JP5525251B2 - Oil and fat composition containing unsaponifiable matter derived from rice bran - Google Patents

Description

  The present invention relates to an oil / fat composition to which a rice bran-derived unsaponifiable matter is added, and a food fried with the oil / fat composition.

  Conventionally, rice bran oil or an oil / fat composition mixed with rice bran oil has been used to give rice flavor to foods fried in oil such as rice crackers, snacks, and sugar beets. However, rice bran oil has a limited production amount, is expensive in price, and has a difficulty in storage stability of the oil. Therefore, there is a demand for edible fats and oils that can provide foods such as rice bran oil-like flavor and rich cooked products and processed foods, and that are excellent in storage stability.

Patent Document 1 discloses an antioxidant for fats and oils characterized by comprising rice bran oil unsaponifiable matter, total tocopherol, synergist and kojic acid.
In Patent Document 2, in order to enhance the physiological action of rice bran edible oil, unsaponifiable matter and ferulic acid ester derived from rice bran are recovered and concentrated, and if necessary, further esterified, and the resulting product is used for rice bran edible A process for addition to oil is disclosed.
Patent Document 3 discloses a method for producing edible fats and oils having a high plant sterol content, and is characterized in that scum produced as a by-product during the deodorizing treatment is added to the edible fats and oils.
Patent Document 4 discloses that the food texture of fried food is improved by adding plant-derived sterol to a batter for frying.
In patent document 5, by adding vanillin to edible fats and oils, the sweet fragrance is strong, and when used for cooking, edible fats and oils that can obtain foods such as cooked products and processed foods that are rich in flavor, and the same are used. It is disclosed to provide foods such as flavorful cooked products and processed foods.
In Patent Document 6, an oil or fat containing a lower fatty acid is separated by acidifying an extract of (i) rice bran dark oil distillation residue and / or (ii) rice bran oil alkaline oil cake with neutral to alkaline monohydric lower alcohol. The manufacturing method of the fats and oils which add a viscous thing is disclosed.
Patent Documents 7 and 8 disclose a flavor oil having a good flavor by adding rice bran to fats and oils other than rice bran oil and heating them, and a method for producing the same.

However, Patent Document 1 is intended to prevent oxidation of fats and oils, although rice bran oil unsaponifiable matter is added, and no description about rice flavor is disclosed. Furthermore, Example 1 in the specification describes “rice bran oil unsaponifiable matter (oryzanol)”, and in the invention of Patent Document 1, the unsaponifiable matter is treated as oryzanol. As will be described later in this Example, rice flavor cannot be obtained with oryzanol.
Patent Document 2 aims to enhance physiological functions by adding unsaponifiable matter derived from rice bran to rice bran oil. Because it is added to rice bran oil, it cannot be determined whether the unsaponifiable matter derived from rice bran has a rice flavor, and therefore the relationship between the unsaponifiable matter derived from rice bran and the rice flavor is not disclosed at all. .
Patent Documents 3 and 4 relate to plant sterols, and do not disclose any relationship between unsaponifiable matter derived from rice bran and rice flavor.
Patent Document 5 relates to vanillin, which has a sweet scent but does not provide a rice flavor, and is not satisfactory with respect to the flavor.
Patent Document 6 states that (i) rice bran dark oil distillation residue and (ii) rice bran oil alkaline oil lees are extracted with neutral to alkaline monohydric lower alcohol in the deoxidation step during the purification of rice bran oil. It is a further processed product and is not an unsaponifiable matter derived from rice bran. Furthermore, technical problems are different, and there is no description that the oils and fats produced have a rice flavor.
Patent documents 7 and 8 are flavor oils having a good flavor by heating rice bran and a method for producing the same. Since rice bran oil is contained in rice bran, naturally the rice bran oil flavor can be obtained. However, as described later in the examples of the present specification, the flavor of the flavor oil obtained is not sufficient, and since rice bran oil is contained, storage stability is difficult. Furthermore, there is a problem that not only heating is essential, but a flavor can be obtained only under specific heating conditions.

JP-A-4-39397 JP-A-4-320645 JP 59-147099 A JP 2003-235484 A JP 2006-325530 A JP-A-55-145789 JP-A-1-218549 JP-A-5-146252

  As described above, rice bran oil has a problem in storage stability. On the other hand, an oil and fat composition capable of obtaining a sufficient rice flavor without using rice bran oil has not yet been found. Therefore, an object of this invention is to provide the oil-fat composition which has a rice flavor and was excellent in storage stability in view of such a problem.

