JP2019137747A - Manufacturing method of purified soybean oil, purified soybean oil, and method for improving full bodied flavor of purified soybean oil - Google Patents
Manufacturing method of purified soybean oil, purified soybean oil, and method for improving full bodied flavor of purified soybean oil Download PDFInfo
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Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
本発明は、精製大豆油の製造方法、精製大豆油、及び精製大豆油のコク風味向上方法に関する。 The present invention relates to a method for producing refined soybean oil, a refined soybean oil, and a method for improving the rich flavor of refined soybean oil.
食用油脂の主な用途は、揚げ物、炒め物等の加熱調理であり、日本の消費者の嗜好として、あっさりとした風味が好まれる傾向にあり、加熱調理に使用される食用油脂は、精製工程の改善により、より雑味が取り除かれたものとなっている。一方で、揚げ物等があっさりとした風味であるがために物足りなさを感じる消費者もあり、コク風味が求められているのも事実である。
一方、大豆油は国内外で生産・消費される主要油脂であり、大豆油の風味を改良して用途を拡大することが求められてきた。
The main use of edible fats and oils is cooking such as fried foods and fried foods, and there is a tendency for light tastes to be preferred as a preference for Japanese consumers. As a result of the improvement, miscellaneous taste has been removed. On the other hand, there are some consumers who feel unsatisfactory because fried foods have a light flavor, and it is also true that a rich flavor is required.
On the other hand, soybean oil is a major oil and fat that is produced and consumed domestically and abroad, and it has been required to improve the flavor of soybean oil and expand its application.
例えば、大豆油を２０５〜２２５℃の温度、３００〜８００Ｐａの真空度、油脂に対して1〜７質量％の水蒸気で脱臭することで、甘味とコクを有する精製大豆油（特許文献１）が提案されている。 For example, the refined soybean oil (patent document 1) which has sweetness and richness by deodorizing soybean oil with the temperature of 205-225 degreeC, the vacuum degree of 300-800 Pa, and 1-7 mass% water vapor | steam with respect to fats and oils. Proposed.
しかしながら、特許文献１の方法では、さらに大豆油のコクを強めようと脱臭温度を低下させると、特許文献１の比較例５にあるように、風味が悪化してしまうという問題があり、よりコク風味を増強することは難しかった。
従って、従来よりコク風味がある、加熱調理に適した大豆油の開発が求められていた。
However, in the method of Patent Document 1, when the deodorizing temperature is lowered to further strengthen the richness of soybean oil, there is a problem that the flavor is deteriorated as in Comparative Example 5 of Patent Document 1, and the body is more rich. It was difficult to enhance the flavor.
Accordingly, there has been a demand for the development of soybean oil that has a rich flavor and is suitable for cooking.
そこで、本発明は、従来よりコク風味の強い精製大豆油及びその製造方法、精製大豆油のコク風味向上方法を提供することを目的とする。 Therefore, an object of the present invention is to provide a refined soybean oil having a stronger body flavor than before, a method for producing the same, and a method for improving the body flavor of the refined soybean oil.
[１] 本発明の精製大豆油の製造方法は、脱色工程、次いで脱臭工程を経る精製大豆油の製造方法において、脱色工程の条件が、大豆油に対して活性白土の使用量が０．３〜０．９質量％であり、脱臭工程の条件が、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間であり、精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である。
[２] 本発明の精製大豆油は、トリグリセリドを構成する脂肪酸中のトランス脂肪酸量が０．５質量％以下であり、全トコフェロール量が１０５０ｐｐｍ以上であり、ロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である。
[３] 本発明の精製大豆油は、加熱調理用である、［２］に記載の精製大豆油。
[４] 本発明の精製大豆油は、コク風味を有する、［２］又は［３］の精製大豆油。
[５] 本発明の精製大豆油のコク風味向上方法は、脱色、次いで脱臭を経る精製大豆油の製造において、脱色条件が、大豆油に対して活性白土の使用量が０．３〜０．９質量％であり、脱臭条件が、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間であり、精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である。
[1] The method for producing a refined soybean oil of the present invention is a method for producing a refined soybean oil that undergoes a decolorization step and then a deodorization step. -0.9 mass%, the conditions of the deodorization step are a deodorization temperature of 180-205 ° C, a vacuum degree of 200-500 Pa, a water vapor amount of 1-3 mass% with respect to soybean oil, a deodorization time of 45-80 minutes, The Y + 10R value in the Robibond colorimeter of refined soybean oil is 15-40.
[2] In the refined soybean oil of the present invention, the amount of trans fatty acid in the fatty acid constituting the triglyceride is 0.5% by mass or less, the total amount of tocopherol is 1050 ppm or more, and the Y + 10R value in the Robibond colorimeter is 15 to 40.
