JP2009095313A - Refined rapeseed oil, and oil and fat processed food and food using refined papeseed oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide refined rapeseed oil having emulsification functionality, a low acid value, excellent flavor, and light color, and to provide an effective method for producing the refined rapeseed oil. <P>SOLUTION: This method for producing the refined rapeseed oil includes, in a refining process of rapeseed crude oil, performing pigment absorbing treatment and steam distillation treatment at 200-250°C without performing degumming treatment, alkaline deoxidation treatment, and water washing treatment. The refined rapeseed oil which has an acid value of ≤0.5, a color (Lovibond method) of red of ≤10 and yellow of ≤70, a weight ratio of the refined rapeseed oil to water of 70:30, and emulsifiability or emulsion stability is also provided. Furthermore, an oil and fat composition, processed food, and bread, cakes and daily dishes which use the refined rapeseed oil are each provided. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a refined rapeseed oil having a relatively low acid value, a light color, good flavor, no added emulsifier and emulsifying functionality, a method for producing the same, and a processed oil and fat food using the refined rapeseed oil, and food.

  Various margarines, fillings, and the like are used in many cases for the purpose of emulsifying two components of an oil and fat that are hard to mix and an aqueous system, and for the purpose of stabilizing this emulsified state. There are many types of emulsifiers commonly used for the purpose of imparting emulsifying properties and emulsion stability, such as fatty acid glycerin esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and soybean lecithin. There are also proteins, cyclodextroline and enzymatically degraded lecithin. As described above, it is inevitable that an emulsifier is added and used in the process of manufacturing various margarines and creams.

As described above, several patent documents have been proposed in order to point out the drawbacks caused by the use of an emulsifier in the production process of various margarines and creams and to improve the disadvantages.
Patent Documents 1 and 2 say that the disadvantages of using synthetic emulsifiers such as fatty acid monoglycerides are the occurrence of off-flavor odors. It has been proposed to use soy lecithin, egg yolk lecithin or egg yolk oil without using an emulsifier. Patent Document 3 suggests that when a large amount of an emulsifier is added, margarine, fat spread, and the like deteriorate, and the use of protein, cyclodextrin, or enzymatically degraded lecithin has been proposed as an improvement measure.

  However, all of the production methods shown in the above-mentioned patent documents are a production method in which an emulsifying substance similar to an emulsifier and an emulsifier is added, that is, a means based on the additive. Cannot meet needs. Furthermore, adding an additive such as an emulsifier and an emulsifying substance is costly to purchase the additive, requires a storage space, and has a burden of measuring work and human cost to add. Moreover, it is not only disadvantageous in terms of cost, but also involves the risk of quality variations such as measurement errors, forgetting to add, and insufficient dissolution.

Patent Document 4 is intended to meet the health-consciousness and non-additional needs desired by consumers, and to reduce the cost of using additives such as emulsifiers and the risk of quality variation. A production method has been proposed in which phospholipids in crude oil are left and their emulsifying function is utilized. Specifically, in order to leave the phospholipid contained in the crude soybean crude oil, the degumming treatment is not performed, the adsorption treatment is performed under reduced pressure, the deaeration and dehydration are performed, and the deodorization treatment is performed at 20 to 140 ° C. It is a manufacturing method. Although this manufacturing method can produce fats and oils with emulsifying functionality, it is a manufacturing method that does not perform alkaline deoxidation treatment that is harmful to the remaining phospholipid, and a low deodorizing temperature of 40 to 140 ° C. Therefore, there are drawbacks in quality such as the disadvantage that free fatty acids cannot be removed and the acid value cannot be lowered and the flavor is poor. In addition, since the decolorization treatment is not sufficient to leave the phospholipid, the color of the oil and fat is so dark that it is not suitable for food.
JP 2006-325502 A JP 2006-6108 A JP 2003-339315 A JP 2006-121990 A

  The object of the present invention is to obtain a refined rapeseed oil having emulsification functionality, an acid value as low as 0.5 or less, a good flavor and a light color, and utilizing the emulsification functionality of the refined rapeseed oil of the present invention. Thus, it is intended to provide fats and oils and processed foods that can meet the health-consciousness and non-additional needs desired by consumers and that reduce the cost burden of using additives such as emulsifiers and the risk of quality variation.

  As a result of intensive studies, the present inventors have conducted a dye adsorption treatment and a temperature of 200 to 250 ° C. without performing a degumming treatment, an alkaline deoxidation treatment, or a water washing treatment in the course of refining crude oil. By carrying out a refining process, which is a process for producing refined rapeseed oil, characterized by performing steam distillation and deoxidation and deodorization at the same time, it has emulsification functionality, an acid value as low as 0.5 or less, and a flavor Has been obtained, and it has been found that a refined rapeseed oil having a light color can be obtained.

  Further, the acid value is 0.5 or less, the color (Lobibond method) is (red) 10 or less, and (yellow) 70 or less, and the weight ratio of the refined rapeseed oil to water is 70:30. A refined rapeseed oil is provided which is characterized by its character.

  Furthermore, an oil / fat composition comprising this refined rapeseed oil, an oil-in-water emulsified oil / fat composition, butter cream, filling, topping, spread, margarine, shortening, and bread, confectionery, fried oil, and rice improvement using these Provided wood, frying oils and fried foods.

