JPS61195693A - Production of castor oil having improved quality - Google Patents

Abstract

PURPOSE:To obtain an odorless castor oil having excellent quality, by using a microbial strain capable of producing gamma-decalactone under aerobic condition in castor oil substrate, and culturing the strain in a medium containing castor oil as a substrate under anaerobic condition. CONSTITUTION:A microbial strain capable of producing gamma-decalactone under aerobic condition in castor oil substrate, and selected from Saccharomyces genus, Hansenula genus, Candida genus and Pichia genus is cultured anaerobically in a medium containing castor oil as a substrate. The treated castor oil is separated from the medium. The castor oil is free from the characteristic ill odor of castor oil and has improved fluidity.

Description

[Detailed Description of the Invention] A [Field of Use in Childcare Industry] The present invention relates to a method for producing castor oil with improved quality, and more specifically, it relates to a method for producing castor oil with improved quality, and more specifically, it relates to a method for producing castor oil with improved quality. This invention relates to a method for producing castor oil that is odorless and of excellent quality.

[Conventional technology] Castor oil is rarely used in ordinary food and drink products, but although it often comes into contact with human skin and mouth as a pharmaceutical and cosmetic product, conventionally it has only been subjected to vacuum deodorization treatment. All that was being done was refining.

Therefore, for example, when using it as a confectionery,
It is used as flavored castor oil (Japanese Pharmacopoeia Fue IO revision) with orange oil, honey oil, etc. added as a flavoring or flavoring agent.
Cosmetics that contain relatively large amounts of castor oil, such as cosmetics and hair conditioners, also have the disadvantage that expensive fragrances must be added above the normal usage level in order to mask the unpleasant odor peculiar to castor oil. Ta.

Furthermore, ricinoleic acid, an unsaturated oxyacid, accounts for 90% of the fatty acids that make up castor oil, and compared to regular vegetable oils, it has a uniquely high viscosity, giving it a heavy, greasy feel on the skin. There are drawbacks.

Conventionally, the proposal of JP-A-59-82090 has been known regarding a fermentation method for producing γ-decalactone.

This proposal does not disclose any technology for producing castor oil with improved quality by overcoming the above-mentioned quality problems of castor oil itself, nor does it disclose any such technical ideas. Total fever, not mentioned.

In this proposal, microorganisms capable of hydrolyzing castor oil, including microorganisms that maple to yeast, are cultivated or equipped, and the resulting hydrolyzate is β- A method for producing optically active γ-hydroxydecanoic acid, which comprises oxidation to produce γ-hydroxydecanoic acid, is described.
It is described that -idroxydecanoic acid is lactonized in situ to produce γ-decalactone, and the resulting γ-decalactone is recovered. It is also stated that culturing is preferably carried out under aerobic conditions, and aerobic conditions are also adopted in the specific examples, and there is no mention of culturing under anaerobic conditions.

C [Problems to be solved by the invention] The applicant has previously developed a technology for producing castor oil with improved quality by overcoming the technical problems with the quality of castor oil itself as described above. , proposed the method of Japanese Patent Application No. 176728/1982.

In the prior invention related to this application by the same applicant, castor oil is treated using a strain that belongs to the yeast family and has the ability to produce γ-decalactone using castor oil as a substrate, and the treated castor oil is separated and collected. A method for producing castor oil with improved quality of 45F has been proposed. and,
This prior invention proposal shows an example of culturing under aerobic conditions, but does not mention culturing under anaerobic conditions.

According to the method proposed in this prior application, the unpleasant odor peculiar to castor oil is completely removed, and castor oil can be obtained which has a pleasant milk-like aroma caused by γ-decalactone produced during processing. This castor oil also has improved flow properties, eliminating the stickiness characteristic of castor oil and providing an extremely smooth and smooth skin feel.

These properties are generally preferable when viewed as a raw material for cosmetics or medicines, and therefore, refined castor oil obtained by the above method can be suitably used for these purposes, but it is only milk-like. Regarding the aroma of firewood, in some cases its presence can be a problem in the formulation, which is a disadvantage in that its use is restricted, and it is a technical issue that requires improvement in this point. There is.