[3] The refined soybean oil according to [2], wherein the refined soybean oil of the present invention is for cooking by heating.
[4] The refined soybean oil according to [2] or [3], wherein the refined soybean oil of the present invention has a rich flavor.
[5] The method for improving the rich flavor of refined soybean oil according to the present invention is the production of refined soybean oil that undergoes decolorization and then deodorization, and the decolorization conditions are such that the amount of activated clay used is 0.3-0. The deodorizing conditions are a deodorizing temperature of 180 to 205 ° C., a degree of vacuum of 200 to 500 Pa, a water vapor amount of 1 to 3% by mass with respect to soybean oil, a deodorizing time of 45 to 80 minutes, The Y + 10R value in the colorimeter is 15-40.
本発明によれば、従来よりコク風味の強い精製大豆油とその製造方法、及び精製大豆油のコク風味向上方法を提供することができる。また、本発明の精製大豆油は不快な風味がほとんどない。以上から、本発明の精製大豆油を調理や食品の原材料に用いることで、不快な風味がなく、コク風味を有する調理品又は食品を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the refined soybean oil with stronger richness than before, its manufacturing method, and the rich flavor improvement method of refined soybean oil can be provided. Moreover, the refined soybean oil of the present invention has almost no unpleasant flavor. From the above, by using the refined soybean oil of the present invention as a raw material for cooking and foods, a cooked product or food product having no unpleasant flavor and having a rich flavor can be obtained.
本発明者らは、脱色工程、次いで脱臭工程を経る精製大豆油の製造方法において、脱色工程の条件が、大豆油に対して活性白土の使用量が０．３〜０．９質量％であり、脱臭工程の条件が、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間であり、得られた精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である、精製大豆油が、従来の精製大豆油に比べてコク風味が優れていることを見出した。また、同条件で得られた精製大豆油が、トリグリセリドを構成する脂肪酸中のトランス脂肪酸量が０．５質量％以下であり、全トコフェロール量が１０５０ｐｐｍ以上であり、ロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０であることを見出した。これらの知見に基づき、本発明の精製大豆油の製造方法、精製大豆油、及び精製大豆油のコク風味向上方法を完成するに至った。 In the method for producing a purified soybean oil that has undergone a decolorization step and then a deodorization step, the present inventors have used a condition of the decolorization step wherein the amount of activated clay used is 0.3 to 0.9% by mass relative to the soybean oil The deodorizing step is performed at a deodorizing temperature of 180 to 205 ° C., a degree of vacuum of 200 to 500 Pa, a water vapor amount of 1 to 3% by mass with respect to soybean oil, and a deodorizing time of 45 to 80 minutes. It has been found that refined soybean oil having a Y + 10R value of 15 to 40 in the colorimeter has a richer flavor than conventional refined soybean oil. Moreover, the refined soybean oil obtained under the same conditions has a trans fatty acid content of 0.5% by mass or less in a fatty acid constituting triglyceride, a total tocopherol content of 1050 ppm or more, and a Y + 10R value in a Robibond colorimeter. It was found to be 15-40. Based on these knowledge, it came to complete the manufacturing method of refined soybean oil of this invention, refined soybean oil, and the rich flavor improvement method of refined soybean oil.
以下、願発明の精製大豆油、及びコク風味を有する精製大豆油の製造方法について、詳説する。なお、本発明の実施の形態において、Ａ（数値）〜Ｂ（数値）は、Ａ以上Ｂ以下を意味する。 Hereinafter, the refined soybean oil of the claimed invention and a method for producing a refined soybean oil having a rich flavor will be described in detail. In the embodiment of the present invention, A (numerical value) to B (numerical value) mean A or more and B or less.
＜精製大豆油の製造方法＞
（大豆油）
本発明で用いる大豆油は、通常流通している大豆を採油したものである。例えば、大豆から採油したヨウ素価１１０〜１４０の大豆油を用いることができるが、高オレイン酸品種の大豆油（ヨウ素価８０〜９０）を用いることもできる。しかし、高オレイン酸品種は、風味がすっきりしており、コク風味を有する大豆油とするために、よりヨウ素価が高いものが好ましい。なお、ヨウ素価は、日本油化学会制定「基準油脂分析試験法 ２．３．４．１−１９９６ ヨウ素価（ウィイス−シクロヘキサン法）に準拠して測定することができる。
大豆からの採油条件は、特に限定するものではないが、通常行われているヘキサン等の溶媒で抽出した抽出油、あるいは圧搾して得られた圧搾油を用いることができる。本発明では、脱色工程を行うが、脱色工程の原料として、これらの抽出油及び／又は圧搾油を用いることができる。また、好ましくは、これらの抽出油及び／又は圧搾油を、必要に応じて脱ガム、アルカリ脱酸等の工程を経た脱ガム油、あるいは脱酸油を脱色工程の原料として用いることができる。なお、これらの条件は、通常、大豆油の製造方法で行われている条件を用いることができる。
<Method for producing refined soybean oil>
(Soybean oil)
The soybean oil used in the present invention is obtained by extracting normally distributed soybeans. For example, soybean oil with an iodine value of 110 to 140 extracted from soybean can be used, but soybean oil of high oleic acid variety (iodine value 80 to 90) can also be used. However, high oleic acid varieties have a clear flavor, and in order to obtain soybean oil having a rich flavor, those having a higher iodine value are preferred. In addition, an iodine value can be measured based on the Japan Oil Chemical Society establishment "standard oil-fat analysis test method 2.3.4.1-1996 iodine value (Wiis-cyclohexane method).
