WO2025004462A1 - Method for suppressing increase in acid value of oil/fat composition for frying, method for producing oil/fat composition for frying, and method for producing acid value increase inhibitor for oil/fat composition for frying - Google Patents

Abstract

Provided is a method for suppressing the increase in an acid value of an oil/fat composition for frying, the method including a step for producing an oil/fat composition for frying. The step for producing an oil/fat composition for frying includes: a step for preparing a preparation oil; and a step for adding the preparation oil to an edible oil/fat to obtain the oil/fat composition for frying. The step for preparing a preparation oil includes a purification step for obtaining a preparation oil, in which a crude oil obtained from a first oil feedstock is subjected to a degumming process, a decolorization process, and a deodorization process in this order without subjecting the crude oil to a deoxidation process. In the step for producing an oil/fat composition for frying, the amount of the preparation oil added is 0.1-5.0 parts by mass per 100 parts by mass of the edible oil/fat.

Description

Method for inhibiting increase in acid value of oil-and-fat composition for frying, method for producing oil-and-fat composition for frying, and method for producing agent for inhibiting increase in acid value of oil-and-fat composition for frying

The present invention relates to a method for suppressing an increase in the acid value of an oil composition for frying, a method for producing an oil composition for frying, and a method for producing an agent for suppressing an increase in the acid value of an oil composition for frying.

Patent Documents 1 and 2 are examples of oil and fat compositions for frying that suppress an increase in acid value.

Patent Document 1 discloses a cooking oil composition containing oils and fats, an organic acid monoglyceride, and an alkali metal, in which the organic acid monoglyceride content in the cooking oil composition is 0.01 to 1.0 mass %, and the alkali metal content is 0.1 to 5.0 mass ppm. It is described that this cooking oil composition can suppress or reduce, in a balanced manner, the increase in acid value, coloration, and polymerization product formation caused by heating.

Patent Document 2 discloses a method for producing an oil/fat composition for cooking, which includes a step of mixing refined oil/fat with an emulsifier so that the refined oil/fat content in the oil/fat composition for cooking is 93% by mass or more and the emulsifier content is 0.02 to 0.09% by mass, in which the acid value of the refined oil/fat is 0.03 or less, and the emulsifier is one or more selected from polyglycerol fatty acid esters having an HLB value of 3.5 or less, sucrose fatty acid esters having an HLB value of 3 or less, glycerol monooleate succinate, glycerol monooleate citrate, polyoxyethylene sorbitan monooleate, and mono fatty acid glycerides in which 47% by mass or more of the constituent fatty acids are polyunsaturated fatty acids.
It is described that the method for producing the oil/fat composition for heat cooking can reduce the amount of oil remaining in the food to be cooked after heat cooking, can suppress an increase in acid value and/or coloring of the oil/fat composition for heat cooking during heat cooking, and can improve flavor stability.

JP 2017-051145 A JP 2020-162577 A

The present invention provides a technology that suppresses the increase in acid value of a fat or oil composition for frying.

The inventors have discovered that in the process for producing an oil-and-fat composition for frying in a method for suppressing an increase in the acid value of the oil-and-fat composition for frying, an increase in the acid value of the oil-and-fat composition for frying can be suppressed by adding 0.1 to 5.0 parts by mass of a prepared oil obtained by carrying out a degumming process, a bleaching process, and a deodorizing process in this order, without a deacidification process, to crude oil obtained from an oil feed material, per 100 parts by mass of edible oil.

The present invention provides the following method for suppressing an increase in the acid value of an oil composition for frying, a method for producing an oil composition for frying, and a method for producing an inhibitor for an increase in the acid value of an oil composition for frying.

[1]
A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising:
The method includes the step of producing an oil and fat composition for frying,
The step of producing a fat and oil composition for frying comprises:
Providing a prepared oil;
A step of adding the prepared oil to edible oils and fats to obtain an oil and fat composition for frying;
Including,
The step of preparing the prepared oil includes a refining step of performing a degumming step, a decolorizing step, and a deodorizing step in this order on a crude oil obtained from a first oil feedstock without a deacidification step to obtain the prepared oil;
A method for suppressing an increase in the acid value of an oil or fat composition for frying, wherein in the step of obtaining an oil or fat composition for frying, the amount of the prepared oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil or fat.
[2]
The method further comprises a step of obtaining the edible oil or fat,
The step of obtaining the edible oil includes a refining step of performing a degumming step, a deacidification step, a decolorization step, and a deodorization step in this order on a crude oil obtained from a second oil feedstock to obtain the edible oil,
The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [1], wherein in the deodorization step, deodorization is performed in a temperature environment of 210° C. or higher and 300° C. or lower, under a vacuum condition of 3.3 torr or lower, with an amount of steam blown into the decolorized oil obtained in the decolorization step being 1.0 mass% or more.
[3]
The method for suppressing an increase in the acid value of an oil-and-fat composition for frying according to [1] or [2], wherein the edible oil comprises one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof.
[4]
The method for suppressing an increase in the acid value of an oil-and-fat composition for frying according to any one of [1] to [3], wherein the acid value of the oil-and-fat composition for frying measured in accordance with Standard Fats and Oils Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less.
[5]
The method for suppressing an increase in the acid value of the oil or fat composition for frying according to any one of [1] to [4], further comprising a step of frying the fried ingredients at a temperature of 160°C or higher and 220°C or lower.
[6]
A method for producing a frying oil composition comprising a frying oil, comprising:
The method includes the steps of producing a frying oil or fat,
The process comprises the steps of: preparing a modified oil;
A step of adding the prepared oil to edible oils and fats to obtain an oil and fat composition for frying;
Including,
The step of preparing the prepared oil includes a refining step of performing a degumming step, a decolorizing step, and a deodorizing step in this order on a crude oil obtained from a first oil feedstock without a deacidification step to obtain the prepared oil;
In the step of obtaining an oil and fat composition for frying, the amount of the prepared oil added is 0.1 parts by mass or more and 5.0 parts by mass or less with respect to 100 parts by mass of the edible oil and fat,
The method for producing an oil and fat composition for frying, wherein the acid value of the oil and fat composition for frying measured in accordance with Standard Fats and Oils Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less.
[7]
A method for producing an acid value increase inhibitor for a frying oil composition, comprising:
The method for producing an acid value increase inhibitor for a fat or oil composition for frying includes a refining step in which a degumming step, a decolorizing step and a deodorizing step are carried out in this order on a crude oil obtained from an oil feedstock without a deacidification step.

