JP5955119B2 - Method for producing edible fats and oils - Google Patents

Description

  The present invention relates to a method for producing edible fats and oils with reduced production of trans fatty acids and excellent flavor and oxidation stability.

  Edible fats and oils can be used for various foods by improving the flavor and color tone through a process of removing impurities contained in raw material oil collected from animals and plants, that is, a purification process. In particular, in the final purification process, a process called deodorization for removing traces of fatty acids, odorous components, pigments, and the like that could not be removed in the previous purification process is performed.

  Usually, as a method of deodorization, vacuum steam distillation is adopted, and the degree of vacuum is around 5 hPa and the temperature is 240 to 260 ° C.

  Edible fats and oils are used in various foods, and it is necessary to draw out the taste and color of ingredients other than fats and oils. Things have been sought. Therefore, this demand has been met by increasing the deodorization temperature.

  On the other hand, excessive consumption of trans fatty acids will increase the risk of coronary heart disease by lowering HDL cholesterol and increasing LDL cholesterol in the blood, and should be reduced as much as possible. Countermeasures have been promoted.

  In the production of trans fatty acids, partial hydrogenation that may be contained in a large amount in fats and oils is being drastically reduced by devising the hydrogenation method or replacing it with transesterified oil.

  However, a small amount of trans fatty acid is also produced in the oil and fat deodorization process. Nevertheless, there is no known edible oil production method that reduces trans fatty acids without deteriorating current quality and production costs.

  Incidentally, it is mentioned in the Food Safety Commission's newly developed food evaluation document “Trans Fatty Acids in Foods” that trans fatty acids are hardly produced under the conditions of a processing temperature of 160 to 180 ° C. for oils and fats. It can be predicted that this can be reduced by lowering the value, but that alone can achieve both the effective removal of impurities and odorous components, which are the original purpose of deodorization, and the remaining components that contribute to the oxidation stability of natural fats and oils. It cannot be a concrete method for realizing it within the current low cost range.

  In addition, since fats and oils contain various fatty acids with different numbers of double bonds, the ease of isomerization varies greatly depending on the various conditions in which the fats and oils are placed. It would be very complex and would be difficult to calculate kinetically and practically impossible.

  As a manufacturing method related to deodorization of edible oil, it is indicated with flux oil that the trans-fatty acid content is 2.2% by mass when the deodorization temperature is 230 ° C., the deodorization time is 60 minutes, the steam blowing amount is 5% by mass of oil, and 5% by mass of oil. (Patent Document 1).

  Moreover, there exists the method of blending with deodorized 2nd fats and oils, after deodorizing at 198-247 degreeC regarding the fats and oils whose triene fatty acid is 40 mass% or more (patent document 2).

  A purification method combining a thin-film column and a tray-type device is also known (Patent Document 3).

JP 2000-157170 A JP 2009-79153 A JP 2007-14263 A

  However, in the flux oil described in Patent Document 1 with a deodorization temperature of 230 ° C., a deodorization time of 60 minutes, a steam blowing amount with respect to oil of 5% by mass and a trans fatty acid content of 2.2% by mass, the trans fatty acid is high, Moreover, there exists a problem that both flavor and odor are inferior on the deodorizing temperature of 215 degreeC described as a comparative example in the patent document.

  Moreover, in the method described in Patent Document 2, it is not possible to obtain a single edible oil and fat, and the rapeseed oil and corn oil shown in the examples have a problem that both of the trans fatty acids are high.

  The method described in Patent Document 3 is substantially related to a deodorization method, but the increase amount of trans fatty acid is 0.5% or more, the color tone of fats and oils is high, and a thin film column and tray type are used. Since it is necessary to use two apparatuses called apparatuses, the number of processes is large and it is not advantageous in terms of cost.

  By the way, in margarines and frying fats and oils, liquid oils and fats and oils having a low melting point are often used from the viewpoint of texture for household products.

Although the trans fatty acid of solid fat can be reduced to approximately 0.5% or less, liquid oil with many double bonds contains 1% or more of trans fatty acid in the refined fat after deodorization. In order to achieve further reduction, it is necessary to reduce the amount of trans fatty acid produced during refining, particularly during the final step of deodorizing fats and oils.
Moreover, even if the production amount of trans fatty acid can be sufficiently reduced, it is necessary to avoid a reduction in the quality of fats and oils, and a significant increase in cost is not accepted industrially.