The conditions for oil extraction from soybean are not particularly limited, and an extracted oil extracted with a solvent such as hexane or a compressed oil obtained by pressing can be used. In this invention, although a decoloring process is performed, these extraction oil and / or pressing oil can be used as a raw material of a decoloring process. Preferably, these extracted oils and / or compressed oils can be used as a raw material for the decolorization process, if necessary, degummed oil that has undergone processes such as degumming and alkaline deoxidation, or deoxidized oil. In addition, the conditions currently performed with the manufacturing method of soybean oil can be used for these conditions.
（脱色工程）
本発明の精製大豆油の製造方法において、脱色工程の条件は、大豆油に対して活性白土の使用量が０．３〜０．９質量％である。活性白土は、白土を酸で処理した活性白土を用いることができ、通常、日本の食用油で用いられているものを用いることができる。活性白土は、色成分の吸着・分解のほか、他の成分も除去される。そのため、０．３質量％未満では、色相が濃く、また、コク風味以外の雑味も増えてしまう。また、０．９質量％を超えると、精製大豆油の色味が薄くなるものの、コク風味も損なわれてしまう。脱色工程において、大豆油に対して活性白土の使用量が０．４〜０．８質量％が好ましく、０．５〜０．７質量％がより好ましい。
(Decolorization process)
In the method for producing refined soybean oil of the present invention, the decolorization step is performed using 0.3 to 0.9% by mass of activated clay based on soybean oil. As the activated clay, activated clay obtained by treating the clay with an acid can be used, and those normally used in Japanese cooking oil can be used. Activated clay removes other components as well as adsorbs and decomposes color components. Therefore, if it is less than 0.3% by mass, the hue is dark and the miscellaneous taste other than the rich flavor also increases. Moreover, when it exceeds 0.9 mass%, although the refined soybean oil becomes light in color, the rich flavor is also impaired. In the decolorization step, the amount of activated clay used is preferably 0.4 to 0.8% by mass, more preferably 0.5 to 0.7% by mass with respect to soybean oil.
脱色工程は、８０〜１２０℃の条件で行うことが好ましく、より好ましくは、１００〜１２０℃である。また、２〜３０分程度活性白土と接触することで、充分な効果が得られる。また、減圧下で行うことが好ましい。なお、一般的に、脱色工程は、アルカリ脱酸工程の後に行うことが多い。アルカリ脱酸工程において、通常、油脂は、水洗後に乾燥され、脱色工程に供される。かかる場合、脱色工程に供される油脂は、油脂に対して１００ｐｐｍ未満の水とともに存在し、ほぼ乾燥状態にある。アルカリ脱酸工程において、油脂の乾燥を行わないことで、油脂中の水分量を１００ｐｐｍ以上で行ってもよい。その場合、脱色工程に供する大豆油中の水分が、１００〜１５０００ｐｐｍであることが好ましく、より好ましくは３００〜８０００ｐｐｍ、さらに好ましくは４００〜８０００ｐｐｍ、最も好ましくは１０００〜８０００ｐｐｍである。
脱色工程において、大豆油を活性白土と接触させた後、活性白土をろ過等で除去することで、脱色工程を経た脱色油が得られる。
It is preferable to perform a decoloring process on 80-120 degreeC conditions, More preferably, it is 100-120 degreeC. Moreover, sufficient effect is acquired by contacting with activated clay for about 2 to 30 minutes. Moreover, it is preferable to carry out under reduced pressure. 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. In the alkali deoxidation step, the moisture content in the fat / oil may be 100 ppm or more by not drying the fat / oil. In that case, it is preferable that the water | moisture content in the soybean oil provided to a decoloring process is 100-15000 ppm, More preferably, it is 300-8000 ppm, More preferably, it is 400-8000 ppm, Most preferably, it is 1000-8000 ppm.
In the decolorization step, after the soybean oil is brought into contact with the activated clay, the activated clay is removed by filtration or the like, whereby the decolorized oil that has undergone the decolorization step is obtained.
