JP2000096077A - Refined olive oil and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject olive oil having improved heating stability, oxidation stability and preservation stability and capable of manifesting excellent suitability to frying oils by refining an olive pomace oil which is a mixed oil of an olive residual oil with a virgin olive oil. SOLUTION: This refined olive oil is produced by refining an olive pomace oil and contains oleic acid in an amount of at least >=70 wt.% based on the weight of the total fatty acids and an unsaponified substance in an amount of 1-3 wt.% based on the weight of the refined olive oil and has 190-240 deg.C smoke point. The olive pomace oil is preferably a mixed oil comprising 100-70 wt.% of an olive residual oil prepared by extracting an olive fruit residue remaining after collecting a pressed oil from an olive fruit with a solvent and 0-30 wt.% of a virgin olive oil. The refined olive oil and the virgin olive oil (preferably having <=6.6 acid value) can be contained to afford an olive oil for frying.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a refined olive oil,
In particular, the present invention relates to a novel refined olive oil having improved heat stability, oxidation stability and storage stability, and exhibiting excellent frying oil suitability (frying suitability), and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Olive oil is an olive oil obtained by pressing olive fruits (pressed olive oil), a refining process thereof, or a blend of other olive oils. It is a generic name for oil that has a flavor unique to olives and is mainly used for finishing salads and pasta dishes. Olive oil demand has been steadily increasing in Japan, as consumers have a good image of health.

[0003] By the way, the above-mentioned compressed olive oil is generally not much different from vegetable oils on the market in terms of oxidative stability and heat stability, and is not suitable for frying because of its low smoke point. Due to the fact that oils and fats are more expensive than other oils and fats, their use is practically limited to use as seasonings such as pasta.

[0004] Also, olive pommers oil obtained by blending olive residue oil obtained by extracting the olive fruit residue after oil extraction with a solvent and virgin olive oil to improve the flavor is also distributed. Pommers oil still has a low smoke point, and the food (fried food) fried with this oil is not always satisfactory, such as the taste and flavor of commercial salad oil. Due to its dark color, it has many unsuitable points for frying oil, such as a feeling of incompatibility with frying oil.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above-mentioned problems that conventional olive oil has. As a result, by further refining olive pommers oil, which is a mixed oil of olive residue oil and virgin olive oil obtained by solvent extraction of the olive fruit residue remaining after collecting compressed oil from olive fruit,
The inventors have found that a novel refined olive oil having both improved heat stability, oxidation stability and storage stability, and exhibiting excellent frying oil suitability can be obtained, thereby completing the present invention.

That is, the gist of the present invention is as follows.
A refined olive oil obtained by refining olive pomace oil, wherein oleic acid is present in an amount of at least 70% by weight or more based on the total fatty acid weight of the purified olive oil and in an amount of 1 to 3% by weight based on the weight of the refined olive oil. Contains saponified material, and
In refined olive oil with a smoke point of 190-240 ° C.

[0007] The purified olive oil of the present invention generally has the following analytical values.

(1) Oleic acid content; 70% by weight or more (2) Iodine value; 75 to 95 (3) Acid value; 0.3 or less (4) Peroxide value; 0 (meq / kg) (5) Total sterol content 1500 (mg / kg) or more (6) Unsaponifiable matter content; 3% by weight or less (7) Specific gravity (25/25 ° C); 0.908 to 0.914 (25/25 ° C) (8) Refractive index (25 ° C); 1.466 to 1.469 (9) Saponification value; 184 to 196 (10) Water and contaminant content: 0.15% or less According to another embodiment of the present invention, virgin olive oil is blended with the above-mentioned purified olive oil. Olive oil for frying is also provided.

