WO2012035901A1 - Production method for fat and oil composition - Google Patents

Production method for fat and oil composition Download PDF

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Publication number
WO2012035901A1
WO2012035901A1 PCT/JP2011/067580 JP2011067580W WO2012035901A1 WO 2012035901 A1 WO2012035901 A1 WO 2012035901A1 JP 2011067580 W JP2011067580 W JP 2011067580W WO 2012035901 A1 WO2012035901 A1 WO 2012035901A1
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Prior art keywords
oil
palm
fat
odor
oils
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PCT/JP2011/067580
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French (fr)
Japanese (ja)
Inventor
則子 土倉
貴稔 山下
貴士 佐野
直子 稲葉
尋士 白砂
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株式会社Ｊ－オイルミルズ
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Priority to JP2011549363A priority Critical patent/JP4931095B1/en
Publication of WO2012035901A1 publication Critical patent/WO2012035901A1/en

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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
    • 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
    • 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
    • C11B3/02—Refining fats or fatty oils by chemical reaction

Definitions

  • the present invention relates to a method for producing an oil / fat composition, and more particularly to a method for producing an oil / fat composition that contains palm-based oil / fat and suppresses its specific odor.
  • Palm oil is a vegetable oil obtained by pressure-steaming the pulp of the palm of a plant belonging to the palm family (Elaeis guineensis Jacq.). Palm oil is a semi-solid / semi-liquid oil at room temperature, and is rich in oleic acid, stearic acid, palmitic acid and the like. Conventionally, palm oil and its processed fats and oils have been used as industrial raw materials and soap raw materials. However, in recent years, there is a demand for use as edible fats and oils used in fried foods and fried foods because of its high oxidation stability. It is increasing.
  • palm oil has a unique odor (hereinafter referred to as “palm odor”) different from other fats and oils. Some consumers tend to hate this palm odor. Moreover, palm odor worsens the environment where an oil-fat composition is used, and may give a worker discomfort.
  • Patent Documents 1 and 2 disclose an oil / fat composition capable of producing a cooked food with good smell by mixing palm olein with corn oil or rapeseed oil. However, there is no description about palm odor.
  • Patent Document 3 discloses a edible oil containing rapeseed oil and palm oil that has improved oxidative stability and a low heating odor. This document refers to the reduction of the heating odor of rapeseed oil, and there is no description about the palm odor.
  • Patent Document 4 includes adding at least one phosphorus-derived component selected from crude oil and intermediate fats and oils to refined edible fats and oils so that the phosphorus content is 0.1 to 5.0 ppm.
  • the manufacturing method of the oil-fat composition for deep-fried foods excellent in the heat tolerance in is disclosed.
  • patent document 4 aims at improving the heat tolerance of the fat and oil composition for deep-fried foods, and is not described at all about palm odor.
  • palm oil and an oil-and-fat composition containing the same desirably improve the commercial value by suppressing palm odor because palm odor deteriorates the working environment and gives an unpleasant feeling to the worker.
  • the objective of this invention is providing the manufacturing method of the fats and oils composition with few palm odors and high commercial value in spite of containing palm type fats and oils.
  • the present inventors have found that palm odor can be suppressed by containing a predetermined amount of phosphorus in edible fats and oils containing palm-based fats and oils. That is, the present invention relates to an oil or fat comprising adding 0.07 ppm to 1 ppm of phosphorus to an oil or fat composition containing 10% by weight or more of a palm oil and fat having an iodine value of 10 or more and less than 81. A method for producing the composition is provided.
  • the palm oil is a processed oil of palm oil.
  • the phosphorus-derived component is at least one selected from, for example, crude oils other than palm oils and intermediate oils.
  • the term “phosphorus-derived component” is used in the meaning of a component containing phosphorus and serving as a raw material of the oil and fat composition.
  • the said crude oil means the fats and oils obtained from the oil raw material by the pressing method, extraction method, extraction method, etc.
  • the said intermediate fats and oils means the crude refined oil which omitted some oil refinement processes, such as degumming and deoxidation.
  • the present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition.
  • the oil and fat composition including a predetermined amount of phosphorus content with respect to the palm oil and fat having a specific range of iodine value
  • the oil and fat composition containing palm oil and fat and suppressing palm odor, It can be easily manufactured.
  • the foodstuff obtained by frying foodstuffs using the manufacturing method of the oil-fat composition of this invention can suppress palm odor, without changing flavor.
  • Fig. 1 shows the composition of palm oil and fat and other edible oils and fats (soybean oil, rapeseed oil and corn oil).
  • the horizontal axis represents the ratio of palm oil and fat, and the vertical axis represents the evaluation of palm odor. It is a graph.
  • a triangle mark is a system of a comparative example that does not contain a phosphorus content
  • a circle mark is a system of an example that contains a phosphorus content (derived component is rapeseed degummed oil) in an amount of 0.2 ppm relative to palm oil.
  • the palm oil used in the present invention includes not only palm oil obtained from palm but also palm oil separated, transesterified, hydrogenated and the like.
  • Specific examples of fractionated oils include palm stearin, palm mid fraction (PMF) and palm olein.
  • the lower limit of the iodine value (IV) of palm oil is 10 or more, preferably 15 or more, more preferably 30 or more, and further preferably 32 or more.
  • the upper limit is less than 81, preferably 70 or less, more preferably 67 or less.
  • the iodine value analysis is calculated by the Wyeth method at the Japan Oil Chemists' Society, but it can also be obtained by a simple near infrared analysis method. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In this example, calculation was performed by a near infrared analysis method. *
  • Edible fats and oils other than palm-based fats and oils used in the present invention are not particularly limited as long as they are used as edible oils. Specific examples include vegetable oils such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, fresh raw oil, palm kernel oil, coconut oil, and animal fats such as beef tallow and pork fat. And processed oils and fats that have been subjected to treatment such as fractionation, hydrogenation, and transesterification.
  • This edible oil / fat may be a single type or a blend of two or more types.
  • the above edible fats and oils can be produced by obtaining crude oil from the oil raw material by compression extraction and / or solvent extraction, and further extracting and refining the crude oil.
  • Compressed extraction is performed by applying high pressure to the raw material to squeeze out the oil in the cells.
  • Squeezed extraction is suitable for oily raw materials with relatively high oil content such as sesame.
  • Solvent extraction is performed by bringing oil seeds as raw materials into contact with the residue after pressing or squeezing and extracting the oil as a solvent solution, and distilling off the solvent from the resulting solution to obtain the oil.
  • Solvent extraction is suitable for raw materials with low oil content such as soybean. Hexane or the like is used as the solvent.
  • a general purification process of vegetable oil can be applied. That is, in general, impurities are removed in the order of (extracted oil) crude oil ⁇ degummed oil ⁇ deoxidized oil ⁇ decolorized oil ⁇ deodorized oil (refined oil), and operations between them are “degumming treatment” and “deacidification”. In general, degumming treatment, deoxidation treatment, decolorization treatment, deodorization treatment and the like are adopted as the steps of “treatment”, “decolorization treatment” and “deodorization treatment”.
  • degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Therefore, degummed oil means fats and oils obtained by removing gum from crude oil in the degumming step.
  • Deoxidation treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water.
  • the decolorization treatment is a process of removing the pigment contained in the oil by adsorbing it on the activated clay.
  • Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure.
  • Cru oils that have been extracted by extraction and / or solvent extraction may be used as they are, or those that have been subjected to a simple water washing treatment may be used for food.
  • the fractionated oil is classified into a high melting point component, a medium melting point component, and a low melting point component based on the melting point of the triglyceride constituting it.