（脱臭工程）
本発明の精製大豆油の製造方法において、脱色工程の次に脱臭工程を経る。脱臭工程の条件は、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間である。脱臭温度は、１９０〜２０５℃であることが好ましく、２００〜２０５℃であることがより好ましい。真空度は、２００〜５００Ｐａであることが好ましく、２５０〜４５０Ｐａであることがさらに好ましい。蒸気量は、大豆油に対して１．５〜２．５質量％であることが好ましい。脱臭時間は、５０〜７０分間であることが好ましい。本発明において、コク風味を向上させた精製大豆油を得るために、一定の範囲の熱履歴等が必要である。しかし、減圧真空水蒸気蒸留である脱臭において、過度な脱臭条件は、大豆油の色素成分を分解又は除去するとともに、コク風味も含めた風味成分も過剰に除去してしまう。そのため、脱臭温度２０５℃以下、真空度２００Ｐａ以上、蒸気量３質量％以下、脱臭時間８０分間以下である必要がある。一方、減圧真空水蒸気蒸留である脱臭において、加熱不足や蒸留不足は風味・加熱臭の悪化を招く。そのため、脱臭温度１８０℃以上、真空度５００Ｐａ以下、蒸気量１質量％以上、脱臭時間４５分間以上である必要がある。
(Deodorization process)
In the method for producing refined soybean oil of the present invention, a deodorization step is performed after the decolorization step. The conditions for the deodorization step are a deodorization temperature of 180 to 205 ° C., a degree of vacuum of 200 to 500 Pa, a water vapor amount of 1 to 3% by mass with respect to soybean oil, and a deodorization time of 45 to 80 minutes. The deodorization temperature is preferably 190 to 205 ° C, and more preferably 200 to 205 ° C. The degree of vacuum is preferably 200 to 500 Pa, and more preferably 250 to 450 Pa. The amount of steam is preferably 1.5 to 2.5% by mass with respect to soybean oil. The deodorizing time is preferably 50 to 70 minutes. In the present invention, in order to obtain a refined soybean oil having an improved rich flavor, a certain range of heat history is required. However, in the deodorization which is vacuum vacuum steam distillation, excessive deodorization conditions decompose or remove the pigment component of soybean oil, and excessively remove flavor components including rich flavor. Therefore, it is necessary that the deodorization temperature is 205 ° C. or less, the degree of vacuum is 200 Pa or more, the steam amount is 3 mass% or less, and the deodorization time is 80 minutes or less. On the other hand, in deodorization which is vacuum vacuum steam distillation, insufficient heating or insufficient distillation leads to deterioration of flavor and heated odor. Therefore, it is necessary that the deodorization temperature is 180 ° C. or more, the degree of vacuum is 500 Pa or less, the steam amount is 1 mass% or more, and the deodorization time is 45 minutes or more.
（Ｙ＋１０Ｒ値）
本発明の精製大豆油は、ロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である。ここで、ロビボンド比色計におけるＹ＋１０Ｒ値とは、５．２５インチセル（１３．３ｃｍセル）を使用して測定したＹ値と、同じく５．２５インチセル（１３．３ｃｍセル）を使用して測定したＲ値とから、Ｙ値にＲ値の１０倍の数を加えることによって導き出される値である。Ｙ＋１０Ｒ値は、精製大豆油の色調の濃さを示す値であり、精製大豆油から測定されるＹ値とＲ値を１０倍にした値が、同じ濃さであることが経験的に知られており、そのため、油の色調の濃さをＹ＋１０Ｒ値として示している。ロビボンド比色計におけるＹ値及びＲ値の測定は、日本油化学協会、基準油脂分析法２．２．１．１−１９９６のロビボンド法に準拠して行うことができる。一般的に、油脂の精製度が高いと、Ｙ＋１０Ｒ値は低下し色調が薄くなる。一方、精製度が低いとＹ＋１０Ｒ値は高くなり色調が濃くなる。
(Y + 10R value)
The refined soybean oil of the present invention has a Y + 10R value of 15 to 40 in the Robibond colorimeter. Here, the Y + 10R value in the Robibond colorimeter was measured using the Y value measured using a 5.25 inch cell (13.3 cm cell) and the same 5.25 inch cell (13.3 cm cell). It is a value derived from the R value by adding 10 times the R value to the Y value. Y + 10R value is a value indicating the color tone of refined soybean oil, and it is empirically known that the Y value and the R value measured from refined soybean oil are 10 times the same. Therefore, the darkness of the oil color tone is indicated as a Y + 10R value. The measurement of the Y value and the R value in the Robibond colorimeter can be performed in accordance with the Robibond method of Japan Oil Chemistry Association, Standard Oil Analysis Method 2.2.1.1-1996. Generally, when the refinement | purification degree of fats and oils is high, a Y + 10R value will fall and a color tone will become light. On the other hand, if the degree of purification is low, the Y + 10R value becomes high and the color tone becomes dark.