  Accordingly, the invention according to each claim of the present application (hereinafter referred to as the present invention) solves the above-described problems, reduces the production amount of trans fatty acid sufficiently than the production amount of conventional refined oils and fats, It is an object of the present invention to provide a method for producing edible oil that sufficiently removes impurities affecting oxidative stability and improves oxidative stability and flavor stability.

  In addition, in order to increase the utility value in the edible fat and oil manufacturing industry, it is also a problem to make the manufacturing process as simple and low-cost as possible.

  The inventors of the present application examine in detail the deodorization temperature, the deodorization time, the amount of oil injected with steam, the amount of trans fatty acid produced and the quality of the refined oil in the deodorizing step in the production of edible oil, and the trans fatty acid is likely to be produced. In the temperature range, the quality of the refined fats and oils is good, and in the specific temperature range, the above three factors are closely related, and the amount of trans fatty acid produced varies. It has been found that the production of fatty acids is suppressed.

  Moreover, it discovered that edible fats and oils excellent in flavor and oxidation stability could be obtained without deteriorating the quality of the deodorized fats and oils by the predetermined adjustment that balances the above three factors.

  Furthermore, in the process of devising not to generate transacid as much as possible, it was found that the effect appears more remarkably with respect to the feedstock having a specific fatty acid composition, and the invention according to each claim of the present application has been completed. .

  Specifically, first, with regard to soybean oil and rapeseed oil, the deodorization temperature is set to a constant deodorizing time of 50 minutes using a glass device shown in FIG. The amount of trans fatty acid produced in the deodorized oil was examined by changing the temperature in the range of 180 to 250 ° C. When the deodorization temperature is plotted on the horizontal axis (x) and the amount of trans fatty acid produced is plotted on the vertical axis (y), the result shown in FIG. 2 is obtained and increases exponentially as the deodorization temperature increases. I thought it was.

Therefore, an approximate curve was drawn to fit this plot. The approximate curve in FIG. 2 is an exponential function based on the Napier number (e), and the determination coefficient R ² (R is a correlation coefficient) is 0.9 or more. Therefore, it was judged that it can be estimated as an exponential function in view of the positive correlation close to 1.

  Next, when the deodorization temperature was constant at 230 ° C. and the deodorization time was halved, the amount of trans fatty acid decreased, and when it was doubled, the amount of trans fatty acid increased. Moreover, when the amount of steam blown was doubled, the amount of trans fatty acid decreased, and it was considered that the deodorization time and the amount of steam blown were inversely related. Moreover, the increase / decrease amount at this time was considered to correspond to the deodorization temperature of ± 5 ° C. in general. As an exponential function that comprehensively expresses these, the following relational expression in the formula (1) is created, and the range in which the amount of trans fatty acid produced is 0.5% or less is examined. Is 3 or less.

  On the other hand, in order to improve the flavor and color of edible oil, it is necessary to remove impurities from the raw oil as much as possible. Therefore, it is effective to increase the deodorization temperature, lengthen the deodorization time, and increase the amount of blown water vapor. However, if it is too much, it will remove the antioxidants originally contained, so we think that it is necessary to keep it in an appropriate range. As a result of studying a range, the range is set to 50 or more and 300 or less.

  That is, in the invention of the present application, in the method for producing edible fats and oils including a deodorization step, the deodorization step is performed using a batch type or tray type semi-continuous deodorization device at a vacuum degree of 10 hPa or less and a deodorization temperature of 200 ° C. or more. The deodorizing temperature, the deodorizing time, and the above, so that the trans fatty acid production amount is suppressed to 0.5% by mass or less, and the tocopherols contained in the raw oil and fat before the deodorizing step remain 80% or more after the deodorizing step. It was set as the manufacturing method of edible oil and fat by adjusting the mass ratio with respect to the oil of the amount of water vapor | steam blowing in deodorizing temperature by specific relationship.

  When the adjustment having the specific relationship indicates the deodorization temperature in T ° C, the deodorization time in M minutes, and the ratio of the amount of steam blown to the mass of oil at the deodorization temperature in S mass%, It is preferable to use the above-described method for producing edible oils and fats that is adjusted to satisfy the relationship represented by the formulas 1 and 2 including the variables T, M, and S.

  Further, the deodorization temperature (T ° C.) is 210 to 240 ° C., the deodorization time (M minutes) is 10 to 100 minutes, and the ratio of water vapor blowing amount at the deodorization temperature to oil (S mass%) is It is preferable to set it as the manufacturing method of said edible oil and fat which is 1-10 mass%.