  • the high melting point component includes palm stearin
  • the medium melting point component includes PMF
  • the low melting point component includes palm olein.
  • the content of the palm oil or fat is 10% by weight or more, preferably 30% by weight or more, and particularly preferably 50% by weight or more.
  • processed oil and fat subjected to transesterification and hydrogen exchange are also included in the palm oil and fat.
  • the palm oil content is less than 10% by weight, the palm odor of the oil and fat composition is hardly a problem.
  • the palm odor suppression effect is large, particularly at 50% by weight or more.
  • the phosphorus-derived component is not particularly limited.
  • examples of the phosphorus-derived component include intermediate oils and fats (excluding palm oils) such as crude oil, degummed oil, and crude refined oil obtained by pressing, extraction, and extraction methods, as well as lecithin and phosphorus.
  • At least one selected from the group consisting of phosphorus compounds such as acids and phosphates can be used.
  • Crude oil and intermediate fats and oils are not limited in kind as long as they are other than palm oils. That is, other than edible fats and oils as a base can be used.
  • crude oil, intermediate oil and fat, and phosphoric acid are preferable from the viewpoint of heating and coloring of the oil and fat composition, intermediate oil and fat are particularly preferable, and degummed oil is more preferable.
  • lecithin plant lecithin such as soybean lecithin, rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithin such as egg yolk lecithin are used.
  • the above lecithin is purified to a high purity obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from natural unpurified lecithin (crude lecithin) and crude lecithin. Any of the prepared lecithins (purified lecithins) may be used.
  • lecithin such as fractionated lecithin obtained by fractionating phosphatidylcholine in lecithin, lysolecithin obtained by lysing lecithin, or enzyme lecithin obtained by enzymatic degradation.
  • purified lecithin is preferable.
  • the phosphates include tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, monohydrogen phosphate.
  • the phosphorus content of the oil and fat composition of the present invention is 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm, based on palm oil.
  • the phosphorus content is less than 0.07 ppm, a sufficient palm odor suppression effect cannot be obtained.
  • it exceeds 1 ppm the odor and separation of the phosphorus-derived component may occur, and the commercial properties of the oil and fat composition may be impaired.
  • the method for adding phosphorus to the oil and fat composition there is no particular limitation on the method for adding phosphorus to the oil and fat composition.
  • a method in which a component derived from a predetermined amount of phosphorus is added to palm oil and a method of mixing edible oil and fat other than palm oil, and a mixture of palm oil and edible oil other than palm oil and fat A method of adding a predetermined amount of phosphorus-derived component, a method of adding a predetermined amount of phosphorus-derived component to a non-palm-based fat and oil, a palm-based fat and oil, and a conventional edible fat / oil Examples thereof include a method of mixing with edible fats and oils with a predetermined degree of purification and mild phosphorus content remaining.
  • a method of mixing a palm-based fat and oil with a predetermined amount of phosphorus-derived component and a refined edible fat and oil other than palm-based fat and oil is easy to manage the phosphorus content of the fat and oil composition. This is preferable.
  • additives may be added to the edible oil and fat within a range that does not interfere with the effects of the present invention.
  • additives include antioxidants such as tocopherol, emulsifiers, antifoaming agents such as silicone resins, fragrances, and coloring agents.
  • the shape of the obtained oil and fat composition may be liquid, paste, or solid.
  • the shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.
  • the present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition.
  • ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which does not change the flavor of a foodstuff can be provided, suppressing palm smell.
  • the temperature and time at which the ingredients are fried may be those commonly used in the ingredients.
  • Examples of the food include, for example, croquettes, tonkatsu, fried chicken, tempura, fried fish, fried tofu, fried rice crackers, snacks such as potato chips, donuts, and instant noodles.
  • Parts means parts by weight.
  • Palm double stearin (IV15) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured) Palm stearin (IV32) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured)
  • Refined palm oil (IV55) (manufactured by J-Oil Mills, Inc., phosphorus content: 0.6 ppm)
  • PMF (IV46) manufactured by J-Oil Mills Co., Ltd., phosphorus content: 0 ppm
  • Palm olein (IV67) (manufactured by J-Oil Mills, phosphorus content: 0 ppm)
  • Palm super olein (IV81) J-Oil Mills in-house preparation, phosphorus content: 0.2 ppm
  • Transesterification was performed by passing palm olein (IV67) through a column (column having a diameter of 10 cm packed with about 4 kg) on which Lipozyme TL IM (Novozymes) was immobilized at a flow rate of 1.3 kg / hour. 10 kg of the obtained transesterified fat / oil was completely dissolved at a temperature of 70 ° C. and then rapidly cooled to 18 ° C.
  • the crystallization operation was performed in the order of 60 minutes at 18 ° C, 90 minutes at 14 ° C, 90 minutes at 11 ° C, 120 minutes at 8 ° C, 120 minutes at 5 ° C, 60 minutes at 4 ° C, 60 minutes at 3 ° C. went. In addition, the transition between each temperature was performed rapidly.
  • the slurry after crystallization was filtered with a filter press (pressure: 12 bar). IV81 palm super olein was obtained from the filtered liquid fraction.
  • Rapeseed crude oil (manufactured by J-Oil Mills, Inc., phosphorus content: 390 ppm) Rapeseed degummed oil (manufactured by J-Oil Mills, phosphorus content: 105 ppm) Oil and fat decolorized and deodorized from rapeseed degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 65 ppm) Deodorized and deodorized soybean degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 198 ppm) Phosphoric acid (85% aqueous solution) (manufactured by Wako Pure Chemical Industries, Ltd.) Purified lecithin (Benecoat BMI-40L, manufactured by Kao Corporation, phosphorus content: 16,641 ppm)
  • the iodine value was measured using a near-infrared analyzer (product name: near-infrared analyzer, model number Model 5000, manufactured by Nireco Corporation).
  • the phosphorous content was 0.07 ppm or more, and the effect of suppressing palm odor was confirmed. Further, a slightly off-flavor was produced at a phosphorus content of 1 ppm, and a strong off-flavor was produced at a phosphorus content of 1.5 ppm. Therefore, from the viewpoint of palm odor suppression effect and off-flavor, the phosphorus content of palm oil-based fats and oils needs to be 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm. It turns out that.
  • the phosphorous content was 0.07 to 1 ppm, and the palm odor was suppressed, and the effect was particularly high at 0.2 ppm.
  • the phosphorus content is 1.5 ppm, water may be separated when left for a long time.
  • Examples 3 and 11 to 15 Difference in palm oil and fat
  • the oil and fat compositions shown in Tables 3A and 3B were prepared.
  • the rapeseed degummed oil was added so that the phosphorus content was 0.2 ppm with respect to the palm oil.
  • the palm odor of the oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Tables 3A and 3B.
  • Example 2 Heating and coloring test of oil and fat compositions Heating and coloring tests of the oil and fat compositions of Examples 2, 6, and 19 and the oil and fat composition of Comparative Example 1 (without addition of phosphorus) were performed. In the heat coloring test, 10 g of an oil and fat composition was placed in a stainless steel container (diameter 5 cm) and heated at 180 ° C. for 34 hours. The color tone of the oil after heating was measured using a Robibond colorimeter (1/2 inch cell). The results are shown in Table 5 as 10R + Y values.
  • the rapeseed degummed oil was able to suppress not only palm odor control but also heating coloring.
  • Phosphoric acid was equivalent to no addition. Therefore, it turned out that it is preferable to use crude oil or intermediate
  • the palm odor evaluation is maintained at an average of 2.5 or more even when the ratio of the palm oil fat is 10% to 100%.
  • This inhibitory effect does not depend on the type of edible fat / oil other than palm oil / fat. That is, the oil-and-fat composition of the present invention exerts an effect of suppressing palm odor in all systems of palm-based oils and edible oils and fats.
  • Example 25 Flavor evaluation of fried food An oil and fat composition was prepared by adding rapeseed degummed oil as a phosphorus-derived component to PMF so that the phosphorus content was 0.2 ppm. Using this oil and fat composition, the potato was fried at 180 ° C. for 3 minutes. The palm odor and flavor of the obtained potato fries were evaluated. The results are shown in Table 7.

