JP7055676B2 - Oil composition for cooking - Google Patents
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- JP7055676B2 JP7055676B2 JP2018050627A JP2018050627A JP7055676B2 JP 7055676 B2 JP7055676 B2 JP 7055676B2 JP 2018050627 A JP2018050627 A JP 2018050627A JP 2018050627 A JP2018050627 A JP 2018050627A JP 7055676 B2 JP7055676 B2 JP 7055676B2
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Description
本発明は、加熱調理用の油脂組成物に関する。特に本発明は、大豆油を含有する加熱調理用油脂組成物に関しており、加熱調理した食品における青草臭を抑制する技術に関する。 The present invention relates to an oil / fat composition for cooking. In particular, the present invention relates to a cooking oil / fat composition containing soybean oil, and relates to a technique for suppressing a green grass odor in cooked foods.
植物油脂は、さまざまな食品に広く使用されている。特に植物油脂は、コレステロールや飽和脂肪酸による健康への悪影響の心配が少ないなどの観点から、動物油脂や乳脂肪の代替物としても用いられている。 Vegetable oils and fats are widely used in various foods. In particular, vegetable fats and oils are also used as substitutes for animal fats and oils and milk fats from the viewpoint that there is little concern about adverse health effects caused by cholesterol and saturated fatty acids.
しかし、植物油脂には青臭さなど独特の風味がある場合があり、例えば、大豆油に関しては、いわゆる「戻り臭」が発生しやすく、特に加熱調理した場合に独特の青草臭が顕著に感じられる場合がある。 However, vegetable oils and fats may have a unique flavor such as a green odor. For example, soybean oil tends to generate a so-called "return odor", and a unique green grass odor is particularly noticeable when cooked. In some cases.
大豆油に起因する臭気に関しては、これまで、種々の提案がなされている。例えば、特許文献１には、大豆油に菜種油を添加することによって、大豆油の戻り臭や加熱調理時に発生する加熱臭を低減させることが記載されている。また、特許文献２～３には、焙煎胡麻油などの焙煎油を大豆油に添加することによって、大豆油などに起因する不快な臭いを抑制することが記載されている。さらに、特許文献４には、大豆油を含有する食用油脂を明所保存した際に生じる臭い（大豆油の明所臭）を抑制するために、ｎ－６系長鎖不飽和脂肪酸としてアラキドン酸を配合することが記載されている。 Various proposals have been made so far regarding the odor caused by soybean oil. For example, Patent Document 1 describes that by adding rapeseed oil to soybean oil, the return odor of soybean oil and the heated odor generated during cooking are reduced. Further, Patent Documents 2 to 3 describe that by adding roasted oil such as roasted sesame oil to soybean oil, an unpleasant odor caused by soybean oil or the like is suppressed. Further, Patent Document 4 describes arachidonic acid as an n-6 long-chain unsaturated fatty acid in order to suppress the odor (soybean oil's bright odor) generated when edible fats and oils containing soybean oil are stored in a bright place. Is described to be compounded.
しかしながら、特許文献１に係る技術は、その効果が十分でないところがあり、特許文献２～３に係る技術は、焙煎した胡麻油を極めて限られた濃度で用いることが必要であり、技術的な汎用性が限定的である。また、特許文献４は、大豆油を明所保存した際に生じる臭い（大豆油の明所臭）に関する技術であり、加熱調理によって顕著になる大豆油の青草臭には対処できない。 However, the technique according to Patent Document 1 is not sufficiently effective, and the techniques according to Patent Documents 2 to 3 require the use of roasted sesame oil at an extremely limited concentration, and are technically general-purpose. Gender is limited. Further, Patent Document 4 is a technique relating to an odor generated when soybean oil is stored in a bright place (a bright place odor of soybean oil), and cannot deal with the green grass odor of soybean oil that becomes noticeable by cooking.
揚げ物や炒め物を調理するための加熱調理油として植物油脂が広く用いられているが、植物油脂として大豆油を配合すると、加熱調理した後の揚げ物や炒め物に青草臭が生じる場合があった。特に、大豆油を多く使用すると、加熱調理食品に濃厚感を付与することができるが、上述の青草臭が顕在化してしまう。 Vegetable oils and fats are widely used as cooking oils for cooking fried foods and stir-fried foods, but when soybean oil is mixed as vegetable fats and oils, the fried foods and stir-fried foods after cooking may have a green grass odor. .. In particular, when a large amount of soybean oil is used, a rich feeling can be given to the cooked food, but the above-mentioned green grass odor becomes apparent.
このような状況に鑑み、本発明の目的は、大豆油を含有する油脂組成物について、加熱調理によって顕著になる青草臭を効果的に抑制する技術を提供することである。 In view of such a situation, an object of the present invention is to provide a technique for effectively suppressing a green grass odor that becomes noticeable by cooking with respect to an oil / fat composition containing soybean oil.
本発明者らが上記課題について鋭意検討したところ、大豆油を含有する加熱調理用油脂組成物において少量のボラージ油および／または月見草油を配合することによって、加熱調理した食品に生じる青草臭を大きく抑制できることを見出し、本発明を完成させるに至った。 As a result of diligent studies by the present inventors, the green grass odor generated in cooked foods is greatly increased by blending a small amount of borage oil and / or evening primrose oil in a cooking oil / fat composition containing soybean oil. We have found that it can be suppressed, and have completed the present invention.
