JPS5846238B2 - Edible oil manufacturing method - Google Patents
Edible oil manufacturing methodInfo
- Publication number
- JPS5846238B2 JPS5846238B2 JP54093534A JP9353479A JPS5846238B2 JP S5846238 B2 JPS5846238 B2 JP S5846238B2 JP 54093534 A JP54093534 A JP 54093534A JP 9353479 A JP9353479 A JP 9353479A JP S5846238 B2 JPS5846238 B2 JP S5846238B2
- Authority
- JP
- Japan
- Prior art keywords
- oil
- carotene
- light
- refined
- edible oil
- 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
Links
Landscapes
- Edible Oils And Fats (AREA)
- Fats And Perfumes (AREA)
Description
【発明の詳細な説明】 本発明は風味のよい食用油の製造法に関する。[Detailed description of the invention] The present invention relates to a method for producing edible oil with good flavor.
一般に植物油は、太陽光、各種電灯の光などの光線の照
射下(光のある状態)で保存された時に不快臭(以下こ
れを明所具と称する。In general, vegetable oils produce an unpleasant odor (hereinafter referred to as "light") when stored under the irradiation of light such as sunlight or the light of various electric lamps (in the presence of light).
)を発生する。これらの臭いは、植物油の風味を著しく
損うため、従来より幾多の改善方法が考案されたが、抜
本的な解決は知られていない。) occurs. Since these odors significantly impair the flavor of vegetable oils, a number of improvement methods have been devised in the past, but no fundamental solution is known.
例えば、特公昭49−2162号に示されているように
、β−カロチンを添加する方法は、β−カロチンの光エ
ネルギー吸収能により明所具を抑制する有用な方法であ
るが、β−カロチンによって赤色に着色する事による商
品価値の低下が問題であった。For example, as shown in Japanese Patent Publication No. 49-2162, the method of adding β-carotene is a useful method for suppressing photopic effects due to the ability of β-carotene to absorb light energy; The problem was that the product value decreased due to red coloring.
本発明者らはこのような点に鑑み鋭意研究を重ねた結果
、精製植物油にβ−カロチンを含有せしめ、減圧下で1
50’Cないし220℃の温度に、20分ないし5時間
加熱して得られた食用油は、光による劣化を抑制できる
ことを見い出し、食用油に、加熱処理前のβ−カロチン
(r換算して2pI)fi1以上含有せしめれば、上記
効果があることを明らかにし、本発明を完成するに至っ
た。In view of these points, the present inventors have conducted extensive research, and as a result, they have incorporated β-carotene into refined vegetable oil and have 1.
It was discovered that edible oil obtained by heating at a temperature of 50'C to 220°C for 20 minutes to 5 hours can suppress deterioration due to light. It has been revealed that the above effects can be achieved by containing 2pI)fi1 or more, and the present invention has been completed.
本発明における精製植物油とは、大豆油、菜種油、綿実
油、ひまわり油、トウモロコシ油、サフラワー油、米ぬ
か油、落花生油、ごま油、オリーブ油などの植物油を、
通常の方法で精製したものをいう。In the present invention, refined vegetable oils include vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, corn oil, safflower oil, rice bran oil, peanut oil, sesame oil, and olive oil.
Refers to products purified using normal methods.
通常の精製方法とは、脱ガム、脱酸、脱色、脱ロウ、脱
臭等の工程よりなる。Typical purification methods include steps such as degumming, deacidification, decolorization, dewaxing, and deodorization.
いずれにしても完全に脱臭を行なえば、通常原料油中に
存在するβ−カロチンは完全に熱分解し除かれる。In any case, if complete deodorization is performed, the β-carotene normally present in the raw material oil will be completely thermally decomposed and removed.
すなわちこの脱臭工程とは、減圧下(2mmHg〜10
fimH,9)で水蒸気を吹き込みながら2200Cな
いし250℃に加熱して、油中に含まれる有臭成分を除
去させる工程をいい、通常30分から2時間この温度範
囲に保たれる。That is, this deodorizing process is performed under reduced pressure (2 mmHg to 10 mmHg).
FimH, 9) refers to the process of heating the oil to 2200C to 250C while blowing steam to remove odor components contained in the oil, and is usually maintained in this temperature range for 30 minutes to 2 hours.
このように通常の精製工程を経て製造された精製植物油
に、β−カロチンを含有せしめる。Beta-carotene is added to the purified vegetable oil produced through the usual refining process.
