JP2017216963A - Method for producing rice oil-like oils and fats - Google Patents
Method for producing rice oil-like oils and fats Download PDFInfo
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- JP2017216963A JP2017216963A JP2016115393A JP2016115393A JP2017216963A JP 2017216963 A JP2017216963 A JP 2017216963A JP 2016115393 A JP2016115393 A JP 2016115393A JP 2016115393 A JP2016115393 A JP 2016115393A JP 2017216963 A JP2017216963 A JP 2017216963A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 60
- 235000009566 rice Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 235000014593 oils and fats Nutrition 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 59
- 239000003921 oil Substances 0.000 claims abstract description 49
- 239000000796 flavoring agent Substances 0.000 claims abstract description 25
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 108090000371 Esterases Proteins 0.000 claims abstract description 18
- 108090001060 Lipase Proteins 0.000 claims abstract description 11
- 102000004882 Lipase Human genes 0.000 claims abstract description 11
- 239000004367 Lipase Substances 0.000 claims abstract description 11
- 235000019421 lipase Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000003925 fat Substances 0.000 claims description 29
- 238000005809 transesterification reaction Methods 0.000 claims description 12
- 238000013329 compounding Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 8
- 125000004185 ester group Chemical group 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 44
- 239000000203 mixture Substances 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000009472 formulation Methods 0.000 description 4
- 108010048733 Lipozyme Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- FCCDDURTIIUXBY-UHFFFAOYSA-N lipoamide Chemical compound NC(=O)CCCCC1CCSS1 FCCDDURTIIUXBY-UHFFFAOYSA-N 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241000588810 Alcaligenes sp. Species 0.000 description 1
- 241000222175 Diutina rugosa Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000235545 Rhizopus niveus Species 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 241000223258 Thermomyces lanuginosus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- PHYFQTYBJUILEZ-IUPFWZBJSA-N triolein Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(OC(=O)CCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCC\C=C/CCCCCCCC PHYFQTYBJUILEZ-IUPFWZBJSA-N 0.000 description 1
Abstract
Description
本発明は、米油のような風味を有する油脂の製造法に関するものである。 The present invention relates to a method for producing fats and oils having a flavor like rice oil.
米油は、その独特の風味が好まれる油脂である。近年、米油の健康への効果がテレビ等で紹介され、その需要が増加している。一方、米油の原料である米ぬかは、米の消費量低迷により漸減しており、米油が不足する事態も生じている。
米油の好ましい風味の源が何かについては、ほとんど知られていない。
Rice oil is a fat that is preferred for its unique flavor. In recent years, the effect of rice oil on health has been introduced on television and the like, and the demand for it has increased. On the other hand, rice bran, which is a raw material for rice oil, is gradually decreasing due to sluggish rice consumption, and there is a situation where rice oil is insufficient.
Little is known about what the preferred flavor source of rice oil is.
特許文献１には、オリザノールを添加された油脂についての記載がある。この目的は、「保存安定性向上、酸化安定性向上、熱安定性向上、低温下での結晶化抑制等」である旨記載されている。
なお、オリザノールは米油に含まれる微量成分である。
Patent Document 1 describes a fat and oil to which oryzanol is added. This object is described as “improvement of storage stability, improvement of oxidation stability, improvement of thermal stability, suppression of crystallization under low temperature, etc.”.
Oryzanol is a trace component contained in rice oil.
本発明は、簡易な方法で米油と同様の風味を有する油脂を製造する方法を提供することを課題とする。 This invention makes it a subject to provide the method of manufacturing the fats and oils which have the flavor similar to rice oil by a simple method.
本発明者は、米油の風味の源となる物質が、米ぬかに残存している可能性考えた。しかし、米ぬかからの微量成分抽出は煩雑であり、コストの上昇を伴い採用することはできなかった。
本発明者はさらに検討を行ったところ、米ぬかをエステラーゼによるエステル交換の原料として用いることで、米油様の風味を有する油脂を得ることが出来ることを見出し、 本発明を完成させた。
即ち、本発明は、
（１）油脂と米ぬかを混合し、エステラーゼによりエステル交換を行う、米油様の風味を有する油脂の製造法、
（２）油脂と米ぬかの配合比が８０：２０〜９９：１である、（１）記載の製造法、
（３）エステラーゼがリパーゼである（１）又は（２）記載の製造法、
に関するものである。
The present inventor considered that a substance that is a source of flavor of rice oil may remain in rice bran. However, extraction of trace components from rice bran was complicated and could not be employed with an increase in cost.