本発明は、これに限定されるものではないが、以下の態様を包含する。
（１） ボラージ油および／または月見草油と大豆油とを配合した加熱調理用油脂組成物であって、γ－リノレン酸の含有量が０．４質量％以下である、上記油脂組成物。
（２） 大豆油の割合が５０質量％以上である、（１）に記載の油脂組成物。
（３） 大豆油以外に、５～５０質量％の植物油脂をさらに含有する、（１）または（２）に記載の油脂組成物。
（４） 前記植物油脂が、菜種油、ヒマワリ油、パーム油、コーン油、紅花油のうちの１種以上である、（３）に記載の油脂組成物。
（５） フライ調理用または炒め調理用である、（１）～（４）のいずれかに記載の油脂組成物。
（６） （１）～（５）のいずれかに記載の油脂組成物を製造する方法であって、ボラージ油および／または月見草油と大豆油とを配合した油脂組成物のγ－リノレン酸含有量を０．４質量％以下とすることを含む、上記方法。
（７） （１）～（５）のいずれかに記載の油脂組成物を用いて加熱調理することを含む、食品の製造方法。
（８） （１）～（５）のいずれかに記載の油脂組成物を用いて加熱調理することを含む、加熱調理した食品における青草臭を抑制する方法。
The present invention includes, but is not limited to, the following aspects.
(1) The oil / fat composition for cooking, which is a mixture of borage oil and / or evening primrose oil and soybean oil, and has a γ-linolenic acid content of 0.4% by mass or less.
(2) The oil / fat composition according to (1), wherein the proportion of soybean oil is 50% by mass or more.
(3) The oil / fat composition according to (1) or (2), which further contains 5 to 50% by mass of vegetable oil / fat in addition to soybean oil.
(4) The oil / fat composition according to (3), wherein the vegetable oil / fat is one or more of rapeseed oil, sunflower oil, palm oil, corn oil, and safflower oil.
(5) The oil / fat composition according to any one of (1) to (4), which is for frying or stir-frying.
(6) The method for producing the oil / fat composition according to any one of (1) to (5), which contains γ-linolenic acid in the oil / fat composition containing borage oil and / or evening primrose oil and soybean oil. The above method comprising setting the amount to 0.4% by mass or less.
(7) A method for producing a food product, which comprises cooking using the oil / fat composition according to any one of (1) to (5).
(8) A method for suppressing a green grass odor in a cooked food, which comprises cooking using the oil / fat composition according to any one of (1) to (5).
本発明に係る加熱調理用油脂組成物によれば、大豆油を含有しながらも、加熱調理した食品に青草臭が生じることを効果的に抑制できる。 According to the oil / fat composition for cooking according to the present invention, it is possible to effectively suppress the generation of green grass odor in the cooked food while containing soybean oil.
本発明は、大豆油を配合した加熱調理用油脂組成物に関しており、ボラージ油および／または月見草油が配合され、γ－リノレン酸の含有量が０．４質量％以下である。 The present invention relates to a cooking oil / fat composition containing soybean oil, which contains borage oil and / or evening primrose oil, and has a γ-linolenic acid content of 0.4% by mass or less.
加熱調理用油脂組成物
本発明に係る油脂組成物は、加熱調理に用いられるものである。本発明において加熱調理とは、食材に熱を加えて調理することを意味し、例えば、揚げる、炒める、蒸す、焼く、炊く、電子レンジ調理などの調理法が挙げられる。好ましい態様において、本発明に係る油脂組成物を用いて食材をフライ（油ちょう）や炒め調理することができる。
本発明に係る油脂組成物は、好ましくはフライ（油ちょう）に用いられる油脂組成物（フライ油）である。本発明においてフライとは、比較的多量の食用油脂を熱媒として使用する加熱調理方法をいい、日常的に幅広く用いられるものである。本発明に係る油脂組成物は、衣をつけてフライするような場合はもちろん、衣がないような素揚げに用いることもできる。本発明によれば、加熱調理後の食品における青草臭を抑制することができ、フライした食品としては、例えば、天ぷら、から揚げ、とんかつ、コロッケ、さつま揚げ、即席麺、揚げせんべい、かりんとう、フライドポテト、フライドチキン、ドーナツなどを挙げることができる。フライ調理を実施する場所は、一般家庭はもちろん、スーパーマーケットなどの店舗のバックヤード、大規模な食品工場など、多くの場所が挙げられる。本発明に係る油脂組成物を食品工場などにおいて連続して使用する場合、フライ作業終了後に、揚げ種に吸収されて減少した分の油を継ぎ足しながら使用することができる（この操作を「差し油」、「足し油」などという）。
Oil and fat composition for cooking The oil and fat composition according to the present invention is used for cooking. In the present invention, cooking means cooking by applying heat to foodstuffs, and examples thereof include cooking methods such as frying, frying, steaming, baking, cooking, and microwave cooking. In a preferred embodiment, the food material can be fried or stir-fried using the oil / fat composition according to the present invention.
