CN104629912B - Method for producing refined oil, method for reducing acetaldehyde content in oil, method for reducing exposure odor of oil, and method for improving cold resistance of soybean oil - Google Patents
Method for producing refined oil, method for reducing acetaldehyde content in oil, method for reducing exposure odor of oil, and method for improving cold resistance of soybean oil Download PDFInfo
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- CN104629912B CN104629912B CN201410629193.7A CN201410629193A CN104629912B CN 104629912 B CN104629912 B CN 104629912B CN 201410629193 A CN201410629193 A CN 201410629193A CN 104629912 B CN104629912 B CN 104629912B
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- deodorizing
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- 239000003921 oil Substances 0.000 title claims abstract description 226
- 235000019198 oils Nutrition 0.000 title claims abstract description 226
- 239000003549 soybean oil Substances 0.000 title claims abstract description 49
- 235000012424 soybean oil Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 34
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 title claims description 28
- 230000001877 deodorizing effect Effects 0.000 claims abstract description 62
- 239000002994 raw material Substances 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000944 linseed oil Substances 0.000 claims abstract description 13
- 235000021388 linseed oil Nutrition 0.000 claims abstract description 13
- 235000005687 corn oil Nutrition 0.000 claims abstract description 11
- 239000002285 corn oil Substances 0.000 claims abstract description 11
- 235000012343 cottonseed oil Nutrition 0.000 claims abstract description 10
- 239000002385 cottonseed oil Substances 0.000 claims abstract description 10
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 9
- 239000002540 palm oil Substances 0.000 claims abstract description 9
- 239000003925 fat Substances 0.000 claims description 181
- 235000019197 fats Nutrition 0.000 claims description 181
- 239000004927 clay Substances 0.000 claims description 18
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims description 13
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims description 13
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims description 13
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 13
- 239000005642 Oleic acid Substances 0.000 claims description 13
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims description 13
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims description 13
- 235000020778 linoleic acid Nutrition 0.000 claims description 13
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 13
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims description 13
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 6
- 229930195729 fatty acid Natural products 0.000 claims description 6
- 239000000194 fatty acid Substances 0.000 claims description 6
- 150000004665 fatty acids Chemical class 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 75
- 235000019634 flavors Nutrition 0.000 abstract description 75
- 238000011156 evaluation Methods 0.000 description 47
- 235000019645 odor Nutrition 0.000 description 39
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- 239000000463 material Substances 0.000 description 21
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- XCBBNTFYSLADTO-UHFFFAOYSA-N 2,3-Octanedione Chemical compound CCCCCC(=O)C(C)=O XCBBNTFYSLADTO-UHFFFAOYSA-N 0.000 description 10
- 230000002378 acidificating effect Effects 0.000 description 10
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- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 8
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- 235000019605 sweet taste sensations Nutrition 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 4
- 235000019485 Safflower oil Nutrition 0.000 description 4
- 235000019486 Sunflower oil Nutrition 0.000 description 4
- MMFCJPPRCYDLLZ-UHFFFAOYSA-N dec-2-enal Chemical compound CCCCCCCC=CC=O MMFCJPPRCYDLLZ-UHFFFAOYSA-N 0.000 description 4
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- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 4
- 150000002500 ions Chemical class 0.000 description 4
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 4
- NUJGJRNETVAIRJ-UHFFFAOYSA-N octanal Chemical compound CCCCCCCC=O NUJGJRNETVAIRJ-UHFFFAOYSA-N 0.000 description 4
- 238000007670 refining Methods 0.000 description 4
- 235000005713 safflower oil Nutrition 0.000 description 4
- 239000003813 safflower oil Substances 0.000 description 4
- 239000002600 sunflower oil Substances 0.000 description 4
- 238000009874 alkali refining Methods 0.000 description 3
- 239000006227 byproduct Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000011521 glass Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
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- SATICYYAWWYRAM-DSSYRYGXSA-N (2E)-hepta-2,4-dienal Chemical compound CCC=C\C=C\C=O SATICYYAWWYRAM-DSSYRYGXSA-N 0.000 description 2
- JZQKTMZYLHNFPL-ANYPYVPJSA-N (2e)-deca-2,4-dienal Chemical compound CCCCCC=C\C=C\C=O JZQKTMZYLHNFPL-ANYPYVPJSA-N 0.000 description 2
- NDFKTBCGKNOHPJ-AATRIKPKSA-N (E)-hept-2-enal Chemical compound CCCC\C=C\C=O NDFKTBCGKNOHPJ-AATRIKPKSA-N 0.000 description 2
- LVBXEMGDVWVTGY-VOTSOKGWSA-N (E)-oct-2-enal Chemical compound CCCCC\C=C\C=O LVBXEMGDVWVTGY-VOTSOKGWSA-N 0.000 description 2
- JZQKTMZYLHNFPL-NMMTYZSQSA-N (e,e)-2,4-decadienal Chemical compound CCCCC\C=C/C=C/C=O JZQKTMZYLHNFPL-NMMTYZSQSA-N 0.000 description 2
- SATICYYAWWYRAM-DNVGVPOPSA-N 2E,4Z-Heptadienal Chemical compound CC\C=C/C=C/C=O SATICYYAWWYRAM-DNVGVPOPSA-N 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
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- 238000007664 blowing Methods 0.000 description 2
- 239000012159 carrier gas Substances 0.000 description 2
- -1 cis-3-hexanal Natural products 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000001307 helium Substances 0.000 description 2