Therefore, the object of the present invention is not only to have castor oil without the unpleasant odor characteristic of castor oil but also to have the above-mentioned preferable flow characteristics.
In addition, it is substantially odorless, containing almost no aromatic components that would cause restrictions on the use of r-decalactone, and is suitable for use in cosmetics, pharmaceuticals, etc., which requires improved use. Our objective is to provide castor oil with improved quality.

2 [Means for solving the problem] 24: Invention According to the research of Nagisa et al., the above-mentioned new technical problem that was not fully mentioned in the earlier proposal was specifically disclosed in the nuclear first application proposal. It has been discovered that by culturing under anaerobic conditions lacking T, the above objectives can be advantageously overcome and the above objectives achieved.

That is, according to the research conducted by the present inventors, a strain that is common to yeast and has the ability to produce r-decalactone under aerobic conditions using castor oil as a substrate was anaerobically grown in a medium using castor oil as a substrate. By culturing under the following conditions and separating and collecting the culture-treated castor oil, the unpleasant odor peculiar to castor oil is removed.
It has now been discovered that it is possible to produce castor oil of superior improved quality, which has favorable improved flow properties and is substantially odorless, free from the constraints on utilization due to by-products of γ-decalactone and other aroma components. .

Furthermore, according to the research of the present inventors, the improved castor oil obtained in Example 1 (anaerobic culture) and Comparative Example 1 (aerobic culture) described below, (2) and (3) in attached Figure 1. According to the method of the present invention, as shown in the gas chromatogram of each turtle (1 is untreated castor oil) in FIG.
Absorption peak 3 due to hedetanal, which is still observed in the improved castor oil obtained by aerobic culture, in addition to the off-flavor components in untreated castor oil has virtually disappeared, and it is still observed in the improved castor oil obtained by aerobic culture. It was discovered that beak 7, which shows the formation of γ-decalactone, was not introduced and a clearly different improved castor oil was obtained.

Hereinafter, embodiments of the method of the present invention will be described in more detail.

Examples of the castor oil used in the method of the present invention include castor oil, refined castor oil, and deodorized castor oil described in the Japanese Agricultural Standards, Vegetable Oils and Fats, and castor oil described in the 10th revised Japanese Pharmacopoeia, i.e., castor oil (Ricirtws cott).
twnunis Linne (5uphorbia
Examples include fatty oil obtained by pressing the seeds of ce-a-)].

Further, in the present invention, any yeast that is agglomerated with yeast and has the ability to produce r-decalactone under aerobic conditions using castor oil as a substrate can be used. Saccharomyces (Sacch)
aromycgs) genus, /':/ Senula (Ila
nagnsra ) $, Candtd
Yeasts selected from the group A) and Pichia E are preferred.

Examples of such yeasts include commercially available baker's yeast belonging to the genus Saccharomyces or Saccharo-mye
ea ceravisiae AHU 30 3
4, AHU3033, A11U30S'l, God 1
, 4HUs039 (transferred from Hokkaido Oaza Agriculture Department),
5accha de O-mycea cgrgviaiae
RI B 6001, RIB6002, RIB
6004, RIB6600, RIB6601, R
IB6852 (National Tax Agency Brewing Test Ash Content 11Y1N)
, Saccharomycea che-valigr
s IFOO210, pichia belonging to the genus Pichia
farinosa I F OO459, Chandida utilia I, belonging to the genus Chiandeime
F 00626 (Fermentation Research Institute, Inc.)
, Eanagwra a*oma belonging to the genus Eanagwra
Known free strains such as la 0UT6316 (transferred from Osaka University Department of Engineering) can be exemplified.

Preferred examples of the present invention include yeasts such as those exemplified above, such as 5accharotnyceae.
For example, add yeast to ar-ya1aia-, WB
It is inoculated into a natural medium such as about 4 to about 7 inorganic salt medium or 4 tetodextrose medium, and heated to about 0°C to about 50°C.
The preculture is carried out under shaking or stirring conditions, preferably at about 0° C. to about 40° C. for about 12 hours to about 72 hours. Next, approximately α of castor oil was added to 1 part by weight of the obtained culture medium 4Il solution.
1 to about 5 parts by weight and under anaerobic conditions, e.g.
0.1 hour at ~50°C, preferably 20@~40°C
Culture treatment is carried out for 10 hours or under shaking or stirring conditions.