本発明では、特定の精製度の大豆油が、コク風味を有することから、色調が濃い（ロビボンド比色計におけるＹ＋１０Ｒ値が１５以上である）大豆油を使用することで、コク風味を付与することができ、Ｙ＋１０Ｒ値が１５未満では、精製度が高すぎるため、風味成分が除去される。しかし、色調が濃すぎると（ロビボンド比色計におけるＹ＋１０Ｒ値が４０を超えると）、精製不良により、コク風味以外の不快な風味・臭いも残存するため、好ましくない。ロビボンド比色計におけるＹ＋１０Ｒ値が１８〜４０であることがより好ましく、１８〜３０であることがさらに好ましく、１８〜２５であることが最も好ましい。 In the present invention, since the soybean oil having a specific purity has a rich flavor, the rich flavor is imparted by using the soybean oil having a strong color tone (Y + 10R value in the Robibond colorimeter is 15 or more). If the Y + 10R value is less than 15, the degree of purification is too high and the flavor component is removed. However, when the color tone is too dark (when the Y + 10R value in the Robibond colorimeter exceeds 40), an unpleasant flavor / odor other than the rich flavor remains due to poor purification, which is not preferable. The Y + 10R value in the Robibond colorimeter is more preferably 18 to 40, still more preferably 18 to 30, and most preferably 18 to 25.
＜精製大豆油＞
本発明の精製大豆油は、前述の＜精製大豆油の製造方法＞で記載された条件で製造された、特定の精製度の大豆油である。本発明の精製大豆油は、従来の精製大豆油よりコク風味を有するが、コク風味がどの成分に由来するかわからないため、前述の＜精製大豆油の製造方法＞の条件で製造した精製大豆油の成分及び色調で、本発明の精製大豆油を特定した。従って、トリグリセリドを構成する脂肪酸中のトランス脂肪酸量が０．５質量％以下であり、全トコフェロール含有量が１０５０ｐｐｍ以上であり、ロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である。これらの値は、前述の＜精製大豆油の製造方法＞で記載された条件でコントロールされて製造された精製大豆油で得られる値である。トランス脂肪酸量は、不飽和脂肪酸が高温によりトランス化して発生するので、精製時における脱臭条件でコントロールされる。また、全トコフェロール量は、採油された大豆油に含まれる全トコフェロール量の影響を受けるものの、精製時に主に脱臭工程で除去されるため、脱臭条件でコントロールされる。なお、全トコフェロール含有量は、α-トコフェロール、β-トコフェロール、γ-トコフェロール、δ-トコフェロールの合計量（質量）である。一方、Ｙ＋１０Ｒ値は、油脂の着色程度を示すものであり、採油された大豆油の着色程度に影響を受けるものの、脱色工程、脱臭工程で脱色されるため、脱色工程、脱臭工程でコントロールされる。
<Refined soybean oil>
The refined soybean oil of the present invention is a soybean oil having a specific degree of refinement produced under the conditions described in the above-mentioned <Production method of refined soybean oil>. The refined soybean oil of the present invention has a richer flavor than the conventional refined soybean oil, but since it does not know which component the rich flavor is derived from, the refined soybean oil produced under the above-mentioned <Production method of refined soybean oil> The refined soybean oil of the present invention was specified by the components and color tone. Therefore, the trans fatty acid content in the fatty acid constituting the triglyceride is 0.5% by mass or less, the total tocopherol content is 1050 ppm or more, and the Y + 10R value in the Robibond colorimeter is 15-40. These values are values obtained with refined soybean oil produced under the control described in the above-mentioned <Method for producing refined soybean oil>. The amount of trans fatty acid is controlled by the deodorizing condition at the time of purification because unsaturated fatty acid is transformed by high temperature. Further, the total amount of tocopherol is influenced by the total amount of tocopherol contained in the collected soybean oil, but is removed mainly in the deodorization step during the purification, and is therefore controlled under the deodorization conditions. The total tocopherol content is the total amount (mass) of α-tocopherol, β-tocopherol, γ-tocopherol, and δ-tocopherol. On the other hand, the Y + 10R value indicates the degree of coloration of fats and oils and is influenced by the degree of coloration of the extracted soybean oil, but is decolorized in the decolorization process and deodorization process, and is therefore controlled in the decolorization process and deodorization process. .
