JP2513591B2 - Manufacturing method of salad oil containing palm oil - Google Patents

Description

The present invention relates to salad oil and a method for producing the same. More specifically, the present invention relates to a salad oil containing a large amount of palm oil fraction and having a good flavor and oxidative stability that satisfies the Japanese agricultural standards as a mixed salad oil, and a method for producing the same.

Palm oil is used for frozen desserts, fried foods and the like because it has a pale flavor and good oxidative stability as a vegetable oil. However, in spite of such advantages, palm oil has never been used as a salad oil because it is solid at room temperature and has poor workability. In order to solve this problem, a method of taking out a soft portion having good low-temperature fluidity by various reforming means has been tried. For example, the palm oil low melting point portion obtained by a known solvent fractionation method or a fractionation means such as a surfactant method is significantly inferior in cooling stability, and it is possible to efficiently obtain a liquid oil of palm oil alone in a high yield. Was considered difficult. A method (Japanese Patent Laid-Open No. 49-107304) for producing a liquid oil by mixing these low melting point portions of palm oil and a vegetable liquid oil and then performing transesterification is also proposed. The liquid oil thus obtained also has improved fluidity at low temperatures, but the point of causing "turbidity" due to crystallization remains unchanged. Furthermore, a method in which palm oil and vegetable liquid oil are mixed and separated (Japanese Patent Publication No. 56-1).
No. 0959), the mixing ratio of palm oil and the fractionation temperature are limited due to the effect of solid fat contained in palm oil. Therefore, it is possible to obtain a liquid part having a cooling stability similar to that of salad oil with good workability and high yield. It is difficult.

The term "cooling stability" as used herein means the easiness of precipitation of crystals in ice water at 0 ° C, and those which do not cause turbidity for 5 hours and a half or more are regarded as acceptable. It can be said that if the quality is higher than this, it is good as a salad oil.

According to an experiment by the present inventor, for example, after mixing 200 g of commercially available rapeseed white squeezing oil with 200 g of deoxidized / decolorized palm oil,
As a result of performing stationary fractionation at 15 ° C, 887 g of a liquid part was obtained, but the palm oil fraction contained in the liquid part was only 9.8% by weight, and the cooling test at 0 ° C did not exceed 30 minutes. Solidified. Furthermore, as a result of performing stationary fractionation at 5 ° C. with the same mixing ratio,
Although 842 g of a liquid part was obtained, the palm oil fraction contained in the liquid part decreased to 4.8% by weight. However, in this case, the cooling test at 0 ° C. was stable for 15 hours. Furthermore, if the mixing ratio of palm oil is increased in order to measure the effective use of palm oil,
This results in a significant decrease in the liquid part yield.

The object of the present invention does not require a low temperature as in the solvent fractionation method, and effectively utilizes the liquid oil part in palm oil even in the solventless method, which does not cause "dirt" for a long time at a low temperature and has an oxidative stability. The point is to obtain good salad oil efficiently.

As a result of intensive studies to achieve the above objects, the present inventors have found that when a low-melting point portion of palm oil is mixed with a vegetable liquid oil at a specific ratio, glycerides having a medium-melting point present in the low-melting point portion are obtained. Not only was the effect of diluting surprisingly, it was surprisingly found that some was dissolved in the added liquid oil, resulting in a much higher than expected total liquid oil content. It has been found that it is not sufficiently expressed in the presence of an organic solvent used for fractionation, and the effect is great in the absence of solvent. By fractionating the mixture of low melting point portion of palm oil and liquid oil at such a low temperature by such an effect, a salad oil containing substantially a large amount of palm oil fraction with good cooling stability and flavor / oxidation stability can be obtained in high yield. Things are possible,
The present invention has been reached.

That is, the present invention provides a salad oil characterized by containing a palm oil fraction in an amount of 20 to 50% by weight, and further, a liquid by pulse NMR method at 5 ° C in a low melting point portion of palm oil having an iodine value of 55 or more. The present invention provides a method for producing a salad oil containing a palm oil fraction, which comprises mixing a vegetable liquid oil such that the measured oil content is 70% by weight or more, and then separating the mixture.

In order to effectively utilize the effects of the present invention, it is necessary to use a palm oil having a low melting point of an iodine value of 55 or more, preferably 60 or more. In this case, the higher the iodine value in the low melting point portion of palm oil, the higher the yield of liquid oil with a high content of palm oil fraction, but the yield at the fractionation stage of palm oil decreases on the contrary. As the effective low melting point portion, an iodine value of 60 to 66 is desirable.

As a method for obtaining the low melting point portion from palm oil, any of the known wintering method, surfactant method, solvent fractionation method and the like can be adopted. When accompanied by excess, it is an effective method to use a small amount of an auxiliary agent such as diatomaceous earth if necessary.

As the vegetable liquid oil to be mixed with the low melting point portion of palm oil obtained by the above means, soybean oil, rapeseed oil, corn oil,
White squeezing oil such as safflower oil or sunflower oil is sufficient,
Even more favorable results are obtained with these salad oils.