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Abstract

[Problem] To provide a production method for a fat and oil composition that suppresses the odor of palm despite using a palm-based fat or oil , and to provide fried food using same. [Solution] The production method provided by the present invention is characterized by adding to the fat and oil composition containing 10 wt% or more palm-based fat or oil with an iodine value of 10 to less than 81, phosphorous at 0.07-1 ppm to the palm-based fat or oil.

Description

油脂組成物の製造方法Method for producing oil and fat composition
　本発明は、油脂組成物の製造方法に関し、より詳細には、パーム系油脂を含有しながら、その特有臭を抑制した油脂組成物の製造方法に関する。 The present invention relates to a method for producing an oil / fat composition, and more particularly to a method for producing an oil / fat composition that contains palm-based oil / fat and suppresses its specific odor.
　パーム油は、シュロ科（Ｅｌａｅｉｓ　ｇｕｉｎｅｅｎｓｉｓ　Ｊａｃｑ．）に属する植物のパームの果肉を加圧蒸煮した後、圧搾することによって得られる植物油である。パーム油は、常温で半固体・半液状の油脂であり、オレイン酸、ステアリン酸、パルミチン酸等を豊富に含有する。従来、パーム油及びその加工油脂は、工業原料や石鹸原料として利用されてきたが、近年、酸化安定性が高いために揚げ物や炒め物に使用される食用油脂としても用いられる等、その需要が増大している。 Palm oil is a vegetable oil obtained by pressure-steaming the pulp of the palm of a plant belonging to the palm family (Elaeis guineensis Jacq.). Palm oil is a semi-solid / semi-liquid oil at room temperature, and is rich in oleic acid, stearic acid, palmitic acid and the like. Conventionally, palm oil and its processed fats and oils have been used as industrial raw materials and soap raw materials. However, in recent years, there is a demand for use as edible fats and oils used in fried foods and fried foods because of its high oxidation stability. It is increasing.
　一方で、パーム油は、他の油脂とは異なる独特な匂い（以下、「パーム臭」という）を有する。一部の消費者はこのパーム臭を嫌う傾向がある。また、パーム臭は、油脂組成物を使用する環境を悪化させ、作業者に不快感を与えることがある。 On the other hand, palm oil has a unique odor (hereinafter referred to as “palm odor”) different from other fats and oils. Some consumers tend to hate this palm odor. Moreover, palm odor worsens the environment where an oil-fat composition is used, and may give a worker discomfort.
　特許文献１及び２には、パームオレインとコーン油や菜種油を混合し、臭いが良好な加熱調理食品を作ることができる油脂組成物が開示されている。しかし、パーム臭については何ら記載されていない。 Patent Documents 1 and 2 disclose an oil / fat composition capable of producing a cooked food with good smell by mixing palm olein with corn oil or rapeseed oil. However, there is no description about palm odor.
　特許文献３には、改善された酸化安定性を備え、かつ加熱臭の少ない、菜種油とパーム油を含んだ配合食用油が開示されている。この文献は、菜種油の加熱臭の低減について言及し、パーム臭については何ら記載がない。 Patent Document 3 discloses a edible oil containing rapeseed oil and palm oil that has improved oxidative stability and a low heating odor. This document refers to the reduction of the heating odor of rapeseed oil, and there is no description about the palm odor.
　特許文献４には、精製された食用油脂に、原油及び中間的油脂から選ばれる少なくとも一種のリン由来成分をリン分が０．１～５．０ｐｐｍとなるように添加することを含む、１８０℃での加熱耐性に優れた揚げ物用油脂組成物の製造方法が開示されている。しかし、特許文献４は、揚げ物用油脂組成物の加熱耐性を高めることを目的としており、パーム臭については何ら記載されていない。 Patent Document 4 includes adding at least one phosphorus-derived component selected from crude oil and intermediate fats and oils to refined edible fats and oils so that the phosphorus content is 0.1 to 5.0 ppm. The manufacturing method of the oil-fat composition for deep-fried foods excellent in the heat tolerance in is disclosed. However, patent document 4 aims at improving the heat tolerance of the fat and oil composition for deep-fried foods, and is not described at all about palm odor.
特開２００９－１００７３５号公報Japanese Patent Application Laid-Open No. 2009-100735 特願２００８－３４８６７号公報Japanese Patent Application No. 2008-34867 特開２０００－２８２０８０号公報JP 2000-282080 A 特許第４１５９１０２号公報Japanese Patent No. 4159102
　上記したように、パーム油及びそれを含む油脂組成物は、パーム臭が作業環境を悪化させ、作業者に不快感を与えるため、パーム臭抑制により商品価値を向上することが望ましい。しかし、パーム臭の抑制に関する報告はない。そこで、本発明の目的は、パーム系油脂を含有するにもかかわらず、パーム臭が少なく、その商品価値が高い油脂組成物の製造方法を提供することにある。 As described above, palm oil and an oil-and-fat composition containing the same desirably improve the commercial value by suppressing palm odor because palm odor deteriorates the working environment and gives an unpleasant feeling to the worker. However, there is no report about suppression of palm odor. Then, the objective of this invention is providing the manufacturing method of the fats and oils composition with few palm odors and high commercial value in spite of containing palm type fats and oils.
　本発明者らは、上記課題を達成するために鋭意検討を重ねた結果、パーム系油脂を含有する食用油脂に所定量のリン分を含有させることでパーム臭を抑制できることを見出した。すなわち、本発明は、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を提供する。 As a result of intensive studies to achieve the above-mentioned problems, the present inventors have found that palm odor can be suppressed by containing a predetermined amount of phosphorus in edible fats and oils containing palm-based fats and oils. That is, the present invention relates to an oil or fat comprising adding 0.07 ppm to 1 ppm of phosphorus to an oil or fat composition containing 10% by weight or more of a palm oil and fat having an iodine value of 10 or more and less than 81. A method for producing the composition is provided.
　前記パーム系油脂は、パーム油の加工油脂であることが好ましい。 It is preferable that the palm oil is a processed oil of palm oil.
　前記リン分の由来成分は、例えば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。本明細書において、リン分の由来成分という用語は、リンを含み、油脂組成物の原料となる成分の意義で使用される。前記原油は、油糧原料から圧搾法、抽出法、圧抽法等により得られた油脂を意味する。前記中間的油脂は、脱ガム、脱酸等の油脂精製工程の一部を省いた粗精製油を意味する。 The phosphorus-derived component is at least one selected from, for example, crude oils other than palm oils and intermediate oils. In the present specification, the term “phosphorus-derived component” is used in the meaning of a component containing phosphorus and serving as a raw material of the oil and fat composition. The said crude oil means the fats and oils obtained from the oil raw material by the pressing method, extraction method, extraction method, etc. The said intermediate fats and oils means the crude refined oil which omitted some oil refinement processes, such as degumming and deoxidation.
　本発明は、また、上記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を提供する。 The present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition.
　特定範囲のヨウ素価を有するパーム系油脂に対して所定量のリン分を含める本発明の油脂組成物の製造方法によれば、パーム系油脂を含有しながらパーム臭を抑制した油脂組成物を、簡便に製造することができる。また、本発明の油脂組成物の製造方法を用いて食材を揚げて得られる食品は、風味を変えずにパーム臭を抑制することができる。 According to the method for producing an oil and fat composition of the present invention including a predetermined amount of phosphorus content with respect to the palm oil and fat having a specific range of iodine value, the oil and fat composition containing palm oil and fat and suppressing palm odor, It can be easily manufactured. Moreover, the foodstuff obtained by frying foodstuffs using the manufacturing method of the oil-fat composition of this invention can suppress palm odor, without changing flavor.
