JP2005171237A - Oil composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil and fat composition that suppresses the accumulation of body fat and is excellent in cooking property and flavor.
SOLUTION: An oil composition comprising a diglyceride and a triglyceride, wherein 15 to 98% by mass of a diglyceride comprising a long chain fatty acid having 12 to 24 carbon atoms, and 1 medium chain fatty acid having 8 to 10 carbon atoms in one molecule. 1 to 40% by mass of triglyceride and 1 to 30% by mass of triglyceride having two medium chain fatty acids having 8 to 10 carbon atoms in one molecule, and having 8 to 10 carbon atoms in the constituent fatty acids of all glycerides An oil and fat composition having a medium chain fatty acid content of 1 to 20% by mass.
[Selection figure] None

Description

  The present invention relates to an oil and fat composition that suppresses the accumulation of body fat and is excellent in cooking properties and flavor.

  Diglycerides have been found to have an effect of improving blood cholesterol level in combination with plant sterols (see Patent Document 1) and an effect of reducing body fat accumulation and preventing obesity (Patent Document 2,). 3). This is considered to be because the increase in blood neutral fat after meal is suppressed by the intake of diglyceride. In addition, it is known that when diglyceride is used for cooking oil, there are advantages such as less foaming during oiling and better texture (see Patent Documents 4 and 5). In addition, it has been shown that diglycerides can also be applied to emulsions (see Patent Document 6). From such a point of view, oil and fat compositions having a high diglyceride content have been widely used as domestic cooking oils.

  On the other hand, it is known that triglycerides containing medium chain fatty acids have little body fat accumulation (see Non-Patent Document 1). Among them, when a certain amount or more of triglycerides having two medium chain fatty acids in one molecule is contained. It is preferable to blend a specific amount of triglyceride having two medium-chain fatty acids in one molecule in view of its high effect (see Patent Document 7) and the adverse effect of ingesting a large amount of body fat. This is known (see Patent Document 8).

Furthermore, Patent Document 9 is also known that fats and oils containing diglycerides consisting of medium-chain fatty acids and long-chain fatty acids can suppress body fat accumulation. A technique for setting the content of medium-chain fatty acids in the constituent fatty acids and the molecular species in a specific range is also known (see Patent Document 10).
WO99 / 48378 Japanese Unexamined Patent Publication No. 4-300826 Japanese Patent Laid-Open No. 10-176080 JP-A-2-190146 JP-A-7-16051 Japanese Patent Laid-Open No. 3-8431 JP-A-8-269478 JP 2000-309794 A JP-A-8-60180 JP 2003-265104 A J. et al. Lipid Res. 37, 708-726 (1996)

As described above, diglyceride-containing fats and oils and medium-chain fatty acid-containing fats and oils are used in various foods because they have excellent fat accumulation suppressing effects. However, fats and oils with a high content of diglycerides have high physiological effects and cooking characteristics such as prevention of oil splashing and foaming, but there is a light feeling that does not strike the stomach in terms of flavor, and this point is unsatisfactory in terms of richness. May be felt. On the other hand, oils with a high content of medium chain fatty acids often have inconveniences in cooking fried foods and the like due to problems such as low smoke point, flash point, combustion point temperature and foaming when cooked.
That is, there has been a demand for an oil and fat composition that satisfies the physiological effects of suppressing body fat accumulation, the wide versatility of cooking oils and fats, and the taste and flavor of foods.

  Therefore, the present inventor has conducted research focusing on the nutritional metabolism characteristics, flavor, and cooking properties of triglycerides and medium-chain fatty acid-containing tricerides in relation to oil and fat compositions. Taste (hereinafter simply referred to as “flavor”) has been improved, and by including medium chain fatty acids in a specific range only in triglycerides, it has been found that cooking properties are remarkably improved, and it is difficult to accumulate body fat, flavor, It discovered that the oil-fat composition which is excellent also in cooking property was obtained. Moreover, it discovered that not only the performance at the time of cooking or immediately after cooking, but also the fragrance and flavor of the frozen and thawed product was remarkably improved, and the present invention was completed.

