JP6315442B2 - Method for producing soybean oil - Google Patents
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- 239000003549 soybean oil Substances 0.000 title claims description 96
- 235000012424 soybean oil Nutrition 0.000 title claims description 96
- 238000004519 manufacturing process Methods 0.000 title claims description 65
- 235000010469 Glycine max Nutrition 0.000 claims description 64
- 244000068988 Glycine max Species 0.000 claims description 61
- 238000003825 pressing Methods 0.000 claims description 55
- 235000019764 Soybean Meal Nutrition 0.000 claims description 30
- 238000000605 extraction Methods 0.000 claims description 30
- 239000004455 soybean meal Substances 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 23
- 238000001125 extrusion Methods 0.000 claims description 22
- 239000002904 solvent Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 description 102
- 235000019198 oils Nutrition 0.000 description 102
- 238000000034 method Methods 0.000 description 67
- 239000003925 fat Substances 0.000 description 37
- 235000019197 fats Nutrition 0.000 description 34
- 239000000796 flavoring agent Substances 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 21
- 238000000638 solvent extraction Methods 0.000 description 17
- 235000013305 food Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000007906 compression Methods 0.000 description 8
- 230000006835 compression Effects 0.000 description 7
- 230000001877 deodorizing effect Effects 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000014593 oils and fats Nutrition 0.000 description 5
- 235000005135 Micromeria juliana Nutrition 0.000 description 4
- 241000246354 Satureja Species 0.000 description 4
- 235000007315 Satureja hortensis Nutrition 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000015071 dressings Nutrition 0.000 description 2
- 239000003960 organic solvent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
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- 230000002349 favourable effect Effects 0.000 description 1
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- 230000000873 masking effect Effects 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
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- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
本発明は、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が低い大豆油の製造方法に関するものである。 The present invention relates to a method for producing soybean oil having a low residual oil ratio in soybean meal after oil extraction without solvent extraction.
油糧原料から油を工業的に採油する方法には、圧搾法、抽出法や、圧搾法及び抽出法を併用した圧抽法等がある。 As a method for industrially collecting oil from oil raw materials, there are a compression method, an extraction method, a compression method using a combination of the compression method and the extraction method, and the like.
圧搾法は、油糧原料に圧力を掛けて物理的に組織を壊すことで採油する方法である。圧搾法では、通常、油糧原料から油脂を搾った後の粕中の残油率が約１０〜２０質量％程度と大きいため、含油量の低い油糧原料を圧搾法で採油すると、採油率が低くなる。そのため、圧搾法は、通常、含油量の高い油糧原料からの採油に用いられる。 The squeezing method is a method of collecting oil by applying pressure to the oil raw material and physically breaking the tissue. In the compression method, since the residual oil rate in the culm after squeezing the fat from the oil raw material is usually as large as about 10 to 20% by mass, if the oil raw material having a low oil content is collected by the compression method, the oil collection rate Becomes lower. Therefore, the compression method is usually used for oil collection from oil raw materials having a high oil content.
抽出法は、油糧原料をヘキサン等の有機溶剤を浸漬させて油分を有機溶剤中に溶出させることで採油する方法である。抽出法では、油糧原料から油脂を搾った後の粕中の残油率が数％程度と少ないため、抽出法は、含油量の低い油糧原料からの採油に用いられる。抽出法では、溶剤抽出を行った後に溶剤を除去する工程が必要になる。抽出法の溶剤を除去する工程では、溶剤と共に、油糧原料に含まれて油脂の風味に影響する揮発性成分も一緒に取り除かれる。そのため、抽出法は、風味を非常に重視する油脂の採油には適していない。また、抽出法での抽出には、通常、溶剤としてヘキサンが使用される。ヘキサンは可燃性の溶剤であるため、抽出法では、防爆性のある大掛りな設備が必要となる。 The extraction method is a method of collecting oil by immersing an oil raw material in an organic solvent such as hexane and eluting the oil in the organic solvent. In the extraction method, since the residual oil ratio in the koji after squeezing fats and oils from the oil raw material is as low as several percent, the extraction method is used for oil extraction from the oil raw material having a low oil content. The extraction method requires a step of removing the solvent after performing the solvent extraction. In the step of removing the solvent of the extraction method, together with the solvent, volatile components contained in the oil raw material and affecting the flavor of the fat are also removed. For this reason, the extraction method is not suitable for collecting oils and fats that place great importance on flavor. In addition, hexane is usually used as a solvent for extraction by the extraction method. Since hexane is a flammable solvent, the extraction method requires a large facility that is explosion-proof.
大豆から採油される大豆油は、日本での生産量、消費量が共に多く、食用油脂の中で最もポピュラーな食用油脂である。大豆の含油量は１６〜２２質量％と低い。そのため、工業的に大豆から大豆油を採油するには、抽出法が用いられている。従って、大豆油の採油には、防爆性のある大掛りな設備が必要となる。 Soybean oil extracted from soybeans is the most popular edible oil and fat among edible oils and fats, both produced and consumed in Japan. The oil content of soybean is as low as 16 to 22% by mass. Therefore, the extraction method is used for industrially extracting soybean oil from soybean. Therefore, the extraction of soybean oil requires a large facility with explosion resistance.
