JP6918408B2 - Oil and fat manufacturing method - Google Patents

Description

The present invention relates to a method for producing fats and oils that suppresses the off-flavor of foods or enhances the sweetness of foods.

Aquatic animals such as fish contain highly unsaturated fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA). These highly unsaturated fatty acids are attracting attention because they have various physiological activities. On the other hand, marine products such as fish have a peculiar unpleasant odor (fish odor) which is considered to be derived from these highly unsaturated fatty acids and lower amines. Therefore, fish odor has become a problem in foods containing marine products such as fish.
Further, in meat-based foods containing soybean protein (hamburger steak, meatballs, etc.), an unpleasant odor and flavor derived from soybean protein have become a problem.

In order to solve the above problems, Patent Document 1 (Japanese Patent Laid-Open No. 2001-131575) proposes masking odor by adding ginger oil or ginger flavoring agent to aquatic animal fats and oils. Further, Patent Document 2 (Japanese Unexamined Patent Publication No. 2011-4499) discloses that the unpleasant taste of soybean protein can be masked by adding thaumatin, which is a natural sweetener, to a meat-using food containing soybean protein.

On the other hand, lecithin is extracted as a by-product when refining fats and oils from soybeans and the like. Lecithin is an emulsifier with releasability. Therefore, by blending lecithin with fats and oils, it is possible to prepare a fats and oils composition for stir-fry with improved releasability (Patent Documents 3 and 4).

As described above, attempts have been made to suppress off-flavors such as fish odor and soy protein odor in aquatic animals such as fish and foods containing soy protein, but these off-flavors are produced by processing lecithin. It has not been reported so far that it can suppress soybeans and enhance sweetness.

Japanese Unexamined Patent Publication No. 2001-131575 Japanese Unexamined Patent Publication No. 2011-4699 Japanese Unexamined Patent Publication No. 2009-39021 Japanese Unexamined Patent Publication No. 2013-81475

As described above, the fish odor of aquatic animals such as fish, the protein odor of soy protein, the acid odor derived from bacteriostatic agents, and the unusual flavor such as the retort odor of retort pouch foods detract from the value of the food. Therefore, an object of the present invention is to provide a method for producing fats and oils, which suppresses the off-flavor of foods or enhances the sweetness of foods.

As a result of diligent research, the present inventors have found that the fat and oil obtained by heat-treating the lecithin-containing fat and oil can suppress the off-flavor of the food and enhance the sweetness of the food.

That is, the present invention is a method for producing a fat or oil obtained by heating a lecithin-containing fat or oil, which comprises a heating step of heat-treating the lecithin-containing fat or oil at a temperature of 70 ° C. or higher and 160 ° C. or lower.

Further, the heat treatment time in the heating step is preferably 0.5 hours or more and 240 hours or less.

Further, it is preferable that the value obtained by subtracting the absorbance at 400 nm before the heat treatment from the absorbance at 400 nm after the heat treatment of the lecithin-containing fat and oil is 0.1 or more and 4 or less.

Further, the lecithin content of the lecithin-containing fat and oil is preferably 0.01% by mass or more and 20% by mass or less.

Further, it is preferable to include a step of adding lecithin to edible fats and oils to prepare lecithin-containing fats and oils.

Further, the present invention is a method for producing an oil / fat composition, which comprises a step of adding an oil / fat obtained by a production method including a heating step of heat-treating a lecithin-containing oil / fat at a temperature of 70 ° C. or higher and 160 ° C. or lower to an edible oil / fat. be.

Further, it is preferable to add the fats and oils so that the lecithin before the heat treatment is 0.01% by mass or more and 20% by mass or less.

Further, the present invention is a method for producing a food product, which comprises a step of adding the fat or oil obtained by a production method including a heating step of heat-treating a lecithin-containing fat or oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to a food product.

Further, it is preferable to add the fat and oil to the food so that the lecithin before the heat treatment is 0.01 ppm or more and 5000 ppm or less, and more preferably 0.05 ppm or more and 4000 ppm or less.

Further, the present invention suppresses the off-flavor of foods, which is characterized by adding fats and oils obtained by a production method including a heating step of heat-treating lecithin-containing fats and oils at a temperature of 70 ° C. or higher and 160 ° C. or lower. The method.