- 229910052734 helium Inorganic materials 0.000 description 2
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 2
- NDFKTBCGKNOHPJ-UHFFFAOYSA-N hex-2-enal Natural products CCCCC=CC=O NDFKTBCGKNOHPJ-UHFFFAOYSA-N 0.000 description 2
- 235000010746 mayonnaise Nutrition 0.000 description 2
- 239000008268 mayonnaise Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 229960001295 tocopherol Drugs 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
- 235000010384 tocopherol Nutrition 0.000 description 2
- 239000011732 tocopherol Substances 0.000 description 2
- MBDOYVRWFFCFHM-UHFFFAOYSA-N trans-2-hexenal Natural products CCCC=CC=O MBDOYVRWFFCFHM-UHFFFAOYSA-N 0.000 description 2
- LVBXEMGDVWVTGY-UHFFFAOYSA-N trans-2-octenal Natural products CCCCCC=CC=O LVBXEMGDVWVTGY-UHFFFAOYSA-N 0.000 description 2
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- PANBRUWVURLWGY-UHFFFAOYSA-N intreleven aldehyde Natural products CCCCCCCCC=CC=O PANBRUWVURLWGY-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a process for producing a purified oil or fat having a good flavor, which comprises a deodorizing step of deodorizing a raw oil or fat, wherein the deodorizing step comprises a contact step of contacting the raw oil or fat with steam at a temperature of 205 to 225 ℃ for 53 to 100 minutes in a vacuum of 300 to 800 Pa; the raw material oil is at least 1 oil selected from the group consisting of soybean oil, corn oil, cottonseed oil, linseed oil and palm oil, and the amount of water vapor in contact with the raw material oil is 1.0 to 7.0 mass% relative to the raw material oil.
Description
Technical Field
The present invention relates to a method for producing a purified oil, a method for reducing the amount of acetaldehyde in an oil, a method for reducing the exposure odor of an oil, and a method for improving the cold resistance of soybean oil.
Background
Historically, fats and oils have been used in a variety of cooking applications in combination with a variety of acidic seasonings. The main cooking method using fat may be frying, dish frying, or cold dish. In addition, as a main acidic seasoning using oil and fat, mayonnaise, sauce, and the like are exemplified, and these acidic seasonings contain refined oil and fat (soybean oil, corn oil, palm oil, linseed oil (flax oil), and the like) as a main component.
In general, refined oils and fats used for cooking have a peculiar taste of oils and fats, but it is not desirable to strongly feel the flavor of the raw materials derived from oils and fats or the flavor generated after the refining step. In addition, the acidic flavoring requires a good flavor (sweet taste, mellow taste, balance with other materials, etc.), and the flavor of the acidic flavoring is largely affected by the flavor of the refined fat and oil constituting the acidic flavoring. Therefore, various methods for improving the flavor of refined oils have been proposed. For example, patent document 1 describes a technique capable of suppressing unpleasant odor peculiar to a raw material, which is possessed by a purified oil or fat such as soybean oil.
Patent document 1: international publication No. 2009/028483 (A1) booklet
Disclosure of Invention
However, there is an increasing demand for a process for producing a purified oil or fat (particularly, soybean oil, corn oil, cottonseed oil, linseed oil, and palm-based oil or fat) having a good flavor.
The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for producing a purified oil or fat having a good flavor.
The inventors of the present invention have found that the above problems can be solved by bringing a specific raw material oil or fat into contact with steam under specific conditions in a deodorizing step, and have completed the present invention. Specifically, the present invention provides the following method.
(1) A process for producing a refined fat or oil, which comprises a deodorizing step of deodorizing a raw material fat or oil,
the deodorizing step comprises a contact step of bringing the raw oil and fat into contact with steam at a temperature of 205 to 225 ℃ and in a vacuum of 300 to 800Pa for 53 to 100 minutes;
the raw oil is more than 1 oil selected from soybean oil, corn oil, cotton seed oil, linseed oil and palm oil,
the amount of water vapor in contact with the raw oil or fat is 1.0 to 7.0 mass% relative to the raw oil or fat.
(2) The method for producing a purified oil or fat according to claim 1, wherein the ratio of oleic acid to linoleic acid (oleic acid/linoleic acid) in the structural fatty acid of the raw oil or fat is 5.0 or less.
(3) The method for producing a purified oil or fat according to claim 1 or 2, further comprising a decoloring step of bringing the raw oil or fat into contact with activated clay in the presence of 100 to 15000ppm of water relative to the raw oil or fat, before the deodorizing step.
(4) A method for producing a purified oil or fat as claimed in any one of claims 1 to 3, wherein the deodorizing step is performed in a tray-type deodorizing apparatus.
(5) A method for reducing the amount of acetaldehyde in fats and oils, which comprises contacting a raw material fat and oil with activated clay in the presence of 100 to 15000ppm of water relative to the raw material fat and oil, and then contacting the raw material fat and oil with steam at a temperature of 205 to 225 ℃ and a vacuum of 300 to 800Pa for 53 to 100 minutes;
the raw oil is more than 1 oil selected from soybean oil, corn oil, cotton seed oil, linseed oil and palm oil.
(6) A method for reducing the exposure odor of fats and oils, which comprises contacting a raw material fat and an activated clay in the presence of 100 to 15000ppm of water relative to the raw material fat and oils, and then contacting the raw material fat and water vapor in a vacuum of 300 to 800Pa at a temperature of 205 to 225 ℃ for 53 to 100 minutes;
the raw oil is more than 1 oil selected from soybean oil, corn oil, cotton seed oil, linseed oil and palm oil.
