JP2015193776A - Manufacturing method of refined oil and fat, method for reducing amount of aldehydes in oil and fat, method for reducing exposure odor of oil and fat, and method for improving cold resistance of soybean oil - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of refined oil and fat good in flavor.SOLUTION: There is provided a manufacturing method of refined oil and fat including a deodorization process for deodorizing feed stock oil and fat including a contacting process for contacting the feed stock oil and fat with steam at 300 to 800 Pa degree of vacuum for 53 to 100 minutes under a temperature condition of 205 to 225°C, where the feed stock oil and fat is one or more kind of oil and fat selected from a group consisting of soybean oil, corn oil, cotton seed oil, flux oil, and palm oil and fat and the amount of the steam contacted with the feed stock oil and fat is 1.0 to 7.0 mass% to the feed stock oil and fat.

Description

  The present invention relates to a method for producing refined fats and oils, a method for reducing the amount of aldehydes in fats and oils, a method for reducing the exposure odor of fats and oils, and a method for improving the cold resistance of soybean oil.

  Conventionally, fats and oils have been used for various cooking and have been blended into various types of acidic seasonings. Examples of main cooking using fats and oils include fried cooking, fried cooking, and seasoning. Moreover, mayonnaise, dressing, etc. are mentioned as main acidic seasonings using fats and oils, and these acidic seasonings contain refined fats and oils (soybean oil, corn oil, palm oil, flux oil, etc.) as a main component. .

  While refined fats and oils used for cooking generally require richness of fats and oils, it is not preferred that the flavor derived from the raw materials of fats and oils or the like generated after the refining process is strongly felt. . In addition, the acidic seasoning is required to have a good flavor (sweetness, richness, balance with other ingredients, etc.), and the flavor of the acidic seasoning has a significant effect on the flavor of the refined fats and oils constituting the acidic seasoning. receive. Therefore, various methods for improving the flavor of refined fats and oils have been proposed. For example, Patent Document 1 describes a technique for suppressing unpleasant odors peculiar to raw materials possessed by refined fats and oils such as soybean oil.

International Publication No. 2009/028483 (A1) Pamphlet

  However, there is a further need for a method for producing refined fats and oils (especially soybean oil, corn oil, cottonseed oil, flux oil and palm oil) having a good flavor.

  This invention is made | formed in view of this situation, and it aims at providing the manufacturing method of refined fats and oils with favorable flavor.

  The present inventors have found that the above-mentioned problems can be solved by bringing a specific raw material oil and fat into contact with water vapor under specific conditions in the deodorization step, and have completed the present invention. Specifically, the present invention provides the following.

(1) including a deodorizing step for deodorizing the raw oil and fat,
The deodorizing step includes a contact step of bringing the raw material fats and oil into contact with water vapor at a temperature of 205 to 225 ° C. and a degree of vacuum of 300 to 800 Pa for 53 to 100 minutes,
The raw oil and fat is one or more oils and fats selected from the group consisting of soybean oil, corn oil, cottonseed oil, flux oil and palm oil and fat,
The amount of water vapor brought into contact with the raw material fat is 1.0 to 7.0% by mass with respect to the raw material fat.

  (2) The manufacturing method of the refined fats and oils of Claim 1 whose ratio (oleic acid / linoleic acid) with respect to the linoleic acid in the constituent fatty acid of the said raw material fats and oils is 5.0 or less.

  (3) The decoloring process which makes the said raw material fat and activated clay contact the said raw material fat in presence of 100-15000 ppm water before the said deodorizing process is further included. Of manufacturing refined fats and oils.

  (4) The manufacturing method of the refined fats and oils according to any one of claims 1 to 3, wherein the deodorizing step is performed by a tray type deodorizing apparatus.

(5) After bringing the raw material oil and fat and activated clay into contact with the raw material oil and fat in the presence of 100 to 15000 ppm of water, under a temperature condition of 205 to 225 ° C, with a vacuum of 300 to 800 Pa, For 53 to 100 minutes, the raw oil and fat is brought into contact with water vapor,
The said raw material fats and oils are 1 or more types selected from the group which consists of soybean oil, corn oil, cottonseed oil, flux oil, and palm oil fat, The method of reducing the amount of aldehydes in fats and oils.

(6) After bringing the raw oil and fat and activated clay into contact with the raw oil and fat in the presence of 100 to 15000 ppm of water, under a temperature condition of 205 to 225 ° C. and a vacuum of 300 to 800 Pa, For 53 to 100 minutes, the raw oil and fat is brought into contact with water vapor,
The said raw material fats and oils are 1 or more types selected from the group which consists of soybean oil, corn oil, cottonseed oil, flux oil, and palm oil fat, The method to reduce the exposure odor of fats and oils.