Further, it is preferable that the off-flavor is any one or more of fish odor, protein odor, acidity, acid odor and retort odor. The retort odor is an unpleasant odor generated when food is placed in a sealed container and subjected to pressure heat sterilization treatment.

Further, the present invention is a method for enhancing the sweetness of a food, which comprises adding the fat or oil obtained by a production method including a heating step of heat-treating the lecithin-containing fat or oil at a temperature of 70 ° C. or higher and 160 ° C. or lower to the food. Is.

The fats and oils obtained by the production method of the present invention can suppress unusual flavors such as fish odor, protein odor, acidity, acid odor and retort odor, and can enhance the sweetness of foods.

The lecithin used in the present invention is a general term for lecithin commonly used in the field of foods or food additives, and is made from soybeans, rapeseed, corn, sunflower, palm, peanuts, rice bran and the like. Paste-like lecithin prepared from crude materials such as by-products (for example, hydrate generated in the degumming step) and egg yolk during purification of vegetable oil, fractionated lecithin obtained by separating this crude material with a solvent, and further this crude material. It is a lecithin composed of a mixture containing phospholipid as a main component, such as an enzymatically decomposed lecithin obtained by enzymatically treating. It is preferably one or two selected from paste-like lecithin and fractionated lecithin, and more preferably paste-like lecithin.
The raw material is not particularly limited, but is preferably soybean or rice bran-derived lecithin, and more preferably soybean-derived lecithin.
The acid value of lecithin is preferably 10 or more and 40 or less, more preferably 10 or more and 35 or less, and further preferably 10 or more and 30 or less. The acid value referred to here is measured according to the standard oil and fat analysis test method (2.3.1-1996 acid value) established by the Japan Oil Chemists' Society.

The type of edible oil and fat used in the present invention is not particularly limited as long as it is used as edible oil. Specific examples include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, safflower oil, sunflower oil, cottonseed oil, rice oil, palm kernel oil, palm oil, olive oil and sesame oil, and animal fats such as beef tallow and lard. In addition, processed oils and fats that have been separated, hydrogenated, ester-exchanged, etc., or a mixture of two or more of these can be mentioned.

The oil and fat of the lecithin-containing oil and fat is not particularly limited as long as it is used as an edible oil, but one or 2 of soybean oil, rapeseed oil, corn oil, palm oil and its fractionated oil, and cotton seed oil. Seeds or more are preferred, and any one or more of soybean oil, rapeseed oil, corn oil, and palm oil and its fractionated oil are more preferred, and any one or two of soybean oil, rapeseed oil, and palm olein. More than seeds are more preferred, and soybean oil is most preferred.

Further, the lecithin-containing fat or oil may be a fat or oil obtained by adding lecithin to an edible fat or oil, or may be a fat or oil refined so that lecithin remains. From the viewpoint of ease of adjusting the content of lecithin, it is preferable to add lecithin to edible fats and oils. The content of lecithin is preferably 0.01% by mass or more and 20% by mass or less, more preferably 0.05% by mass or more and 12% by mass or less, further preferably 0.05% by mass or more and 10% by mass or less, and 0.5% by mass. % Or more and 10% by mass or less are particularly preferable.

The temperature of the heat treatment of the lecithin-containing fat and oil is 70 ° C. or higher and 160 ° C. or lower, preferably 80 ° C. or higher and 140 ° C. or lower, more preferably 90 ° C. or higher and 140 ° C. or lower, and further preferably 105 ° C. or higher and 140 ° C. or lower. Is.
The heat treatment time is preferably 0.5 hours or more and 240 hours or less, more preferably 2.5 hours or more and 120 hours or less, still more preferably 4 hours or more and 80 hours or less, and most preferably. It is 4.5 hours or more and 50 hours or less.

Further, the heat treatment of the lecithin-containing fat or oil is preferably performed based on the absorbance of the lecithin-containing fat or oil at 400 nm. The value obtained by subtracting the absorbance at 400 nm before the heat treatment from the absorbance at 400 nm after the heat treatment (absorbance after the heat treatment-absorbance before the heat treatment) is preferably 0.1 or more and 4 or less. It is more preferably 2 or more and 4 or less, and further preferably 0.3 or more and 4 or less.