また、抽出法で得られる市販品の大豆油は無味無臭である。その一方で、溶剤抽出を行わずに、圧搾法により得られる大豆油は、香ばしい風味を有するものとすることも可能であることが知られている。しかしながら、前述したように、大豆のように含油量が少ない油糧原料を圧搾法で採油すると、採油率が低く、粕中の残油率が高くなる。このため、生産効率を考えると、溶剤抽出を行わずに、圧搾法により大豆油を工業的に製造することは、非常に困難であった。 Moreover, the commercial soybean oil obtained by the extraction method is tasteless and odorless. On the other hand, it is known that soybean oil obtained by a pressing method without performing solvent extraction can also have a fragrant flavor. However, as described above, when an oil raw material having a low oil content such as soybean is extracted by the pressing method, the oil collection rate is low and the residual oil rate in the straw is high. For this reason, considering production efficiency, it has been very difficult to industrially produce soybean oil by a pressing method without performing solvent extraction.
溶剤抽出を行わずに、圧搾法により大豆油を製造する方法としては、８０℃以下の温度で圧搾する方法や焙煎した大豆を水分調整した後に圧搾する方法が提案されている（特許文献１、２）。しかしながら、特許文献１の製造方法は、採油率が悪かった。また、特許文献２の製造方法は、通常の圧搾法よりは改善されているが、工業的にはまだ満足できるものではなかった。
従って、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が低い大豆油の製造方法の開発が求められていた。
As a method for producing soybean oil by a squeezing method without performing solvent extraction, a method of squeezing at a temperature of 80 ° C. or less or a method of squeezing after roasted soybeans have been adjusted for moisture have been proposed (Patent Document 1). 2). However, the production method of Patent Document 1 has a poor oil collection rate. Moreover, although the manufacturing method of patent document 2 is improved rather than the normal pressing method, it was not yet satisfactory industrially.
Accordingly, there has been a demand for the development of a method for producing soybean oil having a low residual oil ratio in soybean meal after oil extraction without solvent extraction.
本発明の目的は、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が低い大豆油の製造方法を提供することである。 An object of the present invention is to provide a method for producing soybean oil having a low residual oil ratio in soybean meal after oil collection without solvent extraction.
本願発明者らは、上記課題を解決すべく鋭意検討を行った結果、圧扁処理された大豆を、スクリュー式押出機で特定の温度にて押出処理した後に圧搾すると、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が低くなることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the inventors of the present application have squeezed the pressed soybeans at a specific temperature with a screw extruder, and without solvent extraction. As a result, the present inventors have found that the residual oil ratio in soybean meal after oil collection is low, and completed the present invention.
すなわち、本発明の第１の発明は、大豆を圧扁処理する工程と、
前記圧扁処理された水分含量が７．０〜１１．０質量％の大豆をスクリュー式押出機で温度１３５℃以上にて押出処理する工程と、
前記押出処理された大豆を圧搾処理する工程を含み、
溶剤により抽出処理する工程を含まないことを特徴とする大豆油の製造方法である。
本発明の第２の発明は、前記押出処理する工程に供する原料として、前記圧扁処理された大豆と、前記圧搾処理する工程で得られる圧搾大豆粕とを併用して使用することを特徴とする第１の発明に記載の大豆油の製造方法である。
本発明の第３の発明は、前記圧搾処理することで得られた油脂を脱ガム処理する工程を含むことを特徴とする第１の発明又は第２の発明に記載の大豆油の製造方法である。
本発明の第４の発明は、第１の発明〜第３の発明のいずれか１つの発明に記載の大豆油の製造方法で製造した大豆油を含有させることを特徴とする油脂組成物の製造方法である。
本発明の第５の発明は、第１の発明〜第３の発明のいずれか１つの発明に記載の大豆油の製造方法で製造した大豆油又は第４の発明に記載の油脂組成物を使用して製造することを特徴とする食品の製造方法である。
That is, the first invention of the present invention is a process of pressing the soybean,
A step of extruding the pressed and soaked soybean having a moisture content of 7.0 to 11.0% by mass with a screw extruder at a temperature of 135 ° C. or higher;
Including a step of squeezing the extruded soybean ,
It is a method for producing soybean oil, which does not include an extraction treatment step with a solvent .
The second invention of the present invention is characterized in that as the raw material to be subjected to the extrusion process, the pressed soybean and the pressed soybean meal obtained in the pressing process are used in combination. The method for producing soybean oil according to the first invention.
3rd invention of this invention is the manufacturing method of the soybean oil as described in 1st invention or 2nd invention characterized by including the process of degumming the fats and oils obtained by the said pressing process. is there.
According to a fourth aspect of the present invention, there is provided a fat and oil composition comprising the soybean oil produced by the method for producing soybean oil according to any one of the first to third aspects of the invention. Is the method .
The fifth invention of the present invention uses the soybean oil produced by the method for producing soybean oil according to any one of the first to third inventions or the oil and fat composition according to the fourth invention. It is a manufacturing method of the foodstuff characterized by manufacturing by manufacturing .
本発明によると、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が低い大豆油の製造方法を提供することができる。 According to the present invention, it is possible to provide a method for producing soybean oil having a low residual oil ratio in soybean meal after oil extraction without performing solvent extraction.
