WO2011074574A1 - 精製油脂の製造方法 - Google Patents
精製油脂の製造方法 Download PDFInfo
- Publication number
- WO2011074574A1 WO2011074574A1 PCT/JP2010/072477 JP2010072477W WO2011074574A1 WO 2011074574 A1 WO2011074574 A1 WO 2011074574A1 JP 2010072477 W JP2010072477 W JP 2010072477W WO 2011074574 A1 WO2011074574 A1 WO 2011074574A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- oil
- fat
- oils
- fats
- contact
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/10—Refining fats or fatty oils by adsorption
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/12—Refining fats or fatty oils by distillation
- C11B3/14—Refining fats or fatty oils by distillation with the use of indifferent gases or vapours, e.g. steam
Definitions
- the present invention relates to a method for producing refined fats and oils with less by-products and good flavor and hue.
- Oils and fats are indispensable as a source of nutrients and energy for the body (primary function), but in addition, they provide so-called sensory functions (secondary functions) that satisfy palatability such as taste and aroma. It is important as a thing. Furthermore, it is known that fats and oils containing diacylglycerol at a high concentration have physiological actions (tertiary function) such as body fat burning action.
- Fats and oils that have been compressed from plant seeds, germs, pulp and the like contain fatty acids, monoacylglycerols, odorous components and the like. Moreover, when processing fats and oils, a trace component byproduces and a flavor falls by passing through heating processes, such as transesterification reaction, esterification reaction, and hydrogenation treatment. In order to use fats and oils as cooking oil, it is necessary to improve the flavor by removing these by-products. For this reason, so-called deodorization treatment is generally performed in contact with water vapor under high temperature and reduced pressure (Patent Document 1).
- Patent Document 2 a method of performing decolorization treatment with a porous adsorbent and deodorizing treatment
- Patent Document 3 a method in which a fatty acid obtained by hydrolyzing a raw oil and fat by an enzymatic decomposition method and glycerin are esterified and then subjected to a deodorization treatment so that a deodorization time and a deodorization temperature are within a certain range.
- the present invention relates to a method for producing purified fats and oils, in which after the treatment of bringing an adsorbent into contact with fats and oils, the treatment of bringing water vapor into contact with fats and oils under at least one condition selected from the following.
- (Condition 1) The time for contact between the oil and fat and water vapor in the temperature range of 175 ° C. or higher and 205 ° C. or lower is 5 to 110 minutes
- Consdition 2 The time for contact between oil and water vapor in the temperature range of 205 ° C. to 215 ° C. is 5 to 50 minutes
- the present invention also relates to a refined fat and oil containing 7 ppm or less of glycidol fatty acid ester and 20% by mass or more of diacylglycerol as measured by the German Society for Lipid Science (DGF) standard method C-III 18 (09).
- DGF German Society for Lipid Science
- this invention relates to providing the method of manufacturing fats and oils with few by-products and favorable flavor and hue.
- the present inventor has made various studies on the refining operation of fats and oils, and after performing the treatment of bringing the adsorbent into contact with the fats and oils in advance, by treating the water vapor at a specific temperature and for a specific time, a by-product It has been found that the production of the oil is suppressed, and that the oil and fat subjected to such a treatment has a good flavor and hue.
- refined fats and oils with less by-products and good flavor and hue can be obtained.
- the fats and oils used in the production method of the present invention refer to those containing triacylglycerol and / or diacylglycerol.
- any of vegetable oils and animal fats may be used.
- Specific raw materials include rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil, safflower oil, cottonseed oil, beef tallow, linseed oil, fish oil and the like.
- the production method of the present invention is more preferably applied to fats and oils containing diacylglycerol.
- the content of diacylglycerol is preferably 20% by mass (hereinafter simply referred to as “%”) or more, more preferably 50% or more, and still more preferably 70% or more.
- the upper limit is not particularly defined, but is preferably 99% or less, more preferably 98% or less, and still more preferably 97% or less.
- Oils and fats containing diacylglycerol can be obtained by esterification reaction of fatty acids derived from fats and oils and glycerin reaction of fats and oils and glycerin. These reactions are carried out by a chemical method using a chemical catalyst such as an alkali metal or an alloy thereof, an alkali metal or alkaline earth metal oxide, a hydroxide or an alkoxide having 1 to 3 carbon atoms, and an enzymatic method using an enzyme such as lipase. It is divided roughly into. Of these, it is preferable in terms of flavor and the like that the reaction is performed enzymatically using lipase or the like as a catalyst under mild conditions.
- a chemical catalyst such as an alkali metal or an alloy thereof, an alkali metal or alkaline earth metal oxide, a hydroxide or an alkoxide having 1 to 3 carbon atoms
- an enzyme such as lipase. It is divided roughly into. Of these, it is preferable in terms of flavor and
- the adsorbent is preferably a porous adsorbent, and examples thereof include activated carbon, silicon dioxide, and solid acid adsorbent.