The present invention provides a technology that suppresses the increase in the acid value of a fat or oil composition for frying.

Below, the embodiments of the present invention will be described with specific examples of each component. In this specification, "A to B" indicating a numerical range means A or more and B or less, unless otherwise specified. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained by combining them is also considered to be disclosed.

1. Method for suppressing an increase in the acid value of an oil-and-fat composition for frying The method for suppressing an increase in the acid value of an oil-and-fat composition for frying of this embodiment includes a step of producing an oil-and-fat composition for frying, which step includes a step of preparing a modified oil, and a step of adding the modified oil to an edible oil to obtain an oil-and-fat composition for frying. The step of preparing the modified oil includes a refining step of obtaining the modified oil by carrying out a degumming step, a bleaching step, and a deodorizing step in this order on a crude oil obtained from a first oil feed material without going through a deacidification step.
In the step of obtaining an oil and fat composition for frying, the amount of the preparation oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil and fat.

In the method for suppressing an increase in the acid value of a fat or oil composition for frying according to the present embodiment, the process for preparing a prepared oil is carried out in the following order on a crude oil obtained from a first oil feed material, without going through a deacidification process: a degumming process, a bleaching process, and a deodorization process.
In the oil and fat refining process described in Patent Document 1, a degumming process, a deacidification process, i.e., a process for removing free fatty acids and some phospholipids contained in the crude oil, a bleaching process and a deodorization process are carried out in this order on a crude oil obtained from an oil feed material. However, the present inventors have found that in the prepared oil of this embodiment, the deacidification process is not carried out, and the prepared oil is obtained by carrying out the degumming process, the bleaching process and the deodorization process in this order, thereby suppressing an increase in the acid value of an oil and fat composition for frying obtained by adding a predetermined amount of the prepared oil to edible oils and fats.
The degumming, deacidification, decolorization and deodorization processes will be described later in the section on the process for obtaining edible fats and oils.
Hereinafter, in this embodiment, the oil raw material used for the prepared oil is referred to as the first oil raw material, and the oil raw material used for the edible oil or fat is referred to as the second oil raw material.

In this embodiment, the method for suppressing an increase in the acid value of an oil-and-fat composition for frying is preferably a method for suppressing an increase in the acid value of the oil-and-fat composition for frying when the oil-and-fat composition for frying is used for frying.

In the process of obtaining an oil and fat composition for frying, the amount of the prepared oil added is, relative to 100 parts by mass of edible oil and fat, 0.1 parts by mass or more, preferably 0.2 parts by mass or more, more preferably 0.3 parts by mass or more, even more preferably 0.4 parts by mass or more, and 5.0 parts by mass or less, preferably 4.5 parts by mass or less, more preferably 4.0 parts by mass or less, even more preferably 3.5 parts by mass or less, even more preferably 3.0 parts by mass or less, and even more preferably 2.5 parts by mass or less.
By adding the prepared oil in an amount equal to or greater than the lower limit, an increase in the acid value of the oil-and-fat composition for frying can be suppressed, whereas by adding the prepared oil in an amount equal to or less than the upper limit, an increase in the acid value of the oil-and-fat composition for frying can be suppressed, and the balance of flavor and color of the oil-and-fat composition for frying can be further improved.

<Step of preparing prepared oil>
The steps and conditions for preparing the prepared oil are described below.
The process for preparing the prepared oil in this embodiment includes a refining process in which a crude oil obtained from a first oil feedstock is subjected to a degumming process, a bleaching process, and a deodorizing process in this order, without going through a deacidification process, to obtain the prepared oil.
The process of preparing the conditioned oil may further comprise an extraction step of extracting a crude oil from the first oil feedstock. The extraction step may be performed prior to the degumming step.
The extraction step, degumming step, decolorizing step and deodorizing step can be carried out by any known method, for example, as follows.