  Moreover, the raw material fats and oils before the said deodorizing process are trans fatty acid content 0.2 mass% or less, and the relationship between the diene fatty acid mass% (X) and triene fatty acid mass% (Y) of a fatty acid composition is the following number. It is preferable to set it as the manufacturing method of the edible fats and oils which are the fats and oils which satisfy the relationship shown by 3. FIG.

  The deodorizing temperature (T ° C) is 215 to 235 ° C, and the production method of the edible oil and fat is adjusted so that the right side of the formula shown in Equation 1 is 0.2 to 2, This is preferable because the balance between the effect of reducing trans fatty acids and the quality after deodorization can be achieved.

  Furthermore, the raw oil and fat before the deodorizing step is subjected to alkali treatment and adsorbent treatment to reduce the acid value to 0.3 or less and to reduce the color tone to 50 or less. Is more preferable.

  According to the invention of the present application, the deodorizing step in the method for producing edible fats and oils is performed such that the amount of trans fatty acid produced is suppressed to a predetermined amount or less, and the tocopherols contained in the raw material oil remain at a predetermined amount or more. Adjusting the mass ratio of the amount of water vapor blown at the time and deodorization temperature to the oil makes it possible to significantly reduce the production of trans fatty acids compared to conventional refined fats and to have sufficient impurities to affect flavor and oxidative stability In addition, there is an advantage that it is possible to produce an edible oil and fat with improved oxidation stability and flavor stability.

  Moreover, it becomes possible to adopt a manufacturing process that is as simple and inexpensive as possible, and there is also an advantage of increasing the utility value in the edible fat and oil manufacturing industry.

Schematic diagram of the deodorizing device used in the examples Chart showing the relationship between the deodorization temperature and the amount of trans fatty acid produced in the deodorization test

  The deodorizing apparatus for edible oils and fats used in the embodiment of the present invention can use a batch type or a tray type semi-continuous deodorizing apparatus, and can be used in a single tray or a two-stage palindromic deodorizing apparatus, For efficient production, a semi-continuous multi-stage deodorizing apparatus such as a Gardler type is preferable.

  As the raw material fat before the deodorization step, one or a mixture selected from animal and plant fats and oils, hydrogenated fats and oils, fractionated fats and oils, and transesterified fats and oils can be used. Specific examples of raw oils and fats include rapeseed oil, soybean oil, corn oil, sunflower oil, rice oil, safflower oil, cottonseed oil, palm oil, beef tallow, and lard. Or the transesterification oil which adjusted the fatty acid composition by the fractionation oil which mixed these fats and oils, mixed oil, hydrogenated oil, transesterification, etc. can be utilized as a raw material. In addition, it is preferable that the partial hydrogenation is not performed from the point of reducing the trans fatty acid content.

  Moreover, the raw material fats and oils before a deodorizing process should have passed through the normal refining processes, such as degumming, deoxidation, and decoloring. Those having an acid value of 0.3 or less and a color tone of 50 or less are preferred, and those having an acid value of 0.2 or less and a color tone of 30 or less are more preferred. The content of trans fatty acid is preferably as low as possible, for example, preferably 0.2% by mass or less, and more preferably 0.1% by mass or less.

  In particular, since the effect of the present invention is exerted on fats and oils containing diene fatty acids and triene fatty acids that easily undergo trans isomerization at the time of deodorization, soy oil, rapeseed oil, corn oil, cottonseed oil, rice oil, Palm super olein or transesterified oil having a low melting point can be used.

  The fats and oils preferred for carrying out the present invention are fats and oils having a triene fatty acid of 25% by mass or less, and more preferably fats and oils having a triene fatty acid of 12% by mass or less and a diene fatty acid of 60% by mass or less.

  The temperature during deodorization is preferably 200 to 240 ° C, more preferably 210 to 240 ° C, and most preferably 215 to 235 ° C. When the deodorization temperature is high, the acid value and color tone are improved, but the production amount of trans fatty acid is increased, and the content of natural antioxidants such as tocopherols is decreased. The production amount of trans fatty acid increases exponentially at temperatures above 210 to 220 ° C.

  The amount of water vapor blown in the present invention is the total amount of water as water vapor blown after reaching the deodorization temperature with respect to the oil and fat to be subjected to the deodorization treatment. Hereinafter, the ratio of the total mass of this water to the mass of the oil and fat (100 fraction) is described as “water vapor blowing amount to oil ratio”. In the present invention, the water vapor blowing amount to oil ratio at the deodorizing temperature can be 1 to 10% by mass.