The oil / fat composition according to the present invention is preferably an oil / fat composition (fried oil) used for frying (fry). In the present invention, frying refers to a cooking method using a relatively large amount of edible fat as a heat medium, and is widely used on a daily basis. The oil and fat composition according to the present invention can be used not only for frying with batter, but also for deep-fried food without batter. According to the present invention, the green grass odor in foods after cooking can be suppressed, and the fried foods include, for example, tempura, fried chicken, pork cutlet, croquette, fried fish cake, instant noodles, fried senbei, karinto, and fried potato. , Fried chicken, donuts, etc. There are many places where frying is carried out, not only in ordinary households, but also in the backyards of stores such as supermarkets and large-scale food factories. When the oil and fat composition according to the present invention is continuously used in a food factory or the like, it can be used while adding the reduced amount of oil absorbed by the fried seeds after the frying operation is completed (this operation is referred to as "oiling". , "Additional oil", etc.).
また、本発明に係る油脂組成物は、好ましくは炒め調理に用いられる油脂組成物（炒め油）である。炒め調理の態様は特に限定されないが、例えば、フライパンや中華鍋、炒め釜、回転釜などの調理器具に油脂組成物（炒め油）を添加し、加熱して食材を調理することができる。炒め調理に用いる食材は特に制限されないが、例えば、キャベツ、ホウレンソウ、コマツナ、ナス、インゲン、ブロッコリー、ダイコン、ニンジン、ジャガイモなどの野菜類、マイタケ、シメジなどのきのこ類、鶏肉、豚肉、牛肉、羊肉などの獣肉類、スズキ、タラ、タコ、イカ、エビ、貝類などの魚介類、パスタ、中華麺などの麺類、米飯類などを挙げることができる。これらの食材は、必要に応じて調理前に下茹で、あく抜きなどの下処理をしておくことができる。本発明によれば、加熱調理後の食品における青草臭を抑制することができ、炒め調理した食品としては、例えば、野菜炒め、炒飯、焼きそばなどを挙げることができる。 The oil / fat composition according to the present invention is preferably an oil / fat composition (stir-fry oil) used for stir-fry cooking. The mode of stir-fry cooking is not particularly limited, and for example, an oil-and-fat composition (stir-fry oil) can be added to a cooking utensil such as a frying pan, a wok, a stir-fry kettle, or a rotary kettle, and the food can be cooked by heating. The ingredients used for stir-fry are not particularly limited, but for example, vegetables such as cabbage, spinach, komatsuna, eggplant, green beans, broccoli, daikon, carrots, and potatoes, mushrooms such as maitake and shimeji, chicken, pork, beef, and sheep meat. Examples include meat such as beef, seafood such as sea bass, cod, octopus, squid, shrimp, and shellfish, noodles such as pasta and Chinese noodles, and rice and rice. If necessary, these ingredients can be boiled and pre-treated, such as by removing them, before cooking. According to the present invention, it is possible to suppress the green grass odor in foods after cooking, and examples of stir-fried foods include stir-fried vegetables, fried rice, and fried noodles.
本発明に係る油脂組成物を、オーブンや電子レンジなどの加熱調理に用いる場合、例えば、油脂組成物を予め食材に付着させてから加熱調理することができる。
本発明に係る加熱調理用油脂組成物は、大豆油を含有する。植物油脂の一つである大豆油は、大豆の種子から採取される油脂であり、菜種油とともに広く用いられている植物油脂である。本発明に用いられる大豆油は特に制限されず、大豆から採取される油脂であれば制限なく使用することができる。大豆油を含有する油脂を加熱調理に使用すると、加熱調理によって青草臭が顕在化することがあるところ、本発明によれば、それを効果的に抑制することができる。大豆油の配合量は特に制限されないが、好ましい態様において５０質量％以上であり、７０質量％以上や８０質量％以上であってもよい。
When the oil / fat composition according to the present invention is used for cooking in an oven, a microwave oven, or the like, for example, the oil / fat composition can be attached to foodstuffs in advance and then cooked.
The oil / fat composition for cooking according to the present invention contains soybean oil. Soybean oil, which is one of the vegetable oils and fats, is an oil and fat collected from soybean seeds, and is a vegetable oil and fat widely used together with rapeseed oil. The soybean oil used in the present invention is not particularly limited, and any fat or oil collected from soybean can be used without limitation. When oils and fats containing soybean oil are used for cooking, the green grass odor may be manifested by cooking, but according to the present invention, it can be effectively suppressed. The blending amount of soybean oil is not particularly limited, but in a preferred embodiment, it may be 50% by mass or more, and may be 70% by mass or more or 80% by mass or more.
