JPWO2022210602A5 - - Google Patents

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JPWO2022210602A5
JPWO2022210602A5 JP2022556669A JP2022556669A JPWO2022210602A5 JP WO2022210602 A5 JPWO2022210602 A5 JP WO2022210602A5 JP 2022556669 A JP2022556669 A JP 2022556669A JP 2022556669 A JP2022556669 A JP 2022556669A JP WO2022210602 A5 JPWO2022210602 A5 JP WO2022210602A5
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Prior art keywords
fats
oils
crystallization
crystallizing
carried out
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JP2022556669A
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Japanese (ja)
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JPWO2022210602A1 (en
JP7255758B2 (en
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Priority claimed from PCT/JP2022/015185 external-priority patent/WO2022210602A1/en
Publication of JPWO2022210602A1 publication Critical patent/JPWO2022210602A1/ja
Publication of JPWO2022210602A5 publication Critical patent/JPWO2022210602A5/ja
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Claims (6)

ＳＵＳ型トリグリセリド（Ｓ：炭素数１６～１８の飽和脂肪酸、Ｕ：炭素数１８の一価不飽和脂肪酸）を含む原料油脂を溶解した後に冷却し、融点以上～（融点＋１０℃）以下の温度で保持する晶析準備工程を有し、得られた油脂を冷却し結晶を析出させる晶析工程を有する、油脂の晶析方法。 After dissolving raw fats and oils containing SUS-type triglycerides (S: saturated fatty acid with 16 to 18 carbon atoms, U: monounsaturated fatty acid with 18 carbon atoms), the mixture is cooled and then melted at a temperature above the melting point to (melting point + 10 ° C.) or below. A method for crystallization of fats and oils, comprising a crystallization preparation step of holding and a crystallization step of cooling the obtained fats and oils to precipitate crystals. 晶析準備工程を０．５時間以上３０時間以下で行なう、請求項１に記載の油脂の晶析方法。 2. The method for crystallizing fats and oils according to claim 1, wherein the preparatory step for crystallization is carried out for 0.5 hours or more and 30 hours or less. 晶析準備工程を容器内で攪拌させて行い、晶析工程を容器内で静置させて行なう、請求項１又は請求項２に記載の油脂の晶析方法。 3. The method for crystallizing oils and fats according to claim 1 or 2, wherein the preparatory step for crystallization is carried out by stirring inside the container, and the step of crystallizing is carried out by standing still inside the container. 原料油脂として、シア脂を使用する、請求項１～請求項３のいずれか１項に記載の油脂の晶析方法。 The method for crystallization of fats and oils according to any one of claims 1 to 3, wherein shea butter is used as the raw fat. 請求項１～請求項４のいずれか１項に記載の油脂の晶析方法で得られた結晶スラリーの結晶型がβ型である、油脂の晶析方法。 A method for crystallizing fats and oils, wherein the crystal form of the crystal slurry obtained by the method for crystallizing fats and oils according to any one of claims 1 to 4 is β-type. 請求項１～請求項５のいずれか１項に油脂の晶析方法で得られた結晶スラリーから、ＳｔＯＳｔ（Ｓｔ：ステアリン酸、Ｏ：オレイン酸）含有量４０質量％～７０質量％の結晶部を得る、油脂の分別方法。 A crystal part having a StOSt (St: stearic acid, O: oleic acid) content of 40% by mass to 70% by mass from the crystal slurry obtained by the fat crystallization method according to any one of claims 1 to 5 A method for separating fats and oils.
JP2022556669A 2021-03-29 2022-03-28 Crystallization method of fats and oils Active JP7255758B2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP2021056157 2021-03-29
JP2021056157 2021-03-29
PCT/JP2022/015185 WO2022210602A1 (en) 2021-03-29 2022-03-28 Method for crystallizing fat/oil

Publications (3)

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JPWO2022210602A1 JPWO2022210602A1 (en) 2022-10-06
JPWO2022210602A5 true JPWO2022210602A5 (en) 2023-03-01
JP7255758B2 JP7255758B2 (en) 2023-04-11

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JP2022556669A Active JP7255758B2 (en) 2021-03-29 2022-03-28 Crystallization method of fats and oils

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JP (1) JP7255758B2 (en)
WO (1) WO2022210602A1 (en)

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4887553B2 (en) * 2000-07-18 2012-02-29 株式会社カネカ Separation of edible oils and fats
JP2002226886A (en) * 2001-01-31 2002-08-14 Asahi Denka Kogyo Kk Method for crystallizing fat
JP2003306691A (en) * 2002-02-13 2003-10-31 Asahi Denka Kogyo Kk Method for fractionation of cacao butter
JP2019034980A (en) * 2016-11-28 2019-03-07 不二製油グループ本社株式会社 Dry fat fractionation method
JP6668295B2 (en) * 2017-07-14 2020-03-18 日清オイリオグループ株式会社 Production method of fats and oils

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