  That is, the present invention is an oil and fat composition comprising a diglyceride and a triglyceride, and 15 to 98% by mass of a diglyceride comprising a long chain fatty acid having 12 to 24 carbon atoms, and a medium chain fatty acid having 8 to 10 carbon atoms in one molecule. 1 to 40% by mass of triglyceride having 1 and 1 to 30% by mass of triglyceride having 2 medium chain fatty acids having 8 to 10 carbon atoms in one molecule, and 8 carbon atoms in the constituent fatty acids of all glycerides The oil-and-fat composition whose medium chain fatty acid content is 10-20 mass% is provided.

  ADVANTAGE OF THE INVENTION According to this invention, there exists an effect which suppresses body fat accumulation, the aroma and flavor are favorable, and also the oil-fat composition which is excellent in cooking property can be provided. In particular, a cooked product using the product of the present invention has good aroma and flavor even when frozen and reheated.

  In the oil and fat composition of the present invention, it is necessary to contain 15 to 98% by mass of diglyceride, preferably 30 to 97% by mass, more preferably 50 to 95% by mass, and particularly preferably 60 to 93% by mass. However, it is preferable from the viewpoint of the body fat accumulation inhibitory effect, cooking ability, and diglyceride production. Further, as a component other than diglyceride, triglyceride is the main component, but other monoglyceride and free fatty acid may be contained. In this case, the monoglyceride content in the oil / fat composition is preferably 2% by mass or less, particularly preferably 1.5% by mass or less, and the content of free fatty acid (salt) is preferably 3.5% by mass or less, and further 0 It is preferable to set it to -1.5 mass%, especially 0-0.5 mass%.

  Although the carbon number of the fatty acid which comprises diglyceride is 12-24, 16-22 are more preferable. Moreover, it is preferable to contain 70% by weight or more of the unsaturated fatty acid in the total fatty acid constituting the diglyceride, more preferably 80% by weight or more, particularly preferably 90% by weight or more, and particularly preferably 93 to 97% by weight. It is preferable from the viewpoints of physiological effects, appearance, and industrial productivity. In order to obtain diglycerides of such fatty acids, rapeseed oil, corn oil, soybean oil, safflower oil, olive oil, cottonseed oil, rice oil, sunflower oil, sesame oil, fish oil, sesame oil, linseed oil, perilla oil, etc. It is preferable to use it as a raw material, and it is particularly preferable to use rapeseed oil, corn oil, and soybean oil from the viewpoint of high unsaturated fatty acid content and flavor.

  Since the diglyceride used in the present invention does not exist in high concentration in nature, it can be transesterified with a mixture of the above fat and glycerin or by esterification from the fatty acid and glycerin obtained by hydrolyzing the above fat and oil. can get.

  The oil and fat composition of the present invention contains triglyceride in addition to diglyceride. With diglyceride alone, as described above, depending on the type of food or depending on personal preference, the fat and oil flavor may be slightly unsatisfactory, but this is improved by combining triglycerides. However, if the triglyceride content is too high, the flavor is improved, but the physiological effect peculiar to diglyceride is inferior. Therefore, the triglyceride used in the present invention has a medium chain fatty acid having 8 to 10 carbon atoms that has excellent physiological effect ( Hereinafter, the term “medium chain fatty acid” is required to have a carbon number within this range). In this case, 1 to 40% by mass of triglyceride having one medium chain fatty acid in one molecule, from 1 to 40% by mass in the oil or fat composition, since there is no problem of smoke generation, flammability, combustion point temperature, foaming, etc. It is necessary that the triglyceride having two medium chain fatty acids in one molecule is in the range of 1 to 30% by mass in the oil and fat composition, and the content of medium chain fatty acids in the constituent fatty acids of all glycerides is 1 to 20% by mass. is there. Fatty acids other than the medium chain fatty acids are long chain fatty acids having 12 to 24 carbon atoms. The triglyceride having one medium chain fatty acid in one molecule is preferably 2 to 35% by mass, particularly 5 to 30% by mass, and the triglyceride having two medium chain fatty acids in one molecule is preferably 1 to 10. Mass%, especially 1 to 5 mass%, medium chain fatty acids in the constituent fatty acids of all glycerides are preferably 1 to 15 mass%, particularly 2 to 12 mass% in terms of physiological effects, flavor, and cooking properties To preferred. In addition, triglycerides having three medium chain fatty acids in one molecule are preferably less than 1% by mass in the oil / fat composition, since problems such as fuming, flammability, combustion point temperature, and foaming are likely to occur. Furthermore, it is preferable that it is less than 0.5 mass%. Combining with diglyceride suppresses the characteristic flavor peculiar to medium-chain fatty acid-containing triglycerides, and also imparts a rich taste to the diglyceride, thereby improving the flavor of the oil and fat composition.