(Extraction process)
The extraction process is a process of extracting oil and fat components from oil raw materials to obtain crude oil. Crude oil can be obtained by squeezing the seeds or fruits of the oil raw materials under pressure using a press (compression method). In addition, the seeds or fruits of the oil raw materials may be pelletized, or the pressed oil raw materials may be contacted with a solvent such as hexane to extract the oil and fat components, and the solvent may then be distilled off to obtain crude oil (extraction method). The compression method and the extraction method may also be used in combination.

(Degumming process)
The degumming process is a process in which gummy substances such as phospholipids contained in oil are transferred to the aqueous layer and removed. Water is added to the crude oil and stirred under heating conditions to transfer the phospholipids to the aqueous layer, and then the upper layer (oil layer) is collected by centrifugation, and the obtained upper layer is called degummed oil. In addition, a degumming agent (organic acid such as phosphoric acid, oxalic acid, citric acid, etc.) may be added together with the water.
The amount of water added may be, for example, about 3% by mass relative to the crude oil. Heating and stirring conditions may be, for example, at a temperature of 60° C. to 90° C. and at 300 rpm for about 30 minutes. Centrifugation conditions may be, for example, at 25° C. and at 3000 rpm for about 5 minutes.

(Decolorization process)
The decolorization process is a process in which the pigments contained in the oil are removed by adsorbing them onto activated clay. Activated clay is added to the degummed oil, and the mixture is stirred under heating conditions, and then filtered using a filter cloth or filter paper to remove the activated clay, thereby obtaining a decolorized oil.
The heating and stirring conditions are, for example, a temperature of 70° C. to 100° C., a reduced pressure of 50 torr, and 300 rpm for about 30 minutes.
The amount of activated clay added is, for example, preferably 0.3% by mass or more, more preferably 0.4% by mass or more, and preferably 3% by mass or less, more preferably 2.5% by mass or less, based on the degummed oil.
When using filter paper to remove activated clay, for example, filter paper having a particle size retention of about 4 to 6 μm can be used, and a commercially available product such as Qualitative Filter Paper No. 2 manufactured by Advantec Toyo Co., Ltd. can be used.

(Deodorization process)
The deodorization process is a process in which odorous and volatile components contained in the oil are removed by steam distillation. The bleached oil is heated and decompressed, and steam is blown in at high temperature under vacuum. The heating and steam blowing are then stopped, and the pressure is returned to normal to obtain the deodorized oil. Citric acid can also be added to the deodorized oil while the oil temperature is being lowered.
The deodorization temperature is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, even more preferably 240°C or higher, and preferably 300°C or lower, more preferably 290°C or lower, even more preferably 270°C or lower, even more preferably 250°C or lower.
The amount of steam blown is preferably 0.1 mass% or more, more preferably 0.5 mass% or more, even more preferably 1.0 mass% or more, still more preferably 1.5 mass% or more, even more preferably 1.8 mass% or more, and is preferably 10.0 mass% or less, more preferably 8.0 mass% or less, even more preferably 5.0 mass% or less, and even more preferably 3.0 mass% or less, based on the bleached oil.
The degree of vacuum in the deodorizing reaction system is preferably 2.0 torr or more, more preferably 2.5 torr or more, even more preferably 3.0 torr or more, and is preferably 8.0 torr or less, more preferably 7.0 torr or less, even more preferably 6.0 torr or less, even more preferably 4.0 torr or less.
The deodorization time is preferably 10 minutes or more, more preferably 20 minutes or more, even more preferably 30 minutes or more, even more preferably 40 minutes or more, and preferably 200 minutes or less, more preferably 160 minutes or less, even more preferably 140 minutes or less, even more preferably 120 minutes or less.
Here, the deodorization time refers to the period during which the temperature of the oil or fat is maintained within the above-mentioned temperature range and vacuum degree, and it is preferable to adjust the amount of steam injected so that the total amount injected during the deodorization time is within the above-mentioned range.
When citric acid is added, it can be added so as to have a concentration of, for example, 10 ppm by mass or more and 30 ppm by mass or less relative to the deodorized oil.

The first oil raw material in the process of preparing the prepared oil, i.e., the oil raw material that can be used for the prepared oil, is preferably one selected from the group consisting of rapeseed and soybean. This makes it possible to further suppress the increase in the acid value of the oil composition for frying.

<Step of obtaining edible oils and fats>
The method for suppressing an increase in the acid value of a fat or oil composition for frying of this embodiment may further include a step of obtaining edible fat or oil.
The process for obtaining edible fats and oils preferably includes a refining process in which a degumming process, a deacidification process, a decolorization process and a deodorization process are carried out in this order on the crude oil obtained from the second oil feedstock.
The process for obtaining edible fats and oils may further comprise an extraction step of extracting crude oil from the second oil feedstock. The extraction step may be carried out prior to the degumming step.
The extraction step, degumming step, deacidification step, decolorization step and deodorization step can be carried out by any known method.

(Extraction and degumming processes)
The extraction process and the degumming process can be carried out in the same manner as in the process for preparing the prepared oil. The contents and conditions of each process are omitted since they are described above in the section on the process for preparing the prepared oil.

