JPS6314759B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel method for improving the quality of salseed oil and fat, and more particularly to a novel method for improving the flavor of salseed oil and fat. Salcido oil is an oil extracted from the seeds of Shorea robusta. The crude oil has a dark green color because it contains large amounts of natural pigments. Moreover, since salcido oil crude oil has a unique flavor, its refining requires very careful operation and experience. In particular, it has been even more difficult to purify salseed oil that has been extracted a long time after the seeds have ripened. When refining this type of salseed oil, the color tone of the refined oil can be considerably improved by selecting the adsorbent used during decolorization or increasing the amount used, but the unique flavor remains the same. In this method, it is still not completely removed, or even if it is removed, the flavor "returns" phenomenon occurs very quickly. Salcido refined oil obtained by such conventional methods cannot be said to have sufficient performance as a product. Although the nature of the flavor substances unique to salseed oil and the substances that promote its deterioration (hereinafter referred to as salseed oil flavor deteriorating substances) is unknown, the main components of salseed oil and fat are pigments mainly composed of chlorophylls and polyesters such as tannins. It is presumed that phenolic compounds are involved. The purpose of the present invention is to almost completely remove the flavor peculiar to salseed oil and fat, and to prevent flavor deterioration due to "recovery". As a result of various studies for this purpose, it was found that although the true nature of salcido oil flavor-degrading substances is not clear, it accumulates in amorphous areas when oils and fats are cooled from a molten state to precipitate crystals. I found out the truth. Based on this knowledge, we have completed the present invention. The method for improving the quality of salseed oil and fat of the present invention was made based on the above knowledge, and salseed is a method for dissolving crude oil or a soft oil obtained by fractionating it in an organic solvent of twice the amount (by weight) of the oil or fat. The oil-containing organic solvent is then cooled to crystallize 90 to 98% by weight of the Salcido oil and fat, the crystalline portion and the liquid portion are separated, and the crystalline portion is fractionated. . As mentioned above, the flavor-degrading substances in Salcido fats and oils are concentrated in the amorphous parts, but the effect of concentration and separation is small if only the amorphous parts are separated from the fats and oils after cooling. Therefore, it is necessary to repeat the operation of crystallization → crystal separation. However, when Salcido crude oil or the soft oil obtained by fractionating it is completely dissolved in an organic solvent and then crystallized and only the crystalline portion is separated according to the method of the present invention, the effect of concentrating and separating the flavor deteriorating substances of Salcido oil and fat is reduced. The goal can be achieved in a large scale with just one operation of crystallization and then crystal separation. The salcido oil and fat targeted in the present invention is salcido crude oil or salcido soft oil, and desirably it is more effective to apply it to a degummed and deoxidized oil or fat. The organic solvent used in the present invention is one in which the solubility of glyceride changes significantly with changes in temperature, and which can easily dissolve salcido oil and fat flavor deteriorating substances even at low temperatures. Desirable organic solvents include, for example, n-hexane, acetone, and n-hexane-ethanol mixed systems. In the n-hexane-ethanol mixed system, the mixing ratio of both is preferably in the range of 4:1 to 20:1 on a weight basis. The amount of solvent is 2 of the raw material salcido oil and fat.
More than double the amount is used. If the amount of solvent is less than twice the amount, the liquid part will be incorporated into the crystal part, and the desired flavor improvement effect will not be achieved. In addition, the cooling temperature of the oil-containing organic solvent should be determined based on the type and amount of the solvent used and the temperature of the raw material salcido oil.
Appropriately selected to be 98%, usually from 0℃ to -
