JP2014000012A - Manufacturing method of edible oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for manufacturing a healthy and palatable edible oil with a low trans fatty acid content and a low acid value, which restricts the formation of trans fatty acid in cold conditions during deodorization treatment in purification of the edible oil and prevents occurrence of reversion flavor and color defects of the deodorized oil.SOLUTION: In a manufacturing method of an edible oil, the edible oil is purified through degumming, deacidification and decoloration treatments, and then through a deodorization treatment. An insolubilizer of free fatty acids, a porous adsorbent in combination with the insolubilizer, or an integrated composite of both is added to the oil immediately before the deodorization treatment for functioning at 50 to 150°C. Subsequently, steam is blown into the liquid oil after solid-liquid separation, under conditions at 140 to 190°C and a degree of vacuum of 6 hPa for deodorization treatment by steam distillation. Since the deodorization at low temperature reduces formation of trans fatty acids and sufficiently removes free fatty acids in the oil, the acid value after deodorization can be reduced.

Description

  The present invention relates to a method for producing edible fats and oils that suppress the production of trans fatty acids.

  Conventionally, edible fats and oils are used as edible fats and oils after being extracted from the oil raw material by pressing, extraction or other methods, and then processed in the order of degumming, deoxidation, decolorization and deodorization as a series of purification.

  This last deodorization process usually employs a process of blowing water vapor under a high temperature of about 240 to 260 ° C. under a vacuum of about 2 to 4 hPa (a process called “steam distillation”). But a small amount of trans fatty acid is produced.

  In recent years, trans fatty acids have been promoted to increase health risks, and many people regard the small amount of trans fatty acids produced during the oil refining process, particularly during the final deodorization process, as a problem.

  For example, a deodorization treatment is performed at a deodorization temperature of 250 to 260 ° C. under reduced pressure (Patent Document 1), and a trans fatty acid is generated by a deodorization treatment at a high temperature of about 215 to 265 ° C. (Non-Patent Document 1, Patent Document) 4) is known.

  The advantage when deodorizing at high temperature is that it is possible to remove the odorous components as described above in a short time, and decomposes the pigments contained in a trace amount to lighten the color and decompose the peroxide. Etc.

  In order to industrially deodorize edible fats and oils, a Gardler-type semi-continuous deodorization device, a batch-type deodorization device, or a continuous device is usually used.

  For the purpose of deodorization, the deodorization conditions as described above are appropriate, but in the deodorization treatment at high temperature, a part of the double bond of fatty acid which is a component of fats and oils inevitably becomes trans, and this phenomenon is This is particularly true for liquid oils that contain many double bonds.

  Also, in Japan, excessive deodorization treatment is performed to the extent that it is said to be overspec, and there is a tendency to pursue more reduction of acid value and lighter color tone than necessary, and therefore useful in fats and oils such as tocopherol. This has the negative effect of reducing the substance.

  As long as there are no off-flavors and toxic substances removed, even if the acid value and color tone are slightly higher than the current level, they can be used as edible oils and fats. There is a demand for reducing the production as much as possible to achieve such a deodorizing purpose.

  In addition, as fats and oils in which the production of trans fatty acids is less than those subjected to normal deodorizing treatment, the fats and oils composition for infants containing rapeseed oil deodorized at the same temperature as soybean oil deodorized at a low temperature of 190 to 210 ° C lower than 240 ° C. Is known (Patent Document 2).

  Moreover, after performing a deodorizing process, performing a filtration process using activated carbon is known (patent document 3).

Patent No. 3461511 Patent No. 2911526 Patent No. 3598281 Japanese Patent No. 4516897

"Piping and Equipment", Sanko Planning Publishing Department, published on March 1, 1999, Vol. 39, No. 3, pp. 64-71

  In the oil refining process, when the double bond existing in the fatty acid site in the fat is trans-converted in the deodorizing process, it often occurs particularly in a liquid oil having many double bonds.

The target intake of trans fatty acids is derived from animals derived from animals that violate the intake of trans fatty acids and those derived from industry in the provisional report (2010) of the “FAO / WHO Joint Expert Meeting on Fats and Fatty Acids in Human Nutrition”. Together, it is set at less than 1% of total energy intake.
Thus, the demand for low trans fatty acid fats and oils is increasing, and a deodorizing method that does not produce trans fatty acids as much as possible is required.