本発明の実施の形態に係る大豆油の製造方法は、大豆を圧扁処理する工程と、前記圧扁処理された大豆をスクリュー式押出機で温度１３５℃以上にて押出処理する工程と、前記押出処理された大豆を圧搾処理する工程を含むことを特徴とする。 The method for producing soybean oil according to an embodiment of the present invention includes a step of pressing the soybean, a step of extruding the pressed soybean at a temperature of 135 ° C. or higher with a screw extruder, It includes a step of squeezing the extruded soybean.
本発明の実施の形態に係る大豆油の製造方法は、大豆を圧扁処理する工程（以下、大豆を圧扁処理する工程は、圧扁工程と言うこともある。）を含む。圧扁工程では、原料大豆が圧扁処理される。
圧扁工程では、滑面を有するロールを使用して原料大豆をフレーク状（薄片状）にする。圧扁工程で得られる大豆フレークの厚さは、好ましくは０．２〜０．４ｍｍである。
原料大豆は、通常の大豆油の製造に使用されるものであれば、特に制限されることなく使用することができる。すなわち、本発明の実施の形態に係る大豆油の製造方法で使用する大豆は、国産品、外国産品、遺伝子組み換え品、非遺伝子組み換え品等を問わずに使用することができる。また、原料大豆は、精選、粗砕、脱皮、乾燥等の処理を行ったものを使用することもできる。原料大豆は、好ましくは粗砕したものを使用する。原料大豆は、スジ状のロールを使用することで、１／２から１／８に粗砕することができる。
使用する大豆が圧扁処理されたものであると、溶剤抽出を行わずとも、採油後の大豆粕中の残油率を低くすることができる。
The method for producing soybean oil according to the embodiment of the present invention includes a step of pressing the soybean (hereinafter, the step of pressing the soybean may be referred to as a pressing step). In the pressing process, the raw material soybean is pressed.
In the pressing process, the raw soybean is made into flakes (flakes) using a roll having a smooth surface. The thickness of soybean flakes obtained in the pressing process is preferably 0.2 to 0.4 mm.
The raw material soybean can be used without particular limitation as long as it is used for the production of ordinary soybean oil. That is, the soybean used in the method for producing soybean oil according to the embodiment of the present invention can be used regardless of whether it is a domestic product, a foreign product, a genetically modified product, a non-genetically modified product, or the like. Moreover, the raw material soybean can also use what performed processes, such as selection, rough crushing, molting, and drying. The raw soybean is preferably used after being roughly crushed. Raw material soybeans can be roughly crushed from 1/2 to 1/8 by using streak-like rolls.
If the soybean to be used has been subjected to the compression treatment, the residual oil ratio in soybean meal after oil collection can be reduced without solvent extraction.
本発明の実施の形態に係る大豆油の製造方法は、圧扁処理された大豆を押出処理する工程（以下、圧扁処理された大豆を押出処理する工程は、押出工程と言うこともある。）を含む。押出工程では、圧扁工程で得られたフレーク状の大豆がスクリュー式押出機で押出処理される。
スクリュー式押出機は、好ましくはエクストルーダーを使用することができる。エクストルーダーは主に、投入部、スクリュー、バレル、ダイ等から構成される。エクストルーダーのバレルは、スクリューが回って材料を処理するトンネル部分であり、スクリューの圧力によって材料に熱がかかる。また、エクストルーダーのダイは、処理された材料が外に出てくる部分である。エクストルーダーでは、材料は、投入部から加えられ、バレル中でスクリューにより圧力がかかることで高温となり、ダイから押出される。エクストルーダーには、スクリューが１本の１軸型とスクリューが２本の２軸型が存在するが、本発明の実施の形態に係る大豆油の製造方法では、どちらを使用することもできる。
圧扁処理された大豆をスクリュー式押出機で押出処理する時の温度は、１３５℃以上であり、好ましくは１４０〜１８５℃であり、より好ましくは１４５〜１７０℃であり、最も好ましくは１５０〜１６５℃である。なお、本発明において、押出処理する時の温度とは、スクリュー式押出機のバレルの最終部分のダイから出る前の出口付近の温度のことである。また、スクリュー式押出機の操作条件は、スクリュー式押出機の温度が所望の範囲となるように適宜調整する。
押出処理する時の温度が前記範囲にあると、溶剤抽出を行わずとも、採油後の大豆粕中の残油率を低くすることができる。また、押出処理する時の温度が前記範囲にあると、スクリュー式押出機を安定的に稼働させることができる。また、押出処理する時の温度が前記範囲にあると、得られる大豆油は風味が良好なものとなる。
In the method for producing soybean oil according to the embodiment of the present invention, the step of extruding the pressed soybean (hereinafter, the step of extruding the pressed soybean is sometimes referred to as an extrusion step). )including. In the extrusion process, the flaky soybean obtained in the compression process is extruded by a screw type extruder.
As the screw type extruder, an extruder can be preferably used. The extruder is mainly composed of a charging section, screw, barrel, die and the like. The barrel of the extruder is a tunnel part where the screw turns to process the material, and the material is heated by the pressure of the screw. The extruder die is the part where the treated material comes out. In the extruder, the material is added from the dosing part, becomes hot due to pressure applied by the screw in the barrel, and is extruded from the die. There are two types of extruders, a uniaxial type with one screw and a biaxial type with two screws, either of which can be used in the method for producing soybean oil according to the embodiment of the present invention.