- the solid acid adsorbent include acidic clay, activated clay, activated alumina, silica gel, silica / alumina, aluminum silicate and the like. These may be used alone or in combination of two or more.
- a solid acid adsorbent is preferable from the viewpoint of reducing the content of by-products and improving the flavor and hue, and acidic clay and activated clay are particularly preferable.
- Both acid clay and activated clay contain SiO 2 , Al 2 O 3 , Fe 2 O 3 , CaO, MgO, etc. as general chemical components, but the SiO 2 / Al 2 O 3 ratio is 3 It is preferably ⁇ 12, especially 4 ⁇ 10.
- a composition containing 1 to 5% of Fe 2 O 3 , 0 to 1.5% of CaO and 1 to 7% of MgO is preferable.
- Activated clay is a naturally occurring acidic clay (montmorillonite clay) treated with a mineral acid such as sulfuric acid, and is a compound having a porous structure having a large specific surface area and adsorption capacity. It is known that when acid clay is further acid-treated, the specific surface area is changed to improve the decolorization ability and change physical properties.
- the specific surface area of acid clay or activated clay varies depending on the degree of acid treatment, etc., but is preferably 50 to 400 m 2 / g, and pH (5% suspension) is 2.5 to 9, particularly 3 to 7. Is preferred.
- the acid clay for example, commercially available products such as Mizuka Ace # 20 and Mizuka Ace # 400 (manufactured by Mizusawa Chemical Industry Co., Ltd.) can be used. Commercial products such as Galeon Earth GSF (manufactured by Mizusawa Chemical Industry Co., Ltd.) can be used.
- the amount of adsorbent used is preferably less than 2.0%, more preferably less than 0.1% to less than 2.0%, based on the fact that the filtration rate is fast and the productivity is good and the yield is high. 0.2 to 1.5%, particularly 0.3 to 1.3%, especially 0.5 to 1% is preferable.
- the contact temperature between the fat and oil and the adsorbent is preferably 20 to 150 ° C., more preferably 40 to 135 ° C., particularly 60 to 120 ° C., particularly 60 to 105 ° C., from the viewpoint of reducing the content of by-products and industrial productivity. In particular, 90 to 105 ° C. is preferable.
- the contact time is preferably 3 to 180 minutes, more preferably 5 to 120 minutes, particularly 7 to 90 minutes, and particularly preferably 15 to 90 minutes from the same point.
- the pressure may be a reduced pressure or a normal pressure, but is preferably a reduced pressure from the viewpoint of oxidation inhibition and decolorization.
- the treatment for bringing water vapor into contact with fats and oils is basically performed by reduced-pressure steam distillation, and examples thereof include a batch type, a semi-continuous type, and a continuous type.
- examples of the semi-continuous apparatus include a guardler type deodorizing apparatus including a deodorizing tower having several trays. This apparatus is deodorized by supplying the fat and oil to be deodorized from the upper part and moving the oil intermittently descending one after another to the lower tray.
- a thin film deodorization device or the like As a device in the case of a continuous type, there is a thin film deodorization device or the like in which a structure having both gas-liquid contact efficiency and low pressure loss is filled in a deodorization tower and contact efficiency with water vapor is improved.
- the treatment of bringing oil and fat into contact with water vapor is performed in combination with a deodorizing process using these thin film deodorizing apparatuses and a process using a tray type deodorizing apparatus.
- a method of performing a thin film column or tray type deodorization device alone is preferable.
- the amount of water vapor to be used is 0.3 to 20%, more preferably 0.5 to 10%, especially 1.7 to 4.5% of fats and oils. It is preferable from the point of making it favorable. Further, the pressure is preferably 0.01 to 4.0 kPa, particularly 0.06 to 1.0 kPa from the same point.
- the contact between the oil and fat and water vapor is performed under at least one condition selected from the following.
- (Condition 1) The time for contact between the oil and fat and water vapor in the temperature range of 175 ° C. or higher and 205 ° C. or lower is 5 to 110 minutes
- (Condition 2) The time for contact between oil and water vapor in the temperature range of 205 ° C. to 215 ° C. is 5 to 50 minutes
- the contact time between the fats and oils and the water vapor in each condition means the total time in a state included in the specified temperature range, as long as the temperature is included in the range, even if the temperature changes. I do not care. Therefore, the temperature raising and lowering times are included in the contact time as long as they are included in the temperature range. Further, when the temperature is intermittently included in the temperature range as a result of the temperature change, the total time included in the temperature range is set as the time.
- the contact time is preferably 10 to 90 minutes, more preferably 15 to 70 from the viewpoint of suppressing the formation of by-products and improving the flavor and hue. Minutes, particularly 34 to 60 minutes are preferred.
- it is preferably 8 to 45 minutes, more preferably 12 to 40 minutes, and particularly preferably 15 to 34 minutes.
- it is preferably 8 to 45 minutes, more preferably 12 to 40 minutes, and particularly preferably 15 to 34 minutes.