  In order to avoid an increase in trans fatty acids, it is better to perform the deodorization process at as low a temperature as possible. However, if the temperature of the deodorization process is lowered to the limit at which odorous components can be removed, free fatty acids and agricultural chemicals There are still problems with removal of other chemical substances, pigments contained in trace amounts, and decomposition of peroxides, resulting in edible oils and fats suitable for taste in Japan due to oxidation and return odor and poor color tone of the processed oils and fats. It becomes impossible.

  The amount of trans fatty acid produced by deodorization varies greatly depending on the treatment temperature, treatment time, and fatty acid composition of the oil to be deodorized.

  Accordingly, an object of the present invention is to suppress the production amount of trans fatty acid at a lower temperature condition and lower the free fatty acid sufficiently when the deodorizing process in the refining process of edible oils and fats is performed. Thus, it is to produce an edible oil and fat that is healthy and excellent in palatability so that it does not return to the oil and fat after the deodorizing treatment and does not cause bad odor or poor color tone.

  In the present invention, prior to the deodorization, components that are difficult to remove by low temperature deodorization are removed by adsorption, and then the problem is solved by deodorizing at a low temperature as a finish.

  That is, in order to solve the above-described problems, in the present invention, in the method for producing edible fats and oils after degumming, deoxidation, and decoloring treatment in the edible fat and oil purification process, To the fats and oils, a free fatty acid insolubilizing agent or a combination of these and a porous adsorbent, or a composite material in which both are integrated and added to act at 50 to 150 ° C. The method for producing edible fats and oils in which the production of trans fatty acids is suppressed is characterized by performing deodorization treatment by steam distillation in which steam is blown under conditions of ˜190 ° C. and a vacuum degree of 6 hPa or less.

  In this invention, in the refinement | purification process of fats and oils, the unrefined fats and oils obtained by extraction or pressing or other methods are degummed and deoxidized, and then decolorized. At that time, the acid value (AV) rises in a slight amount in the decolorization step compared to the previous step. Part of the cause of this is thought to be that the fatty acid soap produced during deoxidation and present in the oil is decomposed and produced by activated clay used for decolorization.

  Therefore, before deodorization, an insolubilizer or a solidifying reaction that reacts with free fatty acids such as alkali metal carbonates and phosphates, magnesium hydroxide, or silica-magnesium-based preparations to form compounds that are hardly soluble in fats and oils. The combined material of this and the porous adsorbent, or a composite material integrated with both, was allowed to act in a temperature range of 50 to 150 ° C. and subjected to solid-liquid separation treatment such as filtration. A reduction in free fatty acid, that is, a reduction in acid value can be regarded as an index that also presumes a reduction in substances that are difficult to be removed by low-temperature deodorization.

  Thereafter, steam distillation is performed by blowing steam at a low temperature of 140 to 190 ° C., preferably 165 to 185 ° C., and a vacuum of 6 hPa or less, preferably 3 hPa or less.

  The insolubilizing agent that acts on edible fats and oils reacts with free fatty acids to produce metal soaps and other hardly soluble compounds in the fats and oils. For example, it is selected from the group consisting of sodium carbonate, trisodium phosphate and magnesium hydroxide. It is preferable to employ one kind or a mixture of two or more kinds.

  The porous adsorbent is an adsorbent capable of adsorbing pigments, peroxides and other fine particulate impurities in fats and oils due to the porous property, for example, from the group consisting of diatomaceous earth, activated clay, zeolite and perlite. One or more selected porous adsorbents may be mentioned.

  Examples of the composite agent of a free fatty acid insolubilizer and a porous adsorbent include those in which a free fatty acid insolubilizer is supported by a porous adsorbent. For example, a silica magnesium-based preparation in which magnesium oxide as an insolubilizer is supported on silicon dioxide as a porous adsorbent can be exemplified as a composite agent.

  Such an insolubilizing agent or a composite material in which both of the insolubilizing agent and the porous adsorbent are integrated is obtained by adding 0.3 to 5 parts by mass with respect to 100 parts by mass of edible fats and oils.