(Deoxidation process)
The deacidification process is a process in which the free fatty acids contained in the oil and the phospholipids that could not be removed in the degumming process are neutralized with an alkali to form soap, which is then transferred to the aqueous layer and removed. In the process of obtaining edible fats and oils, the deacidification process can be performed on the degummed oil that has been through the degumming process. An alkali such as sodium hydroxide and phosphoric acid are added to the degummed oil, and the mixture is stirred under heating conditions to transfer the free fatty acids, phospholipids, etc. to the aqueous layer, and the mixture is centrifuged, after which the upper layer (oil layer) is collected.
Sodium hydroxide can be added as an aqueous sodium hydroxide solution. For example, an aqueous sodium hydroxide solution having a concentration of 15% (w/v) can be added so as to satisfy the following formula (i).
Formula (i): 15% (w/v) aqueous sodium hydroxide solution (ml) = {oil (g) x acid value of oil + 0.6 + 0.5 (excess amount)} x 4.3
Phosphoric acid can be added as an aqueous phosphoric acid solution, for example, a 75% (w/w) aqueous phosphoric acid solution can be added so as to satisfy the following formula (ii).
Formula (ii): 75% (w/w) phosphoric acid aqueous solution (ml) = oil (g) × 0.0006/1.685
In formula (ii), 1.685 represents the specific gravity of phosphoric acid.
In addition, in the formulas (i) and (ii), the "oil and fat" refers to degummed oil.
Heating and stirring conditions include, for example, a temperature of 70° C. to 90° C. and 300 rpm for about 30 minutes. Centrifugation conditions include, for example, 25° C. and 3000 rpm for about 5 minutes.
Hot water is added to the recovered upper layer (oil layer) in an amount of about 15% by mass relative to the oil, and the mixture is stirred to transfer the soap content to the water layer. The upper layer (oil layer) is recovered by centrifugation to remove the soap content, and the resulting upper layer (oil layer) is used as deacidified oil. Centrifugation conditions include, for example, 25°C, 3000 rpm, and about 5 minutes.

(Decolorization process)
In the process for obtaining edible fats and oils, a deacidified oil that has been subjected to a deacidification process can be subjected to a decolorization process.
The amount of activated clay added in the decolorization step in the process for obtaining edible fats and oils is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and is preferably 3% by mass or less, more preferably 2.5% by mass or less, based on the amount of deacidified oil, which can improve the color tone of the edible fats and oils, and can also improve the color tone of the fat and oil composition for frying.
Other conditions in the decolorization step in the process for obtaining edible oils and fats can be the same as those in the process for preparing the modified oil.

(Deodorization process)
The deodorization temperature during the process of obtaining edible fats and oils is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, even more preferably 240°C or higher, and preferably 300°C or lower, more preferably 280°C or lower, even more preferably 260°C or lower, even more preferably 250°C or lower.
The degree of vacuum in the deodorizing reaction system is preferably 2.0 torr or more, more preferably 2.5 torr or more, even more preferably 3.0 torr or more, and is preferably 8.0 torr or less, more preferably 7.0 torr or less, even more preferably 6.0 torr or less, even more preferably 4.0 torr or less.
The amount of steam blown is preferably 0.1 mass% or more, more preferably 0.3 mass% or more, even more preferably 0.5 mass% or more, still more preferably 0.8 mass% or more, and is preferably 10.0 mass% or less, more preferably 8.0 mass% or less, even more preferably 5.0 mass% or less, still more preferably 3.0 mass% or less, even more preferably 2.0 mass% or less, and still more preferably 1.5 mass% or less, based on the bleached oil.

In addition, deodorization can be carried out under stricter conditions by setting the deodorization temperature, degree of vacuum, and amount of steam blown in the deodorization step in the process for obtaining edible fats and oils as follows.
The deodorization temperature is preferably 210°C or higher, more preferably 220°C or higher, even more preferably 230°C or higher, even more preferably 240°C or higher, and preferably 300°C or lower, more preferably 280°C or lower, even more preferably 260°C or lower, even more preferably 250°C or lower.
The degree of vacuum in the deodorization reaction system is preferably 1.0 torr or more, more preferably 1.3 torr or more, even more preferably 1.5 torr or more, even more preferably 1.8 torr or more, and is preferably 3.3 torr or less, more preferably 3.1 torr or less, even more preferably 2.9 torr or less.
The amount of steam blown is preferably 1.0 mass% or more, more preferably 1.1 mass% or more, even more preferably 1.2 mass% or more, and preferably 10.0 mass% or less, more preferably 8.0 mass% or less, even more preferably 5.0 mass% or less, even more preferably 3.0 mass% or less, and even more preferably 2.5 mass% or less, based on the bleached oil.
The deodorizing time in the deodorizing step in the process for obtaining edible oils and fats can be the same as the deodorizing time in the deodorizing step in the process for preparing the modified oil.
By setting the deodorization temperature, degree of vacuum, amount of steam blown in, and deodorization time in the deodorization step in the process for obtaining edible fats and oils within the above ranges, an increase in the acid value of the fat and oil composition for frying can be further suppressed.

The second oil raw material in the process for obtaining edible oils and fats, i.e., the oil raw material that can be used for edible oils and fats, is preferably one selected from the group consisting of rapeseed, soybean, palm, sunflower, rice, corn, cottonseed, safflower, linseed, perilla, peanut, olive and sesame.
The edible oils and fats obtained from the above-mentioned second oil-based raw material preferably include one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof.