  The refined rapeseed oil of the present invention has emulsifying functionality such as emulsification and emulsification stability, and has a low acid value of 0.5 or less, a good flavor, and a light-colored quality. It can be used for the production of desired processed foods that are health-oriented and non-additive needs, and can be processed without using additives such as emulsifiers, reducing the cost burden and the risk of quality variations. In addition, an oil- and fat-processed food that does not contain an emulsifier can be prepared for an oil-and-fat processed food that requires an emulsifier, and therefore, a delicious food that does not have an unpleasant odor due to the addition of the emulsifier can be provided.

  Moreover, according to the manufacturing method of the refined rapeseed oil of this invention, it becomes possible to manufacture said refined rapeseed oil efficiently.

  In the present invention, the acid value is 0.5 or less, the color (Lobibond method) is (red) 10 or less, and (yellow) 70 or less, and the weight ratio of the purified rapeseed oil to water is 70:30, or The present invention relates to a refined rapeseed oil characterized by having emulsion stability. If the acid value exceeds 0.5, there is a problem that an unfavorable flavor is produced or the deterioration is accelerated, and if the color (Roby bond method) exceeds (red) 10 or (yellow) 70, the dish is cooked. There is a problem of damaging the color of the film, which is not preferable because the marketability is lowered.

  Here, “emulsifiability” means that 70 g of refined rapeseed oil was collected in a 200 cc glass beaker, placed in a 60 ° C. water bath, and maintained at 60 ° C. with a turbine type stirring blade having a diameter of 50 mm, 320 r. p. 30 g of water was added over 30 seconds while stirring at m, and stirring was continued for 10 minutes. When the sample immediately after stirring was observed with an optical microscope (100 times) and photographed, the water droplet size was 200 microns. It means the following. The water droplet size is more preferably 100 microns or less.

  “Emulsification stability” means that 70 g of refined rapeseed oil was collected in a 200 cc glass beaker, placed in a 60 ° C. water bath and maintained at 60 ° C. with a turbine-type stirring blade having a diameter of 50 mm. p. 30 g of water was added over 30 seconds while stirring at m. After stirring for 10 minutes, when the sample was transferred to a 100 cc graduated cylinder and stored in a 60 ° C. air bath for 30 minutes, 5 cc of separated water was present in the lower layer. It means less than.

  Such refined rapeseed oil of the present invention is a rapeseed crude oil refining process, without degumming, alkaline deoxidation, and water washing, dye adsorption treatment, and steam distillation at a temperature of 200-250 ° C. It can be manufactured by processing.

  The method for producing refined rapeseed oil according to the present invention is characterized in that degumming treatment, alkaline deoxidation treatment, and water washing treatment are not carried out. It becomes insoluble in fats and oils when contacted, and is prevented from being removed during the purification process, thereby making it possible to improve emulsifiability and emulsification stability. Moreover, there is a possibility that harmful effects are caused by not performing degumming treatment, alkali deoxidation treatment, and water washing treatment, but dye adsorption treatment and steam distillation treatment at a temperature of 200 to 250 ° C. By setting the specific range, it can be produced as refined rapeseed oil at a level acceptable in the market.

  As the rapeseed crude crude oil, crude oil obtained from the rapeseed seeds by the pressing method or extraction method can be used. Alternatively, this mixed oil may be used.

  The dewaxing process may be performed or not performed. Since rapeseed crude oil has a low wax content, it may be any. However, it is preferable to carry out when obtaining salad oil.

  Various methods can be used as the dye adsorption treatment of the rapeseed extracted crude crude oil. As an example of a preferred embodiment, white oil (Mizusawa) is used while stirring the oil at a temperature of 80 ± 5 ° C. at normal pressure. Add 10% of NFX made by Chemical Industry Co., Ltd. and 1% of activated carbon (Nimura Chemical Industries Co., Ltd. Dazai Activated Carbon Co., Ltd.), and continue stirring for 20 minutes. The method of obtaining is mentioned. By performing the dye adsorption treatment at normal pressure, it is possible to avoid the problem that it takes time for degassing due to foaming under reduced pressure. However, if a degassing tank or the like is used, for example, it can also be carried out by the reduced pressure dye adsorption treatment. In addition, the number of treatments may be set twice in the dye adsorption treatment operation, and white clay or the like may be repeated by half. That is, when processing using an adsorbent, it is desirable to perform processing in two or more times from the viewpoint of removal efficiency. Moreover, in the Example of this invention, although activated carbon was used in order to remove a green pigment | dye, activated carbon does not need to be used especially. As the adsorbent, various adsorbents such as activated clay, acidic clay, silica gel, activated carbon and the like can be used. From the viewpoint of decolorization efficiency and low cost, it is particularly preferable to use activated clay. Moreover, the addition rate of the adsorbent such as activated clay can be arbitrarily changed according to the required color tone quality and emulsifying functional strength.

