JP2709126B2 - Method for producing fats and oils for frying - Google Patents
Method for producing fats and oils for fryingInfo
- Publication number
- JP2709126B2 JP2709126B2 JP3460689A JP3460689A JP2709126B2 JP 2709126 B2 JP2709126 B2 JP 2709126B2 JP 3460689 A JP3460689 A JP 3460689A JP 3460689 A JP3460689 A JP 3460689A JP 2709126 B2 JP2709126 B2 JP 2709126B2
- Authority
- JP
- Japan
- Prior art keywords
- melting point
- frying
- point fraction
- oil
- palm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Fats And Perfumes (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、加熱安定性の良いフライ用油脂の製造方法
に関するものである。Description: TECHNICAL FIELD The present invention relates to a method for producing frying fats and oils having good heat stability.
パーム油は、トリグリセリドの構成脂肪酸中のジエン
酸以上の不飽和酸含有量が他の植物油、例えば大豆油、
なたね油、綿実油などより低いため、その特徴を生かし
て、加熱安定性を必要とするフライ用油脂としてパーム
油を利用することが従来より報告されている。Palm oil is a vegetable oil containing unsaturated acid content higher than dienoic acid in the constituent fatty acids of triglyceride, such as soybean oil,
Since it is lower than rapeseed oil, cottonseed oil and the like, it has been reported that palm oil is utilized as a frying fat which requires heat stability by utilizing its characteristics.
このジエン酸以上の不飽和酸含有量を更に少なくする
ことにより、より高い加熱安定性を付与できることが考
えられ、パーム油の中融点画分がジ−パルミト・オレイ
ンを主成分とするトリグリセリドであることから、分別
による中融点画分を分取することにより理論上は容易に
目的とするフライ用油脂を得ることが可能である。It is considered that by further reducing the content of the unsaturated acid equal to or greater than the dienoic acid, higher heat stability can be imparted, and the medium melting point fraction of palm oil is triglyceride containing di-palmito / olein as a main component. Thus, the intended frying fat can be theoretically easily obtained by fractionating the medium melting point fraction by fractionation.
しかしながら、パーム油の中融点画分は、安定性の良
い脂肪酸で構成されたトリグリセリドから成っているも
のの、原料パーム油中の微量成分や、製造工程中に受け
たダメージによる微量の変性成分を含有しており、従来
の精製方法ではこれらの微量成分が除去されないため、
パーム油の中融点画分から加熱安定性の良いフライ用油
脂を得ることができなかった。However, although the medium melting point fraction of palm oil is composed of triglycerides composed of stable fatty acids, it contains trace components in raw palm oil and trace denatured components due to damage caused during the manufacturing process. Since these trace components are not removed by the conventional purification method,
Frying fats and oils with good heat stability could not be obtained from the medium melting point fraction of palm oil.
従って、本発明の目的は、加熱安定性の良い、即ち酸
価の上昇が少なく且つ色調及び風味の劣化の少ない、パ
ーム中融点画分からなるフライ用油脂を製造する方法を
提供することにある。Accordingly, an object of the present invention is to provide a method for producing a fat and oil for frying comprising a palm medium melting point fraction having good heat stability, that is, a small increase in acid value and little deterioration in color tone and flavor.
本発明は、前記目的を、パーム原油を精製して得られ
る精製パーム油を分別し、得られた中融点画分をアルカ
リ処理することを特徴とする加熱安定性の良いフライ用
油脂の製造方法を提供することにより達成したものであ
る。The object of the present invention is to provide a method for producing an oil and fat for frying with good heat stability, comprising separating a refined palm oil obtained by refining crude palm oil and subjecting the obtained medium melting point fraction to alkali treatment. Has been achieved by providing
以下、本発明のフライ用油脂の製造方法について詳述
する。Hereinafter, the method for producing the oil and fat for frying of the present invention will be described in detail.
本発明においては、まず、パーム原油を通常行われる
脱ガム、脱酸、漂白、脱臭処理などを適宜組み合わせて
行うことにより、ガム質、白土吸着物、遊離脂肪酸など
を除去して、精製パーム油を得る。In the present invention, first, palm crude oil is subjected to degumming, deacidification, bleaching, deodorizing treatment and the like, which are usually performed in an appropriate combination, to remove gum, porcelain adsorbate, free fatty acids, etc. Get.