According to still another aspect of the present invention, (a) contacting an olive pomace oil with an adsorbent,
(b) decolorizing the olive pommers oil by separating and removing impurities from the olive pomas oil contacted with the adsorbent by a filtration means, and (c) removing odorous substances from the decolorized olive pomas oil by a distillation means A method for producing refined olive oil, comprising:

Hereinafter, the present invention will be described in detail.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION As a raw material (crude oil) of the purified olive oil of the present invention, a mixed oil of olive residue oil obtained by extracting the olive fruit residue after oil extraction with a solvent and virgin olive oil (olive pommerse oil) ) Is used.
The blending ratio (weight ratio) of the olive residue oil and the virgin olive oil in this blended oil is to suppress the decrease in the stability of the blended oil due to the high content of the virgin olive oil. Oil = 100: 0 to 50:50, preferably 100: 0 to 70:30,
Most preferably, the weight ratio is 100: 0.

First, the crude oil is prepared by an adsorption decolorization method using an adsorbent. That is, the adsorption / decolorization method is a step for adding an adsorbent of solid fine particles to crude oil, heating and stirring under vacuum, and adsorbing and separating impurities such as pigments in the crude oil.

When activated carbon or activated clay is used as an adsorbent, the temperature is preferably 50 to 90 ° C., preferably 70 to 90 ° C., at atmospheric pressure or reduced pressure, for 10 to 90 minutes, preferably Allow crude oil and adsorbent to contact for 15-30 minutes. The adsorbent used in this adsorption treatment is not particularly limited as long as it has a function as a filter aid, and activated clay or activated carbon can be used. And activated clay is preferred. Also, the amount of adsorbent added depends on the amount of impurities such as insoluble substances in crude oil.
The amount is sufficient for recovery, and the required amount varies depending on the type of adsorbent.
Activated clay in an amount of 0.5% by weight or more, preferably 2 to 5% by weight, is used. After the adsorption and decolorization treatment, in order to remove adsorbents, adsorbed substances, insoluble substances and contaminants mixed in the crude oil, for example, filter press, closed type filter, fully automatic type filter, Funda filter, etc. The crude oil is passed through filtration means such as filtration under pressure or vacuum filtration such as vacuum filtration or suction filtration. By this filtration step, the crude oil is decolorized and a clear olive oil is obtained. In addition,
Instead of the above-mentioned adsorption decolorization method, a chemical decolorization method, which is used for decolorization of animal fat and palm fat as industrial raw materials and decolorizes by chemically oxidizing and destroying coloring substances using an oxidizing agent, is used. You can also.

Next, the olive oil thus decolorized is applied to a deodorizing step. As a deodorizing method suitable for the present invention, a reduced pressure steam distillation method, that is, a method of distilling off an odorant having a higher volatility than glyceride contained in crude oil by increasing the volatility under reduced pressure and at high temperature under reduced pressure. There is. According to this method, steam is continuously blown into the reaction vessel into the decolorized crude oil, and odor components (odorous substances) including free fatty acids are removed together with the steam generated therefrom. In the case of this reduced-pressure steam distillation method, from the viewpoint of obtaining a good deodorizing effect, the pressure in the reaction vessel is set to 0.
5-6 mmHg, preferably 2-4 mmHg, the oil temperature of crude oil is 180
280280 ° C., preferably 230-280 ° C., and the reaction time is set at 30-90 minutes, preferably 60-90 minutes. The amount of steam blown into the crude depends on the efficiency of contact between the oil and the steam (which is proportional to the degree of vacuum or the amount of steam blown). The amount of injected steam required to increase the deodorizing efficiency is proportional to the oil flow rate, the amount of volatile distillate in the oil and the degree of vacuum, while it is inversely proportional to the vapor pressure of the volatile distillate at the operating temperature and the distillation efficiency of the deodorizer. I do. In order to improve the contact efficiency between oil and water vapor, the degree of vacuum (pressure condition) should be 0.5 to 6 with respect to the weight of crude oil.
%, Preferably 1 to 3% by weight of water vapor.
Instead of the steam blowing, other deodorizing means used in the technical field, such as a molecular distillation method of distilling crude oil under a high vacuum, which is mainly used for fractionation of components, can also be used. .

At the time of this deodorizing treatment, in order to impart taste and variety to the quality of the final product, refined olive oil,
Processing aids and additives commonly used in the art, such as flavor stabilizers, defoamers, antioxidants, anti-caking agents, fat crystal modifiers, pigments, vitamins, and the like, can be used as appropriate.