本発明の精製大豆油は、トリグリセリドを構成する脂肪酸中のトランス脂肪酸量が０．１〜０．４質量％であることが好ましく、０．１〜０．３質量％であることがより好ましい。精製大豆油中の全トコフェロール量（質量比）は１０５０〜１５００ｐｐｍであることが好ましく、１１００〜１４００ｐｐｍであることがより好ましく、１１５０〜１３００ｐｐｍであることが最も好ましい。ロビボンド比色計におけるＹ＋１０Ｒ値が、１８〜４０であることがより好ましく、１８〜３０であることがさらに好ましく、１８〜２５であることが最も好ましい。 In the refined soybean oil of the present invention, the amount of trans fatty acid in the fatty acid constituting the triglyceride is preferably 0.1 to 0.4% by mass, and more preferably 0.1 to 0.3% by mass. The total tocopherol content (mass ratio) in the refined soybean oil is preferably 1050 to 1500 ppm, more preferably 1100 to 1400 ppm, and most preferably 1150 to 1300 ppm. The Y + 10R value in the Robibond colorimeter is more preferably 18 to 40, still more preferably 18 to 30, and most preferably 18 to 25.
本発明において、トリグリセリドを構成する脂肪酸中のトランス脂肪酸量は、日本油化学会制定「基準油脂分析試験法 ２．４．４．３−２０１３ トランス脂肪酸含量（キャピラリーガスクロマトグラフ法）」 に準拠して測定することができる。また、油脂組成物に含まれるトコフェロール含有量は、日本油化学会制定「基準油脂分析試験法 ２．４．１０−２００３ トコフェロール（蛍光検出器−高速液体クロマトグラフ法）」に準拠して測定することができる。 In the present invention, the amount of trans fatty acid in the fatty acid constituting the triglyceride is in accordance with “Oil Analytical Test Method 2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatograph Method)” established by the Japan Oil Chemical Society. Can be measured. In addition, the tocopherol content contained in the oil / fat composition is measured in accordance with the Japan Oil Chemists' Society “standard oil / fat analysis test method 2.4.10-2003 tocopherol (fluorescence detector-high performance liquid chromatograph method)”. be able to.
（その他の成分）
本発明の精製大豆油中には、本発明の効果を損ねない程度に、その他の成分を加えることができる。その他の成分とは、例えば、一般的な油脂に用いられる成分（食品添加物など）である。これらの成分としては、例えば、酸化防止剤、乳化剤、シリコーンオイル、結晶調整剤、食感改良剤等が挙げられ、脱臭後から充填前に添加されることが好ましい。
(Other ingredients)
Other components can be added to the refined soybean oil of the present invention to such an extent that the effects of the present invention are not impaired. The other components are, for example, components (such as food additives) used for general fats and oils. These components include, for example, antioxidants, emulsifiers, silicone oils, crystal modifiers, texture modifiers, and the like, and are preferably added after deodorization and before filling.
酸化防止剤としては、例えば、トコフェロール類、アスコルビン酸類、フラボン誘導体、コウジ酸、没食子酸誘導体、カテキンおよびそのエステル、フキ酸、ゴシポール、セサモール、テルペン類等が挙げられる。 Examples of the antioxidant include tocopherols, ascorbic acids, flavone derivatives, kojic acid, gallic acid derivatives, catechins and esters thereof, fuxic acid, gossypol, sesamol, and terpenes.
乳化剤としては、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセリド、モノグリセリド、ジグリセリド、ソルビトール脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられる。一部の乳化剤を含有させることでフライ適性、結晶抑制を向上させることができる。乳化剤の添加量は、乳化剤全体として２質量％未満が好ましく、さらに好ましくは０．０１〜１質量％である。 Examples of the emulsifier include sucrose fatty acid ester, polyglycerin fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester and the like. By including some emulsifiers, fly aptitude and crystal suppression can be improved. The addition amount of the emulsifier is preferably less than 2% by mass, more preferably 0.01 to 1% by mass as the whole emulsifier.
シリコーンオイルとしては、食品用途で市販されているものを用いることができ、特に限定されないが、例えば、ジメチルポリシロキサン構造を持ち、動粘度が２５℃で８００〜５０００ｍｍ2／ｓのものが挙げられる。シリコーンオイルの動粘度は、特に８００〜２０００ｍｍ2／ｓ、さらに９００〜１１００ｍｍ2／ｓであることが好ましい。ここで、「動粘度」とは、ＪＩＳ Ｋ ２２８３（２０００）に準拠して測定される値を指すものとする。シリコーンオイルは、シリコーンオイル以外に微粒子シリカを含んでいてもよい。 As the silicone oil, those commercially available for food use can be used, and are not particularly limited. Examples thereof include those having a dimethylpolysiloxane structure and a kinematic viscosity of 800 to 5000 mm 2 / s at 25 ° C. . The kinematic viscosity of the silicone oil is particularly 800~2000mm 2 / s, preferably a further 900~1100mm 2 / s. Here, “kinematic viscosity” refers to a value measured according to JIS K 2283 (2000). The silicone oil may contain fine particle silica in addition to the silicone oil.