  As a result of intensive studies to achieve the above object, the present inventors have found that a rice flavor can be obtained by adding unsaponifiable matter derived from rice bran to edible fats and oils. Furthermore, it has been found that the storage stability of the oil and fat composition of the present invention is not only very good as compared with rice bran oil, but also the appearance of rice crackers and the like when fried is also excellent.

  That is, this invention is an oil-fat composition formed by adding unsaponifiable matter derived from rice bran to edible fats and oils other than rice bran oil.

  The addition amount of the rice bran-derived unsaponifiable matter is preferably 0.01 to 5% by weight with respect to the edible fat.

  It is preferable that the said edible fat contains 30-100 weight% of palm-type fats and oils.

  Furthermore, in the present invention, a flavorful and rich food can be provided by using the oil and fat composition in a food oil.

  The present invention is a fried food fried with an oil and fat composition obtained by adding an unsaponifiable matter derived from rice bran to edible fats and oils other than rice bran oil.

  The fried food is preferably rice confectionery or snack confectionery.

  ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition which has a rice flavor without using rice bran oil, and was excellent in storage stability can be provided. In addition, rich and rich foods can be provided.

  This invention is an oil-fat composition formed by adding unsaponifiable matter derived from rice bran to edible fats and oils other than rice bran oil.

  Edible fats and oils other than rice bran oil of the present invention are animal and vegetable oils and fats other than rice bran oil, and can be used without particular limitation as long as they are usually used as edible fats and oils. Soybean oil, high oleic soybean oil, rapeseed oil, high oleic rapeseed oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, olive oil, sunflower oil, high oleic sunflower oil, sesame oil, perilla oil, sesame oil, linseed oil, grape oil , Vegetable oils such as macadamia nut oil, hazelnut oil, pumpkin oil, walnut oil, coconut oil, tea oil, borage oil, wheat germ oil, palm kernel oil, palm oil, animal fats such as beef fat, pork fat, fish oil, milk fat, Synthetic fats such as MCT (medium chain fatty acid triglycerides), and one kind selected from these hardened oil, fractionated oil or transesterified oil or More kinds of fats and oils may be used in combination.

  Of the oils and fats, edible oils and fats containing 30% by weight or more of palm oils and fats are preferable, more preferably 50% by weight or more, still more preferably 80% by weight or more, and most preferably 100% by weight. When the content of palm-based fats and oils is high, the fats and oils have good stability, and a good flavor can be maintained especially with stored rice crackers and snacks.

  The said palm-type fats and oils are the edible fats and oils obtained from palm, and the thing which performed fractionation, transesterification, hydrogenation, etc. is also contained. In the case of fractionation, there are palm stearin, soft palm mid fraction, palm olein and the like. Among them, palm olein is particularly preferable from the viewpoints of excellent thermal stability and oxidation stability and workability.

  The iodine value of palm olein is not particularly limited, but is preferably 60 or more, more preferably 62 or more, and still more preferably 65 or more in terms of handling. In view of storage stability, it is preferably 80 or less, more preferably 75 or less. If it is the said range, workability | operativity is good and it is excellent in storage stability.

  The rice bran-derived unsaponifiable matter of the present invention can be obtained from gum quality and deodorized scum obtained when refining rice bran oil. Generally, rice bran-derived unsaponifiable matter contains γ-oryzanol, tocopherol, tocotrienol, plant sterol and the like. These can be used as they are, but it is desirable to use those that have been purified to remove impurities such as fatty acids that adversely affect the flavor. Further, sterol in unsaponifiable matter derived from rice bran is present as a fatty acid ester in addition to a simple substance, and either can be used, but it is desirable to contain a large amount of fatty acid ester that is easily dissolved in fats and oils. Further, the rice bran-derived unsaponifiable matter can be used in any form such as powder, granule, paste, etc., but it is desirable to use a paste that is easily dissolved in fats and oils. The production method is not particularly limited, but is generally produced by a method in which deodorized scum is extracted with an oil-soluble solvent after alkaline deoxidation. Further, as disclosed in JP-A-2005-255746, a product produced by deoxidizing deodorized scum with a minimum amount of alkali and extracting it with an oil-soluble solvent, followed by decoloring / deodorizing treatment may be used.