During the deodorization step, the degree of vacuum needs to be maintained at 10 hPa or less. When the amount of water vapor blown is increased, many impurities in the fat and oil including fatty acids are removed, and the acid value as an index is lowered. However, since antioxidant components in fats and oils including tocopherols are easily removed, it is important to balance the deodorization time and the deodorization temperature.
Therefore, the deodorization time is adjusted so as to satisfy both of the above-described two formulas 1 and 2 in relation to the deodorization temperature and the steam blowing amount to oil ratio at the deodorization temperature between 10 and 100 minutes. .

  The expression of Equation 1 relates to the production amount of trans fatty acid, and the detailed production of the inventors can express the production amount of trans fatty acid exponentially, and firstly, it depends on the deodorization temperature. It also shows that it increases depending on the deodorization time.

  Moreover, it has shown that it acts on the direction which suppresses the production | generation of trans fatty acid regarding water vapor | steam blowing amount with respect to oil ratio. In other words, increasing the deodorization time is the same as increasing the deodorization temperature, and increasing the steam blowing amount to oil ratio has the same effect as decreasing the deodorization temperature.

  Increasing the steam blowing amount to oil ratio improves the acid value and color tone, and also suppresses the production of trans fatty acids. For example, when the steam blowing amount to oil ratio is 1% by mass with a deodorization time of 50 minutes, if the steam blowing amount to oil ratio is 2% by mass, the same effect as reducing the deodorizing temperature by 5 ° C. is obtained. Deodorization temperature is 215 to 235 ° C., deodorization time is 20 to 60 minutes, water vapor blowing amount at deodorization temperature and deodorization temperature is 2 to 6%, and the left side of equation 1 is 0.2 to 2. It is most preferable to achieve such a balance.

The formula shown in Equation 2 relates to a deodorizing effect in which more than 80% of the natural antioxidant component of the tocopherols contained in the raw oil and fat before the deodorizing process remains after the deodorizing process. First, while depending on the deodorization temperature, the deodorization time and the steam blowing amount to oil ratio also affect.
If the deodorization time is lengthened, the acid value and the color tone become lighter and the oil quality immediately after deodorization improves, but the removal of natural antioxidant components such as tocopherols also progresses and the content decreases. To do.

In addition, raising the steam injection amount to oil ratio is the same phenomenon.
On the contrary, if the deodorization time is shortened, the decrease in the acid value is reduced and the color tone is deteriorated. Therefore, it is necessary to increase the water vapor blowing amount to oil ratio at the deodorization temperature. Therefore, in order to improve the flavor and oxidation stability of the deodorized oil while satisfying the decrease in the acid value and the lightening of the color, the specific range as shown by the equation shown in Formula 2 is used.

  According to the Japanese Agricultural Standards, the standards for edible vegetable oils and fats are established for each oil and fat. The acid value of rape salad oil with strict standards is 0.15 or less. In the 133.4 mm cell, yellow 20 or less and red 2.0 or less. The fats and oils obtained by the production method of the present invention meet this standard.

  In the conventional batch type deodorization, the deodorization time at 250 ° C. is about 50 minutes to 60 minutes. However, in the invention of the present application, as an example, the deodorization time at 220 ° C. is 25 minutes and the ratio of the steam blowing amount to the oil ratio is 5 It was mass%.

  For example, soybean oil contains about 1000 to 1200 ppm of tocopherols in the raw material oil before deodorization, but 20% or more is lost by deodorization at 250 ° C. for 60 minutes. According to the present invention, 80% or more of tocopherols can remain.

  Since the fats and oils by the manufacturing method of this invention are favorable in flavor and oxidation stability, they can be used for fried oil and frying. Moreover, although trans-fatty acid was reduced, trans-fatty acid can be reduced to the limit by using it for various processed fats and oil products including the conventional margarine which was not enough yet.

  About the raw material oil and the produced fats and oils used in the following examples and comparative examples, the acid value was measured by the standard fat and oil analysis test method 2.3.1-1996, and the color tone was determined by the standard fat and oil analysis test method 2.2. 1.1-1996, the fatty acid composition is determined in accordance with the standard oil analysis test method 15-2003, the trans fatty acid content is in the standard oil analysis test method 17-2007, and the tocopherol content is in the standard oil analysis test method 2.4. Analysis was performed at 10-1996. The color tone was expressed as a numerical value of 10R + Y.

