TWI568356B - A method for producing refined oil and fat, a method for reducing aldehyde content in a fat and oil, a method for reducing the whitening of a grease, and a method for improving the cold resistance of soybean oil - Google Patents

Description

Method for producing refined oil and fat, method for reducing aldehyde content in oil and fat, method for reducing light odor of oil and fat, and method for improving cold resistance of soybean oil

The present invention relates to a method for producing a refined fat or oil, a method for reducing the content of aldehydes in fats and oils, a method for reducing the light odor of fats and oils, and a method for improving the cold resistance of soybean oil.

Since the past, oils and fats have been used in a variety of cooking methods and blended into various types of acidic seasonings. Examples of the main cooking method using fats and oils include a deep-fried cooking method, a stir-fry cooking method, and a salad dressing. Further, examples of the main acidic seasoning using fats and oils include mayonnaise and salad dressing, and the acidic seasoning contains a refined fat (soybean oil, corn oil, palm oil, linseed oil, etc.) as a main component.

In general, the refined fats and oils used for cooking are generally rich in oil and fat, and on the other hand, it is apparent that the flavor (taste) derived from the fat or oil raw material and the flavor produced after the purification step are not good. Further, in the case of an acidic seasoning, the flavor of the acidic seasoning is greatly affected by the flavor of the refined fat or oil constituting the acid seasoning, in order to obtain a good flavor (glycol, richness, balance with other materials, etc.). Therefore, various methods have been proposed to improve the flavor of refined fats and oils. For example, Patent Document 1 describes a technique for suppressing an uncomfortable smell peculiar to a raw material of a refined fat or oil such as soybean oil.

[Previous Technical Literature] (Patent Literature)

Patent Document 1: International Publication No. 2009/028483 (A1) Booklet

However, there is a further need for a method for producing refined fats and oils having a good flavor (particularly, soybean oil, corn oil, cottonseed oil, linseed oil, and palm oil).

The present invention has been made in view of the above circumstances, and an object of the invention is to provide a method for producing a refined fat or oil having a good flavor.

The inventors of the present invention have found that the above problem can be solved by bringing a specific raw material fat and oil into contact with water vapor under a specific condition in a deodorizing step, and thus the present invention has been completed. In particular, the invention provides the following.

(1) A method for producing a refined fat or oil, comprising a deodorizing step of deodorizing a raw material fat or oil, wherein the deodorizing step includes a contacting step of causing the temperature to be 205 to 225 ° C and a vacuum of 300 to 800 Pa The raw material fat and oil are in contact with water vapor for 53 to 100 minutes, and the raw material fat or oil is one or more selected from the group consisting of soybean oil, corn oil, cottonseed oil, linseed oil, and palm oil, and the raw material fat The amount of the water vapor to be contacted is 1.0 to 7.0% by mass based on the raw material fat or oil.

(2) The method for producing a purified fat or oil according to the above (1), wherein the oleic acid is oleic acid relative to linseed oleic acid The ratio of (linolenic acid) (oleic acid/linolenic acid) is 5.0 or less.

(3) The method for producing a purified fat or oil according to the above aspect, further comprising a decoloring step of causing the water in the presence of 100 to 15000 ppm of the raw material fat or oil before the deodorizing step Raw material oils are in contact with activated clay.

(4) The method for producing a purified fat or oil according to the above aspect, further comprising a decoloring step of causing the water in the presence of 100 to 15000 ppm of the raw material fat or oil before the deodorizing step Raw material oils are in contact with activated clay.

(5) The method for producing a purified fat or oil according to any one of the above aspects, wherein the deodorizing step is performed by a tray type deodorizing device.

(6) A method for reducing the content of aldehydes in fats and oils, wherein the raw material oil and fat are contacted with the active clay in the presence of water of 100 to 15000 ppm with respect to the raw material oil and fat, at a temperature of 205 to 225 ° C and at 300 The vacuum of ~800Pa causes the raw material fat and oil to contact with water vapor for 53 to 100 minutes, and the raw material fat is one selected from the group consisting of soybean oil, corn oil, cottonseed oil, linseed oil and palm oil. the above.

(7) A method for reducing the light odor of fats and oils, wherein the raw material oil and fat are contacted with the active clay in the presence of water of 100 to 15000 ppm with respect to the raw material oil and fat, and at a temperature of 205 to 225 ° C and at a temperature of 300 to 800 Pa In the degree of vacuum, the raw material fats and oils are brought into contact with water vapor for one to five minutes, and the raw material oil and fat is one or more selected from the group consisting of soybean oil, corn oil, cottonseed oil, linseed oil, and palm oil.