  (7) The temperature resistance of 205 to 225 ° C., with the degree of vacuum of 300 to 800 Pa, for 53 to 100 minutes, the raw material fat and oil are brought into contact with water vapor, and the raw material fat is soybean oil. How to improve.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of refined fats and oils with favorable flavor is provided.

  Hereinafter, embodiments of the present invention will be specifically described.

[Deodorization process]
The deodorization process in the manufacturing method of refined fats and oils is known as a process of removing volatile odor components in the raw material fats and oils by heating the raw material fats and oils in the presence of water vapor. However, depending on the conditions of the deodorization process, there is a possibility that nutritional components in the fats and oils may be damaged or components that are undesirable in terms of flavor may increase. As a result, the flavor (sweetness, richness, etc.) of the obtained refined fats and oils is inferior, and when the obtained refined fats and oils are used for cooking, there is a possibility that the balance between the tastes of the refined fats and other ingredients will deteriorate. is there. Therefore, as a result of intensive studies by the present inventors, in the deodorization step, when a contact step for bringing a predetermined raw material fat into contact with water vapor under conditions satisfying a temperature condition, a pressure reduction condition, and a contact time described later is provided, It has been found that refined fats and oils with good flavor can be obtained by reducing the amount of odor components (particularly aldehydes). Hereinafter, each condition in a contact process is demonstrated. In addition, in this invention, "raw oil and fat" refers to the fat and oil provided to the contact process in this invention, and "refined fat and oil" refers to the fat and oil obtained through at least the contact process.

(Temperature conditions in the contact process)
In the contact step in the present invention, the raw oil and fat are brought into contact with each other under a temperature condition of 205 to 225 ° C, preferably 205 to 220 ° C, and most preferably 210 to 220 ° C. When the temperature condition is 205 ° C. or higher, the raw oil and fat can be sufficiently deodorized, a refined fat and oil having a good flavor can be obtained, and the flavor reduction when used for cooking and the balance of flavor with other materials can be achieved. Deterioration can be suppressed. When the temperature condition is 225 ° C. or lower, it is possible to suppress a reduction in the flavor of the resulting refined fat and oil, and to reduce a reduction in flavor when used for cooking and a deterioration in the flavor balance with other materials.

  Usually, since a deodorizing process is performed under high temperature conditions (240-260 degreeC), it is thought that the odor component which is mainly a volatile component can be removed from fats and oils. However, according to the present invention, surprisingly, the amount of odorous components (particularly aldehydes) in fats and oils can be further reduced by performing the deodorization step under a temperature condition lower than that in the past. This indicates that, in a normal deodorization process, by-products and the like are generated at a high temperature, and the by-products and the like have generated a new odor. On the other hand, according to the present invention, it is presumed that the production of such a by-product can be suppressed.

(Decompression conditions in the contact process)
The pressure reducing condition in the contact step in the present invention is a vacuum degree of 300 to 800 Pa, preferably a vacuum degree of 300 to 600 Pa, more preferably a vacuum degree of 330 to 600 Pa. When the degree of vacuum is 300 Pa or more, it is possible to suppress a reduction in flavor when the obtained refined fat is used for cooking and a deterioration in flavor balance with other materials. When the degree of vacuum is 800 Pa or less, deodorization can be sufficiently performed, and a refined fat having a good flavor can be obtained.

  The “vacuum degree” in the present invention is expressed on the basis of absolute pressure. This value indicates how close to an ideal vacuum state (absolute vacuum) is, with zero absolute vacuum.

(Contact time in the contact process)
In the contact step in the present invention, the raw oil and fat are brought into contact with water vapor for 53 to 100 minutes, preferably 53 to 90 minutes, more preferably 53 to 85 minutes. If the contact time is 53 minutes or longer, deodorization can be sufficiently performed, and a refined fat having a good flavor can be obtained. When the contact time is in the range of 53 to 100 minutes, it is possible to suppress the reduction of the flavor when the obtained refined fat is used for cooking and the deterioration of the flavor balance with other materials. When the contact time is 100 minutes or longer, it is not preferable because it can lead to a decrease in nutrient components (such as tocopherol) in fats and oils and an increase in trans fatty acids.

  The contact time may be continuous or discontinuous. If the contact time is continuous, it is preferable in terms of good energy efficiency. If it is total and said contact time, favorable flavor can be given to refined fats and oils.