  Generally, rice bran contains sterols such as β-sitosterol, campesterol and stigmasterol, and triterpene alcohols such as cycloartenol and 24-methylenecycloartanol, which are used in the present invention. In the rice bran-derived unsaponifiable matter, the component of sterol is not limited.

  The addition amount of the rice bran-derived unsaponifiable matter is preferably 0.01 to 5% by weight, more preferably 0.1 to 3% by weight, and still more preferably 0. It is 2-2% by weight, most preferably 0.5-1% by weight. If the added amount is small, a sufficient rice flavor cannot be obtained, and if it is too much, the flavor is too strong and the flavor of the fried food is impaired.

  The rice bran-derived unsaponifiable matter used in the present invention preferably contains 0.01 to 5% by weight of γ-oryzanol. If it is too much, the sweet flavor becomes strong and the rice flavor may be impaired. Moreover, it is preferable that tocopherol is 50-300 ppm. If it is too much, the flavor may be impaired. Furthermore, it is preferable that a sterol is 30 to 50 weight%. Too much may damage the appearance of rice crackers.

  In the oil and fat composition of the present invention, additives used for normal oils and fats can be appropriately blended as necessary. Specifically, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, vitamin E, ascorbic acid for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, and suppressing crystallization at low temperatures. Examples include fatty acid esters, lignans, coenzyme Q, γ-oryzanol, diglycerides, silicones, tocopherols and lecithins.

  The fried food of the present invention refers to food fried in oil, and examples include rice crackers, snack confectionery, and side dishes.

  The rice confectionery is a product made from glutinous rice or glutinous rice, the main ingredient of which is oiled, and specifically includes fried rice cake, deep-fried rice crackers, and fried rice crackers.

  The above-mentioned snack confectionery is an oiled dough made mainly from strawberries, corn, wheat, rice, beans, etc. Specifically, potato-based snacks such as potato chips and molded potato chips, sweet potato-based snacks Examples include snacks, corn-based snacks, wheat-based snacks, rice-based snacks, bean-based snacks, breads and cakes such as donuts, curry bread, and fried bread.

  The above-mentioned side dish is a side dish that is eaten together with cooked rice such as deep-fried food, tempura, fried food, and deep-fried food.

  Examples and Comparative Examples of the present invention are shown below, but the gist of the present invention is not limited to these.

In the implementation, the following were used.
Palm olein (Iodine number 67) (J-Oil Mills in-house preparation)
Palm olein (Iodine number 62) (J-Oil Mills in-house preparation)
Palm olein (iodine value 60) (J-Oil Mills in-house preparation)
Palm oil (Iodine number 53) (J-Oil Mills in-house preparation)
Soft Palm Mid Fraction (hereinafter referred to as “Soft PMF”) (Iodine number 44) (J-Oil Mills in-house preparation)
Rapeseed oil (J canola oil manufactured by J-Oil Mills)
Corn oil (J-corn oil manufactured by J-Oil Mills)
Soybean oil (J-year-old oil manufactured by J-Oil Mills)
Rice bran oil (rice oil manufactured by J-Oil Mills)
Unsaponifiable matter derived from rice bran (Rysterol ester manufactured by Tsukino Food Industry Co., Ltd.)
γ-Oryzanol (γ-Oryzanol manufactured by Wako Pure Chemical Industries, Ltd.)
Tocopherol (AT-160 manufactured by J-Oil Mills)
Sterol (Phytosterol manufactured by Riken Vitamin Co., Ltd.)
Rice bran derived lecithin (Rice lecithin manufactured by Tsukino Food Industry Co., Ltd.)

  The analytical values of the rice bran-derived unsaponifiable matter used are shown in Table 1. The following methods were employed for quantitative analysis of each component. Further, lot B was used unless otherwise specified in the examples.