β−カロチンは、食品添加物として許されており、植物
中では緑葉、花、果実、根などに、動物中では血液、諸
臓器、脂肪、卵黄、乳などに存在する物質であり、C4
o、H56で示される。β-Carotene is allowed as a food additive, and is a substance present in green leaves, flowers, fruits, roots, etc. of plants, and blood, organs, fat, egg yolk, milk, etc. of animals.
o, indicated by H56.
このβ−カロチンを精製植物油に対し、2ppIn以上
、通常30%以下の量含有せしめる。This β-carotene is contained in an amount of 2 ppIn or more, usually 30% or less, based on the refined vegetable oil.
そしてこのβ−カロチンを含有する精製植物油を減圧下
で150’Cないし220°C1好ましくは170°C
ないし210℃の範囲において、20分ないし5時間加
熱する。Then, the purified vegetable oil containing β-carotene is heated at 150°C to 220°C, preferably 170°C, under reduced pressure.
Heat in the range of 210° C. to 210° C. for 20 minutes to 5 hours.
この加熱工程は以下に述べる二点(こおいて一般に行な
われている脱臭工程とは異なる。This heating step differs from the commonly performed deodorizing step in two respects as described below.
第一に、加熱温度が、150℃ないし220℃であり脱
臭工程より低温である。First, the heating temperature is 150°C to 220°C, which is lower than the deodorizing process.
第二にβ−カロチンを含有した状態で減圧下で加熱して
いる。Second, the mixture containing β-carotene is heated under reduced pressure.
したがって、この加熱工程(こより、β−カロチンは部
分的に熱分解するが完全に分解除去されず、精製植物油
中σと残存する。Therefore, due to this heating step, β-carotene is partially thermally decomposed but not completely decomposed and removed, and remains as σ in the refined vegetable oil.
このβ−カロチン熱分解物は、β−カロチンと同様明所
臭の発生を抑制する作用をもつが、β−カロチンとは異
なり濃厚な赤色ではなく、淡色な色調のものであり、可
視光線の吸収などから判断して、共役オクタエン、共役
ヘプタエン、および、共役ヘキサエンを有する化合物の
混合物であろうと推察される。This β-carotene thermal decomposition product, like β-carotene, has the effect of suppressing the generation of photopic odor, but unlike β-carotene, it is not a deep red color, but a pale color, and it is resistant to visible light. Judging from absorption etc., it is inferred that it is a mixture of compounds containing conjugated octaene, conjugated heptaene, and conjugated hexaene.
上記のβ−カロチン熱分解物を含有する精製植物油は、
β−カロチンを含有しない精製植物油に適当量添加して
使用する。The refined vegetable oil containing the above β-carotene pyrolysis product is
It is used by adding an appropriate amount to purified vegetable oil that does not contain β-carotene.
この場合の添加量は、熱分解前のβ−カロチンに換算し
て、2咽以上、通常はi、oooppm以下含有せしめ
るに必要な量であれば本発明の効果を元号に発揮しうる
。In this case, the effect of the present invention can be exerted on the era name as long as the amount added is an amount necessary to make the content of β-carotene in terms of β-carotene before thermal decomposition equal to or more than 2,000 ppm, and usually less than i,000 ppm.
この範囲内で、添加量は必要とされる油の品質に応じ適
宜変更しうる事はいうまでもない。It goes without saying that within this range, the amount added can be changed as appropriate depending on the quality of the oil required.
例えば、精製大豆油に対しβ−カロチンを1係含有させ
て熱分解させた油であれば、精製大豆油に対し0.02
%ないし10係添加すればよい。For example, if the refined soybean oil contains 1% β-carotene and is thermally decomposed, the refined soybean oil will contain 0.02% β-carotene.
It may be added by 10% to 10%.
また始めから精製大豆油に対し、β−カロチンを2pp
mないし1,000ppm含有させて熱分解させた油を
そのまま用いてもよい。Also, from the beginning, 2pp of β-carotene is added to refined soybean oil.
Oil containing 1 to 1,000 ppm of pyrolysis may be used as is.
以上まとめると、本発明は次のような事を見い出したも
のである。In summary, the present invention has discovered the following.
(1)精製植物油にβ−カロチンを添加して、減圧下で
加熱することにより、β−カロチン熱分解*本 物を製
造することができた。(1) By adding β-carotene to refined vegetable oil and heating it under reduced pressure, β-carotene thermal decomposition* could be produced.