The temperature at the time of extruding the pressed and pressed soybean with a screw extruder is 135 ° C. or higher, preferably 140 to 185 ° C., more preferably 145 to 170 ° C., and most preferably 150 to 165 ° C. In the present invention, the temperature at the time of extrusion treatment is the temperature in the vicinity of the outlet before exiting from the die of the final part of the barrel of the screw extruder. The operating conditions of the screw extruder are adjusted as appropriate so that the temperature of the screw extruder falls within a desired range.
If the temperature at the time of extrusion treatment is in the above range, the residual oil ratio in soybean meal after oil collection can be reduced without solvent extraction. Moreover, when the temperature at the time of extrusion treatment is in the above range, the screw type extruder can be stably operated. Moreover, when the temperature at the time of an extrusion process exists in the said range, the soybean oil obtained will become a thing with favorable flavor.
本発明の実施の形態に係る大豆油の製造方法の押出工程に供する圧扁処理された大豆は、水分含量が好ましくは７．０〜１１．０質量％であり、より好ましくは８．０〜１１．０質量％である。押出工程に供する圧扁処理された大豆の水分含量が前記範囲にあると、溶剤抽出を行わずとも、採油後の大豆粕中の残油率をより低くすることができる。 The pressed and processed soybean used in the extrusion step of the method for producing soybean oil according to the embodiment of the present invention preferably has a water content of 7.0 to 11.0% by mass, more preferably 8.0 to 8.0%. 11.0% by mass. When the moisture content of the pressed and processed soybean to be subjected to the extrusion process is in the above range, the residual oil ratio in the soybean meal after oil collection can be further reduced without performing solvent extraction.
本発明の実施の形態に係る大豆油の製造方法は、押出処理された大豆を圧搾処理する工程（以下、押出処理された大豆を圧搾処理する工程は、圧搾工程と言うこともある。）を含む。圧搾工程では、押出処理された大豆が圧搾処理されることで、大豆油（油脂）が得られる。本発明の実施の形態に係る大豆油の製造方法の圧搾工程で得られる大豆油は、香ばしい風味を有する。なお、本発明の実施の形態に係る大豆油の製造方法で製造される大豆油は、圧搾大豆油と言うこともある。
圧搾工程では、押出処理された大豆を、圧搾機を使用して機械的に圧搾することで、大豆から油分を搾り取る。圧搾機は、油糧植物から油脂を圧搾するのに使用されるものであれば特に制限されないが、好ましくはエキスペラー式圧搾機を使用する。圧搾機の回転数等の操作条件は、通常の油糧植物から油脂を圧搾する時の条件で行うことができる。圧搾機の回転数は、好ましくは２０ｒｐｍ以下であり、より好ましくは１５ｒｐｍ以下である。
圧搾工程では、大豆油（油脂）が得られるが、油脂以外にも副産物として大豆粕（大豆粕は脱脂大豆と言うこともある。また、圧搾工程で得られる大豆粕は圧搾大豆粕、圧搾大豆ケーキと言うこともある。）も得られる。大豆粕は、飼料、肥料、食品原料（醤油原料等）等に使用することができる。また、大豆粕は、蛋白質を多く含むため、食品蛋白質の原料として使用することもできる。
In the method for producing soybean oil according to the embodiment of the present invention, the step of pressing the extruded soybean (hereinafter, the step of pressing the extruded soybean may be referred to as a pressing step). Including. In the pressing step, soybean oil (oil / fat) is obtained by pressing the extruded soybean. The soybean oil obtained in the pressing step of the method for producing soybean oil according to the embodiment of the present invention has a fragrant flavor. In addition, the soybean oil manufactured with the manufacturing method of the soybean oil which concerns on embodiment of this invention may be called compressed soybean oil.
In the pressing process, the oil is extracted from the soybean by mechanically pressing the extruded soybean using a pressing machine. Although a press will not be restrict | limited especially if it is used in order to squeeze fats and oils from an oil plant, Preferably an expeller type press is used. The operating conditions such as the number of rotations of the pressing machine can be performed under the conditions when oil and fat are squeezed from a normal oil plant. The rotation speed of the pressing machine is preferably 20 rpm or less, more preferably 15 rpm or less.
In the pressing process, soybean oil (oil and fat) is obtained, but as a by-product other than oil and fat, soybean meal (soybean meal is sometimes called defatted soybean. In addition, soybean meal obtained in the pressing process is compressed soybean meal, compressed soybean. Also sometimes called cake). Soybean meal can be used for feed, fertilizer, food materials (soy sauce material, etc.) and the like. In addition, soybean meal contains a lot of protein, so it can also be used as a raw material for food protein.
圧搾工程で得られる大豆粕、すなわち圧搾大豆粕は、押出工程に供する原料として、再利用することもできる。すなわち、押出工程の原料は、好ましくは圧扁工程で得られた大豆と、圧搾工程で得られた圧搾大豆粕とを併用して使用する。押出工程の原料として、圧扁工程で得られた大豆と、圧搾工程で得られた圧搾大豆粕とを併用して使用する場合、原料全量中に対する圧搾大豆粕の配合量は、好ましくは１０〜３０質量％であり、より好ましくは１５〜２５質量％である。
押出工程の原料として、圧扁工程で得られた大豆と、圧搾工程で得られた圧搾大豆粕とを併用して使用すると、採油後の大豆粕中の残油率をより低くすることができる。
The soybean meal obtained in the pressing process, that is, the compressed soybean meal can be reused as a raw material to be subjected to the extrusion process. That is, the raw material for the extrusion process is preferably used in combination with the soybean obtained in the pressing process and the pressed soybean meal obtained in the pressing process. When using the soybean obtained in the pressing step and the compressed soybean cake obtained in the pressing step as the raw material for the extrusion process, the amount of the compressed soybean cake in the total amount of the raw material is preferably 10 to 10%. It is 30 mass%, More preferably, it is 15-25 mass%.