図１は、パーム系油脂とその他の食用油脂（大豆油、菜種油及びコーン油）とを混合した油脂組成物において、横軸にパーム系油脂の割合をとり、縦軸にパーム臭の評価をとったグラフである。△印は、リン分を含有しない比較例の系であり、○印はリン分（由来成分は菜種脱ガム油）をパーム系油脂に対して０．２ｐｐｍ含有する実施例の系である。Fig. 1 shows the composition of palm oil and fat and other edible oils and fats (soybean oil, rapeseed oil and corn oil). The horizontal axis represents the ratio of palm oil and fat, and the vertical axis represents the evaluation of palm odor. It is a graph. A triangle mark is a system of a comparative example that does not contain a phosphorus content, and a circle mark is a system of an example that contains a phosphorus content (derived component is rapeseed degummed oil) in an amount of 0.2 ppm relative to palm oil.
　本発明に使用するパーム系油脂には、パームから得られるパーム油のほかに、パーム油を分別、エステル交換、水素添加等を行ったものを含む。分別油の具体例には、パームステアリン、パームミッドフラクション（ＰＭＦ）及びパームオレインが挙げられる。 The palm oil used in the present invention includes not only palm oil obtained from palm but also palm oil separated, transesterified, hydrogenated and the like. Specific examples of fractionated oils include palm stearin, palm mid fraction (PMF) and palm olein.
　パーム系油脂のヨウ素価（ＩＶ）の下限は、１０以上であり、好ましくは１５以上、より好ましくは３０以上、さらに好ましくは３２以上である。上限は、８１未満であり、好ましくは７０以下、さらに好ましくは６７以下である。ヨウ素価が８１以上のパーム系油脂を使用すると、抑制効果が小さく、パーム臭が明らかに残る。ヨウ素価の分析は日本油化学会においてウィイス法によって算出されているが、簡便な近赤外分析法でも求めることができ、Ｊ．Ａｍ．Ｏｉｌ　Ｃｈｅｍ．Ｓｏｃ．７６（６）６９３～９（１９９９）において非常に高い相関が得られている。本実施例はで、近赤外分析法にて算出した。　 The lower limit of the iodine value (IV) of palm oil is 10 or more, preferably 15 or more, more preferably 30 or more, and further preferably 32 or more. The upper limit is less than 81, preferably 70 or less, more preferably 67 or less. When palm oil fat having an iodine value of 81 or more is used, the inhibitory effect is small, and the palm odor clearly remains. The iodine value analysis is calculated by the Wyeth method at the Japan Oil Chemists' Society, but it can also be obtained by a simple near infrared analysis method. Am. Oil Chem. Soc. A very high correlation is obtained in 76 (6) 693-9 (1999). In this example, calculation was performed by a near infrared analysis method. *
　本発明に使用されるパーム系油脂以外の食用油脂は、特に制限がなく、食用油として用いられているものであればよい。具体例として、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、米油、落下生油、パーム核油、ヤシ油等の植物油脂、牛脂、豚脂等の動物脂、並びにこれらを分別、水素添加、エステル交換等の処理を施した加工油脂が挙げられる。この食用油脂は、一種単独でも、二種類以上のブレンドでもよい。 Edible fats and oils other than palm-based fats and oils used in the present invention are not particularly limited as long as they are used as edible oils. Specific examples include vegetable oils such as soybean oil, rapeseed oil, corn oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, fresh raw oil, palm kernel oil, coconut oil, and animal fats such as beef tallow and pork fat. And processed oils and fats that have been subjected to treatment such as fractionation, hydrogenation, and transesterification. This edible oil / fat may be a single type or a blend of two or more types.
　上記の食用油脂は、その油糧原料から、圧搾抽出及び／又は溶剤抽出により原油を得た後、原油をさらに抽出、精製することにより製造することができる。 The above edible fats and oils can be produced by obtaining crude oil from the oil raw material by compression extraction and / or solvent extraction, and further extracting and refining the crude oil.
　圧搾抽出は、原料に高圧を加えて細胞中の油分を搾り取ることにより行うものである。圧搾抽出は、ゴマのような比較的油分の高い油糧原料に向いている。溶剤抽出は、原料となる油糧種子を圧扁もしくは圧搾抽出後の残渣に溶剤を接触させ、油分を溶剤溶液として抽出し、得られる溶液から溶剤を留去して油分を得ることにより行う。溶剤抽出は、大豆のような含油量の少ない原料に向いている。溶剤にはヘキサン等を使用する。 Compressed extraction is performed by applying high pressure to the raw material to squeeze out the oil in the cells. Squeezed extraction is suitable for oily raw materials with relatively high oil content such as sesame. Solvent extraction is performed by bringing oil seeds as raw materials into contact with the residue after pressing or squeezing and extracting the oil as a solvent solution, and distilling off the solvent from the resulting solution to obtain the oil. Solvent extraction is suitable for raw materials with low oil content such as soybean. Hexane or the like is used as the solvent.
　精製手段としては、植物油の一般的な精製工程を適用することができる。すなわち、一般に、（抽出油）原油→脱ガム油→脱酸油→脱色油→脱臭油（精製油）の順に不純物が除かれ、それぞれの間の操作である「脱ガム処理」、「脱酸処理」、「脱色処理」、「脱臭処理」の工程は、それ自体としては一般的な、脱ガム処理、脱酸処理、脱色処理、脱臭処理等が採用される。 As a purification means, a general purification process of vegetable oil can be applied. That is, in general, impurities are removed in the order of (extracted oil) crude oil → degummed oil → deoxidized oil → decolorized oil → deodorized oil (refined oil), and operations between them are “degumming treatment” and “deacidification”. In general, degumming treatment, deoxidation treatment, decolorization treatment, deodorization treatment and the like are adopted as the steps of “treatment”, “decolorization treatment” and “deodorization treatment”.
　脱ガム処理は、油分中に含まれるリン脂質を主成分とするガム質を水和除去する工程である。よって、脱ガム油は、原油を脱ガム工程にてガム質を除去した油脂を意味する。 The degumming process is a process of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Therefore, degummed oil means fats and oils obtained by removing gum from crude oil in the degumming step.
　脱酸処理は、アルカリ水で処理することにより、油分中に含まれる遊離脂肪酸をセッケン分として除去する工程である。 Deoxidation treatment is a step of removing free fatty acids contained in the oil as soap by treating with alkaline water.
　脱色処理は、油分中に含まれる色素を活性白土に吸着させて除去する工程である。 The decolorization treatment is a process of removing the pigment contained in the oil by adsorbing it on the activated clay.
　脱臭処理は、減圧下で水蒸気蒸留することによって油分中に含まれる有臭成分を除去する工程である。なお、オリーブ、ゴマ、紅花及びひまわりについては、圧搾抽出及び／又は溶剤抽出された原油をそのまま、あるいは該原油が簡単な水洗処理を施されたものを食用に供される場合がある。 Deodorization treatment is a step of removing odorous components contained in oil by steam distillation under reduced pressure. For olives, sesame seeds, safflowers, and sunflowers, crude oils that have been extracted by extraction and / or solvent extraction may be used as they are, or those that have been subjected to a simple water washing treatment may be used for food.
　精製したパーム油の分別方法には、非溶剤分別法及び溶剤分別法がある。これらの方法は公知である。例えば、本出願人が開示した特開２００９－５１９７３に記載の方法を参照のために本明細書に編入する。 There are two methods for fractionating refined palm oil: non-solvent fractionation and solvent fractionation. These methods are known. For example, the method described in Japanese Patent Application Laid-Open No. 2009-51973 disclosed by the present applicant is incorporated herein by reference.