次に、得られた精製パーム油を自然分別、界面活性剤
使用分別、溶剤分別などの通常の分別を行い、中融点画
分を分取する。この中融点画分は、沃素価が29〜46の範
囲にあるものである。Next, the obtained refined palm oil is subjected to normal fractionation such as natural fractionation, surfactant use fractionation, and solvent fractionation, and a medium melting point fraction is collected. This medium melting point fraction has an iodine value in the range of 29 to 46.
かくして得られた中融点画分を、遊離脂肪酸の有無、
色調の良・不良にかかわらず、アルカリ処理する。The thus obtained medium melting point fraction was analyzed for the presence or absence of free fatty acids,
Treat with alkali regardless of color tone.
アルカリ処理は、苛性ソーダなどのアルカリ水溶液を
中融点画分に添加、攪拌、混合して行う。The alkali treatment is performed by adding an aqueous alkali solution such as caustic soda to the medium melting point fraction, stirring and mixing.
使用するアルカリ水溶液の濃度は、２〜20％（重量
％、以下同じ）、特に３〜16％が好ましい。The concentration of the alkaline aqueous solution to be used is preferably 2 to 20% (% by weight, the same applies hereinafter), particularly preferably 3 to 16%.
また、アルカリ水溶液の添加量は、中融点画分に対し
て１〜５％、特に２〜３％が好ましい。Further, the addition amount of the aqueous alkali solution is preferably 1 to 5%, particularly preferably 2 to 3%, based on the medium melting point fraction.
上記アルカリ処理は、好ましくは40〜95℃で十分に攪
拌、混合すれば良く、処理後、遠心分離によって不溶物
を除去する。The alkali treatment is preferably carried out by sufficiently stirring and mixing at 40 to 95 ° C. After the treatment, insoluble substances are removed by centrifugation.
この後、必要に応じ、油脂中に残存する微量のアルカ
リ分などを水洗又は湯洗により除去することができる。Thereafter, if necessary, a trace amount of alkali remaining in the fat or oil can be removed by washing with water or hot water.
アルカリ処理されたパーム中融点画分を、通常の漂白
（白土使用）及び水蒸気脱臭を行って、製品（フライ用
油脂）を得る。The alkali-treated palm middle melting point fraction is subjected to normal bleaching (using clay) and steam deodorization to obtain a product (oil for frying).
上述の如くして、得られるパーム中融点画分からなる
本発明のフライ用油脂は、酸価の上昇が少なく且つ色調
及び風味の劣化の少ない優れた品質を有するものであ
る。As described above, the fat and oil for frying of the present invention comprising the palm middle melting point fraction obtained has excellent quality with little increase in acid value and little deterioration in color tone and flavor.
また、本発明のフライ用油脂は、単独で使用すること
はもちろんであるが、他の同目的の油脂と混合して使用
することにより、優れた性能を発揮することができる。The frying fat of the present invention can, of course, be used alone, but can exhibit excellent performance when used in combination with other fats and oils of the same purpose.
以下、本発明の実施例、比較例及び使用例を挙げ、本
発明を更に詳しく説明する。Hereinafter, the present invention will be described in more detail with reference to Examples, Comparative Examples, and Use Examples of the present invention.
実施例１ 種子より圧搾したパーム原油（沃素価51.6、酸価2.
1）を通常の脱ガム処理（リン酸0.1％添加、60℃）し、
減圧下で漂白（白土１％添加、85℃）を行った後、260
℃で１時間の蒸留脱酸を行い、パーム蒸留脱酸油（酸価
0.04）を得た。Example 1 Palm crude oil squeezed from seeds (iodine value 51.6, acid value 2.
1) normal degumming (0.1% phosphoric acid, 60 ℃)
After bleaching under reduced pressure (1% clay added, 85 ° C),
Deacidification by distillation at 1 ° C for 1 hour, palm distilled deoxidized oil (acid value
0.04).