When the soybean obtained in the pressing process and the compressed soybean meal obtained in the pressing process are used in combination as a raw material for the extrusion process, the residual oil ratio in the soybean meal after oil collection can be further reduced. .
圧搾工程で得られる大豆油（油脂）は、そのまま食用に使用することもできるが、精製処理として、好ましくは脱ガム処理を行う。すなわち、本発明の実施の形態に係る大豆油の製造方法は、好ましくは脱ガム処理する工程（以下、大豆油を脱ガム処理する工程は、脱ガム工程と言うこともある。）を含む。
また、圧搾工程で得られる大豆油は、その他の精製処理として、脱酸処理、脱色処理、脱臭処理等を行うこともできる。しかし、圧搾工程で得られる大豆油が、脱酸処理、脱色処理、脱臭処理されると、香ばしい風味が失われる可能性があるため、好ましくは脱酸処理、脱色処理、脱臭処理を行わない。すなわち、本発明の実施の形態に係る大豆油の製造方法は、好ましくは脱酸処理する工程、脱色処理する工程、脱臭処理する工程（以下、大豆油を脱酸処理する工程、脱色処理する工程、脱臭処理する工程は、それぞれ脱酸工程、脱色工程、脱臭工程と言うこともある。）を含まない。
The soybean oil (oil / fat) obtained in the pressing step can be used for food as it is, but is preferably degummed as a purification treatment. That is, the method for producing soybean oil according to the embodiment of the present invention preferably includes a step of degumming (hereinafter, the step of degumming soybean oil may be referred to as a degumming step).
Moreover, the soybean oil obtained by a pressing process can also perform a deoxidation process, a decoloring process, a deodorizing process etc. as another refinement | purification process. However, when the soybean oil obtained in the pressing step is deacidified, decolorized, or deodorized, the flavor may be lost. Therefore, the deoxidizing process, decoloring process, and deodorizing process are preferably not performed. That is, the method for producing soybean oil according to the embodiment of the present invention is preferably a deoxidizing process, a decoloring process, a deodorizing process (hereinafter, a soy oil deoxidizing process, a decoloring process). The deodorizing process does not include a deoxidizing process, a decoloring process, and a deodorizing process.
本発明の実施の形態に係る大豆油の製造方法は、通常、圧扁工程、押出工程、圧搾工程の順に処理が行われる。また、精製処理が行われる場合、本発明の実施の形態に係る大豆油の製造方法は、通常、圧扁工程、押出工程、圧搾工程、脱ガム工程、脱酸工程、脱色工程、脱臭工程の順に処理が行われる。 In the method for producing soybean oil according to the embodiment of the present invention, the processing is usually performed in the order of the pressing step, the extrusion step, and the pressing step. Moreover, when refinement | purification processing is performed, the manufacturing method of the soybean oil which concerns on embodiment of this invention is usually a pressing process, an extrusion process, a pressing process, a degumming process, a deoxidation process, a decoloring process, a deodorizing process. Processing is performed in order.
本発明の実施の形態に係る大豆油の製造方法は、溶剤抽出を行わずに、圧搾法のみでの採油でも採油率の高く、採油後の大豆粕の残油率が低い製造方法である。すなわち、本発明の実施の形態に係る大豆油の製造方法は、溶剤抽出を行わずとも、大豆油を効率的に採油することのできる製造方法である。通常、溶剤抽出を行わずに、圧搾法のみで大豆から採油した場合、採油後の大豆粕中の残油率は、８質量％程度である。しかし、本発明の実施の形態に係る大豆油の製造方法は、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が５質量％以下となる。従って、本発明の実施の形態に係る大豆油の製造方法によると、従来の圧搾法よりも残油率を３質量％以上下げることができる。なお、本発明において、残油率とは、採油後の大豆粕中に含まれる油分含量のことである。
製油業界おいて、採油後の粕中の残油率をできるだけ下げることは、製造コストに直結するため、非常に重要である。従って、製油業界において、残油率の低下は、数質量％程度であっても、非常に意味があるものである。
The method for producing soybean oil according to the embodiment of the present invention is a method for producing a soybean oil with a high oil collection rate and a low residual oil rate of soybean meal after the extraction without solvent extraction. That is, the method for producing soybean oil according to the embodiment of the present invention is a production method capable of efficiently collecting soybean oil without performing solvent extraction. Normally, when oil is extracted from soybeans only by the pressing method without solvent extraction, the residual oil ratio in soybean meal after oil collection is about 8% by mass. However, in the method for producing soybean oil according to the embodiment of the present invention, the residual oil ratio in soybean meal after oil collection is 5% by mass or less without solvent extraction. Therefore, according to the method for producing soybean oil according to the embodiment of the present invention, the residual oil ratio can be reduced by 3 mass% or more as compared with the conventional pressing method. In the present invention, the residual oil rate is the oil content contained in soybean meal after oil collection.