As a method for introducing medium chain fatty acid into triglyceride, a normal ester synthesis reaction using glycerin and medium chain fatty acid as a raw material, or a transesterification reaction between triglyceride composed of long chain fatty acid and triglyceride containing medium chain fatty acid is used. It is possible. Specifically, for example, after appropriately mixing caprylic acid, capric acid or the like or triglyceride comprising a fatty acid having 8 to 10 carbon atoms, a lipase having 1,3-position specificity, or a lipase having no specificity Or an alkali such as sodium hydroxide, potassium hydroxide, sodium methoxide, or transesterification, and if necessary, molecular distillation was performed to remove LM ₂ and MMM from the product after the reaction. Then, it can obtain by performing purification, such as deoxidation, decoloring, and deodorizing, according to a conventional method. Here, M refers to a medium chain fatty acid having 8 to 10 carbon atoms, and L refers to a long chain fatty acid having 12 to 22 carbon atoms.

  The oil and fat composition of the present invention is preferably prepared by adding the medium-chain fatty acid-containing triglyceride produced as described above to a diglyceride comprising a long-chain fatty acid prepared separately.

  The number of carbon atoms of the fatty acid other than the medium chain fatty acid constituting the triglyceride is 12 to 24, and 16 to 22 is more preferable. Moreover, it is preferable to contain 70% by weight or more of the unsaturated fatty acid in the long chain fatty acid among all fatty acids constituting the triglyceride, more preferably 80% by weight or more, particularly preferably 90% by weight or more, and particularly 93 to 97% by weight. % Is preferable from the viewpoints of physiological effects, appearance, and industrial productivity. In order to obtain such a triglyceride of a constituent fatty acid, it is preferable to use the same raw material as in the case of the above-mentioned diglyceride.

  Further, among the fatty acids (long-chain fatty acids and medium-chain fatty acids) constituting the triglycerides, it is preferable that the content of trans-unsaturated fatty acids is small from the viewpoint of reducing disease risk and flavor. The content is preferably 5% by mass or less in the total constituent fatty acids of the triglyceride, more preferably 0.1 to 4% by mass, and particularly preferably 0.5 to 3.5% by mass. Here, the trans-type unsaturated fatty acid means one in which at least one carbon-carbon double bond in the unsaturated fatty acid molecule is trans-type.

  It is preferable that the oil / fat composition of the present invention further contains an antioxidant from the viewpoints of improving storage stability and suppressing flavor deterioration.

  Examples of natural antioxidants include tocopherol, L-ascorbic acid fatty acid ester, catechin, rosemary extract, turmeric extract, sage extract, lecithin, olive oil, etc., but tocopherol, L-ascorbic acid fatty acid. Esters, catechins, and rosemary extracts are preferred in terms of flavor and antioxidant properties. Moreover, when using the oil-and-fat composition of the present invention as an oil phase and further as an emulsified composition containing an aqueous phase, it contains tocopherols, particularly δ-tocopherol, and L-ascorbine from the viewpoint of flavor deterioration suppression. It is preferable that the acid fatty acid ester is not substantially contained. Further, as other antioxidants, BHT, BHA, TBHQ, phospholipids and the like can be added.

  These antioxidants can be used alone or in combination of two or more according to their intended use. The addition amount is preferably 25 to 5000 ppm, more preferably 400 to 3000 ppm, and particularly preferably 1000 to 2500 ppm in the oil and fat composition.

  Moreover, in order to provide blood cholesterol lowering effect in this invention fats and oils composition, it is preferable that 0.05-4.7 mass%, especially 0.05-4.0 mass% plant sterol is contained. . Examples of plant sterols include free forms such as α-sitosterol, β-sitosterol, stigmasterol, campesterol, α-sitostanol, β-sitostanol, stigmasteranol, campestanol, and cycloartenol, and the like. And fatty acid esters, ferulic acid esters, cinnamic acid esters and the like.