As a result of further investigation, the present inventor has found that by using rice bran as a raw material for transesterification by esterase, an oil and fat having a rice oil-like flavor can be obtained, and the present invention has been completed.
That is, the present invention
(1) A method for producing fats and oils having a rice oil-like flavor, wherein fats and oils are mixed with rice bran and subjected to transesterification with esterase.
(2) The production method according to (1), wherein the mixing ratio of fats and oils and rice bran is 80:20 to 99: 1.
(3) The production method according to (1) or (2), wherein the esterase is lipase,
It is about.
本発明により、米油と同様の風味を有する油脂を容易に得ることができる。 By this invention, the fats and oils which have the same flavor as rice oil can be obtained easily.
本発明は、米油のような風味を有する油脂を容易に得ることが出来るものである。ここで米油とは米ぬか油と同義であり、米ぬかから抽出される油である。
本発明で使用する油脂は、原則として米油以外の油脂であって、食用油脂として一般的に使用される物を使用できる。具体的には、大豆油、菜種油、パーム油、コーン油、魚油、豚脂、牛脂及びこれらを分別、硬化、エステル交換した油である。
このうち、特にパーム油の分別油を用いることで、米油様油脂を低コストで得る事ができ、好ましい。
INDUSTRIAL APPLICATION This invention can obtain easily the fats and oils which have a flavor like rice oil. Here, rice oil is synonymous with rice bran oil and is oil extracted from rice bran.
In principle, the fats and oils used in the present invention are fats and oils other than rice oil, and those generally used as edible fats and oils can be used. Specifically, soybean oil, rapeseed oil, palm oil, corn oil, fish oil, lard, beef tallow, and oil obtained by separating, curing, and transesterifying these.
Of these, rice oil-like fats and oils can be obtained at low cost by using palm oil fractionated oil, which is preferable.
本発明では、米ぬかを使用する。米ぬかとは、精米の際、玄米から除去された表皮部分である。精米後の米ぬかは、時間が経つと劣化して風味が悪化するため、加熱により、安定化処理された米ぬかが望ましい。使用する米ぬかは、米油を抽出する前のものでも、後のものでもよい。 In the present invention, rice bran is used. Rice bran is an epidermis portion removed from brown rice during milling. Since rice bran after milling deteriorates with time and the flavor deteriorates, rice bran that has been stabilized by heating is desirable. The rice bran used may be either before or after extracting rice oil.
本発明では、油脂と米ぬかを混合した後、エステラーゼによりエステル交換を行う。ここで油脂と米ぬかの比率は、油脂：米ぬかが８０：２０〜９９：１が望ましく、より望ましくは８５：１５〜９８：２であり、さらに望ましくは９０：１０〜９７：３である。適当な量比とすることで、好ましい米油様風味を有する油脂を得ることができる。 In this invention, after mixing fats and oils and rice bran, transesterification is performed with esterase. Here, the ratio of fat / oil to rice bran is desirably 80/20 to 99/1 for fat / oil / rice bran, more desirably 85:15 to 98: 2, and still more desirably 90:10 to 97: 3. By setting it to an appropriate amount ratio, an oil and fat having a preferable rice oil-like flavor can be obtained.
本発明では、各種のエステラーゼを使用することが出来るが、容易に入手できる点から、エステル交換用のリパーゼを使用することができる。具体的には、市販されている、Ｒｈｉｚｏｐｕｓ ｎｉｖｅｕｓ由来のリパーゼ（例えば、天野エンザイム社製ニューラーゼＦ３Ｇ）、Ｃａｎｄｉｄａ ｒｕｇｏｓａ由来のリパーゼ、Ａｌｃａｌｉｇｅｎｅｓ ｓｐ．由来のリパーゼ（例えば、名糖産業株式会社製のリパーゼＱＬＭ，リパーゼＰＬ）やＴｈｅｒｍｏｍｙｃｅｓ ｌａｎｕｇｉｎｏｓｕｓ由来の固定化リパーゼ（ノボザイム社製のリポザイムＴＬＩＭ）が挙げられるが、耐熱性を有し安価に入手できる点からリポザイムＴＬＩＭを用いるのがさらに好ましい。
使用するエステラーゼの量は、その力価により適宜変動するが、原材料１ｋｇに対し、２０００〜１００００IUに相当するエステラーゼを添加することが望ましい。なお、IUは１分間に１μｍｏｌの脂肪酸を分離するエステラーゼの分解活性を示す値である。また、油脂との分離性を向上させる点から、固定化した状態で使用することが望ましい。
In the present invention, various esterases can be used, but lipases for transesterification can be used because they are easily available. Specifically, commercially available lipases derived from Rhizopus niveus (for example, Neulase F3G manufactured by Amano Enzyme), lipases derived from Candida rugosa, Alcaligenes sp. Lipids derived from the origin (for example, Lipase QLM, Lipase PL, manufactured by Meisei Sangyo Co., Ltd.) and immobilized lipases derived from Thermomyces lanuginosus (Lipozyme TLIM, manufactured by Novozyme), which have heat resistance and can be obtained at low cost More preferably, lipozyme TLIM is used.