(7) A method for improving the cold resistance of soybean oil, which comprises the step of contacting the raw oil and the steam for 53-100 minutes at a temperature of 205-225 ℃ and a vacuum degree of 300-800 Pa, wherein the raw oil and the steam are soybean oil.
The present invention can provide a method for producing a purified oil or fat having a good flavor.
Detailed Description
Embodiments of the present invention will be specifically described below.
[ deodorization Process ]
A deodorizing step in a method for producing a purified oil or fat is known as a step of heating a raw oil or fat in the presence of steam to remove volatile odor components in the raw oil or fat. However, depending on the conditions of the deodorizing step, there is a possibility that nutrients and the like in the oil or fat are lost or that components which are not preferable in terms of flavor are increased. As a result, the flavor (sweetness, mellow taste, etc.) of the produced refined fat is poor, and the balance of the taste of the refined fat and other materials may be poor when cooking with the produced refined fat. Accordingly, the present inventors have made extensive studies and have found that by providing a contact step for bringing a predetermined raw material oil or fat into contact with steam under conditions satisfying temperature conditions, pressure reducing conditions and contact time described later in the deodorizing step, a refined oil or fat having a reduced amount of odor components (particularly acetaldehyde) in the oil or fat and a good flavor can be obtained. The following describes the respective conditions in the contact step. In the present invention, "raw oil" means oil to be supplied to the contacting step in the present invention, and "purified oil" means oil obtained at least through the contacting step.
(temperature conditions in the contacting step)
In the contact step of the present invention, the raw material oil or fat is contacted with steam at a temperature of 205 to 225 ℃, preferably 205 to 220 ℃, and most preferably 210 to 220 ℃. When the temperature is 205 ℃ or higher, the raw oil and fat can be sufficiently deodorized to obtain a purified oil and fat having a good flavor, and deterioration of the flavor balance with other materials and deterioration of the flavor of the oil and fat when used for cooking can be suppressed. When the temperature is 225 ℃ or lower, the deterioration of the flavor of the refined fat or oil obtained can be suppressed, and the deterioration of the flavor balance with other materials and the deterioration of the flavor of the fat or oil when the fat or oil is used for cooking can be suppressed.
In general, the deodorizing step is performed under high temperature conditions (240 to 260 ℃), and therefore, the odor component, which is mainly volatile, can be removed from the oil or fat. However, according to the present invention, it is unexpected that the amount of odor components (particularly, acetaldehyde) in the oil can be further reduced by performing the deodorizing step at a temperature lower than that of the conventional one. This means that by-products and the like may be generated at high temperatures in a usual deodorizing process, and that these by-products and the like generate new odors. On the other hand, the inventors speculate that the production of these by-products can be suppressed by the present invention.
(reduced pressure conditions in the contacting step)
The pressure reduction condition of the contacting step in the present invention is a vacuum degree of 300 to 800Pa, preferably a vacuum degree of 300 to 600Pa, and more preferably a vacuum degree of 330 to 600 Pa. When the vacuum degree is 300Pa or more, deterioration of flavor balance with other materials and deterioration of flavor when the produced refined fat or oil is used for cooking can be suppressed. When the vacuum degree is 800Pa or less, deodorization can be sufficiently performed, and a refined fat and oil having a good flavor can be obtained.
The "vacuum degree" in the present invention is indicated by an absolute pressure standard. This value represents the degree of approach to the ideal vacuum state (absolute vacuum) with the absolute vacuum being zero.
(contact time in contact step)
In the contact step of the present invention, the raw oil or fat is contacted with steam for 53 to 100 minutes, preferably 53 to 90 minutes, and more preferably 53 to 85 minutes. When the contact time is 53 minutes or longer, deodorization can be performed sufficiently, and a refined fat or oil having a good flavor can be obtained. When the contact time is in the range of 53 to 100 minutes, deterioration of flavor and flavor balance with other materials can be suppressed when the produced refined fat or oil is used for cooking. When the contact time is 100 minutes or longer, the nutrient content (such as tocopherol) in the oil or fat is decreased, and the trans fatty acid is increased, which is not preferable.
The contact time may be continuous or discontinuous. The continuous contact time is preferable because it is energy efficient. If the total contact time is reached, the refined fat and oil can be given a good flavor.
(amount of steam in the contacting step)
The amount of the water vapor to be contacted with the raw material oil in the contacting step is 1.0 to 7.0% by mass, preferably 1.5 to 7.0% by mass, and more preferably 2.0 to 5.0% by mass, based on the raw material oil. If the amount of water vapor is 1.0 mass% or more relative to the raw oil or fat, deodorization can be performed sufficiently, and a refined oil or fat having a good flavor can be obtained. If the amount of water vapor is 7.0 mass% or less relative to the raw oil or fat, a decrease in the content of the nutrient components (such as tocopherol) in the purified oil or fat can be suppressed.
(conditions of deodorization step other than contact step)
In the deodorization step of the present invention, the conditions other than the contact step may be the conditions used in the usual deodorization step, and are not particularly limited, but preferably not more than the upper limit of the temperature condition (i.e., 225 ℃) and not more than the range of the pressure reduction condition (i.e., vacuum degree of 300 to 800 Pa). In order to prevent the increase of trans fatty acids, the total deodorization time of the deodorization step other than the contact step is preferably less than 120 minutes. The deodorizing step of the present invention may be constituted by a contact step.