[Tocopherol quantification method]
It was measured by HPLC according to the method of “Japan Oil Chemists' Society, Standard Oil Analysis Method 2.4.10-1996”.
Column: Inertsil NH2 (4.6 × 250 mmGL science)
Column temperature: 40 ° C
Mobile phase: hexane: 2-propanol = 98.5: 1.5
Flow rate: 1.0 mL / min
Detection: Fluorescence detection Ex298nm Em330nm

[Quantification of sterols]
After saponification according to the method of “Standard Oil Analysis Method 2.4.8-1996”, the measurement was performed according to the gas chromatograph method of “Reference Oil Analysis Method 2.4.9-1996”. Cholesterol (Fluka) was used as an internal standard.
Column: WCOT FUSED SILICA CP-SIL8CB (30 m × 0.25 mm Varian)
Mobile phase: helium temperature: Inj. 280 ° C., det. 290 ° C., Column 260 ° C. (50 min) → 10 ° C./min→300° C. (5 min)
Detection: FID

[Quantitative determination of γ-oryzanol]
0.05 g of a measurement sample was precisely weighed, and hexane was added to make 100 mL. The absorbance of this liquid at the absorption maximum wavelength near 315 nm was measured with an absorptiometer U-3210 (manufactured by Hitachi, Ltd.). For quantification, a calibration curve was prepared with a standard of γ-oryzanol (manufactured by Wako Pure Chemical Industries).

[Quantitative determination of vanillin]
50 g of a measurement sample was dissolved in 150 mL of hexane, and then placed in a separatory funnel. 150 mL of solvent A (methanol: water = 60: 40) was added thereto, and after contact, the lower layer was collected. 150 mL of solvent A was added again, the lower layer was similarly collected, and the same operation was repeated once. About the lower layer obtained by these three extraction operations, the solvent was distilled off with a rotary evaporator, and the obtained sample was analyzed by HPLC. For quantification, a calibration curve was prepared with a standard of vanillin (manufactured by Wako Pure Chemical Industries).
Column: CAPCELL PAK C18 UG120 (3.0 mm x 250 mm Shiseido)
Column temperature: 40 ° C
Mobile phase A: 2% aqueous acetic acid solution Mobile phase B: Methanol elution condition: B concentration 20% → 60% → 100% (0 minute → 30 minutes → 40 minutes: linear gradient)
Flow rate: 0.5mL / min
Detection: UV254nm

[Quantitative determination of ferulic acid]
A calibration curve was prepared using a ferulic acid standard (manufactured by Aldrich) and quantified simultaneously with the same method as vanillin.

[Test Example 1] [Addition amount of unsaponifiable matter derived from rice bran]
Rice bran oil, palm olein with iodine value of 67 (hereinafter, “palm olein” is used unless otherwise specified is 67), rice bran oil (5: 5) and the amount of rice bran in the amount shown in Table 2 for palm olein 1 kg of the fat composition to which the non-saponified saponified material was added was put in a pan, and the rice cracker dough previously dried at 60 ° C. to about 20% moisture was fried at 230 ° C. for 1 minute.
For each oil and fat composition, the smell of oil when not heated in the air, the flavor of rice cracker immediately after frying, the flavor of rice cracker after storage at 60 ° C. for 12 days, and the appearance of rice cracker (oil The results of the evaluation of the stickiness and the color of the dough were expressed as shown in Table 2 below.

◎: Very favorable ○: Preferable Δ: Somewhat preferable ▲: Normal ×: Not preferable

  From the results in Table 2, the flavor of rice crackers is imparted by adding 0.01-5% by weight of rice bran-derived unsaponifiable matter to palm olein, especially at an addition amount of 0.5% by weight (Example 4) or more. The flavor of rice crackers (immediately after fried and after storage at 60 ° C. for 12 days) is improved, the deterioration odor of oil during heating is suppressed, the sweet scent unique to rice bran oil is generated, and the appearance of rice crackers is also good became. On the other hand, in the palm olein (Comparative Example 3) to which the rice bran-derived unsaponifiable matter was not added, an unpleasant smell peculiar to palm was generated during empty heating, and the flavor of rice crackers (immediately after fried and after storage at 60 ° C. for 12 days) The rice cake was not preferred because it was whitish in appearance. Moreover, about the oil-fat composition (Comparative Examples 1 and 2) which mixed rice bran oil, palm olein, and rice bran oil at 5: 5, the flavor of the rice cracker immediately after fried with the smell of the oil at the time of heating was favorable. However, the rice cracker after storage at 60 ° C. for 12 days had a strong deterioration flavor, and further, the appearance of oil adhered to the packaging material of rice cracker was not preferable.

[Test Example 2] [Effect of lot difference of rice bran unsaponifiable matter]
1% by weight of rice bran-derived unsaponifiable matter was added to palm olein, and rice crackers were fried in the same manner as in Test Example 1 for evaluation. The results are shown in Table 3.