（精製大豆油の用途）
本発明の精製大豆油は、あらゆる用途の食品のコク風味を高めることができる。そのため、特に食品用途を限定するものではないが、フライ用途、炒め油用途、離形油用途、炊飯油用途などに好適に利用することができる。特に、加熱臭等が良好であるため、加熱調理用に適している。
(Use of refined soybean oil)
The refined soybean oil of the present invention can enhance the rich flavor of foods for all uses. Therefore, it is not particularly limited to food applications, but can be suitably used for frying applications, fried oil applications, release oil applications, rice cooking oil applications, and the like. In particular, since the heating odor etc. are favorable, it is suitable for cooking.
＜精製大豆油のコク風味向上方法＞
本発明の、精製大豆油のコク風味向上方法は、脱色、次いで脱臭を経る精製大豆油の製造において、脱色条件が、大豆油に対して活性白土の使用量が０．３〜１．０質量％であり、脱臭条件が、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間であり、精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である。詳細な条件等は、前述の、＜精製大豆油の製造方法＞に記載した通りである。
<How to improve the richness of refined soybean oil>
The method for improving the rich flavor of refined soybean oil according to the present invention is the production of refined soybean oil that undergoes decolorization and then deodorization, and the decolorization condition is that the amount of active clay used is 0.3 to 1.0 mass relative to soybean oil. The deodorizing conditions are a deodorizing temperature of 180 to 205 ° C., a degree of vacuum of 200 to 500 Pa, a water vapor amount of 1 to 3% by mass with respect to soybean oil, a deodorizing time of 45 to 80 minutes, The Y + 10R value in the total is 15-40. Detailed conditions and the like are as described above in <Method for producing refined soybean oil>.
以下、本発明について、実施例に基づき具体的に説明するが、本発明はこれら実施例に限定されるものではない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples.
（サンプル）
大豆のアルカリ脱酸油（日清オイリオグループ株式会社製）に活性白土（水澤化学工業株式会社製）をアルカリ脱酸油に対して０．１〜１．０質量％添加し、１１０℃で２０分間接触させた後に、活性白土を除去した。得られた脱色油を、１８０〜２５０℃、４００〜８００Ｐａ，大豆油に対して水蒸気吹込量１．６％、脱臭時間６０分で脱臭を行い精製大豆油を得た。詳細な脱臭条件を表１に示した。
(sample)
Activated clay (manufactured by Mizusawa Chemical Co., Ltd.) is added to soybean alkaline deoxidized oil (manufactured by Nissin Oilio Group Co., Ltd.) in an amount of 0.1 to 1.0% by mass with respect to the alkali deoxidized oil, and 20 at 110 ° C After contact for a minute, the activated clay was removed. The obtained decolorized oil was deodorized at 180 to 250 ° C., 400 to 800 Pa, soybean oil with a steam blowing amount of 1.6% and a deodorizing time of 60 minutes to obtain purified soybean oil. Detailed deodorizing conditions are shown in Table 1.
（Ｙ＋１０Ｒ値）
大豆油の色調の濃淡を、ロビボンド比色計（Ｔｈｅ Ｔｉｎｔｏｍｅｔｅｒ Ｌｉｍｉｔｅｄ社製Ｌｏｖｉｂｏｎｄ ＰＦＸ９９５）で５．２５インチセルを使用して、黄の色度（Ｙ値）、赤の色度（Ｒ値）を測定し、Ｙ＋１０Ｒを算出して評価した。Ｙ＋１０Ｒの数値が小さい程、色調が淡く、Ｙ＋１０Ｒ数値が多きい程、色調が濃いことを意味する。
(Y + 10R value)
Measure chromaticity of yellow (Y value) and red chromaticity (R value) using a 5.25 inch cell with a robibond colorimeter (The Bond PFX995 manufactured by The Tintometer Limited) Y + 10R was calculated and evaluated. A smaller Y + 10R value means a lighter color tone, and a larger Y + 10R value means a darker color tone.
（トランス脂肪酸量）
精製大豆油のトリグリセリドを構成する脂肪酸中のトランス脂肪酸量を日本油化学会制定「基準油脂分析試験法 ２．４．４．３−２０１３ トランス脂肪酸含量（キャピラリーガスクロマトグラフ法）」に準拠して測定した。結果を表１に記載した。
(Trans fatty acid content)
Measure the amount of trans fatty acid in the fatty acid composing the triglyceride of refined soybean oil according to “Oil Analysis Test Method 2.4.4.3-2013 Trans Fatty Acid Content (Capillary Gas Chromatograph Method)” established by Japan Oil Chemists' Society did. The results are shown in Table 1.