　分別油は、構成するトリグリセリドの融点に基づいて、高融点成分、中融点成分及び低融点成分に分類される。高融点成分にはパームステアリン、中融点成分にはＰＭＦ、そして低融点成分にはパームオレインが含まれる。 The fractionated oil is classified into a high melting point component, a medium melting point component, and a low melting point component based on the melting point of the triglyceride constituting it. The high melting point component includes palm stearin, the medium melting point component includes PMF, and the low melting point component includes palm olein.
　精製したパーム油又はその分別油をエステル交換する方法もまた、公知の方法を適宜採用することができる。 As a method of transesterifying the refined palm oil or its fractionated oil, a known method can be appropriately employed.
　前記パーム系油脂の含有量は１０重量％以上であり、好ましくは３０重量％以上、特に好ましくは５０重量％以上である。パーム系油脂の含有量の算出では、エステル交換、水素交換等した加工油脂もパーム系油脂に含まれる。パーム系油脂の含有量が１０重量％より少ないと、油脂組成物のパーム臭がほとんど問題とならない。パーム系油脂が３０重量％以上であると、図１に示すように、パーム臭抑制効果が大きく、特に５０重量％以上において顕著である。なお、パーム系油脂の含有量の上限はなく、油脂組成物の用途に応じて、適宜決めればよい。 The content of the palm oil or fat is 10% by weight or more, preferably 30% by weight or more, and particularly preferably 50% by weight or more. In the calculation of the content of palm oil and fat, processed oil and fat subjected to transesterification and hydrogen exchange are also included in the palm oil and fat. If the palm oil content is less than 10% by weight, the palm odor of the oil and fat composition is hardly a problem. As shown in FIG. 1, when the palm-based fat / oil is 30% by weight or more, the palm odor suppression effect is large, particularly at 50% by weight or more. In addition, there is no upper limit of content of palm-type fats and oils, and what is necessary is just to determine suitably according to the use of an oil-fat composition.
　前記リン分の由来成分は、特に制限されない。上記リン分の由来成分の例としては、圧搾法、抽出法、圧抽法等により得られる原油、脱ガム油、粗精製油等の中間的油脂（パーム系油脂を除く）、並びにレシチン、リン酸、リン酸塩のようなリン化合物からなる群から選ばれる少なくとも一種を使用することができる。原油や中間的油脂は、パーム系油脂以外であれば、種類の制約はない。すなわち、ベースとなる食用油脂以外のものも使用可能である。後述するように油脂組成物の加熱着色の点で、原油及び中間的油脂並びにリン酸が好ましく、特に中間的油脂が好ましく、さらに好ましくは脱ガム油である。 The phosphorus-derived component is not particularly limited. Examples of the phosphorus-derived component include intermediate oils and fats (excluding palm oils) such as crude oil, degummed oil, and crude refined oil obtained by pressing, extraction, and extraction methods, as well as lecithin and phosphorus. At least one selected from the group consisting of phosphorus compounds such as acids and phosphates can be used. Crude oil and intermediate fats and oils are not limited in kind as long as they are other than palm oils. That is, other than edible fats and oils as a base can be used. As will be described later, crude oil, intermediate oil and fat, and phosphoric acid are preferable from the viewpoint of heating and coloring of the oil and fat composition, intermediate oil and fat are particularly preferable, and degummed oil is more preferable.
　上記レシチンには、大豆レシチン、菜種レシチン、コーンレシチン、サフラワーレシチン等の植物レシチンや、卵黄レシチン等の動物レシチンが使用される。上記レシチンは、天然由来の未精製レシチン（クルードレシチン）、クルードレシチンから中性脂質、脂肪酸、炭水化物、タンパク質、無機塩、ステロール、色素等の不純物を常法により除去して得られる高純度に精製されたレシチン（精製レシチン）のいずれでもよい。さらには、レシチン中のフォスファチジルコリンを分画して得られる分画レシチン、レシチンをリゾ化処理することにより得られるリゾレシチン、酵素分解処理した酵素レシチンのような改質レシチンでもよい。臭い等の面で、精製レシチンが好ましい。 As the lecithin, plant lecithin such as soybean lecithin, rapeseed lecithin, corn lecithin, safflower lecithin, and animal lecithin such as egg yolk lecithin are used. The above lecithin is purified to a high purity obtained by removing impurities such as neutral lipids, fatty acids, carbohydrates, proteins, inorganic salts, sterols, and pigments from natural unpurified lecithin (crude lecithin) and crude lecithin. Any of the prepared lecithins (purified lecithins) may be used. Furthermore, it may be a modified lecithin such as fractionated lecithin obtained by fractionating phosphatidylcholine in lecithin, lysolecithin obtained by lysing lecithin, or enzyme lecithin obtained by enzymatic degradation. In terms of odor and the like, purified lecithin is preferable.
　上記リン酸塩には、リン酸三カリウム、リン酸三カルシウム、リン酸三マグネシウム、リン酸水素二アンモニウム、リン酸二水素アンモニウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸一水素カルシウム、リン酸二水素カルシウム、リン酸水素二ナトリウム、リン酸二水素ナトリウム、リン酸三ナトリウム、ピロリン酸四カリウム、ピロリン酸二水素カルシウム、ピロリン酸二水素二ナトリウム、ピロリン酸四ナトリウム、ポリリン酸カリウム、ポリリン酸ナトリウム、メタリン酸カリウム、メタリン酸ナトリウム、これらの水和物等が挙げられる。 The phosphates include tripotassium phosphate, tricalcium phosphate, trimagnesium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, monohydrogen phosphate. Calcium, calcium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, tetrapotassium pyrophosphate, calcium dihydrogen pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, polyphosphoric acid Examples include potassium, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, and hydrates thereof.
　本発明の油脂組成物のリン分は、パーム系油脂に対して０．０７ｐｐｍ～１ｐｐｍであり、好ましくは０．２ｐｐｍ～１ｐｐｍであり、特に好ましくは０．２～０．７ｐｐｍである。リン分が０．０７ｐｐｍ未満であると、十分なパーム臭抑制効果を得ることができない。逆に、１ｐｐｍを越えると、リン分の由来成分の臭気や分離の恐れがあり、油脂組成物の商品性が損なわれる場合がある。 The phosphorus content of the oil and fat composition of the present invention is 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm, based on palm oil. When the phosphorus content is less than 0.07 ppm, a sufficient palm odor suppression effect cannot be obtained. On the other hand, if it exceeds 1 ppm, the odor and separation of the phosphorus-derived component may occur, and the commercial properties of the oil and fat composition may be impaired.
　油脂組成物中にリン分を添加させる方法に、特に制限はない。例えば、パーム系油脂に所定量のリン分の由来成分を添加したものと、パーム系油脂以外の食用油脂とを混合する方法、パーム系油脂とパーム系油脂以外の食用油脂とを混合したものに所定量のリン分の由来成分を添加する方法、パーム系以外の油脂に所定量のリン分の由来成分を添加したものにパーム系油脂とを混合する方法、パーム系油脂と従来の食用油脂の精製度をマイルドにしてリン分を所定量残存させた食用油脂とを混合する方法等が挙げられる。これらの中で、パーム系油脂に所定量のリン分の由来成分を添加したものと、パーム系油脂以外の精製された食用油脂とを混合する方法は、油脂組成物のリン分を管理しやすい点で好ましい。 There is no particular limitation on the method for adding phosphorus to the oil and fat composition. For example, a method in which a component derived from a predetermined amount of phosphorus is added to palm oil and a method of mixing edible oil and fat other than palm oil, and a mixture of palm oil and edible oil other than palm oil and fat A method of adding a predetermined amount of phosphorus-derived component, a method of adding a predetermined amount of phosphorus-derived component to a non-palm-based fat and oil, a palm-based fat and oil, and a conventional edible fat / oil Examples thereof include a method of mixing with edible fats and oils with a predetermined degree of purification and mild phosphorus content remaining. Among these, a method of mixing a palm-based fat and oil with a predetermined amount of phosphorus-derived component and a refined edible fat and oil other than palm-based fat and oil is easy to manage the phosphorus content of the fat and oil composition. This is preferable.