[Examples 1 to 4]
Using a deodorizing apparatus having a structure schematically shown in FIG. 1, 1 kg of decolorized soybean oil as raw material oil O before deodorization was charged into a 2 L glass steam distillation flask 1 for batch deodorization. At that time, the steam generated by heating the distilled water W with the heater H in the steam generator 2 is supplied through the glass tube 3 extending to the bottom of the flask 1, and the amount is measured by reducing the amount of the distilled water 2. The amount of water vapor blown at the time of deodorization was used.

  A vacuum pump P was connected to the flask 1 via an ice water trap 4 to reduce the pressure, and the degree of vacuum in the flask 1 was measured with a manometer 5. The inside of the flask 1 was heated by the mantle heater 6 and the heating time until reaching the deodorizing temperature was 34 minutes. The deodorization temperature measured by the thermometer 7 is 220 ° C., 225 ° C., 230 ° C., 235 ° C., the deodorization time is 50 minutes, and the steam blowing amount to oil ratio at the time of deodorization is targeted at 1%. The degree of vacuum was maintained at 3 hPa. In addition, the code | symbol 8 in FIG. 1 is a rubber tube, 9 is a cock.

  The acid value, color tone, trans fatty acid content, tocopherol content, and flavor evaluation of the raw decolorized oil and the obtained deodorized oil are shown in Table 1, and the values in the left-hand side of the formulas shown in Equations 1 and 2 are shown in the same table. It was shown to. The diene fatty acid (C18-2) in the fatty acid composition of decolorized soybean oil was 57.0%, the triene fatty acid (C18-3) was 7.3%, and the value of the left term in the formula 3 was 130. It was.

The flavor of the deodorized oil in the table was evaluated according to the following criteria.
○ Good with no off-flavors and odors △ Slightly peculiar to the ingredients × Unpleasant taste, unsuitable for eating

[Comparative Examples 1 to 4]
In Comparative Examples 1 to 4, the deodorization temperature in Example 1 was set to 180 ° C., 210 ° C., 240 ° C., and 250 ° C. in addition to those in Example 1, except that it was adjusted under the conditions shown in Table 1. The deodorizing step was performed in the same manner as above, and the evaluation of the resulting edible oil / fat is also shown in Table 1.

  As is clear from the results shown in Table 1, the fats and oils obtained by the production methods of the examples have a trans fatty acid production amount of 0.5% or less, both acid value and color tone that are below the Japanese Agricultural Standards, and flavor. The residual amount of tocopherol was 80% or more.

  On the other hand, although the trans fatty acid was low in Comparative Examples 1 and 2, the acid value and color tone were poor, and in Comparative Examples 3 and 4, the amount of trans fatty acid produced was large and the reduction effect was insufficient.

[Examples 5 to 7]
Examples 5 to 7 were the same as Example 1 except that the decolorized soybean oil used in the production method of Example 1 was changed to decolored rapeseed oil and the deodorization temperatures were sequentially set to 220 ° C, 230 ° C and 235 ° C. The deodorization process was performed. The degree of vacuum was maintained at 3 hPa. Table 2 shows the acid value, the color tone, the trans fatty acid content, the tocopherol content, the flavor evaluation, and the left side of the formulas shown in Equations 1 and 2 as the evaluation of the raw material decolorized oil and the obtained deodorized oil.

  Since the diene fatty acid (C18-2) in the fatty acid composition of bleached rapeseed oil was 20.3% and the triene fatty acid (C18-3) was 10.3%, the left term in the formula 3 was 123.3. there were.

[Comparative Examples 5 to 7]
In addition to setting the deodorization temperature in Example 1 to 180 ° C, 240 ° C, 250 ° C, Table 2
Deodorization was carried out in the same manner as in Example 1 except that the conditions were adjusted under the conditions shown in Table 1, and the evaluation of the resulting fats and oils was also shown in Table 2.

  As is clear from the results shown in Table 2, the fats and oils obtained from the decolored rapeseed oil by the production methods of the examples have a trans fatty acid production amount of 0.5% or less, and both the acid value and color tone are below the Japanese Agricultural Standard. And the flavor was good, and the residual amount of tocopherol was 80% or more.

  On the other hand, although the trans fatty acid was low in Comparative Example 5, the acid value and the color tone were poor. In Comparative Examples 6 and 7, the amount of trans fatty acid produced was large, and the reduction effect was insufficient.

[Examples 8 to 10]
Deodorization was carried out in the same manner as in Example 1 except that the deodorizing temperature in the decolorized soybean oil used in the production method of Example 1 and the ratio of the steam blowing amount to the oil ratio during deodorization were as shown in Table 3.