- Condition 3 from the same point, 7 to 27 minutes are preferable, 10 to 24 minutes are more preferable, and 15 to 24 minutes are particularly preferable.
- Conditions 1 to 3 may satisfy a plurality of conditions, but it is preferable to use one condition from the viewpoint of suppressing the formation of by-products and improving the flavor and hue. From the same point, Condition 1 or Condition 2 is preferable, and Condition 1 is more preferable.
- the fats and oils may be subjected to a purification step usually used for the fats and oils before the treatment with the adsorbent or before or after the treatment with the water vapor.
- a top cut distillation process refers to a step of removing light by-products such as fatty acids from fats and oils by distilling the fats and oils.
- An acid treatment process says the process of adding and mixing chelating agents, such as a citric acid, to fats and oils.
- a water-washing process says the process of making water contact oil and fat and performing operation which performs oil-water separation. Water-soluble by-products can be removed by washing with water. It is preferable to repeat the water washing step a plurality of times (for example, 3 times).
- Glycidol fatty acid ester is a standard method of German Society for Lipid Science C-III 18 (09) (DGF Standard Methods 2009 (14. Supplement), C-III 18 (09), “Ester-bound 3-chloropropane-1,2-diol”. (3-MCPD esters) and glycidol (glycidyl esters) ”).
- This measuring method is a measuring method of 3-chloropropane-1,2-diol ester (MCPD ester) and glycidol and its ester.
- the method of Option A (“7.1 Option A: Determination of the sum of ester-bound 3-MCPD and glycidol”) described in the standard method 7.1 is used to quantify the ester of glycidol. . Details of the measurement method are described in the examples. Although glycidol fatty acid ester and MCPD ester are different substances, in the present invention, the value obtained by the above measurement method is used as the glycidol fatty acid ester content.
- the content of the glycidol fatty acid ester in the refined fat of the present invention is preferably 7 ppm or less, more preferably 6 ppm or less, particularly 5 ppm or less, and particularly preferably 3 ppm or less.
- the hue of the refined fats and oils of the present invention preferably has a value of 10R + Y measured by the method described in the examples of 20 or less, more preferably 18 or less, particularly 16 or less, particularly 15 or less, especially 14 or less.
- the content of diacylglycerol in the refined fat of the present invention is 20% or more, preferably 30% or more, more preferably 50% or more, and further preferably 70% or more.
- the upper limit is not particularly defined, but is preferably 99% or less, more preferably 98% or less, and still more preferably 97% or less.
- An antioxidant may be added to the refined fat according to the present invention for the purpose of improving storage stability and flavor stability, as in the case of general edible fats and oils.
- Antioxidants include natural antioxidants, tocopherols, ascorbyl palmitate, ascorbate stearate, BHT, BHA, phospholipids and the like.
- the refined fats and oils of the present invention can be used in the same manner as general edible fats and oils and can be widely applied to various foods and drinks using fats and oils.
- oil-in-water processed foods such as drinks, desserts, ice creams, dressings, toppings, mayonnaise, grilled meat
- water-in-oil processed foods such as margarine and spreads
- peanut butter flying shortenings, baking shortenings, etc.
- Processed fats and oils processed foods such as potato chips, snacks, cakes, cookies, pies, breads, and chocolates
- bakery mixes processed meat products; frozen entrées;
- the DAG water washing oil added with the contact treatment with the adsorbent is subjected to the steam contact treatment under specific conditions, so that the formation of glycidol fatty acid ester can be suppressed, and a good flavor and hue are obtained. I was able to.
- Table 2 when water washing contact treatment was performed on DAG washing oil without contact treatment with the adsorbent, glycidol fatty acid ester was produced when the temperature was high, and glycidol fatty acid ester when the temperature was lowered. Was somewhat lower, but the flavor was insufficient and the appearance was poor.