In order to prevent the raw oil or fat from deteriorating at a temperature lower than the lower limit of the temperature condition (that is, 205 ℃) when the temperature condition is raised to 205 ℃ before and after the contact step or when the temperature is lowered from 205 ℃, it is preferable to reduce the pressure (for example, the vacuum degree of 300 to 800 Pa). In addition, when the temperature condition is raised to 205 ℃ before and after the contact step, or when the temperature is lowered from 205 ℃, the raw oil or fat may be brought into contact with water vapor, or may not be brought into contact with both. When the raw material oil or fat is brought into contact with steam other than the above-mentioned contact step, 1.0 to 7.0 mass% of steam relative to the raw material oil or fat may be brought into contact with the raw material oil or fat for 20 to 100 minutes or less.
(deodorization device)
Deodorizing apparatuses for realizing the deodorizing step are known in batch type, semi-continuous type, and the like. Further, various deodorizing apparatuses such as a gardler type, a cambro-miura type, and a jibro-miura type are known, which are classified by structures. In the present invention, any type of deodorizing device may be used. In the deodorizing apparatus described below, the raw oil and the steam are brought into contact under the above-described conditions, and then the refined oil and fat subjected to the deodorizing step (contact step) can be obtained.
The gardler type deodorizing apparatus has a structure in which a tray is provided in a vertical cylindrical vacuum tower called a housing. The deodorizing device has a plurality of trays, and steam is usually blown into each tray. The raw material fat and oil introduced into the deodorizing device is heated under reduced pressure, and deodorized while being brought into contact with steam. The deodorized raw oil and fat is cooled on a tray after the contact step and recovered as refined oil and fat.
In a deodorizing device of the cambro or cambro-miura type, there is a set of sets of 2 sheets, which are relatively upright in parallel. A pipe for blowing steam is provided at the lower end of the thin plate. In any tray of the cambro type or cambro-miura type deodorizing device, water vapor is usually blown. The lower end of the sheet is immersed in the raw material oil and fat, and the raw material oil and fat is heated under reduced pressure and steam is blown in, so that the raw material oil and fat is diffused to the surface of the sheet while being in contact with the steam to form a film, and the raw material oil and fat is deodorized during this time.
In the present invention, the deodorizing apparatuses of the girderler type, the cambro type, and the cambro-miura type among the deodorizing apparatuses are hereinafter referred to as "tray type deodorizing apparatuses". The "tray type deodorizing device" in the present invention does not include a column type deodorizing device having a thin film column with a regular packing material. In view of easy availability of a fat and oil having a good flavor, the present invention preferably uses a tray type deodorizing device.
In the tray type deodorizing device which can be used in the present invention, the deodorizing device is not particularly limited, and a single-shell type device in which a vacuum tower is partitioned by a tray, a double-shell type device in which a plurality of shells are further built in the vacuum tower and each of the plurality of shells functions as a tray, a combined shell type (combination shell) device in which a single-shell type and a double-shell type are combined, and the like can be cited.
In the tray type deodorizing device which can be used in the present invention, the type of the cambro or cambro-miura type deodorizing device is not particularly limited, and examples thereof include a tray horizontal type device and a tray vertical type device.
[ decoloring Process ]
The production method of the present invention may include a decoloring step before the deodorizing step. The conditions of the decoloring step are not particularly limited, and if the raw material oil and fat is brought into contact with activated clay in the presence of 100 to 15000ppm, preferably 300 to 8000ppm, more preferably 400 to 8000ppm, and most preferably 1000 to 8000ppm of water relative to the raw material oil and fat, the resulting purified oil and fat can be inhibited from generating exposure odor (unpleasant odor caused by exposure of the oil and fat to sunlight, and substances such as 2, 3-octanedione) even when exposed to light due to exposure and preservation. The effect of suppressing the exposure smell is particularly remarkable when the raw oil or fat is soybean oil which is known to be liable to cause the exposure smell. When the amount of water is 100ppm or more relative to the raw oil, the raw oil can be sufficiently decolorized. When the amount of water is 15000ppm or less relative to the raw oil or fat, the raw oil or fat can be decolorized without decreasing the decolorizing efficiency. In general, the decoloring step is often performed after the alkali refining deacidification step. In the alkali refining deacidification step, the fat is usually dried after washing with water, and is supplied to the decoloring step. In this case, the oil and fat to be used in the decoloring step is substantially in a dry state together with less than 100ppm of water relative to the oil and fat. Therefore, in the alkali refining deacidification step, the oil and fat is not dried, so that the water content together with the oil and fat can be easily maintained at 100ppm or more. After the raw oil and fat are brought into contact with activated clay, the activated clay is removed by filtration or the like, whereby an oil and fat having undergone a decoloring step is obtained.
In the decoloring step, clays other than activated clay (acid clay, alkaline clay, neutral clay, etc.) may be used. The amount of clay used may be, for example, 0.3 to 5.0% by mass based on the amount of the raw oil or fat. The decolorization temperature may be 70 to 150 ℃. The decoloring time may be 5 to 50 minutes.
[ raw oil and fat ]
The raw material oil in the present invention is at least 1 kind of oil selected from soybean oil, corn oil, cottonseed oil, linseed oil (linseed oil) and palm-based oil. In the present invention, "palm-based oil and fat" refers to palm oil having an iodine value of 50 to 72 or palm fractionation soft oil (a split unit).