　前記油脂組成物には、食用油脂に公知の添加剤を、本発明の効果を妨害しない範囲で添加してもよい。添加剤の例には、トコフェロール等の抗酸化剤、乳化剤、シリコーン樹脂等の消泡剤、香料、着色剤が挙げられる。 In the oil and fat composition, known additives may be added to the edible oil and fat within a range that does not interfere with the effects of the present invention. Examples of additives include antioxidants such as tocopherol, emulsifiers, antifoaming agents such as silicone resins, fragrances, and coloring agents.
　得られる油脂組成物の形状は、液状、ペースト状、固形状のいずれでもよい。形状は、食用油脂をはじめとする必須成分、およびその他の成分を適宜選択することにより容易に調整可能である。 The shape of the obtained oil and fat composition may be liquid, paste, or solid. The shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.
　本発明は、また、上記油脂組成物の製造方法を用いて食材を揚げて得られる食品を提供する。本発明によれば、パーム臭を抑制しながら、食品の風味を変更しない食品を提供することができる。食材を揚げる温度及び時間は、当該食材で常用されるものでよい。 The present invention also provides a food product obtained by frying food using the above-described method for producing an oil and fat composition. ADVANTAGE OF THE INVENTION According to this invention, the foodstuff which does not change the flavor of a foodstuff can be provided, suppressing palm smell. The temperature and time at which the ingredients are fried may be those commonly used in the ingredients.
　前記食品の例には、例えば、コロッケ、とんかつ、唐揚げ、天ぷら、魚フライ、揚げ豆腐、揚げ米菓、ポテトチップス等のスナック菓子、ドーナッツ、インスタントラーメン等がある。 Examples of the food include, for example, croquettes, tonkatsu, fried chicken, tempura, fried fish, fried tofu, fried rice crackers, snacks such as potato chips, donuts, and instant noodles.
　以下、実施例及び比較例を挙げて、本発明をさらに詳細に説明する。しかし、以下の実施例は、本発明を限定するものではない。また、「部」は、重量部を意味する。 Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples. However, the following examples do not limit the present invention. “Parts” means parts by weight.
　以下に示す各油脂に、シリコーン樹脂３ｐｐｍを添加したものを使用した。
（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） What added 3 ppm of silicone resins to each fats and oils shown below was used.
(Palm oil and fat)
Palm double stearin (IV15) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured)
Palm stearin (IV32) (manufactured by J-Oil Mills Co., Ltd., phosphorus content cannot be measured)
Refined palm oil (IV55) (manufactured by J-Oil Mills, Inc., phosphorus content: 0.6 ppm)
PMF (IV46) (manufactured by J-Oil Mills Co., Ltd., phosphorus content: 0 ppm)
Palm olein (IV67) (manufactured by J-Oil Mills, phosphorus content: 0 ppm)
　パームスーパーオレイン（ＩＶ８１）（株式会社Ｊ－オイルミルズ社内調製品、リン分：０．２ｐｐｍ）
　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。 Palm super olein (IV81) (J-Oil Mills in-house preparation, phosphorus content: 0.2 ppm)
Transesterification was performed by passing palm olein (IV67) through a column (column having a diameter of 10 cm packed with about 4 kg) on which Lipozyme TL IM (Novozymes) was immobilized at a flow rate of 1.3 kg / hour. 10 kg of the obtained transesterified fat / oil was completely dissolved at a temperature of 70 ° C. and then rapidly cooled to 18 ° C. Next, the crystallization operation was performed in the order of 60 minutes at 18 ° C, 90 minutes at 14 ° C, 90 minutes at 11 ° C, 120 minutes at 8 ° C, 120 minutes at 5 ° C, 60 minutes at 4 ° C, 60 minutes at 3 ° C. went. In addition, the transition between each temperature was performed rapidly. The slurry after crystallization was filtered with a filter press (pressure: 12 bar). IV81 palm super olein was obtained from the filtered liquid fraction.
（パーム系油脂以外の食用油脂）
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） (Edible fats and oils other than palm-based fats and oils)
Refined soybean oil (manufactured by J-Oil Mills, Inc., phosphorus content: 0 ppm)
Refined rapeseed oil (manufactured by J-Oil Mills, phosphorus content: 0 ppm)
Refined corn oil (manufactured by J-Oil Mills Co., Ltd., phosphorus content: 0 ppm)
（リン分の由来成分）
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） (Phosphorus component)
Rapeseed crude oil (manufactured by J-Oil Mills, Inc., phosphorus content: 390 ppm)
Rapeseed degummed oil (manufactured by J-Oil Mills, phosphorus content: 105 ppm)
Oil and fat decolorized and deodorized from rapeseed degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 65 ppm)
Deodorized and deodorized soybean degummed oil (manufactured by J-Oil Mills, Inc., phosphorus content: 198 ppm)
Phosphoric acid (85% aqueous solution) (manufactured by Wako Pure Chemical Industries, Ltd.)
Purified lecithin (Benecoat BMI-40L, manufactured by Kao Corporation, phosphorus content: 16,641 ppm)
（リン分の分析）
　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。 (Analysis of phosphorus content)
The phosphorus content in the oil and fat was measured using high-frequency plasma emission spectroscopy (product name ICP, model number iCAP6000, manufactured by Thermo Fisher Scientific). From the measured value, the weight ratio of phosphorus to the palm-based fats and oils in the fat and oil composition was determined.
（ヨウ素価の分析）
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。 (Iodine value analysis)
The iodine value was measured using a near-infrared analyzer (product name: near-infrared analyzer, model number Model 5000, manufactured by Nireco Corporation).
（加熱臭の評価）
　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。 (Evaluation of heated odor)
10 g of the oil and fat composition was placed in a glass bottle and heated to 180 ° C. Four evaluators evaluated "the strength of palm odor" sensorially according to the following criteria.
3 points: No palm odor 2 points: Palm odor slightly 1 point: Palm odor 0 points: Palm odor is strong An average score was calculated from the scores of 4 people. The oil and fat composition in which the palm odor was relatively suppressed by the inclusion of the phosphorus content and the average score absolutely exceeded 1.5 was judged to have a palm odor suppression effect.
〔実施例１～４〕菜種脱ガム油の添加試験
　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。 [Examples 1 to 4] Addition test of rapeseed degummed oil Rapeseed degummed oil as a component derived from phosphorus was added to palm olein (IV67) so that the phosphorus content was as shown in Table 1. The obtained oil and fat composition was heated to 180 ° C. to evaluate palm odor and off-flavor. The results are shown in Table 1.
Figure JPOXMLDOC01-appb-T000001
  