ボラージ油および／または月見草油
本発明に係る加熱調理用油脂組成物は、ボラージ油および／または月見草油を含有する。ボラージ油（ボラジ油）は、ムラサキ科の植物であるルリジサの種子から得られる植物油脂であり、不飽和脂肪酸であるγ－リノレン酸含量が多いことが知られている。また、月見草油は、イブニングプリムローズとも言われる月見草から得られる植物油脂であり、不飽和脂肪酸であるγ－リノレン酸含量が多いことが知られている。γ－リノレン酸は、植物油脂の中ではボラージ油や月見草油などに含まれることが知られているが、ボラージ油中のγ－リノレン酸濃度は月見草油の約２倍ともいわれており、好ましい態様において、本発明に係る油脂組成物にはボラージ油を配合する。本発明においては、大豆油に起因する青草臭を抑制するために少量のボラージ油および／または月見草油を油脂組成物に配合するが、ボラージ油や月見草油によって大豆油の青草臭が抑制されることはこれまでに全く知られておらず、本発明によって奏される優れた効果である。
Borage oil and / or evening primrose oil The oil and fat composition for cooking according to the present invention contains borage oil and / or evening primrose oil. Borage oil (Boraginaceae) is a vegetable oil obtained from the seeds of boraginaceae, which is a plant of the Boraginaceae family, and is known to have a high content of γ-linolenic acid, which is an unsaturated fatty acid. Evening primrose oil is a vegetable oil obtained from evening primrose, which is also called evening primrose, and is known to have a high content of γ-linolenic acid, which is an unsaturated fatty acid. It is known that γ-linolenic acid is contained in borage oil, evening primrose oil, etc. among vegetable oils and fats, but the concentration of γ-linolenic acid in borage oil is said to be about twice that of evening primrose oil, which is preferable. In an embodiment, borage oil is blended in the oil / fat composition according to the present invention. In the present invention, a small amount of borage oil and / or evening primrose oil is added to the oil and fat composition in order to suppress the green grass odor caused by soybean oil, but the borage oil and evening primrose oil suppress the green grass odor of soybean oil. This is completely unknown and is an excellent effect produced by the present invention.
本発明においては、ボラージ油および／または月見草油を油脂組成物に配合するが、油脂組成物のγ－リノレン酸含有量が０．４質量％以下となるように配合する。０．４質量％より多くなるように配合すると、加熱調理食品からボラージ油を加熱することによって生じる劣化臭が感じられるため、好ましくない。また、ボラージ油および／または月見草油を配合した本発明に係る油脂組成物は、γ－リノレン酸の含有量が、好ましくは０．３質量％以下、より好ましくは０．２質量％以下、さらに好ましくは０．１５質量％以下である。また、０．００５質量％以上が好ましく、０．００８質量％以上がより好ましい。 In the present invention, borage oil and / or evening primrose oil is blended in the fat and oil composition so that the γ-linolenic acid content of the fat and oil composition is 0.4% by mass or less. If it is blended in an amount of more than 0.4% by mass, a deteriorated odor generated by heating the borage oil from the cooked food is perceived, which is not preferable. The oil / fat composition according to the present invention containing borage oil and / or evening primrose oil has a γ-linolenic acid content of preferably 0.3% by mass or less, more preferably 0.2% by mass or less, and further. It is preferably 0.15% by mass or less. Further, 0.005% by mass or more is preferable, and 0.008% by mass or more is more preferable.
その他の成分など
本発明においては、上記した大豆油などの他に、１種または複数種の油脂を配合することができる。大豆油と併用する油脂の配合量は、５０質量％未満が好ましく、３０質量％以下や２０質量％以下としてもよい。本発明の油脂組成物に配合する油脂は、食用であれば特に限定されるものではなく、植物由来であるか、動物由来であるか、また、合成品であるかも問わない。例えば、菜種油（キャノーラ油を含む）、コーン油、ヒマワリ油、紅花油、綿実油、ゴマ油、シソ油、亜麻仁油、落花生油、オリーブ油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、米糠油、小麦胚芽油、パーム油、パーム核油、ココナッツ油、カカオ脂、牛脂、豚脂、鶏脂、乳脂、魚油、アザラシ脂、藻類油などを単独または組み合わせて使用することができる。植物油脂は、遺伝子組換えの技術を用いて品種改良した植物から抽出したものであってもよく、例えば、菜種油、ヒマワリ油、紅花油などでは、オレイン酸含量を高めたハイオレイックタイプの品種から得られた油脂を使用することができる。また、水素添加油脂、グリセリンと脂肪酸のエステル化油、エステル交換油、分別油脂なども適宜使用することができる。
Other Ingredients In the present invention, one or more kinds of fats and oils can be blended in addition to the above-mentioned soybean oil and the like. The blending amount of the fat and oil used in combination with soybean oil is preferably less than 50% by mass, and may be 30% by mass or less or 20% by mass or less. The fats and oils to be blended in the fats and oils composition of the present invention are not particularly limited as long as they are edible, and may be derived from plants, animals, or synthetic products. For example, rapeseed oil (including canola oil), corn oil, sunflower oil, red flower oil, cottonseed oil, sesame oil, perilla oil, flaxseed oil, peanut oil, olive oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil. , Camellia oil, tea seed oil, egoma oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa fat, beef fat, pork fat, chicken fat, milk fat, fish oil, pearl oyster fat, algae oil, etc. Or it can be used in combination. The vegetable oil may be extracted from a plant whose variety has been improved by using a gene recombination technique. For example, in rapeseed oil, sunflower oil, safflower oil, etc., a high oleic type variety having an increased oleic acid content. Oils and fats obtained from canola oil can be used. Further, hydrogenated fats and oils, esterified oils of glycerin and fatty acids, transesterified oils, separated fats and oils and the like can also be appropriately used.