In addition, the first oil feedstock and the second oil feedstock may be the same or different.

The manufacturing process of the oil/fat composition for frying in the method for suppressing an increase in the acid value of the oil/fat composition for frying of this embodiment may further include a step of adding components other than the edible oil/fat and the prepared oil described above, within a range that does not suppress the effects of the present invention. Examples of components that may be further added include additives that can generally be used in edible oils, such as antioxidants such as silicone and tocopherol, flavorings, emulsifiers, etc. These components may be added at the same time that the prepared oil is added to the edible oil/fat, or may be added separately from the prepared oil.

When silicone is added in the manufacturing process of the oil-and-fat composition for frying, the amount of silicone added is preferably 0.5 ppm by mass or more, more preferably 1 ppm by mass or more, and preferably 10 ppm by mass or less, more preferably 8 ppm by mass or less, even more preferably 5 ppm by mass or less, and even more preferably 4 ppm by mass or less, based on the total amount of the oil-and-fat composition for frying. By keeping the amount of silicone added within the above range, the increase in the acid value of the oil-and-fat composition for frying can be further suppressed, and the balance of color tone, flavor, etc. can be further improved.
When silicone is added to the oil composition for frying, from the viewpoint of uniformly dispersing the silicone, for example, silicone can be added to edible oil to prepare a silicone-containing oil of about 0.1 mass%, and then added and mixed into the oil composition for frying so that the silicone concentration is within the above range. As the edible oil, for example, rapeseed refined oil can be used.

In the method for suppressing an increase in the acid value of an oil or fat composition for frying of this embodiment, the acid value of the oil or fat composition for frying is preferably 0.1 or less, more preferably 0.08 or less, even more preferably 0.07 or less, still more preferably 0.06 or less, even more preferably 0.05 or less, and still more preferably 0.04 or less. There is no lower limit for the acid value of the oil or fat composition for frying, but it may be, for example, 0.01 or more, or 0.02 or more.
Here, the acid value of the fat or oil composition for frying is specifically the acid value before frying.
By setting the acid value of the oil-and-fat composition for frying within the above range, an increase in the acid value of the oil-and-fat composition for frying during frying can be further suppressed, and the flavor of the oil-and-fat composition for frying and fried foods cooked using the oil-and-fat composition for frying can be further improved.
The acid value is measured in accordance with the Standard Method for the Analysis of Fats, Oils and Related Materials 2.3.1-2013, and its unit is mgKOH/g fats and oils.

The acid value of fats and oils that have been heated by frying or the like or that have been stored can be classified into two types: an acid value derived from hydrolysis resulting from free fatty acids produced by hydrolysis of fats and oils, and an acid value derived from oxidation resulting from carboxylic acids and the like produced by oxidation (thermal oxidation) of fats and oils. In the latter case, the fats and oils are oxidized, particularly as tocopherol, a natural antioxidant in fats and oils, is lost by heating, resulting in an increase in the acid value.
The method for suppressing an increase in the acid value of a fat or oil composition for frying according to the present embodiment preferably suppresses the increase in the acid value resulting from the above-mentioned hydrolysis.
The breakdown of the acid value in fats and oils into the acid value derived from hydrolysis and the acid value derived from oxidation can be calculated by measuring the free fatty acid content in the target fats and oils.
The method for measuring the content of free fatty acids in fats and oils will be described in the Examples section.

The method for suppressing an increase in the acid value of an oil or fat composition for frying of the present embodiment may further include a step of frying the fried ingredients. The frying can be performed at a temperature of preferably 160° C. or higher, more preferably 170° C. or higher, and preferably 220° C. or lower, more preferably 210° C. or lower, and even more preferably 200° C. or lower.
The time for heating the oil and fat composition for frying within the above temperature range may be, for example, 10 minutes or more, 30 minutes or more, or 1 hour or more, and may be, for example, 70 hours or less, or 60 hours or less. Here, the heating time refers to the total time during which the deep-fried ingredients are fried and not fried in the frying process. During the heating time, the oil and fat composition for frying may be cooled to room temperature and heated again, or heating and cooling may be repeated. In this case, the heating time is calculated only for the time during which the oil and fat composition for frying maintains the above temperature.

There is no limitation on the fried ingredients that can be used for the frying, but examples include one or more selected from the group consisting of fried chicken, fried chicken, croquettes, minced meat cutlets, fried shrimp, fried potato, tempura, donuts, and fried bread. Only one of these may be cooked, or two or more may be cooked in sequence.
The time for frying the fried ingredients depends on the type and temperature of the ingredients, but can be, for example, from 3 minutes to 10 minutes.

2. Method for Producing Frying Oil-and-Fat Composition The method for producing a frying oil-and-fat composition containing the frying oil-and-fat of the present embodiment includes a step of producing a frying oil-and-fat, and the step includes a step of preparing a prepared oil, and a step of adding the prepared oil to an edible oil-and-fat to obtain the frying oil-and-fat composition.
The above-mentioned process for preparing the modified oil may include a refining process in which the crude oil obtained from the first oil feedstock is subjected to a degumming process, a decolorizing process, and a deodorizing process in this order to obtain the modified oil, without passing through a deacidification process. The amount of the modified oil added is preferably 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil or fat.