(8) A method for improving the cold resistance of soybean oil, which is brought into contact with water vapor for 53 to 100 minutes at a temperature of 205 to 225 ° C and a vacuum of 300 to 800 Pa, wherein the raw material fat is soybean oil.

According to the present invention, a method for producing a refined fat or oil having a good flavor can be provided.

Hereinafter, the embodiment of the present invention will be specifically described.

[Deodorization step]

In the method for producing a refined fat or oil, the deodorizing step is known as a step of removing volatile odor components in the raw material fats and oils by heating the raw material fats and oils in the presence of steam. However, depending on the conditions of the deodorization step, there is a possibility that the nutrients in the fat or the like and the components having poor flavor are increased. As a result, the flavor (glycol, richness, etc.) of the obtained refined fats and oils is deteriorated, and when the obtained refined fats and oils are supplied to the cooking, the taste balance of the refined fats and oils and other materials may be deteriorated. Accordingly, the inventors of the present invention have found through an in-depth review that, in the deodorizing step, a contact step is established to bring the predetermined raw material fat and oil into contact with water vapor under the conditions of satisfying the temperature conditions, the reduced pressure conditions, and the contact time described later. The content of odor components (especially aldehydes) in the fats and oils is lowered, and refined fats and oils having good flavor can be obtained. Hereinafter, each condition in the contact step will be described. Further, in the present invention, the "raw material fat" means the fat which is supplied to the contact step in the present invention, "refined fat" It means the grease obtained at least through the contacting step.

(temperature conditions in the contact step)

In the present invention, in the contacting step, the raw material fat and oil are brought into contact with water vapor at a temperature of 205 to 225 ° C, preferably at 205 to 220 ° C, preferably at 210 to 220 ° C. When the temperature condition is 205° C. or more, the deodorization of the raw material fats and oils can be sufficiently performed, and the refined fats and oils having a good flavor can be obtained, and the flavor reduction at the time of cooking and the deterioration of the flavor balance with other materials can be suppressed. When the temperature condition is 225 ° C or lower, the flavor reduction of the obtained refined fat or oil can be suppressed, and the reduction in flavor during cooking and the deterioration of the flavor balance with other materials can be suppressed.

Since the deodorizing step is usually carried out under high temperature conditions (240 to 260 ° C), it is considered that it is mainly an odor component which can remove a volatile component from the oil. However, according to the present invention, it is surprisingly possible to further reduce the content of odor components (particularly aldehydes) in fats and oils by performing a deodorizing step at a lower temperature than in the prior art. This shows that by-products and the like are formed at a high temperature in a usual deodorizing step, and this by-product or the like may generate a new odor. On the other hand, it is presumed that according to the present invention, such by-product formation can be suppressed.

(decompression conditions in the contact step)

In the present invention, the decompression condition of the contacting step is a vacuum of 300 to 800 Pa, preferably a vacuum of 300 to 600 Pa, more preferably a vacuum of 330 to 600 Pa. When the degree of vacuum is 300 Pa or more, it is possible to suppress the deterioration of the flavor when the obtained refined fat or oil is supplied to the cooking and the deterioration of the flavor balance with other materials. If the degree of vacuum is 800 Pa or less, the deodorization can be sufficiently performed, and In order to obtain a refined fat with a good flavor.

Further, in the present invention, the "vacuum degree" is recorded on the basis of an absolute pressure. This value is to set the absolute vacuum to 0 to show how close to the ideal vacuum state (absolute vacuum).

(contact time in the contact step)

In the present invention, in the contacting step, the raw material fat and oil are brought into contact with water vapor for 53 to 100 minutes, preferably 53 to 90 minutes, more preferably 53 to 85 minutes. When the contact time is 53 minutes or more, deodorization can be sufficiently performed, and a refined fat or oil having a good flavor can be obtained. When the contact time is in the range of 53 to 100 minutes, it is possible to suppress the deterioration of the flavor when the obtained refined fat or oil is supplied to the cooking and the deterioration of the flavor balance with other materials. If the contact time is 100 minutes or more, it may be poor because the nutrients (vitamin E, etc.) in the oil and fat may decrease and the trans fatty acid increases.

The contact time can be continuous or discontinuous. If the contact time is continuous, it is preferable that the energy efficiency is good. When the total contact time is the above contact time, it is possible to impart a good flavor to the refined fat or oil.