  In the present invention, a steam distillation treatment is particularly carried out for the purpose of deoxidation and deodorization, whereby deoxidation and deodorization can be achieved without impairing emulsifiability and emulsification stability. In particular, it is preferable that the steam distillation process causes the oil / fat to come into contact with the vapor and is separated from the oil / fat in a vapor state. According to this, the contact of liquid water and fats and oils is reduced, and it becomes possible to hold more emulsifiable components. The temperature condition for the steam distillation treatment is preferably 200 to 250 ° C, more preferably 210 to 240 ° C. In particular, in the production of the refined rapeseed oil of the present invention, if the temperature condition is less than 200 ° C., the treatment time becomes very long in order to obtain the desired characteristics, resulting in lack of economic efficiency. Further, if the temperature exceeds 250 ° C., a coloring phenomenon may occur. Moreover, the low-pressure steam distillation treatment temperature of around 220 ° C. to 235 ° C. is sweet and rich, and the flavor is good. If these are put together, it is most preferable that the temperature conditions of a steam distillation process are 220-235 degreeC. Moreover, it is preferable that the pressure conditions of a steam distillation process are 20-650 Pa. In addition, when performing steam distillation under reduced pressure, foaming may occur during degassing, but it is possible to eliminate the bubbles by maintaining the temperature at around 80 ° C. and the degree of vacuum around 13000 Pa for about 20 minutes. The deodorized oil that has been steam-distilled is preferably subjected to natural filtration or the like with a filter paper to remove the generated solid content. Moreover, when a small amount of fat and oil unnecessary components generate | occur | produce in deodorized oil, it is also possible to filter with a filter paper, after centrifuging and removing a coarse unnecessary component.

  The amount of steam blown in the steam distillation process is preferably 5% or more, particularly 7% or more. In the method for producing refined corn oil according to the present invention, since it is necessary to lower the acid value, it is desirable to set the amount of blown steam higher than that in the conventional method so that it falls within the above range.

  The evaluation results of the refined rapeseed oil according to the present invention will be described in the following examples, and it had strong emulsifiability and emulsification stability. Furthermore, as part of application studies, we evaluated the emulsifiability and emulsion stability by mixing with other refined edible oils. As a result, we showed strong emulsifiability and emulsion stability even when mixed with other refined edible oils. I found Other refined edible oils include palm oils, corn oil, coconut oil, cacao butter, rapeseed oil, soybean oil, safflower oil, sunflower oil, coconut oil, rice oil, safflower oil, olive oil, linseed oil Vegetable oils such as Japanese oil, perilla oil and sesame oil. Animal oil such as lard, beef tallow, fish oil. In addition, the oil and fat composition of the present invention is characterized in that the refined rapeseed oil of the present invention contains one or more oils and fats selected from refined edible oil, hardened oil, fractionated oil, and transesterified oil.

  Applications are all foods that require emulsifying functionality. For example, margarine for kneading and folding. Oil-in-water emulsified oil and fat composition such as creams for topping and filling and coffee whitener, mayonnaise, sauce, dressing, flavor oil, sauté oil, fried rice and other stir-fried oil, rice improved oil, mold release oil, top plate oil, There are livestock meat injection liquids, sauces, etc., and it also includes tempura oil, frying oil (for example, frying oil for donuts), shortening for kneading, filling and topping. Moreover, it can be used for various processed foods using these (for example, fried foods such as cakes, breads, confectionery, donuts, tempura and fries). In other words, all processed oil and fat foods that currently use emulsifiers in food processing are targeted.

  Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited thereto.

Example 1
Add rapeseed crude crude oil with stirring at normal pressure and temperature of 80 ± 5 ° C, add 10% white clay and 1% activated carbon, continue stirring for 20 minutes, then filter to remove white clay, and dye An adsorption treated oil was obtained. 600 g of the dye adsorbed oil was collected in a steam distillation apparatus and maintained at a temperature of 200 ° C. and a reduced pressure of 260 Pa for 3 hours to obtain a deodorized oil. In addition, the amount of blown steam was adjusted to 3% / hour with respect to oil (the examples where the amount of blown steam was not described and the comparative examples were all adjusted to 3% / hour with respect to oil).
(Example 2)
600 g of the dye adsorbed oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 220 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil.

(Example 3)
600 g of the dye adsorption treated oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 235 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil.

Example 4
600 g of the dye adsorption treated oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 250 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil.

(Example 5)
Add the 5% white clay while stirring the rapeseed crude crude oil in the same manner as in Example 1, at a temperature of 80 ± 5 ° C. at normal pressure, and continue stirring for 20 minutes, then filter to remove the white clay. A dye adsorption treated oil was obtained. 600 g of the dye adsorbed oil was collected in a steam distillation apparatus and maintained at a temperature of 200 ° C. and a reduced pressure of 260 Pa for 3 hours to obtain a deodorized oil.

(Example 6)
600 g of the dye adsorption treated oil obtained by the same method as in Example 5 was collected in a steam distillation apparatus and maintained at a temperature of 220 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil.

(Example 7)
600 g of the dye adsorption treated oil obtained by the same method as in Example 5 was collected in a steam distillation apparatus and maintained at a temperature of 235 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil.

(Example 8)
600 g of the dye adsorption treated oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 200 ° C. and a reduced pressure of 70 Pa for 3 hours to obtain a deodorized oil. However, the amount of steam blown was adjusted to 1% oil / hour.