(Amount of water vapor in the contact process)
The amount of water vapor to be brought into contact with the raw material fat in the contacting step is 1.0 to 7.0% by mass, preferably 1.5 to 7.0% by mass, more preferably 2.0 to 5% with respect to the raw material fat. It may be 0.0% by mass. When the amount of water vapor is 1.0% by mass or more based on the raw material oil and fat, deodorization can be sufficiently performed, and a purified oil and fat having a good flavor can be obtained. When the amount of water vapor is 7.0% by mass or less with respect to the raw material oil and fat, it is possible to suppress a reduction in the content of nutrient components (tocopherol and the like) in the refined oil and fat.

(Conditions for deodorization process other than contact process)
In the deodorization step of the present invention, the conditions other than the contact step may be conditions normally used in the deodorization step, and are not particularly limited, but do not exceed the upper limit of the temperature condition (that is, 225 ° C.), And it is preferable not to exceed the range of the above decompression conditions (that is, the degree of vacuum of 300 to 800 Pa). In order to prevent an increase in trans fatty acid, the deodorization time in the deodorization process other than the contact process is preferably less than 120 minutes in total. The deodorizing step in the present invention may be a contact step.

  When the temperature condition is increased to 205 ° C. before or after the contacting step, or when the temperature is decreased from 205 ° C., the raw material fats and oils are not deteriorated under the temperature condition below the lower limit of the temperature condition (ie, 205 ° C.). Further, it is preferable to reduce the pressure (for example, a degree of vacuum of 300 to 800 Pa). In addition, when the temperature condition is raised to 205 ° C. before or after the contact step, or when the temperature is lowered from 205 ° C., the raw material oil may or may not be brought into contact with the water vapor. When the raw material oil and fat are brought into contact with each other in the contact step, the raw material oil and fat may be contacted with 1.0 to 7.0% by mass of water vapor for 20 to 100 minutes or less.

(Deodorizer)
As a deodorizing apparatus for realizing the deodorizing step, types such as a batch type, a semi-continuous type, and a continuous type are known. Moreover, various deodorizing apparatuses, such as a Gardler type, a Campro type, and a Campro Miura type, are known according to the structure. In the present invention, any type of deodorizing apparatus may be used. In a deodorizing apparatus as described below, the raw oil and fat and water vapor are brought into contact with each other under the above conditions, and then a purified fat and oil that has undergone a deodorizing process (contact process) is obtained.

  The Gardler type deodorization apparatus has a structure in which a tray is provided in a vertical cylindrical vacuum tower called a shell. A plurality of trays are provided in the deodorizing apparatus, and water vapor is normally blown into each tray. The raw material fat introduced into the deodorization apparatus is heated under reduced pressure and deodorized while being in contact with water vapor. The deodorized raw material fat is cooled in the tray after the contact step and recovered as purified fat.

  A Campro-type or Campro-Miura-type deodorization apparatus is provided with a set of two thin plates set in a tray so as to face each other in parallel. Further, a water vapor blowing pipe is provided at the lower end of the thin plate. Water vapor is normally blown into any tray of a Campro-type or Campro-Miura type deodorization apparatus. When the lower end of the thin plate is immersed in the raw material oil and fat and heated under reduced pressure and steam is blown in, the raw material oil and fat spreads on the surface of the thin plate while in contact with the water vapor to form a thin film, during which the raw material oil and fat is deodorized.

  In the present invention, among various deodorizing apparatuses, the Gardler type, Campro type, Campro Miura type deodorizing apparatus is hereinafter referred to as “tray type deodorizing apparatus”. The “tray-type deodorization apparatus” in the present invention does not include a column-type deodorization apparatus that includes a thin-film column equipped with a regular filler. In the present invention, it is preferable to use a tray-type deodorizing device because it is easy to obtain fats and oils having a good flavor.

  Of the tray type deodorization devices that can be used in the present invention, the guardler type deodorization device is not particularly limited, but a single shell type device in which the vacuum tower is divided by a tray, and a plurality of shells are further incorporated in the vacuum tower. And a double shell type device in which each of the plurality of shells serves as a tray, and a combination shell type device in which a single shell type and a double shell type are combined.

  Of the tray-type deodorization devices that can be used in the present invention, the Campro-type or Campro-Miura-type deodorization device is not particularly limited, but is a device in which the trays are arranged side by side, or a type in which the trays are arranged vertically. And the like.