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fats And Perfumes (AREA)
- Edible Oils And Fats (AREA)
Abstract
Description
また、ジアシルグリセロール高含有油脂においては、良好な風味とするためジアシルグリセロールに富む油脂に有機酸を添加した後、多孔性吸着剤で脱色処理し、脱臭処理を行う方法(特許文献2)や、酵素分解法により原料油脂を加水分解して得られた脂肪酸とグリセリンとをエステル化反応させた後、脱臭時間と脱臭温度が一定範囲内となるよう脱臭処理を行う方法(特許文献3)が報告されている。
(条件1)175℃以上205℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~110分、
(条件2)205℃超215℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~50分、及び
(条件3)215℃超230℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~30分。
また、本発明は、ドイツ脂質科学会(DGF)標準法C-III 18(09)にて測定されるグリシドール脂肪酸エステルが7ppm以下であり、ジアシルグリセロールを20質量%以上含有する精製油脂に関する。
しかしながら、風味改善のために行われている従来の脱臭操作によって、却って副生成物が増加してしまう場合があることが判明した。すなわち、脱臭処理を低い温度で行った場合、臭気成分の留去効果が小さいため風味・色相が悪く、高温で行う必要があったが、高温では別異の副生成物、グリシドール脂肪酸エステルが副生することが見出された。一方、脱臭処理を低温で行えば、副生成物の生成をある程度抑制できるものの、風味・色相の改善が不十分となる。ことに、ジアシルグリセロール含有量の高い油脂においては、かかる傾向が顕著であった。
従って、本発明は、副生成物が少なく、風味及び色相の良好な油脂を製造する方法を提供することに関する。
具体的な原料としては、菜種油、ひまわり油、とうもろこし油、大豆油、米油、紅花油、綿実油、牛脂、あまに油、魚油等を挙げることができる。
酸性白土を更に、酸処理することにより比表面積が変化し、脱色能の改良及び物性が変化することが知られている。酸性白土又は活性白土の比表面積は、酸処理の程度などにより異なるが、50~400m2/gであるのが好ましく、pH(5%サスペンジョン)は2.5~9、特に3~7のものが好ましい。
酸性白土としては、例えば、ミズカエース#20、ミズカエース#400(以上、水澤化学工業(株)製)等の市販品を用いることができ、活性白土としては、例えば、ガレオンアースV2R、ガレオンアースNV、ガレオンアースGSF(以上、水澤化学工業(株)製)等の市販品を用いることができる。
本発明の製造方法において、油脂に水蒸気を接触させる処理は、基本的に減圧水蒸気蒸留で行われ、バッチ式、半連続式、連続式等が挙げられる。少量の場合はバッチ式を用い、多量になると半連続式、連続式を用いることが好ましい。半連続式の場合の装置としては、数段のトレイを備えた脱臭塔からなるガードラー式脱臭装置等が挙げられる。本装置は、上部から脱臭すべき油脂が供給され、油が下段のトレイへ間欠的に次々と下降しながら移動することにより脱臭される。連続式の場合の装置としては、脱臭塔内に気液接触効率と低圧力損失を両立した構造物が充填され、水蒸気との接触効率を向上させた薄膜脱臭装置等がある。
油脂に水蒸気を接触させる処理は、以上の薄膜脱臭装置またはトレイ式脱臭装置の単独で行う方法の他、これら薄膜脱臭装置を用いた脱臭処理とトレイ式脱臭装置を用いた処理とを組み合わせて行う方法があるが、本発明の場合には、装置コスト、風味等の点から、薄膜式カラムまたはトレイ式脱臭装置の単独で行う方法が好ましい。
(条件1)175℃以上205℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~110分、
(条件2)205℃超215℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~50分、及び
(条件3)215℃超230℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~30分。
この条件とすることで、副生成物の生成を抑制することができると共に、風味及び色相を改善することができる。なお、各条件における油脂と水蒸気との接触時間とは、規定されている温度範囲に含まれる状態の時間の合計を意味し、温度が当該範囲に含まれている限り、温度が変化しても構わない。従って、昇温及び降温の時間も、当該温度範囲に含まれる限り接触時間に含むものとする。また、温度が変化した結果、断続的に当該温度範囲に含まれる場合は、当該温度範囲に含まれる時間の総計をもって当該時間とする。
また、205℃超215℃以下で接触させる場合(条件2)、同様の点から8~45分が好ましく、更に12~40分、特に15~34分が好ましい。
215℃超230℃以下で接触させる場合(条件3)、同様の点から、7~27分が好ましく、更に10~24分、特に15~24分が好ましい。
上記条件1ないし条件3は、複数の条件を満たしてもよいが、副生成物の生成を抑制する点、風味及び色相を良好とする点からひとつの条件を用いることが好ましい。同様の点から、条件1又は条件2が好ましく、条件1がより好ましい。
トップカット蒸留工程は、油脂を蒸留することにより、油脂から脂肪酸等の軽質の副生物を除去する工程をいう。
酸処理工程は、油脂にクエン酸等のキレート剤を添加、混合する工程をいう。
水洗工程は、油脂に水を接触させ、油水分離を行う操作を行う工程をいう。水洗により水溶性の副生成物を除去することができる。水洗工程は複数回(例えば3回)繰り返すことが好ましい。
グリシドール脂肪酸エステルは、ドイツ脂質科学会標準法C-III 18(09)(DGF Standard Methods 2009 (14. Supplement),C-III 18(09),”Ester-bound 3-chloropropane-1,2-diol (3-MCPD esters) and glycidol(glycidyl esters)”)記載の方法にて測定することができる。本測定方法は、3-クロロプロパン-1,2-ジオールエステル(MCPDエステル)並びにグリシドール及びそのエステルの測定方法である。本発明においては、グリシドールのエステルを定量するため、当該標準法7.1記載のオプションA(”7.1 Option A:Determination of the sum of ester-bound 3-MCPD and glycidol”)の方法を用いる。測定方法の詳細は実施例に記載した。