The raw material oil and fat may be any one or a combination of the above, but it is more preferable that the ratio of oleic acid to linoleic acid (this ratio may be expressed as "oleic acid/linoleic acid") in the structural fatty acid of the raw material oil and fat is 5.0 or less, more preferably 4.0 or less, still more preferably 2.0 or less, and most preferably 1.0 or less, so that the effect of the present invention can be more easily achieved. The lower limit of "oleic acid/linoleic acid" is 0.05 or more, preferably 0.1 or more, and more preferably 0.3 or more. In general, "oleic acid/linoleic acid" is 0.4 to 0.5, soybean oil is 0.4 to 0.6, corn oil is 0.4 to 0.5, cottonseed oil is 0.7 to 2.0, linseed oil is 3.0 to 5.0. If oils and fats having an "oleic acid/linoleic acid" value of 5.0 or less (safflower oil, sunflower oil, etc.) are used as the raw material oils and fats, it may be difficult to achieve the effect of the present invention.
As the raw oil or fat, refined oil or unrefined oil may be used. The refined oil may be one obtained by a known refining method. Examples of known refining methods include a method of extracting oil by squeezing seeds or/and extracting the seeds with a solvent (oil obtained in each oil extraction step may be mixed when squeezing and extracting with a solvent), and a method of obtaining refined oil by subjecting the obtained oil to a degumming step, a deacidification step, a decoloring step, a deodorizing step, and the like. Since the deodorizing step may damage the nutritional components and the like in the oil or fat and may increase the content of components which are not preferable in terms of flavor, it is preferable to use an oil or fat which does not undergo the deodorizing step as a raw material oil or fat. More preferably, the raw oil or fat which has not undergone the deodorization step but has undergone the above-mentioned decoloring step is used. It is further preferable to use a raw oil or fat which has undergone a degumming step, a deacidification step and the decoloring step after oil extraction.
[ refined fat and oil produced by the production method of the present invention ]
According to the production method of the present invention, a purified oil or fat having a good flavor can be obtained. The flavor of the refined fat and oil was evaluated by sensory evaluation for any of the sweet taste and the mellow taste of the refined fat and oil, the flavor of a cooking product when the refined fat and oil was used for cooking, and the balance with the flavor of other materials.
According to the production method of the present invention, a purified oil or fat having a reduced amount of odor components can be obtained. The "odor component" refers to a volatile component contained in the oil or fat. Among the volatile components, acetaldehyde (acrolein, hexanal, cis-3-hexanal, trans-2-hexanal, octanal, trans-2-heptenal, nonanal, trans-2-octenal, trans, cis-2, 4-heptadienal, trans-2, 4-heptadienal, trans, cis-2, 4-decadienal, trans-2, 4-decadienal, 2-decenal, 2-undecenal, etc.) generates a pungent odor after oxidation. According to the production method of the present invention, a purified oil or fat, in particular, an acetaldehyde-based oil or fat having a reduced amount can be obtained. The amount of the odor component in the refined fat is measured by headspace (head space) gas chromatography mass spectrometry or the like.
According to the production method of the present invention, exposure odor can be prevented even if the obtained refined fat or oil is exposed to light and stored. The presence or absence of exposure odor of the purified oil or fat was determined by sensory evaluation.
According to the production method of the present invention including the deodorizing step including at least the contact step, the cold resistance of soybean oil can be improved. Soybean oil is gelled when stored at low temperature (0 to 5 ℃), which not only deteriorates the handling during storage in the refrigerator, but also deteriorates the quality of emulsified fat using soybean oil. The "gelation" of soybean oil refers to a phenomenon in which a part of components of soybean oil is structured, and soybean oil loses fluidity and is solidified. This phenomenon is different from the phenomenon that the whole oil is crystallized and solidified at low temperature, which is seen in general vegetable oils. However, when the above-described contact step is performed on soybean oil in the deodorizing step, the cold resistance of the obtained soybean oil can be improved, and gelation is less likely to occur even when the soybean oil is stored at a low temperature. The amount of the steam to be contacted with the soybean oil in the contacting step is not particularly limited, and may be 1.0 to 7.0% by mass, preferably 1.5 to 7.0% by mass, and more preferably 2.0 to 5.0% by mass, based on the soybean oil.
When the cold resistance of soybean oil is to be improved, the decoloring step may be performed before the deodorizing step including the contacting step.
The cold resistance of soybean oil was determined by visually observing the presence or absence of gelation (decrease in fluidity of soybean oil) when soybean oil was stored under low temperature (0 to 5 ℃). If the soybean oil is not gelled or the time for starting gelation of the soybean oil is longer than that of the soybean oil not subjected to the above-mentioned contact step, it can be judged that the cold resistance of the soybean oil is improved.
The refined fat and oil obtained by the production method of the present invention has a good flavor, and is therefore suitable for use in cooking (heating, cooling, etc.) and the like. For example, the refined fat produced by the production method of the present invention is suitable for use as a heating cooking oil such as frying oil and frying oil. The purified oil or fat produced by the production method of the present invention can reduce the amount of odor components (particularly, acetaldehyde) that are usually produced when heating the oil or fat, even when heating the oil or fat during cooking or the like.
The refined fat and oil produced by the production method of the present invention has a good flavor, and is therefore suitable for use as a material for acidic emulsified foods and the like. When the purified oil or fat produced by the production method of the present invention is used as a material for acidic emulsified foods or the like, it is preferable that 30 mass% or more, preferably 50 mass% or more, and more preferably 70 mass% or more of the oil or fat in the acidic emulsified foods is the purified oil or fat produced by the production method of the present invention. The acidic emulsified food is not particularly limited, and mayonnaise, sauce (emulsified liquid sauce, separated liquid sauce, etc.), and the like can be exemplified. Among these foods, sauce is preferred because of its high content of fat and oil and particularly good balance of flavor with other materials (salt, granulated sugar, pepper, etc.).
