JPH03229800A - Preparation of animal fat or oil with decreased cholesterol content - Google Patents

Abstract

PURPOSE:To obtain the title fat or oil in high yields by treating animal fat or oil with a hydrophilic organic solvent under specific conditions and procedures. CONSTITUTION:Animal fat or oil (e.g. natural butter oil) is extracted with a hydrophilic organic solvent (e.g. ethanol containing 5vol.% water) above the melting point of the fat or oil to obtain an oil phase from which cholesterol has been removed as refined oil fraction I. Separately, the organic solvent phase obtained by the extraction is cooled to a temp. below the melting point of the fat or oil to crystallize the fat or oil dissolved in the organic solvent phase. The precipitate is separated by filtration and washed with a hydrophilic organic solvent at a temp. below the temp. of crystallization. After the removal of the liquid, it is collected as refined oil fraction II. Then, fraction I and fraction II are mixed and the hydrophilic organic solvent contained in the mixed fat or oil is removed.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of the Invention The present invention relates to a method for producing animal fats and oils in which the cholesterol content is reduced by removing the cholesterol contained in the animal fats and oils.

In recent years, it has been discovered that when large amounts of animal fat foods such as meat and butter are ingested, the cholesterol contained in animal fats and oils can cause arteriosclerosis, myocardial infarction, stroke, etc. There is a demand for animal fat and oil foods with reduced levels of

Conventionally, various attempts have been made mainly in the food industry to remove cholesterol contained in animal fats and oils.

For example, regarding the removal of cholesterol from milk fat,
A supercritical gas extraction method (Japanese Unexamined Patent Publication No. 62-134042) and a decomposition method using microorganisms or enzymes (Japanese Unexamined Patent Publication No. 57-86257) have been proposed. However, these methods require complicated processing operations and sophisticated techniques and equipment, and have not been put into practical use due to cost. Furthermore, a method of adsorbing and removing cholesterol using an adsorbent such as activated carbon (Japanese Patent Application Laid-Open No. 136598/1982) has been proposed, but it has not been put to practical use because it produces an unpleasant odor or taste.

In the present invention, when extracting and removing cholesterol from animal fats and oils using a hydrophilic water-containing organic solvent such as water-containing ethanol, extraction temperature conditions are selected, and the organic solvent after extraction is It is an object of the present invention to provide a method that can reduce the cholesterol content and obtain purified fats and oils in high yield by crystallizing and recovering dissolved animal fats and oils from the phase.

9. The present invention for solving the above-mentioned problem includes a first step of obtaining an oil phase from which cholesterol is removed by extracting animal fats and oils using a hydrophilic organic solvent at a temperature equal to or higher than the melting point of the fats and oils. A second step of crystallizing and recovering the fats and oils dissolved in the organic solvent phase by cooling the organic solvent phase obtained during extraction to below the melting point of the fats and oils, and a cholesterol-removed oil phase obtained in the first step. It is characterized by comprising a third step of mixing the fats and oils recovered in the second step, and a fourth step of removing the hydrophilic organic solvent contained in the mixed fats and oils. The animal fats and oils used in the present invention include butter containing cholesterol, butter oil obtained by separating cream from butter,
Examples include lard, beef tallow, and fish oil.

In the present invention, in order to remove cholesterol from these animal fats and oils, hydrophilic compounds such as ethanol and acetone are used.
/s/8 medium can be used, but from the viewpoint of food hygiene, ethanol is particularly preferred, and it is preferable to use one with a water content of 10% by volume or less. However, if extraction is performed using an organic solvent of too high purity, for example, pure ethanol (99.5x), although cholesterol is effectively removed, the recovery rate of fats and oils decreases. On the other hand, if the water content exceeds 10% by volume, the cholesterol removal rate will be extremely reduced.

As the extraction means used here, a liquid-liquid extraction method using a batch type extraction device, a continuous type multi-stage countercurrent extraction device, etc. is preferable.

In order to extract animal fats and oils with a hydrophilic organic solvent such as those mentioned above, after contacting the fats and oils at a temperature above the melting point of the fats and oils for about 12 to 2 hours, the mixture is left to stand at the same temperature for about 20 minutes to 1 hour. to cause phase separation. The melting point of animal fats and oils varies depending on the type, but in general oils and fats that are solid at room temperature have a melting point of 30 to 5.
It is preferable to extract at 0°C, and for oils and fats that are liquid at room temperature, such as fish oil, to be extracted at 20 to 30°C. Only the lower oil phase obtained by this phase separation is separated to obtain a refined oil fraction.
Obtain as 1. Next, the organic solvent phase after separating the oil phase is cooled to a temperature below the melting point of the animal fat and oil, and the animal fat and oil dissolved in the solvent phase is crystallized over about 12 to 24 hours. The crystal part was filtered and washed with a fresh hydrophilic organic solvent (the one used for the above extraction) at a temperature below the crystallization temperature. Minutes - ■ are obtained. In addition, since the crystallization temperature of animal fats and oils differs depending on the type, it is necessary to set the optimum crystallization temperature in advance according to the type of fats and oils.