Specific examples of such anaerobic culture conditions include, for example, deaerating the inside of the culture container and culturing under vacuum or reduced pressure conditions, or deaerating the inside of the container and then filling the upper space with nitrogen gas, carbon dioxide gas, or helium gas. Examples include a method of substituting with an inert gas such as, or anaerobic conditions such as culturing while blowing these inert gases into the culture container.

Further, in addition to the above-mentioned examples, any system that can be cultured under substantially anoxic conditions can be adopted, but culture under an inert gas atmosphere that does not substantially contain oxygen is preferable. In particular, it is preferable to carry out the culture treatment in the presence of an inert gas introduced.

Alternatively, the yeast pre-cultivation step in the above-mentioned containing embodiment may be omitted, dry yeast or compressed yeast may be added to the mixture of the medium and castor oil, mixed, uniformly bound, and then anaerobic conditions may be applied under the same conditions as above. It is also possible to culture the cells by leaving them at rest or by culturing them under agitation.

Furthermore, during the culture treatment as described above, an emulsifier such as a surfactant may be added if desired.

Next, castor oil is separated from the culture solution by an appropriate separation method such as decantation or centrifugation, and if desired, the castor oil is further washed with saturated saline, ion-exchanged water, etc. By dehydrating it by adding any dehydrating agent such as Glauber's Salt, Silica Glue, and Powdered Paper, or by dehydrating it using an appropriate means such as vacuum drying, it is virtually odorless and has good storage stability. The castor oil of the invention can be obtained with significantly improved quality.

Hereinafter, the embodiments of the present invention will be explained in more detail by way of examples.

[Example] Example 1 100 ml of sterile physiological saline was placed in a 500 m/capacity Sakaro flask.
F, 7H sales and 1 oil 100? and Saccharomyces cgravi
ai-av) commercially available baker's yeast,
After adding St (manufactured by Oriental Yeast), the inside of the flask was degassed and replaced with nitrogen gas. Then at 30°C for 12
Shaking culture was carried out for 25 hours under the condition of 0 round trip/min. After the culture treatment, the oil layer was collected, washed with water, dehydrated with Glauber's salt, and passed through paper to obtain purified castor oil 92F (product of the present invention).

Comparative Example 1 In a Sakalo flask with a capacity of 500 + w/, 100 f of the same sterile physiological saline used in Example 1 and 1 oot of commercially available castor oil were added.
Totto yeast, Oriental yeast) xop was added to commercially available baker's yeast, and then shaken at 30°C for 48 hours at 120 cycles/min to perform aerobic culture, and then the same post-treatment as in Example 1 was performed. 90f of refined castor oil was obtained (
Comparative Example t)e [Analysis of Aroma Substances] The headspace gas of the untreated castor oil soaked in purified castor oil of 2s obtained in Example 1 and Comparative Example 1 was analyzed.

[Analysis method]

Put 30f of castor oil into a flask equipped with TENAX-GC@tube, and add nitrogen gas (60d/lni*) to it.
Blow in for 60 minutes to drive out the aroma components
was collected in a C adsorption tube. Next, the adsorption tube was heated to 200° C. to desorb the aroma components and trap them with liquid nitrogen. The obtained aroma components were analyzed using a Hitachi 163 gas chromatography (detector FID, glass column 0.25 m (1, D) x 50 units, coach ink pEG20AN).

The results are shown in Figure 1.

In Figure 1, (1) is the gas chromatogram of untreated commercially available castor oil, (2) is the improved castor oil obtained in Comparative Example 1 (aerobic culture), and (3) is the gas chromatogram of the commercially available castor oil. 1 is a similar gas chromatogram for the improved castor oil of the present invention obtained in Example 1 (anaerobic culture). In the figure, the numbers attached to each peak are 1. Pentanal, 2-hexanal, 3, n-heptanal, 4. ?
! - Octanal, 5. n-nonanal, 6fL-undecanal and 7. Indicates γ-decalactone.