[0016] The flavor stabilizer is an antioxidant of tocopherol which is an antioxidant naturally contained in fats and oils,
That is, a metal oxidation promoting substance and a metal double salt are generated to suppress the oxidation promoting action thereof, and the antioxidant property is enhanced by the interaction thereof. Organic acids such as citric acid and malic acid are used in the present invention. Can be used. In the present invention, for example, in the case of citric acid, 0 to 50 ppm by weight of crude oil,
Preferably an amount of 10 to 20 ppm by weight is used.

An antifoaming agent is one that exhibits an antifoaming effect against foaming due to deterioration of oil, for example, a silicone resin, which substantially improves thermal polymerization of oil. In addition, it also functions as a heat stabilizer that suppresses an increase in the acid value and viscosity of the oil and reduces the amount of oil consumed. When a silicone resin is used, it is used in an amount of 0 to 6 ppm by weight of the crude oil, preferably 2 to 3 ppm by weight.

As the antioxidant, an antioxidant approved for use in the Food Sanitation Law can be used, and examples thereof include guaiac butter, diethylhydroxytriene (BHT), nordihydroguaiaretic acid (NDGA), and butylhydroxyanisole.
(BHA), propyl gallate / propyl citrate, L-ascorbic acid, L-ascorbic acid-stearic acid ester, L-ascorbic acid-palmitic acid ester,
For example, natural product extracts such as rosemary extract, tea extract, and licorice extract can be used. Further, as another antioxidant, tocopherol can be used, in which case, 0 to 400 ppm by weight of crude oil, preferably 100 to 200 parts by weight pp
Add at a concentration of m.

The refined olive oil of the present invention obtained through the above-described series of steps is characterized in that oleic acid is present in an amount of at least 70% by weight or more of the total fatty acid weight of the purified olive oil and 1 to 3 times the weight of the purified olive oil. Contains an amount of unsaponifiable matter in an amount of 1% by weight and has a smoke point of 190-240 ° C .;
It has the following analytical values.

(1) Oleic acid content; 70% by weight or more (2) Iodine value; 75 to 95 (3) Acid value; 0.3 or less (4) Peroxide value; 0 (meq / kg) (5) Total sterol content 1500 (mg / kg) or more (6) Unsaponifiable matter content; 3% by weight or less (7) Specific gravity (25/25 ° C); 0.908 to 0.914 (25/25 ° C) (8) Refractive index (25 ° C); 1.466 to 1.469 (9) Saponification value; 184 to 196 (10) Moisture and impurities content: 0.15% or less According to another embodiment of the present invention, the above-mentioned refined olive oil is mixed with virgin olive oil. Olive oil for frying is also provided. In this olive oil for frying, the virgin olive oil to be added to the refined olive oil of the present invention includes a good olive flavor to the finally obtained olive oil for frying (mixed oil) without impairing the performance of the refined olive oil of the present invention. From the viewpoint of imparting virgin olive oil, the acid value is at most 6.6, preferably at most 2.0, and at most 30% by weight, preferably 10 to 20% by weight, based on the weight of the olive oil for frying. used.

According to the refined olive oil and the olive oil for frying of the present invention produced in this way, it has both improved heat stability, oxidation stability and storage stability, and exhibits excellent frying oil suitability. The food fried with the refined olive oil or the olive oil for frying of the present invention exhibits an excellent taste that cannot be obtained with conventional vegetable oils.

[0022]

EXAMPLES Examples of the present invention will be specifically described below, but the present invention should not be construed as being limited by the disclosure of these examples.

Example 1 Preparation of Refined Olive Oil Olive Pommers Oil [95% Olive Pommers Oil
(Royal Olive Pommers Oil (Bolges)) + 5% by weight of virgin olive oil (Olive Club Extra Virgin Olive Oil (Yoshihara Oil)) was used as a crude oil. The oleic acid content of this olive pomace oil,
Measurements of each item of iodine value, acid value, peroxide value, total sterol content, and unsaponifiable matter were made according to the standard method for analysis of fats and oils (I) [established by the Japan Oil Chemists 'Society, 1996 edition, Japan Oil Chemists' Society]. went. The results are as follows.