The thus obtained refined oil fraction-II is mixed with the refined oil fraction-I obtained in the above extraction, and then this mixed fat is subjected to vacuum distillation to distill off the organic solvent remaining in the mixed fat. After that, the organic solvent is further washed with water at a temperature higher than the melting point of the animal fat and oil until it completely disappears, and finally centrifugal dehydration is carried out.Q From this, the purified fat and oil substance with reduced cholesterol is in an anhydrous state. It can be obtained with The organic solvent distilled off as described above can be recovered together with the organic solvent that is the residual liquid after fractionating the purified oil fraction-II, and can be repeatedly used.

The refined oil and fat T#J quality obtained in this way is composed of refined oil fraction -1 consisting of high melting point fat and refined oil fraction -■ consisting of low melting point fat, so the yield of refined oil and fat substance is Not only is this method dramatically improved compared to conventionally known methods, but the flavor and texture are also improved.

Incidentally, a method for removing cholesterol from animal fats and oils using ethanol with a water content of 15% by weight or less (Japanese Unexamined Patent Publication No. 5
No. 9-207093) has already been proposed, but in this method, only high-melting point fats are obtained by extraction using the above-mentioned ethanol. 42-58%)
In addition, the flavor and texture are also poor. In addition, since this method does not recover the fat and oil bones dissolved in the ethanol phase, there is also the problem that a large amount of waste oil, amounting to about 50%, is produced as a by-product.

In the present invention, as described above, a refined oil and fat substance is obtained by mixing refined oil fraction -■ obtained in the extraction process of raw animal fat and oil and refined oil fraction -II recovered from the organic solvent phase.
By adjusting the ratio during this mixing, it is possible to raise or lower the melting point of the refined oil and fat substance, making it possible to prepare a low-cholesterol oil and fat having a desired melting point. can be advantageously used in the production of various processed foods.

In general, animal fats and oils such as butter and lard each have a unique flavor, but it is inevitable that the animal fats and oils obtained by reducing the cholesterol content according to the present invention will also lose some of their aromatic components. Particularly, in the case of butter oil, where flavor is the most important factor, the aroma of the refined butter oil obtained is weakened and the flavor is unsatisfactory.

Therefore, the refined butter oil obtained according to the present invention is not edible as it is, but is blended with substances containing natural milk fat such as milk, cream, butter oil, etc. to provide a low cholesterol content with enhanced aromatic properties. It is desirable to use it for food production. Also,
In the case of lard as well, it is desirable to blend unprocessed natural lard with purified lard whose cholesterol content has been reduced according to the present invention and provide it for consumption.

The present invention will be specifically explained below using Examples.

Example 1 245 g of ethanol with a moisture content of 5% by volume was added to 150 g of natural butter oil heated and melted, and the mixture was stirred at 40"C for 20 minutes for extraction, and then left at the same temperature for 1 hour. The resulting lower oil phase was collected, and after repeated extraction four times under the same conditions as above, the oil phase was separated to obtain a refined oil fraction -■.

Next, the entire amount of the alcohol phase obtained by the above five extraction operations (1200 g in total) was placed in a container with a lid and cooled at a temperature of -18°C for 24 hours to remove the dissolved alcohol in the alcohol phase. The fat bones were crystallized, and the resulting solid crystallized product was collected by suction filtration at the same temperature as above. The collected crystallized product was washed with ethanol (water content: 5% by volume) at the same temperature as above and then deliquified to obtain purified oil fraction-II.

The thus obtained refined oil fraction-II was mixed with the above-mentioned refined oil fraction-■, and the mixture was distilled under reduced pressure (10 to 201IIll
1Hg) to distill off most of the ethanol,
Using 300 d of warm water at 0° C., 100 d of water was added in three portions, and centrifugal dehydration (3.00 Orpm, 5 minutes) was performed to obtain 138 g of purified butter oil with no alcohol odor. The yield of the refined butter oil obtained reached 92%. The cholesterol value of this butter oil is 36.9 [IIg/
100g, and on the other hand, the original cholesterol value of the butter oil used as a raw material was 260 /100g, so the residual rate of cholesterol was only 14.2%, and therefore the removal rate of cholesterol was extremely low. I know it's expensive.

Furthermore, the obtained butter oil had a good melting sensation in the mouth when ingested, and was evaluated to be equivalent to natural butter oil. In addition,
Solid Fat Index of the refined butter oil and natural butter oil obtained in Example 1 above
(SFI) ) are shown in Table 1.

Table 1 Next, as a comparative example, butter oil was produced according to the following method.

Comparative Example: Using 150 g of natural butter oil, extraction was carried out in the same manner as described in the example, and the mixture was left at a temperature of 40°C (same as the temperature during extraction) for 1 hour to remove the lower oil phase. Most of the ethanol was removed by distillation under reduced pressure (10 to 20 mmHg), and then centrifugal dehydration was carried out by adding water to 100 mff1 in 3 portions using 40°C warm water (300 mmHg).
, 000 rpm for 111.5 minutes) to obtain 104.2 g of refined butter oil with no alcohol odor. The yield of the obtained butter oil was 69.5%, which was significantly lower than that of Example 1.