  As an evaluation of the raw material decolorized oil and the obtained deodorized oil, the acid value, color tone, trans fatty acid content, tocopherol content, flavor evaluation are shown, and the values in the left-hand side of the formulas shown in Equations 1 and 2 are shown in Table 3. Indicated.

  As is apparent from the results shown in Table 3, the fats and oils obtained by the production methods of Examples 8 to 10 were produced by increasing the deodorization time and the steam blowing amount to the oil ratio even when the deodorization temperature was low, thereby producing trans fatty acids. Although the amount was kept low, the acid value, color tone, and flavor were good, and the residual amount of tocopherol was 80% or more.

[Examples 11 to 14]
The decolorized rapeseed oil used in the production method of Example 5 is used as a raw material, the deodorization temperature is 220 ° C. or 230 ° C., the deodorization time is 35 minutes, the vacuum degree of 5 hPa or less is maintained, and the water vapor blowing amount to oil ratio during deodorization is 1. Deodorization was performed under conditions of 5% and 2.5%.
In Table 4, the acid value, color tone, trans fatty acid content, tocopherol content, flavor evaluation of the raw material decolorized oil and the obtained deodorized oil, and the values in the left-hand side of the formulas shown in Formulas 1, 2, and 3 are shown.

  As is apparent from the results in Table 4, by increasing the steam injection amount to the oil ratio, the fats and oils produced by the production methods of the examples not only can further reduce the acid value, but also reduce the amount of trans fatty acids produced. It was.

[Examples 15 to 21, Comparative Example 8]
In the production method of Example 1, the raw material decolorized soybean oil was maintained at a vacuum level of 5 hPa or less, and the deodorization temperature, the deodorization time, and the water vapor blowing amount to the oil ratio during deodorization were varied as shown in Table 5. Was deodorized in the same manner as in Example 1.

  The decolorized soybean oil was used as it was, although the tocopherol content was slightly reduced during storage. It shows the acid value, color tone, trans fatty acid content, tocopherol content, and flavor evaluation of the raw decolorized oil and the obtained deodorized oil, and the values in the left-hand side of the formulas shown in Formulas 1, 2, and 3 are also shown in Table 5. did.

  As is apparent from the results shown in Table 5, the fats and oils of Examples 15 to 21 in which the deodorization temperature, the deodorization time, and the water vapor blowing amount at the time of deodorization to the oil ratio were adjusted in a well-balanced manner by the production method of the Examples The amount was 0.5% or less, the acid value, the color tone and the flavor were good, and the residual amount of tocopherol was 80% or more.

On the other hand, in the fats and oils of Comparative Example 8, since the values of S, M, and T that do not satisfy the formula 2 were adopted, the residual amount of tocopherol was less than 80%.

[Example 22]
In the production method of Example 15, the deodorizing temperature of the decolorized soybean oil was 220 ° C., the deodorizing time was 40 minutes, the steam blowing amount at the time of deodorizing was 8.0%, and the degree of vacuum was 8 hPa. The process was performed. Table 6 shows the acid value, color tone, trans fatty acid content, tocopherol content, and flavor evaluation of the raw material decolorized soybean oil and the obtained deodorized oil. Also written.

  As is apparent from the results in Table 6, the soybean oil of Example 22 produced a considerably low amount of trans fatty acid, and the quality of the deodorized oil was excellent.

[Example 23, comparative example 9]
In Example 1, 400 g of decolorized pork fat was used in place of decolored soybean oil, and deodorization was performed at a vacuum degree of 2 hPa using a 1 L glass steam distillation flask, and the ratio of the amount of steam blown to oil during deodorization was shown. A deodorizing step was carried out in the same manner as in Example 1 except that it was as shown in FIG.

  Table 7 shows the acid value, color tone, trans fatty acid content, tocopherol content, and flavor evaluation of the raw material decolorized pork fat and the obtained edible oil and fat, and the values in the left-hand side of the formulas shown in Equations 1 to 3 are shown in the same table. It was written together. The diene fatty acid (C18-2) in the fatty acid composition of decolorized pork fat was 7.9%, and the triene fatty acid (C18-3) was 0.7%. Met.

  As is clear from the results in Table 7, the amount of trans fatty acid produced in Example 22 was lower than that in Comparative Example 9 for pork fat, which is animal fat. The quality was excellent.