グリシドール脂肪酸エステルとMCPDエステルとは異なる物質ではあるが、本発明においては、上記測定方法にて得られた値をもってグリシドール脂肪酸エステル含有量とする。
(i)色相
色相は、日本油化学会編「基準油脂分析試験法2003年版」中の「色(2.2.1-1996)」に従って、ロビボンド比色計を用い5.25インチセルにより測定し、次の式(1)で求めた値をいう。
色相=10R+Y (1)
(式中、R=Red値、Y=Yellow値)
フタ付試験管に油脂サンプル約100mgを計量し、内標(3-MCPD-d5/t-ブチルメチルエーテル)50μL、t-ブチルメチルエーテル/酢酸エチル混合溶液(体積比8:2)500μL、及び0.5Nナトリウムメトキシド1mLを添加して攪拌した後、10分間静置した。ヘキサン3mL、3.3%酢酸/20%塩化ナトリウム水溶液3mLを添加し攪拌した後、上層を除去した。更にヘキサン3mLを添加し攪拌した後、上層を除去した。フェニルボロン酸1g/95%アセトン4mL混合液を250μL添加して攪拌した後、密栓し、80℃で20分間加熱した。これにヘキサン3mLを加え攪拌した後、上層をガスクロマトグラフ-質量分析計(GC-MS)に供して、グリシドール脂肪酸エステルの定量を行った。なお、グリシドール脂肪酸エステル含有量が0.144ppm以下の場合をND(検出限界以下)とした。
ガラス製サンプル瓶に、油脂サンプル約10mgとトリメチルシリル化剤(「シリル化剤TH」、関東化学製)0.5mLを加え、密栓し、70℃で15分間加熱した。これに水1.0mLとヘキサン1.5mLを加え、振とうした。静置後、上層をガスクロマトグラフィー(GLC)に供して分析した。
風味の評価は、5人のパネルにより、各人1~2gを生食し、下記に示す基準にて官能評価することにより行い、その平均値を四捨五入して示した。なお、4以上が消費者への受け入れ性がよいものと判断される。
〔風味の評価基準〕
5:非常に良好
4:良好
3:やや良好
2:不良
1:非常に不良
未脱臭油脂を原料とした大豆油脂肪酸:菜種油脂肪酸=7:3(質量比)の混合脂肪酸100質量部とグリセリン15質量部とを混合し、酵素によりエステル化反応を行った。
得られたエステル化物から、トップカット蒸留により脂肪酸とモノアシルグリセロールを除去し、DAG脱酸油(ジアシルグリセロール86%)を得た。色相は44、グリシドール脂肪酸エステルは1.8ppmであった。
表1に示す条件(1)で、DAG脱酸油を吸着剤と攪拌しながら減圧下で接触処理後、吸着剤を濾別し、油脂サンプルa~fを得た。
得られた油脂サンプルa~fを、80℃にて酸処理(50%クエン酸水溶液を0.5%添加)、油脂に対して10%の蒸留水を用いた水洗を3回処理した後、表1に示す条件(2)でバッチ式の脱臭処理を行った。500MLガラス製クライゼンフラスコに、水洗油200gを投入した後、水蒸気(3%/h-対油)と接触処理して、精製油脂を得た(実施例1~15及び比較例1~5)。結果を表1に示す。
DAG脱酸油を、酸処理(50%クエン酸水溶液を0.5%添加)、水洗(蒸留水3回)処理後、表2に示す条件でバッチ式の脱臭処理を行った。500MLガラス製クライゼンフラスコに、水洗油200gを投入した後、水蒸気(3%/h-対油)と接触処理して、脱臭サンプルを得た(比較例6~8)。結果を表2に示す。
脱臭菜種油97.5質量部とグリセリン2.5質量部とを混合し、脱水後、ナトリウムメチラート0.26%添加して、105℃、2時間、700Paの条件でグリセロリシス反応を行った。得られたグリセロリシス反応物を、80℃にて酸処理(50%クエン酸水溶液を0.8%添加)、グリセロリシス反応物に対して10%の蒸留水を用いた水洗を3回処理し、DAG水洗油(ジアシルグリセロール34%)を得た。色相は45、グリシドール脂肪酸エステルは108ppmであった。
表3に示す条件(1)で、DAG水洗油を吸着剤と攪拌しながら減圧下で接触処理後、吸着剤を濾別し、油脂サンプルgを得た。
得られた油脂サンプルgを、表3に示す条件(2)でバッチ式の脱臭処理を行った。500MLガラス製クライゼンフラスコに、脱色油200gを投入した後、水蒸気(3%/h-対油)と接触処理して、精製油脂を得た(実施例16、17)。結果を表3に示す。
グリセロリシス反応により得られた上記DAG水洗油を、表4に示す条件でバッチ式の脱臭処理を行った。500MLガラス製クライゼンフラスコに、水洗油200gを投入した後、水蒸気(3%/h-対油)と接触処理して、脱臭サンプルを得た(比較例9)。結果を表4に示す。
Claims (7)
- 油脂に吸着剤を接触させる処理を行った後に、下記から選ばれる少なくともひとつの条件で油脂に水蒸気を接触させる処理を行う、精製油脂の製造方法。
(条件1)175℃以上205℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~110分、
(条件2)205℃超215℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~50分、及び
(条件3)215℃超230℃以下の温度範囲で油脂と水蒸気とが接触する時間が5~30分。 - 吸着剤が、活性炭、二酸化ケイ素、及び固体酸から選ばれる少なくとも1種である、請求項1記載の精製油脂の製造方法。
- 固体酸が、酸性白土、活性白土、活性アルミナ、シリカゲル、シリカ・アルミナ、及びアルミニウムシリケートから選ばれる少なくとも1種である、請求項2記載の精製油脂の製造方法。
- 固体酸が、酸性白土及び活性白土から選ばれる少なくとも1種である、請求項2記載の精製油脂の製造方法。
- 吸着剤の使用量が、油脂に対して2.0質量%未満である請求項1~4いずれか1項に記載の精製油脂の製造方法。
- 油脂がジアシルグリセロールを20質量%以上含有するものである請求項1~5のいずれか1項に記載の精製油脂の製造方法。
- ドイツ脂質科学会(DGF)標準法C-III 18(09)にて測定されるグリシドール脂肪酸エステルが7ppm以下であり、ジアシルグリセロールを20質量%以上含有する精製油脂。
Priority Applications (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP10837600.5A EP2514811A4 (en) | 2009-12-15 | 2010-12-14 | METHOD FOR PRODUCING REFINED FATS OR OILS |
CN2010800568433A CN102666823A (zh) | 2009-12-15 | 2010-12-14 | 精制油脂的制造方法 |