[Decolorization process]
The production method of the present invention may include a decolorization step before the deodorization step. The conditions of the decolorization step are not particularly limited, but the raw oil and fat and the activated clay are 100 to 15000 ppm, preferably 300 to 8000 ppm, more preferably 400 to 8000 ppm, and most preferably 1000 to 8000 ppm of water based on the raw oil and fat. The resulting refined fats and oils, even if exposed to light by exposure to light, etc. are exposed to odors (unpleasant odors due to exposure of oils and fats to light, 2,3-octanedione Etc. are the causative substances). Such an effect of suppressing the exposure odor is particularly remarkable when the raw material fat is soybean oil known to easily generate an exposure odor. When the amount of water is 100 ppm or more with respect to the raw material fat, the raw material fat can be sufficiently decolorized. When the amount of water is 15000 ppm or less with respect to the raw material oil and fat, the raw material oil and fat can be decolored without lowering the decolorization efficiency. In general, the decolorization step is often performed after the alkali deoxidation step. In the alkaline deoxidation step, the fats and oils are usually dried after washing with water and subjected to a decolorization step. In such a case, the oil and fat subjected to the decolorization step is present with less than 100 ppm of water with respect to the oil and fat and is almost in a dry state. Therefore, in the alkaline deoxidation step, the amount of water present together with the fat / oil can be easily increased to 100 ppm or more by not drying the fat / oil. After bringing the raw oil and fat into contact with the activated clay, the activated clay is removed by filtration or the like to obtain the oil and fat that has undergone the decoloring step.

  In the decolorization step, white clay other than activated white clay (acidic white clay, alkaline white clay, neutral white clay, etc.) can also be used. 0.3 mass%-5.0 mass% may be sufficient with respect to the quantity of raw material fats and oils, for example. The decolorization temperature may be 70 to 150 ° C. The decolorization time may be 5 to 50 minutes.

[Raw oil]
The raw material fats and oils in this invention are 1 or more types of fats and oils selected from the group which consists of soybean oil, corn oil, cottonseed oil, flux oil (linseed oil), and palm oil fat. The “palm-based fats and oils” in the present invention refers to palm oil or palm fractionated soft parts having an iodine value of 50 to 72.

  The raw material fat may be any of the above or a combination thereof, but the ratio of oleic acid to linoleic acid in the constituent fatty acids of the raw fat (this ratio is also referred to as “oleic acid / linoleic acid”). It is preferably 5.0 or less, more preferably 4.0 or less, still more preferably 2.0 or less, and most preferably 1.0 or less because the effects of the present invention can be easily obtained. The lower limit of “oleic acid / linoleic acid” may be 0.05 or more, preferably 0.1 or more, and more preferably 0.3 or more. In general, “oleic acid / linoleic acid” is 0.4 to 0.5 for soybean oil, 0.4 to 0.6 for corn oil, 0.4 to 0.5 for cottonseed oil, and 0.00 for flux oil. It is 3.0-5.0 in 7-2.0 and palm oil fat. When oils and fats (benin flower oil, sunflower oil, etc.) whose “oleic acid / linoleic acid” is not 5.0 or less are used as raw material oils and fats, the effects of the present invention may not be achieved.

  As raw material fats and oils, refined oil may be used and non-refined oil may be used. The refined oil may be obtained by a known purification method. As a known refining method, oil is obtained by pressing or / and solvent extraction on seeds (when pressing and solvent extraction are performed, fats and oils obtained in each oil collecting step may be mixed) and obtained. Examples of the method include obtaining a refined oil by performing a degumming step, a deoxidation step, a decolorization step, a deodorization step, and the like on the oil and fat. In the deodorizing step, there is a possibility that nutrient components and the like in the fats and oils may be damaged, or components that are not preferable in flavor may be increased. Therefore, it is preferable to use fats and oils that have not passed through the deodorizing step as raw material fats and oils. Although not passing through the deodorization process, it is more preferable to use the raw material fats and oils that have passed through the above decolorization process. It is more preferable to use raw material fats and oils that have undergone degumming step, deoxidation step, and decolorization step after oil collection.

[Purified oil obtained from the production method of the present invention]
According to the production method of the present invention, it is possible to obtain a refined fat and oil having a good flavor. The flavor of refined fats and oils is specified by evaluating any of the sweetness and richness of refined fats and oils, the flavor of cooked products when the refined fats and oils are used for cooking, and the balance of flavors with other materials by sensory evaluation. Is done.