In the oil refinery industry, it is very important to reduce the residual oil rate in the soot after oil collection as much as possible because it directly affects the production cost. Therefore, in the refinery industry, a decrease in the residual oil ratio is very meaningful even if it is about several mass%.
本発明の実施の形態に係る大豆油の製造方法は、溶剤抽出を行わずとも、採油後の大豆粕中の残油率が低い。そのため、本発明の実施の形態に係る大豆油の製造方法は、好ましくは溶剤により抽出処理する工程（以下、溶剤により抽出処理する工程は、抽出工程と言うこともある。）を含まない。しかし、本発明の実施の形態に係る大豆油の製造方法は、抽出工程を含むことを妨げるものではない。 The method for producing soybean oil according to the embodiment of the present invention has a low residual oil ratio in soybean meal after oil collection without solvent extraction. Therefore, the method for producing soybean oil according to the embodiment of the present invention preferably does not include a step of performing extraction with a solvent (hereinafter, the step of performing extraction with a solvent may be referred to as an extraction step). However, the method for producing soybean oil according to the embodiment of the present invention does not prevent including the extraction step.
本発明の実施の形態に係る大豆油の製造方法は、抽出工程を含まなくてもよいため、溶剤を除去するための防爆性のある大掛りな設備は必須ではない。
また、本発明の実施の形態に係る大豆油の製造方法は、抽出工程を含まなくてもよいため、香ばしい風味を有する大豆油を得ることもできる。
Since the method for producing soybean oil according to the embodiment of the present invention does not need to include an extraction step, a large explosion-proof facility for removing the solvent is not essential.
Moreover, since the manufacturing method of the soybean oil which concerns on embodiment of this invention does not need to include an extraction process, the soybean oil which has a fragrant flavor can also be obtained.
本発明の実施の形態に係る油脂組成物は、本発明の実施の形態に係る大豆油の製造方法で製造した大豆油（圧搾大豆油）を含有する。
本発明の実施の形態に係る油脂組成物は、圧搾大豆油と他の油脂を混合したものである。圧搾大豆油と混合する他の油脂としては、食用油脂であれば特に制限されることはないが、例えば、抽出大豆油、菜種油、綿実油、サフラワー油、ひまわり油、コーン油、パーム油、魚油等やこれらの混合油、加工油脂等が挙げられる。特に、他の油脂としては、好ましくは抽出大豆油である。抽出大豆油は保存時に経時的に発生する大豆特有の青臭さが問題となることがあるが、抽出大豆油に圧搾大豆油を含有させると、経時的に発生する大豆特有の青臭さをマスキングするも可能である。従って、圧搾大豆油は、抽出大豆油のマスキング剤として使用することもできる。なお、本発明において抽出大豆油とは、圧搾大豆油以外の抽出工程を経て製造された大豆油のことである。
本発明の実施の形態に係る油脂組成物は、圧搾大豆油の含量が好ましくは０．１質量％以上であり、より好ましくは１〜５０質量％であり、更に好ましくは３〜１０質量％である。圧搾大豆油の含量が前記範囲であると、油脂組成物は香ばしい風味を有するものとなる。
The oil and fat composition according to the embodiment of the present invention contains soybean oil (pressed soybean oil) produced by the method for producing soybean oil according to the embodiment of the present invention.
The oil and fat composition according to the embodiment of the present invention is a mixture of compressed soybean oil and other oils and fats. Other fats and oils to be mixed with the compressed soybean oil are not particularly limited as long as they are edible oils and fats. For example, extracted soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, corn oil, palm oil, fish oil Etc., mixed oils thereof, processed oils and fats, and the like. In particular, the other fat is preferably extracted soybean oil. Extracted soybean oil may cause problems with the blue odor peculiar to soybeans that develops over time during storage, but when extracted soybean oil contains compressed soybean oil, it masks the peculiar blue odor that occurs over time. Is also possible. Therefore, the compressed soybean oil can also be used as a masking agent for the extracted soybean oil. In the present invention, the extracted soybean oil is a soybean oil produced through an extraction process other than the compressed soybean oil.
The fat composition according to the embodiment of the present invention preferably has a compressed soybean oil content of 0.1% by mass or more, more preferably 1 to 50% by mass, and further preferably 3 to 10% by mass. is there. When the content of the compressed soybean oil is within the above range, the oil / fat composition has a fragrant flavor.
本発明の実施の形態に係る食品は、本発明の実施の形態に係る大豆油の製造方法で製造した大豆油（圧搾大豆油）又は本発明の実施の形態に係る油脂組成物を使用して製造したものである。本発明の実施の形態に係る食品としては、例えば、揚げ物、天ぷら、炒め物等の油脂を使用して調理した食品や、ドレッシング、マヨネーズ、マーガリン、ファットスプレッド、ショートニング、クリーム、菓子類（焼菓子、チョコレート等）、パン類等の油脂が配合される加工油脂、油脂食品等が挙げられる。本発明の実施の形態に係る食品において、本発明の実施の形態に係る圧搾大豆油又は油脂組成物の配合量（使用量、含有量）は、使用する食品によって異なるため、特に限定されるものではない。本発明の実施の形態に係る食品は、香ばしい風味を有する。 The foodstuff which concerns on embodiment of this invention uses the soybean oil (pressed soybean oil) manufactured with the manufacturing method of the soybean oil which concerns on embodiment of this invention, or the oil-fat composition which concerns on embodiment of this invention. It is manufactured. Examples of the food according to the embodiment of the present invention include foods cooked using fats and oils such as fried food, tempura, fried food, dressing, mayonnaise, margarine, fat spread, shortening, cream, confectionery (baked confectionery) , Chocolate, etc.), processed fats and oils and fat foods and the like in which fats and oils such as breads are blended. In the food according to the embodiment of the present invention, the blended amount (use amount, content) of the compressed soybean oil or fat composition according to the embodiment of the present invention is particularly limited because it varies depending on the food to be used. is not. The food according to the embodiment of the present invention has a fragrant flavor.