The amount of esterase used varies depending on the titer, but it is desirable to add esterase equivalent to 2000 to 10000 IU per 1 kg of raw material. In addition, IU is a value indicating the degradation activity of esterase that separates 1 μmol of fatty acid per minute. Moreover, it is desirable to use in the fixed state from the point which improves the separability from fats and oils.
本発明において、米ぬかをエステル交換の原料として用いることで、米油様の風味を有する油脂が得られる理由は不明である。米ぬかに含まれる成分のうち、油への溶解性が低く、かつ米油様の風味の原因となる物質が、エステル交換反応により系外へ取り除かれることにより平衡状態が移動し、更に溶出とエステル交換反応を繰り返すことにより、米ぬかに含まれる微量成分を有効に活用できている、とも考えられるが定かではない。 In the present invention, the reason why an oil and fat having a rice oil-like flavor is obtained by using rice bran as a raw material for transesterification is unknown. Among the ingredients contained in rice bran, the substance that has low solubility in oil and causes a rice oil-like flavor is removed from the system by transesterification, and the equilibrium state shifts. It is thought that trace components contained in rice bran can be effectively utilized by repeating the exchange reaction, but it is not certain.
以下、本発明による、米油様の風味を有する油脂の製造法を説明する。
まず、原料となる油脂と米ぬかを準備する。
次に、上記混合物に、エステル交換用のエステラーゼを添加する。エステラーゼは既に固定化されたものを用いることで、その後の回収等の操作を容易に行うことが出来る。
エステラーゼを添加した後は、真空下、６５〜７５℃、１００〜５００ｒｐｍにて撹拌し、５〜２０時間反応させる。反応温度や反応時間は、リパーゼの活性や至適温度により適宜変更することが出来る。また、攪拌速度もエステラーゼの固定化担体の強度や、反応容器の形状、大きさ等により適宜に設定することが出来る。
真空度は１００ｍｍHg以下であることが望ましく、より望ましくは５０ｍｍHg以下である。
Hereinafter, the manufacturing method of the fats and oils which have a rice oil-like flavor by this invention is demonstrated.
First, prepare fats and rice bran as raw materials.
Next, esterase for transesterification is added to the above mixture. By using an esterase that has already been immobilized, subsequent operations such as recovery can be easily performed.
After adding esterase, it stirs at 65-75 degreeC and 100-500 rpm under vacuum, and is made to react for 5 to 20 hours. The reaction temperature and reaction time can be appropriately changed depending on the activity of lipase and the optimum temperature. Further, the stirring speed can be appropriately set depending on the strength of the esterase immobilization carrier, the shape and size of the reaction vessel, and the like.
The degree of vacuum is desirably 100 mmHg or less, and more desirably 50 mmHg or less.
エステラーゼにより反応を行った後は、ろ紙を用い固形分をろ過して製品とする。
ここで得られる油脂は、米油様の風味を有するものである。
以下に実施例を記載する。
After the reaction with esterase, the solid content is filtered using filter paper to obtain a product.
The fats and oils obtained here have a rice oil-like flavor.
Examples are described below.
検討１
表１−１の配合により、米油様油脂の調製を行った。
配合に「エステル交換 有り」とされているものは、「○エステル交換工程手順」に従い、反応をおこなった。「エステル交換 無し」とされているものは、「○エステル交換工程手順」において、エステラーゼを添加すること以外は同様の操作を行った。
得られたサンプルを、「○米油様油脂の評価法」に従い評価した。
結果を表１−２に示した。
Study 1
Rice oil-like fats and oils were prepared according to the formulation shown in Table 1-1.
When the formulation was “with transesterification”, the reaction was carried out according to “○ Transesterification Process Procedure”. In the case of “no transesterification”, the same operation was performed except that esterase was added in “Oster exchange step procedure”.