The method for heating the lecithin-containing fat or oil is not particularly limited, and the method usually used for heating the fat or oil may be used. For example, it can be heated by an open flame, an electric heater, an IH heater, an oil bath, steam, a constant temperature bath, or the like. It is not essential to stir the lecithin-containing fats and oils during heating, but it is preferable to stir because the lecithin-containing fats and oils can be heated uniformly. Further, silicone may be added for the purpose of defoaming.

Further, in order to prevent the precipitation of lecithin, it is preferable to contain a polyglycerin condensed ricinoleic acid ester or a sucrose fatty acid ester.

The fat and oil content of the fat and oil composition of the present invention is not particularly limited, but is preferably 50% by mass or more, more preferably 60% by mass or more, and further preferably 80% by mass or more. There is no particular upper limit, but the total of lecithin and fats and oils is 100% by mass or less. The fat and oil composition contains a fat and oil obtained by heat-treating a lecithin-containing fat and oil, but the content of the fat and oil obtained by heat-treating the lecithin-containing fat and oil is not particularly limited and may be 100% by mass. good.
Further, the fat and oil composition preferably contains the fat and oil obtained by heat-treating the lecithin-containing fat and oil so that the lecithin before the heat treatment is 0.01% by mass or more and 20% by mass or less, preferably 0.05. It is more preferably mass% or more and 12 mass% or less, further preferably 0.05 mass% or more and 8 mass% or less, and particularly preferably 0.5 mass% or more and 5 mass% or less.

The food of the present invention is not particularly limited, and is, for example, a food or a retort food containing marine products such as fish, soy protein, vinegar, acidulants, pH adjusters, seasonings, and the like that are likely to cause off-flavors. It is also a food having a sweet taste. For example, foods containing marine products such as fish include canned fish, squid, etc .; grilled fish, boiled fish, steamed fish, fried fish, sashimi, and foods containing them. Foods containing soy protein include hamburgers, dumplings, dumplings, ham, sausages, kamaboko, chikuwa, sweets, bread, and meat sauce. Foods containing vinegar, acidulants, pH adjusters, and seasonings include rice such as rice, fried rice, and rice balls; dressings such as dressings and mayonnaise; marine; noodles such as udon and ramen; salads; fillings; Such as pasta sauce. Retort foods include retort curry, retort pasta sauce, and retort porridge.

When the fat or oil obtained by the production method of the present invention is added to a food, the addition method is not particularly limited. Further, the timing of adding the fat and oil to the food is not particularly limited, and any step of food production may be used. When unheated lecithin-containing fats and oils are used as stir-fry oil, the effect of the present invention cannot be obtained.
The content of the fats and oils in the food of the present invention is preferably 0.01 ppm or more and 5000 ppm or less, and more preferably 0.05 ppm or more and 4000 ppm or less for lecithin before heat treatment.

Further, in the present invention, those usually used for food can be added as long as the effect is not affected.

Examples and comparative examples of the present invention are shown below, but the gist of the present invention is not limited thereto. In addition, "part" means "mass part".

In carrying out, the following were used.

<Lecithin>
AY: Lecithin AY (manufactured by J-Oil Mills Co., Ltd .; paste-like lecithin, derived from soybean, acid value 19.8)
FA: Lecithin FA (manufactured by J-Oil Mills Co., Ltd .; paste-like lecithin, derived from soybeans, acid value 23.7)
CL: Lecithin CL (manufactured by J-Oil Mills Co., Ltd .; paste-like lecithin, derived from soybean, acid value 26.1)
BE: Benecoat (manufactured by Kao Corporation; enzymatically decomposed lecithin, derived from soybean)
SA: SLP-Powder A (manufactured by Tsuji Oil Co., Ltd .; separated lecithin, derived from soybeans)
RL: Rice lecithin oil (manufactured by Tsukino Food Industry Co., Ltd .; paste-like lecithin, derived from rice bran)
<Fat and oil>
Soybean oil (Product name: J Soybean white squeezed oil NS, manufactured by J-Oil Mills Co., Ltd.)
Rapeseed oil (Product name: AJINOMOTO Sarasara Canola Oil, manufactured by J-Oil Mills Co., Ltd.)
Corn oil (Product name: AJINOMOTO Germ blessing Corn oil, manufactured by J-Oil Mills Co., Ltd.)
Cottonseed oil (Product name: J Cottonseed oil NS, manufactured by J-Oil Mills Co., Ltd.)
Palm olein (iodine value 67, manufactured by J-Oil Mills Co., Ltd.)