(the amount of water vapor in the contact step)

In the contact step, the amount of the water vapor which is in contact with the raw material oil and fat is 1.0 to 7.0% by mass, preferably 1.5 to 7.0% by mass, and more preferably 2.0 to 5.0% by mass based on the raw material fat or oil. When the amount of the water vapor is 1.0% by mass or more based on the raw material fat or oil, the deodorization can be sufficiently performed, and a refined fat or oil having a good flavor can be obtained. When the amount of the water vapor is 7.0% by mass or less based on the raw material fat or oil, it is possible to suppress a decrease in the content of the nutrient (vitamin E or the like) in the refined fat or oil.

(deodorization step conditions other than the contact step)

In the present invention, in the deodorizing step, the conditions other than the above-described contacting step may be the conditions used in the usual deodorizing step, and are not particularly limited, but preferably do not exceed the upper limit of the above temperature conditions (ie, , 225 ° C) and the range of the above-mentioned decompression conditions (that is, a vacuum of 300 to 800 Pa). In addition to the above contacting step, in order to prevent an increase in trans fatty acid, the deodorizing time of the deodorizing step is preferably less than 120 minutes in total. In the present invention, the deodorizing step may be composed of a contacting step.

Before and after the above-mentioned contacting step, when the temperature is raised to 205 ° C or the temperature is lowered by 205 ° C, it is preferred that the raw material fats and oils do not deteriorate under the temperature conditions below the lower limit of the temperature conditions (that is, 205 ° C). It is necessary to decompress (for example, a vacuum of 300 to 800 Pa). Further, when the temperature condition is raised to 205 ° C or the temperature is lowered by 205 ° C before and after the above-mentioned contacting step, the raw material fat or oil may be brought into contact with the water vapor or may not be in contact with each other. In addition to the above-described contacting step, when the raw material fat or oil is brought into contact with water vapor, the raw material fat or oil may be brought into contact with water vapor for 20 to 100 minutes or less, and the water vapor may be 1.0 to 7.0% by mass based on the raw material fat or oil.

(deodorizing device)

As the deodorizing means for realizing the deodorizing step, a batch type, a semi-continuous type, a continuous type, and the like are known. Further, various deodorizing devices such as a Girdler type, a CAMBRO type, and a CAMBRO-Miura type are known in accordance with the structure. In the present invention, any type of deodorizing device can be used. In the deodorizing device as described below, after the raw material grease is brought into contact with water vapor under the above conditions, the deodorizing step can be obtained. Refined fats and oils (contact step).

The Gidler type deodorizing device has a configuration in which a tray is provided in a vertical cylindrical vacuum tower called a shell. The deodorizing device is provided with a plurality of trays, and water vapor is usually infused (injected) into each tray. The raw material fats and oils introduced into the deodorizing device are heated under reduced pressure, and are deodorized while being in contact with water vapor. The deodorized raw material grease is cooled in the tray after the contacting step, and then recovered as refined fat.

In the Canberra or Canberra-Mitura deodorizing device, the tray is provided with an assembly of two thin plate assemblies which are erected in parallel and in a relative manner. Further, a steam infusion pipe is provided at the lower end of the thin plate. The trays of any of the Canberra or Canberra-Mipo deodorizers are typically filled with water vapor. When the lower end of the thin plate is immersed in the raw material fat and oil, and heated under reduced pressure and water vapor is poured, the raw material oil and fat adheres to the surface of the thin plate while being in contact with the water vapor to form a film, and the raw material oil and fat is deodorized.

In the present invention, among various deodorizing devices, a Gidler-type, Canberra-type, Canberra-Mipo-type deodorizing device is hereinafter referred to as a "tray type deodorizing device". In the "tray type deodorizing apparatus" of the present invention, the column type deodorizing apparatus is not included, and the film type tubular string provided with the regular filling material is provided. In the present invention, it is preferable to use a tray type deodorizing device in order to easily obtain a fat having a good flavor.

In the tray type deodorizing apparatus which can be used in the present invention, the Gidler type deodorizing apparatus is not particularly limited, and examples thereof include a single-shell type apparatus in which a vacuum tower is partitioned by a tray; Double-shell device in a vacuum tower Further, a plurality of shell layers are built in, the plurality of shell layers respectively function as trays; and a combined shell type device is a combination of a single shell layer type and a double shell layer type.

In the tray type deodorizing apparatus which can be used in the present invention, the candelabra type or the Canberra-Micura type deodorizing apparatus is not particularly limited, but a tray side by side type device, A device that is side by side with the tray and the like.