  Furthermore, in the oil and fat composition of the present invention, silicone; glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleic acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene, as long as the object of the present invention is not impaired. Emulsifiers such as glycol fatty acid esters, organic acid monoglycerides, lecithin, enzyme-treated lecithin, and enzyme-decomposed lecithin; other flavoring agents, coloring agents, and the like can be blended.

  Among these additives, an emulsifier is preferably added because it improves the flowering properties of garments such as tempura when the oil and fat composition of the present invention is used for fried foods. The addition amount is preferably 0.02 to 2% by mass from the viewpoint of flowering properties and the like.

  The oil and fat composition of the present invention can be used as an oil for cooking, as well as an emulsion such as dressing and mayonnaise, and an oil for manufacturing various processed foods.

(Preparation of triglyceride having medium chain fatty acid)
Triglycerides were prepared by the following method. 120 g of medium chain fatty acid triglyceride (Coconard MT; manufactured by Kao Co., Ltd.) was added to 880 g of soybean oil, and transesterification was carried out according to a conventional method using sodium methylate as a catalyst. Table 1 shows the glyceride composition and fatty acid composition of the triglyceride prepared as described above.

  Oils and fats with a high glyceride composition shown in Table 2 and triglycerides having medium chain fatty acids prepared as described above were blended in the ratios shown in Table 3 to obtain oils and fats A to D, respectively.

Example 1
Fried rice was fried using the fats and oils A to D shown in Table 3 and the following materials, and the cooking characteristics and flavor were evaluated. The evaluation results are shown in Table 4.

[Fried rice ingredients]
Oils and fats (A to D) 10g
50g chicken
Peppers 30g
Nagatoro 30g
40g egg
250g of rice
1g soy sauce
1g of salt

〔Evaluation criteria〕
・ Burn ◎: Rice is well frayed and not burnt ○: Less burnt △: Slightly burnt ×: Rice is not frayed and burnt ◎: No foaming ○: Almost no foaming △: Slightly foamed × : Foam is conspicuous and aroma ◎: Very good ○: Good △: Slightly inferior ×: Poor / flavored ◎: Rich and very good ○: Slightly rich and good △: Slightly lacking ×: Slightly rich Chipping defect

Example 2
Using the fats and oils A to D shown in Table 3, the fillet was fried at a temperature of 180 ° C., and the cooking characteristics and flavor were evaluated. The evaluation results are shown in Table 4.
[Ingredients for fillet]
Oils and fats (A to D) 600g
60g pork fillet (3 slices)
1g flour
10g of egg
5g bread crumbs
1g of salt
1g of pepper

〔Evaluation criteria〕
・ Smoke ○: No smoke △: Smoke is slightly ×: Smoke is intense and unsuitable for cooking ・ Bubbling ◎: No bubbling ○: Little bubbling △: Slight bubbling ×: Bubbling is noticeable ・The aroma and flavor are the same as fried rice standards.

  The fats and oils B and C corresponding to the product of the present invention have a good flavor while maintaining the high cooking characteristics of the high diglyceride-containing fats and oils. In particular, the fats and oils that are reheated after being frozen and show good results in aroma and flavor, are highly versatile oils and fat compositions, and are ideal for use with cooked products that require long-term storage It was demonstrated to be a composition.

Claims (3)

  An oil and fat composition comprising a diglyceride and a triglyceride, comprising 15 to 98% by mass of a diglyceride comprising a long chain fatty acid having 12 to 24 carbon atoms, and a triglyceride having one medium chain fatty acid having 8 to 10 carbon atoms in one molecule 1 to 40% by mass and 1 to 30% by mass of triglyceride having two medium chain fatty acids having 8 to 10 carbon atoms in one molecule, and medium chain fatty acids having 8 to 10 carbon atoms in the constituent fatty acids of all glycerides An oil and fat composition having a content of 1 to 20% by mass.   Furthermore, the oil-fat composition of Claim 1 containing an antioxidant.   Furthermore, the fats and oils composition of Claim 1 or 2 which contains 0.05-4.7 mass% of plant sterols.