また、本発明の油脂組成物は、本発明の効果を損なわない範囲において、必要に応じて通常用いられる添加剤を添加することができる。前記添加剤としては、保存安定性向上、酸化安定性向上、熱安定性向上、低温化での結晶抑制等を目的としたものであって、例えば、レシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリソルベート等の乳化剤、トコフェロール、アスコルビン酸脂肪酸エステル、リグナン、茶抽出物、コエンザイムＱ、オリザノール等の抗酸化剤、β－カロテン等の色素、香料、シリコーンなどが挙げられる。前記添加剤を添加する場合は、加熱調理用油脂組成物に対して１０質量％以下とすることが風味の点で好ましく、５質量％以下や３質量％以下としてもよい。本発明の一つの態様において、添加剤を無添加とすることができる。 In addition, the oil and fat composition of the present invention can be added with an additive usually used as necessary, as long as the effect of the present invention is not impaired. The additive is intended for improving storage stability, oxidative stability, thermal stability, crystal suppression at low temperature, and the like, and is, for example, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, and the like. Emulsifiers such as sucrose fatty acid ester, sorbitan fatty acid ester, polysorbate, tocopherol, ascorbic acid fatty acid ester, lignan, tea extract, antioxidants such as coenzyme Q and orizanol, pigments such as β-carotene, fragrances, silicones, etc. Be done. When the additive is added, it is preferably 10% by mass or less with respect to the oil / fat composition for cooking in terms of flavor, and may be 5% by mass or less or 3% by mass or less. In one aspect of the present invention, no additive can be added.
本発明に係る油脂組成物は、原料を撹拌して混合することによって製造することができる。混合および撹拌は、油脂を加温した状態で実施してもよい。また、混合および攪拌は、加圧、減圧、常圧下で実施することが可能であり、ある態様では、常圧下で混合が行われる。 The oil and fat composition according to the present invention can be produced by stirring and mixing the raw materials. Mixing and stirring may be carried out with the fat and oil warmed. Further, mixing and stirring can be performed under pressure, reduced pressure, and normal pressure, and in one embodiment, mixing is performed under normal pressure.
本発明に係る油脂組成物を製造する装置は、特に限定されないが、例えば、攪拌機、加熱用のジャケットなどを備えた加温可能な攪拌槽、邪魔板等を備えた通常の攪拌・混合装置を用いることができる。回転数、攪拌時間などの撹拌条件は、原材料が均一に混合されれば、特に制限されない。攪拌機における攪拌翼の形状は特に制限されないが、例えば、プロペラ型、かい十字型、ファンタービン型、ディスクタービン型またはいかり型などとすることができる。 The device for producing the oil / fat composition according to the present invention is not particularly limited, and for example, a normal stirring / mixing device provided with a stirrer, a heatingable stirring tank equipped with a jacket for heating, a baffle plate, or the like. Can be used. The stirring conditions such as the rotation speed and the stirring time are not particularly limited as long as the raw materials are uniformly mixed. The shape of the stirring blade in the stirrer is not particularly limited, but may be, for example, a propeller type, a cross-shaped cross, a fan turbine type, a disc turbine type, or an anchor type.
一つの態様において、本発明は、上述の油脂組成物を用いて加熱調理することを含む食品の製造方法であり、また別の態様において、本発明は、上述の油脂組成物を用いて加熱調理した食品である。 In one embodiment, the present invention is a method for producing a food product, which comprises cooking using the above-mentioned oil and fat composition, and in another embodiment, the present invention is cooking using the above-mentioned oil and fat composition. It is a food that has been cooked.
以下、本発明を具体的な実験に基づいてさらに詳細に説明するが、本発明はこれらの例に限定されるものではない。なお、特に記載しない限り、本明細書において濃度などは質量基準であり、数値範囲はその端点を含むものとして記載される。 Hereinafter, the present invention will be described in more detail based on specific experiments, but the present invention is not limited to these examples. Unless otherwise specified, the concentration and the like are based on mass in the present specification, and the numerical range is described as including the end points thereof.
材料
以下の実験においては、下記の材料を使用した。
・大豆油（昭和産業、「大豆白絞油」）
・菜種油（昭和産業、「昭和キャノーラ油」）
・ヒマワリ油（昭和産業、「昭和オレインリッチ」）
・パーム油（不二製油、「パームエース１０」）
・ボラージ油（サミット製油、「ボラージシード油（精製）」）
・月見草油（サミット製油、「月見草油（精製）」）
・アマニ油（日清オイリオ、「日清アマニ油」）
・エゴマ油（サミット製油、「エゴマ油（精製）」）
・オリーブ油（昭和産業、「昭和エクストラバージンオリーブオイル」）
・ココナッツ油（日清オイリオ、「日清有機エキストラバージンココナッツオイル」）
γ－リノレン酸の測定方法
「基準油脂分析試験法２．４．１．２‐２０１３」に従って、油脂組成物の前処理を実施し、ガスクロマトグラフ質量分析計を用いてγ－リノレン酸を定量した。標準試薬として、γ－リノレン酸メチル（ＳＩＧＭＡ‐Ａｌｄｒｉｃｈ）を用いた。
＜ＧＣＭＳ条件＞
装置 ＧＣＭＳ‐ＱＰ２０００（島津製作所）
カラム ＴＣＦＦＡＰ
注入量 １．０μＬ
気化室温度 ２３０℃
注入モード スプリット
スプリット比 １：３０
全流量 １０４．０ｍＬ／分
カラム流量 １．００ｍＬ／分
線速度 ２３．７ｃｍ／秒
カラム温度 ２１０℃
パージ流量 ３．０ｍＬ／分
分析時間 ６０分
ＳＩＭ条件 ｓ/ｚ ７９
イオン化方式 ＥＩ（イオン化電圧９０ｅＶ）
Materials The following materials were used in the following experiments.