[Decolorization step]

The manufacturing method of the present invention may include a decolorizing step before the deodorizing step. Although the conditions of the decoloring step are not particularly limited, it is preferably 300 to 8000 ppm, more preferably 400 to 8000 ppm, in the presence of water of 100 to 15000 ppm with respect to the raw material fat or oil. When it is 1000 to 8000 ppm, even if the obtained refined fat or oil is exposed to light due to storage under illumination, the light smell is odorous (the unpleasant odor caused by exposure of the oil to light, 2,3-octanedione, etc. are the causative substances) The occurrence of it will also be suppressed. Such a light odor suppressing effect is particularly remarkable when the raw material fats and oils are soybean oil which is known to easily generate light odor. When the amount of water is 100 ppm or more with respect to the raw material fats and oils, the raw material fats and oils can be sufficiently decolored. When the amount of water is 15,000 ppm or less with respect to the raw material fats and oils, the raw material fats and oils can be decolored without deteriorating the decoloring efficiency. In general, the decolorization step is mostly carried out after the alkaline deacidification step. In the alkaline deacidification step, usually the oil is dried after washing with water and then supplied to the decolorizing step. In the above case, the fat and oil supplied to the decoloring step may coexist with water which is less than 100 ppm with respect to the fat and oil, and is in an approximately dry state. Therefore, by not drying the oil and fat in the alkaline deacidification step, the moisture content coexisting with the fat and oil can be easily made 100 ppm or more. After the raw material oil and fat are brought into contact with the activated clay, the activity is removed by filtration or the like. Clay, whereby the grease that has undergone the decolorization step can be obtained.

In the decoloring step, clay other than activated clay (acid clay, alkaline clay, neutral clay, etc.) may also be used. The amount of clay used may be, for example, 0.3% by mass to 5.0% by mass based on the amount of the raw material fats and oils. The decolorization temperature can be 70 to 150 °C. The bleaching time can be 5 to 50 minutes.

[raw material fat]

In the present invention, the raw material fat or oil is one or more selected from the group consisting of soybean oil, corn oil, cottonseed oil, flax oil, and palm oil. In the present invention, "palm oil" means a soft portion (palm olein, soft palm oil) obtained by palm oil or fractionated palm oil having an iodine value of 50 to 72.

The raw material fats and oils may be any one or a combination thereof, but the ratio of oleic acid to linseed oleic acid (also referred to as "oleic acid/linseed oleic acid") is a fatty acid constituting the raw material fat or oil. 5.0 or less, preferably 4.0 or less, more preferably 2.0 or less, and most preferably 1.0 or less, is preferable because the effect of the present invention is easily attained. The lower limit of "oleic acid/linseed oleic acid" may be 0.05 or more, preferably 0.1 or more, and more preferably 0.3 or more. Also, in general, "oleic acid/linseed oleic acid" is 0.4 to 0.5 in soybean oil, 0.4 to 0.6 in corn oil, 0.4 to 0.5 in cottonseed oil, and 0.7 to 2.0 in linseed oil. It is 3.0 to 5.0 in palm oil. When "oleic acid/linseed oleic acid" is not used as a raw material fat or oil (such as safflower seed oil or sunflower seed oil), it is difficult to achieve the effect of the present invention.

As the raw material fats and oils, a refined oil may be used, or a non-refined oil may be used. The refined oil may be obtained by a known purification method. As known The purification method may be carried out by pressing the seed or/and extracting the solvent to extract the oil (in the case of pressing and solvent extraction, the oil obtained in each oil extraction step may be mixed), and the obtained fat is obtained. A method of obtaining a refined oil by performing a degumming step, a deacidification step, a decolorizing step, a deodorizing step, and the like. Since the deodorizing step may damage nutrients and the like in the fat or oil, and may increase the composition of the flavor, it is preferable to use the fat or oil which is not subjected to the deodorizing step. More preferably, the raw material fat which has not been subjected to the deodorizing step but has undergone the above decolorizing step is used. More preferably, it is a raw material fat which is subjected to a degumming step, a deacidification step, and the above decolorizing step after oil extraction.

[Refined fats and oils obtained by the production method of the present invention]

According to the production method of the present invention, a refined fat or oil having a good flavor can be obtained. The flavor of the refined fats and oils is specified by sensory evaluation, evaluation of the glycoly and richness of the refined fats and oils, the flavor of the cooked foods supplied to the cooking, and the flavor balance with other materials.

According to the production method of the present invention, a refined fat or oil having a reduced odor component content can be obtained. "Odor component" means a volatile component contained in fats and oils. Among the volatile components, especially aldehydes (acrolein, hexanal, cis-3-hexanal, trans-2-hexanal, octanal, trans-2-heptenal, furfural, trans-2- Octenal, trans, cis-2,4-heptadienal, trans, trans-2,4-heptadienal, trans, cis-2,4-nonadienal, anti, trans-2, 4 - If it is oxidized, it may cause irritating odor. According to the production method of the present invention, a purified fat or oil which particularly reduces the aldehyde content can be obtained. The content of the odor component in the refined oil and fat is by headspace gas chromatography mass spectrometer (or Headspace GC-MS) etc. to be specific.