Example 9
600 g of the dye adsorption treated oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 220 ° C. and a reduced pressure of 70 Pa for 90 minutes to obtain a deodorized oil. However, the amount of steam blown was adjusted to 1% oil / hour.

(Example 10)
Purified fats and oils were obtained in the same manner as in Example 1, except that the amount of steam blown in the steam distillation apparatus was changed to 5% oil / hour.

(Comparative Example 1)
An equivalent amount of 0.5% aqueous citric acid (temperature; 80 ° C.) was added to the rapeseed crude crude oil, and stirring was continued for 30 minutes so as not to emulsify. p. m, time was centrifuged for 10 minutes to obtain a degummed oil. The degummed oil was continuously stirred at a reduced pressure of 13000 pa and a temperature of 80 ± 5 ° C. for 60 minutes to obtain a dehydrated oil. Add 14% aqueous solution of caustic soda to the dehydrated oil, 30% of acid value equivalent and 30% of acid value equivalent, and continue stirring at 80 ± 5 ° C for 20 minutes, then centrifuge to remove soap and wash with water To obtain a deoxidized oil. The deoxidized oil was dehydrated at a reduced pressure of 13000 pa and a temperature of 80 ± 5 ° C., 3% white clay was added and stirring was continued for 20 minutes, and then the white clay was removed by filtration to obtain a dye adsorbing oil. 600 g of this dye adsorbed oil was collected in a steam distillation apparatus and maintained at a temperature of 250 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil. The amount of steam blown was adjusted to 3% / hour for oil.

(Comparative Example 2)
600 g of the dye adsorption treated oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 180 ° C. and a reduced pressure of 260 Pa for 3 hours to obtain a deodorized oil.

(Comparative Example 3)
600 g of the dye adsorption treated oil obtained by the same method as in Example 1 was collected in a steam distillation apparatus and maintained at a temperature of 180 ° C. and a reduced pressure of 70 Pa for 3 hours to obtain a deodorized oil. However, the amount of steam blown was adjusted to 1% oil / hour.

(Comparative Example 4)
After adding rapeseed extracted crude crude oil to 1% silica gel (Silo Pute 303; manufactured by Fuji Silysia Chemical Co., Ltd.), the mixture was subjected to adsorption treatment at a temperature of 80 ° C. and a reduced pressure of 15000 Pa for 15 minutes, followed by filtration. Was removed. After adding distilled water of 1% to oil to the fats and oils, deaeration and dehydration were performed so that the final product temperature was 100 ° C. 600 g of this degassed and dehydrated oil was collected in a steam distillation apparatus and maintained at a temperature of 100 ° C. and a reduced pressure of 400 Pa for 60 minutes to obtain a deodorized oil. The amount of steam blown was adjusted to 2% oil / hour.

(Comparative Example 5)
A degassed and dehydrated oil was obtained in the same manner as in Comparative Example 4. 600 g of this degassed and dehydrated oil was collected in a steam distillation apparatus and maintained at a temperature of 235 ° C. and a reduced pressure of 260 Pa for 90 minutes to obtain a deodorized oil. The amount of steam blown was adjusted to 2% oil / hour.

  The acid value, color tone, flavor, emulsifying property, and emulsifying stability of the deodorized oils of Examples 1 to 10 and Comparative Examples 1 to 5 thus obtained were measured and shown in Table 1.

The acid value was measured according to the “standard oil analysis test method” edited by Japan Oil Chemistry Association. As a result, the deodorized oils of Examples 1 to 10 had a relatively low acid value of 0.5 or less, whereas the acid values of Comparative Examples 2, 3 and 4 exceeded 2, indicating that we wanted It was not deodorized oil.

  The color tone was also measured in accordance with “Color (Roby Bond Method)” (133.4 mm, 51/4 inch cell) of “Standard Oil Analysis Test Method” edited by Japan Oil Chemistry Association. As a result, the deodorized oils of Examples 1 to 10 had (red) of 10 or less and (yellow) of 70 or less, while Comparative Examples 4 and 5 had a dark reddish brown tone, and (red) was The result was over 10 and (yellow) was over 70. In such a dark reddish brown color, it is a quality that cannot be used for processed oils and fats such as margarine and mayonnaise, and was not the desired oil.

  The flavor was evaluated by the evaluation of five panelists who were trained by our company. The evaluation criteria are 5 grades, 5 points: sweetness, full taste, no off-flavor, 4 points: sweetness, full-bodied taste, no off-flavor, 3 points: sweet, full-bodied taste, There was no off-flavor and off-flavor, 2 points: sweetness and a little bitter taste, but a little off-flavor off-flavor was felt, 1 point: the perceived off-flavor off-flavor was felt, and the total score was divided by 5 and rounded off. As a result, Examples 1 to 10 were evaluated as 5 to 4 points. In particular, the deodorized oil at 220 ° C. and 235 ° C. had a strong sweetness and rich taste unique to rapeseed oil, and was a delicious oil and fat with no off-flavor. On the other hand, Comparative Examples 2-5 had a nasty smell and inferior flavor.