  According to the production method of the present invention, purified fats and oils having a reduced odor component amount can be obtained. “Odor component” refers to a volatile component contained in fats and oils. Among the volatile components, aldehydes (acrolein, hexanal, cis-3-hexanal, trans-2-hexanal, octanal, trans-2-heptenal, nonanal, trans-2-octenal, trans, cis-2, 4-heptadienal, trans, trans-2,4-heptadienal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal, 2-decenal, 2-undecenal, etc.) are stimulated when oxidized May cause odor. According to the production method of the present invention, it is possible to obtain a refined fat and oil in which the amount of aldehydes is reduced. The amount of the odor component in the refined fat is specified by a head space gas chromatograph mass spectrometer or the like.

  According to the production method of the present invention, the exposure odor can be suppressed even if the obtained refined fat is stored by exposure. The presence or absence of the exposure odor of the refined fats and oils is specified by sensory evaluation.

  According to the production method of the present invention including the deodorization step including at least the contact step, the cold resistance of soybean oil can be improved. Soybean oil gels when stored at a low temperature (0 to 5 ° C.), which not only deteriorates handling during refrigerated storage, but may impair the quality of emulsified fats and oils using soybean oil. “Gelification” of soybean oil refers to a phenomenon in which some components of soybean oil are structured and soybean oil loses fluidity and solidifies. This phenomenon is different from the phenomenon of the whole fats and oils that crystallizes and solidifies at low temperatures, which is observed in general vegetable oils. However, when the contact step is applied to soybean oil in the deodorizing step, the cold resistance of the resulting soybean oil is improved, and gelation is less likely to occur even when the soybean oil is stored at a low temperature. However, the amount of water vapor to be contacted with soybean oil in the contacting step is not particularly limited, and may be 1.0 to 7.0% by mass, preferably 1.5 to 7.0% by mass with respect to soybean oil. %, More preferably 2.0 to 5.0% by mass.

  When trying to improve the cold resistance of soybean oil, the decolorization step may be performed before the deodorization step including the contact step.

  The cold resistance of soybean oil is determined by visually observing the presence or absence of gelation (decrease in fluidity of soybean oil) when soybean oil is stored at a low temperature (0 to 5 ° C.). When the gelation of soybean oil is not observed or when the time until the gelation of soybean oil occurs is longer than that of soybean oil not subjected to the above contact step, the cold resistance of soybean oil is improved. I can judge.

  Since the refined fats and oils obtained from the production method of the present invention have good flavor, they can be suitably used for cooking (heating, seasoning, etc.). For example, the refined fats and oils obtained from the production method of the present invention can be suitably used as cooking oils such as frying oil and fried oil. Even if the refined fats and oils obtained from the production method of the present invention are heated during cooking or the like, the amount of odor components (particularly aldehydes) that can normally be generated during heating can be reduced.

  Since the refined fat obtained from the production method of the present invention has a good flavor, it can be suitably used as a material for acidic emulsified foods. When the refined fats and oils obtained from the production method of the present invention are used as materials for acidic emulsified foods and the like, 30% by mass or more, preferably 50% by mass or more, more preferably 70% by mass or more of the fats and oils in the acidic emulsified foods are used in the present invention. It is preferable that it is the refined fats and oils obtained from this manufacturing method. Although it does not specifically limit as acidic emulsified food, Mayonnaise, dressing (emulsified liquid dressing, separated liquid dressing, etc.) etc. are mentioned. Among these, dressing is preferable in that the content ratio of fats and oils is high and the balance with other materials (salt, sugar, pepper, etc.) is particularly good.

[Evaluation 1: Flavor evaluation and cooking evaluation]
As a raw material fat (this fat is a fat that has undergone at least a deoxidation step), a decolorization step for any of soybean oil, beni flower oil, and sunflower oil (all manufactured by Nisshin Oillio Group, Inc.) Then, the deodorization process was performed, and the refined fats and oils of Examples and Comparative Examples were obtained.

  In the decolorization step, the raw oil and fat and activated clay are brought into contact at 110 ° C. for 20 minutes in the presence of the amount of moisture described in Tables 1 to 3 (in the table, “amount of moisture when adding clay”). I went there. The activated clay was used in an amount of 1.0% by mass with respect to the raw material fat. The deodorization process was performed with respect to the raw material fats and oils that passed through the decolorization process under the conditions described in Tables 1 to 3 (“contact conditions” in the table). This deodorization process corresponds to a contact process (that is, the deodorization process in the present embodiment includes a contact process). The raw material fats and oils which passed through the deodorizing process were collect | recovered as refined fats and oils. The deodorization process was performed with the tray type deodorization apparatus.