According to the production method of the present invention, even if the obtained refined fat or oil is stored under light, the light odor can be suppressed. The presence or absence of the light odor of the refined fat is specified by sensory evaluation.

According to the manufacturing method of the present invention, which comprises a deodorizing step and the deodorizing step includes at least the above contacting step, the soybean oil cold resistance can be improved. When soybean oil is stored at a low temperature (0 to 5 ° C), it will gel, which will not only deteriorate the handleability during refrigerated storage, but also impair the quality of the emulsified fat and oil using soybean oil. "Gelification" of soybean oil means the structuralization of some components of soybean oil, which causes the loss of fluidity and solidification of soybean oil. This phenomenon can be seen in general vegetable oils, and is different from the phenomenon in which the oil is solidified and solidified at a low temperature. However, in the deodorization step, when the above-described contact step is applied to the soybean oil, the cold resistance of the obtained soybean oil is improved, and gelation is hard to occur even if the soybean oil is stored at a low temperature. In the contact step, the amount of water vapor that is in contact with the soybean oil is not particularly limited, and may be 1.0 to 7.0% by mass, preferably 1.5 to 7.0% by mass, and more preferably 2.0, to the soybean oil. ~5.0% by mass.

In order to improve the cold resistance of the soybean oil, the above-described decoloring step may be carried out before the deodorization step including the above contacting step.

The cold resistance of soybean oil was determined by visually observing the presence or absence of gelatinization (lower fluidity of soybean oil) when soybean oil was stored at a low temperature (0 to 5 ° C). When the time until the soybean oil gelation or the soybean oil gelation is not observed is longer than the soybean oil which has not been subjected to the above contacting step, the cold resistance of the soybean oil can be judged to be improved.

Since the refined fats and oils obtained by the production method of the present invention have a good flavor, they can be suitably used for cooking (heating, salad, etc.). For example, the purified fat or oil obtained by the production method of the present invention can be suitably used as a heating cooking oil such as fried oil or fried oil. The purified fat or oil obtained by the production method of the present invention can reduce the content of odor components (especially aldehydes) which may be generated during heating, even when heated during cooking or the like.

The refined fat or oil obtained by the production method of the present invention can be suitably used as a material such as an acidic emulsified food because the flavor is good. When the refined fat or oil obtained by the production method of the present invention is used as a material such as an acidic emulsified food, it is preferable that 30% by mass or more of the fat or oil in the acidic emulsified food is the purified fat obtained by the production method of the present invention, preferably 50. The mass% or more is more preferably 70% by mass or more. The acidic emulsified food is not particularly limited, and examples thereof include mayonnaise, salad dressing (emulsion salad dressing, separation liquid salad dressing, etc.). Among these, a salad dressing is preferred because it has a high fat content ratio and is particularly excellent in flavor balance with other materials (salt, sugar, pepper, etc.).

[Examples] [Evaluation 1: Flavor Evaluation and Cooking Evaluation]

As a raw material fat (this fat is at least a fat removal step), for soybean oil, safflower oil, and sunflower oil (all manufactured by Nisshin Olympus Group Co., Ltd. / The Nisshin OilliOGroup, Ltd.) In one case, the decolorization step was carried out, followed by the deodorization step, and the purified fats and oils of the respective examples and comparative examples were obtained.

And, the decoloring step is by the amount described in Tables 1-3 (Table In the presence of water in the "water content when adding clay"), the raw material fat and oil were brought into contact with the activated clay at 110 ° C for 20 minutes. The activated clay was used in an amount of 1.0% by mass based on the raw material fats and oils. The deodorization step is carried out for the raw material fats and oils subjected to the decoloring step under the conditions described in Tables 1 to 3 ("contact conditions" in the table). This deodorizing step corresponds to the contacting step (i.e., in the present embodiment, the deodorizing step is composed of the contacting step). The raw material oil and fat that has passed through the deodorization step is recovered as a refined fat or oil. The deodorization step is carried out using a tray type deodorizing device.

Hereinafter, the "deodorization time" in the table means the time at which the temperature of 205 ° C or higher is maintained after reaching the respective deodorization temperatures of the table. The "water vapor infusion amount" in the table means the amount (% by mass) of the water vapor in contact with the raw material grease in the deodorizing step with respect to the raw material fat. The "oleic acid/linseed oleic acid" in the table means the ratio of oleic acid to linoleic acid in the fatty acid constituting the raw material fat before the decoloring step.