<Others>
PGPR: Polyglycerin condensed ricinoleic acid ester (SY Glycer CR-ED, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.)
SE: Sucrose erucic acid ester (Ryoto Sugar Ester ER-290, manufactured by Mitsubishi Chemical Foods Co., Ltd.)

The effect of suppressing the off-flavor was evaluated by the following method.

<Evaluation of acidity and acid odor suppression>
To 100 parts of cooked rice, 3 parts of vinegar (brewed vinegar, manufactured by Mizkan Co., Ltd.) was added and mixed well to obtain vinegar-blended cooked rice. After that, it was fried with the following ingredients to make fried rice. One part of the oil and fat composition was added to 99 parts of the cooked fried rice and mixed. After warming in a microwave oven, it was eaten and evaluated for its effect of suppressing acidity and acid odor and the presence or absence of offensive odor.

(material)
Rice with vinegar 200g
Egg 50g
Long onion 10g
A little salt, a little pepper, a little soy sauce 2g
Canola oil 15g

<Evaluation of fish odor suppression>
The solid part (mackerel) was taken out from the canned mackerel boiled in water (Lawson select mackerel boiled in water, manufactured by Maruha Nichiro Co., Ltd.) and drained. To 98 parts of the obtained mackerel, 2 parts of the oil and fat composition were added and mixed. After warming in a microwave oven, it was eaten and evaluated for its effect of suppressing fish odor.

<Evaluation of soy protein odor suppression>
Two parts of the oil and fat composition were added to 98 parts of the hamburger dough having the composition shown below and mixed. Bake for 2 minutes each on the front and back with a frying pan. It was baked in an oven preheated to 200 ° C. for 8 minutes. After removing the rough heat, it was stored in a freezer at -20 ° C. After warming in a microwave oven, it was eaten and evaluated for its effect of suppressing protein odor.

(Mixed hamburger dough)
Minced meat 46g
Water-rehydrated granular soy protein (Fuji Nick Ace 400, manufactured by Fuji Oil Co., Ltd.) 10 g
Onion 10g
Raw bread crumbs 10g
Cornstarch 0.7g
Egg white 7.5g
A little salt, a little pepper, a little nutmeg, a little

(Evaluation criteria for suppression effect)
◎: Strong effect ○: Effective △: Weak effect ×: No effect

<Confirmation of offensive odor>
When the scent of the added oil / fat composition was felt when eating, it was judged to have an offensive odor.

(Evaluation criteria for offensive odor)
◎: Do not feel ○: Slightly feel △: Feel weak ×: Feel strong

<Heat treatment method>
Lecithin-containing fats and oils were added to a three-necked flask and heated with an oil bath while stirring. After heating to a predetermined temperature, it was kept warm for a certain period of time. After keeping warm, it was cooled to obtain a heat-treated lecithin-containing oil and fat.

<Measurement method of absorbance>
An ultraviolet-visible spectrophotometer (UV-2450; manufactured by Shimadzu Corporation, 1 cm glass cell) was used for the measurement of the absorbance.

(Heating time 1)
Lecithin AY was added to soybean oil so as to have the concentrations shown in Table 1 to prepare lecithin-containing fats and oils. Each lecithin-containing fat and oil was heated under the conditions shown in Table 1 to obtain a heat-treated lecithin-containing fat and oil. The effect of suppressing the off-flavor was evaluated using an oil / fat composition obtained by diluting the heat-treated lecithin-containing oil / fat with rapeseed oil as necessary so as to obtain the lecithin concentration shown in Table 1. In addition, a strange odor was confirmed. The lecithin concentration of the fat and oil composition was based on the lecithin before the heat treatment (the same applies hereinafter). The results are shown in Table 1. Further, the value obtained by subtracting the absorbance (400 nm) before the heat treatment from the absorbance (400 nm) after the heat treatment of the lecithin-containing fats and oils of Examples 1-4 was 0.952.

As shown in Table 1, it was found that the effect of suppressing acid odor and the like can be obtained by heat-treating the lecithin-containing fats and oils. In particular, when the heat treatment was carried out for 3 hours or more, the effect of suppressing the off-flavor became high, and when the heat treatment was carried out for 5 hours or more, the effect of suppressing the off-flavor became remarkable. On the other hand, it was found that the lecithin-containing fats and oils that had not been heat-treated had no effect of suppressing the off-flavor (Comparative Examples 1-1 and 1-2).