  Samples for evaluation of emulsification and emulsification stability tests were prepared by collecting 70 g of fats and oils in a 200 cc glass beaker, putting them in a 60 ° C. water bath, and maintaining them at 60 ° C. with a turbine type stirring blade having a diameter of 50 mm. . p. While stirring at m, 30 g of water was added over 30 seconds, and stirring was continued for 10 minutes.

  In the emulsification evaluation method, a sample immediately after stirring for 10 minutes was observed and photographed with an optical microscope (100 times). Evaluation criteria were ◎ when the water droplet size was less than 100 microns, ○ for 100 to 200 microns, Δ for 200 to 300 microns, and × for 300 microns or more. Also, the water droplets were not spherical and the irregular shape was x. As a result, Examples 1 to 10 except Example 5 were evaluated as ◎, and Example 5 having a deodorizing temperature of 250 ° C. was evaluated as ◯. On the other hand, the emulsifiability of Comparative Examples 2 to 5 was ◎, but any of the acid value, color tone, and flavor of the deodorized oil was poor. In Comparative Example 1, the acid value, color tone and flavor were all good, but the emulsifiability was x and there was no emulsifiability.

  In the emulsification stability evaluation method, the sample immediately after completion of stirring for 10 minutes was transferred to a 100 cc graduated cylinder and stored in a 60 ° C. air bath for 30 minutes. The evaluation criteria were as follows: after 30 minutes of storage, if there was no separation water in the lower layer, ◎ if the separation water was less than 5 cc, △ if there was less than 10 cc separation water, and x if the separation water was 10 cc or more.

  As a result, Example 1-10 except Example 5 was evaluation of (double-circle) similarly to the emulsification evaluation result, and Example 5 of the deodorizing temperature 250 degreeC was evaluation of (circle). On the other hand, although the emulsification stability of Comparative Examples 2 to 5 was ◎, any of acid value, color tone and flavor was poor. In Comparative Example 1, the acid value, color tone, and flavor were all good, but the emulsification stability was x, and there was no emulsification stability.

  From the above results, Examples 1 to 10 have an acid value of 0.5 or less, and “color (Roby bond method)” (red) is 10 or less and (yellow) is 70 or less, and the flavor is good. In addition, the oil and fat had good emulsifiability and emulsification stability. On the other hand, the normally refined rapeseed oil of Comparative Example 1 has an acid value of 0.5 or less, and the “color (Lobibond method)” (red) is 10 or less (yellow) is 70 or less, and the flavor is also good. However, there was no emulsifiability and emulsification stability. Comparative Examples 2 and 3 having a deodorization temperature of 180 ° C. were emulsifiable and stable, but the acid value exceeded 0.5 and the flavor was not a preferred fat. Further, Comparative Example 4, which was adsorbed with silica gel and deodorized at 100 ° C., has emulsifiability and emulsification stability, but the acid value exceeds 0.5, the color tone is deep reddish brown, the flavor is poor, and it is not desirable as a food. . Furthermore, Comparative Example 5, which was adsorbed with silica gel and deodorized at 235 ° C., had emulsifying properties and stability, but the color tone was reddish brown and dark, and the flavor was poor and undesired as a food product.

  Next, the emulsifiability and emulsification stability of the oil mixture obtained by adding a commercially available emulsifier to the mixed oil of the presently refined rapeseed oil and the normally refined edible oil and the normally refined rapeseed oil of Comparative Example 1 were compared. The emulsifiability and emulsification stability evaluation method and evaluation criteria were the same as those described above.

(Example 11)
The emulsifiability and emulsification stability were evaluated using 70 g of mixed oil of 25% rapeseed oil of Example 3, 75% rapeseed oil of Comparative Example 1 and 30 g of water.

Example 12
The emulsifiability and emulsification stability were evaluated using 50 g of rapeseed oil of Example 3, 50 g of rapeseed oil of Comparative Example 1 and 30 g of water.

(Example 13)
The emulsifiability and emulsification stability were evaluated using 70 g of mixed oil of 75% of rapeseed oil of Example 3 and 25% of rapeseed oil of Comparative Example 1 and 30 g of water.

(Example 14)
The emulsifiability and emulsification stability were evaluated using 70 g of mixed oil of 50% rapeseed oil of Example 3 and 50% refined palm oil and 30 g of water.

(Comparative Example 6)
The emulsifiability and emulsification stability were evaluated using 70 g of rapeseed oil of Comparative Example 1 and 30 g of water.

(Comparative Example 7)
The emulsifiability and emulsification stability were evaluated by combining 70 g of a sample in which lecithin (manufactured by J-Oil Mills Co., Ltd., product name; J lecithin) 1% was dissolved in 99% rapeseed oil of Comparative Example 1 and 30 g of water.

(Comparative Example 8)
The emulsifiability and emulsification stability were evaluated together with 70 g of a sample in which 99% of rapeseed oil of Comparative Example 1 and 1% of monoglyceride (manufactured by Riken Vitamin Co., Ltd., product name: Emulsy MS) were dissolved.

(Comparative Example 9)
The emulsifiability and emulsification stability were evaluated together with 70 g of a sample in which 99% of rapeseed oil of Comparative Example 1 and 0.5% of lecithin and monoglyceride were dissolved and 30 g of water.