(flavor evaluation)

Each of the obtained purified fats and oils was directly contained in the mouth, and the flavor was evaluated based on the following criteria. The evaluation results are shown in Tables 1-3.

◎: Feel the sweetness and richness

○: Feel a little bit of sweetness and richness

△: Almost no feeling of sweetness and richness

×: Feel the smell

(cooking evaluation)

Using the obtained purified fats and oils, the scrambled eggs and salad dressings were prepared by the following methods, and the flavor of the obtained scrambled eggs and salad dressings was evaluated. Evaluation results Displayed in Tables 1-3.

[Scrambled Eggs: Estimated Flavor for Cooking)

Pour each refined fat (one teaspoon) into a frying pan heated by a strong fire, and then mix the eggs (2), pepper (0.2 g), and salt (0.5 g) to prepare the scrambled eggs. After the obtained scrambled eggs were allowed to stand at room temperature, the flavor was evaluated on the basis of the following criteria.

◎: Strongly stimulate the flavor of the egg, and feel the sweetness and richness

○: Inspire the flavor of the egg and feel the sweetness and richness

△: Feel a little bit of sweetness and richness

×: No feeling of sweetness and richness

[Salad dressing: evaluation of the flavor balance with other materials]

After pouring salt (1 g), sugar (1 g) and pepper (0.1 g) into a container, vinegar (17 g) was added and stirred with a stirrer. While stirring, fat (48 g) was added little by little and mixed thoroughly to prepare a salad dressing. The obtained salad dressing was poured into a bottle, shaken and mixed, poured on lettuce, and the flavor was evaluated on the basis of the following criteria.

○: The flavor balance of vinegar and refined fat is good, and there is no residual aftertaste.

△: The flavor of vinegar is strong relative to the flavor of refined fats and oils, and the residual aftertaste

×: Not applicable to salad dressing

Based on the above flavor evaluation and cooking evaluation, a comprehensive evaluation was performed on the basis of the following criteria.

◎: Very good

○: Good

△: ordinary

×: Poor

[table 3]

As shown in Table 1, the refined fats and oils obtained by the production method of the present invention were obtained by a predetermined deodorization step, so that the flavor was good. Even if the refined fats are supplied to the cooking, the flavor is not impaired.

According to Comparative Examples 1 and 2 of Table 2, when the raw material fats and oils are in contact with water vapor, the deodorizing temperature is higher than the range of the present invention, and the flavor of the obtained refined fats and oils is supplied to the flavor at the time of cooking, and other The flavor balance of the material may deteriorate. According to the comparative example 3, when the raw material fats and oils are in contact with the water vapor, the degree of vacuum is not within the range of the present invention, and when the obtained refined fats and oils are supplied to the cooking, the flavor is remarkably deteriorated, and the flavor balance with other materials is deteriorated. . As is clear from Comparative Example 4, when the raw material fats and oils are in contact with water vapor, and the deodorizing time is out of the range of the present invention, the obtained refined fats and oils are supplied to the flavor at the time of cooking and the flavor balance with other materials is deteriorated. As is clear from the comparative example 5, when the raw material fats and oils are in contact with water vapor, the deodorizing temperature is lower than the range of the present invention, the flavor of the obtained refined fats and oils is remarkably deteriorated, and the flavor and the flavor of other materials are supplied. The balance will deteriorate.

As shown in Table 3, as a raw material fat, even if you use "oleic acid / flax" It is also difficult to obtain the effects of the present invention because of the high value of linoleic acid and sunflower oil. This suggests that the production method of the present invention is suitable for the purification of raw material fats and oils which constitute a low ratio of oleic acid to linseed oleic acid (for example, 5.0 or less) in a fatty acid.

[Evaluation 2: Analysis of the content of odor components in each refined fat and oil]

2 g of each of the purified fats and oils of Example 1, Comparative Example 2, Comparative Example 6 and Comparative Example 7 of the above "Evaluation 1" were placed in a 20 ml vial and shaken at 180 ° C for 10 minutes, and then borrowed. The volatile components in the headspace were analyzed by gas chromatography-mass spectrometry (GC-MS). The analysis conditions are as follows <GC-MS analysis conditions>.

As the odor component content, aldehydes (acrolein, hexanal, cis-3-hexanal, trans-2-hexanal, octanal, trans-2-heptenal, furfural, anti-) were calculated for each of the refined fats and oils. 2-octenal aldehyde, trans, cis-2,4-heptadienal, trans, trans-2,4-heptadienal, trans, cis-2,4-nonadienal, anti, trans-2 The area (AREA) value of the total ion chromatogram (TIC) of 4-nonadienal, 2-nonenal, 2-undecenal, and the like. The results are shown in Table 4 (in the table, "aldehyde content"). Further, the numerical values described in Table 4 are relative values. Specifically, the numerical value of the first embodiment is a relative value when the AREA value of the comparative example 2 is set to 1, and the numerical value of the comparative example 6 is a relative value when the AREA value of the comparative example 7 is set to 1.