(2)このようをこして得られたβ−カロチン熱分解物
は、植物油が酸素の共存下で光によって劣化するのを抑
制する効果があった。(2) The β-carotene thermal decomposition product thus obtained had the effect of suppressing the deterioration of vegetable oils due to light in the presence of oxygen.
(3)β−カロチン熱分解物は、食用油に添加しても比
較的淡色な油であった。(3) The β-carotene thermal decomposition product was a relatively light-colored oil even when added to edible oil.
このよう(こ、本発明は、従来より懸案であった光(こ
よる食用油の劣化の問題を解決したものであり、食用油
工業に大きく貢献するものである。The present invention solves the problem of deterioration of edible oils caused by light, which has been a concern for some time, and makes a significant contribution to the edible oil industry.
以下実施側番こより本発明の詳細な説明する。The present invention will be described in detail below from the implementation side.
実施例 1
精製大豆油i、ooogにβ−カロチン(メルク社ff
)soo即を添加し、クライゼンフラスコ内で減圧(約
2mmH&)下で、水蒸気をふきこまずに表1に示した
温度、時間で加熱処理した。Example 1 Refined soybean oil i, ooog and β-carotene (Merck ff.
) was added and heat treated in a Claisen flask under reduced pressure (approximately 2 mmH&) at the temperature and time shown in Table 1 without blowing in steam.
この加熱油を室温に戻して、ロビボンド比色法で黄Yお
よび赤Rの色調を測定した。The heated oil was returned to room temperature and the color tones of yellow Y and red R were measured using the Lovibond colorimetric method.
また室内照明下(約1,000ルツクス)にて1〜4週
間保存し、保存後の各々の油について良く訓練されたパ
ネル10名によって明所臭発生について判定した。The oils were stored for 1 to 4 weeks under indoor lighting (approximately 1,000 lux), and after storage, each oil was evaluated for photopic odor generation by a well-trained panel of 10 people.
結果を表1に示す。The results are shown in Table 1.
表中、判定は −二明所臭なし ± :明所臭かすか(こあり + :明所臭あり ++:強い明所臭あり +←ド非常に強い明所臭あり の5段階の記号を用いて表示した。In the table, the judgment is - No bright spot odor ±: Does it smell in bright light? +: Bright odor ++: Strong photopic odor +←There is a very strong light odor. It was displayed using a 5-level symbol.
β−カロチンを500pIll添加し、130°Cで5
時間ないし220°Cで20分加熱した油は、明所臭の
発生が抑制され、
実施例 2
しかも淡色の油であった。Add 500 pIll of β-carotene and heat at 130°C for 50 minutes.
The oil heated at 220° C. for 20 minutes exhibited suppressed photopic odor and was a light-colored oil.
β−カロチン熱分解物を含有する大豆油(実施例1の試
料C)を種々の量精製植物油に添加して**配合後の色
調および明所保存試験を行なった。Various amounts of soybean oil containing pyrolyzed β-carotene (Sample C of Example 1) were added to purified vegetable oil, and color tone and light storage tests after blending were conducted.
結果を表2に示す。The results are shown in Table 2.
比較例として、未分解のβ−カロチンを、添加後の色調
が試料J、Lと同程度となるように大豆捲※油に添加し
て、明所保存試験を行った。As a comparative example, undecomposed β-carotene was added to soybean paste oil so that the color tone after addition was the same as Samples J and L, and a light storage test was conducted.
結果を表2−bに示す。The results are shown in Table 2-b.
実施例 3
β−カロチン熱分解物を含有する大豆油(実施例1の試
料C)を、菜種油、綿実油、コーン油に*対して添加し
た後、明所保存試験を行なった。Example 3 After adding soybean oil containing a β-carotene pyrolysis product (sample C of Example 1) to rapeseed oil, cottonseed oil, and corn oil, a light storage test was conducted.
風味、匂いの種類はそれぞれの油によって異なるが、明
所具のみの判定結果を表3に示す。Although the type of flavor and odor differs depending on the oil, Table 3 shows the evaluation results for only the bright oils.
実施例 4
マレーシア産パーム果肉より採油して得た原料パーム油
に、常法の脱酸、脱色、分別工程を施し、パーム分別油
(a)を得た。Example 4 Raw palm oil obtained by extracting oil from Malaysian palm pulp was subjected to conventional deacidification, decolorization, and fractionation steps to obtain fractionated palm oil (a).