In addition, the cholesterol value of butter oil is 35.2■/
100g and the residual rate is 13.6% compared to the original 260cm/100g, so although the cholesterol removal rate is good, it melts in the mouth slower than natural butter oil and has a poor texture. was determined to be defective. This is because the butter oil obtained in the comparative example consists only of high melting point fat.

Example 2 7000 g of refined butter oil (cholesterol value 36.0 mg/100 g) was obtained from 7500 g of natural butter oil according to the same procedure as described in Example 1, except that it was carried out on a scale 50 times that described in Example 1. Ta. 4640g of this refined butter oil and natural cream (fat percentage 1)
8.4%) 18,260g was blended and sterilized (63℃
After 130 minutes), homogenization was carried out in two stages (10 kg/cut → 5 kg/cut) using a Gorlin homogenizer at 40°C.
ad), a cream with a fat percentage of 35% was prepared.

The resulting cream has the characteristic aroma of natural cream,
Its cholesterol value (45.4■/100g) is lower than that of natural cream (fat percentage 35% cholesterol value 91mg/100g).
100g), it was reduced to '/z.

On the other hand, only refined butter oil and skim milk are blended without blending natural cream.1. Cream obtained by homogenization under the same conditions as above (fat percentage 35
%) cholesterol value of natural cream is 17. Although the amount was reduced to a considerable amount (12.6 cm/100 g), the fragrance was insufficient.

Example 3 Cream prepared according to the same procedure as described in Example 2 (fat percentage 35%, cholesterol level 45.4 mg)
/100g) After sterilizing 5725g (85°C for 130 minutes), cooling to 8°C and aging for 12 hours, butter was produced by a conventional method. Obtained salted butter (moisture 1
6.5%, salt content 1.4%) was judged to be good in flavor, color, and texture. Its cholesterol level (107m
g/100g) is commercially available butter (moisture 16.5%, salt content 1
．． 4χ, cholesterol value was reduced to 1/2 compared to 214 mg/100 g).

Example 4 Refined butter oil (cholesterol value 36 ■/100g) prepared by the same procedure as described in Example 2 100
708 g of vegetable oil (compounded oil consisting of soybean oil, palm oil, and hydrogenated soybean oil) was added to this, heated and catalyzed at 50°C, and further emulsifier (3 g of monoglyceride and soybean lecithin Ig) was added. An appropriate amount of β-carotene and fragrance were added to the oil phase and completely dissolved. To this, a previously sterilized aqueous phase (17 g of skim milk powder, 15 g of common salt dissolved in 156 g of water) was added little by little while stirring to emulsify.

The entire amount of the obtained emulsion was transferred to a kneader, rapidly cooled to 15°C, solidified, and kneaded to produce compound margarine. Cholesterol value (5,
4mg/100g) is about 58% higher than commercially available butter (moisture 16.5x, salt content 1.4x, cholesterol level 214mg/100g). It was reduced to

Example 5 A cream (
Fat percentage 35χ, cholesterol level 45.4■/100g
), 119.23 kg of milk was blended with 10.77 kg of milk, and after sterilization (75° C., 515 seconds), adjustment holes cooled to 30° C. (fat percentage 2.9×) were added to produce cheese. That is, whey was removed from curdled milk made by adding lactic acid bacteria starter, rennet, etc. in a conventional manner, and the mixture was heated, molded, pressed, etc., and aged for 4 months to produce Gouda cheese.

The resulting cheese (moisture 38%, fat 29%, salt 1.7
χ) has a good flavor and a cholesterol value of 37.
3/100g, which was 1/2 lower than that of commercially available Gouda cheese (cholesterol value 75.41g/100g).

Claims (5)

[Claims] (1) By extracting animal fats and oils using a hydrophilic organic solvent at a temperature above the melting point of the animal fats and oils, an oil phase from which cholesterol contained in the fats and oils has been removed is obtained as refined oil fraction-I. 1st step, by cooling the organic solvent phase obtained during the above extraction to a temperature below the melting point of the animal fat and oil, the fat and oil dissolved in the organic solvent phase is crystallized, and the crystallized product is separated by filtration. The second step is to obtain purified oil fraction-II by washing with a hydrophilic organic solvent below its crystallization temperature and deliquifying it, the purified oil fraction obtained in the first step.
An animal fat and oil with a low cholesterol content, which comprises a third step of mixing I and refined oil fraction-II, and a fourth step of removing the hydrophilic organic solvent contained in the mixed fat and oil obtained in the third step. manufacturing method. (2) The production method according to claim (1), wherein the extraction is performed between the melting point of the animal fat and oil and the boiling point of the hydrophilic organic solvent. (3) The manufacturing method according to claim (1) or (2), wherein the hydrophilic organic solvent is ethanol with a water content of 10% by volume or less. (4) The manufacturing method according to claim (1), wherein the crystallization temperature is between below the melting point of the animal fat and oil and -50°C. (5) The production method according to claim (1), wherein the animal fat is lard, beef tallow, fish oil, butter, butter oil, or processed fats and oils thereof.