(1) Oleic acid content; 74.7% by weight (2) Iodine value; 85 (3) Acid value; 0.20 (4) Peroxide value; 1.82 (meq / kg) (5) Total sterol content; 1600 (mg) / kg) or more (6) Unsaponifiables content: 3% by weight or less To this crude oil (1000 g), 30 g of activated clay (3% of clay) is added, and the mixture is heated and stirred at 80 ° C. for 30 minutes under vacuum. The crude oil was brought into contact with the adsorbent, and impurities in the crude oil were adsorbed and separated to decolorize. Next, a reaction vessel of 0.5 liter containing decolorized crude oil heated to 260 ° C. (pressure in the reaction vessel: 3 Torr)
r) was steamed for 60 minutes.

Finally, 20 ppm of citric acid and an arbitrary amount (0 to 400 ppm) of tocopherol were added to the crude oil.

The oleic acid content, iodine value, acid value, peroxide value, total sterol content and unsaponifiable content of the refined olive oil thus obtained in this example were determined by the standard fat and oil analysis test method. (I) [Established by Japan Oil Chemists' Society, 199
6th edition, Japan Oil Chemists' Society]. The results are as follows.

(7) Color; Y = 27, R = 2.7, B = 0 (133.4 m) (8) Oleic acid content; 74.7% by weight (9) Iodine value; 85 (10) Acid value; 0.06 (11) Peroxide value; 0 (meq / kg) (12) Total sterol content; 1529 (mg / kg) (13) Unsaponifiable matter content: 1.46% by weight Example 2: Examination of performance of refined olive oil Obtained in Example 1 For the refined olive oil of the present invention, conventional olive oil, and various commercially available vegetable oils, their smoke points, CDM values, and CDM values and viscosity increase rates after continuously heating them at 240 ° C. for 6 hours. Each was measured according to the following procedure.

[ Smoke point ] The oil temperature was raised by heating the sample oil (about 60 g), and the temperature at the time when smoke began to form from the oil was defined as the smoke point.

[ CDM (Conductometric Determination)
Method) Value ] The CDM value measurement system shown in FIG. 1 was constructed. Charge the sample oil (3 g) into the reaction vessel 3,
Then, the air blowing tube 4 was connected to the container 3. 50 ml of ion-exchanged water is put into the measuring container 5, the electrodes are set, and the recording paper of the recorder 7 is aligned with the baseline. And
Adjust the temperature of the thermostat 2 to 100 ° C. Reaction vessel 3 in thermostatic chamber 2
And connected to the measuring container 5.

After standing for 10 minutes, air whose flow rate was controlled by the air flow meter 1 was blown at 20 L / hr to start measuring the conductivity. The measurement was terminated when the measured value of the conductivity measured by the conductivity measuring cell 6 reached 300 μS / cm. From the measurement data, the time required from the start of the measurement to the inflection point at which the conductivity sharply changes was determined, and this was defined as the CDM value (hr). The larger the CDM value, the higher the heating stability of the sample oil.

[ Viscosity increase rate ] Generally, when oil is heated to a high temperature, the oil is oxidized and polymerized by oxygen in the air to increase the viscosity, and undesirable phenomena such as "stickiness" and "poor oil shortage" appear. It leads to deterioration of flavor. Regarding this phenomenon, the viscosity of the sample oil before and after
The sample oil (1.2 ml) rotated at rpm was measured using an E-type viscometer (VISCONIC ED type; manufactured by Tokimec Co., Ltd.) according to the instructions in the instruction manual. The smaller the value of the viscosity increase rate (%) of the sample oil before and after the heating, the higher the heating stability of the sample oil. The results of these measurements are shown in Table 1 below.