In the method for producing an oil-and-fat composition for frying, the acid value of the oil-and-fat composition for frying is preferably 0.1 or less, more preferably 0.09 or less, even more preferably 0.07 or less, even more preferably 0.06 or less, even more preferably 0.05 or less, and even more preferably 0.04 or less. There is no lower limit for the acid value of the oil-and-fat composition for frying, but it may be, for example, 0.01 or more, or 0.02 or more.
The acid value is measured in accordance with the Standard Method for the Analysis of Fats, Oils and Related Materials 2.3.1-2013, and its unit is mgKOH/g fats and oils.

3. Method for Producing an Acid Value Increase Inhibitor for an Oil Composition for Frying The method for producing an acid value increase inhibitor for an oil composition for frying of the present embodiment includes a refining step of carrying out a degumming step, a bleaching step, and a deodorizing step in this order on a crude oil obtained from an oil feed material, without going through a deacidification step.
As the oil raw material, the same oil raw material as the first oil raw material in the step of preparing the prepared oil in the method for suppressing an increase in the acid value of an oil or fat composition for frying can be used.
The refining step can be carried out in the same manner as the step of preparing the prepared oil in the method for suppressing an increase in the acid value of an oil or fat composition for frying.
According to the acid value increase inhibitor obtained by the method for producing an acid value increase inhibitor for an oil and fat composition for frying of the present embodiment, an increase in the acid value of the oil and fat for frying during frying can be suppressed.

Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various configurations other than those described above can also be adopted.
Furthermore, the present invention is not limited to the above-described embodiment, and modifications and improvements within the scope of the present invention that can achieve the object of the present invention are included in the present invention.

Examples of the present invention will be described below, but the gist of the present invention is not limited to these.
In the following examples, unless otherwise specified, the units of blending are parts by mass.

The following oils and fats were used as raw materials:
・Rapeseed crude oil 1: Manufactured by J-Oil Mills Co., Ltd. ・Soybean crude oil 1: Manufactured by J-Oil Mills Co., Ltd. ・RBD palm fractionated soft oil 1: Manufactured by J-Oil Mills Co., Ltd., iodine value 67

<Production of edible oils and fats>
The edible oils and fats of each example were obtained according to the steps (1) to (4) below.
In Tables 2 and 3, "bleached rapeseed oil 1" and "bleached soybean oil 1" represent bleached oils obtained by subjecting rapeseed crude oil 1 and soybean crude oil 1 to the following steps (1) to (3), respectively. The conditions for the deodorization step (4) are shown in Tables 2 and 3.
The RBD palm fractionated soft part oil was not subjected to the steps (1) and (2) below, but was subjected to the steps (3) and (4).
(1) Degumming step: Water was added to the crude oil in an amount of 3% by mass relative to the oil, and the mixture was stirred for 30 minutes at 70°C and 300 rpm. After centrifugation (25°C, 3000 rpm, 5 minutes), the upper layer (oil layer) was recovered and used as degummed oil.
(2) Deacidification step: The degummed oil obtained in (1) was heated to 80°C, and a 15% (w/v) aqueous sodium hydroxide solution and a 75% (w/w) aqueous phosphoric acid solution were added thereto. The mixture was stirred at 80°C and 300 rpm for 30 minutes, and then centrifuged (25°C, 3000 rpm, 5 minutes) to recover the upper layer (oil layer).
The amounts of the aqueous sodium hydroxide solution and the aqueous phosphoric acid solution to be added were calculated according to the following formulas (i) and (ii), respectively. Before calculating the amount of the aqueous sodium hydroxide solution to be added, the acid value of the degummed oil was measured.
Formula (i): 15% (w/v) aqueous sodium hydroxide solution (ml) = {degummed oil (g) x acid value of degummed oil + 0.6 + 0.5 (excess amount)} x 4.3
Formula (ii): 75% (w/w) aqueous phosphoric acid solution (ml) = degummed oil (g) x 0.0006/1.685
Hot water was added to the obtained upper layer (oil layer) in an amount of 15% by mass relative to the oil, and the mixture was stirred at 300 rpm for 5 minutes. The upper layer (oil layer) was then recovered by centrifugation (25°C, 3000 rpm, 5 minutes). This process was repeated twice, and the obtained upper layer (oil layer) was used as deacidified oil.
(3) Bleaching step: The deacidified oil obtained in (2) or the RBD palm fractionated soft part oil was heated to 80° C., activated clay was added in an amount of 2% by mass based on the oil, and the mixture was stirred for 30 minutes at 80° C. and 300 rpm under reduced pressure (vacuum degree: 50 torr). The mixture was then filtered at 25° C. using filter paper (No. 2, manufactured by Advantec Toyo Kaisha, Ltd.) to remove the activated clay, thereby obtaining a bleached oil.
(4) Deodorization step: The decolorized oil obtained in (3) was heated to 245°C according to the conditions in Tables 2 and 3, and steam was blown in for 45 minutes under reduced pressure (adjusted so that the average degree of vacuum was the value in Tables 2 and 3) to obtain a deodorized oil. After the heating was completed and the oil temperature reached 165°C, a 24% aqueous citric acid solution was added to the deodorized oil so that the citric acid concentration was 30 ppm by mass relative to the deodorized oil, and this was used as an edible oil.