[ example ]
[ evaluation 1: flavor evaluation and cooking evaluation
As a raw material fat (the fat is a fat having undergone at least a deacidification step), a decolorization step and then a deodorization step were performed on any of soybean oil, safflower oil, and sunflower oil (each of the soybean oil, safflower oil, and sunflower oil, manufactured by riken corporation) to obtain purified fats of each example and comparative example.
The decoloring step was performed by bringing the raw oil and fat into contact with activated clay at 110℃for 20 minutes in the presence of moisture in the amounts described in tables 1 to 3 (in the tables, "moisture amount at clay addition"). The amount of activated clay used was 1.0 mass% based on the starting oil. The deodorizing step was performed under the conditions described in tables 1 to 3 (the "contact conditions" in the tables) for the raw oil and fat after the decoloring step. The deodorization step corresponds to the contact step (i.e., the deodorization step in this example consists of the contact step). The raw oil and fat after the deodorization step is recovered as refined oil and fat. The deodorizing step is performed in a tray-type deodorizing apparatus.
Hereinafter, the term "deodorizing time" in the table means a time period in which the temperature of 205℃or higher is maintained after reaching each deodorizing temperature described in the table. The "steam blowing amount" in the table means the amount (mass%) of steam in contact with the raw oil or fat in the deodorizing step relative to the raw oil or fat. The term "oleic acid/linoleic acid" in the table refers to the ratio of oleic acid to linoleic acid in the structural fatty acid of the raw material oil before the decoloring step.
(evaluation of flavor)
The obtained purified oils and fats were directly contained in the mouth, and flavor was evaluated according to the following criteria. The evaluation results are shown in tables 1 to 3.
And (3) the following materials: feel sweet and mellow
O: a slight sweet taste and a mellow taste were perceived
Delta: almost no sweet taste and a mellow taste were perceived
X: feel miscellaneous taste
(cooking evaluation)
Using each of the obtained refined oils and fats, a omelet and a sauce were prepared in the following manner, and the flavors of the omelet and the sauce thus prepared were evaluated. The evaluation results are shown in tables 1 to 3.
(omelette: flavor evaluation for cooking)
Adding refined oil (1 spoon) into pan heated with strong fire, adding ovum gallus Domesticus (2), fructus Piperis (0.2 g) and salt (0.5 g), and mixing to obtain fried egg. After the prepared omelet was left at room temperature, flavor evaluation was performed according to the following criteria.
And (3) the following materials: the flavor of the egg is fully reflected, and the egg feels sweet and mellow
O: the flavor of the egg is shown, the egg feels sweet and mellow
Delta: slightly perceived sweet taste and taste
X: no sweet taste and taste were perceived
(evaluation of flavor balance with other materials of sauce)
After adding salt (1 g), granulated sugar (1 g) and pepper (0.1 g) to the vessel, vinegar (17 g) was added and stirred with a stirrer. Grease (48 g) was added little by little during stirring and thoroughly mixed to prepare a sauce. The obtained sauce was put in a bottle, mixed by shaking, spread on lettuce, and evaluated for flavor according to the following criteria.
O: the vinegar and refined oil have good flavor balance, and no residual aftertaste
Delta: the vinegar has strong flavor and residual aftertaste compared with the flavor of refined oil
X: unsuitable for use as sauce
Based on the flavor evaluation and the cooking evaluation, the comprehensive evaluation was performed according to the following criteria.
And (3) the following materials: very good
And (2) the following steps: good quality
Delta: ordinary use
X: not preferred
[ Table 1 ]
[ Table 2 ]
[ Table 3 ]
As shown in table 1, the refined oils and fats produced by the production method of the present invention were obtained through a certain deodorizing step, and therefore had good flavor. The flavor is not spoiled even if the refined fat is used for cooking.
As understood from comparative examples 1 and 2 in table 2, if the deodorization temperature when the raw material oil and fat is brought into contact with water vapor is higher than the temperature range in the present invention, the flavor of the refined oil and fat produced will be deteriorated, and the flavor when used for cooking and the balance of the flavor with other materials will be deteriorated. As understood from comparative example 3, if the vacuum degree at the time of bringing the raw oil and fat into contact with water vapor is not within the range of the present invention, the flavor of the produced refined oil and fat is remarkably deteriorated when used for cooking, and the balance with the flavor of other materials is also poor. As understood from comparative example 4, if the deodorization time when the raw material oil and fat is brought into contact with water vapor is not within the scope of the present invention, the flavor of the refined oil and fat obtained when used for cooking and the balance of the flavor with other materials will be deteriorated. As understood from comparative example 5, if the deodorization temperature at which the raw material oil and fat is brought into contact with water vapor is lower than the temperature range in the present invention, the flavor of the produced refined oil and fat is significantly deteriorated, and the flavor for cooking and the flavor of other materials are not well balanced.
As shown in Table 3, even when safflower oil and sunflower oil having high "oleic acid/linoleic acid" values were used as the raw material oils and fats, the effects of the present invention were hardly obtained. This suggests that the production method of the present invention is suitable for refining a raw oil or fat having a low ratio of oleic acid to linoleic acid (5.0 or less) in a structural fatty acid.