The above conditions are met if the temperature is up to 40°C. Separation of the crystal part from the liquid part can be carried out by filtration, centrifugation, or the like. The separated crystal part is subsequently subjected to various purification processes such as degumming, deacidification, bleaching, and deodorization, as well as processing such as hardening, fractionation, and transesterification, as necessary. The refined salcido oil and fat obtained in this way has improved flavor and is significantly prevented from deterioration due to reflux, compared to conventional refining methods. Hereinafter, the effects of the present invention will be explained in more detail with reference to Examples and Comparative Examples. Incidentally, the flavor sensory test was conducted in the following manner. A sample for the sensory test was prepared by placing 50 g of refined oil in a 100 ml beaker and leaving it in an air constant temperature bath controlled at 63° C. for 10 days. The sensory test was conducted by 10 panelists, and the evaluation was based on the unique odor of Salcido,
It is indicated by the number of people who felt the taste. Example 1 Salcido oil crude oil (acid value 5.3, iodine value 40.1)
Degumming and removing free fatty acids using 0.2% phosphoric acid
Alkaline deacidification using 1.25 equivalents of caustic soda was carried out in a conventional manner to obtain a deacidified oil of salcido oil and fat. 500 g of acetone was added to 100 g of this deoxidized oil and heated to about 50° C. with stirring to completely dissolve it. Next, the oil-containing acetone was cooled to -30°C over about 2 hours using a dry ice-methanol refrigerant with slow stirring, and kept at this temperature for 1 hour to precipitate crystals. Thereafter, the crystalline part and the liquid part were separated by filtration, and the crystalline part was washed with acetone cooled to -40°C. The crystal part obtained in this way is 97.6
It was hot at g. The obtained crystalline portion was decolorized using activated clay (using 5 wt % clay) and deodorized by vacuum steam distillation according to conventional methods. This refined oil is placed in an air constant temperature bath at 63℃.
Table 1 shows the results of a sensory test after being left for 10 days. Comparative Example 1 Salcido oil crude oil used in Example 1 was 0.2
A refined oil was obtained by degumming using % phosphoric acid, alkaline deacidification using 1.25 equivalents of free fatty acid with caustic soda, bleaching using 5% activated clay, and deodorization using conventional methods. This refined oil was subjected to a sensory test in the same manner as in Example 1, and the results are shown in Table 1. Example 2 Soft oil of salseed oil (iodine 62.0) obtained by solvent fractionation of deacidified oil of salseed oil using a conventional method
After completely dissolving 100 g in 500 g of n-hexane, it was cooled to -35°C over about 2 hours using a dry ice-methanol refrigerant while stirring at low speed. The oil-containing n-hexane was maintained at this temperature for 1 hour to precipitate crystals, and then the crystal part and the liquid part were separated by filtration. The obtained crystalline portion (96 g) was bleached and deodorized using 5% activated clay in a conventional manner to obtain a refined oil. The results of the sensory test are shown in Table 1. Comparative Example 2 The Salcido soft oil used in Example 2 was decolorized and deodorized with 2% activated clay according to a conventional method to obtain a refined oil. The results of the sensory test are shown in Table 1. Example 3 100g of the soft oil used in Example 2 was mixed with n-hexane.
After completely dissolving in 250g, incubate at -15℃ for about 2 hours with dry ice-methanol solvent while stirring at low speed.
cooled to. Oil-containing n-hexane at this temperature 1
After holding for a period of time to precipitate crystals, the crystal part and liquid part were separated by filtration. The obtained crystal part (92
g) was bleached and deodorized using 5% activated clay in a conventional manner. The results of the sensory test are shown in Table 1.

[Table] As shown in Table 1, according to the present invention, the quality of salcido oil and fat can be significantly improved compared to the conventional method.

Claims (1)

[Scope of Claims] 1 Salcido crude oil or a soft oil obtained by fractionating it is dissolved in an organic solvent with an amount of at least twice as much (by weight) as the oil and fat, and then this oil-containing organic solvent is cooled to dissolve the salcido oil and fat. A method for improving the quality of Salcido oil and fat, which is characterized by crystallizing 90 to 98% of the salcedo oil and fat, separating the crystalline part from the liquid part, and fractionating the crystalline part. 2 Organic solvents are n-hexane, acetone and n-
The method for improving the quality of salcido oil and fat according to claim 1, which is one selected from the group consisting of hexane-ethanol mixed solvents. 3. The method for improving the quality of salseed oil and fat according to claim 1 or 2, wherein the cooling temperature of the oil-containing organic solvent is 0 to -40°C.