JP2010065079A - Method for manufacturing of oila and fat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing of oil and fat, for providing an oil and fat for heating cooking capable of suppressing heating coloring and heating bad odor, and to provide a method for manufacturing of oil and fat capable of enhancing the yield and reducing a manufacturing cost. <P>SOLUTION: The oil and fat is manufactured according to a refining process flow including: a water degumming process; and a degumming process by adding an organic acid aqueous solution including at least one of organic acid selected from citric acid, malic acid and oxalic acid to a crude oil or raw petroleum such that an organic acid concentration is turned to be 100 to 5,000 ppm per oil and fat; and a process of washing without performing alkali deacidification, in this order. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a method for producing fats and oils, and more particularly to a method for producing fats and oils that can provide cooking oils and fats that can suppress heating coloring and heating odor.

  Conventionally, refinement | purification of vegetable fats and oils is performed, for example according to the refinement | purification process flow shown in FIG. 2, and fats and oils are manufactured.

  That is, the crude oil extracted from the raw material is degummed with water (steam) to obtain crude oil, and the crude oil is degummed with acid, deacidified with alkali, and deoxidized with alkali. Purified fats and oils are produced by performing water washing treatment, drying treatment, decolorization treatment with an adsorbent such as clay and activated carbon, dewaxing treatment by cooling filtration, and deodorization treatment by vacuum steam distillation.

  Moreover, in palm oil etc., there also exists an example refine | purified without performing the water washing process implemented with an alkali deoxidation process and an alkali deoxidation process. For example, crude palm oil (crude oil) is manufactured to produce refined palm oil, etc. by performing degumming treatment with acid, decoloring treatment with adsorbents such as clay and activated carbon, and deoxidation / deodorization treatment with reduced pressure steam distillation. .

It is known that phosphoric acid, acetic acid, citric acid and the like are used as the acid in the above-mentioned “degumming treatment with acid” (see, for example, Patent Document 1 and Patent Document 2).
JP 2006-28466 A (paragraph [0011]) Japanese Patent Laid-Open No. 57-177098 (Claim 11)

  However, the fats and oils refined by the conventional vegetable oil and fat purification process shown in FIG. 2 are not sufficient for use as cooking oils and fats in that they are colored by heating and have a heated odor (return odor). It was.

  Further, the “deoxidation treatment with alkali” in FIG. 2 has problems such as a decrease in yield due to saponification decomposition with water and water washing, and a high energy cost due to the use of a centrifuge.

  Therefore, the objective of this invention is providing the manufacturing method of fats and oils which can provide the fats and oils for heat cooking which can suppress heating coloring and a heating odor. Another object of the present invention is to provide a method for producing fats and oils that has a high yield and can reduce the production cost.

  In order to achieve the above-mentioned object, the present invention provides an oil containing 100 ppm of an aqueous solution containing one or more organic acids selected from citric acid, malic acid, and oxalic acid in the step of producing a fat by refining crude oil. Addition to crude oil or crude oil so as to achieve an organic acid concentration of ˜5000 ppm, degumming treatment, and then a step of washing with water without performing alkaline deoxidation treatment. Provide a method. Here, crude oil refers to oil extracted from raw materials, and crude oil refers to oil obtained by degumming crude oil with water (steam).

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the fats and oils for cooking which can suppress heating coloring and a heating odor can be provided. Moreover, the manufacturing method of the fats and oils for heat cooking which can obtain a high yield and can reduce manufacturing cost can be provided.

[Method for Producing Oils and Fats According to Embodiment of the Present Invention]
The method for producing fats and oils according to the embodiment of the present invention includes an aqueous solution containing at least one organic acid selected from citric acid, malic acid, and oxalic acid (hereinafter referred to as “oil oil”) in the step of producing fats by refining crude oil. , An organic acid aqueous solution) is added to crude oil or crude oil so as to have an organic acid concentration of 100 ppm to 5000 ppm for fats and oils, followed by degumming treatment, and then water washing treatment without performing alkaline deoxidation treatment. Have The produced fats and oils can be suitably used as cooking oils and fats.

  FIG. 1 is a diagram showing an example of a purification process flow of fats and oils according to the present embodiment. It differs from FIG. 2 which shows an example of the conventional refinement | purification process flow of vegetable oil and fat in the point which does not perform "deoxidation process by an alkali", and since it does not perform the deoxidation process by an alkali, it is implemented with this. However, it is characterized by performing the water washing treatment that was originally unnecessary.

(Crude oil)
In the embodiment of the present invention, it is preferable that the crude oil to be refined is extracted from a plant. For example, rapeseed oil, soybean oil, bean flower oil, sunflower oil, corn oil, sesame oil, cottonseed oil, flux oil, rice oil, palm oil, palm fractionation oil, coconut oil and the like. The oil collection method includes mechanical compression and solvent (solvent) extraction.