[ evaluation 2: analysis of the amount of odor component in each refined fat and oil
2g of each of the purified fats and oils of example 1, comparative examples 2, 6 and 7 in "evaluation 1" described above was put into a 20ml vial, and after shaking at 180℃for 10 minutes, the volatile components in the head space (head space) were analyzed by gas chromatography mass spectrometry (GC-MS). Analysis conditions are shown below as < GC-MS analysis conditions >.
AREA values of total ion flow chromatograms (total ion chromatogram) (TIC) of acetaldehyde (acrolein, hexanal, cis-3-hexanal, trans-2-hexanal, octanal, trans-2-heptenal, nonanal, trans-2-octenal, trans, cis-2, 4-heptadienal, trans-2, 4-heptadienal, trans, cis-2, 4-decadienal, trans-2, 4-decadienal, 2-decenal, 2-undecaefaldehyde) in the respective refined oils and fats were calculated as odor component amounts. The results are shown in Table 4 (Table "amount of acetaldehyde"). The numerical values shown in table 4 are relative values. Specifically, the value of example 1 is a relative value when the AREA value of comparative example 2 is regarded as "1", and the value of comparative example 6 is a relative value when the AREA value of comparative example 7 is regarded as "1".
< GC-MS analysis conditions >
GC-MS device: GC-MSD system (Yue Tech, inc.)
Chromatographic column: DB-WAX (60 mX)×0.5μm)
Carrier gas: helium gas
Chromatographic column temperature: 35 ℃ (hold for 5 minutes) →5 ℃/min→240 ℃ (hold for 10 minutes)
MS detector: scanning analysis (29-500 m/z)
Ion source: 230 DEG C
Quadrupoles: 150 DEG C
Emission voltage: 70eV
[ Table 4 ]
As is clear from a comparison between example 1 and comparative example 2 in Table 4, the amount of acetaldehyde in the purified oil obtained by the production method of the present invention was reduced. Acetaldehyde is responsible for the generation of the pungent odor, and thus, according to the present invention, a purified oil or fat having an unpleasant odor suppressed can be obtained.
[ evaluation 3: flavor evaluation and odor evaluation
The soybean oil was subjected to a decoloring step and a deodorizing step under the conditions shown in Table 5, in the same manner as in the above-mentioned "evaluation 1", to obtain refined oils and fats of each example and comparative example.
(evaluation of flavor)
The flavor of each of the obtained purified oils and fats was evaluated in the same manner as in the above-mentioned "evaluation 1". The evaluation results are shown in Table 5.
(odor evaluation-1)
After each purified oil was subjected to exposure storage (70001 ux, 24 hours), each of the exposed purified oils was subjected to odor evaluation based on a 2-point preference test method. Specifically, 12 participants selected "less-odor-exposed fat" and "odor-preferred fat" from among the purified fats and oils. The number of people who selected "less-odor-exposed fat" and "preferred-odor fat" from among the purified fats and oils is shown in table 5.
(odor evaluation-2)
After the obtained purified oils and fats were subjected to exposure and storage (70001 ux, 24 hours), the respective exposed purified oils and fats were analyzed by headspace (head space) GC-MS. Specifically, 2g of the purified oil was put into a 20ml vial, and the vial was capped Yan Hou, and heated with shaking at 180℃for 10 minutes. The volatile component (3 ml) in the headspace was sampled by a web headspace sampler (network head space sampler, device, b) G1888 (available from tikou corporation), analysis was performed by using a GC-MSD system (GC 6890/MSD5973, manufactured by Takara Shuzo Co., ltd.). The AREA value of 2, 3-octanedione contained in the volatile component sampled was calculated. The results are shown in Table 5. The numerical value of "2, 3-octanedione amount" described in table 5 is a relative value. Specifically, the value of example 6 is a relative value when the AREA value of comparative example 10 is regarded as "1".
< GC-MS analysis conditions >
GC-MS device: GC-MSD system (Yue Tech, inc.)
Chromatographic column: DB-WAX (60 mX)×0.5μm)
Carrier gas: helium gas
Chromatographic column temperature: 35 ℃ (hold for 5 minutes) →5 ℃/min→240 ℃ (hold for 10 minutes)
MS detector: scanning analysis (29-500 m/z)
Ion source: 230 DEG C
Quadrupoles: 150 DEG C
Emission voltage: 70eV
[ Table 5 ]
As shown in table 5, the refined oils and fats produced by the production method of the present invention have good flavor and suppressed exposure odor and unpleasant odor. In addition, the amount of 2, 3-octanedione in the purified oil or fat produced by the production method of the present invention is reduced. 2, 3-octanedione is one of the causes of exposure odor, and according to the present invention, a purified oil or fat having an unpleasant odor such as exposure odor suppressed can be obtained.
[ evaluation 4: flavor evaluation and exposure odor evaluation
As in the case of the above-mentioned "evaluation 1", the soybean oil was subjected to the decoloring step and the deodorizing step under the conditions shown in Table 6, to obtain refined oils and fats of each example and comparative example.
(evaluation of flavor)
The flavor of each of the obtained purified oils and fats was evaluated in the same manner as in the above-mentioned "evaluation 1". The evaluation results are shown in Table 6.
(evaluation of exposure odor)
After each of the obtained purified oils and fats was subjected to exposure and storage (70001 ux, 24 hours), each of the exposed purified oils and fats was subjected to evaluation of exposure odor according to the following criteria.
And (3) the following materials: the exposure smell was improved as compared with example 10
And (2) the following steps: the exposure smell was slightly improved as compared with example 10
Delta: example 10 has the same degree of exposure odor (a little exposure odor was felt)
Based on the flavor evaluation and the exposure odor evaluation, comprehensive evaluation was performed according to the following criteria. The evaluation results are shown in Table 6.