[0032]

[Table 1]

As is evident from the results in Table 1, the smoke point of common olive oils such as olive pomace oil and extra virgin olive oil is determined by the minimum oil temperature required for frying (generally 160 to 180 ° C) or lower, making it unsuitable for frying. In addition, extra light olive oil has the same rate of increase in viscosity after heating as commercial vegetable oils and has poor heating stability. Pure olive oil also has disadvantages such as low CDM values before and after heating and poor heating stability. . On the other hand, in the refined olive oil of the present invention, both the smoke point and the CDM value are higher than that of the olive pommers oil (crude oil), and the CDM value after continuous heating is larger than that of the crude oil. And the viscosity rise rate is small. That is, it can be seen that the refined olive oil of the present invention imparts various properties suitable for frying evenly to conventional olive oil including olive pommers oil and commercially available vegetable oil. In particular, after continuous heating, the purified olive oil of the present invention showed superior results to ordinary olive oil and commercially available vegetable oil in both the CDM value and the rate of increase in viscosity, confirming good heat stability. Was done.

As described above, the refined olive oil of the present invention
Since the CDM value after continuous heating is large, the life (shelf life) of the food fried with the refined olive oil of the present invention is prolonged, the oxidative stability and storage stability are improved, and the viscosity before and after heating is increased. Since the rate is small, it can withstand long-term use as an oil for frying.

Example 3 Frying Suitability of Refined Olive Oil
Examination The purified olive oil (1 kg) of the present invention obtained in Example 1 and commercially available vegetable oils (2 types; 1 kg each) described in Table 2 below were used.
Heat each at 180 ° C for 22 hours, during this heating period,
Every hour, noodles (50 g quantity) were fried in each oil, and 3.3 kg of noodles were fried in three kinds of oils.

Then, according to the method of Example 2, the CDM value and the rate of increase in viscosity of the sample oil before and after the test were measured.
The results are shown in Table 2 below.

[0037]

[Table 2]

As is evident from the results in Table 2, even when the fried noodles are actually fried, the refined olive oil of the present invention has a higher CD content than commercial vegetable oils.
Excellent results were shown in both the M value and the rate of increase in viscosity, and good fry suitability was confirmed.

Example 4: Olive oil for frying (mixed oil)
Preparation of the purified olive oil of the present invention obtained in Example 1 (850 ml)
Was added to 150 ml of virgin olive oil (Olive Club Extra Virgin Olive Oil (Yoshiwara Oil), acid value 1.53) to obtain olive oil for frying.

With respect to the oleic acid content, the iodine value, the acid value, the peroxide value, the total sterol content and the unsaponifiable substance of the olive oil for frying thus obtained in this example, the standard fat and oil analysis test method was used. (I) [Established by Japan Oil Chemists' Society, 199
6th edition, Japan Oil Chemists' Society]. The results are as follows.

(14) Color; Y = 32, R = 3.2, B = 0 (133.4 m) (15) Oleic acid content; 76.8% by weight (16) Iodine value; 84.5 (17) Acid value; 0.27 (18) Peroxide value: 1.60 meq / kg (19) Total sterol content: 1500 mg / kg or more (20) Unsaponifiable matter content: 3% by weight or less In addition, the smoke point and CDM value of the olive oil for frying obtained in this example And this olive oil for frying 260
Each of the CDM value and the rate of increase in viscosity after continuous heating at 6 ° C. for 6 hours was measured according to the procedure described in Example 1. The results are shown below.

(21) Smoke point; 187 ° C. (22) CDM value: 40.4 hr (before heating), 26.6 hr (after heating) (23) Viscosity increase rate: 7.7% Example 5: Refined olive oil / frying olive oil Hula
( 1) Examination of suitability for refined olive oil ( 1) Study of suitability for frying of refined olive oil The refined olive oil of the present invention (1 kg) obtained in Example 1 and a commercially available salad oil (Golden Epimark salad oil (Yoshihara Oil); 1 kg) were each 175 ° C. Heat up to 60
A total of 24 g croquettes (12 / sample oil) were fried. One serving of fried croquette (2 servings)
Pieces; one croquette fried with refined olive oil + one croquette fried with commercially available salad oil), and a sensory test on texture and taste was conducted by a two-point preference test method by 12 skilled panelists.