  In this Embodiment, it is preferable that 50-100% of crude oil is pressing oil. Moreover, it is more preferable that 80-100% of crude oil is pressing oil, and it is most preferable that all 100% is pressing oil. At this time, it is preferable that it is extraction oil except compressed oil. By setting the compressed oil to 50% or more of the crude oil, it is preferable in that the flavor maintenance during storage is good.

(Water degumming treatment)
In accordance with a conventional method, crude oil can be obtained by degumming the crude oil with water (steam).

(Degumming with acid)
The crude oil obtained by water degumming is degummed with acid. In the present embodiment, the degumming treatment is performed by adding an organic acid aqueous solution containing one or more organic acids selected from citric acid, malic acid, and oxalic acid to 100 ppm to 5000 ppm (0.01% to 0.50) of fats and oils. %) Is added to the crude oil so as to have an organic acid concentration, and after stirring, the precipitate is separated. In addition, although the degumming process by an acid can also be performed with respect to a crude oil, it is more preferable to implement with respect to crude oil from the point of removal of gum.

  The effects of the present invention cannot be obtained with acids other than citric acid, malic acid, and oxalic acid, such as phosphoric acid that has been generally used. Also, other organic acids such as lactic acid, acetic acid and butyric acid cannot obtain the effects of the present invention, but these may be additionally added to citric acid, malic acid and oxalic acid.

  Moreover, when an organic acid density | concentration becomes smaller than 100 ppm to fats and oils, a heating odor (return odor) will become strong and it will become difficult to maintain the flavor after a preservation | save. On the other hand, when the organic acid concentration exceeds 5000 ppm for fats and oils, it is difficult to suppress coloring due to heating.

  The degumming treatment is preferably performed at an oil / fat temperature of 70 to 96 ° C. and a stirring time (degumming treatment time) of 5 seconds to 60 minutes, the oil and fat temperature of 75 to 95 ° C., and the stirring time of 5 seconds to 10 ° C. More preferably, it is performed in minutes. The oil and fat temperature is more preferably 80 to 90 ° C, still more preferably 85 to 90 ° C. The stirring time is more preferably 1 minute to 10 minutes, still more preferably 5 minutes to 10 minutes, and most preferably 7 minutes to 10 minutes. Even when the oil temperature exceeds 96 ° C. and is less than 100 ° C., a product with no problem in quality can be produced, but energy costs are wasted. On the other hand, if the temperature is outside the range of 70 to 96 ° C., it becomes difficult to maintain a good flavor after storage. There is no problem even if the stirring time exceeds 60 minutes, but it cannot be said that it is preferable in terms of productivity reduction and yield reduction.

  After stirring, the precipitate is removed by centrifugation or stationary separation. It is preferable to use a continuous centrifugal separator capable of continuously removing precipitates.

  The organic acid aqueous solution to be added preferably has an organic acid concentration of 3 to 65%. More preferably, it is 10 to 60%. More preferably, it is 10 to 50%. It is preferable that the concentration of the organic acid is higher than 10% because the yield of the refined fat and oil (yield during washing with water) exceeds 95%.

(Washing treatment)
After the degumming treatment with an acid, the water washing treatment is performed without performing the deoxidation treatment with an alkali. If the deoxidation treatment with alkali is performed, the effect of the present invention cannot be obtained. Washing with water is performed by adding water to the oil and stirring, and then removing the aqueous phase. The water washing treatment is preferably performed at a water temperature of 50 to 100 ° C. in order to separate the oil phase and the aqueous phase after stirring.

  As the amount of water added increases, the washing efficiency increases as the amount of water added increases, but the energy cost increases. The amount of water added is preferably 3 to 200% by mass with respect to oil.

  The aqueous phase is removed by centrifugation or standing separation after stirring. It is preferable to use a continuous centrifugal separator capable of continuously removing the aqueous phase. The amount of water added when using a continuous centrifugal separator is preferably 5 to 15% by mass with respect to oil.

(Processing after washing with water)
The treatment after the water washing treatment, that is, the drying treatment, the decoloring treatment, the dewaxing treatment, and the deodorizing treatment can be performed according to conventional methods. For the decolorization treatment, white clay can be used, but it is preferable to use activated clay. The dewaxing process may or may not be performed.

[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, heating coloring can be suppressed (in the preferred embodiment, the index of Y + 10R is 85 or less, and in the more preferred embodiment, 75 or less), the heating odor (return odor) can also be suppressed, and the preferred embodiment. The manufacturing method of the fats and oils for cooking which can maintain favorable flavor can be provided.

  In addition, the yield is high (in the preferred embodiment, the yield upon washing is 89% or more, and in the more preferred embodiment, 95% or more), and is not subjected to deoxidation treatment with an alkali, so that cooking cost can be reduced. A method for producing oils and fats can be provided.

  EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.

  According to the purification process flow of FIG. 1 (Example) or FIG. 2 (Comparative Example), rapeseed oil was purified under the conditions described in Tables 1-6. In addition, the degumming temperature of the Example in Tables 1-4 and 6 and a comparative example is 90 degreeC, and the degumming stirring time is 8 minutes.