(Comparative Example 10)
The emulsifiability and emulsification stability were evaluated in combination with 98 g of rapeseed oil of Comparative Example 1 and 70 g of a sample in which 1% each of lecithin and monoglyceride was dissolved.

  The evaluation results of emulsification and emulsion stability are shown in Table 2. As can be seen from these results, Examples 12 to 14 were both 乳化 and emulsification stability. In Example 11, the emulsion stability was good. However, Comparative Examples 7 to 10 to which a commercially available emulsifier is added are either emulsifiable or emulsifying stability, or both are x, and the rapeseed oil according to the present invention is more refined than the edible refined oil to which the commercially available emulsifier is added. It can be seen that the mixed oil of refined edible refined oil has a strong emulsifiability or emulsification stability.

Next, margarine was prepared, and the specific gravity, honey separation observation, and flavor of the aerated cream were evaluated 5 minutes and 10 minutes after the aeration operation.

(Example 15)
An emulsified liquid was prepared by stirring 85% blended oil of 50% rapeseed oil of Example 3, 48% refined palm oil, 2% extremely hardened low erucin rapeseed oil and 15% water at 50 ° C. for 20 minutes. The emulsified liquid was passed through three rolls (manufactured by Inoue Seisakusho Co., Ltd.) three times while passing cooling water at 3 ° C.

(Comparative Example 11)
Margarine was prepared in the same manner as in Example 15 except that 50% rapeseed oil of Comparative Example 1, 48% refined palm oil, 85% blended oil of 2% extremely hardened low erucin rapeseed oil and 15% water.

(Comparative Example 12)
Example 15 was obtained by adding 0.2% each of lecithin and monoglyceride to the blended oil of 50% rapeseed oil, 48% refined palm oil and 2% extremely hardened low erucin rapeseed oil of Comparative Example 1, and 85% fat and oil and 15% water dissolved in Example 15. The same operation was performed to prepare margarine.

  The prepared margarines of Example 15 and Comparative Examples 11 and 12 were aged for 5 days in a place where the temperature was adjusted to 20 ° C., and used as samples for cream evaluation.

  For the preparation of the cream, 300 g of margarine was collected in a ball of a mixer (HOBART CORPORATION property, type N50, 5 coats), and 314 g of syrup adjusted to a product temperature of 20 ° C. was added while stirring at low speed with a whipper. Then, it stirred for 10 minutes at medium speed and produced the cream. As the syrup, “New Fract R-30” manufactured by Showa Sangyo Co., Ltd. was used.

  The specific gravity of the cream after 5 minutes and 10 minutes after the aeration operation was calculated by collecting the cream in a container of known capacity, measuring and calculating the weight. In the honey separation, the bottom of the ball was observed with the naked eye to examine the presence or absence of honey separation. The evaluation criteria for cream flavor are 5 grades, 5 points: sufficient sweetness and richness, no off-flavor, 4 off: sweetness, full taste, no off-flavor, 3 points: sweetness, rich There is a little taste and no off-flavors, 2 points: sweetness, a little bitter taste but a little off-flavor, 1 point: off-flavor. The results are shown in Table 3.

The cream of Example 15 after 5 minutes of the aeration operation had no honey separation, had a good sweetness and richness in flavor, and had no off-flavor and odor, and was good. In contrast, in the cream of Comparative Example 12 to which the emulsifier was added, no honey separation was observed, but the flavor felt a nasty smell. In particular, it had a strong astringency and an unpleasant taste that numbed the mouth. Comparative Example 11 did not feel a nasty smell such as astringency, but only a sweet taste of honey and a taste that did not feel delicious, and honey separation was observed after 5 minutes of aeration operation, and was commercial. It was an unusable quality level.

  Thus, the cream using the refined rapeseed oil of the present invention (after 5 minutes of the aeration operation) was excellent in flavor and had good quality without honey separation.

Next, using the margarine produced in Example 15 and Comparative Examples 11-12, a bread-making test was performed, and the flavor, specific volume and hardness stress (Pa) were measured and compared after 1 day and 3 days after production. The bread making test was performed on a table roll.

(Example 16)
A table roll was produced using the margarine produced in Example 15.

(Comparative Example 13)
A table roll was produced using the margarine produced in Comparative Example 11.

(Comparative Example 14)
A table roll was produced using the margarine produced in Comparative Example 12.

  The table roll was produced by the medium seed method.

The material composition and production conditions were as follows.
Medium seed mix: 70 parts strong powder, 3 parts super white sugar, 3 parts yeast, 0.1 part yeast food, 40 parts water Main formula: 10 parts strong powder, 20 parts soft flour, 12 parts super white sugar, 1.5 parts salt Margarine 12 parts, skim milk powder 2 parts, water 10 parts, egg 10 parts In addition, 100 parts of flour was charged with 1500 g. The dough production process was performed as follows. In the middle seed process, the kneading time is 3 minutes at a low speed, 1 minute at a medium speed, the kneading temperature is 25 ° C., and the fermentation time is 2.5 hours. The main process is low speed 2 minutes, medium speed 6 minutes, roll-up temperature 27 ° C., floor time 15 minutes, division amount 38 g, bench time 20 minutes, proof 50 minutes, and firing is 200 ° C. for 10 minutes. The mixer was a Kanto Mixer Industry Co., Ltd. model “CS type 20”.