次に、実施例及び比較例により本発明を詳細に説明する。しかしながら、本発明はこれらの実施例になんら制限されるものではない。 Next, the present invention will be described in detail by way of examples and comparative examples. However, the present invention is not limited to these examples.
＜圧搾大豆油の製造及び該製造による残油率の評価＞
大豆を粗砕ロール（製品名：ＲＣ４０−１５０、スエヒロＥＰＭ社製）で粗砕することで、粗砕大豆を得た。粗砕大豆を圧扁ロール（製品名ＲＦ８０−２００、スエヒロＥＰＭ社製）で圧扁することで、大豆フレークを得た。粗砕大豆又は大豆フレークをエクストルーダー（製品名：Ｍｏｄｅｌ ６００、Ｉｎｓｔａ ＰＲＯ社製）で表１〜４の条件にて押出処理した。押出処理した大豆をエキスペラー式圧搾機（製品名：Ｆ−０３、スエヒロＥＰＭ社製）で表１〜４の条件にて機械的に圧搾することで、圧搾大豆油及び圧搾大豆粕を得た。なお、実施例８は、押出工程に供する原料に、圧扁処理された大豆フレークに実施例７の圧搾工程で得られた圧搾大豆粕を１０質量％配合したものを使用した。また、実施例１０は、押出工程に供する原料に、圧扁処理された大豆フレークに実施例９の圧搾工程で得られたで得られた圧搾大豆粕を２０質量％配合したものを使用した。また、比較例５は、エクストルーダーで押出処理せずに、圧搾した。
圧搾大豆粕中の油分含量を測定することで、それぞれの製造方法における残油率を評価した。結果を表１〜４に示した。残油率が５質量％以下である場合を、残油率が低い製造方法であると判断した。
<Production of compressed soybean oil and evaluation of residual oil ratio by the production>
Crushed soybeans were obtained by roughly crushing soybeans with a crushing roll (product name: RC40-150, manufactured by Suehiro EPM). Soy flakes were obtained by crushing roughly crushed soybeans with a crushing roll (product name RF80-200, manufactured by Suehiro EPM). Crushed soybeans or soybean flakes were extruded with an extruder (product name: Model 600, manufactured by Insta PRO) under the conditions shown in Tables 1 to 4. Pressed soybean oil and pressed soybean meal were obtained by mechanically pressing the extruded soybean with an expeller type press (product name: F-03, manufactured by Suehiro EPM) under the conditions shown in Tables 1 to 4. In Example 8, 10% by mass of the pressed soybean cake obtained in the pressing step of Example 7 was mixed with the pressed soy flakes as the raw material used in the extrusion step. Moreover, Example 10 used what mixed 20 mass% of pressing soybean meal obtained by the pressing process of Example 9 with the pressing-processed soybean flakes to the raw material used for an extrusion process. Moreover, the comparative example 5 was squeezed without extruding with an extruder.
The residual oil rate in each manufacturing method was evaluated by measuring the oil content in the pressed soybean meal. The results are shown in Tables 1-4. A case where the residual oil ratio was 5% by mass or less was judged to be a production method with a low residual oil ratio.
表１〜３から分かるように、実施例の製造方法は、残油率が低い製造方法であった。また、実施例８、１０から分かるように、押出処理に供する原料として、圧扁処理された大豆と、圧搾工程で得られた圧搾大豆粕とを併用して使用することで、残油率をより低くすることができた。また、実施例８、１０、１１は、エクストルーダーの運転が多少安定しなかった。
一方、表１、４から分かるように、押出処理に供する原料として、圧扁処理されていない粗砕大豆を使用した比較例２〜４、押出処理を行っていない比較例５は、残油率が５質量％を超えており、満足いく製造方法ではなかった。また、押出処理温度が１３５℃未満である比較例１は、圧搾機の負荷が大きく、圧搾することができなかった。
また、得られた実施例、比較例の圧搾大豆油は、香ばしい風味を有していた。
As can be seen from Tables 1 to 3, the production methods of the examples were production methods having a low residual oil ratio. Moreover, as can be seen from Examples 8 and 10, as a raw material to be subjected to the extrusion process, the residual oil rate can be obtained by using the pressed soybean and the compressed soybean meal obtained in the pressing process in combination. Could be lower. In Examples 8, 10, and 11, the operation of the extruder was somewhat unstable.
On the other hand, as can be seen from Tables 1 and 4, Comparative Examples 2 to 4 using coarsely crushed soybeans that have not been subjected to pressing treatment as a raw material to be subjected to extrusion treatment, and Comparative Example 5 that has not been subjected to extrusion treatment are the residual oil ratio. Was over 5% by mass, which was not a satisfactory production method. Moreover, the comparative example 1 whose extrusion process temperature is less than 135 degreeC had the heavy load of the pressing machine, and could not be squeezed.