  Hereinafter, “deodorization time” in the table refers to the time during which a temperature of 205 ° C. or higher is maintained after reaching each deodorization temperature described in the table. The “water vapor blowing amount” in the table refers to the amount (% by mass) of the water vapor brought into contact with the raw material fat in the deodorization step with respect to the raw material fat. “Oleic acid / linoleic acid” in the table refers to the ratio of oleic acid to linoleic acid in the constituent fatty acids of the raw oil before the decolorization step.

(Taste evaluation)
Each refined fat and oil obtained was directly included in the mouth, and the flavor was evaluated according to the following criteria. The evaluation results are shown in Tables 1-3.
◎: I feel sweetness and richness ○: I feel a little sweetness and richness △: I almost feel no sweetness and richness ×: I feel a bitter taste

(Cooking evaluation)
Using the obtained refined fats and oils, scrambled eggs and dressings were prepared by the following method, and the flavors of the obtained scrambled eggs and dressings were evaluated. Each evaluation result is shown in Tables 1-3.

[Scrambled eggs: evaluation of flavor when used for cooking]
After putting each refined fat (1 tablespoon) into a frying pan heated on high heat, eggs (2 pieces), pepper (0.2 g) and salt (0.5 g) were added and mixed to prepare a scrambled egg. . The obtained scrambled eggs were allowed to stand at room temperature, and the flavor was evaluated according to the following criteria.
◎: Egg flavor is very alive, feels sweetness and richness ○: Egg flavor is alive, sweetness and richness △: Sweetness and richness feels slightly ×: Sweetness and richness are not felt

[Dressing: Evaluation of flavor balance with other ingredients]
Salt (1 g), sugar (1 g) and pepper (0.1 g) were added to the container, vinegar (17 g) was added, and the mixture was stirred with a whisk. While stirring, fats and oils (48 g) were added little by little and mixed well to prepare a dressing. The obtained dressing was put into a bottle, shaken well, then sprinkled on lettuce, and the flavor was evaluated according to the following criteria.
○: The flavor balance of vinegar and refined fat is good and no aftertaste is left. Δ: The flavor of vinegar is strong against the flavor of refined fat, and the aftertaste is left. ×: Not suitable for dressing

Based on said flavor evaluation and cooking evaluation, comprehensive evaluation was performed according to the following criteria.
◎: Very good ◯: Good △: Normal ×: Unfavorable

  As shown in Table 1, since the refined fat obtained from the production method of the present invention is obtained through a predetermined deodorizing step, it has a good flavor. The flavor is not impaired even when the refined fat is used for cooking.

  As understood from Comparative Examples 1 and 2 in Table 2, when the deodorizing temperature when the raw material fat and water vapor are brought into contact with each other is higher than the range in the present invention, the flavor of the obtained refined fat and fat, and when subjected to cooking And the balance of flavor with other materials is poor. As understood from Comparative Example 3, if the degree of vacuum when bringing the raw material oil and fat into contact with water vapor is not within the range of the present invention, the flavor when the obtained purified oil and fat is subjected to cooking is significantly inferior, The flavor balance is inferior. As understood from Comparative Example 4, if the deodorization time when bringing the raw material oil and fat into contact with water vapor is not within the range of the present invention, the flavor when the obtained refined oil and fat is used for cooking, and the flavor with other materials The balance is inferior. As understood from Comparative Example 5, when the deodorization temperature when bringing the raw oil and fat into contact with water vapor is lower than the range in the present invention, the flavor of the resulting refined fat is remarkably inferior, and the flavor when used for cooking, And the balance of flavor with other materials is inferior.

  As shown in Table 3, the effect of the present invention is hardly obtained even when flower oil and sunflower oil are used as raw material fats and oils with a high value of “oleic acid / linoleic acid”. This suggests that the production method of the present invention is suitable for refining raw material fats and oils in which the ratio of oleic acid to linoleic acid in the constituent fatty acids is low (for example, 5.0 or less).

[Evaluation 2: Analysis of the amount of odor components in each refined fat and oil]
2 g of each of the refined fats and oils of Example 1, Comparative Examples 2, 6 and 7 in “Evaluation 1” above were placed in a 20 ml vial, shaken for 10 minutes at 180 ° C., and then volatile components of the headspace. Was analyzed by gas chromatography mass spectrometry (GC-MS). The analysis conditions are as follows <GC-MS analysis conditions>.