The mixing ratio of the vegetable liquid oil to the low melting point portion of the palm oil is determined so that the liquid oil content measured by the pulse NMR method after 24 hours at 5 ° C. of the mixed oil is 70% or more, preferably 85 to 95%. Should be done, and for this, 25% by weight or more of vegetable liquid oil is required. Further, in order to obtain the salad oil having a high palm oil content, which is the object of the present invention, it is desirable that the mixing ratio of the vegetable liquid oil be 90% by weight or less.

According to the experiments conducted by the present inventors, the relationship between the mixing ratio of low melting point palm oil having an iodine value of 64.3 and soybean oil and the liquid oil content by the pulsed NMR method after 24 hours at 5 ° C. is as shown in FIG. It became. In FIG. 1, 1 is a measured value of liquid oil content,
2 shows the theoretical value, and 3 shows the increased value of the liquid oil due to the dissolution effect. As shown in Fig. 1, the mixing ratio of vegetable liquid oil is 30.
A preferable effect is obtained because the dissolution effect is maximized between 70% by weight and 40% by weight.

Also, as a comparative experiment example, liquid oil content was measured in the same manner as above for palm oil having an iodine value of 52.0 and soybean oil mixed at various mixing ratios, and the results shown in FIG. 2 were obtained. In FIG. 2, 1, 2, and 3 respectively show the same values as in FIG. As shown in FIG. 2, when palm oil was used as it was, the dissolution effect was small, and it was not sufficient from the viewpoint of fractionation yield and effective utilization of palm oil.

In the present invention, the palm oil low melting point portion previously obtained by a known fractionation method and the vegetable liquid oil are mixed and then cooled to a lower temperature to crystallize a medium melting point glyceride which is not dissolved at the temperature, and then solid. And liquid parts. The low temperature referred to above is preferably 0 to 10 ° C., and the lower the temperature, the more the cooling stability of the obtained liquid part is improved, but the yield is considerably lowered. Therefore, palm oil, which is one of the objects of the present invention, is effectively used. From the point of view, 3 to 7 ° C is more preferable. The crystallization time is preferably 12 to 36 hours in the case of standing, and 5 to 24 hours in the case of accompanied by gentle stirring. If it is less than this, crystallization is insufficient, and if it is more than this, the viscosity of the crystallized product increases and the subsequent separation operation becomes difficult, which is not effective.

The mixing temperature of palm oil low-melting point and vegetable liquid oil should be 20 ° C or higher, but it should be avoided at a temperature of 80 ° C or higher because it is deteriorated by oxidation. The temperature at which cooling of the mixture is started is preferably 20 to 30 ° C. The cooling rate to the crystallization temperature is preferably as slow as possible,
For example, the range of 0.5 to 6 ° C. per hour is suitable, but the range is not particularly limited thereto.

As a separation method after the completion of the final crystallization for obtaining the effect of the present invention, a publicly known method is sufficient, but a centrifugal separation method using a surfactant may be used. In the case of over-the-counter use, it is also effective to use a small amount of an auxiliary agent such as diatomaceous earth, if necessary.

The feature of the present invention is an economical solvent-free separation method,
The point is to obtain a salad oil having good cooling stability by taking advantage of the good oxidation stability of palm oil, but the same effect can be obtained by the solvent fractionation method although it becomes smaller. However, the solvent fractionation method requires crystallization at a lower temperature than that of the present invention, the solvent must be distilled off, and a large-scale apparatus is required, which is economical in terms of energy saving. It is hard to say that it is an advantageous method.

According to the present invention, according to the present invention, containing a high-level palm oil fraction that could not be obtained by the conventional various methods, sufficiently equipped with cooling stability in accordance with the salad oil standard, and excellent plant flavor and flavor and oxidation stability. Liquid oil can be obtained efficiently.

 Examples will be shown below.

Example 1 1 kg of deoxidized and decolorized palm oil was subjected to solvent fractionation with 4 volumes of acetone to obtain 600 g of a low melting point portion (liquid content 47%) having an iodine value of 64.3 and an ascending melting point of 16.5 ° C. 600 g of commercially available soybean white squeezing oil (iodine value 130.2) was heated and mixed at 60 ° C. into the low melting point portion, and then 24 ° C.
I let it cool down. The mixture was cooled at a rate of 1 ° C./h to 14 ° C. and further at a rate of 0.5 ° C./h to 7 ° C. and allowed to stand at that temperature for 24 hours. Next, the produced crystal part was separated using a Pfner funnel having a diameter of 15 cm to obtain 1014 g of a liquid oil part. Toyo Paper No. 5A was used as the paper, and 1.0 wt% of commercially available diatomaceous earth was precoated in advance.

The obtained liquid part was subjected to a deodorizing treatment according to a conventional method, and then subjected to a cooling test defined in Japanese Agriculture and Forestry Standard No. 5-12 regarding vegetable oil. As a result, it was clarified at 0 ° C. for 8 hours.