[Example 24, Comparative Example 10]
In Example 1, 400 g of soybean sesame mixed oil obtained by mixing 320 g of decolorized soybean oil and 80 g of decolorized sesame oil was used in place of the raw material decolorized soybean oil, and the degree of vacuum was 2 hPa using a 1 L glass steam distillation flask. A deodorizing step was performed in the same manner as in Example 1 except that deodorization was performed and that the water vapor blowing amount at the time of deodorization and the oil ratio shown in Table 8 were used to produce edible fats and oils.

  The acid value, color tone, trans fatty acid content, tocopherol content, and flavor evaluation of the decolorized soybean sesame mixed oil and the obtained deodorized oil used as raw materials are shown. This is also shown in Table 8. The diene fatty acid (C18-2) in the fatty acid composition of soybean sesame mixed oil is 45.8%, the triene fatty acid (C18-3) is 17.2%, and the left term shown in the formula 3 is 217. It was 8.

  As is apparent from the results in Table 8, in Example 24 in which the raw oil / fat before the deodorization process uses a mixed oil having a high content of diene fatty acid and triene fatty acid, the production amount of trans fatty acid is considerably low, The quality of the oil was excellent.

  On the other hand, Comparative Example 10 employing the deodorization process conditions that do not satisfy the conditions of Equations 1 and 2 produced a large amount of trans fatty acid, and the residual amount of tocopherol was considerably low.

[Example 25]
After mixing 900 g of decolored rapeseed oil and 100 g of palm extremely hardened oil and heating to 70 ° C., 3 g of sodium methoxide was added to the oil and fat, and the mixture was stirred and mixed for 30 minutes to carry out a random transesterification reaction. After the reaction, the catalyst is removed by washing with water, and 1% of activated clay is added to the obtained reaction oil, followed by adsorption treatment at 105 ° C. under reduced pressure for 30 minutes, followed by filtration with filter paper to obtain 800 g of transesterified oil. It was.

  About 400 g of the obtained transesterified oil, deodorization was performed at a degree of vacuum of 2 hPa using a 1 L glass steam distillation flask. The deodorization temperature, deodorization time, and steam injection amount to oil ratio at the time of deodorization are as shown in Table 9. The acid value, color, trans fatty acid content, tocopherol content, and flavor evaluation of the raw decolorized oil and the obtained deodorized oil In Table 9, the values of the left term of the formulas shown in equations 1, 2, and 3 are also shown.

  Since the diene fatty acid (C18-2) in the fatty acid composition of the transesterified oil was 17.0% and the triene fatty acid (C18-3) was 8.7%, the left term shown in the formula 3 is 104 Met.

  As is clear from the results in Table 9, even in the case of transesterified oil, the amount of trans fatty acid produced in Example 25 was considerably low, and the quality of the deodorized oil was excellent.

[Examples 26 to 27]
Corn oil and soybean oil were deodorized at a vacuum degree of 4 hPa using a Gardler tray type semi-continuous deodorization apparatus.
The number of trays was 5, and the amount of fat and oil charged in the tray was 1250 kg. The deodorization temperature was 220 ° C., the first tray and the second tray were heated to 220 ° C., and the third tray and the fourth tray were deodorized.

  In the case of corn oil, the holding time (deodorizing time) was 48 minutes for each tray for 24 minutes, and the water vapor blowing amount to oil ratio during deodorization was 1.1%.

  In the case of soybean oil, the retention time (deodorization time) was 20 minutes in each tray for a total of 40 minutes, and the steam blowing amount to oil ratio during deodorization was 1.9%.

  After cooling in the fifth tray, the quality of the deodorized oil / fat transferred to a tank completely under a nitrogen stream was sampled to examine the quality. The results are shown in Table 10. The raw oil before deodorization is also shown in Table 10.

  Moreover, about the obtained deodorized oil, the preservation | save flavor evaluation test and its evaluation were done as follows, and the result was written together in Table 10.

<Flavor evaluation test after storage>
500 g of deodorized oil was put into a 500 ml steel can, and after sealing and stored at 20 ° C. for 90 days, flavor evaluation and peroxide value were performed according to the following criteria.
○: Almost tasteless or slightly return odor to some extent and good △: Return odor and slightly degraded taste are felt ×: Deteriorated and unfit for consumption

[Comparative Examples 11-12]
In Examples 26 and 27, the same procedure was performed except that the deodorization temperature was 250 ° C., the deodorization time was 48 minutes, and the water vapor blowing amount to oil ratio at the time of deodorization was 1.1%, and the results are shown in Table 10. It was written together.