The obtained sample was evaluated according to “Evaluation method of rice oil-like oil”.
The results are shown in Table 1-2.
表１−１ 配合
・米ぬかには、市販品を使用した。
Table 1-1 Formulation
・ A commercial product was used for rice bran.
○エステル交換工程手順
１．「配合」に示されるサンプルを混合した。
２．リパーゼ（ノボザイム社製「リポザイムＴＬＩＭ」）を、原材料１ｋｇに対し３０ｇ添加し、７０℃、１８時間、３００ｒｐｍで撹拌した。
３．ろ紙（Ｎｏ．２）で固形分を除去した。
○ Transesterification process procedure 1. The samples shown in “Formulation” were mixed.
2. 30 g of lipase (“Lipozyme TLIM” manufactured by Novozyme) was added to 1 kg of the raw material, and the mixture was stirred at 70 ° C. for 18 hours at 300 rpm.
3. Solid content was removed with a filter paper (No. 2).
○米油様油脂の評価法
各サンプルを室温に調整した後、パネラー５名により、市販米油（不二製油社製「ＲＢＷＢ」）をコントロールとして、風味評価を行った。採点は合議により行い、４点以上を合格とした。
５点 コントロールと遜色ない風味が感じられるもの。
４点 コントロールに比べ米油様風味が若干劣るものの、許容範囲であるもの。
３点 コントロールに比べ米油様風味が劣り、許容範囲とは言えないもの。
２点 コントロールに比べ米油様風味が大きく劣り、全く許容できないもの。
１点 米油様風味が全く感じられないもの。
Evaluation method of rice oil-like fat After each sample was adjusted to room temperature, flavor evaluation was performed by five panelists using commercially available rice oil (“RBWB” manufactured by Fuji Oil Co., Ltd.) as a control. The scoring was done by consensus, and 4 or more points were accepted.
5 points Control and inferior flavor.
4 points Rice oil-like flavor is slightly inferior to the control, but acceptable.
3 points The rice oil-like flavor is inferior to the control and cannot be said to be acceptable.
Two points The rice oil-like flavor is greatly inferior to the control and is not acceptable at all.
1 A rice oil-like flavor is not felt at all.
表１−２ 結果
考察
上記の様に、従来エステル交換油の直接の原料とは想定されていなかった米ぬかを使用することで、米油様の風味を有する油脂が得られることが明らかとなった。
Discussion As described above, it has been clarified that by using rice bran, which has not been assumed as a direct raw material for conventional transesterified oil, an oil and fat having a rice oil-like flavor can be obtained.
Claims (3)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61291689A (en) * | 1985-06-19 | 1986-12-22 | 日清製油株式会社 | Production of modified oils and fats retaining aroma |
| JPH02131538A (en) * | 1988-11-10 | 1990-05-21 | Fuji Oil Co Ltd | Seasoning oil and preparation thereof |
| JPH05146252A (en) * | 1991-03-29 | 1993-06-15 | Fuji Oil Co Ltd | Flavor oil and production thereof |
| JP2000300176A (en) * | 1999-04-26 | 2000-10-31 | Nisshin Oil Mills Ltd:The | Edible oil |
| JP2016202118A (en) * | 2015-04-27 | 2016-12-08 | 不二製油株式会社 | Oil and fat composition, food product comprising the same, and method for producing oil and fat composition |
-
2016
- 2016-06-09 JP JP2016115393A patent/JP2017216963A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61291689A (en) * | 1985-06-19 | 1986-12-22 | 日清製油株式会社 | Production of modified oils and fats retaining aroma |
| JPH02131538A (en) * | 1988-11-10 | 1990-05-21 | Fuji Oil Co Ltd | Seasoning oil and preparation thereof |
| JPH05146252A (en) * | 1991-03-29 | 1993-06-15 | Fuji Oil Co Ltd | Flavor oil and production thereof |
| JP2000300176A (en) * | 1999-04-26 | 2000-10-31 | Nisshin Oil Mills Ltd:The | Edible oil |
| JP2016202118A (en) * | 2015-04-27 | 2016-12-08 | 不二製油株式会社 | Oil and fat composition, food product comprising the same, and method for producing oil and fat composition |
Non-Patent Citations (1)
| Title |
|---|
| BIORESOURCE TECHNOLOGY, 2008, VOL. 99, PP. 5011-5019, JPN6020002813, ISSN: 0004318822 * |
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