As the amount of odor components, aldehydes (acrolein, hexanal, cis-3-hexanal, trans-2-hexanal, octanal, trans-2-heptenal, nonanal, trans-2-octenal, trans, cis- 2,4-heptadienal, trans, trans-2,4-heptadienal, trans, cis-2,4-decadienal, trans, trans-2,4-decadienal, 2-decenal, 2-undecenal) total ion chromatogram ( The area of TIC) was calculated. The results are shown in Table 4 (in the table, “amount of aldehydes”). In addition, the numerical value described in Table 4 is a relative value. Specifically, the numerical value of Example 1 is a relative value when the AREA value of Comparative Example 2 is “1”, and the numerical value of Comparative Example 6 is the AREA value of Comparative Example 7 is “1”. Relative value of the case.
<GC-MS analysis conditions>
GC-MS device: GC-MSD system (manufactured by Agilent Technologies)
Column: DB-WAX (60 m × φ0.25 mm × 0.5 μm)
Carrier gas: helium Column temperature: 35 ° C. (hold for 5 minutes) → 5 ° C./minute→240° C. (hold for 10 minutes)
MS detector: Scan analysis (29-500m / z)
Ion source: 230 ° C
Quadrupole: 150 ° C
Emission voltage: 70 eV

  As understood from the comparison between Example 1 and Comparative Example 2 in Table 4, the amount of aldehydes was reduced in the purified fat obtained from the production method of the present invention. Since aldehydes cause an irritating odor, it can be seen that according to the present invention, a purified fat and oil with an unpleasant odor suppressed can be obtained.

[Evaluation 3: Flavor evaluation and odor evaluation]
In the same manner as in “Evaluation 1” above, soybean oil was subjected to a decolorization step and a deodorization step under the conditions described in Table 5 to obtain purified fats and oils of Examples and Comparative Examples.

(Taste evaluation)
About each obtained refined fat and oil, flavor was evaluated similarly to said "evaluation 1". The evaluation results are shown in Table 5.

(Odor evaluation-1)
After each obtained refined fat was stored by exposure (7000 lux, 24 hours), each refined fat after exposure was subjected to odor evaluation based on a two-point preference test method. Specifically, 12 panelists were allowed to select “reduced odor” and “preferably smelled” among the refined fats and oils. Table 5 shows the number of people who selected “those with less exposure odor” and “preferably smelled” for each refined fat and oil.

(Odor evaluation-2)
After each obtained refined fat was stored by exposure (7000 lux, 24 hours), each refined fat after exposure was analyzed by headspace GC-MS. Specifically, 2 g of purified fat and oil was placed in a 20 ml vial, sealed, and then heated at 180 ° C. for 10 minutes with shaking. Using the network headspace sampler G1888 (manufactured by Agilent Technologies), the volatile components (3 ml) present in the headspace part are sampled and analyzed by the GC-MSD system (GC6890 / MSD5973, manufactured by Agilent Technologies). did. The AREA value for 2,3-octanedione contained in the sampled volatile components was calculated. The results are shown in Table 5. In addition, the numerical value of “2,3-octanedione amount” described in Table 5 is a relative value. Specifically, the numerical value of Example 6 is a relative value when the AREA value of Comparative Example 10 is “1”.
<GC-MS analysis conditions>
GC-MS device: GC-MSD system (manufactured by Agilent Technologies)
Column: DB-WAX (60 m × φ0.25 mm × 0.5 μm)
Carrier gas: helium Column temperature: 35 ° C. (hold for 5 minutes) → 5 ° C./minute→240° C. (hold for 10 minutes)
MS detector: Scan analysis (29-500m / z)
Ion source: 230 ° C
Quadrupole: 150 ° C
Emission voltage: 70 eV

  As shown in Table 5, the refined fats and oils obtained from the production method of the present invention had a good flavor and suppressed exposure odor and unpleasant odor. Moreover, the amount of 2,3-octanedione was reduced in the refined fat obtained from the production method of the present invention. Since 2,3-octanedione is one of the causative substances of exposure odor, it can be seen that according to the present invention, a purified fat and oil with suppressed unpleasant odor such as exposure odor can be obtained.

[Evaluation 4: Flavor evaluation and exposure odor evaluation]
In the same manner as in “Evaluation 1” above, soybean oil was subjected to a decolorization step and a deodorization step under the conditions described in Table 6 to obtain purified fats and oils of Examples and Comparative Examples.

(Taste evaluation)
About each obtained refined fat and oil, flavor was evaluated similarly to said "evaluation 1". The evaluation results are shown in Table 6.