<GC-MS analysis conditions>

GC-MS device: GC-MSD system (Agilent Technologies / Agilent Technologies)

Column: DB-WAX (60m × φ 0.25mm × 0.5μm)

Carrier gas: helium

Column temperature: 35 ° C (for 5 minutes) → 5 ° C / min → 240 ° C (for 10 minutes)

MS detector: scan analysis (29~500m/z)

Ion source: 230 ° C

Four poles: 150 ° C

Emission voltage: 70eV

Comparing Example 1 of Table 4 with Comparative Example 2, it was found that the refined fats and oils obtained by the production method of the present invention have a reduced aldehyde content. Since aldehydes cause irritating odors, it is understood that according to the present invention, purified fats and oils which suppress unpleasant odor can be obtained.

[Evaluation 3: Flavor Assessment and Odour Assessment]

In the same manner as in the above-mentioned "Evaluation 1", the decolorization step and the deodorization step were carried out on the soybean oil under the conditions described in Table 5, and the purified fats and oils of the respective Examples and Comparative Examples were obtained.

(flavor evaluation)

The flavor of each of the obtained purified fats and oils was evaluated in the same manner as in the above-mentioned "evaluation 1". The evaluation results are shown in Table 5.

(smell evaluation-1)

After the obtained purified fats and oils were stored under light (7000 lux, 24 hours), the purified fats and oils after light irradiation were based on the two-point taste test method (paired Preference test) for odor evaluation. Specifically, 12 sensory inspectors were selected to select "light odor" and "smelly odor" among the refined fats and oils. The number of persons who select "light odor less" and "smelly odor" for each refined fat and oil is shown in Table 5.

(Smell Evaluation-2)

Each of the obtained purified fats and oils was stored under light (7000 lux, 24 hours), and then each of the purified fats and oils after light irradiation was analyzed by headspace GC-MS. Specifically, 2 g of the purified fat and oil was placed in a 20 ml vial and sealed, and then heated at 180 ° C for 10 minutes while shaking. The volatile component (3 ml) present in the headspace was sampled using an Agilent G1888 Network Headspace Sampler (Agilent Technologies/Agilent Technologies, Inc.) using a GC-MSD system (GC6890/MSD5973, Agilent Technologies/Agilent Technologies, Inc.) To analyze. The AREA value was calculated for the 2,3-octanedione contained in the sampled volatile component. The results are shown in Table 5. Further, the values of "2,3-octanedione content" shown in Table 5 are relative values. Specifically, the numerical value of the sixth embodiment is a relative value when the AREA value of the comparative example 10 is "1".

<GC-MS analysis conditions>

GC-MS device: GC-MSD system (Agilent Technologies / Agilent Technologies, Inc.)

Column: DB-WAX (60m × φ 0.25mm × 0.5μm)

Carrier gas: helium

Column temperature: 35 ° C (for 5 minutes) → 5 ° C / min → 240 ° C (for 10 minutes)

MS detector: scan analysis (29~500m/z)

Ion source: 230 ° C

Four poles: 150 ° C

Emission voltage: 70eV

As shown in Table 5, the refined fat and oil obtained by the production method of the present invention has a good flavor and suppresses light odor and unpleasant odor. Further, the purified fat or oil obtained by the production method of the present invention has a 2,3-octanedione content. Since 2,3-octanedione is one of the causes of light odor, it is understood that according to the present invention, a purified fat or oil which suppresses unpleasant odor such as light odor can be obtained.

[Evaluation 4: Flavor Assessment and Light Smelness Assessment]

In the same manner as in the above-mentioned "Evaluation 1", the decolorization step and the deodorization step were carried out on the soybean oil under the conditions described in Table 6, and the examples and comparative examples were obtained. Refined oils and fats.

(flavor evaluation)

The flavor of each of the obtained purified fats and oils was evaluated in the same manner as in the above-mentioned "evaluation 1". The evaluation results are shown in Table 6.

(light odor assessment)

Each of the obtained purified fats and oils was stored under light (7000 lux, 24 hours), and the light odor was evaluated based on the following criteria for each of the purified fats and oils after light irradiation.

◎: It is recognized that the light odor is improved as compared with the embodiment 10.

○: slightly agrees that the light odor is improved as compared with the embodiment 10.