  For example, in Example 1, according to the flow of FIG. 1, a 10% aqueous solution of citric acid has an organic acid content of 300 ppm with respect to crude oil obtained by water degumming crude oil extracted from rapeseed by a pressing method. The resulting product was degummed and washed with water (85 to 95 ° C., amount of added water to oil 6 to 13% by mass) without alkali deoxidation, and then decolored and deodorized to obtain purified fats and oils (in FIG. 1) The dewaxing process is omitted). Examples 2 to 20 were purified according to the flow of FIG. 1 as in Example 1, and Comparative Examples 1 to 7 were purified according to the flow of FIG. 2 (both the dewaxing treatment in the figure was omitted).

[Heating test]
300 g of refined fats and oils were put in a 2 L stainless steel mug, and this was heated in an oil bath at 180 ° C. for 60 hours, and then the chromaticity was measured. Chromaticity was measured with a Robibond colorimeter using a 1/2 inch cell and indexed as Y + 10R (Y: yellow, R: red). The results are shown in Tables 1-6.

[Preservation test]
400 g of purified oil was put in a 500 ml can and covered. This was stored at 60 ° C. in a dark place for 6 weeks, and then the heated odor and flavor were evaluated. Evaluation was performed by 10 in-house panels. The evaluation results are shown in Tables 1-6.

(Heating odor evaluation)
In a 100 ml beaker, 40 g of the oil after storage was taken, and the odor when heated to 180 ° C. was evaluated in the following three stages.
A: There is a odor peculiar to the raw material, but it does not feel the return odor B: In addition to the odor peculiar to the raw material, I feel a return odor C: I strongly feel the return odor

(Taste evaluation)
The sample was included in the mouth and the flavor was evaluated according to the following 4 levels.
◎: Tasteless and odorless and very good flavor ○: Smells peculiar to raw materials and slight return odor but good flavor Unpleasant edible food

  From Table 1, the effects of the present invention are obtained in Examples 1 to 5 in which the amount of organic acid added is within the range where the organic acid concentration is 300 ppm to 3000 ppm (0.03% to 0.30%) of fats and oils. Thus, it can be seen that the effects of the present invention are not obtained in Comparative Examples 1 and 2 outside the range of 100 ppm to 5000 ppm.

  From Table 2, the effect of the present invention was obtained in Example 3 where the water washing treatment was performed without performing the alkali deoxidation treatment, and Comparative Examples 3 and 5 and the alkali deoxidation treatment which were subjected to the alkali deoxidation treatment were also washed with water. It can be seen that the effect of the present invention was not obtained in Comparative Example 4 which was not performed.

  From Table 3, the effects of the present invention are obtained in Examples 3, 6, and 7 in which the organic acid is citric acid, malic acid, and oxalic acid, and Comparative Examples 6 and 7 in which the organic acid is lactic acid. It turns out that the effect is not acquired.

  Table 4 shows that the effect of this invention becomes high, so that there are many ratios of the pressing oil in crude oil.

  From Table 5, it can be seen that the effect of the present invention is obtained under the conditions of the degumming temperature of 70 to 96 ° C. and the stirring time of 1 to 60 minutes. Moreover, it turns out that 85-90 degreeC is more preferable when the temperature of a degumming process acquires the effect of this invention.

  From Table 6, it can be seen that the effect of the present invention is obtained under the condition of the concentration of the organic acid aqueous solution of 5 to 60%. Moreover, it turns out that 10-60% of the density | concentration of organic acid aqueous solution is more preferable when acquiring the effect of this invention.

It is a figure which shows an example of the refinement | purification process flow of the fats and oils for cooking based on embodiment of this invention. It is a figure which shows an example of the refinement | purification process flow of the conventional vegetable fats and oils.

Claims (6)

  In the process of refining crude oil to produce fats and oils, an aqueous solution containing at least one organic acid selected from citric acid, malic acid, and oxalic acid (hereinafter referred to as an organic acid aqueous solution) is 100-5000 ppm organic to fats and oils. A method for producing fats and oils comprising a step of degumming by adding to crude oil or crude oil so as to have an acid concentration, and then performing a water washing treatment without performing an alkali deoxidation treatment.   The method for producing fats and oils according to claim 1, wherein 50 to 100% of the crude oil is compressed oil.   The said degumming process is performed at the oil-fat temperature of 70-96 degreeC, and stirring time for 5 seconds-60 minutes, The manufacturing method of the oil-fat of Claim 1 or Claim 2 characterized by the above-mentioned.   The method for producing fats and oils according to any one of claims 1 to 3, wherein the organic acid aqueous solution has an organic acid concentration of 3 to 65%.   The said water-washing process is performed at the temperature of water 50-50 degreeC, The manufacturing method of the fats and oils of any one of Claims 1-4 characterized by the above-mentioned.   The said fats and oils are fats and oils for cooking, The manufacturing method of the fats and oils of any one of Claims 1-5 characterized by the above-mentioned.

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