(Lecithin concentration during heat treatment)
Lecithin AY was added to soybean oil so as to have the concentrations shown in Tables 2 and 3, and lecithin-containing fats and oils were prepared. Each lecithin-containing fat and oil was heated under the conditions shown in Tables 2 and 3 to obtain a heat-treated lecithin-containing fat and oil. The effect of suppressing the off-flavor was evaluated using an oil / fat composition obtained by diluting the heat-treated lecithin-containing oil / fat with rapeseed oil as necessary so as to have the lecithin concentration shown in Tables 2 and 3. In addition, a strange odor was confirmed. The results are shown in Tables 2 and 3. Further, the value obtained by subtracting the absorbance (400 nm) before the heat treatment from the absorbance (400 nm) after the heat treatment of the lecithin-containing fat and oil of Example 3-3 was 3.787.

As shown in Tables 2 and 3, it was found that the effect of suppressing the off-flavor can be obtained regardless of the lecithin content at the time of heating. In particular, it was found that when the lecithin concentration of the oil / fat composition is 1% by mass or more, the effect of suppressing the off-flavor is high.

(Heating temperature)
Lecithin AY was added to soybean oil so as to have the concentration shown in Table 4, and lecithin-containing fats and oils were prepared. Each lecithin-containing fat and oil was heated under the conditions shown in Table 4 to obtain a heat-treated lecithin-containing fat and oil. The effect of suppressing the off-flavor was evaluated using an oil / fat composition obtained by diluting the heat-treated lecithin-containing oil / fat with rapeseed oil as necessary so as to have the lecithin concentration shown in Table 4. In addition, a strange odor was confirmed. The results are shown in Table 4.

As shown in Table 4, it was found that the effect of suppressing off-flavors such as acid odor can be obtained by heat-treating the lecithin-containing fats and oils at 80 ° C. to 140 ° C. In particular, when the heat treatment temperature was set to 110 ° C. or higher, the effect of suppressing the off-flavor was higher, and the effect was particularly remarkable at 120 ° C. or higher.

(Heating time 2)
Lecithin AY was added to soybean oil so as to have the concentration shown in Table 5, and lecithin-containing fats and oils were prepared. Each lecithin-containing fat and oil was heated under the conditions shown in Table 5 to obtain a heat-treated lecithin-containing fat and oil. In addition, the absorbance (400 nm) of each lecithin-containing fat before and after the heat treatment was measured. The effect of suppressing the off-flavor was evaluated using an oil / fat composition obtained by diluting the heat-treated lecithin-containing oil / fat with rapeseed oil as necessary so as to have the lecithin concentration shown in Table 5. In addition, a strange odor was confirmed. The results are shown in Table 5.

As shown in Table 5, it was found that by heat-treating the lecithin-containing fats and oils at 80 ° C. for 24 to 120 hours, the effect of suppressing the acidity and acid odor, which are unusual flavors, can be obtained. Furthermore, it was found that the effect of suppressing the off-flavor was further enhanced by lengthening the treatment time. Further, it was found that the effect of suppressing the off-flavor can be obtained by heat-treating the lecithin-containing fats and oils so that the difference in absorbance (400 nm) before and after heating is 0.165 or more.

(Base oil)
Lecithin AY was added to soybean oil and the like so as to have the concentrations shown in Table 6 to prepare lecithin-containing fats and oils. Each lecithin-containing fat and oil was heated under the conditions shown in Table 6 to obtain a heat-treated lecithin-containing fat and oil. The effect of suppressing the off-flavor was evaluated using an oil / fat composition obtained by diluting the heat-treated lecithin-containing oil / fat with rapeseed oil as necessary so as to have the lecithin concentration shown in Table 6. In addition, a strange odor was confirmed. The results are shown in Table 6.

As shown in Table 6, it was found that any of the fats and oils to which lecithin was added, soybean oil, rapeseed oil, palm olefin, corn oil, and cottonseed oil, had an effect of suppressing acidity and acid odor, which are unusual flavors. In particular, it was found that soybean oil is preferable as the fat and oil to which lecithin is added from the viewpoint of high effect of suppressing off-flavor and off-flavor.