Figure JPOXMLDOC01-appb-T000001
  
　表１に示したように、リン分が０．０７ｐｐｍ以上で、パーム臭の抑制効果を確認できた。また、リン分１ｐｐｍでは、わずかに異臭を生じ、そしてリン分１．５ｐｐｍでは、強い異臭を生じた。よって、パーム臭の抑制効果と異臭の観点から、パーム油系油脂に対するリン分は、０．０７～１ｐｐｍが必要であり、０．２～１ｐｐｍが好ましく、特に好ましくは０．２～０．７ｐｐｍであることが分かった。 As shown in Table 1, the phosphorous content was 0.07 ppm or more, and the effect of suppressing palm odor was confirmed. Further, a slightly off-flavor was produced at a phosphorus content of 1 ppm, and a strong off-flavor was produced at a phosphorus content of 1.5 ppm. Therefore, from the viewpoint of palm odor suppression effect and off-flavor, the phosphorus content of palm oil-based fats and oils needs to be 0.07 to 1 ppm, preferably 0.2 to 1 ppm, particularly preferably 0.2 to 0.7 ppm. It turns out that.
〔実施例５～８〕リン酸の添加試験
　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。 [Examples 5 to 8] Phosphoric acid addition test Phosphoric acid was added to palm olein (IV67) so that the phosphorus content was as shown in Table 2. The palm odor of the obtained oil and fat composition was the same procedure as in Example 1. The results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
  
Figure JPOXMLDOC01-appb-T000002
  
　表２に示したように、リン分０．０７～１ｐｐｍでパーム臭の抑制効果があり、特に０．２ｐｐｍで効果が高かった。また、リン分１．５ｐｐｍでは、長時間放置すると水分の分離が生じる場合があった。 As shown in Table 2, the phosphorous content was 0.07 to 1 ppm, and the palm odor was suppressed, and the effect was particularly high at 0.2 ppm. In addition, when the phosphorus content is 1.5 ppm, water may be separated when left for a long time.
〔実施例３、１１～１５〕パーム系油脂の違い
　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。 [Examples 3 and 11 to 15] Difference in palm oil and fat The oil and fat compositions shown in Tables 3A and 3B were prepared. In Examples, the rapeseed degummed oil was added so that the phosphorus content was 0.2 ppm with respect to the palm oil. The palm odor of the oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Tables 3A and 3B.
Figure JPOXMLDOC01-appb-T000003
  
Figure JPOXMLDOC01-appb-T000003
  
Figure JPOXMLDOC01-appb-T000004
  
Figure JPOXMLDOC01-appb-T000004
  
　表３に示したように、ＩＶ１５～８１のパーム系油脂のいずれにおいても、リン分含有によるパーム臭の改善が見られた。しかし、ＩＶ８１のパームスーパーオレインでは、パーム臭評価点が１．５と低かった。このことから、パーム系油脂のヨウ素価は、１０以上８１未満が必要であることが判明した。 As shown in Table 3, in any of the palm oils IV15 to 81, improvement in palm odor due to the phosphorus content was observed. However, the palm odor evaluation score of IV81 palm super olein was as low as 1.5. From this, it has been found that the iodine value of palm-based fats and oils needs to be 10 or more and less than 81.
〔実施例２、６、１６～１９〕リン分の由来成分の比較
　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。 [Examples 2, 6, 16 to 19] Comparison of components derived from phosphorus The various components derived from phosphorus shown in Table 4 were added to palm olein (IV67) so that the phosphorus content was 0.2 ppm. The palm odor of the obtained oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000005
  
Figure JPOXMLDOC01-appb-T000005
  
　表４に示すように、いずれのリン分由来成分を用いた場合にも、パーム臭抑制の効果を確認できた。特に、菜種原油または菜種中間的油脂、リン酸、レシチンにおいて、パーム臭抑制効果が優れた。 As shown in Table 4, the effect of suppressing palm odor was confirmed when any component derived from phosphorus was used. In particular, in rapeseed crude oil or rapeseed intermediate oil and fat, phosphoric acid, and lecithin, the palm odor control effect was excellent.
〔実施例２、６、１９〕油脂組成物の加熱着色試験
　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。 [Examples 2, 6, and 19] Heating and coloring test of oil and fat compositions Heating and coloring tests of the oil and fat compositions of Examples 2, 6, and 19 and the oil and fat composition of Comparative Example 1 (without addition of phosphorus) were performed. In the heat coloring test, 10 g of an oil and fat composition was placed in a stainless steel container (diameter 5 cm) and heated at 180 ° C. for 34 hours. The color tone of the oil after heating was measured using a Robibond colorimeter (1/2 inch cell). The results are shown in Table 5 as 10R + Y values.
Figure JPOXMLDOC01-appb-T000006
  