US13/516,415 US8927039B2 (en) | 2009-12-15 | 2010-12-14 | Method for manufacturing refined fat or oil |
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2009283660 | 2009-12-15 | ||
JP2009-283660 | 2009-12-15 | ||
JP2010083199A JP2011144343A (ja) | 2009-12-15 | 2010-03-31 | 精製油脂の製造方法 |
JP2010-083199 | 2010-03-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2011074574A1 true WO2011074574A1 (ja) | 2011-06-23 |
Family
ID=44167328
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/JP2010/072477 WO2011074574A1 (ja) | 2009-12-15 | 2010-12-14 | 精製油脂の製造方法 |
Country Status (7)
Country | Link |
---|---|
US (1) | US8927039B2 (ja) |
EP (1) | EP2514811A4 (ja) |
JP (1) | JP2011144343A (ja) |
KR (1) | KR20120115260A (ja) |
CN (1) | CN102666823A (ja) |
MY (1) | MY161043A (ja) |
WO (1) | WO2011074574A1 (ja) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2013145397A1 (ja) * | 2012-03-29 | 2013-10-03 | 日清オイリオグループ株式会社 | グリセリド組成物の製造方法 |
EP2793612A1 (en) * | 2011-12-23 | 2014-10-29 | Loders Croklaan B.V. | Method of treating a vegetable oil |
Families Citing this family (20)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102656257B (zh) * | 2009-12-15 | 2014-04-16 | 花王株式会社 | 油脂组合物 |
JP5717351B2 (ja) | 2010-03-17 | 2015-05-13 | 花王株式会社 | 精製油脂の製造方法 |
JP5717352B2 (ja) | 2010-03-17 | 2015-05-13 | 花王株式会社 | 精製油脂の製造方法 |
GB201019639D0 (en) * | 2010-11-19 | 2010-12-29 | Loders Croklaan Bv | Method |
JP6008596B2 (ja) | 2011-06-15 | 2016-10-19 | 花王株式会社 | 精製油脂の製造方法 |
JP5873690B2 (ja) * | 2011-11-08 | 2016-03-01 | 日清オイリオグループ株式会社 | 食用油脂の製造方法及び加工油脂製品の製造方法 |
JP5399544B1 (ja) * | 2012-08-31 | 2014-01-29 | 日清オイリオグループ株式会社 | 精製油脂の製造方法 |
JP6166984B2 (ja) * | 2012-09-04 | 2017-07-19 | 花王株式会社 | 油脂組成物 |
WO2014045682A1 (ja) * | 2012-09-21 | 2014-03-27 | 日清オイリオグループ株式会社 | 乳化剤含有油脂組成物及び乳化剤含有油脂組成物の製造方法 |
JP6150582B2 (ja) * | 2013-03-27 | 2017-06-21 | 花王株式会社 | 精製油脂の製造方法 |
JP6219147B2 (ja) * | 2013-12-02 | 2017-10-25 | 花王株式会社 | 精製魚油の製造方法 |
CN104054847A (zh) * | 2014-03-21 | 2014-09-24 | 安徽省怀远县鑫泰粮油有限公司 | 一种强身健体滋补花生油及其制备方法 |
JP5947931B2 (ja) * | 2015-02-09 | 2016-07-06 | 花王株式会社 | 油脂組成物 |
CN106106853B (zh) * | 2015-05-05 | 2020-02-21 | 嘉必优生物技术(武汉)股份有限公司 | 含1,3-二不饱和脂肪酸-2-棕榈酸的结构油脂及制备方法 |
CN105053269A (zh) * | 2015-07-28 | 2015-11-18 | 华南理工大学 | 一种用吸附剂降低食用油中缩水甘油酯含量的方法 |
KR20180134904A (ko) * | 2016-04-27 | 2018-12-19 | 가부시키가이샤 아데카 | 풍미 개량재 |
EP3424346B1 (en) * | 2017-07-03 | 2023-12-27 | Alfa Laval Corporate AB | Reduction of the content of glycidyl esters in edible oils |
CN111683536A (zh) * | 2018-02-07 | 2020-09-18 | 嘉吉公司 | 不含不期望的污染物的液态油 |
CN108753458A (zh) * | 2018-08-03 | 2018-11-06 | 梁云 | 提高微生物油脂稳定性和安全性的精炼工艺 |
KR102303079B1 (ko) * | 2019-07-11 | 2021-09-16 | 제주대학교 산학협력단 | 마유 리포좀을 함유한 탈모방지 및 발모촉진용 조성물 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH037240B2 (ja) | 1982-07-23 | 1991-02-01 | Sutage Heruman | |
JPH04261497A (ja) | 1991-02-15 | 1992-09-17 | Kao Corp | ジグリセリドに富む油脂の脱臭工程における不均化反応を抑制する方法 |
JP2007014263A (ja) * | 2005-07-07 | 2007-01-25 | Nisshin Oillio Group Ltd | 食用油脂の製造方法および食用油脂 |