△: the same degree of light odor as in Example 10 (slightly felt light odor)

Based on the above-described flavor evaluation and light odor evaluation, a comprehensive evaluation was performed on the basis of the following criteria. The evaluation results are shown in Table 6.

◎: Very good

○: Good

△: edible

As shown in Table 6, the refined oil obtained by the production method of the present invention The fat flavor is good and the light odor is suppressed. If the amount of water in the decoloring step is 400 ppm or more, the light odor is particularly suppressed.

[Evaluation 5: Review on Improving Cold Tolerance of Soybean Oil]

In the same manner as in the above-mentioned "Evaluation 1", the decolorization step and the deodorization step were carried out under the conditions described in Table 7 for the two types of soybean oil (raw material fats and oils) of different batches, and the obtained refined fats and oils were supplied to the following cooling test. . Further, at the start of the cooling test, any of the soybean oils are in a liquid state (having a fluidity state).

(cooling test)

Each of the refined fats and oils was heated at 120 ° C for 5 minutes and then allowed to cool to room temperature. Subsequently, each of the refined fats and oils was placed in a glass bottle having a diameter of 40 mm, and stored in ice water at 0 ° C in a refrigerator. The glass bottles were taken out from the refrigerator at 15 hours, 20 hours, 21 hours, 24 hours, 40 hours, 48 hours, and 62 hours after the start of storage, and the state of the fats and oils was visually observed. The results are shown in Table 8. Further, the "gelation time" in Table 8 is the time (unit: hour) required to display each of the refined fats and oils until gelation.

[Table 8]

As shown in Table 8, when the same batch of soybean oil was compared with each other, it was found that the soybean oil obtained by the production method of the present invention had a long time until gelation, and the soybean oil cold resistance was improved.

[Evaluation 5: Flavor Evaluation and Cooking Evaluation]

For the decolorized linseed oil (manufactured by Nisshin Olympus Group Co., Ltd. / The Nisshin OilliO Group, Ltd.), the decolorization step was carried out in the same manner as in "Evaluation 1", and then the deodorization step was carried out to obtain various examples and comparisons. Example of refined fats and oils. Furthermore, flavor evaluation and cooking evaluation were performed similarly to evaluation 1.

As shown in Table 9, the refined oil obtained by the production method of the present invention The fat is obtained because it is obtained through a predetermined deodorization step. Even if the refined fat or oil is supplied to the cooking, the flavor of the refined fat or oil is not impaired.

Claims (6)

A method for producing a refined fat or oil, comprising a deodorizing step of deodorizing a raw material fat or oil, wherein the deodorizing step includes a contacting step of causing the raw material fat and oil at a temperature of 205 to 225 ° C and a vacuum of 300 to 800 Pa The raw material fat or oil is one or more kinds of fats and oils selected from the group consisting of soybean oil, corn oil, cottonseed oil, linseed oil, and palm oil, and the water in contact with the raw material oil is in contact with the water vapor for 53 to 100 minutes. The amount of the vapor is 1.0 to 7.0% by mass based on the raw material fat or oil. Among the fatty acids constituting the raw material fat and oil, the ratio of oleic acid to linseed oleic acid (oleic acid/linolenic acid) is 1.0 or less. The method for producing a purified fat or oil according to claim 1, further comprising a decoloring step of allowing the raw material oil and fat to be active in the presence of water of 100 to 15000 ppm with respect to the raw material fat or oil before the deodorizing step Clay contact. The method for producing a refined fat or oil according to claim 1 or 2, wherein the deodorizing step is performed by a tray type deodorizing device. A method for reducing the content of aldehydes in fats and oils, wherein the raw material oil and fat are contacted with the active clay in the presence of water of 100 to 15000 ppm with respect to the raw material oil and fat, and at a temperature of 205 to 225 ° C and at a temperature of 300 to 800 Pa Vacuum degree, One or more selected from the group consisting of soybean oil, linseed oil, and palm oil, wherein the raw material oil and fat is in contact with water vapor for 53 to 100 minutes, and among the fatty acids constituting the raw material fat and oil, The ratio of oleic acid to linseed oleic acid (oleic acid/linolenic acid) is 1.0 or less. The invention relates to a method for reducing the light odor of oil and fat, which is made to contact the active clay with the active clay in the presence of water of 100 to 15000 ppm with respect to the raw material oil and fat, and at a temperature of 205 to 225 ° C and a vacuum of 300 to 800 Pa, The raw material fats and oils are brought into contact with water vapor for one to five minutes, and the raw material fats and oils are one or more selected from the group consisting of soybean oil, linseed oil, and palm oil. The method for reducing the odor of oil and fat according to claim 5, wherein the raw material fat or oil is soybean oil.