The temperature at which the edible oil / fat and the insolubilizing agent, the combined use of this and the porous adsorbent, or the composite material integrated with each other is 50 to 150 ° C.
This optimum temperature varies considerably depending on the type of the insolubilizing agent to be used, the combined use of this and the porous adsorbent, or the composite material integrated with each other, but considering the convenience of subsequent solid-liquid separation treatment such as filtration, About 100 degreeC in which the viscosity of edible oil and fat falls is desirable.

  The edible fats and oils may be combined with an insolubilizing agent or a porous adsorbent, or combined with both, or at the same time, or after the action, other known filter aids may be added for filtration. good.

  The subsequent deodorizing operation is performed at a temperature of 140 to 190 ° C, preferably 165 to 185 ° C under vacuum. The amount of water vapor blown in that case is 0.5-5 mass parts with respect to 100 mass parts of edible fats and oils.

  Examples of edible oils and fats for which the present invention is particularly effective include liquid vegetable oils such as rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil and safflower oil. After the deodorization treatment, an aqueous solution of citric acid is added to the oil and fat under vacuum conditions as 15 to 50 ppm as citric acid.

  In the edible fat refining process, the present invention allows a predetermined insolubilizing agent, a combination of this and a porous adsorbent, or a composite material integrated with both to act on the fat immediately before the deodorization treatment, and then to act. Since the deodorizing treatment was performed by steam distillation in which steam was blown under predetermined conditions on the liquid oil and fat separated by liquid separation, the production amount of trans fatty acid was suppressed low at low temperature conditions, and the residual rate of useful substances such as tocopherol was improved. The color tone is lightened, and free fatty acids in the fats and oils are sufficiently removed. In addition, the acid value is lowered and the deodorized oil and fat are returned to the fats and oils without causing bad odors and color tone. There is an advantage that edible fats and oils that are healthy and excellent in palatability can be produced.

Schematic diagram of the deodorizing device used in the examples Schematic diagram of batch-type deodorization equipment for test plant used in Examples

  The embodiment of the present invention is a method for producing an edible oil and fat in which the production of trans fatty acid is suppressed through deodorization treatment after degumming, deoxidation, and decoloration treatment in the edible fat and oil purification process, particularly immediately before the deodorization treatment To the fats and oils of the oil, the free fatty acid insolubilizer or the combined use of this and the porous adsorbent, or a composite material in which both are integrated, are allowed to act at 50 to 150 ° C. Deodorizing treatment is performed by steam distillation in which steam is blown under conditions of 140 to 190 ° C. and a degree of vacuum of 6 hPa or less.

  Here, said operation can be implemented using the following apparatuses.

  First, the deodorization apparatus schematically shown in FIG. 1 is a process for purifying edible oils and fats, followed by degumming, deoxidation, and decolorization treatment, and further using a free fatty acid insolubilizer or a combination of this and a porous adsorbent. It shows a deodorizing device by steam distillation that is used after adding a composite material that is integrated with the two and allowing it to act at a predetermined temperature and then performing solid-liquid separation processing such as filtration before deodorization. The raw material fat O is introduced into the glass steam distillation flask 1 to perform batch-type deodorization.

  The steam is generated by heating the distilled water W with the heater H in the steam generator 2 through the glass tube 3 extending to the bottom of the flask 1, and the amount is measured with the reduced amount of the distilled water W. The amount of water vapor blown in is adjusted as appropriate.

  A vacuum pump P is connected to the flask 1 via an ice water trap 4 to reduce the pressure, and the degree of vacuum in the flask 1 is measured with a manometer 5. The flask 1 is heated by the mantle heater 6 and the heating time until the deodorizing temperature is reached is measured. The deodorization temperature is measured with the thermometer 7 and the deodorization time is set. The steam injection amount to oil ratio at the time of deodorization is set to 1%, for example, and the degree of vacuum during the test is maintained at 6 hPa or less. In addition, the code | symbol 8 in FIG. 1 is a rubber tube, 9 is a cock.

Further, the deodorizing apparatus schematically shown in FIG. 2 has a function similar to that of the apparatus shown in FIG. 1 and is provided as a test plant.
That is, the deodorization apparatus of FIG. 2 is capable of performing batch type deodorization by charging the raw oil / fat O before deodorization into the reaction kettle 11 for steam distillation.