Example 2 For the palm oil low melting point portion obtained in the same manner as in Example 1,
The same operation was performed except that the final cooling temperature was changed to 5 ° C by changing the mixing ratio of soybean white squeezing oil. The results of fractionation are shown in Table 1. Here, the liquid oil content of the mixed oil at 5 ° C. by the pulse NMR method was 70% or more, and the passability was good. FIG. 3 shows the relationship between the mixing ratio of the separated raw materials, the palm oil fraction content in the liquid oil, and the palm oil low melting point utilization rate. As shown in Fig. 3, soybean white squeezing oil mixed amount 50-60% by weight
The highest utilization rate of palm oil (curve 1),
The substantial content of the palm oil fraction (curve 2) in the obtained liquid part also reached a sufficient level, and the cooling stability was also good.

Example 3 In Example 1, the vegetable liquid oil to be mixed was replaced with rapeseed oil and corn oil, and the final cooling temperature was 5 ° C. as in Example 2.
Except for the above, the same operation was performed.

The liquid part obtained in Example 1 and Example 3 was subjected to AOM test according to the standard oil and fat analysis test method 2.4.28.1-81, and the results are shown in Table-2. It showed good oxidative stability. Especially when rapeseed oil was used as the vegetable liquid oil to be mixed, a liquid oil containing the largest amount of palm oil fraction and having good cooling stability was obtained in high yield. When corn oil was used, the liquid oil with the best flavor and oxidative stability was obtained.

Example 5 Except for changing the final cooling temperature to 3 ° C. in Example 1 and Example 3, the same operation was performed. The results are shown in Table-3. As is clear from Table 3, the cooling stability could be significantly improved without significantly lowering the liquid oil yield.

Comparative Example 1 600 g of deoxidized and decolorized palm oil and commercially available soybean white squeezing oil 60
As a result of mixing with 0 g and performing the same operation as in Example 1,
It was impossible to obtain a liquid oil that did not lose fluidity at all.

Comparative Example 2 600 g of low melting point palm oil obtained in the same manner as in Example 1 and 600 g of soybean white squeezing oil were heated and mixed at 60 ° C., then cooled to 35 ° C., and 2400 g of acetone kept at the same temperature was added. It was mixed and dissolved uniformly. Next, it was cooled to −10 ° C. at a rate of 0.2 ° C./min, the crystals were aged at the temperature for 5 hours, and then separated by a Buchner funnel. Acetone was distilled off from the obtained mother liquor to obtain 940 g of liquid oil. A cooling test was conducted on the liquid oil obtained by deodorizing the liquid oil according to a conventional method.
It was only a short time, and was significantly inferior to the liquid oil obtained without the solvent of the present invention.

Comparative Example 3 For the same palm oil as in Comparative Example 1, 50 to 50% of commercially available rapeseed oil was used.
The same operation as in Example 1 was performed except that 80% by weight was mixed and the final cooling temperature was 5 ° C. Among them, as shown in Table 4, those in which the mixing ratio of rapeseed oil was 50% by weight lost the fluidity as in Comparative Example 1. Also 75% by weight of rapeseed oil and 80
The packet oil content in the resulting liquid oil was very low for the wt% blends.

Comparative Example 4 The same operation was performed except that the final cooling temperature was 15 ° C. in Comparative Example 3. As shown in Table 5, the obtained liquid oil had a low palm oil content and was significantly inferior in cooling stability.

Example of use Using the liquid oils obtained in Examples 2 and 3 shown in Table-2,
A frying test was conducted by comparing commercially available mixed salad oil (soybean oil, rapeseed oil). As for the method, 1 kg of oil and fat was placed in a Matsushita Electric NF-853 type fryer, and frozen French fries were fried at 100 g every 30 minutes at 180 ± 5 ° C., and this was continued for 10 hours. As shown in Table 6, the liquid oils obtained according to the present invention have a carbonyl number (CO
It was confirmed that the increase of V) was small and the oxidation stability under frying conditions was also good. Further, the liquid oil obtained by the present invention is also characterized by a small decrease in the smoke point, and it was confirmed that it has good frying properties.

As a result of evaluating the fried French fries by 10 professional panelists, as shown in Table 7, the fried liquid oil obtained according to the present invention has a light taste and is more than the fried French commercial oil. Was preferred.

[Brief description of drawings]

Figures 1 and 2 show the relationship between the mixing ratio of separated raw materials and the liquid oil content by pulsed NMR method after 5 hours at 5 ° C, and Fig. 3 is the mixing ratio of separated raw materials and palm oil fraction in liquid oil. It is a figure which shows the relationship between a content and a palm oil low melting point part utilization rate.

Claims (1)

(57) [Claims] 1. A low melting point portion of palm oil having an iodine value of 55 or more is 5 ° C.
The vegetable oil is mixed so that the liquid oil content measured by the pulsed NMR method is 70% by weight or more, and then the solvent-free fractionation is carried out at a final temperature of 0 to 10 ° C. A method for producing salad oil containing 20 to 50% by weight.