As a result, 11 panelists evaluated that croquettes fried with refined olive oil were preferable, and 1 panelists evaluated that croquettes fried with commercially available salad oil were preferable (1% risk). Rates are significantly different).

( 2) Frying suitability of olive oil for frying
Study The olive oil for frying of the present invention obtained in Example 3 (1 k
g) and commercially available salad oil (Golden Epimark Salad Oil (Yoshihara Oil); 1 kg), each heated to 175 ° C,
A total of 24 croquettes (12 pieces / sample oil) of 60 g croquettes were fried.

Frozen croquettes are served in one serving (2
Pieces; one croquette fried with olive oil for frying + one croquette fried with commercially available salad oil), and a sensory test on texture and taste was conducted by a two-point preference test method by 12 skilled panelists. Was.

As a result, surprisingly, all 12 panelists preferred croquettes fried in olive oil for frying (significantly at 1% risk).

As described above, it has been recognized that the refined olive oil and the olive oil for frying of the present invention exhibit an excellent taste that cannot be obtained with conventional commercial salad oil.

[0048]

As described above, according to the present invention, an olive oil having various performances more suitable for frying than the desired olive pomace oil is achieved. That is, the refined olive oil of the present invention is excellent in heat stability and has a small viscosity increase rate, so that it is suitable for food fry cooking, and since oxidative deterioration is suppressed, fried food with good flavor and texture can be obtained. Can be cooked. Furthermore, the refined olive oil of the present invention is also excellent in storage stability, so that it is easy to store, and it is possible to keep a good taste of cooked fried food for a long time, and to prevent oxidation deterioration of the fried food itself and the like. The effect is synergistic.

[Brief description of the drawings]

FIG. 1 is a schematic diagram of a CDM value measurement system.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Air flow meter 2 ... Constant temperature bath 3 ... Reaction vessel 4 ... Air blowing pipe 5 ... Measurement vessel 6 ... Conductivity measurement cell 7 ... Recorder

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification FI FI Theme Court ゛ (Reference) // A23L 1/48 A23L 1/48 (72) Inventor Hiroshi Nishimura 8-8 Imazu Tatsumicho, Nishinomiya City, Hyogo Prefecture Yoshihara Oil Co., Ltd. R & D Office F-term (reference) 4B026 DC03 DC04 DG01 DP01 DX01 4B036 LC04 LE03 LF13 LH13 4H059 BC13 CA05 CA19 CA21 DA30 EA01 EA02 EA24 EA25 EA40

Claims (6)

[Claims] 1. A refined olive oil obtained by refining olive pomace oil, wherein oleic acid is present in an amount of at least 70% by weight or more based on the total fatty acid weight of the refined olive oil and 1-3% by weight of the refined olive oil. % Refined olive oil, characterized in that it contains an amount of unsaponifiable matter and has a smoke point of 190-240 ° C. 2. The refined olive oil according to claim 1, wherein the olive pommers oil is a blended oil consisting of 100 to 70% by weight of olive residue oil and 0 to 30% by weight of virgin olive oil. 3. Olive oil for frying, comprising the refined olive oil according to claim 1 or 2 and virgin olive oil. 4. The olive oil for frying according to claim 3, wherein the virgin olive oil has an acid value of 6.6 or less and at most 30% by weight of the weight of the olive oil for frying is used. 5. A method for producing refined olive oil, comprising the steps of: (a) bringing olive pommers oil into contact with an adsorbent;
Separating the impurities from the olive pomas oil contacted with the adsorbent by filtration means to decolor the olive pomas oil, and (c) removing odor components from the decolorized olive pomase oil by distillation means. A method for producing refined olive oil. 6. The method for producing refined olive oil according to claim 5, wherein the olive pommers oil is a blended oil composed of 100 to 70% by weight of olive residue oil and 0 to 30% by weight of virgin olive oil.