  As is clear from the results of Table 10, the deodorization temperature, the deodorization time, and the water vapor blowing amount at the time of deodorization in the deodorization step were adjusted in a well-balanced manner with the predetermined relationship shown in Equations 1 and 2 in Examples 26 and 27. The fat and oil had a trans fatty acid production of 0.2% or less, an acid value, a color tone and a good flavor, and a residual amount of tocopherol of 80% or more.

  On the other hand, in the fats and oils produced in the deodorization process of Comparative Examples 11 and 12, the remaining amount of tocopherol is less than 80% without satisfying the predetermined relationship shown in Equations 1 and 2, and the production of trans fatty acid The amount exceeded 0.5% by mass.

[Example 28]
In Example 27, deodorization was performed using decolored rapeseed oil instead of soybean oil as a raw material. The decolored rapeseed oil had a color tone of 80, so the decolorization process was performed again. In that case, 0.5% of activated clay was added to 20 tons of rapeseed oil, adsorbed for 30 minutes under reduced pressure at 90 ° C., filtered through a filter press, and the rapeseed decolorized oil obtained was put into a deodorizing device. Provided. The acid value of the obtained decolored rapeseed oil was 0.11 and the color tone was 19.

In the deodorization step, the decolorized oil was deodorized at 220 ° C. for 40 minutes at a vacuum degree of 4 hPa to obtain a deodorized rapeseed oil. Table 11 shows the quality of deodorized rapeseed oil and decolorized rapeseed oil before deodorization.
The obtained deodorized oil was subjected to a storage test in the same manner as in Example 27, and the results are also shown in Table 11.

  As is apparent from the results in Table 11, the production method of Example 28 in which the deodorization temperature, the deodorization time, and the water vapor blowing amount to the oil ratio at the time of deodorization in the deodorization step were adjusted in a well-balanced manner with the predetermined relationship shown in Equations 1 and 2. The fats and oils obtained in Example 1 had a low production amount of trans fatty acid of 0.16, good acid value, color tone and flavor, and the residual amount of tocopherol was 80% or more. In particular, the raw material oil before deodorization was treated with an adsorbent, and the color tone was reduced to 19. As a result, it became lighter than the oil color tone shown in Comparative Example 7.

1 Flask 2 Steam generator 3 Glass tube 4 Ice water trap 5 Manometer 6 Mantle heater 7 Thermometer 8 Rubber tube 9 Cock W Distilled water O Raw oil

Claims (6)

In the method for producing edible fats and oils including a deodorization step, the deodorization step is performed using a batch type or tray type semi-continuous deodorization device at a vacuum degree of 10 hPa or less and a deodorization temperature of 200 ° C. or more. The amount of steam blown at the deodorization temperature, the deodorization time, and the deodorization temperature so that the tocopherols contained in the raw oil and fat before the deodorization step remain at 80% or more after being suppressed to 0.5% by mass or less. Adjusting the mass ratio of oil to oil, this adjustment shows the deodorization temperature in T ° C., the deodorization time in M minutes, and the mass ratio of water vapor blown in the deodorization temperature to oil in S mass%. A method for producing edible fats and oils, characterized in that the adjustment is performed using the following formulas 1 and 2 including variables of T, M, and S.

  The deodorizing temperature (T ° C.) is 210 to 240 ° C., the deodorizing time (M minutes) is 10 to 100 minutes, and the ratio (S mass%) of the water vapor blowing amount at the deodorizing temperature to the oil is 1 to It is 10 mass%, The manufacturing method of the edible fat according to claim 1. The raw oil and fat before the deodorizing step has a trans fatty acid content of 0.2% by mass or less, and the relationship between the diene fatty acid mass% (X) and the triene fatty acid mass% (Y) of the fatty acid composition is expressed by the following formula 3. The method for producing an edible oil or fat according to claim 1 or 2, wherein the oil or fat satisfies the relationship indicated.

  The said deodorizing temperature (T degreeC) is 215-235 degreeC, and the edible in any one of Claims 1-3 adjusted so that the right side of the formula shown by Formula 1 may be 0.2-2. The manufacturing method of fats and oils.   The edible fat / oil is at least one edible fat / oil selected from the group consisting of soybean oil, rapeseed oil, corn oil, rice oil, cottonseed oil, sunflower oil and safflower oil. Manufacturing method.   The edible oil / fat according to claim 1, wherein the raw oil / fat before the deodorization step is subjected to alkali treatment and adsorbent treatment to reduce the acid value to 0.3 or less and to reduce the color tone to 50 or less. Manufacturing method.

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