  The flavor was evaluated by the evaluation of five panelists who were trained by our company. The evaluation criteria are 5 grades, 5 points: sweetness, full taste, no off-flavor, 4 points: sweetness, full-bodied taste, no off-flavor, 3 points: sweet, full-bodied taste, There is no off-flavor and odor, 2 points: sweetness and a little bitter taste, but a little off-flavor odor, 1 point: off-flavor odor. The hardness stress was measured with a creep meter (Yamaden “Creep Meter RE2-3305S”) 1 day and 3 days later. The measurement conditions were measured with a 5 cm square plunger after cutting the vicinity of the center of the table roll into a 4 cm square. The results are shown in Table 4.

The flavor of Example 16 has sweetness, richness, no off-flavor, and a delicious table roll, whereas in Comparative Example 14 using margarine prepared by adding an emulsifier, all five panelists had off-flavor. In other words, I felt an egg flavor, astringency and bitterness. The flavor of Comparative Example 13 was a table roll with little sweetness and richness but poor taste, although there was no off-flavor and odor as in Comparative Example 14. The specific volume was 4.5 in Comparative Example 13 without the addition of an emulsifier, whereas Comparative Example 14 with Example 16 and the addition of the emulsifier had a specific volume of 5.0 and a large specific volume. It was. Next, as a result of measuring the hardness stress, Comparative Example 13 without the addition of the emulsifier had a hardness stress value of about 200 to 300 Pa greater than Example 16 and Comparative Example 14 with the addition of the emulsifier, both after 1 day and after 3 days. .

  As a result, when evaluated with bread, it can be seen that Example 16 has a larger specific volume and less bread's hardness stress than Comparative Example 13 without the addition of an emulsifier, that is, a soft bread can be produced. Moreover, Example 16 shows that the flavor is better than that of Comparative Example 14 to which an emulsifier is added, and the specific volume and the hardness stress value, that is, the softness of bread, is equivalent to that to which the emulsifier is added.

  In other words, the table roll blended with margarine using the refined rapeseed oil of the present invention can produce a soft bread without adding an emulsifier, has a large specific volume, and has the sweetness and richness that oils and fats originally have, It turns out that delicious bread without the emulsifier odor can be made.

  Next, donuts were prepared, and the flavor and texture were compared. The evaluation results are shown in Table 5.

(Example 17)
The frying oil of 50% rapeseed oil and 50% refined palm oil of Example 3 was heated to 180 ° C. to prepare a cake donut. The cake donut dough was prepared by adding 55 parts of water to 100 parts of Torikoshi Flour Mills Co., Ltd. Cake Donut Mixed Powder “H Cake Donut” and mixing with a mixer. This dough was put into a fryer with a squeezer and fried on one side for 2 minutes.

(Comparative Example 15)
The oil for frying of rapeseed oil 50% and refined palm oil 50% of Comparative Example 1 was heated to 180 ° C. to prepare a cake donut. Preparation of dough and frying conditions were the same as in Example 17. The comparison of donut flavor and texture was performed one day after frying.
Evaluation of flavor was performed by sensory evaluation. Evaluation criteria are 5 points: sweetness, strong body, 4 points: sweetness, slightly strong taste, 3 points: sweetness, richness, 2 points: sweetness, low bodyiness, 1 point: sweetness, There was no richness. The texture evaluation was also performed by sensory evaluation. Evaluation criteria: 5 points: Crispy, good mouthfeel, 4 points: Slightly crunchy, slightly mouthful, 3 points: Slightly crunchy, slightly mouthful, 2 points: No crispness , Slightly bad mouth, 1 point: No crunchy feeling, bad mouth.

  As a result, the flavor of the donut of Example 17 was a delicious donut with 5 points: sweet and rich, but the donut of Comparative Example 15 had 3 points: sweet and rich with good taste. Example 17 was excellent.

  Also, the texture of the donut of Example 17 is also 5 points: crisp and good for mouthfeel, while the donut of Comparative Example 15 is 3 points: slightly crisp and good for mouthfeel. 17 was better.

  Therefore, the donut fried with the oil for frying using refined rapeseed oil of the present invention was excellent in both flavor and texture.

  Next, comparative tests of the emulsifiability and emulsification stability of the refined rapeseed oil and the like and vinegar were performed. The evaluation results are shown in Table 6.

(Example 18)
The evaluation method and evaluation criteria similar to the emulsifiability and emulsification stability test methods described above at 60 ° C. with 85% of rapeseed oil and 15% of vinegar (“rice vinegar” acidity 4.5% manufactured by Mitsukan Co., Ltd.) in Example 3 evaluated.

(Comparative Example 16)
The rapeseed oil 85% and vinegar 15% of Comparative Example 1 were evaluated at 60 ° C. by the same evaluation method and evaluation standard as the emulsifiability and emulsification stability test methods described above.