・ Soybean oil (Showa Sangyo, "Soybean white squeezed oil")
・ Canola oil (Showa Sangyo, "Showa Canola oil")
・ Sunflower oil (Showa Sangyo, "Showa Olein Rich")
・ Palm oil (Fuji Oil, "Palm Ace 10")
・ Borage oil (summit oil, "borage seed oil (refined)")
・ Evening primrose oil (summit oil, "evening primrose oil (refined)")
・ Flaxseed oil (Nissin Oillio, "Nissin flaxseed oil")
・ Perilla oil (summit oil, "perilla oil (refined)")
・ Olive oil (Showa Sangyo, "Showa Extra Virgin Olive Oil")
・ Coconut oil (Nisshin Oillio, "Nisshin Organic Extra Virgin Coconut Oil")
Measurement method of γ-linolenic acid
The pretreatment of the fat and oil composition was carried out according to the "reference fat and oil analysis test method 2.4.1.2-2013", and γ-linolenic acid was quantified using a gas chromatograph mass spectrometer. Methyl γ-linolenate (SIGMA-Aldrich) was used as a standard reagent.
<GCMS conditions>
Equipment GCMS-QP2000 (Shimadzu Corporation)
Column TCFFAP
Injection volume 1.0 μL
Vaporization chamber temperature 230 ℃
Injection mode split split ratio 1:30
Total flow rate 104.0 mL / min Column flow rate 1.00 mL / demarcation speed 23.7 cm / sec Column temperature 210 ° C
Purge flow rate 3.0 mL / min Analysis time 60 min SIM condition s / z 79
Ionization method EI (ionization voltage 90eV)
実験１：大豆油を含有する加熱調理用油脂組成物
下表の配合に基づいて、大豆油を含有するフライ用油脂組成物を調製した。次いで、調製した油脂組成物を用いて、冷凍コロッケ（サンマルコ食品、「北海道でつくったコロッケ（野菜）」）を１８０℃で５分間フライして調理した。
調理したコロッケについて、常温で１時間保管後にコロッケを試食し、コロッケの香味について官能評価した。具体的には、専門パネラー１０人で下記の基準に基づいて評価し、平均点を算出した。いずれの評価項目についても、点数が高いほど良好である。
（風味の総合評価）
・５点：揚げ物の風味が非常に強く、濃厚感をしっかりと感じる
・４点：揚げ物の風味が強く、濃厚感を感じる
・３点：揚げ物の風味がやや強く、濃厚感をやや感じる
・２点：揚げ物の風味がやや弱く、濃厚感があまりない
・１点：揚げ物の風味が弱く、濃厚感がない
（揚げ物における青草臭）
・５点：青草臭を全く感じない
・４点：青草臭をほとんど感じない
・３点：青草臭をやや感じるが許容範囲
・２点：青草臭を感じる
・１点：青草臭を強く感じる
Experiment 1: Oil / fat composition for cooking containing soybean oil A fat / oil composition for frying containing soybean oil was prepared based on the formulation shown in the table below. Then, using the prepared oil and fat composition, frozen croquettes (Sanmaruko Foods, "croquette (vegetables) made in Hokkaido") were fried at 180 ° C. for 5 minutes and cooked.
The cooked croquette was stored at room temperature for 1 hour, and then the croquette was tasted and the flavor of the croquette was sensory evaluated. Specifically, 10 specialized panelists evaluated based on the following criteria, and the average score was calculated. The higher the score, the better the evaluation items.
(Comprehensive evaluation of flavor)
・ 5 points: The flavor of the fried food is very strong and you can feel the richness firmly ・ 4 points: The flavor of the fried food is strong and you feel the rich feeling ・ 3 points: The flavor of the fried food is slightly strong and you feel the rich feeling ・ 2 Point: The flavor of the fried food is a little weak and there is not much richness. 1 point: The flavor of the fried food is weak and there is no rich feeling (green grass odor in the fried food).
・ 5 points: No green grass odor is felt ・ 4 points: Almost no green grass odor is felt ・ 3 points: Green grass odor is slightly felt but acceptable ・ 2 points: Green grass odor is felt ・ 1 point: Green grass odor is strongly felt
表１に示したとおり、大豆油を多く配合することによって、揚げ物の風味は良好になるが、青草臭が顕著に感じられることが確認された。
実験２：フライ用油脂組成物の製造と評価
下表の配合に基づいて、フライ用油脂組成物を調製した。実験１に記載の方法でコロッケを調理し、評価した。
As shown in Table 1, it was confirmed that the flavor of the fried food was improved by adding a large amount of soybean oil, but the odor of green grass was noticeably felt.
Experiment 2: Manufacture and evaluation of fat composition for frying
A fat composition for frying was prepared based on the formulation shown in the table below. The croquettes were cooked and evaluated by the method described in Experiment 1.