JP2009040854A (ja) | 2007-08-08 | 2009-02-26 | Kao Corp | ジアシルグリセロール高含有油脂の製造方法 |
Family Cites Families (22)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5621554A (en) | 1979-07-31 | 1981-02-28 | Ajinomoto Co Inc | Decoloring of edible fat and oil |
US4601790A (en) | 1982-07-23 | 1986-07-22 | Hermann Stage | Process for deodorizing and/or physical refining of cocoa butter and cocoa butter substitutes |
GB8418154D0 (en) * | 1984-07-17 | 1984-08-22 | Unilever Plc | Edible fat composition |
US4781864A (en) * | 1987-05-15 | 1988-11-01 | W. R. Grace & Co.-Conn. | Process for the removal of chlorophyll, color bodies and phospholipids from glyceride oils using acid-treated silica adsorbents |
US5023100A (en) * | 1988-05-02 | 1991-06-11 | Kabi Vitrum Ab | Fish oil |
JP2775852B2 (ja) | 1989-06-02 | 1998-07-16 | 住友化学工業株式会社 | ポジ型レジスト組成物 |
JP2911526B2 (ja) | 1990-02-23 | 1999-06-23 | 森永乳業株式会社 | 乳幼児食品用油脂組成物 |
JP2583660B2 (ja) | 1990-10-19 | 1997-02-19 | 不二製油株式会社 | パーム油の精製分別方法 |
US5912042A (en) * | 1994-02-18 | 1999-06-15 | Loders Croklaan B.V. | Fat blends containing diglycerides |
NZ500703A (en) * | 1998-11-04 | 2001-06-29 | F | Preparation of food-grade marine edible oils by treatment with silica, vacuum steam deodorisation and addition of a herb extract |
JP2000282080A (ja) | 1999-03-31 | 2000-10-10 | Yoshihara Oil Mill Ltd | 配合食用油およびその利用 |
EP1417288B1 (en) * | 2001-07-23 | 2018-08-29 | Cargill, Incorporated | Method and apparatus for processing vegetable oils |
US8084071B2 (en) * | 2004-01-29 | 2011-12-27 | J-Oil Mills, Inc. | Sesame oil and process for producing the same |
EP1809727B1 (en) * | 2004-11-04 | 2010-06-02 | Monsanto Technology, LLC | Processes for preparation of oil compositions |
US7709667B2 (en) * | 2005-04-28 | 2010-05-04 | Kao Corporation | Process for producing fat or oil |
BRPI0708352A2 (pt) * | 2006-02-28 | 2011-05-31 | Grace Gmbh & Co Kg | processo de refinamento fìsico usando partìuculas adsorventes para a produção de combustìvel biodisel |
EP1992233A1 (en) * | 2007-05-11 | 2008-11-19 | DSMIP Assets B.V. | Stabilized marine oils and process of making them |
DE102007031039A1 (de) * | 2007-07-04 | 2009-01-08 | Süd-Chemie AG | Verfahren zur schonenden Raffination von Pflanzenölen mit Naturbleicherde |
JP5230158B2 (ja) | 2007-09-26 | 2013-07-10 | 日清オイリオグループ株式会社 | 油脂組成物の製造方法および油脂組成物 |
US8227010B2 (en) * | 2008-10-10 | 2012-07-24 | Kao Corporation | Process for producing oil and fat rich in diacylglycerol |
JP5416519B2 (ja) | 2009-09-16 | 2014-02-12 | 花王株式会社 | 精製油脂の製造方法 |
RU2012125197A (ru) * | 2009-12-04 | 2014-01-10 | Арчер Дэниелс Мидлэнд Компани | Уменьшение глицидных сложных эфиров в масле |
-
2010
- 2010-03-31 JP JP2010083199A patent/JP2011144343A/ja active Pending
- 2010-12-14 MY MYPI2012002650A patent/MY161043A/en unknown
- 2010-12-14 US US13/516,415 patent/US8927039B2/en active Active
- 2010-12-14 KR KR20127014994A patent/KR20120115260A/ko not_active Application Discontinuation
- 2010-12-14 EP EP10837600.5A patent/EP2514811A4/en not_active Withdrawn