<Production of Prepared Oil>
According to the conditions in Tables 2 and 3, the following steps (1) to (3) were followed to obtain the prepared oils of each example.
(1) Degumming step: Water was added to the crude oil in an amount of 3% by mass relative to the oil, and the mixture was stirred for 30 minutes at 70°C and 300 rpm. After centrifugation (25°C, 3000 rpm, 5 minutes), the upper layer (oil layer) was recovered and used as degummed oil.
(2) Bleaching step: The degummed oil obtained in (1) was heated to 80° C., activated clay was added in the amount (mass % relative to oil) shown in Tables 2 and 3, and the mixture was stirred for 30 minutes at 80° C. and 300 rpm under reduced pressure (vacuum degree: 50 torr). The mixture was then filtered at 25° C. using filter paper (No. 2, manufactured by Advantec Toyo Kaisha, Ltd.) to remove the activated clay, thereby obtaining a decolorized oil.
(3) Deodorization step: The decolorized oil obtained in (2) was heated to 245°C, and steam was blown into the oil at 2% by mass for 45 minutes under reduced pressure (adjusted to 3.5 torr between 3 and 5 torr vacuum). The deodorization temperature, steam blowing amount (mass % relative to oil), and deodorization time were followed for those listed in Tables 2 and 3. After the end of heating, when the oil temperature reached 165°C, a 24% aqueous citric acid solution was added to the deodorized oil so that the citric acid concentration was 30 ppm by mass relative to the deodorized oil.

[Method of adding silicone]
Silicone (KF-96-1000CS, manufactured by Shin-Etsu Chemical Co., Ltd.) was mixed with refined rapeseed oil (AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd.) to prepare a silicone-containing oil of 0.1% by mass. The silicone-containing oil was added to the oil and fat for frying so that the silicone concentration was 3 ppm by mass.

[Examples 4-1 to 13-4, Comparative Examples 1-1 to 10, and Control Examples 1 to 13]
According to the description in Tables 2 and 3, the prepared oil was added to the edible oil obtained above, and then silicone was added according to the [Method of adding silicone], and mixed well to obtain the frying oil composition of each example.

<Acid value>
For each of the fat and oil compositions for frying, the acid value (mg KOH/g fat and oil) was measured in accordance with the Standard Fats and Oils Analysis Test Method 2.3.1-2013.

<Free fatty acids, acid value derived from free fatty acids, and acid value due to thermal oxidation>
For Example 9-1 and Control Example 9, the free fatty acid content in the fat and oil composition for frying before and after frying was measured as described below. In addition, the acid value derived from the free fatty acid and the acid value due to thermal oxidation were calculated from the free fatty acid content.
How to measure:
1. 50 μl of a test oil/fat (oil/fat composition for frying after frying in each example) was diluted with acetone to a concentration of 15 mg/ml, and 50 μl of an internal standard solution (undecanoic acid: 164.2 nmol/ml) was added to the solution.
2.1. 100 μl of 0.1% ADAM (registered trademark) (9-Anthryldiazomethane) solution was added to the mixed solution and reacted for 16 hours or more.
3. 800 μl of acetone was added to the reaction solution of 2., and the mixture was subjected to HPLC analysis under the following conditions.
[HPLC analysis conditions]
Pump, controller, column oven, fluorescence detector: Shimadzu Corporation Column: LiChrosolve RP-8 (particle size: 5 μm, 4 mm ID × 25 cm, Merck)
Column temperature: 40°C
Detection wavelength: Excitation wavelength 365 nm, fluorescence wavelength 412 nm
Mobile phase: water, acetonitrile gradient. The gradient conditions are shown in Table 1.

In calculating the free fatty acid content, five fatty acids, palmitic acid, stearic acid, oleic acid, linoleic acid, and α-linolenic acid, whose retention times had been confirmed in advance, were defined as free fatty acids, and the content of free fatty acids (unit: nmol/g fat) in the test fat was calculated from the areas of these fatty acids and the area of the internal standard (undecanoic acid) in the obtained HPLC chromatogram. Then, the acid value derived from the free fatty acids, i.e., the acid value derived from hydrolysis, was calculated from the content of the free fatty acids using the following conversion formula.
Formula: Acid value derived from hydrolysis (mg/g oil) = Free fatty acid content (nmol/g oil) × 56.11/ ¹⁰⁶
In the above formula, 56.11 represents the formula weight of potassium hydroxide.
The acid value (mg/g oil/fat) due to thermal oxidation was calculated by subtracting the acid value due to hydrolysis from the acid value (mg/g) of the entire oil/fat composition for frying after frying (acid value measured according to the above-mentioned acid value measurement). The results are shown in Table 4.