このパーム分別油にはβカロチンが70811F含まれ
ていた。This palm fractionated oil contained 70811F of β-carotene.
このパーム分別油を減圧下で200℃で1時間加熱した
もの(b)、180’Cで3時間加熱したもの(c)を
得た。This palm fractionated oil was heated at 200° C. for 1 hour under reduced pressure (b), and heated at 180° C. for 3 hours (c).
一方、パーム分別油伝Xこ常法の脱臭(減圧下で水蒸気
を吹き込みながら260℃で1時間加熱する)工程を施
し、精製パーム油(d)を得た。On the other hand, a deodorizing process (heating at 260° C. for 1 hour while blowing steam under reduced pressure) using the conventional method of palm fractionation oil was carried out to obtain refined palm oil (d).
精製大豆油(e)に(a) 、(b) 、(c)および
(d)を配合したものについて、配合後の色調および明
所保存試験を行なった。After blending (a), (b), (c) and (d) with refined soybean oil (e), color tone and light storage tests were conducted.
結果を表4に示す。The results are shown in Table 4.
Claims (1)
0°Cないし2206Cにて20分ないし5時間加熱処
理して得られたβ−カロチンの熱処理物を、加熱処理前
のβ−カロチン量に換算して2PpI11以上植物油に
添加することを特徴とする食用油の製造法。1. Refined vegetable oil containing β-carotene was heated under reduced pressure for 15 minutes.
It is characterized in that a heat-treated product of β-carotene obtained by heat treatment at 0°C to 2206C for 20 minutes to 5 hours is added to a vegetable oil of 2PpI11 or more in terms of the amount of β-carotene before heat treatment. Method for producing edible oil.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54093534A JPS5846238B2 (en) | 1979-07-23 | 1979-07-23 | Edible oil manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54093534A JPS5846238B2 (en) | 1979-07-23 | 1979-07-23 | Edible oil manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS5618542A JPS5618542A (en) | 1981-02-21 |
JPS5846238B2 true JPS5846238B2 (en) | 1983-10-14 |
Family
ID=14084949
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54093534A Expired JPS5846238B2 (en) | 1979-07-23 | 1979-07-23 | Edible oil manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS5846238B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63109573U (en) * | 1987-01-07 | 1988-07-14 |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6060943A (en) * | 1983-09-09 | 1985-04-08 | Sankyo Furontea Kk | Expanded calcined body consisting of expandable ceramic and additive |
WO2020090608A1 (en) * | 2018-10-31 | 2020-05-07 | 株式会社J-オイルミルズ | Production method for oil/fat composition, production method for edible oil/fat composition, food production method, food sweetness-enhancing method, and food sweetness-enhancing composition |
JPWO2020209158A1 (en) * | 2019-04-11 | 2020-10-15 | ||
US20220361519A1 (en) * | 2019-09-30 | 2022-11-17 | J-Oil Mills, Inc. | Umami-enhancing composition and method for manufacturing same, seasoning or extract and method for manufacturing same, oil and fat composition for cooking with heat and method for manufacturing same, and method for enhancing umami of food product |
JP6937958B1 (en) * | 2019-09-30 | 2021-09-22 | 株式会社J−オイルミルズ | Umami-enhancing composition, seasoning or extract, method for producing umami-enhancing composition, method for producing seasoning or extract, and method for producing umami-enhancing food. |
CA3153771A1 (en) * | 2019-10-24 | 2021-04-29 | J-Oil Mills, Inc. | Taste-improving agent for high-intensity sweetener containing carotenoid degradation product as active ingredient |
JPWO2021153311A1 (en) * | 2020-01-31 | 2021-08-05 | ||
WO2021153309A1 (en) * | 2020-01-31 | 2021-08-05 | 株式会社J-オイルミルズ | Bitterness inhibitor having carotenoid degradation product as active ingredient |
WO2021153310A1 (en) * | 2020-01-31 | 2021-08-05 | 株式会社J-オイルミルズ | Saltiness enhancer having carotenoid degradation product as active ingredient |
-
1979
- 1979-07-23 JP JP54093534A patent/JPS5846238B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS63109573U (en) * | 1987-01-07 | 1988-07-14 |
Also Published As
Publication number | Publication date |
---|---|
JPS5618542A (en) | 1981-02-21 |
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