（全トコフェロール量）
精製大豆油に含まれるトコフェロールの含有量を、日本油化学会制定「基準油脂分析試験法 ２．４．１０−２００３ トコフェロール（蛍光検出器−高速液体クロマトグラフ法）」に準拠して測定し、α−トコフェロール、β−トコフェロール、γ−トコフェロール、δ−トコフェロールの合計量を算出した。結果を表１に記載した。
(Total amount of tocopherol)
The content of tocopherol contained in the refined soybean oil is measured according to the Japan Oil Chemists' Society established "standard oil analysis test method 2.4.10-2003 tocopherol (fluorescence detector-high performance liquid chromatograph method)", The total amount of α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol was calculated. The results are shown in Table 1.
（生風味）
各精製大豆油を、１０名の専門パネラーが直接口に含み、風味を下記の基準で評価した。合計点を表１に記載した。
[コク風味]
１点：比較例１に比べて、コクが強い
０点：比較例１程度のコクを感じる
−１点：ほとんどコクを感じない
[雑味]
１点：雑味をほとんど感じない
０点：わずかな雑味を感じるが許容範囲である
−１点：雑味が強い
(Raw flavor)
Each refined soybean oil was directly included in the mouth by 10 professional panelists, and the flavor was evaluated according to the following criteria. The total points are listed in Table 1.
[Bright flavor]
1 point: Strong compared to Comparative Example 1 0 point: Feels about the same level as Comparative Example 1 -1 point: Little to the full
[Miscellaneous taste]
1 point: feels almost no taste 0 point: feels a slight taste but is acceptable -1 point: strong taste
（加熱臭）
各精製大豆油を、１８０℃に加熱し、１０名の専門パネラーが加熱臭を下記の基準で評価した。合計点を表１に記載した。
１点：比較例１と同じ、あるいは比較例１以上に加熱臭が少なく、良好である
０点：比較例１より加熱臭が強いものの、許容範囲である
−１点：加熱臭が強い
(Heating odor)
Each refined soybean oil was heated to 180 ° C., and 10 expert panelists evaluated the heating odor based on the following criteria. The total points are listed in Table 1.
1 point: the same as Comparative Example 1 or better than Comparative Example 1 with less heating odor 0 points: Although the heating odor is stronger than Comparative Example 1, it is within the allowable range -1 point: The heating odor is strong
表１から、比較例１、２に比べて、実施例１〜３はコク風味が良好であり、雑味、加熱臭も許容範囲であった。 From Table 1, compared with Comparative Examples 1 and 2, Examples 1 to 3 had good body flavor, and the miscellaneous taste and the heated odor were also acceptable.
Claims (5)
脱色工程の条件が、大豆油に対して活性白土の使用量が０．３〜０．９質量％であり、
脱臭工程の条件が、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間であり、
精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である、
精製大豆油の製造方法。 In a method for producing a refined soybean oil that undergoes a decolorization step and then a deodorization step,
The condition of the decoloring process is that the amount of activated clay used is 0.3 to 0.9% by mass relative to soybean oil,
The conditions of the deodorization step are a deodorization temperature of 180 to 205 ° C., a vacuum degree of 200 to 500 Pa, a water vapor amount of 1 to 3% by mass with respect to soybean oil, and a deodorization time of 45 to 80 minutes.
Y + 10R value in the Robibond colorimeter of refined soybean oil is 15-40,
A method for producing refined soybean oil.
トリグリセリドを構成する脂肪酸中のトランス脂肪酸量が０．５質量％以下であり、
全トコフェロール量が１０５０ｐｐｍ以上であり、
ロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である、
精製大豆油。 In refined soybean oil,
The amount of trans fatty acid in the fatty acid constituting the triglyceride is 0.5% by mass or less,
The total tocopherol amount is 1050 ppm or more,
The Y + 10R value in the Robibond colorimeter is 15-40,
Refined soybean oil.
脱色条件が、大豆油に対して活性白土の使用量が０．３〜０．９質量％であり、
脱臭条件が、脱臭温度１８０〜２０５℃、真空度２００〜５００Ｐａ、大豆油に対して水蒸気量１〜３質量％、脱臭時間４５〜８０分間であり、
精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５〜４０である、
精製大豆油のコク風味向上方法。 In the production of refined soybean oil through decolorization and then deodorization,
The decoloring condition is that the amount of activated clay used is 0.3 to 0.9% by mass relative to soybean oil,
Deodorizing conditions are a deodorizing temperature of 180 to 205 ° C., a degree of vacuum of 200 to 500 Pa, a water vapor amount of 1 to 3% by mass with respect to soybean oil, and a deodorizing time of 45 to 80 minutes.
Y + 10R value in the Robibond colorimeter of refined soybean oil is 15-40,
A method for improving the rich flavor of refined soybean oil.
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| CN114606056A (en) * | 2022-03-08 | 2022-06-10 | 湖北葛店人福药用辅料有限责任公司 | Soybean oil, preparation method thereof and combined adsorbent for preparing soybean oil |
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