表２に示したとおり、少量のボラージ油または月見草油を配合することによって、青草臭が抑制された揚げ物を得ることができた。
実験３：フライ用油脂組成物の製造と評価
下表の配合に基づいて、フライ用油脂組成物を調製した。実験１に記載の方法でコロッケを調理し、評価した。ただし、本実験では、調理したコロッケについて、常温で１時間保管後に、揚げ物を食した時に感じる油脂が劣化したような臭い（劣化臭）についても官能評価した。具体的には、専門パネラー１０人で下記の基準に基づいて評価し、平均点を算出した。点数が高いほど良好である。
（揚げ物における劣化臭）
・５点：劣化臭を全く感じない
・４点：劣化臭をほとんど感じない
・３点：劣化臭をやや感じるが許容範囲
・２点：劣化臭をかなり感じる
・１点：劣化臭を強く感じる
As shown in Table 2, by blending a small amount of borage oil or evening primrose oil, a fried food having a suppressed green grass odor could be obtained.
Experiment 3: Production and evaluation of fat composition for frying
A fat composition for frying was prepared based on the formulation shown in the table below. The croquettes were cooked and evaluated by the method described in Experiment 1. However, in this experiment, the odor (deteriorated odor) of the cooked croquette, which was felt when the fried food was eaten after being stored at room temperature for 1 hour, was also sensory evaluated. Specifically, 10 specialized panelists evaluated based on the following criteria, and the average score was calculated. The higher the score, the better.
(Deteriorated odor in fried food)
・ 5 points: No deteriorated odor is felt ・ 4 points: Almost no deteriorated odor is felt ・ 3 points: Deteriorated odor is slightly felt but acceptable range ・ 2 points: Deteriorated odor is felt considerably ・ 1 point: Deteriorated odor is strongly felt
表３に示したとおり、本発明によれば、少量のγ－リノレン酸を含有させることによって、大豆油を多く配合しているにもかかわらず、青草臭が抑制された揚げ物を得ることができた。また、ボラージ油を多く配合すると、揚げ物の青草臭は抑制されるものの、劣化した油脂の臭い（劣化臭）が感じられる揚げ物となり、好ましくないものであった（サンプル３－７）。 As shown in Table 3, according to the present invention, by containing a small amount of γ-linolenic acid, it is possible to obtain a fried food in which the odor of green grass is suppressed even though a large amount of soybean oil is blended. rice field. Further, when a large amount of borage oil was added, the odor of green grass in the fried food was suppressed, but the odor of deteriorated oil and fat (deteriorated odor) was felt, which was not preferable (Sample 3-7).
実験４：炒め調理用油脂組成物の製造と評価
下表の配合に基づいて、炒め調理用油脂組成物を調製した。次いで、調製した油脂組成物を用いて、野菜炒めを調理した。具体的には、油脂組成物１３ｇをフライパンに入れて均一に広げた後、フライパンを中火で３０秒間加熱し、カット野菜１５０ｇを入れて５分間炒めて野菜炒めを調理した。調理した野菜炒めについて、常温で１時間保管後に試食し、野菜炒めの香味について官能評価した。専門パネラー１０人で下記の基準に基づいて評価し、平均点を算出した。いずれの評価項目も、点数が高いほど良好である。
（風味の総合評価）
・５点：炒め物の風味が非常に強く、濃厚感をしっかりと感じる
・４点：炒め物の風味が強く、濃厚感を感じる
・３点：炒め物の風味がやや強く、濃厚感をやや感じる
・２点：炒め物の風味がやや弱く、濃厚感があまりない
・１点：炒め物の風味が弱く、濃厚感がない
（炒め物における青草臭）
・５点：青草臭を全く感じない
・４点：青草臭をほとんど感じない
・３点：青草臭をやや感じるが許容範囲
・２点：青草臭を感じる
・１点：青草臭を強く感じる
（炒め物における劣化臭）
・５点：劣化臭を全く感じない
・４点：劣化臭をほとんど感じない
・３点：劣化臭をやや感じるが許容範囲
・２点：劣化臭をかなり感じる
・１点：劣化臭を強く感じる
Experiment 4: Production and evaluation of oil and fat composition for stir-fry cooking An oil and fat composition for stir-fry cooking was prepared based on the formulation shown in the table below. Then, the stir-fried vegetables were cooked using the prepared oil and fat composition. Specifically, 13 g of the fat and oil composition was placed in a frying pan and spread evenly, then the frying pan was heated on medium heat for 30 seconds, 150 g of cut vegetables were added and stir-fried for 5 minutes to cook the stir-fried vegetables. The cooked stir-fried vegetables were stored at room temperature for 1 hour and then tasted, and the flavor of the stir-fried vegetables was sensory evaluated. Evaluated by 10 specialized panelists based on the following criteria, and the average score was calculated. The higher the score, the better the evaluation items.