In Figure 1 above, as can be seen by comparing the gas chromatogram of untreated commercially available castor oil in 0) and the gas chromatogram of improved castor oil obtained by aerobic culture in (2), this improved castor oil has an unpleasant odor. A decrease in the bleaching yield peak 3 due to component n-heptanal was still observed and r
- Decalactone (peak 7) is formed. On the other hand, in the improved castor oil obtained by the anaerobic culture of the present invention (3), the absorption peak 3 due to the off-flavor component Hebutanal substantially disappears, and the peak 7 indicating the production of γ-decalactone disappears. It can be seen that an improved castor oil which is clearly different from that obtained by aerobic cultivation is obtained. This will be analyzed in more detail below.

〔result of analysis〕

Untreated castor oil: The ratio of C3 to C1 lower to intermediate aliphatic aldehydes to the total aroma components (total peak area on gas chromatogram) is about 70%; more than 90% of them are n- It was heptare. On the other hand, as a result of a sensory test conducted in conjunction with gas chromatography, it was confirmed that exo-heptanal is the main cause of the unpleasant odor characteristic of castor oil.

Refined castor oil of Comparative Example 1: Although no lower to intermediate aliphatic aldehydes were detected, the production of trace amounts of r-decalactone was suppressed, and a milk-like aroma was confirmed by sensory testing.

Purified castor oil of the present invention example: Neither lower to intermediate aliphatic aldehydes nor r-decalactone were detected, and sensory tests confirmed that it was substantially odorless.

Table 1 shows the characteristic values of the untreated castor oil, the refined castor oil of Comparative Example 1, and the refined castor oil of the invention example.

□ Example 2 In Example 1 (example of the present invention), 100 f of physiological saline and water
Instead of CNH4), HPO42%, K, ItpO
40,29f,,Mg5O,・711,0 0.03
The same castor oil 100f as used in Example 1 was cultured under the same conditions except that 100f of a salt-free medium with a pH r and o ranging from 0.2% to 0.2% was used to improve the quality. 95f of odorless castor oil was obtained.

When the obtained modified castor oil was analyzed using a gas chromatograph in the same manner as in Example 1, aroma components such as aliphatic aldehydes and γ-decalactone were not detected.

Example 3 In a 500 tnl volume Sakalo flask, 2% glucose,
to, o door 0.5'X, yeast x -? x 0.
2X, Kll, pO.

Q, 19g and MgSO4・7E, Oo, o s%,
Inorganic culture medium adjusted to pH 7.50
trrt, and add Satsukaromyces hirevisiae (
5accha de O-myces eereviaiaa
) AEU 3034 pre-culture solution was inoculated 296' and 3
The cells were cultured at 0°C for 24 hours. Next, 50 f of the same commercially available castor oil as used in Example 1 was added to this culture solution, the inside of the flask was degassed, replaced with nitrogen gas three times, sealed with nitrogen gas, and then heated at 30°C for 120' round trip/min. After culturing with shaking for 2 hours under these conditions, the same post-treatment as in Example 1 was performed to obtain castor oil 459 which was odorless and had an improved texture.

When the obtained modified castor oil was analyzed by gas chromatography in the same manner as in Example 1, aroma components such as aliphatic fulldehyde and r-decalactone were not detected.

Example 4 Volume: 1 flr, 21 mini jars of sterile saline! Add 200f of commercially available non-yeast C knit yeast (manufactured by Oriental Yeast) and disperse it, then add 1 kg of the same commercially available castor oil used in Example 1, seal it, and blow nitrogen gas through the vent to remove the air inside the jar. # with nitrogen! After changing the atmosphere, nitrogen gas was continuously blown into the mixture, followed by stirring at 600 rpm and culturing at 30° C. for 1 hour. After the treatment, the oil phase was separated and collected and washed with ion-exchanged water, and the resulting oil phase was filtered by adding powdered ν paper, and then 100 mHQ, 8
Dehydration was carried out under reduced pressure at 0°C to obtain 955 tons of odorless castor oil with improved texture. When the obtained castor oil was subjected to aroma analysis in the same manner as in Example 1, aroma components such as low-grade to intermediate-grade aliphatic aldehydes and γ-decalactone were not detected.