And (3) the following materials: very good
And (2) the following steps: good quality
Delta: can be eaten by people
[ Table 6 ]
As shown in Table 6, the refined oils and fats obtained by the production method of the present invention have good flavor and suppressed exposure odor. When the moisture content in the decoloring step is 400ppm or more, exposure odor is particularly suppressed.
[ evaluation 5: research on improvement of Cold resistance of Soybean oil
Similarly to the above "evaluation 1", 2 kinds of soybean oils (raw oil/fat) having different groups were subjected to a decoloring step and a deodorizing step under the conditions shown in table 7, and the obtained refined oil/fat was used in the following cooling test. At the start of the cooling test, both soybean oils were in a liquid state (a state having fluidity).
(Cooling test)
Each refined oil was heated at 120 ℃ for 5 minutes and cooled to room temperature. Next, each of the refined oils was put into a glass bottle having a diameter of 40mm, and the glass bottle was stored in ice water at 0℃in a cooling box (cold box). At each time point 15 hours, 20 hours, 21 hours, 24 hours, 40 hours, 48 hours, and 62 hours after the start of storage, the glass bottle was taken out of the cooling box, and the state of the grease was visually observed. The results are shown in Table 8. In Table 8, the term "gelation time" means the time (unit: hours) required for each purified oil or fat to gel.
[ Table 7 ]
[ Table 8 ]
As shown in table 8, the soybean oil produced by the production method of the present invention required a long time until gelation, compared with the same group of soybean oil, improved the cold resistance of the soybean oil.
[ evaluation 5: flavor evaluation and cooking evaluation
The flax was decolorized by a solar battery, and then decolorized in the same manner as in evaluation 1 to obtain purified fats and oils of each of examples and comparative examples.
Further, the flavor evaluation and the cooking evaluation were performed in the same manner as in the evaluation 1.
[ Table 9 ]
As shown in table 9, the refined oils and fats produced by the production method of the present invention were obtained by a specific deodorizing step, and therefore had good flavor. Even if the refined fat is used for cooking, the flavor of the refined fat is not impaired.
Claims (6)
1. A process for producing a purified oil or fat, which comprises a deodorizing step of deodorizing a raw oil or fat, wherein the deodorizing step comprises a contact step of contacting the raw oil or fat with steam at a temperature of 205 to 210 ℃ for 53 to 100 minutes in a vacuum of 300 to 800 Pa;
the raw oil is more than 1 oil selected from soybean oil, corn oil, cotton seed oil, linseed oil and palm oil,
the amount of water vapor in contact with the raw material oil or fat is 1.0 to 7.0 mass% relative to the raw material oil or fat,
the method for producing a purified oil and fat further comprises a decoloring step of bringing the raw oil and fat into contact with activated clay in the presence of 3400 to 15000ppm of water relative to the raw oil and fat before the deodorizing step.
2. The method for producing a purified oil or fat according to claim 1, wherein the ratio of oleic acid to linoleic acid (oleic acid/linoleic acid) in the structural fatty acid of the raw oil or fat is 5.0 or less.
3. The method for producing a purified oil or fat according to claim 1 or 2, wherein the deodorizing step is performed in a tray-type deodorizing apparatus.
4. A method for reducing the amount of acetaldehyde in fats and oils, which comprises contacting a raw material fat and oil with activated clay in the presence of 3400 to 15000ppm of water relative to the raw material fat and oil, and then contacting the raw material fat and oil with steam in a vacuum of 300 to 800Pa at a temperature of 205 to 210 ℃ for 53 to 100 minutes;
the raw oil is more than 1 oil selected from soybean oil, corn oil, cotton seed oil, linseed oil and palm oil.
5. A method for reducing the exposure odor of fats and oils, which comprises contacting a raw material fat and an activated clay in the presence of 3400 to 15000ppm of water relative to the raw material fat and oils, and then contacting the raw material fat and water vapor for 53 to 100 minutes at a temperature of 205 to 210 ℃ and in a vacuum of 300 to 800 Pa;
the raw oil is more than 1 oil selected from soybean oil, corn oil, cotton seed oil, linseed oil and palm oil.
6. A method for improving the cold resistance of soybean oil, which comprises contacting a raw oil or fat with activated clay in the presence of 3400-15000 ppm of water relative to the raw oil or fat, and then contacting the raw oil or fat with steam at a temperature of 205-210 ℃ and a vacuum of 300-800 Pa for 53-100 minutes, wherein the raw oil or fat is soybean oil.
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| JP2014056761 | 2014-03-19 | ||
| JP2014128339A JP5989037B2 (en) | 2013-11-07 | 2014-06-23 | Method for producing refined fats and oils, method for reducing the amount of aldehydes in fats and oils, method for reducing the exposure odor of fats and oils, and method for improving the cold resistance of soybean oil |
| JP2014-128339 | 2014-06-23 |
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| CN113122377B (en) * | 2019-12-30 | 2024-05-28 | 丰益(上海)生物技术研发中心有限公司 | Method for removing plasticizer in grease refining process |
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| WO2013080648A1 (en) * | 2011-11-30 | 2013-06-06 | 日清オイリオグループ株式会社 | Method for producing fat or oil |
Also Published As
| Publication number | Publication date |
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| TW201521588A (en) | 2015-06-16 |
| TWI568356B (en) | 2017-02-01 |
| CN104629912A (en) | 2015-05-20 |
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