(Type of lecithin)
Various lecithins were added to soybean oil so as to have the concentrations shown in Table 7, and lecithin-containing fats and oils were prepared. Each lecithin-containing fat and oil was heated under the conditions shown in Table 7 to obtain a heat-treated lecithin-containing fat and oil. The effect of suppressing the off-flavor was evaluated using an oil / fat composition obtained by diluting the heat-treated lecithin-containing oil / fat with rapeseed oil as necessary so as to have the lecithin concentration shown in Table 7. In addition, a strange odor was confirmed. The results are shown in Table 7.

It was found that all of the lecithins shown in Table 7 had an effect of suppressing an unusual flavor. In particular, AY, FA, CL and SA had a high effect of suppressing an abnormal flavor, and AY in particular had a remarkable effect.

(Add emulsifier)
Lecithin AY was added to soybean oil so as to have the concentrations shown in Table 8 to prepare lecithin-containing fats and oils. Each lecithin-containing fat and oil was heated under the conditions shown in Table 8 to obtain a heat-treated lecithin-containing fat and oil. The emulsifiers shown in Table 8 were added to the heat-treated lecithin-containing fats and oils to obtain heat-treated lecithin-containing fats and oils containing an emulsifier. An oil / fat composition obtained by diluting a heat-treated lecithin-containing oil / fat containing an emulsifier with rapeseed oil so as to have the lecithin concentration shown in Table 8 was used to evaluate the effect of suppressing an off-flavor. In addition, a strange odor was confirmed. The results are shown in Table 8.

As shown in Table 8, even if an emulsifier was added to the heat-treated lecithin-containing fats and oils, the effect of suppressing the off-flavor was not impaired.

Example 9: Vegetable marinade To 98.5 parts of the vegetable marinade having the composition shown below, 1.5 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained vegetable marinade was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 1-4 suppresses acidity and acid odor as compared with rapeseed oil. Also, the vinegar was removed and the sweetness was strongly felt.

(Mixed vegetable marinade)
Onion 50g
Carrot 5g
Brewed vinegar 30g
1 g of salt
Pepper 0.1g
Canola oil 48g

Example 10: Dressing 1
To 96.7 parts of the homemade dressing having the composition shown below, 3.3 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained homemade dressing was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 1-4 suppressed acidity and acid odor as compared with rapeseed oil.

(Combining homemade dressing)
Apple cider vinegar (manufactured by Mizkan Co., Ltd.) 10 g
Canola oil 19g

Example 11: Dressing 2
To 100 parts of a commercially available dressing (GABAN spice dressing "herb lemon"), 2 parts of the fat and oil composition of Example 3-3 were added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Example 3-3 was prepared. When the obtained dressing was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 3-3 suppressed acidity and acid odor as compared with rapeseed oil. Also, the vinegar was removed and the sweetness was strongly felt.

Example 12: Dressing 3
To 100 parts of a commercially available dressing (GABAN spice dressing "Japanese-style soy sauce & balsamic vinegar"), 2 parts of the fat and oil composition of Example 3-3 were added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Example 3-3 was prepared. When the obtained dressing was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 3-3 suppressed acidity and acid odor as compared with rapeseed oil. Also, the vinegar was removed and the sweetness was strongly felt.

Example 13: Filling 1
To 100 parts of a commercially available meat sauce filling (Petit Gourmet Arabiki Meat Bolognese, manufactured by Sonton Food Industry Co., Ltd.), 2 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained meat sauce filling was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 1-4 suppressed acidity and acid odor as compared with rapeseed oil. Also, the vinegar was removed and the sweetness was strongly felt.

Example 14: Filling 2
To 100 parts of a commercially available crab cream filling (petit gourmet red snow crab crab cream, manufactured by Sonton Food Industry Co., Ltd.), 2 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained crab cream filling was eaten and the effect of suppressing acidity, acidity, fishy smell and miscellaneous taste of seafood was evaluated, the oil and fat composition of Example 1-4 was compared with rapeseed oil and had acidity and acidity. , It was confirmed that the fishy odor and miscellaneous taste of fish and shellfish were suppressed.

Example 15: Filling 3
To 100 parts of a commercially available mentaiko filling (manufactured by Kewpie Corp.), 2 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained mentaiko filling was eaten and the effect of suppressing acidity, acidity and fishy odor was evaluated, the oil and fat composition of Example 1-4 was compared with rapeseed oil and had acidity, acidity and seafood. It was confirmed that the fishy odor was suppressed.