次に、上記パーム蒸留脱酸油を60℃から22℃まで所要
時間５時間の冷却条件下で自然分別を行い、トリパルミ
チン酸を主成分としたステアリン部（沃素価35）とオレ
イン部（沃素価56.5）を得た。Next, the palm distilled deoxidized oil was subjected to spontaneous fractionation from 60 ° C. to 22 ° C. under cooling conditions for a required time of 5 hours, and a stearin part (iodine value 35) containing tripalmitic acid as a main component and an olein part (iodine value) were used. 56.5).
次に、上記オレイン部１部にアセトン３部を加え、加
温溶解後４℃まで４時間で冷却濾過分離し、それぞれを
脱溶剤して中融点画分（沃素価36.2、収率32％）と低融
点画分（沃素価66.1、収率68％）を得た。Next, 3 parts of acetone was added to 1 part of the olein part, and after heating and dissolving, the mixture was filtered by cooling to 4 ° C. for 4 hours, and each was desolvated to obtain a medium melting point fraction (iodine value 36.2, yield 32%). And a low melting point fraction (iodine value 66.1, yield 68%).
上記中融点画分を60℃に加温して、3.2％濃度の水酸
化ナトリウム水溶液を３％添加し、十分に攪拌、混合し
た後、遠心分離機で不溶物を除去し、温水による洗浄を
し、減圧脱水をした。The above-mentioned medium melting point fraction was heated to 60 ° C., 3% of a 3.2% aqueous sodium hydroxide solution was added, and the mixture was sufficiently stirred and mixed. Then, insoluble materials were removed by a centrifugal separator, and washing with warm water was performed. And dehydrated under reduced pressure.
次に、減圧下で通常の漂白（白土１％添加、85℃）及
び250℃で１時間の脱臭を行い、目的の中融点画分（本
発明のフライ用油脂）を得た。Next, ordinary bleaching (addition of 1% clay, 85 ° C.) under reduced pressure and deodorization at 250 ° C. for 1 hour were performed to obtain a target medium melting point fraction (fat and oil for frying of the present invention).
実施例２ 実施例１と同じ、オレイン部を60℃から16℃まで所要
時間７時間の冷却条件下で自然分別を行い、中融点画分
（沃素価45.8、収率45％）と低融点画分（沃素価65.3、
収率55％）を得た。Example 2 As in Example 1, the olein portion was subjected to spontaneous fractionation from 60 ° C. to 16 ° C. under cooling conditions for a required time of 7 hours, and a medium melting point fraction (iodine value 45.8, yield 45%) and a low melting point fraction were obtained. Minutes (iodine value 65.3,
Yield 55%).
上記中融点画分を60℃に加温して、16.0％濃度の水酸
化ナトリウム水溶液を２％添加し、十分に攪拌、混合し
た後、遠心分離で不溶物を除去し、温水による洗浄を
し、減圧脱水を行った。The above-mentioned medium melting point fraction was heated to 60 ° C., 2% of a 16.0% strength aqueous sodium hydroxide solution was added, and the mixture was sufficiently stirred and mixed. Then, insoluble materials were removed by centrifugation, and the mixture was washed with warm water. Then, dehydration under reduced pressure was performed.
次に、実施例１と同じ漂白及び脱臭を行い、目的の中
融点画分（本発明のフライ用油脂）を得た。Next, the same bleaching and deodorization as in Example 1 were performed to obtain a target medium-melting-point fraction (fry for use in the present invention).
比較例１ 水酸化ナトリウム水溶液の添加（アルカリ処理）、温
水による洗浄及び減圧脱水を行わなかった以外は実施例
１と同様に実施して中融点画分を得た。Comparative Example 1 A medium melting point fraction was obtained in the same manner as in Example 1, except that addition of an aqueous sodium hydroxide solution (alkali treatment), washing with warm water, and dehydration under reduced pressure were not performed.
比較例２ 水酸化ナトリウム水溶液の添加（アルカリ処理）、温
水による洗浄及び減圧脱水を行わなかった以外は実施例
２と同様に実施して中融点画分を得た。Comparative Example 2 A medium melting point fraction was obtained in the same manner as in Example 2 except that addition of an aqueous sodium hydroxide solution (alkali treatment), washing with warm water, and dehydration under reduced pressure were not performed.