  Steam is generated by heating distilled water W with a heater H in the steam generator 12 from a pipe 14 having an annular porous portion 13 having a plurality of holes 13a at the ends extending to the bottom of the reaction vessel 11, The amount of steam is measured by reducing the level of the distilled water W in the steam generator 12, and is adjusted by opening and closing the cock as appropriate as the amount of steam blown during deodorization.

A vacuum pump P is connected to the reaction kettle 11 via a trap T to make the pressure reduced, and the degree of vacuum in the reaction kettle 11 is measured with a barometer not shown. Heating in the reaction vessel 11 is performed by a mantle heater 15, and the heating time and temperature until the deodorizing temperature is reached are appropriately measured.
The pipe 16 is for extracting edible oil and fat extending to the bottom of the reaction kettle 11 and is connected to a pump (not shown) through a filter F.

  Reference numeral 17 in the figure is a hopper for charging a citric acid aqueous solution, and has a lid (not shown) for enabling airtight charging, and reference numeral 18 is a pressure adjustment for adjusting the pressure in the reaction kettle. A gas pipe for introducing an active gas (nitrogen gas or the like).

  Reference numeral 19 denotes an oil return plate for preventing and recovering the oil O heated in the reaction kettle 11 from being scattered upward, and is provided with a pair of truncated cones arranged to face the small diameter portion outwardly. It has been. Reference numeral 20 denotes a partition plate in the trap T.

  The raw material for edible fats and oils used in the present invention can be applied to well-known edible fats and oils without limiting the type thereof, but is particularly effective for vegetable oils with many double bonds (high iodine value). is there.

  And, for such edible oil and fat raw material, as a predetermined pretreatment for the edible oil and fat immediately before the deodorizing treatment that has undergone known degumming, deoxidation, and decolorization steps, Adsorbent adsorbent and a combination of these or a composite material in which both are integrated, and allowed to act at 50 to 150 ° C.

  The free fatty acid insolubilizer should be an insolubilizer that solidifies or semisolidifies the free fatty acid in the fat by a reaction such as neutralization with respect to the free fatty acid remaining in the edible fat immediately before the deodorization treatment. That's fine.

As such an insolubilizing agent, powders that react with free fatty acids such as alkali metal carbonates and phosphates, magnesium hydroxide or silica magnesium preparations are allowed to act in the temperature range of 50 to 150 ° C. This is because the oil viscosity is so high that a predetermined effect cannot be obtained at a low temperature of less than 50 ° C., and a high temperature of more than 150 ° C. is not preferable because coloring due to heating of the oil occurs. For example, the silica magnesium-based preparation has an effect of lowering the acid value. It is because it falls.
Further, considering the solid-liquid separation (filter separation) in the subsequent step, about 100 ° C. at which the viscosity of the edible fat / oil decreases is desirable.

  As a composite agent of the above-mentioned free fatty acid insolubilizer and porous adsorbent, for example, a free fatty acid insolubilizer supported by a porous adsorbent, or formulated into a granule or powder by mixing or infiltrating As a result, a composite of both components can be mentioned.

  More specifically, an insolubilizer such as sodium carbonate, trisodium phosphate, and magnesium hydroxide is combined with a porous adsorbent such as diatomaceous earth (or silicon dioxide), activated clay, zeolite, pearlite, and so on. And a composite agent as a modified preparation.

  As such a composite agent, a commercially available product can be used. For example, Mizuka made by Mizusawa Chemical Co., Ltd., which is a silica-magnesium-based preparation in which magnesium oxide as an insolubilizer is supported on silicon dioxide as a porous adsorbent. Life (product name) can also be used.

  Needless to say, the appropriate temperature at which the edible oil and fat and the insolubilizing agent before the deodorizing treatment are applied varies depending on the type of the insolubilizing agent. Depending on the type of insolubilizer, the presence of a small amount of water equal to or less than this amount may be effective. In particular, when sodium carbonate or trisodium phosphate is used, it is more effective if water equal to or less than that amount is present.

  The total amount of insolubilizing agent or composite agent added is preferably 0.3 to 5% by mass. If the amount is less than 0.3%, the removal of the fatty acid is not sufficient, and if it exceeds 5% by mass, the addition efficiency is lowered, and the practicality is reduced in terms of cost. The reaction with the insolubilizing agent may be carried out together with the porous adsorbent and other filter aids.

  In addition, what is suspended as an impurity in edible fats and oils before deodorization treatment by such insolubilization treatment is separated and removed by solid-liquid separation treatment such as filtration or centrifugation, and liquid fats and oils are removed. Only sort out.