Moreover, the compressed soybean oil of the obtained Example and the comparative example had a fragrant flavor.
＜圧搾大豆油の風味評価＞
実施例２、４、６、１１の製造方法で得られた圧搾大豆油を、固液分離した後、圧搾大豆油に対して水を３質量％添加し、遠心分離機で遠心分離することで脱ガム処理した。脱ガム処理した圧搾大豆油を乾燥したものを、大豆サラダ油（抽出法で得られた大豆油）に５質量％配合した油脂組成物を調製した。該油脂組成物を６００ｇのＰＥＴ容器に充填して、１０００ｌｕｘ、常温で３週間保存した。調製直後の油脂組成物と、前記３週間保存品の油脂のみを食することで、風味を以下の基準で評価した。また、調製直後の油脂組成物と、前記３週間保存品を使用して、フレンチドレッシング、スクランブルエッグ、サツマイモ天ぷらを作り、調理時の香りや食べた時の風味を以下の基準で評価した。なお、前記３週間保存品の評価には、比較対照（比較例６）として、大豆サラダ油（抽出法で得られた大豆油）のみを使用した。結果を表５、６に示す
<Flavor evaluation of compressed soybean oil>
After solid-liquid separation of the compressed soybean oil obtained by the production methods of Examples 2, 4, 6, and 11, 3% by weight of water is added to the compressed soybean oil, and centrifuged by a centrifuge. Degummed. An oil and fat composition was prepared by blending 5% by mass of the dried degummed compressed soybean oil with soybean salad oil (soybean oil obtained by the extraction method). The oil and fat composition was filled in a 600 g PET container and stored at 1000 lux at room temperature for 3 weeks. By eating only the oil and fat composition immediately after preparation and the oil and fat stored for 3 weeks, the flavor was evaluated according to the following criteria. Moreover, using the oil-and-fat composition immediately after preparation and the said 3 weeks preservation | save goods, the French dressing, the scrambled egg, and the sweet potato tempura were made, and the flavor at the time of cooking and the flavor when eating were evaluated on the following references | standards. In addition, for the evaluation of the three-week preserved product, only soybean salad oil (soybean oil obtained by the extraction method) was used as a comparative control (Comparative Example 6). The results are shown in Tables 5 and 6.
＜調製直後の油脂組成物の評価基準＞
４点・・・香ばしい風味があり、非常に良好
３点・・・香ばしい風味があり、良好
２点・・・香ばしい風味があるが、少し風味が強すぎる
１点・・・香ばしい風味はない
<Evaluation criteria of oil and fat composition immediately after preparation>
4 points: savory flavor, very good 3 points: savory flavor, good 2 points: savory flavor, but one point that is a little too strong ... no savory flavor
＜１０００ｌｕｘ、常温で３週間保存した油脂組成物の評価基準＞
４点・・・青臭さがなく、非常に良好
３点・・・青臭さがなく、良好
２点・・・青臭さはないが、少し風味が強すぎる
１点・・・青臭さが感じられ、悪い
<Evaluation criteria of oil and fat composition stored at 1000 lux for 3 weeks at room temperature>
4 points-no blue odor, very good 3 points-no blue odor, good 2 points-no blue odor, 1 point a little too strong-blue odor is felt ,bad
表５から分かるように、実施例の製造方法で得られた圧搾大豆油を配合した油脂組成物は、香ばしい風味を有していた。なお、実施例１１の製造方法で得られた圧搾大豆油を配合した油脂組成物は、香ばしい風味が少し強く、少しくどさが感じられた。
表６から分かるように、大豆サラダ油のみの比較例６は青臭さが感じられた。しかし、実施例の製造方法で得られた圧搾大豆油を配合した油脂組成物は、青臭さがなかった。なお、実施例１１の製造方法で得られた圧搾大豆油を配合した油脂組成物は、青臭さはなかったが、香ばしい風味が少し強く、少しくどさが感じられた。
As can be seen from Table 5, the fat composition containing the compressed soybean oil obtained by the production method of the example had a fragrant flavor. In addition, the fat and oil composition which mix | blended the compressed soybean oil obtained by the manufacturing method of Example 11 had a slightly strong fragrant flavor, and a little bitterness was felt.
As can be seen from Table 6, in Comparative Example 6 using only soybean salad oil, a blue odor was felt. However, the fat composition containing the compressed soybean oil obtained by the production method of the example did not have a blue odor. In addition, although the oil-and-fat composition which mix | blended the compressed soybean oil obtained by the manufacturing method of Example 11 did not have a blue odor, the fragrant flavor was a little strong and a little bit was felt.
Claims (5)
前記圧扁処理された水分含量が７．０〜１１．０質量％の大豆をスクリュー式押出機で温度１３５℃以上にて押出処理する工程と、
前記押出処理された大豆を圧搾処理する工程を含み、
溶剤により抽出処理する工程を含まないことを特徴とする大豆油の製造方法。 A step of pressing the soybeans;
A step of extruding the pressed and soaked soybean having a moisture content of 7.0 to 11.0% by mass with a screw extruder at a temperature of 135 ° C. or higher;
Including a step of squeezing the extruded soybean ,
A method for producing soybean oil, which does not include a step of extraction treatment with a solvent .
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