  As a result of this comparative evaluation, in the emulsification evaluation, the water droplet size of the emulsion liquid of Example 18 was less than 100 microns and had emulsification, but the water droplet size of the emulsion liquid of Comparative Example 16 was a large particle type of 300 microns or more. There was no emulsifying property. Moreover, although the separation of vinegar in the emulsion of Example 18 was less than 5 cc, the separation of vinegar in the emulsion of Comparative Example 16 was 10 cc or more, and there was no emulsion stability. From this result, it can be seen that the rapeseed oil refined according to the present invention has an emulsifying function even in an acidic liquid, and can also be used in applications where an acidic liquid such as salad dressing is mixed.

  Next, in order to determine the emulsifying functional components of the emulsifying functional rapeseed oil of the present invention, the phospholipid and monoglyceride contents were analyzed.

  In the phospholipid analysis method, in order to wash and remove inorganic phosphorus, the sample was dissolved in diethyl ether, washed with saline, and then phospholipid (2. Analysis was performed according to 4.11). The monoglyceride analysis method was performed by changing the mixed solvent mixing ratio of diethyl ether and hexane by silica gel column chromatography, separating triglyceride, diglyceride and monoglyceride, measuring the weight of monoglyceride fraction, and confirming by thin layer chromatography .

Example 19
The phospholipid and monoglyceride content of the rapeseed oil refined in Example 3 was analyzed by the above analysis method.

(Comparative Example 17)
The phospholipid and monoglyceride contents of the rapeseed oil refined in Comparative Example 1 were analyzed by the above analysis method.

  The analysis results are shown in Table 7.

Example 19 contained 0.24% phospholipid and 0.2% monoglyceride, whereas Comparative Example 17 contained neither phospholipid nor monoglyceride. However, as described in Examples 11 to 14 and Comparative Examples 6 to 10, from the edible refined oil to which the commercially available phospholipids and monoglycerides of Comparative Examples 9 to 10 were added in an amount of 0.5 to 1%, Examples 11 to Considering that the level of 14 has strong emulsifiability and emulsification stability, the emulsification functional substance of the emulsifying functional rapeseed oil of the present invention is not only due to containing phospholipid and / or monoglyceride, but also the emulsifying substance name. However, it is considered that the third emulsifying functional substance other than phospholipid and monoglyceride remains.

Claims (17)

  A refined rapeseed oil having an acid value of 0.5 or less, a color (Lobibond method) of (red) 10 or less, (yellow) 70 or less, and a weight ratio of the refined rapeseed oil to water of 70:30 Or a refined rapeseed oil characterized by having emulsion stability.   A refined rapeseed oil characterized by a dye adsorption process and a steam distillation process at a temperature of 200 to 250 ° C. without performing a degumming process, an alkaline deoxidation process, or a water washing process in the process of refining crude oil. Manufacturing method.   The method for producing refined rapeseed oil according to claim 2, wherein the steam distillation treatment condition is 20 to 650 Pa.   The method for producing refined rapeseed oil according to any one of claims 2 and 3, wherein the rapeseed crude crude oil is a crude oil squeezed by a pressing method or an extraction method, or a mixed oil thereof.   The method for producing a refined rapeseed oil according to any one of claims 2 to 4, wherein the dye adsorption treatment is performed by adding an adsorbent comprising at least one of activated clay, acid clay, activated carbon, and silica gel.   A refined rapeseed oil produced by the production method according to any one of claims 2 to 5, wherein the acid value is 0.5 or less, the color (Roby bond method) is (red) 10 or less, and (yellow) 70 or less. A refined rapeseed oil characterized in that the weight ratio of the refined rapeseed oil to water is 70:30 and is emulsifiable or stable.   The refined rapeseed oil according to any one of claims 1 and 6, which contains 0.10% by weight or more of phospholipid. The refined rapeseed oil according to any one of claims 1, 6, and 7, comprising 0.10% by weight or more of monoglyceride.   90 to 10% by weight of 10 to 90% by weight of the refined rapeseed oil according to any one of claims 1, 6, 7 and 8, and one or more selected from refined edible oil, hydrogenated oil, fractionated oil and transesterified oil An oil / fat composition characterized by comprising.   A margarine or shortening for folding or kneading for bread or confectionery using the refined rapeseed oil according to any one of claims 1, 6, 7, and 8, or the oil and fat composition according to claim 9.   One or more selected from butter cream, filling, topping, spread, cake using the refined rapeseed oil according to any one of claims 1, 6, 7, and 8, or the oil composition according to claim 9. Application margarine, shortening.   The cake, bread | pan, and confectionery produced using the margarine and shortening of any one of Claims 10 and 11.   An oil-in-water emulsified oil / fat composition using the refined rapeseed oil according to any one of claims 1, 6, 7, and 8, or the oil / fat composition according to claim 9.   A cake, bread and confectionery prepared by topping, filling or kneading the oil-in-water emulsified oil / fat composition according to claim 13.   Coffee whitener, sauce, dressing, mayonnaise, seasoning oil, top plate oil, release oil using the refined rapeseed oil according to any one of claims 1, 6, 7, 8 or the oil composition according to claim 9. Mold oil, livestock meat injection, sauce, fried rice stir-fried oil, flavor oil, cooked rice.   Oil for frying using the refined rapeseed oil according to any one of claims 1, 6, 7, and 8, or the oil and fat composition according to claim 9.   The fried food produced using the fats and oils for frying of Claim 16.