  Next, as a deodorizing treatment by steam distillation, the obtained liquid fat is treated with water at a temperature of 140 to 190 ° C., preferably 165 to 185 ° C., 6 hPa or less, preferably 3 hPa or less in a vacuum of 0.5 to 5%. Desirably, deodorization is performed for about 30 to 90 minutes while blowing 2 to 3%. After the deodorization treatment, an aqueous solution of citric acid is added to the fats and oils under a vacuum condition as 15 to 50 ppm as citric acid.

  In this way, the production amount of trans fatty acid is sufficiently reduced compared to the production amount of conventional refined fats and oils, and impurities that affect flavor and oxidation stability are sufficiently removed, and oxidation stability and flavor stability are also eliminated. Can be produced.

[Example 1]
To 500 g of decolorized corn oil (acid value 0.18), 5 g of trisodium phosphate (manufactured by Kishida Chemical) was added at 130 ° C., and the mixture was stirred at 600 rpm for 10 minutes. After stirring, suction filtration was performed with a Buchner funnel to remove trisodium phosphate. The acid value of the oil after filtration was 0.09.

  450 g of this oil / fat was subjected to a deodorizing treatment for 50 minutes after reaching a temperature of 150 ° C. under the condition of a vacuum degree of 3 hPa using the glass apparatus of FIG. The amount of steam blown during the deodorizing operation was 4% with respect to the oil. The acid value after deodorization was 0.07.

[Example 2]
To 45 kg of decolorized soybean oil (acid value 0.45), 1350 g of a silica magnesium-based preparation (Mizuka Life, manufactured by Mizusawa Chemical) was added at 110 ° C. and stirred for 10 minutes. Stirring was performed at about 600 rpm. After stirring, pressure filtration (Advantic Filter TC-1-S1FN) was performed to remove the silica magnesium-based preparation. The acid value of the oil after filtration was 0.09.

  Deodorizing treatment was performed on 40 kg of fats and oils after reaching a temperature of 180 ° C. under a vacuum degree of 4 hPa using the test plant deodorizing apparatus shown in FIG. The amount of steam blown during the deodorizing operation was 3.5% with respect to the oil. The acid value after deodorization was 0.06.

[Example 3]
To 1 kg of decolorized rapeseed oil (acid value 0.20), 40 g of magnesium hydroxide (manufactured by Nacalai tex) was added at 140 ° C. and stirred for 15 minutes. Stirring was performed at about 500 rpm. After stirring, suction filtration was performed with a Buchner funnel to remove magnesium hydroxide. The acid value of the oil after filtration was 0.09.

  900 g of this fat / oil was deodorized at 180 ° C. for 90 minutes under the condition of a vacuum degree of 2 hPa using the glass apparatus of FIG. The amount of steam blown during this deodorizing operation was 2% with respect to the oil. The acid value after deodorization was 0.04.

[Example 4]
To 50 kg of decolorized corn oil (acid value 0.18), 500 g of sodium carbonate (manufactured by Kishida Chemical) and 500 g of water are added at 90 ° C. and stirred for 20 minutes, and then 500 g of pearlite (Topcoperlite, Showa Chemical Industries) is added. After adding and stirring for 1 minute, pressure filtration (Advantic Filter TC-1-S1FN) was performed to remove sodium carbonate and water. The acid value of the oil after filtration was 0.08.

  Using a test plant deodorization apparatus shown in FIG. 2, the fats and oils were deodorized for 60 minutes after reaching a temperature of 180 ° C. under a vacuum degree of 3 hPa. After the deodorizing treatment, 5 g of a 20% aqueous citric acid solution was added under vacuum conditions. The amount of steam blown during the deodorizing operation was 3% with respect to the oil. The acid value after deodorization was 0.04.

[Comparative Example 1]
To 500 g of decolorized corn oil (acid number 0.18), 5 g of calcium hydroxide (manufactured by Kanto Chemical) was added at 140 ° C. and stirred for 10 minutes. Stirring was performed at about 600 rpm. After stirring, filtration was performed to remove calcium hydroxide. The acid value of the oil after filtration was 0.05. 450 g of this oil / fat was subjected to deodorization treatment at 150 ° C. for 50 minutes under the condition of a vacuum degree of 3 hPa using the apparatus of FIG. The amount of steam blown during the deodorizing operation was 4% with respect to the oil. The acid value after deodorization was 0.04.