[Test Example 3] [Influence of effects of other palm oils and fats]
1% by weight of rice bran-derived unsaponifiable matter was added to palm olein and palm oils other than palm olein having different iodine values, and rice crackers were fried in the same manner as in Test Example 1 for evaluation. The results are shown in Table 4.

  From the results in Table 4, when the rice bran-derived unsaponifiable matter was added to palm-based fats and oils other than palm olein and palm olein with different iodine values, rice confectionery was fried, Similarly, the deodorizing odor of oil during heating is suppressed, and a sweet scent peculiar to rice bran oil is generated, and the flavor of fried rice crackers (immediately after fried and stored at 60 ° C. for 12 days) is also preferred, The appearance of rice crackers has also improved.

[Test Example 4] [Influence of effect of blended oil]
In the same manner as in Test Example 1, 1% by weight of an unsaponifiable matter derived from rice bran was added to an oil and fat composition in which other oil types (soybean oil, rapeseed oil and corn oil) were blended with palm olein as shown in Table 5. The confectionery was fried and evaluated. The results are shown in Table 5.

  From the result of Table 5, when adding rice bran-derived unsaponifiable matter to rice olein blended with 20 to 70% by weight of other oil types, the rice cracker is fried, as with palm olein. The sweet smell unique to rice bran oil is generated and the flavor of fried rice crackers (immediately after fried and after storage at 60 ° C. for 12 days) is very favorable. Got well.

[Test Example 5] [Confirmation of effects of addition in snacks and side dishes]
Rice confectionery was fried in the same manner as in Test Example 1 by adding 1% by weight of unsaponifiable matter derived from rice bran to palm olein, rapeseed oil and corn oil. Further, the flavor was confirmed by fried molded potato chips as a snack and fried potatoes as a side dish as follows.
Molded potato chips were mixed by adding 180 g of water to 300 g of potato flakes, rolled with a noodle making machine (roller width: 0.35 mm), and punched into a 2.6 cm diameter circle at 180 ° C. Fried for 50 seconds.
As the french fries, frozen chute ring fries (manufactured by Ajinomoto Frozen Foods Co., Ltd.) were fried at 180 ° C. for 3 minutes.
The results are shown in Table 6.

  From the results in Table 6, adding rice bran-derived unsaponifiable matter to oils such as palm olein, the deterioration smell of the oil during heating is suppressed when frying rice crackers, snacks, and side dishes, and the sweet scent peculiar to rice bran oil The flavor of the fried food was also very favorable.

[Test Example 6] [When γ-oryzanol, tocopherol and sterol are added]
As shown in Table 7, an oil and fat composition to which γ-oryzanol (0.02% by weight), tocopherol (0.0002% by weight), and sterol (0.5% by weight) were added was prepared. Similarly, rice crackers were fried and evaluated. The results are shown in Table 7.

  As shown in Table 7, it was found that even if one or more of γ-oryzanol, tocopherol, and sterol, which are components of rice bran unsaponifiable matter, were added, rice flavor could not be obtained.

[Test Example 7] [When by-products other than unsaponifiable matter in the rice bran oil production process are added]
The oil and fat composition shown in Table 8 was created, and rice crackers were fried in the same manner as in Test Example 1 for evaluation. The results are shown in Table 8.

  As shown in Table 8, even when adding leestin derived from rice bran, which is a by-product other than the unsaponifiable matter in the rice bran oil production process, the rice flavor as when adding rice bran-derived unsaponifiable matter was not obtained. .

[Test Example 8] [Oil composition described in JP-A-5-146252]
An oil and fat composition was prepared according to Example 1 described in JP-A-5-146252 except that refined palm olein having an iodine value of 60 was used. Using the oil and fat composition, rice crackers were fried in the same manner as in Test Example 1 and evaluated. The results are shown in Table 9.

  As shown in Table 9, the rice flavor after storage was not sufficient.

Claims (5)

An oil and fat composition comprising 50 to 100% by weight of palm olein having an iodine value of 62 or more and 0.5 to 2% by weight of rice bran-derived unsaponifiable matter added to the edible oil and fat not containing rice bran oil .   A fried food fried with the oil composition according to claim 1. The fried food according to claim 2 , wherein the fried food is rice confectionery or snack confectionery. A method for imparting flavor to a fried food, the method comprising: frying the fried food with the oil and fat composition according to claim 1. The flavor imparting method according to claim 4, wherein the fried food is rice confectionery or snack confectionery.