<Frying>
3.4 kg of the oil and fat composition for frying of each example, whose acid value had been measured in advance, was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Machinery Co., Ltd.) and heated until the oil temperature reached 180° C. Then, the oil and fat composition was heated for 8 hours per day for 5 or 7 days (a total of 40 or 56 hours, respectively). During this time, fried chicken and potato croquettes were fried according to the following (frying conditions) and (frying schedule), and the acid value of the oil and fat composition for frying after frying was measured.
(Frying conditions)
The fried chicken and potato croquettes were placed in an electric fryer while still frozen.
Fried chicken (fried young chicken, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried weight 400 g/time, frying time 5 minutes/time Potato croquette (NEW potato croquette, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried quantity 5 pieces/time, frying time 5 minutes/time (fry cooking schedule)
Day 1: Fry potato croquettes twice, then fry chicken four times (every two hours).
Day 2: Fried chicken 4 times (every 2 hours)
Day 3: Fried chicken 4 times (every 2 hours)
Day 4: Fry potato croquettes twice, then fry chicken four times (every 2 hours).
Day 5: Fried chicken 4 times (every 2 hours)
Day 6: Fried chicken 4 times (every 2 hours)
Day 7: Fried chicken 4 times (every 2 hours)
For samples that were fried for 5 days, the test was terminated when frying and heating were completed on the 5th day.

The acid value and acid value suppression rate for each example of the oil and fat composition for frying before and after frying are shown in Tables 2 and 3. The acid value suppression rate for the examples and comparative examples was calculated by comparing the acid value after frying with that of the control example. For example, comparative example 1-1 was compared with control example 1, and examples 11-1 to 11-3 were each compared with control example 11. Oil and fat compositions for frying with an acid value suppression rate of 5% or more before and after frying were deemed to have passed.

The results in Table 2 show that in the Examples, the acid value of the oil-and-fat composition for frying after frying was suppressed compared to the control example in which the deodorization conditions for the edible oil and fat and the frying time were the same and no prepared oil was added. Also, the results in Table 3 show that in the Examples in which the deodorization of the edible oil and fat was performed under stricter conditions, the acid value of the oil-and-fat composition for frying after frying was suppressed more than in the control example in which the deodorization of the edible oil and fat was performed under normal conditions and no prepared oil was added.

The results in Table 4 show that the acid value due to thermal oxidation of the oil and fat composition for frying after frying was similar in Example 9-1 and Control Example 9, whereas the increase in the acid value due to hydrolysis was suppressed in Example 9-1 compared to Control Example 9.

This application claims priority based on Japanese Patent Application No. 2023-106776, filed on June 29, 2023, the entire disclosure of which is incorporated herein by reference.

Claims (7)

A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising:
The method includes the step of producing an oil and fat composition for frying,
The step of producing a fat and oil composition for frying comprises:
Providing a prepared oil;
A step of adding the prepared oil to edible oils and fats to obtain an oil and fat composition for frying;
Including,
The step of preparing the prepared oil includes a refining step of performing a degumming step, a decolorizing step, and a deodorizing step in this order on a crude oil obtained from a first oil feedstock without a deacidification step to obtain the prepared oil;
A method for suppressing an increase in the acid value of an oil or fat composition for frying, wherein in the step of obtaining an oil or fat composition for frying, the amount of the prepared oil added is 0.1 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the edible oil or fat. The method further comprises a step of obtaining the edible oil or fat,
The step of obtaining the edible oil includes a refining step of performing a degumming step, a deacidification step, a decolorization step, and a deodorization step in this order on a crude oil obtained from a second oil feedstock to obtain the edible oil,
2. The method for suppressing an increase in an acid value of an oil or fat composition for frying according to claim 1, wherein in the deodorization step, the deodorization is performed in a temperature environment of 210° C. or higher and 300° C. or lower, under a vacuum condition of 3.3 torr or lower, with an amount of steam blown into the decolorized oil obtained in the decolorization step being 1.0 mass% or more. The method for suppressing an increase in the acid value of a frying oil composition according to claim 1 or 2, wherein the edible oil comprises one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil and interesterified oils thereof. The method for suppressing an increase in the acid value of an oil composition for frying according to claim 1 or 2, wherein the acid value of the oil composition for frying measured in accordance with Standard Fats and Oils Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less. The method for suppressing an increase in the acid value of the oil and fat composition for frying according to claim 1 or 2, further comprising a step of frying the fried ingredients at a temperature of 160°C or higher and 220°C or lower. A method for producing a frying oil composition comprising a frying oil, comprising:
The method includes the steps of producing a frying oil or fat,
The process comprises the steps of: preparing a modified oil;
A step of adding the prepared oil to edible oils and fats to obtain an oil and fat composition for frying;
Including,
The step of preparing the prepared oil includes a refining step of performing a degumming step, a decolorizing step, and a deodorizing step in this order on a crude oil obtained from a first oil feedstock without a deacidification step to obtain the prepared oil;
In the step of obtaining an oil and fat composition for frying, the amount of the prepared oil added is 0.1 parts by mass or more and 5.0 parts by mass or less with respect to 100 parts by mass of the edible oil and fat,
The method for producing an oil and fat composition for frying, wherein the acid value of the oil and fat composition for frying measured in accordance with Standard Fats and Oils Analysis Test Method 2.3.1-2013 is 0.01 or more and 0.1 or less. A method for producing an acid value increase inhibitor for a frying oil composition, comprising:
The method for producing an acid value increase inhibitor for a fat or oil composition for frying includes a refining step in which a degumming step, a decolorizing step and a deodorizing step are carried out in this order on a crude oil obtained from an oil feedstock without a deacidification step.