(Exposure odor evaluation)
Each of the obtained refined fats and oils was stored by exposure (7000 lux, 24 hours), and then the exposed odor of each refined oil and fat after exposure was evaluated according to the following criteria.
A: Improved exposure odor compared to Example 10 O: Slight improvement in exposure odor compared to Example 10 △: Exposure odor comparable to that in Example 10 (feeling the exposure odor a little) )

Based on the above flavor evaluation and exposure odor evaluation, comprehensive evaluation was performed according to the following criteria. The evaluation results are shown in Table 6.
◎: Very good ○: Good △: Edible

  As shown in Table 6, the refined fats and oils obtained from the production method of the present invention had good flavor and suppressed exposure odor. When the water content in the decolorization step was 400 ppm or more, the exposure odor was particularly suppressed.

[Evaluation 5: Study on improvement of cold resistance of soybean oil]
Similarly to the above “Evaluation 1”, the two types of soybean oils (raw oils and fats) with different lots were subjected to the decoloring step and the deodorizing step under the conditions described in Table 7, and the purified oils and fats obtained were treated as follows. It used for the cooling test. At the start of the cooling test, all soybean oils were in a liquid state (with fluidity).

(Cooling test)
Each refined fat was heated at 120 ° C. for 5 minutes and allowed to cool to room temperature. Subsequently, each refined fat was put into a glass bottle with a diameter of 40 mm and stored in 0 ° C. ice water in a cooler box. The glass bottle was taken out from the cooler box at 15 time points, 20 hours, 21 hours, 24 hours, 40 hours, 48 hours and 62 hours after the start of storage, and the state of the oil and fat was visually observed. The results are shown in Table 8. In Table 8, “gelation time” indicates the time (unit: time) required for each refined fat to gel.

  As shown in Table 8, when the soybean oils of the same lot were compared, the soybean oil obtained from the production method of the present invention took a long time to gel and improved the cold resistance of soybean oil. I understand that.

[Evaluation 5: Flavor evaluation and cooking evaluation]
A decolorizing step and then a deodorizing step were performed on the flux decolorized oil (manufactured by Nisshin Oillio Group Co., Ltd.) in the same manner as in Evaluation 1, and purified oils and fats of each Example and Comparative Example were obtained. Further, as in Evaluation 1, flavor evaluation and cooking evaluation were performed.

  As shown in Table 9, since the refined fat obtained from the production method of the present invention was obtained through a predetermined deodorizing step, the flavor was good. The flavor of the refined fat was not impaired even when the refined fat was used for cooking.

Claims (7)

Including a deodorization process for deodorizing raw oils and fats,
The deodorizing step includes a contact step of bringing the raw material fats and oil into contact with water vapor at a temperature of 205 to 225 ° C. and a degree of vacuum of 300 to 800 Pa for 53 to 100 minutes,
The raw oil and fat is one or more oils and fats selected from the group consisting of soybean oil, corn oil, cottonseed oil, flux oil and palm oil and fat,
The amount of water vapor brought into contact with the raw material fat is 1.0 to 7.0% by mass with respect to the raw material fat.   The manufacturing method of the refined fats and oils of Claim 1 whose ratio (oleic acid / linoleic acid) of the oleic acid with respect to the linoleic acid in the constituent fatty acid of the said raw oil fat is 5.0 or less.   The refined fat and oil according to claim 1 or 2, further comprising a decolorizing step of bringing the raw material fat and activated clay into contact with the raw material fat and oil in the presence of 100 to 15000 ppm of water before the deodorizing step. Manufacturing method.   The said deodorizing process is a manufacturing method of the refined fats and oils of any one of Claim 1 to 3 performed with a tray type deodorizing apparatus. After bringing the raw oil and fat and activated clay into contact with the raw oil and fat in the presence of 100 to 15000 ppm of water, under a temperature condition of 205 to 225 ° C. and a vacuum of 300 to 800 Pa, 53 to 100 For a minute, bringing the raw oil and fat into contact with water vapor;
The said raw material fats and oils are 1 or more types selected from the group which consists of soybean oil, corn oil, cottonseed oil, flux oil, and palm oil fat, The method of reducing the amount of aldehydes in fats and oils. After bringing the raw oil and fat and activated clay into contact with the raw oil and fat in the presence of 100 to 15000 ppm of water, under a temperature condition of 205 to 225 ° C. and a vacuum of 300 to 800 Pa, 53 to 100 For a minute, bringing the raw oil and fat into contact with water vapor;
The said raw material fats and oils are 1 or more types selected from the group which consists of soybean oil, corn oil, cottonseed oil, flux oil, and palm oil fat, The method to reduce the exposure odor of fats and oils.   In a temperature condition of 205 to 225 ° C., a raw oil and fat are brought into contact with water vapor for 53 to 100 minutes at a vacuum of 300 to 800 Pa, and the raw oil and fat is soybean oil, which improves the cold resistance of soybean oil. Method.