[Comparative Example 2]
To 45 kg of decolorized soybean oil (acid value 0.45), 1350 g of a silica magnesium preparation (Mizuka Life, manufactured by Mizusawa Chemical) was added at 200 ° C. and stirred for 10 minutes. Stirring was performed at about 600 rpm. After stirring, pressure filtration (Advantic Filter TC-1-S1FN) was performed to remove the silica magnesium-based preparation. The acid value of the oil after filtration was 0.53.

This oil and fat 40 kg was deodorized at 180 ° C. for 40 minutes under the condition of a degree of vacuum of 3 hPa using the test plant deodorization apparatus shown in FIG. The amount of steam blown during the deodorizing operation was 3.5% with respect to the oil. The acid value after deodorization was 0.50.

[Comparative Example 3]
To 45 kg of decolorized soybean oil (acid value 0.45), 45 g of a silica magnesium preparation (Mizuka Life, manufactured by Mizusawa Chemical) was added at 110 ° C. and stirred for 10 minutes. Stirring was performed at about 600 rpm. After stirring, pressure filtration (Advantic Filter TC-1-S1FN) was performed to remove the silica magnesium-based preparation. The acid value of the oil after filtration was 0.44.

  Deodorizing treatment of 40 kg of fats and oils was performed at 180 ° C. for 40 minutes under the condition of a vacuum degree of 2 hPa using the test plant deodorizing apparatus shown in FIG. The amount of steam blown during the deodorizing operation was 3.5% with respect to the oil. The acid value after deodorization was 0.41.

[Comparative Example 4]
900 g of decolorized rapeseed oil (acid number 0.20) was deodorized at 185 ° C. for 50 minutes under the condition of a vacuum degree of 2 hPa using the glass apparatus of FIG. The amount of steam blown during the deodorizing operation was 3% with respect to the oil. The acid value after deodorization was 0.16.

[Comparative Example 5]
900 g of decolorized rapeseed oil (acid value 0.20) was deodorized at 250 ° C. for 50 minutes under the condition of a degree of vacuum of 2 hPa using the glass apparatus shown in FIG. The amount of steam blown during the deodorizing operation was 3% with respect to the oil. The acid value after deodorization was 0.02.

[Comparative Example 6]
The decolorized rapeseed oil (acid number 0.20) was subjected to a deodorization treatment at 250 ° C. for 50 minutes using a Gardler type semi-continuous deodorization apparatus under the condition of a vacuum degree of 3 hPa without carrying out the present invention. The amount of steam blown during the deodorizing operation was 2% with respect to the oil. The acid value after deodorization was 0.02.

[Comparative Example 7]
To 1 kg of decolorized rapeseed oil (acid number 0.20), 10 g of sodium hydrogen carbonate (manufactured by Kanto Chemical) was added at 110 ° C. and stirred for 10 minutes. Stirring was performed at about 600 rpm. After stirring, filtration was performed to remove sodium bicarbonate. The acid value of the oil after filtration was 0.28. 900 g of this fat / oil was deodorized at 180 ° C. for 90 minutes under the condition of a vacuum degree of 4 hPa using the apparatus of FIG. The amount of steam blown during this deodorizing operation was 2% with respect to the oil. The acid value after deodorization was 0.25.

[Comparative Example 8]
To 500 g of decolorized corn oil (acid value 0.18), 5 g of trisodium phosphate (manufactured by Kishida Chemical) was added at 130 ° C., and the mixture was stirred at 600 rpm for 10 minutes. After stirring, suction filtration was performed with a Buchner funnel to remove trisodium phosphate. The acid value of the oil after filtration was 0.09. 450 g of this oil / fat was subjected to a deodorizing treatment for 50 minutes after reaching a temperature of 250 ° C. under a vacuum degree of 4 hPa using the glass apparatus of FIG. The amount of steam blown during the deodorizing operation was 4% with respect to the oil. The acid value after deodorization was 0.02.