(Comprehensive evaluation of flavor)
・ 5 points: Stir-fried food has a very strong flavor and a strong feeling of richness ・ 4 points: Stir-fried food has a strong flavor and a rich feeling ・ 3 points: Stir-fried food has a slightly strong flavor and a slightly rich feeling Feel ・ 2 points: Stir-fried food has a slightly weak flavor and does not have a rich feeling ・ 1 point: Stir-fried food has a weak flavor and does not have a rich feeling (green grass odor in stir-fried food)
・ 5 points: No green grass odor is felt ・ 4 points: Almost no green grass odor is felt ・ 3 points: Green grass odor is slightly felt but acceptable ・ 2 points: Green grass odor is felt ・ 1 point: Green grass odor is strongly felt (1 point) Deteriorated odor in stir-fried foods)
・ 5 points: No deteriorated odor is felt ・ 4 points: Almost no deteriorated odor is felt ・ 3 points: Deteriorated odor is slightly felt but acceptable range ・ 2 points: Deteriorated odor is felt considerably ・ 1 point: Deteriorated odor is strongly felt
表４に示したとおり、炒め油として使用した場合においても、本発明に係る油脂組成物は、大豆油を多く配合しているにもかかわらず、青草臭が抑制された炒め物を得ることができた。また、ボラージ油を多く配合すると、炒め物の青草臭は抑制されるものの、劣化した油脂の臭いが感じられる炒め物となり、好ましくないものであった（サンプル４－４）。 As shown in Table 4, even when used as stir-fry oil, the oil-and-fat composition according to the present invention can obtain a stir-fry product in which the green grass odor is suppressed even though a large amount of soybean oil is blended. did it. Further, when a large amount of borage oil was added, the odor of green grass in the stir-fry was suppressed, but the odor of deteriorated oil and fat was felt, which was not preferable (Sample 4-4).
Claims (8)
大豆油の配合量が５０質量％以上であり、γ－リノレン酸の含有量が０．４質量％以下である、上記油脂組成物。 An oil / fat composition for frying or stir-frying , which is a mixture of borage oil and / or evening primrose oil and soybean oil.
The oil and fat composition having a soybean oil content of 50% by mass or more and a γ-linolenic acid content of 0.4% by mass or less.
ボラージ油および／または月見草油と大豆油とを配合した油脂組成物のγ－リノレン酸含有量を０．４質量％以下、大豆油の配合量を５０質量％以上とすることを含む、上記方法。 The method for producing the oil / fat composition according to any one of claims 1 to 5.
The above method, which comprises setting the content of γ-linolenic acid in an oil / fat composition containing borage oil and / or evening primrose oil and soybean oil to 0.4% by mass or less and the content of soybean oil to 50% by mass or more . ..
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2003094633A1 (en) | 2002-05-14 | 2003-11-20 | J-Oil Mills, Inc. | Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same |
| WO2005046354A1 (en) | 2003-11-12 | 2005-05-26 | J-Oil Mills, Inc. | Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof |
| JP2006034297A (en) | 2002-05-14 | 2006-02-09 | J-Oil Mills Inc | Vegetable oil and fat composition containing long-chain highly unsaturated fatty acid and/or ester thereof |
| JP2007236206A (en) | 2006-03-03 | 2007-09-20 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| CN101049117A (en) | 2006-04-03 | 2007-10-10 | 丁长青 | Nutrition soybean oil containing gamma linolenic acid |
| WO2009028483A1 (en) | 2007-08-31 | 2009-03-05 | The Nisshin Oillio Group, Ltd. | Fat composition |
| WO2013114711A1 (en) | 2012-01-31 | 2013-08-08 | 株式会社Ｊ－オイルミルズ | Soybean-oil-containing oil composition |
| JP2019092461A (en) | 2017-11-27 | 2019-06-20 | 日清オイリオグループ株式会社 | Fat composition |
| JP2019092462A (en) | 2017-11-27 | 2019-06-20 | 日清オイリオグループ株式会社 | Fat composition |
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| JPS6222546A (en) * | 1985-07-24 | 1987-01-30 | Q P Corp | Fat or oil composition |
| JPH0783677B2 (en) * | 1988-09-05 | 1995-09-13 | 宏倫 越智 | Cooking oil for frying and cooking oil |
| US5260077A (en) * | 1991-02-12 | 1993-11-09 | The Lubrizol Corporation | Vegetable oil compositions |
| JP3338075B2 (en) * | 1991-11-18 | 2002-10-28 | 雪印乳業株式会社 | Method for controlling odor of fats and oils containing polyunsaturated fatty acids |
| JPH10191885A (en) * | 1997-01-14 | 1998-07-28 | Nisshin Oil Mills Ltd:The | Soybean/rapeseed blended oil |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003094633A1 (en) | 2002-05-14 | 2003-11-20 | J-Oil Mills, Inc. | Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof and vegetable fat composition containing the same |
| JP2006034297A (en) | 2002-05-14 | 2006-02-09 | J-Oil Mills Inc | Vegetable oil and fat composition containing long-chain highly unsaturated fatty acid and/or ester thereof |
| WO2005046354A1 (en) | 2003-11-12 | 2005-05-26 | J-Oil Mills, Inc. | Body taste improver comprising long-chain highly unsaturated fatty acid and/or ester thereof |
| JP2007236206A (en) | 2006-03-03 | 2007-09-20 | Nisshin Oillio Group Ltd | Oil-and-fat composition |
| CN101049117A (en) | 2006-04-03 | 2007-10-10 | 丁长青 | Nutrition soybean oil containing gamma linolenic acid |
| WO2009028483A1 (en) | 2007-08-31 | 2009-03-05 | The Nisshin Oillio Group, Ltd. | Fat composition |
| WO2013114711A1 (en) | 2012-01-31 | 2013-08-08 | 株式会社Ｊ－オイルミルズ | Soybean-oil-containing oil composition |
| JP2019092461A (en) | 2017-11-27 | 2019-06-20 | 日清オイリオグループ株式会社 | Fat composition |
| JP2019092462A (en) | 2017-11-27 | 2019-06-20 | 日清オイリオグループ株式会社 | Fat composition |
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| JP2019162049A (en) | 2019-09-26 |
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