使用例１ 実施例１及び実施例２で得られた中融点画分並びに比
較例１及び２で得られた中融点画分それぞれについて、
トコフェロール200ppm添加後、AOMテスト及びイースト
・ドーナッツのフライテストを行った。フライテストに
おいては、フライしたドーナッツの専用パネラーによる
風味テストとその時の中融点画分の酸価及び色調の測定
とを行い、フライ用油脂としての評価を行った。Use Example 1 For the medium melting point fraction obtained in Example 1 and Example 2 and the medium melting point fraction obtained in Comparative Examples 1 and 2, respectively,
After adding 200 ppm of tocopherol, an AOM test and a yeast donut fly test were performed. In the frying test, the fried donut was subjected to a flavor test by a dedicated panelist and the acid value and color tone of the medium melting point fraction at that time were evaluated, and evaluated as fats and oils for frying.
フライ条件は、それぞれの中融点画分をフライヤーに
2000g取り、油温180℃で、１個36〜40gのイースト・ド
ーナッツの生地を５分間隔で150個フライした。The frying conditions are as follows:
2000 g was taken and at an oil temperature of 180 ° C., 150 pieces of 36-40 g yeast donut dough were fried at 5 minute intervals.
上記テストの結果を下表に示した。 The results of the above tests are shown in the table below.
下表に示すテスト結果から、本発明の製造方法による
パーム中融点画分（フライ用油脂）は、従来の製造方法
によるパーム中融点画分に比較して、酸価の上昇が少な
く、色調の劣化も少なく、フライ品の風味も良好であ
り、加熱安定性に優れていることが判る。From the test results shown in the table below, the palm mid-melting point fraction (fat and oil for frying) according to the production method of the present invention has a smaller increase in the acid value and a lower color tone than the palm mid-fractionation fraction according to the conventional production method. It can be seen that there is little deterioration, the fried product has a good flavor, and the heating stability is excellent.
〔発明の効果〕 本発明の製造方法によれば、加熱安定性の良い、即ち
酸価の上昇が少なく且つ色調及び風味の劣化の少ない、
パーム中融点画分からなるフライ用油脂を得ることがで
きる。 [Effects of the Invention] According to the production method of the present invention, good heat stability, that is, less increase in acid value and less deterioration of color tone and flavor,
An oil for frying comprising a medium melting point fraction of palm can be obtained.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 沢 完司 東京都荒川区東尾久７丁目２番35号 旭 電化工業株式会社内 (56)参考文献 特開 昭55−112299（ＪＰ，Ａ) ──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Kanji Sawa 7-35 Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (56) References JP-A-55-112299 (JP, A)
Claims (1)
油を分別し、得られた中融点画分をアルカリ処理するこ
とを特徴とする加熱安定性の良いフライ用油脂の製造方
法。1. A method for producing fats and oils for frying with good heat stability, wherein refined palm oil obtained by refining palm crude oil is fractionated, and the obtained medium melting point fraction is treated with alkali.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3460689A JP2709126B2 (en) | 1989-02-14 | 1989-02-14 | Method for producing fats and oils for frying |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3460689A JP2709126B2 (en) | 1989-02-14 | 1989-02-14 | Method for producing fats and oils for frying |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02214799A JPH02214799A (en) | 1990-08-27 |
| JP2709126B2 true JP2709126B2 (en) | 1998-02-04 |
Family
ID=12419019
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3460689A Expired - Fee Related JP2709126B2 (en) | 1989-02-14 | 1989-02-14 | Method for producing fats and oils for frying |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2709126B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2583660B2 (en) * | 1990-10-19 | 1997-02-19 | 不二製油株式会社 | Palm oil refining fractionation method |
| US7611744B2 (en) | 2004-11-12 | 2009-11-03 | Loders Croklaan Usa Llc | Frying fats and oils |
| JPWO2011055732A1 (en) * | 2009-11-06 | 2013-03-28 | 不二製油株式会社 | Method for reducing chloropropanols and substances formed in glyceride oils and fats |
| CN103215123B (en) * | 2013-04-03 | 2014-05-28 | 长沙理工大学 | Simple degumming method of concentrated-fragrance colza oil |
| CN115261126A (en) * | 2021-04-30 | 2022-11-01 | 苏州海益生物医药科技有限公司 | Substance, preparation method and application thereof in medicine |
-
1989
- 1989-02-14 JP JP3460689A patent/JP2709126B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02214799A (en) | 1990-08-27 |
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