The above Examples and Comparative Examples were evaluated according to the following test methods, and the results are summarized and shown in Table 1.
That is, the acid values of the edible fats and oils of Examples and Comparative Examples were measured in accordance with (Standard fat analysis test method 2.3.1-1996).
AOM was measured according to (Reference Oil Analysis Method 2.5.1.1-1966).
The trans fatty acid content was measured in accordance with (Reference Oil Analysis Method Interim 17-2007).
About the color, 100 g of edible oils and fats obtained in a 200 mL beaker were put, and visually evaluated by a three-stage evaluation: double circle was very good, ○ was good, and Δ was bad. For evaluation of coloring and state after heating, 50 g of edible fats and oils were put in a 100 mL beaker, heated for 8 hours in a constant temperature chamber at 180 ° C., and coloring and state of edible fats and oils were visually confirmed after heating.

  As is clear from the results of Table 1 above, the edible fats and oils obtained in Example 1 and Example 3 were slightly colored by heating at 180 ° C. for 8 hours, but as in Comparative Example 1, It was not badly colored and turbid, but good. In Examples 2 and 4, the color tone and the degree of heat coloring were good. And there was almost no increase in trans fatty acids. In Comparative Example 1, the finish was good, but it was very severely colored in a predetermined heating test. Comparative Example 2, Comparative Example 3, Comparative Example 4 and Comparative Example 7 did not have a sufficiently reduced acid value, and Comparative Example 5, Comparative Example 6 and Comparative Example 8 produced a large amount of trans fatty acid.

DESCRIPTION OF SYMBOLS 1 Flask 2 Steam generator 3 Glass tube 4 Ice water trap 5 Manometer 6, 15 Mantle heater 7 Thermometer 8 Rubber tube 9 Cock 11 Reaction kettle 12 Steam generator 13 Annular porous part 13a Hole 14, 16 Pipe 17 Hopper 18 Gas pipe 19 Oil return plate 20 Partition plate H Heater W Distilled water O Raw material oil P Vacuum pump T Trap A Insolubilizer

Claims (10)

In the method of producing edible fats and oils through deodorization treatment after degumming, deoxidation, and decolorization treatment in the edible fat and oil purification process,
To the oil and fat immediately before the deodorization treatment, a free fatty acid insolubilizing agent or a combined material of this and a porous adsorbent or a composite material integrated with both is added and allowed to act at 50 to 150 ° C., followed by solid-liquid separation. A method for producing edible fats and oils, in which the production of trans fatty acids is suppressed, wherein the fats and oils are deodorized by steam distillation under conditions of 140 to 190 ° C. and a degree of vacuum of 6 hPa or less.   The method for producing edible fats and oils according to claim 1, wherein the insolubilizing agent for free fatty acids is one or more insolubilizing agents selected from the group consisting of sodium carbonate, trisodium phosphate and magnesium hydroxide.   The method for producing edible fats and oils according to claim 1, wherein the porous adsorbent is one or more porous adsorbents selected from the group consisting of diatomaceous earth, activated clay, zeolite and perlite.   The method for producing edible fats and oils according to claim 1, wherein the composite agent is a composite agent comprising a silica magnesium-based preparation in which magnesium oxide, which is a free fatty acid insolubilizer, is supported on silicon dioxide, which is a porous adsorbent.   The method for producing an edible fat according to claim 1, wherein the edible fat is an edible fat comprising one or more liquid vegetable oils selected from rapeseed oil, soybean oil, corn oil, rice oil, cottonseed oil, sunflower oil and safflower oil. .   The method for producing edible fats and oils according to claim 1, wherein the amount of water vapor blown by the steam distillation is 0.5 to 5 parts by mass with respect to 100 parts by mass of edible fats and oils.   The said deodorizing process temperature is 165-185 degreeC, and the vacuum degree is 3 hPa or less, The manufacturing method of the edible fats and oils of Claim 1 characterized by the above-mentioned.   The method for producing edible fats and oils according to any one of claims 1 to 7, wherein the total amount of the insolubilizing agent or the composite agent is 0.3 to 5% by mass.   The method for producing edible fats and oils according to any one of claims 1 to 7, wherein an equal amount or less of water is added when the insolubilizing agent is added to the fats and oils.   The method for producing edible fats and oils according to any one of claims 1 to 7, wherein an aqueous citric acid solution is added to the edible fats and oils after the deodorization treatment so as to have a citric acid concentration of 15 to 50 ppm under vacuum conditions.

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