Figure JPOXMLDOC01-appb-T000006
  
　表５に示したように菜種脱ガム油では、パーム臭抑制のみならず、加熱着色まで抑えることができた。リン酸では無添加と同等であった。従って、油脂の加熱着色の点から、原油又は中間的油脂、及びリン酸を用いることが好ましいことが判った。 As shown in Table 5, the rapeseed degummed oil was able to suppress not only palm odor control but also heating coloring. Phosphoric acid was equivalent to no addition. Therefore, it turned out that it is preferable to use crude oil or intermediate | middle fats and oils and phosphoric acid from the point of the heat coloring of fats and oils.
〔実施例２、２０～２４〕パーム系油脂の配合量の違い
　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。 [Examples 2, 20 to 24] Difference in blending amount of palm oil and fat Rapeseed degummed oil was added to palm olein (IV67) so that the phosphorus content was 0.2 ppm. To this mixture, edible fats and oils shown in Table 6 were further mixed. The palm odor of the obtained oil and fat composition was evaluated in the same procedure as in Example 1. The results are shown in Tables 6A-C.
Figure JPOXMLDOC01-appb-T000007
  
Figure JPOXMLDOC01-appb-T000007
  
Figure JPOXMLDOC01-appb-T000008
  
Figure JPOXMLDOC01-appb-T000008
  
Figure JPOXMLDOC01-appb-T000009
  
Figure JPOXMLDOC01-appb-T000009
  
　表６Ａ～Ｃの結果から、横軸にパーム系油脂の割合とし、縦軸にパーム臭の評価とするグラフを作成した。結果を図１に示す。図１中、グラフの△印はリン分無添加の比較例を、そして○印はリン分０．２ｐｐｍの実施例を示す。パーム系油脂の割合が５％の油脂組成物（表６Ｃの比較例２０）では、パーム臭を確認できない。しかし、パーム系油脂の割合が１０％以上になると、パーム臭が現れ、パーム系油脂の割合の増加とともにパーム臭が強くなる。一方、リン分０．２ｐｐｍを含有させた実施例では、パーム系油脂の割合が１０％～１００％でもパーム臭の評価は平均２．５以上に維持される。この抑制効果は、パーム系油脂以外の食用油脂の種別に依存しない。すなわち、本発明の油脂組成物は、パーム系油脂と食用油脂とのあらゆる系で、パーム臭の抑制効果を発揮する。 From the results of Tables 6A to 6C, a graph was created in which the horizontal axis represents the ratio of palm oil and fat, and the vertical axis represents palm odor evaluation. The results are shown in FIG. In FIG. 1, Δ in the graph indicates a comparative example without addition of phosphorus, and ○ indicates an example with a phosphorus content of 0.2 ppm. In the oil and fat composition (Comparative Example 20 in Table 6C) in which the ratio of the palm oil and fat is 5%, the palm odor cannot be confirmed. However, when the ratio of palm oil and fat becomes 10% or more, a palm odor appears, and the palm odor becomes stronger with an increase in the ratio of palm oil and fat. On the other hand, in Examples containing 0.2 ppm of phosphorus content, the palm odor evaluation is maintained at an average of 2.5 or more even when the ratio of the palm oil fat is 10% to 100%. This inhibitory effect does not depend on the type of edible fat / oil other than palm oil / fat. That is, the oil-and-fat composition of the present invention exerts an effect of suppressing palm odor in all systems of palm-based oils and edible oils and fats.
〔実施例２５〕揚げた食品の風味評価
　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。 [Example 25] Flavor evaluation of fried food An oil and fat composition was prepared by adding rapeseed degummed oil as a phosphorus-derived component to PMF so that the phosphorus content was 0.2 ppm. Using this oil and fat composition, the potato was fried at 180 ° C. for 3 minutes. The palm odor and flavor of the obtained potato fries were evaluated. The results are shown in Table 7.
Figure JPOXMLDOC01-appb-T000010
  
Figure JPOXMLDOC01-appb-T000010
  
　表７に示すとおり、リン分を含有した油脂組成物を使用することで、油脂組成物のパーム臭の抑制だけでなく、調理した食品のパーム臭も抑制できることを確認した。また、リン分が食品本来の風味を変更することはなかった。 As shown in Table 7, it was confirmed that not only the palm odor of the oil and fat composition but also the palm odor of the cooked food can be suppressed by using the oil and fat composition containing phosphorus. Moreover, the phosphorus content did not change the original flavor of food.

Claims (4)

  1. 　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。 A method for producing an oil / fat composition comprising adding 0.07 ppm to 1 ppm of a phosphorus content to an oil / fat composition containing 10% by weight or more of a palm oil / fat having an iodine value of 10 or more and less than 81.
  2. 　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。 The method for producing an oil / fat composition according to claim 1, wherein the palm-based oil / fat is a processed oil / fat of palm oil.
  3. 　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。 The method for producing an oil / fat composition according to claim 1, wherein the phosphorus-derived component is at least one selected from crude oils other than palm oils and intermediate oils.
  4. 　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。 A food obtained by frying food using the method for producing an oil and fat composition according to claim 1.
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JP2015084719A (en) * 2013-10-31 2015-05-07 不二製油株式会社 Oils and fats for heat cooking
JP2015188383A (en) * 2014-03-28 2015-11-02 日清食品ホールディングス株式会社 Instant fried noodle and manufacturing method thereof
JP2019022467A (en) * 2017-07-25 2019-02-14 株式会社Ｊ−オイルミルズ Method for inhibiting light-exposure odors of oil and fat compositions
JP2019024405A (en) * 2017-07-30 2019-02-21 株式会社Ｊ−オイルミルズ Oil absorption reducing agent, oil absorption reducing method and oil and fat composition for fried food
WO2021020216A1 (en) * 2019-07-30 2021-02-04 株式会社Ｊ－オイルミルズ Method for producing fat or oil composition for mold release

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JP2003055687A (en) * 2001-08-09 2003-02-26 Tsukishima Shokuhin Kogyo Kk Method for improving flavor of palm based fats and oils
WO2009028175A1 (en) * 2007-08-29 2009-03-05 J-Oil Mills, Inc. Method for producing fat and oil composition for deep frying having excellent heating resistance

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015084719A (en) * 2013-10-31 2015-05-07 不二製油株式会社 Oils and fats for heat cooking
JP2015188383A (en) * 2014-03-28 2015-11-02 日清食品ホールディングス株式会社 Instant fried noodle and manufacturing method thereof
JP2019022467A (en) * 2017-07-25 2019-02-14 株式会社Ｊ−オイルミルズ Method for inhibiting light-exposure odors of oil and fat compositions
JP2019024405A (en) * 2017-07-30 2019-02-21 株式会社Ｊ−オイルミルズ Oil absorption reducing agent, oil absorption reducing method and oil and fat composition for fried food
JP7102110B2 (en) 2017-07-30 2022-07-19 株式会社Ｊ－オイルミルズ Oil absorption reducing agent, oil absorption reducing method and fat composition for deep-fried foods
WO2021020216A1 (en) * 2019-07-30 2021-02-04 株式会社Ｊ－オイルミルズ Method for producing fat or oil composition for mold release

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