Example 5 Fruit 11J3 Saccharomyces cerevisiae (Sacch
aromyces ceravisiae) AHU
3034 (7) Substitute K Satsuka Lomi 7th Cereviche (
Saccaro-myceg eergvisiae
) Odorless castor oil 459 with improved skin feel was prepared in the same manner as in Example 3, except that RI B 6001 was used.
I got it. When the obtained castor oil was analyzed for aroma components in the same manner as in Example 1, aroma components such as lower to intermediate aliphatic aldehydes and γ-decalactone were not detected.

Example 6 Fruit mflJ3 Satucharomyces cerevisiae (Sae-
charomycga cerevisiae) A
HU 3034, Saecharo-mycs O cerevisiae
g) Odorless and texture-improved castor oil 46 was prepared in the same manner as in Example 3, except that RI B 6852 was used.
I got an F. When the obtained castor oil was subjected to aroma analysis in the same manner as in Example 1, it was found that low to intermediate aliphatic aldehydes, T
- No aroma components such as decalactone were detected.

Example 7 'JMs Example s Satucharomyces cerevisiae (Sa-c
Charomycas cerevisiae) 4
11 U 3034 generation, Saccha-romycea cgrgvis
odorless castor oil 44 with improved texture was prepared in the same manner as in Example 3, except that RI B 6601 was used.
I got a 9. The aroma components of the obtained castor oil were collected in the same manner as in Example 1, and analyzed by gas chromatography. As a result, aroma components such as lower to intermediate aliphatic aldehydes and γ-decalactone were not detected.

Examples 8, 9.10 Sa-cch of Example 3
aromycas Cerevzeiae) IH
Candtaa Utilia instead of U3034
IF 00626 (Example 8), pichia f
arinosa I F OO459 (Example 9), or Hansanura anomalaOUT 6
Purified castor oils 44F, 46F and 42f were obtained in the same manner as in Example 3 except that 316 (Example 10) was used. The refined castor oil obtained here had all the unpleasant odor characteristic of castor oil removed and had a good feel on the skin.

Furthermore, as a result of analyzing the headspace gas of each refined castor oil using the same method as in Example 1, aroma components such as aliphatic lower to intermediate aldehydes and γ-decalactone were not detected in any of the refined castor oils.

[Effects of the invention] The improved quality castor oil obtained by the present invention is
N-heptanal, which is the cause of the unpleasant odor of raw castor oil, and other volatile components such as carbonyl compounds have been completely removed, making it virtually odorless. It has a markedly improved and desirable property of giving a pleasant mouthfeel and skin feel, and can be used as a quality improver by, for example, being mixed with commercially available deodorized purified castor oil, or used as is, for example in medical products and cosmetics. It can be effectively used in a wide range of industrial fields such as citrus base materials, paints, printing, textile processing, paper manufacturing, leather, synthetic resins, and metal processing.

[Brief explanation of drawings]

Figure 1 of the accompanying drawings shows the improved castor oil obtained in Example 1 [(3) in the figure], the improved castor oil obtained in Comparative Example 1 [(2) in the figure], and the untreated raw materials used in these examples. 1 is a chart showing a headspace gas chromatogram of commercially available castor oil (m in the figure). In the figure, the peaks with numbers are 1. Pentanal, 2-hexanal, λn-heptanal, 4. n-octanal, 5. 'n-nonanal, 6. It shows n-undecanal and Hif, 1-decalactone. 1-be"-, 3-hyuW"A3-
Ndjg

Claims (1)

[Scope of Claims] 1. A strain belonging to yeast and having the ability to produce γ-decalactone under aerobic conditions using castor oil as a substrate is cultured under anaerobic conditions in a medium using castor oil as a substrate, A method for producing castor oil with improved quality, characterized by separating and collecting cultured castor oil. 2. The strain belonging to the yeast is Saccharomyces (Sac
charomyces), Hansenula (Hanse-
The method according to claim 1, wherein the yeast strain is a yeast strain selected from the group consisting of the genus Nura, Candida, and Pichia. 3. The production method according to claim 1 or 2, wherein the culturing under anaerobic conditions is carried out in an inert gas atmosphere that does not substantially contain oxygen.