (1)

201210511 m ’七、申請專利範圍： 1、一種油脂組成物製造方法，包含·· 於含有10wt%以上且蛾價為1〇_81之一棕摘系油脂的—油脂組成物， 添加相對於該棕⑽、油脂aG7ppm〜lppm之—含峨成份。 士申《月專利乾圍第1項所記載之油脂組成物製造方法，其中該標搁系油 脂包含棕櫚油之加工油脂。 3'如申請專利範圍第i或2 成份之來源成份係選自該核編ΓΓΓΓ造方法，其中綱 心-種食品，其__請專利範 原油'中義旨及其組合。 所得之油脂組成物，油炸人 &第1項所記載之油脂組成物製造方法 4 R材而得到。 18201210511 m '7. Patent application scope: 1. A method for producing a fat or oil composition, comprising: a grease composition containing 10% by weight or more and a moth price of 1〇_81, which is a brown extracting fat, added Brown (10), fat aG7ppm ~ lppm - containing antimony. The method for producing a fat or oil composition according to the first aspect of the present invention, wherein the standard grease comprises a processed oil of palm oil. 3' The source component of the component i or 2 of the patent application scope is selected from the nuclear fabrication method, wherein the core-species food, the __ patent patent crude oil's meaning and its combination. The obtained oil-and-fat composition is obtained by the method of producing the oil-and-fat composition described in the first item. 18