- 2010-12-14 WO PCT/JP2010/072477 patent/WO2011074574A1/ja active Application Filing
- 2010-12-14 CN CN2010800568433A patent/CN102666823A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH037240B2 (ja) | 1982-07-23 | 1991-02-01 | Sutage Heruman | |
JPH04261497A (ja) | 1991-02-15 | 1992-09-17 | Kao Corp | ジグリセリドに富む油脂の脱臭工程における不均化反応を抑制する方法 |
JP2007014263A (ja) * | 2005-07-07 | 2007-01-25 | Nisshin Oillio Group Ltd | 食用油脂の製造方法および食用油脂 |
JP2009040854A (ja) | 2007-08-08 | 2009-02-26 | Kao Corp | ジアシルグリセロール高含有油脂の製造方法 |
Non-Patent Citations (3)
Title |
---|
NICOLE BAUER: "Glycidol-Fettsaeureester in Saeuglingsmilchnahrung nachgewiesen", DEUTSCH LEBENSMITTEL-RUNDSCHAU, vol. 105, no. 6, June 2009 (2009-06-01), pages 361 - 362, XP008168973 * |
See also references of EP2514811A4 * |
Z. ZELINKOVA ET AL.: "Fatty acid esters of 3-chloropropane- 1,2-diol in edible oils", FOOD ADDITIVES AND CONTAMINANTS, vol. 23, no. 12, 2006, pages 1290 - 1298, XP009125455 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2793612A1 (en) * | 2011-12-23 | 2014-10-29 | Loders Croklaan B.V. | Method of treating a vegetable oil |
CN104159454A (zh) * | 2011-12-23 | 2014-11-19 | 荷兰洛德斯克罗科兰有限公司 | 处理植物油的方法 |
EP2793612B1 (en) * | 2011-12-23 | 2019-05-01 | Bunge Loders Croklaan B.V. | Method of treating a vegetable oil |
EP3502219A1 (en) * | 2011-12-23 | 2019-06-26 | Bunge Loders Croklaan B.V. | Method of treating a vegetable oil |
WO2013145397A1 (ja) * | 2012-03-29 | 2013-10-03 | 日清オイリオグループ株式会社 | グリセリド組成物の製造方法 |
JP2013203962A (ja) * | 2012-03-29 | 2013-10-07 | Nisshin Oillio Group Ltd | グリセリド組成物の製造方法 |
Also Published As
Publication number | Publication date |
---|---|
CN102666823A (zh) | 2012-09-12 |
EP2514811A4 (en) | 2016-08-03 |
US8927039B2 (en) | 2015-01-06 |
EP2514811A1 (en) | 2012-10-24 |
JP2011144343A (ja) | 2011-07-28 |
MY161043A (en) | 2017-04-14 |
KR20120115260A (ko) | 2012-10-17 |
US20120258232A1 (en) | 2012-10-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6008596B2 (ja) | 精製油脂の製造方法 | |
WO2011074574A1 (ja) | 精製油脂の製造方法 | |
JP5717351B2 (ja) | 精製油脂の製造方法 | |
KR101820179B1 (ko) | 유지 조성물 | |
KR101807331B1 (ko) | 유지 조성물 | |
JP5717352B2 (ja) | 精製油脂の製造方法 | |
JP2011213856A (ja) | 油脂組成物 | |
KR102124754B1 (ko) | 유지 조성물 | |
JP5947931B2 (ja) | 油脂組成物 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
WWE | Wipo information: entry into national phase |
Ref document number: 201080056843.3 Country of ref document: CN |
|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 10837600 Country of ref document: EP Kind code of ref document: A1 |
|
ENP | Entry into the national phase |
Ref document number: 20127014994 Country of ref document: KR Kind code of ref document: A |
|
WWE | Wipo information: entry into national phase |
Ref document number: 2010837600 Country of ref document: EP |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
WWE | Wipo information: entry into national phase |
Ref document number: 13516415 Country of ref document: US |