Example 16: Filling 4
To 100 parts of a commercially available carbonara filling (filling with a lot of ingredients, manufactured by Kewpie Corp.), 2 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained carbonara filling was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 1-4 suppressed acidity and acid odor as compared with rapeseed oil. Also, the vinegar was removed and the sweetness was strongly felt.

Example 17: Vermicelli salad To 95 parts of the homemade vermicelli salad having the composition shown below, 5 parts of the oil and fat composition of Example 1-4 was added and mixed. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained homemade vermicelli salad was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 1-4 suppressed acidity and acid odor as compared with rapeseed oil. Also, the vinegar was removed and the sweetness was strongly felt.

(Combined with homemade vermicelli salad)
Boiled vermicelli 45g
Cucumber 7.5g
Carrot 7.5g
Salty sauce 10g
Sugar 2.5g
Grain vinegar 10g
Canola oil 10g

Example 18: Mayonnaise Homemade mayonnaise was prepared with the formulation shown below. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared. When the obtained mayonnaise was eaten and the effect of suppressing acidity and acid odor was evaluated, it was confirmed that the oil and fat composition of Example 1-4 suppressed acidity and acid odor as compared with rapeseed oil.

(Combined with homemade mayonnaise)
Canola oil 195g
Oil and fat composition of Examples 1-4 5 g
Grain vinegar 15g
Salt 1.5g
Monosodium glutamate 0.08g

Example 19: White rice Raw rice (Koshihikari from Toyama Prefecture, wash-free rice) was immersed in water for 90 minutes. After that, the water was drained, transferred to a rice cooker, 1.2 parts of brewed vinegar (manufactured by Mizkan Co., Ltd.) was added to 100 parts of raw rice, and 0.76 parts of rapeseed oil was added. 0.04 part of the oil / fat composition was added, and the mixture was added with water. Rice was cooked and 220 parts of white rice was obtained. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Examples 1-4 was prepared.
The obtained white rice was cooled to 23 ° C. with a vacuum condenser. After subdividing, heating in a microwave oven, and eating, the acid odor, the effect of suppressing acidity, and the presence or absence of offensive odor were evaluated. It was confirmed that it suppresses. In addition, there was no offensive odor.

Example 20: Retort foods To 100 parts of commercially available curry roux (golden curry medium spicy, S & B Foods Co., Ltd.) dissolved in 150 g of hot water, 2 parts of the fat and oil composition of Example 3-3 are added and mixed. , Put in a retort pouch and sealed with a heat sealer. As a control, a product in which rapeseed oil was added instead of the oil and fat composition of Example 3-3 was prepared.
The pressure heat sterilization treatment was carried out in a retort machine at 120 ° C. for 20 minutes. After warming the obtained retort pouch containing curry roux in a hot water bath, the curry roux was eaten and the effect of suppressing the retort odor was evaluated. It was confirmed that it was suppressed.

Claims (6)

A method for producing fats and oils obtained by heating lecithin-containing fats and oils.
A heating step in which the lecithin-containing fat and oil has a lecithin content of 0.05% by mass or more and 10% by mass or less, and the lecithin-containing fat or oil is heat-treated at a temperature of 80 ° C. or higher and 140 ° C. or lower for 3 hours or longer and 120 hours or shorter.
The production method. The production method according to claim 1, wherein the value obtained by subtracting the absorbance at 400 nm before the heat treatment from the absorbance at 400 nm after the heat treatment of the lecithin-containing fat and oil is 0.1 or more and 4 or less. The production method according to claim 1 or 2 , which comprises a step of adding lecithin to edible fats and oils to prepare lecithin-containing fats and oils. A method for producing an oil / fat composition, which comprises a step of adding the oil / fat obtained by the production method according to any one of claims 1 to 3 to an edible oil / fat. The production method according to claim 4 , wherein the fats and oils are added so that the lecithin before the heat treatment is 0.05% by mass or more and 5% by mass or less. A method for suppressing an off-flavor of a food, which comprises adding an oil or fat obtained by the production method according to any one of claims 1 to 3 to a food, wherein the off-flavor is an acidity or an acid odor. The method .